TWICE-BAKED POTATO CASSEROLE

We (well--most of my family, who are now all gone) are not really a casserole family, especially my husband. He doesn't like "all that stuff mixed together"! However, this is really a side dish and he even likes it! Next time you want to make twice-baked potatoes, do this instead. It's like one GIANT twice-baked. Lots less work! My 3 crazy friends and I that cooked for camp back in July made this for on of our camp meals. It was a hit with the girls--so it must be OK. And it has bacon--I think bacon could make dirt taste good! The recipe came from Taste of Home (so did the photo). I love their down home recipes!!

1-2 lbs red potatoes (about 6 medium) baked
1/4 t. salt (
1/4 t. pepper
1 lb sliced bacon, cooked and crumbled
3 c. sour cream
2 c. (8 oz.) shredded mozarella cheese
2 c. (8 oz.) shredded cheddar cheese
2 diced green onions

Cut baked potatoes into 1 inch cubes. No need to peel--the skins are tasty and look pretty and are nutritious. Place half the potatoes in a 9x13 inch baking dish. Sprinkle with half the salt, pepper and crumbled bacon. I used a little more salt. Top with half the sour cream and then the cheeses. Repeat layer. Bake uncovered at 350 for 20-25 minutes or until cheeses are melted. Remove from oven and sprinkle with onion. Serve.
 

LEMON CURD

My neighbors trimmed their HUGE lemon tree and put the branches out for bulk pick-up last week. There must have been 150 HUGE lemons still on the branches, so I helped myself and juiced ALL of them. I had 1 gallon of lemon juice! I froze most of it in ice cube trays and put in Zip locks for further use, because I can't tell you how many times I just need one or two tablespoons of lemon juice and don't have a lemon. My cute friend Ang gave me this recipe for lemon curd--I tried it--we ate it on pancakes and I have been sneaking "little" tastes from the jar in the fridge about 3 (maybe 5) times a day. It is so good! You can use it on scones or hot rolls or spoon it over pound cake with whipped cream! One of my new favorites!!

1 cup fresh lemon juice (about 6-8 large lemons)
2 tablespoons fresh lemon zest
1 cup sugar
6 large eggs
1.5 sticks butter (12 tablespoons) cold, UNSALTED butter cut into bits
Zest lemons and set aside. Halve lemons and juice. Whisk together juice, zest, sugar and eggs in a 2-quart heavy saucepan. Cook over medium low heat for about one minute. Then slowly add bits of chilled butter, whisking frequently, until curd is thick enough to hold marks of a whisk and the first bubble appears on the surface (about 5-6 minutes).
Press curd through a large sieve into a shallow casserole dish (a 9×13 Pyrex works well). Cover the surface with plastic wrap to keep a film from forming on the surface of the curd. Chill overnight or for 8 hours before serving. Stores for several weeks. I store in a jar with a tight lid.

**It thickens a lot when it chills, so warm what you are going to use for a few minutes in the micro-wave and it will thin and become more pouring consistency.

Borsin Potato Casserole

This is yummy recipe from my mother in law. This isn't the greatest picture, but believe me they are really good!

Borsin Potato Casserole:

3-4 lbs red potatoes, slice thin with skin on (I'm pretty sure you can use regular potatoes)
Place in 9x13 pan

Mix and pour on top-
2 Cups cream
1 carton Borsin cheese
salt and pepper
fresh parsley

Bake for 1 hour at 350. Cover with foil the first 30 minutes, then remove. You can add more fresh parsley on top once its done.

FYI- Borsin cheese can be found at Costco. You have to buy 3 or 4 cartons at a time but you can freeze them. Its kind of an expensive cheese so this is probably the way to go.

Country Corn

So I don't know about you, but I have been slacking in the kitchen for the past 6 weeks or so.  December is like hurry-and-fix-a-quick-dinner-before-we-run-to-the-next recital/concert/family party/ward party/school function/etc.  Let's just say we ate a lot of cheese crisps, spaghetti, taco salad, pizza...you get the picture.

Plus, when Holly and Nat come to town, we do more eating out than we do eating in.  Which I love by the way.  So now that Christmas is over and things have settled down, I am going to try and get cooking again!

I subscribed to a new cooking magazine called "Simple and Delicious" and this recipe is from this month's issue.  We loved it.  We totally devoured it and then licked the bowl clean.

