28 Delicious Thanksgiving (and Thanksgiving Leftovers) Recipes for 2016

Thanksgiving 2016 2

It’s that time again; time for the annual Thanksgiving post. After almost 6 years of blogging, I have accumulated quite a few recipes that work in this category, so I have to cull some out so as to not end up with a post with 50 different additions. 😛

Let’s start with entrees. Because…turkey…ham. Yummy. 😀

This Orange Marmalade Brown Sugar Glazed Ham is my absolute favorite way to make a ham. The ham turns out so moist and tender with such a delicious sweet/salty flavor you’ll keep coming back for.Orange Marmalade Brown Sugar Ham-001This Sesame Soy Turkey Breast is fantastic if you’re a cook who’s willing to leave the traditional box a bit on Thanksgiving. This glaze can also be used on a whole turkey, a chicken, game hen, you name it.

Sesame Soy Turkey Breast

Sesame Soy Turkey Breast

I know that a lot of families like to serve a pasta dish as one of the main dishes so I’m including our favorite, this Cheesy Sausage And Meatball Pasta Bake. This makes a LOT, so it’s perfect for Thanksgiving, when a lot of people are there, with everyone getting as little bit of each dish.Cheesy Meatball And Sausage Pasta BakeLet’s move on to appetizers; those little bits you put out to keep everyone from storming the kitchen begging for food. 😛  One of my favorite easy dips (and when I say easy, I mean it) is my White Trash Dip. I know; such a classy name, lol. But it is great for appeasing the hungry mongrel hordes and quick to throw together, which is always a plus on Thanksgiving.
White Trash Dip
I have adored Boursin Cheese for years, but man, that stuff is expensive for the small amount you get. So I started making my own years ago. This is soooo good and always a hit. It’s creamy, great with veggies like celery sticks as well as crackers. If you have any left over, it also makes a great stuffing for chicken breasts.

Creamy Homemade Boursin Cheese Spread

Creamy Homemade Boursin Cheese Spread

Ahhhh, side dishes. What would Thanksgiving be without 50 side dishes to serve with the turkey and ham? One of my all time most popular posts here at From Cupcakes To Caviar is my Insanely Cheesy And Creamy Mac And Cheese. This makes a HUGE pan of mac and cheese, so it’s perfect for the holidays.Insanely Cheesy And Creamy Mac & CheeseYou can’t have turkey without mashed potatoes, right?
I was never a mashed potato fan until I made up these Ultimate Buttery Sour Cream And Onion Mashed Potatoes. I totally love these. They are creamy, buttery (boy, are they buttery) and with a subtle tang from the cream cheese.

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

If you want to go a little different, you can’t beat these Herb Roasted Potatoes And Root Vegetables. The potatoes and veggies get all crispy on the outside and all soft and tender inside. So, so good.

Herb Roasted Potatoes And Root Vegetables

Herb Roasted Potatoes And Root Vegetables

I was never a cold pasta salad sort of a person until I made up this Chilled Caprese Tortellini Salad a few years ago. It’s great during the holidays for people who may want something a little lighter (and with no meat in it, lol) but still full of flavor.Chilled Caprese Tortellini Salad
I have a major thing for Winter squashes. To me, they stand so far above the ubiquitous Summer squashes. I took one of my favorites here and stuffed it to come up with Squash Stuffed With Sausage, Pears And Cranberries. This is a fantastic addition to the holiday meal or a great light entree on it’s own.

Squash Stuffed With Sausage, Pears And Cranberries

Squash Stuffed With Sausage, Pears And Cranberries

You can’t have Thanksgiving dinner without cranberry sauce, right? While I admit to a secret love for the kind that slithers out of the can with a loud plop, I also love homemade cranberry sauce and make a large batch every year. My Spiced Spiked Cranberry Sauce is a perfect foil for all the rich dishes you’ll be serving. The brandy is completely optional so don’t let that turn you away from it. Spiced Spiked Cranberry Sauce

Now we come to the breads. I’m not normally a big one for breads, but hot and fresh on the holidays? I tend to go for them more at that time. And these Angel Biscuits have become a family favorite. Since they have baking powder in them as well as yeast, they are fairly foolproof, which is great for the less experienced cooks out there.

Angel Biscuits

Angel Biscuits

The rolls I have been making for years are these Oatmeal Yeast Rolls. They are so fluffy and soft; perfect hot spread with butter or later as a mini turkey sandwich (Yes, I know this is a bad photo. The post is an old one, when my photography skills were sub-par, to say the least. The rolls however, are amazingly good)

Oatmeal Rolls

Oatmeal Rolls

I love to make a few loaves of bread for Thanksgiving as well as rolls. They are so good with dinner and make fantastic sandwiches the next day. I particularly love to make my Loaded Baked Potato Bread, The flavors in it go wonderfully with a turkey sandwich!

Loaded Baked Potato Bread

Loaded Baked Potato Bread

Here in the south, a lot of people like to make cornbread to go with dinner, even on the holidays. My Sweet Cream And Honey Cornbread is a favorite. It’s fluffy, not at all dry like so many cornbreads can be, with just a touch of sweetness.

Sweet Cream And Honey Cornbread

Sweet Cream And Honey Cornbread

Then, of course, we have the part of dinner that everyone looks forward to; dessert! And man, you know I have some desserts to share with you! I have to start with the classics, of course, so here is my favorite- my Decadent Extra Creamy Pumpkin Pie. This one is posted with a really good cornmeal crust, but you can use your favorite crust. Just make sure it’s a deep dish one. Decadent Extra Creamy Pumpkin Pie In A Cornmeal Crust
That pumpkin pie tends to be my husbands favorite. Mine however will always be Pecan Pie. I love it slightly warmed with heavy cream poured over it. So bad for me, but so delicious!Deep Dish Pecan Pie

The last few years, my favorite pecan pie has had to vie with this Cranberry Apple Cake. I can’t say enough good things about this cake. It’s absolutely delicious and I can’t imagine the Thanksgiving meal without it now. It’s sweet, tangy, crispy, just a wonderful dessert that I look forward to all year.

