Thursday, June 3, 2010

Caramelized Onion, Potato and Chicken Casserole

If you are one of the svelt, diet conscious, cholesterol fearing types, skip this recipe. It you need to feed a crowd, this will do.

3 lbs potatoes
2 cups caramelized onions
2 tbs butter
1/2 pound Gruyere or Swiss cheese, grated
1 1/3 c heavy cream
1 1/2 lbs cooked chicken (cut in smallish pieces)

Simmer the potatoes until tender. Drain. Slice.
Mix the potatoes and the onions.
Put half the pototo and onion mixture in 2 buttered 9x13 dishes. Sprinkle with half the cheese.
Arrange the chicken over the cheese.
Place the rest of th epotato and onion mixture over the chicken.
Pour the cream over all.
Sprinkle with the remaining cheese.
Dot with butter.
Bake uncovered at 400 for 30 minutes or until cream thickens.
Remove from oven and run under the broiler until the top is golden and bubbly.

Wednesday, June 2, 2010

Caramelized Pecans

I'm unabashedly Southern. If a recipe doesn't call for bacon, then you have to put pecans in it! That's an unwritten law, isn't it? Yep.

2 Tablespoons sugar
1/2 cup pecan halves

Cook sugar in a skillet over LOW heat, stirring constantly until sugar melts and turns light brown. Stir in pecan halves, coating well. Pour into buttered shallow pan. Cool, then break into pieces.