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Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Quest 88: Loaded Cheesy Toto Potatoes


The Oracle of Ages Manga brings us potatoes beyond our friends Eenie and Meenie's garden. With this, I would like to share with you a make ahead side dish that is delicious and of course gluten free. It starts with making a cream of onion sauce and just gets yummier from there. Enjoy!


Gear!
1/4 cup chopped onions
1 clove garlic
4 T Butter
salt & pepper to taste
2 T. potato starch
1/4 cup cream
32 oz. diced potatoes
6 oz. Top the Tator or sour cream
4 slices bacon, crumbled
4 oz. cheddar cheese, shredded divided
1 T parsley
1/2 cup corn Chex cereal, crushed


Quest!

Melt butter in a saucepan. Add onions, garlic and begin to sweat with salt.
Cook onions until they get good color from continually cooking in the butter. Add potato starch to start thickening.
Add cream to onion mixture and bring just to a boil. Adjust seasoning with salt and pepper. Set aside.
In a large mixing bowl, add frozen diced hash browns.
To the bowl, I added the onion mixture, top the tator, bacon bits, and shredded cheddar cheese.
Mix together until well mixed.
Separate into 3 disposable pans, sprayed with non stick spray.











Top the potatoes with the reserved shredded cheddar cheese and also the crushed corn Chex.
At this point, you can bake at 425 degree F for 30-35 minutes or until golden brown. Otherwise cover, and freeze for another day.










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Quest 70: Hylian Shroom Polenta

I am super excited about the new LOZ: BotW game coming out. This has been a very exciting E3 week in general. So to kick things in the right direction. I am sharing a recipe we really enjoy in our house and also celebrates the introduction of the Hylian Shroom to the repertoire of ingredients found in the newest addition to the Zelda family. The wheels were definitely turning as I watched all the Treehouse footage this week - and the possibilities are looking pretty good. Anyways, if you haven't seen the trailer - where have you been? Get on YouTube and watch it! I hope you like this recipe/ Enjoy!

Gear!
8 oz sliced mushrooms -I recommend using a variety of mushrooms for this because it really brings out the mushroom flavor.
2 T butter, divided
2 tsp salt
1 cup uncooked polenta
1 cup heavy cream
3-4 cups mushroom broth
1 cup grated Parmesan cheese


Quest!

In a sauce pan, melt 1 T butter and add mushrooms. Cook together until mushrooms start to develop good color.








Add a 1 tsp of salt cook another 1-2 minutes. Remove from heat onto a plate for later.
 In the same saucepan, add 1 T butter, polenta, cream, 1 t. salt and 3 cups of broth.. Bring to a near boil, stirring regularly to keep it from stick to the bottom. Add more broth if the polenta is still uncooked, but had absorbed all the liquid.
 When is done, it will have absorbed most of the liquid and be a nice creamy consistency. This takes about 18- 20 minutes.
 Add grated Parmesan and mushrooms into the done polenta.
 Stir together until melted and delicious.
Enjoy with pork, beef, or just by itself. Leftovers are amazing the next day.












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Quest 59: GF Macaroni & Cheese

Mac n' Cheese has always been one of my favorite foods. It has been a little more of a challenge since being diagnosed with Celiac. The boxed stuff is okay, but I would like share with you this recipe. What does this have to do with the Legend of Zelda? Well let me tell you - there are cows in the LoZ; and where there are cows - there is cheese! We often overlook the cows in OoT and Majora's Mask as anything but give me milk, and I think we should celebrate them a little more!And the macaroni part is just delicious - so let's just go with it! Enjoy!

