I have been enjoying kale for about four years now. It seems that every food magazine and food show recently is using this nutrient rich green. Just this morning I saw in my new Bon Appetit Magazine a grilled kale and apricot salad that I must try. But, now here is another wonderful recipe from Gourmet Quick Kitchen for kale that I have enjoyed at least six times and I love it! It is so easy and with the super nutritious kale you can’t go wrong. I made this dish again last Friday night with kale that this young actress brought me from her parents’ garden. It was wonderful with spicy sausage topped with shaved Pecorino Romano. Oh my gosh! By the way check out Ashley in this movie that’s just been released on HBO. What could be better – pasta, kale, and a good movie?
Are you a lover of meatloaf? I’ve found that you either love it or hate it. There is no in between. Here is recipe that you are going to love. It screams out with so much flavor. I’m a lover of meatloaf especially my mother’s meatloaf. Her recipe has eluded me for as long as I have been cooking. She used just ground beef with an egg, a few bread crumbs, onion, and bell pepper. The loaf was placed in a corningware loaf dish. To make a wonderful tomato gravy to go with the meatloaf she poured tomato juice over the meatloaf then baked it. It was heavenly with rice. I’m not going to give up, but in the mean time this fantastic recipe certainly does fit the bill!
Look no further for I have found the perfect breakfast muffin! It is healthy and taste fabulous. Yes, I would put it right up there with the best banana nut bread I have ever made. It is just that good!
When bananas start to go bad I peel them and place in a freezer bag. The freezer does some kind of magic to the bananas. It’s almost like the best banana liqueur that exists. In other words freezing really develops their flavor. Frozen bananas that were calling out to me, “Use Me, Use Me!” started this whole search for a recipe using bananas, buttermilk, and bran buds. This is what I found.
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.