Zucchini Gratin

Yes, I do realize that summer is over and so is zucchini season.  But when I found this recipe I knew I wasn't going to be able to wait until summer.  Besides, everything is always in season at the grocery store!  :)  

I know some of you are going to read this recipe and think "eeww, zucchini and eggs"!  But trust me when I tell you that this is yummy!  The flavors and textures are really great.  I actually make something similar as a breakfast dish, that's part of the reason I knew I'd love this.

Zucchini Gratin
10" dutch oven
 
1 Tablespoon Olive Oil 
3 cloves Garlic, Minced 
1 whole Medium Onion, Chopped 
2 whole Roma Tomatoes, Chopped 
3 whole Medium Zucchini, Sliced And Halved 
1 teaspoon Ground Thyme 
1 teaspoon Salt 
2 Tablespoons Flour 
2 whole Eggs 
½ cups Half-and-half 
¼ cups Shredded Cheddar 
¼ cups Grated Parmesan

Over a full spread of coals, saute onion and tomato in just enough olive oil to coat the bottom of your dutch oven.  Cook until the onion is tender then add the garlic and cook until fragrant, about 30 seconds.

Add zucchini, thyme, salt and flour. Stir and cook for a few more minutes until zucchini is tender. Spread evenly on the bottom of the pot.

In a small bowl, whisk together eggs with half and half. Stir in cheddar cheese. Pour this egg mixture over veggies. Sprinkle on grated Parmesan. Bake at  350° for 30-35 minutes, or until lightly puffed up and a bit golden on top.  Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 6-8.


Source:  Tasty Kitchen

Cheesy Horseradish Mashed Potatoes

I'm really trying to get into my creative groove lately.  I'm tired of all the recipes I have (even though I haven't even tried most of them).  So I'm tweaking the ones I've made before.  Some have been epic fails, but this one turned out really well.  I have a recipe for mashed potatoes that is flavored with dry ranch dressing, and I've been on a horseradish kick, so why not flavor potatoes with horseradish.

Day 351: Vegetable Stuffing Bake

Its been a big day at our house!  We've spent the better part of the day digging out from under almost 20 inches of snow and its still coming down!  This storm was supposed to be rain, boy did Mother Nature fool us!  But its been an absolute blast.  The kids have built snow men, snow forts and igloos.  They've been in and out of the house a dozen times to toss their winter gear in the dryer, warm up and get ready to go out again.  And I'm looking forward to the homemade Raspberry Hot Chocolate that we'll have later!  The biggest plus is that we are almost guaranteed a white Christmas!  Hooray!  The down side is trying to cook in all the snow.  But even that's not a big deal--I like the challenge.

Today's recipe is a vegetable side dish.  I think I did something similar early in the year.  I've tried so many new dishes that I forget what I've done and what I haven't.   This is a variation of the earlier recipe.  It comes from a Taste of Home magazine.

Vegetable Stuffing Bake
10" dutch oven

1/2 medium onion, chopped
1 Tbs. vegetable oil
1 (10 3/4 oz.) can cream of mushroom soup
1 cup processed cheese sauce
8 oz. frozen cauliflower, thawed
8 oz. frozen corn, thawed
8 oz. frozen broccoli, thawed
8 oz. frozen carrots, thawed
1 (6 oz.) pkg. cornbread stuffing  mix, divided

In a dutch oven over a full spread of coals, saute the onion in oil until tender.  Stir in the soup and cheese sauce until blended and heated through.  In a large bowl, combine the vegetables and 1 cup of the stuffing mix.  Add to the soup mixture and mix well.  Sprinkle with the remaining stuffing mix.  Bake at 350° for 30-35 minutes or until the vegetables are tender and the edges are bubbly.  Serves 6-8.

The Finished Product

The Review

This was pretty good.  It was simple and loaded with veggies.  I liked that it wasn't overly soupy or saucy.  All of my kids liked it and some even went back for seconds.  Grade B+.

Day 336: Spinach Gratin

 Good morning!  I know I'm late, so this will be a quick post!

