Cheesy Potatoes and Onions Au Gratin

Cheesy Potatoes and Onions Au Gratin 

 This is an old recipe that my mother used to make. I re-discovered her recipe while looking through one of her old recipe boxes.  It was cut out of an old newspaper that my mother had saved many years ago. 

 

She served this potato dish when she had extra potatoes on hand.   She would even add some cut up ham, or crumpled bacon for more flavor.

Ingredients

3 lbs. potatoes, peeled and cut into cubes

1 large onion, chopped

1/4 c. butter

1/4 c. flour

1 1/2 c. milk

1 1/2 c. light cream or evaporated milk

1/2 c. chicken broth

1/2 lb. extra sharp cheddar cheese, shredded

1/2 c. Parmesan Cheese

1/2 tsp. seasoned salt

salt and pepper to taste

3 clove garlic, minced (If you like the taste of garlic, you can add more)

Directions

Place the potatoes in a large bowl.  You will need about 4 1/2 cups of potatoes. 

 

Add the diced onion in with the potatoes.  Set aside while you make the sauce. 

 

In a large skillet, over medium heat, melt the butter.  Whisk in the flour and cook for a minute or two to remove the flour taste.

 

As you continue to whisk, pour in the milk, cream or evaporated milk, and chicken broth.  Cook and stir until the mixture has thickened and bubbly.  

 

Lower the heat. Stir in the extra sharp cheddar cheese, and Parmesan cheese.  Cook and stir until the cheese melts.  

 

Stir in the seasoned salt and garlic. Add salt and pepper to taste.

 

Pour the sauce over the potatoes and onions. 

 

Mix to combine.

 

Pour the potato mixture into a buttered large, shallow casserole dish, or you can use individual ramekins if you prefer. Cover the casserole dish or ramekins with a lid or foil.

 

Heat the oven to 350°.  Bake the potatoes for about 45 to 60 minutes, or until the potatoes are tender when pierced with a fork.  The top should be bubbly and lightly patched with brown.

 

Allow to cool for about 5 minutes before serving.

Easy Honey Chicken Stir-Fry

Honey Chicken Stir-Fry

We love stir-fry and this is a quick and easy recipe that we often use. If you like more sauce, and I know we do, you can always double or triple the sauce recipe. However, I would not double the honey immediately. It is a good idea to taste it first. Then you can add more honey to get the desired sweetness you like. 

If you are short on time, or you just don't feel like chopping up the vegetables, use a package of frozen vegetables.  

This dish has so many vegetable variations, that you aren't just stuck using the same recipe twice. Use the vegetables that you and your family like best.

Ingredients

1 tsp. olive oil

2 c. broccoli

1 c. carrots sliced thin

1 onion, sliced into thin half rings

1 Tbs. olive oil
1 lb. chicken breasts, cut into 1 inch pieces
salt and pepper

3 cloves garlic, minced

1/4 c. honey
1/4 c. soy sauce
1 to 2 Tbs. Worcestershire sauce (Optional)

1/4 c. chicken broth

2 tsp. cornstarch

Warm precooked rice

Directions

In a heavy cast iron skillet, heat 1 teaspoon oil over medium heat.  

Add the broccoli, carrots and onion.  Cook until the vegetables are tender. This can take around 4 minutes or so.  

Remove the vegetables to a bowl and cover with a lid or a sheet of aluminum foil. I usually use a plate to cover my bowl to keep the vegetables warm. Or you can use a CorningWare dish that has a lid.

Pour 1 tablespoon oil in the same skillet that you sautéed the vegetables in. The heat should be set to medium. 

Add the chicken in a single layer.  You may have to fry the chicken in batches.  Season the chicken with salt and pepper to taste.  Fry the chicken for 3 to 4 minutes on each side, until it is golden brown and cooked through. 

Add the garlic to the skillet and cook for about 30 seconds. 

Add the broccoli, carrots and onion to the skillet. Cook for several minutes, or until the vegetables are warmed through. 

In a small bowl, combine honey, soy sauce, 1/4 cup chicken broth, Worcestershire (if using) and cornstarch. Whisk until the mixture is smooth. Taste the sauce to make sure it is sweet enough for you.  If you like more sweetness, you can add more honey.  You can also use less honey if you like your sauce to be more savory.

Pour the stir-fry sauce over the chicken and vegetables.  

Cook and stir until the sauce has thickened and everything is heated through. This takes about 1 to 2 minutes. 

Serve over warm rice if desired.

Notes:

You can add a 16 oz. package of frozen stir-fry vegetable blend instead of the fresh vegetables. Just thaw the vegetables and drain off excess water. Add them to the mixture before you add the honey and soy sauce blend.  

You can also add the kind of vegetables you like best. We add canned carrots that have been drained of the liquid. But you can add bell peppers, mushrooms, snow peas, or snap peas.

You can add some ginger, and/or red pepper flakes for a spicier flavor.

