I have been preparing all types of vegetables this way forever. For example, Brussel sprouts, broccoli, cauliflower, carrots, peppers, grape tomatoes are just a few that have hit my skillet. It is so easy to do and if you are in a hurry it is quick as a wink. I love potatoes any way they are prepared, but I love this one in particular because it reminds me so much of homemade fries without the fat. We did these in class and they were a huge hit with everyone. And yes they did let their imaginations go wild and served them in ways that I would dare not ( bacon and cheddar cheese) ! Reminder: their metabolism is running at the high-octane level and mine well, it is a tad slower.
Tag Archives: side dish
This is one of my most favorite side dishes. Yes, I am a lover of potatoes cooked anyway, but especially with cheese. It’s been a hit for about fifty teens after the prom. It has shown its face at several brunches and of course with most any grilled meat.
You’ll be glad to know that I have reduced the amount of fat from the original recipe without damaging its wonderful flavor. It’s just plain delicious.
I can guarantee that this recipe will get you rave reviews no matter what you serve it with and it is simple to make. One trick that will really cut down on cooking time and will eliminate serving some crunchy potatoes is thawing the potatoes for a couple of hours. Mixing solidly frozen potatoes will result in freezing the melted butter making it hard to mix and frozen potatoes take a longer time to cook. So enjoy this all summer long when you have a crowd for your next barbecue. Don’t worry if you don’t have a crowd the leftovers are great!
Here it is right before baking:
Hash Brown Potato Casserole from Gracious Goodness
Yield – 10– 12 servings
- 2 pounds frozen hash brown potatoes
- 1/4 cup melted butter
- 2 cups Cheddar cheese, grated
- 1/2 cup finely chopped onion ( I used my small food processor)
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon salt
- Allow frozen potatoes to partially thaw. About 1-2 hours.
- Mix all ingredients together in a large bowl.
- Place in a buttered 9 x 13 inch casserole dish.
- Bake at 350 degrees for about 45 minutes.
This gourd of a vegetable is all new to me. I had never tasted it nor cooked it until it arrived in my CSA box right before Thanksgiving. I had no idea what to do with it. Luck would have it that one of my favorite blogs Clotilde’s Chocolate and Zucchini just happened to post this Spaghetti Squash Gratin that same week. It looked delicious so I just had to try it. I am so glad that I did because it is fantastic and super easy! In fact the hardest part is cutting the squash in half!
Spinach, spinach everywhere! I have loved the beautiful spinach I am getting in my CSA box each week. It has been some of the best that I have ever had, but I cannot prepare this every week. I have to branch out and try something new,even though sitting down with a bowl of this would be quite rewarding. What did I come up with? It had to be something quick and a dish that could use some of my other CSA goodies, a gorgeous oyster mushroom and an onion. Anna’s rice pilaf recipe came to mind. It’s not her original recipe. I will share it at a another time. It is quite delicious. I used it as a side dish, but it could very well work as a main dish. I have been known to add a little soy sauce and eat a plateful.
I just had to cook this spinach recipe when I first saw it on Kate in the Kitchen’s Blog. When I made it the first time I was talking to a friend about it and she said ”Wanda, you have taken a very healthy food and made it not so healthy!” I don’t look at it that way. I just made it delicious. You don’t have to eat all of it. But I could eat it in its entirety. It is so creamy rich and flavorful. The spinach with the richness of the Boursin cheese and the crunchy panko bread crumbs. Nothing could be better. You have to try this. It is heavenly.