Grilled Three Cheese Potatoes

Those potatoes look delicious!

Love this easy prep recipe that is also versatile.  Change the type of cheese or make additions like fresh mushrooms to suit your family's tastes.

Please note that although this is meant to be cooked on the grill, it can also be baked in the oven.  See note on recipe.

Yield: 6-8 servings

Ingredients

• 6 large potatoes, sliced 1/4 inch thick
• 2 medium onions, chopped
• 1/3 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1 pound sliced bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced chives
• 1 to 2 teaspoons seasoned salt
• 1/2 teaspoon pepper

Directions

Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) coated with cooking spray.

Combine Parmesan cheese, 3/4 cup each cheddar and mozzarella.  

Sprinkle cheeses over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. 

Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.

Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. 

Open foil and sprinkle with remaining cheeses.

Can also be cooked it in the oven at 350° for an hour.



Recipe and photo source

Creamy Corn Casserole

A corn lover's dream casserole!

This recipe has been listed on All Recipe's website for quite some time and has over 2000 reviews.  Most of the reviews are raves about the casserole and many are now including it in their Thanksgiving Meal . . . that is special!

I would not change a thing until I make it the first time.


UPDATE

While the casserole was baking, it made the house smell better than bread baking!

The casserole itself was delicious and we will make it again and again.  Not that it was too plain, but to enhance the flavor, both The Captain and I agreed some pepperjack or cheedar cheese would be awesome . . . some diced peppers would also be great.

Ingredients

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream



Directions

Preheat oven to 350 degrees F (175 degrees C). 

Lightly grease baking dish (9x9 inch).

Combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. 

Spoon mixture into prepared dish.

Bake for 45 minutes in the preheated oven, or until the top is golden brown.



Photo and recipe source

Garth's Pasta Salad

Love the combination of the two pastas!

This recipe comes from the kitchen of Garth Brooks and Trisha Yearwood via The Food Network.

Reviewers of this recipe cited not enough dressing or seasoning, so I will use this recipe as a start of a pasta salad.    

With that in mind, I will be adding mayonnaise a spoonful at a time until desired consistency is reached, italian dressing or a vinegar and oil dressing. 

Depending on how it tastes seasoning-wise after adjusting salt and pepper, I may add onion powder and/or cayenne pepper (just a pinch of each). Otherwise, the only other thing I would add is some cubed chicken.

Add what your family loves and make this recipe uniquely yours!

Ingredients

• 12 ounces rotini pasta
• 12 ounces fresh spinach and cheese tortellini
• 2 dozen grape tomatoes, halved
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 ounces Cheddar, shredded
• 3 tablespoons olive oil

Directions


Add rotini to 4 quarts of boiling water (I always add some salt to boiling water), reduce to a low boil and cook to the desired doneness, about 10 minutes. 

Add the tortellini during the last 6 minutes of cooking. 

Drain and transfer to a large bowl.

Toss tomatoes with the salt and pepper in a small bowl.

Add the tomatoes, Cheddar and oil and toss to combine while the pasta is still warm. 

Serve warm.

Photo and recipe sources:

Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Provided courtesy of Trisha Yearwood. All rights reserved.

Food Network Show: Trisha's Southern Kitchen
Episode: Feeding Hungry Boys

  

Cheesy Bacon Ranch Potato Foil Pack

Talk about a loaded potato!  The possibilities are endless with these foil pack potatoes.  Add the ingredients you love.

This recipe is meant for the grill, but of course it will work nicely in the oven. Simple and convenient made wonderful!

This recipe and photo comes from Betty Crocker.com!

Ingredients

1 1/2 lb small (two-bite) Yukon gold potatoes, halved

4 teaspoons oil

2 tablespoons ranch dip mix (from 1-oz package)

1 jalapeño chile, seeded, finely chopped

4 slices cooked bacon, coarsely chopped 

1 cup shredded Cheddar cheese (4 oz)

Directions

Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

Drizzle cut potatoes with oil and sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.

Bring up 2 sides of foil so edges meet and seal edges, making tight 1/2-inch fold.  Fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill and cook 12 minutes. Rotate packs 1/2 turn and cook 12 to 14 minutes longer or until potatoes are tender. 

Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.

To make in oven, place packets on cookie sheet and bake at 375 degrees 40 to 45 minutes.

Are you ready for Thanksgiving?

Once again, the holidays have crept up on us!  It seems as though we just experienced the ball come down on New Years Eve.  If you are like us, you are not ready for Thanksgiving!

This year, The Captain and I will be hosting our own Thanksgiving festivities.  We are actually very excited to cook all of our favorite dishes, along with some new ones.

