Recently I had a Tupperware party. Yes. That is a thing here in Minny. We love our Tupperware! Thankfully I have a great Tupperware lady, Jan. You can click on her name to order anything your heart desires from Tupperware.
Anyway, I am a sucker for new kitchen gadgets. I get this from my mother-in-law. Her and her husband were fascinated with kitchen gadgets. Therefore, I am always on the lookout for something new, fun and, most importantly, useful. Occasionally I find something for myself too. This was one of those times.
During my Tupperware party, Jan posted a video of a potato spiralizer and these cute little potato nests with the recipe (as improvised below). I had to try them! Tonight, I made them and they were amazing! I also substituted sweet potatoes in place of regular and used ham with them, for a lower carb option. In this case I used SPAM. I also used a horseradish/brown sugar mustard drizzle instead of the sour cream. I use the term drizzle loosely. Definitely more of a dollop. Yep. Dollop.
The SPAM is because one of my customers, a sweet older gentleman, convinced me to at least try it this week. This is how I am trying it. It’s really quite good! I was surprisingly impressed. I sautéed it in olive oil until it blistered. It was good
Another note on that sweet potato substitute. I only mixed with olive oil, salt, pepper and a touch of brown sugar. Hmm. Maybe that eliminates it from being “lower” carb. But nonetheless, screaming delicious!
We had one of our good friends (he’s like a brother to me) stop by around the time these were done. He literally said he would eat these like tacos, but more than tacos. I’ll take that compliment any day. Tacos are magical.
Oh, almost forgot. Calling them Eagle Nests because they are pretty substantial. They don’t look huge, but are Oh So Filling!
Ingredients:
2 russet potatoes, rinsed and halved
1 tbsp. olive oil
1/3 cup grated parmesan cheese
1 tbsp. dried chives
1 tsp. paprika
1 tsp. minced onions
1 tsp. garlic powder
1 tsp. salt
2 lbs steak (a good cut)
1-2 tablespoon olive oil
3 tablespoons butter
3 teaspoons minced garlic
Salt and pepper to taste
minced parsley
Steps:
- Preheat oven to 400°F/200°C.
- Assemble potato flat side against the veggie holder of the Handy Spiralizer. Making sure the spiralizer blade is set to spiralize icon, hold base with opposite hand and turn to spiralize the potato. Repeat with remaining potato pieces.
- Pat dry and place in bowl. Add oil, parmesan cheese, dried chives and spices. Divide spiralized potato in cavities of muffin pan.
- Bake for 25 minutes or until crispy.
- Meanwhile, heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
- Place the steak in the pan in a single layer; you may have to work in batches. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
- Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
- Put finished steak bites on top of potato nests.
- Garnish as you wish. I mixed a steak marinade seasoning packet with sour cream and drizzled and parsley flakes
