The Sunday Table
January 31st, 2010I have been horrible about sharing recipes lately…so I have decided that we will dedicate Sundays as the day to share a recipe. If you have a great recipe to share as well you can e-mail it to me at thepost-itplace @ hotmail . com (just remove the spaces) or you can leave it in the comments. If you e-mail me a recipe that my family absolutely adores…I will feature it here one Sunday for all to see with a link to your site…so browse through those favorite cook books and let’s get to cooking! Now, let’s gather round the table and see what we have for today:
Today’s recipe is one of those OH MY STINKIN HECK delicious ones that everyone will ask where you found the recipe and will you share it. Me, I got it from my friends at Nestle. Yes, I can say they are my friends…it isn’t like they read my blog to dispute that fact so trust me when I say, They are my friends.
You can be the hit of the party with this full-flavored take on the classic baked potato with all the fixin’s. The Carnation milk provides a creamy texture to a mix of hearty potatoes, cheddar cheese, bacon and green onions. With this dish there are no left-overs. NONE. My Tate ate 3 helpings. Yep, it really is good.
Loaded Potato Potluck Favorite
Ingredients:
* 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
* 1 cup NESTLÉ® CARNATION® Evaporated Milk
* 1/2 cup sour cream
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
* 6 slices bacon, cooked and crumbled, divided
* Sliced green onions (optional)
Directions:
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.
RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.
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Santa LOVES Cheese!
November 10th, 2009
Beemster’s holiday edition cheese, Santa’s Choice.
For more than a century, Beemster has been hand-making cheese on its sustainable farm in the Netherlands. The Santa’s Choice holiday edition is actually the well-known Beemster Classic cheese, composed of grade-A cow’s milk culminating in a rich and complex flavor. The cheese is matured for a minimum of 18 months and hand-produced by master cheese makers with love and care. Beemster cows graze only on pesticide-free pastures which are located 20ft below sea level in North Holland. The rare blue sea clay of these pastures contains special minerals that give the milk a sweeter and softer milk fat. Hence Beemster cheeses have softer and creamier texture than other Dutch cheeses.
Beemster’s Santa’s Choice would make a wonderful gift for anyone this holiday season whether it be your boss, colleague, mother or dear friend, and the sweet and creamy texture will NOT disappoint! Whether eaten alone as a snack or used in a recipe you will love the difference that Beemster’s cheeses make.
Beemster’s has a sweeter richer taste. It is really hard to describe but it could almost be a dessert cheese. If that makes any sense at all. Seriously though, the taste is really very different that what I am used to at least, and I love cheese and have tried many varieties. Ok, yes, there is only so many you can choose from here in HickTown, but I do go to Whole Foods and taste test cheese. I do buy some as well, but taste testing is the best part. I had never seen or tasted Beemster’s before I was sent a sample and now I think I am addicted and may need intervention. I love cheese anyway but I have never had anything like this. It has a very unique flavor and would be delicious paired with a good wine I imagine. Santa will definitely be having Beemster cheese and crackers to go with his cookies at our house this year!
Lemon Parmesan Tilapia
September 10th, 2009
2 egg whites
1/2 cup grated parmesan cheese
2 TBSP all-purpose flour
2 TBSP chopped fresh parsley
1 1/2 tsp McCormick cracked Peppercorn Herb Roasting Rub
1 1/2 tsp grated lemon zest
4 tilapia fillets (I usually just buy the frozen fillets that come packaged since we don’t really have a fresh fish market here in Hick Town or anywhere in the vicinity)
4 tsp Olive Oil
Lemon slices and Rosemary Sprigs for garnish
Beat the egg whites in a shallow dish and set aside. In a separate shallow dish combine the parmesan cheese, flour, parsley, peppercorn rub and lemon zest. Dip each fish fillet in the egg whites, then in the parmesan mix, turning to coat completely.
In a large non-stick skillet heat the 2 TBSP of olive oil over medium heat. Do not go over medium or it will burn on the outside and be under cooked on the inside…trust me. Add the number of fillets that will fit comfortably and cook about 3-4 minutes per side. Remove to a plate and garnish with fresh lemon slices and rosemary if desired.
Great served with rice, roasted asparagus, steamed vegetables, etc.
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Crock Pot Spinach and Ham Strata
October 17th, 2008
4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz), thawed and squeezed as dry as possible
8 ounces diced ham
1 1/2 to 2 cups shredded cheddar cheese
salt and pepper, to taste
1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup evaporated milk or half-and-half
5 eggs
2 to 3 teaspoons dried minced onion
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk together the soup, milk, eggs, and dried onion.Pour over slow cooker/Crock Pot mixture. Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours.
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Crock Pot Bacon Chicken Cheese
October 15th, 2008Bacon Chicken Cheese
1 box stuffing mix
About 4 tablespoons water
6 boneless skinless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
6 slices Swiss cheese
Spray crockpot with cooking spray. Place the stuffing mix on the bottom, add flavor packet. Sprinkle with water. Wrap each frozen breast with 2 slices of bacon. Place on top of the stuffing mix . Pour can of soup over top of chicken. Cook on LOW for 7 to 10 hours or on HIGH for 5 to 7 hours.
Place cheese slices on top to melt 15 minutes before serving.
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