I think, it is important, to pick our chefs to trust and then do just that. There are a few that I will select a recipe and believe it is going to be good. So far I have not been disappointed in Nigella Lawson, Ellie Krieger, Tyler Florence and Mark Bittman.
I admit that I cut the fat in recipes, as well as the salt. I did make a recipe a few weeks ago with enough cheese to drown in. I followed the recipe, all the time muttering to myself, “too much cheese, too much cheese”, but I kept going. The dish was fantastic but frankly with half the cheese, I am pretty sure, it still would have been as good. Instincts and trust work, for me, when I cook and bake.
This leads us to this recipe. Who makes mashed potatoes with apples? I did. I have to be honest. I didn’t even know they were there. That doesn’t matter. This is absolutely the best mashed potato dish, I have ever had. The mashed potatoes are creamy and the cheese gives it an unbelievable flavor. The onions on top are the frosting on the cake, so to speak.
Cheddar Mashed Potatoes With Apples & Onions – adapted from Nigella Lawson
Ingredients:
4 1/2 pound Yukon Gold potatoes
1/2 cup milk
1 cup grated mild Cheddar cheese
1/2 cup onions (sliced)
2 Granny smith Apples (chopped)
pepper
1/4 teaspoon Baco Bits (I don’t eat bacon)
Peel the potatoes. Cut them in half, and drop them in a large saucepan of cold water.
Bring salted water to a boil. Add the potatoes and turn down the heat and simmer for 40 minutes.
Poke with a fork to check for doneness. Potatoes should feel right to be mashed.
In a medium skillet, in 1 tablespoon olive oil, add sliced onions and chopped apples, and saute until tender. (Go ahead, add more onions. I will, next time.)
Drain the potatoes. Pour the milk into the same still hot pan, and let the milk warm up.
Mash the potatoes in the pan with the milk. When it is mashed to your liking, heat on low until hot.
Add the grated cheese, beating well with a wooden spoon.
Please drop by my blogs for more recipes and just to visit. My Sweet and Savory and Bizzy Bakes
| DATE | BREAKFAST | LUNCH | DINNER | |
| Monday | 1/30 |
CEREAL | SANDWICHES | RECIPE EXPERIMENT NIGHT |
| Tuesday | 1/31 |
TOAST | LEFTOVERS | ITALIAN CHICKEN, RICE and CANDIED CARROTS |
| Wednesday | 2/1 |
YOGURT | OUT | Carnitas ~ Traditional Style |
| Thursday | 2/2 | FRUIT | CHEESE & FRUIT | Enchiladas Rancheras Casserole |
| Friday | 2/3 | OATMEAL | C.O.R.N. | Refried Beans |
| Saturday | 2/4 | OMELETTES | CHEESE & FRUIT | Chicken and Rice Casserole |
| Sunday | 2/5 | PANCAKES | C.O.R.N. | Chicken Alfredo Rice Casserole |
Stuffed Pepper Soup adapted by SkinnyTaste
3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste
Directions: In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
This soup was a big hit in my house tonight. We love stuffed green peppers (recipe) so I thought that this would be a hit and I was right. All 3 of the kids ate it! (score!!)
The mixture of the 2 different peppers gave it a little variety in both color and taste.
I used the Uncle Ben’s 90 second microwaveable brown rice (a favorite of mine) and 1 package ended up being enough for all of us. You could also use either bulgur or even quinoa.
Hope you enjoy!
This is an incredibly easy recipe, and you can really use any vegetables you have left over.
It’s a great fridge cleaner of a dish!
What you need:
2 cups chopped tomatoes
2 cups sliced zucchini
2 garlic cloves, minced
1 shallot, minced or sliced
1 tsp dried oregano
1 tsp dried basil
1 tbs cold butter, diced
salt and pepper to taste
2/3 cup chicken stock
1 tbs oil or non stick spray
1 cup shredded mozzarella
1/4 cup Parmesan
What you’ll do:
Preheat oven to 350. In a bowl, combine the vegetables, garlic, onion, herbs, salt and pepper and butter and mix. Grease an oven safe dish with oil or spray. Add the vegetable mixture and pour chicken stock over vegetables. This will keep them moist. Cook in oven for about 20 minutes. Then give it a stir. Top with both cheeses and cook for another 10 minutes or so until cheese melts and is golden brown. Super easy, and a great side dish. Vegetarians, you can add Butter Beans for protein to the vegetables!
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Make-up & Trip to LA
Novica $50 Gift Certificate
It is time again for Fire Day Friday here at Our Krazy Kitchen.
Since my blog is all about grilling, BBQ, and live fire cooking, we cook a lot of burgers. A lot.
But my kids favorite burger is actually rather simple. You might notice the similarities to a Big Mac but it is grilled, tastier, and it is not a toppling mess about to fall over.
My Kids’ Favorite Burger
source: NibbleMeThis
Serves 4
Ingredients
Instructions
Notes
