Roasted Garlic Buttermilk Mashed Potatoes

If I had told my younger self that I would someday love mashed potatoes, those words would have been considered to be the most unfathomable, downright hilarious ones ever heard. In retrospect, I attribute my 'dislike' of mashed potatoes during my childhood years to the fact that they weren't very creamy, tangy, or buttery. They were clearly inferior mashed potatoes. At some point in my life I discovered what really good mashed potatoes were supposed to taste like. And well now, if a bowl of great mashed potatoes is on the table, I might be tempted to have two helpings. But if I am only having a single serving, there wouldn't be any trace of mashed potatoes left on my plate. 

Mashed Potatoes might be one of the most traditional sides served at the Thanksgiving or Christmas holiday meals, but they are equally delicious paired with meatloaf, a Mississippi Pot Roast, a Pot Roast with Roasted Vegetables, or Swedish Meatballs, to name just a few. 

There are no shortage of opinions on how to make the 'best' mashed potatoes. Everything from the kind of potatoes to use, to the ingredients added to the cooked potatoes, to the mashing process is influenced by personal taste or family tradition. The recipe for these creamy, buttery Roasted Garlic Buttermilk Mashed Potatoes is a simple one. I personally love the flavor roasted garlic cloves mashed into the potatoes, but I understand not everyone does. If you leave the roasted garlic out you will still end up with incredibly scrumptious Buttermilk Mashed Potatoes.

The rich texture, flavor, and creaminess of Yukon Gold potatoes make them the ideal choice for creamy, dense mashed potatoes. Which means if I had to choose between using Yukon Golds or Russet Potatoes, I am on team Yukon when making this classic comfort food.

To peel or not to peel is yet another one of those personal taste preference decisions. If you like a rustic finish look to your mashed potatoes, keep the peels on. But if you want the smoothest, creamiest mashed potatoes, peel the potatoes before cutting and cooking them.

So you might be wondering if there is or have very strong feelings on the best way to mash potatoes. Again, the answer to that question depends heavily on the texture you prefer your mashed potatoes to have. There are several really good ways to mash potatoes, and some not so good ways. If you like them fluffy and a tiny bit lumpy, use a hand potato masher. If you like them airy and perfectly smooth and don't mind how tricky it can be use or how hard it is to clean, use a food mill. If you want to mash them quickly, use a standing mixer fitted with a paddle attachment but over beating could create a gluey texture. As food writer Jeff Steingarten once wrote "any cookbook (recipe) that sanctions the use of a blender or food processor for mashing should be carefully shredded". The recipe for these Roasted Garlic Buttermilk Mashed Potatoes calls for the use of a potato masher. The result is a creamy mashed potato having tiny bits of potato pieces. But again, the tool you use to mash with is ultimately up to you.

With very few exceptions, most mashed potatoes are made with butter as one its' ingredients. Other ingredient options include buttermilk, sour cream, cream cheese, goat cheese, parmesan cheese, heavy cream, half-and-half, whole milk, and even chicken broth. This recipe uses buttermilk. It not only adds to the creaminess of the mashed potatoes, it gives them a slightly tangy flavor. And it just so happens to be the ingredient Ina Garten, my favorite food goddess, uses. And in all seriousness, how does anyone not trust Ina?

Rather than give an exact amount of buttermilk to use, I am recommending using anywhere between 1 1/4 and 1 3/4 cups. The amount you use will be based on the thickness (texture) you like your mashed potatoes. For this recipe, begin with using 1 1/4 cups (in two additions) of buttermilk before adding any more. Note: I used close to 1 3/4 cups of buttermilk.

These made from scratch Roasted Garlic Buttermilk Mashed Potatoes are rich, creamy, fluffy, and buttery with a hint of tang perfection. With the addition of the roasted, caramelized garlic cloves they are elevated to an even higher level of classic comfort food deliciousness! They are mashed potatoes I would send back to my childhood self.

