Baked Cheese Grits - Club Baked

It's been a couple of months since I've baked with Club Baked.  They've baked some delicious treats, Grasshopper Bars, Whoopie Pies and Mississippi Mud Pie.  Baked Explorations, the book we are baking from, is normally all about sweet treats.  This weeks recipe is the exception!  We baked a savory dish!

The recipe says to use stone ground grits, not instant grits.  At the first grocery store, I found only instant grits.  In the pouring rain, I stopped at another grocery store and found quick grits.  I am still not sure these are the grits described in the book but I bought them anyway.

My husband isn't fond of grits!  He's from Minnesota and I don't think grits are a part of any hot dish up there!!  However, I think the cheese and butter in these changed his mind.  He had two servings. 

These are so creamy and delicious.  I'd love to try these with different kinds of cheese.  Normally you think of grits for breakfast.  These are the perfect side dish for lunch or dinner.  If you're in a hurry you could easily skip the step of melting the cheese in the oven and serve these right from the stove top! 

 

 Thanks to  Jen of Gourmified for choosing this recipe, these are a winner!  You can find the recipe on her site and links to the other Club Baked bakers here!

Next up for Club Baked, Orange Creamsicle Tart. 

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Herbed Spaghetti Squash

I have been a bit of a slacker with my posts lately, moving has taken a tole on my cooking!

As I was looking for a recipe to post today, the ones remaining in my drafts were either squash or something pickled. I've made spaghetti squash only once before and I don't think I let it bake long enough. Spaghetti squash is so fun to make. You bake the squash and then use a fork to scrape out he strands of "spaghetti" in the squash. This would be a fun dish to make with kids.




Herbed Spaghetti Squash
Recipe courtesy of Emeril Lagasse

• 1 small spaghetti squash, about 2 1/4 pounds
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, parsley and sage
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

I am linking this to Tasty Tuesday.

Asian Grilled Green Beans

I remember eating fresh green beans in the summer as a kid. Or at least I think they were green beans. Why is it a lot of my early veggie memories are of vegetables being cooked until they were almost mush? I remember my mom cooking green beans with onions and bacon for hours. I think I thought they were good but again I didn't know any better.

I soon realized green beans that aren't cooked for hours, are better than good, they're great! With the hot summer weather we've been having, anytime I can find a recipe suitable for the grill, it's a bonus! Since I didn't have any on hand, I omitted the fresh mushrooms. The red pepper flakes add a touch of heat and a nice kick to the green beans. This recipe is quick and easy, perfect for fresh green beans on a hot summer night!.




Asian Grilled Green Beans
Recipe courtesy of Taste of Home

• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1-1/2 pounds fresh green beans, trimmed
• 1 medium red onion, halved and thinly sliced
• 6 medium fresh mushrooms, quartered

Directions

• In a large bowl, combine the first five ingredients. Add the beans, onion and mushrooms; toss to coat.
• Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square); fold foil around vegetables and seal tightly. Repeat with remaining vegetables.
• Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over once. Open foil carefully to allow steam to escape. Yield: 8 servings.

I am linking this to Tempt My Tummy Tuesday, Tuesday's at the Table, and Tasty Tuesday.

Bobby Flay's Grilled Sweet Potato Salad

This month's celebrity cook along over at Happier Than A Pig in Mud features Bobby Flay. Are you a Bobby Flay fan? Is it me or has Bobby mellowed a bit the past couple of years? Maybe, like me, people were finding him a bit arrogant. Whether or not you like him, one thing is for sure, the man can grill!

When I was planning our meals for Fourth of July weekend, I found Bobby's recipe for Sweet Potato salad. Tim's not a traditional potato salad fan. Since potato salad is synonymous with 4th of July, this recipe was perfect. I'd been wanting to try sweet potato salad!

The flavors in this salad are delicious. The sharpness of the balsamic vinegar, the sweetness of the potatoes and the salty bacon all compliment each other. This salad gets better after it sits a day or two and the dressing has a chance to soak into the potatoes.





