FOODIE FRIDAY: Sliders with Mashed Potatoes

Food, Uncategorized

Kate Styled Pretty, Kate Greer, Sliders, Mashed Potatoes

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the moomies bun recipe from last week? Recognize anything in this photo? You guessed it, moomies buns make excellent dinner rolls and burger patties!  I mixed ground beef with feta cheese and herbs and shaped it into patties.  I sauteed vegetables to top the sliders. In my quest to bring new insight to my readers culinary aspirations,  I tried a new vegetable, unbeknownst to yours truly.

Meet the bitter melon.Bitter Melon

Like all people who don’t know what they are cooking I googled it.  Wiser people than me that live on the Internet suggest I boil the bitter melon first before cooking it to reduce its pungency. I thought I’d just cook it so I have a better understanding of what it tastes like  I should not have done this.  I should have listened to Google.

Fortunately, I sauteed the bitter melon with other vegetables that were edible.  Needless to say, I ended up picking off all the bitter melon from the burger, which suddenly became delicious! 

I toasted the buns before serving the patties on top.

I made feta mashed potatoes to accompany the sliders!  I peeled and chopped red potatoes, and boiled them until soft.  I mashed the potatoes with feta and cheese (based on your preference).

Even though it didn’t turn out quite what I expected, at least I learn something new.  Don’t buy bitter melon, don’t cook bitter melon and don’t eat bitter melon.  Everything else gets four stars!

FODDIE FRIDAY: Honey Glazed Golden Beet Salad

2013

Kate Styled Pretty, Golden Beets, Foodie Friday

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don’t like beets, but I make an exception for golden beets.  I remember eating a beet salad from my Mom’s kitchen that was scrumptious, and I tried to recreate it!

Serves 2

Ingredients:

Gold Beets

Avocado

Salad Mix

Goat Cheese

Feta

Guava/Honey

Olive Oil

Salt & pepper

I chopped up the gold beets and tossed them in olive oil, honey, salt & pepper, baking them for about 12 minutes at 425 degrees Fahrenheit.  While the beets were roasting, I tossed a premixed bag of salad greens with crumbled goat cheese and feta.  I chopped up one ripe avocado and spread on top of the salad greens.  When the beets were done, I placed them on top of the salad and used the drippings from the pan as the dressing to toss the salad.

Kate Styled Pretty, Golden Beet and Cheese Salad, Foodie Friday

It was simple and easy to make for a week night dinner and a second portion to take in for lunch the following day (hint: keep the beets separate from the salad mixture if storing).