Posts Tagged ‘garlic powder’

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Simple Potato Au Gratin

September 19, 2017

D loves steak and potatoes. For his birthday, we decided a simple potato au gratin would be an excellent side dish for some freshly grilled steaks. These were so yummy!

You will need:

  • 1 lb gold-skinned new potatoes or russet potatoes, cut into 1/4 inch slices
  • 1 medium yellow onion, peeled and cut in half (root to top) and then roughly chopped
  • Salt and Pepper
  • 4 T butter
  • 4 T flour
  • 2 c whole milk
  • 1 t garlic powder
  • 1/2 t paprika
  • 2 c shredded sharp cheddar cheese

Then you will…

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  3. Create a layer of potato slices in the baking dish, using about 1/3 of the slices.
  4. Sprinkle with about 1/3 of the onions.
  5. Season to taste with salt and pepper.
  6. Repeat two more times with the remaining potatoes and onions.
  7. Melt the butter in a medium-sized saucepan over medium heat.
  8. Whisk in the flour and allow to cook for about one minute, whisking constantly.
  9. Whisk in the milk gradually to avoid clumps.
  10. Allow to thicken, whisking periodically, about 5-10 minutes or until it reaches a pudding-like consistency.
  11. Whisk in the garlic powder and paprika.
  12. Whisk in the cheese and stir until smooth.
  13. Season with salt and pepper to taste.
  14. Pour over the potatoes.
  15. Cover the baking dish with aluminum foil and bake for 90 minutes. (I lined a baking sheet with foil and placed the baking dish on that for easier transfer in and out of the oven).
  16. Remove the foil and allow to bake another 15 minutes.
  17. Let cool at least 5-10 minutes before serving, as the cheese will be very hot and bubbly!

 

20170819 Potato Au Gratin

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Slow Cooker Shredded Ranch Chicken Tacos

May 10, 2017

Yumm. Isn’t it great when you can do almost no prep work and still end up with a delicious dinner? This slow cooker taco chicken would be great on top of nachos or a salad too. We toasted tortillas and served it up with salsa, cheese and sour cream. Our toddler couldn’t get enough of the chicken!

You will need:

  • 2 lb chicken breast
  • 4 T olive oil
  • 3 T red wine vinegar
  • 1 packet Ranch seasoning
  • 1 T chili powder
  • 1 t ground cumin
  • 1 t garlic powder
  • 1/2 t ground pepper
  • 1/2 t oregano
  • 1/2 t crushed red pepper flakes
  • 1/4 t salt

Then you will…

  1. Combine everything in your slow cooker.
  2. Cover and cook on LOW for 6-8 hours.
  3. Remove and shred the chicken.
  4. Return to the slow cooker and mix with the sauce.
  5. Serve with warm tortillas and your favorite toppings!

20170412 Crockpot Taco 01

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Fresh Spinach Pasta

May 4, 2017

I love when you are talking to friends and decide it is a lovely day for a spontaneous dinner party. We decided to contribute some fresh spinach pasta to go with a friend’s amazing alfredo sauce.

20170408 Spinach Pasta 04

You will need:

  • 1 t olive oil
  • 12 oz fresh baby spinach
  • 1/2 t garlic powder
  • 3 eggs (whites and yolks)
  • 2 egg whites
  • 1 t salt
  • 1 t dried basil
  • 1 t dried oregano
  • 5 c flour
  • 4-7 T ice water

Then you will…

  1. Heat the olive oil in a nonstick skillet.
  2. Cook the spinach with the garlic power just until wilted.
  3. Remove and press between paper towels until the spinach is as dry as you can make it.
  4. Put the spinach in a blender and puree till smooth.
  5. Add the egg yolks and whites plus the salt, basil and oregano. Pulse until mixed well.
  6. Create a mound of flour on the counter with a well in the middle.
  7. Pour the spinach mixture into that well.
  8. Incorporate with your hands.
  9. Add a tablespoon of the ice water and then knead until smooth and elastic, about 8-10 minutes. (Add water as needed until dough comes together).
  10. Cover with plastic wrap and let rest for 20 minutes.
  11. Divide into portions and either use a pasta machine of your choice or roll it out and shape however you want.
  12. Gently toss the fresh pasta with cornmeal to keep it from sticking.
  13. Allow it to dry for at least an hour before cooking. (If you want to freeze some, form it into small heaps/nests. Place those on a parchment-lined baking sheet and cover with plastic wrap. Place in freezer until hard. Transfer from sheet into freezer ziplock bags and then cook from frozen as desired).
  14. Then add to a pot of boiling salted water and cook for 2-4 minutes, or until al dente.
  15. Toss with your favorite sauce!
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