Cheesy Potato & Sausage Casserole

This is the ultimate comfort food on a cool fall evening.   We had this for supper tonight and even though it was still 84 degrees out the dish was still comforting!   This is about the easiest recipe I have made in a while but it will definitely be a repeat.

Cheese Potato & Sausage Casserole  - serves 4

2 large baking potatoes (or even leftover potatoes)
Peel, cube and put in a pot of boiling salted water and cook until done.

3-4 of your favorite smoked sausages, cut on the diagonal about 1/2" slices (you can also use hot dogs if you so desire).

1 package shredded cheddar cheese (2 cups but more if you like cheese)
1/2 onion finely chopped but this can be eliminated if you are anti-onion.

Drain the cooked potatoes and rinse well to remove some of the starch.
put in a greased casserole dish, add the onions, sausages and finally the cheese.


Mix well and cover the dish.  Put in a preheated 350 deg. oven for 30 minutes.  

Uptown Meatloaf

This weekend started on Friday night ..  getting home at 6 p.m. and deciding to make a new recipe was not the smartest idea I have ever had but it turned out ok despite it being nearly 8 p.m. before we got to eat!  I took a recipe I found on Pinterest but instead of grinding my own meat (I'm not there yet) I just bought it already ground up.   So here goes ...

UPTOWN MEATLOAF - serves 12

2 lbs ground sirloin (90/10)
1 1/2 lbs ground pork (not the seasoned kind)
1 finely chopped onion
1 bunch Italian parsley, chopped
2 lg eggs
1/2 cup V8 juice (I used the spicy kind)

 cloves garlic, minced
3 cups good bread cubes (I used fresh cibatta)
6 oz sun dried tomatoes, chopped

Mix all ingredients well and then flatten out on a sheet of parchment paper.

1lb fresh mozzarella cheese, sliced
big bunch of fresh basil

Over the flattened out meat place the cheese and basil leaves.
Using the parchment as a guide start rolling up the meat to form a loaf.  Seal the ends.

Place on cookie sheet and bake in a preheated oven at 400 deg. for 1 hr.   The last 15 min. you can add more cheese to the top.

Let rest for 15 min. before slicing.

I served with a capresse salad and a baked potato and it was yummy.

Slow Smoked Country Ribs

PREP WORK:

At least 1 hr prior to grilling you will want to place some smoking wood chips into a bowl of water.
Set out your country ribs an hour or so prior to grill time so they reach room temperature.
If you have a rub you can add it to your ribs at this time along with kosher salt and fresh ground pepper.

COOK TIME:  2-3 hrs.

Place charcoal on one side of your grill and heat until coals are beginning to turn white.

Put your ribs on the opposite side of the grill as the charcoal is.  You want indirect heat as you will cook these low and slow.

Once the coals are really hot then you want to take a small hand full of the soaked wood chips (not dripping) and sprinkle them over the hot coals to cause the smoke.   Close your lid and let cook.  Every 15 min. or when the smoke is not longer visible add more wood chips.  You can add more charcoal (a few at a time) if needed.

Ribs should be fall off the bone tender after 2-3 hrs.   The last 1/2 hr. add your favorite barbecue sauce.

Roasted Vegetables

Preheat oven 450 deg

1 Butternut Squash (peeled, cored & cubed)

6 small turnips
1 Lg onion
Asparagus
Sweet Potatoes
Green Beans
Carrots
Parsnips
Cabbage (small wedges)
Zucchini
Yellow Squash
Garlic

Cut all veggies into same size cubes and place in 9x13'' pan.  Coat the vegetables with olive oil, salt & pepper.  Make sure the veggies are in a single layer otherwise they will steam instead of roast.

The type and amount of vegetables you use is totally up to you.  I will tell you that these are at their best the first day.  Unlike many recipes this isn't my favorite dish heated up.

Roast for 45 min. - 1 hr or until fork tender.

Pack the Heat with Mac & Cheese

Preheat oven 350 deg

Grease 9x13" pan

1 package elbow macaroni cooked according to directions

2 lbs cheddar cheese (or whatever is your favorite kind) cubed

2 eggs

1/2 cup sour cream

1/2 stick butter cut into pats

1 can evaporated milk

1 cup milk

1 tablespoon smoked paprika

salt & pepper to taste

1 Roasted poblano peppers (remove skin, seeds and membranes)

Cook macaroni according to directions, drain and put in 9x13 greased pan.

In small skillet saute 1 sliced leek and one roasted, peeled, diced poblano pepper.  Saute five minutes adding olive oil as needed.  Set aside

In separate bowl place evaporated milk, milk, eggs, sour cream, salt & pepper and whisk until complete combined.  Pour mixture over the macaroni, add the leek/pepper mixture and mix well.   On top of this mixture place the cubes of cheese and pats of butter.  

