Twice Baked Potato Casserole... Perhaps My Best Holiday Side

For years I tried like crazy to make twice baked potatoes but they just never seemed to turn out right. Some years they were too wet and other years they were too dry. Then, I discovered this recipe and I'll never stray. When you know you've found something this good you tend to stick with it.

So, I'm going to share it with you and hope that you like it as much as we do.

Twice Baked Potato Casserole:

Ingredients:

5 pounds of baking potatoes, peeled and quartered (or skin left on for baking)

1 stick of butter

3 cups of shredded sharp cheddar cheese

1 cup of Half & Half or milk

1 cup sour cream

1/2 of an 8-ounce block of cream cheese, cut into smaller chunks

2 large eggs

1 cup green onions, chopped

2 tablespoons chopped chives

1 tablespoon dried or 2 tablespoons fresh chopped parsley

3/4 cup of crispy bacon, crumbled (2 to 3 slices of slab or 3 to 4 slices of regular bacon)

2-1/2 teaspoons of salt

1 teaspoon of  freshly ground black pepper


Directions:

1. Bake or boil the potatoes. I prefer just boiling them, covered in water. When a fork can be easily inserted, remove potatoes from flame and drain in a colander. Place potatoes back in pot and mash the potatoes with a potato masher.

2. Add the butter and keep mashing until you have a pretty smooth consistency.

3. Now you can add the cheddar cheese, sour cream, milk, eggs, cream cheese chunks, green onions, chives, parsley, salt, pepper and bacon and stir until well blended. Make sure you reserve a little of the bacon and the shredded cheese for the topping.

4. Pour the mixture (it will be thick) into a large casserole oven dish and smooth out. Sprinkle the reserved shredded cheese and bacon over the top. You can also sprinkle some green onions over the top when done.

5. Bake uncovered in a preheated 350 degree oven for approximately 40 to 45 minutes.

Maple Glazed Salmon With Grilled Green Beans & Mushrooms

Sometimes you just stumble onto a new recipe that really *Wows* everyone and baby, this is it. The maple syrup glaze is the perfect compliment to the salmon and the grilled vegetables are the perfect side dish, for a nice, light dinner. I found this recipe at a wonderful blog called Closet Cooking. I pretty much made up the recipe for the green beans.


When I made this for dinner Saturday night, there wasn't even a morsel left on either of our plates. Frankly, I was ready to lick the remaining maple syrup off my plate, but restrained myself. I can't begin to tell you how delicious this is! So, you just need to try it for yourself.
 

Ingredients:  

For The Salmon:
1 large Salmon filet
1/4-cup maple syrup
2 tablespoons of light soy sauce
1 teaspoon of grated ginger (optional)  

Directions:

1. Marinate the salmon in the maple, soy sauce, ginger, mixture for 20+ minutes.

2. Cook the salmon in a preheated oven set to broil for 5 to 10 minutes. Pour maple mixture over salmon several times during cooking.

3. Place individual servings of salmon on plate and pour over the top of salmon, letting it drip down onto the plate.  

Ingredients:

For The Grilled Green Beans & Mushrooms:
1-cup of chopped onions
1 large Portobella mushroom, chopped
1/2 pound fresh green beans, washed & trimmed
sea salt
fresh ground pepper
olive oil (garlic flavored)

Directions:

1. Take an extra large sheet of aluminum foil and make a tray with sides. Spray bottom with cooking spray.

2. Pour garlic oil into tray and add veggies.

3. Gently toss veggies with your hands until all are lightly coated with garlic oil.

4. Sprinkle with sea salt and fresh ground black pepper.

5. Add another piece of doubled foil to the top and seal all the way around.

6. Place package of aluminum foil on preheated grill and cook for 15 minutes.

7. Turn the package over and cook for an additional 10 minutes.

8. Be careful when opening package as the hot steam builds up during cooking.

Texas Caviar... It Can Be Whatever You Want It To Be

Of course, this is a wonderful dip to serve for New Year's Eve, but in Texas we have it any time there is a get-together of friends or family, so you can truly make it whatever you like.


It can also be used as a side dish or relish, making it a very versatile dish indeed. I grow my own habaneros, jalapenos, black eyed peas, and tomatoes in the summer, which makes it even better.


You can also add or take away ingredients and totally change it up. All you need is a little imagination! Let's get started.

