Stuffed Baked Potatoes

Let’s do a recipe — my kind of recipe …

baked potato

Cottage Cheese-Stuffed Potatoes
Serves 4

Ingredients

4 large baking potatoes
1 cup (low-fat) cottage cheese
1/4 cup sour cream
2 green onions, finely chopped
2 tablespoons fresh dill, chopped
2 tablespoons parmesan cheese, grated
1 tablespoon fresh chives, finely chopped
1/4 teaspoon garlic powder
kosher salt and freshly ground pepper, to taste
Directions

Preheat oven to 425º F and place rack in the center of oven.
Use a fork to prick your potatoes in several places and place directly on oven rack. Bake for 50-60 minutes, or until tender.
In a large bowl, mix together cottage cheese and sour cream until combined.
Then add in onions, cheese, dill, chives and garlic powder. Season with salt and pepper and mix well.
Remove potatoes from oven and cut in half lengthwise and across.
Spoon heaping amount of cottage cheese mixture into potato.
Optional: return to oven for 10-15 minutes, or until cheese is melted and golden brown.
Remove from oven and let cool 5 minutes before serving.
Recipe adapted from Spark Recipes

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Grown Up Game Day Cheesy Beer Dip

The Kansas Jayhawks will be playing basketball in about twenty minutes over on the hill and here on HD, so we’re in Snack Mode.  Here’s a variation on the usual white-guy queso, and I’m sure you can think of all kinds of ways to personalize it.  Enjoy!

 

Beer Cheese Dip

 

“There are certain times when we are totally okay with indulging in ridiculously yummy foods that we know are probably less than great for our health. Sitting around and watching the big game with friends and family is one of those times when we’re just happy to be around loved ones and we like to soak it all in. (Much like the piece of bread when we dunk it into this dip!)

This beer cheese dip is sinfully delicious and we’re not sorry! Use your favorite beer—keeping in mind that lighter draughts will produce a lighter dip and vice versa—and cheese, gradually melt and blend it all together and you’re golden. You do need to plan out the rest of your party prep, since this dip is best made right before serving, but it’s really easy and packs a flavorful punch, sure to be everyone’s favorite!”

 

Beer Cheese Dip
Yield: 2-2 1/2 cups

Ingredients

1 cup ale or lager (or your choice beer; light and crisp will result in a lighter sauce, etc.)
1 cup cheddar cheese, grated
2/3 cup milk
1/2 cup pepper jack cheese (optional)
1/4 cup all-purpose flour
2 tablespoons unsalted butter
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
kosher salt and freshly ground pepper, to taste
tortilla chips, for serving
Directions

Melt butter in a medium saucepan over medium-high heat and add in flour. Stir roux for 2-3 minutes, or until smooth and pasty and flour has had a chance to cook (but not burn).
Whisking continuously, gradually whisk in milk until smooth. Then pour in beer and stir until fully incorporated.
Raise heat to medium-high and let mixture simmer lightly. Stir in Worcestershire sauce and dry mustard and season with salt and pepper.
Continuing to stir, let cook for about 4 minutes, or until sauce thickens.
1/3 cup at a time, add in grated cheese and stir until (almost) fully melted. Then add another handful. Continue with remaining cheese.
Once mixture is smooth and thick, taste and adjust seasoning, if necessary.
Transfer to serving bowl and serve immediately with tortilla chips, crackers, or slices of toasted baguette.

Recipe adapted from Williams Sonoma

http://12tomatoes.com/2015/01/grown-up-game-day-cheesy-beer-dip.html

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Sweet, sweet tapioca …

Are there dishes from your childhood you’d give your right earlobe to duplicate?  (Don’t fear it, Stephen Colbert’s doing okay without his.)  I finally came across my mom’s potato pancakes when we moved here — miraculously, they’re made every morning by the nice folks at The Roost, just up the street — who knew?

Still looking for a few things, most of them cooked up by one of my vimmens … the collection of interesting females who shaped my concept of personhood, for good and ill.  My grandmothers, my mom, my aunts … they’re a warm honey-pot in my heart, part perfume, part tears, part crazy, part food.  Like peach cobbler.  I have my grandma’s recipe, but not her homegrown peaches that I helped pick and blanch and slice.  So there’s that, but it’s fixable, except for the grandma part.

