Easy Potato and Bacon Breakfast Casserole

I have one recommendation and that's to go and make this right now. Who cares if it's not time for breakfast; this dish is that good. The best part? It's incredibly easy to put together. So easy and beyond delicious. If you won't listen to me and make this now, then definitely make it tomorrow morning. This is the perfect way to start any day. 


Easy Potato and Bacon Breakfast Casserole
Source: Adapted from Our Best Bites
Serves: 2-3

2 cup shredded hash browns
7-8 slices of bacon
1 cup shredded cheddar cheese
3 eggs
1 cup milk
Salt
Freshly ground black pepper

Preheat the oven to 350 degrees F. Prepare an 8x8 pan by coating it with cooking spray.

Begin cooking bacon. If the potatoes are frozen place them in the pan and then place in the preheated oven while the bacon cooks. Once the bacon is done cooking, place them on a dish lined with a paper towel. Once cooled, crumble.

In a 2-cup measuring cup, mix together the milk, eggs, salt, and pepper.

Spread the cheese over the potatoes. Sprinkle crumbled bacon and then pour the egg mixture evenly.

Bake, uncovered, for 30-35 minutes until the cheese is slightly browned. Remove from oven and let sit 15 minutes before cutting.
 

Dinner Made By Two

 First of all, I am so sorry posting has sucked. Things have been a little hectic around here. We seem to be fighting colds left and right, Alex is frustrated with work, and Cati is going through a phase. My once beautiful eater has turned into a very picky eater and it seems like most of the time all she eats during her meals is fruit. As much as I try not to stress out about it, I get really frustrated when everything I offer is rejected. It's been a rough patch in mommyhood and having Alex unhappy doesn't help with my and my mood so I end up spending my free time laying in bed or escaping into someone else's life in my books. I'm hoping things turn around soon because I'm tired of feeling so emotionally spent all the time.

On a positive note, you must make this meal now. This is the best kind of meal there is: the kind where the work is split and you get to do the easy part! Alex made the chicken and I made the potatoes. Our only complaint with this meal was the sage leaves in the chicken because it took away from the lemon and salty flavor of the chicken. The sage flavor was even more potent the next day when we ate the chicken as leftovers. So if you aren't a fan of sage, definitely leave it out. Otherwise, the meal was a hit and we can't wait to repeat (minus the sage).

 

Chicken Saltimbocca with Lemon Sauce
Source: Bon Appétit, March 2007
Yield: Makes 4 servings

Ingredients
4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.

Roasted Parmesan Potato Wedges Recipe
Source: Taste of Home
Serves 4-6

4 potatoes (2 pounds)
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.

Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender.

Spicy Cajun Chicken and Fries

I am constantly in awe of food. I love how you can use similar ingredients and get different tastes just by varying the amount and what the ingredients are paired with. This dish was a perfect example of that. The potatoes were deliciously spicy and their sweetness really highlighted the spicy of the seasonings. The chicken, on the other hand, was more smokey and sweeter in a way completely different from the potatoes. This dish is definitely a winner if you are a fan of spice and heat.

Cajun Potato Wedges
Source : The Grilling Bible
Yield 4-6 servings

3 large russet potatoes, washed, scrubbed, and unpeeled (about 2 1/4 lbs)
1/4 cup olive oil
2 cloves garlic, minced
1 tsp salt
1 tsp paprika
1/2 tsp dried thyme leaves
1/2 tsp dried oregano
1/4 tsp black pepper
1/8 to 1/4 tsp ground red pepper

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray.

Cut potatoes in half lengthwise; then cut each half lengthwise into four wedges. Place potatoes in a large bowl. Add oil and garlic; toss to coat well.

Combine salt, paprika, thyme. Oregano, black pepper, and ground red pepper in a small bowl. Sprinkle over potatoes; toss to coat well. Place wedges in a single layer on baking sheet. Reserve remaining mixture.

Bake for 30-35 minutes or until tender. Midway, turn wedges and brush with reserved oil mixture.


Cajun Chicken Breasts
Source: Weber's Big Book of Grilling

1 Tbsp light brown sugar
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 Tbsp paprika
2 tsp dried thyme
2 tsp dried oregano
2 tsp coarsely ground black pepper
2 tsp coarse salt
2 chicken breasts, thinned by meat pounder

In a small bowl combine the rub ingredients.

Rinse the chicken breasts and pat dry with paper towels. Coat with rub and then brush or spray with olive oil.

