OMG…Cheesy Potato Casserole…a different twist

This morning I wanted to have something different for breakfast.  I then remembered the cheesy potato casserole that Cracker Barrel has.  It is soo good and I had been meaning to look for a recipe online.  The search began.

I found a recipe that seems like it would taste like it BUT I don’t have any creamy soup.  THAT was not going to defeat me! The recipe is from 2001 and there are comments and suggestions, check them out.

I looked in the cabinet and I found chicken stock and McCormicks original country gravy packet.  Hmmmm.  I decided I was gonna make this my own recipe.

I used the chicken stock instead of water and made the gravy.  Instead of regular sour cream, I used mexican crema. I added some bell pepper and it is da bomb!

Here’s my recipe:

Ingredients

3 medium gold potatoes (you could use frozen hash browns)

1/4 cup of creamy

2 cups chicken broth

1 cup of cheddar cheese

1/4 cup of mexican cheese blend

1/2 cup chopped onions

1/4 cup of bell pepper

Sea salt for taste

Cook the potatoes for 8 minutes and cool in cold water.  Shred into a bowl.  (I keep the skin on) Shred and add the cheese.  Add the bell pepper and onions.  In a small pan, follow the instructions for the gravy mix, but use the chicken broth instead of the water.  I would add about 1/8 of cup more so it won’t be too thick.  Pour the gravy in the bowl with all of the other ingredients and mix gently.  Add the sour cream.  In a glass dish spray it or grease the sides to prevent sticking.  Bake at 350 degrees for about 45 minutes..brown the top a little.

If you don’t have any type of cream of soup or package like I used, you probably could make a white sauce with flour and butter too!  That would have been my next step if I had not used the packaged gravy.

Sounds good huh….Any other suggestions, let me know!

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Chorizo and Potatoes

I am in LOVE with a new cooking show…well at least NEW to me.- Mexican Made Easy.  I love Mexican food and I would like to learn how to fix it better and this is the show for that.  I have made a few things so far that I have not posted to this blog yet, but I will.  This one is one I keep making because it is quick, easy and different.

Now you know I added a little something.  I added fresh garlic, a little bit of fresh cilatro,  and more onions…I also added green onions and cheese on top.  Once it is just about ready, add green onions and cheese,  covert it and turn it off.  It was yummy!

Here is a link to the actual recipe.

I taught my client how to cook Mashed Potatoes

If you have followed me on Twitter or Facebook – you know I have been traveling and working.  During my travels I have been cooking for different people, and trying to teach others.  My client in LA was so excited I was going to be there and insisted I spend a day working with her.  I was excited too as she is a great client.

She picked me up and of course “we” were going to cook for her husband.  As we were shopping I found out that she did not know how to fix Mashed Potatoes.  I was so surprised…of course we had a quick lesson. Within 30 minutes we had a meat loaf in the oven and potatoes were cooking. An hour later, dinner was done AND we were getting some work done as well.

I firmly believe no matter how busy we are we can find time to cook a meal.  Maybe not everyday, but a few days a week and we can fix great meals quickly.  I mixed the meatloaf with Italian sausage and all the additional ingredients (see previous posts for information).

Mashed Potatoes – Ingredients

4 medium potatoes – cubed

2 T of butter

3 cloves of garlic – minced

1/2 of an onion – cubed

Half milk/half water – cover the potatoes

Salt

Put all of the ingredients in a pot and cook of medium/low heat until very soft.  Drain the liquid – most of it.  Save some in case they are dry when you mash the potatoes.  Add more butter depending on your taste and mash.  Taste and add either liquid you saved, butter or salt.  If you want to be creative, once you drain the liquid, while the potatoes are still hot, add some shredded cheese prior to mashing and it should be hot enough to melt the cheese.

I was quite happy to fix it and it came out great…Maybe I should look at it for a new profession and charge for it – I’ll be a Virtual Chef!!