Baked Cheesy Mashed Potatoes

My Papa loves mashed potatoes. So, I kicked them up a little bit today for TG meal. I got the bulk from a Cooking Light recipe and altered it somewhat. Every last bit of it was gone!

4 lbs of potatoes, peeled, cubed, boiled

5 oz gruyere cheese, grated

5 oz fontina cheese, grated

2 T butter

pepper

1 1/2 cup milk

Boil potatoes. Drain. Combine all but about 1/4 cup of the combined cheeses. Mix. Put in greased 9x13. Bake at 350 for 20-30 minutes, covered. Uncover, top with the remaining cheese. Bake on broil for -10 minutes.

So yum. Don't add much more salt if any because these cheeses are really salty!

Roasted Mashed Banana Squash

A few weeks ago I bought a new type of squash when I was out apple picking with Cynthia. I finally tried it. I was going to try it roasted - savory. But, I didn't think it really had a lot of flavor, so I ended up mashing it - thinking it will be a great side dish with some pork chops. Turned out well.

1/2 large banana squash, seeded

Olive oil

Sage

Kosher salt

2 T unsweetened coconut milk

I wouldn't peel the squash till after it is roasted and cooled. Much easier. Lay out the sliced squash on a baking sheet. Sprinkle with sage and drizzle with evoo. Bake in a 425 oven about 25 minutes or until you can easily poke a fork through them. Let cool so you can mash them out of the peel. Mash with a fork or potato masher. Add salt and coconut milk. Mash all together. Eat.Great way to get in another type of fall/winter squash.

Foster's Corn Pudding

I just ran out of time yesterday and didn't have time to make the roasted red pepper sauce to go with this, but it was still good. Mine may have been a little dry, but it tasted good. I cooked mine for 55 minutes and probably could have done with about 53 or so... It looks pretty (thanks Laura for the pix).

3 ears of corn, shucked

2 green onions, chopped

1 small red pepper, chopped and seeded

1 jalapeno, seeded and chopped

1 T yellow cornmeal

2 T sugar

1/2 tsp italian seasoning

2 tsp salt

1 tsp black pepper

1 cup milk

5 eggs

6 oz shredded 2% SHARP cheddar cheese

350. 9x13 sprayed pan. Mix the milk, eggs, and cheese together. Add to everything else. Bake for 55 minutes or until lightly browned and springs back.

Let rest for about 10 minutes and then cut into squares or however you want to serve it.

Thanks for another good recipe Sarah.

True Florida Grits

True story about true grits - and sausage. Who says you have to eat Cheerios to live a long life?
http://www.tampabay.com/video/?bcpid=28597115001&bctid=29775739001

Fun video!

Lighter Hash Brown Casserole

Hash brown casserole isn't the healthiest option on the block for morning, noon, or night. But, I found this recipe and had the potatoes in my fridge - so thought I would pull it out. I only needed to buy 2 things for this recipe - and that is always a good thing in this economy. It was for a secretary b-day breakfast. It was a winner.

3/4 pkg bacon - cooked and crumbled
1 medium onion - chopped
2 garlic cloves - zested
1 32 oz bag homestyle potatoes
1 pkg (2 cups) 2% sharp cheddar
3/4 bunch green onions - chopped
1/2 cup light sour cream
salt/pepper to taste
1 can red-fat, lower sodium cream of mushroom soup

Cook and crumble bacon - set aside. Saute onions and garlic in bacon fat (I used olive oil instead). Add the potatoes, cover, and cook for 15 minutes, stirring occassionally. Mix with 1/4 of the cheese and everything else. Pour into a 11x7 pan (greased) and top with remaining cheese. Cover and refridgerate overnight.
Preheat oven to 350. Let pan sit out while oven is heating. Bake covered for 30 minutes, remove foil, cook for another 20-30 minutes till lightly browned and cheese is melted and bubbly.
Enjoy - with any meal. You really can't go wrong!

