Cheesy Potatoes

Do you ever get the main course figured out for dinner and feel so accomplished, but then are completely lost for a side dish and end up just piling cooked broccoli on the plate? Me too. But sometimes my mommy brain remembers this simple, super flavorful, and homey side. Perfect for a BBQ (recipe for pictured pulled BBQ pork coming soon), or as an accouterment to any family dinner.

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These cheesy potatoes come from my older sister (I made small changes to the recipe). It reminds of our large family get-togethers on sunny summer evenings, or cold winter weekends. Just like those dinners with your family are soothing for busy lives, this dish is comforting and so yummy. Cheesy hash browns with a nice crunch on top makes for a perfect side to any meal.

 

Enjoy!

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Cheesy Potatoes

¾ cup milk

2 cups cheddar cheese

2 cups sour cream

1 package ranch dip spice packet

1 tsp salt

½ tsp black pepper

¼ cup unsalted butter, melted

1 2lb package hash browns

1 ½ cups corn flakes, crushed

  1. Preheat oven to 350°.
  2. In large bowl, combine milk, cheese sour cream, ranch seasoning, salt, pepper, and butter.
  3. Add hash browns and stir until thoroughly mixed.
  4. Pour mixture into greased 9X13 pan.
  5. Bake for 50 minutes.
  6. Add corn flakes on top and bake for an additional 10 minutes.
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Green Chili Enchiladas

Angelo and I went to Denver this past spring, while our girls stayed behind at Granny and Grampy’s house (wahoo kids free weekend!). Before we went, we wanted to know what we should eat while we were there. I was surprised to find out that green chili is one of the main foods Colorado is known for. The first thing we did when we got off the plane was go straight to a restaurant famous for their own green chili recipe. It was SO delicious. It had pieces of pork, depths of dynamic flavor, beautiful green color, and it was SPICY. I don’t handle spicy food that well but this spicy was paired so perfectly with the right flavors that it worked.

Coming home, I really wanted to find a way to make green chili work for my family. My girls LOVE enchiladas and just a little spice, and so this recipe was born. I made my own version of green chili, then added sour cream and cheese and wrapped it up in tortillas covered in green enchilada sauce and more cheese. It makes me want to go back to Denver.

 

Enjoy!

 

Green Chili Enchiladas

1 Tbsp oilenchiladas1

1 lb pork tenderloin, cut into one inch cubes

1 tsp salt

½ tsp pepper

1 tsp cumin

1 jar of salsa verde

¼ cup beef broth

1/3 cup sour cream

2 cups Monterey jack cheese, divided

12 tortillas

1 15oz can green enchilada sauce

  1. Heat oil in wide sauce pan over medium high heat.
  2. Sprinkle salt, pepper, and cumin over pork pieces.
  3. Add pork pieces and sear on all sides for about 2 minutes (pan will be crowded but that’s okay, keep stirring.)
  4. Drain excess fat.
  5. Add salsa verde and beef broth. Simmer for 20 minutes.enchiladas2
  6. Preheat oven to 375°.
  7. Add sour cream and 1/3 cup Monterey jack cheese to pan. Stir until combined.
  8. Poor a ¼ of the can of green enchilada sauce on bottom of greased 9X13 pan.
  9. Assemble enchiladas. Fill tortilla with green chili, roll tight and place seam side down in pan. Repeat with 11 more tortillas.
  10. Poor rest of green enchilada sauce over tortillas, then sprinkle rest of cheese over top.
  11. Bake covered for 30 minutes and uncovered for 10 (or until cheese is golden).

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Homemade Lasagna

Ahhh, ooey gooey lasagna. This was a staple growing up for big family get-togethers and birthdays. My job was always to grate the cheese, so I know firsthand how cheesy this lasagna is. I think because I grated so much cheese as a kid, it is my least favorite task in the kitchen today. However, it is worth it when the end result is this beautifully layered Italian masterpiece!

This lasagna recipe is simple and satisfying. Of course it is indulgent with all the cheese, which is why a salad should go on the side to make you feel better about yourself. I love the creaminess of ricotta so I have added that into my family’s lasagna recipe. The cheddar cheese that goes on the very top adds a nice sharpness and beautiful color. Happy layering.

Enjoy!

Homemade Lasagna

Serves: 8

12 lasagna noodles

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1 lb ground beef or ground turkey

1 29oz can tomato puree

1 bay leaf

1 tsp Italian seasoning

1 tsp salt

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½ tsp black pepper

1 15 oz container ricotta cheese

4 cups shredded mozzarella cheese

½ cup shredded cheddar cheese

  1. Boil noodles for 9 minutes, then drain.
  2. Set out ricotta to soften.
  3. In medium sauce pan, brown ground meat on medium heat, breaking it up with spatula.
  4. Add tomato puree, bay leaf, Italian seasoning, salt, and pepper. Stir thoroughly and turn heat down to simmer. Cover and simmer for at least 30 minutes.
  5. Preheat oven to 350°.
  6. Assemble lasagna: put small amount of sauce on bottom of 9X13 greased casserole dish. Then add 3 noodles, making sure they overlap a little. Then add ricotta, spreading into thin layer on noodles (the heat of the noodles will help it spread easily), then add some mozzarella.
  7. Layer sauce, then noodles, then ricotta, then mozzarella 3 more times.
  8. Sprinkle mozzarella cheese then cheddar cheese on top.
  9. Cover with foil.
  10. Bake for 30 minutes covered, then 30 minutes uncovered.
  11. Let sit for 10 minutes before cutting so layers stay together.

 

Serve with garlic bread and fresh salad.

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