I was raised on grits. You know the kind that popped all over the range and stuck to the bottom of the pan. I love them with butter and cheddar cheese. Growing up my mother would make them with country ham and red eyed gravy. I can remember on cold afternoons my Dad would come home with Butch our bird dog and he would have Quail stashed in every pocket in his hunting vest. I knew then we would be having grits and gravy with Quail fried to a golden brown. Gosh it was so good!
I read somewhere the other day that potato salad is making a comeback. Did it go somewhere and no one told me? It’s always at our house. Potato salad is one of my all time favorites. One of the best that I have ever had is Julia Child’s American Potato Salad. Oh my goodness, it is so good! You cannot go wrong with this salad. When I bring this dish to a get together there is not a morsel left. It is that good.
Julia Child has always been an inspiration to me. Just the fact that she went to culinary school so late in her life is astounding. I was mesmerized by her voice and cooking skills on her TV cooking show way back when. I spent many hours wishing that I might someday cook like Julia. I do cook in a setting much like Julia’s, but in no way with her same skills.
Years back on a trip to Washington DC I was thrilled to learn that Julia’s kitchen had been place in the Smithsonian. I spent hours there just looking and reading. I wanted to take it all in – the kitchen that I watched Julia tell me how to roast the best chicken. I was in heaven!
Filed under Salad, side dish
School is now is session! Three days mimicked ten days. Schedule changes, reading the handbook, going over rules and regulations made for boredom. I did treat my classes Friday with these Fudgy Rocky Road Bars. They got rave reviews and some of my new students tried them out on their families and friends this weekend. That’s success! I will keep you posted about my classes, but so far so good.
Last night I tried this side dish that I have had bookmarked all summer from Katie Workman The M0m 100 Cookbook. It’s a great way to use the fresh corn that is so plentiful now. The dish is packed with flavor. I’m talking bacon, red pepper, shallots, spinach and corn. It will be a great addition to any entre, but you know what I think it would be perfect to stand alone. Just eat the whole bowlful with nothing else. Heaven.
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.
Let me just say that if you only make one mac and cheese in your lifetime this should be the one. My gosh! I just had to make it after reading all the comments after this was written. What about Food 52? They shouted from the rooftop about it, too. So I’m right up there with the rest of them and I have to say that it is the best macaroni and cheese that I have had. Martha knows her mac and cheese that’s for sure. It has just the right amount of bechamel sauce to go with the pasta and I love the White Cheddar and Gruyère Cheese. I will have to admit skepticism about the nutmeg, but it went in the sauce . Perfection! So it’s your turn to let Martha’s Perfect Macaroni and Cheese be the hit at your house. It was at mine.
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.
Hope that all of you had a great Christmas and a Happy New Year! I’m not going to bore you with my resolutions that are probably the same as everyone elses. You know get yourself organized, eat healthier, and exercise more frequently. I just want to enjoy life. It is as simple as that! With that said here are the top 10 posts of this year. Several of them had the help of Stumble Upon by some of my blogger friends Dine and Dish and A Cook and Her Books. Thanks to all of you that read my blog. I really appreciate it! I still have many things to get done that you have asked for, so don’t think that I have forgotten. I havent. The printer friendly recipe is being worked on now. I do feel good about the recipe index. It was needed and took a long time for me to finally sit down and do it. So here’s to another year gone by and new one to do with what we would like. Let’s make it a good one. Any day will be good with any of the following recipes.
This is the perfect side dish for your Thanksgiving meal. The recipe has been on my to do list since it appeared in Bon Appetit in 2008. I just loved the idea of using two kinds of potatoes with Gruyère cheese. It had to be a winner. I’m not a fan of the sweet potato souffle which I think belongs on the dessert table. It is much too sweet as a side dish to my beautiful turkey and dressing. My pantry is overflowing with sweet potatoes from my CSA box. so I finally got around to making the dish. I first tried it out on my book club and they loved it. It has a hint of sweetness, but the two types of potatoes definitely make this dish stand out! Let’s not forget the fresh herbs, cream and butter that take the dish to the next level. Oh, my goodness I can just make a meal out of this!
I love macaroni and cheese prepared just about anyway except the stuff that comes in a box. I’m talking the real deal with a homemade sauce. I found one that is different, but it a good way. It’s packed with lots of nutrients and lower in calories than your regular Mac and Cheese. I love the flavor that the smoked Gouda cheese gives this dish. It’s almost like you put lots and lots of smoked bacon with none of the calories. Yes, Bacon! The spinach is a great addition and is so good with the rich and creamy cheese sauce. You should try this especially with all the fresh spinach that is available now.
This has been one of my favorite salads since discovering it about six years ago. With corn and tomatoes at their peak the salad will be fantastic, but it is great in the winter using frozen corn and grape tomatoes. To me grape tomatoes are pretty good most anytime during the year. In fact that is what the original recipe calls for. I just like using some of the home-grown tomatoes from Waldrop’s that I truly love. All of these flavors just melt together corn, tomatoes, avocado, red onion, lime juice and cilantro. They just go together for a sumptuous salad that you will never forget. Don’t think just salad because it will go with most any main dish or I love it with fish tacos. YUM! Now pull out some of summer’s fresh corn and enjoy a real treat.