Cover with foil and bake for 1 hr.   Remove foil, add smoked paprika and stir well combining the cheese well.   Place back in oven for another 10 minutes.   

This mac & cheese recipe is adapted from Trisha Yearwood's recipe that she makes in a crock pot.  It is the best mac & cheese I have ever eaten but today I wanted something extra to go with our barbequed ribs and roasted veggies.

  I left the camera at school again so I will post Trisah's picture instead.  Just picture it peppered with poblanos...  

Apple Tarts

This is such an easy and very yummy dessert.  Made it yesterday and it was so good I made more today!

Preheat Oven to 350 deg.

3 Granny Smith apples; peeled, cored, sliced and then dice the slices (in other words just cube the apples)
1 Gala apple (same as above)
Put all apples in a bowl and squeeze the juice of one lemon over and mix well.

In separate bowl add the following:

1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
dash salt
1/4 cup wheat flour (white would work as well)
craisins (I had a few left so I threw them in there as well)
mix well, coating all the apples

Muffin tin (for six large muffins)
Spray with Pam

Philo pastry dough (love this stuff)

Take a few sheets of philo and lay flat on your cutting board.   Cut down the center and then in thirds to make six squares.

Melt 1/2 stick of butter (use the real stuff)
You will use some for the philo and the rest dump into the apple mixture.

Put the squares of philo into your muffin tins and brush with melted butter.

Heap the apple mixture into all six shells and bake for 40 minutes.  If the bottom of the philo is still doughy then bake some more but it should all be crispy goodness.

Serve warm with a dollop of whipped cream (also use the real stuff)


This is what they should look like before baking.  They got eaten before I could take an "after"picture.

Warm Potato Salad with fresh green beans

I have to admit I am getting daring with experimentation of recipes.  I have doctored or changed a few I have found and this one is no different.  I am loving watching Bobby Flay's Grilling Addiction so this recipe is my version of something I saw on one of his shows.

Yesterday I boiled up some potatoes thinking I was going to make potato salad but time got away from me and a little snack took away my appetite so now what to do with these cooked potatoes??

Cooked potatoes (5-6 small will do)
1 cup Fresh green beans
3 green onions, chopped
1T Dijon mustard
1/4 cup oilve oil
1/4 cup canola oil
1/2 T honey
kosher salt & fresh ground pepper


Remove peelings from cooked potatoes (or most of them)

Cut into bite sized cubes and put in serving bowl for now.

On stove add some canola oil to a fry pan (I like my cast iron).
Add cut green beans and saute slightly
Once the green beans are crisp tender add the green onions and the potatoes.   You don't want to fry these potatoes but just warm them.  Once warm move to serving dish.

In small mason jar add your oils, dijon mustard, honey, salt & pepper.  Close jar and shake well.
Pour over warm potato mixture and gently toss (don't mash up those potatoes) and serve.

Deliciousness on a plate.  I served this today with a grilled ribeye steak and it was wonderful!

Bow Tie Pasta Salad with an Asian Twist

I just love this cooler weather.  Makes me want to cook .. wait a minute .. I always want to cook!   OK I know I have been lax in my new hobby of blogging so I will try to make up for being absent nearly a month.   I really have been cooking and creating but I couldn't find my darn camera to take any pictures.  Or when I did have my camera handy we finished eating before I realized I never took a picture.  I'm guessing it wouldn't have the same result if I showed you a food smeared empty plate would it?

The other day I made a wonderful pasta salad.  For many reasons I don't eat much pasta (doesn't settle well with my belly) but every once in a while we want a quick and easy lunch.   Normally I would just buy a Suddenly Salad and doctor it up but this time I just made it up so here goes nothing.

 Bow Tie Pasta Salad with an Asian Twist

1/2 box Bow Tie Pasta
1/2 pint Cherry or Grape tomatoes
1/2 cup chopped fresh basil
3 green onions sliced (white and green part)
1 cup shrimp (thawed and drained well)

Bring to a boil a pot of heavily salted water.  Bobby Flay & Ina Garten says you must put lots of salt in the water so who am I to question the culinary experts?   Add 1/2 box of bow tie pasta.  You can add more if you buy the itty bitty bow ties but I used the biggins so 1/2 box into boiling water.  Boil and stir for 12 minutes.   Drain, rinse with cold water and drain again.

In separate bowl halve your grape/cherry tomatoes add the sliced onions, capers & shrimp.
Add the cold pasta and toss gently.

Add your dressing (recipe below) and gently toss until all is coated.


Dressing   ... in small mason jar add the following:

1/2 cup olive oil
1T Sesame oil (no more .. it is strong)
1/4 cup red wine vinegar (less if you don't like a strong vinegar taste)
1T honey
salt & pepper
1T dijon mustard

Put the lid on and shake until all mixed together and add to pasta dish.

Serve with some garlic or italian bread and you have a meal.

Optional:  add crumble bacon, feta cheese, craisins.  Let your imagination go wild.