6 green onions, chopped
3 Tbs. butter
1 package (16oz.) frozen corn (I used white corn)
2 tsp. cornstarch
1/2 cup half and half
1/4 cup cold water
1/2 tsp. salt
1/2 tsp. pepper
1 cup tomatoes, diced

*Melt butter in a skillet.  Saute onions for a couple of minutes until tender.  Add corn and cook until heated through.  In a small bowl, combine cornstarch, half and half, water, salt and pepper.  Stir until smooth.  Add to corn.  Bring to a boil and then lower heat and cook for a few minutes until thickened. Stir in tomatoes and serve.

Hot Corn Dip

 I am a corn lover.  I love cornbread, corn tortillas, and corn chips.  And I love canned corn.  I know, weird.  This warm corn dip is so good!  It would be perfect for an appetizer at a party or gathering.  Serve it warm with tortilla chips and you've got a delicious combo!

I know my picture is horrible.  Sorry.

Hot Corn Dip

Recipe from Emeril Lagasse

• 2 tablespoons unsalted butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn) or frozen corn
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 to 1 cup mayonnaise  (I only used 1/2 cup)
• 4 ounces monterey jack or cheddar, shredded
• 4 ounces sharp cheddar, shredded
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

In a skillet over medium heat, melt 1 tablespoon of butter with corn, salt and pepper.  Cook for about 5 minutes then transfer to a bowl.  In same skillet, add rest of butter and onion and bell peppers.  Cook until wilted then add garlic, jalapeno, and green onions.  Let all the vegetables soften  then add to the bowl of corn.  Mix in mayo, cayenne, and half of both cheeses.  Stir to combine then pour into an 8x8 baking dish.  Sprinkle with remaining cheese.  Bake at 350 for 10 to 12 minutes.

*Next time, I will substitute sour cream for the mayo.  It tasted great but I have mayo issues.

Lime-Cilantro Rice with Pineapple

1 cup dry white rice, cooked in 2 cups water
2 Tbsp real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot)
1 small can crushed pineapple, drained
½ – ¾ C chopped fresh cilantro
Salt and pepper to taste

Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.

* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.

ZUCCHINI RICOTTA GALETTE

I adapted this recipe from a Williams-Sonoma recipe. I changed a few things and directions (sometimes they tell you to do things in a harder way--my opinion). With all the fresh zucchini coming out of gardens, this is a yummy way to use it. I made it for dinner and even my picky husband liked it!


Serves 6
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon sea-salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

**I think next time I make this I will double the cheese filling. It LOVED it and would have liked to have more in it.

Creamy Berry Goodness

I would like you to meet my new favorite recipe.

I'm not even sure what it's called, but I have fallen in love.

My gorgeous and talented cousin/friend, Amy, brought this to a book club date night that we had a few weeks ago and I was sold on the first bite.

It's one of those things that you taste and then say...

What is in this?  This is so good!  How do you make it?

Thank you, Amy, for sharing this recipe and changing my life forever.

Just look at that deliciousness and tell me you don't want a bite right now.

Frozen mixed berries (I used two smaller bags from Walmart)
1 tub Cool Whip*
1 large container of vanilla yogurt (I used Stoneyfield french vanilla)
1 small package of cheesecake pudding mix

Pour berries into a large bowl.  Add the Cool Whip and yogurt and then sprinkle on the pudding mix.  Stir together really well until it's all combined and looks pretty.  Chill before serving.

*I made whipped cream instead of using Cool Whip.  I bought a small carton of whipping cream and whipped it up until it was stiff.  I only sweetened it a little (2 Tbs. of sugar) since the yogurt is sweet.

Easy Rice

Image courtesy of thatsfit.com

This isn't really a recipe, more of an idea.  The box of chicken broth that I buy recommends using broth to make rice instead of water.  I've always wanted to try it and I finally did.  I love it!  Just make rice according to directions and replace water with chicken broth.  So easy.  I added a little butter too.  I don't think I'll ever go back to plain water!

OVEN BAKED FRIES

I made these fries for a cooking class I used to teach for a group of women at our church. They really are so tasty and better for you than fried. You can peel the potatoes if you want, but I never do.

5 large russet potatoes, washed and scrubbed
1/4 c. extra virgin olive oil
Salt and freshly ground pepper
1/2 c. grated fresh Parmesan cheese
Finely chopped fresh parsley (or you may use dried)

Preheat oven to 400. Cut potatoes into 1/2 inch slices lengthwise, then cut again into 1/2 inch thick fries. Place in a pot and cover with water. Add 1 T. salt, bring to a boil and simmer until a paring knife goes in easily--cooked about 3/4 of the way. Drain potatoes and place in a bowl. Add olive oil, 1 T. salt and 1/2 t. freshly ground pepper and the parsley. Toss well, being careful not to break the fries.Place in a single layer on a non-stick baking sheet. Bake until light brown. Remove from oven and sprinkle with Parmesan cheese. Bake until browned and crispy and cheese is melted about another 6-7 minutes. Cool for about 2 min. before serving.