Couscous and Spring Vegetables with Lemon Dressing (2009.12)

I actually really liked this recipe - but would change a few things for future makings. I think this would be great in the spring as a side dish (and even people at it as a dip tonight). Serve it with a salad or with any meat.
I got this cookbook my first year working at W-S for the holidays. I have never used it. Even though it is the Essentials of Healthful Cooking - there is no nutrition information. Oh, well.

Couscous with Vegetables
1 1/2 cup boiling water
1 cup couscous (whole wheat too)
1/2 tsp kosher salt
3 T olive oil
juice of two lemons - I would add some zest too
1/4 tsp kosher salt
pepper
1 small garlic clove - zested
1/2 cup each diced English Cuk, red pepper, green onions, frozen (thawed) tiny green peas
1/4 cup chopped flat leaf parsley

Boil water, add couscous and salt, stir, put a lid on it, off burner - 20 minutes. Mix dressing (oil through garlic). Chop veggies and parsley. Fluff couscous with a fork and let cool. Stir all together, serve at room temp.

Deep Dish Crunchy and Sweet Sweet Potato Bake

Ok - a long name for sweet potato casserole. I got this recipe from my friend Beth - her in-laws make this. I tweaked it to not make it so rich and sweet because i like it better medium on the sweetness. But, this is so yummy! And I had to use real sweet potatoes.

5 large sweet potatoes (bake, take out of skins)
1 stick salted butter, melted
2 eggs
1 cup sugar
2 T cornstarch
1 tsp cinnamon
1/4 tsp all spice
1/2 cup milk

Bake in a deep dish baker (round, Pampered Chef). Spray, 400, 20 minutes.

1 cup cornflakes, crushed with your hands
1 stick salted butter, melted
1/c cup chopped pecans
2 handfuls coconut (how can this stuff get any better?)

Melt butter, stir in rest. Spread on top of casserole. Bake at 350 for another 18-20 minutes or until browned.
So creamy and then crunchy and sweet on top. I'd rather have it crunchy and sweet than with marshmallows.
Enjoy!

Orange Cranberry Sauce

This is a Cooking Light recipe. One thing on the Thanksgiving table has to be somewhat good for you - right?

1/2 cup dark brown sugar
1/2 cup oj (fresh squeezed if possible)
1/8 cup honey (I got mine from Dr. Wilder when he harvested it down in GA this fall)
1/8 tsp all-spice
1 cinnamon stick
1/4 cup water
1 bag cranberries

Put all in a medium saucepan. Heat to boiling, then reduce heat. Stir occasionally. Cook until thickened and cranberries have burst. I like some still whole. It was pretty good - still tart. I doubled the recipe. And for 1/4 cup of it - 80 calories! Much less than a piece of pie!

Hold the Mott's Applesauce

I love applesauce. Do I like Mott's - yes. But, 2 years ago, when I made my first applesauce from fresh apples and a food mill - I seldom return to the glass jars of Motts.
Tonight - my first batch of 2008 Applesauce. I used a more ingredients recipe this time and really liked it. Also, I didn't use my food mill, but left it more chunky.

8 large golden delicious apples, peeled, cored, and quartered (or thick slices)
1/2 cup (unpacked) brown sugar
1/3 cup sugar
1 cinnamon stick
4 lemon peels (just take a veggie peeler to a lemon
juice of one large lemon
1 cup water
2 pinches salt

Boil, then simmer for about 25 minutes. Drain most of the water (a quick drain). Take out lemon peels and cinnamon stick. Mash with a potato masher.
I served mine hot with WW turtle ice cream on top - so yummy. Like an apple pie a la mode (without the fattening crust!)

Taste of Fall: Roasted Butternut Squash

First time for everything right? Well, immediately after these came out of the oven, I phoned my parentals and told them everybody needs to be forced to eat roasted butternut squash. It was so healthy and good for me - got a work out in preparing it - and yummy!

