SANDRA'S MINI STUFFED ARTICHOKE AND PARM YUKON GOLD POTATOES

 

These are fantastic served hot,
warm or at room temperature...

Yield: 10 mini potato halves

Prep: 10 Mins.

Microwave 5 Mins.

Bake: 25 Mins.

 

INGREDIENTS:

 

5 (2-1/2" in size) Whole Yukon Gold Potatoes, scrubbed, dried, and pierced a couple of times

 

Filling

2 artichoke bottoms, finely chopped

--(these are found in the area near the artichoke hearts in the store)

1 green onion, finely chopped

1/4 cup sour cream

2 tablespoons mayonnaise

1/4 tsp. freshly ground black pepper

1 teaspoon seasoning salt

1/2 teaspoon garlic granules

1 TB grated parmesan

 

Topping prior to baking

--Shredded mozzarella, grated parmesan, and paprika for sprinkling on top prior to baking

 

METHOD:

 

Place whole, pierced 2-1/2" potatoes into a medium glass heatproof bowl, cover with a heatproof plate, and microwave on high for 5 minutes.

 

Meanwhile, preheat oven to 350F. Set aside a 2-qt. baking dish.

 

Using tongs and an oven mitt (as the potatoes will be hot), cut each of the potatoes lengthwise in half (10 halves). Place potato half in your hand (which you've covered with a mitt), and use a melon baller to remove inside flesh until a 1/8" wall remains (while placing potato innards into a separate medium bowl); repeat with remaining 9 halves.

 

Place the potato skins flesh-side down in the baking dish and spray skin with canola. Turn potato halves over and spray the flesh inside. 

 

Filling: Smash the potato flesh placed into the bowl, add the filling ingredients in order listed; mix to combine. Use a small spoon to fill the potato skins with the filling; top with shredded mozzarella, grated parmesan and paprika.

 

Bake, uncovered, in the preheated oven for 25 minutes (turning half way through baking).  Let rest 5 minutes prior to serving. ~ Enjoy!

 

SANDRA’S SCALLOPED POTATOES ALFREDO-AU GRATIN

The easiest, albeit most satisfying, side dish
that will be on your meal menu rotation, I’m sure...

Servings: 8
Prep: 10 Mins
Bake: 1 Hr 20 Mins
Let Stand: 15 Mins

INGREDIENTS

2 lb. Yellow potatoes (about 5 medium), peeled and sliced 1/8” thin


1 ¾ c. shredded Mexican-blend cheese, divided


1 jar Alfredo Sauce (15.45 oz.)...[I used Bertolli]


½ c. chopped red onion


1/2 c. 2% milk


1/4 tsp. cayenne


1/8 tsp. freshly ground nutmeg


1 tsp Johnny’s Seasoning


1 tsp Old Bay Seasoning

METHOD

Heat oven to 350F. Coat a 9x13” glass baking dish with canola spray.

Peel and thinly slice potatoes using a mandoline or knife to 1/8.” Reserve 1/2 cup cheese. Mix potato slices with remaining ingredients in large bowl. Spoon into prepared baking dish. Cover, layered with parchment paper, then foil; bake 1 hour.

Remove parchment paper and foil from baking dish; sprinkle with reserved 1/2 cup of cheese. Bake 20 minutes more until potatoes are tender and mixture is bubbly. Let stand 15 minutes before serving. ~ Enjoy!

SANDRA'S INSTANT POT CHICKEN THIGHS, POTATOES and CARROTS with GRAVY

All are cooked at the same time in your Instant Pot;

an easy recipe to learn to cook three things at the same time...

Servings: (4)

Prep: 10 Mins.

Pressure build: 10 Mins.

Cooking Time: 8 Mins. to saute, 13 Mins. under pressure, plus making gravy = 2 mins. longer

Pressure release: 10 Mins naturally, then 1 Min. quick release

INGREDIENTS

Spice Rub Mixture

1/2 tsp Onion Powder

1/2 tsp Freshly Ground Black Pepper

1/4 tsp Poultry Seasoning

1/2 tsp Garlic Powder

1 tsp Paprika

1tsp Johnny's Seasoning Salt

For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep

2 Tbsp Olive Oil

4 Chicken Thighs (I use skin on, bone in)

1 1/2 cups low-sodium Chicken Broth

4 Medium Russet Potatoes peeled, and cut in fourths

3 Medium Carrots scrubbed, and cut in thirds

1 teaspoon dried rosemary

1 Tbsp Lemon Juice

For Gravy (slurry)

2 Tbsp cornstarch

1/4 cup cold water

METHOD

Put the spices in a small dish and mix together well. Sprinkle on both sides of chicken thighs.

Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.

Add 4 chicken thighs, skin side down, and brown on both sides, about 4 minutes per side, using long tongs to do so. Set aside on a plate.

When thighs are browned, carefully remove any remaining oil from the pot, reserving brown bits on bottom. Add broth to pot (still on Sauté mode), then deglaze by stirring while scraping remaining brown bits from bottom of pot.

Add potatoes, and rosemary.

Place trivet over potatoes, add chicken thighs on top of trivet.

Squeeze lemon juice over chicken.

Close Instant Pot lid and set steam release knob to Sealing position.

Cancel sauté mode.

Press Poultry, and use the - button to choose 13 minutes.

When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. (No longer.)

Turn off the Instant Pot.

Manually release the remaining pressure, (takes about 1 minute) and when the pin in the lid drops, carefully open the lid, facing it away from you.

Carefully remove steamer basket, including the chicken to a plate.

Carefully remove the trivet.

Remove potatoes and carrots with a slotted spoon placed aside from the chicken (not on top).

Make gravy from the drippings, turning the Instant Pot to sauté mode to make gravy.

Add the cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch with 1/4 cup cold water), and whisk it into the hot liquid in the pot while scraping bottom). Keep stirring, just until it boils and thickens.

Turn off the Instant Pot; serve gravy over potatoes and/or carrots, with chicken thighs along side. ~ Enjoy!

SANDRA'S FAVORITE OVEN ROASTED POTATOES and PERFECT EGGS (for one)

My kind of 'comfort food,'
pretty much any time of the day...

Servings: (1)

Prep: 5 Mins.

Bake: 35-45 Mins.

INGREDIENTS

1 large russet potato, peeled and cut into 1/2" cubes

1/2 teaspoon seasoning salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic (or powder)

1/4 teaspoon granulated onion (or powder)

2 teaspoons Mazola oil

2 large eggs

METHOD

Preheat oven to 425F.

Spray an ovenproof 6x6" baking dish; set aside.

Place the cubed potatoes, seasoning salt, pepper, granulated garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to combine. Pour seasoned potatoes into a single layer in prepared baking dish. Bake, uncovered, for 25 minutes.

Reduce oven temperature to 350F.

Crack eggs (individually, into a single layer) atop the hot potatoes. Return baking dish back to oven; continue baking, uncovered, at the lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking.

