Savory Three Cheese Potato Casserole
This savory casserole side dish is a healthier west coast adaptation of an old time southern favorite. Although I am a fourth generation Californian, my deep southern roots date back to the pre-Civil War era in North Carolina. This recipe has been enjoyed for many of those generations as it was passed down through the years.
Spinach and cheese Quiche Recipe
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.
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Ingredients:
For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
Method:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
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LUIGI'S MANSION: How to Make Mr. Luggs Feast
How to make Mr. Luggs Feast, from Luigi's Mansion. You, know, those big yellow piles of food Luigi has to suck up with his Poltergeist 3000 before sucking up the treat boy Mr. Luggs.
I don't know about y'all, but I totally relate to that corpulent spirit. Which is why I wanted to try making his food. Here's the recipe:
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For Potatoes:
1 1/2 pounds Yukon gold potatoes, diced
4 TBL butter, a little more for pan
4 strips bacon
2 links Italian sausage
1/3 cup grilled onions
1/4 cup greek yogurt
1/2 cup half n half
2 tsp ranch seasoning
1/4 cup parmesan cheese
1/3 cup cheddar cheese
2 scallion greens, minced
Salt+white pepper to taste
Place potatoes in a large pot. Cover them with water then bring to a boil. Cook for 20-25 minutes or until cooked through. They should yield easily to tongs or a fork. Drain.
Run potatoes through a potato ricer and add butter. Add Italian sausage, bacon, grilled onions, cheddar and parmesan cheese. In a small bowl, combine half and half, ranch seasoning, and greek yogurt. Add to potatoes and whip with a whisk until smooth, about 30 seconds. Give it a try and season to taste.
Butter up a 9x9 brownie pan. Add your potatoes and smooth out into an even layer. Sprinkle with scallion greens. Bake in a 400 degree oven for 20 minutes or until golden and crusty on top. Allow to cool for at least five minutes.
Serve out of the pan as desired. If you want to pile it high, let it cool some more and mold it as you like. Serve immediately to hungry ghouls everywhere. Recipe by Jammy Cooks.
#luigismansion #luigi
Ree Drummond's Pancetta and Butternut Squash Pasta | The Pioneer Woman | Food Network
Add this colorful fall pasta dish to your weeknight dinner rotation, STAT.
Catch #ThePioneerWoman, Saturdays at 10a|9c.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pancetta and Butternut Squash Pasta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 35 min
Yield: 6 servings
Ingredients
1 pound bucatini
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
6 ounces diced pancetta
2 cups diced butternut squash
1/2 red onion, diced
1/4 cup sun-dried tomatoes, chopped
2 teaspoons chopped fresh thyme
3 cloves garlic, minced
2 cups chopped kale
1/3 cup grated Parmesan
1/3 cup dry white wine, such as Sauvignon
1 lemon, juiced
1/4 cup toasted pine nuts
Fresh basil, for topping
Directions
Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.
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Ree Drummond's Pancetta and Butternut Squash Pasta | The Pioneer Woman | Food Network
Zucchini, Baby Potato & Dubliner Cheese Frittata with basil & almond pesto
INGREDIENTS
For the Frittata
2 oz / 50g butter
12 oz / 350g zucchini / courgettes (about 2 small zucchini/courgettes), grated
5 oz / 150g cooked new or baby potatoes, sliced
3 scallions, thinly sliced
6 eggs
3.5 oz / 100g grated Dubliner or cheddar cheese
sea salt and freshly ground black pepper
For the Basil & Almond Pesto
4 oz / 110g fresh basil leaves
5 oz / 150ml extra virgin olive oil
2 cloves of garlic
1.8 oz / 50g almonds
1.8 oz / 50g freshly grated parmesan
sea salt and freshly ground black pepper
METHOD
1. Preheat the oven to 320°F, 160oC or gas mark 3.
2. Heat the butter in a frying pan and when hot add the slices of potato, season with sea salt and freshly ground black pepper. Fry for five minutes turning occasionally until they have a little colour. Then remove from the pan and set aside.
3. Whisk the eggs in a large bowl, and stir in the grated zucchini, Dubliner cheese, scallions and season with sea salt and freshly ground black pepper.
4. Pour the egg mixture over the potatoes and using a spoon evenly distribute the ingredients around the pan. Allow to cook for three minutes so a base cooks on the bottom. Then transfer to the pre-heated oven for 10 minutes.
5. While the frittata is cooking, making the pesto. Place the fresh basil, extra virgin olive oil, almonds, garlic, sea salt, and parmesan in to a food processor. Blend until you have a rough paste.
6. Serve a slice of frittata with the pesto drizzled over the top. If you have any pesto left over you can keep it in a sterilised jar in your fridge for up to one month.
Cappellacci with Sage & Butter Sauce | Gennaro Contaldo - AD
This is a paid ad by Bertolli with Butter & Olive Oil.
Gennaro returns to the island of Salina in Italy to cook a surprisingly simple, yet delicious Sage and Butter Sauce sauce. Matching it with a Ricotta & Spinach Cappella (ravioli), this versatile sauce can take almost any pasta dish to the next level. In the words of the great Gennaro “You will love it!”
Links from the video:
Perfect Pasta Dough with Gennaro |
Classic Carbonara |
Fresh Prawn Linguine |
Gennaro's Secret Allotment |
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