Cranberry Apple Cake

Cranberry Apple Cake

If you want a classic (not to mention, heavenly chocolate goodness 😀 ) you’ll want to make this wonderful Old Fashioned Chocolate Cake With Chocolate Icing This is a favorite with pretty much all age groups, and even those people who say Thanksgiving should be all about the pies. I’m not even normally a cake person and I love it!

Old Fashioned Chocolate Cake With Chocolate Icing

Old Fashioned Chocolate Cake With Chocolate Icing

If you want to do a different apple dessert, my Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce would be a great choice. It’s easy to throw together the day before you need it and then just warm up the sauce when ready to cut and serve. Again, I’m not huge on cakes, which is why if you see me posting one, you know it MUST be good.

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Or maybe you prefer a classic apple dessert? I find myself going for this Old Fashioned Apple Crisp all year round, but it’s a delicious choice on Thanksgiving!Old Fashioned Apple Crisp 2

I have a couple of desserts for you that are a bit more elegant, plus not as heavy. The first is one I love; my Elegant And Easy Lemon Almond Cake. This cake is light and filled with the flavor of almond and lemon; perfect for the family members who want a little something for dessert, but don’t want the heavier sweets.

Elegant & Easy Lemon Almond Cake

Elegant & Easy Lemon Almond Cake

The other one is one of my more recent creations- these Skillet Pears With Autumn Spiced Caramel Sauce. These are wonderful if you have a smaller gathering. The pears end up tender and juicy and the caramel sauce is fantastic.Skillet Pears With An Autumn Spiced Caramel Sauce 9

So, what to do with leftovers once Thanksgiving is over? When you tire of just making a plate of leftovers, I have some things you can do with some of them. If the title says chicken, obviously you can sub in that leftover turkey staring you in the face.

We love Mexican food in my house. Yes, I know that much of what we all call Mexican food has been totally Americanized, but it’s still delicious, so who cares? One of my family’s favorites are these Cheesy Chicken (Turkey) And Chorizo Enchiladas. They have the perfect mix of creamy, spicy and cheesy. I make them all year round, but they are a perfect way to use up leftovers.Cheesy Chicken And Chorizo Enchiladas 2

Everyone makes soup after Thanksgiving. But I have one here that doesn’t need to have you simmering stock for hours on end. I can eat a boatload of my Quick And Easy Turkey, Bacon And Cheese Chowder. This is comfort food at its best and it doesn’t have to cook for hours.Quick & Easy Turkey, Bacon & Cheese Chowder

Along the Mexican lines again, I almost always make a pan of White Chicken (Turkey) Enchiladas in the week after Thanksgiving. These are soooo darn good and everyone scarfs them down.

Creamy, Cheesy White Chicken Enchiladas

Creamy, Cheesy White Chicken Enchiladas

You may still have some turkey left even after those (I know I will; I always buy too much!) so my Cheaters Easy Chicken (Turkey) And Dumplings never fails me. It’s warming, comforting and filling and tastes great!

Cheaters Easy, Creamy Chicken & Dumplings

Cheaters Easy, Creamy Chicken & Dumplings

If you have leftover cranberry sauce (and you know you will), make a loaf of my Pumpkin Cranberry Bread. It’s an easy way to use up some of those leftovers and it makes a yummy breakfast or light snack.Easy Pumpkin Cranberry Breadthanksgiving

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Herbed Roasted Potatoes And Root Vegetables

Herb Roasted Potatoes And Root Vegetables

Herb Roasted Potatoes And Root Vegetables

I have whined more than once about how much I dislike carrots. But it bears saying again. I don’t like carrots. Though for a woman who doesn’t like carrots, I have a fair amount of recipes that incorporate them, don’t I? If this doesn’t show my love for you carrot loving weirdos, I don’t know what does. But did I ever mention that I’m not a huge potato fan, either? I like french fries, and I love roasted potatoes, but I’m not much on mashed or baked. In other words, if it has been made crispy, I’m cool with it. Crispy for the win! *does a cheer, breaks hip*

That said, I have a major thing for roasted veggies. Roasting even makes carrots taste good. 😛 Seriously though, if you have anyone in your family who isn’t fond of veggies, try this recipe. With roasting, you get crispiness and the roasting process makes them sweeter and takes away any bitter edge some vegetables can have. The following is my family’s absolute favorite way of making them. You have the main part, which is the potatoes and carrots, all flavored with onions, shallots, garlic, salt and herbs. So, so good. This is perfect with a roast, with baked chicken, heck, with pretty much anything. Plus, it works for a special dinner too, not just a family one. The combo of vegetables and herbs never fails to get gobbled up.  And this recipe is totally variable in amounts or type of veggie, too. Feeding more people? Double up into two pans with extra vegetables. Feeding less? Same thing. Like turnips or rutabagas? Cut some up and toss them in there.

