I shared a lot of photos on Instagram since Christmas, but the one that received the most love featured potatoes.
Party potatoes, Funeral potatoes, Football potatoes, Pittsburgh potatoes, Crunchy potatoes, Corn Flake potatoes, and, my personal favorite, Cheesy Potatoes. This casserole goes by many names which really suggests that there is no bad time to make these potatoes.
This casserole makes an appearance at every one of our family’s holiday meals. My mom used to be the bearer of the party potatoes. I remember popping bags of frozen has browns and dumping them into our big, plastic popcorn bowl. The potatoes, sour cream, cheese, and cream of chicken soup created such a thick mass, that I always handed the spoon over to mom to finish mixing. My Godmother’s taken over the honors.
Four years ago, I shared how I made Korean mandu with turnip greens on Simple, Good, And Tasty. I’m bringing it back because it’s too good to get lost in the shuffle.
Kale seems to get all of the glory. But as far as leafy greens go, I much prefer the flavor and texture of collards, beet greens, dandelion greens, and turnip greens. Raw turnip greens can sometimes feel prickly. Once you cook them down they have a silky texture and savory, earthy flavor. They’re perfect added to these fried Korean dumplings.
It wasn’t until age 32 that I ate my first stuffed bell pepper. I even made it myself.
Neither of our parents made stuffed peppers. In fact, my mom hated peppers. Stuffed peppers became like eggplants in my mind. I added them to the list of foods I watched TV chefs prepare in utter fascination and hoped to try someday when I was older.
On a recent trip to the library I rented Nonna’s House which compiles recipes from the Italian grandmothers who work at Enoteca Maria, a restaurant in Staten Island. At Enoteca Maria, Italian grandmothers take turns leading the kitchen and sharing their family recipes. One evening I prepared my first batch of stuffed peppers following Margherita Amato’s recipe. They baked up beautifully and tasted even better. We enjoyed the leftovers for breakfast, lunch, and dinner.
This post is sponsored by Farmer Girl Meats.
When Leslie, a third-generation beef producer and owner of Farmer Girl Meats asked if I wanted to partner on a recipe post, I gladly said “Yes.”
Farmer Girl Meats offers a delivery service for Kansas and Missouri pasture-raised meats including beef, chicken, pork, and turkey. Or, if you live near her farm in Warrenton, MO, you can also pick-up your order. Leslie offered to send me two pounds of ground beef from her family’s farm where their cows feed on native prairie grasses. Meat delivery to St. Louis costs $5 per order, or $25 per year, unlimited. She let me try it out for free. Learn more about delivery here.
One thing that’s not a mystery: How much I love ham.
Growing-up, I looked forward to our family’s Easter dinner because of ham. Partly because of that cheesy potato hot dish topped with crushed corn flakes, but mostly because of ham. The leftovers were the best.
The good thing about preparing a ham is that it’s really, really easy. It’s already cooked, so all you have to do is heat it through and add some sauce. Our family was divided over raisin sauce. Half loved it and the other half hated it, reaching for the mustard instead. My favorite glaze combines the best of both worlds: Sweet fruit jam and mustard.
Ham ramblings aside, here’s a guide to all of my recipes that include ham. You’ll find my first adventure cooking a giant ham to ideas for using up your leftovers.