Tag Archives: smashed potatoes

Cheesy Mashed Potato Casserole

Here is another thing to do with leftover mashed or smashed potatoes. I know like that’s a thing it usually is in my house only because I tend to make way too many; pretty much all the time. The great thing about this is you don’t actually to have to wait for leftovers. You can buy mashed potatoes already made from the store, which I will confess they are actually really good or make a batch just for this, Here is what I did.  I had some leftover smashed potatoes, some shredded cheese that needed to be used and literally 4 eggs left in the carton. Which is how it all came together.

I am not complaining at all but I buy waaaayyy too much food, my fridge and freezers are generally full at all times. I actually get a lot of satisfaction by using up what I have on hand, I try to plan meals around what’s in there and I am trying to have my daughter do the same. She likes to go through cookbooks and make something that catches her eye; which is great but not always what we have on hand.  She is trying more we have a TON of cucumbers so her lunches have been using quite a few of them.


Sauteing or sweating my onions


Draining my bacon

OK back to this easy but delicious casserole dish that we had for dinner on Thursday night. I can see this for Sunday brunch for a crowd, who am I kidding I would eat this any day of the week.


who wouldn’t love this?


More eggs would fit but I didn’t have anymore!

OK the site to my recipe isn’t working grrrrrrr.

leftover mashed or smashed potatoes
2 cups shredded cheese
4-6 eggs
1 small onion diced
4 slices bacon
scallions or chives

If your potatoes need a little more love to make them creamy add some butter and milk while re-heating them.
in a saute pan that can go in your oven heat up a tablespoon of butter and the diced onion; just till translucent
add the creamy potatoes and mix till combined
cover with 3/4 of the cheese
make 4-6 wells with the back of a spoon; one for each egg
crack the eggs into the wells. sprinkle with a little salt and pepper to your liking
cover with the remaining cheese
bake for 12-14 minutes, you want the whites cooked and the yolks a little runny
while in the oven cook your bacon till crisp. I diced mine before cooking so the pieces were more uniformed
once out of the oven sprinkle with bacon and scallions or chives and serve.



Prime Rib and Friends – New Years’ Eve

New Years Eve plans I tend to leave what we do up to my husband since it is his birthday. Sometimes we go out to dinner; sometimes we stay in and if we do stay in I always try to make something special for dinner. This year we stayed in but had an impromptu dinner party. I say impromptu only because it was planned late in the afternoon on the 30th and came together quite nicely and very quickly. Just a few text messages between friends and voila we had an amazing meal planned.

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Before we started talking I wanted to make homemade pasta. So initially I was going to make it Italian night have a nice salad, some crusty bread, homemade ravioli and fettuccine I was going to make a couple of types of sauces to go with the pasta. By the time it was all said and done, Italian night ended up being come and cook what you want at my house and we will make it work.

Me multitasking - rolling pasta and drinking wine.

Me multitasking – rolling pasta and drinking wine – Life is Good!

We had Stuffed Mushrooms, Smashed Potatoes, and Four Cheese Ravioli with a Ragu Bolognese Sauce, Shrimp Cocktail, Tossed Salad, Crusty Bread and Prime Rib. It may have not been a conventional meal but everything went really well together. And all was delicious.

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Our friends’ family tradition was to cook a Prime Rib in rock salt (yup I said rock salt) for either Christmas or New Years’ luckily for us this year; they shared it with us. I had never heard, tasted or seen this method of cooking.  I have encrusted my share of meats in salt but never rock salt. It was quite interesting, incredibly simple and quite delicious.

Rock Salted Prime Rib

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Prime Rib


Olive oil

Thyme or your favorite herb(s)

Rock Salt

Roast at 500’ for 12 minutes per pound – or meat thermometer read 130’

Rub olive oil all over the roast, sprinkle with herbs, surround with rock salt and cook

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Ragu Bolognese

5 Tbs Olive Oil

3 Tbs Butter

1 carrot, finely diced

1 medium onion, diced

1 rib celery, finely diced

3-4 cloves garlic, smashed

1 pound ground veal

1 pound ground pork

½ tube tomato paste

1 can tomato sauce

1 cup of milk

1 cup dry white wine

Kosher salt

Freshly cracked black pepper

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In a 6-8 quart heavy bottom saucepan or dutch oven; heat the olive oil and butter over medium heat.

Add the onion, celery and carrot, sweat until veggies are soft and translucent but not browned, add the garlic in the last few minutes.

Add veal, pork and pancetta stirring into the vegetables, stirring to keep from sticking together and the meat browns.  Remove some of the grease, to make it a little healthier. Add tomato paste, sauce, milk and wine. Simmer over medium low heat for 1 – 1 ½ hours.

Season with salt and pepper – toss some with your cooked pasta evenly to coat and enjoy!

Happy Healthy New Year!!!!

Happy Healthy New Year!!!!