I hope you enjoy the recipes listed below and serve some exciting sides for your next meal. Note; as always all eggs will be large unless otherwise noted.
Quick and Easy Garlic Knot Rolls
1/4 cup unsalted butter, melted
2 Tbl. fresh Parmesan cheese, grated
3/4 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried parsley flakes
salt
1 (16 oz.) package refrigerated buttermilk biscuits
Preheat oven to 400 degrees. Lightly oil a baking sheet. Into a small bowl whisk the melted butter, Parmesan, garlic powder, oregano, parsley and pinch of salt. Halve each of the 8 biscuits making 16 pieces. Roll each piece into a 5-inch rope about 1/2-inch thick and tie into a knot, tucking the ends. Place knots onto baking sheet and brush each know with butter mixture. Bake about 8 to 10 minutes. Easy breezy.
German Potato Salad - my dad's side of the family was of German heritage and my grandmother could make amazing German potato salad.
3 lbs. small red potatoes
1/3 cup canola oil
3 Tbl. champagne vinegar
1 Tbl. grainy mustard
salt and freshly ground black pepper
1/2 English cucumber, sliced thinly
2 celery stalks, thinly slice
1 small red onion, thinly sliced
7 bacon strips, sliced
2 Tbl. fresh parsley, minced
Into a pot of boiling salted water add potatoes and cook uncovered about 18 minutes or until tender. Drain and cool slightly. Peel and thinly slice. Add sliced bacon to saute pan and cook to brown and crisp. Remove to paper towels. Save about 1 Tbl. bacon fat. Into a bowl whisk the oil, 1 Tbl. bacon fat, vinegar, mustard, salt and pepper, taste and adjust flavorings. Add potatoes and toss to coat. Add remaining ingredients to bowl and toss to coat. Serve warm.
Cranberries - one of my favorite items to eat. I'm giving you 4 of my favorite ways to use cranberries. Making me hungry for a fresh turkey sandwich slathered with one of these sauces.
Cranberry Chutney
1 small white onion, finely chopped
1 tsp. vegetable oil
1 (10 oz.) jar red pepper jelly
1 (6 oz.) package sweetened dried cranberries
1 cup chunky applesauce
1/2 tsp. fresh orange zest
pinch of salt
Into a small saucepan add oil along with onion and cook stirring about 6 minutes to soften. Add pepper jelly and remaining ingredients, bringing to a boil, reduce to simmer and cook stirring about 10 to 12 minutes to thicken. Pour into a bowl.
Chunky Cranberry Relish
2 lbs. fresh cranberries
1 cup sugar
1/4 cup Grand Marnier
1 orange, zested and juiced
Place all ingredients into food processor and pulse several times to breakdown berries, but you still want them somewhat chunky. Pour into a bowl and allow to sit about 30 minutes before serving.
Cranberry Chutney - love, love, love
1 (12 oz.) bag fresh or frozen cranberries
1 1/4 cups sugar
2 Tbl. brown sugar
1 strip lemon zest
1/2 cup red wine (something good you would drink)
1 cinnamon stick
1/4 cup crystallized ginger
1/4 tsp. ground cloves
1 fresh orange sliced, do not peel
1 fresh lemon sliced, do not peel (remove seeds)
1/4 cup golden raisins
2 Tbl. water
1 juicy fresh orange, quartered do not peel
1 crisp tart apple, quartered do not peel (remove seeds)
1/2 cup sugar
1/2 cup lightly toasted pecans
Remove 1/2 cup of the cranberries and place into a small bowl, add remaining to saucepan along with sugar, brown sugar, lemon zest, wine, cinnamon, ginger, cloves, orange, lemon, raisins and water. Cook over low heat stirring occasionally until sugar dissolves and berries are soft about 10 minutes. Increase heat to medium and cook until berries burst about 12 minutes. Reduce to low and stir in reserved berries. Place the unpeeled orange and apple pieces into a food processor with 1/2 cup sugar and roughly chop in food processor. Fold into cranberry sauce along with the toasted chopped pecans. Taste and add salt and pepper if needed and cool to room temperature before serving.
Simple Basic Cranberry Sauce - please don't serve canned cranberry sauce, it's so easy to make your own and it's so good
1 (12 oz.) package fresh or frozen cranberries
1 cup sugar or less if desired
1/2 cup fresh orange juice
1/2 cup water
pinch of salt
1 large strip of orange peel
Into a large saucepan add sugar, orange juice and water over medium heat. Stir to combine. Add berries, salt and orange peel. Bring to boil, reduce to simmer stirring occasionally for about 12 minutes until berries start bursting. Let cool for about 30 minutes, place in refrigerator covered to chill. Note; you can make this in advance if desired.
Spicy Black Bean Soup
Roasted vegetables
1/2 lb. tomatillos, halved
4 garlic cloves, unpeeled
2 large onions, cut into 1-inch wedges
1 large poblano pepper, halved and seeded
2 jalapenos, halved and seeded
salt and freshly ground black pepper
2 Tbl. olive oil
Soup
1/2 tsp. cumin
1/2 tsp. coriander
4 cups rich chicken stock
Tabasco, to taste
2 (15 oz.) cans black beans, rinsed and drained
1 (14.5 oz) can fire roasted diced tomatoes, drained
1 small red onion, thinly sliced
2 Tbl. fresh lime juice
Fresh cilantro, rough chopped (garnish)
Heat broiler. Onto a large rimmed baking sheet add tomatillos, garlic, onions, poblano and jalapenos, season with salt, pepper and oil tossing to combine. Broil about 15 minutes, turning occasionally until charred and roasted. Soup; discard skins from poblano and garlic. Finely chop all the roasted vegetables and transfer to a Dutch oven. Add cumin and coriander and cook on medium stirring occasionally for about 2 minutes. Add stock, Tabasco, beans and tomatoes, bring to simmer and cook about 10 minutes. Toss the red onion and lime juice, season with salt and pepper and let stand 10 minutes. Serve soup and top with pickled onions and garnish with cilantro.
Ranch Pasta Salad
1 lb. germelli pasta
5 slices thick cut bacon, sliced
4 hard boiled eggs, chopped
1 cup pear tomatoes, halved
4 scallions, thinly sliced including green part
2 large avocados, peeled, pitted and chopped
1/4 cup blue cheese, large crumbles
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Bottled Ranch dressing - to your taste
Into a large pot of boiling salted water add pasta and cook al dente, drain and rinse in cold water, drain again and pat dry with paper towels. Into a saute pan, add bacon and cook to brown and crisp, remove to paper towels. Into a large serving bowl add cooked pasta and pour over some ranch dressing to coat. Add scallions, bacon, egg, tomatoes, avocados and blue cheese, parsley, season with salt and pepper and add more dressing as needed. You don't want too much dressing.
French Onion Casserole - I love this!
