Grilled Romaine Lettuce

Grilled Romaine Lettuce

Grilled romaine has an excellent flavor and it compliments many dishes. Not only is it easy to make but it’s also quick to cook. You can put these on the grill while you cook some chicken or fish and have yourself an excellent meal combo. If you have leftovers, you can eat them cold the next day. And one thing you must do is add the grated cheese on top. That just takes it to another level!

Ingredients

  • 3 romaine hearts
  • 1 lemon
  • 3 tbs olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 oz romano cheese


First, preheat the grill at a medium heat and clean the grill grates when hot.


Next, slice each heart of romaine in half lengthwise. Brush both sides with olive oil. Salt the inside with kosher salt.


Place each romaine half open side down onto the grill and cook for 5 minutes with the lid open. After 5 minutes, flip over all romaine hearts and cook for another 5 minutes. Use tongs to check for softness and remove the romaine hearts when they become less stiff.


Squeeze some lemon on the inside area of the romaine hearts. Sprinkle with kosher salt and cracked black pepper. Finally, top with fresh grated Romano cheese.





Loaded Scalloped Potatoes

Loaded Scalloped Potatoes

Loaded scalloped potatoes and potatoes au gratin are so good that you could serve them as a main course. In this decadent recipe, we combine a cream sauce from scalloped potatoes with the cheese from potatoes au gratin. And if that is not enough, we added all the favorites of a baked potato. When you hook this up for the holidays, you’ll be the winner winner of your Easter, Thanksgiving and Christmas dinner. This recipe does require some prep time and you can get this done a day ahead of the cook. And it’s flexible enough to bake at a variety of temperatures. This makes it easy to slip in the oven along with your main course or other side dishes. The combined flavors in this recipe are quite intense. You’ll love the variety of different cheese and dairy products layered in the fresh potatoes and herbs. And a most interesting flavor comes from the chicken broth. Don’t you dare skip this ingredient it is a difference maker!

Ingredients

  • 3 pounds russet potatoes
  • 1 white onion
  • 2 cloves garlic
  • 4 – 6 green onions
  • 12 oz bacon
  • 16 oz cheddar cheese
  • 8 oz cream cheese
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 cups heavy whipping cream
  • 2 cup chicken broth
  • 1/4 cup flour


First, hand shred the block of cheddar cheese. Next, using a super thin guard on a mandolin, slice the white onion. Dice the green onions and mince the garlic. Finally mince the rosemary and thyme. Remove the cream cheese from the refrigerator and allow it to come to room temperature.


Next, slice the bacon into bits and fry it in a skillet on medium heat. When the bacon grease starts foaming and the bits are turning brown, remove the bits with a slotted spoon and place them on layered paper towels. Carefully remove most of the bacon grease and leave about 3 tablespoons in the skillet.


Add the thinly sliced onion and continue to cook on medium until the onion becomes translucent. Add the minced garlic and a pinch of the herbs. Next, slowly stir in the flour and combine together for several minutes. Next, add the chicken broth and stir until the sauce thickens. Slowly add the whipping cream followed by a few slices of cream cheese. Stir until the cheese melts into the sauce, then continue to add whipping cream and cream cheese until all is incorporated into the sauce. Allow the sauce to simmer for a few minutes then turn off the heat.


Peel the potatoes, then use a mandolin with a thin blade and slice them. When the potatoes are all sliced up, use a non stick spray or vegetable shortening to grease up a 9 x 13 inch baking dish. Add a layer of potatoes to the dish first. Next use a large spoon and cover the potatoes with a layer of sauce. Next apply a layer of shredded cheddar cheese. Add some bacon bits and green onion. Repeat these steps until all the ingredients are used. Be mindful of how much you have left for each item so that each layer has equal amounts of everything. This should make 4 to 5 layers.


Cover with foil and bake at 350 for 30 minutes. If you need to cook with other food at a lower or higher temperature this is fine. After 30 minutes use a toothpick and stick it all the way to the bottom of the pan. Feel for the tenderness of the potato slices. If there is a lot of resistance like a raw potato, keep cooking with the foil cover. If there is partial resistance, cook for another 30 minutes uncovered. When the toothpick slides in and out with very little resistance, almost like butter, the potatoes are ready to eat. Sprinkle the top with fresh thyme, some green onions and bacon. Allow it to cool at least 5 minutes before serving.





