I made these for Easter dinner this year and everyone loved them. Making them again for dinner tonight. This recipe comes from Consumer Reports Food and Fitness.
1 28 oz bag fingerling potatoes, scrubbed and halved lengthwise
2 shallots, peeled and quratered, root left intact
3 sprigs fresh rosemary, plus 1 tsp chopped
4 TBSP butter, cut into pieces
1/4 tsp each salt and fresh ground pepper
2 1/2 C chicken broth
1. Arrange the potatoes in a single layer in a large skillet. Place shallot pieces and rosemary sprigs in between the potatoes. Add 3 Tbsp of butter and salt and pepper; pour chicken broth over potatoes. Partially cover pan and bring the mixture to a gentle boil pver medium heat. Lower the heat and simmer stirring occasionally, until potatoes are tender when pierced with a fork, about 20 to 25 minutes.
2. Remove and discard shallots and rosemary sprigs. Using a slotted spoon, place potatoes on a serving platter. Increase heat to high and boil remaining liquid 5 minutes uncovered until reduced slightly. Stir in remaining butter and pour sauce over potatoes; sprinkle chopped rosemary. Serve immediately.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Wednesday, May 25, 2011
Tuesday, February 22, 2011
Potatoes with Ranch Dressing
I love eating my mashed potatoes with ranch dressing. When I saw this recipe in this months Martha Stewart Everyday Food, I knew I had to try it. It is much better than ranch out of the bottle, and I am sure more healthy too!
In a medium pot, bring 1 pound small potatoes (I used red potatoes) to a boil over high heat in salted water and cook until tender when pierced with a knife, about 10 minutes. Meanwhile, in a large bowl, whisk together 1/2 C low-fat buttermilk, 1/4 C sour cream or greek yogurt, and 2 TBSP mayonnaise. Stir in 1 to 2 TBSP finely chopped fresh herbs, such as parsley, chives, or basil (I used basil), 3/4 tsp fresh thyme leaves (I only had dried so just guessed how much), and 1 small garlic clove, minced; season with coarse salt and fresh ground pepper. Drain potatoes and add to dressing. Toss to combine and serve immediately.
In a medium pot, bring 1 pound small potatoes (I used red potatoes) to a boil over high heat in salted water and cook until tender when pierced with a knife, about 10 minutes. Meanwhile, in a large bowl, whisk together 1/2 C low-fat buttermilk, 1/4 C sour cream or greek yogurt, and 2 TBSP mayonnaise. Stir in 1 to 2 TBSP finely chopped fresh herbs, such as parsley, chives, or basil (I used basil), 3/4 tsp fresh thyme leaves (I only had dried so just guessed how much), and 1 small garlic clove, minced; season with coarse salt and fresh ground pepper. Drain potatoes and add to dressing. Toss to combine and serve immediately.
Thursday, February 17, 2011
Spinach with Orzo and Feta
Feta is a cheese that my kids would eat out of the container, if I would let them. They love it! Here is a good side dish from Everyday Food.
Coarse salt and fresh ground pepper.
1/2 lb. orzo
1 lb. spinach, trimmed and chopped
1/2 C chopped fresh mint
1/2 C crumbled feta chesse
1 to 2 TBSP fresh lemon juice
1 TBSP olive oil
1. In a large pot of boiling water, cook the orzo according to the package instructions. Stir in the spinach until wilted. Drain.
2. In a large bowl, toss the hot spinach and orzo with the remaining ingredients. Season with salt and pepper.
Coarse salt and fresh ground pepper.
1/2 lb. orzo
1 lb. spinach, trimmed and chopped
1/2 C chopped fresh mint
1/2 C crumbled feta chesse
1 to 2 TBSP fresh lemon juice
1 TBSP olive oil
1. In a large pot of boiling water, cook the orzo according to the package instructions. Stir in the spinach until wilted. Drain.
2. In a large bowl, toss the hot spinach and orzo with the remaining ingredients. Season with salt and pepper.
Wednesday, February 16, 2011
Stewed White Beans
These go well with the Pork Tenderloin and Bacon recipe that I posted! :) Weber's Real Grilling strikes again.