Recipe

Roasted Garlic Buttermilk Mashed Potatoes

Serves 6-8

Ingredients

Roasted Garlic (see notes)

1 large head garlic

1 Tablespoon water

Extra-virgin olive oil

Roasted Garlic Buttermilk Mashed Potatoes

3 pounds (1.36kg) Yukon Gold potatoes, peeled and cut into a 1" dice

1 Tablespoon Kosher salt

8 Tablespoons (113g) unsalted butter, room temperature, cut into tablespoons

1 1/4 to 1 3/4 cups buttermilk

1 teaspoon Kosher salt

1/2 teaspoon black pepper

Cloves from one head of roasted garlic

Directions

Roasted Garlic

1. Preheat the oven to 425 degrees (F).

2. Cut the top of the head of garlic just enough so the cloves are exposed.

3. Place the garlic in the center of a piece of aluminum foil (about an 8" square piece). Drizzle with extra virgin olive oil. 

4. Slightly fold up the sides of the aluminum foil and add in 1 Tablespoon of water.

5. Tightly seal the foil to make a pouch. Place on a small baking sheet. Bake for 35-45 minutes. To check for doneness open up the foil pouch. If the top of the head of garlic has nicely browned and caramelized, your roasted garlic is done.

6. Remove from the oven.

7. When ready to use, squeeze of the roasted cloves.

Roasted Garlic Buttermilk Mashed Potatoes

1. Add the diced potatoes to a medium-large sized Dutch oven. Add enough water so that the potatoes are completely covered. Add in one Tablespoon of Kosher salt.

2. Over medium-high heat, bring the water to a boil. Then reduce to a simmer, cover and continue cooking until the potatoes are knife pierced tender (approximately 20-25 minutes).

3. Drain the potatoes but immediately return them back to the hot pan.

4. Use a potato masher and begin mashing the potatoes to your desired consistency. As you are mashing the potatoes, add in the butter, two tablespoons at a time. Before adding in the buttermilk, mash in the roasted garlic cloves and one teaspoon of Kosher salt and a half teaspoon. of black pepper. 

5. Stir in the buttermilk (in two additions) using a large wooden spoon until the mashed potatoes reach your desired consistency. Note: Begin with using only 1 1/4 cups of buttermilk. Add more buttermilk in 1/4 cup increments (to a maximum of 1 3/4 cups) to bring them to your desired level of creaminess.

6. Transfer the Roasted Garlic Buttermilk Mashed Potatoes to a serving dish. 

7. Serve immediately. Note: You can keep the potatoes warm by covering the dish with some aluminum foil if you need another 10 minutes before serving. To keep the potatoes warmer longer, put them in a heat proof dish and place covered in an 200 degree (F) oven for up to 20 minutes.

Notes: (1) If you are someone who doesn't like the flavor of the roasted garlic, leave it out. The Buttermilk Mashed Potatoes will still be amazing! (2) If you looking to make decadent, rich mashed potatoes as well as ones that can be made the night before and baked up the next day, make the Wendy's Mashed Potatoes recipe. Don't be shocked when you look at the ingredient list. Those potatoes are heavenly. 

Homestead in the Badlands (August 2022)

Chai Spiced Shortbread Cookies

For the record I am not one of 'those' people who knows exactly how many days there are until Christmas no matter which month of the year you ask. Nor do I keep track of when the holiday music starts streaming or when the Hallmark holiday movie marathon begins. Although some of 'those' people' happen to be my most favorite people. Instead I am one of 'those' people who gets excited over the return of Starbucks holiday cups, "It's a Wonderful Life" on television, and the excuse to bake an abundance of cookies. So after making these buttery, melt in your mouth Chai Spiced Shortbread Cookies I got to thinking. Maybe the holiday cookie baking bender should, like almost everything else, come earlier this year. 

I should probably fess up and tell you something else about me. My favorite cookie will always be the newest cookie I make. Which means for the next few weeks, even months, these Chai Spiced Shortbread Cookies will be going on repeat. And if I were you, I would abandon all thoughts of waiting to begin baking holiday cookies until December or until the week before Christmas. Because you really need my newest favorite cookie in your life now. I promise you have zero regrets making this lightly spiced cookie. One evoking all of the warmth of the holiday season. 