1 butternut squash

olive oil

s/p

rosemary

Peel with vegie peeler. Cut in half, scoop out. Cut into chunks. Heat oven to 425 and put squash in shallow pan. Drizzle with olive oil and season well. Cook for 13 minutes and stir them. Cook for another 15 minutes - perfect!

Asian Green Beans

I love having a well-stocked kitchen. Today it really came in handy. After meeting with a nutrionist, I found out I'm not really supposed to eat carbs at night. So, I was going to have a pork chop that I had marinated in a light asian dressing. So, I went to www.myrecipes.com to find a side dish. And I found it - I just cut down the portions. And the only thing I needed to get at the store was the green beans because they needed to be fresh. And, my Dad wouldn't have liked these. They were al dente and had ginger (sorry), but Mom, I finally used that oyster sauce - and Sarah - I bought it in Chang Mai (or somewhere over there near the airport in that grocery store we were in).

1/2 lb green beans
1 T sesame oil
1 green onion
1 inch ginger, grated
1 garlic clove, grated
1 1/2 tsp oyster sauce
1/2 roasted red pepper
black pepper
slivered almonds

Boil green beans until desired doneness, drain, set aside. In a saute pan, heat sesame oil, add the onion, ginger, and garlic. Saute for about a minute. Add green beans, oyster sauce, and roasted red pepper. Saute till heated through (on medium heat b/c the oyster sauce will stick). Serve with freshly grated black pepper and some almonds.
I really felt like I had just ordered them off a menu - the way they looked! :)

Curried Rice Salad

I'm really starting to like the taste of curry and apricots - and a new fave, basmati rice! Who would ever eat regular rice again after just smelling the aroma of a new package of basmati rice - there is no going back. I found a recipe that I wanted to try - but thought I would change it up a bit and make my own curried rice salad! This is a great vegetarian meal (if use you veggie stock instead of chicken stock) or put some pork/tofu/chicken in it and it can be a main dish.

1 cup basmati rice
1 small onion
turn of pan of olive oil
2+ cups of homemade chicken broth
3/4 cup fresh peas
1/3 cup slice plain almonds
1/2 cup golden raisins
10 dried apricots, chopped
1 golden delicious apple, chopped (with skin)
3/4 scant cup of plain ff yogurt
1 T curry powder
1 tsp cumin powder
1/2 tsp garam marsala
pinch kosher salt
1/2 tsp pepper

Heat oil over medium heat, saute onion. Saute rice for 2-4 minutes once onions are translucent. Add stock and bring to boil. Cover and simmer till done. Meanwhile, mix yogurt and spices. When rice is done, run cold water over it until cool. Add peas and rest of fruit. Add in yogurt mixture. Chill and serve cold (or you can serve it warm).
I liked this. It wasn't a strong curry taste so you can add more if you like. I really like the crunch of the apples in there. Basmati rice as I stated before is awesome. Get out there - try new stuff - you never know what you might like!

Jack Corn Casserole

There are so many corn casseroles, puddings, souffles, etc out there - that it is often hard to choose which one. I found one in the Anastasia Cookbook. I was going to make a sweeter one, but thought that a spicier one would go better with bbq chicken. And it did. It was so good. I teased the people eating with me that really it should be called a sour cream and cheese casserole, because there was probably more of that than the corn - but oh so yummy!

Jack Corn Casserole
2 eggs
1 1/2 cup light sour cream (no reason to use the full fat, so trim a little here)
2 c corn (I used frozen corn and thawed it under hot running water, drained it well)
8 oz block monterey jack cheese - cut into 1/2 inch cubes
1/2 cup bread crumbs (I had some leftover wheat bread and I just pulsed 1 piece in a food processor and that was 1/2 cup)
salt and pepper to taste
Shredded cheddar (I use 2% sharp cheddar by Kraft, always have that in my fridge!) to top

Mix eggs and sour cream together. Stir in corn. Add the rest. Put in greased 2 quart casserole and cover and bake for (oven on 350) 35 minutes or until not jiggly. Then top with shredded cheddar cheese - however much you like. Cook uncovered until cheese is melted. Let sit about 10 minutes before diving in.
Yummy!

