Broccoli-Cheddar Hash-Brown Casserole

Serves 8

Recipe from Martha Stewart

Husband-Tested in Marimar’s Kitchen

(Alice’s Daughter-in-Law)

On our last visit to Mexico to see our family, our daughter-in-law made this delectable, decadent dish.  Because it’s so sinfully wonderful, make this for a special occasion breakfast or brunch. This casserole is a riff on a Swiss rosti.  It tastes like a loaded baked potato and has the crispness of hash browns.

4 medium russet potatoes (about 2 ½ pounds total)

Kosher salt

Freshly ground pepper

2 ½ cups shredded sharp cheddar cheese (8 oz.)

4 teaspoons Dijon mustard

½ cup Greek yogurt, plus more for serving

½ cup sliced scallions (about 4) plus more for serving

4 cups broccoli florets, cut into bite-sized pieces

5 large eggs, lightly beaten

8 oz. bacon (about 8 slices)

2 Tablespoons unsalted butter

In a medium pot, bring potatoes, to a boil unsalted water; cook 10 minutes.  Drain; let cool completely.  Combine cheese, Dijon, yogurt, and scallions in a large bowl.

Peel the potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons slat and ½ teaspoon pepper into the cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.

Preheat the oven to 400F with a rack in the top third of the oven.  In a large ovenproof skillet, cook the bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain.  Add butter to the skillet; when it foams, add the potato mixture.  Press to form an even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes.  Transfer to the oven; bake until golden, 22-25 minutes.  Let it cool slightly.  Crumble the bacon on top and serve with sliced scallions and yogurt.

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Grilled Cheese with Apples and Bacon

Makes 4 servings (½ sandwich each)

Husband-Tested in Marimar’s kitchen (Alice’s daughter-in-law)

While visiting our family in Mexico, our daughter-in-law made this delectable sandwich served along with a fresh, crisp, green salad for lunch.  Delish!!

2 Tablespoons unsalted butter

4 slices whole-wheat bread

4 slices cheese (cheddar, Havarti or Monterey Jack), about 1 oz. each

4 slices cooked bacon, broken in half to make 8 pieces

½ unpeeled green apple, cut into ¼-inch-thick slices (pears would be a good substitute)

1 Tablespoons freshly grated Parmesan cheese (optional)

Melt 1 Tablespoon of the butter in a large sauté pan over medium heat.  Carefully run one side of each slice of bread in the melted butter to coat and then set aside.  Turn off the heat.

Assemble the sandwiches by starting with a single slice of bread, butter side down, then topping it with 1 cheese slice, half of the bacon, half of the apple, and another slice of cheese.  Top with another slice of bread (butter side up this time.)  Repeat with the remaining ingredients.

Melt the rest of the butter in the same pan over medium-low heat.  Add the assembled sandwiches tot he pan and cook until the bottoms are lightly toasted, 3-4 minutes.

Flip over and, if using, evenly sprinkle with the Parmesan over the tops of the two sandwiches.  When the bottoms are lightly toasted, flip again and cook for a minute or so, just long enough for the Parmesan to melt into the bread. Be careful not to burn the Parmesan.  Sprinkle the remaining Parmesan on top of the other side and repeat.  Cut the sandwiches in half and serve warm.

Pasta with Peppers, Squash, and Tomatoes

Recipe from Everyday Food

Serves 4

Husband-Tested in Marimar’s Kitchen

(Alice’s Daughter-in-Law)

Our daughter-in-law made this for the family while we were vacationing in Mexico.  It was so good, we scraped the bowl clean!  This dish is easy and quick enough to make on a weeknight.  Serve it with a crisp green salad.

Kosher salt

¼ pound rigatoni (or other pasta)

2 Tablespoons olive oil

1 pound sweet or spicy Italian sausage, casings removed

1 bell pepper (not green) cut into ¼-inch strips

1 small yellow squash or zucchini, cut into ¼-inch rounds

2 pounds cherry tomatoes, halved (red or yellow)

Red pepper flakes

Freshly grated Pecorino Romano cheese, for serving

In a large pot of boiling salted water, cook the pasta according to package instructions.  Reserve ½ cup pasta water, then drain.

Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high heat.  Add the sausage and cook, breaking apart with a slotted spoon until cooked through, about 6 minutes.  With the slotted spoon, transfer the sausage to a bowl.

Add 1 Tablespoon oil and bell pepper to the skillet and cook, stirring occasionally until browned in spots.  Add the squash and ¾ of the tomatoes, cook 1 minute.  Add ¼ cup pasta water and cook until the tomatoes soften, 4 minutes.  Return the sausage to the pan and add the remaining tomatoes.  Season with red pepper flakes, to taste.  Cook until the sausage is warmed through and the juices thicken slightly, about 2 minutes.  Toss with the pasta, and if necessary, add remaining pasta water to create a light sauce that coats the pasta.  Serve with Pecorino Romano cheese.

Pasta with Peppers, Squash, and Tomatoes

Recipe from Everyday Food

Serves 4

Husband-Tested in Marimar’s Kitchen

(Alice’s Daughter-in-Law)

Our daughter-in-law made this for the family while we were vacationing in Mexico.  It was so good, we scraped the bowl clean!  This dish is easy and quick enough to make on a weeknight.  Serve it with a crisp green salad.

Kosher salt

¼ pound whole-wheat rigatoni (or other pasta) 

2 Tablespoons olive oil

1 pound sweet or spicy Italian sausage, casings removed

1 bell pepper (not green) cut into ¼-inch strips

1 small yellow squash or zucchini, cut into ¼-inch rounds

2 pounds cherry tomatoes, halved (red or yellow)

Red pepper flakes

Freshly grated Pecorino Romano cheese, for serving

In a large pot of boiling salted water, cook the pasta according to package instructions.  Reserve ½ cup pasta water, then drain.

Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high heat.  Add the sausage and cook, breaking apart with a slotted spoon until cooked through, about 6 minutes.  With the slotted spoon, transfer the sausage to a bowl.

Add 1 Tablespoon oil and bell pepper to the skillet and cook, stirring occasionally until browned in spots.  Add the squash and ¾ of the tomatoes, cook 1 minute.  Add ¼ cup pasta water and cook until the tomatoes soften, 4 minutes.  Return the sausage to the pan and add the remaining tomatoes.  Season with red pepper flakes, to taste.  Cook until the sausage is warmed through and the juices thicken slightly, about 2 minutes.  Toss with the pasta, and if necessary, add remaining pasta water to create a light sauce that coats the pasta.  Serve with Pecorino Romano cheese.

Maple Glazed Balsamic Pork Chops

Recipe from http://www.thechunkychef.com

Husband-Tested in Alice’s Kitchen

Makes 4 servings

These tender, juicy, bone-in chops are perfect for a dinner party.  I served them this year for our Christmas dinner along with Ruby Salad with Crumbled Feta and Spicy Pepitas; Roasted Carrots; Mashed Potatoes and BasicPopovers.

Pork Chops:

4 bone-in, center cut pork chops

Olive oil

Kosher salt, to taste

Freshly ground pepper, to taste

Maple Balsamic Glaze:

¼ cup real maple syrup

4 Tablespoon balsamic vinegar

2 Tablespoon vegetable or beef broth

1½ teaspoons Dijon mustard

1 clove garlic smashed

1 sprig fresh rosemary

Kosher salt, to taste

Freshly ground pepper, to taste

In a small saucepan, combine all glaze ingredients.  Heat over MED heat until it reaches a low boil.  Cook until sauce reduces down, about 3 minutes, stirring occasionally.  Set aside. (This can be done well in advance.)

Place a very large cast iron or oven-safe skillet in the oven and preheat oven to 400F.

Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.

Remove skillet from oven and place on burner over MED-HIGH heat.  Place chops in the skillet, you should hear them sizzle immediately.  Let cook 2-3 minutes to sear.  Brush pork with glaze.

Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven.  Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops.)  (This took a few minutes longer for mine because the chops were quite thick.)

Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.

Serve pork chops with a bit of the glaze drizzled over the top if desired.

Nutrition Facts: 

Serving Size = 1 pork chop 

Amount Per Serving

Calories 168; Total Fat 6.4g; Cholesterol 34.3mg; Sodium 69.5mg; Total Carbohydrate 16.5g; Sugars 14.1g; Protein 10.7g