Here's how excited I am about this shortbread cookie. If there was a shortbread cookie throw down or holiday cookie baking contest, I would be all in. Or if there was such a thing as a shortbread cookie bakery, I would be opening one up. I have absolute no doubt the Chai Spiced Shortbread Cookie would be sold out within hours of the bakery opening its' doors. Lastly, if there was just one new cookie you wanted to add to your holiday baking platters/boxes this year (although you are going to want to make them year round), this would be the one! So, I guess it's fair to say I am feverishly passionate about these cookies. 

If you have ever ordered a hot or iced chai tea from your favorite coffee shop, you already know the spiced tea blend mixes black tea with rich, strong spices. The spices in a chai mixture might include combinations of cinnamon, cardamom, ginger, allspice, nutmeg, cloves, and/or even black peppercorns. Which means chai beverages can vary greatly across the country, across the world as they are highly influenced by traditions and taste preferences. Creating a chai spice mixture for these shortbread cookies wasn't an easy task. After doing the usual deep dive into the chai spice rabbit hole, I settled on a chai combination that included cinnamon, cardamom, ginger, allspice, and nutmeg with cinnamon being the more dominant spice. I am keenly aware that if I say the mixture was perfect, I am admitting to being completely biased. 

One of the other important decisions you have to make when baking shortbread has to do with which butter to use. You will never ever go wrong when you use an unsalted European quality butter (see notes). It's higher percentage of butterfat not only creates a richer tasting shortbread but an easier to roll out dough (without having to chill it). 

Two of the visual characteristics giving this Chai Spiced Shortbread Cookie its' extraordinary wow-factor are its' thickness and size. Rolled out to a thickness of 3/8" and cut out with a 3" cookie cutter (stars make for the most beautiful, most enticing cookie) they are everything you want to have in a great shortbread cookie. 

Baking time for the shortbread cookies range between 22-24 minutes or until they are golden along the edges. Unlike most other cookies, these remain on the baking sheet until they have cooled down considerably (about 8-10 minutes). While still on the baking sheet, the warm shortbread cookies are generously topped with granulated sugar. When you are ready to transfer them to a serving platter or tin, simply shake off the excess sugar. Your ready to eat, ready to serve shortbread cookie should have a gorgeous sugared finish.

In spite my blind enthusiasm, I always feel a bit anxious when sharing my new favorite cookie for the first time with others. But all of my fears were laid to rest this past weekend when I brought a platter of the Chai Spiced Shortbread Cookies to a gathering. They got great reviews!

The rich, buttery, crispy Chai Spiced Shortbread Cookies are destined to become the new classic shortbread and your newest obsession! Enjoy them with a cup of coffee, a cup of tea or yes, even a cup a chai tea (because there is no such thing as too much of a good thing). 

Recipe

Chai Spiced Shortbread Cookies

Makes 19-20 3" cookies

Updated November 2022

Ingredients

3/4 pound (339g) unsalted European style butter, room temperature (see notes)

1 cup (200g) granulated sugar, plus more for finishing the cookies

2 teaspoons good quality vanilla

3 1/2 cups (455g) all-purpose flour

1 teaspoon Kosher salt

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cardamom

1/4 teaspoon allspice

1/4 teaspoon ground nutmeg

Optional: White chocolate, melted (see notes)

Directions

1. Preheat the oven to 350 degrees (F). Line two large rimmed baking sheets with parchment paper set aside.

2. Sift together the flour and spices. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, mix the butter, sugar and vanilla on low speed, just until combined (do not whip).

4. Add the dry ingredients in two batches, mixing just until the dough comes together. Large clumps should form.

5. On a lightly floured surface, roll out a third of the dough to 3/8" thickness. Cut out with a 3" sized cookie cutter (stars make for gorgeous cookies). Note: Before rolling out the dough, gently shape into a ball, then flatted to about an inch thickness before rolling out. I did not need to chill the dough before rolling it out. But if your dough is soft for some reason, chill only for 10 minutes before rolling out.

6. Carefully transfer the cookies to one of the baking sheets. Space the cookies at least one inch apart as they will expand slightly as they bake.

7. Bake for 22-24 minutes or until the edges just begin to brown. Remove the pan from the oven but keep the cookies on the pan. Immediately generously spoon granulated sugar over each cookie. Allow the cookies to cool completely on the baking sheet. When the cookies cool, shake off the excess sugar.