1/4 cup butter
5 medium sweet onion, thinly sliced (such as Walla Walla or Vidalia)
salt and freshly ground black pepper
3 fresh thyme sprigs
2 fresh parsley sprigs
2 bay leaves
1 (12 oz.) baguette, thinly sliced
1/3 cup all purpose flour
3 cups rich chicken or beef stock (I always use chicken as we don't eat beef) and I have used mushroom and turkey stock before too
1/2 cup good sherry
2 cups Gruyere cheese, shredded
1 tsp. fresh thyme leaves (garnish)
Preheat oven to 350 degrees. Arrange baguette slices in single layer onto baking sheet and toast about 10 minutes in oven. Into a large Dutch oven melt butter and add a small drizzle of olive oil. Add onions, salt, pepper, thyme and parsley sprigs, bay leaves and cook stirring often until onion are nicely caramelized, about 1 hour. (I know you have to stand for quite some time, but the end results are worth it). Remove and discard the thyme, parsley and bay leaves. Add flour and whisk cooking and stirring about 2 minutes. Whisk in stock and sherry stirring constantly at a boil until slightly thickened. Layer half of the toasted bread slices into a 13x9 baking dish. Spoon the onion mixture evenly over bread and top with remaining bread slices. Sprinkle with cheese, cover with foil. Bake about 30 minutes. Heat broiler and remove foil, broiling to melt cheese and it gets bubbly and lightly browned. Sprinkle with fresh thyme leaves.
Ham and Corn Fritters - Note; this makes quite a bit of sauce and it's also delicious on burgers, chicken sandwiches, etc.
Dipping sauce
1 cup mayonnaise
1/3 cup buttermilk
1 Tbl. ketchup
1 Tbl. apple cider vinegar
1 Tbl. Tabasco, or more if desired
2 tsp. grainy mustard
1 scallion, minced
1 small garlic clove, finely minced
salt and freshly ground black pepper
Fritters
1/2 cup corn kernels
1/2 cup ham steak, finely chopped
1 egg
1 Tbl. buttermilk
1/2 tsp. Dijon
1 cup cornbread mix (I like the small Jiffy package)
vegetable oil, for frying
Sauce; into a bowl whisk the sauce ingredients, taste and adjust flavors if needed, cover and refrigerate until ready to use. Fritters; into a large bowl mix the corn kernels, chopped ham steak, egg, buttermilk, and Dijon, then stir in cornbread mix to combine. Heat oil in Dutch oven to 350 degrees. In batches fry heaping tablespoonfuls of batter turning until browned. Remove to paper towels and continue cooking remaining fritters. Serve with mayonnaise/Tabasco dip.
Baked Veggie Egg Rolls
Filling
2 tsp. peanut oil
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and minced
1/2 red onion, sliced
1 celery stalks, sliced thinly
2 carrots, peeled and sliced matchsticks
1/2 red bell pepper, thinly sliced
1/2 lb. bok choy cabbage, thinly sliced
1/2 lb. bean sprouts
3 Tbl. rice vinegar
1 1/2 Tbl. soy sauce
1 tsp. sugar
24 (5-inch) egg roll wrappers
1 Tbl. oil
Sauces to Dip those Egg Rolls In
Ginger Sauce
1 tsp. fresh ginger, grated
3/4 tsp. brown sugar
1/4 tsp. Sriracha
1 Tbl. Worcestershire sauce
1/4 cup soy
1/4 cup rice wine vinegar
Peanut Dipping Sauce
1/3 cup soy
1/4 cup creamy peanut butter
2 Tbl. honey
2 Tbl. rice vinegar
1/2 Tbl. apple cider vinegar
1 garlic clove, minced
1/2 tsp. grated ginger
Srirachi sauce, to taste
Sweet and Sour Sauce
1/2 cup sugar
3 Tbl. ketchup
1/3 cup distilled white vinegar
1 Tbl. soy
1 tsp. garlic powder
Spicy Mango Sauce
1 Tbl. red onion, minced
1 small garlic clove, minced
1 Tbl. soy
1 Tbl. fresh lime juice
1 Tbl. sweet chili sauce
1/2 cup frozen mango chunks
Filling; into a large saute pan or wok heat oil along with ginger and garlic cooking about 30 seconds. Add onion, celery, carrots and bell pepper cooking and stirring about 2 minutes. Add cabbage, bean sprouts, vinegar, soy and sugar, stirring and cooking 2 minutes. Remove from heat to cool slightly. Preheat oven to 450 degrees. Place one egg roll wrapper on work surface with the point facing you. spread 1 Tbl. filling in a line and start rolling the bottom corner over the filling, tightly until you reach just above half of the wrapper. Then fold in the two side corners. Lightly brush the final corner with some water and finish rolling up. Place seam-side down onto greased baking sheet. Continue making wrappers. Brush with oil and bake for about 20 minutes or until golden and crisp. Sauces; add sauce ingredients to a blender and puree to smooth. Serve with egg rolls.
Orange Glazed Beets - one of my all time favorites my mom used to make
3/4 cup orange marmalade (good quality)
6 Tbl. orange juice
1/3 cup butter, cubed
salt and freshly ground black pepper
3 cans (14 1/2 oz.) sliced beets, drained
Fresh parsley, chopped (garnish)
Into a large saute pan, add marmalade, orange juice, butter, salt and pepper. Bring to a boil and stir to thicken, about 4 minutes. Add the beets and cook stirring until most of the liquid is absorbed about 8 minutes. Pour into serving bowl and garnish with parsley.
Zucchini Fritters
4 cups shredded zucchini
salt and freshly ground black pepper
2/3 cup all purpose flour
2 egg, beaten
1/3 cup scallions, thinly sliced including green part
2 garlic cloves, minced
1/2 tsp. onion powder
1/4 tsp. cayenne
1/2 cup Gouda cheese, shredded
Vegetable oil for frying
Fresh parsley, chopped (garnish)
Sour cream, for serving
Into a large colander add one of of the shredded zucchini, sprinkle with some salt, continue layering this way until you use all the zucchini up. Let sit about 1 1/2 hours. Squeeze in handful out the moisture in the zucchini and place into a large clean bowl. Add flour, eggs, scallions, garlic, onion powder, cayenne and cheese. Stir to combine. Into a large satue pan add about 6 Tbl. of oil and heat over medium. Once oil is hot, add 1/4 cup of zucchini batter to pan, cook about 3 minutes per side, pressing down slightly with back of a spatula. Cook until golden brown and remove to paper towels. Serve with sour cream and sprinkle on parsley.
Irish Colcannon - my favorite!
2 lbs. Russet potatoes, peeled and cut into chunks
1/2 cup butter, soft
1 onion, sliced
4 cups green cabbage, shredded
1/4 - 1/2 cup heavy whipping cream
1/4 tsp. prepared yellow mustard
3 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
Into a large pot of boiling salted water add potatoes and cook until tender about 20 minutes. Into a saute pan heat 1 Tbl. butter into a saute pan and cook onion stirring to soften about 5 minutes. Add cabbage and 1/4 cup of water. Cover pan and simmer for about 7 minutes. Remove from heat drain potatoes place back into pan and add butter along with 1/4 cup of cream mashing to fluffy. Drain the cabbage and onion and add to pot with potatoes, mustard, parsley, salt and pepper mixing well, adding more cream and mixing if needed. Taste and adjust flavorings.
Glazed Whole Carrots
2 lbs. whole young carrots with green tops
2/3 cup orange marmalade (good quality)
3 Tb. brown sugar
2 Tbl. butter
1/2 cup chopped pecans, lightly toasted
1 tsp. rum extract
Into a large saute pan, add a steamer basket over 1-inch of water. Place carrots in basket and bring to a boil. Reduce to low and steam covered about 15 minutes or until crisp/tender. Into a small saucepan combine marmalade, brown sugar and butter, cooking and stirring over medium to thicken and reduce slightly. Stir in pecans and extract. Place carrots onto large serving platter and pour over sauce.
