Hash Brown Casserole

Many years ago I was Trout fishing the Chattahoochee River with a friend who suggested we should stop for breakfast on our way home. The waters we fished just below the Buford Dam are around 30°F so after sitting in it for a few hours I was ready to put away the float tube and eat. We stopped at Cracker Barrel for a big breakfast of Chicken Fried Steak, Biscuits & Gravy, and a side of Hash brown casserole. This is still my favorite breakfast after a morning of fishing, and the hash brown casserole is famous. I’ve shared my breakfast spot with many friend and family members over the years, but I don’t think I’ve shared the recipe for the hash brown casserole. These potatoes are not just great for breakfast, but should be tried with a Blackened Pork Tenderloin, or  even some grilled Chicken breast.

 

 

Ingredients:

2 pounds shredded hash brown potatoes

1 (10 3/4 oz) can condensed cream of chicken soup, undiluted

1/4 cup milk

4 tablespoons unsalted butter

1/4 cup finely chopped Vidalia onion

2 cups shredded extra sharp cheddar cheese

Salt and pepper to taste

2 additional cups of extra sharp cheddar are recommended to sprinkle on the
casserole prior to baking, but this is optional.

Steps:

Preheat oven to 350°F

1. Sauté onions in butter until just soft. Remove from heat and allow to cool.
2. Mix potatoes, chicken soup, milk and cooked onions in a big bowl until well blended.
3. Add cheese and mix well. Pour contents into a 9 x 13 baking dish.
4. Bake about 45 minutes or until casserole is heated through and cheese is melted.

Chicken & Cheese Enchiladas

Ingredients:

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

3 jalapeno peppers, minced

2 quarts chicken broth

1/2 cup masa harina

1 cup heavy cream

2 cups shredded Cheddar cheese

1 cup crumbled Queso Fresco

1 cup Anejo Enchilando cheese ( can substitute Cotija cheese)

1 teaspoon sea salt

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 dozen flour tortillas

1/4 cup chopped cilantro

Steps:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.
   Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Add jalapeno peppers, paprika, salt, chili powder and cumin.  Pour in
   chicken broth, making sure to reserve 2 cups, and bring to a boil.
3.  Add chicken breast to the sauce, and cook, covered,  until tender. Remove chicken breast.
4. In a bowl, whisk together masa harina and 2 cups chicken broth until well blended. Pour into pot with enchilada sauce, add heavy cream. Bring to a boil, stirring
   frequently until it starts to thicken.
5. Reduce heat and simmer 15 to 20 minutes, until thickened. Remove from heat.
6. When sauce has thickened remove from heat and add  1 tablespoon chopped cilantro,1 cup shredded Cheddar cheese, 1/2 cup enchilando cheese, and 1/2 cup crumbled queso fresco.
7. Puree, or blend the sauce until smooth, and reserve.
8. Shred cooked chicken and add it to a large bowl to cool. Season chicken with salt & pepper. Add 1/2 of remaining cheese to chicken, and mix well.
9. Heat oven to 350°F with oven rack in bottom position.
10. Wrap tortillas in aluminum foil, and bake in oven for 10 minutes.
11. Coat the bottom of a 9 x 13 ovenproof baking dish with a 1/4″ layer of enchilada sauce.
12. Place 3 tablespoons shredded chicken mixture in the center of each tortilla forming a line, and roll into a cylinder shape. Repeat until all tortillas have been used.
13. When all tortillas have been rolled, and the dish is full coat tortillas with additional layer of sauce making sure no flour tortilla is visible.
14. Sprinkle remaining cheese on top of enchiladas, and bake at 350°F for 30 minutes.
15. Remove from oven, and garnish with remaining chopped cilantro prior to serving.

Macaroni and Cheese Gratin

It’s ok to be proud of serving Macaroni & Cheese with dinner
again!!! Try this version with those Ribeye Steaks, or Grilled Chicken fresh
from the grill.

Ingredients:

3 quarts whole milk

4 garlic cloves, lightly crushed

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

3/4 cup heavy cream

3/4 pound dried macaroni pasta

1/2 cup grated Gruyere cheese

1/2 cup extra sharp cheddar cheese

2 tablespoons chives, minced

1 pound ice cubes (two trays)

fine sea salt, as needed

freshly ground white pepper, to taste

grated nutmeg, to taste

Steps:

