Sunday, January 27, 2013

Chipotle Cheddar Scalloped Potatoes

Creamy, cheesy, spicy scalloped potatoes. It was delicious!!

Chipotle Cheddar Scalloped Potatoes

3 tbsp butter
2 tbsp flour
1 1/2 c whole milk
1 c half n half
1/2 c Mexican Crema
2 c smoked cheddar cheese, shredded
1 c Cotswold cheese, shredded
3 chipotle peppers in adobo sauce, chopped
5 large russett potatoes, peeled and sliced
1 tbsp chives, chopped
1 garlic clove
Salt to taste

Preheat oven to 375 degrees F. Butter a 9x13 baking dish. Then rub with a garlic clove.
In a large saucepan, heat 2 tbsp butter over medium heat. Add the flour and cook for a couple mins. Whisk in the milk, half n half, and crema. Bring to a slight simmer. Then add in 1 c of each cheese a little at a time and the chipotle. Salt to taste. When the cheese is melted, mix in the potatoes. Transfer the mixture to the prepared baking dish and bake for 30-40 mins. Sprinkle the remaining 1 c cheddar and chives over the potatoes and bake for another 5 mins.

Crispy Chicken Tenders

Quick and easy crispy chicken tenders:

10 chicken breast tenders
Dried Oregano
Dried Thyme
1 large Egg, beaten
1/4 c Black pepper parmesan

Heat oil in a deep fryer.
Pat the chicken dry with a paper towel. Salt and pepper the chicken. Season with oregano and thyme. Set up your breading station: add some flour to one bowl, the beaten egg to another, and the panko, parmesan and pinch of salt to the third bowl. Coat a chicken tender in the flour, then dip in the egg, then coat in the seasoned bread crumbs. Repeat with the remaining chicken. Fry until golden brown.

Twice Baked Leek Potato

Oh, this is not your ordinary twice baked or stuffed potato. This side dish could even serve on its own as a main dish. The idea for this came from a steak dinner Matt prepared. He grilled up some steak with this leek cream sauce served over it. There was a surprise in that sauce though. Whiskey! I thought this cream sauce would dress up a baked potato very nicely. And it did...

Twice Baked Leek Potato

6 russet potatoes
8 slices bacon
2 leeks, chopped
1/2 c chicken broth
1/4 c cream
1/4 c whiskey
1 bay leaf
4 tbsp butter
2 tbsp parsley, chopped
1 tbsp chives, chopped
3 tbsp grated asiago cheese
Olive oil
Salt and pepper

Preheat the oven to 400 degrees F. Pierce the potatoes in some spots with a fork. Rub some olive oil, salt and pepper on the outside of the potatoes. Bake directly on the middle oven rack for about an hr or until fork tender.

In a deep skillet over medium heat, cook the bacon until crispy. Set the cooked bacon aside on a paper towel-lined plate. Add the leeks to the bacon dripping and saute until tender, about 5-10 mins. Set aside until ready to use.

In a small saucepan, simmer the chicken broth, cream, whiskey, and bay leaf. Keep it warm on low heat until you're ready to use.

When the potatoes are done, remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven mitt, trim off the top of the potatoes to make a canoe-like shape. Carefully scoop out most of the potato flesh into a bowl. Take care to leave enough potato in the skin so the shells stay together.

Mash the potato flesh with the sauce (discarding the bay leaf). Crumble in the bacon. Stir in the leeks, butter, parsley, and chives. Salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Bake for about 10 mins, or until warmed.

Pumpkin Icebox Cake

I've got a backlog of posts that you're about to get. This dessert was obviously made back in the Fall. I know, ages ago! But who says you can't enjoy pumpkin outside of the Fall season?

Pumpkin Icebox Cake

4 Graham cracker sheets
2 tbsp butter, melted
1 1/4 c heavy whipping cream
1/2 c sugar
1/2 c pumpkin purée
1/2 c cream cheese
1 tsp vanilla extract

Crush the graham crackers and mix with the melted butter. Split the mixture among 6 cupcake molds, pressing it to the bottom of the cupcake pan. Bake at 350 degrees F for about 15 mins. When the graham cracker crust is done baking, set aside to cool.
Whip the cream, sugar, pumpkin, cream cheese, and vanilla together. Pour the filling into each of the cupcake molds. Freeze for about an hr or overnight. When ready to eat, just run a knife around the outside of the cake to loosen it out.

*Note, this recipe is lighter on the pumpkin flavor than I would like. I didn't have anymore puree sitting in the fridge though! So feel free to adjust to your liking.

Roasted Artichoke with Herb Yogurt Dip

This yogurt dip was delicious! I couldn't get enough of it. Very light, refreshing and better for you than most dips!

Roasted Artichoke with Herb Yogurt Dip

1 12 oz bag frozen artichoke hearts
1/2 c nonfat, plain Greek yogurt
1/4 c sour cream
2 tsp thyme
2 tsp chives, chopped
2 tsp parsley, chopped
1 tsp garlic powder
Salt and pepper
Olive oil

Preheat the oven to 350 degrees F. Toss the artichoke with some salt, pepper, and olive oil. Spread in a single layer on a baking sheet and roast for about 30-40 mins.
Meanwhile, mix the yogurt, sour cream, thyme, chives, parsley, and garlic powder together. Salt and pepper to taste. Chill until ready to eat. Serve with the roasted artichoke hearts.