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Friday
Apr182014

CHEESY AU GRATIN POTATOES [RECIPE]

I came across this Cheesy Au Gratin Potatoe recipe on MelsKitchenCafe.com and had to try it. I mean, comeon! Cheese?! Potatoes?! Cornflakes?! And it looks soooo good! Check it out.
 
CHEESY AU GRATIN POTATOES
SERVES 6-8
 
INGREDIENTS
Potatoes:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns or about 5-6 large russet potatoes, peeled, cooked and shredded or sliced
1/2 cup light sour cream
 
Topping:
3 cups cornflakes, lightly crushed
2 tablespoons butter, melted
  
DIRECTIONS
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
 
Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns or potatoes, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
 
In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.
 
*As seen on MelsKitchenCafe.com 
 
Thursday
Apr102014

[TASTE] CHICKEN WITH SHALLOTS - RECIPE

Everyone is raving (and tweeting) about this simple chicken recipe from Andrew Zimmern (prepared by his wife Rishia Zimmern, and based on a recipe from Martha Stewart). A one-pot chicken recipe that looks this amazing has to be worth a try, right?!
 
TOTAL COOKING TIME: 90 minutes
 
INGREDIENTS
8 bone-in chicken thighs
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half.
 
PREPARATION
1. Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
 
2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
 
3.Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
 
4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
 
5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
 
SERVES 4 to 6.
 
As seen on NewYorkTimes.com

 

Friday
Mar212014

ROASTED ASPARAGUS WITH BALSAMIC GLAZE [RECIPE]

Last week I enjoyed some crisp Asparagus drizzled with a balsamic glaze that WAS TO DIE FOR. It sent me on a mission to recreate it. Good thing I found this simple recipe online at CookingWithMichele.com
Enjoy!
 
INGREDIENTS
1 cup balsamic vinegar (doesn’t have to be expensive brand)
2 tablespoons brown sugar
1 tablespoon soy sauce
1½ pounds asparagus
1 tablespoon olive oil
sea salt
 
INSTRUCTIONS
Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 20 minutes. Remove from heat and let cool.
While glaze is cooking, remove tough ends from asparagus, then toss with olive oil and sprinkle with salt. Lay flat on a foil lined baking sheet and roast at 400 degrees until asparagus is cooked, 10-20 minutes depending on how soft you like it. To serve, drizzle a small amount of balsamic glaze over the spears and pass extra at the table.