Another mashed potato recipe, you ask. True, I already have one on the blog. These however, are different. This I am convinced is the best mashed potato recipe out there. At least the best I have ever made, plus it has the extra bonus that you leave the skins on, which in turn saves you time because you don’t have to peel them. I like mashed potatoes that still have their skins, it tastes, I don’t know , rustic? So next time you are throwing a steak on the Barbie whip up a batch of these for a decadent side dish.
Recipe from Allrecipes
- 2 pounds red potatoes, cut into chunks
- 1/4 cup butter
- 2 oz. cream cheese
- 1/4 cup milk
- 2 Tbsp. bacon bits
- 1/2 cup shredded Monterey Jack cheese- I used Cheddar
- 2 Tbsp. Montreal Steak Seasoning
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
1. Bring a pot of salted water to boil. Add potatoes and cook until potatoes are tender and skins are just starting to peel away. Drain and return to pot. Mash with butter and milk with potato masher.
2. Add remaining ingredients, and whip using a hand mixer until everything has blended together.
3. Eat and enjoy!
I found this recipe over at one of my favorite blogs Plain Chicken . It combines two of our families favorite foods, mac’n'cheese and pizza. So I knew we would love it when I saw the recipe. Guess what, we did! Although we usually have a frozen Delissio for movie night, as my son is chief movie night chef, I may have to occasionally take over and add this to the rotation. Or, as my son is getting older and loving cooking, this is easy enough that I could even teach it to him. Yup, that sounds like a good plan to me. So make it, eat it, you’ll thank me later. Oh and special thanks to Stephanie, for the recipe in the first place
- 1 pizza crust-store bought or homemade
- 1/2 cup alfredo sauce
- 1/4 cup macaroni, cooked and drained
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 6 slices bacon, cooked and crumbled
1. Grease pizza pan, spread out pizza dough. Cook in a 400 degree oven for about 4 minutes.
2. Top with alfredo sauce, then macaroni, both cheeses and bacon.
3. Return to oven and cook for additional 15 minutes, or until bottom of crust is cooked through.
4. Slice, Eat, Enjoy!
Broccoli, Bacon , Tater tots, not the usual ingredients you will find in a Mac and Cheese recipe. I was intrigued, plus I had both Mozzarella and Cheddar in my house which is rare, as I usually only have one or the other. So we tried it, we loved it. The only thing I would say is it needed some extra salt and pepper. I did modify the recipe a bit to use what I had and added a few extra bits, changed bacon to bacon bits for less work, but it all worked out really good. I think I will definitely make this again, and it is a huge recipe so there would be plenty if you need a potluck dish, or a dish to serve company. Original recipe from Allrecipes although I did make changes.
- 450 grams macaroni (8 ounces)
- 2 cups each, cheddar and mozzarella
- 3/4 cup real bacon bits
- 3 eggs
- 2 cups milk
- 1/4 tsp Cajun seasonings- I would increase this to a full tsp next time
- salt and pepper- don’t be shy
- 1 head broccoli, cut into small florets
- 1 small onion, chopped
- 2 tsp butter
- 30 frozen tater tots
1. Cook macaroni in salted water until tender but still firm. Drain and pour into a large casserole dish that has been greased.
2. Melt 1 tsp of the butter in skillet, and sauté the broccoli and onion until onion is tender, about 5 minutes.
3. While veggies are cooking, crack eggs into large mixing bowl. Whisk with milk, remaining 1 tsp butter and seasonings. Stir in 1 cup of each cheese,10 tater tots, and vegetables, when they are finished. Pour this mixture on top of macaroni and mix well.
4. Top with remaining 1 cup of each cheese, and top the cheese with the bacon bits. Scatter remaining 20 tater tots on top. Cover.
5. Bake for 45 minutes at 350 degrees.
6. Eat and enjoy!
Snow, Snow and more Snow, seems to be the theme of the week. This makes me want comfort food, fire, book. It also makes me want to become a hermit, and stay in the house! I am perfectly content to stay in my house for days at a time ignoring the outside world, spending time with the little ones. Pasta would be on the top of the comfort food list. Pasta, Soup, Muffins, Toast. These four things come out in abundance in these cold winter months. This recipe I found in Food Network Magazine 1,000 Easy Recipes. We made it, ate it, enjoyed it. There is enough left over to last us at least two more meals, probably three. Good thing we all liked it!!
- 8 slices bacon, chopped
- 1 red onion, chopped
- 3 garlic cloves, sliced
- dash of red pepper flakes
- dash of salt
- 5 cups grape tomatoes
- 1/3 cup cream
- 12 ounces penne
- 4 cups arugula
- basil and parmesan
1. Start a large pot of salted water to boil. Cook pasta until al dente, Drain, reserving 1/3 cup of pasta water.
2. While pasta is cooking fry bacon in large skillet. When crisp remove with slotted spoon, leaving drippings in pan. Add onion, garlic, red pepper and salt. Add grape tomatoes, cook 12 minutes on medium-low heat. Add cream. Cook 2 minutes.
3. Mix in the bacon, penne, arugula, reserved pasta water, and desired amount of basil. Stir until well mixed. Transfer to large serving dish and top with parmesan cheese.
4. Eat and enjoy!