Side Dish

Boursin Cheese Mashed Potatoes

August 22, 2018 by Mirlandra 8 Comments

Boursin Cheese Mashed Potatoes are a perfect flavor pairing ready in 30 minutes. Try my trick for getting potatoes cut crazy fast. Adding some savory cheese makes these potatoes extra special for holiday dinners without a lot of extra hassle.

Do you know how many of our stories start out, “We were at Costco…”? We go there most weeks now if that gives you a clue. A few weeks ago when we were at Costco (see, I warned you), they had a sample of prepared mashed potatoes mixed with Boursin cheese. It was heaven even though the prepared mashed potatoes were mediocre.

Boursin cheese is always a favorite treat in our home but it had never crossed my mind to try it on potatoes. The combination is absolutely perfect. The cheese is creamy and mild with plenty of herbs and seasonings which gives the potatoes a hint of magic almost like the memory of twice baked potatoes.

I fell for it hard and informed Jonathan that the world must know of this combination! I went to find a three pack of cheese and he headed back to produce for a giant bag of yellow potatoes! I justified this action perfectly by insisting I would serve some of the cheese when my brother and his wife visited in a few days.

I made potato magic in the kitchen with the yellow potatoes, stirred in the cheese and then promptly used my finger to scoop it out of the mixing bowl because it was either too yummy or I was too greedy to go find a spoon. This might be a recipe that should come with a warning label!

I consider this is a great every day dish but if you want something special for Easter this weekend these potatoes would be perfect! It sure is easier than scalloped.

These also reheat nicely in the microwave. For breakfast I warmed up a scoop of the leftover potatoes and topped it with three scrambled eggs. I grated a little Tillamook white cheddar over the top of that, and dressed the entire dish with some low fat Tillamook Sour Cream, and some salsa.

Somewhere during the cooking process it dawned on me that I was making some sort of naked breakfast burrito. It was so good for breakfast (and Jon is gone) I had it again for dinner. It has just been one of those days.

I do make a lot of potatoes here and the part I hate is cutting them. Jonathan suggested I try an apple corer and actually it works very well! It takes me less than 1/4 of the time to use the corer and the potatoes cooked up great! I will say I bought a heavy duty all metal one for this purpose. This is the one I purchased.

&amp;amp;lt;br /&amp;amp;gt;

Please leave me a comment and let me know how this trick works for you!

4.5 from 4 votes

Boursin Cheese Mashed Potatoes

Boursin Cheese Mashed Potatoes are a perfect flavor pairing ready in 30 minutes. Try my trick for getting potatoes cut crazy fast.

Course Potato

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings

Calories 364 kcal

Author Mirlandra Neuneker

Ingredients

3 pounds gold potatoes such as yukon gold
1/2 tsp. salt
1/3 cup heavy cream
5 Tbsp. butter
1 tsp. Better than Bouillon Chicken Bouillon
1 tsp. black pepper coursely ground
1 Boursin cheese (5.2oz box) your favorite flavor (Garlic & Herb and Shallot & Chive are favorites)
additional Boursin cheese to garnish optional
fresh chives to garnish optional

US Customary - Metric

Instructions

Cover a large pot of water and put it on the stove to boil.
Peel potatoes. For fastest cutting use and apple corer to slice each potato. For medium sized potatoes lay the potato on its side and press down. For large potatoes, slice the potato in half and place the halves on a cutting board flat side down. Then cut with corer. If any pieces are twice as big as others cut them in half.
Place potato chunks in boiling water with the salt. Bring to a boil again and then turn down to a simmer and cook for about 20 minutes until the potatoes are just fork tender.
Meanwhile, microwave cream and butter for 45 seconds until warm and at least partly melted. Stir in bouillon and black pepper. Set aside.
When potatoes are ready, drain in a calendar. Put potatoes in a stand mixer fitted with a whip. Add cream mixture. Beat on low speed until about half the lumps are gone. Scrape down the sides.
Cut Boursin cheese into at least 12 pieces and add to the mixture. Beat on low again until mixture is smooth, less than 45 seconds. Do not overbeat or potatoes will develop a glue like texture.
Garnish with additional Boursin cheese and fresh chives if desired. Serve hot.

