Tomato-Fresh Mozzarella Salad

Ingredients:

1 lb fresh mozzarella
1 lb ripe tomatoes
Fresh whole large basil leaves as needed
Salt and black pepper
Vinaigrette (below)

Prepare Vinaigrette dressing. Cut mozzarella into 1/4 inch slices. Cut tomatoes into 1/4 inch slices. Alternate mozzarella slices, tomato slices and basil leaves overlapping on plate. Drizzle with dressing. Sprinkle with salt and pepper.



Vinaigrette Dressing
1 tablespoon balsamic or wine vinegar
1/4 teaspoon Dijon mustard
Pinch of salt, black pepper, and sugar
1/4 cup olive oil*

*You can use regular olive oil or grape seed oil

Zesty Broiled Chicken

Ingredients:

3 tablespoons garlic powder

1 tablespoon dried basil

1 1/2 teaspoons dried oregano

3/4 teaspoon paprika

3/4 teaspoon salt

3/4 teaspoon black pepper

1 tablespoon lemon juice

1 tablespoon olive oil

1 chicken (about 3 pounds)

Step-by-Step:

Preheat broiler. Line broiler pan with foil and lightly coat with nonstick cooking spray.

For seasoning mix, combine the garlic powder, basil, oregano, paprika, salt and pepper in small jar with lid; cover. Shake well to mix.
 Mix 1 tablespoon seasoning mix, the lemon juice and olive oil in small bowl until well blended; set aside.
Remove skin from chicken and discard. Cut the chicken into serving-size pieces.
Brush the chicken pieces with reserved olive oil mixture; place chicken on prepared broiler pan.
Broil the chicken, turning twice, until juices run clear when meat is pierced with a knife, about 35 minutes.

Classic Pecan Tart

Ingredients:

For the pastry dough:

• 1 1/4 cups soft winter-wheat flour, such as
    White Lily brand, or cake flour
• 1/2 tsp. salt
• 1/4 cup cold solid vegetable shortening
• 4 Tbs. (1/2 stick) cold unsalted butter, cut
    into small cubes
• 3 to 6 Tbs. ice water

For the filling:

• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1/3 cup unsalted butter, melted
• 3 eggs, lightly beaten
• 2 Tbs. bourbon (optional)
• 1 Tbs. grated orange zest
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 cup pecan halves, plus 1/3 cup coarsely
    chopped pecans

Directions:

To make the pastry, in a bowl, stir together the flour and salt. Add the shortening and cut in with a pastry blender, 2 knives or your fingers until the mixture resembles cornmeal. Add the butter and cut in until it forms tiny pea-size balls. Add the ice water a little at a time, stirring and tossing with the pastry blender or a fork until the mixture holds together. Gather the dough into a ball and flatten into a disk. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

On a lightly floured work surface, roll out the dough into an 11-inch round about 1/8 inch thick. Fold the round into quarters and place in a 9 1/2-inch nonstick or traditional tart pan with a removable bottom. Unfold, then press gently into the bottom and sides of the pan. Trim the overhang even with the pan rim. Refrigerate until ready to fill.

Position a rack in the lower third of an oven and preheat to 325°F.

To make the filling, in a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans. Pour into the chilled pastry shell and place the pan on a baking sheet.

Bake until the center is slightly soft to the touch, the edges are set and the crust is golden brown, 45 to 55 minutes. Transfer the pan to a wire rack and let cool for 30 minutes, then remove the pan sides and slide the tart off the pan bottom onto a serving plate. Serve warm or at room temperature.

Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).

Chicken and Mushrooms

Ingredients:

8 boneless chicken breasts (about 5 1/4 ounces each)

1 3/4 cups milk, divided

1 1/2 cups all-purpose flour

3 large eggs

3/4 teaspoon salt

1 tablespoon vegetable oil

1 teaspoon dried tarragon

1 (4-ounce) can sliced mushrooms

1 tablespoon butter

1 (10 3/4-ounce) can cream of chicken soup

Step-By-Step

1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. Arrange chicken in single layer in prepared baking pan.
3. Combine 1 1/2 cups milk, the flour, eggs and salt in a medium bowl. Beat at high speed until blended. Add oil and tarragon to egg mixture and mix well. Pour over chicken in baking pan.
4. Bake until an instant-read thermometer inserted in center of meat registers 180°F, about 65 minutes.
5. Drain mushrooms. Heat the butter in a small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.
6. Add remaining milk and soup and mix well. Cook, stirring continually, until heated through and of sauce consistency. Serve with chicken.

