Sausage O'Patties

Cook Time: 14 min
Level: Easy
Yield: 4 servings

Ingredients

1 small Idaho potato, peeled
1 small onion, coarsely chopped, about 1/3 cup
3/4 pound ground pork
A few sprigs fresh parsley
1 teaspoon ground thyme, 1/3 palm full
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan

Directions

Grate the potato onto a cutting board, salt it, then transfer to a paper towel lined bowl or plate to drain.

Place potato, onion, pork, parsley, thyme, salt and pepper in the food processor and pulse grind to form a sausage mixture. Heat a large nonstick skillet over medium heat with extra-virgin olive oil. When oil is hot, form 8 potato-sausage patties 3 inches wide, 1/2-inch thick, and set into skillet. Cook patties 6 to 7 minutes on each side until they are deeply golden brown in color.

From: foodnetwork.com

Bacon, Spinach and Cream Potatoes

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

* 3 pounds Idaho potatoes, peeled and sliced
* Salt
* Extra-virgin olive oil
* 4 strips center cut bacon, chopped
* 1 medium onion, quartered and thinly sliced
* 1 cup cream
* 2 boxes frozen chopped spinach, defrosted and wrung out in a kitchen towel
* Salt and pepper
* 1/4 teaspoon freshly grated nutmeg, eyeball it

Directions

Place potatoes in a pot and cover with water. Bring up to a boil, salt
water and cook until tender, 12 to 15 minutes.

To a small skillet over medium heat add a little extra-virgin olive
oil and bacon and brown, 7 to 8 minutes. Add onions and cook until
soft, 5 minutes more.

Drain the potatoes and place back in the hot pot. Add bacon, onions
and defrosted spinach to potatoes, mash to combine then add cream.
Mash until smooth and season the mixture with salt, pepper and nutmeg.

From: foodnetwork.com

Steakhouse Shepherd's Pie

Cook Time: 30 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 2 pounds Idaho potatoes, peeled and cut into chunks
* Salt
* 1/2 tablespoons extra-virgin olive oil
* 4 slices good quality bacon or peppered bacon, chopped
* 2 pounds ground sirloin
* 1 onion, chopped
* 1/2 pound button mushrooms, quartered
* Black pepper
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 1/2 cups beef stock
* 2 tablespoons Worcestershire sauce
* 1 egg yolk
* 3 tablespoons sour cream
* 1/2 pound blue cheese, crumbled (recommended: Maytag)
* 3 to 4 tablespoons chives
* 1 teaspoon paprika

Directions

Place potatoes in a pot, cover with cold water and bring up to a boil.
Season water with salt and boil potatoes until tender, 12 to15
minutes. Heads up: save a ladle of starchy cooking water just before
draining.

Heat a skillet with high sides over medium high heat. Add extra-virgin
olive oil, half a turn of the pan and the bacon. Crisp bacon and
remove to paper towel lined plate. Add sirloin to the pan and
caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions
and cook until tender, 6 to 7 minutes more then season with salt and
pepper.

While meat cooks heat a small sauce pot over medium heat and melt
butter, whisk the flour into butter, cook 2 minutes then whisk beef
stock into flour, add Worcestershire and season sauce with salt and
pepper, to taste. Thicken 6 to 7 minutes.

Pour gravy over meat and turn on broiler.

Temper egg yolk by beating it with the starchy potato cooking water.
Place drained potatoes back into the pot you cooked them in to dry
them out a little. Mash potatoes with egg yolk and sour cream then
fold in crumbled blue cheese and chives. Season the potatoes with salt
and pepper and spread across the top of the meat in an even layer.
Garnish the potatoes with paprika and place under broiler to crisp and
brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top.
Serve immediately right from the hot skillet.

Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini

This meal can be made with less than 10 items - hello Express Lane!

Level: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 4 servings


Ingredients

9-item grocery list:
2 pounds baby Yukon gold potatoes
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage,
bulk if available
1 1/2 pounds broccolini
1 head garlic
1 (28-ounce) can San Marzano tomatoes
1/2 cup chicken stock or milk
1 tub grated Pecorino Romano
1 tub good quality fresh pesto from the refrigerated cases of the market

On hand:
Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
Salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Quarter baby potatoes and cover with cold water. Bring to a boil then
salt water and cook until tender, about 12 minutes.

While potatoes come up to a boil, place a nonstick baking sheet
alongside a mixing bowl. Remove 12 pieces of bite sized mozzarella
from the water and set on work surface. Remove sausages from casings,
if bulk not available, and place in a bowl. Combine the meat into a
single mound then score it into 4 sections. Each section will yield 3
large sausage meatballs. To form each ball, take a handful of meat and
wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat
balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked
through and evenly browned.

While the balls are cooking, trim ends of clean broccolini and scatter
evenly over a baking sheet. Grate or chop 2 to 3 cloves of garlic and
drizzle the broccolini and garlic with olive oil, then season with
salt and pepper and roast 12 to 15 minutes to crisp the broccolini
tops.

While the broccolini is roasting, add tomatoes to a small pot or
skillet, mash with a potato masher and season with salt and pepper.
Heat over medium heat then simmer to reduce about 8 to 10 minutes.

When the potatoes are tender, drain and return to the hot pot to dry
them out a little. Mash the potatoes with 1/2 cup stock or milk, 1/2
to 2/3 cup grated Romano cheese, a few generous handfuls, lots of
black pepper and a little salt.

Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.

Serve three cheese-stuffed sausage balls with tomato-basil sauce on
top or underneath, cacio e pepe smashed potatoes and broccolini
alongside.

From: foodnetwork.com