You know the drill… get to cooking! 🙂

Herb Roasted Potatoes And Root Vegetables

  • 1/4 cup vegetable oil
  • 2 1/2 lbs baby potatoes, washed, dried and cut in half
  • 1 lb carrots, cut into chunks (you can also just use baby carrots)
  • 1 large onion, chunked
  • 2 shallots, thinly sliced
  • 2 to 4 cloves minced garlic ( I have also been known to keep the garlic whole (peeled), and roast it that way. It get caramelized and soft and oh so good)
  • 1 tablespoon Herbes De Provence (easily found in the spice aisle of any decent grocery store)
  • 2 teaspoons sea salt or amount desired
  • 1 teaspoon coarsely ground black pepper)
  1. Preheat oven to 425.
  2. Combine the potatoes, carrots, onion, shallots and garlic in a large bowl. Drizzle the oil over it all and use your hands to give it all a good stir, making sure to get everything coated in oil. Dump in the pan and turn all the potatoes so that the cut edge is on bottom (gets them crisper that way) Sprinkle everything with the salt, pepper and Herbes De Provence.
  3. Roast at 425 for between 30 to 40 minutes, or until everything is tender and the potatoes have nicely browned on bottom. Taste for salt and serve.

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Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes



Confession time again. As they say confession is good for the soul, my soul should be doing great by now, ehh? So here goes.

I don’t normally care for mashed potatoes. I know they are one of the American iconic dishes, they use potatoes and Lord knows I love potatoes and they are a traditional side dish to so many meals, especially Thanksgiving. But they just aren’t usually a favorite. I think it’s a textural sensory issue more than anything.

But with these potatoes, I may have to make an exception. While I’m sure I’m not the first person to ever think of it, a month or so ago, it popped into my head that as much as I love sour cream and onion potato chips, why not try it in mashed potatoes for Thanksgiving? So I did a smaller test batch to try it out and I am so very definitely making them this way for Thanksgiving dinner, sensory issues be darned.

These mashed potatoes are creamy and buttery with just enough sour cream and onion flavor to make it interesting. If you want a stronger flavor profile, add a couple of ounces more cream cheese. These are rather like a loaded baked potatoes, but creamy. Oh, so good. They are quick to pull together and as with any mashed potatoes, if you want to make these for the holiday dinner, just make them the day before, cover tightly with foil, refrigerate, then heat them in the oven or even a slow cooker the next day. This can be easily doubled, tripled, quadrupled, quintupled, sextupletted… ok, I’ll stop now. Sorry.

These are NOT diet food, so don’t go read the recipe and faint, please. 😀

You know the drill… get to cookin!

Mrs. Cupcake, who is going to go eat some more potatoes.

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

  • 2 1/2 pounds russet or Yukon gold potatoes (about 6 to 7 medium potatoes)
  • 1/2 cup (1 stick) unsalted butter, room temp, divided
  • 4 ounces (half a container) whipped sour cream and onion cream cheese
  • 1/4 cup milk
  • 1/2 to 1 teaspoon salt
  • freshly ground black pepper to taste
  • one green onion, thinly sliced
  1. Wash, peel and cube the potatoes. Place in a pot; cover with cold water. Bring to a boil over medium high heat, then turn down to medium and let cook until a fork easily pierces through a larger chunk. Remove from heat, drain into a colander and set aside for a minute.
  2. In the same pot, combine half of the butter (1/4 cup), cream cheese, milk, salt (use the smaller amount first. You can always add more salt, but you can’t take it back out) and pepper. Place over the still warm burner and let sit just long enough to take the chill off of the milk, about 2 minutes or so.
  3. Dump the potatoes into the pot and mash well. Then use a beater to whip them into a state of frenzied creaminess. See how easy that was?
  4. Spoon into your serving dish; dot with the remaining butter (if you don’t use it all, that’s fine), sprinkle with the sliced green onion and ground black pepper. Enjoy!!
  5. If you want to make them ahead of time, just spoon them into an oven safe serving dish, cover and refrigerate. Set them out the next morning, a couple of hours before dinner, then about 30 minutes before dinner, heat them (covered if you don’t want them to brown, uncovered if you do) in a 350 oven until hot all the way through.

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Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

 

Daisy’s Noisette Potatoes (BLOGGER C.L.U.E.)

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Hey there everyone! Time for another month of Blogger C.L.U.E. C’mon…. you remember. I am part of a secret society (does that sound mysterious and all Freemason-ish or what?) on facebook, where a group of food bloggers swap blogs each month and make a recipe related to a certain theme from one of the other group members. This month the theme was potatoes. Makes sense, right? March, St. Patricks Day, the Irish… all leads one to the humble spud, that root vegetable that has been responsible for saving lives many times in the hardscrabble pasts of many different countries. They had little else, but they had potatoes to eat.

It’s funny; we here in the states or most of the Westernized world actually, think of potatoes as looking just a few different way; Russet, baby, red, white and that’s about it. Some of us who are more into food know of a handful more types that are newer (at least to this part of the world) and enjoy using them, but did you know that, worldwide, there are more than 4000 different types of potatoes?! FOUR THOUSAND!

This month the blog I got assigned to was that of the lovely Christy, herself being the owner of the blog Confessions Of A Culinary Diva . Christy has so many delicious dishes, like this Cantonese Lobster With Coconut Ginger Rice or these utterly delicious sounding Blueberry Dutch Baby Pancakes . I have both of those totally bookmarked, but you know what? I don’t think Christy is a big fan of potatoes, lol. I had a heck of a time finding a potato recipe. She had, I believe, two. This, of course, is probably one reason Christy is so lovely…. unlike me, she stays away from the carbs :-p I, on the other hand, love my potatoes. But you know what Christy DOES love, same as I do? Downton Abbey. And one of the recipes she had for potatoes was for one called Daisys Noisette Potatoes. They were part of what she called “A Very Downton Dinner”, which I thought was so cool.

