Panko-encrusted Cheesy Mashed Potatoes

3 lb. russet potatoes, peeled and chopped
4 green onions, thinly sliced
1 C sour cream
1 C sharp cheddar cheese, shredded
2 t salt
1/4 t freshly ground pepper
1 C panko bread crumbs
3 T butter, melted













Boil potatoes until tender.  Drain and add to a large bowl.  Mix with electric mixer until mashed.  Add
the green onions, sour cream, cheese, salt and the pepper and whip until well-combined.

In a separate bowl, combine the panko and butter.  Mix until crumbly.  Turn out potatoes into a 9 x 13 pan sprayed with cooking spray.  Top with bread crumb mixture.

Bake at 375 for 25-30 minutes until bread crumbs begin to brown a little.  You can also make it the day before and refrigerate before baking.  Adjust baking times accordingly.

Caprese Skewers

This is a really quick and easy appetizer.  If you get the marinated mozzarella you can skip the balsamic marinade step.

1 bunch fresh basil leaves

1/2 C balsamic vinegar
1/4 C extra virgin olive oil

10 Ciliegine fresh mozzarella balls
10 cherry tomatoes

toothpicks

Clip and set aside 20 of the largest and nicest basil leaves.  Finely chop a 10-12 of the remaining leaves and mix with vinegar and oil.  Add the mozzarella and marinade several hours or overnight.

Slice the mozzarella balls and tomatoes in half.  Assemble skewers by placing wrapping a basil leaf around a tomato-mozzarella combination.  Run the toothpick through.  If the tomatoes are large, you may not be able to run it through the center.  Place on a plate and drizzle a little of the marinade over each.

Pistachio, Red Onion and Bacon Pizza

The secret to this pizza is the dough.  Use a high-quality bread flour and make sure the oven is really hot! 

Pizza Dough (makes 4 pizzas)

3 C high gluten flour (like King Arthur's Bread Flour)

1 t yeast 

1 3/4 C Luke-warm water 

1 1/2 t salt

Olive oil

Toppings (makes 1 pizza)

1/4 C pistachios, shelled and coarsely chopped

1/3 C red onion, halved and thinly sliced

2 slices lean bacon, cooked and coarsely chopped

2 oz. fresh buffalo mozzarella, cut in thin slices 

Note:  If you can't find buffalo mozzarella, use regular mozzarella.  You may need to mash it with some of the liquid so its very soft.  

Combine all ingredients except olive oil in food processor.  You can also use an electric mixer if you have the dough hook attachment.  Knead dough until it has formed a ball and pulled away from the sides.  Test for elasticity by pulling off a spoonful and stretch it thin.  It should stretch thin enough to see light through it without tearing.  If it tears, knead it a little longer.  After its ready, knead it 2-3 minutes longer.

Oil a large bowl with the olive oil.  Turn dough into bowl and flip once.  Cover with plastic wrap and place in a warm location until tripled in size, 3 to 4 hours.  Or place in refrigerator overnight.

Preheat your oven to the highest temperature it has (500 or more is ideal).  Punch the dough down and cut the dough into 4 equal pieces.  Let rest for 10 minutes.  Stretch each piece as thin as possible and place on baking stone.  If your stone is newer, you can add a thin layer of olive oil before the dough to prevent it from sticking.  

Add toppings and bake 7-8 minutes until golden.

Oatmeal Carmelitas

I'm not sure where I found this recipe, but I've had it a long time.  Its a great take for a "bring a dish to pass"  if you want to bring a dessert.

1 cup all-purpose flour 
1 cup quick rolled oats 
3⁄4 cup brown sugar
1⁄2 tsp. baking soda
1⁄2 cup butter, melted 
6 oz. semi-sweet or milk chocolate chips 
1⁄2 cup chopped walnuts 
3⁄4 cup caramel ice cream topping 
3 tbsp. flour
1⁄2 tsp. salt

Preheat oven to350*F and grease bottom and sides of a 9x9-inch pan.  Combine dry ingredients well, then slowly pour and mix melted butter into dry ingredients to form a crumb-like consistency. Press half of these crumbs into bottom of pan and bake for 10 minutes.  Sprinkle chocolate chips and walnuts over baked crust.  Mix caramel topping with flour. Drizzle mixture over chocolate chips and nuts. Sprinkle the remaining crumbs over the top. Bake for 15-20 more minutes.

Chill in fridge for easy cutting. 

Roasted Corn and Potato Chowder

2 ears of corn
1 slice bacon
1/4 C celery, diced
1/4 C red onion, diced
1/4 C red pepper, diced
1 serrano pepper, diced
1 bay leaf
2 12 oz. cans chicken broth
1/2 C water
1/4 cream
1 T fresh Thyme leaves
2 medium yukon gold potatoes, peeled and chopped

Peel corn and roast over open flame (I used a gas stove top) until slightly charred.  Slice corn off of hulls.  Cook bacon slice until crisp.  Saute celery, onion and peppers until tender in remaining bacon fat.  Add remaining ingredients and bring to almost a boil.  Cook until potatoes are tender.  Do not boil.