Delicious Sweet Potato Casserole
4 cups canned sweet potatoes, drained
3/4 cup brown or to your taste
2 eggs, beaten
heavy whipping cream
1/4 cup butter
1 tsp. pure vanilla extract
Topping
1 cup brown sugar
1/3 cup butter
1 cup flaked coconut
1 cup pecans, rough chopped
Preheat oven to 375 degrees. Into a large bowl beat the sweet potatoes, sugar, eggs, whipping cream, butter and vanilla to combine. Note; add just enough cream to make a nice creamy consistency. Pour into a buttered large casserole dish. Topping; into a bowl combine all the topping ingredients and mix to crumbly. Sprinkle over sweet potato mixture and bake for about 30 minutes.
Marinated Pickled Veggies
4 celery stalks, sliced
3 large carrots, peeled and sliced
1 large green bell pepper, seeded and julienned
1 red bell pepper, seeded and julienned
1 (14 oz.) can water packed artichoke hearts, rinsed, drained and quartered
1 package button mushrooms, sliced
1 cup black olives, pitted
3/4 cup olive oil
1/3 cup white wine vinegar
3 scallions, thinly sliced including green part
3 garlic cloves, minced
1 1/2 tsp. sugar
salt and freshly ground black pepper
1 (2 oz.) jar pimiento strips
1/4 cup fresh parsley, minced
Into a sauce pan add 1-inch water along with celery, carrots and bell peppers. Bring to a boil, reduce and simmer covered for about 5 minutes to crisp/tender. Drain and transfer to a large bowl, add artichokes, mushrooms and olives. Into a small saucepan whisk the oil, vinegar, onions, garlic, sugar, salt and pepper, bring to just a boil. Pour over vegetables and toss to coat. Cool to room temperature, stir in pimientos and parsley. Cover and refrigerate.
Romaine, Bacon and Blue Cheese Salad - what's not to love?
9 strips thick cut bacon, sliced
4 large eggs, hard boiled and chilled
2 hearts romaine lettuce
1/2 red onion, slivered
2 large avocados, peeled, pitted and thinly sliced
salt and freshly ground black pepper
Croutons, homemade are best
Dressing
1 cup mayonnaise
1 cup good quality blue cheese
1/2 cup buttermilk
1/2 tsp. Worcestershire sauce
salt and freshly ground black pepper
1 shallot, peeled
1 Tbl. fresh lemon zest
1/4 tsp. celery seeds
2 Tbl. fresh parsley, minced
Into your blender add all dressing ingredients except parsley and pulse to combine. Taste and season with more black pepper. Into a saute pan, add bacon and cook to brown and crisp, remove to paper towels. Finely chop the hard boiled eggs. Tear lettuce into bite-size pieces. Place lettuce onto large serving platter. Spoon over some dressing and toss to combine. Top with bacon, eggs, red onion and avocados, add more dressing. Top with croutons.
Loaded Mashed Potatoes - so good, if you are looking for low cal these are not the potatoes! These are really good served with grilled meats.
3 lbs. Yukon Gold potatoes, peeled and chopped
1/4 to 1/2 cup heavy whipping cream
1/2 cup Boursin garlic and herb spreadable cheese
1 stick butter, soft
1 lb. bacon, sliced
1 cup sharp cheddar cheese, shredded
4 oz. cream cheese, soft
4 scallions, thinly sliced including green part
1/2 cup oil-packed sun-dried tomatoes, chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Into a pot of boiling salted water add potatoes and cook to tender about 20 minutes, drain well and return to pan. Into a saute pan, add bacon cooking to browned and crisp, remove to paper towels and discard grease. Lightly mash potatoes and add cream cheese, mash and add some of the whipping cream, you might not want all of it. Mash in the butter and Boursin, season with salt and pepper. Stir in bacon, cheeses, scallions, sun-dried tomatoes and parsley. Taste and adjust flavorings
Peach and Berry Rice Salad
1 1/2 cups uncooked long grain and wild rice
2 cups fresh peaches, peeled and thinly sliced
1 cup fresh blueberries
1 cup pear tomatoes, halved
1/2 cup fresh basil leaves, torn
1/2 cup slivered red onion
salt and freshly ground black pepper
Vinaigrette
1/3 cup apple cider vinegar
1/3 cup olive oil
2 Tbl. red pepper jelly
2 Tbl. shallot, minced
1 Tbl. fresh basil, chopped
1 tsp. Dijon
salt and freshly ground black pepper
Rice; into a saucepan add 2 1/4 cups water with a pinch of salt, bring to a boil, add rice, stir, cover turn to simmer covered and cook about 20 minutes or until water is absorbed. Spread the cooked rice into a shallow baking pan, lightly cover and chill at least 1 hour. Salad; into a large bowl combine chilled rice, sliced peaches, blueberries, tomatoes, 1/2 cup basil and red onion. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Pour over salad and stir to combine. Cover and chill until service.
Bang Bang CauliflowerPeach and Berry Rice Salad
1 1/2 cups uncooked long grain and wild rice
2 cups fresh peaches, peeled and thinly sliced
1 cup fresh blueberries
1 cup pear tomatoes, halved
1/2 cup fresh basil leaves, torn
1/2 cup slivered red onion
salt and freshly ground black pepper
Vinaigrette
1/3 cup apple cider vinegar
1/3 cup olive oil
2 Tbl. red pepper jelly
2 Tbl. shallot, minced
1 Tbl. fresh basil, chopped
1 tsp. Dijon
salt and freshly ground black pepper
Rice; into a saucepan add 2 1/4 cups water with a pinch of salt, bring to a boil, add rice, stir, cover turn to simmer covered and cook about 20 minutes or until water is absorbed. Spread the cooked rice into a shallow baking pan, lightly cover and chill at least 1 hour. Salad; into a large bowl combine chilled rice, sliced peaches, blueberries, tomatoes, 1/2 cup basil and red onion. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Pour over salad and stir to combine. Cover and chill until service.
3 Tbl. olive oil
2 Tbl. sweet chili sauce
1 Tbl. sriracha
1 fresh lime juiced
3 garlic cloves, minced
1 head cauliflower, broken into florets
salt and freshly ground black pepper
2 Tbl. fresh cilantro, chopped
Preheat oven to 425 degrees. Into a bowl whisk the oil, chili sauce, sriracha, lime juice and garlic. Onto a large rimmed baking sheet add florets and pour over sauce tossing to combine. Season well with salt and pepper and spread into an even layer. Bake about 35 minutes until roasted and tender. Pour into a serving bowl or platter and garnish with cilantro.
