Strawberry Blueberry Chicken Salad With Baby Greens And Orange Vinaigrette topped with Pecans and Feta Cheese. Does life get any better then this?
The weathers been hot so cooking around our house has been at a minimum along with a long list of things happening, one of them being my lap top updated and now doesn't want to load. So I have been MIA but I want you all to know you are FABULOUS and I am so thankful for each and everyone of you who stop by..
Ok, now then back to the salad.. My husband loves a salad very similar to this at Panera Bread Company. It's a staple he always orders and then I order something different and then I drool over his salad and then he shares because he just loves me that much.
So, I know you have all the items in your fridge since it's summer and toss this together for dinner or lunch because it is truly a fabulous flavor combination.
Cheesy Scalloped Potatoes are a delicious cheesy potato side dish recipe that goes well with just about everything and always requested to go with ham. A favorite side dish for the holidays.
Cheesy Scalloped Potatoes, Potatoes Au Gratin call them what you will but they are simply heaven on a fork. The leftovers are always fought over at our dinner table. I mean who doesn't like creamy cheesy potatoes? Pass the fork and move out of the way!
I reduced the calories in the potatoes a bit by using chicken stock, it also added a fabulous flavor to the potatoes. Simply divine.
On to how to make Cheesy Scalloped Potatoes we go...
Peel and slice 9-10 Russet Potatoes about 1/8"- 1/4" thick.
In a saute pan add:
3 tablespoons Salted Butter
1/2 whole White Onion, Diced
Cook until onions are caramelized and golden brown.
Sprinkle in 3 tablespoons Flour.
Stir until flour is absorbed by the butter and slightly cooked about 1 minute.
Slowly pour 3/4 cup Chicken Stock while whisking into the cooked flour mixture. Cook until slightly thickened about 2 minutes.
Slowly stir in:
1 1/2 cups Whole Milk
1 teaspoon Ground Black Pepper
Cook until Cheesy Au Gratin Sauce is hot.
Add:
1 3/4 cups Grated Sharp Cheddar Cheese
Remove from heat. Stir until cheese is melted.
Grease an 8"x11" pan spread 1/3 of the potatoes evenly over the bottom of the pan.
Top potatoes with about 1/4 of the cheese sauce. Repeat another layer and top with another 1/4 of the sauce.
Top last layer with remaining potatoes. Cover with all remaining sauce and add 3/4 cup Shredded Cheddar Cheese.
Tent tin foil over the top and bake in a 350 degree oven for 45 minutes. Remove foil and bake another 30-40 minutes until top is starting to brown and potatoes are tender. Remove from oven and allow to cool for 5 minutes.
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Dinner, Side Dish, Thanksgiving, Christmas, Easter
American
Yield: 10
Author: Serena Bakes Simply From Scratch
Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes are a delicious cheesy potato side dish recipe that goes well with just about everything and always requested to go with ham. A favorite side dish for the holidays.
Prep time: 20 MinCook time: 1 H & 25 MTotal time: 1 H & 45 M
Ingredients
Instructions
Nutrition Facts
Calories
353
Fat
15 g
Sat. Fat
8 g
Carbs
44 g
Fiber
3 g
Net carbs
41 g
Sugar
4 g
Protein
13 g
Sodium
262 mg
Cholesterol
42 mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
I gave away a cast iron skillet awhile back and I've been meaning to have a little cast iron cleaning session 101.
I remember when we first became married we had a cast iron skillet and at the time I felt everything needed to be soaped to be clean. I truly struggled for a long time with the thought of not soaping a pan and how could it ever be clean. That pan is long gone and I swore I would never use a cast iron pan again. I mean after I totally destroyed the pan I just couldn't understand why anyone would want to own a cast iron pan. Everything stuck and I never could seem to get it clean!
Fast forward to about a year ago when we decided a cast iron skillet was the way to go for camping. I really didn't want to lug around my all clad to the camp ground and after doing a little research decided cast iron was the way to go but I would have to conquer my obsessive compulsive disorder with the soap. It was baby steps to begin with.
Then one day I gave in and accepted the fact soap would ruin my new pan I was not going there again!
Now I use my cast iron more then my all clad dependent on what I am cooking and it has a home in the oven.
The best Dill Potato Salad recipe with Dill pickles, fresh dill weed, russet potatoes, a creamy dill dressing and eggs from Serena Bakes Simply From Scratch.
Nothing says summer time like Dill Potato Salad.
Today's Potato Salad has russet potatoes, hard boiled eggs, dill pickles, dill, dijion mustard, greek yogurt, and mayo..
I love the dijion for the little bit of a kick, and the greek yogurt helps to reduce the calories and keeps this recipe for Dill Potato Salad creamy.
The salad is long gone, and lasted less then a day in our house. It's been a staple Potato Salad recipe in our house for years.
We had taken it on a picnic to the beach along with some tasty cold fried chicken. By the time we came home the hubby had already grabbed a fork, and polished off the last of the potato salad..
I'm some how missing pictures so we will just have to pretend we have a few more pictures. Hard boil 10 whole Eggs and cool in cold water. Peel and dice.
You can find my secret to Easy Peel Hard Boiled Eggs in this post, it saves a lot of frustration and hassle.
Cook 9 whole Russet Potatoes in boiling water until soft when poked with a knife. Drain and allow to cool. Peel andcube potatoes.
(Pretend picture here of cubed potatoes, diced eggs, chopped celery, diced dill pickles and red onion.)
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