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Food For Parents: Muffin Tin Potatoes Gratin

I love a good gratin recipe and have one if you are in need of a bulky delicious side dish. However, these are genius because they are fast and pre-portioned. This recipe makes 12, but they're smallish portions and go quick. I stole the muffin tin concept from the winner of the Next Food Network Star. However, hers were made of Swiss and cream and mine has much more delicious flavor. Do not fear blue cheese, a lot of the flavor of cheese is lost when it's made into a cream sauce which is why I always use strong cheeses for mine. If you like a milder cheese taste you can sub Cheddar, Parmesan, or Gruyere.

Potato Gratin Cups

2 large russet potatoes
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
2-3 cloves of garlic minced
½ cup (4oz) blue cheese crumbles
salt and pepper
cooking spray

Preheat the oven to 400 degrees.

In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.

Spray a 12 cup muffin tin with no stick cooking spray. Slice the potatoes thinly. Layer potato slices in each muffin cup.  Spoon cheese sauce equally into potato–filled cups. Bake for 25 minutes.

Bloghungry's Skillet Cornbread

I have made corn bread a lot of different ways and this is my favorite standby recipe. It's cheap and easy and full of moist sweet corn flavor and crisp buttery edges. I love corn in my cornbread. Sometimes I like to toss in a hand full of fresh or frozen corn if I have it on hand. You can also make this in a pan or as muffins.

Bloghungry's Skillet Cornbread

2 boxes Jiffy cornbread mix
2 eggs
8 oz can creamed corn
8 oz sour cream
3 Tbsp butter

Preheat oven to 400 degrees. Put butter in a cast iron skillet and place in oven until melted. In a medium bowl mix remaining ingredients. Swirl melted butter around bottom and edges of skillet and pour in batter. Bake accoring to the directions on the box and make sure to check with a tooth pick. This cornbread is very moist and a little sweeter with crisp buttery edges.

Potatoes Gratin

Even in the best steakhouses, Potatoes Gratin often fall short of their potential. Too often the lose their cheesiness to a bland and muddled potato creaminess. This recipe adds a little blue cheese to the mix to help retain just the right amount of cheesy sharpness. I promise it's not too overpowering for those afraid of blue cheese. It's a pretty solid recipe.

Potatoes Gratin

3 pounds potatoes, sliced 1/4-inch thick
4 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups heavy cream
1 cup shredded Gruyere
5 oz crumbled blue cheese
Salt and pepper

Preheat oven to 375 degrees F. Butter a 9 by 13-inch baking dish or similar sized casserole dish.

Arrange the sliced potatoes in the prepared dish and set aside. In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.

Pour cheese sauce over the potatoes in the dish. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until browned.

Bloghungry's Stuffing

Over the years I have found that there is nothing better than a basic stuffing recipe. It's the perfect middle ground between the mushy over-salted boxed stuff and gross complicated recipes. I don't want oysters, olives, or pepperoni on my Thanksgiving plate. I just want the perfect combo of onion, celery, and toasted bread roasted in buttery herbs and chicken stock. It's perfect with turkey and gravy and I love it on leftover sandwiches.

FYI: I don't like to cook stuffing inside my bird because I think it's creepy ineffective. It adds cooking time to your turkey which can dry out the meat. It's only about making it in a casserole dish to assure the perfect layer of toasted crust on top and no bacterial challenges. 

Bloghungry's Stuffing

10 cups (1-inch) cubes crusty country-style bread (1 lb)
3 medium onions, chopped
4 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 stick unsalted butter
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground pepper
In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, melt butter with herbs and cook onion and celery over medium heat until softened. Transfer to a large bowl and add bread cubes, salt, pepper, and chicken stock to desired moistness and flavor. Toss well and adjust seasoning to taste. Transfer to baking dish and top with small pats of butter (optional). Bake at 325 degrees F for 20 minutes until heated through and crust forms on top. Cover until ready to serve. This can be made early in the day and reheated in the oven while your turkey is resting (before carving).

Cheddar Jalapeno Biscuits

I made these biscuits as part of the best fried chicken biscuit the world has ever seen and recommend you do the same. The cheddar gives it a good flavor without being crazy cheesy and the jalapeno gives the perfect amount of kick without being spicy.