Southwest Quinoa Salad

I had to think of a southwestern side dish to go with my turkey fajita rolls last night. So I searched for another healthy recipe - found this one on myrecipes.com (a great www)!
Quinoa is a grain between brown rice and grits to me. It is little round shapes that cook up 3xs as fast as brown rice and has more fiber in a serving too. I don't like to eat it plain - but love it mixed with other stuff.

Southwestern Quinoa Salad (adapted from original recipe)
1 1/4 cup quinoa, rinsed and drained
2 1/2 cup water
1 can corn, drained
1 can black beans, rinsed and drained
1 can rotel (however hot you want it)
1/3 cup lime juice
1 T olive oil
1/2 tsp cumin
salt/pepper to taste
couple cilantro leaves, torn
butter lettuce

Cook quinoa in water according to directions. In meantime, prepare veggies. Mix lime, oil, cumin, s/p and cilantro - pour over veggies. Toss with cooked quinoa - serve on top of butter lettuce.
Yummy! Had more spice than I thought it would have. Today I'll have some as leftovers!

SImple Italian Salmon for 2

My Dad is a huge salmon fan - probably gets too many of those wonderful omega-3 fats that we all need. A new friend, Lauren, gave me this recipe - it is one of Giada's. I just cut it in half...

Simple Italian Salmon
2 5-oz salmon fillets
olive oil
1 shallot, chopped fine
1/2 can petite diced tomatoes
juice of half a lemon
salt/pepper
1/2 tsp oregano and thyme

Drizzle olive oil on one side of salmon and place it oil side down on a sheet of aluminum foil. Fold up sides (to make little packet). Mix of the rest of the ingredients in a small bowl - split between two salmon packets. Bake in a 400 degree oven for 20-25 minutes. Delicious! I served this with roasted asparagus and roasted red potatoes (all cook at the same temperature). Potatoes take a little longer. I zapped mine in the microwave for 2 minutes, or you can just put it in there before the asparagus and salmon.

Cinco de Mayo - Black Bean Salsa

In honor of the beginning of May and all things Mexican - I am making black bean salsa today. I've been making this salsa for years now (from Paula Deen) - and love it.

Black Bean Salsa
2 can rinsed, drained black beans
1 frozen bag corn (1 lb)
1 avocado, chopped, peeled, cored - all these good fats
1 small onion, chopped
1/8 cup cilantro (or more, but be careful - it can quickly become overpowering)
1 can diced tomatoes (or 2 ripe tomatoes, but I choose the cheaper way)
2 T fresh squeezed lime juice
1 T red wine vinegar
salt/pepper to taste

Mix all, chill over night. Serve with chips or as a topping for grilled meats (chicken or pork).

Honey Roasted Carrots

I found this simple, delicious, healthy recipe in my May Everyday Food Magazine. I loved them. Called my Mom immediately to tell her to make them!

Honey Roasted Carrots

1 bag of carrots - peeled, washed, cut in 2-inch pieces, halved lengthwise

salt/pepper/

olive oil

honey

On a rimmed cookie sheet, place the prepared carrots. Sprinkle with kosher salt and fresh ground black pepper. Drizzle with olive oil. Place in 450 oven for 17 minutes - stir carrots, flip them over. Put them back in the oven another 17-18 minutes or until soft.

As soon as they come out of the oven, drizzle with honey - not much (about a Tbsp) or they end up too sweet. The natural sugars from both the carrots and the honey are great - then the kosher salt plays off them well.

