Bahhhhh, I can’t find my spatula!! I hate when this kind of stuff happens. It’s not just any spatula either. It’s my offset spatula- the one I use for all my frosting and spreading needs. UGH! I just had it the other day when I put together my Strawberry Cupcakes. I don’t understand how things just up and walk away sometimes. And I lost my meat thermometer the other day. Boy, am I on a roll. So I guess the rest of my day I am going to be spending searching for that darn thing.
Aside from the disappearing act my kitchen utensils are performing lately, I wanted to talk to you about another not completely seasonally appropriate dish haha. Please bare with me- like I said yesterday, I’ve got to get these recipes out of the way so we can move on to the summery type dishes : )
Just like the Skillet Shepherd’s Pie that I shared yesterday, I made this casserole for my parents when they were here last month. This is not something I could typically make my Husband for dinner on a normal night so I was interested to see if he would eat it. He isn’t a fan of creamy, cheesy things. And casseroles in general aren’t his thing. He likes to have “divisions” in his dinner, ya know? Meat here, broccoli there, and mashed potatoes over here. He doesn’t want his food to be all jumbled in one. Me on the other hand? Jumble it up baby : D But guess what? I made him try it… and he liked it! Score! Now I have something else I can add to our menu rotation. Continue reading →
This recipe right here is a potluck classic. Easy to make, perfect to transport, and a certain crowd pleaser. It is a basic concoction of frozen shredded hash brown potatoes, chopped onions, and a cheesy sauce. Sometimes with a topping, other times without.
Personally, I had never made it before but I had the opportunity to try it on occasion at different gatherings. My neighbor back in Alabama used to make something similar to this, but even simpler- thrown together in the crockpot. It’s been on my “to-do” list for awhile now. I wanted to make a casserole that was baked with a crunchy topping though, and preferably one without canned condensed soups.
Well, once again Mel’s Kitchen came to my rescue! I’ve been using her blog for a lot of things lately and she has proved herself pretty dependable. I’m a fan. Anyways, she wanted the same thing from this casserole. Her Mother used to prepare the canned soup version often during her youth and she wanted to create the same great taste but without all the processed products. Success!
I wanted to take this to one of my church group luncheons (where I take most of my blogging goods). I had never transported a hot dish before though so I was a little nervous. How would it stay warm for an hour and a half before it’s served?? There is no way it could. And although this dish might be okay, just barely warm, I wanted it to still be so warm that it was still gooey and hadn’t solidified from cooling yet. Ya know? Well, I found the coolest product to solve that problem! It’s a 13-by-9-inch transportable pyrex set with a hot/cold pack. I just LOVE it! And it worked fantastic. My dish was still right-out-of-the-oven-hot by the time it was finally served. And it was a complete hit. The whole casserole disappeared before the luncheon was over. My favorite part of bringing food to gatherings is when I overhear people asking each other, “Who mad this??? It was great!”.
And you don’t even have to wait for a gathering/potluck to make this. You can make cheesy potatoes for a dinner side-dish or at a Holiday meal- why not? I know of lots of people who do : )
Author: Mel’s Kitchen Cafe
3 tablespoons butter
1 large yellow onion, chopped
¼ cup all-purpose flour
1½ cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
½ teaspoon pepper
½ teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
½ cup light sour cream
3 cups cornflakes, lightly crushed
2 tablespoons butter, melted
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.
Has is really been over a year since I’ve posted a proper risotto recipe? I’ve clearly been slacking when it comes to my signature dish. (That farro “risotto” a few weeks ago was delicious, but it doesn’t count – it doesn’t even use rice!)
This week, we’re celebrating Mother’s Day at Sunday Supper. I thought about making Chicken Cordon Bleu, the first meal I really remember cooking for my mom, but I didn’t really feel like eating that. So I made a summer-y risotto topped with seared scallops and lemon salt instead. It doesn’t have any significance – I don’t think I’ve ever even seen my mom eat risotto – but it’s a decadent dish that’s the perfect way to pamper someone.
Serve it up with a wedge of Lavender Dark Chocolate Tart and she’ll feel like a queen.
Lemon Risotto with Seared Scallops #SundaySupper
Author: Lauren Keating (Healthy-Delicious.com)
4 cups chicken stock or water
¼ cup finely chopped white onion
1 tablespoon olive oil
1 clove garlic, minced
½ cup Arborio rice, or other medium-grain risotto rice
¼ cup white wine
2 lemons, zested and juiced
2 cups loosely packed baby spinach
2 ounces Parmesan, grated
1 tablespoon olive oil
1 tablespoon butter
1 pound large sea scallops, pat dry
coarse sea salt
cracked black pepper
In a small saucepan set over medium-high heat, bring the stock to a simmer. Reduce heat to low to keep warm.
Add 1 tablespoon olive oil to a 3-quart pot over medium heat. Add the chopped onion and garlic; cook until soft – about 5 minutes. Add the rice and half the lemon zest; stir so that each grain of rice is coated with oil and appears glossy. Cook the rice for 3-4 minutes, or until it is mostly translucent. Stir in the wine, scraping up any bits that have hardened in the bottom of the pan.
Add 1 cup of the warm stock. Stir constantly until all the stock has absorbed into the rice. Continue this process, adding the stock ¼ cup at a time, until the rice is creamy and soft – the whole process will take about 20 minutes. Stir in the spinach, parmesan, and lemon juice, until the spinach is wilted.
Heat the oil and butter in a small skillet over medium-high heat. When the butter is melted, add the scallops. Cook 2 to minutes on each side, or until golden brown and cooked through.
Stir together ¼ teaspoon of the remaining lemon zest with ¼ teaspoon sea salt.
Serve the scallops on top of the risotto. Sprinkle with lemon salt and season to taste with black pepper.
This week, #SundaySupper is celebrating Mother’s Day! Be sure to check out what the other participants brought to the table. There are loads of great recipes for any time of day!
Mother’s Day Brunch:
Mother’s Day Entrees:
Mother’s Day Sides:
Mother’s Day Desserts and Drinks:
Join the #SundaySupper conversation on Twitter on Sunday, May 12th to celebrate Mother’s day! Our weekly chat starts at 7:00 pm EST, but we’ll also be tweeting throughout the day and sharing recipes that celebrate mom.
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