Category: CASSEROLES & SIDES

ONION PANADE aka DINNER BREAD PUDDING

I found this awesome recipe for Onion Panade over at Stone Soup.   She called it the ultimate comfort food or a savory bread pudding so I needed to try that. She flavored with golden brown onions and the fragrance of thyme. Rustic bread provides the perfect contrast of textures.  I changed it up a bit.  You’ll find my changes in red.

I had couple of pieces of Havarti cheese left so tore them into pieces and added them the last few minutes of baking.

1 large Vidalia onion 

1 red onion, sliced into rings

1 large bunch green onions, sliced thin

2 cloves garlic, minced
1/2 bunch fresh thyme leaves, chopped
1/2 medium loaf rustic bread (1/2lb), torn in to chunks I used sourdough buns that I had in the freezer for future croutons
5 ounces cheese, grated or crumbled
3 cups vegetable or chicken stock
2 cups chopped rotisserie chicken pieces
  • Preheat oven to 400 degrees 
  • Cut onion in half lengthwise. Peel, then slice into half moons about 1/4inch thick. 
  • Heat 4 – 5 tablespoons olive oil in a large frying pan. 
  • Cook onion stirring occasionally until soft and golden brown. 
  • Stir in the thyme. 
  • In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. 
  • Bring stock to a simmer.
  • Pour over the onion dish. 
  • Season. 
  • Cover and bake for 30 minutes. 
  • Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread.

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CHEESEY AU GRATIN POTATOES

  • 1/2 cup butter
  • 16 oz. whipping cream
  • 5 large russet potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon white pepper
  • 1 teaspoon minced garlic (jar) or 1 clove, mashed
  • 2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
  • 2 cups rates sharp cheddar
  • Wondra Flour
  1. Preheat oven to 350 degrees.
  2. Peel and thinly slice potatoes.
  3. Grease 9×13 baking dish.
  4. In a large sauce pan, melt the butter.
  5. Gradually add the whipping cream and spices. Blend well.
  6. Gradually add the flour until the mixture thickens, but it is still pourable!
  7. Mix the cheeses all together.
  8. Layer the potatoes, cheese and cream mixture ending with cheese on top.
  9. Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.
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Potato Salad

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When peeling potatoes I use a plastic/paper store bag to catch the peels… then when done just wrap up the peels and put in the trash…

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While boiling the potatoes I like to add pepper…
Put the potatoes in the fridge for a few hours to chill before adding other ingredients…

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I’ve been told time and again that I make the best potato salad… however it’s never the same each time I make it…
And I don’t quite measure…
Vinegar, but now I have discovered apple vinegar
White sugar
Mayonnaise
Mustard or honey mustard
Green onions
Boiled eggs
Paprika

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It was great for Labor Day weekend…

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Happy Eating…

TURKEY TETTRAZINI revisited as CHICKEN TETTRAZINI

When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tetrazzini. We also substituted ham and chicken for the turkey throughout the rest of the year. Back then I prepared the recipes as they were written and they were okay, but the Tettrazzini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

CHICKEN TETTRAZZINI
2 + 3 tablespoons butter
1 large bunch green onions, chopped
1 stalk celery, chopped
8 ounces linguine, broken in half and cooked al dente
salt and pepper to taste
2 cups shredded rotisserie chicken pieces*
3 tablespoons flour

2 cups milk
1 cup grated mild cheddar cheese
1 cup grated Mozzarella cheese

  • Preheat oven to 350 degrees.
  • Melt 2 tablespoons butter in a skillet.
  • Saute onions and celery just until tender.  Set aside.
  • In a medium sauce pan melt 3 tablespoons butter.
  • Whisk in 3 tablespoons flour until golden.
  • Gradually add milk, stirring to blend. Cook just until thick.
  • Add cheddar cheese.
  • Add salt and pepper.
  • In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
  • Pour soup mixture over top.
  • Top with mozzarella cheese.
  • Bake 25-30 minutes.