These are delicious! Little balls of potatoes (go buy a melon baller if you don’t have one) that are lightly sauteed in clarified butter (I admit to not worrying about the clarified part), then finished off in a hot oven to give them that final crispiness. When I joined BLOGGER C.L.U.E., one of the things that I was told was that we were supposed to keep the recipes pretty much as we found them and not turn them into something totally different. I did that with two small exceptions. I added some onion and garlic to these and sprinkled them with Fine Herbes. As much as I love potatoes, I am a huge flavor person. I’ve never been much on just salt and pepper and while I can completely see that being the case back in the day in England, I also like to think of Daisy trying to liven up her cooking a little by adding some flavor to plain potatoes

You know the drill…

Daisys Noisette Potatoes

  • 6 russet potatoes , scrubbed free of all dirt
  • 1/4 cup clarified butter (again, I didn’t do that part. I did however, add a touch of oil to the butter to increase the smoke point)
  • 1/2 cup thinly sliced onion (my addition; feel free to omit)
  • 1 clove of garlic, minced (my addition; feel free to omit)
  • 1 teaspoon Fine Herbes (an herb blend you can get at any large grocery store) (my addition; feel free to omit)
  • salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Use a melon baller to scoop out balls of potatoes. Put them in a bowl of cold water as you work, so they don’t turn brown while you’re scooping out the rest.
  3. Heat the butter in a large ovenproof pan. Add the potatoes, garlic and onion (don’t crowd, just do two batches if you need to) and cook for five minutes, stirring often.
  4. Transfer the pan to the 375 degree oven and bake for 25 to 30 minutes, until they are golden brown and tender, stirring often. Season with salt, pepper and fine herbes.

Make sure you go check out the other bloggers posts from this months Blogger Clue! These ladies are some amazing cooks!

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    Overstuffed Pizza Potato Skins

    Overstuffed Pizza Potato Skins

    Overstuffed Pizza Potato Skins



     

    Ok, I mentioned these like a week ago on my facebook page. Oops. I kinda forgot to post them or even make them until tonight. Can I blame old age, senility, six kids and the damage they have done to my brain cells? My husband and his snoring? Global warming? I got spit on by a camel at the fair once? Some psychological issue that hasn’t yet been discovered and named?
    Ok… sorry. I’m done now. But all of the above are still perfectly valid excuses. Just sayin’.

    Back in the day, I think I’ve mentioned before, I worked at T.J.Applebees (now just Applebees). One of the things they did then were ten cent wings and ten cent potato skins. Yes, grasshopper, I am so old that wings and potato skins used to go for a dime during happy hour. Excuse me while I go take my Geritol. They also did one dollar pitchers of margaritas and I have many very vague memories of sitting with the other waitresses and drinking a pitcher or six. Ahhh, good times, good times. I think.

    Theirs were the typical skins; cheddar cheese, bacon bits, green onions. Yummy as can be, but c’mon, do you REALLY think I’m going to make them that way? I’m the woman that made these potato skins. After all this time, you all know I can’t be normal.

    So, me being me, as opposed to me being say Sandra Bullock or Michelle Pfeiffer because God decided that I should look more like the love child of Phyllis Diller and Tiny Tim, I made them differently. I had been craving pizza recently and we couldn’t afford take out, so I used some ingredients I had here at home to make…well, the love child of potato skins and supreme pizza. My husband was like “I don’t know about this… I’m not much on potato skins”. He’s had four in the last 30 minutes. I am of course, gloating. Marital gloat…. it’s almost better than chocolate.

    These have a few steps, but they’re quite easy to make, even for multi step. Each step is simple stuff like sauteing veggies or scooping out potatoes. I have faith that you can handle it. :-p I made this for 8 potatoes (16 skins), but it’s easily increased or decreased. If you end up with a little bit extra cheese and/or meat/veggie mixture, it makes a wonderful pizza omelet.

    You know the drill… 🙂

    Mrs. Cupcake… who is bloated from too much cheese.

    Overloaded Pizza Potato Skins

    • 8 medium potatoes
    • olive oil
    • salt
    • 1 small onion, sliced in half, then thinly sliced into half rings
    • 1 small green pepper, chopped into bite sized pieces
    • 1 tablespoon minced garlic
    • 1 tablespoon squeeze basil (available in the produce section)
    • 1 5 ounce package mini pepperoni slices
    • 1 4 ounce package Italian Sausage crumbles (by the lunch meats)
    • 3 small Roma (plum) tomatoes, cut into bit sized pieces
    • 1 15 ounce can or jar of pizza sauce ; use your favorite.
    • 1/2 lb sharp cheddar cheese, shredded and mixed with
    • 1/2 lb Mozzarella cheese, shredded
    1. Preheat oven to 350. Rub each potato lightly with olive oil, sprinkle with salt. Pierce each one to prevent a lovely little steam explosion in the oven, then place on the middle rack of the oven. bake until a fork can easily pierce the center of the potatoes, about 40 minutes.
    2. Remove from the oven, cut each potato in half and let sit until cool enough to handle, about 30 minutes.
    3. Use a small spoon and carefully scoop out the insides of each potato half, being sure to leave a thin shell around the edge so the potato isn’t too fragile to handle. Reserve the scooped mashed potato for another use- This is a good recipe to use it for
    4. Turn the oven to 450, then smear the edge and inside of each potato half with a small amount of olive oil. Place back in the oven and let bake until the edges of the potatoes are getting crispy and lightly browned, about 10 to 15 minutes.
    5. Meanwhile, in a medium pan, pour 3 tablespoons olive oil. Add in the sliced onions, sliced green peppers and garlic. Saute over medium heat , stirring occasionally, until the veggies are soft and the onions are lightly browned. Add in the sausage, squeeze basil and the pepperoni; continue cooking until the meats are heated through. Add in the tomatoes and cook just enough to heat them; you don’t want them getting mushy. Set aside when heated.
    6. Remove the potatoes from the oven and turn oven back down to 350. Use a pastry brush to lightly brush the insides of each skin with pizza sauce, about a teaspoon or so in each.
    7. Sprinkle each one with a small amount of the mixed cheeses, then spoon some of the meat/veggie mixture into each one. Lay directly next to each other (they help support each other and it prevents them from toppling over in the oven) in a baking dish. Sprinkle the rest of the cheese over the tops of the skins.
    8. Bake at 350 degrees for about 15 minutes, or until the cheese is melted and bubbly. Serve hot, with the remaining pizza sauce warmed and served on the side as a dipping sauce.

