Crispy Smashed Potatoes

Potatoes
1.5 lbs Petite Yukon Gold or Fingerling Potatoes
3-4 Tablespoons Salted Butter (melted)
2 Tablespoons Extra-Virgin Olive Oil
1 teaspoon Salt
1/2 teaspoon Pepper
Fresh Parsley (chopped)

Garlic Cheddar Sour Cream Dip:
8 ounces Sour Cream
3/4 cup Cheddar Cheese (grated)
1 Garlic Clove (or 1/4 teaspoon Garlic Powder)
1/2 teaspoon Garlic Salt
1/4 teaspoon Pepper



Use small potatoes, easy to smash with the bottom of a glass. If they are too large, they will just fall apart. Yukon Gold potatoes work especially well because of their creamy texture and thin skins.

Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.

Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.

Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.
Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.

Garlic Cheddar Sour Cream Dip:

In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes into the dip.

Butter Rice

This is a versatile flavor-infused rice that makes a great base for the addition of herbs, veggies, and/or protein to match whatever cuisine or flavor profile you're going for.

Note: To wash rice, put the grains in a deep bowl and fill it half-way with water. Gently mix the grains using your hand. You should see the water is turning white from the starch. Take out any stray particles then pour off as much of this water as you can or drain it using a strainer. Repeat the process again until the water is almost clear. Alternatively, rinse the rice in a fine-mesh strainer until the water runs clear (this is my preferred method).

For most rice, the ratio is 1:2. For every 1 cup of uncooked rice, you’ll need 2 cups of liquid. Some rice varieties need a little less or a little more water as it cooks. For best results, check the package directions 
of your rice.


3 tablespoons (45 grams) unsalted butter
1 cup (190 grams) white basmati rice uncooked
2 cups chicken broth
¼ teaspoon salt

Wash the rice as described above.

In a saucepan over medium heat, melt the butter. Add the rice grains and stir them briefly, about 30 seconds, just to separate the grains and remove clumps. 

Add the broth and salt. Stir, then let it boil. Once boiling, turn heat to lowest setting and cover the pot with a lid. Cook, covered, on lowest heat setting for about 15 minutes or until the liquid has been absorbed. 

Remove from heat and let it sit, still covered, for about 10 minutes before fluffing and serving.

Top with additional butter, if desired.

Pot Roast & Green Beans

This is an excellent meal that scales well. The recipes are from my friend, Farzana. She served it to feed 200 people once. (She seared the meat, then cooked the roasts in multiple, standard crock pots, shredded the meat, made the gravy, and then transferred everything to 22-quart electric roaster ovens to keep warm while serving. The meat held up beautifully, even over a 2-hour serving window. On a separate occasion, my friend Wendy made 40 pounds of roasts to feed 50 people; she seared the meat, then cooked the roasts in the electric roaster on low heat over several hours until tender. She cooked the meat one day and then warmed it up in the roaster oven to serve on another day over a number of hours; again, it held up beautifully).

I have used leftover roast to make quesadillas, stir fry, beef sandwiches, and my personal favorite . . . beef stroganoff (I combined the shredded meat with the gravy and tossed it with a pound of cooked egg noodles until coated and well combined. So, so yummy!)


Salt and freshly ground black pepper to taste
2-3 tsp dry oregano
1-2 tsp. cumin powder (toasted)
1 tsp. cayenne powder
1 tsp. ground mustard seed
5- to 6-pound chuck roast (do not trim the fat)
3-4 tablespoons olive oil
4-5 cloves of garlic crushed into big pieces (do not allow to burn)
1 whole onion, peeled and big pieces chopped
2- whole carrots, unpeeled, cut into 2-inch pieces (only for flavor)
3-4 bay leaves
3 cups beef broth

half a sprig of fresh rosemary
4-5 sprigs fresh thyme
2 tablespoons fresh chopped parsley to serve


1. Season the chuck roast with salt/pepper, oregano, cumin, cayenne, and ground mustard.
2. Heat your pan (a cast iron pan works especially well).
3. Add the oil and when it is hot, add in the roast. Brown the roast for 4-5 minutes on
each side. 
4. In the same pan, sauté carrots, onion, and garlic for 3-4 minutes or until slightly
brown.
5. In your slow cooker, add the carrots, onion, and rest of the ingredients except
parsley.
6. Lay the beef on top, add all the flavor from the pan if possible, then add the
beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
When done cooking, use the pot roast juice to make gravy (adding canned beef
broth, if needed). Flour works well as a thickener.


