Baked Potato Casserole

It's getting to be that time of year - the temperatures are falling as are the leaves, and the comfort foods are back in season. I love warm, hearty dishes and find myself enjoying them the most during the cold months when hubs and I are hibernating. Baked pastas, crock-pot delights and casseroles fill our tummys and make for tasty leftovers. One of my favorites is this easy to make and very tasty twist on the baked potato. I've been making it since college (when my repertoire consisted of macaroni and cheese and spaghetti) and it still hits the spot.

Baked Potato Casserole - serves 6-8 (or 2 with plenty of leftovers)

Have it:

5 large baking potatoes, peeled and diced

10 slices bacon, chopped and cooked

8 oz. shredded cheddar cheese (I shred my own block of cheddar to avoid unnatural ingredients)

1 pint sour cream (I prefer Daisy, don't go reduced-fat unless you have to)

3-4 green onion stalks, diced

salt and pepper to taste

Do it:

1. Preheat oven to 325 degrees. Place peeled and cut potatoes into a large pot and cover with cold water. Add salt to taste and bring to a rolling boil. Reduce heat and simmer 20-30 minutes. When tender but firm, drain water.

2. Cut bacon into 1 inch pieces and cook until desired crispyness. Use spoon or tongs to remove bacon to paper towel lined plate but do not drain grease. Heat bacon grease and add diced green onions. Saute 2-3 minutes. Remove onions to paper towel lined plate and drain remaining bacon grease.

3. Combine potatoes, bacon, sour cream, 2/3 green onions and 1/2 cheese in ungreased casserole dish. Add salt and pepper to taste. Sprinkle remaining cheese and onions evenly over casserole. Bake 30 minutes uncovered or until cheese begins to bubble.


I love that this dish is so simple and so good. I mean, how can you go wrong with bacon and potatoes and cheese? And it tastes good warmed up too, great for lunches or for another weeknight dinner.

Chicken Shish Kabobs with Herbs and Garlic Potato Salad

I love summer time. Great weather, long days and sunshine. What better way to cap off a beautiful Chicago day than by throwing some nosh on the grill? I can't think of one and have been enjoying a variety of grilled delights over the last couple weeks. One of the easiest and tastiest? Shish Kabobs and the ultimate summer side dish - Tater Salad. Yum, yum, and more yum...

Marinated Chicken Shish Kabobs - Serves 4 (dependent on meat/veg quantities)

Have it:
3 boneless skinless chicken breasts
1 green bell pepper
1 red bell pepper
1 orange or yellow bell pepper
12 white mushrooms
1 onion
Marinade (of your choice - I used a poultry seasoning I got from an Amish town in Indiana and some olive oil)
Bamboo Skewers

Do it:
1. Submerge 6 skewers in water and let soak at least 30 minutes.

2. Rinse and pat dry chicken breasts. Cut into 2 inch pieces and place in a medium bowl. Sprinkle or pour your desired marinade over chicken pieces and let marinate at least 30 minutes. I marinate 3-4 hours if time allows.

3. Cut peppers and onion into 2 inch pieces and set aside. Wipe mushrooms down with a damp towel. Do not wash as they will soak up the water and run the risk of becoming mushy.

4. Skewer peppers, onions, mushrooms and chicken onto the pre-soaked bamboo skewers.

5. Place on a hot grill for approx. 6 minutes, rotating halfway through cooking time.

Herbs and Garlic Potato Salad - Serves 6

Have it:

2 lbs. Yukon Gold Potatoes

1 teas. fresh garlic (1 lg. clove)

1/4 c. chopped fresh Italian parsley

2 tbl. chopped chives

1/2 c. chopped onion

1 c. mayo (I used Hellmann's Light)

1 tbl. Dijon mustard

1/2 c. chopped celery (1 lg. stalk)

1/2 teas. salt

1/2 teas. freshley ground black pepper

1 teas. dried thyme

Do it:

1. Place the potatoes (whole) in a large pot, add enough water to cover the taters, cover the pot with a lid and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15-20 min. Drain and let cool until you can handle them but they are still warm. Peel and cut into approc. 1-inch cubes.

2. While the taters are soaking in their hot tub, in a large bowl stir the garlic, parsley, chives, onion, mayo, Dijon mustard, celery, salt and black pepper. Crush the thyme lightly with your fingers and stir in.

3. Add the cut potatoes to the mayo mix and toss until coated. Cover and refrigerate for several hours to overnight.

Source: Potato Salad, 65 Recipes from Classic to Cool (a.k.a. my newest go-to for summer side dishes)

Set out a few candles and pour a nice cold glass of raspberry lemonade and you've got yourself one easy and delicious backyard (or for us city-dwellers, back patio) meal!

Barbecued Pulled Pork

There are some recipes that require a trip to the grocery store and then a second trip to a specialty store and substitutions because really, that spice is impossible to find. Then the shopping excursions are followed by prep work and cooking time. Whew! By the time all that work is done, you're almost too tuckered out to enjoy the fruits of your labor. Thankfully, there are great recipes that make great meals that can be made with enough time to grab a glass of wine after loading the dishwasher. This bbq pulled pork recipe is an easy Crock-Pot weeknight or Sunday game day meal for a crowd. The crucial part is allowing enough cooking time and picking a barbeque sauce you really love.

Barbecued Pulled Pork Sandwiches - Serves 8-10

Have it:

1 pork shoulder roast (about 2 1/2 lbs.) *smaller roasts will require a shorter cooking time

1 14 oz. your favorite barbecue sauce (my favorite is from a neighborhood spot, The Smoke Daddy)

1 tbl. fresh or bottled lemon juice

1 teas. brown sugar

1 medium onion, chopped

8 hamburger buns or hard rolls

Do it:
1. Place roast in 4 1/2 quart Crock-Pot slow cooker. (My pot is bigger but as long as the roast is 2 1/2 - 3 lbs. its ok). Cover; cook on Low 10-12 hours or on High 5-6 hours.

2. Remove roast from Crock-Pot slow cooker; discard cooking liquid. Shred pork with 2 forks (this is my favorite part, its so tender!).

3. Return pork to Crock-Pot slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on Low 2 hours or High 1 hour. Serve shredded pork on hamburger buns or hard rolls.

Source: Crock-Pot The Original Slow Cooker Recipe Collection

Easy Roasted Potatoes - Makes 2 servings, easily doubled or tripled.

Have it:

3 medium/large red potatoes, skin on
Onion powder

Paprika

Oregano

Pepper

Salt

Garlic Powder

Thyme

1/4 cup olive oil

Do it:

1. Clean potatoes. Cut into quarters or eighths. (The smaller the size the faster they will cook.) Place into a bowl and microwave for 4-5 minutes to soften.

2. Eyeball the spices, about a 1/2 teas. of each and mix in the olive oil. Toss the potatoes in the oil and place on a baking sheet. Bake in a 400 degree oven for 20-30 minutes or until cooked through.

Enjoy! Hearty, homecooked barbecue that's easy to make. Who knew?!