Spicy Spanish Potatoes with Sauce
2 lbs. Russet potatoes, peeled and cut into 1-inch chunks
2 tsp. butter, melted
salt and freshly ground black pepper
Sauce
1 tsp. butter
2 garlic cloves, minced
1 (6 oz.) can tomato paste
2 tsp. paprika
1/4 tsp. cayenne or more if you like it hotter
salt and freshly ground black pepper
1/4 tsp. sugar
3/4 cup water
2 Tbl. red wine vinegar
Preheat oven to 450 degrees. Toss the potatoes chunks with melted butter, salt and pepper and spread onto a foil lined baking sheet, roasting about 45 minutes until potatoes are crisp on the outside. Sauce; while potatoes are roasting heat 1 tsp. butter into saute pan, add garlic and cook for about 2 minute's. Add tomato paste, paprika, cayenne, pinch of salt and sugar mixing and cooking 2 minutes. Slowly add water stirring to make a smooth sauce. When sauce is hot, remove from heat and stir in vinegar, sauce should have a think pourable consistency. Place potatoes onto serving platter and drizzle with warm sauce.
Farm Stand Salad - the dressing makes quite a bit, but it's great for burgers, salads, macaroni salad, chilled shrimp, etc.
Dressing
2 cups dill pickles, diced
2 cups celery, minced
1/2 cup red onion, diced
4 cups mayonnaise
1/2 cup chili garlic sauce
2 Tbl. Worcestershire sauce
1 Tbl. celery seed
salt and freshly ground black pepper
Salad
5 cups mixed greens
1/2 cup red cabbage, shredded
handful of red radishes, julienned
1 English cucumber, peeled and sliced
5 hard boiled eggs, peeled and sliced
1/4 cup fresh dill, chopped
8 slices thick cut bacon, sliced
salt and freshly ground black pepper
1 1/2 cups crispy fried onions
Dressing; add pickles, red onion and celery to a food process and pulse lightly. Pour into a bowl and add remaining dressing ingredients, stirring to combine. Taste and adjust flavorings. Salad; into a saute pan add bacon cooking and stirring to browned and crisp, remove to paper towels. Onto a large serving platter add lettuce, cabbage, radishes, cucumber, dill, cooked bacon, and season with salt and pepper tossing to combine. Top with fried onions and drizzle over dressing.
Chile Relleno Casserole
1 (21 oz.) can whole green chiles, drained
2 cups jack cheese, cut into 1-inch cubes
8 eggs
3/4 cup whole milk
Tabasco, to taste
1 cup all purpose flour
1 tsp. baking powder
2 cups sharp cheddar cheese, shredded
1/4 cup fresh cilantro, chopped (garnish)
Preheat oven to 350 degrees. Spray a 13x9 baking pan. Place 2 cubes of jack cheese into each chili and line them up in pan. Into a large bowl whisk the eggs, milk, Tabasco, flour and baking powder and pour over chiles. Scatter shredded cheddar cheese over egg mixture and bake about 35 minutes or until golden brown. Remove and scatter on cilantro.
Baby Spinach and Berry Salad
Dressing
2 Tbl. fresh lemon juice
1 tsp. Dijon
1/4 cup olive oil
1 tsp. honey
salt and freshly ground black pepper
Salad
5 cups fresh baby spinach
2 cups rotisserie chicken, cut into small pieces
2 cups fresh strawberries, thinly sliced
3/4 cup pecans, lightly toasted and rough chopped
1/4 of small red onion, thinly slivered
1/2 cup feta cheese, crumbled
Into a jar with lid add lemon juice, honey, mustard and oil and shake well to combine, taste and season with salt and pepper. Onto a serving platter add spinach, chicken, berries, pecans and onion toss with some of the dressing. Drizzle more dressing over and sprinkle on feta cheese.
Asian Style Green Beans
2 lbs. fresh green beans, trimmed
1 small red onion, julienned
4 garlic cloves, minced
salt and freshly ground black pepper
drizzle of toasted sesame oil
4 Tbl. honey
2 Tbl. soy sauce
good pinch red pepper flakes
2 Tbl. sesame seeds, lightly toasted
Into a large pot of boiling salted water add beans and cook about 3 minutes, until crisp/tender. Remove and plunge beans into an ice bath. Drain well and pat dry with paper towels. Into a bowl add honey and soy sauce whisking to combine. Into a large saute pan, add sesame oil along with onions and cook stirring a few minutes, stir in garlic and cooking stirring to soften. Add beans and heat through. Stir in sauce and cook for a few minutes to reduce, stirring with beans. Remove from heat and pour onto serving platter, garnish with toasted sesame seeds.
Asparagus Salad
1 lb. fresh asparagus, trimmed
1 large Roma tomato, diced
1/2 cup kalamata olives, pitted and sliced
1/4 red onion, slivered
1/4 cup feta cheese, crumbled
2 Tbl. fresh parsley, chopped (garnish)
Dressing
1/2 lemon, zested and juiced
1 Tbl. olive oil
1 garlic clove, crushed
salt and freshly ground black pepper
1/4 tsp. EACH; dried oregano, marjoram, basil
Cut asparagus into 1-inch pieces, I like on diagonal. Place into a steamer basked with 1/4 cup water and steam for about 2 minutes to crisp/tender. Immediately plunge into ice bath. Drain well and pat dry with paper towels. Place into a large bowl with diced tomato, olives and red onion. Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings. Pour dressing over vegetables tossing to coat. Cover and refrigerate to chill. Remove and pour onto serving platter scattering feta cheese over. Top with parsley.
Panzanella
2 large baguettes, cut into 1-inch cubes
1/2 cup extra virgin olive oil, divided
3 Tbl. red wine vinegar
1 tsp. honey
1/2 tsp. Dijon
salt and freshly ground black pepper
1 large English cucumber, lightly seeded and chopped
2 pints cherry or pear tomatoes, halved or you can use large tomatoes, chopped (I also like using different colored tomatoes too)
1 medium red onion, chopped
1 garlic clove, minced
1 bunch of fresh basil, torn
Preheat a large skillet over medium high heat. Into a large bowl toss the bread pieces with 1/4 cup olive oil. Add bread to pan and toast until lightly golden and crisp. Drain and set aside to cool. Dressing; into a jar with lid add vinegar, 1/4 cup oil, honey, Dijon, season with salt and pepper and shake well to combine. Onto a large serving platter add crisp bread, cucumber, tomatoes, onion and garlic and toss with dressing, taste and season with more salt and pepper if needed. Garnish with basil.
Shrimp Pasta Salad
1 (16 oz.) package bow tie pasta
2 lbs. large peeled and deveined cooked shrimp
2 (14 oz.) can artichoke hearts in water, drained and rinsed, cut into quarters
1 cup black olives, pitted and sliced
2 cups feta cheese, large crumbles
8 scallions, thinly sliced including green part
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Vinaigrette
1/2 cup seasoned rice vinegar
1/2 cup canola oil
1/4 cup fresh lemon juice
2 tsp. Dijon
salt and freshly ground black pepper
Into a large pot of boiling salted water add pasta and cook al dente. Drain and rinse in cold water drain well again, patting dry with paper towels. Into a large bowl add cooked pasta, shrimp, artichokes, olives, feta, scallions, parsley and basil. Into a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings. Pour over pasta salad mixture and toss to coat. Cover and refrigerate at least 2 hours.
