Tag Archives: Potato

Scalloped Potatoes – must try

So I am going to go out on a limb that when I posted this recipe 4 years ago; none of you made it. Do you want to know how I know. I googled my blog while I was at the store to make sure I had what I needed and noticed I left out an ingredient hmmmmmm. Not my first time and probably won’t be my last. But a couple of my close friends that read my posts called me out on missing ingredients before and no one said anything this time.

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You can sprinkle a little of the cheddar cheese on top – I did not in this picture. My mouth is watering as I am typing and looking at them – they are SO good!

As you can probably tell I don’t make these very often; not because they are not crazy good; only because there are rich and creamy which so they would not be your weekly go to if you wanted to watch what you eat. I was trying to come up with a way not to deter you from wanting to try these. They truly are worth making/eating once in a while

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I used a mandolin to slice my potatoes but it is not necessary


Ingredients
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated Parmesan cheese
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Directions – making a roux
In a small sauce pan, melt butter and whisk in the flour. Let it bubble for a couple of minutes to cook out the flour taste. Add all of cold milk at once stirring with a whisk; season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk and it thickens a bit. Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.

repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top.

Bake uncovered for an hour at 350°F

 

Super Simple Potato Salad – just in time for summer

Sometimes impromptu BBQ’s just happen. It seems in my life; it happens more than it doesn’t; luckily I am pretty used to them; whether throwing or attending. I can pull together a side or two fairly effortlessly sometimes with the help from a few key ingredients. This happened to us just yesterday; friends invited us over for a BBQ dinner and a fire. I spent the day doing out of town errands so not a lot of time to make something entirely homemade. I love potato salad but I have never found a store made one that I could purchase that I liked.  Trust me I keep trying; just in case; it would make life a little easier when in a rush.

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Grocery shopping was the last stop on my day of errands. I knew I needed to make a potato salad to bring and I contemplated buying some from the store; I couldn’t bring myself to do it.  BUT I did notice they had a package of hard boiled eggs. I didn’t even hesitate to pick them up. I have mentioned a time or two before that while I can cook a perfect hard boiled egg, peeling them is just not in my wheelhouse. More than a few are literally only good for making a potato salad since you chopped them all up.

My husband was walking by while I was opening the bag of already cooked eggs. stopped in his tracks and asked; “what are those?” I said it was totally legal, he thinks he’s funny and continued walking say “I don’t know about that” He’s such a brat!

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Tomorrow being Memorial Day you never know if you’ll get a phone call inviting you over for a small BBQ. This version is really easy and you might just have what you need on hand.  It is only 8 ingredients and 4 of them are pretty much optional since the dressing has loads of spices.

3 hard boiled eggs

1-2 lb Small red bliss potatoes

½ cup Mayo

1-2 stalks of celery diced small (opt)

3 tbs Zesty Italian dressing such as Kens

1-2 scallions finely diced (opt)

Kosher salt (opt) let each person add it at the table

Fresh cracked black pepper (opt) let each person add it at the table

You can either cut up the potatoes before boiling or after. I was busy emptying my truck and putting things away so I left them whole.

Boil potatoes in cold salted water for about 20-25 minutes; till soft but not mushy

Cut into 1 inch pieces and place in a zip lock bag; add Italian dressing zip the bag closed and mix with the dressing being careful not to break up the potatoes and place in the fridge to cool.

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By adding the dressing while still warm the potatoes take on all the dressings’ flavors.

Once cooled, add the mayo and cut up hard boiled eggs a little salt and pepper; mix just till combined. Sprinkle with scallions or chives.

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It is that simple and has a great flavor

Barramundi with a Butter Garlic Lemon sauce

I was at my local grocery store the other day and was looking for some Mahi Mahi they didn’t have fresh and I usually find it in the vacuum sealed frozen section. Unfortunately they did not have any but I did run across a name I have heard a couple of times on TV but have never tried; Barramundi; I was intrigued enough to pick a package up.  Yesterday I decided was the day we were going to have it for dinner.

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The beets are from my garden, I canned them over the summer

Barramundi is a mild white buttery fish from Australia; it is also called The Sustainable Seabass.

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We didn’t have internet all weekend; so my usual recipe searching wasn’t an option; I decided to keep it simple and a little light; I had on hand garlic, butter, lemon and basil which actually isn’t that unusual I pretty sure I always have them on hand. I also wanted something a little different for my sides.  I haven’t had potato latkes in a real long time and they sounded yummy.

I didn’t want a lot of clean up since my usual dishwasher; my son; wasn’t home LOL. That’s not true I was just being a little lazy. I had my skillet ready for my potatoes; I cooked them up and set them aside, added my fish and cooked them for a few minutes on each side, in a small sauce pan I made my sauce and added  to my fish and voila dinner. I bet it took less than 30 minutes for everything to be on the table.

It was delicious and very fresh, not even a little fishy smell; which is an added bonus that it didn’t smell up the house which sometimes fish can do. Not sure if you have ever shied away from buying frozen fish but it has never disappointed me. I do only buy the vacuum sealed kind; I don’t think you can go wrong since it was flash-frozen and sealed; try it if your store has it.

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Barramundi

Salt and pepper

Dry the fish on both side salt and pepper. Heat skillet on medium high olive oil, place fish in skillet cook for about 5-7 minutes, turning once cook on the other side for another 3-5 minutes till just done, do not overcook it will become dry.

Garlic Butter Sauce

2 Tbs butter

2 cloves garlic

½ tsp dried basil

2 Tbs lemon juice – I had a half of a fresh lemon that I squeezed

I really do not measure so the above is a guideline; I had 2 fillets and covered them with the sauce.

