Twice Baked Potato Casserole

This a a great holiday casserole, but don't wait for the holidays.  It is easy to prepare and makes about 8 servings.  It's very easy to double the recipe, if you need to feed more.  It is an Emeril Lagasse recipe that I've slightly tweaked.

Ingredients:

• 4 large baked potatoes
• ½ C. half and half or evaporated milk
• 2 C. sharp Cheddar cheese, shredded
• ½ C. sour cream
• ¾ C. green onions, finely chopped
• 6 bacon slices, cooked and crumbled
• ¼ C. (½ stick) butter, plus 1 T. to grease the casserole dish
• 1 t. kosher salt
• 1 t. Tony Chachere’s Creole Seasoning
• 1 egg, scrambled
• Fresh chives

Directions:

1. Peel and coarsely mash the baked potatoes.
2. In a large bowl, combine the potatoes, cream, 1 C. of the cheese, sour cream, green onions, bacon, butter, salt, and Creole seasoning.
3. Mix well until all ingredients are incorporated and then add the scrambled egg.
4. Grease a casserole dish with 1 T. butter and then transfer the potato mixture to the casserole dish.
5. Cover with the remaining 1 C. of Cheddar cheese.
6. Bake for 25 minutes or until cheese is bubbly.
7. Serve hot.

Tips and Tricks:

• The best way to bake potatoes is without foil in a 450 degree oven.  Depending on size, they usually take about 1 hour and 15 minutes.
• I’ve tried making this recipe with Colby, mild Cheddar, and sharp Cheddar cheese.  Sharp Cheddar is my favorite, but use what you like.
• I like to add chives when serving.  Chives are NOT green onions.  They are milder and thinner than green onions.  Chop the green onions to cook IN the casserole and the chives to serve ON the casserole.   You can find them by the fresh herbs in the produce section.

Vichyssoise

I love soup.  Soup is supposed to be HOT, not cold, except for Vichyssoise or Gazpacho.  I don’t like Gazpacho, but I do like Vichyssoise and I think you might like it too.  Try it.  If you don’t like it cold, you can always eat this soup hot, it’s good both ways.  This is the combination of an Alton Brown recipe, with the addition of the Boursin that comes from Emeril.

Ingredients:

• 4 leeks (medium to large),  cleaned, ONLY dark green section removed, and sliced into ¼ inch pieces
• 4 T. butter
• 1 t. kosher salt
• 2 lbs. Yukon gold potatoes (about 6 small), peeled and diced small
• 8 C. chicken stock
• 1 C. heavy cream
• 1 C. buttermilk
• ½ t. white pepper
• ¼ t. cayenne pepper
• 1 (5.2 oz.) Boursin cheese, garlic and herbs
• 1 T. chives, snipped

Directions:

1. In a Dutch oven, melt the butter over low heat, and cook the leeks with the salt for 20 – 25 minutes (don’t let the leeks brown)
2. Add the potatoes and the chicken stock and turn the heat up to medium-high
3. When the stock begins to boil, reduce the heat to low and allow the soup to simmer for 45 minutes
4. Using an immersion blender, or a traditional blender in batches, blend the soup until it is a thick, creamy consistency
5. Add the heavy cream, buttermilk, white pepper, and cayenne pepper and stir well
6. Add the Boursin cheese and stir well to melt
7. Serve hot with chives as a garnish

Tips and Tricks:

• To clean leeks, slice them open vertically. Fill the sink with cool water and allow the leeks to soak in the water.  Separate the leaves and scrub the sand out of layers.  Drain the water and allow the water to run over the leeks, and then dry with a clean dishcloth.
• This soup can also be served cold.  Vichyssoise IS normally served cold, but this soup is very good hot.
• I have made this with half and half instead of the heavy cream and buttermilk.  If you do, add 1 T. of fresh lemon juice to 2 C. of half and half, to mimic the buttermilk.  Buttermilk is tart and the lemon juice does the trick.

Vegetable Tian

Fresh produce is so abundant in the summer.  This is a wonderful recipe, from the Barefoot Contessa, that will help you serve up some squash in different colors.