8. Repeat with remaining dough.

9. Serve the cookies slightly warm or at room temperature. Store the cookies in a sealed container at room temperature or wrap in cellophane bags.

Notes: (1) I used Kerrygold unsalted butter and highly recommend. It's higher butterfat content helps to create the most flavorful shortbread as well as a dough with a great consistency. (2) It is not necessary to chill the dough before rolling it out. It rolls out beautifully. (3) Instead of topping the baked chai shortbread cookies with sugar, dip the cooled baked cookies in melted white chocolate to create a Chai Spiced Latte version. (4) I used these star biscuit cutters from Williams-Sonoma.

Lemon Blueberry Ricotta Cake

Nothing takes the chill out of the house on those 'not cold enough to turn on the furnace' days quite like turning on the oven to bake. Between the heat from and aromas coming out of the oven, baking days warm more than one's soul. Once fall arrives here in the midwest my passion for baking goes into overdrive. Which explains in part why there is currently about fifteen pounds of unsalted butter sitting in the refrigerator. And in all probability it will not last until Christmas. Keeping my fingers crossed there will be another sale on butter in the weeks ahead.

With Thanksgiving still just a few weeks away and everyone either dreaming about or planning their favorite dishes, I am going to sneak in a recipe for a cake. Because it's one you need in your life. Especially in the weeks and months ahead. The Lemon Blueberry Ricotta Cake is first and foremost one of those quintessential breakfast cakes. Not too sweet, filled with fresh fruit, and satisfyingly scrumptious. Aka the trifecta of a great cake! It happens to be one of those cakes perfect to enjoy as a post turkey trot race treat, to nibble on while you are decorating for the holidays, to serve at or bring to a weekend brunch, to enjoy in the afternoon with a cuppa, and/or to make just because you want cake. 

As far as cakes go, this one leans toward the easy to make end of the continuum. From assembly to baking, the Lemon Blueberry Ricotta Cake is ready to enjoy in less than ninety minutes. Which makes it one of those cakes easily made early in the morning and enjoyed all day.

Indulge me as I take a brief moment to get on my 'why ingredients matter' or rather I should say 'why good ingredients' matter soapbox. If you are looking to make the most flavorful foods, high quality ingredients create higher quality goods and dishes. It is a matter of eating something delicious versus something divinely delicious. For this Lemon Blueberry Ricotta Cake there are five difference making ingredients. Whole milk ricotta. It can be homemade or store bought. Unsalted butter with at least an 18% butterfat content. Less expensive, generic butters generally have less fat. Thus less flavor. Fresh blueberries. Frozen blueberries will not work in this cake. Extra-large eggs are a must. And last, but not least, a really good quality vanilla. 

There will be a point during the making of the batter where it will look slightly curdled. Once the dry ingredients are blended in it will smooth itself out. The blueberries get divided. Two thirds go into the batter and the remaining one third get scattered (and lightly pressed) over the top. 

Using a nine inch spring form pan lined with parchment paper make it easy to remove the cake from the pan. 

Baking time for the Lemon Blueberry Ricotta Cake will range from 55 to 65 minutes. However, I recommend testing for doneness at the 50 minute mark (all ovens bake differently). To test for doneness, insert a toothpick in the center (not in the sides) of the cake. If it comes out clean, the cake is done. Other signs of doneness: the edges of the cake will slightly pull away from the pan and they will be golden.

Allow the cake to cool slightly before dusting with confectionary sugar. If you dust the cake while it's still too warm, the confectionary (icing) sugar will melt into the cake.

The Lemon Blueberry Ricotta Cake is slightly dense, luscious, fruity, just the right amount of sweet for breakfast or as a snack, and divinely delicious. Make this cake soon and have a slice for breakfast. You will be very happy you did. 

