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So I disappeared down the working mom rabbit hole for awhile there, but I'm resurfacing to add everyone's new favorite dish, Bacon & Blue Cheese Potato Salad. I mean, bacon, cheese, potatoes... what's not to love?? Take this to a pot luck and you're sure to come home with a clean dish :)
Ingredients
3 lbs red potatoes, washed and cut into bite size pieces
1 lb thick cut bacon (I always use thick cut - it holds its texture so much better)
12 oz crumbled blue cheese
1 bunch green onions
¼ cup vinegar - white, white wine, or champagne (I use distilled white to make the dish gluten free for my GF friends)
2-4 tbsp evoo
1 tbsp sugar
s&p to taste
Boil potatoes until fork tender, drain and return to pot to cool (it's very important to let the potatoes cool otherwise they'll absorb too much dressing and get mushy when you try to mix everything together).
When potatoes are almost done, chop bacon and cook on medium heat until crispy (it's much better to chop the bacon BEFORE you cook it as it retains its texture much better than chopping slices after it's cooked - I've found the bacon just kind of disintegrates when you chop after).
While bacon is cooking, slice greens & whites of the green onions.
With a slotted spoon, remove cooked bacon and add to potato pot. Decrease heat to low and add sugar and vinegar to bacon drippings and simmer until sugar is dissolved. Add evoo to desired taste/texture.
Assuming potatoes are now cool, add bacon dripping dressing to potatoes along with chopped onion. Add in blue cheese and stir to combine. Add more evoo if needed, add s&p to taste (note: don't add salt until now as blue cheese and bacon are both pretty salty).
Enjoy!
Wednesday, August 3, 2011
Wednesday, July 7, 2010
Parmesan dip
So my sister Jamie made this dip for my baby shower about a month ago and it was a hit, then I made it again for a July 4th bbq and it was an even bigger hit! In fact, at the bbq it was compared to "liquid crack" so I knew immediately it was worth posting =). We can't take full credit for it though, as Jamie got it off allrecipes.com, so I've linked to the original here.
What makes it that much better in my opinion is it's painful simplicity.
Ingredients
2 8oz blocks cream cheese
1 ½ cups milk (I used skim)
1 ½ cups grated parmesan cheese
garlic salt to taste
2 loaves White Mountain bread (I hollowed one out and used as bread bowl, and tore the other one into chunks and served alongside; dip can also be served in a fondue pot per the orginal recipe or in any other container your prefer - I just happen to like edible containers =)).
Cube cream cheese and combine in a saucepan with milk over low heat until melted.
Once thoroughly melted, remove from heat and add cheese and garlic salt. Stir to combine and serve hot.
What makes it that much better in my opinion is it's painful simplicity.
Ingredients
2 8oz blocks cream cheese
1 ½ cups milk (I used skim)
1 ½ cups grated parmesan cheese
garlic salt to taste
2 loaves White Mountain bread (I hollowed one out and used as bread bowl, and tore the other one into chunks and served alongside; dip can also be served in a fondue pot per the orginal recipe or in any other container your prefer - I just happen to like edible containers =)).
Cube cream cheese and combine in a saucepan with milk over low heat until melted.
Once thoroughly melted, remove from heat and add cheese and garlic salt. Stir to combine and serve hot.
Thursday, May 20, 2010
BLT pasta
As my life is getting busier preparing for baby (hence the 6 weeks since my last post), I'm looking for and developing more and more quick & easy weeknight meals. I was always one to make things from scratch and take on incredibly involved recipes on an average Tuesday night, but not only do I not have the time I used to, but I don't so much have the energy either, and I know that's only going to get worse.
Yesterday I forgot to take chicken out of the freezer to defrost, so I was looking for a hearty, yet meat-free meal (we usually have a meat at every meal - we're quite the carnivores). I knew I had bacon, and a few ripe tomatoes on the verge of going bad, so BLT pasta it was! We had pasta in the pantry (as always), and a quick trip to the store for spinach and dinner was half done.
Ingredients
1 box linguine
1 bag (16oz) pre-washed baby spinach
3 tomatoes, seeded and shopped
4-5 strips of bacon
1 cup freshly grated parmesan
s&p to taste
In a large skillet, fry bacon over medium/med-low heat until thoroughly cooked (about 20-30 minutes). In large stock pot bring water to boil and cook pasta to al dente.