Grill over medium-high heat over direct heat until juices run clear, about 10 minutes, turning once midway. Serve warm.

Twice Baked Potatoes

I have always wanted to try twice baked potatoes and for some reason or another I haven't until now. I think it's because I hate baking potatoes. My potatoes always take longer to bake through than the recipe says and even when I think my potatoes have baked all the way through, they are still hard in the very center. Both these things happened to me when I made these potatoes but the undercooked part was resolved by the potatoes being put back into the oven a second time. The potatoes were great and a huge hit, but I'm definitely going to stick to making mashed potatoes (that probably makes me boring, huh?).

Twice Baked Potatoes
Source: PONYGIRL64 on AllRecipes.com

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided (I omitted)

Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

Enjoy!

Cuban Shepherd's Pie

I have never had traditional Shepherd's Pie. What I've had is Shepherd's Pie done Abuela style. The ground beef, or picadillo, is cooked with a bay leaf in a tomato sauce. The resulting meat has such a full bodied taste that pairs well with the garlicky mashed potatoes. One day I will try to make this dish in its traditional incarnation but 'til then I will be feasting away on the Cuban incarnation. Let me add that this dish is for those who like the taste of tomato paste because it's pretty concentrated in this dish.

Abuela's Cuban Shepherd's Pie
Serves 2

3/4 to 1 lb ground beef
~1 can tomato paste (6 oz)
1/2 cup water
1 bay leaf
Salt
Pepper
2 medium-sized potatoes, chopped
1/2 tsp minced garlic
~2 Tbsp butter
~2 Tbsp heavy cream

Preheat oven to 300 degrees. Prepare baking dish by spraying with cooking oil.

Brown beef in a skillet over medium heat. Drain. Add water, tomato paste, and bay leaf. Bring the sauce to a boil then reduce heat and simmer until sauce thickens and bay leaf is wilted. Remove bay leaf and season to taste with salt and pepper.

Meanwhile, in a saucepan bring water to a boil. Add potatoes and cook until soft. Drain water, add garlic, butter, and heavy cream. Mash with a fork until smooth. Add salt and pepper to taste.

Pour meat into baking dish and top with mashed potatoes. Bake for 20 minutes or until top is crisp and hard to the touch.

Loaded Baked Potato Soup

I went to my friend Claudia's house earlier this week and she was making a potato soup. It wasn't ready by the time I left her house so I left craving the soup big time. It seems almost ridiculous to want soup given the 90+ degree weather we've been experiencing here in Miami, but I was drawn to the thought of potatoes, bacon, and cheese poured into my bowl. This soup did not disappoint and it satisfied the craving. Heck, it did more than simply satisfy a craving, it made our taste buds sing and our stomachs soar to the food heavens.

I did make a few mistakes but it goes to show you how flexible the recipe is. I burned the garlic (my sous chef Cati didn't warn me!) and forgot to bake the potatoes beforehand. I put the chopped up potato in the oven while I got everything ready and let them finish cooking in the soup (this only added a few minutes to the cook time). I also poured ALL the potatoes in the soup and mashed them up in the soup instead of reserving some of the potatoes in case the soup was too thin.

Loaded Baked Potato Soup
Source: All Recipes as seen on Christine's Kitchen Chronicles

Prep Time: 10 mins
Cook Time: 20 mins
Ready In: 30 mins
Yields: 4 Servings

5 bacon strips, diced
1 small onion, chopped (I omitted)
2 cloves garlic, minced
4 tablespoons all-purpose flour
1 teaspoon dried basil (I omitted)
1/2 teaspoon pepper
4 cups (2 cans) chicken broth
2-3 large baked potatoes, peeled and cubed
1 cup half-and-half cream (I used 1/2 cup milk, 1/2 cup half and half)
1/2 teaspoon hot sauce
1 cup shredded cheddar cheese
Salt, to taste
Green onions or chives, sliced (I omitted)
Sour cream (optional)

In a large saucepan, cook bacon until crisp. Drain, reserving about 1 tablespoon of drippings. Set bacon aside on paper towel covered plate to drain.

Saute onion and garlic in the drippings until tender, taking care so that garlic does not burn.

Stir in flour, salt, basil and pepper; mix well.

Gradually add broth. Bring to boil; boil and stir for 2 minutes.

Add most of the potatoes (reserve some in case mixture is too thin), cream or milk, cheese, and hot pepper sauce; heat through but DO NOT BOIL, stir continuously. If mixture is too thin, mash some of the potatoes and add to broth or add some potato flakes. If mixture is too thick,add more liquid (broth, cream, milk, or water).

