Garlic Herbed Scalloped Potatoes

This recipe was featured on a food blog called Our Best Bites and I fell in love with the potatoes. Our family is extremely addicted to starches. My Aunt just recently flew into town from California and I had made Garlic Herb Scalloped Potatoes. Out of all our family members she is hands down the queen of starch. So as a surprise I put a serving of it in the fridge for her. Needless to say it was her breakfast the next morning and she loved every bit of them.

Garlic Herbed Scalloped Potatoes (Recipe via Our Best Bites)

3 lb. red or Yukon Gold potatoes
1 small yellow onion (optional…but it adds a lot of flavor)
8-9 ounces of Garlic Herb creamy cheese like Rondele, Boursin, Alouette (available in the fancy cheese section of the grocery store). If you’re in an absolute pinch either grocery store-wise or money-wise, garlic herb or chive cream cheese would work.
2 c. cream
2 Tbsp. all-purpose flour
1 Tbsp. butter
1 tsp. Kosher salt
Freshly ground black pepper
Chopped fresh parsley or chives

Preheat oven to 400 degrees. Spray a 9×13 (or slightly smaller, non-conforming dish from Ikea) baking dish with non-stick cooking spray. Wash potatoes and onion and slice into 1/8″-1/4″ slices. Toss to combine. Layer 1/2 of the potatoes and onions in the bottom of the baking dish and sprinkle with some black pepper. Set aside.

In a medium saucepan, melt butter over low heat. Add flour all at once and whisk to combine. Cook for 1-2 minutes, stirring constantly, making a roux. Slowly add in milk and salt. Increase heat to medium and stir constantly until sauce starts to thicken, around 3-5 minutes. You don’t want it too thick, but if you dip the back of a spoon in it and run your finger through it.

Add creamy cheese and stir until cheese is melted and combined. Pour 1/2 of the mixture over the potatoes in the pan. Add remaining potatoes to the pan, sprinkle with pepper, and pour remaining sauce over potatoes. Loosely cover with aluminum foil and bake 55-60 minutes or until potatoes can easily be pierced with a fork. Sprinkle with a couple tablespoons of fresh, chopped parsley or chives and serve! Serves about 6-8.

December 13, 2009 at 3:23 am Leave a comment

Yoder’s Peanut Butter Cream Pie

The Custard

Peanut Butter Crumb On Top of Custard

Yoder's Peanut Butter Cream Pie

I was watching Man v. Food on the Travel Channel one night and he was visiting Sarasota, Florida. This peeked my interest because I live in Florida and I like to see places that I could potentially visit. On this particular episode the host visited an Amish restaurant named Yoder’s, which is named after the owners. If you want to see the full episode click on this link. www.yodersrestaurant.com.  Everything on the menu is made from scratch including their pies. Apparently, the most popular pie is their Peanut Butter Pie. The way they make it is so different to what I have seen before.  I Googled the recipe and I think I found one that matches pretty well.  Click the title of the recipe below and it will take you to the blog that I found the recipe at.

I made the pie and overall it is a very easy recipe. I happened to have all the ingredients on hand except the cool whip. I will say it can be very messy to make the pie but in a good way.🙂

 

*Update- Served the pie and it was a big success. People went back for seconds and thirds.  Make sure to keep it very chilled, the pudding will break down very quickly otherwise.

 

Yoder’s Peanut Butter Cream Pie

Pudding Mixture:

1-cup cold milk
½ cup cornstarch
1-teaspoon salt
1-teaspoon vanilla
3 egg yolks
3 cups milk
3 tablespoons butter
2/3-cup sugar
Mix cornstarch, salt, 1 cup milk, eggs yolks and vanilla with a wire whisk until smooth. Set mixture aside.
Heat 3 cups milk, butter and sugar till scalding, stirring constantly. Add cornstarch mixture to hot milk while stirring with a whisk. Cook till thickened. Remove from heat before boiling. CHILL.

Crumb Mixture:

1 cup powdered sugar
½ cup crunchy peanut butter
Baked 9-10-inch deep pie shell
2 cups whipped topping (sweetened)

Mix powdered sugar and peanut butter till small crumbs form (with mixer).
Place ½ crumbs into pie shell. Spoon chilled pudding on top of crumbs. Place remaining crumbs on top of pudding, reserving a little to sprinkle on top. Top with whipped topping.
Enjoy! Serves 6 at Yoder’s (or 12 small pieces)

November 22, 2009 at 5:44 pm 5 comments

Chipotle Lime Marinated Chicken

Lime Chipotle Chicken

Lime Chipotle Chicken

I traditionally do not like chicken legs or chicken thighs to eat. I have always been a chicken breast type of girl. Recently though, I have had a change of heart. It started when my friend made me some very tasty basalmic grilled chicken legs while staying with her on vacation. They were very moist and had that crispy grilled skin that just made you want to eat ten of them.