 Spinach Gratin
12" dutch oven

4 tablespoons (1/2 stick) butter
4 cups minced yellow onions, about 2 large onions
2 cloves garlic, finely minced
1/4 cup flour
1/4 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 or Parmigiano Reggiano cheese
1 tablespoon kosher salt (or 1/2 tablespoon table salt)
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere, Swiss or Parmesan cheese

Melt the butter in a 12" dutch oven over a full spread of coals. Add the onions and saute until translucent, about 10 minutes. Add the garlic and sauté until fragrant, about 2 more minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook, stirring often and quickly, 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 mix well. Season, to taste, with the salt and pepper.  Sprinkle the remaining 1/2 cup Parmesan and the Gruyere (or Swiss or Parmesan, if using) on top. Bake for 20 minutes until hot and bubbly. Serve hot.  Serves 8-10.

The Finished Product

The Review

Normally I really like spinach.  But I have to say that we really didn't like this at all.  I've never made creamed spinach before so I followed the directions exactly, and it just wasn't very good.  I know I've mentioned the one bite rule we have at our house.  Well, it very rarely applies to me, but it did with this.  I wish I'd had my video camera on when I made my kids take their one bite.  There were faces, gags, and even a few dry heaves.  I thought my 14 year old son was literally going to barf.  It was pretty funny.  Now if you're a spinach lover, please try this, you may love it.  I think some of the problem was that there wasn't enough of the cream sauce (or maybe I let it get to thick) and it just tasted like spinach and onions.  I may give this another try to see if the problem was operator error.  For now I give this a D, but I may upgrade it if I try it again with better results.

Day 331: Cheesy Au Gratin Potatoes

I've tried a lot of Au Gratin Potato recipes in my day, and I've found some good ones, but I've still been on the hunt for the perfect recipe.  I think I may have finally found it.  This recipe is from Cook's Country.  It is another one of those awesome recipe sites.

Cheesy Au Gratin Potatoes
12" dutch oven

1 1/4 cups shredded sharp cheddar cheese
1 1/4 cups shredded Monterrey jack cheese
1/2 cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds russet potatoes, peeled and sliced 1/8-inch thick (To make this recipe turn out right the potatoes MUST be thinly and evenly sliced.  A food processor or mandolin works best.)
Salt and pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken broth

In a large bowl, toss the cheeses and cornstarch together until evenly coated.  In a dutch oven, neatly layer the potatoes. (This step is important since it helps the keep the potatoes from being a sloppy mess when served.)  Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, layering them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.

Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake at 350° for 75-85 minutes or until golden brown and a fork inserted into the center slides in easily with little resistance. Let the potatoes cool for 10 minutes. Serves 6-8.

The Finished Product

The Review

These are the best au gratin potatoes I've ever had!!!  Seriously, the best.  They are so rich and yummy.  I love the flavor and creaminess the Monterrey jack cheese adds.  These are also easy.  I had them ready to go on the coals in about 10 minutes.  My favorite part is the crunchy edges.  In fact, I may go eat the leftovers right now.  Grade A.

Day 320: Parmesan Potato Balls

Good morning everyone!  I have some great news!  Tomorrow I'll start taking orders for the cookbook!  I've been working on getting everything together and there will be around 250 recipes along with everything I've learned about cleaning, seasoning and heat control.  It should be a great resource and I hope you are all as excited as I am!  So come back tomorrow and I'll have all the details for you!

Its really weird that yesterday I may have bought my last 6 bags of charcoal for the year.  I'm not quite sure how I feel about that.  Cooking in my dutch oven has become such a habit that I won't know what to do if I don't have to go out and start coals!  :)  For now I'm just going to enjoy it! 

Parmesan Potato Balls
12" dutch oven

3 large potatoes, peeled and cubed
2 ounces cream cheese, softened
2 Tbs. milk
1 Tbs. butter, softened
1/4 cup Parmesan cheese, grated
1 Tbs. chopped green onion
2 1/2 Tsp. onion soup mix
1/2 tsp. salt
1/8 tsp. hot pepper sauce
dash of pepper
1 egg, beaten
2 cups panko bread crumbs

Place the potatoes in a dutch oven and cover with water.  Bring to a boil over a full spread of coals; cover and cook 15-20 minutes or until tender.  Drain.  Transfer the potatoes to a bowl and mash.  Beat in the cream cheese, milk and butter until smooth.  Stir in the Parmesan cheese, onion soup mix, salt, hot pepper sauce and pepper.  Shape into 1 1/2 inch balls (I used a cookie scoop).  Place the egg and bread crumbs in separate shallow bowls.  Dip the potato balls into the egg, then roll in the crumbs.  Place the balls in a dutch oven (I used the same one I cooked the potatoes in).  Bake at 400° for 20 minutes or until golden brown and crispy.  Serves about 6.

