April 18, 2013

Loaded Scalloped Potatoes

This side dish is a great accompaniment to any protein and veggies... especially chicken and sautéed asparagus! The prep time is about an hour, but a majority of that is inactive prep, making it an easy dish during the weeknights. Recipe adapted from Kraft.

  • 8 small red potatoes
  • 14 slices bacon, cooked
  • 4 Tbsp. flour
  • 1 cup milk
  • 6 oz. plain Greek yogurt
  • 2 Tbsp. butter, melted
  • 3 Tbsp. chopped fresh green onions, divided
  • 2 cups shredded sharp cheddar cheese, divided
  1. Cut potatoes in half. Cook potatoes in boiling water in saucepan for 35-40 minutes, or just until tender; drain and let cool. Meanwhile, cook bacon as desired.
  2. Heat oven to 350°F. Crumble bacon; reserve half. Cut potatoes to the same thickness (about ¼-inch) for even cooking. Whisk flour and milk in large bowl until blended. Stir in melted butter and Greek yogurt, then add half of the bacon, half of the cheddar, and 2/3 of the green onions.
  3. Add sliced potatoes to the bottom of a greased 2-qt. baking dish, then pour the liquid mixture over the potatoes. Top with cheese. 
  4. Bake 30 minutes, or until heated through. Sprinkle with remaining chives and reserved bacon. Enjoy :)

April 1, 2013

Cottontail Cocktail

Recipe from Giada De Laurentiis

Simple Syrup:
  • 1 packed cup (about ½ ounce) fresh thyme sprigs
  • ½ cup sugar
  • Two red grapefruits
  • One 750 ml bottle prosecco, chilled
  • Four fresh thyme sprigs, optional 

For the simple syrup:
  1. In a small saucepan, combine the thyme sprigs, sugar and ½ cup water. Bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes.
  2. Remove the pan from the heat and allow the syrup to cool for at least 20 minutes.
For the Bellini:
  1. Cut the ends off one of the grapefruits and place cut-side down on the counter. Using a paring knife, cut away the peel. Working over a small bowl or a large glass measuring cup to catch any juices, cut along the membrane on both sides of each segment and remove the segments.
  2. Place the grapefruit segments in 4 chilled champagne flutes. Squeeze the juice from the membranes into the bowl.
  3. Discard the membranes. Halve the remaining grapefruit and squeeze the juice into the bowl.
  4. Strain the simple syrup and grapefruit juice into a small pitcher, pressing on the solids to extract as much liquid as possible. Add the prosecco. Pour into the prepared glasses and garnish with fresh thyme sprigs (if using). Enjoy!

Easter Eggs