Garnish with bacon, sour cream, green onions, and additional cheese, if desired.

Potato Cakes

Is it just me or does food instantly become better the moment you fry it in some oil? I had some leftover mashed potatoes and wanted to do something different with them. I didn't want to just reheat and eat so I rolled up the mashed potatoes into balls, coated them with bread crumbs and parmesan cheese, and fried them. The potato cakes came out delicious; the crunchy coating was simply divine. The best part? I found a way to make a new dish using leftovers. Go me!

Potato Cakes

1/2 cup leftover mashed potatoes
3 Tbsp bread crumbs
3 Tbsp grated parmesan cheese
3 Tbsp butter
2 Tbsp olive oil

Combine the bread crumbs and parmesan cheese in a bowl. Melt 2 Tbsp of butter in a small bowl. Scoop out about a Tbsp of mashed potatoes and shape into a ball using your hands. Dip into butter and then into bread crumbs. Repeat until all mashed potatoes are used up.

In a skillet heat 1 Tbsp butter and olive oil over medium heat. Add potato cakes and fry each side until golden brown, about 2 minutes.

Serve and enjoy!

Homemade Scalloped Potatoes

What was I ever thinking? Why is it that when you make something from scratch you realize how unsatisfying the store bought version is? I had never made scalloped potatoes from scratch; I always just bought the box and added whatever fluid the instructions said to add. Truth be told, I never really liked the boxed stuff but I would get it because Alex did. Now, I don't need to ever worry about the boxed version because this recipe is pretty amazing. It comes together easily and the end product is so incredibly delicious. But then again, can you really go wrong with garlic and three cheeses?
Three Cheese Garlic Topped Scalloped Potatoes
Source: All Recipe (here)
Serves 2

1/2 pound Yukon Gold potatoes, thinly sliced
2 teaspoons butter, divided
2/3 cup heavy cream
2/3 clove garlic, thinly sliced
salt and pepper to taste
2/3 cup shredded Cheddar cheese
1-1/3 slices provolone cheese
2 tablespoons and 2 teaspoons grated Parmesan or Romano cheese

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.

Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Gourmet Dinner?

I think Alex is easily impressed. I made dinner and he said it looked very gourmet and asked if I was applying for a job at Sibling Rivalry. I have no idea why he said this particular restaurant, but he did. I don't think I even did anything out of the ordinary. It was just chicken and potatoes. Maybe it was the presentation or maybe he was just so happy to have dinner at a reasonable time. Whatever it was, there is no denying that the food was great. I had seen these two recipes in my reader and decided to make them because they were quick and easy. The chicken was in a balsamic vinegar and garlic sauce, which was sweet, tangy, and light. It was something we both said reminded us of the tastes of Asian chicken dishes. The potato was leftover mashed potatoes made into cakes and fried until golden.


Chicken Thighs with Balsamic and Garlic Sauce
Source: For The Love of Cooking (here)

5 boneless skinless chicken thighs, trimmed of any fat
1 tbsp olive oil
Sea salt and fresh cracked pepper to taste
1 tbsp flour
1 tbsp butter, softened
3 cloves of garlic, minced
1/3 cup of balsamic vinegar
1 cup of chicken broth

Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Season the chicken thighs with sea salt and fresh cracked pepper. Lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through.

Remove chicken from oven and set aside on a platter to rest with a tinfoil tent to keep warm. Return the skillet to the stove over medium high heat (add more olive oil if needed) and add minced garlic. Cook, stirring constantly for 60 seconds then add the balsamic vinegar. Stir, scraping the browned bits from the bottom of the pan for about 1 minute. Add the chicken broth and bring to a boil. Mix the butter and flour together making a paste. Whisk in the flour and butter mixture and let the sauce return to a boil. Simmer until the sauce gets thick - about 1-2 minutes. Pour the sauce over chicken and serve.

Potato Cakes
Source: Mary Ellen's Cooking Creations (here)

Leftover potatoes (I had about a cup)
1 egg
Salt and pepper to taste
Olive oil

Heat olive oil in a large pan over medium-high heat.

Mix potatoes, egg, salt, and pepper.

Scoop out one spoon full and add to the hot pan. Continue until you have used up all of the potatoes, or until you don't have any more space in the pan - whichever comes first.

Cook the pancakes approximately 5-6 minutes per side, or until golden brown.