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Posts Tagged ‘side dish’

(adapted from Cooking Light)

Ingredients:
1 1/2 lb. peeled gold or russet potatoes, cut into 1/4-in slices

1 tsp. salt, divided
olive oil
1 small onion, diced
1 garlic clove, minced or pressed
1/4 c. flour
1 c. chicken broth
1 c. milk
1/2 c. grated Asiago
1/2 c. grated Parmesan
1/4 c. chopped chives (i used green onions on xmas)
1/4 tsp black pepper
4 bacon slices, cooked and crumbled (i didn’t use this on xmas, but it’s AMAZING with it in)
1/4 c. grated Parmesan

 

Instructions:

Preheat oven to 350°.
1)  Place potatoes in large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 min or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with ¼ tsp salt; set side and keep warm.
2)  Heat olive oil in saucepan over medium heat. Add onions and garlic; cook 2 min or until tender, stirring frequently. Sprinkle flour over onions and garlic. Combine broth and milk in measuring cup; gradually add ½ cup of mixture into saucepan, stirring with whisk until well blended. Add remaining liquid, stirring constantly. Cook on medium 9 minutes or until thick. Remove from heat; stir in ¾ tsp salt, cheeses, chives, pepper, and bacon.
3)  Arrange half of potatoes in bottom of 8×8 pan. Pour half of cheese sauce over potatoes. Top with remaining potatoes, then remaining sauce. Sprinkle with ¼ cup Parmesan. Bake for 35 minutes.

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cornbread is another one of my favorite things. rather, make that cornmeal. i love adding cornmeal to recipes:  pancakes, biscuits, dumplings, bread, biscotti even. it’s one of those ingredients that i have fun experimenting with.

cornbread is also one of those foods that everyone claims their mother makes the best of — even if it’s the box kind. and i am no exception: my sister and i will both swear that our mother’s cornbread is the best. one of my reasons for liking my mom’s cornbread is that it is not sweet. now don’t get me wrong, it’s not that i don’t like sweet things because i do. lord knows i have a huge sweet tooth. but for me there is such thing as too sweet, and there are certain foods that i would prefer to NOT be on the sweet side. cornbread is one of them.

i was stupid enough to, a couple of months ago, try out someone else’s cornbread recipe (her mother’s recipe that she, like me, claimed was the best). and it just did not do it for me. so i learned my lesson–forgive me, mom, i will never again venture outside of your cornbread recipe, for i have learned from experience that it is truly THE BEST.

now, if you are one of those who already has a recipe that you swear is THE BEST, please don’t make my mistake and venture outside of your recipe…because chances are, yours is and will always be “the best” to your tastebuds. but if you are someone who does not yet have a cornbread recipe to your liking, and you are ok with it not tasting Marie Callender sweet–AND you want something that’s not difficult to make–then take my word, this is THE BEST.  hubby grew up on the box kind, and definitely likes his food on the sweet side, and he loves this cornbread. enough said. 🙂

the original recipe calls for all-purpose flour, but i have lately been using half all-purpose and half wheat. if you don’t like wheat flour (or don’t have it on hand), then by all means double the all-purpose amount. it is what the original calls for, after all.

ingredients:
1 c. cornmeal
½ c. all-purpose flour
½ c. wheat flour
½ tsp. salt
4 tsp. baking powder
3 T. white sugar (sometimes i substitute 1 T. brown sugar; i find that’s sweet enough)
1 T. canola oil
2 eggs, beaten
1 c. milk (i use fat free)

instructions:
preheat oven to 425°F.

1) in large bowl, sift together cornmeal, flours, salt, baking powder, and sugar.
2) in a small bowl, whisk together oil, eggs and milk.
3) add wet ingredients to dry ingredients, stirring until JUST combined. (don’t overmix!)
4) pour into a greased 8×8 baking pan. Bake at 425° for 20-25 minutes.

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