Ingredients:

• 1 large onion, sliced
• 2 cloves of garlic, minced
• 4 T. olive oil
• 6 creamer potatoes, sliced ¼ inch thick
• 2 zucchini, sliced ¼ inch thick
• 2 yellow squash, sliced ¼ inch thick
• 1 t. kosher salt
• ½ t. black pepper
• 1 t. Tony Chachere’s Creole Seasoning
• 8 oz. shredded Pepper Jack cheese

Directions:

1. Preheat oven to 350 degrees
2. Brush a 13” x 9” baking dish with 1 T. olive oil
3. In a skillet, heat 2 T. olive oil over medium-low heat
4. Sauté the onions until soft, about 15 minutes
5. Add garlic for 1 minute
6. Pour into baking dish and stack the zucchini, potato, then squash into rows on top of the onions and garlic
7. Sprinkle with salt, pepper, and Creole Seasoning
8. Drizzle with 1 T. of olive oil and cover tightly with foil
9. Bake for 45 minutes, then remove the foil
10. Add the cheese and bake for an additional 30 minutes
11. Serve hot!

Tips and Tricks:

• You can slice the veggies ahead of time to save time making this recipe.  The potatoes should be placed in ice cold water to keep them from turning brown.
• Fresh cilantro can be added with the seasonings, if you like. (just sprinkle a few chopped tablespoons when you add the salt and pepper)

Remoulade Sauce

This is a tried and true recipe.  I have tweaked several recipes over the years and this is the one we like.  

Ingredients:

• 2 C. mayonnaise
• ½ C. chili sauce
• ½ C. Creole mustard
• ½ C. green onions, finely chopped
• ½ C. celery, finely chopped
• 2 cloves of garlic, minced
• 2 T. horseradish
• 1 T. Crystal hot sauce
• 1 T. lemon juice
• ½ T. Worcestershire sauce

Directions:

1. Combine all ingredients and refrigerate overnight before serving

Tips and Tricks:

• This is great to make when you are boiling seafood.  Everyone loves it to dip:  shrimp, crawfish, and potatoes.
• This calls for horseradish, NOT horseradish sauce.  There is a difference.  Horseradish sauce is a milder version and is often found on a shelf in the grocery.  Horseradish is REFRIGERATED and is usually found in the dairy section.
• I use Zatarain's Creole mustard.  It has the perfect bite that this sauce needs.

Au Gratin Potatoes

These are so good!  It's not something I make often, but my family is happy when I do.  I've had the recipe for years and I have no idea where I got it. 

Ingredients:

• 2 T. butter
• 4 medium Yukon Gold potatoes
• 1 medium yellow onion
• 1 T. flour
• 1 t. kosher salt
• 1 t. Tony Chachere’s Creole Seasoning
• 1 C. shredded cheddar cheese
• 1 C. whole milk

Directions:

1. Slice the potatoes and the onions into ¼ inch slices
2. In a heavy bottomed pot place the following ingredients in the pot in order
3. Dot 1 T. butter, ½ of the potatoes, ½ of the onions, ½ T. flour, ½ t. of salt, ½ t. of Creole seasoning, and ½ C. of cheese
4. Repeat the steps on line 3
5. Pour the milk over the mixture
6. Place the covered pot over medium-high heat until the milk begins to bubble
7. Reduce the heat to medium and cook for 20 minutes
8. Remove the cover and cook until the sauce thickens, about 10-15 minutes
9. Serve hot

Tips and Tricks:

• A mandolin is a great tool when slicing the potatoes and onions.
• Red potatoes can be used instead of Yukon Gold, but they usually need to cook a little longer.

Mashed Potatoes

These mashed potatoes are so yummy.  Everyone who has them loves them.  This is how my Mom makes them and so it's how I make them.  

Ingredients:

• 3 lbs. of Yukon Gold Potatoes
• 1 stick of butter
• 1 C. half and half
• ½ T. kosher salt
• 1 t. black pepper

 Directions:

1. Peel and cut potatoes into fourths and boil for 20 minutes or until tender on a rolling boil
2. Drain potatoes and place in a large mixing bowl
3. Add the butter and mix until butter is melted
4. Sprinkle salt and pepper on the potatoes
5. Using a mixer, slowly add the half and half and whip the potatoes until they are smooth and creamy
6. Serve immediately

 Tips and Tricks:

• If you can’t get Yukon Gold potatoes, get red.  Do not use russet potatoes.
• If you can’t serve the potatoes immediately, place the bowl with the mashed potatoes over a boiling pot of water.  The steam from the water will keep the bowl warm and thereby keep the potatoes warm as well, without continuing to cook them.  I use a stainless steel bowl for this project and it works great.

