Baked Mashed Potatoes with a Creamy Gruyere Topping My friend Donna Natale Mason…what can I say other than that Texas is not nearly as colorful without her? She is a vibrant, loud, gorgeous bit of Texas stomping through the snow in Indiana in red cowboy boots. We were debutantes together in Wichita Falls and she keeps threatening to come back to Texas and have a get together where we all wear our (very small sized yet shockingly poufy) deb dresses and eat lots of food and tell raunchy jokes. In the meantime she has given me a very decadent, yet simple recipe that is dear to her heart. This is part of the note that Donna sent to me: “My sweet Momma made these for me when I was pregnant with my daughter, Molly in 2005. Hence, I call these Donna’s Good Luck Potatoes. My only other comment on mashed potatoes is that it is important to mash in the butter before you add the milk. Scrub the potatoes and poke several holes in each with a fork. Whip the cream until it is fluffy, but soft and fold in Gruyere cheese. Notes: In closing:
Lentil Vegetable Soup Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and doesn't take long to make. For a twist on this triple threat, add some bacon or pancetta. To prepare a vegetarian lentil soup, don't add meat and substitute vegetable broth for the chicken broth. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Photography: Mad Hungry, September 2010 Ingredients Directions Heat a large soup pot over high heat and swirl in the olive oil. © 2014 Martha Stewart Living Omnimedia.
Old School – Self Reliance 101 » Blog Archive » make your own ricotta cheese in five minutes Homemade ricotta? Really? That smooth, beautiful layer of yum in lasagna? Yes, dear students, it’s possible. And it’s as easy as kindergarten. The Damsel suspects you have everything you need, at this moment, in your kitchen. At the Old School, the Damsel likes to teach things they used to know by heart in the olden days, and put a new twist on them when she can. First, set a colander over a dish. Measure 2 cups of milk (the higher the fat content, the higher your yield) into a glass bowl or other microwavable vessel. Add two tablespoons of plain white vinegar, or, in other words, one tablespoon per cup of milk. Microwave this for 2-4 minutes, or until you see it start to bubble around the edges. Stir gently. Scoop the solids into the colander and let it drain until it reaches the desired consistency. The resulting cheese is soft and sort of like cream cheese, but less firm. The Damsel loved its fresh taste. Thanks, Kenji, for the microwave method.
Barbeque Chicken Pizza « Slice & Dice 20 Feb Absolutely nothing hard about this one!! Pizza is one of my favorite foods, but I didn’t feel like making the typical pepperoni or sausage. Seemed a little boring at the time. So I took a gander at the online menu for California Pizza Kitchen to get some ideas for a fun and unique ingredient combination. Barbeque Chicken Pizza 1 roll of refrigerated pizza dough pizza sauce 1 tablespoon olive oil 1 red pepper, sliced or diced 1 green pepper, sliced or diced 1 small onion, diced 1-2 chicken breasts, cut into 1 inch pieces barbeque sauce shredded mozzarella or pizza-blend cheese 1. 2. 3. 4. 5. Like this: Like Loading... Tags: Main Dish Soupy Sundays: Lasagna Soup It’s holiday time… yeah!!! You’re decorating, baking, shopping, running around like a chicken with your head cut off… you don’t have time to slave all day for a yummy lasagna. But you do have time for a quick, easy, and delicious fake out in soup form. Similar to goulash, this soup makes a lot, reheats well, and is so hearty that you’ll be good and full for a long day of holiday madness. My version is a happy little melding of Paula Dean’s and A Farmgirl’s Dabbles. I know you’ll love it! Lasagna Soup Ingredients: 1 tablespoon olive oil 1 medium yellow onion, diced 1 green bell pepper, chopped 4 garlic cloves, minced 1 pound ground chuck 1/2 teaspoon crushed red pepper flakes 1 teaspoon thyme 2 teaspoon dried oregano 2 tablespoons tomato paste 1 tablespoon firmly packed brown sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1 32-ounce can, chicken broth 1 28-ounce can, fire roasted diced tomatoes 1 15-ounce can tomato sauce 2 cups broken lasagna noodles 1/2 cup grated parmesan cheese Directions: Preheat broiler.
lasagna-timpano.html from thefoodinmybeard.com - StumbleUpon I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up.
Cheesy Au Gratin Potatoes I know, I know, au gratin potatoes aren’t the most authentic of Thanksgiving dishes since mashed taters usually take the starch center stage for this holiday. However, I have to say that I love a cheesy, creamy potato dish at Thanksgiving and since this one will be appearing at my Thanksgiving table (and probably Christmas, too!), I wanted to share it here. This recipe takes all the delectable requirements of an au gratin potato dish and streamlines it into an easy, no-fuss process. I’ve tried a lot of au gratin potato dishes in my day and this is the one that makes me declare, “Bring on the potatoes, baby.” One Year Ago: Whole Wheat Oatmeal Chocolate Chip CookiesTwo Years Ago: Sweet and Spicy Slow Cooker Chicken Cheesy Au Gratin Potatoes Note: the key to this dish is the evenly sliced potatoes. Ingredients Directions Preheat the oven to 350 degrees and adjust an oven rack to the middle position.
