{Sunday's With Joy} Chili Cheese Fries

Chili Cheese Fries. I have to admit what comes to mind first when I read this is french fries smothered in chili. But not these tasty fries that my family now wants me to make every night. Yes I doubled the recipe and the vultures dove in and whoosh the plate of chili cheese fries had disappeared. I did one thing differently than the recipe stated, I added one red onion diced. So far all the Joy the Baker recipes that I have made have been wonderful and I have not been disappointed. Get the cookbook, you won't be disheartened.

Hasselback Potatoes

Hasselback Potato~ This is an easy and delicious way to make a potato look fancy.

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 Tbsp. Butter
 Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Serve with Teryaki marinated steak, I use Soy Vay marinade and Chinese Fried Garlic, marinated over night.

 

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Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

THE CRAZY COOKING CHALLENGE!
Baked Mashed Potatoes with Parmesan Cheese & Bread Crumbs
Recipe from cookbookshelf.wordpress.com
I love potaters. Yes, that’s right I said potaters. I am so excited, and when I am excited, I start speaking with a drawl! There is something so wonderful about them, you can make a bazillion recipes with a potater or just eating them baked is simply wonderful with all of the fixin’s. But today, I am not baking potaters, I am mashing them, because today is THE CRAZY COOKING CHALLENGE. The challenge for this month is to come up with a mashed potato recipe that has been previously blogged about. So, I looked around and found this delicious recipe from cookbookshelf.wordpress.com. My family loved it! These potaters or potatoes, I am calming down now, are mmm mmm good. My family actually requested them- get this- instead of Thanksgiving mashed potatoes- I know, I couldn’t believe the die hard fans of mashed potatoes have succumbed to these- happy day! Why? You can make this up to 6 hours ahead of time, up to when you would like bake it. Cover and chill.

Here’s what you will need: potatoes, milk, butter, mozzarella cheese, Parmesan cheese, bread crumbs, salt and pepper.

Scrub potatoes.

Peel potatoes.

Cut potatoes into 1 inch pieces.

Butter baking dish.

Boil salted water.

Measure out ingredients for butter, mozzarella and Parmesan cheese, milk and bread crumbs.

Drain cooked potatoes.

Mash potatoes.

Add butter and milk, mix.

Add cheeses. Mix.

Place mixture in baking dish.

Sprinkle Parmesan cheese and breadcrumbs to make a nice topping.

Pop it in the oven for 20 minutes uncovered.

Comfort food perfection.

Ingredients:


2 pounds russet potatoes- cut into 1 inch pieces
½ cup milk, room temperature
1/4 cup(½ stick) butter, melted and 1 tablespoon butter
3/4 cup grated mozzarella cheese
½ cup grated Parmesan cheese
salt and pepper
1 tablespoon plain bread crumbs

Directions:

Preheat oven to 400 degrees. Coat 13 x 9 inch baking dish with butter.
Cook potatoes until tender, about 15 minutes in a large pot with  boiling water with salt. Drain potatoes, return to pot. Mash potatoes. Mix in milk and melted butter. Mix in mozzarella and 3/4 cup of Parmesan cheese. Season with salt and pepper to taste. Transfer mixture to baking dish. Stir bread crumbs and remainder of Parmesan cheese in a small bowl. Bake uncovered for 20 minutes. Serves 8. If you agree that these might possibly be THE ULTIMATE MASHED POTATOES, be sure to vote below by clicking "like" under the picture.  Also be sure to check out the other bloggers who are participating in the challenge...don't forget to stop in and say HI!! ;) 

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Easy One Pot Beef Stew

Easy One Pot Beef Stew. One pot meals are a this cook's dream. I really don't care for cleaning a lot of bowls and pots. One pot is enough to clean. With no cleaning to do, I have more time for eating and cooking! On this rainy, cloudy day, comfort food is number one on my list. Easy one pot beef stew is a perfect comfort meal. This is an easy meal that you can cook in the oven or slow cooker. It will be one of your favorites too. Serve with a chunk of French Bread or serve over egg noodles. Delicious!

Here's what you will be needing for yummy beef stew: Beef Chuck, Tomato Paste, Balsamic Vinegar, Flour, Salt and Pepper, Onions, Garlic, Potatoes, Carrots, Celery, Beef Stock, Water, Oregano, Rosemary, Thyme and flat leaf parsley.

Place beef, tomato paste, flour, salt and pepper in pot.

Chop onions into slices.

Cut potatoes into chunks

Cut carrots into chunks.

Cut celery into chunks.

Place vegetables and herbs into pot.

Fresh herbs and fresh veggies, make the perfect stew.

Pour in beef stock and water.

Stir up all ingredients for stew.

Make sure you have enough liquid to cover beef and vegetables.

Cook until meat is fork tender. About 2 1/2 -3  hours.

Ingredients

• 3 pounds Beef Chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes
• 1/3 cup tomato paste
• 3 tablespoons Balsamic Vinegar
• 2 tablespoons flour
• Grey salt and fresh ground Pepper
• 1 pound medium onions ( about 2) cut into slices
• 1/2 pound Yukon Gold potatoes ( about 3) well scrubbed, cut into chunks
• 5 stalks celery with leaves, cut into chunks
• 1 pound carrots, well scrubbed, cut into chunks
• 6 garlic cloves smashed
• 4 cups water
• 2- 26 ounces low -sodium beef stock
• 4 sprigs oregano
• 2 sprigs rosemary
• 4 sprigs thyme
• 4 sprigs flat leaf parsley

Directions

1. Preheat oven to 350 F.
2. In an 11 quart roaster/ broiler pot, with a tight fitting lid, combine beef, tomato paste, vinegar, flour and salt and pepper. 
3. Add chopped vegetables and herbs, water and beef stock. 
4. Stir stew every 1/2 hour or so.
5. Cook for 2 1/2 - 3 hours or until meat is fork tender. 
6. If desired, season with salt and pepper. 
7. Remove herb stems.
8. Serve beef stew with crusty French Bread.

8 servings

Adapted from Martha Stewart Living


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