Scalloped Potatoes

Growing up, we always ate scalloped potatoes from the box. I'm not going to lie, I loved those cheesy, salty orange potatoes. I've had homemade versions, but they did not stand up to the box. I found them oily and grainy, and the cheese always seemed to separate. After we gave up most processed foods, I had no choice but to make my own. And I'm glad I did. These were creamy and cheesy, and the sauce did not get oily nor did it separate. So I've been converted and will never eat those orange scalloped potatoes from the box again.

Scalloped Potatoes
Source: inspired by Southern Food.com via Pinterest

4 cups thinly sliced potatoes
3 tablespoons flour
3 tablespoons butter
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
salt, pepper, paprika (to taste)
2 cups milk (I used skim.)
1 and 1/2 cups shredded cheese

Preheat oven to 375 degrees.
Spray a baking pan with nonstick cooking spray.
In a pan, melt butter over medium heat and whisk in flour.
Whisk in milk, and turn down heat to low.
Add ground mustard, cayenne pepper, salt, pepper, and paprika.
Cook on low, stirring until sauce has thickened.
Remove from heat and stir in 1 cup cheese.
Arrange potatoes in a layer on the bottom of the baking pan.
Top with sauce and cheese.
Repeat with the rest of the layers.
Sprinkle top with remaining cheese.
Cover with foil and bake for 45 minutes.
Remove foil and bake an additional 15 minutes.

Pastie

If you're from an old mining community like me, you most likely know what a pastie is. If not, I'll give you a brief history. This savory pastry is said to have originated from Cornwall, United Kingdom.
It was a popular lunch item among miners because the filling of meat and potatoes was enclosed in a pastry that enabled miners to eat it with one hand and discard the part they held with their dirty hand. Although I live no where near the United Kingdom, pasties are popular in my community. Here in Pennsylvania, we are known for mining anthracite coal. While the coal industry isn't what it used to be, you can still get a pastie at any of the area churches' annual pastie sales.

Growing up, I disliked pasties. Most of the ones I had were dry and full of large, crunchy onions. I was reminded of pasties a few weeks ago in pastry class. We made up the dough and made a batch of the savory pastries. They were easy to make and after one bite, I was hooked. It was not the dry pastie I remembered from childhood. It was flavorful and delicious. It was so good that I whipped up a bunch at home. If you're looking for a portable (and satisfying) meal, try a pastie. 

Pastie
Source: adapted from pastry class

Ingredients:
2 pie crusts (homemade or store bought)
1 and 1/2 pounds ground beef
2 - 3 potatoes
1/2 white onion (I omitted since I hate onions.)
1 - 2 teaspoons minced garlic
salt, pepper, and garlic powder
1 egg
2 - 3 tablespoons water

Directions:
Preheat oven to 400 degrees.

Make pie crust and roll out to 1/4-inch thick. (Or open pie crust if using store bought.) Cut crusts into 4 half-circles.

Boil potatoes about 8 - 10 minutes, until slightly soft, but still firm. Drain, peel, and chop potatoes. Add potatoes to a bowl with ground beef, onion (if using), garlic, salt, and pepper.

Mix carefully with hands and form into 4 balls. Place each ball on one half of each of the half-circles of crust. Fold over sides to cover meat and crimp edges. Poke a few holes in the top to release steam.

Beat together egg and water. Brush top of pasties with egg wash. Place on a lightly greased cookie sheet and bake for 30 minutes. 

Alice Springs Chicken

I know it's been a while since I updated, but this gal is busy! I'm loving culinary school, but it's kicking my butt to be a student again. It got me thinking back to when I attended college the first time around. I graduated from Penn State eight years ago, yep, it's really been that long. 

To pay for my books and rent, I used to wait tables at Outback Steakhouse. I really can't say I loved waiting tables, but it did pay the bills. I did, however, love the 50% discount I received. It helped a poor college student like me subsist on steak and potatoes. One of my favorite dishes on the menu is Alice Springs Chicken. It's a seasoned chicken breast covered in honey mustard sauce and topped with mushrooms, bacon, and melted cheese. It's so yummy! I was craving Alice Springs Chicken, so I decided instead of heading to the Outback here, I would make the dish at home. It came out delicious, but not as good as Outback. It must be their secret seasonings. I believe it's a blend of 17 different spices. At least that's what I remember from my days as a waitress.

Alice Springs Chicken
Inspired by Outback Steakhouse

Ingredients:
3 chicken breasts, pounded thin and sliced in half
6 slices bacon
3/4 cup sliced white mushrooms
1/4 cup honey mustard
1 tablespoon fresh minced garlic 
salt, pepper, and garlic powder

Directions:
Preheat oven to 375 degrees and spray a baking dish with nonstick spray.
Cook bacon, reserving 2 - 3 tablespoons of bacon grease.
Saute mushrooms in bacon grease and minced garlic.
Season chicken with salt, pepper, and garlic powder and brush both sides with honey mustard.
Top with mushrooms, bacon, and cheese and bake for 30 minutes.