Serve immediately in hot baking dish, with a cotton napkin underneath, placed onto a serving plate. ~ Enjoy!

~~~~~~~~~~~~~~~

Tips:

1) Most times I like this served 'as is,' although occasionally before serving I'll top with a few drops of Sriracha, or red taco sauce, or sliced pickled jalapenos, or homemade salsa.

2) This recipe can easily be doubled, just bake in an 8x8" baking dish - or - quadrupled, just bake in a 13x9" baking dish.

SANDRA'S CHEESY SCALLOPED POTATOES with BACON

This incredible scalloped potato side dish

is a brilliant addition to any main course year-round...

Servings: (6)

Prep: 15 Mins.

Cook: 15 Mins.

Bake: 50 to 60 Mins.

Set: 10 Mins.

INGREDIENTS

2 slices bacon, sliced into strips, browned and crumbled

Sauce:

1/4 yellow onion, chopped

1/4 teaspoon granulated garlic

1 TB Flour

1 to 1-1/2 cups milk

1/4 cup shredded Mexican-blend cheese

6 russet potatoes, peeled and sliced 1/8" wide

Topping:

1/4 cup shredded sharp Wisconsin cheddar cheese

1/4 cup shredded dubliner cheese (at Costco)

METHOD

Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside.

Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and sauté until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cup shredded Mexican-blend cheese, gently mixing to combine.

Layer 1/2 of the potato slices in the bottom of prepared baking dish. Sprinkle bacon on top of potato slices, then half the sauce. Layer on the remaining potato slices, then remaining sauce.

Cover baking dish with parchment, then tin foil.  Bake for 30 minutes.  Uncover, sprinkle with 1/4 cup shredded cheddar and 1/4 cup shredded dubliner, and continue baking for 20 to 30 additional minutes, just until potatoes pierced with a fork are tender. Remove from oven and let stand 10 minutes to set. Serve and enjoy!

SANDRA’S ADDICTIVE BAKED-STYLE SMASHED TATERS

These smashed potatoes are insanely delicious and a 

perfect accompaniment that doesn't require gravy, 

although if you so choose they’re fabulous that way too...

Prep:   10 Mins.

Cook:  15 – 20 Mins.

Servings: (8)

INGREDIENTS

6 russet potatoes, peeled and chopped into 1” cubes

2 tablespoons unsalted butter

¼ cup sour cream

1 tablespoon freshly-prepared bacon bits

1 tablespoon fresh chives, chopped

¼ teaspoon pepper

½ cup shredded medium cheddar cheese

METHOD

Add potatoes to a medium pot, cover with cold water.  Add a lid to pot and bring to a boil, reduce heat to a gentle boil, setting lid slightly ajar and cook until potatoes are tender for about 15 to 20 minutes.  Drain, and add all remaining ingredients, except the cheddar cheese, and smash to desired consistency.  Using a spoon, fold in cheddar cheese. ~ Enjoy!

SANDRA’S SENSATIONAL SWEDISH MINI-MEATBALLS APPETIZER

A heartwarming appetizer where you can

easily prepare the meatballs ahead of time

or the night before and store in refrigerator,

just bring to room temperature 30 minutes

prior to browning...

Yields: (Appx. 40 small 1” meatballs)

Prep: 15 Mins.

Cook: 25 to 30 Mins.

INGREDIENTS

Mini-Meatballs:

2 slices whole wheat bread, without the crusts, cut into small pieces

1/4 cup milk

1 lb. lean ground meat (I used venison-bacon burger)

--[Feel free to use beef, caribou, elk, moose, and so on]

1/4 yellow onion, finely minced

1 egg, slightly beaten

Pinch of ground allspice

Pinch of ground cardamom

Pinch of ground ginger

1/4 teaspoon garlic powder

1 tablespoon dried parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

-1 tablespoon unsalted butter

-1 tablespoon olive oil

Sauce:

4 cups low-sodium beef broth

1/2 cup all-purpose flour (or more if you prefer a thicker gravy)

2 teaspoons worcestershire

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons dried parsley

1/4 teaspoon freshly ground black pepper

1/2 cup milk

METHOD

In a small bowl, soak the bread in milk until soft. In a large bowl, combine all meatball ingredients except butter and olive oil, and add the soaked bread. Combine meat mixture with clean hands; do not overwork. Shape into small 1” meatballs (I do so using a miniature scoop while scrapping it up the side of bowl to form uniform meatballs).

Heat butter and olive oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs, and gently par-cook and brown on all sides, about 10 minutes. Use a slotted spoon to remove browned meatballs and place on a plate, and set aside.  Retain drippings in skillet.

Prepare gravy by deglazing skillet with 2 cups of stock; letting it simmer for 2 minutes while scraping bottom with a wooden spoon. Add remaining 2 cups of stock to a small bowl or measuring cup, and whisk in flour, onion powder, garlic powder, dried parsley, and pepper until smooth. Whisk spiced slurry mixture into warm gravy, while constantly whisking to prevent lumps, until thickened and boiling.  Reduce heat to simmer, about 3-5 minutes. Add milk, and stir to combine.  Return meatballs to low simmering gravy to reheat, about 10 minutes, while gently stirring (so as not to break apart meatballs), until fully cooked.