Nutrition Facts

Boursin Cheese Mashed Potatoes

Amount Per Serving

Calories 364 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 9g 45%

Cholesterol 44mg 15%

Sodium 274mg 11%

Potassium 957mg 27%

Total Carbohydrates 29g 10%

Dietary Fiber 5g 20%

Protein 6g 12%

Vitamin A 10%

Vitamin C 31.3%

Calcium 8.3%

Iron 41.3%

* Percent Daily Values are based on a 2000 calorie diet.

If you liked this recipe, you might also enjoy my Loaded Baked Potato Soup! Click here for the recipe.

Free Simple Weeknight Meal Plan

How to Cook Asparagus Four Ways

March 20, 2018 by Mirlandra Leave a Comment

Ever wondered how to cook asparagus? It is a quick and easy vegetable to prepare on the stove or in the oven. These four recipes are all great options for making delicious asparagus seasoned just the way you like it!

Sautéed Asparagus and Mushrooms

Five minute sautéed asparagus and mushrooms make an easy spring side dish. Simple enough for every day, fancy enough for a special meal, mushrooms optional. This one is one of the most popular recipes on my site.

Garlic Butter Sautéed Asparagus

Garlic Butter Sautéed Asparagus is a fast for weeknight dinners and holiday feasts. Garlic gives it a different flavor and everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).

Oven Roasted Asparagus and Mushrooms

Already making dinner on the stove? Try cooking your asparagus in the oven! Well roasted asparagus is a real treat! The secret is simple seasoning, good timing and of course adding some mushrooms! This is a quick and easy side dish that goes well with just about anything.

Miso Roasted Asparagus

Even a well loved vegetable can get boring over time. Trying a unusual seasoning can freshen up an old favorite! This miso roasted asparagus is easy to put in the oven while you put dinner together. I love the subtle salty undertone from the miso. Anybody can nail this recipe and cook wonderful asparagus!

Have a great week. Thanks for stopping by to cook with me!

Free Simple Weeknight Meal Plan

Garlic Butter Sautéed Asparagus

March 15, 2018 by Mirlandra Leave a Comment

Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).

The truth is I’ve been making my sautéed asparagus the same way for years! I keep it simple with butter, salt and pepper. It is amazing and perfect! But this year I decided to branch out a bit more and try some new things. I didn’t go crazy but I did come up with several new options we have enjoyed putting into the rotation!

This Garlic Butter Sautéed Asparagus was a huge hit with Jonathan. I think it reminded him of a more Asian style vegetable dish. We both like the simplicity of prep and being able to toss it together while cooking something else on the stove or in the oven.

If you are unfamiliar with asparagus make sure to check out the tips at the bottom of the recipe. You will be picking out the perfect bundle of spears in no time!

Have a great week. Thanks for stopping by to cook with me!

Tools In This Post: Most kitchens need two good skillets. I’m using this set from Calphalon for my basic pans.

You know what goes well with Garlic Butter Sautéed Asparagus? Roast Beef!

5 from 1 vote

Garlic Butter Sautéed Asparagus

Course Side Dish

Cuisine American

Cook Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 102 kcal

Author Mirlandra

Ingredients

1 pound asparagus see note
3 Tbsp. salted butter
2 tsp. minced garlic optional
¼ cup water
½ tsp. salt
½ tsp. fresh ground black pepper coarsely ground

US Customary - Metric

Instructions

Trim the root ends from the asparagus spears about 1” or enough to remove any white part.
Heat butter and garlic in a large skillet over medium high heat just until the garlic starts to turn light brown.
Add the trimmed asparagus, water, salt and pepper. Toss with tongs or spatula occasionally. Cook 4-6 minutes until the asparagus is just tender with the smallest crunch and the pan is starting to go dry.
Taste for salt and pepper and serve hot.

Recipe Notes

How to Choose Asparagus: In the store look for spears of asparagus that are about the width of a pencil or at the largest a narrow sharpie. Choose a bundle that has firm green tips and is not slimy. The asparagus should look fresh and nice.

Nutrition Facts

Garlic Butter Sautéed Asparagus

Amount Per Serving

Calories 102 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 5g 25%

Cholesterol 23mg 8%

Sodium 320mg 13%

Potassium 229mg 7%

Total Carbohydrates 4g 1%

Dietary Fiber 2g 8%

Sugars 2g

Protein 2g 4%

Vitamin A 22.7%

Vitamin C 7.7%

Calcium 3%

Iron 13.5%

* Percent Daily Values are based on a 2000 calorie diet.