Cheddar Jalapeno Biscuits

3 cups self-rising flour
1 teaspoon salt
1 teaspoon garlic powder
dash of ground cayenne pepper
1/3 cup solid vegetable shortening
2 1/2 cups shredded sharp cheddar cheese
1 small jalapeno pepper, seeded and finely diced
3/4 cup milk

Combine the four, baking powder, salt, garlic powder and cayenne pepper in a bowl. Cut in shortening with a fork until it resembles coarse crumbs. Stir in cheese and diced jalapeno. Add the milk and stir to form a dough. Turn onto a lightly floured surface and knead until smooth, about 20 times. Roll doughto a 1/2 inch thick. Using a biscuit cutter or rim of a glass, cut into rounds. Gather the scraps and roll out again to make more biscuits. Place on a baking sheet. Bake at 450F about 11 minutes or until lightly browned.

Southern Green Beans

In the south vegetables are few and often cooked beyond all recognition. Growing up the most popular of these was the southern green bean. Green Beans in the south are almost mushy and full of a salty meaty flavor. Here is my mom's basic recipe.

Southern Green Beans

3 cubes of pork or beef bouillon
2 medium bags frozen green beans
1 small onion, chopped
2 Tbsp oil or butter
1 1/2 cups water

In a medium to large pot with a lid, saute onion and oil until softened. Break up and stir in bouillon cubes slowly stirring in water until dissolved. Stir in green beans, cover with lid, and let stew over medium heat until soft and well flavored.

Mashed Carrots

I love a cooked carrot and a mashed root vegetable. These mashed carrots are savory, sweet, buttery, and delicious. I am a big fan of serving them along side some chicken or pork. This recipe makes a lot, but they go fast and with some added stock they could make a decent soup. If you are looking for a healthier option sub plain yogurt for the butter.

Mashed Carrots

4 lbs carrots, cut into 2 inch chunks
1 medium onion, quartered
1/4 cup chicken Stock
2 Tablespoons butter
salt and pepper

Fill a large pot with water and bring to a boil. Add carrots and onions and continue to boil until carrots are cooked through and soft. In batches if necessary, put carrots and onions in food processor with butter, stock and blend until smooth. Return to pot and season with salt and pepper to taste.

Feta and Sun-dried Tomato Lentil Salad

I enjoy lentils and feel like they are highly underrated. This lentil salad from Gourmet Magazine has a lot of good flavors happening. I'm a fan.

Feta and Sun-dried Tomato Lentil Salad

3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1/4 teaspoon dried thyme, crumbled
1/4 cup drained finely chopped sun dried tomatoes packed in oil
1 cup lentils picked over and rinsed
1/2 cup crumbled Feta cheese (about 2 ounces)

In a large bowl whisk together oil, vinegar, thyme, tomatoes, and salt and pepper to taste. Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until just tender, about 20 minutes. Drain lentils in a sieve and rinse gently. Toss lentils well with dressing and gently stir in Feta.

Spinach Garlic Bread

This garlic bread recipe from Rachael Ray is the best garlic bread I have ever had. It's buttery, garlicy, and cheesy without making you feel sick. If there is a spaghetti supper at my funeral, I want them to serve this bread.

Spinach Garlic Bread

4 cups spinach leaves, stemmed
4 cloves garlic, cracked from skin
1 stick softened butter
Salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano cheese
1 loaf good quality Italian bread

Preheat broiler or oven to 375 degrees. Place the spinach in a food processor with garlic, butter, salt, freshly ground black pepper and cheese, and process until smooth. Cut the bread in half lengthwise and slather it with the spinach butter. Bake the toast until crispy, about 7-10 minutes in the hot oven.

Blue Cheese & Spinach Mac & Cheese

It has been a lifetime mission of mine to find an amazing mac and cheese recipe to call my own. Mac & Cheese, while delicious, almost always has overcooked pasta and a bland, eggy, and cheese-less taste. This recipe is bold and surprising, but is only for true fans of blue cheese. It's not my favorite mac & cheese, but it's still pretty tasty.

Blue Cheese & Spinach Mac & Cheese

1 pound spiral tube-shaped pasta
2 tablespoons butter (for sauce)
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 cup crumbled blue cheese
10 oz frozen chopped spinach (thawed)
1 cup breadcrumbs
3 tablespoons butter (for topping)

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain. Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).
Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Stir in chopped spinach and season to taste with salt and pepper. Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake until sauce begins to bubble, about 25 minutes.