"You have not lived
until you have done something for someone
who can never repay you. "
~Anonymous
It's amazing what a difference one day makes.
One day you're here, the next you're gone.
Mortality is a real eye opener, isn't it?
Friends, life is precious
don't squander it
don't take it for granted
live with passion
forgive
smile much
laugh often
don't sweat the small stuff
express gratitude
love fearlessly
live authentically
let your light shine
give of yourself
Simone Weil said
"There are only two things that pierce the heart.
One is beauty.
The other is affliction."
I know there are so many in our lives
who are going through something
challenging right now...
no matter how small the gesture
one simple act of kindness
can impact someone's life forever
With that in mind I created this dish
in an effort to reach out and touch
someone
somewhere
who desperately needs it.
Kraft has teamed up with Feeding America, the nation’s leading domestic hunger-relief charity, with the goal of helping secure 100,000 meals* for people in need. For every recipe with photo uploaded to the Real Women of Philadelphia website with their new product (Kraft Natural Cheese with a Touch of PHILLY!) they will donate 20 meals, for every video uploaded, they will donate 40 meals.
I have been making a variation of this meal for my husband for several years, but I have altered it to include the new Kraft product and stuff it in phyllo dough to create my twist on a potato knish. This dish is a wonderful vegetarian dish that would be great with a salad or soup (or both!) - this is a most lovely side dish with chicken or beef - it is a truly delightful appetizer - and would be a mouthwatering breakfast with a fried egg on top...ohhhh yeahhhhh.....
I originally made this dish in a 9 x 13 pan, and then with the left over potatoes and phyllo that was still in the package, I made another pie, and then decided the pie picture was prettier than the 9 x 13 dish so I used that as the intro - so whichever way you choose to make it, I know you will enjoy.
Here's what you need:
12 sheets of phyllo dough
6 Cups of Baby Red Potatoes (skin on), boiled & drained
3 Tbsp of Butter
2/3 cup of milk
2 cloves of garlic, minced
1 Cup Manchego Cheese, Shredded
1 Cup Fontina Cheese, Shredded
1 Cup Kraft Natural Cheese with a Touch of PHILLY! - Triple Cheddar
1/2 cup green chile, chopped (roasted and peeled if fresh, or canned is ok)
salt to taste
to brush phyllo dough i melted appx 6 tbsp of butter in a bowl and made an egg wash with 1 egg and some water in another bowl
Here's how you make it:
After the potatoes are boiled and drained, add butter, milk and begin to mash right in the pot.
add garlic, mix well
add some salt to taste, mix well
add all 3 cheeses, incorporate very well
lastly add green chile and mix well, taste and add salt if desired
preheat oven to 350 degrees
spray a 9 x 13 pan with cooking spray
lay 2 sheets of phyllo dough down, brush butter over the entire sheet to moisten
add 2 more sheets of phyllo, brush more butter to cover entirely, then add 2 more sheets of phyllo
brush with more butter to cover sheets entirely
add potato filling in to cover sheets entirely
then add your last 6 sheets of phyllo in sets of 2, followed by brushing butter over entire sheets
when final layers of phyllo are on and butter is brushed evenly, then add one layer of egg wash over entire sheet
preslice before putting into oven for easy slices (thank you Sheila Cutchlow for that tip when working with phyllo casseroles!)
place uncovered in oven and bake for 30 minutes
I also want to extend a very special thanks to Chef Dennis for his warm invitation
to write a guest post on his amazing site
"Ask Chef Dennis"
He has impacted me in more ways than one
and I invite you to
become a part of his world - click here to see the guest post
"You have not lived
until you have done something for someone
who can never repay you. "
~Anonymous
It's amazing what a difference one day makes.
One day you're here, the next you're gone.
Mortality is a real eye opener, isn't it?
Friends, life is precious
don't squander it
don't take it for granted
live with passion
forgive
smile much
laugh often
don't sweat the small stuff
express gratitude
love fearlessly
live authentically
let your light shine
give of yourself
Simone Weil said
"There are only two things that pierce the heart.
One is beauty.
The other is affliction."
I know there are so many in our lives
who are going through something
challenging right now...
no matter how small the gesture
one simple act of kindness
can impact someone's life forever
With that in mind I created this dish
in an effort to reach out and touch
someone
somewhere
who desperately needs it.
Kraft has teamed up with Feeding America, the nation’s leading domestic hunger-relief charity, with the goal of helping secure 100,000 meals* for people in need. For every recipe with photo uploaded to the Real Women of Philadelphia website with their new product (Kraft Natural Cheese with a Touch of PHILLY!) they will donate 20 meals, for every video uploaded, they will donate 40 meals.
I have been making a variation of this meal for my husband for several years, but I have altered it to include the new Kraft product and stuff it in phyllo dough to create my twist on a potato knish. This dish is a wonderful vegetarian dish that would be great with a salad or soup (or both!) - this is a most lovely side dish with chicken or beef - it is a truly delightful appetizer - and would be a mouthwatering breakfast with a fried egg on top...ohhhh yeahhhhh.....
I originally made this dish in a 9 x 13 pan, and then with the left over potatoes and phyllo that was still in the package, I made another pie, and then decided the pie picture was prettier than the 9 x 13 dish so I used that as the intro - so whichever way you choose to make it, I know you will enjoy.
Here's what you need:
12 sheets of phyllo dough
6 Cups of Baby Red Potatoes (skin on), boiled & drained
3 Tbsp of Butter
2/3 cup of milk
2 cloves of garlic, minced
1 Cup Manchego Cheese, Shredded
1 Cup Fontina Cheese, Shredded
1 Cup Kraft Natural Cheese with a Touch of PHILLY! - Triple Cheddar
1/2 cup green chile, chopped (roasted and peeled if fresh, or canned is ok)
salt to taste
to brush phyllo dough i melted appx 6 tbsp of butter in a bowl and made an egg wash with 1 egg and some water in another bowl
Here's how you make it:
After the potatoes are boiled and drained, add butter, milk and begin to mash right in the pot.
add garlic, mix well
add some salt to taste, mix well
add all 3 cheeses, incorporate very well
lastly add green chile and mix well, taste and add salt if desired
preheat oven to 350 degrees
spray a 9 x 13 pan with cooking spray
lay 2 sheets of phyllo dough down, brush butter over the entire sheet to moisten
add 2 more sheets of phyllo, brush more butter to cover entirely, then add 2 more sheets of phyllo
brush with more butter to cover sheets entirely
add potato filling in to cover sheets entirely
then add your last 6 sheets of phyllo in sets of 2, followed by brushing butter over entire sheets
when final layers of phyllo are on and butter is brushed evenly, then add one layer of egg wash over entire sheet
preslice before putting into oven for easy slices (thank you Sheila Cutchlow for that tip when working with phyllo casseroles!)
place uncovered in oven and bake for 30 minutes
I also want to extend a very special thanks to Chef Dennis for his warm invitation
to write a guest post on his amazing site
"Ask Chef Dennis"
He has impacted me in more ways than one
and I invite you to
become a part of his world - click here to see the guest post
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