The Finished Product

The Review

I was really surprised by these.  They were really good!  I didn't make a ton of them because I wasn't sure how they would be, and when my kids went back for more and the pot was empty their faces fell.  My little 5 year old even cried!  They said I had to double the recipe next time.  I liked the crispy outside and soft inside and the onion soup added a nice flavor to the whole thing.  I'll be making these again!  Grade B+.

Day 306: Creamy Spaghetti Squash

Good morning!  Just a quick post today.  I have a sick little girl on my lap right now.  I just wanted to point out one thing today.  If you look at the bottom of each post you will find a new "print friendly" button.  It will let you edit the post before you print it so you only print what you want!  I hope it helps make using the recipes a lot easier.  So no more excuses!  Get out those black pots and get cookin'!  If I can do it everyday, you can do it once a week, or even once a month! 

I kind of made up today's recipe.  It's loosely based on one I saw on the Internet a while back.

Creamy Spaghetti Squash
12" dutch oven

1 spaghetti squash
1 tablespoon butter
1 tablespoon flour
1 cup skim milk
1/3 cup shredded cheese (I used a Parmesan)
pinch of nutmeg
salt & pepper to taste

Slice spaghetti squash in half, and lay face down in a dutch oven with a bit of water. Bake at 350° for 20-30 minutes, or until tender.  Remove from pot and keep warm.

In a 10" dutch oven over a full spread of coals, combine butter and flour. Whisk to make a roux, add milk and nutmeg, and stir in cheese. Stir constantly stir until thickened.

Remove seeds from squash (if you didn’t before) and scrape out squash with a fork, making spaghetti strands. Add to the pot with the cheese sauce and combine. Season with salt and pepper.  Serves 6.

The Finished Product

The first picture I took while it was in the dutch oven looked awful, so I tried again and this looks much better!

The Review

I was a little disappointed in this one.  I was really hoping it would be good, but it was just okay.  Honestly, I like the squash better with butter and salt.  Interestingly enough, my younger kids liked it better with the cream sauce.  Go figure!  We decided this gets a B.

Day 305: Vegetable Lasagna

After yesterday's post about the cookbook, I got a few emails about what will be included in it.  So I'm guessing that many of you are having the same questions.  It will include all the "A" and "B" recipes (there will be over 200 recipes), plus everything I've learned about seasoning, cleaning, heat control, baking and so on.  I hope it will be a good resource for the beginner and the experienced dutch oven cook.  All the instructions will also include baking temperatures so you can use it in your kitchen as well.

Vegetable Lasagna
12" dutch oven

2 medium carrots, julienned or thinly sliced
1 yellow summer squash, cut into 1/4" slices
1 medium onion, sliced
1 cup broccoli florets
1/2 cup chopped sweet red pepper
1 medium zucchini, cut into 1/4" slices
1/2 cup sliced celery
1/2 cup chopped green pepper
2 cloves minced garlic
1 tsp. salt
2 Tbs. vegetable oil
1 (29 oz.) jar spaghetti sauce
8-10 lasagna noodles
2-3 cups shredded mozzarella

In a 12" dutch oven over a full spread of coals, stir fry the vegetables, garlic and salt in oil until crisp-tender.  Remove from the pot and keep warm.  Wipe the pot clean with paper towels.   Spread 3/4 cup of sauce into the bottom of the pot. Arrange half of the noodles over the sauce. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350° for 60-65 minutes or until bubbly. Use 1 1/2 ring on top and 1 ring on the bottom.  Let stand 15 minutes before cutting.  Serves 10-12.

The Finished Product

The Review

For a meatless meal this was good.  Its no secret that we're carnivores at our house, so having a meatless meal is a little hard.  But this was yummy and very filling.  My kids only complained a little (which is a big deal).  If I were going to add meat I'd use shredded chicken, but really, this doesn't need it.  I'll make this again when I can get the veggies out of my garden.  Grade B+.

Day 300: Pumpkin Stew

This is a recipe I've wanted to make for years, but I've been to chicken to actually try it.  I was worried that my kids would hate it.  Now, I'll admit that I got some strange looks when I brought a whole cooked pumpkin to the table.  But it was a really fun meal.