Southwest Tortilla Sliders

Ingredients:

1 lb. ground beef (85% lean)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon pepper

3 to 4 (10-inch) flour tortillas

1/4 cup shredded pepper Jack cheese

1/4 cup shredded sharp cheddar cheese

Sauce:

2 tablespoons ranch salad dressing

2 tablespoons salsa

Toppings:

1/2 cup shredded lettuce

1/2 cup finely chopped plum tomatoes

1/4 cup finely chopped onion

Step-by-step:

Gently combine all burger ingredients except tortillas and cheese in large bowl. Shape into 8 (3-inch) burgers 1/2 inch thick. Press thumb 1/4 inch into center of burger to keep from shrinking. 

Heat grill. With 3 inch cookie cutter, cut 16 rounds from tortillas. Combine pepper jack and cheddar cheeses in small bowl. Combine all sauce ingredients in small serving bowl. 

Grill burgers, covered, 8 to 9 minutes over medium heat or coals until thoroughly cooked and no longer pink in center, turning once and topping with cheese during last 1 minute of cooking. Grill tortilla rounds 30 to 60 seconds or until warm and lightly charred, turning once. Spread tortillas with sauce or serve sauce separately. Serve burgers in tortillas accompanied by toppings. 

Pot Luck Potato Casserole

Ingredients


1/4 cup plus 3 tablespoon butter, divided
1 can (10 3/4 ounces) condensed cream of chicken soup undiluted
8 ounces sour cream
1/4 cup chopped onion
1 teaspoon salt
2 pounds potatoes
2 cups shredded cheddar cheese
1 1/2 to 2 cups stuffing mix


Step-by-Step


1. Place 1/4 cup butter in medium microwave-safe bowl; cover loosely with plastic wrap. Heat on HIGH about 50 to 60 seconds or until completely melted. Add undiluted soup, sour cream, onion and salt to butter; mix well.
2. Peel potatoes; cut into 1/2-inch cubes.
3. Combine potatoes and cheese in slow cooker. Pour soup mixture into slow cooker; mix well. Sprinkle stuffing mix over potato mixture.
4. Place remaining butter in small microwave-safe bowl; cover loosely with plastic wrap. Heat on HIGH 40 to 45 seconds or until melted. Drizzle butter over stuffing mix in slow cooker.
5. Cover slow cooker and cook on HIGH 5 to 6 hours or on LOW 8 to 10 hours or until hot and bubbly and potatoes are tender. Store leftovers, covered, in refrigerator.

Summertime Squash

As it starts to get warmer outside I can't wait for all the grilling. Not that I stop grilling outside in the winter. But the fresher zucchini and squash are in the summer but you can make this anytime.

Ingredients:

2 small zucchini

2 small yellow squash

1 small red bell pepper

2 cloves garlic

2 teaspoons cornstarch

1/4 teaspoon salt

1/2 cup vegetable broth

1 tablespoon vegetable oil

1 teaspoon butter

Yellow bell pepper rings and green onion brushes, optional for garnish

Step-by-step:

Scrub zucchini and yellow squash; pat dry with paper towels and cut off ends. Cut zucchini and yellow squash diagonally into 1⁄4-inch-thick slices. Cut red bell pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into 1⁄4-inch-thick strips. Finely chop garlic.

Combine cornstarch and salt in small cup. Stir in vegetable broth until mixture is smooth; set aside.

Heat large nonstick skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into skillet. Add butter; swirl to coat bottom and heat 30 seconds. Add zucchini and yellow squash; cook and stir 6 minutes or until crisp-tender. Stir in red bell pepper and garlic; cook, stirring constantly, for about 1 minute.

Stir reserved broth mixture until smooth and add to skillet. Cook and stir until sauce boils and thickens. Garnish, if desired.