4 rip plum tomatoes, about 1 pound, cored
2 TBSP extra virgin olive oil
1/2 C finely diced yellow onion
1 TBSP minced garlic
1/4 tsp red pepper flakes (optional)
2 cans (15 ounces each) cannellini beans, rinsed
1/4 C lightly packed torn fresh basil leaves
1. To prepare the beans: Grill the tomatoes over direct medium heat until the skins are loosened, 6 to 8 minutes, turning occasionally. Cut the tomatoes into 1- inch chunks. In a medium saucepan over medium heat, warm the oil, then cook the onion, garlic, and pepper flakes until softened, about 3 minutes, stirring occasionally. Add the tomatoes and beans, stir to combine, and season to taste with salt and pepper. When the beans come to a boil, reduce the heat and simmer for 15 minutes. Add the basil to the beans
Serve with Pork Tenderloin and Bacon (or what you like) :)
4 rip plum tomatoes, about 1 pound, cored
2 TBSP extra virgin olive oil
1/2 C finely diced yellow onion
1 TBSP minced garlic
1/4 tsp red pepper flakes (optional)
2 cans (15 ounces each) cannellini beans, rinsed
1/4 C lightly packed torn fresh basil leaves
1. To prepare the beans: Grill the tomatoes over direct medium heat until the skins are loosened, 6 to 8 minutes, turning occasionally. Cut the tomatoes into 1- inch chunks. In a medium saucepan over medium heat, warm the oil, then cook the onion, garlic, and pepper flakes until softened, about 3 minutes, stirring occasionally. Add the tomatoes and beans, stir to combine, and season to taste with salt and pepper. When the beans come to a boil, reduce the heat and simmer for 15 minutes. Add the basil to the beans
Serve with Pork Tenderloin and Bacon (or what you like) :)
Thursday, February 3, 2011
New Potatoes and Peas
This recipe was given to me by my dad who got it from his mom. We love this with with fried chicken, pork chops, etc. Anything that you would have with mashed potatoes.
9 small new potatoes, quartered
1 can cream of mushroom soup
1/3 C milk
1/2 tsp dried dill weed (I have left this out as well)
1/8 tsp pepper
1 pkg (10 oz) frozen peas with pearl onions (I only use peas) thawed and drained
In a 4-quart saucepan, place potatoes. Add water to cover potatoes. Over high heat, heat to boiling. Reduce heat to medium. Cook 8 minutes or until potatoes are fork tender. Drain.
In same saucepan, combine soup, milk, dill and pepper. Add potatoes and peas. Over low heat, heat through, stirring occasionally.
9 small new potatoes, quartered
1 can cream of mushroom soup
1/3 C milk
1/2 tsp dried dill weed (I have left this out as well)
1/8 tsp pepper
1 pkg (10 oz) frozen peas with pearl onions (I only use peas) thawed and drained
In a 4-quart saucepan, place potatoes. Add water to cover potatoes. Over high heat, heat to boiling. Reduce heat to medium. Cook 8 minutes or until potatoes are fork tender. Drain.
In same saucepan, combine soup, milk, dill and pepper. Add potatoes and peas. Over low heat, heat through, stirring occasionally.
Wednesday, February 2, 2011
Carrot Souffle - The Cooking Light Version
2 pounds chopped carrots
2/3 cups sugar (I usually use less)
1/4 cup fat-free sour cream
3 T. flour (gluten-free works great)
2 T. butter, melted
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
3 large eggs, lightly beaten
Cooking spray
1 tsp. powdered sugar
Preheat oven to 350.
Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrots in a food processor; process until smooth. (Caution - this stained my processor, but it did come clean after several washings.) Add sugar and next 7 ingredients (sugar through eggs); pulse to combine.
Spoon mixture into a 2 quart baking dish coated with cooking spray. Bake at 350 for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
2/3 cups sugar (I usually use less)
1/4 cup fat-free sour cream
3 T. flour (gluten-free works great)
2 T. butter, melted
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
3 large eggs, lightly beaten
Cooking spray
1 tsp. powdered sugar
Preheat oven to 350.
Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrots in a food processor; process until smooth. (Caution - this stained my processor, but it did come clean after several washings.) Add sugar and next 7 ingredients (sugar through eggs); pulse to combine.