Still-warm lemon-meringue pie that’s at least four inches high, baked from scratch with my mom’s recipe.  Actually, somebody I know might have that recipe …

My Aunt Bette’s meatloaf.  That one could probably be solved, too.  The list gets really long, though, once I open the Food Memories file folder — might have to leave the rest of the salivating and crying for another day.  Meanwhile, here’s a thing I’ve looked for and tried to whip together and just happened across today because that’s how the universe works sometimes … the clone of my mom’s tapioca pudding, which, trust me on this, is equally incredible warm or cold.  But I like it warm.

Tapioca

tapioca pudding recipe

Notes from 12 Tomatoes, where I found the recipe:

“A dessert that’s a favorite among many is tapioca pudding. It’s similar to other sweet puddings like rice pudding to a degree, however there’s something unique to the taste of tapioca. What exactly is tapioca, though? It’s a starch harvested from the cassava plant.

Far too many tapioca pudding recipes call for an instant mix or come in the ‘instant’ variety. So much of the creamy, delicious flavor is lost this way. Instead, our recipe calls for small, pearl tapioca. This wonderful, sweet dessert is a great way to end a meal, or even as a night-cap before you head off to bed. Some tapioca requires soaking overnight. If that is the case, soak overnight and reduce the milk to 2 1/2 cups.”

 

Sweet Tapioca

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Devils on Horseback

From the brilliantly clever people at The Crepes of Wrath … Bacon-Wrapped Dates!  With surprises!!

 

bacon-wrapped dates

No wonder these little beauties are known as “Devils on Horseback” — they pack a powerful, naughty punch with spiced poached pears, crispy bacon, and sweet, chewy dates. Recipe here.

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Broccoli Cheddar Soup

broccoli soup

Creamy Soup Recipe: Broccoli Cheddar Soup

When temperatures cool down, there’s really nothing better than digging into a warm and hearty soup; the thicker the better, we say. Broccoli cheddar is one of our favorites, and this recipe is the way to do it! It really delivers on flavor and creaminess—packed with broccoli and cheese, you get a ton of bang for your buck and you will feel it warm you up from your core! This soup tastes delicious and is fool-proof to make; get cooking and see how much you love it!

 

Ingredients

4 cups broccoli florets
2 1/2 cups cheddar cheese, grated
2 1/2 cups chicken stock
2 cups half-and-half
1/4 cup unsalted butter, divided
2 cloves garlic, minced
1/2 yellow onion, finely chopped
3 tablespoons all-purpose flour
1/4 teaspoon nutmeg
salt and pepper, to taste
Directions

In a medium pan over medium-high heat, sauté onions and garlic in 1 tablespoon butter until softened.
In a large pot, cook remaining butter with flour to create a roux, 3-4 minutes. Once pasty and thick, add in half-and-half and chicken stock. Let simmer for 15-20 minutes.
Add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25-30 minutes, until thickened.
Stir in cheddar cheese until melted, taste and add salt and pepper to your liking.
Optional: Puree soup to smooth out chunks {horrors!}, or serve as is.
Recipe adapted from Yammie’s Noshery

http://12tomatoes.com/2014/10/creamy-soup-recipe-thick-broccoli-cheddar-soup.html

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Salted Caramel Peanut Butter Pie

Because I hung up my apron ten years ago when I married a cook, I don’t post recipes that require 37-million ingredients and tedious hours to assemble — I figure most people are as cranked about that as I am.  Not all, I get that — but it’s cool for the rest of us to have a few go-tos that are within the realm of quick-ish possibility.  Ergo …

CPB Pie

CPB Recipe

 

CPB Comments

 

From 12 Tomatoes.  Check them out here:  http://12tomatoes.com

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Pumpkin Bread with Caramel Filled DelightFulls!

 

PBFrame

https://www.verybestbaking.com/recipes/146152/pumpkin-bread-with-caramel-filled-delightfulls/?

