The Best Potatoes Au Gratin

 

Original recipe came from thepioneerwoman.com

I changed it up just a tad.

 

2 tablespoons of softened butter

4 large russet potatoes, well washed and diced

1/2 cup milk

1 1/2 cups heavy cream

2 tablespoons flour

3 garlic cloves, finely minced

1 teaspoon salt

1/2 teaspoon pepper

1 cup finely grated cheddar cheese

3 green onions, thinly sliced

crumbled cooked bacon, if desired

(You could add cubed ham to make this a main dish.)

Preheat oven to 400 degrees. Butter a 9x13 casserole pan with the softened butter. Toss diced potatoes in pan, set aside.

Combine milk and cream in medium bowl. Whisk in the flour, garlic, salt and pepper until smooth. Pour over diced potatoes. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes more. Sprinkle with cheese and bacon and return it to the oven for 5 minutes. Top with green onions and serve it nice and hot. So good!

Beef Enchilada Stack

1-2 lbs lean ground beef
1 chopped onion
1 medium green bell pepper chopped
1-1 1/2 cups frozen corn
1 oz package taco seasoning mix
2 (14.5 oz) cans diced tomatoes in sauce, undrained (seasoned ones are good)
1 (20 oz) can red enchilada sauce
12 corn tortillas (6 inch)
4 cups shredded cheese (16 oz)
1 cup sour cream
sliced green onions

Heat oven to 350 F. Spray 9x13 glass pan with cooking spray. In a separate frying pan, cook beef and onion over medium-high heat, stirring occasionally until thoroughly cooked. Drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling, remove from heat. (If you like your bell peppers softer, put them in with the onions and beef) (If you like it spicy, use 2 taco seasoning mixes)

Spread about 1/4 of beef mixture in thin layer in glass pan. Top with 6 tortillas, overlapping. Spread 1/4 of beef mixture on tortillas. Add a layer of 1/2 of the cheese. Add 1/4 of beef mixture on cheese. Place on remaining tortillas. Spoon on remaining beef mixture. Spread on remaining cheese.

Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5-10 minutes before serving. Top each serving with sour cream and green onions.

I got this recipe from bettycrocker.com. I doubled it and tweaked it slightly, it was originally made in a 9 inch square pan. My family loved it and is already asking me to make it again!!

Marinated Tomato Salad

I love this summery salad! I love to eat it with a sprinkle of feta cheese. I also loved it with a scoop of brown rice mixed in for a fantastic, light lunch. It would also be great served on toasted baguettes.

 

 

1/2 cup vegetable oil

2 tablespoons balsamic vinegar

2 tablespoons sugar

1/2 teaspoon salt

a pinch of black pepper

3 whole green onions, sliced

1/2 teaspoon dried basil

1/8 teaspoon ground thyme

2 cloves garlic, finely minced

1-2 lbs sliced tomatoes

feta cheese, if desired

Whisk together all ingredients except for tomatoes and feta in a glass bowl. Add tomatoes, cover and refrigerate for 24ish hours. Serve with feta on top.
 Easy peasy!