Spring Forward

It’s only one hour, but somehow daylight savings time managed to really throw me off. I spent part of yesterday and most of today feeling exhausted, and consequently, grumpy. Hopefully by tomorrow, things will be status quo.

Other than the loss of those sacred 60 minutes, it was a great weekend in unseasonably mild Chicago. The days consisted of a delicious brunch at Milk & Honey; a doggy play date with Yogi; and a much needed manicure – I’m loving my current nail combo!

Since Friday night we went out, Saturday evening we stayed in to cook with friends. We concocted a meal that was so mouth watering and delicious, I could not wait to share it with you! It was one of those dinners where you don’t speak for the first 10 minutes and you don’t want it to end. I must admit, we really out did ourselves 🙂

We feasted on juicy filets, sauteed brussels sprouts, and cheesy potatoes. The filets were tenderized with Borsari, the most incredible seasoning mix for meats, that I would highly recommend you purchase. The brussels sprouts were simply tossed in olive oil, salt and pepper, and sauteed in a pan until they were soft and nicely browned. For the cheesy potatoes, I followed my aunt’s instructions to make the dish I’ve enjoyed several times before. The taters were out of this world; cheesy on the inside and perfectly crusty on the top. They’re fitting for a crowd…or for one!

Dessert was boxed brownies and ice cream – what a meal!

Cheesy Potatoes

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 servings

What You Need

  • 4 large baking potatoes
  • 1 onion, chopped
  • 1 bag Kraft extra sharp grated cheddar cheese
  • 2 cans chicken broth
  • Pepper
  • Butter

What To Do

  1. Preheat oven to 425 degrees.
  2. Butter a 9x13 inch baking dish.
  3. Peel the potatoes, and then slice them so they are paper thin.
  4. Saute the onion in 1 tablespoon of butter, just until cooked.
  5. Layer the potatoes on the bottom of the baking dish. Sprinkle 1/3 of the onions over the potatoes, sprinkle ground black pepper, and then 1/3 of the shredded cheese. Repeat with 2 more layers, ending with the cheese.
  6. Next, pour the chicken broth over the potato layers until the broth is half way up the side of the dish.
  7. Bake for 45 minutes or until broth has dissolved. When potatoes are cooked, turn off oven and let them set for 30 minutes or longer if you can. Reheat if necessary when ready to serve.
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