Dining Outside the Home: Dakota’s of Oxford, Ohio.
From the moment we walked through the doors, it felt as though we had entered the wild western Black Hills. The rustic atmosphere enveloped us as we settled into a cozy booth where the anniversary celebration began with chilled margaritas. From appetizers to dessert, our taste buds were blown away by this semi-private dining experience where steakhouse met saloon.
What’s Cooking in Gail’s Kitchen? The Joy of Eating: Incredible Ham Potato Casserole! As the days grow shorter and the night chill sets in, gather around the table for this hearty harvest meal. It can be made ahead and popped in the oven at a moment’s notice. When it comes out with the cheese bubbly and the topping crisp, serve it in the same vessel to keep it hot. By adding smoky Virginia ham chunks and chopped vegetables, this main dish is easy-to-follow and goes a long way. The crunchy topping gives it a nice finish. Plus, leftovers are a bonus!
INCREDIBLE HAM POTATO CASSEROLE
Ingredients:
3 cups ham chunks
1 green pepper, chopped
1 sweet onion, chopped
1 tablespoon pimento, diced
30-32 ounces frozen southern-style hash brown potatoes, thawed
2 cups cheddar cheese, shredded
1 cup cream of chicken soup, condensed
16 ounces sour cream
1/2 cup butter, melted
Instructions:
Preheat oven to 350°. Combine all ingredients. Mix well and pour into a greased 9″x13″ casserole dish. Add topping.
Topping Ingredients:
1/2 cup butter, melted
2 cups corn flakes
Instructions:
Gently mix corn flakes with butter and spread over top of casserole. Bake in oven for one hour. Serve family-style.
What’s Cooking in Gail’s Kitchen? The Joy of Eating: Enchilada Cheesy Hash Browns! This time-honored recipe came to me from a friend who had perfected the art of authentic Mexican food. Monica shared some of her trade secrets on more than one occasion, but warned me about one unwary pitfall. “Once you perfect these traditional recipes, your husband may be less willing to take you out to dinner as often.” So be forewarned. Choose this perfect alternative for those nights you need a “meatless” meal.
ENCHILADA CHEESY HASH BROWNS
Ingredients:
4 baked potatoes, peeled and shredded into hash browns*
2 tablespoons olive oil
1/8 teaspoon garlic powder
1/2 teaspoon sea salt
1/8 teaspoon cracked black pepper
3/4 cup Spanish onion, chopped
10 ounces baby peas
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups extra-sharp cheddar cheese, shredded
10-count package corn tortillas
15 ounces tomatillo salsa
Green onions for garnish
Instructions:
Preheat oven to 350°. Spray a 9″x13″ glass baking dish with nonstick oil. Pour tomatillo salsa into a pie plate. Set aside. Place the corn tortillas on a plate nearby. In a large skillet, sauté onions in olive oil. Add hash brown potatoes, garlic powder, sea salt, and black pepper. Cook until slightly crisp. Add peas and mix well. To assemble enchiladas, dip one tortilla into tomatillo salsa on both sides. Transfer to a dinner plate and fill with potato mixture. Add 1 tablespoon of each cheese. Gently roll enchilada and place seam side down in glass dish. Repeat with remaining tortillas. Drizzle remaining salsa over all. Spread cheese over top of enchiladas. Cover with foil and bake for 45 minutes. Remove foil and brown cheese 5 minutes longer. Remove from oven. Garnish with green onion snips. Olé!
*If time is of the essence, you may substitute with frozen shredded hash browns.
What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Angel Hair Pasta Partners! When you’re short on time and need things at your fingertips, turn to this quick weeknight dinner option. You’ll appreciate the convenience without sacrificing flavor. The texture is pleasing and the presentation is reward enough. Make this and you’ll be able to put your feet up and enjoy the evening.
ANGEL HAIR PASTA PARTNERS
Ingredients:
6 ounces angel hair pasta, uncooked
1 1/2 tablespoons olive oil
2 cloves garlic, minced
4-6 Roma tomatoes, quartered
1 green pepper, cut up chunks
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/8 teaspoon basil
1/8 teaspoon marjoram
16 Italian-style meatballs, fully cooked
Parmesan cheese for garnish
Instructions:
Cook and drain pasta per package directions. As pasta is cooking, heat olive oil in 3-quart saucepan over medium heat. Add garlic and green peppers. Cook 2 minutes until tender; remove from heat. Stir in Roma tomatoes and meatballs. Return to low heat and warm through. Add drained pasta and gently toss with basil, marjoram, salt, and pepper. Serve pasta meal sprinkled with Parmesan cheese. Add a side of crusty garlic toast.
What’s Cooking in Gail’s Kitchen? The Daily Special: Deep Dish Chicken Salad! Want to feel special? Try serving your next dinner in a traditional French-style mini au gratin pan. Not only does it show off food attractively, it offers single-serving portion control. It’s the perfect touch to any meal and bakes in less time. Make your life simpler with any of the oven-to-table choices available. I did.
DEEP DISH CHICKEN SALAD
Ingredients:
3 cups chicken, cooked
1 cup extra sharp cheese, finely shredded
1 tablespoon green onion
1/2 cup mayonnaise
4 stalks celery, chopped
1 tablespoon lemon juice
1/4 teaspoon celery seeds
1/8 teaspoon red pepper flakes
Sea salt to taste
Dash of pepper
1 cup potato chips, crushed
Instructions:
Preheat oven to 350°. Combine chicken, celery, mayonnaise, salt, pepper, lemon juice, celery seed, red pepper flakes, and half the cheese. Mix lightly. Spoon casseroles into single serving pans. Bake for 20 minutes. Top with remaining cheese and potato chips. Bake another 5 minutes or until cheese is melted. Garnish with green onion snips.
snapshotsincursive 