Green Bean Casserole

Green Bean Casserole

Green bean casserole is the standard side dish to all your holiday meals. For this recipe we ditch the usual Campbells cream of mushroom soup and instead make cream of mushroom from scratch. It’s easier than you may think and the flavor is 100 times better. And if you love mushrooms you can mix around various types like white and baby Bella for additional flavor. This recipe is divided up so that you can prep the green beans and mushroom sauce a day or two ahead of the meal. Simply put it all together, put it in the oven and bake yourself an amazing side dish that everyone will love (except for green bean and mushroom haters).

Ingredients

  • 2 pounds green beans
  • 1 white onion
  • 3 cloves garlic
  • 8 oz white mushrooms
  • 8 oz baby bella mushrooms
  • 3 sprigs fresh thyme
  • 2 cups heavy whipping cream
  • 1 cup chicken broth
  • 2 tablespoons flour
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon black pepper
  • 6 oz French’s crispy fried onions


First, wash then trim the ends off the green beans. Cut the large beans in half. Bring 4 quarts of water to a boil and boil the beans for 4 to 5 minutes. Drain the water from the beans then transfer the beans to a large bowl filled with ice water to stop the cooking process. The beans should be partially cooked and still crunchy but not stiff. Once cooled, remove the beans from the ice water and place them on a rack with paper towels and let them dry for at least an hour.

Sauce instructions

First, dice the onion into small bits. Mince the garlic cloves. Wash then slice the mushrooms into thin slices. Pull the thyme leaves from the stems and dice the leaves. Next, melt the butter in a large skillet on medium high heat. Add the onion, garlic, mushrooms then stir frequently and cook for about 5 minutes. Add the thyme, black pepper, then the flour and cook for another minute. Add the chicken broth and reduce the heat to medium. Add the cream and cook for another 25 minutes or until the sauce thickens.

Baking instructions

Preheat the oven to 350F. Add the beans to a large baking dish. Pour in the mushroom cream sauce and mix the beans to coat them in sauce. Mix in half the container of crispy onions, then mix everything together. Pour the remaining crispy fried onions on top of the beans. Bake uncovered for around 30 minutes.





Southern-ish Potato Salad

Southern-ish Potato Salad

This recipe is a non sweet take on a classic potato salad. It has similar ingredients such as dill relish instead of sweet relish but also adds a little heat with cayenne pepper. If you are not into sweet or maybe you are into trying out new recipes, give this one a try.

Ingredients

  • 3 pounds russet potatoes
  • 1 tablespoon kosher salt (for potato boil)
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 tablespoons apple cider vinegar
  • 1/4 cup dill pickle relish
  • 2 celery stalks
  • 1/2 cup red onion
  • 2 hard boiled eggs
  • 1 teaspoon kosher salt (for dressing)
  • ¼ teaspoon black pepper
  • ¼ cayenne pepper
  • ¼ teaspoon paprika
  • 1 teaspoon sugar
  • ½ teaspoon celery salt
  • ½ teaspoon garlic powder


Place the potatoes and 1 tablespoon of salt in a large pot, and cover with water. Bring to a boil on high heat and then reduce the heat to medium to maintain a simmer. Cook for about 20 – 30 minutes until a small knife can be inserted into the potato without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes with a pairing knife then cut them into small chunks and add them to a large mixing bowl.


While the potatoes are cooking, dice the onion and celery. Set this aside in a large mixing bowl.


In a small mixing bowl, combine the mayonnaise, mustard, relish, vinegar, and all seasonings listed. Stir the ingredients together until they are well blended. Pour the dressing over the potatoes and diced veggies, then stir lightly for a few minutes. Try to break down any large potato chunks with your spoon. Cover the bowl with cellophane and allow this to sit overnight in the refrigerator.


The next day, season the top of the potato salad with paprika. Slice the hard boiled eggs and layer them on top. Lightly sprinkle paprika on the eggs. Serve and enjoy!