Cheesy Penne with Broccoli

Ingredients

• 8 ounces uncooked mini penne pasta
• 5 cups broccoli florets (about 1 medium head)
• 1 1/3 cups fat-free milk
• 2 tablespoons all-purpose flour 
• 3 tablespoons grated fresh Parmesan cheese, divided
• 2 tablespoons 1/3-less-fat cream cheese 
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.
2. 2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

Ivy Manning, Cooking Light 

MARCH 2013

Pasted from <http://www.myrecipes.com/recipe/cheesy-penne-broccoli-50400000126252/?xid=scancook-mar13-ck>

Shrimp Linguine with Ricotta, Fennel, and Spinach

Ingredients


1. 9 ounces fresh linguine
2. 1 tablespoon olive oil
3. 8 ounces medium shrimp, peeled and deveined
4. 1 cup vertically sliced fennel bulb
5. 1/2 cup thinly sliced shallots
6. 2 garlic cloves, thinly sliced
7. 1 (6-ounce) package fresh baby spinach
8. 1 tablespoon grated lemon rind
9. 2 tablespoons fresh lemon juice
10. 1/2 teaspoon freshly ground black pepper
11. 1/4 teaspoon salt
12. 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
13. 1/4 cup part-skim ricotta cheese


Preparation


1. 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. 2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.
3. 3. Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.
Ivy Manning, Cooking Light 
MARCH 2013


Pasted from <http://www.myrecipes.com/recipe/shrimp-linguine-50400000126244/?xid=scancook-mar13-ck>


I don't care for fennel so I actually leave it out

Thai Butternut Soup

Ingredients

1 teaspoon canola oil 
1. 1 cup chopped onion
2. 2 1/2 teaspoons red curry paste
3. 1 1/2 teaspoons minced fresh garlic
4. 1 teaspoon minced fresh ginger
5. 1 cup fat-free, lower-sodium chicken broth
6. 2 teaspoons brown sugar
7. 2 (12-ounce) packages frozen pureed butternut squash
8. 1 (14-ounce) can light coconut milk
9. 1 1/2 teaspoons fish sauce
10. 1/4 teaspoon salt
11. 1/2 cup chopped unsalted, dry-roasted peanuts 
12. 1/4 cup cilantro leaves
13. 1 lime, cut into 8 wedges


Preparation


1. 1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. 2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
Note:


Ivy Manning, Cooking Light 
MARCH 2013


Pasted from <http://www.myrecipes.com/recipe/thai-butternut-soup-50400000126243/?xid=scancook-mar13-ck>

Citrus Marinated Chicken and Orange Salad

Ingredients
1. 3 oranges
2. 3 garlic cloves (chopped)
3. 7 tbsp extra virgin olive oil
4. 14 tsp cayenne pepper
5. 1 pinch cayenne (dressing)
6. salt
7. black pepper
8. 28 oz breasts halves (boneless skinless chicken)
9. 1 head radicchio
10. 1 red onion (thinly sliced)
11. 1 bunch arugula (stemmed and thoroughly cleaned)
12. 3 sprigs fresh oregano (stripped of leaves then chopped)
13. 2 tbsp honey
14. 1 tbsp Dijon mustard
15. 4 slices crusty bread




Directions:
1. Preheat a grill pan or outdoor grill on high.
2. Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
3. To the zest and juice, add the garlic, 3 Tbs olive oil, 1/4 t. cayenne, salt, and pepper, and stir to combine.
4. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
5. While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
6. Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
7. Add the red onions and arugula.
8. To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of olive oil.
9. Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
10. Remove from the grill and let rest for a few minutes. Lightly toast the bread.
11. Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

Greek Lemon Chicken

Ingredients:

3 tablespoons olive oil

6 skinless, boneless chicken breasts (4 ounces each)

3 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

2 teaspoons prepared mustard

2 cups milk

2 egg yolks

1 tablespoon grated lemon peel

1 teaspoon lemon juice

1/4 cup minced fresh parsley

1 cup sour cream

1 pound angel hair pasta

1 tablespoon vegetable oil

1/2 cup crumbled feta cheese

1 teaspoon dried dill

Step-by-Step

1. Heat oil in a large skillet over medium-high heat; add chicken and cover. Cook until chicken is browned, turning once, about 15 minutes. Remove chicken; slice. Set aside.
2. Heat butter in a medium saucepan over medium-low heat; stir in flour, salt and mustard. Add milk. Mix yolks, lemon peel and juice in a bowl. Stir one third of egg mixture into skillet.
3. Stir remaining egg mixture into flour mixture. Bring to a gentle boil, stirring continually. Remove pan from heat. Stir in parsley and sour cream.
4. Cook pasta according to package directions; drain. Toss with oil. Stir 3/4 cup of sauce and feta into pasta. Top with sliced chicken and remaining sauce. Sprinkle with dill.