Recipe 

Lemon Blueberry Ricotta Cake

Serves 8-10, depending on how you slice it

Ingredients

10 Tablespoons (141g) unsalted butter room temperature

1 cup (200g) granulated sugar

3 extra-large eggs, room temperature

1 cup (250g) whole milk ricotta

2 Tablespoons sour cream

1 teaspoon good quality vanilla

1 teaspoon grated lemon zest (from on medium sized lemon)

1 1/4 cups (163g) all-purpose flour

1 Tablespoon baking powder

1 teaspoon Kosher salt

2 cups (343g) fresh blueberries, divided

Confectionary sugar, for finishing

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter the sides and top of the parchment paper. Set aside.

2. In a medium sized bowl, whisk together the flour, baking powder, and Kosher salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, add in the butter and sugar. Beat on medium speed until light and fluffy (approximately 3 minutes), scraping the bottom and sides of the bowl as necessary.

4. Reduce the mixer speed to low and add in the eggs, one at time, mixing well after each addition.

5. Add in the ricotta, sour cream, vanilla and lemon zest. Mix well. Note: The batter will look curdled, do not worry, it should look that way.

6. With the mixer on low, add in the dry ingredients. Mix just until incorporated. 

7. Fold in 2/3 of the blueberries (229g) using a rubber spatula. 

8. Spoon the batter into the prepared pan. Smooth the top with an offset spatula. 

9. Evenly scatter the remaining 1/3 cup (114g) blueberries on top of the batter. Press down lightly.

10. Place the baking pan on a baking sheet, then place in the oven. Bake for 55-65 minutes (checking at the 50 minute mark) until a toothpick inserted in the center comes out clean.

11. Remove the pan from the oven and set on a cooling rack. When cool, use a knife to carefully loosen the cake from the sides of the pan. Remove the pan sleeve. Transfer the cake to a serving platter.

12. Lightly dust the cake with sifted confectionary sugar. Serve slightly warm or at room temperature.

13. The cake is delicious the first and even up to the third day. To keep any leftover cake fresh, store covered in the refrigerator.

Notes: (1) With an exception to the change in the baking time, the recipe for the Lemon Blueberry Ricotta Cake was heavily inspired by Ina Garten's Blueberry Ricotta Breakfast Cake recipe from her newest cookbook "Go-to Dinners". (2) Use only whole milk ricotta. Either store bought or homemade. (3) Use only fresh blueberries. (3) Instead of dusting the cake with confectionary sugar, could also make a confectionary sugar glaze to finish the cake. (4) This cake is one of those perfect breakfast or brunch cakes!

Sheep's Lake, Rocky Mountain National Park, (August 2022)

Eggs in Purgatory

Ever since she published her first cookbook, I have been a loyal fan of Ina Garten aka the Barefoot Contessa. From her elegant, yet simple approach to entertaining to her seriously delicious, impressive, timeless recipes, I am guessing I am not the only Ina wanna be out there. Who doesn't want to be the hostess creating the most inviting table and serving beautiful, soul satisfying food? While some of her recipes may have long (but accessible) ingredient lists, others fall into the category of 'semi-homemade'. Yet, both consistently deliver big on flavor and have that 'wow-factor' quality. So when her newest cookbook "Go-to Dinners" came out this month, I could barely contain my excitement. 

Somehow when Ina gives 'breakfast as dinner' her blessing, it's as if the permission slip you have been waiting for your entire life has been handed to you on a silver platter. When I saw her recipe for 'Easy Eggs in Purgatory' I knew it was about to become one of my new favorite breakfast and dinner staples. 

Unlike other Eggs in Purgatory recipes out there, this one uses both a store-bought jar of arrabbiata sauce (Rao's, of course) and fresh ingredients. Pure genius! If there was ever a recipe to make you always want to have jars of arrabbiata sauce, sweet onions, extra-large eggs, garlic and Pecorino cheese on hand, this would be the one!

Sautéing a thinly sliced sweet (or yellow) onion in olive oil until lightly golden (about 6-8 minutes) in a ten inch heavy bottomed skillet pan is the first step in creating this deeply flavorful Eggs in Purgatory. After briefly cooking a minced garlic clove, the arrabbiata sauce, Aleppo pepper, and sprig of fresh rosemary are added in and cooked over medium-low heat for about 5 minutes. At this point the aroma in your house will be beyond intoxicating. 