Easy Cheese Crackers

If you love the boxed cheese crackers, but not the price, you can easily make your own at home.  With just a few simple ingredients, you will be eating your favorite snack crackers in no time.  At our house, they do not last long once they are made.  

These cheese crackers will be so much better for you as well.  They will not have the chemicals, preservatives or bioengineered ingredients in them that the store bought ones do. And yours will be freshly made.

Ingredients

1 (8 oz.) pkg. extra sharp cheddar cheese
1/4 c. Parmesan cheese (optional)
1/2 c. butter, room temperature
1 tsp. salt
1/2 tsp baking soda
1 c. flour
2 Tbs. or more, ice water 

For Spicy Cheese crackers add:

1/4 tsp. cayenne pepper or more to taste
1/8 tsp. black pepper or more to taste
1/8 tsp. garlic powder or more to taste

Directions

Pre-heat oven to 375°. Line two baking sheets with parchment paper.

Shred the extra sharp cheddar cheese in a food processor, or you can use a hand grater.  Do not use or buy pre-shredded cheese.  See notes below for information as to why I am cautioning you about this.

For the next step, you can continue to use the food processor, or you can use a stand mixer.

In a large mixer bowl or continue to use your food processor, add cheddar cheese, Parmesan cheese, butter, salt, and baking soda.  If you are making the Spicy Cheese Crackers, mix in the Cayenne pepper, black pepper and garlic powder at this time You can add other seasonings that you want in the mixture as well.  Mix the ingredients on medium speed until combined. 

Turn the mixer speed to low.  Add the flour, 1/2 cup at a time, mixing the ingredients until they look like small pebbles.

Slowly add 2 tablespoons of water into the cheese mixture. Continue to mix the ingredients until a dough forms.  You may need to add more water before the dough comes together. Just add a little at a time, or the dough will be too wet to work with, and then you will need to add a little more flour.

Remove the dough from the bowl and place it on a lightly floured surface.  Pat the dough into a disc shape. Place the dough into a plastic bag and wrap it tight. You can wrap the dough in a sheet of plastic wrap instead if you prefer.

Place the dough in the refrigerator for 1 hour. 

Divide the dough in half.  Refrigerate the other half until you are ready to roll it out. 

On a lightly floured surface, roll out one of the doughs into a 10 x 12 inch rectangle.  The dough needs to be about 1/8" thick for the best texture. 

Cut the dough into 1" squares. You can use a pizza cutter or a fluted pastry wheel for easier cutting.  Place the dough squares on the prepared baking sheet.  Repeat with the other half of the dough. 

With a toothpick or chopstick, make a hole in the center of each square.

Bake for 15 minutes, or until they are puffed, and the edges are starting to brown.  Remove the crackers to a wire rack and allow them to cool completely.

Store the crackers in an airtight container for 1 week. 

Notes:

Do not buy the pre-shredded cheese. It contains Natamycin which is a macrolide antifungal.  This is an ingredient used to treat some types of fungal infections of the eye. However, this ingredient is by prescription only. It is only available to you if a doctor prescribes it to you.  

You can still buy the brick cheese. They do not add this ingredient to the brick cheese.

If you don't want to make all the crackers right away, you could freeze the dough as long as it’s well-wrapped.  The day before you want to make the crackers, remove the dough from the freezer and place it in the refrigerator to thaw.

Quick and Easy Garlic Flatbread

This is a quick to make flatbread that can be served anytime.  It is great as a snack, or as a side dish.  You can even use it as a pizza crust. Garlic flatbread is delicious, especially if you love garlic like we do. 

Ingredients:

2 c. flour
1 tsp. baking powder
1 tsp. salt
1 Tbs. minced garlic, or more
1 Tbs. olive oil
3.4 c. warm water
2 Tbs. parsley, chopped (optional)
Butter

Directions

 In a large bowl, combine the flour, baking powder, salt, garlic, and parsley.  Form a well in the center so you can pour in the liquid ingredients.

Pour in the olive oil and lukewarm water into the well. Mix the ingredients with a wooden spoon until a dough ball forms.

Turn the dough out onto a lightly floured surface. Knead the dough for 6 to 8 minute,s or until the dough is smooth and elastic. It will be like you are kneading bread dough. Add a little more flour as needed if the dough is too sticky. 

Divide the dough into 6 equal pieces. Form each piece into a flat, disc shape.

On a lightly floured surface, roll out the dough out into a circle. The dough should be very thin, about 1/8 inch thick.  Repeat the process with the remaining dough.

Heat a heavy, low sided cast iron skillet over medium high heat. When the skillet is hot place, place one flatbread onto it. Cook for 1 to 2 minutes. When the flatbread is a golden brown on the bottom side, turn the flatbread over. Cook the other side until it is golden brown.  Keep a careful watch and check the bottom of the flatbread often. You do not want the flatbread to burn. You may need to adjust the heat under the skillet. Repeat the process with the remaining flatbread.