Gloria's Potato Salad

This is the recipe for my Mom's potato salad.  It is a combination of the German potato salad she grew up eating and the mayo based potato salad that my Dad preferred.  

 Ingredients:

• 5 lb. bag of red potatoes
• 10 boiled eggs
• ½ lb. bacon
• ½ T. kosher salt
• ½ T. Tony Chachere Creole Seasoning
• ½ C. mayonnaise
• ½ C. sandwich spread
• 2 T. yellow mustard

Directions:

1. Cook bacon until crisp and reserve drippings
2. Boil potatoes for 20 minutes on a rolling boil
3. While the potatoes are boiling, boil the eggs
4. Drain potatoes, peel skin off, and cut into bite-size pieces
5. Place in a large mixing bowl
6. Cut eggs into eighths and add to the mixing bowl
7. Crumble bacon and add to the mixing bowl
8. Sprinkle salt and Tony’s on the eggs and potatoes
9. In a separate bowl, combine the mayo, sandwich spread, mustard, and the bacon drippings
10. Combine the wet ingredients with the eggs and potatoes
11. Serve room temperature or refrigerate

Tips and Tricks:

• Boiling eggs that peel easy is tricky.  Click on the link in the ingredients list for MY tricks.
• Do not use russet potatoes for a potato salad.  You need the texture of red potatoes.

German Potato Salad

I am German.  My Mom learned from her aunt how to make potato salad.  No recipe was written, but when I got one from the Germanfest I attended in Roberts Cove, LA and showed it to my Mom. She said, "That's it, that's the recipe my aunt used." My Mom doesn't make this potato salad (she has her own recipe, which I will share later) but I do. Here it is!  Thanks, Germanfest!

Ingredients:

• 6 medium sized Yukon Gold potatoes
• 3 eggs
• 6 green onions, finely chopped (greens only)
• ½ lb. bacon, cooked crisp
• 1 T. Dijon mustard
• ¼ C. apple cider vinegar
• 1 t. kosher salt
• ½ t. black pepper

Directions:

1. Boil potatoes and eggs in one pot together until potatoes are fork tender, about 30 minutes
2. While potatoes and eggs are boiling, cook bacon until crisp (save the drippings)
3. Quickly fry the green onions in the bacon drippings until limp
4. Whisk the drippings, onions, vinegar, mustard, salt, and pepper together
5. Peel and cut the potatoes and eggs and while the potatoes are still warm pour the combined mixture over the potatoes and eggs
6. Serve warm

Tips and Tricks:

• I cut green onions with kitchen shears.  I think it is easier than chopping them.
• Apple cider vinegar is not necessary, but only use light colored vinegars.  Darker vinegars (like a balsamic) change the color of the potatoes and eggs and then it looks bad.

Shepherd's Pie

This is the one dish that all the kids (and teachers) would run to the cafeteria to get on a day when it was served.  It's got it all: meat, starch, veggies, and cheese!  I got this recipe from Alton Brown on the Food Network.  Enjoy!

Ingredients:

Potatoes:

• 2 lbs. of Yukon Gold potatoes, peeled and cubed
• ½ stick of butter
• ½ C. half and half
• 2 t. kosher salt (1 t. in the boiling water, 1 t. in the mashed potatoes)
• ¼ t. ground black pepper
• 1 t. garlic powder
• 1 egg

Meat Filling:

• 1 lb. of ground chuck
• 1 lb. of ground pork
• 2 T. vegetable oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 C. baby carrots, chopped
• 1 t. kosher salt
• ½ t. black pepper
• 1 t. Tony Chachere’s Creole Seasoning
• ¼ C. all-purpose flour
• 2 T. tomato paste
• 1 can beef broth
• 1 T. Worcestershire sauce
• 2 t. rosemary
• 1 t. thyme
• 1 C. frozen corn
• 1 C. frozen peas

• ½ lb. of sharp cheddar cheese, sliced thick 

Directions:

