Three Cheese Potatoes

I really didn't intend to take that long of a blogging break, sorry! School is about to start up which means that I started doing stuff toward the beginning of August so my time became divided again between school, family, and everything else. Then in the middle of the month we went to Disneyland for 12 days, and upon our return it was time to jump into school full force. Not only am I getting my own classroom ready but our little guy is going to Kindergarten so it's a big transition for us all around.

We actually made these potatoes back in the beginning of the month but as I sit here typing up this post I told my husband that my mouth is watering just looking at this picture and thinking about these potatoes. They were so good! The recipe was a bit different than I initially thought. For some reason I was assuming these were like twice baked potatoes and each potato was wrapped in foil. It turns out that you cut all three potatoes and put them into one large piece of foil. Yes, I would have figured this out sooner had I read the recipe, but instead I looked at the picture and ingredients and had another idea in my head. Don't you love it when that happens? Then when you go to make it you think, whoa, wait a minute this isn't what I was thinking this would be. It turned out great though, and it made way more than 3 servings like I originally thought with three potatoes. Enjoy!



Three Cheese Potatoes
Source:Taste of Home

3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup crumbled bacon
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
 
In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.

Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.

Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.

Makes 4 to 6 servings

Cauliflower Sauteed with Anchovies

I wasn't sure about this recipe when I came across it. I am not a big fan of cauliflower or anchovies, so to say that I was a bit skeptical was an understatement. I'm still a bit skeptical even after eating it. Let's just say that I managed to eat my portion but didn't have seconds. My husband did though so just like with anything it really depends on what your taste buds tell you.

Granted it is probably not the most appealing dish to look at. It almost looks like a mystery food, doesn't it? Hmmm, I can't tell if that is hashbrowns, rubbery scrambled eggs, pieces of browned chicken . . . I was reminded of the fact that you can mash steamed cauliflower as a substitute for mashed potatoes. Maybe the consistency is a bit more like the hashbrowns mentioned above. Either way it was an okay dish. I may make it again as a side dish but definitely not as the main course. Enjoy, if you dare!


Cauliflower Sauteed with Anchovies
1 medium head cauliflower
3 tablespoons olive oil
4 to 6 anchovy fillets, drained
pepper to taste
water, if needed

Wash the cauliflower and break it into small floret; chop the stems. Heat a large skillet over medium high heat. Saute the oil and anchovies in a skillet, just until you see the anchovies have broken down. Add the cauliflower. Stir to coat and season with pepper.

Cook on high heat for about 20 minutes, adding a little water if needed so it doesn't brown too fast. Turn the heat down to low and cover for about 5 minutes or until cauliflower is tender.

Makes 4 servings

Southern-Style Baked Beans

We had a few friends over and come dinner time we ended up grilling burgers. Since burgers, salad, and dessert were already covered I thought I would rustle up a traditional grilling side dish. After reading various reviews for these particular beans I figured I should probably give them a shot. I mean, they are found on a post titled "Best Baked Beans Ever" so I kind of figured I couldn't go wrong. Mind you, I really have nothing to compare them with. I usually just use a can opener to open my baked beans and then I heat them over the stove or if in a hurry zap them in the microwave.

The only downfall is that I really was looking for something that was a bit more homemade (ie. doesn't use canned pork and beans as the base), but after checking out quite a few recipes it sounds like that is what gives you the best southern-style baked beans. So, I guess I'll go with it and leave the details to the experts (ie. those who live in the south). Enjoy!  

*Side Note - I cut this recipe in half to feed 6 adults and 4 young kids with a serving leftover. I used my 8x8 pan and it worked fine.*


Southern-Style Baked Beans
Source: The Pioneer Woman using the recipe by Pam Anderson

8 slices bacon, halved
1 medium onion, diced fine
1/2 medium green pepper, diced fine
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. (Don't cook all the way, you want it to still have some room to get crisp in the oven.) Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Serves up to 18 people

Twice Baked Potatoes

I love potatoes! Mashed, baked, fried . . . you name it, I like it. I don't do twice baked potatoes often just because it's a bit of extra work and I enjoy a good baked potato just as much as a twice baked. But for my husband's birthday dinner I wanted something a bit more than just a plain old baked potato.