Once bacon is cooked to desired doneness, remove from pan and allow to drain and cool on a paper towel. Remove all but 2 tbsp bacon fat from pan. Transfer drained pasta to pan with reserved 2 tbsp bacon grease and add spinach in batches until all is added and wilted/cooked down. Crumble bacon and add to pasta with chopped tomatoes and parmesan. Stir to combine, add salt and pepper to taste and serve.
Yesterday I forgot to take chicken out of the freezer to defrost, so I was looking for a hearty, yet meat-free meal (we usually have a meat at every meal - we're quite the carnivores). I knew I had bacon, and a few ripe tomatoes on the verge of going bad, so BLT pasta it was! We had pasta in the pantry (as always), and a quick trip to the store for spinach and dinner was half done.
Ingredients
1 box linguine
1 bag (16oz) pre-washed baby spinach
3 tomatoes, seeded and shopped
4-5 strips of bacon
1 cup freshly grated parmesan
s&p to taste
In a large skillet, fry bacon over medium/med-low heat until thoroughly cooked (about 20-30 minutes). In large stock pot bring water to boil and cook pasta to al dente.
Once bacon is cooked to desired doneness, remove from pan and allow to drain and cool on a paper towel. Remove all but 2 tbsp bacon fat from pan. Transfer drained pasta to pan with reserved 2 tbsp bacon grease and add spinach in batches until all is added and wilted/cooked down. Crumble bacon and add to pasta with chopped tomatoes and parmesan. Stir to combine, add salt and pepper to taste and serve.
Wednesday, April 7, 2010
Lemon Cheesecake Bars
Spring has finally come to Georgia and the mostly-warm temperatures make me crave light and refreshing desserts (like I said, I'm on a dessert kick =)).
I found this one in an old Kraft Food & Family magazine which are great for easy desserts if you're like me and don't bake much (their dinner recipes leave a bit to be desired I think, but for a free magazine full of quick and easy recipes - I'm a fan).
I've only made this with lemon, but I imagine it's very versatile to add other flavors/toppings too.
Ingredients
2 cups graham cracker crumbs
1 ¼ cups sugar, divided
6 tbsp butter, melted
4 (8 oz) pkgs cream cheese, softened
1 cup sour cream
zest and juice from 2 lemons
4 eggs
Directions
Preheat oven to 325.
Mix graham cracker crumbs, ¼ cup sugar and butter and press into bottom of 13x9 pan.
Beat cream cheese and remaining sugar in large bowl until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool completely, refrigerate at least 4 hours.
I found this one in an old Kraft Food & Family magazine which are great for easy desserts if you're like me and don't bake much (their dinner recipes leave a bit to be desired I think, but for a free magazine full of quick and easy recipes - I'm a fan).
I've only made this with lemon, but I imagine it's very versatile to add other flavors/toppings too.
Ingredients
2 cups graham cracker crumbs
1 ¼ cups sugar, divided
6 tbsp butter, melted
4 (8 oz) pkgs cream cheese, softened
1 cup sour cream
zest and juice from 2 lemons
4 eggs
Directions
Preheat oven to 325.
Mix graham cracker crumbs, ¼ cup sugar and butter and press into bottom of 13x9 pan.
Beat cream cheese and remaining sugar in large bowl until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool completely, refrigerate at least 4 hours.
Sunday, April 4, 2010
Cheesy Cravings
For me nothing beats a cheesy craving like mac n' cheese. Early on in my pregnancy I felt like a child on a "white and yellow" diet wanting nothing but cheese and bread and pasta and just a few weeks ago I discovered a new way to indulge that craving with Chicken, Bacon, Ranch Mac n' Cheese. Oh yes indeed.
In the interest of full disclosure, this recipe was originally printed in Cooking Light so I've linked to that version, but I'm not watching my calories as much these days so I've modified a bit below.
Ingredients
1 box (14-16oz) uncooked elbow macaroni
4 slices (about 1/4 lb) sliced bacon
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups fat-free milk
½ can condensed cream of mushroom soup, undiluted
1 ½ cup shredded Italian blend cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chopped fresh dill
salt & pepper to taste
1 cup shredded colby-Jack cheese
Directions
Cook pasta according to package directions and drain.