*ham and turkey work well too



CAMPFIRE POTATOES

Amounts are proportionate and per taste.
Slice some yukon gold potatoes and Vidalia onions.
Generously sprinkle with salt and pepper.
Toss with melted butter until well coated.
Using heavy duty foil cut out generous sized squares per person.
Squirt a generous amount of yellow mustard all around.
Sprinkle with grated cheddar cheese and crumbled crisp bacon.
Seal well.
Seal well and toss on grill for 25-30 minutes.
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NOT YOUR GRANDMOTHER’S POTATO CASSEROLE

Remember when I found this thrift store find?  Well, here is the first recipe and it was a resounding success. 
When I actually made this recipe I realized it really was my grandmother’s recipe.  One that was undoubtedly passed around bymany women at neighborhood coffee clatches, tupperware parties and PTA meetings.  I did update it a bit and hubby can’t seem to get enough of it.
POTATO CASSEROLE
2 pound package frozen hash browns
1 can cream of chicken celery soup
1 teaspoon garlic salt 2 cloves garlic, minced
1 pint 8 ounces sour cream

salt and pepper to taste

12 tablespoons butter, melted, divided 8 tablespoons and 4 tablespoons
2 cups corn flakes Special K original
2 cups 1 cup shredded sharp cheddar cheese
1/2 teaspoon seasoned salt  1 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon parsley
  • Preheat oven 325 degrees.
  • Rub the inside of a 2 quart casserole with butter or spray with PURE.
  • Whisk together the sour cream, soup, 1/2 cup melted butter and seasonings.
  • In a large bowl toss the frozen hash browns with the wet ingredients and 1/2 the cheese until well blended.
  • Arrange the hash brown mixture in the prepared baking dish.
  • Top with remaining cheese.
  • Top with the Special K.
  • Pour remaining butter evenly over top.
  • Bake 1 hour on lowest shelf in oven.
Better the next day and the next and the next…
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Summer Squash, Zucchini & Pea Risotto

I love risotto but I’ve never made it.  I’ve seen a ton of recipes for it and have been tempted.  But never made it.

Until now.

Peas are not a vegetable that you’ll see a lot of from me. My husband hates peas.  Like, “file-for-divorce-if-you-make-peas” kind of hate. So needless to say, we don’t eat a lot of peas. I happen to LOVE peas but clearly don’t get enough of them.

So I saved this recipe for when he was at work! I hid the leftovers in the back of the frig and ate them for lunch the next day before he ever knew they were made.

Whew!  Marriage saved!

Luckily it was also a fairly cool day as it does take plenty of time of stirring in front of the stove.  (Ha! That’s what 13 year old daughters are for!)

It turned out perfect and was delicious! 

We ate this with a Honey Mustard Chicken with Pretzel Crust which paired nicely with the risotto. I will for sure make this again. – When the husband is gone again, of course!

This is linked with Works For Me Wednesdays over at We Are THAT Family.
Also linked with Foodie Friday at Designs by Gollum.

Summer Squash, Zucchini and Pea Risotto
Adapted from 990 Square

1 tbsp. olive oil
1 medium onion
1 medium zucchini, cut lengthwise and then in 1/4 thick slices
1 medium yellow squash , cut lengthwise and then 1/2 in. thick
1 quart of chicken stock
2 tbsp. butter
1 cup arborio rice
1 cup peas
juice of 1 lemon
Salt and pepper to taste

In a saucepan. heat the olive oil on high. Add the squashes, saute for 2 – 3 minutes. Set aside.

Melt the butter in a heavy large saucepan over moderate heat and add the onions, sauteing them for about 3 – 4 minutes, then add the rice, stirring until it is well coated. Add 1/2 cup stock and cook, stirring constantly until the stock is absorbed.

Continue adding stock, about 1 cup at a time, stirring frequently. By the time most, or all of the stock is added, the rice should be tender but still firm, the mixture creamy. Add the reserved zucchini, squash and peas and cook until they are heated through. Remove from heat and stir in lemon juice. Add salt and pepper as desired.