To serve, arrange meatballs in a shallow serving bowl, with toothpicks alongside. ~ Enjoy!

SANDRA’S SENSATIONAL SWEDISH MEATBALLS over MASHED POTATOES

A heartwarming meal where you can

easily prepare the meatballs ahead of time

or the night before and store in refrigerator,

just bring to room temperature 30 minutes

prior to browning...

Servings: (4 to 6)

Prep: 15 Mins.

Cook: 25 to 30 Mins.

INGREDIENTS

Meatballs (Yields appx. 40 small 1” meatballs):

2 slices whole wheat bread, without the crusts, cut into small pieces

1/4 cup milk

1 lb. lean ground meat (I used venison-bacon burger)

--[Feel free to use beef, caribou, elk, moose, and so on]

1/4 yellow onion, finely minced

1 egg, slightly beaten

Pinch of ground allspice

Pinch of ground cardamom

Pinch of ground ginger

1/4 teaspoon garlic powder

1 tablespoon dried parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

Gravy:

4 cups low-sodium beef broth

1/2 cup all-purpose flour (or more if you prefer a thicker gravy)

2 teaspoons worcestershire

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons dried parsley

1/4 teaspoon freshly ground black pepper

1/2 cup milk

Garnish:

1/4 cup fresh parsley, roughly chopped

--Prepared mashed potatoes

--Prepared fresh salad and vinaigrette

METHOD

In a small bowl, soak the bread in milk until soft. 

In a large bowl, combine all meatball ingredients, except butter and olive oil, and add the soaked bread. Combine meat mixture with clean hands; do not overwork.

Shape into small 1” meatballs (I do so using a miniature scoop while scrapping it up the side of bowl to form uniform meatballs).

Heat butter and olive oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs, and gently par-cook and brown on all sides, about 10 minutes. 

Use a slotted spoon to remove browned meatballs and place on a plate, and set aside.  Retain drippings in skillet.

Prepare gravy by deglazing skillet with 2 cups of stock; letting it simmer for 2 minutes while scraping bottom with a wooden spoon. 

Add remaining 2 cups of stock to a small bowl or measuring cup, and whisk in flour, onion powder, garlic powder, dried parsley, and pepper until smooth. Whisk spiced slurry mixture into warm gravy, while constantly stirring to prevent lumps, until thickened and boiling.  Reduce heat to simmer, about 3-5 minutes. 

Add milk, and stir to combine.  

Return meatballs to low simmering gravy to reheat, about 10 minutes, while gently stirring (so as not to break apart meatballs), until fully cooked.

To serve, arrange meatballs on serving plates over mashed potatoes, pour hot gravy over top, and garnish with fresh parsley. Place fresh salad drizzled with vinaigrette alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~~

Tips:  You might alternatively wish to serve the Swedish meatballs over steamed rice or noodles.  

Another option is to serve the Swedish meatballs alone as an appetizer, with toothpicks...(See below)...

Sensational Swedish 
Mini-Meatballs Appetizer

SANDRA’S ANYTIME MARSHMALLOW-WHIPPED SWEET POTATOES

A very scrumptious

side dish to serve anytime,

not just during holidays anymore...

Serves: 4

Prep:  10 Mins.

Cook/ Bake: 30 Mins. Total

INGREDIENTS

2 lbs. sweet potatoes (about 3 to 4), peeled, and cut into 1” cubes

3 tablespoons freshly squeezed orange juice

½ teaspoon fresh orange zest

2 tablespoons unsalted butter

1/4 teaspoon ground ginger

1/4 teaspoon fine-grain sea salt

Pinch of white pepper

2 cups miniature marshmallows, divided

METHOD

Preheat the oven to 350 degrees. Spray a 1-quart baking dish, and set aside.

Place the sweet potatoes into a medium sized pot and cover with cold water, cover pot and bring to boil over medium-high heat.  Boil for 15 minutes, just until sweet potatoes are tender when pierced.  Drain, and pour the hot sweet potatoes into a medium bowl; add the orange juice, butter, ginger, sea salt, white pepper, and 1 cup of miniature marshmallows.  Using an electric hand mixer immediately beat the hot mixture on medium speed until light and fluffy. (If you need to further melt the marshmallows, as I do at times, feel free to microwave the mixture on high for 1 minute, then continue mixing until fluffy.)

Spoon the mixture into the prepared baking dish. Arrange the remaining 1 cup of miniature marshmallows over the top of the whipped sweet potatoes.

Bake, uncovered, for about 15 minutes, until the marshmallows turn a light and crispy golden brown. ~ Enjoy!

This pairs well with my recipe for Whole-Roasted Spicy Beer-Can Chicken (which I made on the outdoor charcoal grill versus in the oven):

Sandra's Whole-Roasted Spicy Beer-Can Chicken

SANDRA’S SENSATIONAL HERB SCALLOPED POTATOES

This low-temperature process

allows all the flavors to gradually and fully

meld into the potatoes

over the 2-hour baking period...