Free Simple Weeknight Meal Plan

Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert

March 13, 2018 by Mirlandra Leave a Comment

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!

I have a long standing relationship with apple crisp that is pretty close in nature. It is one of the desserts I make 4-6 times a year – a lot for somebody who bakes so many different things all the time. Recently I’ve been on a pineapple kick and I started thinking… Pineapple crisp!

The first one I made was a bit soggy but the second one was wonderful. I love the combination of brown sugar topping with the sweet buttery pineapple. It is a great dessert by itself or great side dish next to ham. I’m thinking this one belongs on the Easter menu!

Now that I’ve mastered pineapple crisp I’m starting to think about a pineapple, orange cobbler. But then again – maybe I should stop while I’m ahead!

Have a great week. Thanks for stopping by to cook with me!

Tools In This Post: Cut a lot of pineapple? I love my easy pineapple slicer. Slice of the top, screw in the slicer, and presto you have the entire beast cut! Then I drink the juice out of the skin because YUM. There are several brands that make this tool – I like OXO here because it is strong compared to the cheap models.

This Honey, Brown Sugar and Cinnamon Glazed Ham goes SO well with Pineapple Crisp!

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!

5 from 1 vote

Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Calories 676 kcal

Author Mirlandra

Ingredients

Pineapple Filling:

2 pounds pineapple chunks + any juice see note
3 Tbsp. corn starch
½ cup brown sugar
½ tsp. cinnamon
1/8 tsp. salt
2 Tbsp. butter

Crisp Topping:

1 cup packed brown sugar
1 cup all-purpose flour
1 cup old-fashioned oats
1 Tbsp. cinnamon
11 Tbsp. salted butter melted

US Customary - Metric

Instructions

Preheat the oven to 375 F.
If your pineapple is frozen, thaw on counter or in microwave. Reserve all the juice from cutting or thawing. Cut all the pieces into small, bite sized chunks and place in a large, heavy bottom pot.
In a small bowl combine the corn starch and reserved juice, whisking until all lumps are gone (if you have no juice use 2/3 cup cold water). Pour the mixture over the pineapple chunks. Add the ½ cup brown sugar, ½ tsp. cinnamon, the 1/8 tsp. salt, and the 2 Tbsp. butter. Bring the mixture to a boil over medium-high heat, stirring often enough to prevent burning. While it cooks proceed with the topping.
In a medium bowl stir the brown sugar, flour, oats and cinnamon until well mixed. Pour the melted butter over and use a fork to stir until the butter is well incorporated and mixture is lumpy / wet.
After the filling has come to a boil, pour it into a 9”x9” casserole pan. Use your hands to scatter the topping mix evenly over the filling.
Bake for 25- 30 minutes until the crisp is bubbly at the edges and the topping is golden-brown.
Crisp can be served piping hot or served at room temperature (it will firm up more at this temperature). Serve as a side dish for holiday meals with roasted ham or as a dessert with French Vanilla ice cream or whipped cream.

Recipe Notes

What kind of Pineapple is best? I like using fresh pineapple or frozen (that has been thawed) for this dish. Canned pineapple does not have a good flavor / texture for this recipe. We eat a lot of pineapple so I tend to buy the big bags of frozen at Costco.

Nutrition Facts

Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert

Amount Per Serving

Calories 676 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 16g 80%

Cholesterol 68mg 23%

Sodium 275mg 11%

Potassium 112mg 3%

Total Carbohydrates 52g 17%

Dietary Fiber 3g 12%

Sugars 18g

Protein 4g 8%

Vitamin A 16%

Calcium 6.1%

Iron 10.8%

* Percent Daily Values are based on a 2000 calorie diet.

Free Simple Weeknight Meal Plan

Baked Pineapple Casserole (Without Cheese)

February 22, 2018 by Mirlandra 2 Comments

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good French toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!

Last week I had never even heard of Baked Pineapple Casserole. I was doing some research on pineapple recipes and discovered it out of the blue! Most of the recipes I saw had cheddar cheese – yes, I know, it sounds pretty crazy!!! But there were a few that didn’t. The combo still sounded kind of different to me but I thought it was worth trying.

