Za Recipes

Showing posts with label cheddar. Show all posts

Sunday, February 16, 2014

SANDRAS TRIPLE BAKED CHEDDAR BROCCOLI and BACON POTATO

Oh my, these are fabulous and a 1/2 of a triple-baked potato
with your favorite main dish will be utmost satisfying...

Servings: (2)
Prep: 5 Mins. |
Bake 30 Mins.

Posted by Sandra

INGREDIENTS

1) Par-Bake in Microwave
1 large russet potato, scrubbed and pierced

2) Finish Baking in Oven
baking spray
pinch of garlic powder
pinch of onion powder

3) Baked a Final Time Stuffed
1 strip bacon, cut into ½” strips
2 tablespoons spanish onion, chopped
1 small clove of garlic, minced
3 tablespoons frozen broccoli florets, thawed, and chopped
3 tablespoons sour cream
2 heaping tablespoons cheddar cheese, grated
kosher salt and ground pepper to taste

***Topping
--2 tablespoons cheddar cheese, grated

METHOD

Preheat oven to 350 degrees.

Scrub and pierce potato, and par-bake in microwave on high for 5 minutes. Carefully remove from microwave (it’ll be hot), and place on a sheet of tin foil. Spray the potato all over with baking spray, and sprinkle lightly with garlic and onion powder all over, then roll up and place in preheated conventional oven for 15 minutes.

Meanwhile, place a medium skillet over medium-heat, and brown bacon until crispy. Remove bacon to a paper towel lined saucer, reserving drippings. Add the onion to skillet, and saute until translucent. Add the garlic and saute for 30 seconds. Add the broccoli, sour cream, 2 tablespoons cheddar cheese, and kosher salt and ground pepper, to taste, and remove from heat.

Remove the potato from the oven, unwrap from tin foil, and using tongs cut the potato in half lengthwise. Using a tablespoon, scoop out flesh while leaving ¼” of the walls of the potato intact. Place the scooped out potato flesh into skillet, and mash the mixture with a fork, then stir to combine. Generously stuff the potato halves with the filling, and top with remaining cheddar cheese, and bake on a foil-lined baking sheet for 12 to 15 minutes, until warmed through and cheese on top has melted. Remove from oven, and sprinkle with crispy bacon. - Enjoy!

Wednesday, January 22, 2014

Petite Filet Garlic Bread and Salad of Pears Pecans and Vermont Cheddar

Every now and then, nothing satisfies that way a perfectly cooked steak can. Admittedly, filet mignon is probably not the cut of beef that most people would choose when feeding a family of 5 on an ordinary weeknight. However, it can most definitely be a realistic alternative for those times when you feel like splurging a bit, though still not breaking the piggy bank!

Filet is most often my steak of choice because they are portioned to a reasonable serving size, they are extremely tender requiring little preparation, and are still substantial enough to handle a marinade. One of the best ways to purchase the traditionally more expensive cuts of meat is to purchase in bulk from your local warehouse where the savings is substantial over the mainstream grocery store chains. The key is buy in large quantities and repackage at home into individual servings and store in the freezer for use at your convenience. They are very easy to thaw in the refrigerator overnight or even in the microwave immediately prior to cooking and serving.

I seasoned this 6oz. filet with salt and pepper only on all sides and heated a heavy bottom oven proof saute pan over med high heat until a tablespoon of olive oil just starts to smoke. Cook the steak on both sides approximately 3 minutes each and transfer the pan to a preheated 425 degree oven for approximately 5-8 minutes for rare and 8-10 minutes for medium. Remove from pan and allow to rest on a serving plate for 10 minutes prior to carving.

Steak and salad are a classic combination. For this salad, which is the perfect combination of flavors and textures, I combined freshly washed and chopped romaine lettuce with thinly sliced sweet onion, still warm just toasted pecans, extra sharp Vermont cheddar and slices of the sweetest ripe Bartlet pear. This salad was dressed simply with red wine vinegar and extra virgin olive oil. Delicious!

The perfect steak dinner most always includes a great garlic bread. This technique is simple and delicious and can be altered to include fresh herbs and Parmesan cheese if you like. Combine 2 tablespoons of softened unsalted butter, 2 cloves of minced garlic, 1 tablespoon of olive oil, 1/2 teaspoon dried oregano (optional, but I LOVE it!), a tiny pinch of cayenne pepper and salt and pepper. Slather on both side of thick sliced Italian bread and bake in the oven at 425 degree for approximately 10 minutes on each side or until browned and crisp.

Please try these techniques in your own kitchen and feel free to share you thoughts. Questions are also welcomed here! Heres hoping to inspire you to prepare an easy and delicious meal tonight for you and your family.