Potatoes are my favorite food!
Loaded Baked Potato Casserole
1 bag small (petite) yukon gold potatoes cut in 1/8″ slices
1/4 c green onion or chives chopped
5 sliced cooked bacon
2 t salt
1/2 stick of butter
2 c milk
1/4 c flour
1 c shredded cheese
Pre heat oven to 350
Add potatoes, green onion and bacon to an oven proof baking dish
in a sauce pan melt butter over med heat, add flour and stir. Slowly add milk and continue cooking over med high heat until mixture starts to bubble, turn heat to low and continue stirring until liquid thickens into a sauce. Add salt and cheese, stir until cheese is melted. Pour mixture over potatoes in baking dish. Cover with foil and cook for 45 minutes or until potatoes are tender, remove foil and cook 15-20 minutes more or until top is golden.
As much as I like big bold flavors and exotic dishes, sometimes I just have to get back to my roots. Born and raised in the South, comfort cooking will always have a place in my heart and kitchen. One of my favorite recipes is old-fashioned tomato pie. I love this easy, take anywhere, dish. The tomatoes have been good here the last couple of weeks so I decided to whip one up. These are great for a vegetarian dinner, bring along to a potluck, picnic or party or as a side to some classic southern fried chicken.
1 9″ pie crust cooked ( I used the frozen variety)
2 large ripe tomatoes sliced
2 T chopped fresh basil
1 c mayonnaise
1/2 c cheddar cheese
1/2 c mozzarella cheese
1 T chopped chives
Cut tomatoes in slices, place in colander and sprinkle with salt. Let sit for about 20 min, so juices run out. Preheat over to 350.
Place a layer tomatoes in bottom of cooked pie crust
Sprinkle with chopped basil, then repeat with another layer of tomatoes and basil.
Mix mayo, chives and cheeses in a medium sized bowl
Spoon mounds of the mixture on top of the pie
Then smooth out evenly over pie and bake for 30 minutes or until top is browned.
Let cool before slicing, serve warm or at room temperature.
It is American Craft Beer Week and I hope everyone is celebrating with your locally brewed beverages. I love to cook with beer, there are so many different flavors and it can easily be substituted in any recipe that calls for wine or other alcohol. It make a great marinade for beef and adds a heartiness to vegetarian dishes. I used a brown ale in this recipe which pairs well with beef, my local favorites are Cigar City’s Maduro Brown and Dunedin Brewery’s Beach Tale Brown. You could certainly use any brown ale English or American style though. Some other examples are Brooklyn Brown, Dogfish Indian Brown, or even a Newcastle ( but it is American Craft Beer Week) If you are using a stronger beer with a higher alcohol content you may want to use less beer and more broth in the recipe. You want it to enhance the flavor of the dish not over power it.
10 red potatoes
2lbs ground beef
3 carrotes chopped
2 cloves garlic minced
1 small onion chopped
1/2 t salt
1/4 t black pepper
1t dried thyme
1/4 c peas
1 c beef broth
3/4 c brown ale
1/4 c flour
4 T butter
1 T fresh chives chopped
3/4 c milk
3/4 c cheese
Peel and boil potatoes until tender. In a large pan saute carrots, garlic and onion with a tablespoon of butter for about 3-4 minutes over med high heat, add the ground beef and brown until no longer pink. Add salt, thyme and pepper. Turn the heat to low and sprinkle with flour, stir and cook for 1-2 minutes until flour is absorbed into meat mixture. Add Beer and broth bring to boil and then reduce heat to low and add peas. Cook for about 5-7 minutes or until it starts to thicken.
Remove from heat. In a bowl combine cooked potatoes, 3T butter, and milk, mash or use and electric beater to make mashed potatoes. add one beaten egg, 1/2 c of cheese and chives.
In a large 9×13 pan, pour the meat mixture evenly on the bottom.
Spread the potato mixture on top and sprinkle with remaining cheese.
Bake at 350 for about 35 minutes. remove from oven, let sit 10 minutes, and serve.