Cooks Like a Million

“Traditional” Tatertot Pie

2008-08-17T14:19:00.000-07:00

This recipe is taken from the deep (deep, deep, deep…) southern trailer park my family hails from. It is definitely a redneck dish, but has a special place in my heart (literally and figuratively) because of its history in my family. Use this recipe at your own risk!***Disclaimer: There is absolutely nothing in this dish that is remotely good for you. Still, it’s great for potlucks or if you have a death wish involving clogged arteries.

Preheat oven to 350F
Bakes in 10 – 15 minutes

Tastes Great With: Plans as covered by Band of Horses from Friend EP
Listen Here: Plans
Purchase Here: Friend EP

Calls for:
*2 cups cooked pasta or rice (or a mix of both, if you’d like)
* ½ tsp garlic
* ½ tsp horseradish
* 1 ½ cans cream of mushroom or cheese soup (canned cheese soup exists, trust me)
* 1 package tater tots (or other potato finger food/ hasbrowns)
* Pepper to taste
*4 cups of cheese (divided into two cup portions)
Directions:
- Bake tots in oven until crisp.
- While tots bake, cook rice (or pasta or both).
- In pasta pan stir in garlic, horseradish, canned soup (either cream of mushroom or cheese soup), 2 cups of cheese, and pepper to taste.
- Line casserole dish with layer of tots, pour a portion of the pasta/rice mixture on top and top that with cheese.
- Repeat layering by making another layer of tots followed by a layer of rice/pasta and then cheese.
- Top with tots as a “crust” and sprinkle with remaining cheese.
- Bake until cheese is melted, 350F for 10 - 15

Twice Baked Potatoes in Mushroom Steaks

2008-08-17T13:49:00.000-07:00

Preheat oven to 450F (and later 375F)
Bakes in 15 min (and later in another 15min)

Tastes Great With: Heart of Chambers by Beach House from their album Devotion; Diablo Rojo by Rodrigo Y Gabriela from their self titled album; & Easier by Grizzly Bear from their album Yellow House.

Listen Here: Heart of Chambers, Diablo Rojo, Easier

Purchase Here: Devotion, Rodrigo Y Gabriela, Yellow House

Calls for:
* 4 large portabella mushroom caps
* 4 potatoes
*2 cups cheese, grated
* 2 tbps sour cream
* 1 tsp garlic
* ½ tsp pepper
* ½ tsp salt
* 1 tbsp butter
* ½ cup milk
Directions:

- Cut stems from shrooms, place them on a greased baking sheet stem side down after lightly buttering tops. Shove those puppies into the oven at 450F for 10 minutes, turn them and then throw ‘em back in for another 5 minutes. Immediately change oven temp to 375F once you’ve pulled your shrooms.

- While shrooms bake, poke holes in your potatoes and microwave them until they are cooked. I know, I know, that’s the lazy way, but trust me, it tastes just fine.

- Cut skins away from potatoes and put them in a bowl with butter, milk, sour cream, garlic, pepper and cheese. Mash with joy and zeal!

- Put potato mixture inside shroom caps and place them on a greased baking sheet. Bake 10 – 15 minutes. Increase baking time if needed.

NOTE: For extra flavor you can marinate the mushrooms, but don’t let it marinate for too long or they’ll end up weird and slimy.

Easy Baked Chili Pie

2008-08-17T13:23:00.000-07:00

Preheat Oven to 350F
Bakes in 8 minutes
Tastes Great with: Fireworks from Animal Collective's Strawberry Jam

Listen Here: Fireworks

Purchase Here: Strawberry Jam

Calls for:
* 2 Cans veggie Chili
* 1 Can biscuits, halved
* 4 tbs grated cheese (optional)
Directions:
- Throw chili in a casserole dish (if you’ve elected to use cheese, you rebel, then sprinkle it on the top).

- Place biscuits on top of the chili

- Bake until biscuits are desired consistency, and then pat your sexy self on the back for making a tasty dinner in record time. You are to cooking what Jamaican athletes are to track and field events!

Kick Ass Home Baked Mac-N-Cheese

2008-08-17T13:02:00.000-07:00

Preheat oven to 350 F
Bakes in 10 – 15 minutes

Tastes Great with: The Wolves (Act I and II), by Bon Iver from the debut album For Emma, Forever Ago

Listen Here: The Wolves (Act I and II), Bon Iver
Purchase Here: For Emma, Forever Ago

Calls for:
* 4-5 cups cooked whole wheat pasta
* 3 cups sharp cheddar, grated
* 1 ½ cups milk
* 2 tsp flour (or as needed)
* 2 tsp salt
* 2 tsp butter
* ½ cup sour cream
* 1 can biscuits, cut into halves
* Pepper to taste
Directions:
- Cook pasta until nearly done. If you are using whole wheat pasta it will take a little longer to cook than with regular pasta.

- While pasta cooks, heat butter in a sauce pan. Add milk, salt, pepper, 2 cups of the cheddar cheese (setting one cup aside for later use), and sour cream and stir until cheese is melted and you have a creamy sauce. If the sauce is too watery add dashed of flour until it becomes the right consistency.

- Once pasta is cooked pour it into a casserole dish. Pour the cheese sauce on top of the pasta and mix with a fork. Sprinkle pepper to taste.

- Toss all but a few teaspoons of the remaining cheddar on the top of the pasta/cheese sauce mixture.

- Top your kick ass mac-n-cheese with the biscuit halves, making a crust. Sprinkle the remaining cheese on top.

- Bake until the tops of biscuits are brown.

NOTE: If you pull the casserole out too soon your biscuits will be doughy on the mac-n-cheese side. If you’re not into dumplings then bake it a little longer.