Red Peppers Stuffed with Cheddar Mashed Potatoes

We had these for Thanksgiving.  I had seen a recipe for red peppers stuffed with rice and I thought that maybe this would work with mashed potatoes instead!  It was a huge hit and the second time we made them.  Definitely a keeper.

Red Peppers Stuffed with Cheddar Mashed Potatoes
4  red peppers; halved from top to bottom and seeds removed
4 medium potatoes; peeled and cubed
1 tablespoons salt
2 garlic cloves; finely minced
1/4 cup onion; chopped
3 tablespoons butter; room temperature
1/3 cup cream cheese; room temperature
1/4 cup heavy cream
1 cup cheddar cheese; shredded plus 1/4 cup for topping
1/4 teaspoon white pepper
1/2 teaspoon salt; or to taste


1.  Place peeled and cubed potatoes in large pot filled with cold water.  Add 1 tablespoon salt.  Add chopped onion and garlic.  Bring to boil over medium heat until potatoes are fork tender. Drain through a fine strainer so you do not loose the garlic.


2.  Add potatoes, onions, and garlic to large bowl.  Add the butter, cream cheese, heavy cream, cheddar cheese, white pepper, and salt to taste.  With a potato masher mash the mixture thoroughly until the consistency you want. 


3.  Divide the mashed potatoes among the four red peppers.  Top with the 1/4 cup remaining cheddar cheese.  Bake at 375 for 20-30 minutes until cheese is melted and peppers are soft.


You can certainly add/remove any ingredients.  Any of your favorite add-ins for mashed potatoes would work.  I hope you enjoy these as much as we do!

Dill Potato Salad

There is nothing better than potato salad when you are making barbecue.  Last night I made barbecue pork chops with grilled zucchini and I thought a potato salad would be a great addition.

If you have ever searched the internet for potato salad recipes there are literally over 2,500 on just one website alone.  I have tried several and this is one that I will definitely keep.   I used Miracle Whip when making this salad.  I have listed the recipe as published on Food.com. This site was the former Recipezaar.com.


Dill Potato Salad
3 1/2     pounds red potatoes, cut into 3/4-inch pieces - leave skin on
1/2 - 1   cup dill pickle juice
3/4        cup mayonnaise/salad dressing
1/3        cup buttermilk
2-3        tablespoons fresh dill, chopped.  (Important:  Use fresh dill)
4           teaspoons dijon mustard, add more to taste
1-1 1/2  teaspoon sugar
1/2 - 1   tablespoon fresh ground pepper
3           hard-boiled eggs, peeled and chopped
1/2        cup red onion, chopped
3           dill pickles, chopped, add more to taste


1.  Cook potatoes in boiling water for approximately 10 minutes.
2.  Drain; transfer to a large bowl.
3.  Drizzle pickle juices over hot potatoes and toss gently.
4.  Cool to room temperature.
5.  Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
6.  Pour over potatoes.
7.  Add eggs, onions and pickles to potato salad and toss to blend.
8.  Refrigerate until serving time.

Potato Kugelis

My mother's mom, Ann, was Lithuanian and always a great cook.  Nothing fancy just simple good food.  She is no longer with us and we miss her a lot, but she left us a legacy that I hope to pass on to you.  Some of her specialties were Meatloaf, Chiffon Cakes, Kolachky (one of the first recipes posted on this blog), stuffed cabbage, and potato kugelis.


Kugelis is, in short, a thick heavy 'pudding'.  The easiest way to say it, is it is very similar to a potato pancake without being fried.  Potato kugelis is no stranger to flavor with simple ingredients such as bacon and onion.


I made this side dish with breaded and fried pork chops over the weekend and it immediately brought back some great memories.  Though you can serve it with sour cream or applesauce, we ate ours plain.  Gramma, where ever you are, this one is for you!

Potato Kugelis
10 large potatoes
1  medium onion
5  slices bacon

2  teaspoons salt

¼ teaspoon pepper

½ cup hot milk or evaporated milk

3 eggs

1.  Peel and grade fine the potatoes and onion. 

2.  Cut bacon cross-wise into narrow strips, fry until crisp; pour fat and bacon over potatoes in bowl.  Add hot milk.  Add beaten eggs one at a time.  Add salt and pepper.

3.  Pour into greased square or rectangle pan.  Bake at 400˚ for 15 minutes.  Reduce heat to 375˚ and bake for 45 minutes more.  Cut into squares and serve with sour cream. 

Hints:  Depth of the grated potato mixture should be no less than 2 ½ inches in baking dish.

Kugelis may be used for stuffing meat roasts.  Possibly meatloaf.