While pasta is cooking, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving about 1 tablespoon of drippings in pan. Increase heat to medium-high and add chicken to drippings in pan. Season chicken with 1/2 of the onion powder, garlic powder, dill and s&p. Sauté 6 minutes or until done.
In a new, large saucepan, melt butter over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk and gradually add milk mixture to saucepan, stirring to combine. Bring to a boil and cook 2 minutes or until thick enough to coat the back of a spoon. Remove from heat and let stand 4 minutes or until sauce cools to 155° (this helps ensure the sauce doesn't get grainy when you add the cheese, so be patient!).
Preheat broiler and crumble bacon while sauce is cooling. Once cooled slightly add Italian cheese blend and remaining onion powder, garlic powder, dill, s&p, stirring until cheese melts. Stir in pasta and chicken.
Spoon into 9x13 casserole dish. Top with crumbled bacon and colby-jack cheese. Broil 3-5 minutes or until cheese melts.
In the interest of full disclosure, this recipe was originally printed in Cooking Light so I've linked to that version, but I'm not watching my calories as much these days so I've modified a bit below.
Ingredients
1 box (14-16oz) uncooked elbow macaroni
4 slices (about 1/4 lb) sliced bacon
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups fat-free milk
½ can condensed cream of mushroom soup, undiluted
1 ½ cup shredded Italian blend cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chopped fresh dill
salt & pepper to taste
1 cup shredded colby-Jack cheese
Directions
Cook pasta according to package directions and drain.
While pasta is cooking, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving about 1 tablespoon of drippings in pan. Increase heat to medium-high and add chicken to drippings in pan. Season chicken with 1/2 of the onion powder, garlic powder, dill and s&p. Sauté 6 minutes or until done.
In a new, large saucepan, melt butter over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk and gradually add milk mixture to saucepan, stirring to combine. Bring to a boil and cook 2 minutes or until thick enough to coat the back of a spoon. Remove from heat and let stand 4 minutes or until sauce cools to 155° (this helps ensure the sauce doesn't get grainy when you add the cheese, so be patient!).
Preheat broiler and crumble bacon while sauce is cooling. Once cooled slightly add Italian cheese blend and remaining onion powder, garlic powder, dill, s&p, stirring until cheese melts. Stir in pasta and chicken.
Spoon into 9x13 casserole dish. Top with crumbled bacon and colby-jack cheese. Broil 3-5 minutes or until cheese melts.
Wednesday, March 31, 2010
Cravings...
So I've fallen off the blog wagon a bit but with good excuse! Not only have I gone back to work full-time, but there's been another new addition to my life in the form of a baby! That's right - I'm pregnant! We just found out it's a boy - due late August. This is our first so needless to say our lives have been a whirlwind these last few months, but the important thing is baby and I are doing great and in general, life is good again =).
And speaking of all things good - I'm been craving sweets like they're going out of style! I've never had much of a sweet tooth, but I even surprised myself when I hardly noticed the fried chicken (an all-time favorite) at the store the other day and instead made a beeline for the banana pudding =). I've always liked banana pudding, and lucky for me living in the south, it's not hard to come by. I will say though that the best I've ever had to date is a Paula Deen recipe known as "Not Yo' Mama's Banana Pudding" that my friend Rachel has adopted as her own.
I've copied it directly and included it below as I know I'll be needing a quick link to it for at least the next 4 months!
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
And speaking of all things good - I'm been craving sweets like they're going out of style! I've never had much of a sweet tooth, but I even surprised myself when I hardly noticed the fried chicken (an all-time favorite) at the store the other day and instead made a beeline for the banana pudding =). I've always liked banana pudding, and lucky for me living in the south, it's not hard to come by. I will say though that the best I've ever had to date is a Paula Deen recipe known as "Not Yo' Mama's Banana Pudding" that my friend Rachel has adopted as her own.
I've copied it directly and included it below as I know I'll be needing a quick link to it for at least the next 4 months!