Total calories = 1395 calories
6 big servings = 232 calories per serving

Honey Mustard Chicken with Pretzel Crust + Summer Squash, Zucchini & Pea Risotto = 532 calorie dinner

Check out my Honey Mustard Chicken with Pretzel Crust on Debbi Does Dinner Healthy! 

Crab Salad Nigiri Sushi

I first saw this crab salad nigiri sushi that my blogger friend Pikko had made on her blog Adventures in bento making . I thought I’d give it a try for a gathering at my husband’s work one evening. Pikko’s are much prettier, I’ll have to keep practicing. Her creation was a hit though. I put them in a deviled egg carrier to bring them in. Since we were all hanging outside behind the shop it didn’t have to be fancy.
First off my rice cooker died on me. How frustrating. It would turn on and keep warm, but the cook button wouldn’t work. I went to check it and there it sat, all that water still hanging out on top. I transferred it to a pan and cooked it on my stove top, forgot to time it, but it turned out fine! Once in the bowl I added the already prepared sushi vinegar while it’s still warm. I don’t add much sugar at all to my sushi rice (personal preference).

Using the stick version of the imitation crab. Chop up the crab and add mayo, I added a little wasabi powder to it, but not enough for it to be too much for those who don’t like it. I am a wasabi fan!
It took a little while to get used to handling the sticky sushi rice, having a bowl of water on hand to help. I hand made the rice balls (I am using a rice ball maker next time, sounds like a good investment). A little adjusting on what size to make them. With scissors cut the nori sheets into strips, being careful to cut them straight because it will show if you cut it crooked.
Wrap the strips around the rice, sealing it with water. With a tiny baby spoon I filled the cups with the crab salad. Those little spoons come in handy, good thing I saved them!
I topped some with srircha, some with wasabi and left some without, because I know Maranda would like it plain. I have to tell you this it was funny. A couple showed up later, they came riding in on their motorcycles all noisy, just to make an entrance. (The owner’s brother and his girlfriend). She is acting all tough in her leathers. Someone is telling them what we have to eat. Now for a few of them this was the first time they’ve tried sushi. He pointed out the sushi, she says “No I only like real sushi”. Okay, alright then, now I was good, and I only said “this is real sushi”. Then I let her do her thing. After eating some 7 layer taco dip, she did try a piece and loved it. No wasabi for her, she doesn’t “do ” wasabi. Then she ate another one, then said “I wish we were here earlier and didn’t miss most of the sushi” She ended up eating the last one too. I just smiled to myself. Maranda and Wade did bring it up later, and we laughed about it.
Thanks Pikko it was a hit.

You can check out more of my food trials and ethnic ventures at The Tiny Skillet . Or check out The Tiny Bento for my bento lunches that are so popular in Japan!
Have a great weekend!!

POTATO OMELET MUFFINS

Potato Omelet Muffins
Ingredients:
5 medium potatoes (you could get away with 4, easily)
8 eggs or egg beaters
12 teaspoons bruschetta sauce
2 tablespoons butter or margarine
2 tablespoons olive oil
2 scallions, chopped
2 tablespoons chives, chopped (you can use dried – I ran out half way through so I added dried for the rest.)
2 slices yogurt-herb cheese or cheese of choice
1 orange pepper, diced
1/2 cup milk
1/4 cup sour cream (low-fat)
Method:
Preheat oven to 350 degrees F.
In a large skillet, put the butter and half the olive oil. Use remaining oil if needed. I used it then took another tablespoon and added it to the skillet.
Peel potatoes and shred.
Cook for three minutes, orange pepper and scallions. Add chives for one additional minute.
Remove from pan and replace with potatoes. I did three batches so not to overcrowd.
I browned the potatoes because we like them crisp. You can cook until translucent and then finish baking it, in the oven.
While potatoes are cooking, mix milk, eggs, sour cream, bruschetta sauce, and cheese.
Add peppers, scallions and chives to egg mixture.
Put potatoes on the side.
I did it again. I forgot the bruschetta. I had already filled a few muffin inserts so I put a piece of bruschetta on top of each and then poured the rest into the egg mixture. It added a great flavor to this. You could use liquid cayenne (hot pepper sauce) instead but I am not sure how much you would need since I chose not to use it. You can add heat to this if you like your food hot.
Take potatoes and put them on the bottom of each insert.
Using an ice cream scoop or ladle, scoop the mixture into each muffin compartment.
Bake for 30 minutes. I put a sharp knife in the middle of a few, like we do for baked goods, to make sure I did not have soft eggs. They came out dry but barely dry, the way I would want it to be.