The first batch I made reminded me of a french toast casserole or a tropical bread pudding. Everybody said it was a dish commonly served with ham and if I were going to make stuffing to go with ham THIS is exactly what it would taste like!

It is also what I think of when I think of Southern food. Lots of butter, don’t hold the sugar, made for a potluck and just a bit eccentric. I took my first batch to a potluck (seemed fitting) and people were already asking for the recipe. This one is a hit for sure!

Have a great week. Thanks for stopping by to cook with me!

Tools In This Post: Rubber spatulas are inexpensive and really important to things like bowl scraping and folding. You don’t need expensive or name brand ones. Any silicon spatula that is one piece and heat resistant should work well! The two piece ones come apart and are hard to clean. Sometimes you will want to use the spatula somewhere hot so make sure you buy a set that can handle the heat!

If you bake a pineapple casserole, chances are you might want to bake a good Honey, Brown Sugar and Cinnamon glazed Ham too!

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good French toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!

0 from 0 votes

Baked Pineapple Casserole (Without Cheese)

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good french toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 8

Calories 328 kcal

Author Mirlandra

Ingredients

1/2 cup unsalted butter softened
3/4 cup packed brown sugar
4 large eggs
½ tsp. vanilla
20 oz can crushed pineapple drained
8 slices white bread I’m using a rectangular shaped loaf

US Customary - Metric

Instructions

Preheat oven to 350 F and butter or spray a 9”x12” casserole dish.
In a large mixing bowl, use a mixer to beat the softened butter and brown sugar together until smooth.
Add the eggs one at a time, beating after each addition until fully incorporated. Scrape the sides of the bowl as needed.
Drain the pineapple and drink the juice! Add the drained pineapple to the egg mixture.
Place the slices of bread on cutting board in a stack. Use a serrated bread knife to remove the crusts and discard them (or leave them on if you prefer). Cut the remaining bread into small cubes about ½” x ½”.
Gently fold (see note) the bread into the egg mixture until everything is well combined.
Pour the mixture into the pan.
Bake uncovered for 45 – 50 minutes until the casserole is bubbly and the top has turned golden brown.
Serve hot, warm or cold with ham or pork roast or even as a breakfast treat! This makes six large squares or 8 medium ones.

Recipe Notes

Folding is a way of mixing in ingredients gently. Take a rubber spatula and slide it into the bottom of your mixture then lift and turn it over the bread. Basically this is just a very gentle way of stirring that keeps air in the bread. This recipe is very forgiving so you don’t have to fuss a lot but if you are curious there are lots of videos online that demonstrate the process.

Nutrition Facts

Baked Pineapple Casserole (Without Cheese)

Amount Per Serving

Calories 328 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 8g 40%

Cholesterol 112mg 37%

Sodium 155mg 6%

Potassium 59mg 2%

Total Carbohydrates 12g 4%

Sugars 1g

Protein 5g 10%

Vitamin A 9.5%

Calcium 8.1%

Iron 7.1%

* Percent Daily Values are based on a 2000 calorie diet.

Adapted from here.

Free Simple Weeknight Meal Plan

Oven Roasted Asparagus and Mushrooms

February 20, 2018 by Mirlandra 2 Comments

Well roasted asparagus is a real treat! The secret is simple seasoning, good timing and of course adding some mushrooms! This is a quick and easy side dish that goes well with just about anything.

There are several great ways to cook asparagus but making roasted asparagus with mushrooms is one of my favorites! It is fast, easy and the results are consistently great. Asparagus is one of the “problem child” vegetables. Lots of people have had bad experiences with it because it was cooked badly or just plain wrong. I find that many people who think they don’t like asparagus just need to have it cooked right.

If you have ever eaten mushy spears of asparagus you know what I’m talking about! Generally this is a vegetable that should be cooked “tender crisp”. All that means is that when you bite into a spear of asparagus it should be tender with the smallest crunch.

Oven roasted asparagus is more forgiving when it comes to overcooking. The oven crisps it up just a bit and if you go over a few minutes you still have great flavor and texture.

If you have kids this is a good way to introduce them to asparagus even if they are not quite ready for mushrooms. Check out the notes at the bottom of the recipe if you have any questions on how to pick out good quality asparagus in the store!

Have a great week. Thanks for stopping by to cook with me!