These photos don't really do justice to this recipe though. Inside the potato is the mashed goodness with all the fixings. You just can't seem to see that through the top layer of cheese. Believe me though, they are in there. Yum! Enjoy!

Twice Baked Potatoes
Source: Great American Recipes card

4 baking potatoes
3 green onions, thinly sliced
2 tablespoons butter
1/2 cup milk or half-and-half, hot
1/2 teaspoon salt
dash black pepper
dash nutmeg
dash paprika
4 slices bacon, cooked crisp and crumbled
2 tablespoons grated parmesan cheese
2 tablespoons grated sharp cheddar cheese

Preheat oven to 400 degrees. Wash the potatoes, pat dry. Prick each potato with a fork in a few places. Oil the skins with butter or olive oil. Bake potatoes on a rack for about 1 hour or until potatoes are done.

Cut a thin slice from the top of each potato. Scoop out the pulp into a bowl. Mash the potato pulp with hot milk until fluffy. Beat in the butter and the green onion. Add the seasonings. Add the bacon crumbles. Spoon potato mixture back into shells. Sprinkle with both cheeses.

Place potatoes on a baking sheet. Bake at 375 until potatoes are piping hot and cheese is melted, about 15 minutes. Serve immediately.

Serves 4

Green Beans with Celery Bacon Sauce

I know this isn't much to look at, but it tastes so good! I love steamed green beans with nothing on them, but I find this sauce equally enjoyable. I like to steam my green beans, whereas others like to boil their beans. I have provided two different methods for making this dish. I use the first method because I usually make it with turkey bacon and I don't have much in the way of drippings. Enjoy!

Green Beans with Celery Bacon Sauce
Makes 8 servings

6 cups fresh green beans
4 bacon strips, cooked and diced
small amount of olive oil  (only if you use first method for cooking)
1 cup finely chopped onion
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk

Steam green beans. In a skillet, saute onion in olive oil until tender. Stir in soup and milk until blended; heat through. Spoon over beans. Sprinkle bacon over top.

Original Recipe:
Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Stir in soup and milk until blended; heat through. Spoon over beans. Sprinkle bacon over top.

Home-style Scalloped Potatoes

Although I wasn't making many dishes for our Christmas dinner, for those I did make I wanted them to be made from scratch. I've grown up eating and making scalloped potatoes from a box, so imagine my surprise when I ran across a scalloped potato recipe from scratch. I know, that probably sounds funny to some of you, but it really is the truth.

Although it takes a bit more work, peeling and thinly slicing so many potatoes, it really is so much better than those that come out of a box. And it also took about the same amount of time to cook as the prime rib (that is if the prime rib had acted as the label from the butcher said it would) so the main dishes were in the oven on the same temperature for the last 60 to 70 minutes of cooking. These were delicious and each of us had more than one serving before the night was over. Enjoy!  

Home-style Scalloped Potatoes
Makes 8 servings

1/3 cup chopped onion
5 tablespoons butter
5 tablespoons all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes

In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.

Place half of potatoes in a greased 3-qt baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.

Cheesy Potato Casserole

Cheesy Potato Casserole (aka Hashbrown Casserole) is an easy, hearty side dish. I often take this to a MOPS meeting when I am signed up to bring a breakfast dish, but I also have made it to accompany a lunch or dinner as well. Very versatile in that you can make it at any time of the day, but also versatile in what you can add to the actual casserole. There's not much to say about this dish that I haven't already said so I'll just jump right into the recipe. Enjoy!

Cheesy Potato Casserole
Makes a 9x13 pan

1 large bag of frozen hashbrowns (cubed style)
1 can cream of chicken soup
8 oz. sour cream
4 cups cheddar cheese
3 tablespoons butter
4 cups cornflakes

Optional Mix-ins:
diced green chilies, spinach, green bell peppers, ham, bacon . . . (I add the diced green chilies)

Preheat oven to 350 degrees. Grease a 9x13 baking dish. Stir together the hashbrowns, cream of chicken soup, sour cream, and cheddar cheese in a large bowl. Add any mix-ins. Pat into baking dish.

Melt butter in a large skillet, then add cornflakes and saute until slightly crispy/light brown. Put the cornflakes on top of the potato mixture.

Bake for 30 minutes or until bubbly. Let sit 15 minutes before serving, it will stay together better.