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Friday, January 15, 2010
Mexican Chicken Soup
I've never been a big fan of traditional chicken soup because I'm not a big fan of most of the veggies in it - carrots, namely (in fact, I've never been a big fan of vegetables at all, and only in recent years have I forced myself to start liking broccoli, green beans, zucchini and a few select others for need of something green in my diet). Anyway, since I don't do carrots in any way, shape or form, chicken soup has always been something that sounds good in theory, but when made to my liking with just chicken and noodles, is disappointing in reality. Then I discovered Rachael Ray's recipe for Chicken Fajita Tortilla Soup and suddenly, chicken soup was exciting again. What I lack in appreciation for vegetables, I more than make up for in my love of spice and bold flavors and this soup is full of both. Below is my version inspired by Rachael's.
Ingredients
6-7 cups chicken stock
2 lbs boneless/skinless chicken breasts
2 green bell pepper, chopped
1 large yellow onion, chopped
2 jalapenos, seeded and diced
1 (28oz) can fire-roasted diced tomatoes*
2 tbsp evoo
1-2 tbsp chili powder
1 tbsp sauce from canned chipotles in adobo sauce**
1 tbsp ground coriander
1 tbsp dried oregano
1 tbsp minced garlic
s&p to taste
Garnish
diced avocado
tortilla chips
shredded pepperjack or mexican-blend cheese
diced green onion
cilantro
* I can't always find fire-roasted, so sometimes I sub regular diced and add a few teaspoons of liquid smoke to get the same smokey flavor
** Ancho or chipotle chili powder also makes a good substitute here - again, the goal is the smokey chili flavor
Cut chicken breasts into halves or big chunks. In a large soup pot, submerge chicken in chicken stock to poach. Bring liquid to a boil, then reduce to a simmer. Simmer partially covered for about 20 minutes.
While chicken in poaching, in a separate saute pan, cook onion, bell peppers, garlic and jalapenos until tender, then remove from heat.
Once chicken is cooked, remove from liquid with a slotted spoon and set aside to cool. Bring stock back to a boil and add onion and pepper mixture, along with canned tomatoes and remaining ingredients. Reduce to a simmer and cover partially.
While soup is simmering, shred poached chicken breasts by hand or with two forks if still too warm to handle. Add chicken back to pot. Season with salt and pepper to taste.
Prepare/shop ingredients for garnish (I recommend using them all!), and soup should be ready when you are.
Ingredients
6-7 cups chicken stock
2 lbs boneless/skinless chicken breasts
2 green bell pepper, chopped
1 large yellow onion, chopped
2 jalapenos, seeded and diced
1 (28oz) can fire-roasted diced tomatoes*
2 tbsp evoo
1-2 tbsp chili powder
1 tbsp sauce from canned chipotles in adobo sauce**
1 tbsp ground coriander
1 tbsp dried oregano
1 tbsp minced garlic
s&p to taste
Garnish
diced avocado
tortilla chips
shredded pepperjack or mexican-blend cheese
diced green onion
cilantro
* I can't always find fire-roasted, so sometimes I sub regular diced and add a few teaspoons of liquid smoke to get the same smokey flavor
** Ancho or chipotle chili powder also makes a good substitute here - again, the goal is the smokey chili flavor
Cut chicken breasts into halves or big chunks. In a large soup pot, submerge chicken in chicken stock to poach. Bring liquid to a boil, then reduce to a simmer. Simmer partially covered for about 20 minutes.
While chicken in poaching, in a separate saute pan, cook onion, bell peppers, garlic and jalapenos until tender, then remove from heat.
Once chicken is cooked, remove from liquid with a slotted spoon and set aside to cool. Bring stock back to a boil and add onion and pepper mixture, along with canned tomatoes and remaining ingredients. Reduce to a simmer and cover partially.
While soup is simmering, shred poached chicken breasts by hand or with two forks if still too warm to handle. Add chicken back to pot. Season with salt and pepper to taste.
Prepare/shop ingredients for garnish (I recommend using them all!), and soup should be ready when you are.