1. Preheat oven to 350 degrees
2. Boil the potatoes for about 15 minutes or until they are soft
3. In a skillet, brown the ground meat and pork with the salt, pepper, and Tony’s on medium heat, about 5 -7 minutes
4. Strain the meat and reserve
5. Strain the potatoes, add the butter, return the potatoes to the pot
6. Whip the potatoes with a mixer, adding the half and half, salt, pepper, garlic powder, and finally the egg
7. Reserve the potatoes
8. In the same skillet, heat the oil on medium-high heat and sauté the onions and carrots until limp, about 10 minutes
9. Add the garlic and cook for 1 minute
10. Add the meat and coat with the flour
11. Cook for 2 minutes
12. Add the tomato paste and coat the meat
13. Add the beef broth, Worcestershire, rosemary, and thyme
14. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes
15. Add the peas and corn and stir thoroughly
16. Spread the meat mixture into a 13” x 9” x 2” baking dish
17. Using a spatula, spread the mashed potatoes over the meat mixture, carefully sealing the edges of the pan with the potatoes
18. Add the sliced cheese on top of the potatoes
19. Bake for 15 – 20 minutes, until the cheese melts and starts to slightly brown
20. Allow the pie to rest for 15 minutes before serving

Tips and Tricks:

• You should be able to cut this casserole into squares to serve.  Getting the first square out is the hardest, like with lasagna, but after that it isn’t bad.
• I think this actually tastes better the next day after it sits in the refrigerator overnight.  You can make this the day before you want to serve it, put in the refrigerator, and bake it the day it is to be served.

Parsley Potatoes with Grilled Onions

This is probably Gabby's favorite side dish I make.  She went through a stage where she didn't eat onions, so I would make her potatoes with just butter.  Once she tried them with the onions, she wants them that way every time.

Ingredients:

• 3 lb. bag of new potatoes, cut into bite size pieces
• 2 large Vidalia onions, sliced into thin semi-circles
• ½ stick of butter
• 1 T. vegetable oil
• 1 T. kosher salt
• ½ T. black pepper
• 2 T. fresh (finely chopped) or dried parsley

 Directions:

1. Boil potatoes in salted water until fork tender, about 20 minutes
2. While potatoes are boiling, cook onions in oil on low until limp
3. Turn up the heat and slightly brown the onions
4. Drain the potatoes, then add the butter, salt, pepper, grilled onions, and parsley

 Tips and Tricks:

• When we have leftovers of these potatoes, I use them to make an omelet.  Simply reheat in a skillet and pour scrambled eggs over the warmed potatoes and onions.  Yum!
• Sometimes I use chives instead of parsley; it really just needs some herbs to brighten it up.

Potato and Onion Omelet

I love the potato and onion omelet at "Camellia Grill" , this is how I make it at home.

Ingredients:

• 6 eggs
• ¼ C. sour cream
• 1 small Vidalia onion, sliced thin
• ¾ C. hash brown potatoes
• 2 T. butter
• 1 t. kosher salt
• ½ t. black pepper
• Chopped jalapeños
• Salsa

Directions:

1. Heat a heavy bottomed skillet to medium heat
2. Cook the onions in the butter until soft
3. Add the hash brown potatoes
4. Cook both until they start to brown
5. Scramble the eggs with the sour cream, salt , and pepper
6. Pour the eggs over the onions and potatoes
7. Cook until the eggs are set
8. Serve with chopped jalapeños on top and salsa on the side

Tips and Tricks:

• I buy the hash brown potatoes in the freezer section.  They are cut into small square pieces.
• If you have an immersion blender, use it to scramble the eggs.  It adds a lot of air into eggs and they cook light and fluffy.
• I use light sour cream.

B-B-Q Country Style Pork Ribs with Corn and Potatoes

This is a Emeril recipe that I've barely tweaked.  The corn and potatoes are my addition.  If you have never tried boiling your ribs in crab boil, let me help you enter into a new dimension.  They are so tender and flavorful.  You are going to LOVE it.

