Tag Archives: dinner

White Trash Wednesday! Spam Hashbrown Bake

Since last week’s white trash recipe got so many of you talking about Spam, glorious Spam, I thought I’d take the “food” and run with it!

I randomly came across a recipe for Spam Hashbrown Bake.  And no, sadly, I haven’t tried it (I have an aversion to Spam that goes back to my childhood). But maybe one day, I’ll be brave enough to go into the test kitchen and prepare this dish. Still not sure I could actually eat it.

Spam Hashbrown Bake
Makes 8 Servings

{Printable recipe}

Ingredients:
1 pkg Frozen hashbrown potatoes, slightly thawed
1/2 Cup Butter, melted
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
2. cups shredded cheddar cheese
1 can SPAM Luncheon Meat, cubed
1 can cream of chicken soup
1 1/2 cup sour cream
1/2 cup milk
1/2 cup chopped onion
1/4 cup diced green chilies, drained (Chi-Chis brand recommended)
2 cups crushed potato chips

Directions:
Heat oven to 350F.
In a large bowl combine potatoes, melted butter, salt, pepper, and garlic powder.
In a separate bowl, combine the cheese, SPAM, soup, sour cream, milk, onion, and green chilies.
Next, add the Spam mixture to the potato mixture; mix well.
Pour into a 2-quart baking dish.
Sprinkle with crushed potato chips.
Bake 45-60 minutes or until heated through.

Seems like a perfect dish for a potluck dinner. 

An incredibly white trash potluck dinner.

The original recipe can be found here.

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Mashed Potatoes

mashed potatoes 2

It never fails that I set out to eat well and end up failing miserably. After reading through your lists of favorite comfort foods I had an overwhelming urge to make mashed potatoes.

So, I went against my better judgement (and my growing waistline) and made them. And because I’m such a giver,  I’m sharing this recipe with you.  Won’t you join me in the elastic waistband club?

Mashed Potatoes

Ingredients:
2 1/2 lbs yukon gold potatoes cubed (or small red potatoes halved)
1/2 cup half and half
4-8oz cream cheese (depending on how creamy you want the consistency to be)
salt and pepper
sprinkle of garlic salt
1/2 cup grated parmesan

Directions:
Place potatoes in a pot of cold water. Boil the potatoes until tender (when pierced with a fork), about 15 minutes. Drain potatoes and return to warm pot. Mash the potatoes. Slowly add the half and half so as to avoid a pasty texture. Mash the cream cheese, salt & pepper, and garlic salt together until creamy. Finish it off by mixing in the parmesan.

Serve warm with a side of fried chicken.  Or is it the other way around?

Elastic Waistband Club Forever!

 

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Chicken Florentine

Clearly I’m a healthy girl. I made yet another pasta dish for dinner the other night. And the best part is that this recipe didn’t even call for pasta, I just felt inclined to serve the dish that way.

See, that’s me…the poster child of good health. And a growing waistline.

(I’m thinking it’s time to actually start working out. That is, if I’m going to continue to eat creamy sauces, fried desserts, and pasta. Hmm, there’s a novel idea.)

So enough self-loathing for the moment. How about another recipe!

I found this recipe for Chicken Florentine over on allrecipes.com. If you haven’t checked it out, do.  It’s pretty user friendly. Or you can just keep coming here and I’ll do the legwork for you.

chicken florentine

Chicken Florentine (casserole)


Ingredients:
4 skinless, boneless chicken breast halves
1/4 cup butter (I used less just so I wouldn’t feel like a total pig)
3 teaspoons minced garlic (again, your call depending on your love/or hate of garlic)
1 tablespoon lemon juice
1 can condensed cream of mushroom soup (low sodium)
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
1 pkg frozen spinach, thawed
fresh mushrooms (your call here)
bacon bits (yes, I used pre-packaged bacon bits. don’t judge.)
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. (Or…you could saute your chicken in some olive oil over medium heat until cooked through.)
Increase the oven temperature to 400 degrees F.
Melt butter in a saucepan over medium heat.
Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasonings, half-and-half, and parmesan.
Then spread the spinach over the bottom of a 9×9 inch baking dish. (Make sure you’ve squeezed out all the water beforehand.)
Add the mushrooms on top of the spinach.
Pour half the cheese mixture over the mushrooms.
Top with the chicken and then pour remaining sauce mixture on top.
Sprinkle with bacon bits and top it all off with mozzarella.
Bake at 400 degrees for 20 to 25 minutes until the cheese is lightly browned.

And if you’re like me, you’ll want to serve it over a bed of pasta.
spaghetti

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Leon’s Full Service

I’ve said it before and I’ll say it again….my city has the best restaurants, hands down. I kid you not.  There’s a phenomenal restaurant around every corner. And there are still so many I’ve yet to try. 