Double Chocolate Cookies

Ingredients: 

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1 large egg

1/2 teaspoon baking soda

1 cup all purpose flour

2 cups (12 ounces) chopped chocolate (chips or baking squares

Step-by-Step:

1. Combine butter, dark brown sugar, granulated sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
2. Add the cocoa, egg and baking soda to creamed mixture. Beat until blended. Stir in the flour and white chocolate.
3. Chill the cookie dough, covered, for 4 to 10 hours.
4. Preheat the oven to 325°F. Grease baking sheets.
5. Shape heaping tablespoonfuls into balls. Arrange several inches apart on greased baking sheets, allowing 6 cookies per sheet.
6. Bake for 12 minutes for a slightly chewy cookie or 14 minutes for a crisper cookie. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.

Hearty Chicken Stroganoff

With Spring here the days are still cool for a while and so are the nights. But this is light enough even for late spring and early summer. Pair it with a green salad with a vinaigrette dressing and it would be a perfect dinner. 

Ingredients:

8 ounces wide noodles

6 tablespoons all-purpose flour, divided

1 teaspoon salt

1/2 teaspoon black pepper

1 1/4 to 1 1/2 pounds chicken tenderloins

4 tablespoons butter, divided

6 medium mushrooms, cut into quarters

1 cup chopped onion

1/2 teaspoon dry mustard

2 cups chicken broth

1 cup sour cream

1 teaspoon ketchup

Step-by-step:

1. Cook the noodles using the package directions; drain well. Cover to keep warm.
2. Mix 4 tablespoons flour with the salt and black pepper in a large bowl and mix well. Add the chicken and toss to coat.
3. Heat 2 tablespoons butter in a large skillet over medium heat until melted. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes. Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.
4. Add remaining flour and butter and the dry mustard to reserved pan juices and mix well. Gradually stir in broth. Cook, stirring frequently, for 3 minutes. Stir in sour cream and ketchup.
5. Return chicken and vegetables to the skillet. Cook, stirring frequently, until heated through; do not boil. Place noodles on a heated serving platter. Spoon chicken mixture over the noodles.

Tangy Braised Short Ribs

Ingredients:

1 (6-ounce) can frozen lemonade concentrate

1 medium onion

1 (15-ounce) can tomato sauce

4 teaspoons dried parsley

2 tablespoons firmly packed light brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon each dried thyme and crushed red pepper flakes

1 bay leaf

4 to 5 pounds beef short ribs

Step-by-Step

1. Thaw the lemonade concentrate. Slice the onion. Separate the slices into rings.
2. Combine lemonade concentrate and tomato sauce in a large heavy saucepan. Cook, stirring continually, over medium-high heat until mixture is hot.
3. Add parsley, brown sugar, Worchester sauce, salt, thyme, red pepper flakes and bay leaf to tomato sauce mixture. Add ribs.
4. Cook the mixture, stirring occasionally, until mixture comes to a boil.
5. Cover the saucepan. Simmer, stirring occasionally, until the ribs are easily pierced with a knife, about 2 1/2 to 3 hours.
6. Skim fat from the surface of the sauce. Discard the bay leaf. Transfer the ribs to a serving platter. Spoon sauce over ribs. Serve with coleslaw and corn muffins, if desired.

Two-Cheese Macaroni

Ingredients:


1 (7-ounce) package elbow macaroni
8 ounces sharp Cheddar cheese
1 large egg
1 cup small curd cottage cheese
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley; optional


Step-by-Step


1. Preheat the oven to 350°F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
2. Place 2 quarts water in a large saucepan. Bring to a boil. Add macaroni. Boil until tender, about 10 minutes; drain well.
3. Shred Cheddar. Whisk egg in a large bowl. Add cottage cheese, sour cream, salt and pepper; mix well. Stir in Cheddar.
4. Fold macaroni into cheese mixture gently; mix well. Spoon macaroni mixture into prepared baking dish.
5. Bake until the mixture is bubbly and lightly browned, about 30 minutes. Sprinkle with chopped fresh parsley, if desired.