Grilled Sweet Potato Salad with Bacon & Herb Vinaigrette
Recipe Courtesy of Bobby Flay

3 large sweet potatoes
1 T. plus 1/4 cup olive oil
8 oz bacon, diced
2 shallots, thinly sliced
1/4 cup red wine vinegar
1/4 cup fresh flat leaf parsley, chopped
1 t. fresh thyme, finely chopped
Salt and ground black pepper
1/4 cup canola oil

1. In a large pot of salted water, boil the potatoes until just cooked but not completely soft, 25 - 30 minutes, depending on the size. Test by piercing a potato with a thin bamboo skewer. (I used a fork) When the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain them immediately; set aside and let cool.

2. Heat grill to medium.

3. Heat 1 tablespoon of olive oil in a medium saute pan over high heat. Add the bacon; cook until golden brown and crispy. (I didn't add the olive oil) Remove the bacon with a slotted spoon to a plate lined with paper towels.

4. Return the pan to the heat, adding the shallots to the rendered fat, cook until golden brown and slightly caramelized, about 3 minutes. (I skimmed off most of the remaining bacon fat) Add the vinegar and cook for 1 minute. Remove the pan from the heat and whisk in 1/4 cup olive oil, herbs and salt and pepper to taste.

5. Cut the potatoes into 1/4 inch slices; brush both sides of the potato slices with canola oil and season with salt and pepper to taste. Grill until slightly charred on both sides and just cooked through, about 5 minutes total.

6. Place the potatoes in a bowl while they're still warm and gently toss with the dressing. Sprinkle with the crispy bacon. Serve warm or at room temperature.

Thanks to Lynn at Happier Than A Pig in Mud for another fun Celebrity Cook Along! In addition, I am linking to Foodie Friday and Miz Helen's Full Plate Thursday!!

Secret Recipe Club

One of my favorite things about participating in a blog hop is the new friends you meet. Secret Recipe Club introduces you to new blogging friends and new recipes! Here's how it works, each month you're assigned another person's blog, you choose a recipe from their blog and post about! Can you keep a secret? If you're going to participate in Secret Recipe challenge, you have to! You can't reveal the blog or the recipe until the posting date! How fun is that!! Secret Recipe Club is the creation of Amanda at Amanda's Cooking!

This month I was assigned the blog, Haggis and the Herring! Haggis and the Herring is a husband and wife blog team who feature "tasty recipes tested in our kitchen – drawing from flavours around the world including our English, European, Mediterranean and South-Asian food experiences." There were so many recipes to choose from, it was hard to narrow it down to just one.

We love roasted potatoes, so after much deliberation, I chose Crunchy Roasted Potatoes and Carrots. In this recipe you boil the potatoes and carrots before roasting. I've seen lots of recipes where you boil potatoes before deep frying them. I cut my potatoes into large chunks instead of a dice. I used 1/2 regular paprika and 1/2 smoky paprika. Mine didn't get very crunchy but maybe that's because I made them on a silpat instead of parchment? We really enjoyed these, they were just a little spicy with a lot of flavor.




Crunchy Roasted Potatoes and Carrots
by Daniel Saraga November 3, 2010
Courtesy of The Haggis and The Herring

Serve it as a side or eat it alone for the pure comfort-food value.
Ingredients
5 or 6 potatoes, diced, (peeled, optional)
2 carrots, peeled and sliced into 3/4" rounds
3-4 tbsp olive oil
2 tsp paprika
1/4 tsp cayenne pepper
to taste salt

Instructions
1. Boil potatoes and carrots in salted water until soft (15-20 minutes).2. Preheat oven to 400 degrees.3. Drain and run potatoes and carrots under cold water for 2-4 minutes, drain again and let dry for 2-3 minutes.4. In a small bowl, mix oil, paprika, cayenne and a pinch of salt.5. Toss potatoes and carrots in oil mixture and transfer to a parchment-lined baking sheet.6. Roast for 30-45 minutes, until outside is golden and crispy.
Details
Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 6 servings

Haricots Verts with Browned Garlic

Haricots verts, French for "green beans," refer to a longer, thinner type of green bean than the typical, American green bean. I've eaten them in a restaurant but never prepared them at home. When I saw them at Costco, I decided to give them a try.

This recipe combines them with a good amount of browned garlic. Once it's cooked, garlic's flavor mellows considerably. I love the beautiful bright green color of these tender green beans.