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Do this!!

Thank you to my friend Jeffrey Frank for this excellent idea.  Terrific way to use leftovers.

If all the dressing vanished on Thanksgiving Day, make your favorite stove-top stuffing mix and bake it into waffles.  Tear turkey into small pieces and heat with the gravy.  Pour over waffles and top with a scoop of mashed potatoes with more gravy drizzled over the top.  Be thankful.  Again.  Some more.

 

waffles

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German Chocolate Waffles

DH-GERMAN-CHOC-CAKE-WAFFLES

Good fall treat.

http://www.duncanhines.com/recipes/specialty-desserts/Duncan%20Hines®/german-chocolate-waffles/?utm_source=facebook&utm_medium=paidsocial&utm_content=chocolatewaffles-11.18.14&utm_campaign=bakingseason

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Heeeyyy, good-lookin’, whaaatcha’ got cookin’ …?

Honey Bun Cake

1 yellow cake mix

1 cup brown sugar

2 cups powdered sugar

3/4 cup oil

1 Tablespoon cinnamon

4 Tablespoons milk

4 eggs

1 Tablespoon vanilla extract


8 oz sour cream

Mix cake mix, oil, eggs, and sour cream by hand, about 50 strokes.
Put half the batter in 9 x 13 pan.
Combine brown sugar and cinnamon and spread over entire cake. Spread the rest of the batter on top of this.
Use a knife to make swirls in the cake.
Bake at 325 degrees for about 40 minutes.
Blend powdered sugar, milk and vanilla extract and spread on warm cake.

10309382_922955184387876_91640386428077594_n

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Tortellini Soup on a chilly fall Saturday? Yes, please …

tortellini soup

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Peanut Butter Cookies

Time for a recipe.  Watch for them on Saturdays right here!

PB cookies

Throw in some vanilla and a pinch of salt just for grins.

 

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A day in the life …

We slept.  Woke.  Slept again.  Soaked in the big spa tub, with lots of bubbles.  Had coffee with salted caramel biscotti.  Kim made ranch omelets for breakfast.  A friend came and helped him rewire the lights under the range hood.  I played on Facebook.  We went to the grocery store, then stopped at Henry T’s for $3 beer and the Triple Whammy — warm chips with queso, salsa, and fresh guac.  Now my husband is making chicken noodle soup from scratch.  And he just brought me a Bloody Mary with not one but two celery hearts.  He reads my mind on a regular basis.  Later we’ll savor the white, white chicken chunks and the yummy wide noodles, the carrots and celery and onion.  And most likely a glass of Kono.

It starts getting dark very early now.  We’re loving the coziness of our loft, the fireplace, the view of our neighborhood from our tall 4th-floor windows.  I wish the world could be this much at peace …

If you love fried rice …

This is the classic Fried Rice recipe and it’s wonderful.  My husband made a huge batch of it the other night and sautéd small shrimp in garlic butter to go with it.  We’ll have yummy leftovers tonight with the chicken you’ll find posted below.  We eat like kings in this country — grateful beyond words!

Fried Rice

hawaiian crockpot chicken

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Irish Beef Stew

A day late, but who’s counting?

 

Irish Stew

 

Irish Beef Stew
yield: 4 servings
Print This Recipe Print This Recipe

Ingredients:
2 tablespoons olive oil
1 lb. stew meat
4 large carrots, peeled & chopped
1 onion, diced
2 cloves garlic, minced
salt & pepper, to taste
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 large bay leaf or 2 small
2 cups beef broth
2 tablespoons butter
2 tablespoons flour
heaping 1/3 cup frozen peas

mashed potatoes

Directions:
In large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4 minutes. Pour in onions, carrots, garlic and spices. Cook another 5 minutes. Deglaze pan with beef broth. Cover and simmer 2-4 hours or until meat is very tender. (This would be perfect to cook in the crockpot!) When you are ready to serve, remove bay leaf. In a small bowl stir softened butter and flour together until smooth and incorporated. Stir butter mixture into the stew with the frozen peas. Once the gravy thickens slightly, it’s done. Serve hot over mashed potatoes.

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