Making this in the dutch oven presented some challenges.  I did the first step outside in my 12" oven.  The stew has to cook for 2 hours before it is put in the pumpkin.  Be sure to replenish the coals when they need it.  Since you want this to simmer, place about half of the coals on top and half on the bottom.  Keep an eye on it and add or remove a few coals as you need to in order to keep it simmering.  Don't be afraid to move the coals from bottom to top if it is boiling to much. 

The second challenge was that the recipe calls for this to be cooked in a 10-12 pound pumpkin.  I don't know about you, but I don't have a dutch oven that will hold a squash that big.  So I solved that by finding the shortest, squattest pie pumpkins I could.  I was able to barely fit 3 of them in my 14" dutch oven.  The others I baked indoors.

I found this in a Taste of Home magazine.

Pumpkin Stew
14" dutch oven

2 lbs. boneless beef roast, cut into 1" cubes
3 Tbs. vegetable oil, divided
1 cup water
3 large potatoes, peeled and cut into 1" cubes
4 medium carrots, peeled and sliced
1 large green pepper, cut into 1/2" chunks
4 cloves minced garlic
1 medium onion, chopped
2 tsp. salt
1/2 tsp. pepper
2 Tbs. beef bouillon granules
1 (14 oz.) can diced tomatoes, undrained
1 10-12 lb. pumpkin, or several pie pumpkins

In your 12" dutch oven, brown the meat in 2 Tbs. oil over a full spread of coals.  Add the water, potatoes, carrots, green peppers, garlic, onion, salt and pepper.  Cover and simmer for 2 hours with about 15 coals on top and 10-12 on the bottom.  Adjust the heat as needed to keep the stew at a simmer.  Stir occasionally. 

Stir in the bouillon and tomatoes.  Wash the pumpkins and cut a circle around the top stem.  Remove the top and set aside; remove and discard the seeds and fibers from inside the pumpkin.  Make sure it is nice and clean inside.  Place the pumpkins in a 14" dutch oven (or a shallow baking pan if cooking indoors).  Spoon the stew into the pumpkins and replace the top.  Brush the outside of the pumpkins with remaining oil.  Bake at 325° for 2 hours or just until the pumpkin is tender (do not over bake).  Use 1 1/2 rings on top and 1 ring on the bottom.  Serve the stew from the pumpkin, scooping out a little pumpkin with each serving.  Serves 8-10.

The Finished Product

The Review

I was really surprised by how good this was.  There is very little liquid in the stew to begin with, and the pumpkin soaks up the rest as it cooks, so it is very thick.  I was shocked at how much my kids liked it.  My 2 youngest wouldn't even touch it, but everyone else liked it.  I will say that I liked the ones I cooked in the pie pumpkins best.  I used a small carving pumpkin for the stew I cooked indoors, and it didn't taste as good as the pie pumpkins.  So next year I'll use the pie pumpkins again.  I think there is a better stew recipe out there though.  Don't get me wrong, we really liked this, but we like stew with a little more liquid.  And maybe the lack of liquid is just inherent in baking stew in a pumpkin.  But I'm going to do some experimenting for next year!  We gave this a B+.

Day 297: Parmesan Baked Artichokes

I love artichokes, much to my children's dismay.  I knew they would hate these, so I made them mostly for myself.  I adapted this from a recipe I found on the Internet.

Parmesan Baked Artichokes
10" dutch oven

1. 1 14oz can artichokes in water, drained
1/4 cup panko bread crumbs
1/4 cup Parmesan cheese
1 tablespoon olive oil
1 tablespoon Italian seasoning
1/4 teaspoon sea salt
1 teaspoon garlic powder

Layer artichokes in a dutch oven. Drizzle olive oil on top. Season with salt, garlic and Italian seasoning. Add bread crumbs and 1/4 cup Parmesan on top. Bake for 15 minutes at 350°.  Use 1 ring on top and 1 ring on the bottom.  Serves 4.

The Finished Product

The Review

I didn't like these as much as I'd hoped.  They are good, but they aren't great compared to other side dishes I've made.  I may make these once or twice a year, but its not something I'll make very often.  Grade B-.

