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Squashed & Crispy Roasted Potatoes

Squashed & Crispy Roasted Potatoes

With Herbs & Bacon Butter

Posted on November 03, 2015

We love potatoes in the Sizzle household. I mean you can boil ‘em, mash 'em, stick 'em in a stew, but when you really want a treat, I mean REALLY REALLY, these Squashed & Crispy Roasted Potatoes are AH-may-Zing! They're flavorful, fluffy AND crispy too! You can have these awesome potatoes too! Just follow along with the recipe below and you will have something super delicious in no time. Basically you should start them before you start anything else, throw them on the grill and when the timer goes ding, or the thermometer goes beep, you will have some pretty dang good potatoes!

Posted in: Veggie & Fruit
Comments: 0
Sausage Stuffed Baked Apples

Sausage Stuffed Baked Apples

With Maple Syrup & Cider

Posted on November 03, 2015
I made these Sausage Stuffed Baked Apples after seeing a photo online. That's how it happens sometimes. I just had this image in my head and was all about making these! I started with the most gigantic apples I have ever seen. These Honey Crisp Apples - yes the ones from the Maple Walnut Apple Crisp recipe - were perfect for this. They were ginormous! Massive. Did I mention they were big?  Then I grabbed some sausage. It couldn't be just any sausage though, it had to be the right amounts of sweet and savory, something that would pair prettily with the apple and other sweet flavors. In the end I had these gigantic apple bombs that were aromatic and delectable. A perfect balance. Oh and they're gluten free too. 
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Apple Cider Donuts

Apple Cider Donuts

With Cinnamon Sugar Dust

Posted on November 03, 2015
National Donut day is coming fast, and you can't celebrate without having donuts. As we're currently obsessed with Angry Orchard Apple Cider, Apple Cider Donuts seemed like the next, perfectly logical step. Like my first attempt at Homemade Donuts, I made these for us, and a couple friends, this time, there was only one left. 

These donuts are slightly cakey, but fried and crunchy on the outside with a light fluffy interior that reminds me of those tiny donuts that you get in the mall. You know the ones. I tossed them in a cinnamon and sugar mixture, mostly because I ran out of time to do a glaze, but it worked out really well, giving a little extra texture to these delicious donuts.

Posted in: Desserts
Comments: 0
Rustic Slow Roast Beef

Rustic Slow Roast Beef

Succulent and savory

Posted on October 27, 2015
To be honest, I wasn't entirely sure what to expect from this recipe. It was a mystery cut of beef that was wrapped and had been lurking in the freezer for a while. When it was finished I wouldn't have been surprised to find either a succulent roast, or some sort of pulled beef-ness. We ended up with an amazing Rustic Slow Roast Beef dinner, cooked to a perfect medium rare. I have chills just thinking about when I sliced this mystery meat. In the end this cut was nearly as tender as a tenderloin, but not quite. Due to the low and slow nature of the recipe, I recommend using charcoal. 
Posted in: Beef
Comments: 0
Crispy Heirloom Potatoes

Crispy Heirloom Potatoes

With Thyme & Chives

Posted on October 27, 2015
Crispy Heirloom Potatoes are crunchy on the outside and almost creamy, and definitely fluffy on the inside. If you're a lover of all things potato, then these are definitely worth a try. They went perfectly with my Rustic Slow Roast Beef, but will make an awesome side dish to just about any meal you make. 
Posted in: Veggie & Fruit
Comments: 0
Maple Walnut Apple Crisp

Maple Walnut Apple Crisp

Sweet Autumn Dessert

Posted on October 27, 2015
I found honey crisp apples in the grocery, they were beyond gigantic. I mean I have a teacup that holds 2 cups and they were bigger than that. I bought these apples for a different recipe, but wound up with more apple innards then I knew what to do with. So I made Maple Walnut Apple Crisp. Sweet, overloaded with syrup and cinnamon, crunchy walnut bits everywhere. Top that with cream cheese icing, yogurt, or whipped cream and you have a dessert made in Autumn Heaven. 
Comments: 0
Water Buffalo Strip Steaks

Water Buffalo Strip Steaks

With Double Baked Potatoes

Posted on October 22, 2015
Water Buffalo Strip Steaks come from a water buffalo, not a man in a unicorn mask, he was selling bath stuff. They're lower in cholesterol and higher in mineral content than beef. This is good. They're flavorful, slightly gamey, but not overpoweringly so. Water Buffalo steaks are just plain good. (So is their milk by the way). At the Water Buffalo Festival in Sterling, I had the intense pleasure to try smoked Buffalo ribs, and other interesting substances. I was immediately hooked and bought some of everything. When it came time to grill these steaks up, I wanted the meat to shine, so I seasoned simply, as you know I love to do when it comes to steak, and went to town. Check your specialty butcher for interesting meat like Water Buffalo. 
Comments: 0
Grilled Haddock

Grilled Haddock

With Spicy Rice

Posted on October 21, 2015
One evening the husband and I were driving through a shopping center, and we saw that there was a Nando's going in. He waxed poetic about their rice and how amazing it was. I knew that I needed to find a way to make it for him. If you're not familiar, Piri-Piri is the name of the game with Nando's dishes. So I set about gathering the spices that would bring that kind of flavor. That is how the recipe for Grilled Haddock With Spicy Rice was born. 

This turned out a little warmer than I had intended, but the scent was just amazing. A huge plate of veggie laden rice, topped with a perfectly grilled haddock fillet that is smothered in garlic, butter and more piri-piri spice. The husband and I were in flavor heaven. Try this and you will be too. 
Posted in: Seafood
Comments: 0
Peppercorn Crusted Steak

Peppercorn Crusted Steak

With Buffalo Milk Cheese

Posted on October 21, 2015
I am a huge believer in letting quality steak speak for itself. Simply seasoning a steak with pepper and salt, allows the beef to shine. That's why I made Peppercorn Crusted Steak With Buffalo Milk Cheese. Topping the steaks with this fragrant, creamy cheese was a flavor match made in heaven. 

When I visited Prince Edward County for a photography class last month, I had the intense pleasure of visiting some incredible cheese shoppes too. One such was Fifth Town Artisan Cheese Co. who had a cheese called "Where the Buffalo Roam". Made with local water buffalo milk, a higher fat content and oh so creamy delicious, this cheese is aged for a month, then washed in Chardonnay! It's like butter on the tongue, creamy, and slightly cheddar-y. Pairing it with the subtle flavors of beef and crushed peppercorns was probably the most genius thing I had done all week. 
Posted in: Beef
Comments: 0
Autumn Baked Brie

Autumn Baked Brie

With Apples, Cinnamon, Pecans, and Cranberries

Posted on October 15, 2015
Autumn Baked Brie With Apples, Cinnamon, Pecans, and Cranberries is a cheesy, gooey, delight. Feel's kind of high brow, and can be served as an appetizer with wine, or as a dessert, with wine. I guess you don't have to serve it with wine, but yeah. The wheel was a buffalo brie from Prince Edward County. It wasn't strong like brie cheese tends to be, but mild and salty, pairing beautifully with the sweetness of the apples and brown sugar, and the tartness of the cranberries. 
Comments: 0
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