Friday, January 20, 2012

Baked Potato Soup

I found this recipe from New Cookbook, and it made our dinner perfect! Our house smelled so good that night. One of the best chowders!

2 large pototoes (8 ounces each)
3 green onions, thinly sliced
3 tbsp butter
3 tbsp all-purpose flour
2 tsp snipped fresh dill, or 1/4 tsp dried dillweed
4 cups milk
1.25 cups shredded cheese (5 ounces)
4 slices bacon, crisp-cooked, drained and crumbled

    Preheat oven to 425 degrees. Prick potatoes with a fork. Bake for 1 hour or until tender, cool. Cut each potato lengthwise. Scoop out white portion. Break up any large pieces of potato.
    In a large saucepan cook 3 tbsp of the green onions in butter, stir in flour, dill, and 1/4 tsp each salt and black pepper. Add milk. Cook and stir until thickened and bubbly. Add potato pieces and 1 cup of the cheese, stir until cheese melts.
    Top each serving with the remaining cheese and green onions, and the crumbled bacon.

Thursday, January 12, 2012

Cottage-Fried Potatoes

3 tbsp butter
2 cloves garlic, minced
3 medium potatoes (1 pound), peeled, thinly sliced
1 small onion, sliced
1/4 tsp salt
1/8 tsp black pepper

In a large skillet melt butter over medium heat. Add garlic, layer potatoes and onion in skillet. Sprinkle with salt and black pepper. Cook, covered, for 8 minutes, turning occasianlly. Uncover, cook for another 12 minutes until potatoes are tender and light brown.

Wednesday, January 11, 2012

"Creative Bistro Chef" Mashed Potatoes

Creative Bistro Chefs have elevated humble mashed potatoes to stylish, sough-after sides. I followed one of their "make-it-mine" mashed potato reciepes, and my own version of this classic comfort food was a success.

6 medium potatoes, peeled, cut into chunks
1/4 cup butter
1/2 tsp salt
1/4 tsp black pepper
1 tsp seasoning blend
1 cup evaporated milk
crumbled crip-cooked bacon
shredded cheese
sliced green onion

In a large saucepan cook potatoes in lightly salted boiling water, covered, until tender; drain. Beat with an electri mixer on low speed. Add butter, salt, pepper and seasoning. Gradually beat in milk to make mashed potatoes fluffy. Blend in bacon, green onion and cheese.

Sunday, January 8, 2012

Jalapeno Pickled Eggs

We have 20 eggs everyday from our chickens! What are we going to do with the fresh eggs??
Better make pickled eggs for food storage... They are great alone or on a salad.

3 dozens hard boiled eggs, peeled
1 quart distilled white vinegar
1 sliced onion
1 tbsp mustard seed
1 tbsp dill seed
1 tbsp black pepper
6 cloves garlic
1 jar (16 oz) jalapeno, with juice
4-6 splashes hot sauce

Poke holes in eggs with a fork. Put peeled and poked eggs in quart jars (about 9 eggs in each jar). Boil all ingredients for 15 minutes. Pour hot mixture over eggs until eggs are covered. Add water to fill jar if needed. Marinate in refrigerator for 1 week before using.

Thursday, January 5, 2012

Cheesy Potato Gratin

I was so thrilled to try this receipe since potato + gratin is the best. And it turned out pretty amazing! We love the taste of slight crispy on the potatoes.

4 medium potatoes (1.5 pounds), thinly sliced
1/3 cup sliced green onions (3)
4 cloves garlic, minced
1 tsp salt
1/4 tsp black pepper
1.5 cups shredded cheese
1 cup whipping cream

    Preheat oven to 350 degrees. Grease a 2-quart baking dish. Layer half of the sliced potatoes and half of the green onions in the dish. Sprinkle with half of the garlic, salt, black pepper. Sprinkle with half of the cheese. Repeat layers. Pour whipping cream over top.
    Bake, covered, for 70 minutes. Uncover, bake for another 20 minutes until potatoes are golden brown.   
   Let stand for 10 minutes before serving.