Spoon mixture into a 2 quart baking dish coated with cooking spray. Bake at 350 for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
Tuesday, February 1, 2011
Twice Baked Sweet Potatoe Casserole
Ingredients:
6 pounds dark-orange sweet potatoes (9-12 medium)
8 oz bacon (8-10 slices)
¼ cup panko bread crums or plain bread crumbs
1 T. butter or margarine (melted)
½ cup sour cream
¼ cup butter or margarine softened
2 medium green onions chopped (2 T)
½ t. salt
¼ t. pepper
Heat oven 350*. Line 15x10x1 pan with foil. Pierce potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes.
Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 T. butter; set aside.
Spray 13x9-inch (3 quart) glass baking dish with cooking spray. Peel taters and cut out any eyes or dark spots.
In large bowl, mash taters with masher. Stir in bacon, sour cream, ¼ butter, the onions, salt and pepper until well blended.
Spread mixture in baking dish OR form individual servings in dish with ½ cup ice cream scoop or measuring cup (pretty presentation)
Sprinkle crumb mixture evenly over top.
Bake uncovered 20-30 minutes or until thoroughly heated and bread crumbs just begin to brown.
About 2 hours from start to finish.
18 servings
6 pounds dark-orange sweet potatoes (9-12 medium)
8 oz bacon (8-10 slices)
¼ cup panko bread crums or plain bread crumbs
1 T. butter or margarine (melted)
½ cup sour cream
¼ cup butter or margarine softened
2 medium green onions chopped (2 T)
½ t. salt
¼ t. pepper
Heat oven 350*. Line 15x10x1 pan with foil. Pierce potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes.
Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 T. butter; set aside.
Spray 13x9-inch (3 quart) glass baking dish with cooking spray. Peel taters and cut out any eyes or dark spots.
In large bowl, mash taters with masher. Stir in bacon, sour cream, ¼ butter, the onions, salt and pepper until well blended.
Spread mixture in baking dish OR form individual servings in dish with ½ cup ice cream scoop or measuring cup (pretty presentation)
Sprinkle crumb mixture evenly over top.
Bake uncovered 20-30 minutes or until thoroughly heated and bread crumbs just begin to brown.
About 2 hours from start to finish.
18 servings
Wednesday, January 26, 2011
"Chevy's" Sweet Corn Cake
If you are like me, when you go to Chevy's you savor EVERY bite of that sweet corn cake they give you a little dollop of on your plate. That's all I get? Can I have more please? I never have asked, but it always leaves me wanting more! I had never made it until this week. Found this recipe on Allrecipes. It came out great. Not an exact match, but that same yum factor! I made it for home group to go with Fajitas. I doubled it, but I still did it in 2 8 x 8's since they needed to be floating in a 9x13 of water.
Sweet Corn Cake
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Directions
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Sweet Corn Cake
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Directions
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Saturday, January 22, 2011
Sweet Potaoes w/ Carmel Sauce
Anything caramel, gets my palette going!
4 medium sweet potatoes (about 2 pounds)
1/4 cup butter
1 1/2 cups packed brown sugar
1/4 cup evaporated milk (12 oz)
1 T. honey
1/3 cup pecans, if desired
Heat oven to 375* Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Bake 45- 1 hour or just until tender when pierced with fork; When cool enough to handle, peel potatoes and cut into 1/2-inch slices.
Reduce oven temperature to 350*. Grease 11x7 inch glass baking dish with butter or cooking spray. Place sweet potatoes in dish;
In 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and evaporated milk until completely incorporated; Cook and stir 2-4 minutes or until mixture is smooth and looks like caramel.
Stir in honey and pecans. Spoon over sweet potatoes.
Cover; bake 30 minutes or until thoroughly heated.
From start to finish: 2 hours.
4 medium sweet potatoes (about 2 pounds)
1/4 cup butter
1 1/2 cups packed brown sugar
1/4 cup evaporated milk (12 oz)
1 T. honey
1/3 cup pecans, if desired
Heat oven to 375* Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Bake 45- 1 hour or just until tender when pierced with fork; When cool enough to handle, peel potatoes and cut into 1/2-inch slices.
Reduce oven temperature to 350*. Grease 11x7 inch glass baking dish with butter or cooking spray. Place sweet potatoes in dish;
In 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and evaporated milk until completely incorporated; Cook and stir 2-4 minutes or until mixture is smooth and looks like caramel.
Stir in honey and pecans. Spoon over sweet potatoes.
