Cheesy Couscous and Broccoli Casserole

This was our sunset tonight-GORGEOUS! 

This is going to be quick because I am right in the middle of a huge homework assignment.  I made this in my typical rushed Chopped fashion.  I took out what we had from the refrigerator and gave myself a time limit and created this creamy and cheesy casserole for the family. My husband and kids were my Alex, Chris, and Aaron.  I'm pretty sure I would have gone home with the $10,000 dollars.

Of course, I didn't write the recipe down as I went because , well, you just never know if it will turn out or not. 

It turned out and we gobbled it up. I snatched up my phone and grabbed some quick images and immediately sat down and whipped this short post up.   I believe its that good to share right now, plus, I may or may not have needed a break from crunching numbers for my math assignment.

Now back to my homework and studies.

Recipe: Cheesy Couscous and Broccoli Casserole

2.5-3 cups of cooked couscous
1 large can (22.6 oz) of  Cream of Chicken soup or 2 regular cans
2 cups of sharp Cheddar Cheese, shredded (save 1/2 for the topping)
1 small onion, diced small
2 gloves of garlic, minced
1 tablespoon of Ghee or oil
1 cup of milk, used to thin soup
salt/pepper to taste
1 Tablespoon Curry powder
4 small heads of broccoli, steamed and in pieces

1.  Preheat oven to 350.  Prepare 9X13 pan or Le Creuset pan with a light spray of favorite cooking spray.

2.  Steam broccoli pieces.  Prepare Couscous according to package directions. I used my left over couscous from the night before (this dish is great to use up leftovers).

3.  Saute onion and garlic in ghee until clear and tender. This takes about 4 minutes.

4.  In a large bowl add soup, curry, salt, pepper, onion, garlic, 1/2 of the shredded cheese, and couscous.  Stir until well blended. The sauce is thick.  Add milk.  Start with 1 cup and add more if still super thick.  It should be like thick pancake batter.  Gently fold in steamed broccoli.

5.  Add mixture to your prepared pan and top with remaining cheese.  If you need or want more cheese-add it!  Bake for 30 minutes.

6.  Store leftovers in refrigerator.

Portabella Mushroom Casserole

In my neck of the woods it is casserole season.  Living at the beach in Oregon brings a cooler climate, especially in the mornings and evenings, that makes each day seem like the perfect blend of summer and fall.

Portabella Mushrooms are a family favorite because they are meaty in texture and have a mild earthy flavor.   My kids like mushrooms and this is a fun variety to buy at the store because they come in different sizes.  I usually buy the large ones in a 4 pack.  The mushrooms can be grilled (love the flavor when grilled), diced up for casseroles or used in stir frys.  These are just a few ways I incorporate them into our menu.

This casserole was a combination of a few ingredients that I had in my refrigerator.  I have a tendency to buy the mushrooms and then forget to use them.  I could tell I was nearing the end of their "fresh" cycle.  I recently switched to turkey sausage and find that these two ingredients pair well together.

On a scale of 1 to 10 this is an easy dish to prepare.  The kids love it and the leftovers leave you wanting more.

ENJOY!

Portabella Mushroom Casserole
4 servings

4 large portabella mushrooms
2-3 turkey sausage links (I choose the Italian flavor)
1 tablespoon extra virgin olive oil
1/2 red onion, diced small
1 small zucchini, diced small
1 cup of ricotta cheese
1/2 cup parmesan cheese
1 cup of mozzarella cheese
2 cups of prepared marinara (homemade or store bought)

1.  Preheat the oven to 350 degrees.  Oil a casserole dish.  Add the 4 portabella mushrooms and prebake them for 15 minutes.

2.  Saute red onion and zucchini in olive oil until tender.  Add turkey and cook until done.

3.  Combine the parmesan cheese and mozzarella cheese together.

4.  Remove mushrooms from oven and layer the turkey sausage mixture with the ricotta cheese,  marinara sauce and mozzarella/parmesan cheese around the mushrooms in the casserole dish.  If you wish to slice or chop the prebaked mushrooms into smaller pieces you can before adding the sauce and cheese.