Gear!
2 cups GF Pasta - I am using Corn Ducks!
8 oz of Shredded Cheese - I an using a combination of various cheddar cheeses
2 T. Butter
2 T. Potato Starch
1/2 cup Milk
Salt and Pepper
1 cup frozen peas


Quest!
Follow the directions for you pasta. Boiling water and salting the water before adding the pasta.
While you are waiting for the pasta to cook, shred your cheese.  Use block cheese - it melts better than pre-shredded cheese.
Drain your pasta in a colander and get started on the sauce.
In the pan you cooked the pasta in, melt the butter.
Add the potato starch and salt and pepper to taste. Cook together until the roux becomes a light brown color.
Add milk and allow it come to just before a boil.
Remove from heat and add cheese. Stir until melted
Add frozen peas and stir to combine.
Fold in pasta and enjoy as a side or as a meal unto itself.








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Quest 36: Gohma Crab Pasta Salad

Well, Spring is here! The days are actually getting longer and Easter is tomorrow! As we move into the warmer days, it's good to have something simple in your recipe repertoire that you can make ahead of time. Besides, if you have been playing any amount of LoZ, there is bound to be a substantial amount of dead Gohmas laying around. Use them up with this lovely Gohma Crab Pasta Salad - Enjoy!

Gear! Get the printable recipe here!
8 oz. uncooked GF rotini or shell rice pasta
2 tablespoons lemon olive oil - you can add a drop of lemon essential oil to your olive oil as a substitute
1/4 cup Mayonnaise
1/4 cup Ranch Dressing
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon Cayenne Pepper
8 oz crab claw meat, drained and chunked
3 strips Bacon, cooked and crumbled
2 Green Onion, chopped
1 cup Romaine Lettuce, chopped
1/2 Red or orange Bell Pepper, chopped
1/2 cup cheddar cheese, shredded
salt and pepper to taste

The Quest!

Cook pasta in salted boiling water according to the package. Drain - do not rinse - and toss with lemon olive oil.

In a large mixing bowl, whisk together mayo, ranch dressing, old bay seasoning and cayenne.

Add pasta, lettuce, crab meat, bacon, green onion, bell pepper and cheddar cheese. Check seasoning add salt and pepper to taste.

Quest 28: Deviled Cucco Eggs

Cuccos are a great Easter egg to the Zelda lineage. Get it? Egg - Cucco. Okay, I understand I am not terribly witty, but that doesn't keep all the cuccos from making me bleed to death after repetitively assaulting one of their kin. Today, I have located some of their eggs and am going to make deviled cucco eggs. This is a simple dish, and many of you have even made these before. I am not trying to get over fancy with this one, but maybe give you some tips that will make the process a little easier.








The Gear: 
6 Eggs - Fresh Please
1 T. Dijon Mustard
4 T. Mayonnaise or Miracle Whip - Your preference. We're not going to start a fight.
1 t. Lemon Juice
Salt & Pepper to taste
1/8 t. Cayenne Pepper
1/4 t. Paprika + more for sprinkling


The Quest: 
Place your eggs in a sauce pot and fill the pot with cold water just to cover the eggs. Place on the stove and bring to a boil. Once it boils, turn off the heat and cover the pot. Start the timer for 4 minutes. This will give you a boiled egg with a soft, bright yellow center that is just on the verge of being completely cooked. Drain eggs in a colander and set aside to cool.




Once cooled, peel the eggs. The best way to accomplish this to crack each end of the egg and peel the ends. Start on one end of the egg and peel, working your way around the egg and up. Like working up a slinky.

Slice your eggs in half length-wise. Admire your pretty yellow yokes with no green ickyness. With a spoon, remove the yolks into a bowl. Place your whites on plate and set aside.

Break the yolks up with a spoon. Add your mustard, mayo, lemon juice, cayenne pepper, paprika, salt & pepper. Mix together, If it seem dry and hard to stir, add a little more mayo. Adjust you salt and pepper to your liking.






With a small cookie scoop, place a level scoop full onto each egg white refilling the spot where the yolks were. If you want to get fancy, take a fork and dollop the top of the mixture to create textures.






Sprinkle a little extra paprika on top to finish it off.











Get the Printable Version of this Recipe Here!!












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