Servings: (6)

Prep: 15 Mins.

Bake: 2 Hrs.

INGREDIENTS

5 medium russet potatoes, peeled and thinly sliced (about 1/4" thick)

1 medium yellow onion, chopped

3 tablespoons unsalted butter

1/4 cup all-purpose flour

1-3/4 cup low-sodium chicken broth

2 tablespoons mayonnaise

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dry mustard

½ teaspoon dried sweet basil

3/4 teaspoon kosher salt

1/8 teaspoon white pepper

1 teaspoon dried parsley

¼ teaspoon paprika

DIRECTIONS

Preheat oven to 325 degrees.  

Peel and slice the potatoes, and chop the onions.

Spray a 2-quart baking dish with olive oil, and alternatively layer potatoes and onions; three times.

In a medium saucepan, melt the butter; whisk in flour until smooth, and cook for 2 minutes while continuing to whisk. Gradually whisk in chicken broth, mayonnaise, garlic powder, onion powder, dry mustard, sweet basil, kosher salt and white pepper; cook and stir for 2 minutes, until thick and bubbly. 

Pour sauce over potatoes. Sprinkle with parsley and paprika. 

Cover baking dish, and bake for 2 hours, until potatoes are tender. ~ Enjoy with your favorite main dish and salad or sauteed veggies.

Tip:  This side dish can be prepared in the morning, refrigerated, and then baked when you return home from work in the early evening.

SANDRA’S DOUBLE-BAKED PEPPER-JACK STUFFED POTATOES

Oh my, these potatoes are fantastic
with just the right amount of
spiciness and cheesy gooeyness...

Servings: (2)

Prep: 10 Mins.

Bake: 1 hr. + 10 mins.

INGREDIENTS

2 russet baking potatoes

1 tablespoon butter

1 garlic clove, minced

1/4 cup sour cream

1/4 cup pepper-jack cheese, chopped

2 tablespoons crushed French fried onions

1 teaspoon dried cilantro

1 tablespoon freshly grated Parmesan cheese

Fine-grain kosher salt and freshly ground pepper, to taste

DIRECTIONS

Heat oven to 400.  Pierce potatoes and wrap in tin foil and bake for 1 hour, or until tender. When potatoes have cooled enough to handle, cut lengthwise and scoop out flesh to within ¼” of skin. Set aside to cool; reserve potato shells.

Meanwhile, in medium saucepan melt butter over medium heat, add garlic and cook for 30 seconds.  Add cooled potato flesh, pepper-jack cheese, crushed French fried onions, sour cream, cilantro, and kosher salt and freshly ground pepper, to taste. Mash potatoes until all ingredients are incorporated.  Spoon mixture into potatoes shells, and top equally with grated Parmesan. 

Place prepared potatoes on baking sheet, and bake for 10 to 12 minutes, or until heated through and lightly golden on top (time may vary depending upon the size of potatoes used). ~ Enjoy!

SANDRA’S BACON-WRAPPED FINGERLING POTATOES with a SRIRACHA DIPPING SAUCE

I just pulled this appetizer 
out of the oven for our weekly 
get-together at my father in laws home
 where the family gathers most 
every Friday after work ~ 
The rosemary adds the perfect twist...


Found my photograph featured on 
Yummly on 6-25-12,
but she revised the recipe quite a bit ;(
@ http://www.yummly.com/recipe/Bacon-Wrapped-
Potato-Bites-With-Spicy-Sauce-Recipezaar 

Yields: (About 50 bites)

Prep: 15 Mins. |
Bake 30 Mins.

Posted: by Sandra 

INGREDIENTS

***Bacon-Wrapped Fingerling Potatoes:

1 lb. organic fingerling potatoes (or red, or Yukon potatoes cut into 1” cubes)
½ teaspoon organic dried rosemary
½ teaspoon organic garlic powder
½ teaspoon organic onion powder
1 tablespoon organic olive oil
¼ teaspoon freshly ground pepper
½ lb. quality bacon

Organic Fingerling
Potatoes

***Sriracha Dipping Sauce
1 cup sour cream

¼ teaspoon organic garlic powder
¼ teaspoon organic onion powder
½ teaspoon sriracha (Asian hot sauce), or more if you like it spicier
1 teaspoon organic fresh lime zest
1 tablespoon organic chopped fresh parsley
sea salt and freshly ground pepper, to taste

METHOD

Preheat the oven to 400 degrees. Line a baking sheet with foil, and top it with a sprayed baking rack on top, and set aside. 

Whisk the Spicy Creamy Dipping Sauce ingredients in a small bowl, and set aside for flavors to meld.

Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Season the water with sea salt. Once the water begins to boil, par-cook potatoes for about 5 minutes.  Drain the potatoes, and place them in a large Ziploc bag. Add the rosemary, olive oil, and freshly ground pepper, and toss until the potatoes are evenly coated.

Skewers hot out of the oven

Cut the strips of bacon in half lengthwise, and then in half crosswise.  Wrap each piece of potato in a strip of the cut bacon, securing them on metal skewers (or toothpicks/wooden skewers that have been soaked for 30 minutes), leaving a bit of space in between pieces.

Place skewered potatoes on the prepared baking sheet/rack, and bake for 30 minutes, turning half way, until the bacon is cooked through and crisp. Place the potato bites on a serving platter, along with the dipping sauce. – Enjoy!