My Husband Jerry's Favorite Pinto Beans
1 package thick cut smoked bacon, sliced
1 large yellow onion, chopped
4 garlic cloves, chopped
6 (15 oz.) cans pinto beans, drained and rinsed (or equivalent amount of dried pintos soaked)
4 (8 oz.) cans tomato sauce
2 (4 oz.) cans green chiles, chopped
1/2 cup brown sugar, packed
1 tsp. chili powder
1/2 tsp. ground cumin
salt and freshly ground black pepper
Tabasco, to taste (we like a lot)
1/2 tsp. dried oregano
Preheat oven to 350 degrees. Into a large Dutch oven, cook bacon to browned and crisp, remove to paper towels. Discard all drippings except 2 Tbl. Add onion to pan and cook to soften, add garlic and cook about 1 minute stirring. Stir in beans, tomato sauce, chiles, brown sugar and seasonings. Add bacon on top. Bake covered about 1 1/2 hours.
Sour Cream Mashed Potatoes
2 lbs. Yukon Gold potatoes, peeled and cut into large chunks
salt and freshly ground black pepper
1/2 stick butter, soft
6 scallions, thinly sliced including green part
1/2 cup sour cream
heavy whipping cream
Into a large pot of boiling salted water add potatoes and cook to tender about 18 minutes. Drain and return to pot. Add butter, sour cream and a little of the cream mashing to combine to creamy texture. Season with salt and pepper and taste. Add more cream if needed. Stir in scallions and pour into a serving bowl. Note; you can also add some cooked sliced bacon if desired. Sometimes, I also like a small amount of prepared horseradish.
Shrimp Cocktail
Court Bouillon
8 cups cold water
1 fresh lemon cut into 8 wedges
1/2 yellow onion, julienned
2 garlic cloves, crushed
2 tsp. fresh tarragon
1 tsp. whole black peppercorns
1 bay leaf
2 1/2 lbs. large fresh shrimp, peeled and deveined
Cocktail Sauce
1 cup ketchup
1/4 cup prepared horseradish
2 tsp. Worcestershire sauce
1 fresh lemon, juiced
Tabasco, to taste
Accompaniments; Boston lettuce leaves and lemon wedges
Cocktail sauce; into a bowl add ingredients and stir to combine. Cover and refrigerate. Shrimp; into a large pot add court bouillon ingredients and bring to a boil. Have a large ice water bath available. Add shrimp to court bouillon and cook 2 minutes, remove with slotted spoon to ice bath to chill. To serve; onto a large serving platter add lettuce leaves and scatter on shrimp. Serve cocktail sauce on side with lemon wedges.
Watermelon and Strawberry Salad
3 cups seedless watermelon, cubed
2 cups fresh strawberries, chopped
1/2 cup feta cheese, crumbled
1/4 cup sliced almonds
2 Tbl. balsamic vinegar
1 tsp. honey
1/4 cup olive oil
salt and freshly ground black pepper
1/4 cup fresh basil, torn
Into a large bowl add watermelon, berries, feta and almonds. Into a jar with lid add vinegar, honey, oil, salt and pepper and shake well to combine, taste and adjust flavorings. Pour desired amount of dressing over watermelon and toss to coat. Sprinkle on basil.
Corn and Tomato Salad
3 cups frozen corn, thawed
1 (15 oz.) can black beans, drained and rinsed in cold water
1 large red bell pepper, seeded and diced
2 large avocados, peeled, seeded and chopped (spritz with fresh lime juice)
1/2 red onion, diced
1/3 cup fresh cilantro, rough chopped
1 small jalapeno, seeded and diced
Dressing
1/3 cup olive oil
1/4 cup fresh lime juice
2 tsp. honey
1 tsp. chili powder
1 tsp. cumin
salt and freshly ground black pepper
2 scallions, thinly sliced on diagonal including green part
Dressing; into a jar with lid add oil, lime juice, honey, chili powder, cumin, salt and pepper shaking well to combine, taste and adjust flavorings. Onto a large serving platter or large bowl add corn, black beans, red bell pepper, avocados, onion, cilantro, and jalapeno, pour over some dressing and toss carefully to combine. Cover and refrigerate. Garnish with scallions when serving.
Summer Corn and Tomato Layered Salad
10 large ears sweet corn, husks/silk removed
1/4 cup olive oil
salt and freshly ground black pepper
3/4 tsp. red pepper flakes
2 large ruby red juicy beefsteak tomatoes, chopped
1 medium red onion, slivered
14 fresh basil leaves, chiffonade
1 cup zesty Italian salad dressing
Brush corn with oil and grill corn, covered about 12 minutes until tender and I like mine charred just a touch, turning occasionally. Remove and cool slightly before cutting corn from cobs with a sharp knife. Transfer to a bowl, season with salt, pepper and red pepper flakes. Into a large glass bowl layer a third of each of the following; corn, tomatoes, onion and basil. Repeat layers twice. Shake dressing well and pour over top. Refrigerate at least 1 hour before serving.
Roasted Dijon Potatoes - one of husband's favorites
2 lbs. small red potatoes, halved
2 Tbl. olive oil
2 Tbl. whole grain Dijon (more if desired)
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped (garnish)
Preheat oven to 425 degrees. Place all ingredients into a large bowl and toss to combine. Transfer potatoes to a large rimmed baking sheet and place potatoes cut side down. Roast for about 15 minutes, and then flip potatoes and cook another 15 minutes.
Shrimp Salad - great to eat as a salad or stuff onto a nice roll
Court Bouillon
1 lemon, cut into 8 wedges
8 cups cold water
1 tsp. whole black peppercorns
1 bay leaf
1 yellow onion, sliced
4 lbs. large fresh shrimp, peeled and deveined
Salad
2 cups mayonnaise
2 tsp. Dijon
2 Tbl. white wine vinegar
salt and freshly ground black pepper
2 Tbl. fresh dill, chopped
1 medium red onion, minced
5 stalks celery, minced including leafy green part
1/2 cup fresh parsley, chopped
Into a large pot of 8 cups of boiling salted water, add lemon and shrimp and cook about 3 minutes. Have on hand a large bowl filled with ice bath. With a slotted spoon remove shrimp to ice bath and let cool. Into a large bowl, add mayonnaise, mustard, vinegar, salt, pepper and dill stirring to combine. pat shrimp dry with paper towels and add shrimp to mayonnaise mixture, stirring to coat. Stir in red onion, celery and parsley, stirring to combine. Cover and refrigerate.
My Favorite Fried Green Tomatoes - you can also use large zucchini slices to make fried zucchini
6 large green tomatoes
2 eggs
1/2 cup buttermilk
Tabasco, good splash
3/4 cup all purpose flour
3/4 cup yellow cornmeal
salt and freshly ground black pepper
Vegetable oil
Core the tomatoes and slice into 3/4-inch thick slices. Into a large bowl whisk the eggs and buttermilk along with Tabasco. Into a shallow bowl add the flour, cornmeal, salt and pepper. Heat about 1/2-inch of oil in large frying pan to about 375 degrees. Dip the slices of tomatoes into egg mixture then into cornmeal mixture. Add in a single layer the tomatoes to hot oil frying to crisp and golden brown about 2 minutes per side. Transfer tomatoes to a paper towel lined baking sheet, sprinkle lightly with salt and repeat with remaining slices of tomatoes. To keep them warm while you continue frying, place onto a cooling rack over a baking sheet and place in oven at 200 degrees, do not stack them. As I have said numerous times my favorite way to eat these is with some fresh crab piled on top of each tomato and heavily drizzled with homemade hollandaise sauce.