Enjoy this healthy side dish! :)

Spring Risotto with Asparagus and Lemon

Well, its almost Spring here in L-ville.
Bobby gave me some lemons from his tree when I was home last so I had to use them. We bought some asparagus since it is in season, and I had some arborio rice (which I love), so I found a recipe - and tweaked it some of course. It is so creamy - without being totally fattening!
1 48oz box low-sodium ff chicken broth (keep heated on separate burner)
olive oil
1/2 onion - finely chopped
1 1/4 cup arborio rice
1 lemon - zested
1 bunch of asparagus, cut on a slant
juice of half of a lemon
1 T butter
1/3 cup parm cheese

Saute onion in oil. Add rice till coated in oil. Add zest to rice. Add asparagus. Add broth 1 cup at a time (and keep adding when liquid has gone away). Keep stirring until all broth is used. Add butter, lemon juice, and parm cheese. Stir and serve either as meal or side dish!

Spinach Parmesan Risotto

I don't remember the first time I tasted risotto - but it was really good. So, I love making it and it makes a great, comforting side dish - or main dish for that matter. I got this recipe again from Sara Foster of Foster's Market in Durham. The cookbook of choice as of late.

Spinach Parmesan Risotto

4-5 cups of chicken broth - boil in a separate pot (I used homemade broth)

In big saute pan
Olive oil
1 tbsp unsalted butter
1 onion - chopped
1 clove garlic - chopped
1 1/4 cup arborio rice (risotto)
salt/pepper
1/2 cup dry white wine
1/2 bag fresh spinach
1/2 cup shredded italian or parm cheese
dash milk

Bring broth to boil.
In big saute pan, heat olive oil and melt butter. Add in onions and cook for about 4 minute on medium. Then add garlic for 1 minute - do not burn. Add in rice and coat with the olive oil and butter - about 2 minutes. Add in wine and seasonings (s/p). When wine is reduced (about 2 minutes), slowly add in broth about 1/2 cup at a time. When it starts to get dry or sizzles, add more. Till it is almost done. Then add in splash of milk or heavy cream. Add in spinach then cheese.
Serve!
Be creative - you can add in anything and everything to risotto: mushrooms, peas, asparagus, corn, tomatoes, etc.

Potatoes Max and Chocolate Footballs

Well, my Mom and I do like to cook together. While they were at church this morning I made lunch. We just had some frozen coconut shrimp (not worth the fat grams really), brussel sprouts (always a winner), and Potatoes Max - something I did up real quick.

Potatoes Max

Serves 4-6

Preheat oven to 405 (or somewhere around there). Line your cooking pan with aluminum foil to make for easy cleaning).

2 large baking pototoes (skin on, thinly sliced)

1 onion (thinly sliced in rings)

5 strips of bacon already cooked

s/p

Grated monterey jack cheese

Olive oil

Lay sliced potatoes on pan in single layer (or slightly overlapped). Sprinkle with salt and pepper then drizzle with olive oil. Cook for about 25 minutes. Then lay onions on top and cook for another 10 minutes or until onions are slightly browned. Top with bacon and cheese and turn up heat to 450 for 5 minutes to broil the cheese. Serve immediately.

Then for dessert, we made some of Mark Tachmann's (411 in Chapel Hill) Crispy Chocolate Cake (which I will call chocolate footballs) - you know because you played football with those triangle folded pieces of paper when you were waiting for church or a family picnic to star - where you flicked it across the table and held up your hands in the shape of the goal posts (don't deny it).

Chocolate Footballs

Serves 6

5 sheets of phyllo dough

1/2 stick butter (and a brush)

Powdered sugar

6 pieces of chocolate cake cut in small squares (about 2x2)

1/4 cup chocolate chips

Roll out each piece of phyllo dough, one at a time, brushing with butter, sprinkle powdered sugar, do another one -stacking them on top of each other. Then cut a 3 inch slice, put a little bit of chocolate chips down on the low end (closest to you), then top with a piece of cake, then fold up (like you would a paper football or a flag). Make sure the seam is on the bottom.

Bake at 375 for about 11-13 minutes or until golden brown (our's took a little longer I think).

MG - they were so good - you definitely gotta make them (because I know you liked them that night as well).