Archive for the ‘Casserole’ Category

Tasteful Tuesday: Green Bean Potato Salad

Tuesday, May 21st, 2019

That’s right – this potato salad recipe includes green beans, and if you’re a fan of this vegetable, after one bite you’re going to wonder why you’ve never included it in your potato salad!

Enamel Potato Container | Kitchen Accessories | Sturbridge Yankee Workshop

What You’ll Need:

  • 1 pound small red potatoes
  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 5 cups iced water, or as needed
  • 6 slices bacon
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone-ground mustard
  • 4 green onions, thinly sliced
  • salt and ground black pepper to taste

Directions:

  1. Place potatoes into a large pot and fill with water, covering the potatoes with at least 1 inch of water. Bring to a boil.
  2. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for 1-3 minutes (depending how soft or crunchy you prefer them). Drain potatoes and green beans and transfer to bowl of iced water for about 5 minutes. Remove from iced water with a slotted spoon and place on a towel-lined baking sheet to dry.
  3. Meanwhile, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes or until evenly browned. Drain and cool bacon slices on paper towels; crumble.
  4. In a large bowl, whisk together vinegar, olive oil, mayonnaise and mustard. Add potatoes and green beans; stir to coat. Top with bacon and green onions and season with salt and black pepper if desired (stir once to incorporate). Serve and enjoy!

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Tasteful Tuesday: Recipes for Saint Patrick’s Day

Tuesday, March 12th, 2019

Saint Patrick’s Day is right around the corner, so today we’re featuring four recipes for celebrating with friends and family.

Irish Lace Shortbread PanIrish Stew

Lamb, carrots, parsnips and potatoes.

Potato Leek Casserole

Potatoes and leeks, of course.

Irish Soda Bread

Add your own ingredients to this classic recipe.

Corned Beef and Cabbage

In case you don’t already have a favorite recipe of your own.

Shamrock Shortbread

Using a special shortbread pan.

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Tasteful Tuesday: Thanksgiving Leftovers – Stuffed Shells

Tuesday, November 20th, 2018

This year, we’re trying something a little different with our Thanksgiving leftovers. If you have a favorite casserole, pot pie or stew you like making with Turkey Day fixings, share the recipe in the comments!

What You’ll Need:

  • 9×13-inch baking dish
  • food processor
  • stand mixer
  • 12 ounces jumbo pasta shellsThanksgiving Leftovers
  • 2 cups cooked turkey
  • 1½ cups leftover stuffing
  • 4 ounces
    cream cheese, softened
  • 1/2 cup Parmesan cheese
  • 1/3 cup mayonnaise
  • 3 cups shredded
    mozzarella cheese
  • 1¾ cups leftover turkey gravy

Directions:

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
  2. Cook jumbo pasta shells according to package directions. Meanwhile, place turkey and stuffing in food processor, and pulse until finely ground. Move to the bowl of a stand mixer and add in cream cheese, Parmesan cheese, mayonnaise and 1½ cups of mozzarella. Mix on medium-low until well blended.
  3. Spread ½ cup of gravy on the bottom of the prepared dish. Stuff each pasta shell with turkey mixture and tightly arrange in the. Top with remaining mozzarella cheese and gravy.
  4. Cover and bake for 45 minutes. Uncover and bake for an additional 10 minutes until top is brown and bubbly. Cool for at least 5 minutes before serving. Enjoy!

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