Succotash
4 ears yellow corn
2 Tbl. butter
1 Tbl. canola oil
2 medium zucchini, chopped
2 garlic cloves, minced
4 slices thick cut bacon, sliced (optional)
1 pint cherry tomatoes, halved
1 cup lima beans, fresh or frozen
1/2 red onion, chopped
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
1 fresh lime juiced and zested
Rub the canola oil onto corn cobs and cook on grill for about 5 minutes, turning occasionally. Cool and with a sharp knife slice corn onto paper towels. To a saute pan and add bacon cooking to browned and crisp, remove to paper towels. Remove all but 1 Tbl. bacon fat, discard rest. Add zucchini to pan and cook stirring a few minutes, add garlic and cook about 1 minute stirring. Add corn, lima beans and onion, cooking and stirring about 4 minutes. Pour into a serving bowl, stir in bacon and tomatoes, drizzle with lime juice and zest. Taste and season with salt and pepper.
Crisp and Delicious Cucumber Salad
3 English cucumbers, peeled and thinly sliced
2 tsp. salt
1/4 cup red onion, slivered
1/2 cup seasoned rice vinegar
2 Tbl. sugar
1/4 cup fresh cilantro
1/3 cup chopped peanuts
Place sliced cucumbers into a large colander and sprinkle over salt. Toss to coat and let sit 10 minutes. With a paper towel blot the cucumber slices dry. Place the vinegar and sugar into a small bowl and microwave about 30 seconds to dissolve sugar. Place cucumbers and red onion into a large pretty serving bowl and pour over rice vinegar mixture, add cilantro and stir to combine. Cover and refrigerate 1 hour. Sprinkle with peanuts and serve.
My Mom's Classic 3-Bean Salad - always one of my favorites
1 lb. fresh green beans, trimmed and sliced in half
1/2 red onion, slivered
1 (15 oz. ) can red kidney beans, drained and rinsed in cold water
1 (15 oz.) can garbanzo beans, drained and rinsed in cold water
1/4 cup fresh parsley, chopped
1/4 cup sugar
2/3 cup white wine vinegar
1/4 cup canola oil
salt and freshly ground black pepper
pinch red pepper flakes
1/2 tsp. celery seed
Into a pot of boiling salted water add beans and cook about 3/4 minutes until crisp/tender. Remove to a ice bath, drain and pat dry with paper towels. Into a jar with lid add sugar, vinegar, salt, pepper, red pepper flakes, celery seed and oil. Shake well to combine and make sure sugar is completely dissolved. Add green beans to a large bowl along with, kidney beans, garbanzo beans, onion and parsley. Shake dressing and pour over beans, mixing to combine. Cover and refrigerate for about 5 hours.
Arugula and Turkey Salad
Vinaigrette
2 Tbl. balsamic vinegar
1 1/2 tsp. Dijon
1 garlic clove, finely minced
1/4 cup olive oil
salt and freshly ground black pepper
Salad
1 lb. baby arugula
3 cups cooked turkey breast, cut into pieces (I purchase the fresh turkey breast and roast or sometimes I purchase the already roasted turkey breast at the grocers)
3/4 cup blue cheese, crumbed
1/3 cup dried cranberries (make sure they are fresh and not stale)
1/2 cup pecan or walnut halves
Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; onto a large serving platter add arugula and drizzle on some dressing tossing to combine. Top with remaining ingredients and drizzle over more dressing.
Chinese Green Beans
1 lb. fresh green beans, trimmed or you can use Chinese long beans (love them)
2 Tbl. toasted sesame oil
2 to 3 tsp. chili garlic paste
3 scallions, thinly sliced on diagonal including green part
2 garlic cloves, thinly sliced
2 Tbl. soy sauce
1 Tbl. seasoned rice vinegar
1 tsp. honey
1/4 cup water
good pinch red pepper flakes
salt and freshly ground black pepper
2 Tbl. toasted sesame seeds (garnish)
To a large saute pan or wok add oil and heat over medium high. Add beans and stir fry about 5 minutes. Add garlic, scallions and chili paste stirring to combine and cooking about 1 minute. Add soy, rice vinegar, sugar, water and chili flakes cooking and stirring about 2 minutes so most of the liquid reduces. Pour into serving bowl or small serving platter, garnish with sesame seeds.
Potato Latkes
2 1/2 lbs. Russet potatoes, peeled
3 Tbl. all purpose flour
1 tsp. baking powder
salt and freshly ground black pepper
2 eggs, lightly beaten
1/2 onion, finely minced
Vegetable oil for frying
Accompaniments; sour cream and applesauce
Into a small bowl combine flour, baking powder, salt and pepper to blend. Using your food processor with the shredding disk or large holes on box grater, grate the potatoes. Working with half of the potatoes at a time place in double thick cheesecloth and gather up sides, squeeze out as much moisture as possible. Place 1/4-inch oil into large saute pan over medium high. Add flour mixture to potatoes and mix well. With a large slotted spoon, place 2 Tbl. portions of mixture in hot oil and press into 3-inch patties. Fry to golden brown and crispy, about 3 minutes per side. Don't overcrowd the pan, cook in batches. Place cooked latkes onto paper towel lined baking sheet and keep in warm oven (200 degrees) and placed on top of cooling rack over baking sheet.
Fettuccine Alfredo - I love food history and did you know? Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi ('Roman pasta') by Martino da Como, a northern Italian cook active in Rome; the recipe cooks the noodles in broth or water and adds butter, "good cheese" (the variety is not specified) and "sweet spices". Modern fettuccine Alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892 Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented "fettuccine al triplo burro" (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or "triplo burro” to the fettuccine when mixing it together for her. Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa then called "Alfredo", in 1914 on the via della Scrofa in central Rome. The fame of Alfredo's fettuccine spread, first in Rome and then to other countries. In 1943, during the war, di Lelio sold the restaurant to two of his waiters.
1 lb. fettuccine
1 cup heavy whipping cream
1/2 cup butter
2 garlic cloves, minced (optional as they aren't in the original recipe)
1 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
2 Tbl. fresh parsley, chopped
Into a large pot of boiling salted water add pasta and cook al dente. Reserve about 1/4 cup of the cooking water. Into a large saute pan over medium, add cream and butter and cook until butter is melted, bring to a boil and reduce slightly. Remove from burner and whisk in cheese, season with salt and pepper. Add cooked pasta and toss to coat. If sauce is too thick for you add 1 Tbl. of the reserved cooking water at a time to loosen. Pour onto large rimmed serving platter and garnish with parsley. Serve with hot garlic bread. Note; if using the garlic which I usually do, into the saute pan before you add cream and butter and a little of the butter with a drizzle of olive oil and cook stirring the garlic to soften, then add the butter and cream.
Cheesy Cauliflower
2 medium heads cauliflower, but into florets
1/2 cup butter
1/2 cup all purpose flour
2 1/2 cups whole milk
1/2 cup heavy whipping cream
Tabasco, to taste
salt and freshly ground black pepper
3 cups sharp cheddar cheese, shredded
2 cups mozzarella cheese, shredded
Fresh chives, chopped for garnish
Into a large pot of boiling salted water add cauliflower and cook to tender about 6 minutes. Drain well and pat dry with paper towels. Into a large saute pan melt butter and whisk in flour cooking and whisking about 1 minute. Pour in milk and cream and whisk to combine. Season with Tabasco, salt and pepper and continue cooking until it starts to thicken. Turn off heat and stir in cheeses to completely melt. Stir in cauliflower and combine. Season with salt and pepper. Pour into bowl and garnish.
