Cheesy Fan Potatoes

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If you love potatoes and cheese, then this is the perfect recipe for your. Potatoes fill with rich cheese, butter and cream, perfect for lunch or snacks. Kids and adults will love it! Yields 8 portions.

INGREDIENTS
8 medium Yukon Gold potatoes, skin on, scrubbed
1/2 cup butter, room temperature
2 garlic cloves, chopped
1 1/2 cup grated aged cheddar cheese
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
About 1/2 cup whipping cream
2 tbsp. chopped chives, for garnish
Sour cream, for serving

PREPARATION

1. Preheat oven to 425 degrees F. Line 9-inch x 13-inch baking dish with parchment paper.

2. Combine butter, garlic, 1/2 cup cheddar, Parmesan cheese, and salt and pepper. Set aside.

3. Without cutting all the way through, make 1/4-inch slices into the potato.

4. Spoon butter mixture onto potatoes and transfer to baking dish. Cover and bake until potatoes are just tender, about 1 hour to 1 hour and 10 minutes. Uncover and drizzle about 2 heaping tsp. whipping cream over top of each potato and then sprinkle with remaining 1 cup cheddar. Bake until potatoes are fork tender and cheese melts, about 15 to 20 minutes more.

5. Garnish with chives and serve with sour cream.

[recipe as seen in: cbc.ca]

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Roasted asparagus risotto

Who says eating healthy is boring? Well I have a healthy-delicious recipe for you, family and friends. This risotto recipes uses arborio rice, asparagus and is perfect as a side dish for lunch or dinner.

Preparation time: 20 minutes
Total time: 45 minutes
Makes: 6 servings

INGREDIENTES
900-mL pkg chicken or vegetable broth
2 tbsp olive oil
1 medium white cooking onion, finely chopped
1 garlic clove, finely chopped
2 cups arborio rice (Can’t find arborio rice? Click here if you’re using white rice instead.)
2/3 cup dry white wine
1 bunch roasted asparagus cut into 1-in. pieces
1/2 cup grated Parmesan cheese
1 tbsp butter

DIRECTIONS
1. Simmer broth plus 1 1/2 cups water in a pot over medium-high heat. Remove from heat. Keep warm.

2. Heat oil in a large pot over medium-low heat. Add onions and cook until very soft but not browned, about 8 min. Add garlic and cook for 1 more min. Add rice and stir until it is well-coated with oil, about 1 min. Add wine and stir continuously until the wine has been absorbed by the rice. Add 2 cups warm broth and cook, stirring, until the liquid has been absorbed. Repeat, adding broth in 1/2-cup increments until rice is soft, with a slight firmness in the centre. The cooking time will be about 20 min.

3. Remove from heat and stir in roasted asparagus, Parmesan and butter. Season with salt and pepper. salt and pepper to taste.













Originally published in the Walmart Live Better Spring 2013 issue / Photo: Steve Krug

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American Macaroni Salad

There's nothing better than a delicious American Macaroni Salad, a light and healthy lunch or side dish. This crunchy recipe is full of fresh vegetables and nutrients, can be serve for Summer or any special event. 

Total Time: 30 minute
Preparation Time: 20 minutes
Cook time: 10 minutes

Ingredients

2 cups dry elbow macaroni, cooked, rinsed, and drained

1/3 cup diced celery

1/4 cup minced red onion, soaked in cold water for 5 minutes, drained

1 tablespoon minced flat-leaf parsley

1/2 cup diced vine-ripened tomato (optional)

1/2 cup prepared mayonnaise

3/4 teaspoon dry mustard

1 1/2 teaspoons sugar

1 1/2 tablespoons cider vinegar

3 tablespoons sour cream

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Nutrition Table

Per Serving: Calories: 286; Total Fat: 16.5 grams; Saturated Fat: 3 grams; Protein: 5 grams; Total carbohydrates: 28 grams; Sugar: 3 grams; Fiber: 1 grams; Cholesterol: 10 milligrams; Sodium: 292 milligrams

[recipe credit belongs: FoodNetwork]

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Sweet Corn Pudding

photo credit / food network

Craving for a cheesy-side dish? Well I have the perfect recipe for you, a delicious Sweet Corn Pudding! This hearty recipes is perfect for breakfast or lunch. 

Preparation time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes

Ingredients

- 6 ears sweet corn

- 1/2 cup milk

- 1/2 cup heavy cream

- 1/2 cup white cheddar cheese, shredded

- 1/2 teaspoon cayenne pepper

- 2 eggs, beaten

- Salt and freshly ground black pepper

Directions

1. Preheat oven to 350 degrees F. Grease casserole dish.

2. Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.

3. Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.

4. Pour into casserole dish and bake for 35 minutes or until set.

[recipe credit belongs to: food network]

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