Cover; bake 30 minutes or until thoroughly heated.
From start to finish: 2 hours.
Maple glazed carrots
1 lb baby carrots
2 T. butter
2 T. maple syrup-try Dee's in-a-pinch maple syrup :)
1/4 cup golden raisins-optional
Boil carrots in salted water until tender; drain.
In lg skillet heat butter and syrup over med. heat.
Add carrots; cook 5 minutes, stirring frequently.
Add raisins, if desired.
Cook stirring frequently, 5 min. or until carrots are lightly browned and glazed.
p.s. that should earn an extra point for advertisement, Dee :)
2 T. butter
2 T. maple syrup-try Dee's in-a-pinch maple syrup :)
1/4 cup golden raisins-optional
Boil carrots in salted water until tender; drain.
In lg skillet heat butter and syrup over med. heat.
Add carrots; cook 5 minutes, stirring frequently.
Add raisins, if desired.
Cook stirring frequently, 5 min. or until carrots are lightly browned and glazed.
p.s. that should earn an extra point for advertisement, Dee :)
BBQ potatoes
2 T. butter
1 T. chili powder
1 T. honey
1/4 t. garlic powder
1/4 t. pepper
2 lbs. med. sized red potatoes-quartered
Preheat oven to 400*
In a lg bowl, combine all ingredients, except potatoes; mix well.
Add potatoes; toss to coat.
Spoon potatoes into greased 11x17 inch baking dish.
Bake 40-50 minutes until potatoes are tender.
1 T. chili powder
1 T. honey
1/4 t. garlic powder
1/4 t. pepper
2 lbs. med. sized red potatoes-quartered
Preheat oven to 400*
In a lg bowl, combine all ingredients, except potatoes; mix well.
Add potatoes; toss to coat.
Spoon potatoes into greased 11x17 inch baking dish.
Bake 40-50 minutes until potatoes are tender.
Friday, January 21, 2011
Roasted Carrots with Cumin
I love me some cumin!
Ingredients
2 pounds fresh carrots, cut into 3-inch long sticks (don't cheat and buy the baby carrots, the fresh ones have WAY more flavor)
3 T. EVOO
3 t. cumin seed
1/2 t. salt
1/4 t. pepper
Heat the oven to 425*.
Put the carrots in a 15x10x1 inch pan. Drizzle with the olive oil; sprinkle with the cumin seed, salt and pepper;
Roast 25-35 minutes or until the carrots are tender and browning; Serve hot, warm or at room temperature.
Ingredients
2 pounds fresh carrots, cut into 3-inch long sticks (don't cheat and buy the baby carrots, the fresh ones have WAY more flavor)
3 T. EVOO
3 t. cumin seed
1/2 t. salt
1/4 t. pepper
Heat the oven to 425*.
Put the carrots in a 15x10x1 inch pan. Drizzle with the olive oil; sprinkle with the cumin seed, salt and pepper;
Roast 25-35 minutes or until the carrots are tender and browning; Serve hot, warm or at room temperature.
Apple & Celery Salad
My kids love apples but please don't tell them this is called "salad"
Dressing:
1/2 cup mayo
3 T. plain yogurt
2 T. sugar
2 t. grated lemon peel
Salad:
2 large granny smith apples, cut into 8 wedges then cut crosswise into bite-size pieces (about 4 cups)
2 large gala, cut same as above.
1 T fresh lemon juice
6 medium stalks celery with leaves
3/4 cup chopped walnuts toasted.
To toast walnuts, sprinkle in ungreased heavy skilled. Cook over medium heat 5-7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until light brown. Set aside.
In a small bowl, mix dressing ingredients until blended. Refrigerate until serving time;
Place apples in large bowl. Sprinkle with lemon juice; toss until coated;
Remove leaves from celery; chop leaves into 1/2-inch pieces to measure 1/2 cup;
Cut celery stalks diagonally into 1/4 to 1/2 inch slices to measure 2 cups. Add to bowl with applles. Refrigerate until serving time.
Just before serving, toss apples and celery; Add dressing, toss until coated; Sprinkle with walnuts.
Dressing:
1/2 cup mayo
3 T. plain yogurt
2 T. sugar
2 t. grated lemon peel
Salad:
2 large granny smith apples, cut into 8 wedges then cut crosswise into bite-size pieces (about 4 cups)
2 large gala, cut same as above.