When done, place the flatbread on a plate. This is the time to bush the tops with butter or even some garlic butter, for added flavor, if desired.

Serve warm.  

If you have any leftover flatbread, store them in an airtight container.  They will keep for a day or two.  However, they are best served on the day that they are made.

Easy Sweet Bread

This bread is quick and easy to make.  In about 5 minutes time, you can have this bread mixed up and baking in the oven. The bread uses simple ingredients, and you probably have all the ingredients on hand in your pantry. It is an easy bread to make that is perfect for breakfast or as a snack.

Ingredients

2 eggs
2 c. milk
2/3 c. oil
2 c. sugar
4 c. flour
2 Tbs. baking powder
1 tsp. salt
sugar for the top

Directions

Heat oven to 350°. Lightly grease two 9 x 5-inch loaf pans.

In a bowl, combine eggs, milk, oil and sugar. Beat by hand or with a mixer until it is smooth and creamy.

Add flour, baking powder and salt.  Mix only until the dry ingredients are just combined.  Do not over mix because this will make the bread or muffins tough.

Divide the mixture evenly between the two prepared loaf pans.  Spread the batter out so it is flat.

Sprinkle some sugar over the top of the loaves if desired.

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes. Remove the bread and place on a cooling rack to finish cooling. 

Cut into slices when still slightly warm, or you can wait until it has cooled completely.

Notes

This recipe can make 6 miniature loaves. You will need to adjust the baking time to about 40 minutes. 

You can also make muffins.  Fill each muffin cup 2/3 full and bake for 12 minutes.

Beef Pepper Soup

 

Now that the weather is getting cooler, it is time to start making some soups to warm a person up. This is a recipe we use often.

Ingredients

1 lb. ground beef
1 onion, chopped
2 sweet peppers, any color, chopped
1 or 2 jalapeño peppers, chopped (optional)
2 (or more) garlic cloves, minced
1 c. brown rice

3 Tbs. brown sugar

1/2 tsp. basil
1/2 tsp. oregano
2 (15 oz.) cans tomato sauce
1 (14.5 oz.) diced tomatoes
4 c. beef broth
salt and pepper to taste

Directions

In a large cast iron Dutch Oven pot, over medium heat, cook ground beef, onion, sweet peppers, jalapeño peppers and garlic until the beef is no longer pink. This takes about 5 to 7 minutes. 

Add the brown sugar, basil, oregano, tomato sauce, diced tomatoes and beef broth.  Mix well. Season with salt and pepper.

Bring to a bubble. Cover with a tight-fitting lid, and turn the heat to low. 

Cook for 45 minutes, or until rice is tender.  Add more beef broth, if it needs more liquid. 

Serve and enjoy.

If you want to use a slow cooker, follow the recipe above by cooking the ground beef, onion, sweet peppers, jalapeño peppers and garlic. Transfer the ground beef, onions and peppers to a 6-quart slow cooker.  Add the rest of the ingredients. Cook on low for 5 to 6 hours until flavors are blended, and the rice is tender.

Easy Barbecue Country Style Pork Ribs

Barbecue ribs are one of our favorite recipes to make and eat. This is a simple recipe that does not take much time to make. The result is flavorful meat that is falling off the bone tender.  Baking the meat low and slow is what makes the difference.

Ingredients

10 country style pork ribs
salt and pepper to taste
1 onion, chopped
2 tsp. minced garlic
1/2 c. water
1/2 c. cider vinegar
1/2 c. ketchup
1/2 c. brown sugar
2 Tbsp. molasses
2 Tbsp. spicy mustard
1 Tbsp. Worcestershire Sauce
2 tsp. liquid smoke
2 tsp. chili pepper flakes
1 tsp. onion powder
1 tsp. garlic powder 

Directions

Add everything to a saucepan over medium-high heat and bring to a boil. Reduce heat and cook uncovered, stirring occasionally, for 25 minutes.  

Preheat oven to 200°

In a roaster or baking pan, place the ribs in a single layer on the bottom.  Season both sides with salt and pepper as desired. Cover the pan with a lid or a sheet of foil.

Bake for 3 to 5 hours, or until the ribs are tender. Remove from the oven and drain off any fat or liquid in the pan. 

While the ribs are baking, it is time to make the sauce.

In a saucepan, heat oil over medium heat. Add the onions and garlic. Sauté until the onions are soft and translucent. This takes about 5 to 8 minutes. Stir in the garlic and cook for an additional 30 seconds.

 Stir in water, vinegar, ketchup, brown sugar, molasses, spicy mustard, Worcestershire sauce, liquid smoke, chili pepper flakes, onion powder and garlic powder.  

Turn the heat to medium high and bring the contents to a boil, stirring frequently. Reduce the heat and cook for 25 minutes.

Pour the barbecue sauce over the ribs. Cover with a lid or a sheet of foil.

Bake for another 60 minutes. The meat will be falling off the bone tender.

Serve and enjoy!