Archive for March, 2019
Mar
22
4 lb. russet potatoes, peeled and quartered
8 slices bacon, cut into 1″ pieces
3/4 c. sour cream
1/3 c. butter
2 tbsp. heavy cream
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
1 3/4 c. shredded cheddar, divided
Chopped chives, for garnish
- Preheat oven to 350º. In a large pot, add potatoes and cover with 2 inches water. Boil until fork tender, 15 to 20 minutes. Drain and return to pot.
- Meanwhile, in a large oven-safe skillet over medium heat, cook bacon until crispy, 6 minutes. Drain on a paper towel-lined plate.
- Mash potatoes. Add 1¼ cups cheddar, most of the cooked bacon, sour cream, butter, heavy cream, and garlic and season generously with salt and pepper.
- Transfer potatoes to oven-safe skillet (or a 9-x-13″ baking dish) and top with remaining cheddar and cooked bacon.
- Bake until cheddar is melty, 15 minutes.
- Garnish with chives and serve.
https://www.delish.com/cooking/recipe-ideas/recipes/a56641/loaded-mashed-potato-bake-recipe/
Posted in Side
Mar
22
SERVES 4-6
4 large russet potatoes
1 tbsp. vegetable oil
2 tbsp. butter, cut into cubes
1 garlic clove, thinly sliced
3 sprigs rosemary
kosher salt
Freshly ground black pepper
1 c. chicken broth
1 tsp. Chopped rosemary, for serving
- Preheat oven to 450° F.
- Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper.
- In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.
- Top with rosemary and serve.
https://www.delish.com/cooking/recipe-ideas/recipes/a56207/fondant-potatoes-recipe/
Posted in Side, Vegetarian
Mar
22
SERVES 8-10
6 slices bacon, chopped into 1″ pieces
3 tbsp. butter
3 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. heavy cream
1 c. low-sodium chicken broth
2 lb. russet potatoes, rinsed and scrubbed clean
2 c. shredded cheddar
1/4 c. finely chopped chives
Freshly ground black pepper
- Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
- In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
- Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
- Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
- Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving.
https://www.delish.com/cooking/recipes/a50746/cheesy-loaded-scalloped-potatoes-recipe/
Posted in Side
Mar
22
SERVES 6
2 small heads cauliflower, cut into florets
2 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
2 c. whole milk
2 oz. cream cheese, softened
1 1/2 c. shredded cheddar, divided
Freshly ground black pepper
6 slices bacon, cooked and crumbled
1/4 c. sliced green onions
- Preheat oven to 350°. In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain and squeeze cauliflower of water.
- Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Remove from heat and stir in 1 cup cheddar until melted, then season with salt and pepper.
- In a 9”-x-13” dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.
- Bake until cauliflower is tender and cheese is melty, 30 minutes.
https://www.delish.com/cooking/recipe-ideas/recipes/a49535/loaded-cauliflower-bake-recipe/
Posted in Side
Mar
22
SERVES 6
2 large baguettes, cut into 1-inch cubes
1/2 c. extra-virgin olive oil, divided
3 tbsp. red wine vinegar
1 tsp. honey
kosher salt
Freshly ground black pepper
1 large, seedless cucumber, roughly chopped
2 pt. cherry tomatoes (preferably multi-colored), halved
1 red onion, chopped
1 clove garlic, minced
1 bunch basil, torn
- Pre-heat a large skillet over medium-high heat.
- Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.
- Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.
- To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.
- Garnish with basil and serve.
https://www.delish.com/cooking/recipe-ideas/recipes/a47246/summer-panzanella-recipe/
Posted in Side, Vegetarian
Mar
22
SERVES 4-6
1 tbsp. butter
1 tbsp. olive oil
1 large head broccoli, cut into florets
2 cloves garlic, minced
1/2 c. heavy cream
1/2 c. shredded mozzarella
1/2 c. shredded Gruyere
1/4 c. grated Parmesan
red pepper flakes
Chopped parsley, for garnish
- Preheat oven to 375°. In a large oven-proof skillet over medium heat, melt butter with olive oil. Add broccoli and season with salt and pepper. Cook until bright green and crisp tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Pour heavy cream over broccoli then top with mozzarella, Gruyere, Parmesan and red pepper flakes. Bake until cheese is bubbly and broccoli is tender, about 10 minutes. (If your cheese won’t brown, heat under the broiler, 1 minute).
- Serve immediately.
https://www.delish.com/cooking/recipe-ideas/recipes/a57240/cheesy-baked-broccoli-recipe/
Posted in Side, Vegetarian
Mar
22
SERVES 4
3 tbsp. extra-virgin olive oil
2 tbsp. sweet chili sauce
1 tbsp. sriracha
Juice of 1 lime
3 cloves garlic, minced
1 medium cauliflower, cut into florets
kosher salt
Freshly ground black pepper
1 tsp. Chopped cilantro, for garnish
- Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic.