So my local grocer had chicken thighs and chicken legs on sale this week for only .84 cents a pound. I could not pass this up and went on a search for a good marinade. I have found it and let me tell you the chicken was good. It was the perfect complement to my Scalloped Potatoes. I found the recipe at a blog called Guilty Kitchen.

Here is the recipe from the blog:

Chipotle Lime Marinated Chicken

This makes about enough marinade for 1 1/2 lbs. of chicken

8 small chicken thighs, bone-in skin on
3 small chipotle peppers (in adobo sauce) (This sauce is spicy! Reduce peppers if you’re a wimp)
Juice of 2 limes
1 clove garlic, grated
2 Tbsp cilantro, minced
1/2 cup plain yogurt or buttermilk
1/2 tsp salt

1. Mix all together in small bowl.
2. Place chicken in plastic bags or small plastic container with a lid.
3. Pour marinade over, mix around to cover completely, refrigerate.
4. Allow to marinade for at least an hour, but longer would be better.
5. When ready to grill, preheat BBQ to medium high for about 5-10 minutes.
6. I like to begin grilling skin side down, which allows the chicken to get some nice grill marks.
7. Allow to cook for about 5 minutes per side, then flip (using tongs, never a fork!), cook for another 5 minutes, flip again and repeat once.
8. Bone in thighs should take 20-25 minutes on a BBQ at medium high heat. Full legs (thigh and drumstick) take much longer, as would bone in breasts. Boneless breasts will take 15-20 minutes.
9. If you are going to be using the oven instead, simply reduce cooking time based on the cut you use.
10. Allow to stand for 5 minutes before cutting in, as the juices need time to settle. If you cut into them while they are piping hot, all the nice juice will run out.

Serve with a green salad or even pasta salad, if you really want to prolong summer.

September 30, 2009 at 2:14 am Leave a comment

Homemade Scalloped Potatoes:AKA: Heaven on a Plate!

I will never make scalloped potatoes from a box again. No more, never ever! I made the best tasting potatoes tonight. Quite simply, I am in love! They were so good they made my rather shitty day all better. It doesn’t help that I also had really, really good Chipotle Lime Marinated Grilled Chicken to go along with those delicious potatoes. More on the chicken in another post.

I decided to make the potatoes because I had leftover sliced potatoes from a Potato Torte I made the other night, which also was quite delicious. It was very simple.

I took my gratin dish and laid out the first layer of potatoes and then I salt and peppered them. I sprinkled a small layer of Kraft Mexican Blend cheese because that was what I had in  my fridge. I then did another layer of potatoes and repeated the process. Continue to do this until you either run out of room in your dish or you run out of potatoes.

While you are making the layers simmer a half a pint of cream or 1 cup of cream on the stove that has been salt and peppered. Once it has simmered for a few minutes poor it evenly across your potatoes and let it soak in. Then cover the whole dish with as much cheese as you would like.

Pop the dish into a preheated 350 degree oven and bake for about 40 minutes. Then check it. If it has turned golden brown, cover with foil and bake for an additional 15 minutes. Then you will have yummy, yummy scalloped potatoes.

September 30, 2009 at 2:01 am Leave a comment

What To Do With Cherry Tomatoes From Our Topsy Turvy Garden?

Shrimp and Tomato Basil Pasta Dish

Shrimp and Tomato Basil Pasta Dish

Shrimp, Tomato and Basil Pasta

Shrimp, Tomato and Basil Pasta

Not to long ago my dad dropped off a Topsy Turvy tomato plant for my grandmother. He knows that she used to love to garden, but can no longer, so he thought this would be a nice gift. Well she didn’t keep up with the plant, so my husband and I inherited it.  At first the tomato plant did nothing, then my husband added a little fertilizer and now it is producing cherry tomatoes left and right.  He picked off ten ripe ones this evening and there are ten more green ones still on the plant.  So now that my husband had picked the tomatoes the question was “What to do with those tomatoes”? And he quickly figured it out.

As I mentioned in a previous post, I had picked up a copy of Everyday Food by Martha Stewart, for his birthday. On the cover of the book is a picture of Shrimp, Tomato and Basil Pasta. From the moment he got the book he wanted to make that recipe and now he had the perfect opportunity. The recipe itself was so simple and it turned out delicious. The only seasoning in the dish was salt, pepper, garlic and of course fresh basil. But when you took your first bite it tasted like so much more. The acidity of the tomatoes enhanced by the salt was divine.  This is a recipe that we will make again. We of course have ten more tomatoes ripening as we speak from our Topsy Turvy Garden.