The PERFECT Roast Potato Fries

Have you ever purchased store-bought, frozen French fries, steak fries, or home fries?  Most of the time when you make them they either do not turn a nice golden color, leaving them a soft mush, or they turn out so crispy they are more like chips than fries.

Some time ago, I found a recipe that claimed to be no-fail roasted steak fries.  Well, when you say no-fail to me, those will be the first recipes I try.  I can not remember where I learned of this technique, but it is simple and it is no-fail.  Remember the technique is key!

PERFECT Roast Potato Fries

4 medium potatoes
Olive oil
1 tablespoon fresh rosemary; chopped
Kosher salt

1.  Preheat oven to 500 degrees.  Place rack in lower third of the oven.

2.  Cut potatoes in half length-wise.  Cut the halves in half length-wise.  Then, with each quarter of the potato, cut it into three wedges length-wise.  With each potato you will yield 12 wedges.  You must cut them into 12 wedges.  This will give you the thickness you will need to cook evenly.

3.  Lay all wedges on baking sheet lined with foil.  Toss with olive oil to generously coat.  Sprinkle the rosemary over the top of the potato wedges.

4.  Roast for 20 minutes without opening oven.  The top side should start to turn golden.  After 20 minutes, remove sheet and flip the wedges over.  Place back in oven and continue to roast for another 20 minutes or until golden brown.

5.  When they come out of oven, sprinkle generously with kosher salt and toss.  Serve immediately.

Potatoes, Onions, and Red Pepper Foil Packs

Fourth of July is the pinnacle for barbecuing.  So many people around the country bring the grill out and will check the propane or charcoal, invite friends and family over, and put out a spread that could feed any army.

I can remember growing up as a kid in a small south suburban town near Chicago.  It seemed like each weekend we were entertaining someone for a barbecue in the back yard.  Both sets of grandparents, my aunt Meenor, and other friends and family would come.  Normally, my dad would fire up the old red weber and make either chicken, ribs, or if it was a special occasion, a beef tenderloin.  Fourth of July was always a must regarding barbecues.  Each of the neighbors would be making food, at what seemed like the same time, causing huge billowing clouds of delicious smelling smoke to pool above the four yards.  The guys would all talk over the fences with their beers while the kids would be running or swimming until dinner.

One of the old standbys made for each of the barbecues was the potato, onion and pepper foil packs.  With its buttery sauce, charred edges of the potatoes and tasty red peppers.  Nothing could be simpler to make.  To this day each time I make this dish, it brings back so many good memories of my childhood.  I am sure many of you have made some variation of this at some point in time, but I thought I would post the recipe for those that have not.  

My dad and his girlfriend came over this weekend for a barbecue and I thought I would make this for him.

Grilled Potato, Onion, and Red Pepper Foil Packs

2  Red Peppers; cored, seeded and julienned about 1-inch wide

1  Large Sweet Onion; sliced about 1-inch wide

4  large potatoes; halved lengthwise and cut each half into 6 wedges

1  tablespoon fresh thyme; chopped

1  tablespoon fresh oregano; chopped ( I have also used rosemary and it is delicious)

1  teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

6 tablespoons butter; cut into tablespoon pieces

1.  Cut an 24-inch length of heavy duty foil.  Scatter the peppers, onion, and potatoes on the foil.  Add spices and butter.

2.  Cut a second sheet of 24inch foil and place over the top of the first sheet.  Fold each edge over at least 3 times until all edges have been sealed.  

3.  Heat grill to medium-high and place foil packet on the grate.  Cover the grill and cook for a total of 30-45 minutes or until potatoes are tender.  Flip the packet every 10 minutes.  You can tell if the potatoes are done by carefully pushing on the foil packet to see if the potatoes are soft.

Quick Cheeseburger Bake

This was a pretty tastey dish.  Easy to make and quite flavorful for such a simple meal. I found this recipe on Recipezaar.

Quick Cheeseburger Bake
1 pound ground chuck
¾ cup onions, chopped
1 large clove garlic; minced
1 10 ¾ ounce can cheddar cheese soup
1 cup frozen mixed vegetables
½ cup milk
2 cups Bisquick
¾ cup water
1 cup shredded cheddar cheese

1. Generously grease a 13x9 inch baking pan. Cook beef and onion in 10-inch skillet until beef is browned; drain.
2. Stir in soup, vegetables and milk.
3. Stir in baking mix and water into baking dish until moistened; spread evenly. Spread beef mixture over batter; sprinkle with cheese.
4. Bake 30 minutes at 400°

Sour Cream and Cheddar Potatoes

These creamy, cheesy potatoes are a must to take with to any potluck.  They are also easy enough to prepare during the week.  I tested this recipe over Memorial Day weekend and they turned out great.  The combination of the cream cheese and sour cream were the clincher on this one.  Makes 8 servings.  You may also cut this recipe in half as I did and it will work out fine.