1 T fresh lemon juice
6 medium stalks celery with leaves
3/4 cup chopped walnuts toasted.
To toast walnuts, sprinkle in ungreased heavy skilled. Cook over medium heat 5-7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until light brown. Set aside.
In a small bowl, mix dressing ingredients until blended. Refrigerate until serving time;
Place apples in large bowl. Sprinkle with lemon juice; toss until coated;
Remove leaves from celery; chop leaves into 1/2-inch pieces to measure 1/2 cup;
Cut celery stalks diagonally into 1/4 to 1/2 inch slices to measure 2 cups. Add to bowl with applles. Refrigerate until serving time.
Just before serving, toss apples and celery; Add dressing, toss until coated; Sprinkle with walnuts.
Jello Pie
This is where sweet and salty come together. I have been SO craving this; almost like a pregnancy craving... doooon't even go there!
Crust Ingredients:
2 1/2 cups pretzels
3 T. brown sugar
1/2 t. pumpkin pie spice (it's a weird combo but trust me)
1 cube of butter, melted
Jello Ingredients:
2 cups boiling water
2 packages (4 oz) favorite flavored gelatin (I use raspberry)
1 can (11 oz) mandarin orange segments, drained, juice reserved
water
Cream Cheese Filling:
1 package (8 oz) cream cheese, softened
1 cup granulated sugar
1 container (8 oz) frozen whipped topping, thawed
Heat oven 350*;
Spray 13x9 (3 quart) glass dish with cooking spray;
Place pretzels in resealale food-storage plastic bag, give a rolling pin to the kidlets and let them smash away; they love it!
In medium bowl mix crushed pretzels, brown sugar and pumpkin spice; Stir in butter; Press mixture onto bottom of baking dish. Bake 9-11 minutes or until set. Cool on cooking rack;
Meanwhile, in large heatproof bowl, pour boiling water on gelatin, stir until gelatin is dissolved. Add enough cold water to reserved juice to equal 2 cups; stir into gelatin. Refrigerate until partially set, about 1 hour 45 minutes (I always set my timer).
In medium bowl beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Fold in whipped topping; spread mixture evenly over pretzel crust;
Finely chop mandarin orange segments; gently stir into partially set gelatin; Carefully pour over cream cheese layer. Refrigerate 8 hours or overnight. Cut into squares.
Crust Ingredients:
2 1/2 cups pretzels
3 T. brown sugar
1/2 t. pumpkin pie spice (it's a weird combo but trust me)
1 cube of butter, melted
Jello Ingredients:
2 cups boiling water
2 packages (4 oz) favorite flavored gelatin (I use raspberry)
1 can (11 oz) mandarin orange segments, drained, juice reserved
water
Cream Cheese Filling:
1 package (8 oz) cream cheese, softened
1 cup granulated sugar
1 container (8 oz) frozen whipped topping, thawed
Heat oven 350*;
Spray 13x9 (3 quart) glass dish with cooking spray;
Place pretzels in resealale food-storage plastic bag, give a rolling pin to the kidlets and let them smash away; they love it!
In medium bowl mix crushed pretzels, brown sugar and pumpkin spice; Stir in butter; Press mixture onto bottom of baking dish. Bake 9-11 minutes or until set. Cool on cooking rack;
Meanwhile, in large heatproof bowl, pour boiling water on gelatin, stir until gelatin is dissolved. Add enough cold water to reserved juice to equal 2 cups; stir into gelatin. Refrigerate until partially set, about 1 hour 45 minutes (I always set my timer).
In medium bowl beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Fold in whipped topping; spread mixture evenly over pretzel crust;
Finely chop mandarin orange segments; gently stir into partially set gelatin; Carefully pour over cream cheese layer. Refrigerate 8 hours or overnight. Cut into squares.
Potato salad
This recipe can also be made with dill pickles, but our family likes the sweet ones. Also, these measurements are approximate because I have never written down the recipe I just watched my mom make it many times and learned from experience so if it isn't creamy enough just add a little more mayo. then try it. Then season to your liking.
6-10 potatoes-boiled, peeled and cut into 1/2"-3/4" chunks
6 eggs-hard boiled, peeled and chopped
3-4 sweet pickles-chopped
3 green onions-diced
1 cup mayo
2 T. mustard
1/4 t. celery salt
salt & pepper-to taste
Put the potatoes, eggs, pickles, and onions in lg. bowl. mix.