~~~~~~~~~~~~~~~~~~

Tip:  I made these ahead and removed them from the skewers, and will reheat in the microwave prior to serving, which makes for easier transporting.

SANDRA'S INDIVIDUAL DUAL POTATOES AU GRATIN

These potatoes are a perfect marriage together flavor-wise
~ It's a beautiful thing ~

Servings: (2)
Prep: 15 Mins. |
Par-Boil: 5 Mins. |
Bake: 35 to 45 Mins. |
Stand: 15 Mins.

Posted by Sandra

INGREDIENTS

1 medium sweet potato, peeled, and sliced 1/8” thick
1 medium russet potato, peeled, and sliced 1/8” thick

2 green onions, sliced

1 cup milk

1 tablespoon rice flour (or all-purpose flour)

Laying out ingredients beforehand

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dry marjoram

Kosher salt and ground pepper, to taste

½ cup monterey jack cheese, grated

½ cup sharp cheddar cheese, grated

2 tablespoons cold butter, cut into small cubes

***Optional sautéed additions:
-- 3 pre-cooked smoked ham slices
-- 6 zucchini slices

-- 6 yellow pepper slices
--Kosher salt and ground pepper, to taste

METHOD

Preheat oven to 350 degrees. Prepare two individual ovenproof gratin dishes, sprayed with baking spray (or a 9”x9x2” square casserole dish), and set aside. Prepare two baking sheets, lined with tin foil, then paper towels, and set aside. Cut up the cold butter, and store in a small bowl in refrigerator.

Using a mandolin or a knife, slice the potatoes 1/8” thick and place in a pot, cover with cold water, and add ½ teaspoon kosher salt, and 1 teaspoon oil, and bring to boil. Gently stir potatoes to prevent them from sticking together, and par-boil for 3 minutes. Drain potato slices in a colander, and using tongs place the hot potato slices by their respective color on separate prepared baking sheets to drain (and so they don’t stick together), and set aside.

To prevent sticking together

Meanwhile, whisk the milk in the measuring cup, with the rice flour, garlic powder, marjoram, and kosher salt and ground pepper, to taste. In a separate small bowl, combine the two shredded cheeses. Slice the green onions, and set aside.

The first alternating layer of potatoes

Arrange the sliced potatoes in the gratin dishes by alternately placing ½ of them in the bottom, then sprinkle with 1/2 of the butter cubes, green onions, milk, and mixed cheeses equally, then repeat with a final layer.

Remove the foil from one baking sheet, and replace it with a new sheet. Place the gratin dishes atop and bake for 35 to 45 minutes, until potatoes are tender when poked with a paring knife. Remove from oven and let stand for 15 minutes.

