Lovin' From the Oven

Mashed Potato Casserole

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Did everyone have a wonderful turkey day? I hope so! As always, I’m pretty sure I overdid it and bit off more than I can chew… literally! I woke up this morning still full. That didn’t stop me from eating leftovers for breakfast, though.

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Just in case you still have some cornbread leftover from last night, here’s a great way to use it up! Another bonus: you could also make an easier version of this with leftover mashed potatoes if you have some of that leftover as well.

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I’m totally guilty for making cornbread from a box, but it tastes homemade! Seriously. It’s easy to make and saves time when you’re trying to figure out how to make the rest of the dinner (story of my life). It definitely tastes better than if you were to buy it from the store because you can enjoy them warm from the oven. They’re fluffy, full of flavor, and have plenty of corn.

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You can shape them into however you want: muffins, mini muffins, or loaves. Get creative and use a fun pan for animal shaped cornbread!

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You can find where to buy Fleischmann’s Simply Homemade Cornbread mix here. There’s also plenty of recipes to spice up your normal cornbread recipe.IMG_3035

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Mashed Potato Casserole

Ingredients

  • 6-7 small golden potatoes
  • 1 tsp minced garlic
  • 2 tbsp butter
  • 1 cup Mexican shredded cheese mix
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/2 cup all purpose flour
  • 1/4 cup panko bread crumbs
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 2 cornbread muffins, crumbed

Directions

  1. Preheat oven to 350 degrees.
  2. After rinsing and scrubbing the potatoes, cut them into 1 inch pieces and boil for 25 minutes.
  3. Drain and then place into your mixer. Add the rest of the ingredients except for the cornbread and mix well until creamy.
  4. Pour into casserole dish(es) and top with the crumbled cornbread muffins. Bake for 25 minutes. Serve hot!
https://lovintheoven.com/mashed-potato-casserole/

 

Lemon Chicken Orzo Soup

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I am such a weakling when it comes to cold weather. It dropped down to 65 degrees F last week in Los Angeles, and I was busting out all of the blankets to put on the couch. My feet were freezing and I was wearing ponchos in the house. My DH thought I was crazy.

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Still, I’d take cold weather over scorching hot ones any day. I love staying in and cuddling with a cup of tea. Throw in a bowl of soup and I’m done for. Soup is actually one of the dishes that I feel comfortable cooking (and that’s saying a lot!). It’s lot a crockpot on the stove. Throw the ingredients together and let the soup simmer for a couple of minutes. Done.

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This was a warm and hearty soup. The lemon flavor truly shines through and meshes wonderfully with the orzo and chicken. Recipe adapted from Cooking Light.

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Lemon Chicken Orzo Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons dried onion
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced into 1/4 inch thick
  • 1 celery stalk, thinly sliced
  • 4 cups water
  • 4 cups (2 cans) chicken stock
  • Juice of 2 lemons
  • 2 teaspoons dried basil
  • 2 teaspoons garlic powder
  • 8 oz (1.5 cups) orzo pasta
  • 2 chicken breasts, cubed
  • Salt and pepper, to taste

Directions

  1. In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and cook until tender, about 5 minutes.
  2. Add the chicken broth, lemon juice, dried basil, and garlic powder and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes.
  3. Add the shredded chicken and orzo to the pot and cook for about 10 minutes, until the orzo is tender.
  4. Season with salt and pepper to taste before serving.
https://lovintheoven.com/lemon-chicken-orzo-soup/

Baked Kale Chips

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Have you jumped on the kale train? I don’t know when it became such a big deal, but it took me a while to give it a shot. Results? Welllll, let’s just say that I’m still (slowly) running after the train.

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I can’t stand the taste of kale raw, but after it’s baked, it’s easier to munch on. It’s just a bitter, strong taste that’s difficult to grasp.

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Sorry kale fanatics, kale is just not for me.

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But here’s a recipe for kale lovers that only has three ingredients and is a cinch to make.

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I also did a second batch that included soy sauce and sesame seeds instead of just olive oil and salt. The slightest difference in ingredients creates a whole other taste!

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Have you tried making your own baked kale before? Are you a kale fan? I’d love to know other ways to make to make kale more… enjoyable.

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Baked Kale Chips

Ingredients

  • 1 bag (10 oz) kale
  • 1 tablespoon olive oil
  • 1 tsp sea salt
    • (For my second batch of kale, I used: 1 tablespoon olive oil, 1 tsp soy sauce, 2 tsp sesame seeds)

Directions

  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the kale with the olive oil. Evenly spread the kale out on the baking sheet and sprinkle with sea salt.
  3. Bake for 10-15 minutes, just until they begin to crisp.
https://lovintheoven.com/baked-kale-chips/

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