Join us in researching the possibilities for new ideas and recipes for this holiday season.  The following list is a work in progress that I will continue adding links throughout the season.

Please refresh page if you are returning, so the new links will show up!

Happy planning!

Thanksgiving Central from the Food Network

PBS Food Thanksgiving Page

Thanksgiving Recipes from Taste of Home

Thanksgiving:  Unstuffed from The Cooking Channel

Best Thanksgiving Recipes from Campbell Soups

How to Cook a Turkey

Freeze Your Feast ~ Ultimate Make-Ahead Thanksgiving Tips


23 Side Dishes for Thanksgiving

Thanksgiving Pies and Desserts from The Cooking Channel

Harvest Pies

Pumpkin Pie Recipes from Southern Living

Thanksgiving Centerpieces from Home and Garden Television

Thanksgiving Ideas from Home and Garden Television

My other Thanksgiving posts

Twice Baked Potatoes from The Pioneer Woman

I could make a whole meal out of baked potatoes . . . and even better . . . twice baked potatoes!

This recipe comes from The Pioneer Woman, Ree Drummond of The Food Network, so you know it has got to be delicious!

For different variations, change the type of cheese or try combination of cheeses.

They also make great snacks straight from the fridge or pop in the microwave.

Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter (sliced into pats)
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper



Directions

Preheat the oven to 400 degrees F.

Rub the potatoes with canola oil (I like to use softened butter and sprinkle with kosher salt) and bake for 1 hour on a cookie sheet.  Make sure they are sufficiently cooked through.

Place butter in a large mixing bowl along with the bacon bits and sour cream.

Remove the potatoes from the oven and lower the heat to 350 degrees F.

Cut each potato in half (lengthwise). 

Carefully scrape out the insides into the mixing bowl, make sure not to tear the shell.  Leave a small rim of potato for support. Lay the potato shells on a baking sheet.

Mash the potatoes into the butter, bacon and sour cream; add cheese, milk, seasoned salt, green onions and black pepper to taste . . . mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Heap the potato shells with the filling.  Add a little more grated cheese on top of the potatoes and bake another 15 to 20 minutes until the potatoes are warmed through.


Source:  The Food Network
2011 Ree Drummond, All Rights Reserved

Mama's Baked French Fries by Trishia Yearwood

I've been thinking about these french fries since I saw Trishia Yearwood prepare this dish on the Food Network.  They are healthier than deep fried french fries, full of flavor and I love the crispiness of the fries.

Recipe courtesy of Trisha Yearwood
SHOW: Trisha's Southern Kitchen
EPISODE: Updated Classics

Ingredients

• Cooking spray, for the baking sheet
• 3 pounds Russet potatoes (about 8 small or 6 medium), sliced into 1/2-inch-thick slices, then again into 1/2-inch-thick French fries
• 1/4 cup extra-virgin olive oil
• 2/3 cup grated Parmesan
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon salt, plus more for sprinkling
• 1/2 teaspoon freshly ground pepper, plus more for sprinkling
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper

Directions
Preheat the oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray.

In a large bowl, combine the potatoes and olive oil and toss to coat. In a medium bowl, mix together the Parmesan, parsley, salt, pepper, garlic powder and cayenne until fully combined.

Sprinkle the parsley mixture on the potatoes and gently toss to evenly coat. Transfer to the prepared baking sheet and bake the potatoes, flipping them with a spatula every 10 minutes to prevent sticking, until golden brown, about 45 minutes. Season with salt and pepper to taste. Serve hot.

SAUSAGE & STUFFING CRISS-CROSS PASTRY

Dressing is one of my favorites!  

Easy and delicious! Putting this dressing or your own dressing recipe in puff pastry is such a great idea as a side dish or appetizer.

I have been seeing many recipes made into individual servings by placing the pastry in muffin tins, filled with whatever filling you wish.  This recipe would work with that technique.

INGREDIENTS

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 eggs
• 1 tbsp. water
• 1/2 lb. bulk pork sausage
• 1 cup Pepperidge Farm® Herb Seasoned Stuffing
• 1 small onion, chopped (about 1/4 cup)
• 1 cup chopped mushrooms (about 3 ounces)

DIRECTIONS

Heat the oven to 375°F. 

Beat water and 1 egg in a small bowl with a fork or whisk.

In a large bowl, mix the sausage, stuffing, remaining egg, onion and mushrooms.

Unfold the pastry sheet on a lightly floured surface and cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. 

Spoon the dressing mixture down the center of the pastry. 