Gratin dishes ready for the oven

Meanwhile (if making the optional additions) heat 1 teaspoon of olive oil a large nonstick skillet to medium-high heat, and saute the listed ingredients, for about 3 minutes until veggies are crisp-tender.

To serve, using mitts place the hot gratin dishes onto heatproof serving plates, and surround each with sautéed ham slices and vegetables. – Enjoy.

~~~~~~~~~~~~~~~~~~~~~~~

Tip:  Once these are assembled  they can be stored, covered, in the refrigerator several hours before baking if you decide to make them ahead of time...just be sure to let them reach room temperature 30 minutes prior to placing in oven.

SANDRA'S QUICKER FLAVORFUL BAKED POTATOES

The creamy all-american baked potato
has never been easier and quicker
to prepare...

Servings: (2)
Prep: 5 Mins. |
Microwave: 4 Mins. |
Grill/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

2 large russet baking potatoes
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste
Fine-grain kosher salt, and freshly ground pepper, to taste

Topping Options:
--Butter
--Bacon Bits
--Cheddar Cheese, grated
--Green Onions/Chives, chopped
--Fresh parsley, chopped or whole sprigs
--Sour Cream

METHOD

Lay out 2 layers of tin foil, ending up with about 12”x12” sheets, and set aside.

Gently scrub, dry, and pierce potatoes. Place potatoes, uncovered, on a plate in the microwave for 4 minutes on high, and carefully remove the hot par-cooked potatoes using tongs or mitts.  Place each potato on their respective sheet of foil and spray all around them with cooking spray, sprinkling each with garlic powder, onion powder, kosher salt, and ground pepper, to taste . Roll them up in the foil sheets, and either grill, or bake at 350 degrees for 30 minutes, or until you squeeze them and they are tender. – Enjoy!

SANDRA'S BRILLIANTLY SEASONED ACCORDION BAKED POTATOES

A fun and easy twist to baked potatoes -  
Oh my, so eye-pleasing and very tasty too...

Serves: (4)
Prep: 15 mins. |
Bake: 1 hr.

Posted by Sandra

INGREDIENTS

***Seasoned Accordion Baked Potatoes
4 large russet potatoes, scrubbed, and dried
4 garlic cloves, minced
4 tablespoons unsalted butter
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

***Toppings
1 cup sour cream
1 teaspoon garlic powder
2 tablespoon fresh parsley, finely chopped
Additional kosher salt and freshly ground black pepper, to taste

***Garnish
--2 slices of bacon, browned, and chopped into bits
--1 green onion, finely sliced

METHOD

Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.

Using a metal serving spoon, place each potato in the spoon, then make several slits crosswise on each potato top (as shown in above photo) making sure not to slice completely through.

In a small saucepan melt the butter over medium-low heat (ensuring that you do not brown the butter). Add the olive oil, freshly minced garlic, and kosher and ground pepper, to taste, then saute for 30 seconds.

Gently fan out each sliced potato accordion-style and brush with butter/olive oil mixture ensuring to saturate mixture between slices. Wrap each potato individually with tin foil, and place on prepared baking sheet, then bake for 1 hour.

Meanwhile, combine all topping ingredients in small bowls, and refrigerate until ready to use.

To prepare the garnish ingredients, place a small skillet over medium heat, and brown the bacon until crispy. Let cool, and chop into bits, then set aside. Thinly slice one green onion on the diagonal, and set aside as well.

After 1 hour of baking potatoes, remove from oven and toss the tin foil. Transfer hot potatoes to a serving platter, and add topping and garnish ingredients. ~ Enjoy!

~~~~~~~~~~~~~~

Note:  I did not add the topping ingredients in the above photo so you are able to see the final outcome of how beautiful these potatoes actually turn out.

SANDRA'S HAM and POTATOES AU GRATIN

A splendid side dish to add to any entree, 
or to take to a get-together...

Servings: (4)
Prep Time: 15 Mins. |
Cook Time: 45 Mins.

