Wednesday, April 30, 2014

Potatoes au Gratin

My husband loves potatoes.  More than a normal person should.  Ha.  One of his favorite dishes is Potatoes au Gratin.

 He loves them.  And I hate making them out of a box.  I hate making anything out of a box.

First you're going to need:
2 baking potatoes sliced
3 tablespoons of butter
3 tablespoons of flour
2 minced garlic cloves
1 teaspoon of onion powder
1 teaspoon of salt
1 1/2 cups of milk
Melt the butter in a medium sauce pan
Add the flour and stir constantly for 2 minutes
Next add everything else.
Continue stirring periodically until it is thick like a gravy.
Now you'll need 2 cups of cheese. (Sit 1/2 cup aside)
Add it in and then stir until melted.
Follow the next pictures:
Sprinkle the other half cup of cheese over the top.
Cover it with foil and bake at 350 degrees for 30 minutes.
After that 30 minutes is up, uncover and bake for another 30 minutes.
Remove from the oven and cut it into 9 pieces (that's what I did) in this 8x8 pan.
I served this with buttermilk fried chicken and zucchini fries (the fries are tomorrow's post).

Tuesday, April 29, 2014

Mini Oreo Cheesecakes

I love cheesecake as much as Dean Winchester loves pie.  This isn't a secret.  It's definitely favorite dessert ever. Yum!  And my husband is a fat kid that loves Oreos.  So, I combined our two favorites last night and made Oreo cheesecake.

I was supposed to take my pan of these to class tonight but my husband's grandfather is in the hospital, so there's no class for me tonight.  I'm sure I'll find someone who will eat these cheesecakes.

I got this recipe from here but I did make one small adjustment since I had small eggs instead of large.  The recipe said it would make 15, well, mine made about 22.

First you're gonna line your cupcake pans with paper cups and put a whole Oreo in the bottom.
Next, assemble your ingredients:
2- 8oz packages of light cream cheese
1/2 cup of light sour cream
1 tsp of vanilla
1/8 tsp of salt
1/2 cup of sugar
3 small eggs (lightly beaten)
1 cup of roughly chopped Oreos

Add the cream cheese to the bowl of your stand mixer.
Mix until smooth.
Add the sugar.
Cream the cream cheese and sugar together until combined.
Next it's time for the egg.
Add it in slowly while the mixer is running.
Now add the salt.
The sour cream.
And the vanilla.
 Turn the mixer speed down to stir and slowly add in the cookies.
Using an ice cream scoop (I think it's the best way) add the mixture over the Oreos.
Bake at 275 for about 30 minutes (the original calls for 20, but mine took 30).
When they were done and before they cooled, I pushed a mini Oreo cookie down into the tops.  Refrigerate for at least 4 hours, or over night, before serving.
Enjoy!

Monday, April 28, 2014

Baked Egg Rolls

Again, with the Chinese food?!  I know, I know.  But I'm seriously trying to make my husband eat at home.  I'm tired of take out.  Ugh...  I'm hoping that the power stays on long enough for me to type this (and for the oreo cheesecakes in the oven to get done) because we're currently under a Severe Thunderstorm Warning and a Tornado Watch.

This recipe is actually two parts.  The first is the egg rolls themselves, the second is the simple dipping sauce I made to dip them in.

You'll also notice that these are baked instead of fried.  I'm trying to eat healthier (even if the Hubbs hates it) so that I can lose weight before we TTC.  Okay, onto the recipe.  Also, I can't find the website where I got this recipe from, so if you think I stole your recipe, I'm sorry!

First, you're gonna need:
1 1/2 teaspoons of soy sauce, 1 1/2 teaspoons of water, and 1 teaspoon of corn starch.
Mix that together and set aside.
Now, you're gonna need, 1 1/2 teaspoons of sesame oil, 1 teaspoon of olive oil, 2 teaspoons of ground ginger, 2 garlic cloves minced, 1 whole grated carrot, a package of cabbage slaw.
Add the oils and garlic to the pan and saute until it starts to brown.
Add the chicken.
Add the soy sauce mixture.
Then the ginger.
Cook for a few minutes, just until the chicken starts to brown.
Then add in the carrots.
And the slaw.  Cook until the slaw just starts to become translucent but not mushy.
Now you're ready to assemble.  Place about 2 tablespoons of the mixture into the center of the egg roll.  Roll it over once, tuck the ends, lightly wet the top edge, and then roll to complete.



I sprayed the top of mine with olive oil.  You're more than welcome to fry these as they are done traditionally, but I wanted to save on the calories and fat.
For this, you'll need: 1 teaspoon of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of olive one, a teaspoon of ginger, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder.
Add them all to a bowl.
And mix.

 I really hope you enjoy these!