Countryside Potatoes

When I first got a microwave oven (a very long time ago)...I took a microwave cooking class.  This was one of the dishes that we prepared in that class...and has remained a favorite throughout the years.  It's a great side-dish in the summertime, when we prefer not to heat up the oven.  But I make it any time of the year...a creamy, potato dish that goes perfectly with grilled meats and a salad.

• 1 package (24 oz. / 680 grams) frozen hash browns
• 1 cup half and half cream (10% MF)
• 1 teaspoon teaspoon salt
• 1 Tablespoon chives, chopped (or other fresh garden herbs of your choice)
• 1/4 cup butter
• 1/2 cup shredded Parmesan cheese
• paprika

1. Microwave hash browns in covered casserole for 9 minutes on high.
2. Add cream, salt and chives.  Mix with a fork.  
3. Cut butter into pieces and place on potatoes.
4. Microwave uncovered for 6 minutes, or until boiling.
5. Stir mixture and spread evenly in baking dish.
6. Sprinkle with Parmesan cheese and paprika.
7. Microwave with 1/2 power, uncovered for about 9 minutes, or until tender.

6-8 servings.

*Either cubed or shredded hashbrowns can be used, but we prefer them shredded for this dish.

Hot Taco Dip

We have had a lot of 'game day foods' around here lately...with the Vancouver Canucks looking for their first ever Stanley Cup title.  Here's a hearty hot taco dip that pairs up perfectly with a hockey game...or anything else you may be watching these days.

• 1 can (14 oz / 398 ml) refried beans
• 1 lb / 500gr lean ground beef
• 2 Tablespoons taco seasoning mix
• 1 cup hot salsa, divided
• 1 cup chopped Roma tomatoes (de-seed)
• 1 chopped sweet pepper (red, yellow, orange or a mix)
• 1 1/2 - 2 cups grated Tex-Mex cheese (use Monterey Jack, cheddar or Mozzarella if you prefer)
• 1 cup sour cream
• chopped onion greens, sliced pitted olives and chopped tomatoes for garnish

1. Combine refried beans with 1/4 cup salsa.  Spread evenly over bottom of oven-proof dish (about 12" round or 9" x 12").
2. Brown the beef.  Drain off excess fat and stir in the taco seasoning mix and 3/4 cup of  salsa.  Heat through.
3. Spread the meat mixture over the bean mixture.
4. Sprinkle with a layer of peppers and chopped tomatoes.
5. Cover with a layer of shredded cheese.
6. Bake at 350° F for about 25 minutes (or until bubbly and heated through).
7. Just prior to serving, spread sour cream over the dish and garnish with chopped green onions, olives and tomatoes.
8. Scoop onto plates and eat with warm taco chips.

Tip ~ Place taco chips in a single layer on a cookie sheet and heat at 350° F for 5 minutes. 

Before the game is over...you will be licking the bottom of the dish.  Enjoy!