Fan Cut Spuds

With Mr. Jiggle in India we've kind of slacked on the cooking. I know I've said that in previous posts but seriously, we've all lost weight. Now why can't that happen and still eat good treats and dinner?? If someone knows the secret please let me know cause I'm still looking for the "silver bullet of weight loss".

I saw these potatoes on Rachel Ray a while ago and just kind of stashed them in my "remember for someday in the future" section of my brain. Today in straightening up my kitchen I discovered a bag of forgotten russet potatoes (spuds if you grew up in Southeastern Idaho) that needed to be used immediately if not sooner but didn't want to do baked potatoes and I was too rushed to peel anything. So Fan Cut Potatoes here we come.

Although these take a while to cook the prep is easy and fairly quick. We just cut them, drizzled with olive oil and sprinkled them with seasoning salt and pepper. Add a little shredded cheese the last 10 minutes and they are yum. Crispy on the outside and steamy and soft on the inside with the deep flavor that roasting vegetables gives them.

A nice change from baked potatoes!

Fan Cut Spuds
adapted from Rachel Ray

1. Scrub potatoes well.
2. With a sharp knife cut slices partway through the potato about 1/8 inch thick. Don't slice through the bottom.
3. Drizzle with good olive oil and sprinkle generously with salt and pepper. I used Johnny's seasoning salt instead. Sam's Club has a giant bottle and it's the best seasoned salt I've tried.
4. Bake at 350 for 45 minutes. Sprinkle shredded cheese on the top and bake another 10-15 minutes.

Cheesy Potatoes

Party potatoes, funeral potatoes, cheesy potatoes...all names for essentially the same dish. This is another staple at church functions and big family dinners here in Utah and there are more variations on the basic recipe than there are names for it. Seriously. Not kidding. There are also differing opinions on topping; yes you should have one, none is better, cornflakes or potato chips or maybe buttered bread crumbs. I've even used Chex cereal in a pinch so as far as that goes do what makes you happy. Cornflakes make me happy.

This is certainly not the only way to make these potatoes but it's without question one of the best that I've tasted. I am asked for the recipe every time I take them somewhere.  An added bonus is that it's super easy and fast to put together and stick in the oven so that you can concentrate your energy somewhere else...like dessert. You know, the important stuff!

I typically use low fat sour cream and fat free soup in an effort to make it just a bit less artery clogging. I'm not sure that it is actually working but the effort is placating the skinny chick trapped inside me. It's all about the mind games people.

Cheesy Potatoes

1 pkg frozen hash browns (my family prefers shredded but the diced works fine too)
1 cube butter
2 c. sour cream
2 cans cream of chicken soup
1/3-1/2 c. dehydrated onion
1 1/2 c. shredded cheese (cheddar or a colby jack blend work well)
2.T. melted butter
2 c. crushed cornflakes

Microwave hash browns on high for 2-3 min. Dump them in 9x13 baking dish.

In a med. saucepan melt butter. Stir in sour cream, soups and onions and mix well. When mixture starts to bubble add cheese. Stir until cheese is melted.

Pour cheese sauce over potatoes and mix together until evenly distributed.

Combine cornflakes and melted butter and spread over potatoes. Bake at 350 degrees for about an hour until hot and bubbly all the way through.

Dutch Oven Potatoes

I bet you all thought I died!! Not dead just swamped with summer stuff like a week at Girl's Camp and all that entails. Getting ready to go was crazy but it was an awesome week!

We had some good camp food while we were there but I was so busy running around that I didn't really get to enjoy it so the Sunday after we got back I pulled out the Dutch Ovens and made my own. Being basically lazy however I didn't build a fire I just used the oven and it turned out great.

These potatoes are my favorite way to have them. There are many, many recipes out there and all Dutch Oven cooks believe their version is the best but I am here to tell you it's hard to beat this one. My Dad taught me how to make this and although I don't do it often it's easy enough even a beginner can figure it out.

Dutch Oven Potatoes
6 qt dutch oven

10 lbs potatoes, washed and cut into thick slices
1 lb bacon cooked until crisp and roughly chopped
2-3 onions (we typically use yellow or white)
Cheddar Cheese, shredded
Butter (this is so far from healthy that there are no words....)

Wash and slice potatoes. Set aside in cold water.
Cook bacon and drain reserving some of the bacon drippings
Slice the onions in thin slices. Saute them in the bacon drippings until they are slightly translucent and starting to carmelize.
Wipe the inside of your dutch oven with a light coat of canola oil. Pam doesn't really work in this recipe. Slice a few pats of butter on the bottom and start layering.
1. potatoes
2. onions
3. bacon
4. butter
5. repeat until all ingredients are used up.
6. add a small amount of water...like 1/2 c maybe

Bake in oven at 350 for about an hour. Pull out pan and cover with cheese. Cover and put back in oven until cheese is melted.

Enjoy!

Mexican Rice

I made enchiladas yesterday and was scrounging around for a side dish as usual. We really like Spanish Rice at restaurants but aren't fond of the mixes that are on the market and I hadn't up to this point, figured out a really tasty homemade version. That has all changed!! This rice turned out great! Just enough spice and not too tomatoey. We will definitely be doing this one again.

I actually did 2 batches, one with the separate spices and one with 1/2 homemade salsa. They were both awesome!

Mexican Rice

1 cup rice
2 T oil
2 cups beef broth
1/2 cup chopped onion (really fine)
1 clove garlic minced
1 t. chili powder
1 t. cumin
1/4 cup tomato sauce

1. Saute onion and garlic in oil briefly in medium saucepan
2. Add rice and saute lightly until rice is all coated with oil and is fragrant
3. Stir in broth, chili powder, cumin and tomato sauce. Bring to a rapid boil.
4. Reduce heat and simmer covered for 25-30 min until liquid is absorbed and rice has bloomed.

**If you are in a hurry exchange the onion, garlic, spices and tomato sauce for 1/2 c. salsa. Because it's pretty diluted "medium" will probably work the best.