Cheese and Garlic Potatoes

Lose-Your-Figure Potatoes with Cheese and Garlic
Makes 4 to 6 servings

Ingredients
11/2 to 13/4 pounds red potatoes, peeled
Unsalted butter, for greasing
3½ cups grated sharp cheddar cheese (about 12 ounces)
2 tablespoons grated Parmesan cheese (I prefer Parmigiano-Reggiano)
11/3 cups heavy cream
1 small garlic clove, minced (about 1/2 teaspoon)
1/4 teaspoon kosher salt
1/8 teaspoon white pepper

Directions

Put the whole, peeled potatoes in a large pot and add just enough water to cover. Boil until tender, about 20 minutes. Drain and cool. When cool, slice potatoes ¼-inch thick.

Preheat oven to 350°F.

Butter the bottom of a 2-quart (11½ x 8 x 2-inch) baking dish and layer in half the potato slices. Sprinkle with half the cheddar and half the Parmesan. Layer on the remaining potatoes and sprinkle with remaining cheese.

In a bowl, combine the cream, garlic, salt, and pepper.

When ready to bake, pour the cream mixture over the potatoes and bake 40 minutes, until the top is golden brown. Serve warm.

Recipe courtesy of Linda Evans, "Recipes for Life: My Memories."

Corn Pudding

"Dyanasty" Corn Pudding
Serves: 6

Ingredients
4 ounces (1 stick) unsalted butter, melted, plus additional for greasing
3 cups fresh corn kernels (from 4 to 5 ears)
2 eggs
1 cup sour cream
9 ounces Monterey Jack or Pepper Jack cheese, cut into 1/2-inch cubes
1/2 cup cornmeal
1 (4-ounce) can whole green chiles, seeded, patted dry, and cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 cut grated Parmesan cheese (I prefer Parmigiano-Reggiano)

Directions
Preheat oven to 350 degrees F. Generously butter a 2-quart rectangular casserole dish.

In a blender or food processor, puree 1 cup of the corn kernels with the melted butter and eggs.

In a large bowl, combine all the remaining ingredients except the Parmesan. Add the pureed corn and blend well. Pour into the prepared dish, sprinkle with Parmesan cheese, and bake 30 minutes, until puffed and golden. (If the top isn't browned but the puddling looks set, run it under a preheated broiler for a couple minutes until golden spots appear.)

Recipe courtesy of Linda Evans, "Recipes for Life: My Memories."

Oven Fries

how to: make the perfect oven fries

January 12th, 2011 - by Deborah

Now that the New Year is here, I know many of you have made a resolution to eat better.  One way of doing this is skipping the fried foods and going for baked.  I know you have all heard of oven fries, and many of you have probably made them before, but I just learned a new method that has totally changed how I make mine!  (Thanks Rachael Ray!)
This is more of a method than a recipe, because times will all depend on how thick and big you cut your potato slices.  But the secret?  Boiling the fries before they go into the oven.  Believe me - it makes the inside nice and soft while the outside gets crispy from a high oven temperature.  And it speeds up the process as well!
1st - set a pot of water over high heat to get it boiling.  Also preheat your oven to the highest temperature it will go to.
2nd - cut your potatoes.  I like mine thinner, but you can definitley do big wedges or small stick - however you prefer your fries.  Leave the peel on or take them off -it’s all up to you!
3rd - drop the potatoes into the boiling water.  Cook until just barely tender - make sure you don’t cook them so much that they fall apart!
4th - drain potatoes and transfer to a baking sheet.  Cover with olive oil and any seasoning you want.  Put into the preheated oven.
5th - Cook until crispy on the edges.  I like to turn mine once or twice during this time so that they get evenly browned.
6th - remove from oven and enjoy - I like mine with some fry sauce!!
You’ll note from the picture that I did both regular potatoes and sweet potatoes.  The method works for both, although I’ve never been able to get the sweet potato fries quite as crispy on the outside as the regular potatoes.  But they still are delicious (and healthy!)

Oriental Roasted Asparagus

Oriental-Style Roasted Asparagus


Added by: Kathy Gunst

(297 recipes) Mom Rating





Saved

Kid Rating





Saved

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes



To trim the tough ends off asparagus, hold one spear by the blunt end and bend the tough part back until it snaps. Trimming asparagus is a great job for kids.