Tools In This Post: Most kitchens need 2-4 good quality sheet pans. Flimsy ones do a bad job cooking your food and are not worth it! Invest in a brand like Calphalon where the pans are sturdy. They will last you years for roasting, cookies, cakes etc. This is one you won’t regret.

What are you serving with this asparagus? Maybe this perfect oven roast beef? Mmmmmm….

Well roasted asparagus is a real treat! The secret is simple seasoning, good timing and of course adding some mushrooms! This is a quick and easy side dish that goes well with just about anything.

5 from 1 vote

Oven Roasted Asparagus and Mushrooms

Well roasted asparagus is a real treat! The secret is simple seasoning, good timing and of course adding some mushrooms! This is a quick and easy side dish that goes well with just about anything.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 137 kcal

Author Mirlandra

Ingredients

1 pound asparagus see note
8 oz Cremini mushrooms quartered (also called baby bella mushrooms)
½ tsp salt
½ tsp black pepper coarsely ground
¼ cup salted butter melted

US Customary - Metric

Instructions

Preheat oven to 425 F.
Trim the root ends from the asparagus spears about 1” or enough to remove any white or purple part. Cut the mushrooms in quarters
Arrange the asparagus down the long side of a rimmed baking sheet, spreading the spears out a bit. Arrange the mushrooms in the remaining space below.
Sprinkle the salt and pepper over all the vegetables. Drizzle with melted butter.
Bake in preheated oven for 15-20 minutes stirring once in the middle. When the asparagus is tender and tips are browning it is done. Taste for salt and pepper and serve.

Recipe Notes

How to Choose Asparagus: In the store look for spears of asparagus that are about the width of a pencil or at the largest a narrow sharpie. Choose a bundle that has fresh green tips and is not slimy.

Nutrition Facts

Oven Roasted Asparagus and Mushrooms

Amount Per Serving

Calories 137 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 7g 35%

Cholesterol 30mg 10%

Sodium 397mg 17%

Potassium 483mg 14%

Total Carbohydrates 7g 2%

Dietary Fiber 2g 8%

Sugars 3g

Protein 4g 8%

Vitamin A 24.2%

Vitamin C 7.7%

Calcium 4.1%

Iron 14.7%

* Percent Daily Values are based on a 2000 calorie diet.

Free Simple Weeknight Meal Plan

My Favorite 16 Recipes of 2017

January 9, 2018 by Mirlandra 2 Comments

Last week I gave you a list of the 10 most popular posts from 2017. This week I’m giving you a list of my favorite 16 posts from 2017. There is absolutely no overlap! Every recipe I share is one I love but these are my special favorites. Happy cooking!

Broccoli is a beloved snack, appetizer, and side dish at our house because we serve it up right with an easy Korean BBQ Sauce for dipping. Traditional flavors of ginger, garlic, green onions and soy sauce make for some darn good sauce! Kids and adults love the sweet and salty flavor and the broccoli disappears fast. These flavorful meatballs in a sweet teriyaki pineapple sauce always go quickly! We serve them as appetizers or with rice and veggies for a simple dinner.

Tender blueberry scones with a crunchy top and creamy vanilla glaze. You won’t be able to resist this warm, buttery treat full of berries. They are a perfect mid-winter pick-me-up or a glorious summer treat.

This chocolate cake is everything you want a classic chocolate cake to be: chocolaty, moist and decadent. Whipped vanilla buttercream is the cherry on top!

This Creamy Chicken and Rice Casserole is a family favorite full of flavorful rice and creamy sauce with celery, mushrooms and chicken. It only takes 10 minutes to get it into the oven which makes it perfect for busy nights! If you have leftovers they heat up well.

This lemon drop martini is my version of heaven. Simple to prepare, and lemony perfection to drink. Try my lemon sugar recipe on the rim – it is excellent! You can make these a few at a time or mix up as a big batch cocktail for a party. Perfect for bridal showers, Easter brunch, or summer BBQs.

Easy no chill sugar cookie dough, fluffy cream cheese sauce, and piles of fresh fruit toppings make this Fruit Pizza a smash hit for any occasion.

5 minutes. 5 ingredients. 1 perfect salsa! This recipe is fast and easy but makes some of the best salsa I have ever had! We eat it on everything from breakfast burritos to chips. It is a healthy way to add some veggies to our life and great flavor to our food. It is great mild or spicy.

