Cheesy Potatoes

Years ago, we went to my mom's house for dinner and she served us Utah's famous Funeral Potatoes. My kids had never had them and THEY HATED THEM!

Recently, I wanted to make a special dinner for my son and asked what he wanted. He requested steak, cheesy potatoes and salad. I said "Funeral Potatoes?" he gave me a face and said "no, cheesy potatoes." He described them and again, I said "Funeral Potatoes." He specified - no canned soup, no cereal on the top - all the good stuff. We found the recipe of the EXACT potatoes he wanted and I made them!

WE ALL LOVED THEM! We have steak, some kind of potato and salad almost every Sunday (that's the way my husband and kids like it) so we are potato aficionados - LOL. Sweet Potato Casserole - Pommes Anna - Roasted Potatoes - Mashed Potatoes - Baked Potatoes - Scalloped Potatoes - you get the picture!!

I had to break the original recipe down from a 10 pound batch - and the easiest way to do it was in ounces - so bear with me...

Cheesy Potatoes

2 1/2 lbs shredded hashbrowns
12 oz onions, diced
3 oz butter
8 oz cheddar cheese, shredded
1/4 c flour
8 oz sour cream
2-3 tsp salt
1/4 tsp pepper
1/2 c milk
1/2 c heavy cream

Melt butter over medium heat in a large saute pan, add onions, salt and pepper and cook until translucent. Add flour and incorporate - cook for 2 minutes to get rid of the floury taste. Add milk and cream, whisk until smooth. Cook until it starts to thicken.

Remove from heat, add sour cream, mix well. 

In a large bowl, add mixture to potatoes and cheese - stir until incorporated.

Put everything in a 9 x 13 casserole dish. Cook at 350 degrees for 1 hour.

Pommes Anna

Pommes Anna

For the garlic herb butter:

½ C (114g) unsalted butter

3 cloves garlic, minced

3 tbsp chopped fresh parsley

2 tsp finely chopped fresh thyme leaves

1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)

Black pepper to taste

For the Potato Stacks:

3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick

12 small sprigs of fresh thyme

½ C (50g) grated parmesan cheese

Neutral oil for brushing muffin tin

To finish:

Flakey salt such as Maldon salt 

Preheat oven to 375f (190c). Lightly brush the cups of a 12-cup muffin tin with oil. If you happen to have a 6-cup muffin tin, you can stretch the amount of potatoes to make up to 18 stacks. Otherwise, pile stacks up high for 12 slightly heaped stacks, keeping in mind the potatoes sink down as they cook.

Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool.

Slice potatoes with skin on, very thinly about 1/16”. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don’t have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.

Assemble potato stacks. In each oiled muffin cup, place a small sprig of thyme, followed by slices of potatoes starting with smaller pieces and ending with the larger pieces. About 1/3 and 2/3 of the way up the stack, sprinkle a bit of grated parmesan. For the prettiest stacks, stagger potato slices a little rather than matching them up in a neat column. Divide evenly among the 12 cups. It’s okay if the potato stacks are a little taller than the rim of the muffin cups because they will sink down as they cook.

Cover muffin tin tightly with foil. Bake in preheated 375f oven for 25 minutes or whenever potatoes are tender (use a skewer to poke one stack to check – the skewer should easily slide all the way through and back out). Increase oven heat to 425f. Remove foil and return to bake uncovered for 8 - 10 minutes more, or whenever edges are browned and crispy, and tops are golden brown. Keep a close eye on them during the final few minutes of browning.

Use a soup spoon to make sure the edges are loose and dislodge the stacks from the muffin tin. Serve upside down (with thyme sprig facing up) with a sprinkle of flaky salt.

*Set the mandolin to "0", 3 lbs will be enough for 2 12 cup muffin pans. I added parmesan after the 3rd or 4th layer and then again after 3 layers making sure there were layers on top of the parmesan so it wouldn't stick. I also just used PAM to spray the cups.

Perfect Baked Potatoes

We had our Back to School dinner tonight. My husband is a meat and potatoes kinda guy - and so are our kids. Me - not so much LOL. The theme was "SUCCESS is the sum of small efforts repeated day in and day out" like "an apple a day" so our meal was based on apples.