Ingredients

1 pound asparagus, ends trimmed

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon freshly grated or finely chopped ginger



Preparations

Preheat the oven to 425 degrees. Place the asparagus in a shallow baking dish. Mix the soy sauce, sesame oil, and ginger together in a small bowl, and pour over the asparagus. Toss the asparagus with your hands to mix thoroughly. Roast the asparagus for about 10 to 15 minutes, until bright green and just tender. Serve hot. (Makes 4 servings)



Variations

This dish can be assembled and refrigerated up to 6 hours before cooking, and roasted just before serving.

Sweet Potato Fries

Recipe courtesy Sandra Lee

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

35 min

Level:

Easy

Serves:

4 servings

Ingredients

• 2 pounds sweet potatoes
• 1 tablespoon canola oil
• 1 teaspoon pumpkin pie spice
• 1 tablespoon low-sodium chili seasoning
• Salt and pepper

Directions

Preheat oven to 400 degrees F. Line baking sheet with aluminum foil; set aside.

Use peeler to peel sweet potatoes. Cut potatoes in half lengthwise then cut into 1/2-inch thick fries.

Place sweet potato fries in a large mixing bowl. Add oil and spices. Toss until they are thoroughly coated with spices.

Spread fries in a single layer on prepared baking sheet. Place in preheated oven. Bake for 30 to 35 minutes turning once to ensure even cooking. Remove from oven and serve hot.

Vegetable Fried Rice

Added by jenniferperillo on August 20, 2009 in Rice, Sides

Prep Time 8 Minutes Cook Time 10 Minutes

Servings 6

Difficulty Easy

Ingredients

• 4 teaspoons Soy Sauce
• 1 teaspoon Oyster Sauce
• 1 teaspoon Sesame Oil
• 1 Tablespoon Canola Or Vegetable Oil, Plus More As Needed
• 1 whole Large Egg, Lightly Beaten
• 1 whole Small Onion Chopped
• 1 whole Carrot, Diced 1/4-inch
• ½ cups Sliced Mushrooms
• ¼ cups Frozen Peas
• 4 cups Leftover White Rice
• Salt And Freshly Ground Pepper, To Taste
• ¼ cups Sliced Scallions

Preparation Instructions

In a small bowl, whisk the soy sauce, oyster sauce and sesame oil together; set aside. Heat 1 teaspoon of oil in a wok or deep skillet over medium-high heat. Add egg and use a chopstick or fork to scramble. Transfer to a dish and set aside.

Heat remaining oil in pan over medium-high heat. Add onions, carrots and mushrooms and saute until golden, about 5 minutes.

Add peas to wok and stir-fry for 1 minute. Add rice and more oil if needed, and stir fry vigorously to break up any large clumps. Return scrambled egg to the pan.

Pour reserved soy sauce mixture over rice and stir well to coat. Season with salt and pepper. Add scallions, toss well and serve while hot.

Nutty Lemon Herb Brown Rice w Avocado

Nutty Lemon-Herb Brown Rice with Avocado

Added by Natalie (Perrys' Plate) on May 11, 2010 in Rice, Sides

Prep Time 15 Minutes Cook Time 10 Minutes

Servings 4

Difficulty Easy

Ingredients

• 1 Tablespoon Preferred Cooking Oil
• 1 cup Chopped Onion
• 2 cups Cold, Cooked Brown Rice
• ½ cups Chicken Broth
• 2 teaspoons Chopped Fresh Rosemary (or 1 Teaspoon Dried)
• 2 teaspoons Chopped Fresh Thyme (or 1 Teaspoon Dried)
• 1 cup Chopped Walnuts, Pecans, Or Almonds
• 1 whole Lemon, Zested (about 2 Teaspoon)
• 2 teaspoons White Wine Vinegar
• 1 whole Avocado, Peeled, Pitted, And Diced

Preparation Instructions

In a large skillet, saute onion over medium-high heat until onion begins to turn golden brown, about 8-10 minutes. Reduce heat if onion scorches.

Add remaining ingredients (everything except the avocado). Stir well and cook over medium heat until everything is heated through and rice has absorbed all of the chicken broth.

Remove from heat and stir in diced avocado.

Makes about 4 servings. Great alongside grilled fish or chicken.

Baked Sweet Potato Wedges

Recipe courtesy Paula Deen

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1/2 cup, plus 2 tablespoons butter
• 1 1/2 teaspoons ground cinnamon
• 4 sweet potatoes, scrubbed and cut lengthwise into wedges
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.

Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve.