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Panzanella

Panzanella

It eludes me as to why I have never, before this summer, made or eaten Panzanella.  It has all of my favorite things in one refreshing summer dish.

I have heard of Panzanella on a few cooking shows during the past few years, but for some reason I just had never made it. However, when the tomatoes started to take off I needed to find recipes that utilized the delicious fresh tomatoes.

That’s when I decided I would make Panzanella. It is a salad made of fresh tomatoes, herbs, a vinaigrette, mozzarella, and Italian bread. What is not to love? Bread, cheese, tomatoes, and herbs mixed together and called a salad? A.Ma.Zing.

I was skeptical that the family would like it, but that didn’t stop my from making it. Unfortunately, D3 can’t eat it because of her orthodontia. The grilled / toasted bread was too hard. Fortunately, everyone else liked it.

In fact, it was so delicious I have made it several times, and plan on making this a summer tradition when tomato season peaks!

Have you ever eaten Panzanella? If not, what is stopping you?

Panzanella

  • 1 loaf Italian bread (bite size cubes (about 4 cups))
  • 4 tablespoons olive oil (+1 for grilling)
  • ½ teaspoon sea salt
  • 2 pounds ripe tomatoes (mixed variety)
  • 8 ounces fresh mozzarella (in bite size chunks)
  • ¼ – ½ cup red onion (petite diced)
  • 2 cloves garlic
  • 2 tablespoons red wine vinegar (or to taste)
  • 1 tablespoon fresh oregano (1 teaspoon dried, chopped)
  • ½ teaspoon Dijon mustard
  • ¼ cup fresh basil leaves (sliced or torn)
  • ¼ cup flat-leaf parsley (chopped)
  • 1 tablespoon capers (drained (optional))
  1. Preheat a grill or oven to 425 degrees.
  2. Lightly oil the bread before roasting or grilling. Toast bread cubes on sheet pan (or uncut on a grill grate) until dry and golden, about 10 minutes. Remove and cool.
  3. Cut tomatoes into bite size pieces. Place in a large bowl. Add mozzarella, onions, garlic, oregano, basil, parsley, salt, and pepper. Toss.
  4. In a small bowl, whisk together vinegar and mustard. Whisk in olive oil slowly, whisking constantly until fully combined. If desired, add capers.

  5. Add bread cubes to the tomato mixture and toss gently. Drizzle vinaigrette over the salad and toss to coat thoroughly. Refrigerate for 30 minutes before serving.

 
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Posted by on September 3, 2018 in Side Dish Recipe

 

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Sweet Potato Fries

Sweet Potato Fries

For the past decade sweet potatoes have been in the spotlight on the food stage. Even if they are not the main attraction they are definitely being cast more in the category of best supporting role. While I am not going to get into the multitude of reasons behind this (including the low carb craze) I am going to be grateful for many things the emergence has done. First, and most importantly, are Sweet Potato Fries.

One of my favorite locally owned burger places, which just happens to make an amazing Falafel ‘burger’ also makes the most amazing Sweet Potato Fries. Not only are there sweet potato fries outstanding they serve them with an incredible marshmallow dipping sauce. The combination is perfection.

For the meal plan a couple of weeks ago I accidentally over bought sweet potatoes for the Shrimp, Kale, and Sweet Potato Skillet. Knowing that the girls, especially D3, are not super fans of this super food I needed to come up with something they would eat. Also, because the sweet potatoes I bought where white and not orange, I thought I could pass these off as regular potatoes.

I prepped the sweet potatoes and got out the fryer. Although I could have baked them I chose to deep fry them for two reasons. First, the temperature outside was close to if not at triple digits. I just don’t enjoy heating up the oven on such a hot day. Second, I thought that even if the girls discovered my ruse they would try them because they were fried.

While the girls were not fooled by my trickery they did try the Sweet Potato Fries. Some of them I sprinkled with a cinnamon sugar blend, some I did not. D4 enjoyed the fries, but preferred them without the cinnamon and sugar. D3 was still not a fan. I am convinced it is all psychological with her. The Hubs and I both enjoyed them immensely, both ways.

Sweet Potato Fries

Sweet Potato Fries

I also made deep fried chicken tenders, which are a family favorite. As much as I love the sauce that is served with the Sweet Potato Fries at the burger place I made something a little bit different. I served mine with maple mayonnaise that I ended up adding some Sriracha to. It worked wonderfully with the fries and the chicken!

Have you gotten hooked on the Sweet Potato craze? Do you like yours baked or fried? If you are a fan of Sweet Potato Fries do you have a favorite sauce that you dip them in?

These were so tasty. Of course, deep frying takes time and patience. If you have the both I strongly suggest giving these a try.

Sweet Potato Fries

  • 2 large sweet potatoes (¼” to ½” thick slices)
  • vegetable oil for frying
  • Salt and pepper to taste
  • Optional: cinnamon and sugar mixture
  • Sauce
  • ¼ cup real maple syrup
  • ¼ cup mayonnaise
  • Sriracha to taste
  1. In a large heavy bottomed pan or a deep fryer heat oil to 370 degrees F.
  2. Line a baking sheet or platter with paper towels.
  3. When oil is to temperature add a small handful of fries. Do not overcrowd the fryer or pan. Gently turn the fries once or twice to ensure even cooking. Cook for 5-7 minutes, or until fries are golden brown on all sides.
  4. Remove sweet potatoes from hot oil carefully to paper towel lined platter. Sprinkle hot fries with salt and pepper or cinnamon sugar.
  5. Continue frying potatoes until all are cooked.
  6. For sauce, combine maple syrup, mayonnaise, and Sriracha
  7. Serve hot with your favorite dipping sauce, if desired.

 
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Posted by on July 21, 2018 in Side Dish Recipe

 

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Red, White, and Blue Finger Gelatin

Red, White, and Blue Finger Gelatin

During my childhood my mom made gelatin a few times, but not anything I would consider regularly. A few times I remember her making finger gelatin, which I always thought was fun. The Hubs, however, loved gelatin as a child and still does. That’s why when he saw a commercial before the Fourth of July that had Red, White, and Blue Finger Gelatin I decided to make it for him.

I was fairly confident in the Red and Blue portion, but the white part of the gelatin eluded me. I’ve made layered gelatins before, but not a layered Red, White, and Blue Finger Gelatin.

I did some research to figure out how to make white finger gelatin. Imagine the surprise and delight when I learned it was sweetened condensed milk. This is a staple ingredient at my house, partly because it’s how I make caramel.

Once the gelatin was done, I revealed it to the family. The Hubs was thrilled. Although he did question what the white layer was made out of before eating it. I think that the opaqueness of the white layer is what seems a bit confusing or even disconcerting.  Gelatin, as a rule, is translucent.

Of course it is necessary to have that layer or it wouldn’t be Red, White, and Blue Finger Gelatin. It tasted wonderful. Everyone agreed that the creamy white layer was a definite plus.

Had my mom made gelatin out of sweetened condensed milk when I was a child I probably would have liked it more. I know that my own children have a much greater appreciation for gelatin now.

I think this Red, White, and Blue Finger Gelatin will become an annual event for the Fourth of July.

What’s your experience with Finger Gelatin? Have you tried the white kind made with sweetened condensed milk? If not, you really should.

Festive Finger Gelatin

Festive Finger Gelatin

Red, White, and Blue Finger Gelatin

  • 1 6 oz box Berry Blue Gelatin (or other blue)
  • 1 6 oz box Strawberry Gelatin (or other red)
  • 1 14 oz can sweetened condensed milk
  • 4 envelopes unflavored gelatin
  • 5 ½ cups boiling water (divided)
  • ½ cup cold water
  1. Spray a 9 X 13 baking dish with nonstick cooking spray.

Blue Layer:

  1. In a medium bowl mix the blue gelatin with 1 envelope of unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Allow to cool completely (to room temperature) and pour into the prepared pan. Refrigerate until firm; about 30 minutes.

White Layer:

  1. In a medium bowl, mix the sweetened condensed milk with 1 cup boiling water. In a small bowl add ½ cup cold water. Sprinkle 2 packages of unflavored gelatin over water and let stand for five minutes. Add ½ cup boiling water to the gelatin mixture and stir to dissolve. Add the gelatin mixture to the milk mixture and stir to combine. Allow to cool completely. Carefully pour the milk mixture over the blue layer in the 9 X 13 pan. If the milk mixture is not completely cool it will not layer correctly. Refrigerate until firm; about 30 minutes.

Red Layer:

  1. In a medium bowl mix the red gelatin with 1 envelope of unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Allow to cool completely (to room temperature) and pour into the prepared pan. Refrigerate until firm; about 30 minutes.
  2. Using a sharp knife cut the firmed gelatin into cubes.
  3. Sprinkle with edible stars, red, white, and blue nonpareils, or colored sugars.

 
 

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Cabbage Crunch Salad

Cabbage Crunch Salad

There are times in the summer where I am too hot to cook. Of course, having The Hubs grill can be an option. Serving sandwiches or cereal is another option. However, another great option is to serve a refreshing salad like this Cabbage Crunch salad.

Cabbage Crunch Salad is exactly what it sounds like. A salad made with fresh cabbage and crunch stuff. It is refreshing with a bit of an Asian flair. You can serve it as a side dish or slice some leftover grilled chicken on the top.

The first time I had this was at a potluck type of get together. I fell in love with it and have been making it ever since. That was probably 15 or more years ago. Lately I have noticed similar type of salads in the produce department. I have tried it and think that my version is better than the kit.

For dinner last night I halved the recipe because once the dressing goes on Cabbage Crunch Salad loses some of the crunch.  Even halved there was more than enough salad for everyone to have more than enough.

Another wonderful thing about Cabbage Crunch Salad is its versatility. You can change up the type of vinegar and oil used for different flavor profiles. Adding some drained mandarin oranges is also a nice twist.

Did I mention that this recipe is budget friendly? It is; especially if you keep vinegar and olive oil on hand as staples in your household. The ingredients I had to buy for the salad last night were cabbage, green onion, Ramen noodles, and almonds. Everything else was already in my pantry. My ingredients cost about $3.

If the heat has you not wanting to cook but still wanting a satisfying dish, give this a try. Cabbage Crunch Salad is filling and wholly gratifying. The flavors and texture are perfect palate pleasers.

Cabbage Crunch Salad

  • 2 tablespoons sesame seeds
  • ½ cup slivered almonds
  • 1 package (3 oz Ramen soup (Oriental flavor))
  • 3 tablespoons Rice vinegar
  • 1 tablespoon granulated sugar
  • ½ cup olive oil
  • 1 medium cabbage (finely chopped or shredded)
  • 4 green onions (chopped)
  • 1-2 teaspoons red pepper flakes (optional)
  1. Preheat oven to 250 degrees F. Toast sesame seeds and almonds in the oven until lightly browned. Remove.
  2. Crush noodles from Ramen packet and mix with sesame seeds and almonds. Set aside.
  3. In a large bowl combine cabbage, onions, noodles, almonds, and seeds.
  4. In a small bowl or glass measuring cup combine vinegar, oil, sugar, flavoring packet from Ramen, and red pepper flake.
  5. Drizzle dressing over cabbage mixture and toss gently.

Note: I use 1 tablespoon less olive oil and replace it with 1 tablespoon sesame oil Note: I do not use an entire flavoring packet from the Ramen.

 
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Posted by on July 10, 2018 in Side Dish Recipe

 

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Elote (Mexican Street Corn)

Elote (Mexican Street Corn)

The best laid plans sometimes go awry. My Fourth of July menu got thrown off because I left my fresh sweet corn in my mother’s refrigerator. I had intended on making Elote, or Mexican Street Corn, on the grill.

Forgetting the corn did not ruin dinner on Independence Day. No one missed it because they didn’t know about it. However, I’m sure they will miss it if that happens again.

I grabbed the corn the next day and was going to make Elote as a side dish. My family was so intrigued by what I was doing and the smell coming out of the kitchen that not only did they seem to forget about everything else, but they asked me to make another batch. Right then.

Because I love my family and the corn was so incredibly delicious I obliged. It helped that The Hubs offered to cook this batch on the grill, rather than me heating up the house again.

I thought the grilled flavor up-leveled the Elote, as did D4. The Hubs said he didn’t notice a big difference.

Both D3 and D4 were talking to my mother about the Elote this morning. They went on my routine coffee time at mom’s house this morning. Mostly for Monkey Bread, not coffee; but that’s another story.

Anytime a dish is still being talked about days after it was made means it was good. I can tell that this amazing Mexican Corn dish, Elote, is going to be on our table regularly.

Have you ever eaten Elote? If you have was it from a street vendor or did you make it? I am delighted that D1 shared this amazing recipe with me.

Elote (Mexican Street Corn)

  • 4 ears corn (husks pulled back, cleaned)
  • ¼ cup Mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons unsalted butter (softened)
  • ½ cup Queso Fresco
  • ½ – 1 teaspoon chili powder
  • ½ teaspoon salt
  • 2 teaspoons minced garlic
  • 2 tablespoons cilantro (finely chopped)
  • 1 teaspoon Sea salt
  • 1 lime (cut into wedges)
  1. Preheat grill (or oven to 350 degrees F).
  2. Pull the husk back from the corn without removing. Clean the silk from the corn and wash. Dry with a lint free towel and carefully pull husks back over corn. Microwave corn for about 3 minutes.
  3. While corn is microwaving combine mayonnaise, sour cream, butter, cheese, chili powder, garlic, salt, and cilantro in a bowl. Stir until well mixed.
  4. Place corn on the grill for 5-10 minutes (or in the oven) until charred. Brush the mayonnaise mixture onto the hot corn carefully and bring husks back over the mixture. Return to the grill for another 3-5 minutes.
  5. Carefully pull husks back down from the corn, to use as a handle.
  6. Serve hot with a squeeze of lime if desired.

Note: You can also cut the corn from the cob if you prefer.

 
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Posted by on July 7, 2018 in Side Dish Recipe

 

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Coconut Rice

Coconut Rice

When I made the Chicken Satay a short time ago I made some delicious side dishes. One of them was Coconut Rice.

I have had Coconut Rice at Thai restaurants several times. It is wonderful. It’s one of those dishes that tastes like it is hard to make.

Like many other things that I thought would be difficult Coconut Rice is very easy to make. It was liked by everyone in the house, including D3. I mention this because she abhors coconut and coconut flavored things. Of course I failed to tell her that it was coconut flavored; D4 ratted me out.

You can believe that this easy and delicious dish is going to be making an appearance at many more meals at our house.

Have you tried Coconut Rice? It is so easy and so good that if you should.

Coconut Rice

  • 1½ cups jasmine rice (uncooked)
  • 1¼ cups water
  • 1 cup coconut cream
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  1. In a medium saucepan combine coconut cream, water, sugar, and salt. Stir until sugar dissolves. Stir in rice.

  2.  Bring to a boil over medium heat. Cover, reduce heat, and simmer 18-20 minutes until rice is tender. Fluff with a fork.

 
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Posted by on June 25, 2018 in Side Dish Recipe

 

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Slow Cooker Hot Beans

Slow Cooker Hot Beans

This coming weekend is Memorial Day weekend, which is the unofficial beginning of summer. While the official start date of summer is June 21 the season is upon us. Many people gather for backyard barbecues, picnics, or some beach time. Here is a recipe that is perfect for whatever you do this weekend; Slow Cooker Hot Beans.

My family has been making this recipe as long as I can remember. The Slow Cooker Hot Beans recipe  was passed down from a family friend. As a child I didn’t like it. First of all this recipe packs some heat. Second, I did not like baked beans as a child.

My preferences as a child did not stop my parents from making and taking this dish to almost every single potluck or gathering. They both loved it and apparently so did their friends. It became the dish that people requested them to bring.

As I grew up and my palate matured I realized that this is a wonderful dish. I make it several times during the summer and definitely take it to barbecues and potlucks. Slow Cooker Hot Beans is not only tasty, but it is easy to make. Being a slow cooker dish it is also easy to take anywhere.

The Slow Cooker Hot Beans can be made in advance, which gives the flavors time to mingle and meld together. It can be reheated in the slow cooker and ready to take to the party.

A wonderful addition to any summer feast, these Slow Cooker Hot Beans will be a hit. Sweet, tangy, spicy, smoky goodness delivers in every bite.

What is the food you usually take to potluck dinners or get-togethers? If you don’t have a favorite baked bean recipe this will be it!

Slow Cooker Hot Beans

  • 2 31- ounce cans pork and beans (drained)
  • 1 large onion
  • 1 -2 cloves garlic (minced)
  • ½ teaspoon liquid smoke
  • 3 jalapeño peppers (diced)
  • 2 ½ cups brown sugar
  • 1 ½ cups ketchup
  • 2 tablespoons vinegar
  • ¼ teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 10 slices bacon (fried crisp and crumbled (optional for vegetarians))
  1. Combine all ingredients in a slow cooker.
  2. Cook on low setting for 6-8 hours until heated through. If the beans seem to have too much liquid turn the lid sideways and turn the heat to high for 30 minutes.
  3. Note: For a vegetarian dish omit the bacon and use pork free canned beans.

 
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Posted by on May 25, 2018 in Side Dish Recipe

 

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Garlic Parmesan Fries

Garlic Parmesan Fries

While I am definitely in favor of home cooking and not using pre-made and processed foods I do cheat occasionally. One of my favorite cheats is also a guilty pleasure; frozen French fries. However I like to make them as fancy as I can, like this recipe for Garlic Parmesan Fries.

Growing up I was fortunate to always get homemade French fries at home. My parents always took the time to peel, slice, and deep fry potatoes if we were going to eat fries.

When I grew up and left my parents house I realized that making homemade French fries can be a real undertaking. That’s when I learned to love frozen French Fries.

I know that Garlic Parmesan fries and everything else have become popular all across the United States. However, the first time I ate them Garlic Parmesan fries were a novelty. It was back in 2009 on a trip I took to Seattle with Mom. We were going to visit her brother and we went to a local eatery and drinkery. My uncle insisted we try the Garlic Parmesan Fries. I was hooked.

Ever since that trip I have been making them at my house. I always use frozen French fries to make my Garlic Parmesan Fries. In addition to the ease of using pre-made fries the fact that they are frozen makes the seasoning stick perfectly.

Another wonderful thing is that whether I buy steak fries, crinkle cut, waffle fries, or classic cut fries they all work with this seasoning. I personally like the classic or traditional cut French fries best for Garlic Parmesan Fries, but any unseasoned frozen fry will work.

Do you have a favorite guilty pleasure food? If you tell me I promise I will keep it a secret. I might even try it so we can be guilty together!

Garlic Parmesan French Fries

  • 1 28 ounce bag Frozen French Fries
  • 2 tablespoons olive oil
  • 3-4 cloves garlic (minced)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup grated Parmesan cheese
  • ¼ cup diced parsley (Italian if available)
  1. Preheat oven to 450 degrees F.
  2. Into a large bowl pour the French fries. In a small bowl mix together olive oil, garlic, salt and pepper. Cover the fries with olive oil. Toss gently to coat.
  3. Bake in preheated oven about 20 minutes, turning once, until crisp and golden brown.
  4. Remove from oven and toss with cheese and parsley.
  5. Serve immediately.

NOTE@: You may add more garlic depending on taste. The same with salt and pepper. This can be served with garlic aioli or other dipping sauce.

 
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Posted by on April 20, 2018 in Side Dish Recipe

 

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Onion Straws

Onion Straws

April is National Grilled Cheese Month and April 12 is National Grilled Cheese Day. To celebrate I made a variety of Grilled Cheese Sandwiches, a Tomato Bisque, and Onion Straws. These light, crispy onion treats are sometimes called onion strings, onion crisps, or frizzled onions. Whatever you call them I call them delicious.

I have no idea why I thought onion straws would be good served with or on the soup and sandwiches. That was my thought, and it turned out to be a good one.

Let me quickly remind you that I do not have a 100% success rate with deep frying. Just go back to my Oscars Night Golden Fried Night from March. My deep fried goodies were a complete mess except for the eggs. Those Deep Fried Deviled Eggs are still being extolled.

Never one to give up or be deterred I was giving deep frying another try. I read several recipes about onion straws and knew this was going to be a successful endeavor.

The onion straws were wonderful! They were a delicious accompaniment to the soup and sandwiches. One whole onion turned out to be too much for the dinner, so I refrigerated the onion and buttermilk mixture. As it turns out Onion Straws were also a perfect complement to the grilled chicken breast and burgers that The Hubs made the following night.

Onion Straws definitely go in the win column for deep frying. These slightly sweet crunchy beauties will crown many dishes in the future.

Onion Straws

  • 1 whole onion (cut into rings)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon red pepper
  • Vegetable Oil for frying
  1. Peel onions and slice very thinly, using a mandoline slicer. If you do not have a mandline slicer carefully slice with a knife. Unlike onion rings, these do not have to be complete rings.
  2. Separate the onions and place in a low sided dish. Pour buttermilk over onions. Ensure the onions are completely submerged. Set aside and let soak for 30-60 minutes.
  3. In a separate low sided dish combine the flour, baking powder, salt, and peppers. Set aside.
  4. Fill a deep fryer or Dutch oven with oil. Heat to 375 degrees. See note below.
  5. Using a slotted spoon or fork remove some onions from the buttermilk. Transfer to flour mixture. Coat the onions completely with flour mixture. Using a separate slotted spoon, fork, or tongs shake off excess flour.
  6. Carefully drop the onions into the hot oil. Using an appropriate utensil for hot oil, move the onion straws around gently to separate. When they are evenly golden remove from hot oil to a paper towel covered platter.
  7. Repeat with remaining onions.

NOTE 1: As a rule of thumb, you need enough oil so that your food can be kept as separated as possible while cooking, and so that it can be kept fully covered by oil. Overcrowding of a deep-fryer will result in a nothing more than a soggy mess! The oil should be smoking hot before the food is added. A handy test for correct temperature is to toss in a bread cube. It should be a golden color after 30 seconds.

NOTE 2: Once you have enough cooked onions, turn off the oil. The onions in buttermilk will save if refrigerated.

 
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Posted by on April 15, 2018 in Appetizer, Side Dish Recipe

 

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Golden Sheet Pan Scalloped Potatoes

The menu was a few favorites and a new spring salad. The Hubs smoked a ham and I made Pea Salad, Sheet Pan Scalloped Potatoes, asparagus, and deviled eggs. I made a Checkerboard cake for dessert. Everything was delicious. I had made the Golden Sheet Pan Scalloped Potatoes on Grammy day, as one of my golden dishes. Apparently as things have changed I have not made scalloped potatoes much over the past 13 years. I can remember when Daughters 1 and 2 were younger making scalloped potatoes, usually with him, regularly.

My menu was mostly put together on Saturday when I was having coffee with my mother. We were discussing what I was making for dinner and I got to the Golden Sheet Pan Scalloped Potatoes. She asked me if I knew that scalloped potatoes were Daughter Number Four’s favorite. No, I did not know.

As I was prepping the Easter dinner I had timed everything out, as per my usual. The Hubs and I had conferred about timing as he was smoking the ham. The Golden Sheet Pan Scalloped Potatoes are not difficult nor overly time consuming to make. There is some prep time in slicing the potatoes perfectly and arranging them beautifully on the sheet pan. That is what mandoline slicers and teenage daughters are for.

Most of the food was done: the cake was baked and ready to be frosted. Ham was in the smoker. I had made the deviled eggs in the morning when I was putting together the sample board and Hot Cross Buns. I still needed to put together the Sheet Pan Scalloped Potatoes and asparagus. As anyone who has made asparagus knows, it is especially easy. I steamed mine slightly and then roasted it, some wrapped in Phyllo dough, all with a touch of Parmesan cheese.

As I mentioned I had Daughter Number Three using the mandoline slicer on the potatoes. I put the ingredients for the sauce together and asked Daughter Number Four to keep an eye on that while I grated cheese. She asked if we could switch jobs. Then she asked what I was making. I told her I was making potatoes. “Scalloped potatoes,” she queried. I assured her that I was making Golden Sheet Pan Scalloped Potatoes. She informed me, with a smile, that those are her favorite.

Once the potatoes were baking it was just a matter of setting the table. Oh, and waiting. We were all very ready for dinner to be done. Brunch had been such a long time earlier.

The Easter dinner did not disappoint. Everything was quite tasty. As always the potatoes and deviled eggs were a family favorite. Potatoes are always well received, but these herb-infused cream and cheese laden pratai are downright divine. Yes, the Golden Sheet Pan Scalloped Potatoes are delicious. Would you believe that I was so full I didn’t even eat cake? That’s how much I liked the potatoes.

 
 

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