Posts Tagged ‘food’

I’m starting to come to a realization. I believe I am becoming a fan of casseroles. They taste great, are easy to prepare and heat up really well as a leftover – everything a single guy on a budget could ask for. This time around, I’m taking some leftover Easter ham and mixing it with some hash browns, cheese, onions and other goodness for what is sure to be a tasty treat.

Ingredients:

• 1/2 half of 32 oz bag Ore Ida Hash Browns (square chunks, not shredded)
• 1 cup sour cream
• 1/2 can cream of chicken soup
• 1/2 onion, finely chopped
• 7 tablespoons melted margarine
• 2 cups shredded sharp cheddar
• 1 cup ham chunks
• 1 cup cornflakes

Directions:

Thaw potatoes in bowl and season with salt and pepper.

In a separate bowl mix together sour cream, soup, onion, and 3 tablespoons melted margarine.

Add potatoes, ham and cheese.  Mix together.

Place into greased baking dish.  Melt remaining 4 tablespoons margarine in bowl.  Add cornflakes and stir to coat.

Place on top of potato mixture and spread to cover.  Bake at 350 for 45 minutes uncovered.

I love garlic, I love potatoes and I like rosemary. Behind mashed potatoes loaded with all the things you are supposed to leave off, this is my favorite way to prepare potatoes. Be sure to check out part two of this episode for the recipe for Crispy Balsamic Baked Chicken Breasts. They are the perfect companion for these cubed spuds.

Ingredients

• 1 lbs red potatoes, unpeeled and cut in large chunks
• 1/8 cup olive oil
• 3 cloves garlic, smashed
• 1/2 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste

Directions

In a saucepan large enough to hold all of the potato chunks, bring water to a boil.

Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point.

In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.

Drain the potatoes well, and add to the oil and garlic mixture.

Mix gently, but thoroughly.

Cover bowl, and let sit for at least 20 minutes, and up to 2 hours.

Preheat oven to 450.

Place potato mixture in a roasting pan.

Bake for 20 minutes.

Toss potatoes with a spatula.

Return to the oven for 10 more minutes until cooked through and golden brown.

Check seasonings, and add more salt or pepper as needed.

Serve immediately.

I love fried chicken but it is so bad for you that I try to avoid it as much as possible. I have found baking chicken to be a good alternative but sometimes I miss that crunch. Enter crispy balsamic chicken. With the texture from the breadcrumbs and the amazing taste sensation of garlic and balsamic vinegar, this is a recipe you are likely to add to the rotation. Be sure to check out part one of this episode for Oven Roasted Potatoes with Garlic and Rosemary. They make a great side for this one.

Ingredients

• 1/3 cup breadcrumbs (I used Italian)
• 1/2 teaspoon dry parsley flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic salt
• 2 teaspoons balsamic vinegar
• 2 egg whites (I used the egg beater style ones)
• 2 boneless chicken breasts
• salt & pepper

Directions

Put bread crumbs, parsley,garlic powder,and salt in medium bowl and mix.

Whisk together vinegar and egg whites in smaller bowl.

Dip chicken in vinegar mixture then dry mixture.

Place on sprayed cookie sheet.

Spray the top of the chicken breasts with cooking spray (I used butter flavored)

Sprinkle with a little salt and pepper.

Bake 400 for 30-40 minutes, till fork tender and juices run clear.

Today’s recipe comes from overhearing a conversation at work between a few coworkers. After hearing the words buffalo chicken ring I had to find out the details of the conversation and obtain a recipe. What came next was something I found very exciting. I am happy to report my listening skills paid off with this little dish. Quick, easy and very tasty – this treat will make you popular at the next party you host or attend.
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As my final taping for 2009 I decided to make a dish to bring over to my friend’s house to celebrate bringing in the new year. Looking through some of my viewer submitted recipes, I found one that I knew would fit the bill perfectly – Mexican lasagna. The preparation is easy and reheating is simple. Even better, the taste is amazing!
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Day two of holiday cookies is here and so is the recipe for Oreo Fudge Bars. Equally simple in their preparation and full of chocolaty goodness, you can’t go wrong with this creation when in need of a quick sweet dish.

If you didn’t see yesterday’s episode showing how to prepare a family classic be sure to check it out. Episode 20 – Papa Vern Cookies
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It’s that time of the year once again. You know, that time when everyone is inviting you to some kind of holiday get-together. Today I was hit with the timeless classic – the neighborhood holiday block party. Considering one neighbor thought I was married for the last two years and then worried I got a divorce and another apparently thinks my name is Ryan, I decided it was time to get to know them a little better.

That being said, you can’t show up empty handed to a gathering. Sure, I could bring a bottle of wine and take the easy way out but where is the fun in that? Instead, it’s time to turn to two timeless cookie recipes. The first is known in my family as Papa Vern Cookies. The recipe has many variations and names but that is what we learned to call them over the years after learning about the recipe from a family member – Vern himself.

The second recipe was a fan submission. Erin was nice enough to send me her recipe of choice for Oreo Fudge Bars. Sounding equally as convenient as Papa Vern Cookies I thought I would give that one a whirl as well. Why not set a good example with the neighbors by bringing two varieties of sweet delights? I know I would be pleased.

I will be splitting the recipes up over the next two days. First up, Papa Vern Cookies.
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Looking in my fridge at yet more turkey, I decided I had to come up with some other way to use the leftovers besides another sandwich. After checking around a bit online I decided on a turkey pot pie. The recipe takes a bit to pull together but it is not difficult at all. The end result was well worth the effort.

Ingredients:

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Cuisine Made Quick is back! After nearly seven months, I’m here just in time for the holiday season. First up on the list is a Jiffy Corn Bake. This is a recipe I first encountered about a week ago while enjoying an early Thanksgiving dinner with some friends. I figured I would check online and mesh together my own variation on this interesting dish.

The preparation is very minimal, the ingredients don’t cost much and you can even mix everything together early and pop it in the oven about 40 mins before needed. This is a great dish to bring to someone’s house if you are invited for dinner.
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Hungry and getting ready to leave for vacation in a matter of hours, I check the fridge in an effort to get something quick and tasty to eat. Thankfully, I had some pita bread, humus and various condiments – all the makings of a delicious grilled pita panini.
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