Creamed Peas and Baby Onions - have always loved these
20 oz. frozen pearl onions
20 oz. frozen peas
2 Tbl. unsalted butter
2 garlic cloves, minced
salt and freshly ground black pepper
1 cup heavy whipping cream
Into a pot of boiling salted water add pearl onions and cook 10 minutes. Drain well and add back to pot along with butter and garlic, cooking and stirring about 1 minute. Season with salt and pepper. Add heavy cream and bring to a boil, reduce heat and add peas cooking through. Taste and adjust flavorings.
Panko Baked Asparagus
1 cup Panko (can use gluten free if desired)
1/4 cup all purpose flour (or you can use gluten free)
2 eggs, beaten
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
1 lb. fresh asparagus, trimmed
Preheat oven to 425 degrees. Lightly oil a baking sheet with PAM or something similar. Into a large bowl add Panko and Parmesan; season with salt and pepper. Beat eggs into a shallow bowl. Add flour to a shallow bowl. Working in batches, dredge asparagus into flour, dip into beaten eggs and dredge into Panko mixture, pressing to coat. Place asparagus in single layer onto baking sheet and bake about 10 to 12 minutes to golden brown and crisp. Serve immediately.
Pineapple Fried Rice
3 cups of cooked chilled jasmine rice
2 boneless, skinless chicken breasts
1/2 cup red onion, diced
1 carrot, peeled and diced
2 garlic cloves, minced
2 tsp. fresh ginger, grated
1/2 red bell pepper, seeded and diced
1/2 cup frozen peas
1 cups fresh or canned pineapple, diced
3 Tbl. soy sauce
1 Tbl. toasted sesame oil
salt and freshly ground black pepper
pinch of red pepper flakes
1 Tbl. fish sauce
2 eggs, beaten
5 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
1/4 cup cashews, rough chop
Fresh lime wedges (for serving)
Make sure your rice is cooked and chilled before making this. Into a small bowl add soy, sesame oil, red pepper flakes, and fish sauce, set aside. Into a large saute pan or wok, add 2 tsp. vegetable oil, add chicken and cook to browned on both sides and cooked through. Remove and allow to cool before chopping into pieces. Wipe out the pan and add 2 tsp. more oil, along with onion and carrot to pan cooking and stirring 5 minutes, stir in bell pepper, garlic and ginger, cooking and stirring a couple of minutes. Stir in pineapple and scallions and cook stirring a couple of minutes. Push veggies aside and add rice to pan cooking and stir frying for about 6 minutes Push rice aside and stir in eggs, scrambling to cook, stir in cooked chicken and continue cooking and stirring. Pour soy mixture/stirring to combine. Stir in peas to warm through. Pour onto serving platter and garnish with cilantro, scallions and cashews. Serve with lime wedges.
Lime Carrots
2 Tbl. butter
6 large carrots, peeled and sliced 1/2-inch thick on diagonal
2 scallions, thinly sliced on diagonal including green part
2 Tbl. fresh lime juice
1 tsp. fresh lime zest
salt and freshly ground black pepper
2 Tbl. pecans, chopped
1 Tbl. fresh parsley, chopped
Into a saute pan melt butter and add carrots, cooking and stirring about 3 minutes, add scallions and cook about 3 more minutes. Add lime juice and zest, season with salt and pepper. Cover and cook about 15 minutes. Stir in pecans and parsley and pour into serving bowl.
Rich Creamed Spinach
1 yellow onion, finely chopped
4 Tbl. unsalted butter
3 garlic cloves, minced
salt and freshly ground black pepper
pinch of fresh ground nutmeg
1/4 cup all purpose flour
3 1/2 cups half and half
2 1/2 lbs. fresh spinach
1 cup mozzarella cheese, shredded
4 oz. cream cheese, soft
1/2 cup fresh Parmesan cheese, grated
In a large pot of boiling salted water add spinach and cook 1 minute. Drain in a colander and rinse with cold water. Squeeze out excess water. Chop spinach about 3/4 inch thick. Into a large saute pan, melt butter and add onions and cook stirring a couple of minutes, add garlic and cook stirring about 1 minute. Season with salt, pepper and nutmeg. Stir in the flour on low and cook 2 minutes constantly stirring. Add half and half bring to a boil. Turn down heat, stir in cream cheese and mozzarella cooking and stirring about 6 minutes to thicken. Add spinach and Parmesan and stir to combine. Taste and adjust flavorings. Pour into serving bowl.
Butternut Squash Pasta
1 lb. butternut squash, peeled and cubed
3 Tbl. olive oil
salt and freshly ground black pepper
12 oz. fettuccine
4 slices thick cut bacon, sliced
6 sage leaves
2 garlic cloves, minced
1/3 cup rich chicken stock
2/3 cup heavy whipping cream
1/4 cup freshly grated Parmesan cheese
1 1/4 cups fontina, shredded
Preheat oven to 400 degrees. Spread squash in single layer onto large baking sheet. Toss with 2 Tbl. oil and season with salt and pepper. Bake until tender about 30 minutes. Into a large pot of boiling salted water add pasta and cook to al dente, drain and reserve about 1/4 cup of cooking liquid. Return pasta to pot and drizzle with a touch of olive oil, tossing to combine. Reserve 1/4 of the cooking liquid. Into a large saute pan, fry the bacon to browned and crisp, drain on paper towels. Reserve a little of the bacon fat in pan and fry the sage to crispy about 1 minute per side. Turn off heat and whip pan clean. Add remaining olive oil to pan along with garlic and cook stirring about 1 minute. Pour in chicken stock and cream, bring to a simmer, then stir in Parmesan and cooked pasta. Add fontina and toss to melt and sauce coats pasta. Stir in a little of the pasta water if needed. Add cooked squash and bacon tossing to coat. Taste and season with salt and pepper. Pour onto large serving platter and garnish with sage pieces.
1 lb. carrots, peeled and finely shredded
2 Tbl. vegetable oil
1 1/2 Tbl. fresh lemon juice
1 Tbl. dry mustard (such as Coleman's)
1 Tbl. honey
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped
Into a jar with lid add vegetable oil, lemon juice, mustard and honey and shake well to combine. To a bowl add the shredded carrots and parsley, tossing with dressing to combine. Cover and refrigerate about 1 hour, tossing occasionally. To serve; drain any excess liquid and transfer to serving bowl.
Creamy Orange Sweet Potatoes
6 large sweet potatoes
1 stick butter, soft
1/4 cup fresh orange juice
1 orange zested
1/4 cup heavy whipping cream
2 Tbl. triple sec
1 tsp. cinnamon
salt and freshly ground black pepper
2 eggs
Preheat oven to 400 degrees. Place the whole sweet potatoes onto a baking sheet and bake about 1 hour or until tender. Remove and set aside to cool slightly. Lower oven to 350 degrees and butter a 9x9 baking dish. Scoop the flesh from sweet potatoes into a large bowl and discard skins. Add butter and beat with electric beater to smooth. Add orange juice, zest, cream, triple sec, cinnamon, salt and pepper. Beat to combine, taste and adjust flavorings. Add eggs and beat until mixture is light and fluffy. Transfer mixture to the prepared baking dish, cover and bake about 35 minutes.