Ryan's Salsa

The other day, my husband decided it was time for him to start making salsa again.  Like I've said before, Albany is not exactly the city for Mexican food.  There are several Italian restaurants and pizza is on every corner.  But when it comes to Mexican food, good luck!  So Ry took matters into his own hands and made us some salsa.  I love his salsa because it is full of flavor but not spicy in the least bit.  And it's quite easy to whip up.  I think I could get used to this salsa making!

Salsa

2 cans diced tomatoes
1/3 onion, chopped
1/3 bunch of cilantro
2 green onions, chopped
1/3 green pepper, chopped
1 clove garlic, minced
1/2 can diced green chilies
couple shakes of garlic salt, onion salt, and pepper

Put all ingredients into a blender.  Give it a couple of pulses until well blended.  Store in refrigerator for up to a week.

Jo Lene's Fried Rice

When my husband and I got married, he brought with him 3 of his mom's recipes:  cheesecake, taco salad and fried rice.  And they are all delicious!  This fried rice is easy and makes a lot so it's perfect for leftovers.  Unless your husband eats 3/4 of it the night you make it.  Then you might want to make more!  Sometimes I just can't keep that man full.  I made teriyaki  chicken to go along with the rice and it was a fabulous meal!

Fried Rice

6 to 8 slices of bacon

6 eggs

2 green onions, chopped (just the green part)

rice

1/4 cup Low-sodium soy sauce 

Make rice according to package.  I made 6 servings of rice.  Chop bacon then cook in saucepan over medium heat until crisp and done.  Remove from pan and set aside.  Drain bacon grease.  Add  eggs to pan and scramble until done.  Add bacon to eggs.  Sprinkle in green onions then add rice.  Stir to combine.  Pour soy sauce over rice and stir.  Add as much or as little as you like.  Serve.

*I added peas to our rice at the end.  You can adjust all ingredients according to taste or how much you want to make.  Add more bacon, eggs, rice, etc.

Mexican Rice

Last night, I made the beloved pork enchiladas for dinner.  They have become a favorite in our household.  And I always serve them with some sort of rice.  I was flipping through a ward cookbook, and found this recipe.  I made a few subtle changes for our own liking, and we really liked the finished product.  It was easy and I had all of the ingredients on hand.  Double score!

Mexican Rice

1 1/2 cups rice
1/4 cup oil
1/4 cup chopped onions
1 clove garlic, minced

Brown rice in oil.  Add onion and garlic.  Saute on medium heat for about 5 minutes.

Then add:
2 cups chicken broth
1 cup water
1/2 Tbs. cumin
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 8oz. can tomato sauce

Bring all ingredients to a boil.  Lower heat and simmer for 20 to 30 minutes, covered.  Cook until rice is soft and liquid is absorbed.

Cheesy Orzo

I make baked chicken and brown rice at least once every 2 weeks. It's easy and healthy. I was planning on making this meal for Saturday night but wanted to switch it up a bit. I decided to make orzo as the side this time. I found this recipe by Rachel Ray. It was easy, tasty and a good alternative to rice. We all liked it!

Cheesy Orzo

2 Tbs. butter
1/2 small onion, chopped
2 cloves garlic, minced
2 (14 oz) cans chicken broth
2 cups orzo pasta
1/2 cup grated Parmesan cheese
salt and pepper

Melt butter in saucepan. Add onion and garlic. Saute for 3 minutes. Add broth and bring to a boil. Stir in orzo and bring to a boil. Cover and reduce to medium heat. Simmer for 15 minutes, while stirring occasionally, until pasta is tender. Remove from heat and stir in cheese and salt and pepper to taste.

Easy Baked Brown Rice

I found this recipe on My Kitchen Cafe. She has some really great recipes over there. This baked brown rice was so easy and so good! My favorite rice recipe will always be Savory Rice, but this one is a close second and much healthier. I served it with Ritz Chicken and green beans.

picture from www.momadvice.com

Baked Brown Rice

1 1/2 cups brown rice
2 1/2 cups reduced sodium chicken broth

Put rice and broth in greased 3 quart casserole dish. Cover tightly with foil and bake at 350 degrees for 1 hour and 10 minutes. Remove from oven and let sit for 5 minutes. Remove foil, fluff with fork and serve.