- On a large baking sheet, toss cauliflower in sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with cilantro and serve.
https://www.delish.com/cooking/recipe-ideas/recipes/a57497/bang-bang-cauliflower-recipe/
Posted in Side, Vegan, Vegetarian
Mar
22
MAKES 15
3 c. all-purpose flour, divided, plus more as needed
1 (1 1/4-oz.) packet Fleischmann’s RapidRise Yeast
1 tbsp. granulated sugar
2 tsp. kosher salt, plus more for topping
2 tsp. garlic powder
2 large eggs, beaten
3/4 c. milk, very warm (120°-130°, microwaved about 40 seconds)
4 tbsp. butter, melted, divided
1 1/4 c. shredded mozzarella, divided
1 clove garlic, minced
2 tsp. freshly chopped parsley
Pinch crushed red pepper flakes
2 tbsp. freshly grated Parmesan
- In a large bowl, whisk together 1 1/2 cups flour, Fleischmann’s RapidRise yeast, sugar, salt, and garlic powder.
- In a medium bowl, whisk together eggs, milk, and 2 tablespoons melted butter. Add wet ingredients to flour mixture and mix with a wooden spoon until combined. Add remaining 1 1/2 cups flour and ¾ cup mozzarella and mix until dough begins to become cohesive.
- Transfer dough to a lightly floured work surface and knead, adding more flour if dough feels sticky, until smooth and elastic, about 5 minutes.
- Transfer dough to a clean bowl and let rest 10 minutes. Grease a 9”-x-13” pan with cooking spray and preheat oven to 375°.
- Divide dough into 15 equal pieces and roll each into a ball, then place in prepared pan. Drape pan with dish towel and let dough rise until doubled in size, 1 hour.
- Toward the end of the rise, in a small bowl, stir together remaining 2 tablespoons melted butter, garlic, parsley, and red pepper flakes and season with salt. Brush garlic butter onto rolls and sprinkle with Parmesan and remaining ½ cup mozzarella.
- Bake until rolls are puffy and golden, 25 minutes.
https://www.delish.com/cooking/recipe-ideas/a23340027/cheesy-garlic-butter-rolls-recipe/
Posted in Bakery, Side, Vegetarian
Mar
22
SERVES 6
Butter, for pan
3 lb. russet potatoes
2 1/2 c. half-and-half
3 cloves garlic, minced
1 tsp. chopped thyme leaves
2 c. freshly grated Parmesan, divided
kosher salt
Freshly ground black pepper
- Preheat oven to 375°. Grease a large baking dish all over with butter and place on top of a baking sheet (to catch any cream that might overflow). Peel potatoes then cut into very thin slices, about ¼” thick. (Using a mandoline if you have one!) Place in a bowl and cover with water to prevent browning.
- In a small saucepan over medium heat, combine half-and-half, garlic and thyme. Heat mixture until bubbles begin to form around the edges. Stir in 1 ½ cups Parmesan then season with salt and pepper. Remove from heat.
- Drain potatoes and pat dry with paper towels or a clean kitchen towel. Arrange potatoes in the baking dish, fanning the potatoes to look like shingles. Pour warm cream mixture over the potatoes and press down on the potatoes to make sure that every potato is coated. Sprinkle with remaining Parmesan.
- Bake until the top is bubbling and golden and the potatoes are tender, about 1 hour 15 minutes.
- Serve warm.
https://www.delish.com/cooking/recipe-ideas/recipes/a57231/garlic-parm-au-gratin-recipe/
Posted in Side, Vegetarian
Mar
22
MAKES 6-8
1 c. all-purpose flour
3/4 c. cornmeal
1 tbsp. granulated sugar
2 tsp. baking powder
3/4 tsp. kosher salt, plus more for sprinkling
1/2 c. plus 2 tbsp. buttermilk
Pinch cayenne pepper
1/2 onion (about 1 cup), minced
1 large egg, beaten
2 tbsp. finely chopped chives (optional)
Vegetable oil, for frying
Tartar sauce, for serving (optional)
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and cayenne. Add buttermilk, onion, egg and chives and stir until just combined. (The dough will be thick and tacky.)
- Using a small cookie scoop, from mixture into small balls (about 2″).
- In a large deep skillet (or dutch oven), heat about 1″ vegetable oil until oil is shimmering. (It should read about 375 ° on a candy thermometer.) Working in batches, carefully add hush puppies in a single layer using a large slotted spoon. Cook until deeply golden all over, 2 to 3 minutes per side. Immediately transfer cooked hush puppies to a paper towel-lined plate to drain excess oil. Sprinkle with more salt.
- Serve hush puppies warm with tartar sauce.
https://www.delish.com/cooking/recipe-ideas/recipes/a58081/easy-hush-puppies-recipe/
Posted in Side, Snack, Vegetarian