But the other night was a good night.  I met up with some friends at Leon’s Full Service in Decatur.  Now I am certainly not a food critic, but I do know that this restaurant is (pardon my vernacular) off the freaking chain.

Yeap, I said it. Because that’s just how good the food is. I don’t know if I can pinpoint one thing that I loved the most…because everything I ate had me drooling. What I do know is that every dish brought out to our table was spot on. (Okay, so I didn’t exactly try the chicken liver croquettes, but my dining mates gave them 2 thumbs up. I’ll just have to take their word for it.) And exquisitely presented:
My creation

And for me, presentation (well, these days at least) is everything. I know, I’m weird, but you love me. Remember?
My creation

Oh yeah, and did I mention they serve bacon?
In a glass?
With a side of peanut butter?

005

And homemade half-pound oatmeal cream pies?
025

If that isn’t reason enough to drop what you’re doing and go there straight away, I don’t know what is.

{Thanks to Ryan for the recommendations and not caring that I took pictures of everything!}

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chicken a la king (of anything)

It’s Friday which means you’re most likely NOT going to cook tonight.
Or tomorrow night for that matter. I sure won’t be. Sometimes the kitchen (ahem, I), need the night off.
So how’s about I just help you out with your Sunday night plans?

Sound good?
Great.
chicken a la king

Chicken a la King
Ingredients:
1 tbsp butter
1/2 cup mushrooms
1 tbsp all purpose flour
1/2 cup chicken broth
1/4 cup heavy cream
1/2 -1 cup cooked, chopped chicken (depending on how much chicken you like)
1/4 cup frozen peas, thawed (I’m not a fan so if you are, use more)
salt and pepper to taste

Puff Pastry

Directions:
In a medium skillet, heat butter over medium low heat. Saute mushrooms until tender.
Stir in flour slowly until smooth and blended. Slowly whisk in chicken broth, cooking until slightly thickened.
Finally, add the cream, chicken and peas, stirring slowly to combine.
Reduce heat to low and cook until consistency has thickened.

Meanwhile…
Follow directions for cooking the puff pastries. (They take 20-25 minutes to cook, so be prepared to pop them in the oven early.)

(told you I was loving sara bareilles these days…)

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Grilled Pork Tenderloin

grilled pork tenderloin

I feel that I must share something…it’s kind of a secret. Just promise me you won’t judge.

I’m not a very good cook. It’s true. My cooking is safe. Boring really. If I could plan a menu without using cookbooks, online cheat recipes, my nightly meals would consist of spaghetti, chicken parm, turkey sandwiches, and probably a frozen pizza.

For this reason alone, I started this blog. Okay, I started it as a joke…because I couldn’t cook. But this blog has forced me to step out of my comfort zone and cook and bake things I normally wouldn’t.

I know what you’re thinking…pork tenderloin is easy. Well, about 6 months ago, I would have been scared to pick up one at the store.   Really.  But now, I’m a little bit braver when it comes to my kitchen skills.  I may not succeed, but I’ll sure as hell try.

Grilled pork tenderloin adapted* from she wears many hats.

1lb pork tenderloin
marinade

*The marinade is adapted as I just kind of threw some ingredients in a bowl together.

If you want to make it easy, pick up a nice marinade from the store (honey teriyaki, etc…) I used a concoction of brown sugar, ground ginger, apple cider vinegar, minced garlic, worcestershire sauce (I was out of soy sauce), honey, salt and pepper.  It was a little on the sweet side, but it was tasty.

See what you’ve got in your pantry and have at it. 

Just remember, you don’t have to be on Top Chef to be a cook.

Be brave.  And always, always enjoy yourself.

*ps. the pictures in the click throughs are well, bad. remember that whole thing i said about not judging?

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#1 most favorite restaurant in all of Atlanta.

Months ago, I started the run down of my favorite Atlanta restaurants.

It’s taken me since May to finish this list, but drum roll please, I’m finally at #1.
But for those of you who might have missed 2-5, here’s a quick recap:

#5. Five Guys (yes, I am aware it’s a chain. however, there are storefronts in Atlanta, therefore it counts. 🙂 )
#4. The Silver Skillet
#3. Bacchanalia
#2. Taqueria del Sol

And coming in at #1 on my most favorite Atlanta restaurants list is….

Kevin Rathbun Steak.
photo bar
To sum it up…

I crave the spinach salad. Anticipate the twice baked potato selection. And know in advance, my husband and I will be sharing the dry aged steak for two.

The food is flawless, the service is spot on, and the atmosphere (from the brick walls to the dark stained hardwoods) keep me coming back for more. Plain and simple, I adore this place.
photo rs

(sorry for the iphone/hipstamatic photos. sometimes i get weird about taking my camera into the more high end restaurants. i know, i’m a freak,  but that’s why you love me.)

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