Deviled Ham Puffs

If you don't like deviled ham, you can use other types of meat. I have used deviled chicken and leave out the celery (only because I don't like it).

Ingredients:

3 (4 1/4-ounce) cans deviled ham

1/3 cup sour cream

1 (2-ounce) jar pimientos, drained

1/4 cup minced celery

1 tablespoon prepared horseradish

3/4 teaspoon onion salt

3/4 teaspoon black pepper

1 cup water

8 tablespoons (1 stick) butter

1 cup all-purpose flour

1/2 teaspoon salt

4 large eggs

Step-by-Step

Combine deviled ham, sour cream, pimientos, celery, horseradish, onion salt and pepper in a medium bowl and mix well. Chill, covered, for 1 hour.

Preheat the oven to 400°F.

Place the water and butter in a medium saucepan. Bring to a rolling boil over high heat. Gradually stir in flour and salt, stirring continually. Cook, stirring continually, over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs and beat until dough is smooth and glossy.

Drop by rounded teaspoonfuls onto baking sheets. Bake puffs until puffed and golden brown, about 25 minutes. Remove to wire racks to cool.

Cut off the top of each puff and reserve. Remove soft center and discard. Spoon 1 rounded teaspoonful of deviled ham mixture into each puff. Replace each top.

Twice Baked Potatoes

I don't make these as often as I wish I could. I just love them but there is the time it takes. To help cut down on the time, make extras the next time to bake potatoes, you can store in the fridge for the next day or the day after to use. Saves time.

Ingredients:

6 large baking potatoes

6 ounces cream cheese, softened

1 cup sour cream

2 tablespoons butter or margarine

2 teaspoons onion salt

1 teaspoon salt

1/4 teaspoon pepper

6 tablespoons shredded Cheddar cheese

Step-by-Step

Preheat oven to 500°F. Microwave potatoes on HIGH for 10 minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potato.

Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potato flesh.

Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 minutes. Add onion salt, salt and pepper; stir. Reduce oven temperature to 350°F.

Spoon potato mixture into potato shells. Sprinkle with Cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.

Chocolate Heavenly Hash

Ingredients:


1 (12-ounce) package chocolate chips
4 egg yolks
3 1/2 cups whipping cream, divided
3 tablespoons granulated sugar
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (10-ounce) angel food cake
Chocolate curls, optional for garnish




Step-by-Step:


1. Heat chocolate chips in a medium saucepan over low heat, stirring frequently, until melted.
2. Whisk egg yolks with 1/2 cup whipping cream in a medium bowl until blended. Add the egg yolk mixture gradually to chocolate, whisking continually. Cook, whisking continually, until blended, about 1 to 2 minutes. Let stand until cool.
3. Pour remaining whipping cream into a large bowl. Beat at high speed, gradually adding the granulated sugar until soft peaks form.
4. Stir pecans, vanilla extract and salt into chocolate mixture. Fold in whipped cream.
5. Tear cake into bite-size pieces. Layer half the cake and half the chocolate mixture in a tall glass bowl. Top with remaining cake and spread with remaining chocolate mixture. Chill, covered, for 2 to 3 hours. Garnish with chocolate curls, if desired.

Easy Scalloped Potatoes

Ingredients:

2 pounds red potatoes, unpeeled

2 tablespoons all-purpose flour

4 tablespoons butter

Salt, black pepper and paprika

1 1/4 cups milk

Fresh thyme, optional for garnish

Step-by-step:

1. Preheat oven to 350°F. Gently scrub potatoes under running water with vegetable brush; rinse well. Cut potatoes into 1/4-inch slices. Place slices on waxed paper and sprinkle with flour, tossing to coat.
2. Grease a 9-inch round baking dish with 1 tablespoon butter. Layer one-third of potatoes in dish; sprinkle with salt, black pepper and paprika to taste. Dot with 1 tablespoon butter. Repeat layers two times.
3. Heat milk in a small saucepan over medium heat just until hot. Do not boil.
4. Carefully pour hot milk over potatoes. Sprinkle potatoes with salt, black pepper and paprika. Cover with aluminum foil.
5. Bake potatoes for about 35 minutes. Uncover and bake until potatoes are fork-tender, about 20 minutes. Garnish with fresh thyme, if desired.