Melt butter, garlic and basil on low do not brown the garlic but you want the flavors to meld together. Add the lemon juice, set aside till needed.  This would taste delicious on any white fish.

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Simple Potato Latkes

2 Potatoes peeled and grated

1 egg

1 medium onion peeled and grated

Salt and pepper

If I am making a lot of them, I take out my food processor to grate the potatoes and onion. It was just my husband and I and I didn’t want left overs so I just brought out my box grater because I was making only a few.

Grate potatoes and onion, set aside and squeeze as much water out of them as you can.  Add the beaten egg, salt and pepper and mix till all blended.  Drop by spoonful and squish down with either a fork or I used my fish turner. Cook till browned, flip and cook the other side till browned.  Keep warm in the oven if you need to.

So I would like apologize for the delay, our internet has been down all weekend and come to find out the router is dead.  They are sending a new one out in the mail today.  Who knew in this day and age trying to find WIFI in my little town would be so difficult. I couldn’t logon to my day job WIFI, I went to Dunkin Donuts at lunch and that was pretty painful; I left.  One of the lunch spots in town USED to offer it, no more. I am currently sitting in my favorite restaurant having a yummy cocktail just so I can post my blog. Things I do for you all.

Party on the Patio

So my husband and son made us the most amazing patio for entertaining a few years ago.  We entertain pretty regularly whether it is a last minute, hey come on over for a glass of wine  a cold beer or maybe some of my yummy Cosmo’s.  We put out several different kinds of cheese, some sort of salami/ham and our favorite onion crackers. We also tend to  grill up some sausage or pepperoni and slice it up for everyone to share. I think I always have on hand the ingredients for my Caprese salad which everyone loves so that is another staple at my house.
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For larger gatherings; Birthday’s, Graduations, Holidays or a Going away party (daughter moving to Japan) with a few weeks to plan I love making Potato Salad, Pasta Salad, Boston Baked Beans to name a few.  I do have a few tricks I would like to share.  I have some chafing dishes that I put out and always have a hot one going for the beans and cooked meat but I also put ice in the bottom tray of one or more of them to keep my salads cold, it works out pretty slick, you do have to replenish the ice occasionally but at least you know no one will get sick from them sitting out for a bit.  Also another trick I love is to take one of the college sized refrigerators we have and I put it out by the grill (someday my outdoor kitchen dream will become a reality) I keep all the meat we are going to be cooking as well as the cheese, onions, tomatoes, pickles, condiments etc. in it. I can put things out there a day or so ahead;  it not only saves a lot of running back and forth to the kitchen fridge the day of; it also saves room in my kitchen fridge for the salads.

I do ask that people bring an App, Side or Dessert to share and hope for the best weather.  Everyone has their own staples they turn to for BBQ’s so I love to see what people bring and it is always a variety. It is always nice to try others; you never know when you might want to ask for the recipe.

I do have a very funny story that I have told many times over the years. This is one recipe you probably won’t be asking for.  The first time my husband met one of my now very good friends I will call her PN we were at my still very dear friend KP’s house having a BBQ. The 3 of us girls were in the kitchen, the table had all the salads and fixings set up and my husband was making his plate.  He put some potato salad and pasta salad on his plate, he tasted one of them and proclaimed “ah that taste like dirt” I swear PN and KP whipped their heads around asking which one so fast my husband stopped in his tracks.  I looked pointed at him and said with my ‘don’t you dare’ voices. “Don’t say a word” he proceeded to walk to the ranch dressing and doused PN’s pasta salad.  She was like “it was mine” we laughed SO hard and still do to this day.  For a short while she was trying to salvage her “dirt salad” but thankfully she has moved on to yummier pasta salads.  By the way it had dill in it which in my opinion is why it tasted a little too earthy. Dill is one of those herbs you need to use sparingly or you could end up with dirt salad.

Easiest Potato Salad Several Potatoes of your choice – red skinned I leave on the skin, others I peel 2-3 Hard Boiled Eggs cooked and peeled 2 Celery Stalks Extra Zesty Italian Dressing Mayo Chives or Scallions I boil the potatoes whole and slice up after cooked; still warm I put the cut up potatoes in a zip loc bag and add the Italian dressing; just enough to make sure a small amount of dressing gets on all the potatoes. Once cooled I put add everything to a large serving bowl and mix well.

Caprese Salad

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Fresh Mozzarella Slicing Tomatoes 3-4 Leaves of Fresh Basil 1-2 Cloves minced Garlic ¼ Cup Olive Oil Kosher Salt & Fresh ground Black Pepper French Baguette Slice and bake crostini size pieces of the baguette – no need to add anything to them, make sure they are slightly browned, try not to go too far with them, they are still fine crunchy but I like them slightly chewy for this Slice the same amount of tomatoes and mozzarella as well as the crostini’s to end up with the same number of pieces.  As little or as many as you like, depends on number of quests and what else you are serving. in a bowl or 1 cup measuring cup put the olive oil, minced garlic and chopped basil, let it sit a little bit for better overall flavor I stack the mozzarella and tomato on a platter/plate; salt and pepper them then drizzle the yummy oil you made over all of them.

You can serve this alongside the crostini’s for small gatherings where everyone is sitting down. I prefer for large parties where people are walking around  to take the already seasoned mozzarella/tomato’s and take a large platter covered with crostini’s and top with a slice of yummy mozzarella and tomato slices and then you can grab one and keep walking. Enjoy!