Before adding in the extra-large eggs (Ina almost always uses only extra-large eggs), briefly remove the pan from the heat. Having your eggs cracked and in small (3-4 inch sized) bowls makes adding in the eggs easier. Use the edge of the bowl to make a well in the sauce before carefully pouring the egg in (be careful not to break the yolks!). Once all of the eggs are added in, return the pan to the heat, cover and cook over medium-low heat for 5-7 minutes. The eggs whites should be set, but the yolks should still be slightly runny. Sprinkle over one tablespoon of the Pecorino cheese, some flaky sea salt, and black pepper. Cover and cook for about one more minute. 

Remove from the heat, sprinkle on the remaining 1-2 Tablespoons of Pecorino cheese and chopped parsley and serve with some thickly sliced toasted bread (use a hearty bread, like a sourdough or country loaf).

Then get ready to dig in to the best-ever Eggs in Purgatory! The arrabbiata sauce, Aleppo pepper and garlic bring some heat and spice to the dish. But not too much heat, as the sautéed onions, fresh herbs, and Pecorino cheese help to round out all of the flavors of this incredibly mouthwatering dish. 

If you are looking for a fabulous, easy to make breakfast, dinner or late night dish, these hard to resist Eggs in Purgatory should be at the top of your list! They are seriously, must be put on regular repeat good. Or rather I should say wicked good. Eggs for dinner never tasted this good. It feels like both comfort and gourmet food all at the same time. It just also now happens to be my new favorite dish!

Recipe

Eggs in Purgatory (an ever so slight adaptation to Ina Garten's Easy Eggs in Purgatory recipe)

Serves 3-4

Ingredients

1 Tablespoon good quality olive oil

1 large sweet or yellow onion, thinly sliced

1 garlic clove, minced

1 (24 ounce) jar Rao's Arrabbiata Sauce (yields two cups)

1/8 teaspoon Aleppo pepper or red pepper flakes

1 sprig of fresh rosemary (about 6-7 inches)

5-6 extra large eggs

2-3 Tablespoons freshly grated Pecorino Cheese (divided)

Flaky sea salt (e.g., Maldon)

2 teaspoons minced fresh parsley

3-5 slices, thickly cut sourdough or country bread, toasted

Black pepper

Directions

1. Crack the eggs and place in small (4 inch bowls). Set aside. Note: Custard cups work well.

2. Heat one tablespoon of good quality olive oil in a heavy bottomed (10 inch) pan. Add in the thinly sliced onions and cook over medium to medium-low heat for 6-8 minutes until tender and lightly golden. Stir the onions occasionally while they are cooking.

3. Add in the minced garlic and cook for about one minute.

4. Add in the arrabbiata sauce, Aleppo pepper and rosemary spring. Cook over medium low heat for about 5 minutes. Remove the rosemary sprig.

5. Remove the pan from the heat (temporarily). Using the edge of the bowl, make a slight indentation in the sauce as you carefully pour the egg in. Space out the eggs so they don't 'bleed' into each other.

6. Return the pan to the heat, place the lid on the pan and cook for 5-7 minutes or until the egg whites are set but the yolks still look runny.

7. Sprinkle on 1 Tablespoon of the Pecorino cheese and season with Flaky sea salt and black pepper. Put the lid back on and cook for 1 additional minute.

8. Remove from the heat, sprinkle with the remaining 1-2 Tablespoons of cheese and chopped parsley.

9. Serve in bowls with thickly sliced pieces of toasted bread.

Notes: (1) I made a few subtle changes to Ina's recipe (sacrilegious I know). I used a sweet onion rather than a yellow onion; Aleppo pepper instead of red pepper flakes, and increased the amount of Pecorino cheese (because there is no such thing as too much good cheese). (2) Definitely use extra-large eggs for this dish. (3) Use a sauté pan with a tight fitting lid, preferably one made of cast iron. I used a Staub cast iron pan. (4) You can make this with as few as 4 eggs, but strongly recommend making with 5 to 6 eggs.