Refreshing and delicious, this Frozen Watermelon Margarita is my favorite summer drink. It is the perfect blend of tequila, sweet watermelon and tangy lime.

These Refried Beans get their amazing flavor from a smoked ham hock, several aromatic veggies and a bit of bacon drippings. I lick the spoon every time!

Grilled chicken the way it should be! Tender, sweet and savory – grilled up with juicy brown sugar pineapple for an easy dinner in 20 minutes.

Creamed corn is the perfect side dish for dinner or the holidays. This rich and creamy slow cooker version only takes five minutes to throw together.

7 Up cake is a true Southern classic – sweet, moist and flavorful! Nobody can resist this lovely citrus pound cake with 7Up glaze.

These Soft Chocolate Chip Cookies are my perfect cookie! They have just the right soft chew, tons of chocolate chips and excellent flavor! This is the recipe for all of us die hard chocolate chip cookie lovers! These are the best soft chocolate chip cookies I have ever made by far!

Fall in love with these delicious no chill cinnamon roll sugar cookies! The cookies are soft and sweet and packed full of the delicious cinnamon roll filling we all love. These are the most addictive cookies I have made to date and actually easier than they look (you don’t even have to chill the cookie dough.)

Sticky honey garlic shrimp is a fast and healthy dinner full of flavor with just the right amount of stickiness. This Asian take on shrimp is always a hit! Serve it over rice or individually as a party food if you like. Either way, be prepared for it to disappear quickly!

Free Simple Weeknight Meal Plan

Gluten Free Green Bean Casserole (A Grown Up Green Bean Casserole)

October 12, 2017 by Mirlandra Leave a Comment

This updated version of gluten free green bean casserole is full of mushrooms, caramelized onions, and creamy cheese. Classic flavors reimagined make for a fun new holiday treat.

Is gluten free green bean casserole on your radar this year? I didn’t grow up with the traditional soup based green bean casserole so I was taken by surprise when I married and discovered it was a coveted Thanksgiving side dish! To be frank it is not my thing. I enjoy making it from scratch but it is not something I long for.

Last winter a friend mentioned that she had a recipe for a modern version of the dish that sounded like fun so I asked her for the recipe. I played around a bit and fond that I enjoy this simple version and as a bonus it is naturally gluten free. These days a Thanksgiving gathering is more than likely to come with somebody who needs a GF option and I love having some items they can enjoy without worry for their health.

If you love mushrooms and flavorful green beans this one is for you! It also looks quite pretty in the assembly stage – so pretty in fact I could not resist a quick snap.

Have a great week. Thanks for stopping by to cook with me!

Tools In This Post: I own two casserole pans that are a bit more decorative for nice dinners and holiday time. I used to own quite a few more but I’ve scaled back to one white, and one cream. This is a lovely simple one I think is perfect for casual and elegant meals.

Need more sure fire holiday recipes? These classic Deviled Eggs are beloved for almost every holiday!

This updated version of gluten free green bean casserole is full of mushrooms, caramelized onions, and creamy cheese. Classic flavors reimagined make for a fun new holiday treat.

0 from 0 votes

Gluten Free Grown Up Green Bean Casserole

This updated version of gluten free green bean casserole is full of mushrooms, caramelized onions, and creamy cheese. Classic flavors reimagined make for a fun new holiday treat.

Course Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 10

Author Mirlandra Neuneker

Ingredients

2 pounds frozen whole green beans thawed
1 tsp. salt
16 oz cremini or baby Portobello mushrooms
¼ cup olive oil
1 Tbsp. soy sauce
2 tsp. balsamic vinegar optional see note
3/4 tsp. coarsely ground black pepper
1 large sweet onion sliced
3 Tbsp. salted butter
½ tsp. salt
8 oz cream cheese
½ cup parmesan cheese grated
3 Tbsp. milk

