Twice Baked Potatoes

Instead of the typical baked potato, or even hasselback potato, I decided to try a recipe for twice baked potatoes. I adapted the recipe to make it my own, and served this with a classic spiral ham with champagne glaze. It was very tasty and a big hit with my small family. This is a recipe that can be changed based on your own family’s tastes and preferences.  The recipe can also be increased based on the number of guests at your table.

Here is how I made this recipe–gather these ingredients:  3 baking potatoes, 1 cup shredded cheddar, 1/2 cup milk, 1/4 cup light sour cream, 4 chopped green onions, 1/4 cup soft margarine, 2 cooked and chopped bacon strips (optional)

Next, pierce the skins of the baking potatoes with a knife.  Bake at 425 degrees for 70 minutes.  Slice the potatoes in half lengthwise, and scoop out the pulp into a small bowl. Mash the potatoes and add salt and pepper to taste, 1/4 cup softened margarine and 1/2 cup of the cheddar cheese.  Mix well and then add milk and beat until fluffy.  Stir in the sour cream and add 1/2 of the green onions.  Spoon the mixture into a ceramic pie plate that has been prepared with baking spray.  Sprinkle the last of the cheddar cheese and onions on top of the dish.  Top with chopped cooked bacon if desired.

Reduce the oven temperature to 350 degrees and bake for 25 minutes.

Mushroom rice

Are you looking for a great side dish to accompany fish or chicken?  Here is a great tasting make at home rice that is simply delicious. It takes less than 30 minutes to prepare, so it will work perfectly for that timed roasting dish in the oven.

Ingredients to assemble:  1/4 cup margarine, 1 cup rice, 1/2 cup chopped onion, 2 1/2 cups chicken broth, 3/4 cup sliced mushrooms, 1/2 cup white wine, 1/2 teaspoon salt, ground black pepper to taste and 2 Tablespoons Parmesan cheese.

Melt margarine in a large open skillet that is oven safe.  Soften and brown onions slightly. Add mushrooms and wine next and cook for several minutes.  Season with salt and pepper. Next, add uncooked rice and cook for another few minutes.  Pour in broth, and cover. Bake in a pre-heated 350 degree oven for about 25-27 minutes until rice is firm.  Remove from the oven and add Parmesan cheese. Serve hot.

This recipe could also be made with vegetable or beef broth if desired.

Sauteed fresh corn and zucchini

A week ago, I wanted to serve fresh corn again for dinner since it has been so tasty this year.  My husband loves fresh corn season, and sometimes I don’t feel like corn on the cob. So, I found a recipe for a saute which was simply delicious.

I used margarine instead of the butter in the dish, and it was perfect. It took about ten minutes to prepare and was a wonderful side dish for chicken that evening.  I highly recommend making this dish with fresh corn.

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Here is a recipe that I adapted from allrecipes.com from this summer.  Gather these ingredients:  1/2 stick butter, 1/2 cup diced white onion, 2 cups chopped zucchini, 3 ears of fresh corn with kernels removed, salt and pepper to taste.

Heat the margarine in a large skillet on the stove and cook the onion first.  Add the zucchini next and cook about 5 minutes.  Finally, add the corn, salt and pepper and cook for another 4 minutes until hot for serving immediately. This was a delicious side dish to serve with any meat entree.

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rosemary potatoes

I love the taste of fresh rosemary and decided to use some from my garden for these potatoes.  They were delicious.  If you have fresh parsley from the garden as well, that would also compliment the taste of this dish.

To make these potatoes, I used my electric skillet, but they can also be prepared on the stovetop.  I used seven small red potatoes, olive oil, black pepper, about 2 tablespoons fresh rosemary, crushed garlic, and some chopped prosciutto.

First, I parboiled the potatoes for about 20 minutes.  I chilled the potatoes earlier in the day and then diced the potatoes.  Then, I browned the chopped prosciutto in the skillet with a tablespoon of oil and the flavors.  Then, I added the potatoes.

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I cooked them until they lightly browned, and then added some diced red pepper, grated Parmesan to taste and some fresh or dried parsley to taste.

These potatoes could be used to accompany eggs for breakfast or any meat or fish dish for dinner.  Excellent taste and flavor.

 

Herb Potatoes

Try this easy way to make a small serving of red potatoes which are full of flavor and quite tasty.  No one will have to be committed to eating a large potato, and they look very nice side by side in a chafing dish for serving with a buffet.

I used small red potatoes, but any small size fingerling potato would work as well for this recipe.  The key to the recipe is slicing the potatoes in half and roasting for 30-35 minutes cut side down.

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I set my oven to 425 degrees and just sprinkled the potatoes with a dash of sea salt.  After roasting, I mixed 1/2 cup grated Parmesan cheese with 2 tablespoons softened margarine and a mixture of oregano, parsley, thyme, salt and pepper.  Any green herb mixture will do to liven up the potatoes.

Finish the dish by broiling for one minute.

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Meatless stroganoff

Here is a recipe for your next meatless Monday dinner schedule.  If you like mushrooms, this tasty stroganoff is full of flavor and is also very easy to prepare. This recipe could also be a hit for your next buffet or casserole night with friends.  Simple to make and very creamy and a favorite of the men in the crowd.

Gather these ingredients:  8 ounces of egg noodles, 1 tablespoon olive oil, 2 tablespoons margarine, 2 packages of white button mushrooms or other favorite mushrooms, minced garlic, dried thyme, sweet paprika, sea salt, ground black pepper, 2 tablespoons flour, 1 1/2 cups chicken broth, 1 cup sour cream, and dried parsley flakes.

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Begin by cooking the noodles according to the directions on the bag.  Drain and reserve for the next steps.  Heat olive oil and only 1 tablespoon margarine in a large open skillet.  Add sliced mushrooms and cook for about 4-6 minutes. Stir in garlic and the next four ingredients. Next, add the flour and another tablespoon margarine and cook for about 1 more minute.  Add chicken broth and mix well, bringing the entire mixture to a boil. Cook for 5-7 minutes and remove from the heat.  Add sour cream and stir.  Mix in the noodles or serve over the noodles garnished with dried parsley flakes.  If taking to a casserole party or serving on a buffet, place into a warm casserole dish or a chafing dish to keep the stroganoff heated.

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Parmesan Mushrooms

SAMSUNG CAMERA PICTURESAre you looking for an easy side dish to serve with chicken, red meat or even fish?  This is one of those easy dishes that can be made in less than twenty minutes, and will be enjoyed by everyone.

A variety of mushrooms can be used and will change the flavor profile for this side dish.  By adding just the right amount of seasoning, these mushrooms become so much more than a mushroom saute.

Simply add lemon, thyme and Parmesan and enjoy how those flavors blend to make an excellent tasty dinner accompaniment.

To make the mushrooms:

Preheat the oven to 375 degrees.  Using spray Pam, coat a ceramic dish to prepare for baking.  Slice one box of white mushrooms.  Mix together in a small bowl the following ingredients:  3 tablespoons olive oil, 1/4 cup lemon juice, 2 teaspoons dried thyme, 1/4 cup grated Fresh Parmesan cheese, and salt and ground black pepper to taste.

Pour over the mushrooms and mix well.  Place into the oven and bake for 15 minutes or until tender.

Serve as a side dish.

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Inspired by: damndelicious.net