5.  Bake until bubbly--25-30 minutes for most ovens.

Recipe by Sherron Watson

Chicken Cordon Bleu Casserole #glutenfree

This is a dish that my kids request I make on multiple occasions.  I don't cook casseroles very often anymore because of the requirement of dairy and cheese.  BUT--my kids don't have any diet restrictions and so I don't mind making this once in a blue moon; or as they say in this day and age, a Super Moon.  

I make this gluten free with several changes to the original recipe.  I don't buy any canned cream soups. I make the "cream soup" as I go in the recipe.  It takes but a few minutes to whip it together and you have a "made from scratch" version without all of the extra preservatives.  This is one way that I can make our casseroles gluten free.  Some people are surprised that these soups have wheat listed as an ingredient.  This is why I suggest, if you are new to the gluten free style of eating, to read ALL labels. 

The cracker crumbs on top are our favorite garlic and onion gluten free crackers whizzed in the Vitamix two or three times. I also buy my sliced ham from a reliable vender that sells a gluten free product.  I buy our ham from a local farmer or Whole Foods.

I have not attempted to make this paleo for my family.  The cream soup is easy because you can use a nut milk and arrowroot.   The cheese is my kids favorite part.  If you're Lacto-Paleo or an 80/20 Paleo family then use the cheese that works best for your family.

I find a casserole version of this dish easier than the fancier breast rolled with a cheese and ham center. When I find that much time to make them again, I will, but for now I think this casserole will work, especially on busy activity nights.  In fact this could easily be made with your kids help.

Enjoy!

Chicken Cordon Bleu Casserole

5 cups of precooked chicken, cubed (use breast, left over rotisserie or thighs)
1/2 pound of deli style ham
1/4 pound cheese: provolone or swiss
4 tablespoons grass fed butter or ghee
4 tablespoons rice flour, tapioca starch or arrowroot starch
3-¼ cups whole milk (I have not made this using nut milk or coconut milk before)
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard
1-½ teaspoon salt
¼ teaspoons white pepper

Topping

6 Tablespoons Butter

2 cups of your favorite gluten free cracker, coarsely smashed (see picture)

1.  Preheat oven to 350 degrees.  Butter a 9 x13 inch baking dish. Set aside.

2.  This dish is layered in this order starting with the chicken, then the ham, then the cheese, the sauce goes on top and finally sprinkle with the cracker and butter crumbs.

3.  In a medium sauce pan melt butter.  Stir in flour or starch and stir.  Add milk.  Sauce should begin to thicken.  When thick remove from heat and stir in the lemon juice, Dijon mustard, salt and white pepper. Return to heat and continue cooking at medium heat until the cream sauce is thick.

4.  Pour cream sauce over the top of the chicken, ham and cheese.  Prepare the topping by melting the butter and adding the cracker crumbs.  Sprinkle topping over the cream sauce.

5.  Bake casserole for 40-45 minutes.  The top should be bubbly and start to brown.  Remove from oven and let cool for 10 minutes.  As the sauce cools the casserole will thicken too.

6.  Serve with rice, noodles or by itself.  This makes great leftovers and can be reheated in the microwave for school or work.

Written by Sherron Watson

Chili Dog Casserole #SundaySupper

Do you need just the recipe? SCROLL TO THE END 




My goal in life has always been to provide these sweet little spirits,  that have been born into our family, with a life filled with love and kindness.  Cory has definitely filled those shoes and then some. I can't say it has always been easy for him to be married to a feisty-Irish-woman.  His patience and understanding with our kids are admirable.  I know that they roll their eyes when Dad says things but one day they will understand his wisdom.  I think, as kids, we all rolled our eyes at our parents.


