Sunday, 23 May 2021

Joan's Funeral Potatoes


Funeral Potatoes are creamy, cheesy potatoes topped with buttery crunchy cornflakes. Other's may call this casserole side gooey potatoes, party potatoes, Gail's potatoes and I've even heard it simply called cheesy potatoes.

Just about everyone has a recipe for this gooey potato casserole, but, this is my favorite "Joan's Funeral Potatoes". I first found a version of this years ago, I adapted it to my taste. My family loves them, and pretty much you will always find them on the table for a large crowd BBQ. 

This week a bunch of family and friends are meeting for the Memorial Day on the dunes on the Oregon coast. I am making the first nights dinner and this delicious dish was requested! I'm serving it with my Thyme and Soy sauce Snake River Flank steak and a Asian salad. I'll also serve Snake River hot dogs for the kids and for dessert, they will get to choose from the "S'more Station" their favorites combinations!

Joan's Funeral Potatoes

1 26 ounce bag of frozen shredded hash browns(slightly thawed)

8 ounces sour cream

8 ounces butter

1 cup cheddar cheese (I use sharp, however medium is fine)

1 can cream of chicken soup

6-8 scallions chopped

2 cups corn flakes

6-8 ounces butter, melted (with paprika if desired)

Optional garnish- chopped chives

Spray a 13 by 9 inch pan with cooking spray. Heat oven to 350 F degrees. 

Wash you hands with soap and water and push up your sleeves!

In a large bowl, dump in the potatoes, sour cream, cheese, can of soup, chopped scallions and the melted butter. Mix it all up with your hands; nothing works better! This mixture get cold when you are working with it, so I run warm water over my hands once in a while. After it is thoroughly mixed, spread it into the cake pan.

Crush up the corn flakes in a Zip Lock bag and mix them with the melted butter. Sprinkle this over the potatoes. Shake a little paprika over this if desired.

Bake 40-50 minutes in the oven, until bubbly and crispy brown. 

You can use low fat ingredients in this recipe and Brummel and Brown for the butter.

 I actually painted this wood box and added handles to the side to carry to and from the camp side fire. I can't wait to see my grand kids and friends kids faces when they get to choose what they will sandwich their gooey marshmallow in!

 





Saturday, 6 March 2021

Apple Compote




This quick and easy compote is full of flavor and perfect for a topping for your granola, ice cream, over pancakes, waffles, oatmeal or French Toast....a little something special for your breakfast!

Wednesday, 27 January 2021

Chicken Cutlets with Sun-Dried Tomato Cream Sauce



Packed with flavor this healthy chicken dish will make a big splash in presentation for guests or for family. I used about 1/2 a jar of sundried tomatoes and refrigerated the remainder for another dinner.


Chicken Cutlets with Sun-Dried Tomato Cream Sauce

1 lb chicken cutlets, or slice up a breast and pound a bit 

1/2 tsp Kosher salt

1/2 tsp. freshly cracked pepper

1/2 cup oil packed Sun dried tomatoes, sliced into slivers

1/2 cup chopped shallots

1/2 cup baby spinach

1/2 cup dry white wine, I used Pic Pol

1/2 cup cream

 

Add 1 tablespoon of the oil from the Sun dried tomatoes to the saute pan. Saute the cutlets until light brown on both sides and done in the middle. Remove to a platter and season both sides.

Add the shallots and sun dried tomatoes to the pan and cook for about one minute. Add the white wine and cook scraping up brown bits and reducing the wine for about 2 minutes. Add the spinach and stir for one minute. Add the cream and reduce the heat to medium, add 1/4 tsp salt and 1/4 tsp fresh cracked pepper, simmer for about 2 minutes. Place the chicken in the sauce, spooning the sauce over the chicken.

Garnish with additional Spinach leaves.

Serve with basmati rice. Enjoy!

 


 

 

Tuesday, 12 January 2021

Chicken Taco Soup


Happy New Year! 

 I am starting off the New Year with the best slow cooker soup I have ever tasted! Guess what- It's Healthy and zero points on the WW Blue program! Woo Hoo!

Monday, 21 December 2020

Meat and Poultry Freezing guide


I made the most delightful Prime Rib a couple nights ago. Two very dear friends came for a socially distant dinner at our 10 person dining room table. I have 3 Honeywell room purifiers going and although we didn't do our usual hugs, we all enjoyed being together, chatting, sharing a meaningful prayer and eating a delicious meal, that included Blue Cheese and Rosemary Scallop Potatoes, Roasted carrots and Asparagus with lemon-Parmesan and Instant Pot Sticky Toffee Pudding.

 

Monday, 7 December 2020

Vanilla ice cream with Peppermint swirl


This homemade Vanilla Ice Cream is some of the creamiest ice cream I have ever made, I chopped up some candy canes in the food processor and added a swirl after churning. This is worlds away from the mint-flavored ice creams you can find in a store. This is pure vanilla with real peppermint flakes without a hint of a chemical or mass produced flavor.

Wednesday, 25 November 2020

Pecan Pie



Family Favorite!! Our family loves gooey pecan pie. I will be making a pecan pie for Thanksgiving and for Christmas dinner. With a dollop of whip or a scoop of vanilla bean ice cream......you can't beat it! Here is my recipe!