Oven Roasted Potatoes....pure magic

Here is a little snippet of some lunch conversation today from my birthday lunch......

My Brother: "What kind of potatoes ARE these?"
ME: "Magical! They are good right?"
My Brother: "Ya, real good"

So the consensus was that these potatoes rock. I, of course, already knew that!! I love to make them with the teeny tiny potatoes from Trader Joe's. However they can also be made with regular potatoes cut into chunks. They are very easy to make....they just take time and patience...and magic. ha

 

Oven Roasted Potatoes

2-3 Bags (16oz. each bag) of Trader Joe's Teeny Tiny Potatoes (or a similar amount of regular size potatoes cut into chunks, skin on)
1 to 1 1/2 sticks of Margarine or Butter, melted
1/4 tsp. Black Pepper
1 T. Minced Onion

Pre-heat the oven to 350 degrees. In a 9x13 pan sprayed with cooking spray, combine the ingredients and toss to coat the potatoes. Start with 1 stick of the margarine melted, you may need more later on if the potatoes soak it up.

Let the potatoes cook for 30 min. then stir them with a wooden spoon. Set the timer for 15 min. and then stir again. Repeat this until the potatoes have cooked for 1 1/2-2 hours. Stirring every 15 min. You may need to add the additional 1/2 stick of margarine if the potatoes begin sticking to the bottom of the pan. If they aren't sticking then you don't need it.

Potatoes should be a roasted brown. Serve immediately.

Combine all of the ingredients and toss to coat. Bake at 350 deg.

Be faithful in stirring them every 15 min. Add the extra butter if they are sticking to the pan. They will get caramelized and turn amazing if you follow the instructions.

Just like magic...look at that caramelization...yummers!

 

I hope you enjoy these potatoes. They are one of my favorites. Simple ingredients and pure yummyness!

 

-Jessica

 

 

Corn Casserole:Gluten Free Style

     If you have ever been to a pot luck in the Midwest, then you have probably seen a corn casserole. It is a suped up cornbread type side dish. SO good!!! However, if you are a person who eats gluten free you quickly realize that the "simple" recipe of a couple cans of corn and a Jiffy Mix aren't going to work for you. That's where I come in......I have converted it to gluten free and it is still SO yummy! Get excited!

Gluten Free Corn Casserole

1/2 C. Margarine or Butter, Melted
1/2 C. Corn Meal
1/2 C. GF Flour Mix
2 T. Sugar
2 tsp. Baking Powder
1/2 tsp Salt
1 Egg
1 C. Sour Cream
1 Can of Creamed Corn
1 Can of Whole Kernel Corn, drained
1/3 C. Diced Onion OR 1 T. Minced
1/4 tsp. Black Pepper

Combine the ingredients together and mix well. Baked in a 8x8 casserole dish sprayed with cooking spray. Bake at 350 deg. for 30 minutes covered with foil, then uncover and bake another 30 minutes.

The edges are crispy and the top is slightly brown.

The inside is moist and amazing.

 

I hope you enjoy my pot luck style recipe turned gluten free.

 

-Jessica

Twice Baked Potatoes

    I know that twice baked potatoes are not rocket science, but there may be some folks out there who don't know how to make them. Besides, they are amazing!! You can't argue with that! (you probably can, but I'm not hearing it).
     If you can make a baked potato and run a potato masher then you can make a twice baked potato! I don't really measure anything when I make them so I'll give you approximate amounts. If you think it needs more, then add more. I will reiterate....it isn't rocket science :)

Twice Baked Potatoes

6-8 Medium to Large Sized Baking Potatoes, scrubbed and washed
1 stick butter or margarine
1 C. Shredded Cheese
1 C. Sour Cream
1 pkg Cream Cheese
1/2 C Bacon Pieces
Salt and Pepper to taste
1/4 C Milk

Pre-Heat oven to 450 deg. Scrub and wash the potatoes. Bake at 450 for about an hour or until potatoes are done. Let potatoes cool for 10-15 min. (otherwise you will burn your hands). Cut the potatoes length ways. Using a spoon scoop out the inside of the potato leaving enough potato for the skin to hold its shape.

Place the scooped out potato into a large mixing bowl. Add in butter, milk, cream cheese and sour cream. Using a potato masher, mash the potatoes until smooth and creamy. Mix in salt, pepper, shredded cheese and bacon bits.

Scoop the mashed potato mixture into the shells. Top with shredded cheese and bacon bits. Bake at 350 deg. for 20 min or until cheese is melted and potatoes are heated through.

Bake your potatoes without any foil so that they will have crispy skins that hold in the filling.

Scoop the potatoes so that the skin and just enough "meat" is left that the potato keeps it's shape.

Slice your stick of butter so that it melts quickly.

Smoosh the potatoes, sour cream, butter, and cream cheese together with your masher.

Mix in cheese and bacon.

Spoon the filling into the hollowed out shells

Top with more cheese and bacon

Bake at 350 deg. for 20 min.

Serve with your favorite main dish! Enjoy!

-Jessica