We had pork tenderloin, baked potatoes (with sides served in apple dishes) and one of my favorite salads Blue Cheese, Apple & Grapes salad and hot apple crumble pie with vanilla ice cream - what a way to start the school year!!

Russet Potatoes - 1 per person
Butter
Kosher salt

Perfect Baked Potatoes

Scrub each potato clean and poke at least 10 times with a fork. Set on a sheet pan with aluminum foil and a wire cooling rack.

Bake for 25 minutes at 450 degrees. 

Remove from oven and brush with butter and sprinkle generously with kosher salt on the side facing up. Flip the potatoes over and repeat the process. The salt sticks better if you butter and then salt each one immediately before moving on to the next one.

Put them back in the oven for 40 minutes. Using an oven mitt or paper towel and squeeze gently to check for doneness. 

Serve with bacon, chives, sour cream, and cheese for the perfect bite!!

Frito Lay Bean Dip Copycat

Cinco De Mayo celebration! P set the table - she did such a good job! She picked out all the table settings plates, etc. I love having her help

Frito Lay Bean Dip Copycat

1(15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1⁄2 teaspoon salt
1⁄2 teaspoon granulated sugar
1⁄4 teaspoon onion powder
1⁄4 teaspoon paprika
1⁄8 teaspoon garlic powder
1⁄8 teaspoon cayenne pepper

Combine refried beans with the other ingredients in a food processor.
Puree ingredients on high speed until smooth.
Cover and chill for at least an hour before serving OR puree all the ingredients except refried beans. Add puree to beans in a pan on the stove top and serve warm.

Southern Creamed Corn

My kids have ALWAYS loved corn. Always. In all forms. Even when my kids had braces - they loved corn - if we had it on the cob, I would cut it off the cob for them.

Every time we go to a steakhouse, if corn is on the menu - they order it. ESPECIALLY if it's creamed corn. Biz's current best of all time is Texas Roadhouse. Jack says Goodwood's is a great contender. So, I thought I'd try it at home.

We did a blind taste test. The recipe below (I used canned corn) OR canned creamed corn. I've never had creamed corn from a can and I can honestly say that it isn't bad. It's not amazing or anything, but none of us spit it out. It was unanimous - everyone loved this Southern Creamed Corn - even Piper (pickiest eater EVER) had seconds and said "this is so addicting."

Southern Creamed Corn
8 ears corn, husked *or 4 cans corn, drained
2+ tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons butter
Sugar to taste - I added a sugar spoonful

In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
In a large skillet over medium heat, heat butter. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
Add the 2nd helping of sugar 5 minutes before serving.

Fastest Baked Potatoes in the West

My husband wanted steak, baked potatoes and salad for his birthday dinner. I was running short on time so I cheated a bit...

Originally I posted a picture of the potato dressed - tonight I took one of another dinner we had when the potato was naked so you could see how beautiful it is!! 

Fastest Baked Potatoes in the West

Russet potatoes (as many as you need - as close in size as possible)

Olive Oil

Kosher Salt

Preheat your oven to 450 degrees

Scrub your potatoes. Pat dry. Cut in half put on cookie sheet cut side down. Drizzle with olive oil and sprinkle with Kosher salt. Roast for 25 minutes.

Glazed Grilled Pineapple

One of my kids begged for grilled pineapple tonight. This is the first time since last summer we've made it - so I hopped on here to find the recipe - and whaddya know? I've never written it down! DUH!!

I probably haven't written it down because we don't really use measurements.

Glazed Grilled Pineapple

1/2 c butter
1/4 c honey
2 Tbsp hot sauce (we love Cholula Sweet Habanero)

Cut your pineapple into spears (or rounds). Put the butter, honey and hot sauce in a microwave safe bowl. Microwave on high in 30 second intervals until the butter is melted and the honey has thinned. Baste the pineapple with the glaze and grill until it's done to your likeness - my husband usually grills them right before we sit down - takes 10 to 15 minutes at 400 degrees on the Traeger. 

Everyone goes NUTS for these!! We always make ton - and they are always the first to go!

Instant Pot Refried Beans

Yummy!!!