Cory loves hotdogs.  I thought today I would share a quick and easy casserole. This is a great addition to your weekly line up of simple meals, especially with the busy summer days ahead of us.

The bacon and jalapeno give it that gourmet flair for our family. How would you jazz this dish up to fit the mouth-watering taste buds of your family?  Share below in the comments.

ENJOY!

We have 60 recipes that are centered around manly foods!  The recipes are listed with links at the end of this post.

Chili Dog Casserole

Serves 4, two small hotdogs per person

This dish can be thrown together with cans of chili, hotdogs, store-bought buns, pre-packaged shredded cheese, a jar of jalapenos and bacon bits OR go all out and make homemade chili (recipe here), fresh jalapenos, fried bacon, ciabatta rolls from your favorite bakery, and your favorite hotdogs. Make it so it fits into your schedule and family.  My recipe is just a guide.

2-15 oz cans of your favorite chili
4 large hotdogs, cut to fit buns
1 package of ciabatta rolls, I used gluten-free
2 cups of white cheddar cheese, grated
1 fresh jalapeno, sliced thin
1/2 cup fried bacon, diced small
yellow mustard, for the inside of buns
1/4 cup red onions, diced small

1.  Preheat oven to 350 degrees.  Spray a 10X10 baking dish.

2.  Precook hotdogs in the microwave for 3-5 minutes.  Fry bacon, grate the cheese, dice the onions, etc.  Prepare your ingredients for the casserole.

3.  I used 4 ciabatta rolls and cut them in half.  I cut the hotdogs to fit perfectly inside of the buns.  The little pieces of leftover hotdog, I sliced and added to the chili.

4.  Add Chili to the baking dish.  Place hotdogs and buns in the chili.  See picture.

5.  Bake casserole for 25 minutes.  Chili should be hot and buns toasted.

6.  Remove from oven and top with cheese, bacon, jalapenos and red onion.  Bake for an additional 15 minutes.  Cheese should be melted.

7.  Serve immediately.  Store leftovers in the refrigerator for up to 5 days.

Isabella was anxiously awaiting for the photoshoot to be over so that she could get her little fingers into the bacon and cheese.  I just so happened to turn around in time to capture the amazing moment.  She sat there and watched the rainfall and was pleasantly surprised to discover that cheese and bacon go nicely together.   

Manly Starters:

• BBQ Chicken Nacho by Country Girl in The Kitchen
• Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
• Burrata Bresaola and Arugula Appetizer by Family Foodie
• Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
• Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
• Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
• Devils on Horseback by Nosh My Way
• Fried Pickles by Cookin’ Mimi
• Garlic and Herb Wine Jelly by What Smells So Good?
• Maple Sriracha Chicken Wings by Manu’s Menu
• Tomato Bacon Jam by Feed Me, Seymour

Manly Mains:

• Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
• Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
• Beef Barbacoa by Casa de Crews
• Beef Short Rib Sandwich by Life Tastes Good
• Beer Brats with Pepper Relish by Jelly Toast
• Beer Can Chicken by Curious Cuisiniere
• Chicago Style-Pizza by Small Wallet, Big Appetite
• Chili Dog Casserole by Simple Gourmet
• Chipotle Pork Chops by girlichef
• Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
• Colossal Burger by Jane’s Adventures in Dinner
• Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
• Grilled Chipotle Chicken Pizza by Peaceful Cooking
• Grilled Lobster with Miso Butter by Kimchi MOM
• Grilled Sweet Guava Chicken by The Foodie Army Wife
• Ham and Pineapple Pizza Pockets by gotta get baked
• Huevos Rancheros Casserole by Pescetarian Journal
• Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
• Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
• Meatball Burger on Garlic Bread by Healthy.Delicious.
• Mom’s Slow Roasted Brisket by Food Lust People Love
• Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
• Pollo al Peperoncino by Run DMT
• Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
• Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
• Ropa Vieja by Meal Diva
• Salt of the Earth Ribs by Culinary Adventures with Camilla
• Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
• Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
• Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
• Stuffed Pork Chops by The Not So Cheesy Kitchen
• Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
• The Cleveland Hogg Burger by Seduction in the Kitchen

