MRE Remake
It’s been over 25 years since I opened up an MRE. I thought it would be fun to open one and see if I could recreate it… and make it better.
The MRE – Meals Ready to Eat – are deployed with troops or personnel who will not have access to fresh food, water, or a kitchen. MREs are designed to keep a hungry man full, and everyone who has eaten these has their favorites. Today, I’m going to remake the Beef patty with Pepper jack cheese and au gratin ‘taters.
Now, I’m not making fun of these – MREs are feeding Americans during some of their roughest days, and we’re thankful that they are doing it so well. I ordered a variety pack off of Amazon and we’re going to cowboy this up!
We appreciate you sharing our recipes with your friends and family!
Jalapeno Hamburger Steak with Au Gratin Potatoes – Cowboy Kent Rollins
Servings 6
Ingredients
- 1 yellow onion diced divided
- 4 russet potatoes peeled and sliced into thin rounds
- 2 tablespoons butter divided
- 2 tablespoons bacon grease
- 1 16 ounce block Velveeta cheese cubed
- 1 16 ounce carton heavy whipping cream
- 1 ½ lbs ground chuck 80/20 blend
- 1 jalapeno grated
- Bacon bits for topping
Instructions
- Melt 1 tablespoon of butter and the bacon grease over medium-high heat in a large cast iron skillet. Add the potatoes. Cover with a lid and cook for about 5 minutes, stirring occasionally.
- Stir in half of the diced onions. Season with salt and pepper, to taste. Cover and continue cooking, about 5 minutes, or until fork tender, stirring occasionally. Remove from the heat and place the potatoes in a large bowl, cover and keep warm.
- Return to the skillet, after it has cooled slightly, and add the Velveeta. Place over medium heat, stirring until the cheese begins to melt. Stir in the cream. Continue cooking and stirring until the cheese is smooth and melted, about 5 minutes.
- Stir the potatoes into the cheese until coated. Cover and keep warm.
- In a medium bowl, combine the meat and remaining onion and jalapeno. Evenly form the meat into 6 patties.
- In a large cast iron skillet, melt the remaining butter over medium-high heat. Place the patties in the skillet and cook for about 4 minutes per side, or until the internal temperature is 160 to 165 degrees F.
- Sprinkle the potatoes with the bacon bits, plate and serve warm.
Cranberry Coconut Cookies – Cowboy Kent Rollins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 stick butter softened
- 1 cup sugar
- 3/4 cup chopped fresh cranberries
- 1/2 heaping cup shredded sweetened coconut
- 1 large egg
- 1 tablespoon grated orange zest
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees F. with the oven rack in the middle.
- In a medium mixing bowl, mix together the flour and baking powder.
- In a large bowl, using an electric mixer, cream together the butter and the sugar until light and fluffy. Whisk in the cranberries, coconut, egg, orange zest, and almond extract.
- Slowly mix the flour mixture into the wet mixture until combined.
- Lightly flour your hands and form the dough into the size of golf balls. Place on an un-greased baking sheet about 1 inch apart and press down lightly in the middle of each ball to flatten slightly.
- Bake for 12 to 15 minutes, or until the bottoms are light golden brown. Be careful not to over bake to keep the cookies soft. Remove from the sheet and let cool slightly on a wire rack before serving