Patty Meltz

Patty Meltz
serves 4


10 slices hearty rye sandwich bread
2 Tbl whole milk
3/4 tsp onion powder
1 1/4 tsp salt
1/2 tsp pepper
1 1/2 lbs 85% lean ground beef
3 Tbl unsalted butter
2 onions, halved and sliced thin
2 cups shredded Swiss cheese


Tear 2 slices of bread in 1/2 inch pieces.  Using potato masher, mash torn bread, milk, onion powder, 3/4 tsp salt, and pepper until smooth.  Add beef and gently knead until well combined.  Divide meat into 4 equal portions and shape into oval patties.  Melt 1 Tbl butter in large nonstick skillet over medium-high heat.  Cook 2 patties until well browned on first side, 5 minutes.  Transfer to plate, browned-side up, and repeat process with remaining two patties.  Pour off all but 1 tsp fat from pan.  Add onions and 1/2 tsp salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes.  Place patties, browned-side up, on top of onions along with accumulated juices from plate.  Reduce heat to medium and cook, shaking pan occasionally until onions are tender and burgers are cooked thru, about 5 minutes.  Divide 1 cup cheese between 4 slices of bread.  Top with patties, onion, remaining cheese, and remaining bread.  Melt remaining Tbl butter in pan over medium heat.  Cook sandwiches on both sides till golden brown and cheese has melted.

Crispy Potato Wedges

We have absolutely fallen in love with this side dish.  In the words of my nephew, George, as he raised it in the air for all to see, "This is AWESOME!"  The outside is crunchy and flavorful while the inside is creamy and smooth.  They are not labor intensive, but they are a bit time consuming.  So start them first and use that time to prepare your other dishes, like frying up a batch of Patty Meltz.













Crispy Potato Wedges
serves 4 to 6


3 medium russet potatoes, scrubbed
5 Tbl vegetable oil
2/3 cup Panko bread crumbs
2/3 cup grated Parmesan cheese
1 Tbl paprika
2 tsp dry mustard
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried thyme
1/8 tsp cayenne

Cut each potato lengthwise into 8 to 10 wedges, depending on width of potato.  Place wedges in large bowl and wrap tightly with plastic wrap.  Microwave till edges are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl to redistribute potatoes half-way thru cooking.  Carefully remove plastic and drain potatoes well.  Return to bowl, add 3 Tbl oil, and stir till coated with starchy film, 1 minute.  Combine Panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish.  Dredge potatoes in mixture, pressing gently to adhere.  Transfer to platter.  Let sit 15 minutes.  Meanwhile, preheat oven to 400 degrees, adjust rack to middle position, and place rimmed baking sheet on rack.  Remove hot sheet from oven and brush with remaining oil.  Arrange coated wedges, cut side down, in single layer.  Bake, flipping halfway thru cooking, until crisp and golden brown, 25 to 30 minutes.

Tex-Mex Chicken and Rice

This dish has two things going for it:  #1 - Fritos.  Yes, that's right, I said FRITOS.  Fritos are awesome.  Fritos are the bomb.  Fritos are good all by themselves.  Put them on a sandwich or in a dish like this and you have heaven on a plate.  I really don't need to say anything else, do I?  But I must add the second plus to this dish ... 30 minutes.  It's great for a week night dinner when all you want to do is curl up on the couch in your jammies and lose yourself in a heap of yumminess.



Tex-Mex Chicken and Rice


1 1/2 cups low-sodium chicken broth
1 cup long-grain white rice
salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 Tbl vegetable oil
1 (10 ounce) can Ro-Tel tomatoes
1 (16 ounce) can black beans, drained and rinsed
3 cups Fritos, crushed
1 cup shredded Mexican cheese blend
1/3 cup finely chopped fresh cilantro*

In large bowl, combine 1 cup broth, rice and 1/2 tsp salt.  Cover with plastic wrap and microwave till liquid is absorbed, 6 to 8 minutes.  Pat chicken dry and season with salt and pepper.  Heat oil in large ovensafe skillet over medium-high heat.  Cook chicken till golden brown, 3 minutes per side.  Transfer chicken to plate.  To the now-empty pan, add remaining broth, pre-cooked rice, Ro-Tel, and beans; bring to boil.  Return chicken and any juices back to skillet and cook, covered, till chicken is cooked thru and rice is tender, 12 to 15 minutes.  Remove chicken to cutting board, tent with foil, and rest for 5 minutes before cutting into 1/2 inch pieces.  Meanwhile, let rice mixture stand, covered, off heat.  Return chopped chicken and juices back to rice mixture, combine.  Mix Fritos, cheese, and cilantro; sprinkle over top chicken-rice mixture.  Broil on upper-middle rack till cheese is melted, 2 to 3 minutes.


* You can adjust the amount of cilantro to suit the taste of your family.  My husband hates cilantro; so I make this dish without that ingredient and simply add it to my plate before eating.