Manly Desserts:

• Beer Funnel Cake by Killer Bunnies, Inc.
• Black Forest Cake by Noshing with the Nolands
• Carob Chip Cookies by Pies and Plots
• Chunky Monkey Vegan Banana Bread by Ninjabaking.com
• Classic Cheesecake by Hot Momma’s Kitchen Chaos
• Fat Man’s Pie by Magnolia Days
• Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
• Pizookies by That Skinny Chick Can Bake
• Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
• Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tortilla Casserole

Snow, sleet and rain.

Three things we have had in abundance in Maryland over the last month.

I hate to complain about the cold weather but boy it sure gets to you after a while. It starts affecting your life which in turns messes with your mind.

Isabella told me that she has "cabbage fever". I laughed so hard when she said this. I didn't have the heart to correct her because it was so cute and memorable. She will figure it out and until then I smile each time she mentions "cabbage fever".

I can relate though, I am starting to feel a bit of it myself.


Cooking in the kitchen always helps me to clear my mind.

I needed something cheesy and warm. I decided to make this tortilla casserole and I am glad that I did.

I think we found a new family favorite for the winter months. It helped that I made the tortillas from scratch. I followed the directions on the back of the masa harina package (see comments below).

My wish is that everyone has stayed warm this cold cold winter.  

We are wishing for Spring almost daily.  I guess without the wintery blues we would not be able to fully appreciate the warm sunshine when it finally arrives for Spring.  I love the changing seasons.  This is one of the reasons that Maryland is so beloved by my family.  

We. Can. Not. Wait. For. Spring!

Enjoy

Tortilla Casserole

12 corn tortillas, (homemade are amazing)

2 eggs
1/2 cup milk
1/2 cup sour cream
1 1/2 cup salsa
1 teaspoon salt
8 oz cream cheese, soft
1.5 pounds ground beef, cooked
2 green onions, diced with green and white parts
4 cups of shredded cheese. You can use jack or cheddar or a combination of both.

To make the tortilla's from scratch I used Bob's Red Mill Masa Harina and followed the directions on the bag for one batch. This made 12 tortillas. You do have to let the dough rest for one hour and then the making and baking of the tortilla's takes about 30 minutes. It is a few extra steps but the freshness of the tortillas really shines in this recipe.

1.  Preheat oven to 350.  Spray a 7X11 baking dish (or close to this size) with cooking spray.

2.  In a medium bowl, combine eggs, milk, sour cream, salsa , salt and cream cheese.

3.  Layer the casserole in this order:  cooked ground meat, cream cheese sauce, cheese and then tortillas.  Repeat one more time.  You should have enough tortillas for two layers and everything else you will have enough for 3 layers.  You want to end with the cheese on top.

4.  Bake for 30 minutes.

5.   Serve immediately with sour cream, shredded lettuce, diced tomatoes and/or jalapenos.

Written by Sherron Watson

Chorizo and Rice Casserole

Sometimes my kitchen is similar to the show "Chopped".  The only difference is that I don't keep my food in a basket.  Well, unless it is a bag of cereal and then I have a vintage picnic basket that all of the "last remaining cup of cereal that nobody wants in the bag before they move on and open a new box"is folded up and tossed in to.  When this is full I remove the bags, crush them all together and make some type of magic seven layer cookie bar.  You know the one with sweetened condense milk poured over the top. Thats a good day at my house.

Oh, and I don't wear a chef outfit, nor do I have a row of 3 judges watching my every move. Instead I wear my favorite apron and have four kids, one husband and three really loud cats that give me plenty of feedback.  Have you ever watched the judges eat the food..a tiny bite here, a lick there and then their eyes never leave the chef.  Some days this is what it feels like in my kitchen too.

