Blue Cheese and Grape Salad

I KNOW! This sounds like a bizarre combination - but just go with me here...

I had a HUGE craving for salad - but not any ordinary salad - one of my favorites! I made it and I knew something was missing. So - I got here on the blog to see what I was missing and to my surprise - I've never posted it!!! Probably bc it's so simple - it's not even a recipe - but man oh man does it hit the spot.

Blue Cheese and Grape Salad

Brianna's Blush Wine Vinaigrette

Purple grapes

Blue Cheese

Toasted slivered Almonds

Romain Lettuce

*A few REALLY IMPORTANT things here. I am a HUGE ADVOCATE of using really good ingredients. Brianna's is the best. Slivered almonds can be expensive - but if you buy them in the bulk section of your grocery store - and you only buy the exact amount you need - you aren't wasting money - and it literally takes 4 minutes to toast them!! ALSO - please, please, please don't buy the "blue cheese crumbles." Again, blue cheese can be expensive - but if you only buy a small wedge - you pay about the same BUT you don't compromise taste!!

And I ate every. single. bit. of it before I could take a picture. I'll take one next time!! 

New Spin on Funeral Potatoes

I've had funeral potatoes for as long as I can remember. I've always loved them. BUT - my kids are a different story. My oldest doesn't like CHEESE! That makes me question whether or not he's actually my son - LOL. So, we went for years without making them - but I've been trying out new sides for Thanksgiving  because M recently said "I don't like Thanksgiving - because you know - pilgrims and I only like the mashed potatoes, rolls and salad". Considering those 3 items make up half of the meal - I'd call it a win - but none the less...

So... I trudge on - and I snuck this new spin in last night and guess what? They loved it!!! 

New Spin on Funeral Potatoes
8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.