Sides

Twice Baked Potatoes with Soy Chorizo

Twice Baked Potatoes with Soy Chorizo

Twice Baked Potatoes are always a crowd pleaser at potlucks.  This vegetarian version is topped with soy chorizo, cheddar, and cilantro!

I was inspired to make these when I had the Chorizo Potato Skins at Roberto’s Cafe’ in Mammoth Lakes.  Their version has bacon and meat chorizo (which is awesome and can totally be substituted in the recipe below).  However, I love soy chorizo and thought it would be a great substitute.  And I was right!!

Ingredients:

8 medium russet potatoes

8 oz. sour cream

1/2 cup butter

Seasoned salt

Pepper

Green onions, sliced

1 package of soy chorizo

Grated cheddar, lots of it

Cilantro, chopped

Preheat oven to 400 degrees.  Scrub potatoes and fork them on all sides.  Rub them with canola oil and place them on a cookie sheet with sides (otherwise the oil will drip down into your oven).  Bake for 1 hour.

Brown the soy chorizo in a little olive oil and set aside.

Slice the butter and put it in a mixing bowl.  Add the sour cream and stir.  Slice the potatoes in half lengthwise and very carefully scoop out the insides, making sure that you don’t break the skins (you can leave a little potato in the jacket to help prevent them from breaking).  Add the potato to the sour cream and butter as you go.

When you’re all done, mash it all up with a potato masher.  Stir in the salt, pepper, cheddar cheese, and green onions to taste.

Fill the potato jackets with the potato mixture.  Top with soy chorizo, more cheddar cheese, and cilantro.

Reduce the oven heat to 350 degrees.  Bake for approximately 10 minutes or until the cheddar is melted and the potatoes are heated through.

Quick and Easy Refried Beans

Quick and Easy Refried Beans

These quick and easy beans are delicious!  Perfect for any fiesta-themed potluck.  Thank you to Claudine for sharing this recipe!

Ingredients:

Garlic, chopped or minced

Oil

Canned pinto or black beans

Shredded cheese

Saute’ the garlic in oil until soft.  Add the canned beans and juice.  Let them boil and simmer for a while.  Use a masher to smash them up.  Stir in shredded cheese.  Serve.

Cabbage Casserole

Cabbage Casserole

You don’t have to be a cabbage lover to enjoy this casserole!  It’s delicious and easy to make.  Joyce shared this recipe and it is one of her personal favorites.  It’s especially good served with sausages or as a side for a St. Patrick’s Day potluck.

Ingredients:

1/2 cup butter

1 medium sized head of green cabbage (about 2 1/2 lbs.) cored and thinly sliced

1 large onion, finely chopped

1 1/2 cups milk

4 eggs, lightly beaten

15 salted crackers, finely crushed (about 3/4 cup)

1 tsp. salt

1/4 tsp. black pepper

Preheat oven to 325 degrees.  Butter a 10 cup casserole dish.

Melt 1/2 cup butter in large pot.  Add cabbage and onion.  Cook over medium heat until softened, about 20 minutes.  Stir in milk.  Bring to a boil.  Lower heat to medium-low and simmer for 5 minutes.  Remove pot from heat.  Let cool slightly.

Gently stir in eggs.  Add 1/2 cup crushed crackers, salt, and pepper.  Pour into prepared casserole dish.  Dust top evenly with remaining crushed crackers.

Bake for 30 minutes or until heated through and the top is golden brown.

Baked Beans with Bacon

Baked Beans with Bacon

Molasses, brown sugar, and bacon combine to make these delicious baked beans!  And they are so quick and easy to make.   I made some revisions, but this recipe originated from The Joy of Cooking cookbook.  I cook it uncovered the entire time (as opposed to cooking covered for the first 30 minutes) which gives the sauce that yummy, dark caramel color.

Ingredients:

3 cans of northern white beans, including the liquid

1/2 cup ketchup

1/2 cup chopped sweet onion

4 T. dark molasses

4 T. brown sugar

2 T. apple cider vinegar

6 slices bacon

Grease a 9 x 13″ glass casserole dish.  Mix all of the ingredients, except the bacon, in the casserole dish.  Place the bacon slices on the top.  Bake uncovered for 60 minutes at 350 degrees.

Potato Casserole

This recipe has been in my book for years and it came from Margie.  Recently, I almost brought this to a potluck, but decided on a salad instead.  When I got to the party, there were already two other versions of this casserole!   And they both got devoured.  You can’t go wrong with this one and it’s so easy!

Ingredients:

32 oz. frozen hash brown potatoes

1 can cream of chicken soup

1 1/2 cup grated cheddar

1 – 16 oz. sour cream

1/3 cup chopped green onions

1/4 cup margarine or butter

Heat soup and butter or margarine until melted.  In a bowl, combine potatoes, cheese, green onions, and sour cream.  Add heated soup and butter.  Put in a greased 9 x 13″ pan.

Topping:

3 T. butter, melted

1 cup cornflakes

Combine butter and cornflakes.

Bake casserole at 350 degrees for 30 minutes.  Add topping and bake for 20 minutes more (or until cornflakes are golden).

Meatball Appetizers

Meatball Appetizers

 

This is another family recipe that we often had for New Year’s Eve Parties.  I’ve revised the recipe to use pre-made frozen meatballs.  Buy two bags and double the recipe for a big crowd because they will go fast!

Ingredients:

1 bag frozen meatballs

3 T. dark molasses

3 T. prepared mustard

3 T. apple cider vinegar

1/4 cup ketchup

1/4 tsp. thyme

Brown the meatballs in a skillet until heated through.  Mix all remaining ingredients in a separate bowl.  Add sauce to meatballs and simmer until bubbling.  Serve meatballs right away.  They won’t have time to get cold!