Creamy Cheesy Rosemary Scalloped Potatoes

This potato recipe is positively delicious. Incredibly creamy, cheesy, herby deliciousness and a mouth-watering scent while cooking. I've had amazing scalloped potatoes before, but this recipe takes the spotlight with a new twist on a warm, comforting classic. 

Works great to make ahead, reheats well and tastes even better on the next day!

Ingredients

2 1/2 cups heavy cream
3/4 cup finely chopped shallots or onions
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
2 teaspoons celtic sea salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)

Directions

Preheat oven to 375°F. Butter 13x9x2 inch glass baking dish. 

Whisk cream, shallots or onions, rosemary, salt and pepper in medium bowl to blend. 

Place half of potatoes in prepared baking dish, overlapping slightly. 

Sprinkle with 3/4 cup cheese. 

Top with second layer of potatoes. 

Pour cream mixture over potatoes in dish. 

Sprinkle with remaining cheese. 

Cover gratin with foil and bake 1 hour. 

Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. 

Let gratin cool 10 minutes before serving.

Recipe Source [link]

Asian Chicken Noodle Soup with Ginger and Watercress

Here's a soup so easy and so soothing, you'll find yourself turning to it again and again. Look for fresh Chinese egg noodles in the supermarket produce section.

Serves 2-3

Ingredients

3/4 oz. fresh ginger (a piece about 1 inch long)
1 Tbs. vegetable oil
2 boneless skinless chicken thighs (6 to 8 oz)
Kosher salt and freshly ground black pepper
2 medium shallots, thinly sliced (about 1/3 cup)
1 qt. home made or lower-salt chicken broth
4 oz. fresh Chinese egg noodles (I used dry Chinese egg noodles, it only changes the cooking time slightly)
2 cups tender watercress sprigs
1 tsp. ponzu sauce (or a mix of soy sauce and lemon juice, equal parts)

Directions

Peel the ginger and slice it thickly. Lay the slices on a cutting board, cover with plastic wrap, and smash the ginger with a meat mallet or heavy pan.

Heat the vegetable oil in a 5- to 6-quart soup pot over medium-high heat. Season the chicken thighs with salt and pepper and brown each side for about 2 minutes. Transfer to a plate (the chicken will not be full cooked). Reduce the heat slightly, add the shallots and ginger, and saute until browned, stirring to break up the ginger about 2 minutes. Add the chicken broth and scrape the bottom of the pan to loosen any browned bits. Return the chicken thighs to the pot and bring the broth to a simmer.

Cook, partially covered, for 3 minutes, skimming off any foam that comes to the surface. Add the noodles (cut into shorter lengths if you like) and simmer for another 3 minutes (more or less if the package instructions differ). Remove the pan from the heat and transfer the chicken to a cutting board. Add the ponzu and watercress to the soup and stir well. Roughly shred/chop the chicken and return it to the pot. Serve right away.

Recipe source: Entry from Fresh & Quick 2010 magazine.

Szechuan Chicken Burgers with Cilantro Slaw

Delicious, zesty, nicely spiced- this Asian take on a burger is a fun new twist with a cooling cilantro slaw. For some extra spicy-flavor, amp things up by adding a dash of sriracha sauce!

Ingredients

1/3 cup KRAFT Cucumber Ranch Dressing
2 tablespoons minced fresh cilantro
2 teaspoons orange juice
1 teaspoon kosher salt, divided
1 1/2 cups loosely packed shredded coleslaw mix
1/2 cup diced green onions
1 tablespoon black sesame seeds
Vegetable cooking spray for grilling
1 1/2 pounds ground chicken breast
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 teaspoons minced garlic
1 1/2 teaspoons Szechwan Seasoning
6 sesame seed hamburger buns

Directions

Whisk together first 3 ingredients and 1/4 tsp. salt in a large bowl. Stir in coleslaw mix, green onions, and sesame seeds. Cover and chill at least 30 minutes or up to 2 hours.

Coat a cold cooking grate with cooking spray, and place on grill. Preheat grill to 300° to 350° (medium).

Combine ground chicken, next 3 ingredients, and remaining 3/4 tsp. salt in a large bowl until blended. Shape mixture into 6 (3/4-inch-thick) patties.

Grill patties, covered with grill lid, over 300° to 350° (medium) heat 5 minutes on each side or until done. Grill hamburger buns, cut sides down, 1 to 2 minutes or until lightly toasted.

Place 1 burger on top of each bottom bun; top evenly with coleslaw mixture and tops of buns.

Recipe Source: [Southern Living Cookbook]

Prison-Style Meatloaf

Pay no attention to this recipe's name. While it might seem a bit unappetizing, I assure you- if you've come looking for the best meat loaf recipe ever, look no further. While hunting for dinner recipes my mother came across this amazing recipe for a delicious, hearty meatloaf and after making it for the first time, it instantly became our official "go-to" recipe for meatloaf.

Incredibly flavorful, non-crumbly, melt-in-your-mouth goodness. This meat loaf is to die for. Just try it. Try it and tell me I'm wrong.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
salt to taste
4 cloves garlic, minced
1 1/2 cups very dry white bread crumbs
1 1/2 cups milk
2 pounds ground chuck
1/2 cup chopped fresh flat-leaf parsley
2 ounces grated Parmesan cheese
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
3 cups tomato sauce, or to taste

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.

Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.

Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.

Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.

Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

Recipe Source: [Chef John's Prison Style Meatloaf]