I used to plan a week long menu and try to stick to it and get upset if someone ate a much needed item out of the fridge.

Yeah, those were the days. Now, I buy what I want and I will often throw things together based on what I have left in the refrigerator. Our nights are hectic with busy schedules and it is not uncommon for me to have "20 minutes on the clock" and to hear myself say "your time starts now".

I run from drawer to cupboard to sink to refrigerator to stove and then repeat.

I am sweating, my hair is frazzled and I am in the zone. A bead of sweat trying to escape my forehead before the back of my hand finds it with a towel.

Are you wondering what I had in my "basket" aka: refrigerator? 

chorizo Sausage, cream cheese, rice and red pepper.

I can work with these ingredients and my mind starts to race.  We have to leave in one hour to get Isabella to gymnastics. 

I start preheating the oven, turn the saute pan on and throw some butter into it.  Dice the onions and bell pepper.  Start another pan and cook the sausage, warm the rice in the microwave to soften it a bit and find my two favorite casserole dishes.  I still don't own a 9X13 pan so I use two small dishes.

My hands are moving from pan to pan, stirring and flipping; all the while working the microwave to soften the cream cheese, open the broth box and add seasonings to a medium size bowl.

I am on fire! <----Cue Alicia Keys song here.

I throw it all together, toss it in the dishes and bake for 20 minutes.  

CRAP--Did I add salt goes through my mind? I don't want my dish to be under-seasoned.

Oh well, my kids and hubby can add their own.  Its not like I am cooking for $10,000 dollars tonight.

I wonder if I will make the cut to the next round?  wink wink

Of course I will.  My family would starve if I did not cook for them each night or they would live strictly on ham sandwiches.  They have done this before while I was away for a girls getaway.

My five judges were unanimous in saying this casserole was very good.  The chorizo is a bit spicy so beware if you have those that don't enjoy spicy AND it needed a bit of salt.

Over all they loved it and want me to make it again.  I can certainly do that because it was quick, simple and hit the spot on these cold, wintery nights.

ENJOY!

Chorizo and Rice Casserole

4 chorizo sausages ( I buy mine from Whole Foods)
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon minced garlic
1 tablespoon oil for sautéing
3/4 cup chicken broth
3-4 cups prepared rice (white or brown)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1 brick of cream cheese, soft
1/2 cup grated fine parmesan cheese

1 cup of Jack Cheese, for the top


Preheat oven to 350.

1.  Heat oil over medium high heat.  I remove sausage from casings and break apart.

2.  Saute sausage, onion, garlic and bell pepper until sausage is browned and onion is clear.

3.  In a large bowl add remaining ingredients.  Stir to combine.  Add the ingredients from step 2.

4.  Add bowl to 9X13 baking dish, top with jack cheese and bake for 20 minutes.

5.  Serve immediately.

Written by Sherron Watson

Chicken Divan #SundaySupper #BudgetFriendly

For Sunday Supper this week we are sharing Budget Friendly dishes.  Chicken Divan is one of my favorite dishes for several reasons.  I grew up eating this dish but we did not know it by this fancy name.  We called it Chicken and Broccoli with Miracle Whip.  I was a kid of the 70s/80s and Miracle Whip was a big deal at our house.  In fact it was an us against them issue often: the mayonnaise lovers against the Miracle Whip die hards.  

The issue was constant, especially when it came time to make tuna fish, sandwiches of any kind or casseroles.

I kind of got off track...oops!

The other reason this dish is a favorite is because I can easily use up the extra chicken from a previous meal and the extra crown of broccoli I always over buy.  It never fails. I know that my family will eat one crown but I always buy two.  Someday I will learn.

I have to be honest and get this off my chest.  Orange cheese and yellow curry sauce do not photograph well. I have tried on numerous occasions with this casserole and have been a bit disappointed with the results.  Today I am just going for it and hoping that you can see beyond the "color" scare that is staring back you in the pictures.

