Potato Casserole by Trisha Yearwood

Trisha describes this side dish as a mashed potato casserole.

Doesn't it look delicious?

Sometimes the simplest of meals are the best.

I'd never heard of mayonnaise and sour cream together for mashed potatoes, but why not?

Yield: 6 to 8 servings

Level: Easy

Total Time: 45 min

Prep: 15 min
Cook: 30 min



Ingredients

• Nonstick cooking spray, for greasing the baking dish
• 6 large russet potatoes
• Pinch salt
• 8 ounces sliced bacon
• 1 cup milk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup (1/2 stick) unsalted butter
• Pinch garlic salt
• Pinch freshly ground black pepper
• 2 cups grated Cheddar

Directions

Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.

Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)

While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.

Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.


Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

Source:  Food Network

Shrimp and Roasted Red Peppers Pasta

Another variation of one of my favorite meals . . . shrimp pasta.

I love the addition of roasted red peppers, whipping cream and white wine to make a different and delicious sauce.  Can't wait to try it!!

Although the recipe photo shows penne pasta, your favorite pasta would work as well and I think it would be awesome over garlicky white rice.

The recipe comes from the test kitchens of Better Homes and Gardens!

Ingredients

1 1/2 pounds fresh peeled and deveined medium shrimp
1/4 cup butter
2 tablespoons olive oil
1/3 cup finely chopped onion (1 small)
6 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 12 ounce jar roasted red sweet peppers, drained and chopped
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup snipped fresh basil
1 cup finely shredded Parmesan cheese (4 ounces)
12 ounces dried pasta, cooked and drained

Directions

Rinse shrimp and dry with paper towels. Set aside. 

Heat butter and oil in a large skillet over medium-high heat until butter is melted. 

Add onion and garlic . . . cook and stir for 1 to 2 minutes until onion is tender. 

Add shrimp and crushed red pepper . . . cook and stir for 2 minutes. 

Add roasted peppers and wine.

Bring to a boil and reduce heat. 

Simmer, uncovered, about 2 minutes, stirring occasionally (do not overcook shrimp!). 

Stir in cream. Return to boiling and reduce heat. 

Boil gently, uncovered, for 1 minute. Stir in basil.

Add shrimp mixture and cheese to cooked pasta, tossing gently to combine.

Nutrition Facts (Shrimp and Roasted Red Peppers)

Per serving:
598 kcal cal.,
26 g fat
(13 g sat. fat,
2 g polyunsaturated fat,
9 g monounsatured fat),
230 mg chol.,
461 mg sodium,
49 g carb.,
3 g fiber,
2 g sugar,
37 g pro.

Percent Daily Values are based on a 2,000 calorie diet

Homemade Dog Food

My Kiki, a Brussels Griffon, has developed itchy skin that has her scratching 24/7.  Her vet has suggested that it is food-related since we were feeding her a dog food that contained way too much grain that is not good for her.  We have switched her to a no-grain dog food and after a few days, she is not scratching as much.

In the meantime, I started doing some research and have found that many owners of that particular breed have opted to made their furbabies homemade dog food for many health reasons.  This recipe in particular has been recommended by a member of the BG group I belong to.  It is worth a try!

The recipe did not specify how much to feed and how often . . . I will continue to feed Kiki 1/2 cup morning and evening.  She is 17 pounds.

Ingredients 

Original recipe makes 10 cups

6 cups water
1 pound ground turkey
2 cups brown rice
1 teaspoon dried rosemary
1/2 (16 ounce) package frozen broccoli, carrots and cauliflower combination

Directions

Place the water, ground turkey, rice, and rosemary into a large Dutch oven. 

Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. 

Add the frozen vegetables, and cook for an additional 5 minutes. 

Remove from heat and cool. 

Refrigerate until using.

Source:  All Recipes

Tex-Mex Chicken and Rice Casserole

Ingredients

1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9 ounce package chicken-flavor rice and vermicelli mix
1 14 ounce can chicken broth
2 cups water
2 cups chopped cooked chicken (10 ounces)
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/2 cup shredded cheddar cheese (2 ounces)

Directions

Preheat oven 425 degrees F. 

Cook onion in hot oil over medium heat until tender n a medium saucepan. 

Stir in rice and vermicelli mix with contents of the seasoning packet. 

Cook while stirring for 2 minutes. 

Add in broth and the water. Bring to a boil . . . reduce heat. 

Simmer (covered) for 20 minutes.  Please note: liquid will not be fully absorbed

Transfer the rice mixture to a large bowl and stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. 

Transfer to an ungreased 2-quart casserole.

Bake (covered) about 25 minutes. 

Uncover and sprinkle with cheese, let stand for 5 minutes before serving.

Source:  Better Homes and Gardens (BHG.com)