Here is the recipe from Everyday Food:

Serves 4

  • 1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
  • Coarse salt and ground pepper
  • 6 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 can (14 1/2 ounces) diced tomatoes in juice
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 pound linguine
  • 1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
  1. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
  2. Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

September 9, 2009 at 12:50 am Leave a comment

Goat Cheese Salad with Lemon Vinaigarette

Photo and Recipe Courtesy of Martha Stewart Real Simple

Photo and Recipe Courtesy of Martha Stewart's Everyday Food

This goat cheese salad is a recipe that I found in Martha Stewart’s Everyday Food Cook Book. I had picked up the book for my husbands birthday recently and I was thumbing through it to find something to make for dinner. I came across this recipe and I knew it was the one we were having that night. My sister and brother in law were coming for dinner and we all have an affinity for goat cheese, especially them. Don’t ask me why it is just delicious, creaminess that we could eat every night.

This recipe can be located in the Everyday Food Cook Book or you can locate it on-line at Martha Stewart.com.

I will have to say this recipe turned out perfect. The goat cheese was nice and crisp on the outside and creamy on the inside. The potatoes were cooked perfectly and really added to the salad. This was the first time I had ever added potatoes to a salad and I will do it again. The one thing that my husband and I changed is the vinaigrette. We are not big fans of the mustard vinaigrette in the recipe so we just made a lemon vinaigrette on the fly and it turned out just as tasty. I think the reason we did not like it was I did not have the right mustard. So I would try it again in the future with the correct mustard.

In case you don’t already know the Everyday Food Cook book is based on Martha Stewart’s  monthly Everyday Food Magazine. My husband and I go through this magazine and devour it. All the recipes are so simple (hence the title) and they take no time at all. Which is great because I have a 7 month old who gets mad when I am in the kitchen for to long and not paying attention to him. A majority of my shopping list is from this magazine and we love it.

Here is the recipe courtesy of Martha Stewart:

  • 1/2 cup olive oil, plus more for baking sheet
  • 3 large red potatoes (about 1 pound)
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1 large egg
  • 1 cup fresh breadcrumbs
  • 12 ounces fresh goat cheese
  • 8 ounces mixed salad greens, or mesclun mix
  1. Preheat broiler. Brush a baking sheet with oil; set side. Place the potatoes and 1/4 cup water in a microwaveable dish, cover with plastic wrap, and cook on high until potatoes are easily pierced with the tip of a sharp knife, 8 to 10 minutes. (Alternatively, place potatoes in a medium saucepan, cover with water, and bring to a boil; simmer until fork tender, about 20 minutes.) Rinse under cold water until cool enough to handle. Cut into 1-inch chunks, and place in a medium bowl.
  2. In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each, salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Pour dressing over potatoes, toss to combine and set aside.
  3. In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in a second shallow bowl. Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick. Cover with wax paper to prevent sticking. Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
  4. Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
  5. Toss the lettuce with the dressed potatoes. To serve, spoon salads onto plates, and top each with cheese disks.

September 2, 2009 at 2:17 pm Leave a comment

Grilled Cheese and Fresh Cherries

Photo and Recipe Courtesy of Everyday with Rachael Ray via Design Crush

Photo and Recipe Courtesy of Everyday with Rachael Ray via Design Crush

I found this recipe via a blog called Design Crush. Her blog is an amazing visual array of food, quotes, fashion and pictures. Anyway, she featured this recipe of Grilled Cheese and Fresh Cherries, which was originally featured on Every Day with Rachael Ray.

This recipe appeals to me so much because when I was in college there was a breakfast place called Another Broken Egg in Tallahassee, FL. They had the best appetizer of baked brie and a Grand Marnier apple compote.  It was so delicious that when I graduated and moved back home I craved it. I craved it to the point that I went to the store and purchased me some Grand Marnier, a loaf of french bread, a wheel of brie, some granny smith apples, raisins, maple syrup, butter, and some sugar. Then I stood in front of my stove until I got a sauce that I deemed a worthy replication to my favorite baked brie from Another Broken Egg. Just talking about it I think I am going to have to make it again sometime soon.

When I do make it I will post my recipe, but for now enjoy this recipe of Grilled Cheese with Fresh Cherries.

Recipe Courtesy of Everyday with Rachael Ray:

  • 2 cups cherries, pitted
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 teaspoon fresh thyme leaves
  • 1 baguette, thinly sliced
  • Two 5-inch wheels camembert cheese, at room temperature
  • Extra-virgin olive oil, for brushing
  1. Preheat a grill to low. In a food processor, coarsely chop the cherries, sugar and salt; stir in the thyme.
  2. Brush the bread slices and cheese wheels on both sides with olive oil. Place the cheese in the center of the grill and surround with the bread. Cover and grill until the bread is golden on the bottom, about 2 minutes. Flip the bread slices and grill until golden on the other side, about 2 minutes more. Continue to grill the cheese, covered, until the rind is soft, about 5 minutes more. Using a metal spatula, invert each cheese wheel onto a plate.
  3. Spoon the cherry jam over the cheese and serve with the bread.

September 2, 2009 at 1:13 pm Leave a comment

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