Garlic Green Beans With Bacon

6-bacon strips or thick cut bacon
1-pound green beans fresh, trimmed and rinsed
1 tablespoon butter
4-6 garlic cloves minced
1/2 teaspoon of salt to taste (bacon is salty so just taste before adding this)
Instructions

1. Cook bacon until crispy. Reserve a teaspoon or two of the fat for added flavor.
2. Bring a large pot of water to boil, add green beans (water should be just above the beans) and ½ teaspoon salt.
3. Cook on medium-low heat for 5 minutes, drain the beans (should be bright green color but not too soft).
4. Heat butter in a large skillet on medium heat.
5. Add minced garlic. Cook it while stirring constantly, for about 30 seconds.
6. Add bacon pieces and green beans.
7. Sauté on medium heat for about 1 minute to combine all ingredients.
8. Remove from heat. Taste and add more salt, if needed.
9. Serve immediately or while hot. (Try not to reheat)

Roasted Parmesan Cauliflower

Ingredients

1 head cauliflower rinsed and cut into small pieces
1/2 cup heavy cream
1/2 cup Monterey Jack cheese grated
1/2 cup fresh Parmesan cheese grated
3 oz. cream cheese cut into small pieces
Coarse salt
Fresh ground black pepper

Instructions

Preheat oven to 400 degrees. In a large bowl combine the cauliflower pieces and cream. Line a large baking sheet with aluminum foil. Spread half the cauliflower mixture in the middle of the pan.

In a small bowl combine the Jack, Parmesan, and cream cheese. Sprinkle half the cheese over top the cauliflower.

Spread the rest of the cauliflower over top the cheese. Sprinkle the remaining cheese over top the cauliflower. Season to taste with salt and pepper. 

Bake at 400 degrees for 20 to 30 minutes until tender and the cauliflower just starts to brown on top.

Serve.

Parmesan Potatoes

Okay, so these are good. Really, really scrumptious. I love me some potatoes. I really do, and these do not disappoint.

5 pounds russet potatoes, washed and prepped
1 cup shredded Parmesan cheese (tastes best with the real deal; in other words, not the grated stuff in the green bottle)
3/4 cup unsalted butter, melted
3/4 cup sour cream
1/3 cup chopped fresh parsley
salt and black pepper to taste

The potatoes can be either baked or boiled to cook them. If baking, bake potatoes (with skin on) at 450-degrees for 50 minutes, or until done. Or, peel and chop potatoes and boil them in salted water until done.

If using baked potatoes, remove the skin or scoop out the potato flesh. If using boiled potatoes, drain and proceed with recipe.

Mash potato flesh with shredded Parmesan, butter, and sour cream. Stir in parsley and season potato filling with salt and pepper. Serve.

Almond Cous Cous

I serve this alongside baked chicken.

1/2 cup chicken broth
1/2 cup dry white wine (I substitute white grape juice)
1/2 teaspoon kosher salt
3/4 cup plain dry couscous
2 tablespoons heavy cream
1/4 cup slivered almonds, toasted

Bring broth, wine, and salt to a boil; stir in the couscous. Cover, remove from heat, and let steam 5 minutes. Finish with cream and fluff with a fork. Stir in almonds.

Cream Cheese Mashed Potatoes

These potatoes are quick and easy and great to make for a crowd, both because they can be made in advance and the recipe makes a ton!

Ingredients:
5 pounds baking potatoes
2 (3-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
½ cup butter or margarine, softened
½ cup milk
2 teaspoons onion salt
Garnish: paprika or chopped fresh parsley (optional)

Directions:
Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl. Better to undercook slightly than to covercook, as the potatoes will be mushy by the end if they're cooked too long in this step.

Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat or potatoes will be a glue-y, sloppy mess). Spoon into a lightly greased 9”x13” or 3-quart baking dish.

Bake, covered, at 325-degrees for 50 minutes or until thoroughly heated; garnish, if desired.

Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature for 30 minutes, and bake as directed.​

Maple Roasted Carrot Salad

This is from my friend, Susan, who has great taste and great style!

2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds


Directions

Preheat the oven to 425 degrees F.
​Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. 

Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

Melting Potatoes

I am a huge fan of these potatoes. They go with everything. They're quick and easy and oh, so yummy!