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    Loaded Baked Potato Bread

    Loaded Baked Potato Bread

    Loaded Baked Potato Bread



    I love fresh yeast breads. Store bought, not so much. I’ll see one that sounds good; some “Artisan” type (also known as “we slapped the artisan label on this so we could charge you more”), bring it home, eat half a slice, say “meh”, then forget about it and the kids eat it. But most homemade breads I can eat my weight in… and trust me, that’s a LOT of bread. Russ decided to try his hand at bread baking the other day and I have to say, he did well for a first timer. He made whole wheat, which can be tricky for an experienced baker and he did fine.  And this is a man for whom cooking means throwing a frozen burrito into the microwave. Seriously. When I met the man, he was practically living on frozen burritos and Doritos. It was a sad sad state of affairs. But I’ve since fattened him up and spoiled him for crap foods like that.

    So, since he made his whole wheat bread, I had to follow up; he got me craving fresh bread. I wasn’t sure what to make; obviously not whole wheat. So I went the decadent direction. Go figure…. me…making something not so healthy. Whoda thunk it?

    I have made potato bread for years. I have always loved that it’s a slightly softer bread, not as crusty as some others.  But even there, I wanted to play some. So I finally decided I wanted to load this bread up the same way I load up a baked potato. So I threw bacon, sliced green onions and cheddar cheese in it, as well as replacing some of the potato water I usually use with milk and with sour cream. And know what? This bread is outstanding! This is one of those times when I’m like, “YES! Janet, you knocked this one out of the park!” This has a nice tight crumb, a tender crust that doesn’t turn into a pile of crumbs when you slice it and it has a enough “holdability” (yes, that is now a word.) to slice thinly enough to use for sandwiches. I mean; imagine this- a BLT on homemade bread that has bacon and cheese in it. Need I say more?

    This makes three loaves of bread, so either plan on sharing or freezing or if you’re better at math than I am, cut the recipe. I would estimate that if one were to cut this in half, you would get two 8 inch loaves. As it stands, you get 9 inch loaves. But it holds up well thanks to the potato. That helps it stay fresher longer. And like I said, this is amazing as a sandwich bread. This bread takes longer to rise than some, so don’t stress if it hasn’t risen a mile in ten minutes after you get it into the pans. Mine took a full two hours to rise enough to bake.  But keep in mind that as it sits and rises slowly, it is also getting a better texture and flavor. Also, made during the warmer months, it may rise quicker. My house is rather nippy.

    You know the drill…. 🙂

    Mrs. Cupcake- whose blood has now been replaced with yeast. And bacon.

    Loaded Baked Potato Bread

    • 2 medium potatoes, peeled and cut into chunks
    • 1 teaspoon salt
    • 4 cups water
    • 1 cup milk
    • 1/2 cup sour cream
    • 1 package dry yeast
    • 1 tablespoon salt
    • 4 tablespoons unsalted butter, room temp
    • 2 tablespoons sugar
    • 7 1/2 to 8 cups flour
    • 1 lb good quality bacon, cooked until just crisp and crumbled
    • 4 tablespoons of the the bacon drippings
    • 2 1/2 cup shredded sharp cheddar cheese
    • 2/3 cup thinly sliced green onions
    1. Preheat your oven to 350 degrees and get out three 9 inch bread pans.Add the cut up potatoes and one teaspoon salt to the 4 cups of water in a medium pot. Cook until the potatoes are tender then remove the potatoes from the water, reserving two cups of the cooking water (just dump any extra or if it isn’t a full two cups, add water to get up to two cups). Mash the potatoes well to make lump free, then let cool for about ten minutes. You should have about one cup of mashed potatoes.
    2. Add the one cup of milk and half a cup of sour cream to the reserved potato water. Whisk until smooth. Warm in the microwave in 20 second increments until it has reached a temp between 105 and 112. Sprinkle the packet of yeast over the top of it and give it a light stir. Let sit for about 5 minutes. It should be looking somewhat foamy by then.
    3. In the bowl of a stand mixer with the dough hook attached (you can do this by hand with a wooden spoon, but it will be an arm workout), combine the yeast mixture, the mashed potatoes, the butter, the tablespoon salt, the sugar, the softened butter and one cup of the flour. Mix on low speed until thoroughly combined.
    4. When combined, add in 5 more cups of the flour and mix on fairly low speed (I used 2 on my mixer) until it has come together into a sticky dough. Add more flour, half a cup at a time, until you have a slightly sticky and tacky dough. It shouldn’t leave dough all your fingers if you lightly push a finger into it, but it should feel pretty sticky to the touch. This took about 7 3/4 cups of flour for me.
    5. Let the mixer continue to knead the dough for five to seven minutes, scraping it down when needed if it crawls up the hook. Pour in the bacon, cheese and green onions and let the mixer combine them into the dough.
    6. Dump the dough out onto a lightly floured board or counter and give the dough a couple of quick kneads.
    7. Using the reserved bacon drippings, lightly grease the loaf pans; don’t use all of it- you’ll be brushing the tops of the loaves with it, too.Divide the dough into three equal pieces. Shape each piece into a loaf and put into the prepared pans. Brush the tops with more of the reserved bacon drippings. Let rise in a warm place until almost doubled in bulk. Since this uses just one pack of yeast for three loaves, it’s NOT a quick riser. So don’t worry if it hasn’t risen in like half an hour or so. It will get there. Mine took a full two hours to rise.
    8. When ready, put the loaves in the 350 degree oven. Bake for 25 minutes, then if desired, open the oven and quickly sprinkle some shredded cheese on top of the loaves. Continue to bake for about another 15 to 20 minutes, until the loaves are golden brown on top. If you’re not sure, poke an instant read thermometer into the center of a loaf. It should read at about 190 degrees.
    9. Let cool in the pan for five minutes, then turn out onto a rack to finish cooling.

    Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

     

    Crispy Tandoori Smashed Potatoes (And a Blog Swap!) #BloggerCLUE

    Crispy Tandoori Spiced Smashed Potatoes




    I think I have mentioned before that I have a strong love for the not so usual ethnic foods. I mean, I enjoy the ubiquitous Italian, Chinese and Mexican (most of which will be sadly Americanized), but when I really get excited is when I try something Indian or Thai or Middle Eastern. It all starts with the smells. The scents of what, to most Americans are, exotic spices, wafting through the house, just makes me happy. It also make me drool copiously but I just wear a bib and hope no one notices. It’s a cute bib with little pink duckies. Wait…too much info? Then the flavors, which may be familiar to those who grew up with them, but to my American palate, are still exciting, even though I have been eating and cooking “foreign” foods for close to 2 decades now.

    So the following recipe is one I was so happy to find. I mean, what more does one need? It sends wonderful smells through the house while at the same time, it’s not so unusual as to make my kids balk. It also is made with potatoes that end up ultra buttery and ultra crispy. Crispy potatoes ftw!!

    How did I get this recipe, you say? I was asked by a dear friend if I wanted to be part of a facebook based blogger group called Blogger C.L.U.E. Society (ok, so she actually said I had no choice so I may as well just gracefully accept) where, every month, we feature a recipe from a fellow blogger in the group. The twist is that we don’t know who has who until the day the blog posts go live and, the challenging part for me, as is obvious to anyone who has been reading here for a while, is that we can’t really modify the recipe. We are to keep it the way it was written. Do you have ANY idea how hard that was for me?!  We search the blog we are given for a recipe fitting that months theme- this months is “Food that you’d love to have on your Thanksgiving table”. I was all over that theme. You all know how much I love the foods this time of the year. This month I was tickled to get the blog Lawyer Loves Lunch. Azmina was a new blogger to me; I’m not sure how I had missed her! I love her dry wit and writing style and I absolutely LOVE these potatoes Crispy, buttery and they made my house smell fantastic. I will still have to make regular mashed potatoes for Thanksgiving or my family will lynch me, but I also plan on making a batch of these.

    You know the drill…. 🙂

    Crispy Tandoori Smashed Potatoes

    • 1 lb mini Yukon Gold potatoes
    • 3 tablespoons unsalted butter
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon paprika
    • salt and pepper
    1. Boil potatoes in a large pot in salted water until they are easily pierced but not falling apart.
    2. Heat oven to 450 degrees. Grease a baking sheet with oil (I also lined mine with foil to make cleanup quicker). Line up the potatoes on the sheet with about 2 inches between each one.
    3. Use a potato masher to smash each potato. You want more or less flat potatoes with nice ridges on them, to help hold all the buttery goodness.
    4. In a small bowl, microwave the butter and spices. Brush each potato with some of the spiced butter.
    5. Bake at 450 for 15 to 20 minutes or until the potatoes are nice and crispy and browned around the edges.

    What did we think- we loved them! Like I said up there, buttery, crispy potatoes with a ton of flavor. What’s not to love?

    What would I maybe change up next time?-  I think I might add a bit more of the spices, plus maybe add some curry powder or garam masala.  Otherwise, not a thing. These are delicious!

    There are some other bloggers in this group who you really need to check out. I have a list for you of everyone who is participating. Go and give them a look and see who they got and what delicious recipe THEY chose to make! Somewhere in there you’ll find the person who got my blog *bites nails nervously* I don’t know who it is, just know that I hope they liked whatever they created!

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    Cheesy Sausage Potato Skillet

    Yum

    Cheesy Sausage Potato Skillet

    Cheesy Sausage Potato Skillet

    Growing up in Chicago, I have always had a love for sausage of pretty much every kind. Well, you will never get me to try blood sausage and I’m fine with that status quo. But when you are raised in a large city filled with a humongous population of Eastern European immigrants, you grow up loving the food. And sausages are extremely popular in the Midwest. Heck, there are stores that sell JUST sausage. *Sobs because I miss Chicago, if only for the food and culture*

    Here in Kentucky, there is a plethora of the typical smoked sausage products, but not a lot in the way of fresh. Luckily, I also love smoked sausage as does my family :-D. My usual way of making them is just to simmer them in some water. I’m boring and a purist 😛 (Saith the woman who touts Cheetos as one of the main food groups). One night last week, when the guys had had fast food (I’m NOT a fast food person normally) I was hunting for something to make for my dinner. We had some smoked sausage so I played around a little. Knowing my men, I made a full pan of this because well… they’re guys. Need I say more?