Friday, January 1, 2010
A fond farewell to 2009
For some reason it overhwelms me to write about holidays. Maybe it's because holidays themselves are overwhelming... and funny enough, I actually welcome, enjoy and whole-heartedly accept the chaos they bring. I've always been the type to embrace a challenge, and I derive great pleasure out of conquering them. Maybe I get overwhelmed because by the time the day actually comes my head is already on the next one - that sense of "ok, what next?". Or maybe it's because the holidays can be so emotional that it's difficult to sum up all of those feelings into words. Or maybe, this year, it's because it has been an especially overwhelming year in general. While it started off like many others with optimism and high hopes, I was laid off in January from a job I loved dearly, and I've yet to find a way to fill the emptiness of that loss.
I work in marketing, and it's been a very tough time in our industry as our budgets are generally the first ones cut when the going gets tough. And again, I love a challege so I've always tried to be the "tough get going" type, but even the toughest have their limits. I've heeded all of the advice and I've done everything I can possibly think of with as much optimism and enthusiasm I can muster (my resume is spotless, I built myself a website, all my online profiles are up to date, and I network like it's going out of style - which, I almost hope it would I'm so tired of that word). I even started my own company attempting to freelance my skills, but for an outgoing people person who thrives in a creative environment, it's hard to stay motivated when your office is your dining room and your coworkers are dogs.
And while these tough times are part of life, I'm ready for that part of my life to be behind me (did I mention I was laid off less than a year before that too? Indeed, I had the great fortune of working for a homebuilder during the housing market crash). Granted, 2009 was not without some good - mostly in the form of unconditionally supportive family and friends, but aside from them, I'm looking forward to putting it all behind me and not looking back. I continue to believe that experiences like this truly do make you stronger, but so does knowing how to move on. So with that, I raise a glass to the new year, and wish for everyone a better year than the one before. Cheers!
I work in marketing, and it's been a very tough time in our industry as our budgets are generally the first ones cut when the going gets tough. And again, I love a challege so I've always tried to be the "tough get going" type, but even the toughest have their limits. I've heeded all of the advice and I've done everything I can possibly think of with as much optimism and enthusiasm I can muster (my resume is spotless, I built myself a website, all my online profiles are up to date, and I network like it's going out of style - which, I almost hope it would I'm so tired of that word). I even started my own company attempting to freelance my skills, but for an outgoing people person who thrives in a creative environment, it's hard to stay motivated when your office is your dining room and your coworkers are dogs.
And while these tough times are part of life, I'm ready for that part of my life to be behind me (did I mention I was laid off less than a year before that too? Indeed, I had the great fortune of working for a homebuilder during the housing market crash). Granted, 2009 was not without some good - mostly in the form of unconditionally supportive family and friends, but aside from them, I'm looking forward to putting it all behind me and not looking back. I continue to believe that experiences like this truly do make you stronger, but so does knowing how to move on. So with that, I raise a glass to the new year, and wish for everyone a better year than the one before. Cheers!
Saturday, December 26, 2009
Breakfast Burritos
While I'm not not a morning person, I'm definitely not real crazy about getting up early just to cook - especially when it's a holiday - and especially when it's a holiday where there are presents to open instead! For this reason, I love breakfast/brunch recipes where they can be made ahead or made very quickly and just popped in the oven. Nancy's Sausage Bake has been a long time favorite in my house for Christmas morning, but this year we were going for something slightly more healthy so I pulled out a breakfast burrito recipe I had previously discovered over the summer when we were staying at the lake with friends and I needed a make-ahead breakfast for a group (lake trips with friends are another instance when no one wants to get out of bed just to cook).
The great thing about these is that even though the egg starts on the outside, it will seep into the tortillas and end up scrambled on the inside.
Breakfast Burritos
Ingredients
8-10 large flour tortillas (burrito size, about 10")
6 eggs, beaten
2 cups half and half
1 tbsp all-purpose flour
1/2 tsp salt
2 cups shredded Cheddar or Cheddar-blend cheese, divided
The filling can be easily customized to your liking, but I use:
1 lb turkey sausage, casings removed
3 large green bell peppers, chopped
8 oz sliced white mushrooms
4 oz chopped green chilis
In a large pan brown sausage (drain fat if needed and return to pan). Add peppers and mushrooms and saute until just tender. Remove from heat and add green chilis. Arrange about 1/3 cup of filling and 2 tbsp cheese down center of each tortilla, roll up and put seam-side down in greased 9x13 casserole dish.