2 pounds Yukon gold potatoes, peeled & sliced into 1-inch thick rounds (it may feel unnatural to cut the slices this thick, but trust me, you want hefty slices)
4 tablespoons unsalted melted butter
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken or vegetable stock
3 to 4 cloves smashed garlic cloves

Heat your oven to 500-degrees F with rack in upper-middle position. (The hot oven gives the potatoes their deep golden color and crispy exterior, so be sure the oven is all the way up to temp before baking the potatoes).

Toss the potato rounds with butter, thyme, salt, and pepper. Transfer to a 13" x 9" metal baking dish and arrange in a single layer (do not use a glass pan, which can burst at such high heat).

Bake for 15 minutes. Flip the potatoes and then bake for 15 minutes longer.

Remove the dish from the oven and add 1 cup chicken or vegetable stock and smashed garlic. Return to the oven until most of the stock is absorbed, about 15 minutes more.

Transfer to a serving platter and pour the leftover liquid from the bottom of the baking pan over the top of the potatoes. Serve warm.

Gouda Mashed Potato Casserole

This is one of my all-time favorite side dishes to make for Thanksgiving dinner. My local gourmet grocery store sells a killer aged gouda with bacon crumbles that I love to use in this recipe, but regular gouda is just as good!


3-1/2 pounds russet potatoes, peeled, cubed
1 cup whole milk
1/2 cup sour cream
6 tablespoons unsalted butter
6 strips high-quality, thick-sliced bacon, diced
salt to taste

2 cups Gouda cheese, shredded, divided

¼ cup chopped fresh chives

Preheat oven to 375.

Boil potatoes in salted water in a large pot over high heat until tender, 12 minutes. Drain, return potatoes to the pot, and dry over medium heat for 1 minute. Off heat, add milk, sour cream, and butter; mash until smooth, cover, and set aside. Saute bacon in a skillet over medium-high heat until crisp. Drain on a paper-towel lined plate, then stir into mashed potatoes; season with salt. Assemble casserole, spreading half the potatoes in a 2-quart casserole dish. Top with 1 cup cheese, spread with remaining potatoes, then top with remaining cheese. Bake until golden, 30 minutes. Garnish with chives.

Salmon with Maple-Soy Glaze & Sesame Soy Broccoli

This is our family's favorite way to prepare salmon. Yum! I serve it with rice and Sesame Soy Broccoli (recipe to follow).

I usually double the ingredients for the glaze. I'll set aside half for the salmon (this portion of the glaze becomes contaminated when you dip and re-dip your basting brush to glaze the salmon, so it must be used separately) and the other half to: 1) pass around the table with the salmon as a condiment; and 2) to throw a tablespoon in the rice to flavor it.

1/4 cup reduced-sodium soy sauce
1/4 cup pure maple syrup
1/4 teaspoon ground ginger or 1 teaspoon minced fresh ginger
2 pounds salmon fillet

Preheat the oven to 450 degrees and put one of the oven racks in the center of the oven. Line a broiler pan with foil for easier clean-up, if desired.

Boil the soy sauce, maple syrup, and ginger in a small saucepan over moderate heat until it is slightly reduced and thickened, but not too thick or it will be hard to spread, 3 to 5 minutes. (Meanwhile, start the rice, if you are serving it).

Place the salmon, skin side down, on the pan. (Separate the glaze in to 2 parts, if desired. One part for glazing the salmon and another part to pass at the table as a condiment and to flavor the rice with). Brush the salmon generously with the glaze.

Roast the salmon for 10 minutes. Remove it from the oven and brush the salmon with the glaze again. (Prepare the broccoli now, if you are serving it).

Preheat the broiler. Broil the fish 4 to 5 inches from the heat source until it is cooked through, 3 to 5 minutes. Remove the salmon from the oven and brush it with the reserved glaze, using a clean pastry brush. Serve it immediately.

Optional Flavor Booster: Add 1/4 teaspoon crushed red pepper flakes to the sauce and sprinkle some toasted sesame seeds on the cooked salmon.