Instructions

Preheat oven to 400 F.
Cut the mushrooms into halves or if they are larger into quarters. Combine with thawed and drained green beans in a 9”x13” casserole dish.
In a small bowl whisk together olive oil, soy sauce, balsamic (if using) and pepper. Drizzle over the bean mixture.
Roast beans, uncovered for 30 minutes stirring once half way through.
While the beans are roasting, prepare the onions.
Trim the ends of the onion and remove the skin layers. Cut in half and slice each half into thin slices.
Melt butter in a large skillet and add onions and salt. Cook stirring frequently until the onions start to soften. Turn the heat down to medium-low and put the lid on for about 10 more minutes until the onions are tender. Sprinkle with a bit of extra black pepper if desired and remove from heat.
Microwave the cream cheese until it is very soft and starting to melt, about 30 seconds. In a medium mixing bowl beat together softened cream cheese, parmesan cheese and milk with a hand mixer on medium speed.
When the beans have cooked 30 minutes and are tender crisp remove from oven and scatter the onions on top. Spoon mounds of the cheese mixture over the beans and return to the oven for 6-8 minutes until heated through.

Recipe Notes

Adding the balsamic vinegar gives the beans a bright grown up flavor that some people love. If you do not like balsamic vinegar omit it. My favorite way to have this is without the vinegar.

If you wish to use fresh green beans I suggest giving them a quick blanch in boiling water just to take the raw edge off before roasting.

Adapted from here.

Free Simple Weeknight Meal Plan

Holiday Mashed Potatoes

September 19, 2017 by Mirlandra 3 Comments

These simple, no fuss mashed potatoes are rich and fluffy. These are perfect for holiday meals when mashed potatoes should be extra special!

I know Thanksgiving is all about the Turkey and Christmas is all about the roast beef but in my world both occasions are all about the potatoes. I have a passionate love affair with mashed potatoes – always have, always will. These Holiday Mashed Potatoes have won me over above all other mashed potatoes.

My rule of mashed potatoes goes something like this: There must be butter – lots and lots of butter. Some cream needs to be involved and maybe some cream cheese for the slightest tang in the flavor. Sour cream can be fun but not for the main holiday potatoes. That should be for random meals throughout the year where it fits. I know this is a personal opinion – I will understand if you feel you must add sour cream to yours.

The potatoes must have plenty of pepper and enough salt to be flavorful. Instead of salting with table salt I sneak a little chicken bouillon into the recipe. You will be amazed at the wonderful flavor it adds to the potatoes. Usually nobody can put their finger on just what it is I have in there!

Above all else the potatoes should not have much in the way of lumps and they should never, ever be overbeaten.

One final rule of Mirlandra’s mashed potatoes. You must have a large scoop…

Have a great week guys. Thanks for stopping by to cook with me!

Tools In This Post: Don’t launch into holiday cooking without a solid set of knives. You don’t need 10 knives and you don’t need to spend $1,000. A three knife set like this will set you up well for kitchen success. We own a few more knives but mostly because Jonathan and I cook at the same time and the last thing you want to do on Thanksgiving is start arguing over who gets to use the knife next.

Need a good Prime Rib recipe for Christmas? I’ve got you covered! Check out my Easy Prime Rib Roast Recipe and Tips!

Simple, no fuss mashed potatoes that are rich and fluffy. These are perfect for holiday meals when mashed potatoes should be extra special!

5 from 3 votes

Holiday Mashed Potatoes

Simple, no fuss mashed potatoes that are rich and fluffy. These are perfect for holiday meals when mashed potatoes should be extra special!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 15 moderate servings

Author Mirlandra Neuneker

Ingredients

5 pounds russet Potatoes
1 tsp. salt (for the water)
4 oz cream cheese
1/2 cup heavy cream
1/2 cup salted butter
2 tsp. chicken bullion
2 tsp. fresh ground pepper

Instructions

Fill a large pot about 1/3 full with water. Add 1 tsp. salt, cover with the lid, and bring to a boil on high.
Meanwhile, peel potatoes and cut into cubes, about 1" across.
Add potatoes to boiling water. Bring back up to a boil and then turn town to a hearty simmer. Put the lid back on the pot cocked at an angle to allow some steam to escape.
Boil until tender, about 20 minutes.
While the potatoes are cooking, add cream cheese, cream, butter, bullion, and pepper to a medium microwave safe bowl. Microwave this mixture for 2 minutes. Set by the stand mixer.
When the potatoes are tender, drain them and add to a stand mixer fitted with the whisk attachment. Pour the seasoning mixture over the potatoes.
Beat on high for 30-45 seconds. Do not overbeat or potatoes will become gluey.
Serve hot. Garnish with additional ground pepper and chunks of butter if desired.

