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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Best-ever mashed potatoes

Get ready for a delicious recipe of mashed potatoes, this side dish goes well with any lunch or dinner. Perfect for Thanksgiving Day, Holidays and any other celebration. What you're waiting for? try the best-ever mashed potatoes! 

Preparation time: 25 minutes
Total time: 1 hour 10 minutes

INGREDIENTS 
5 lb. russet or Yukon gold potatoes
1 1/2 cup half and half cream
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup unsalted butter
1/2 cup chopped chives (optional)

DIRECTIONS

1. Peel and cut potatoes into large, even-sized pieces. Place in a large pot. Cover with water, and bring to a boil over high heat. Reduce heat. Simmer, covered, until very tender, 25 to 30 min. Drain well.

2. Pour cream into a large measuring cup or small saucepan. Whisk in Dijon, salt and pepper. Add butter. Heat in the microwave or on stovetop until hot, but not boiling.

Place drained potatoes back in pan over warm (but off) burner to evaporate excess moisture. Mash until very smooth. Stir warm cream mixture, then pour into potatoes. Fold or stir to evenly mix. Taste and season with more salt, if you like. Serve garnished with chives, if using.

NOTES FROM THE CHEF
Starchy potatoes such as russet, and creamy varieties such as Yukon Gold, yield the best texture.

















 Originally published in the Walmart Live Better Fall 2013 issue / Photo: John Cullen

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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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Black Eyed Pea and Peach Salad

This delicious Black Eyed Pea and Peach Salad is the perfect example of how to mix fruits with your salad, it gives a sweet touch to the recipe. Is perfect as an appetizer, side dish, lunch or celebrations. You can replace the peaches for pears, apples or nectarines. Serves 6 dishes.

INGREDIENTS
6 large handfuls baby spinach (about 8 cups)
1 (14 ounce) can black-eyed peas
2 peaches, sliced
5 slices bacon, diced and cooked until crispy
1/2 red onion, sliced
Handful chopped toasted pecans, for garnishing

Dressing
1/3 cup olive oil
3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
Pinch sugar
Salt and freshly ground black pepper, to taste

PREPARATION
1. Add spinach, black-eyed peas, peaches, bacon, red onion and pecans to a large large bowl.

2. For the dressing: combine olive oil, white wine vinegar, Dijon mustard, garlic, sugar and salt and pepper.

3. Toss salad with dressing. Taste and adjust for seasoning. Garnish with more pecans, if desired.











[recipe courtesy of: cba.ca and Stefano Faita]

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Roasted Garlic Mashed Potatoes

This Roasted Garlic Mashed Potatoes goes well with anything! Perfect with chicken, meat or fish, this creamy recipe is perfect for Thanksgiving and Fall, it makes the perfect warm combination for a delicious meal. Easy to make, side-dish and yummy-licious!

Preparation time: 10 minutes

Cook time: 1 hour

Total time: 1 hour, 10 minutes

Recipe makes 8 servings

INGREDIENTS

1 medium head garlic

1 tablespoon olive oil

2 pounds russet potatoes, peeled and quartered

4 tablespoons butter, softened

1/2 cup milk

salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.

3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.

4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

[recipe & photo credit: allrecipes.com]

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Boulangére Potatoes

This French style scalloped potatoes are perfect for a side dish, easy to make, quick and they are delicious. Try this Boulangére Potatoes with lamb, beef or chicken and a healthy salad. Enjoy!

Preparation time: 10 minutes
Cook time: 1 hour, 30-60 minutes
Yield: 8 servings.

Ingredients
1/4 cup butter
About 2 cups chicken stock or vegetable stock
8 medium Yukon Gold potatoes
Salt and freshly ground pepper, to taste
1 large onion, sliced
2 tbsp. olive oil
2 tbsp. chopped parsley, for garnishing

Directions

1. Preheat oven to 375 degree F.

2. Butter a large baking dish with 1 tbsp. butter.

3. Bring the stock to a boil as you slice the potatoes.

4. Using a mandolin or sharp knife, thinly slice the potatoes. Add potatoes to a large bowl. Season with salt and pepper and toss.

5. Add potatoes and a few pieces of butter to the prepared baking dish. Add enough stock to cover potatoes by about 2/3’s. Press down gently with your hands. Sprinkle sliced onions evenly on top. Drizzle with olive oil and dot with a few more pieces of butter.

6. Cover with foil and bake for 1 hour. Remove foil and continue to bake potatoes until golden brown and fork tender, about 30 to 60 minutes.

[recipe &photo credit belongs to: www.cbc.ca]

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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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