SESAME SOY BROCCOLI (side dish)

1 tablespoon sesame oil (I have tried using different oils, but sesame oil really does impart the best flavor for this dish)
2 teaspoons minced garlic
1 pound broccoli spears
1 tablespoon reduced-sodium soy sauce
1-2 teaspoons toasted sesame seeds (optional)

Heat sesame oil in a wok or skillet over medium-high heat. Lightly brown minced garlic. Add broccoli spears and 1/8 cup water. Cover, reduce heat to medium, and steam the broccoli for 4 to 5 minutes, until it is tender-crisp. Add soy sauce, and stir-fry it for 1 more minute before serving. Top with toasted sesame seeds, if desired.

Sunday Dinner (Brisket & Potatoes)

This is classic, home-style eating at its best. Reminds me of Sunday Dinners at my Grandma Jean’s house (only without the lime green Jell-o squares nestled in beds of shredded iceberg lettuce). The crock-pot potatoes are a particular favorite at my house---the creamiest and most delicious mashed potatoes you can imagine!

Courtesy of the lovely Julie Mudrick.

Grandma Mud’s Brisket (or Chuck Roast, which is less expensive)

1 medium-size brisket (or chuck roast)
1 bottle Heinz Chili Sauce**
1 packet onion soup mix (like Lipton’s)
1 bottle of water (use the empty chili sauce bottle)

Preheat oven to 300 degrees. Combine chili sauce, soup, and water in a medium bowl. Place brisket (fat side up) in a pan that it fits into (generally, a 9 x 13 Pyrex dish will work). Pour the sauce over the brisket. Cover with foil.

Cook for 7-ish hours (time will vary depending on size of brisket). Remove from the oven and thinly slice the brisket. Return to pan and let soak in the juices. Return to oven for about 30 minutes to 1 hour until ready to serve.

**If you don't have chili sauce, mix together the following ingredients as a substitute:
2 cups tomato sauce
1/2 cup brown sugar
4 tablespoons vinegar
1⁄2 teaspoon cinnamon
2 dashes ground cloves
2 dashes allspice


Crock-Pot Potatoes

5 pounds red potatoes, peel-on and diced
1 cup water
½ cup butter cut into chunks
1 tablespoon salt
¾ teaspoon ground black pepper
1-⅓ cups milk, warmed

Place the potatoes, water and butter in a slow cooker.

 
Season with salt and pepper.

 
Cover, and cook on high for 4 hours.

 
Do not remove the excess water from slow cooker. (This contributes to the creamy texture).

 
Mash potatoes with a masher or electric beater (do NOT use immersion blender or potatoes will be overwhipped and turn out glue-y), adding the desired amount of warm milk to achieve a creamy consistency.

 
Keep warm on low until serving. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

For a printable version of this recipe, go here.

Mashed Sweet Potatoes

I really love sweet potatoes. Yum! This is one of my favorite ways to prepare them. You can make this recipe with either white sweet potatoes or orange sweet potatoes (but don't substitute regular potatoes like a russett or yukon gold).


Recipe courtesy of Sariah Lunsford and Heather Craw.
Serves 4

4 tablespoons unsalted butter cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon sugar
2 pounds white or orange sweet potatoes
(2 large or 3 medium peeled, quartered lengthwise, and cut crosswise into 1/4-inch thick slices)
pinch black pepper


Combine the butter, cream, salt, sugar, and potatoes in a large saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart when poked with a fork, 35-45 minutes.

Off the heat, mash the sweet potatoes in the saucepan with a potato masher. Stir in the pepper and serve immediately.

For a printable version of the recipe, click here.

Twice-Baked Potatoes

4 medium russet potatoes (2 pounds), scrubbed and dried

4 ounces cheddar cheese, shredded (1 cup)

1/2 cup sour cream

1/2 cup buttermilk

2 tablespoons unsalted butter, softened

3 scallions, sliced thin

salt and pepper

Adjust an oven rack to the middle position and heat the oven to 450 degrees. Poke a few holes in each potato with the tines of a fork and microwave the potatoes on high until slightly soft to the touch, 6 to 12 minutes, turning them over halfway through.

Carefully transfer the potatoes to the oven and cook directly on the hot oven rack until a skewer glides easily through the flesh, about 20 minutes. Remove the potatoes from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 350 degrees.

Slice the potatoes in half. Using a spoon, scoop the flesh out of each potato half into a bowl, leaving about a 1/4-inch-thick shell. Arrange the shells upright on a baking sheet and return them to the oven. Bake the shells until they are dry and slightly crisp, about 10 minutes. Meanwhile, mash the potato flesh until smooth. Stir in the cheddar, sour cream, buttermilk, butter, and scallions. Season with salt and pepper to taste

Remove the shells from the oven and increase the temperature to 500 degrees. Carefully spoon the potato mixture into the shells. Bake the stuffed potatoes until they are spotty brown and crisp, about 15 minutes. Allow to cool for 10 minutes before serving.