Day 294: Baked Garlic Mashed Potatoes

I think garlic mashed potatoes are one of my favorite side dishes.  Add bacon and they would be perfect, but that's beside the point.  I've tried a ton of recipes looking for the perfect one.  Since my hubby won't eat potatoes with gravy I've had to get creative with my favorite mashable veggie.  I found this recipe at Mel's Kitchen Cafe.

Baked Garlic Mashed Potatoes
12" dutch oven

5 pounds russet, red or Yukon gold potatoes, peeled and cut into 1-inch cubes
8 ounces light or regular cream cheese
3-4 green onions, chopped (I didn't have any)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 tablespoons butter
1 cup whipping cream

Place the cut potatoes in a large pot and cover with water by one inch. Add 1 teaspoon salt and boil the potatoes over a full spread of coals for about 10 minutes or until they are tender. 

Drain the potatoes and return them to the pot. Mash them a few times and add the rest of the ingredients. Mash and mix well to desired consistency.  Dot with 1-2 tablespoons butter. Bake at 350° for 20-25 minutes until the potatoes are lightly browned on top and heated through.  Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 6.

The Finished Product

The Review

These were really good, and they didn't last long at my house.  But I have to say that they aren't my favorite garlic mashed potatoes.  I prefer real garlic over garlic powder any day of the week.  My family would never be able to tell the difference, but I could.  Regardless of how good these are, I probably won't make them again.  You can find my favorite recipe here.  Grade B.

Day 268: Cheesy Skillet Vegetables and Bacon

I'm so sorry about the late post!  I was running behind and almost didn't make it to church, then we had unexpected company.  I finally have a few minutes to sit down and write this post!  But I can't complain, it was a great day!

Cheesy Skillet Vegetables and Bacon
12" dutch oven

1 lb. bacon
2 (16 oz.) pkgs. frozen broccoli and cauliflower blend
1 lb. baby carrots
1 small onion
2 cloves minced garlic
6-8 potatoes
2 cups grated cheese

Brown bacon in a dutch oven over a full spread of coals.  While the bacon is cooking, cut the onions, carrots and potatoes into bite sized pieces.  When the bacon is done, place on a paper towel to cool.  Brown the onion in the bacon grease.  When brown, add the vegetables and garlic.  Cook until tender, about 20 minutes.  Salt and pepper to taste.  While the vegetables are cooking, crumble the bacon.  When the vegetables are cooked, sprinkle with cheese and bacon.  Place a lid on the dutch oven and allow to sit until cheese is melted.  Serves 6-8.

The Finished Product

The Review

This was really good!  Even my picky eaters ate this well.  I wasn't expecting this to be as good as it was.  The bacon really put this over the top.  I'll be making this again.  While mine was cooking, it was taking forever, so I put the lid on and put 8 or 10 coals on top to keep in the heat and help it cook faster.  This was really simple and easy.  Grade B+.

Day 262: Amazing Butternut Squash

I need some input from everyone on whether you would be interested in a cookbook that would have all the best recipes from this year.  I've started sorting through the best recipes and organizing them, but I want to see how much interest there is before I really get started on the project.  And if you are interested, would you like to have it before Christmas so you could give it as gifts?  The down side to that is that none of the December recipes would be included in the book.  The other option is to include the December recipes and have the book available in January.  Leave a comment and let me know what you think.  On to the recipe.

I have quite a few butternut squash in my garden, so I've been trying to find new ways to use them.  I did an Internet search and I found a ton of recipes, so I chose the ones that got the best reviews.  I found this one at allrecipes.com. 

Amazing Butternut Squash
10" dutch oven

1 butternut squash, peeled, seeded and cubed
1/4 cup mayo or plain yogurt
1/2 cup finely chopped onion
1 clove minced garlic
1 egg, lightly beaten
1 tsp. brown sugar
salt and pepper to taste
1/2 cup bread crumbs  (I used Panko)
1/4 cup shredded Parmesan cheese
12 Tbs. butter, melted

In your dutch oven over a full spread of coals, boil the squash until it is very tender.  Remove from heat and drain squash.  In the pot, mash the squash.  Add the mayo, onion, egg, brown sugar, salt and pepper.  Mix well and spread in the bottom of the pot.  In a medium bowl, mix together the crackers, Parmesan and butter.  Sprinkle over the squash.  Bake at 350° for 35-45 minutes or until the topping is lightly browned.  Serves 6. 