Parmesan-Roasted Broccoli Broccoli is roasted with thinly sliced garlic then tossed with freshly squeezed lemon juice, lemon zest, Parmesan cheese, basil, and toasted pine nuts. This zingy side dish is the perfect accompaniment to many grilled foods. This side dish is my husbands favorite and since it is super easy to make we have it often. Give this recipe a try and I am certain that everyone will eat their veggies and it just might be your new favorite side dish! Parmesan-Roasted Broccoli Printer Friendly Version Ingredients: 3 tablespoons pine nuts4 to 5 pounds broccoli4 garlic cloves, peeled and thinly sliced6 1/2 tablespoons olive oil, divided1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper2 teaspoons grated lemon zest2 tablespoons freshly squeezed lemon juice1/3 cup freshly grated Parmesan cheese2 tablespoons julienned fresh basil leaves (about 12 leaves) Directions: Yields: 6 servings Source: Barefoot Contessa Back to Basics Leave a Comment
Hash-brown casserole | The Wanna be Country Girl - StumbleUpon This hash-brown casserole is the perfect side dish. I served it last night with my chicken pot pie to a crowd. It’s cheesy comfort food at its best. The parmesan gives it a tangy flavor, and best of all it’s really easy to fix. Its got five ingredients you mix together and pop it in the oven. Start out by adding 1 – 32 ounce bag of hash-browns to a large mixing bowl. Next add 2 – 10 3/4 ounce cans of cream of potato soup. Followed by 16 ounces of sour cream. Now comes the cheesy part. And 1 cup of fresh grated parmesan cheese. Next add a good-sized pinch of salt and pepper, and that’s it. Put the mixture into a buttered Pyrex. Run this wonderful concoction into a pre-heated oven at 350′ for 1 hour See…..brown and crunchy. You may wonder why I’ve taken such a close-up picture. It’s because I almost forgot to take a photo at all. Enjoy! the wanna be country girl – Caroline
Garden Zucchini Parmesan Biscuits Garden Zucchini Parmesan Biscuits Savory biscuits packed with shredded zucchini, chopped tomatoes, scallions, basil and Parmesan cheese make a wonderful accompaniment to any summer meal. Smeared with butter or dipped in olive oil, these savory biscuits are sure to become one of your favorite ways to use all of that glorious zucchini growing in your garden. This past weekend at the farmers market so many different venders were selling beautiful dark green zucchinis of various sizes. So needless to say, I have an outrageous amount of zucchini right now! Zucchini is one of those summer vegetables that I always pick up when I go to the farmers market and grocery stores. Ingredients: Directions: Place the oven rack in middle position and preheat oven to 400°F. One Year Ago: Blueberry Waffles Leave a Comment
penne with 5 cheeses - StumbleUpon this pasta dish of Ina's is to die for. it is a creamy and cheesy adult style macaroni and cheese with the volume turned up. the combination of all the cheeses give it an incredible flavor - and whatever you do - DO NOT skip the smoked mozzarella. i made it without it once and i missed it the whole time i was eating it. recently i decided to add some sundried tomatoes to it and it was a welcome addition. the nice part is i can make it early in the day, keep it in the fridge and right before people arrive i throw it in the oven - it is a perfect entertaining dish. penne with 5 cheesesadapted from the great one (Ina Garten) from Barefoot Contessa Family Style Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. reserve a 1/2 c of cheese mix minus fresh mozzarella for the top. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. ShareThis
meatball subs with caramelized onions Last September, surprising nobody more than my husband, decided I’d be a Good Football Wife this year and start using Sunday afternoons to make a hearty meal, one that stuck to our ribs and balanced out all those salads we enforce on ourselves during the week. I made beef chili with sour cream and cheddar biscuits and then I made… Right. It about stopped there. In my defense, my husband’s team of choice, The Giants, were hardly Good Football Material this year, so perhaps both of our enthusiasms waned simultaneously. Also, the baby decided he had to start running around dismantling the apartment most weekends, so somebody had to, you know, make sure he didn’t injure himself and blame us. Toddlers, man. And so I’m going to make up for four lost months in one recipe today. The meatballs are the star. Meatball Subs with Caramelized Onions and Gruyère Meatball recipe adapted generously from Ina Garten a.k.a. Yields about 24 to 28 2-inch meatballs or one colossal meatball sub.
Skillet Lasagna | Creatively Domestic My favorite way to make Lasagna is Slow Cooker Lasagna, but an easy way to make Lasagna without all the work really appealed to me. Hello, Skillet Lasagna! This sauce was light, the noodles came out perfectly cooked, and I made this meatless and it still came together well. I would have loved to add some roasted vegetables or spinach, but my crisper was empty. I thought I would be efficient, and stacked two noodles while I broke them up, but didn't separate them well enough when I threw them into the pan, so some stuck together while it was cooking. While I stirred it, I had to work some of the noodles apart. The only downfall of this recipe was that it needs constant attention for 30 minutes as this has lots of stirring and steps. The best way to eat this is to scoop a little ricotta on your fork with some noodles. Skillet Lasagna recipe from The America's Test Kitchen Cookbook Serves 4 to 6 1. Pour the diced tomatoes with their juice and the tomato sauce over the pasta. 4.