For a printable version of this recipe, go here.

Roasted Parmesan Potatoes

This is a favorite side dish of mine. Mm, mm, good!

4 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon black pepper

1-1/2 pound russet potatoes, peeled, cut into 1-inch cubes

1/2 cup Parmesan, grated

1/4 cup snipped fresh chives

salt and pepper to taste

Preheat oven to 425; coat a baking sheet with nonstick spray. Combine oil and seasonings in a bowl. Add potatoes and toss to coat with oil mixture. Place in a single layer on prepared baking sheet and roast 20 minutes. Stir, then roast an additional 15 minutes. Toss potatoes with Parmesan, chives, salt and pepper.

For a printable version of this recipe, go here.

Roasted Asparagus

1 pound asparagus, trimmed

2 tablespoons olive oil

salt and pepper to taste

2 tablespoons Parmesan, shredded

2 tablespoons fresh lemon juice

Preheat oven to 425 degrees. Toss asparagus with oil, salt and pepper. Place on a baking sheet coated with nonstick spray; roast 7 minutes. Sprinkle with Parmesan and lemon juice before serving.

For a printable version of this recipe, go here.

Almond Couscous

I often serve this alongside baked or roasted chicken.

1/2 cup chicken broth

1/2 cup dry white wine (I substitute white grape juice)

1/2 teaspoon kosher salt

3/4 cup plain dry couscous

2 tablespoons heavy cream

1/4 cup slivered almonds, toasted

Bring broth, wine, and salt to a boil; stir in the couscous. Cover, remove from heat, and let steam 5 minutes. Finish with cream and fluff with a fork. Stir in almonds.

For a printable version of this recipe, go here.

Funeral Potatoes Three Ways

There are bajillions of different versions of this recipe, many of which I've tried. Here are THREE different versions of the same dish. All are good. My favorite, though, is the classic version.

CLASSIC VERSION

12 large potatoes, boiled and grated OR 1 (24-ounce) bag frozen country-style cubed hash browns, thawed

1 (10-3/4-ounce) can cream of chicken soup

2 cups sour cream

1 cup grated Cheddar cheese (or a little more)

½ cup butter, melted

1/3 cup onions, minced

Topping:

2 cups corn flakes

2 tablespoons butter, melted

Combine soup, sour cream, cheese, ½ cup melted butter and onions. Gently blend into potatoes. Pour into 9”x 13” glass baking dish. Crush corn flakes and mix in 2 tablespoons melted butter. Sprinkle on top. (Or omit the corn flake topping and just sprinkle with paprika). Bake at 350 degrees for 40 to 45 minutes.


"FROM SCRATCH" VERSION

3 tablespoons unsalted butter
2 onions, chopped fine
1/4 cup all-purpose flour
1-1/2 cups low-sodium chicken broth
1 cup half-and-half
1-3/4 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 cups shredded sharp cheddar cheese
30 ounces (8 cups) frozen shredded hash brown potatoes
1/2 cup sour cream
4 cups sour-cream-and-onion potato chips, crushed

Adjust oven rack to middle position and heat oven to 350 degrees. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, half-and-half, salt, thyme, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Off heat, whisk in cheddar until smooth.

Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.

Scrape mixture into 13 by 9-inch baking dish and top with potato chips. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes. Serve.


REDUCED-FAT VERSION

3 ounces (2 cups) reduced-fat potato chips
1-1/2 tablespoons ranch-flavored salad dressing mix
1-1/2 cups 2 percent low-fat milk
1 tablespoon cornstarch
2 teaspoons olive oil
2 onions, chopped fine
3 garlic cloves, minced
1-3/4 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 (12-ounce) can evaporated milk
30 ounces (8 cups) frozen shredded hash brown potatoes
4 ounces extra-sharp cheddar cheese, shredded (1 cup)
1/2 cup low-fat sour cream
1/4 cup grated Parmesan cheese

Adjust oven rack to middle position and heat oven to 350 degrees. Place potato chips and salad dressing mix in 1-gallon zipper-lock bag, seal, and crush chips to fine crumbs with rolling pin; set aside. Whisk 1/4 cup low-fat milk with cornstarch in bowls; set aside.