The Finished Product

The Review

I wouldn't go so far as to call this squash amazing.  I wasn't really impressed.  I mean it was good, but it wasn't anything special.  I have enough recipes for squash that I like better that I probably won't make this again.  Grade C.

Day 261: Garden Vegetable Focaccia

This is an almost original recipe.  I used my favorite focaccia dough recipe, but the veggies on top are my idea.  So I'm just gonna call it an original.  Sue me!  Ha Ha!  Really, I've been trying to think of things to do with all the produce in my garden, that's how I came up with this bread.  I also wanted something that would be beautiful as well as delicious. 

I love making focaccia because it doesn't have to rise much and if I decide to make it at the last minute it still turns out great!

Garden Vegetable Focaccia
14" dutch oven

3/4 cup plus 3 Tbs. warm water
3 Tbs. butter
2 Tbs. nonfat dry milk powder
3 Tbs. sugar
1 1/2 tsp. salt
3 cups flour
2 1/4 tsp. active dry yeast
Olive oil
2 cloves minced garlic
Sliced tomatoes (make sure you use a meaty tomato, romas would work well)
Sliced green peppers (I used strips, but rings would be really pretty)
Sliced onions, separated into rings
Dried basil
Dried thyme
Parmesan cheese, shredded

In a bowl, combine the water and yeast. Allow to sit for 5 minutes. add remaining ingredients and knead well. Cover and let rest for 15 minutes. Knead for 1 minute. Roll out into a 14 inch circle (or a 15x10" rectangle if cooking indoors). Put dough in the DO and press it up the sides just a little. Cover and let rise 20-30 minutes. With a wooden spoon handle, make indentations a 1" intervals. Mix the olive oil and garlic together and brush over the dough with a pastry brush.  Arrange the vegetables on top.  Sprinkle with herbs and Parmesan cheese. Bake at 400° using 2 rings on top and 1 ring on the bottom for 13-15 minutes or until slightly browned. Serves 8-10.

The Finished Product

The Review

This was delicious if I do say so myself.  The veggies softened up and complimented each other perfectly.  Next time I'll use more peppers and onions though.  I'm actually quite proud of myself for coming up with this one.  I'm not super great at making new recipes yet, I must have been inspired buy the last episode of "Chopped" on the Food Network.  :)  This will be a seasonal staple at our house.  Some of my kids even had it for breakfast this morning.  It was that good!  Grade A.

Day 242: Company Potato Casserole

Good morning everyone!  I just sent my 5 year old daughter Brylie on the bus for her first day of kindergarten.  I'm so sad to see her go I could cry, and I did a little.  But its quite a milestone in a child's life and I don't think I've ever seen her more excited.  Now its just me and my baby until lunchtime.  Its going to be a quiet day!  I'll have to make some treats to celebrate her first day.  I know just the recipe!

Speaking of recipes, I found today's recipe in a Taste of Home magazine.

Company Potato Casserole
10" dutch oven

5 cups cooked cubed peeled potatoes
1 1/2 cups sour cream
1 1/2 cups shredded Swiss cheese, divided (I used cheddar)
1/2 cup shredded carrot
1/4 cup chopped onion
1 Tbs. dried parsley
1 tsp. salt
1/2 tsp dill weed
1/4 tsp. pepper
1/4 tsp paprika

In a bowl, combine the potatoes, sour cream, 1 cup cheese, carrot, onion, parsley, salt, dill and pepper.  Transfer to a dutch oven.  Sprinkle with paprika and remaining cheese.  Bake at 350° for 25-35 minutes or until bubbly.  Use 1 ring on top and 1 ring on the bottom.  Serves 8.

The Finished Product

The Review

The only company I would serve this to is someone I didn't like.  This was not good at all.  When I made it I hoped the herbs would give it good flavor since the sour cream wouldn't help out in that department.  It didn't happen.  It just tasted like potatoes and sour cream.  Not to mention that the sauce broke and was gross and lumpy.  If you're smart, you'll just skip this recipe all together.  Grade D.

Day 235: Roasted Cauliflower

If  have to eat one more stinking casserole I think I'm going to barf!  I may go on a hunger strike too.  We've been so spoiled by what we've been eating.  Normally I can make it through the lean times without to much complaint, but right now, I've about had it with the food.  I'm actually enjoying making a menu and looking forward to going grocery shopping.  I must have a fever!  Can you tell I'm kind of on a food downer?  We're used to eating a variety of meals, so when we are stuck with one type of meal (read casseroles) for very long it gets boring and semi disgusting.  Thank goodness I get to go shopping in 2 more days!  But enough of my griping!

