Archive for the ‘Main Courses’ Category

Tuesday Recipe: Cheddar Potato Gratin

Tuesday, March 17th, 2015

Potatoes are a great food to serve on St. Patrick’s Day – it can be incorporated into many Irish dishes, as it can be prepared in a variety of ways. This Cheddar Potato Gratin is an easy recipe to follow, leaving you time to celebrate other food and customs surrounding the remembrance of St. Patrick.

What you’ll need:

  • 1/2 cup butter or margerine
  • 2 cloves garlic, finely choppedCheddar Potato Gratin
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 3 pounds fresh, peeled
    russet potatoes
  • 1/4 cup thinly sliced green onions
  • 1 cup shredded Cheddar cheese
  • 1/2 cup shredded Parmesan cheese

Directions:

  1. Preheat the oven to 350°F and spray a 9×9 glass baking dish with cooking spray.
  2. In a 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter for 1 minute; stir in flour with whisk until smooth.
  3. Gradually add milk and heat to a boil. Reduce heat to low; cook for about 5 minutes, stirring frequently until sauce is slightly thick. Stir in salt, pepper, and nutmeg.
  4. Slice potatoes into about 1/8-inch thick slices, toss with cream sauce.
  5. Layer half of the potatoes in the baking dish and top with green onions. Sprinkle with half of each cheese, repeat until all ingredients are in the dish.
  6. Bake for 55 to 60 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving; cover and refrigerate any leftovers.

*Recipe adapted from BettyCrocker.com

Tuesday Recipe: Baked Chicken Chimichangas with Shredded Slow Cooker Mexican Chicken

Tuesday, March 10th, 2015

This Mexican meal only requires a few ingredients, but your taste buds will be delighted with all of the flavors those ingredients create. The Slow Cooker Chicken is optional, but definitely worth it for getting an all-around delicious chimichanga burrito.

Baked Chicken Chimichangas

Baked Chicken Chimichanga

What you’ll need:

  • 4 large burrito-size flour tortillas
  • 1/2 cup refried beans
  • 2 cups shredded chicken
    (either slow cooked, below, or baked)
  • 1 cup shredded Mexican style cheese (or your favorite cheese)
  • oil or cooking spray
  • 1 cup guacamole (optional)
  • Salsa, guacamole, and/or sour cream for dipping.

Directions:

  1. Preheat the oven to 425°F and grease a baking sheet.
  2. Lay your tortillas out on a flat surface. Spread re-fried beans in the middle of each tortilla, and spread guacamole (if desired) on top of the beans.
  3. Add shredded chicken, then shredded cheese, and roll into a burrito.
  4. Place burritos on baking sheet and spray generously with cooking spray or brush with oil.
  5. Bake for about 15 minutes until the tortillas are brown and crispy. Serve warm with guacamole and salsa if desired.

Shredded Slow Cooker Mexican Chicken

Rooster ChalkboardWhat you’ll need:

  • 2 large boneless, skinless chicken breasts
  • 1/4 cup water
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder

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Directions:

  1. Add all ingredients to a slow cooker.
  2. Cover and cook on high for 2-3 hours, or on low for 3-4 hours.
  3. Take off the lid and shred the chicken with two forks. Stir and let sit in juices for about 10 minutes before serving or adding to Baked Chicken Chimichangas.

Tasteful Tuesday: Avocado Pasta

Tuesday, February 17th, 2015

This creamy alternative to Alfredo sauce will have you and your family loving avocados, if they don’t already! The best part is, the ingredients list is short and simple – as is the cooking process. Let us know if you like it!

What you’ll need:Avocado Pasta

  • Food processor
  • 12 ounces spaghetti (or use your favorite pasta!)
  • 2 ripe avocados: halved, seeded, and peeled
  • 1/2 cup fresh basil leaves
  • 2 garlic cloves
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed
  • Salt and pepper to taste

*these ingredients will yield about 4 servings; adjust if needed

Directions:

  1. In a large pot of boiling, lightly salted water, cook pasta according to package instructions; drain well and set aside.
  2. Combine and pulse avocados, basil, garlic, and lemon juice in a food processor; season with salt and pepper to taste. Slowly add olive oil until emulsified.
  3. Add pasta back to empty pot and add the avocado mixture, cherry tomatoes, and corn.
  4. Serve immediately and enjoy!