Haricots Verts with Browned Garlic
Recipe courtesy of Cooking Light

Yield: 8 servings (serving size: about 1 cup)
Ingredients
2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds haricots verts
4 teaspoons butter
1/3 cup thinly sliced garlic (about 1 head)
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
Preparation
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook for 2 to 3 minutes or until crisp-tender. Drain.

Melt butter in pan over medium heat. Add garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally. Add remaining 1/2 teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

I am linking this to Foodie Friday at Designs by Gollum.

Acorn Squash with Brown Sugar and Rosemary

We love acorn squash. My go to recipe is roasted . The squash is so sweet and delicious cooked this way. I guess I've never thought of cooking it sliced. When I saw this recipe over at Tomatoes on the Vine, I thought the flavors sounded amazing and couldn't wait to give it a try. I am so glad I did. The brown sugar gives the squash a wonderful carmelized glaze, it's so beautiful!!




Acorn Squash with Rosemary and Brown Sugar
Serves 4
Recipe from Fine Cooking (Courtesy of Tomatoes on the Vine)
Ingredients:
1-2 pound acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons packed dark brown sugar
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Directions:
Using a paring knife, score each wedge of squash lengthwise down the middle of the flesh. heat the butter and oil in an 11 to 12-inch straight-sided saute pan over medium-high heat. Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes (note: if your pan is not large enough to brown all the squash at once, brown it in batches, and then return to the pan to simmer.
Carefully pour the wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper over the squash. Cover the pan, reduce the heat to low, and simmer until the squash is almost tender, about 10 minutes more.
Uncover the pan and increase the heat to medium. Flip the squash and cook until the liquid is thick and the squash is tender, about 5 minutes more. Transfer the squash to platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, and serve.

I am linking this to Foodie Friday at Designs by Gollum.

Cheesy Hash Brown Casserole

This is a family favorite, one you will always find at those holiday or birthday dinners. It’s also a recipe I go to when having dinner for a group. We had these ribs for Father’s Day and I asked Tim what side he’d like to go with them. How ‘bout that cheesy potato thing?, he said.

So the “cheesy potato thing” it is. It was a warm day and I try to refrain from using the oven on hot days. The way my kitchen is designed the heat just hangs in there and makes it miserable. I’ve made these before in my crock pot. The last time I made them, I did an hour on high and then about 3 hours on low. The hash browns didn’t seem done. I cooked these for an hour on high and then 4 hours on low. They turned out more like cheesy mashed potatoes but still were delicious. I think my mistake was I thawed these before I cooked them and I think that caused them to cook faster.

Cheesy Hash Brown Casserole

2 lbs. hash browns
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of mushroom soup
1 can of cheese soup
1 c. milk
1 c. sour cream
2 c. grated cheddar cheese

Spray the crockpot with non stick cooking spray. Mix together the soups, onion, milk, sour cream and 1/2 of the cheese. Stir in the potatoes. Cook on high for 1 hour. Turn the crockpot to low and cook an additional 2 1/2 hours. Sprinkle on the remaining cheese and cook an additional 30 minutes.

I am linking this to Tasty Tuesday's, Tuesday's at the Table and Tempt My Tummy Tuesday's.

Sesame Roasted Asparagus

Looking for a different flavor for another bunch of this Spring's wonderful asparagus, I found a Food Network recipe for Seasame Grilled Asparagus. I adaped the recipe to roast the spears in the oven. I wish asparagus season lasted longer!!!
Sesame Roasted Asparagus

1 pound asparagus
2 tablespoons dark sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons sesame seeds
Salt and black pepper
Directions
In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus. Season the asparagus with salt and pepper. Roast in a 400 degree oven for 10 minutes .

Roasted Dill Potatoes

The dill in my Aero Garden is growing like crazy. I have more dill than I know what to do with. I am searching for new ways to use it. Tonight I decided on Roasted Dill Potatoes.



I adapted my normal roasted potatoes recipe by adding some chopped dill and some garlic. Not over powering, the dill just added a nice flavor to the potatoes.

Roasted Dill Potatoes
4 - 5 New Potatoes, quartered
Olive Oil
1 tsp garlic
2 - 4 tbsp fresh chopped dill
Kosher Salt
Fresh Ground Pepper

Combine all in a roasting pan or on a cookie sheet. Roast in a 400 degree oven, 30 minutes or until potatoes are tender and browned.