Family Favorite from Mom - Au Gratin Potatoes

Another family favorite, this time from my mom.

Not a dietetic choice due to the cheese and heavy cream but a total crowd pleaser. I can tell you that if you want leftovers, you will need to make a double batch since these potatoes gets gobbled up by everyone.

I have made this myself several times and it is a hit every time.

Some variation are to replace some of the heavy cream with cream of chicken or mushroom soup or some sour cream. Or add some roasted garlic to the heavy cream. Or add some finely diced onions or bacon. You can change the basic recipe up in so many ways to meet the tastes of you, your family or your guests.

Au Gratin Potatoes
Ingredients
2 lb. package frozen hash brown potatoes (I prefer the grated versus the cubed)
10 oz. mild yellow cheddar cheese, shredded or grated
3 cups heavy cream
salt and pepper

Directions
Preheat oven to 350 degrees
Place 1/2 potatoes in 8x12 inch (2 quart) shallow baking dish
Layer 1/2 cheese over potatoes
Layer 1/2 potatoes on top of cheese
Layer 1/2 cheese over potatoes
Add salt and pepper to taste
Pour heavy cream over entire dish
Bake covered for 45 minutes
Uncover and bake for another 45 minutes
It is easily reheated in the microwave.

Friend Favorite from Ms. Fort - Chardonney Dill Sauce

One weekday afternoon, my good friend Ms. Fort came over for dinner with Mr. Gooch and I. Our only request was she bring with her a recipe for me to blog about. She brought a recipe from a friend of hers to serve over fish, chicken or shrimp.

Ms. Fort and I have been friends for year now, she was even in my wedding. How we met is a crazy story and just one more reason I believe in the whole "Six Degrees of Separation" theory. We met while we were both working for the same company in Chicago. While working at a Firm event, we got to talking about where we grew up. Turns out we both were from Michigan. As we talked more, we found out that we both lived in the same town for several years. Then as we discussed our families and where our families lived, we figured out that when she was little, her parents were friends with my aunt and uncle. They all lived on the same street, which was the same street my grandparents lived on. There is even a chance we played together as little kids. Talk about weird. We always ask ourselves what are the odds that in a city of millions, with hundreds of thousands of companies, we would end up working at the same company that employed thousands, helping out at the same event and start talking about where we were from?

OK, now back to the recipe. We made this to serve over a Parmesan breaded Tilapia.

It was so easy and came together without incident. The only complaint was that the mustard flavor was a bit strong (though I liked the flavor) and it would be better with shrimp (too bad fro Mr. Gooch that I don't eat shellfish).

We will definitely make this again. I have a feeling it will be tasty over chicken too.

Chardonnay Dill Sauce
(source: Steve Kovachevich)
Ingredients
1/2 cup Stoneground Mustard
1/2 Cup Sour Cream
2 Tbs Chardonnay Wine
2 Tbs Cider Vinegar
2 Tbs Granulated Sugar
1/2 Tsp Dill Weed
1/8 Tsp Black Pepper

Directions
Combine all ingredients and mix well.

Refrigerate to let flavors blend.

Serve over fish, chicken or shrimp.

Family Favorite From Aunt - Baked Beans

During the holidays, I got to eat some of our family's favorite dishes. Aunt's Baked Beans fit that description. A staple at Christmas eve dinner since, well, since we started celebrating at my parents house.

I would recommend this recipe to anyone looking for a tasty, easy, baked bean recipe.

Aunt's Baked Beans
Ingredients
1 large jar of Randall Great Northern Beans
2 large onions, chopped (she used two very large sweet (Vidalia) onions)
1 lb. good bacon cut in 1" slices (optional: fry a bit to get fat out but don't crisp)
1 cup brown sugar, packed
3 Tablespoons dry mustard (approximate amount) (McCormick's .85 oz. is a bit over 3 Tbs.)
24 oz. Ketchup (about 3/4 of a 32oz. bottle)

Directions
Preheat Oven to 300 Degrees
Mix all of the ingredients together completely
Pour into in a casserole dish no smaller than 3 qt. capacity or it may bubble over
Bake uncovered in a 300 degree preheated oven for 3-4 hours (she usually bakes for closer to 4 hours)

Family Favorite from Mr. Gooch's Mom: Scalloped Corn

This dish is a traditional Thanksgiving dish for Mr. Gooch's family. It is served every year and at most major family gatherings.

My mother-in-law didn't even have the recipe written down so I had to ask her to type it up for me.

Scalloped Corn
Ingredients
2 whole eggs, well beaten
1 can evaporated milk (sweetened condensed milk can be used if you wish
1 medium onion, finely chopped
1 Tsp. garlic salt
1 Tsp. black pepper
2 cans creamed corn
1 sleeve saltine crackers, finely crushed
3 tablespoons butter

Directions
Preheat oven to 350 degrees
In a large glass bowl, mix eggs, evaporated milk,onion, garlic salt, and black pepper well.
Add creamed corn, making sure mixture is combined completely.
Mix in finely crushed saltines until thoroughly incorporated.
Butter 9 x 9 deep casserole dish with 1 tablespoon of butter, leaving some butter at corners.
Pour corn mixture into dish. Add two tablespoons of butter on top and finish with additional garlic salt and black pepper.
Bake approx. 45 mins. to one hour.

Friend Favorite from Mr. White: BBQ Salmon

**This post is the first of what will be an ongoing series of posts highlighting favorite recipes of friends and family.**

I love salmon. I could probably eat it every day. Now, Mr. Gooch isn't as much a fan since salmon has a fishier taste than some other types of fish. But when Mr. White, Mr. Gooch's closest friend and Best Man, made this recipe, he was hooked as well. The marinade has just enough heat without being to causing your lips to burn and the citrus flavors are a nice balance.

When we made this Tuesday night, I had to make a small change. I didn't have any OJ left so I used 2 Tablespoons of lime juice instead of the 1/4 Cup OJ. I don't think it affected the taste much as it was still so good.

And I think this would work well with chicken as well.

Barbecue Salmon
Ingredients

1/4 cup orange juice (I used 2 T lime juice instead)
2 Tbsp. fresh lemon juice
2 Tbsp. light brown sugar
4 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
Pinch cayenne pepper
4 (6-ounce) salmon fillets, about 1-inch thick

Directions
In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, cumin, salt, and cayenne.

Marinate salmon in the orange juice mixture for 20 minutes to an hour.

Place fillets on a hot grill. (I made the fillets in the oven, preheated to 350 degrees)

Barbecue for 15 minutes, coating occasionally with marinade, until a fork can be easily inserted into the salmon. (Fillets baked in the oven for about 20 to 25 minutes)