Author: Ashley

Ashley's tiny kitchen is located in Ossining, New York- a short train ride from NYC. Her professional background is in graphic design + fine art, and she brings that aesthetic to her culinary creations.
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Blue Cheese and Bacon Twice-Baked Potatoes

Blue Cheese and Bacon Twice-Baked Potatoes
Cooking Light November 2005

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

Yield: 8 servings (serving size: 1 stuffed shell)

5 (12-ounce) baking potatoes
1 1/2 cups low-fat buttermilk
1/2 cup (2 ounces) crumbled blue cheese
1/4 cup finely chopped fresh chives
2 tablespoons butter
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled

Preheat oven to 375°.

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

Nutritional Information:
Calories: 264 (25% from fat)
Fat: 7.4g (sat 3.8g,mono 2.7g,poly 0.4g)
Protein: 8.5g
Carbohydrate: 41.7g
Fiber: 3.8g
Cholesterol: 20mg
Iron: 2.3mg
Sodium: 658mg
Calcium: 117mg

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Texas Tea

Texas Tea
drinksmixer.com

2 oz 1800® Tequila
2 oz rum
2 oz vodka
2 oz gin
2 oz bourbon whiskey
2 oz triple sec
2 oz sweet and sour mix
Coca-Cola®

Fill a 1 gallon pitcher with ice. Add all the ingredients except the coca-cola. Stir, then add the coca-cola and stir again. Pour into your favorite glass with ice and enjoy.

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Lazy Texas Brisket

And here’s a shot of the whole meal (minus dessert):

Lazy Texas Brisket
Bon Appétit August 1982

1 large garlic clove, minced
1 4- to 5-pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground pepper
Broncbuster’s Barbecue Sauce

Preheat oven to 325°F. Rub garlic into both sides of brisket. Combine all remaining ingredients except barbecue sauce in small bowl and mix well. Rub into brisket. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 3 hours. Serve hot or cold with sauce.

Dino’s BBQ Sauce:

INGREDIENTS
1 cup cider vinegar
1/4 cup yellow (ballpark) mustard
1 teaspoons salt
1 1/2 cups brown sugar (or 1 cup brown sugar, 1/2 cup honey)
shot of lemon juice
1/2 stick of butter
1 tsp cayenne pepper

DIRECTIONS
Bring to a boil then simmer, uncovered until it reduces to a thickness of your liking.