I  made this cauliflower to go with yet another (gross) casserole last night.  I won't subject you to the casserole, but you do get the cauliflower.  I found this in a stack of handwritten recipes I've had laying around.

Roasted Cauliflower
14" dutch oven

5-6 cups cauliflower florets, cut into bite sized pieces (I used two 1 lb. bags of frozen cauliflower)
1/4 cup olive oil
1 Tbs. sliced garlic
2 tsp. fresh lemon juice
1 tsp. kosher salt
1/2 tsp. black pepper
2 Tbs. freshly grated Parmesan cheese

In a large bowl, mix the olive oil, lemon juice, salt and pepper.  Add the cauliflower and stir well.  Pour into a 14" dutch oven and spread out into a single layer.  Bake at 500° for 10-15 minutes, stirring occasionally.  Use 3 rings on top and 1 ring on the bottom.  Serve with fresh Parmesan cheese.  Serves 6-8.

The Finished Product

The Review

This was just okay.  I could be good if it had more flavor.  There was a TON of garlic, and I never thought I'd say this, but it was to much.  If I make this again, I'll use less garlic, more salt and add some spices to give it more flavor.  We gave this a C.

Day 226: Ranch Flavored Roasted Chickpeas

I have to say, I've never eaten chickpeas (or garbanzo beans depending on what part of the country you hail from) before.  I've seen them at the store, but had no idea what to do with them.  I'm always looking for meatless ways to add protein to our diet (not that I have ANYTHING against meat) and for healthy snacks.  This recipe seemed like a great way to do both.  I've seen roasted chickpea recipes floating around the Internet but never gave them a second look.  Then when I was at the grocery store I thought I'd give them a try. 

I'm pleased to say that I made this recipe up myself.  As I thought about what I wanted the finished product to be, I remembered Corn Nuts.  They were one of my favorite snacks back in high school.  In fact, I had a friend that ate so many of them that she started to smell like Corn Nuts.  As a result, we nicknamed her Corn Nut.  But I'm getting a little off subject...  Anyway, they came in lots of different flavors and were crunchy and yummy.  So, being inspired by Corn Nuts I decided to make ranch flavored roasted chickpeas.

Ranch Flavored Roasted Chickpeas
14" dutch oven

2 (15 oz.) cans Garbanzo beans
2 tsp. olive oil
1-2 tsp. kosher salt or to taste
1 pkg. dry ranch dressing mix

Drain the chickpeas and rinse well.  Pat dry with paper towels.  This step is really important!  If there is excess moisture they will take longer to cook.  In a Ziploc bag, combine the beans and the rest of the ingredients.  Shake well to coat evenly.  Transfer to a dutch oven and bake at 375° for 30-45 minutes or until the chickpeas are crunchy and not soft in the middle.  Use 1 1/2 rings plus a couple of coals on top and 1 ring on the bottom.

The Finished Product

The Review

These were really yummy!  They make a great snack.  We used them as bribery on the kids to get them to be good in church today.  I think they would add a great crunch to a salad or sack lunch.  I'm going to look for a big #10 can of chickpeas so I can make them in bulk.  BBQ flavor would be good too.  I have some smokey BBQ rub I might try on the next batch.  They would also be good with some chili powder and cumin or even taco seasoning for a southwest flavor.  We loved these!  Grade A.

Day 220: Baked Zucchini with Mozzarella

I needed a fast and easy side dish for dinner last night.  I got busy playing board games with my kids and forgot all about dinner so I had to come up with something quick!  I had seen these on Real Mom Kitchen a while ago and thought I'd give them a try. 

Baked Zucchini and Mozzarella
12" dutch oven

3 medium sized  zucchini
Johnny’s Garlic Spread & Seasoning (I found it at Costco)
kosher salt
2 C shredded mozzarella cheese

Slice your zucchini up into 1/2 inch rings.  Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.  Bake at 350 for about 10-15 minutes or until crisp tender.  Use 1 1/2 rings of coals on top and 1 ring on the bottom.

Sprinkle the zucchini with cheese. Move all the coals from the bottom of the oven to the top, and continue to cook until the cheese gets all bubbly and a bit browned.  This won't take very long.  Serves 6.

