October 5, 2011: Cheesy Hash Brown Casserole Recipe

I guess I missed out when I was growing up in Wisconsin. According to several friends from the Midwest, this recipe is quite common there (where cheese RULES) – but my mom never made it. I had to wait until I was an adult to taste this dish for the first time; I’ve been hooked ever since. Yes, it’s full of fat and calories, but if you’re looking for a comfort food side dish, this one fits the bill.

Cheesy Hash Brown Casserole

1 package (32 ounces) frozen hash browns, thawed

½ cup finely minced white or yellow onion

1 can cream of mushroom soup

1 can cream of celery soup

½ cup butter, melted

1 cup sour cream

1 cup shredded cheese (cheddar or Colby Jack work well)

1 t. Worcestershire sauce

Dash of Tabasco sauce

1 t. garlic salt

½ t. black pepper

This is a really simple recipe – combine all ingredients and put in a greased casserole dish. Bake at 350 degrees for 45 – 60 minutes, until bubbly hot.

Tip: You can make this dish in the crock pot; just let it cook for about 2 – 3 hours so that it heats all the way through.

Note: Some people top this casserole with a mixture of crushed cornflakes and melted butter.

September 12, 2011: Macaroni and Cheese Deluxe Recipe

Macaroni and cheese seems to be a universal favorite comfort food. It certainly is for my family, who could eat it every single week. They’re completely devoted to their box of Kraft mac and cheese but every now and then I’ve convinced them to eat outside the box. This is a recipe I found in a magazine some years ago or… okay, well it’s mostly that recipe but not quite. Here’s how I make a “kicked up” version of macaroni and cheese that functions as a hearty main dish.

Macaroni and Cheese Deluxe

1 lb. penne pasta

10 slices thick bacon, cut into small pieces

½ cup diced onion

8 ounces mushrooms, thinly sliced

1 roma tomato, diced

¾ cup frozen peas

1 jar prepared Alfredo sauce

2 T. ranch dressing

1 ½ cups shredded Colby Jack or Pepper Jack cheese

Cook pasta according to directions on package. Drain.

In a skillet, cook the bacon pieces over medium heat until cooked through and crispy. Add the onion and mushrooms and cook a few minutes more, until vegetables soften.

In the pot you used to cook the penne pasta or a large bowl, combine all ingredients. Pour into a greased casserole; cover. Bake at 350 degrees for 40 minutes or until hot and bubbly.

Serves 6

May 25, 2011: Beef Fajitas Recipe

When it comes to grilling meat for fajitas you have a couple options. Number one is to use a large hunk of meat, such as a skirt steak, and place the whole thing on a grill to cook. The other option is to use meat that is already cut up, such as the butcher’s package of “stir fry meat”, which is usually quite reasonably priced.

When I made this recipe I used the latter, and cooked them quickly on the cast iron griddle on the side burner of my propane grill. It doesn’t really matter which method you use (although it’s easier to get rare meat when you use the whole piece), in either instance the idea is to cook the meat very quickly, just searing the outside surfaces. If you do opt for pre-sliced beef, be sure to use a cast iron griddle or skillet over high heat.

Beef Fajitas

Marinade:
1 cup tequila
Juice of one lime
1 T. kosher salt
1 t. dried or 1 T. fresh cilantro
2 cloves garlic, crushed or 1 T. freeze dried garlic
2 T. vegetable oil
1 pound beef (cheap, tough cuts such as sirloin, skirt steak, etc. are perfect)

Combine all ingredients through the oil; add the beef (either as a whole slab or cut into strips as discussed above). Marinate in the refrigerator for several hours or overnight, turning the meat occasionally.

4 soft taco sized flour tortillas, warmed in the microwave for half a minute
1 white or yellow onion
1 bell pepper, optional
1 cup shredded Colby Jack cheese
Nacho jalapeno slices
Sliced black olives
Salsa
Sour cream
Avocadoes, thinly sliced (or prepared guacamole)

Thinly slice the onion and bell pepper and sauté in olive oil just until soft. Set aside. Assemble remaining ingredients in bowls for diners to make their own burritos.

Cook the meat on a hot grill or griddle for 1 to 2 minutes per side for medium rare. Remove from heat and tent with a sheet of aluminum foil to keep warm until ready to eat; it will continue to cook. If you cooked a large piece of meat, slice it thinly after letting it rest under the foil for about 5 minutes.

Beef fajitas served with a simple salad with Chipotle Garlic Ranch dressing and Spanish rice

To assemble, take a flour tortilla and spread with shredded cheese, top with fajita meat, sautéed onions and peppers and additional ingredients as desired. Roll up and enjoy!