Sour Cream and Cheddar Potatoes
10 medium red potatoes, peeled and quartered
1 8 ounce package cream cheese; cubed
1 cup sour cream
½ cup shredded cheddar cheese
¼ cup milk
2 tablespoons butter; divided
1 tablespoon dried parsley
1 ¼ teaspoon garlic salt
¼ teaspoon paprika


1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
2. In a large mixing bowl, mash the potatoes. Add the cream cheese, sour cream, cheddar cheese, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
3. Spoon into a greased 2-quart baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350˚ for 30-40 minutes or until heated through.

Potato Gnocchi with Peas, Prosciutto and Ricotta

On Easter Sunday, my dad and his girlfriend Mary came over for dinner.  Wanting to stick close to my Italian roots for this year, we went with a simple beef roast and two sides.  Simple and light for this spring meal.  My first instinct was some type of pasta but that can get a bit old.  I wanted something that was simple but would make a real statement. 

While sitting with my computer on my lap searching for recipes, it hit me.  In the background an episode of Tyler Florence's Ultimate was on.  He mentioned Potato Gnocchi with Peas, Prosciutto and Ricotta.  I thought this was definitely the first of the sides.

This was my first venture into the world of gnocchi.  I have to say that even though there was several steps to the process it could not have been more simple.  I baked the potatoes, baked the prosciutto and made the ricotta ahead of time so everything went together quickly.

Please, please, please try this recipe if you like any type of dumplings.  Don't let the length of this recipe intimidate you.  These are so easy and so worth it!

2 pounds (about 4) russet potatoes, or similar starchy/white variety

1 teaspoon salt
¼ teaspoon freshly grated nutmeg
½ teaspoon baking powder
½ cup grated Parmigiano-Reggiano
1 egg white
1 to 1 ½ cups unbleached all-purpose flour
1 ½ cups frozen peas, thawed
¼ pound prosciutto
1 large shallot, finely diced
Extra-virgin olive oil
Salt and pepper
1 tablespoon butter
Grated Parmesan

2 cups Lemon Ricotta, recipe follows

Directions
1. Preheat oven to 350˚F. Scrub potatoes, pierce the skin with a fork, drizzle with olive oil and salt and place on a sheet pan. Bake for 45 minutes to 1 hour until they are easily pierced with a pairing knife.
2. Allow the potatoes to cool slightly then peel the potatoes while they are still hot and press them through a potato ricer or food mill.
3. Put the potatoes in a large bowl with salt, nutmeg, baking powder, grated cheese and egg white.
4. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough.
5. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
6. Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down the prongs of a fork while pressing a small dimple with your finger in the back.
7. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served. Cover with plastic wrap and refrigerate for up to 12 hours.
8. Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon. Reserve about ½ cup cooking water. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour.

Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.

9. Blanch peas in hot water and set aside.
10. Place 4 strips of prosciutto on a sheet pan and place in a preheated 350 degree F oven. Cook until the it is crispy, 8 to 10 minutes.
11. Add chopped shallots to a pan over medium high heat with 2 counts of olive oil pan of and gently saute until fragrant and translucent. Dump in the peas and toss gently to coat. Season with a little salt and pepper.season Add boiled gnocchi to the pan and gently toss.
12. Add a ladle of gnocchi water to the pan, add 1 tablespoon of butter, sprinkle with Parmesan and season with salt and pepper. Serve topped with crispy prosciutto and a scoop of fresh lemon ricotta. (Optional: finish with a drizzle of white truffle oil)

Lemon Ricotta:
2 cups good quality ricotta cheese
1 lemon, zested and juiced
Salt

1. Place the ricotta cheese in a mixing bowl and add the lemon zest and juice. Season with salt and serve with the gnocchi.

Loaded Baked Potato Salad

I made this potato salad a few weeks ago.  I only made a few modifications to the recipe as it was written.  The original from Recipezaar.com included dill pickles and for the life of me, I can not figure out why.  The taste that the pickles brought to the salad in no way was representative of a loaded baked potato.

Loaded Baked Potato Salad

5 pounds small unpeeled red potatoes; cubed
1 teaspoon salt
½ teaspoon pepper
8 hard-cooked eggs; chopped and crumbled
1 pound sliced bacon; cooked and crumbled
2 cups shredded cheddar cheese
1 medium Vidalia onion; chopped
1 ½ cups sour cream
1 cup mayonnaise or salad dressing
2-3 teaspoons mustard

1. Place the potatoes in a greased 15x10x1-inch baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425˚ for 40-45 minutes or until tender. Cool in pan on a wire rack.

2. In a large bowl, combine the potatoes, eggs, bacon, cheese, and onions. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Serve immediately.