I know that someone will ask me if they can substitute something else for the Miracle Whip.  I am going to say no if you want it to taste like mine.  I have tried.  I have tried in the past to make something that tasted similar and not use the Miracle Whip.  It just is not the same.  If you have any suggestions that have worked for you, I would love to hear them.

You will notice that I make my own creamy "soup" mix instead of using the standard 2 cans of cream of chicken soup.  This is a personal preference and you can make the switch if you don't want to try the homemade version.  Please do what is easiest for you and your family.

The recipes that we are sharing for Sunday Supper can be found at the end of this post along with some information about a conference that is being held in July.  It will be our first gathering with lots of speakers and fun!  Check out the link.

Recipe:  Chicken Divan

2 cans of Cream of Chicken Soup or recipe for Creamy soup (recipe below)
3 medium sized chicken breast, cooked and diced
1 large crown of broccoli, steamed
1 cup of Miracle Whip
pinch of salt
3 teaspoons of lemon juice
1 tablespoon of yellow Curry powder
1 cup of cheddar cheese, shredded

Recipe for Creamy Chicken Soup
Makes about 2 cups

1/4 cup of butter
1/4 cup of flour or rice flour
1 cup of whole milk
1 cup of chicken broth

Melt Butter, add flour.  Cook for one minute.  Add milk and broth.  Cook and stir until thickened.

Remove from stove and let cool.  Use this whole recipe in the Chicken Divan recipe.

Store in fridge for one week.

To make Casserole:

Preheat oven to 350 degrees.

In a 9X13 baking dish or equivalent, add cooked chicken pieces.  Add broccoli florets.

In a medium size bowl combine soup (canned or homemade), lemon juice, Miracle Whip, pinch of salt and curry powder.  Stir well.

Add the sauce to the top of the broccoli.

Top the casserole with shredded cheese.

If you would like to add a breadcrumb or panko topping you may.  Take 1/2 cup panko or bread crumbs and combine with 2 teaspoons of butter. Sprinkle over shredded cheese.

Bake casserole for 30 minutes.  Remove and serve.  Sometimes we serve this with rice.

Starters, Soups, and Salads

• Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
• Gado-gado from The Urban Mrs.
• Ramping Up Instant Ramen from girlichef

Main

• Salmon Lasagna from Blueberries and Blessings
• Kadun Pika from The Foodie Army Wife
• Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
• Pasta Carbonara from The Girl in the Little Red Kitchen
• San Francisco Special Breakfast Burritos from Gourmet Drizzles
• Chicken Divan from Simply Gourmet
• Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
• The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
• From the Pantry Peanut Noodles from Supper for a Steal
• Pasta Puttanesca from Juanita’s Cocina
• Hawaiian Grilled Cheese from Home Cooking Memories
• Slow Cooker Pork Carnitas from I Run For Wine
• Browned Butter Pasta with Collards from Momma’s Meals
• Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
• Golden State Gourmet from Crazy Foodie Stunts
• Buffalo Chicken Dip Quesadillas from Chocolate Moosey
• Tonkatsu {Pork Cutlet} from Damn Delicious
• Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
• Kung Pao Tofu from Ninja Baking
• Roasted Honey Mustard Chicken from Mama’s Blissful Bites
• Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
• Chicken with Sauteed Asparagus and Lemons from The Lovely Pantry
• Salvage-Your-Vegetables Frittata from Daddy Knows Less

Sides

• English Baked Beans from Small Wallet, Big Appetite
• Southern-style Black-eyed Peas from Magnolia Days
• Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
• Baked Beans from What Smells So Good?
• Hearts of Palm Mix Rice from Basic N Delicious

Drinks and Desserts

• Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
• Portuguese Rice Pudding {Arroz Doce} from Family Foodie

How do you cut back on food expense? Do you grow your own vegetables or cook more at home? Buy in bulk? Share your secrets in the comments below…

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

French Gratin Potatoes #SundaySupper

This Sunday our Sunday Supper group is sharing Passover and Easter recipes.  When I think of Easter in my home growing up we always had ham and scallop potatoes.  In fact, my sister has kept the tradition going for many years, when the celebration is held in her home.

