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Potato and Poblano Gratin February 28, 2011

Filed under: Recipes — Meredith @ 3:28 am

This is such a great side dish!  I found I needed to cook it a little longer and cut the potatoes thinner to get them to cook enough.  If you don’t watch Mexican Made Easy, you need to check it out!  Try this today!!!!

http://www.foodnetwork.com/recipes/marcela-valladolid/potato-and-poblano-gratin-recipe/index.html

Ingredients

  • Nonstick cooking spray
  • 3 large poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips
  • 1 cup frozen corn, thawed
  • 1/2 cup half-and-half
  • 1/2 cup Mexican crema, or creme fraiche
  • 4 Yukon gold potatoes (about 1 pound), unpeeled and cut into 1/8-inch thick rounds
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cup coarsely grated Monterey Jack cheese

Directions

Preheat the oven to 400 degrees F.

Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.

In a medium bowl, combine the poblano strips and corn.

In a small bowl, mix together the half-and-half and crema.

Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.

Let stand 10 minutes before serving.

Cook’s Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

 

My favorite pork chops! February 21, 2011

Filed under: Main Dishes,Recipes — Meredith @ 11:53 pm

This is such a simple recipe, but something I loved growing up!  Such a comfort food.  Not super healthy, but a nice treat every once in a while. 

4 pork chops (with or without the bone) 

2 eggs

1 cup Italian Breadcrumbs

Olive Oil for cooking (my mom uses canola oil, but the olive oil makes me feel healthier:))

Heat the olive oil in a frying pan.  Beat the eggs on a small plate.  Pour the breadcrumbs on another small plate.  Dip the pork chops in the eggs and then in the breadcrumbs.  Make sure they are really covered in crumbs.  Fry in the oil about 6 minutes per side until they are golden brown. 

Serve with a salad or whatever side you like.  So yummy!

 

I really don’t like lasagna, but…..

Filed under: Main Dishes,Recipes — Meredith @ 11:48 pm

I have to start by saying I HATE lasagna…….really, I can’t stand it.  And of course it is my husband’s FAVORITE meal.  In fact he loves my mom’s lasagna and she loves to make it for him.  I have to say my mom is an AMAZING cook, but I do not like her lasagna.  My dislike for the dish comes from the taste of the ricotta cheese.  Not my favorite.  Recipes that don’t use ricotta use cottage cheese.  I dislike cottage cheese as much as I dislike ricotta.  So when I came across the recipe below, I was VERY nervous about the cottage cheese.  My friend Ashley has made it several times and swore to me I wouldn’t know the cottage cheese was there.  We had friends over for dinner on Saturday and I decided to try it.  It was AMAZING!  Seriously, the BEST lasagna I have ever eaten.  And if you are grossed out by cottage cheese, I promise you will not know it is there.  This was so easy and so good it even got me to eat leftovers! 

Thank you again to the pioneer woman….her recipes never fail!

http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

Recipe: The Best Lasagna Ever

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Print Recipe

Ingredients

  • 1-½ pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • ½ cups Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.