1. In a large saucepan, heat the milk and garlic over high heat until
   small bubbles appear around the edges. Remove from heat, cover, and let steep
   for 10 minutes. Remove and discard the garlic.
2. Measure out 1 cup milk and reserve; set aside the remaining milk
   until you’re ready to cook the pot.
3. In a small saucepan, melt the butter over medium heat. Whisk in
   the flour and cook, stirring constantly without browning, for one minute.
   Remove from the heat and gradually whisk in the reserve 1 cup milk, stirring
   constantly, until the sauce is completely smooth.
4. Season sauce with a large pinch of salt and generous amounts of
   white pepper and nutmeg. Return the pan to low heat and cook the sauce,
   whisking constantly, until thick, about five minutes.
5. Remove from the heat, let cool slightly, and stir in the heavy
   cream. Season with salt.
6. Preheat the oven to 450°. Butter a 9 x 13″ baking or gratin
   dish.
7. Add 1/4 cup salt to the remaining milk and bring to a simmer. Add
   the pasta and cook, stirring, over medium-high heat, so the milk is just
   simmering for about 10 minutes, or until the pasta is cooked al dente (slightly
   firm).
8. Remove from the heat and add ice cubes to stop the cooking. When
   all the ice cubes melted, draining apostate colander and transfer to a large
   bowl.
9. Add the sauce to the pasta and toss until it is coated evenly.
   Transfer the pasta mixture to the baking dish. Sprinkle the cheese over the top
   and bake for about 10 minutes, or until bubbling around the edges.

10. Turn on the
boiler and broil, rotating the dish, until the cheese is golden brown, 2 to 3
minutes.

11. Let the pasta
stand for five minutes, and season generously with white pepper, and garnish
with the chives. Serve hot.

Fromajardis-Minorcan Cheese Pastry

Ingredients:

3 Cups All-purpose flour

1/4 teaspoon nutmeg

1 teaspoon salt

1 Cup Vegetable shortening

8 Tablespoons Coldwater

4 Each Large eggs

1/2 Pound Sharp cheddar cheese

1/2 teaspoon Datil chili, Minced

 

Steps: 

1. Preheat the oven to 425 degrees.   
2. In a medium-sized bowl, mix the flour, nutmeg and salt until blended evenly.
3. Add the shortening in spoonfuls and cut in with a pastry blender until the mixture resembles a coarse meal. 
4. Add 2 tablespoons of the water and blended in thoroughly with a fork, then add the remaining cold water by the teaspoon, using only enough to make the dough cling together.
5. Gather into a ball, wrap in parchment paper, and refrigerate the filling overnight , or up to 24 hours. 
6. For the filling, beat the eggs, then stir in the cheese and  minced Datil chili. 
7. Rollout the dough, half at a time, to sheets 1/8 inch thick. 
8. Cut out rounds with a 3 to 6 inch cutter. 
9. Place the rounds on baking sheet, drop 1 tablespoon filling for small up to 2 teaspoons for large pastries near the center of each round.  Fold over to Half moon shapes and press edges together with the tines of a fork.
10. Cut across the top of each pastry with short snips of scissors or a sharp knife.
11. Place on ungreased baking sheets.  Bake 10 minutes, until crisp and pale brown.
12.  Moved to the top rack of the oven and bake 2 to 3 minutes longer, to Brown the filling that will ooze through the cuts in the top.

Pastelón de plátanos amarillos ( Ripe Plantain Casserole)

The first time we saw this dish being served we thought it to be  the Caribbean equivalent of shepherd’s pie, and in many ways the two dishes are very similar. Additional vegetables may be added to the filling, however in the Dominican Republic the dish is served as the recipe has been written.

 

Ingredients:

6 plantains, very ripe

1 cup shredded cheddar cheese

1/4 cup unsalted butter, room temperature

1 pound lean ground beef

2 jalapeño, chilies, seeds, stems removed, and chopped

2 tablespoons canola oil

1 tablespoon tomato paste

1 teaspoon sea salt

1/2 cup red onion, diced

1 green bell pepper, seeds, stems, ribs removed, diced

1 teaspoon garlic, minced

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground oregano

2 avocados, seeds removed, peeled, sliced (wait until dish is baking to complete this step as the avocado will brown quickly)

Steps:

preheat oven to 350°

1. In a large skillet, brown the beef in the oil.

2. Add the onion, garlic, chilies, bell pepper, black pepper, cinnamon, clove, allspice, and oregano and sauté for two minutes.

3. Add tomato paste and 1/4 cup cold water to the beef mixture. Stir to incorporate. Allow to simmer over medium heat, stirring occasionally, until the water has evaporated. Remove from heat and reserve.

4. Peel the plantains and boil in salted water. When the plantains are very tender remove from the heat. Carefully remove the plantains from the hot water, drain. Add butter and mash with a fork until very smooth.

5. Place one half of the mashed plantains into a 9x9x3 baking dish, and spread to cover the bottom.

6. Add ground beef mixture into the baking dish on top of the plantains and spread evenly, sprinkle with one half of the shredded cheese.

7. Add remaining plantains to cover the beef mixture, spread evenly, cover with remaining cheddar cheese.

8. Bake in 350° oven for 30 minutes, or until top is golden brown.

9. Serve with sliced fresh avocado