Posted by Sandra

INGREDIENTS

4 cups red potatoes (*par-cooked in microwave to speed baking time)
½ yellow onion, chopped
6 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
2 cups medium shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground mustard powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1-1/2 cups cooked ham, cut into ½” cubes

***Topping (Halfway through cooking)
¼ cup panko breadcrumbs
2 tablespoons parmesan cheese
½ teaspoon paprika
1 tablespoon, butter melted

METHOD

*Carefully pierce the whole-unpeeled red potatoes with a knife, and place on glass pie plate and microwave on high for 5 minutes to par-cook them, and set aside to cool.

Meanwhile, in a saucepan melt butter over medium-heat; stir in onions and saute until translucent, add flour and continue (switching to a whisk, and whisking constantly for 1 minute so flour flavor cooks out.) Gradually add milk; whisking until mixture thickens and bubbles. Add cheese, garlic powder, paprika, ground mustard, and salt and pepper; stirring until the cheese melts, and then remove from heat.

Preheat oven to 375 degrees.

Cut the unpeeled par-baked red potatoes into ½” cubes, and place them with the cubed ham into an oil-sprayed 9”x13” baking dish (placed over a foil-lined baking sheet in case of potential drippings). Pour sauce over potato mixture and fold gently to combine.

Cover dish with foil, and bake for 30 minutes. Meanwhile, mix the topping ingredients in a small bowl. Remove baking dish from oven after 30 minutes, and sprinkle with topping mixture, and then return to oven, uncovered, and continue baking for 15 final minutes.

~~~~~~~~~~~~~~~~~~~~~~

--TIP: This is an entree in itself, which I like to serve with a garden salad alongside.

SANDRA'S ROASTED UNCURED-BEEF BRISKET with ROSEMARY POTATOES

The best ever...
You should try this...

Servings: (6)
Prep: 15 mins.
Cook 4 hrs.
+ 3.5 hrs. for rub & standing time

Posted by Sandra

INGREDIENTS:

· 4 lb. uncured brisket

**Rub:
· 2 tablespoons flour
· 1 tablespoon chili powder
· 1 teaspoon cumin
· 1 teaspoon oregano
· 1 teaspoon basil
· 1/2 teaspoon dry mustard

***Roasting Sauce:
· 2-1/2 cups beef broth (plus more if needed)
· 1 cup tomato juice
· 3 teaspoons worcestershire sauce
· 2 cloves garlic, minced
· 1 onion, finely chopped

***Add 30 minutes before brisket is done:
· 2 lbs. ‘baby’ potatoes (or 1” cubed potatoes)
· 3 tablespoons olive oil
· 1 tablespoon rosemary

METHOD:

Clean and pat dry the brisket, trimming any excess visible fat and grey film.

Combine flour, chili powder, cumin, oregano, basil and dry mustard in a small bowl. Rub seasoning mix all over brisket, place in a large ziploc bag and refrigerate for 3 hours for flavors to penetrate, take out to return to room temp. for 30 minutes before roasting.

Meanwhile, in a small saucepan combine stock, tomato juice, worcestershire sauce, garlic and onion. Bring to a boil, reduce heat and simmer 15 minutes to reduce and enhance flavors. Remove from heat and allow to cool.

When brisket has returned to room temperature, in a dutch oven heat 2 tablespoons olive oil over medium-high heat, and brown the brisket on both sides. Remove dutch oven from heat and add the roasting sauce. Put brisket in the oven and roast, tightly covered at 325 for 4 hours, adding more broth as needed.

30 minutes before brisket is done, toss baby potatoes in oil and rosemary. Remove lid from roasting pan. Add potatoes, scattering them on top of the brisket. Add more broth until you have about 1.5 cups around the sides of the brisket. Continue to roast uncovered for 30 minutes to cook the baby potatoes (if using larger sized potatoes, increase cooking time accordingly). Poke potatoes with a toothpick to ck. tenderness.

Remove from the oven. Take brisket out of the pot and place on serving platter along with all the other ingredients, tent with foil and let brisket rest for 10 minutes. Take any remaining liquid and drippings in the Dutch oven and make gravy, adding more broth if need be. (I usually just add equal amounts of flour and water to jar fitted with a lid and shake it until smooth, then pour into roasting liquid and drippings in dutch oven until desired thickness of gravy is achieved), and pour gravy into serving container.

Slice the brisket against the grain and return to platter with potatoes. Serve it with the gravy, along with hot with rolls and your favorite vegetables. - Enjoy!