Instant Pot Refried Beans
6 Cups Dry Pinto Beans12 Cups Chicken Broth (*see note)
2 1/2 Teaspoons Ground Cumin
1 1/2 Teaspoons Garlic Powder
1 1/2 Teaspoons Onion Powder
2 Teaspoons Chili Powder
2 Teaspoons Salt

Toppings:
Cotija Cheese
Jalapenos , sliced
Salsa or tomatoes
Cilantro , chopped
Sliced Limes

Dump the beans in a large bowl and cover completely with water. Allow to soak for 8 hours or overnight. Drain and rinse the beans.

Dump the beans into the instant pot.
Add the chicken broth and water (we use all chicken broth) and put the lid on with the valve on seal.
Turn the instant pot on to high pressure for 30 minutes.

Allow a natural release for 10 minutes and then quick release.

Drain all of the liquid off of the beans, reserving 2 cups of the liquid.

Add 1 cup of the liquid back in the pot along with all seasonings and using a potato masher, smash the beans. Add more liquid as needed from the second reserved cup.
Serve with toppings if desired.

Notes
*You can substitute some broth with water if you want to cut calories or sodium, just make sure the total amount of liquid is 12 cups. You will lose some flavor the more water you use. You can easily halve or even quarter this recipe. It's 1 cup of beans to 2 cups of water and reserve only 1/2 cup of the liquid for mashing.
Refried beans will keep in the refrigerator for 3-4 days.

Simple Corn on the Cob

Another recipe I make ALL THE TIME that I've never put on the blog. J is headed to college and asked me to include this recipe - so here goes...

I'll just tell you what I do and know that you can make adjustments regarding amount of cobs, etc.

Simple Corn on the Cob

8 Cobs of corn (shucked and cleaned)
Largest pot you own - filled 2/3 full with water
1 c milk

1 stick butter

Bring the pot of water to a boil. Turn heat down to medium and add milk and butter - simmer until butter is melted. Watch the pot carefully. The fat in the milk and the butter will cause it to foam and overflow in seconds if you turn your back.

Once the butter is melted - add the cobs. Cook for about 10 minutes. Use tongs to pull each cob out and rest on a plate to cool a bit.

The result? Sweet, buttery, perfect corn without having to slather it in butter!!

*We usually do full cobs of corn - but lately I've been breaking the cobs in half so we have 16 little servings.

Baked Beans

Baked Beans

1 lb bacon
5 cans BUSH'S original baked beans
1/2 cup Apple cider vinegar
Yellow and orange peppers(Any color bell peppers you have)
White or red onion

Cut bacon into small slices with scissors and fry gently on simmer/medium. When they are cooked - scoop up with slotted spoon and set aside to drain on paper towels.

Keep the fat from the bacon and add the peppers and onions to soften* After about 5 minutes - add canned beans and the apple cider vinegar and cook low and slow at least 1 hour. Stir often enough so the beans don't "stick" to the bottom of the pot.

Serve with the crumbled bacon on top for service.

Got LOTS of compliments on these - and I seriously barely lifted a finger!

5-Ingred Lemon & Cheese Peas

I saw this on the Food Network's show The Kitchen. This is Sunny Anderson's recipe.

I'm getting antsy for Spring. It has been snowing for the last 2 days and I'm OVER IT! So - I'm going to will Spring up in this house!!! How am I going to do that? Two words. SPRING. PEAS. Because as I said - it's snowing here - I'm going to use frozen peas. They are frozen at the peak of freshness and are a great substitute when you don't have fresh. THE VERDICT: Mr V - out of town, Me - 100 loved it - strong flavors but liked it. Mr. 15 - meh - he's not a fan of cheese (seriously?!), Ms. 14 - YES! Ms. 11 and her friend - YES and YES. Ms. 7 had a "no thank you bite" and said "no thank you." I have to say - I'm not a fan of peas - but I try them every spring for good measure - and to encourage my kids to love their seasonal veg. This is my most favorite way to eat peas. In a pan on medium-low heat, add evoo (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, pinch of salt and a little more pepper than you usually would. Stir a few times until thyme is darker and the pan is fragrant - about 5 minutes.

Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with cheese.

8 Tbsp evoo (extra virgin olive oil) or salted butter

2 cloves garlic, minced

Zest and juice of 1 lemon

4 Tbsp fresh thyme leaves, gently chopped

Kosher salt and freshly ground black pepper

4 cups fresh spring, English or snow peas

8 to 12 ounces shaved or grated Pecorino-Romano cheese

Pics and rating to come tomorrow!!!

Triple Sec Cranberry Relish

I know I shouldn't start a food post with a negative but we're talking cranberry sauce here. I think you either love it - or you hate it. I have NEVER like cranberry sauce - BUT my only experience has been with the canned stuff. 

This year - I decided I was going to come up with a cranberry sauce recipe I would really like. I researched A TON. Like obsessively. I finally decided on this one - a recipe from Ted Allen on the Food Network. I was tempted by the citrus element and those warm fall spices.  

I made it today (the day before Thanksgiving) and boy howdy I freakin LOVE it!! I can't wait to eat it tomorrow with my turkey and stuffing!!

Triple Sec Cranberry Relish from Ted Allen
3 (12-ounce) bag fresh cranberries
3 cup sugar
OR *My cheat: Costco's Stonemill Cranberry Sauce (36 oz)
2 Granny Smith apple, peeled, cored, and diced 
1 cup Cointreau or Grand Marnier orange liqueur
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground cloves 
Grated zest of 1 lemon 
Grated zest of 1 orange 

In a medium saucepan over medium heat add apples, Cointreau, 1 cup water, the cinnamon, and cloves, and bring to a boil. Reduce the heat and simmer about 10 minutes. *If you use my cheat - add the cranberry sauce now to the rest of the mix to combine the flavors and simmer for 5-10 minutes more. 
Remove from the heat, stir in the grated zests, chill if you made ahead - serve warm if not!

Roasted Carrots

I saw these rainbow carrots at my local grocery store and HAD to have them. My kids love roasted carrots - but these make this simple side dish special...

Roasted Carrots
Carrots (cut into match sticks)
Kosher Salt
Fresh cracked black pepper
EVOO

Cut carrots and drizzle with EVOO, sprinkle generously with salt and pepper. Place in a 400 degree oven and bake for 20 minutes.

Simple. Delicious.

Quinoa Stuffed Bell Peppers

I saw this on Pinterest - of course - I've made a few variations of quinoa salad many times - we love it. See my regulars HERE & HERE but I haven't tried it this way yet!

Just before I took this picture - this raggedy little 6 year old said "Mom - I luuuuv quinoa!"

Quinoa Stuffed Bell Peppers
3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

INSTRUCTIONS
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

Best Corn on the Cob EVER

I forgot to take a picture of mine - and they were gobbled up so fast I didn't have much of a chance.

This isn't a "recipe" per say - but an awesome idea. I served the corn without butter or salt and it was the best corn on the cob we've ever had. EVER.

Fill a pot with water. Add a stick of butter (if unsalted - add a couple pinches of salt) and a cup of milk. Bring to a boil. Add corn cobs and boil them for 5-8 minutes. Then prepare to be smacked - because this corn is so good - it's slap your Mama good!!

Maple Glazed Carrots

I made these tonight for dinner and they were gobbled up in no time. Simple, easy side dish.

Maple Glazed Carrots
2 lbs carrots, peeled and sliced on a bias
1 T evoo
1/2 c chicken stock
2 T Maple syrup
1 T butter

Put the sliced carrots and evoo in a sautee pan and cook for about 8 minutes - you want the carrots to get a bit of color on the edges. Then add chicken stock and a pinch of salt. Bring to a boil. After it comes to a boil, turn down the heat, cover and simmer for 5-10 minutes.* Remove lid and turn up the heat so the excess liquid evaporates.

Add maple syrup and butter. Salt and pepper to taste.

*I actually had to pick up my daughter for ballet while the carrots were simmering - I was probably gone 15 minutes and they turned out great!!

Creamy Parmesan Romano Rice

I was at the grocery store the other day and those packets of rice & seasonings on display. I thought to myself - I used to love those when I was in college… I should try to make a version at home - that'll ensure I have control over what goes in to it - and that what goes in it won't be a "seasoning packet" and all those preservatives!!