Ingredients:

3 (15 ounce) cans black-eyed peas, drained, rinsed

1 cup red bell pepper, finely chopped

1 small green bell pepper, finely chopped

1 cup thinly sliced green onions

1 tablespoon Tabasco sauce

1 tablespoon Worcestershire sauce

1/2 cup loosely packed chopped Italian parsley (or cilantro)

2 jalapenos, seeded, deveined & minced

4 large garlic cloves, crushed

1 large tomato, coarsely chopped

6 tablespoons white wine vinegar

1 cup plus 2 tablespoon extra-virgin olive oil

salt and pepper, to taste

Directions:

Combine the peas, bell peppers, green onions, Tabasco sauce, Worcestershire sauce, parsley, jalapenos, garlic, tomato, vinegar and olive oil in a nonreactive bowl and mix well.


Chill, covered, for 8 hours or longer. Stir in the salt and pepper and let stand until it reaches room temperature. Serve with tortilla chips and / or crackers.

Lulu LaRue's Twice Baked Potato Casserole

This dish is a holiday favorite at our house and much easier than actually making the original recipe for Twice Baked Potatoes. For years I tried to make Twice Baked Potatoes and they almost always turned out too dry or too runny. I was overjoyed when I learned of this recipe. It always turns out perfectly.


This is also my entry (my Potato Ho name is Lulu LaRue) for the January Potato Ho-Down, sponsored by Noble Pig and Evil Chef Mom. During January, the Ho-Down will be hosted by Fig & Cherry, so be sure to go over and take a peek at all the wonderful potato recipes on January 16th. So, let's jump in feet first, shall we?




Ingredients:

5-6 lbs. large baking potatoes, peeled, boiled or baked


5-6 slices of bacon, cooked crispy


1/2 cup of milk


1 stick of butter


2 bunches of green onions, chopped (add a little of the green part for color)


1/3 cup chives, finely chopped


8 oz. package of cheddar cheese, grated


8 oz. container of sour cream




Directions:


1. Bake or boil potatoes until tender. Once skin is removed, mash with potato masher, adding the milk and butter. The consistencey should be a bit lumpier than mashed potatoes.


2. Add the sour cream and onions, then half of the cheese and half of the bacon. Mix well.


3. Place in a casserole that has been sprayed with vegetable spray.


4. Sprinkle remainder of bacon and cheese on top of casserole.


5. Bake at 350 degrees for approximately 35 to 40 minutes, or until cheese is melted and top is slightly browned. See how simple this is? So, don't be afraid to try it. Your family and friends will love it!

Black Bean And Roasted Corn Salad

This has always been a popular dish at our house. Its versatility allows you to use it as a salad, a side dish, or a relish. Since the recipe is big enough to feed 6 to 8 people, we normally have it on two separate nights. For the second night I add chopped avocado and diced tomato, which really makes it a whole new dish. It's easy to make and lasts up to five days in the fridge. Besides, it happens to be really pretty with all its color.

Black Bean And Roasted Corn Salad:

Ingredients:

4 ears of roasted corn, shucked

1 12 ounce can of black beans, drained

1 large red bell pepper, chopped (or use 1/2 each of yellow & red peppers)

1 large jalapeno pepper, seeded and chopped

1 medium red onion, peeled and chopped

4 cloves of garlic, minced

1 bunch of fresh cilantro, chopped

2 limes, to be squeezed over salad

2 Tablespoons of Olive Oil

1/2 teaspoon Cayenne Pepper

salt and pepper, to taste

Directions:
 

1. Clean the ears of corn, being sure to keep the husks on. Tie small pieces of kitchen twine at the top and bottom of each ear of corn, then allow to soak in water for at least 30 minutes.

2. Prepare your fire, being certain to add hickory (or your wood preference) chips just before placing the ears of corn on the grill, in order to give the corn a nice, smoky flavor.

3. I usually cook them over medium heat for 15 minutes, then turn them over for an additional 15 minutes.

4. When the corn has cooled enough to be handled, scrape the corn off the cob and place in a large bowl.

5. Add the drained black beans, red onion, bell pepper, garlic, cilantro and jalapeno to the corn in the bowl.

6. Next, add the olive oil, cayenne pepper, salt and black pepper.

7. Finally, squeeze the two limes over the contents of the bowl and toss until thoroughly mixed.

This truly goes with just about every entree I can think of. Sometimes I use it as a relish over fish. You can come up with an amazing amount of different ways to use it. As I said above, the second night I add chopped tomato and avacado, which makes it a meal in itself.