Author’s Note: This was one of my early posts in the fall of 2014. The photos were pretty rough (see below) so I took new ones in 2017. Enjoy the facelift!

Free Simple Weeknight Meal Plan

Instant Pot Mac and Cheese

September 10, 2017 by Mirlandra Leave a Comment

Instant Pot Mac and Cheese is delightfully cheesy, creamy, and comforting. Best of all it takes a few minutes to throw it together. We serve it with brats, ham, and roast beef – really just about anything!

When I bought my Instant Pot I was a bit skeptical. Now it is my treasured baby! Who knew you actually could cook frozen chicken? I mean seriously!

I enjoyed playing with the appliance because new kitchen toys are fun. Then I discovered I could make amazing refried beans in minutes without even soaking the beans. But when my friend Emilee gave me this recipe – well that is when I fell in love. Frankly I was not somebody who made homemade mac and cheese that often. I never had a recipe I loved so I didn’t bother.

Now this version is a family staple. I usually make it when my mom’s group comes over. Our kids literally shovel this into their mouths two fistfuls at a time! (Granted we have toddlers) but still – it is completely hysterical!

I won’t tell you to go buy an Instant Pot but I will say that if you are interested there are usually good sales around Thanksgiving. I’m keeping my eyes open to pick one up for a gift!

Have a great week guys. Thanks for stopping by to cook with me!

Tools In This Post: I have gotten quite attached to my Instant Pot. It is amazing how easy it makes some things! Most families will find a 6 quart will work great. I have the 8 quart because sometimes I cook for large crowds.

Looking for more Instant Pot recipes? Try these wonderful Instant Pot Refried Beans!

This Instant Pot Mac & Cheese is delightfully cheesy, creamy, and comforting. Best of all it takes a few minutes to throw it together. We serve it with brats, ham, and roast beef - really just about anything!

5 from 1 vote

Instant Pot Mac and Cheese

This Instant Pot Mac & Cheese is delightfully cheesy, creamy, and comforting. Best of all it takes a few minutes to throw it together. We serve it with brats, ham, and roast beef - really just about anything!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8

Author Mirlandra Neuneker

Ingredients

4 cups water
1 pound small elbow macaroni
3 Tbsp. butter
1 tsp. salt
½ tsp. coarsely ground black pepper
12 oz evaporated milk
4 cups shredded Mexican blend cheese

Instructions

Put water, macaroni, butter, salt and pepper into the IP.
Use the manual setting to set the pot for 3 minutes on high. Make sure the vent is set to sealing.
The pot will take about 15 minutes to reach temp and cook the food. When it is done do a quick release.
Add the evaporated milk and shredded cheese. Stir until melted and serve hot.

This recipe is from my friend Emilee Fortin. I have only made minor adaptations.

Free Simple Meal Plan!!!

Side Dish

Boursin Cheese Mashed Potatoes

Ingredients

Instructions

Free Simple Weeknight Meal Plan

Have a great week. Thanks for stopping by to cook with me!

Free Simple Weeknight Meal Plan

Tools In This Post: Most kitchens need two good skillets. I’m using this set from Calphalon for my basic pans.

You know what goes well with Garlic Butter Sautéed Asparagus? Roast Beef!

Garlic Butter Sautéed Asparagus

Ingredients

Instructions

Recipe Notes

Free Simple Weeknight Meal Plan

Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert

Ingredients

Pineapple Filling:

Crisp Topping:

Instructions

Recipe Notes

Free Simple Weeknight Meal Plan

Baked Pineapple Casserole (Without Cheese)

Ingredients

Instructions

Recipe Notes

Free Simple Weeknight Meal Plan

Oven Roasted Asparagus and Mushrooms

Ingredients

Instructions

Recipe Notes

Free Simple Weeknight Meal Plan

Free Simple Weeknight Meal Plan

Gluten Free Grown Up Green Bean Casserole

Ingredients

Instructions

Recipe Notes

Free Simple Weeknight Meal Plan

Holiday Mashed Potatoes

Ingredients

Instructions

Free Simple Weeknight Meal Plan

Instant Pot Mac and Cheese

Ingredients

Instructions

Free Simple Weeknight Meal Plan

Footer