    This was delicious if I do say so myself. It’s nothing Earth shaking and has been done before in different variations. But here’s MY variation. Cheesy, sausagey (yes, that too is now a word), filled with crispy potatoes, green peppers and onions and smothered in a ton of cheese. This is homey, simply, easy to throw together comfort food at it’s best. It’s also easily changed up to fit your family preferences. Don’t like onions? Don’t use them. Use YOUR favorite sausage. Not a Cajun seasoning fan? Omit it 🙂 Etc etc etc.

    You know the drill. 🙂

    Cheesy Sausage Potato Skillet

    • 1 lb of your favorite smoked sausage, sliced into bite sized pieces (I used Johnsonville Andouille)
    • 4 potatoes, cut into bite sized cubes
    • 1 green pepper, chopped
    • 1 onion, chopped
    • 1 teaspoon salt free Cajun seasoning
    • 8 ounces Colby Jack cheese, shredded (or your favorite cheese)
    • salt and pepper to taste
    • sliced green onions for garnish
    1.  Over medium heat in a medium skillet, cook your smoked sausage until browned and crispy. Remove from the pan with a slotted spoon and set aside. Leave the drippings in the pan.
    2. Using the same pan and drippings, add your potatoes, green pepper, onion and Cajun seasoning. Cook, stirring occasionally, until the potatoes are tender and crispy and can be easily pierced through with a fork.
    3. Spoon the sausage back into the skillet. Stir to combine and cook for about 2 minutes to reheat the sausage.
    4. Top the dish with the shredded cheese. Turn off the heat, cover the pan and leave it on the stove for about 5 to 6 minutes until the cheese is melted. Garnish with the green onions and enjoy!

    Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

     

    Potato Skins With Pancetta, Brie And Fried Shallots

    Potato Skins With Pancetta, Brie & Fried Shallots

    Potato Skins With Pancetta, Brie & Fried Shallots



    I remember back in the day when I waitressed. I’ve been lucky enough the last few years to be a stay at home mom because I have the most awesome husband ever, but I worked in all forms of the service industry for many many years. Back in the mid 80’s, during my first marriage, I worked at a restaurant called T.J. Applebees. Yep, that was how what we now know as Applebees started. This was in Houston and was one of their first restaurants.

    This place was big on appetizers, beer and TV’s playing sports; one of the original sports bars/restaurants. Every Friday night they would have appetizer and drink specials to lure in the hungry masses. You could get ten cent wings (Gosh, I miss the days of ten cent wings lol. Now if you’re lucky, you can find 50 cent wing specials), quarter draft beers, 2 dollar pitchers of margaritas (more tip money spent on those than I care to recall hehe) and a plate of potato skins for a buck. Back then, potato skins weren’t as common. You could find them at places like T.J.’s and the like but no one really made them at home. Now though, they are a common game day snack.

    I wanted to make them a bit more upscale though. I absolutely love the original way with cheddar cheese and bacon but I figured they could be made a bit more “knife and fork worthy” if that makes any sense. So instead of the normal toppings, we have some pan browned pancetta, creamy brie (mixed with a bit of Monterey Jack for tang) and some shallots that have been sliced thin, dredged in a touch of flour then fried in the drippings from the pancetta. Then each skin is sprinkled with some Fleur De Sel. Serve these with a bowl of sour cream and green onions and you have a snack worthy of eating with your pinky held out haughtily.

    This is a multi step recipe but none of the steps is difficult. The most time consuming part is scooping out the potatoes. After that, it’s all prep.

    You know the drill. Git to cookin’.

    Potato Skins With Pancetta, Brie & Fried Shallots

    • 6 medium potatoes
    • 8 ounces cubed pancetta
    • 12 ounces good quality brie, room temp (preferably a triple creme brie)
    • 4 ounces freshly shredded monterey jack cheese, brought to room temp AFTER grating)
    • 5 large shallots, sliced thin and tossed in 1 tablespoon flour
    • Fleur De Sel or Sea Salt
    • 1 cup sour cream
    • 2 green onions, thinly sliced
    1. Take each potato and wrap tightly in a piece of foil. Why? Because if you bake these, then bake them again later to melt the topping and crisp them, you end up with shriveled potatoes. Boiling them in foil gives you very pretty unwrinkled potatoes.
    2. Simmer the potatoes in water in a large pot for about 40 minutes or until a fork poked into the middle of the biggest one goes in easily.
    3. Carefully remove the foil and let potatoes cool completely on a wire rack.
    4. When cool, cut each potato in half lengthwise. Using a small spoon, carefully spoon/scrape out the center of each potato half, leaving about a quarter inch thick shell.Cover the scooped out potatoes and save to use for something else. You could toss it also but why waste perfectly god potatoes?
    5. Preheat oven to 400 degrees, then lay the potatoes, cut side up, on a baking sheet. Make sure they are right next to each other touching because they can then support each other and prevent tipping over once the toppings are in them. Spray the potatoes liberally with cooking spray and place in a 400 degree oven.
    6. While the potatoes crisp up, start on the pancetta. In a medium pan, over medium heat, fry the pancetta until nice and crispy and browned.  When done, use a slotted spoon to remove to a bowl, leaving the drippings in the pan. Set aside for now.
    7. In the same pan, drop your dredged shallots and cook over medium high heat, stirring once or twice to prevent sticking and burning, until browned and crispy, about five minutes. Spoon out and set aside. If you’re anything like me, do the dishes now because it’s driving you crazy. 😛
    8. In yet another small bowl, mix together your brie and monterey jack. It will be sticky and kind of turn into a sort of cheese ball. This is actually what you want 😀
    9. Take the pan of potatoes out of the oven and fill each skin with a scoop of the cheese mixture, some of the pancetta and some of the fried shallots. Sprinkle each skin with some Fleur De Sel or sea salt.
    10. Place back in the 400 degree oven for about five minutes or until the cheese is totally melted.
    11. In a small bowl, combine the sour cream and green onions. Serve the potatoes with the sour cream for dipping.
    12. You can serve these potatoes as an appetizer or as a light dinner with a salad. Either way, they are totally delicious!

