Amazing Cheddar Mashed Potatoes

These potatoes are great with Ritz Chicken!  Recently, Owen and Levi approved and enjoyed it!  

2 pounds Yukon Gold potatoes, skins left on, cut into    2" cubes.

4 tablespoons salted butter, cubed

1/2 cup sour cream

2 cups shredded sharp cheddar cheese (I love Tillamook brand).

1/2 - 1 cup half and half

Salt and pepper to taste.

Instructions:

Boil the potatoes covered in water until done, 15 to 20 minutes. Drain the potatoes. 

Mash the potatoes and butter until creamy. Add sour cream and cheddar cheese.  Add 1/3 cup half and half and mix well.  Continue adding half and half by tablespoons, if needed to get the perfect creamy, not thin, consistency.  Add salt and pepper to taste.

Spray a 9 x 9-inch baking dish with cooking oil and place mashed potatoes in the dish.  

Bake at 350 degrees for 20 minutes or until heated through and the cheese is thoroughly melted.  Check frequently by tasking the middle for doneness.

*Add minced garlic to potatoes, if desired.

Lemon Asparagus Rice

I served this rice with my Favorite Easy Oven Baked Salmon, recipe to follow.

Ingredients

1 cup jasmine rice

1 1/2 cups water

1 pound fresh asparagus

4 tablespoons minced parsley

2 teaspoons lemon zest

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

Rinse rice in a colander until water runs clear.  Bring water to a boil over high heat.

Add rice and 1/2 teaspoon salt.  Bring back to a boil and then lower the heat to the lowest setting.  Cover the pot and set a timer for 15 minutes.  Let the pot sit off the heat for 5 minutes.  Lift the cover and fluff with a fork.  *I have a rice cooker and used that for this recipe.

While rice is cooking, cut the asparagus stalks into 1" pieces.

Bring a medium saucepan of water to a boil.  Drop in the asparagus and cook for one minute.  Using a slotted spoon, remove the asparagus from the water and set aside.

When the rice is cooked, pour the rice into a large bowl.

Add asparagus, chopped parsley, lemon juice, lemon zest, and butter.

Toss with a spatula until combined.

Season with salt and pepper to taste.  Serve hot.

Twice Baked Potatoes

A traditional side for our family for Christmas Eve dinner for many years.  
I decided to try a new recipe and was so happy I did.  This one from Ree Drummond of the Food Network was so delicious.  We all loved the bacon bits a (real bacon) mixed in before baking and sour cream.  Pictured here after we plated Christmas Eve dinner.  

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
Freshly ground black pepper

Preheat the oven to 400 degrees.

Place the potatoes on a baking sheet.  Rub them with canola oil and bake for 1 hour, making sure they are sufficiently cooked through.

Slice the butter into pats.  Place in a large mixing bowl and add the bacon bits and sour cream.  Remove the potatoes from the oven.  Lower the heat to 350 degrees.

With a sharp knife, cut each potato into half lengthwise.  Scrape out the insides into the mixing bowl, being careful not to tear the shell.  Leave a small rim of potato intact for support.  (I use a melon baller, it works great).  Lay the hollowed potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream.  Add the cheese, milk, seasoned salt and black pepper to taste and mix together well.

Fill the potato shells with the filling, so they look abundant and heaping.  Top each potato with a little more grated cheese and bake them in the 350 oven for 15 to 20 minutes.  

adapted from Ree Drummond, The Pioneer Woman

Olive's Favorite Roasted Parmesan Green Beans

My 9 year old granddaughter Olive, couldn't stop eating these when I made them recently.  The combination of Parmesan and Panko gave them the perfect crunch.

1 pound fresh green beans

2 Tablespoons olive oil

2 Tablespoons grated Parmesan cheese

2 Tablespoons Panko bread crumbs

1/2 teaspoon kosher salt.

Preheat over to 400 degrees.

Combine all ingredients in a large mixing bowl; toss to coat.

Spread green beans on a large rimmed baking sheet.

Roast for 15-20 minutes; stirring halfway through.

*Recipe found on Lemon Tree Dwelling blog.

Twice Baked Potato Casserole or Deconstructed Twice Baked Potatoes

I like to call this recipe a deconstructed twice baked potato. I made the casserole ahead of time but kept the baked potato shells.  I reheated them in a hot oven to get crispy and everyone filled their potato boat with the casserole.  This way, the potato skin is extra crispy which tastes so much better.  

8 medium baking potatoes, baked (about 4 pounds)
2 cups shredded cheddar cheese, divided (8 ounces)
1 16 ounce container sour cream
1 8 ounce package cream cheese, softened
1/2 cup whole milk
1/2 cup unsalted butter, melted
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon white pepper
8 slices bacon, cooked crispy and crumbled

Cut baked potato in half lengthwise and scoop out potato pulp into mixing bowl reserving potato boats.  (I use a melon scooper to get all of the potato out).

Mix in sour cream, cream cheese, whole milk, butter, garlic, salt and white pepper.  Stir in 1 cup cheddar cheese.

Spoon into a lightly greased 13 x 9 inch baking dish.

Bake in a 350 degree oven for 30 minutes or until thoroughly heated.  Sprinkle with remaining 1 cup cheese and crispy bacon.

Serve in reheated potato skins.

Christine's Creamiest Cheesiest Whipped Potatoes

Christine made these tonight to have with our slow cooker turkey for Easter Sunday dinner.  

These are so delicious and extra creamy.  

She said they are great left over.

1 - 2 lb. bag of Yukon Gold "B" Potatoes
1 stick salted butter, at room temperature
1 8 ounce package of Philadelphia Cream Cheese, softened
1 - 16 oz. container of sour cream
Salt and pepper to tast.
1 cup shredded cheddar cheese

Cut potatoes into quarters and boil in water (low boil) with skins on for approximately 1 hour and drain.

Using electric mixer whip together cooked potatoes, butter, cream cheese and sour cream.  Add salt and pepper to taste.  

Place in 2 quart casserole and top with cheese.  

Serve immediately or warm in microwave.

Roasted Brussels Sprouts

Roasted Brussels Sprouts on the Food Network

These are awesome.

Zucchini Chips

These look yummy!

 http://www.tablefortwoblog.com/2012/08/06/zucchini-chips/

Easy Broccoli-Cheddar Quiches

 


http://www.marthastewart.com/318409/crustless-broccoli-cheddar-quiches

Roasted Sweet Potatoes with Honey Butter

 Another Thanksgiving Favorite


 
http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe/index.html

Stuffed Sweet Potaoes with Pecan & Marshmallow Streusel

 Everyone loved these at Thanksgiving!




http://www.foodnetwork.com/recipes/tyler-florence/stuffed-sweet-potatoes-with-pecan-and-marshmallow-streusel-recipe2/index.html