GARLIC SMASHERS

6-8 small-medium YUKON potatoes, skin on, quartered

sea salt
white pepper
Juice of 1 lemon
1/2 – 1 stick butter, sliced thin
6 cloves garlic, minced
olive oil
  • Pre-heat oven to 350 degrees.
  • Scrub potatoes.
  • Generously spread olive oil on cookie sheet.
  • Group potatoes so they don’t overlap.
  • Sprinkle with lemon juice.
  • Sprinkle with salt and pepper. 
  • Sprinkle minced garlic over potato tops.
  • Slice butter thin and lay randomly along potato tops.
  • Bake 45 minutes.
  • With a potato masher, SMASH each potato.
  • Bake another 30 minutes or until tops are crispy.

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New and Review Potatoes

Old Potato Recipe – New Potato Recipe
Balsamic Roasted Red Potatoes – adapted
Ingredients:
2 tablespoons olive
2 pounds small red potatoes, sliced 1/2 inch thick
1 tablespoon finely chopped green onion
1 teaspoon dried thyme 1 teaspoon dried rosemary
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Method:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
These came out beautifully golden brown.
Fully Loaded Potato Muffins
2 baking potatoes
2 oz sharp cheddar cheese
2 oz sour cream
1/2 onion, chopped
1 teaspoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce (without fish)
1/4 cup Baco Bits
Method:
  • Clean and bake potatoes at 350 degrees for 1 hours.
  • Cut potatoes in half and remove the potato from the skins.
  • Put potato aside.
  • Preheat your oven to 375 degrees.
  • Chop onion and saute with 1 tablespoon butter until golden brown.
  • Grate the cheese and add 3/4 cup of it to the cold potato along with the sour cream.
  • Add onions and Baco Bits to the potato, with the salt, pepper and Worcestershire sauce.
  • Spoon the potato filling into the muffin tins.
  • Sprinkle the remaining cheese over potatoes.
  • Bake for 20 to 30 minutes.
Come on over to My Sweet and Savory and Comfy Cook.

Garlic Smashed Potato Salad – Cooking The Italian Way

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You know how celebrities always have to be worried that the non-celebrities that they date are only dating them for their VIP status?  Or their money?  Or their looks?
Well.  That’s how I feel about this potato salad.
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I served it to Sophie, my roommate, last summer.  And when she heard I was bringing it to my parents’ house for father’s day this year.  She insisted on coming too.
“I just think it would be nice to spend time with your family!” she exclaimed when I questioned her about her motives.  
Um, yeah.  Sure.  I’ll bet you do, Soph.
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I’m kind of scared to think what will happen when I serve it to the next guy I date.
Better serve with caution.
Unless I’m absolutely sure that he’s the one I want to marry.
Then I’ll serve with reckless abandon.
potato salad
Garlic Smashed Potato Salad
Serves 5+, adapted from Sunset Magazine
2 1/2 lb potatoes
2 heads garlic
1/4 cup olive oil
3 tbsp white wine
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chives
1. Preheat oven to 400.  Cut garlic heads in half widthwise and wrap tightly in foil.  Bake until garlic is very soft and golden (45-60 minutes).  When garlic is cool enough to handle, squeeze cloves into a small bowl.  Add olive oil, wine, salt, and black pepper.  Mash until mixture is smooth.
2. Cut potatoes into quarters or small chunks.  Put in pot of water.  Bring to a boil and then cook until potatoes are fork-tender.  Drain and return to pot.
3. Add garlic mixture and chives to the potatoes.  Let cool and serve.
Happy 4th of July!
Joanne