Tuesday, September 8, 2015
This Greek Chicken Pasta is a healthy, flavorful dish inspired by the Olympian Restaurant on Galveston Island. Featuring Rosemary, Olive Oil, Thyme and more fragrant seasonings, this dinner will please the taste buds and it's an easy week night dinner.
Enjoy my Greek Rosemary Chicken and Pasta!
Sunday, August 23, 2015
Queso Stuffed Pablano Peppers
Inspiration for my stuffed Pablano Peppers came from a fishing trip I took to Mexico in May. This cheesy, meaty, flavorful dish will satisfy all areas of the taste buds. The Pablano's provide a just above mild heat while the flavorful cheeses sooth the taste buds while bringing a smile to your face.
Sunday, August 2, 2015
Gruyere Au Gratin Potatoes
|Gruyere Au Gratin Potatoes|
I love Au Gratin Potatoes and this recipe gets a lot of attention at my house and it's very flexible. You can substitute your favorite cheeses to give it different flavors.
Here's what you need:
2 tbl spns butter
2 tbl spns flour
1 cup heavy cream
1 cup of milk (or you can do 2 cups of either)
1 cup Gruyere Cheese (grated) Substitute 1 cup Smoked Cheddar (Grated)
1 cup Italian cheese of your choice (I used mix Italian blend)
2 tbl spn Basil
2 tbl spn Oregano
2 tbl spn Garlic Powder
1 tbl spn Red Pepper Flakes
Salt and Pepper to taste
About 7 or so medium Golden potatoes.
Here's how you make Au Gratin Potatoes:
|An older picture that I have but these are red potatoes.|
I like to par-boil the potatoes for about 4 or 5 minutes to ease the cooking time in the oven. But that's just me.
After you Par-Boil the potatoes, let them cool on a towel and drain. Once cooled, slice very thin and line a deep dish (oven proof) pan or glass casserole dish with the potatoes, layer after layer using all of the potatoes. Salt and pepper each layer as you go. Set aside.
Preheat oven to 400.
The Cheese Sauce:
Don't panic but you have to make a roux here. In a skillet on medium heat, melt the 2 tbl spns of butter completely, then add the 2 tbl spns of flour and stir continuously for about 5 minutes. It should be the consistency of melted ice cream.
Add 1 cup of milk (or the cream) then stir for 1 minute. Add the other cup of milk and stir. Continue to stir for about 3 minutes then start adding all of the seasonings. Continue stirring. VERY IMPORTANT - TASTE THE MIXTURE BEFORE GOING FORWARD. Adjust accordingly.
After stirring for about 5 minutes and if you are satisfied with the flavor, add 1/2 of each of the cheeses (save the other half for later).
Stir the cheese until completely melted and taste the mixture again and adjust accordingly.
Pour the cheese sauce mixture over the potatoes evenly as possible. Top the potatoes with the remaining cheeses.
Cover with foil and place into the oven.
Bake for 40 minutes and remove from the oven. Remove the foil and sprinkle Paprika over the top of the Au Gratin Potatoes.
Place back into the oven for 20 to 25 minutes uncovered. The potatoes should be golden brown and fully cooked. It will be bubbly so be careful when removing. Let set for 10 minutes before serving.