Starting at one end, fold the pastry strips over the dressing mixture, alternating sides, to cover the dressing mixture. 

Place the pastry onto a baking sheet and brush with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.


Tip: Serves 8 as an appetizer.

Source

Fancy Mac and Cheese from The Pioneer Woman

This recipe was one of Ree's favorite things ever on her episode of the "Ten Things I Love".  At first I thought "mac and cheese"?  Then, as she went into the recipe, I could see why . . . and I can't wait to make it.

All that cheesy goodness of 4 cheeses and bacon too!

I have a feeling this is going to be my new favorite mac and cheese :)

Recipe courtesy of Ree Drummond
The Food Network
2012 Ree Drummond, All Rights Reserved
SHOW: The Pioneer Woman
EPISODE: Ten Things I Love

Ingredients

• 1 pound white button or cremini mushrooms, quartered
• Olive oil, for drizzling
• Kosher salt and ground black pepper
• 8 slices thick-cut bacon
• 2 yellow onions, peeled, halved and thinly sliced
• 5 tablespoons butter, plus more for buttering the pan
• 1 1/2 pounds macaroni
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/3 cup half-and-half
• 2 eggs, beaten
• 3/4 cup grated fontina
• 3/4 cup grated gruyere
• 3/4 cup grated Parmesan
• 4 ounces crumbled goat cheese (chevre)
• 4 ounces crumbled gorgonzola or other blue cheese

Directions

Preheat the oven to 425 degrees F.

Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.

Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.

In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.

Cook the macaroni until just undercooked. Set aside.

To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.

Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.

Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.

This is the stuff that dreams - and love handles - are made of.


Cook's Notes: 
Substitute diced ham or pancetta for the bacon. Use different cheese to your liking. Serve with steak or chicken as a side dish, or with a green salad as a main dish.

Granny's Cream Corn

Cream Corn is one of those comfort foods that takes me back to my young adult days when I was first married.  JR's grandmother was one of the best cooks I have ever encountered.  Most of what she served at her dinner table came from her yard.  She is what we fondly refer to as a "Florida Cracker" in Florida . . . awesome southern comfort cooks who never cook anything out of a box!!  

About 5 or 6 ears of fresh corn on the cob . . . scrape the corn with a knife to get all of the corn pulp and corn juice out.  Silver Queen Corn is what I love to use if it is available.  The corn seems to be juicier and sweeter.

Melt a liberal amount of butter in a pan, stir in the corn and juices and about 1 tsp sugar (I don't measure, just taste . . . what I use for about 6 ears of corn). Cook until corn is tender.  Add more butter if necessary to add flour and milk to.

Add about 1 Tbsp flour, salt and pepper and a tiny amount of milk (better to use less and add as you go until you reach desired consistency, like gravy). Gradually add milk or half and half.  I think I'm safe in saying that I usually don't use more than a total of 1 cup of milk or half and half, more like 1/2 to 3/4 cup.  The less flour used, the better.

Cook for a couple of minutes . . . do not bring to a boil.

Sorry if this is confusing . . . it is how I cook unless I am using a recipe!  Please comment if something doesn't make sense to you.

Turkey Day Central

The Thanksgiving Day countdown is on!

It has been a very long time since I have had to prepare
 the Thanksgiving Day meal.  Back in the day, we always
 had an open house buffet for Thanksgiving and Christmas
 and I think I did enough holiday cooking for a lifetime!

I've compiled a list of excellent links for everything
 involving Thanksgiving and food inspiration.  

Of course, all of these links would be
 awesome for every day cooking.

Top Turkey Tips from The Food Network

Emeril's Holiday Cookbook . . . free download!

Thanksgiving Handbook from delish.com

Everything Thanksgiving from Martha Stewart

Thanksgiving Recipes from allrecipes.com

Thanksgiving from Better Homes and Gardens

Thanksgiving Recipes from Betty Crocker

Thanksgiving Recipes from Taste of Home

Thanksgiving Center from Kraft

Easiest Thanksgiving Ever by Ina Garten

The Pioneer Woman Thanksgiving

Ultimate Thanksgiving from Tyler Florence

Thanksgiving Recipes from Simply Recipes

Everything about Turkeys from Butterball

Pumpkin Mania

70 Thanksgiving Side Dishes from The Cooking Channel

20 Best Dessert Recipes from Willow Baking

Thanksgiving Treats from Duncan Hines

Thanksgiving Recipes and Tips from Cheap Cooking

Corn Bread for Dressing

Thanksgiving Recipes from Fine Cooking

Turkey Talk from The Cooking Channel