Buffalo Blue Potato Slabs
2 - 3 potatoes
1/4 cup buffalo sauce
1/4 cup bleu cheese crumbles
salt & pepper

Thinly slice potatoes and place in a single layer on a greased cookie sheet.
Season with salt and pepper and drizzle with buffalo sauce.
Bake for 15 minutes at 375 degrees.
During the last 3 minutes of baking, top with bleu cheese and return to oven to melt cheese.

Bacon-Bleu Potato Salad

There is no shortage of salads during the summer: pasta, potato, and macaroni. It's always the same. Every cookout has them. By mid-summer, I am sick of the same old thing. I was looking for something a little different when I found this recipe. I'm not a huge fan of potato salad, but this one may have changed my mind. I loved the sharpness the bleu cheese gave this dish, plus the saltiness of the bacon. If you're looking for a dish to bring to a cookout, then you need to try this recipe. 

Source: adapted from First for Woman, May 24, 2010
Bacon-Bleu Potato Salad

Ingredients:
2 pounds potatoes
1/2 cup mayo (I used one made with olive oil.)
1/4 cup salad dressing (such as Miracle Whip)
2 tablespoons sour cream
1 tablespoon dijon mustard
1 tablespoon white vinegar
1/2 - 3/4 cup bleu cheese crumbles
4 - 6 slices bacon
salt & pepper, to taste

Cube potatoes, leaving skins on and boil until tender. Drain and set aside to cool.

Fry bacon. Drain grease and set aside. When cooled, crumble into small pieces. 

After potatoes and bacon have cooled, mix together mayo, salad dressing, sour cream, dijon mustard, vinegar. Fold in bacon and bleu cheese. Pour over potatoes and toss to coat. Season with salt and pepper.

Bleu Cheese Stuffed Buffalo Chicken with Roasted Seasoned Potatoes

My husband loves anything buffalo—chicken wings, crack dip, potato wedges, fries, chicken fingers, etc. Every time we go out he orders wings. He requests this dish quite often and I don't mind since I love buffalo, too. This recipe isn't figure-friendly, but it is definitely healthier than deep fried wings, plus it's delicious. I made seasoned roasted potatoes on the side.

Bleu Cheese Stuffed Buffalo Chicken
Ingredients:

4 boneless, skinless chicken breasts

1/4 cup ranch dressing

1/4 wing sauce

4 - 6 tablespoons bleu cheese crumbles

1 cup bread crumbs

Directions:

Preheat oven to 375 degrees.

Lightly spray baking pan with nonstick cooking spray.

Mix together ranch dressing and wing sauce.

Cut a slit in the middle of each chicken breast.

Pack chicken with bleu cheese.

Brush wing sauce mixture on both sides of chicken.

Coat chicken with bread crumbs.

Bake for 30 - 35 minutes.

Roasted Seasoned Potatoes

Ingredients:

4 large potatoes
1/2 green bell pepper

2 - 3 tablespoons canola or olive oil

1 teaspoon cumin

1 teaspoon ancho chili powder

Sea salt and cracked black pepper

Directions:

Preheat oven to 375 degrees.
Lightly spray cookie sheet with nonstick cooking spray.

Chop potatoes and bell pepper into bite-sized pieces.

Add oil, cumin, chili powder, salt, and pepper to potatoes.

Shake to coat.

Place potatoes on cookie sheet.

Bake 34 - 45 minutes until potatoes are done.

Steak and Loaded "Faked" Potatoes

My wonderful husband grilled up some London broil for dinner. He marinated it for about 24 hours and boy was it delicious and tender. And he cooked it perfectly—medium rare to medium. I was in charge of sides. I opened a can of green beans and sprinkled them with some Parmesan cheese just to fancy them up a bit. I had some leftover bacon and sour cream to use up and I was planning on making some type of potatoes so I just threw it all together. I boiled the potatoes, fried up the bacon, added some butter, and sour cream, and there you have it—Loaded "Faked" Potatoes! Bacon does make everything better.

Loaded "Faked" Potatoes
Ingredients:

4 - 6 small russet potatoes (cut into quarters)

6 slices bacon (fried)

1/4 cup shredded cheese

2 tablespoons butter

4 tablespoons sour cream

salt and pepper to taste

Directions:

Boil potatoes until soft, but not mushy.

Drain potatoes.

Salt and pepper potatoes to taste.

Top with cheese, butter, sour cream, and bacon.