    Not Your Daddys Oldsmobile (Or Your Mommas Potato Soup)

    I wonder how many of my readers are too young to even remember that advertising campaign. Twas back in the ’80’s I believe with the premise being that the “new” oldsmobile (looking back at what now would be an antique car lol. Damn, I’m old) was so modern and improved that it was nothing like what your daddy drove and no longer had the stigma of being dowdy and old fashioned.

    What the heck does this have to do with food you ask? Whadda ya mean; you didn’t ask?! Why are you here then? So for those of you who ASKED (hmmppphhh to the rest of you). Well, it’s the same with foods. There are some things that get ostracized from the foodie world because they are seen as dowdy and old fashioned. When have you seen a post praising liverwurst/braunschweiger ? or one touting Pickled Herring as the best movie time snack? Once upon a time, both of these things, among many others, were considered delicious every day foods. And while I personally happen to love both, I know I’m in the minority. Foods get pushed aside for the newest trend, a fact I’ve mourned more than once in this blog.

    One thing though that seems to have held on through the test of time is potato soup. Oh sure, you can look and find some strange ones that use truffle oil and caviar or ones that have the calorie count required by an amoeba as well as the taste of a piece of cardboard. But good old fashioned creamy potato soup seems to be loved by most. There are a few weirdos out there but they also ate school paste as kids and we won’t count them. Their taste buds are still glued together.

    But even the old can be made better (other than Joan Rivers and Meg Ryans plastic surgery attempts; there are some things that can’t be fixed *shudders*). Witness said Oldsmobile :-P. And you all know me; if it can be changed, I will do it. Not a drastic change mind you; I like continuity and sameness too much. But just enough change to take something that at times can taste like Elmer’s glue (I seem to have a glue/paste fetish going here today. Hmm)

    So I played with potato soup today. Ok, that came out wrong but you know what I mean. And I must say, I think I have made some pretty darn delicious soup. It’s thick, creamy, rich without being overwhelming, meaty, chock full of potato flavor with a burst of texture from onions and potato chunks. All in all, I think this will become my standard way of making potato soup. It takes a bit more time than just dumping dry potato flakes in a pot and adding milk (did anyone elses mother do that?), salt and pepper but it’s still very easy. So go buy some taters.You’ll like this. This makes a large pot of soup so cut in half if need be or soup freezes well. Also, I used Bob Evans Brand mashed potatoes; just a personal preference; use your favorite. This recipe is all me btw… just played around with the basic idea of potato soup

    Creamy Potato Soup (Worlds Best 😛 )

    • 5 medium potatoes, chopped into small pieces (peel or not; your choice. I like the peel)
    • 3 cans good quality chicken broth
    • 2 medium onions, chopped (about 2 cups)
    • 1 cup chopped leeks
    • 1 shallot, minced
    • 2 stalked celery, chopped fine
    • 1 clove garlic, minced
    • 5 tablespoons unsalted butter
    • 1 lb smoked andouille sausage (I used Aidells brand )
    • 8 ounces bacon, cooked and crumbled (go ahead and throw a teaspoon or so of the bacon drippings in there too. I won’t judge.) plus a few extra cooked slices for garnish
    • 1 package refrigerator style ready made mashed potatoes (I used the sour cream & chive flavor)
    • 8 ounces cream cheese, cubed (I had to laugh when all I had was 1/3 less fat. Don’t think it helped much in this 😛 )
    • 8 ounces Gruyere cheese, shredded
    • 8 to 12 ounces sharp cheddar cheese, shredded
    • 2 cups half and half
    • 1/2 cup sour cream
    • 3 green onions, sliced thin and more for garnish
    • extra chicken broth if you prefer a thinner soup
    • salt and pepper to taste
    • GARNISHES- our cream, bacon, green onions, more cheese
    1. Combine your chopped potatoes and the 3 cans of chicken broth in a large (preferably non stick) pot. Bring to a boil, then turn heat down to a low simmer.
    2. While potatoes cook, in a large saucepan over low heat, saute the onions, leeks, shallot, celery and garlic. You’re not wanting to brown the veggies, just sweat them out and soften them so keep your heat low. When veggies are nice and tender, dump them into the pot with the potatoes.
    3. In the same pan you sauteed the veggies in, add the sliced andouille. Turn the heat up to about medium high and cook them until nice and crispy on both sides. Toss them into the pot too making sure to get all the drippings in the pan in there too.
    4. Add in your bacon (don’t forget to save some for garnish) and the refrigerator mashed potatoes
    5. Stir well until the mashed potatoes are smooth and let this all simmer together over low heat (keep an eye on this and stir frequently to prevent sticking) for about 30 minutes.
    6.  Add in your shredded cheese and the cream cheese. Stir constantly until the cheeses are smoothly incorporated into the soup.
    7. Add the half and half. Continue cooking the soup just until it’s heated through. You don’t want to bring it back to a boil because that can break down the cream and sour cream and make the soup very unattractive and curdled looking.
    8. Ladle into soup bowls and garnish with your favorite toppings. We had this served with a buttered dark bread and it was a fantastic, filling EASY meal.


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