Combine flour, cream, eggs and salt in a bowl and whisk until smooth. Pour over tortillas and cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese and bake until the cheese is melted. Let stand for 10 minutes before serving.
The great thing about these is that even though the egg starts on the outside, it will seep into the tortillas and end up scrambled on the inside.
Breakfast Burritos
Ingredients
8-10 large flour tortillas (burrito size, about 10")
6 eggs, beaten
2 cups half and half
1 tbsp all-purpose flour
1/2 tsp salt
2 cups shredded Cheddar or Cheddar-blend cheese, divided
The filling can be easily customized to your liking, but I use:
1 lb turkey sausage, casings removed
3 large green bell peppers, chopped
8 oz sliced white mushrooms
4 oz chopped green chilis
In a large pan brown sausage (drain fat if needed and return to pan). Add peppers and mushrooms and saute until just tender. Remove from heat and add green chilis. Arrange about 1/3 cup of filling and 2 tbsp cheese down center of each tortilla, roll up and put seam-side down in greased 9x13 casserole dish.
Combine flour, cream, eggs and salt in a bowl and whisk until smooth. Pour over tortillas and cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese and bake until the cheese is melted. Let stand for 10 minutes before serving.
Tuesday, November 24, 2009
Spinach Gratin
Every year around Thanksgiving and Christmas we get together with all of our friends here in Atlanta for a big holiday potluck dinner. This was the 4th year we've done it, and it's quickly become one of my favorite days of the year. There are 3 couples who have taken over as annual hosts, and they provide the turkeys, mashed potatoes and a few other basics, while all others are responsible for a dish within an assigned category. We have around 20-30 people, or 10-15 couples total, and at least one half of each couple is a darn good cook, so it's always a smorgasbord of really good food and company. It's one of the few occasions where everyone is in the same place at the same time, so we get a little dressed up and break out the silver, crystal and china, and make a long evening out of it, starting with cocktails and apps and ending with dessert (and more cocktails).
While categories are assigned for the potluck portion, they're only limited to appetizer, side or dessert, so it can be a guessing game to make sure all the usual sides are represented with no overlap, but it also gives us the chance to try out new recipes and mix things up. In the past I've brought hashbrown casserole at the request of others, but I have a time thinking of it as a holiday dish, so I've been trying to branch out. Another year I brought a butternut squash gratin, which was good, but I've since decided I'm not the biggest butternut squash fan (a bit too sweet for me), so this year I was faced with a blank slate. After more contemplation than a potluck side dish should allow, I ended up going with Ina Garten's Spinach Gratin which, as is typical of Ina's recipes, did not disappoint in the least. Her recipe, with my slight changes, is as follows.
Ingredients
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
¼ cup flour
¼ teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grated Gruyere cheese (I substituted a cheddar blend for cost and convenience)
(I also added an additional 1 cup of the same cheddar blend, because there's no such thing as too much cheese)
Salt and pepper to taste
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese (and 1 cup Cheddar blend) and mix well. Season to taste with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere (Cheddar) on top. Bake for 20 minutes until hot and bubbly. Serve hot.
While categories are assigned for the potluck portion, they're only limited to appetizer, side or dessert, so it can be a guessing game to make sure all the usual sides are represented with no overlap, but it also gives us the chance to try out new recipes and mix things up. In the past I've brought hashbrown casserole at the request of others, but I have a time thinking of it as a holiday dish, so I've been trying to branch out. Another year I brought a butternut squash gratin, which was good, but I've since decided I'm not the biggest butternut squash fan (a bit too sweet for me), so this year I was faced with a blank slate. After more contemplation than a potluck side dish should allow, I ended up going with Ina Garten's Spinach Gratin which, as is typical of Ina's recipes, did not disappoint in the least. Her recipe, with my slight changes, is as follows.
Ingredients
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
¼ cup flour
¼ teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grated Gruyere cheese (I substituted a cheddar blend for cost and convenience)
(I also added an additional 1 cup of the same cheddar blend, because there's no such thing as too much cheese)
Salt and pepper to taste
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese (and 1 cup Cheddar blend) and mix well. Season to taste with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere (Cheddar) on top. Bake for 20 minutes until hot and bubbly. Serve hot.
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