End of season hydrangeas on Nantucket (October 2022)

Rotel Queso

 

There is something magical about experiencing the fall season out east when colors are at their peak. Especially when you get the chance to share one of your 'happy places' with really good friends. The four mile bridge run in Newport, Rhode Island was what prompted a glorious, memorable, fun, story-filled five day adventure. But the race was just an excuse for a getaway to visit some places three of my friends had never been before. Having lived on the east coast for several years, I served as the unofficial 'tour guide' (the perfect role for my Type A personality) while Mother Nature provided us with five days of the most exquisite fall weather. Our travels took us to the southern part of Maine, Nantucket, and Newport. All places having their own unique charm, beauty, and history. Our last meal before heading back home was at a classic Italian restaurant on Federal Hill in Providence. The food, the ambiance, and the impeccable service could not have been a more flawless finish to our epic adventure. I am almost certain we would all go back in heartbeat. 

As much as I loved being away, I am super excited to share the recipe for this Rotel Queso. The first time I learned about Rotel was when I lived in Jackson, Mississippi during the mid 80s. Someone brought in to the office (that was a place and thing back then) something they called a Rotel Dip. Served warm, it was made with a can of Rotel Tomatoes and melted Velveeta Cheese. I had wondered how it was that I had lived 'Rotel Dip' clueless for decades. This version takes the 'back of can recipe' for Rotel Dip to the next level. It's the chunkiest, cheesiest, heartiest, spiciest, most irresistible version. In other words, it's wickedly delicious.

On a scale of 1 to 10 in terms of the time, effort and skill needed to make this Rotel Queso it's definitely a 1. But it's a 9, quite possibly a 10 on the cheesy dip scale!

Ground sirloin is browned and left slightly chunky before the ground Chipotle Chile, garlic powder and onion powder are mixed in. Allowing the spices to cook with the browned meat for about a minute makes this Rotel Queso even more flavorful. 

The entire can of Rotel (do not drain) and the cubed Velveeta go in last. Over medium-low heat, the queso cooks until the cheese has melted. The mixture will be luxuriously thick and creamy.

As soon as the queso comes together, transfer it to a serving dish or dishes. Garnish with some chopped cherry tomatoes and cilantro. Then surround with your favorite tortilla chips (thicker chips work better than thin ones). Serve the Rotel Queso immediately as it's intended to be served warm.

This Rotel Queso is destined to be a huge hit with your family and friends! It's the perfect excuse for having a gathering.

I find it hard to resist an almost effortless to make, uber delicious queso. But this Rotel Queso may rank up there as one of the most irresistible! The ratios of spices to meat to cheese is nothing short of queso perfection. So invent a reason to invite over your friends and serve them a bowl of warm Rotel Queso and large handfuls of tortilla chips. It will be definitely be a memorable gathering.

Recipe

Rotel Queso

Serves 6-8 as a hearty appetizer or 8-10 as a light appetizer

Ingredients

1 pound (457g) ground sirloin (90/10 mixture)

1 1/2 teaspoons ground chipotle chile

1 teaspoon onion powder

2 teaspoons garlic powder

18 ounces (510g) Velveeta Cheese, cubed

1 can (10oz) Rotel (original)

Tortilla Chips

Directions

1. In a heavy bottomed skillet, cook the ground sirloin until browned, breaking it up while cooking (but still leaving some chunks). Time: About 8-10 minutes.

2. Add in the ground chipotle chile, garlic powder, and onion powder. Stir to combine. Cook for about 1 minute.

3. Add in the cubed Velveeta and Rotel. Reduce heat to medium-low and cook until the cheese completely melts. Time: About 5-6 minutes.

4. Immediately transfer the Rotel Queso to a serving dish.

5. Top with chopped tomatoes and cilantro.

6. Serve with your favorite tortilla chips. Enjoy immediately.

Notes: (1) Store any leftover Rotel Queso covered in the refrigerator for 2-3 days. It can be reheated in the microwave or over low heat on the stove. (2) Highly recommend using a ground sirloin as it has a lower fat content, yielding less fat when cooked. If using a higher protein to fat ratio beef (e.g., 85/15 you may need to drain the fat before adding the spices). (3) You can reheat any leftovers in the microwave or over low heat in a pan. (4) If you serve the Rotel Queso with a big bowl of homemade guacamole you have the makings of light supper!

Warren's Beach, Little Compton, RI (October 2022)