Creamy Parmesan Romano Rice

1 stick (8 T)

3 or 4 garlic cloves, minced

2 c water

2 c 2%milk

2 c white rice

Salt and pepper to taste

1 T chopped fresh parsley

½  c parmesan – romano cheese, shredded or finely grated

Saute garlic in butter in a large sauce pan over medium heat until fragrant about 3 minutes. Add riceand stir to coat in butter. Add milk, water, salt and pepper and bring to a boil. Reduce heat to a simmer – cover and cook for about 20 minutes. Stir only occasionally to ensure the rice isn’t sticking to the bottom – if it is, turn the heat down.

When the rice is done. Stir in parmesan romano cheese and parsley. If you’d like yours creamier, you can add a splash of milk. Taste for salt and pepper. Cover and take off the heat to rest 5 minutes.

My kids gobbled this up!

Roasted Potatoes

Just going to jot this quick and easy 'non-recipe' for my kids favorite roasted recipe bc I was going to link to it and realized that because it isn't really a recipe - I haven't posted it before. I'll take pictures as soon as I can.

Roasted Potatoes
Red potatoes, quartered (bite sizedish)
Kosher salt & fresh cracked black pepper
Good evoo

Wash the potatoes well (you can peel them, but I don't). Cut them into bite sized pieces. Put in a large bowl and drizzle with evoo, salt and pepper. Toss them with your hands to coat fully.

Bake on 400 for about 60 minutes - turning the potatoes once halfway through. They are crispy on the outside, tender on the inside and nice and salty. SO GOOD! I know every time I make these - the kids will have seconds and thirds of them so I make a lot (which I why I didn't give you specific measurements).

Roasted Brussels Sprouts

I've tried a new stuffing recipe every year until this year when I hit the jack pot with the best stuffing we've ever had - all of us - including all 4 of my under 10 kiddos.

I have a go to turkey recipe, favorite mashed potato recipe, best roll recipe ever - always buy my pies bc I just can't bake! But as I said - I've been in search of a stuffing recipe until this year and am always wanting a lighter side to cut through all that heavy, starchy, delicious food. I've made several different things. This year I couldn't decide what to make for that "other side" so I let my husband decide. He decided on roasted brussels sprouts. 

I used my tried and true Ina Garten recipe and totally killed it. My kids were going back for seconds!! 

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
*1 cup Balsamic Vinegar
*1/2 c orange juice

Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

I served them with a side of a Balsamic Vinegar Reduction to drizzle over them (if desired).

*Balsamic Vinegar Reduction
1 cup good balsamic vinegar (I love the Kirkland brand)
1/2 cup orange juice

Put both in a small saucepan and bring to a boil. Then simmer until reduced to about 1/2 the volume. Drizzle over Brussels Sprouts for a little kick.

Candied Spaghetti Squash

My husband and I went to a cool "speak easy" a few months ago. The front door has a little opening (like the one at the castle in the Wizard of Oz) where they ask for a password - after you give them the password, you are greeted by a big 20's mafia type guy and he walks you to your seat in a dimly lit room with a live piano player quietly playing in the corner. It is easily the most expensive restaurant we've ever eaten at - and the food was delicious. We both ordered the steak and one of the sides was candied spaghetti squash. It. Was. Delicious. I've been want to recreate it ever since.

Candied Spaghetti Squash

• 1 spaghetti squash
• 2 tablespoons butter
• Salt and pepper
• Cooking spray
• 5 tablespoons butter
• 3 tablespoons brown sugar

Preheat oven to 350 degrees F.
Slice the acorn squash in half and use a spoon to remove the seeds and all the pulp. Rub a tablespoon of butter on both cut sides, then sprinkle with salt and pepper.
Bake the squash for 40 minutes cut side down on a cooking sheet you have greased with just a little cooking spray.
Once the squash is finished, use a fork to remove the flesh from the rind and immediately put into a skillet over medium heat with the butter. Once the butter is melted, add the brown sugar and stir until it starts to thicken. Continue stirring until the sauce is very thick.