Ingredients:

• 6 lbs. country style pork ribs
• ½ C. concentrated liquid crab boil
• 1 head garlic, cut in 2 pieces
• 3 ribs celery, cut into 3-inch lengths
• 1 large onion, cut in half with skin on
• 3 bay leaves
• 2 T. kosher salt
• 2 t. Tony Chachere Creole Seasoning
• 1 t. whole black peppercorns
• 1 bottle of your favorite barbecue sauce
• 12 pack of frozen corn
• 3 lb. bag of new potatoes

Directions:

1. Place ribs and all the ingredients through peppercorns into a large pot with enough water to cover the ribs by about an inch
2. Bring to a boil on high heat
3. Reduce heat to a low boil and cook for 1 hour
4. Remove ribs from the pot and place on a foil lined cookie sheet
5. Put the cover back on the pot and return to a boil for the corn and potatoes
6. Dry the ribs with paper towels
7. Now you have a choice, you can finish them off on the grill or
8. Preheat the broiler
9. Pour a ½ bottle of your favorite barbecue sauce over the ribs 
10. Flip each rib and pour the other ½ bottle of sauce
11. Broil for about 5 minutes each side or until they start to caramelize
12. Remove from the broiler
13. When water is boiling, add the potatoes and cook for 5 minutes once the water returns to a boil
14. Then add the corn and cook for 10 minutes once the water returns to a boil
15. Pour the contents of the  pot into a colander and serve the piping hot corn and potatoes with the ribs

Tips and Tricks:

• I use Kraft Spicy Honey Barbecue Sauce.
• Country Style Pork Ribs tend to be fatty, but some of the fat cooks off during the boiling and some during the grilling or broiling.  Don’t bother cutting off the excess fat.  It takes care of itself.

Kicking Potato Salad

This is not my Mom's potato salad. I have that recipe to share at a later date.  This potato salad gets it's kick from crab boil and green olives.  I have my one and only roommate to thank for this one.

Ingredients:

• 5 lb. bag of red potatoes
• 3 T. concentrated liquid crab boil
• 10 boiled eggs
• ½ C. olive juice
• 1 (16oz.) jar of green olives with pimentos
• ½ T. kosher salt
• ½ T. Tony Chachere Creole Seasoning
• ¾ C. mayonnaise
• 2 T. yellow mustard

Directions:

1. Boil potatoes with crab boil for 20 minutes on a rolling boil
2. While the potatoes are boiling, boil the eggs
3. Drain potatoes and place in a large mixing bowl
4. Cut eggs into eighths and add to the mixing bowl
5. Sprinkle salt and Tony’s on the eggs and potatoes
6. Give the green olives a rough chop
7. In a separate bowl, combine the mayo, olive juice, mustard, and the chopped olives
8. Combine the wet ingredients with the eggs and potatoes
9. Refrigerate overnight

 Tips and Tricks:

• Do not use russet potatoes for this recipe.  You really need the texture of the red potatoes.
• I like to add about ¼ C. of chopped chives.  I LOVE chives with potatoes.  Many people don’t, so that’s why I don’t include them when I am making this for a big group.
• Boiling eggs that peel easy is a trick.  Click on my link in the ingredients list to find out MY tricks.

Baked Potato Soup

This is a recipe from my friend Erin.  I tweaked it by adding more cheese and milk, that's a shocker, Right?  Hey, it's low-fat milk and it makes enough for several people.

Difficult to see white soup in a white bowl, Huh?

Ingredients:

• 4 large baked potatoes
• ¾ C. flour
• ½ gallon of low-fat milk (8 C.)
• 2 C. shredded cheddar cheese
• 1 C. sour cream
• ¾ C. chopped green onions
• 6 bacon slices, cooked and crumbled
• 1 small chopped onion
• 3 cloves of minced garlic
• ½ stick of butter (4 T.)
• 1 T. kosher salt
• 1 T. Tony Chachere’s Creole Seasoning
• Fresh chives

Directions:

1. Peel and coarsely mash the baked potatoes
2. Melt butter in large pot, add onions and cook until clear, about 10 minutes  
3. Add garlic for an additional minute
4. Whisk in flour and then gradually add milk while continuing to whisk
5. Cook over medium heat for 8 to 10 minutes or until thick and bubbly
6. Stir in mashed potatoes, most of the cheese, salt, Creole seasoning, sour cream, green onions, and bacon
7. Cook over low heat for 15 minutes
8. Top with more cheese and chives to serve

Tips and Tricks:

• The best way to bake potatoes is without foil in a 450 degree oven.  Depending on size, they usually take about 1 hour and 15 minutes.
• I’ve tried making this recipe with Colby, mild cheddar, and sharp cheddar cheese.  Sharp cheddar is my favorite, but use what you like.
• I like to add chives when serving.  Chives are NOT green onions.  They are milder and thinner than green onions.  Chop the green onions to cook in the soup and the chives to serve ON the soup.   You can find them by the fresh herbs in the produce section.