In a small bowl; combine remaining ingredients, mix well.
Pour it over potato mixture and stir well. Taste and season.
6-10 potatoes-boiled, peeled and cut into 1/2"-3/4" chunks
6 eggs-hard boiled, peeled and chopped
3-4 sweet pickles-chopped
3 green onions-diced
1 cup mayo
2 T. mustard
1/4 t. celery salt
salt & pepper-to taste
Put the potatoes, eggs, pickles, and onions in lg. bowl. mix.
In a small bowl; combine remaining ingredients, mix well.
Pour it over potato mixture and stir well. Taste and season.
Baked squash and apples
The kids love this one! Even my husband who doesn't think he likes squash, eats a serving of this one! Very fattening but Oh SO Yummy!!
winter squash-any size for your squash lovers
a few pared apples
1/2 cup melted butter
1 1/2 cup brown sugar
1 T. flour
1 tsp. salt
1/2 tsp cinnamon(+ or - to your liking, I like more!)
Peel the squash and cut into 1/2 inch thick slices.
Place in an ungreased 8x10 baking pan.
Cut pared apples in 1/2 inch thick slices and layer on top of the squash pieces.
Mix together remaining ingredients and sprinkle over the squash and apples.
Cover with foil and bake at 350* for 50-60 minutes.
winter squash-any size for your squash lovers
a few pared apples
1/2 cup melted butter
1 1/2 cup brown sugar
1 T. flour
1 tsp. salt
1/2 tsp cinnamon(+ or - to your liking, I like more!)
Peel the squash and cut into 1/2 inch thick slices.
Place in an ungreased 8x10 baking pan.
Cut pared apples in 1/2 inch thick slices and layer on top of the squash pieces.
Mix together remaining ingredients and sprinkle over the squash and apples.
Cover with foil and bake at 350* for 50-60 minutes.
BBQ Green Beans
3 cans green beans, drained
1 can water
1 onion- chopped
6 slices uncooked bacon, cut into pieces
1 cup ketchup
1 cup brown sugar
Brown the bacon and onion.
When brown, add the ketchup and sugar.
Simmer until dark brown, the sugar will caramelize.
Put the green beans in a baking dish with the water from 1 can of the green beans.
Pour the hot mixture over the beans.
Bake at 325* for 1 hour.
1 can water
1 onion- chopped
6 slices uncooked bacon, cut into pieces
1 cup ketchup
1 cup brown sugar
Brown the bacon and onion.
When brown, add the ketchup and sugar.
Simmer until dark brown, the sugar will caramelize.
Put the green beans in a baking dish with the water from 1 can of the green beans.
Pour the hot mixture over the beans.
Bake at 325* for 1 hour.
Thursday, January 20, 2011
Broccoli salad
This recipe is the best potluck salad ever! Whenever I make this one at a potluck, It always disappears! There is never any to take home! You will be amazed at how many people ask for the recipe!
1 head broccoli-cut into small flowerets
6-8 sliced cooked bacon-crumbled
1/2 c. chopped red onions
1/2 c. raisins or cranberries-I use cranberries
8 oz. sharp cheddar cheese-cut in 1/2" chunks
1 c. mayo
2 T. white vinegar
3/4 c. sugar
1/2 c. cherry tomatoes-halved
salt & fresh ground pepper-to taste
Place broccoli in lg. bowl, add bacon, onions, cranberries (or raisins) & cheese.
In a small bowl, combine the remaining ingredients; stir well.
Add to broccoli mixture and toss gently.
1 head broccoli-cut into small flowerets
6-8 sliced cooked bacon-crumbled
1/2 c. chopped red onions
1/2 c. raisins or cranberries-I use cranberries
8 oz. sharp cheddar cheese-cut in 1/2" chunks
1 c. mayo
2 T. white vinegar
3/4 c. sugar
1/2 c. cherry tomatoes-halved
salt & fresh ground pepper-to taste
Place broccoli in lg. bowl, add bacon, onions, cranberries (or raisins) & cheese.
In a small bowl, combine the remaining ingredients; stir well.
Add to broccoli mixture and toss gently.
