Lazy Sunday late lunch
June 27, 2011 § Leave a comment
We weren’t in the mood to cook today. Dave was racing yesterday, and he didn’t get to bed at 6am this morning (it was a long day yesterday, running the heat, then tuning the car, then racing, then hours and hours of rehashing the lessons learned), and when he woke up at 2pm, I wanted to have a nice late lunch for us.
I took a sliced smoked brisket, already prepared and cooked (from Kroger, but they have similar items at Walmart and other grocery stores), and placed it in a glass oven-safe dish. I then added one can of Coca-Cola, covered it with foil, and placed it in a 325-degree F oven for about 45 minutes to heat.
Meanwhile, I sliced some greenhouse tomatoes, and sprinkled them lightly with balsamic vinegar and olive oil, a little chopped fresh basil (dry basil works too), and salt and pepper. Then I topped each with a slice of feta cheese, and set them aside, unrefrigerated while the meat warmed.
I opened a can of baked beans (yes, I was just that lazy today), and poured them into a small casserole dish that I covered with foil. I popped that into the oven, and then made a baked potato salad dish. Here’s the recipe for that:
Baked potato salad
8 medium red potatoes, peeled and cut into small cubes
3 green onions. chopped
1 handful fresh parsley, minced
1 teaspoon minced garlic
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup sour cream
4 ounces chopped cooked ham or cooked bacon
1/2 cup shredded cheddar cheese
Place potatoes in a large saucepan and cover with water. Bring to a boil, and cook for 10-15 minutes until tender. Drain.
Gently stir together potatoes with onions, parsley, garlic, cheese soup, sour cream, and chopped meat. Pour into a 13″X9″X2″ baking pan (or do what I did, and pour into to smaller pans, so you can cook one now and freeze the other for later). Top with shredded cheddar cheese. Bake at 325-degrees for 15-20 minutes, until cheese is melted.
That was our late lunch/early dinner, and it was delicious.