Heat oil in Dutch oven over medium heat until shimmering. Cook onions until just beginning to brown, about 5 minutes. Stir in garlic, salt, mustard, thyme, and pepper and cook until fragrant, about 30 seconds. Add evaporated milk and remaining 1-1/4 cups low-fat milk and bring to boil, stirring occasionally.

Stir in potatoes and cornstarch mixture. Cover and cook over medium heat, stirring occasionally to prevent scorching, until mixture has thickened, about 8 minutes. Off heat, stir in cheddar, sour cream, and Parmesan until melted and combined.

Transfer potato mixture to 13- by 9-inch baking dish. Sprinkle potato chip mixture over top. Bake until bubbling around edges and golden brown on top, 40 to 45 minutes, rotating dish halfway through baking. Let cool for 10 minutes. Serve.

Mexican Rice

This is the real deal, baby.  Mmm, mmm, good! This makes a big enough batch that I can freeze some for the next time we have Mexican food. I serve it alongside enchiladas, burritos, tacos, etc. It can also be made ahead of time and stored in the fridge for a few days before using.

2 ripe tomatoes (about 12 ounces), cored and quartered [or, one (14-oz) can of diced tomatoes]

1 medium onion, preferably white, peeled, trimmed of root end and quartered

3 medium jalapeno chilies [optional]

2 cups long grain white rice (note: we’re not talking instant rice here; this has to be the real deal)

1/3 cup canola oil

4 cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)

2 cups low-sodium chicken broth (or vegetable broth)

1 tablespoon tomato paste

1-1/2 teaspoons table salt

1/2 cup minced fresh cilantro leaves [optional]

1 lime, cut into wedges for serving

Adjust oven rack to middle position and heat oven to 350 degrees.  Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapenos and discard; mince flesh and set aside. Mince remaining jalapeno, including ribs and seeds; set aside.

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1-1/2 minutes. Shake rice vigorously in strainer to remove all excess water.

Heat oil in heavy-bottomed oven safe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapenos; cook, stirring constantly, until fragrant, about 1-1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro and reserved minced jalapeno with seeds to taste. Serve immediately, passing lime wedges separately.

For a printable version of this recipe, go here.

Homemade "Stove Top" Stuffing Mix

The whole idea with this recipe is to substitute your own ready-made mix for the boxed stuff, so the recipe is written for making ahead, which makes it even easier to do for Thanksgiving or for company! It tastes just like the classic "Stove Top" stuff, but it's all homemade and, I think, even better that way!

Cool the vegetable mixture completely before adding the softened butter or the butter will melt. If you double the recipe, toast the bread in 2 batches. (Makes 12 cups of mix, enough for 2 batches of stuffing)

1 (24-oz) loaf hearty white sandwich bread, cut into 1/2-inch pieces

8 tablespoons unsalted butter, softened

1 onion, chopped fine

2 celery ribs, chopped fine

1/4 cup finely chopped fresh parsley

2 garlic cloves, minced

1-1/4 teaspoons dried sage leaves

1-1/4 teaspoons dried thyme leaves

3/4 teaspoon salt

3/4 teaspoon pepper

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Divide bread between 2 rimmed baking sheets and toast until golden brown, about 30 minutes, stirring occasionally and switching and rotating sheets halfway through baking. Cool completely on baking sheets, about 20 minutes. Transfer bread to zipper-lo9ck bag and freeze for up to 2 months.

Melt 2 tablespoons butter in large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir in parsley, garlic, sage, thyme, salt and pepper and cook until fragrant, about 30 seconds. Transfer mixture to medium bowl and refrigerate until cool, about 15 minutes.

Combine remaining butter with cooled vegetable mixture, divide in half, and shape into 2 logs. Tightly wrap each log in plastic wrap, then foil. Freeze for up to 2 months.

To Make One Batch of Stuffing:

(Makes 6 cups, serving 6 to 8)

Heat 1-1/2 cups low-sodium chicken broth and 1 unwrapped butter log in large saucepan over medium-high heat until butter is melted. Add 6 cups frozen bread cubes and gently stir until liquid is absorbed. Lightly pack down bread, cover, and remove from heat. Let stand 10 minutes. Stir bread, replace lid, and let stand 5 minutes. Serve.

For a printable version of this recipe, go here.