I find myself experimenting with dishes and changing things up sometimes.  This potato dish is different then the one I grew up with because the cheese is a different style and flavor and this changes the dish slightly.  I like the use of gruyere cheese personally.  The flavor is one that is unique and allows this dish to shine.

I found this recipe a while back on a page called the French Tart.  I will share my adapted version below.  I even went and bought a fancy Le Crueset baking dish to prepare my gratin dish so that it would have the right presentation for my family.  I love these oval baking dishes.

I invite you to visit my friends from Sunday Supper  (recipes below).  They are a great group of men and women and I am always impressed with their dishes and stories.

Recipe: French Gratin Potatoes or Dauphinoise

Serves 6

Prep and Cook Time: 2 hours

3 lbs. of waxy potatoes, peeled and thinly sliced

3 cups Gruyere Cheese, grated

2 cups of heavy cream

Salt

Pepper

3 cloves of minced garlic

2 sprigs of fresh thyme

Preheat oven to 3oo degrees.

Butter the inside of a heavy duty baking dish.

Add a layer of potatoes and a sprinkle of salt/pepper to the bottom of the dish, cover with cheese.  Repeat this until all of the potatoes and cheese are gone.  Your last layer should be cheese.

In a small saucepan, add heavy cream, garlic and thyme. 

Bring to a gentle boil, remove from heat and remove thyme.

Pour hot cream over potatoes.

Bake for 1.5 hours or until potatoes are done and the top is browned.

Easter

• How To Color Easter Eggs Naturally from Shockingly Delicious

Breakfast, Breads, and Buns

• Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
• Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
• Fresh Blueberries Hot Cross Buns from My Cute Bride
• Jamaican Easter Spice Bun from The Lovely Pantry
• Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
• Portuguese Easter Bread | Folar de Pascoa from Family Foodie
• Resurrection Rolls from NeighborFood

Appetizers and Sides

• Asparagus, Brie & Ham Crostini from Daily Dish Recipes
• French Gratin Potatoes (Dauphinoise) from Simply Gourmet
• Lemon Glazed Carrots from Curious Cuisiniere
• Not So Deviled Eggs from Country Girl in the Village
• Orange Raisin Couscous from Vintage Kitchen Notes
• Potato and Leek Gratin from Webicurean
• Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen

Main Dishes

• Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
• Slow Cooker Honey Glazed Ham from The Meltaways
• 
  

Dessert

• Alebele – Goan Coconut filled Pancake from Masala Herb
• Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
• Carrot Cake Cheesecake from Chocolate Moosey
• Carrots in Dirt from The Urban Mrs
• Coconut and M&M’s Cookie from Peanut Butter and Peppers
• Coconut Cake with Coconut Buttercream from Juanita’s Cocina
• Coconut Cupcakes from Magnolia Days
• Cream Cheese Candies from Cravings of a Lunatic
• Easter Egg Cookies from That Skinny Chick Can Bake
• Easter Simnel Cake from Happy Baking Days
• Exotic Walnut Cookies from What Smells So Good?
• Japanese Easter Petit Fours and Flowers from Ninja Baking
• Nutella Easter Egg Candy from The Messy Baker
• Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
• Painted Sugar Cookies from Ruffles and Truffles
• Strawberry Bundt Cake from Basic N Delicious

Passover

• Homemade Matzo from The Foodie Army Wife
• Mock Gefilte Fish from Fast Food to Fresh Food

Dessert

• Apple and Cranberry Charoset from The Little Ferraro Kitchen
• Flourless Chocolate Torte from Girl in the Little Red Kitchen
• Moroccan Haroset from MarocMama
• Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Written by Sherron Watson