*I sprinkled it with garlic salt before I baked it just to add a little more flavor.

Cafe Rio Rice

Living in New York is a lot different than living in Arizona. There aren't grocery stores on every corner. Green trees are everywhere which makes for beautiful scenery. All of the houses are old. And there are only 3 mexican restaurants in our city! 3. What's up with that? These New Yorkers are into Italian. Whatev. And the hubby and I LOVE mexican food. So, we had to take matters into our own hands and make our own. We did the whole Cafe Rio spread for Sunday dinner and it was heavenly. Not that I think Cafe Rio is real mexican food, cause I don't. But it did the job. We have posted most of the Cafe Rio recipes on here except the rice. So here you go!

4 cups water
2 cups rice
4 tsp. chicken bouillon or 4 cubes
1 can green chilies
4 tsp. minced garlic
1/2 onion, chopped finely
1/2 bunch cilantro, chopped finely
3/4 tsp. salt
1 Tbs. butter
juice of 2 limes

Bring water to a boil. Add all ingredients and stir. Cover and simmer on medium for 30 minutes or until rice is tender.

Restaurant Coleslaw

We had a church social the other night and my assignment was to bring coleslaw.  I'm not a huge coleslaw lover, but I was determined to find a crowd-pleasing recipe.  I scoured the recipe universe online and found this easy recipe on Allrecipes.  It had lots of good reviews and a promise that it tasted like restaurant slaw.  I liked the way it turned out and it tasted even better the next day after it had been swimming around in the juices all night in the fridge.

1 bag (16 oz.) coleslaw mix
2 Tbs. diced onion
2/3 cup creamy salad dressing (like Miracle Whip)
3 Tbs. vegetable oil
1/2 cup sugar
1 Tbs. white vinegar
1/4 tsp. salt
1/2 tsp. poppy seeds

*Combine coleslaw mix and onion in a large bowl.  Whisk together the other ingredients really well and pour over slaw.  Toss well to coat.  Chill for at least a few hours or overnight.

TWICE BAKED POTATOES

Everyone in my family loves these...however, most of the time I am too lazy to make them. And I don't really know why I'm posting this recipe in the heat of the summer because I certainly have been avoiding turning on my oven if I can possibly get away with it. At least that's my excuse!!

4-5 large russet potatoes
1/2 c. sour cream
1 T. chopped chives (or tops of green onions)
3-4 pieces of cooked, crumbled bacon (or bacon bits--I don't like the fake ones!)
4 T. real butter
milk
salt & pepper
Cheddar cheese

Scrub potatoes well and pat dry. Do not wrap the potatoes in foil. the skins need to be sturdy to hold the potato mixture. Pierce each potato with a fork several times and bake in a 400 degree oven for approx. 1 hour or until done. Pierce with a fork to make sure potatoes are completely done.

Remove potatoes from oven and slice in half lengthwise. scoop most of the inside of the potato out with a large spoon, leaving about 1/4 inch white part in skin. Place the scooped out potato insides in a bowl and add the sour cream, salt and pepper to taste, butter and a little milk. Beat with beaters until smooth. Stir in the bacon and chives. Spoon the potato mixture back into the potato skins and place on a cookie sheet. Sprinkle each with a generous amount of Cheddar cheese and place under broiler, just until cheese melts. Keep warm until serving time.

Dill Dip

If you've been looking for the best dill dip, you can stop your search. You have found it. Our mom has been making this dip for years and it is my favorite. It's perfect for veggies and even more perfect for Lays potato chips. Put some of this out at your next party/shower/family dinner and you will be the dip superstar.

1 cup sour cream

2/3 cup mayo

1 Tb. onion flakes

1 Tb. dried parsley

1 Tb. dill weed (not dill seed)

couple shakes of seasoning salt (I like Lawry's)

*Mix well and chill before serving.

Costa Vida Rice

I got this recipe from a friend in my ward. I made the rice for her son's graduation party. I have tried another recipe and didn't really like it, but this one I loved. A keeper for sure.

4 1/2 cups jasmine rice

64 oz. chicken broth

2 Tbs. better than bullion

1 cube butter

1 bunch cilantro, chopped

8 green onions, chopped

zest from 3 limes

*Melt butter in big saucepan. Add broth and better than bullion. Add rice and rest of ingredients. Stir well and let sit, covered, on low for 30 minutes. You could also throw it all in a rice cooker if you use one. This makes a lot so you could easily half it.