The Finished Product

The Review

We were really disappointed by these.  They had kind of a weird taste.  None of my kids would eat more than 1 or 2.  They weren't gross or anything, they just weren't that good.  Its to bad because they were really fast and easy to prepare.  We decided that these get a C.

Day 217: Parmesan Roasted Potatoes

The more I think about it, the more fun I had at the cook off on Wednesday.  I just laugh at how miserably fun it was.  Yesterday's post was a novel and I didn't even include everything that went on.  So today I have to thank Jan from the Dairy Keen in Heber.  It was fun to meet you and thanks for lunch and for the cook book.  You are such a sweetheart!  When any of you pass through Heber stop at the Dairy Keen for lunch.  They have awesome burgers and the trains that run along the ceiling of the restaurant are adorable!

Today's recipe is for the potatoes that we made with the pork tenderloin at the cook off on Wednesday.  They are really easy and would go with almost any entree.  I found these at epicurious and there is a picture of them on yesterday's post.

Parmesan Roasted Potatoes
14" dutch oven

1/2 cup finely grated Parmesan (1 1/2 ounces)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 large boiling potatoes (3 1/2 pounds), peeled and quartered lengthwise
1 stick (1/2 cup) unsalted butter, melted

Sprinkle cheese on wax paper or foil and dry 1 hour. Transfer to a large sealable bag with flour, salt, and pepper, then shake to mix.

Rinse potatoes and drain in a colander. Add potatoes to flour mixture, tightly sealing bag, and shake to coat well.

Melt the butter in a 14" dutch oven.   Lift potatoes from bag and arrange in 1 layer in butter. Roast at 350° turning twice, until browned and crisp, about 1 1/4 hours.  Use 1 1/2 rings on the top and 1 ring on the bottom.

The Review

These were a big hit.  They are so simple its ridiculous.  We cubed our potatoes so they would cook quicker and they worked great.  We ran out of time so the potatoes never got golden like they should have, but they were still really tasty.  These will be making regular appearances on our table.  Grade A.

Day 214: Au Gratin Broccoli and Cauliflower

It is so nice to be home and back in the swing of things.  I missed DO cooking everyday, but it was a nice break and now I'm ready to be back and better than ever!  There are some real advantages to DO cooking in summer.  I know its hot outside, but inside my kitchen its nice and cool.  So while I'm waiting for coals to heat or water to boil I step inside and know my house won't be sweltering hot.

On Wednesday I get to compete in my second DO cook off at the Wasatch County Fair in Heber, Utah.  My friend, Kris Aagard and I, will be cooking up some deliciousness (hopefully within the allotted time), and winning some great prizes!  I'm looking forward to having some competition this time.  It should be a lot of fun.  I'll share the recipes later this week!

Speaking of recipes, I got this one from a friend.  I'm always looking for new and exciting ways to serve veggies.  We get really tired of boiled frozen veggies.  Boring!!  And with all the great fresh produce available why settle for frozen?

Au Gratin Broccoli and Cauliflower
10" dutch oven

16 oz. fresh broccoli and cauliflower
1/2 cup mayonnaise (reduced fat works too)
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
3 green onions, sliced (I didn't have any of these)
1 clove minced garlic
1 T. Dijon mustard
1/8 tsp. cayenne pepper
1 T. Italian bread crumbs
1/4 tsp. paprika

In your dutch oven, cook the vegetables until they are crisp tender.  Drain well and put back in your dutch oven.  While the vegetables are cooking, stir together the mayonnaise, cheddar and Parmesan cheeses, green onions, garlic, mustard and red pepper.  Spoon the mixture over the drained vegetables.  Sprinkle with bread crumbs and paprika.  Bake at 350° for 20-25 minutes.  Use 1 ring on top and 1 ring on the bottom.  Serves 6-8.

The Finished Product

Ooh!  Thats a little dark!  Sorry!

The Review

My family loved this.  Me?  Not so much.  My kids went back for seconds and, in some cases, thirds.  They raved about how good it was.  I don't know what was wrong with me.  I usually like this kind of dish.  I ate it and it was good, I just didn't think it was great.  Maybe I wasn't in the mood for it or it could be because I wasn't very hungry last night.  Either way, my kids gave this a B+.  Which if you have kids, you know thats a glowing review for veggies.