Side Dish Archives - Page 8 of 42 - Garden Seeds and Honey Bees

Creamy Funeral Potatoes

Creamy Funeral Potatoes or Creamy Hash Brown Potatoes

*2 packages (12 ounce) Frozen Shredded Hash Browns, slightly thawed

*1/2 cup grated Onion

*2 tablespoons Extra Light Olive Oil

*2 tablespoons Butter

*1/4 cup Flour

*2 cups Low-Sodium Chicken Stock

*1/2 teaspoon Sea Salt and Fresh Ground Black Pepper or to taste

*1/8 teaspoon Red Pepper Flakes

*1 cup Pepper Jack Cheese

*1 cup Sharp White Cheddar or Cheddar, grated

*1 cup Sour Cream

*1 cup Greek Yogurt or 8 ounce package Greek Yogurt Cream Cheese, room temperature

*2 cups Crushed Cornflakes

*6 tablespoons melted Butter, over drizzling over top

Directions:

Preheat oven 325*F.

**9 x 13 inch casserole dish sprayed with cooking

In a skillet on medium heat add the olive oil, then add the onions and sauté 1 to 2 minutes. Add the 2 tablespoons butter, when melted add flour and make a rue. Slowly add the chicken stock, stirring until there are no lumps. Then add to the mixture red pepper flakes, salt and pepper.

Remove skillet from heat and allow to cool slightly.

In a mixing bowl add the sour cream and Greek yogurt cream cheese and mix until smooth. Then stir in grated cheeses.

Add the sour cream mixture to the chicken stock mixture and stir until combined.

In a greased casserole dish make a layer the hash browns and then pour over the hash browns the creamy cheese mixture. Top the casserole with crushed cornflakes and drizzle with 6 tablespoons of melted butter. Cover with Aluminum foil.

Bake for 45 minutes or until hot and bubbly. Then remove the foil and bake another 10 to 15 minutes or until golden on top.

Creamy Funeral Potatoes

Enjoy!

Lindy

Holiday Red Christmas Eggs

*1 Dozen Eggs, Boiled and peeled or I like to cook mine in the pressure cooker

*Red Food Dye, I used 1 tablespoon but you could try less

*2 teaspoons White Vinegar

*12 Basil Leaves, medium size

*1/2 cup Greek Yogurt

*1/4 cup Olive Oil Mayonnaise, more if needed for desired consistency

*Dash Hot Sauce or to taste, like Tabasco

*Pinch of Onion Powder

*1/8 teaspoon White Pepper, or to taste

*1 teaspoon Honey

*Sea Salt to taste

*Chives for Garnish

Pressure Cooking Eggs: 12 Large Eggs, hard-boiled, I like to cook them in my Electric pressure cooker/Insta Pot, with 1 cup of water place in the bottom of the pot 1 layer of eggs you can fit 11 to 12 eggs, if you layer them on top of each other than some may crack. Also, use good quality eggs with thicker shells, I’ve had trouble with Wal-mart’s egg shells cracking and the shells are thin. Cook eggs 3 to 4 minutes, this will take about 15 to 20 minutes with the pressurizing and de-pressurizing, cook according to your electric pressure cooker instructions. After pressure cooker/insta pot de-pressurizing cooked eggs. Remove from cooker and place cooked eggs into a bowl of ice water to cool down and then peel.

Preparing and Coloring Egg Whites:

Cut the peeled eggs in half and remove the egg yolks and place egg yolks in a food processor.

Then in a bowl of water rinse off the egg white halves, so no yolk particles remain one the egg whites. Place egg white slices into a large glass bowl and add enough water to cover egg white halves. Then add the vinegar and red food coloring to 1/4 cup of water and mix together and then add to the bowl of eggs. Lightly stir in the red color in the water around the eggs.

Allow the eggs to sit in the coloring mixture in the fridge until desired color is achieved (1 to 2 hours in the fridge 2 hours for eggs pictured). Check on them every so often stir around for even coloring.

NOTE: If you make the eggs a day ahead the egg whites will turn out hot pink, so color the day of serving.

Basil Filling: In a food processor with cooked egg yolks add: Basil, 1/2 cup of Greek yogurt, hot sauce, onion powder, white pepper, honey and salt. Pulse ingredients until smooth. Then scoop mixture into a mixing bowl and stir in as much mayonnaise as need for desired consistency.

Scoop filling into a disposable pastry bag, cut end off the bag to desired hole for piping. Pipe and fill the red egg halves and garnish with chopped chives as desired.

Recipe adapted from Food Network