Friday, January 14, 2011
Creamed Corn
I could just eat this for dinner. But I love me some corn!
I'm corny like that!
Ingredients:
12 ears fresh corn or 6 cups frozen corn kernels (no thawing needed)
6 T. butter
3 cups cream (or more)
1/2 t. salt
1/4 t. ground pepper
4 t. sugar
1 T. cornstarch, if desired
Chopped fresh parsley (optional for garnishing)
If using fresh corn, shuck it and scrape kernels into a bowl to save the liquid;
Put butter in large, deep skillet over medium heat;
When the butter foams, add the corn; cook & stir 1-2 minutes;
Add the cream, salt & pepper;
Bring to gentle simmer.
Reduce the heat to medium-low;
Simmer 15-20 minutes or until the corn is tender and the sauce has thickened slightly;
Stir occasionally;
Stir in sugar, and continue to cook until the mixture is thick, another few minutes;
adding a little more cream if necessary;
If you like it thicker, combine the cornstartch with a tablespoon of cold water and stir it into the corn; the mixture will thicken almost immediately;
Taste and adjust the seasoning, garnish with parley and serve.
I'm corny like that!
Ingredients:
12 ears fresh corn or 6 cups frozen corn kernels (no thawing needed)
6 T. butter
3 cups cream (or more)
1/2 t. salt
1/4 t. ground pepper
4 t. sugar
1 T. cornstarch, if desired
Chopped fresh parsley (optional for garnishing)
If using fresh corn, shuck it and scrape kernels into a bowl to save the liquid;
Put butter in large, deep skillet over medium heat;
When the butter foams, add the corn; cook & stir 1-2 minutes;
Add the cream, salt & pepper;
Bring to gentle simmer.
Reduce the heat to medium-low;
Simmer 15-20 minutes or until the corn is tender and the sauce has thickened slightly;
Stir occasionally;
Stir in sugar, and continue to cook until the mixture is thick, another few minutes;
adding a little more cream if necessary;
If you like it thicker, combine the cornstartch with a tablespoon of cold water and stir it into the corn; the mixture will thicken almost immediately;
Taste and adjust the seasoning, garnish with parley and serve.
Wednesday, January 12, 2011
Pork Fried Rice
I absolutely LOVE chinese food. There is a wonderful resturant where I grew up that serves the best chinese food. I have yet to find a place down here that has good chinese. I welcome any suggestions! I make this dish a lot as a side to potstickers, almond chicken, spring rolls, etc
I got this recipe from my Betty Crocker cookbook.
1 C bean sprouts (I usually leave these out to make it more like the one I love)
2 TBSP vegetable oil
1 C sliced mushrooms (again, I leave these out)
3 C cold cooked regular long-grain rice
1 C cut-up cooked pork
2 medium green onions, sliced
2 large eggs, slightly beaten
3 TBSP soy sauce
Dash of white pepper
Rinse bean sprouts with cold water, drain. Heat 1 TBSP of the oil in 10-inch skillet over medium heat; rotate skillet until oil covers bottom. Cook mushrooms in oil about 1 minute, stirring frequently, until coated. Add bean sprouts, rice, pork and onions. Cook over medium heat about 5 minutes, stirring and breaking up rice, until hot. Move rice mixture to side of skillet. Add the remaining TBSP of oil to other side of skillet. Cook eggs in oil over medium heat, stirring constantly, until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper.
I got this recipe from my Betty Crocker cookbook.
1 C bean sprouts (I usually leave these out to make it more like the one I love)
2 TBSP vegetable oil
1 C sliced mushrooms (again, I leave these out)
3 C cold cooked regular long-grain rice
1 C cut-up cooked pork
2 medium green onions, sliced
2 large eggs, slightly beaten
3 TBSP soy sauce
Dash of white pepper
Rinse bean sprouts with cold water, drain. Heat 1 TBSP of the oil in 10-inch skillet over medium heat; rotate skillet until oil covers bottom. Cook mushrooms in oil about 1 minute, stirring frequently, until coated. Add bean sprouts, rice, pork and onions. Cook over medium heat about 5 minutes, stirring and breaking up rice, until hot. Move rice mixture to side of skillet. Add the remaining TBSP of oil to other side of skillet. Cook eggs in oil over medium heat, stirring constantly, until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper.
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