Broccoli and Rice Casserole
6 Tbl. butter, divided
1 cup Panko
2 cups extra sharp cheddar cheese, shredded, divided
3 cups rich chicken stock
2 cups whole milk
1 bay leaf
1 fresh thyme sprig
1 large onion, chopped
4 celery stalks, sliced
1 small package cremini mushrooms, sliced
salt and freshly ground black pepper
pinch red pepper flakes
2 garlic cloves, minced
1/4 cup all purpose flour
1 1/2 cups long grain white rice, uncooked
1/2 cup sour cream
1/2 cup mayonnaise
3 cups fresh broccoli florets
splash of dry sherry to taste
Preheat oven to 350 degrees. Into a bowl combine melted butter, Panko and 1 cup cheddar cheese tossing to coat. Into a large saucepan add stock, milk, bay and thyme bring to simmer, cover and keep warm. Into a large Dutch oven melt 4 Tbl. butter add onion and celery cook and stirring to soften, add mushrooms, season with salt, pepper and red pepper flakes. Cook stirring about 5 minutes. Add garlic and cook stirring to soften, whisk in flour and cook stirring 1 minute. Remove and discard the bay leaf and thyme. Gradually whisk in the warm stock mixture to flour mixture to incorporate. Add remaining 1 cup cheese and stir to blend and smooth. Stir in uncooked rice, sour cream, mayonnaise and broccoli. Stir in sherry. Cover and place in oven for about 30 minutes until rice is tender, remove from oven, turn on broiler. Sprinkle breadcrumb mixture over mixture and place under broiler for about 3 minutes until topping is golden brown, watch so it doesn't burn. Remove and serve.
Potato Casserole with Topping
9 pieces of thick cut bacon, sliced
1 (32 oz.) package frozen diced hash browns (don't thaw)
2 cups sharp cheddar cheese, shredded
1/2 cup fresh chives, chopped
6 Tbl. unsalted butter, divided
Tabasco, to taste
3 Tbl. all purpose flour (or you can use gluten free)
3 cups whole milk
salt and freshly ground black pepper
1/2 tsp. EACH; garlic powder, onion powder and paprika
30 Club crackers, crushed into small crumbs
Preheat oven to 350 degrees. Cook bacon in saute pan to browned and crisp, remove to paper towels. Spray a 13x9 baking pan with cooking spray. Add frozen potatoes, breaking up any chunks. Add bacon, cheese and chives and toss to combine and arranging in even layer. Melt 4 Tbl. butter and whisk in flour whisking for about 1 minute. Slowly whisk in milk and cook whisking occasionally about 3 minutes. Whisk in salt, pepper, garlic powder, onion powder, paprika and splash of Tabasco whisking to thicken about 5 more minutes. Pour over potato mixture to evenly coat. Melt remaining 2 Tbl. butter and place into a small bowl with crushed crackers mixing to combine. Sprinkle on top of casserole. Bake about 1 hour and 15 minutes or until golden brown and bubbly. Tent with some foil if top is browning to quickly. Sprinkle with extra chives for garnish.
French Style Brussels Spouts - love these
6 slices thick cut bacon, sliced
3 Tbl. butter
2 small shallots, minced
2 lbs. Brussels sprouts, halved
salt and freshly ground black pepper
1/2 tsp. cayenne pepper
3/4 cup heavy whipping cream
1/2 cup sharp white cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded
Preheat oven to 375 degrees. Into a large oven proof saute pan add bacon and cook to browned and crisp. Remove to paper towels. Discard bacon fat, wipe out saute pan. Add butter to pan to melt. Add shallots and Brussels sprouts, season with salt, pepper and cayenne. Cook stirring occasionally about 10 minutes. Remove from heat and drizzle over heavy cream, top with both cheeses and bacon. Bake about 15 minutes, turn on broiler and place under broiler to get cheese bubbly and golden.
Delicious Garlic Bread
7 garlic cloves, finely minced
1 stick butter, soft
1/4 cup mayonnaise
1 large French baguette, cut lengthwise with sharp serrated knife
pinch of salt
3 Tbl. fresh parsley, chopped
1/4 cup freshly grated Parmesan cheese
1/2 cup Gruyere cheese, shredded
2 tsp. dried basil
Preheat oven to 425 degrees. Line a large baking sheet with foil. Add butter to a bowl, add mayonnaise, add garlic, salt, parsley and basil mixing to combine. Spread both sides of bread with garlic butter and sprinkle on Parmesan and Gruyere. Bake about 10 minutes to golden. Remove and slice into pieces.
Roasted Carrots Wrapped with Bacon
12 medium whole carrots, peeled
12 strips thick cut bacon
1/4 cup pure maple syrup
freshly ground black pepper
Preheat oven to 400 degrees. Wrap each carrot with one strip of bacon and place bacon ends down onto large baking sheet. Brush all over with maple syrup, season with pepper. Bake about 10 minutes, remove from oven and brush with remaining syrup. Bake another 15/20 minutes or until tender and bacon is crisped. Serve.
Hush puppies - love these
1 cup all purpose flour
3/4 cup cornmeal
1 Tbl. sugar
2 tsp. baking powder
salt to taste
1/2 cup plus 2 Tbl. buttermilk
1 cup onion, minced (note you can also add small amount of finely minced jalapenos)
1 egg, beaten
2 Tbl. fresh chives, minced (you can also add finely minced scallions)
Tabasco, to taste
Vegetable oil, for frying
Sauces;
Sriracha sauce
1/3 cup sour cream
2 Tbl. mayonnaise
1 Tbl. sriracha, or more if you like
1 tsp. fresh lemon juice
Remoulade sauce
3/4 cup mayonnaise
1 Tbl. ketchup
2 Tbl. whole grain mustard
1 medium shallot, finely minced
1 Tbl. cider vinegar
1 scallion, finely minced including green part
Tabasco, to taste
salt and freshly ground black pepper
Tarter Sauce
4 small dill pickles, finely minced
1/4 cup parsley, finely chopped
1 Tbl. capers, drained and finely minced
1 garlic clove, minced
1 tsp. fresh lemon juice
1 cup mayonnaise
salt and freshly ground black pepper
Hush puppies; into a large bowl whisk the flour, cornmeal, sugar, baking powder, salt and cayenne. Add buttermilk, onion, egg and chives stirring to just combines. Using a small cookie scoop form mixture into 2-inch balls. Into a large Dutch oven heat about 2-inch's of oil to shimmering. It should register about 375 degrees. Working in batches carefully add hush puppies in single layer using a slotted spoon. Cook until golden brown about 2 or 3 minutes per side. Immediately transfer to paper towel lined place and sprinkle with a touch more salt. Serve with sauce(s). Sauces; for each sauce, add ingredients to bowls and mix to combine. Taste and adjust flavorings. Cover and chill until you make hush puppies.
Jalapeno Cheese Corn Muffins
1 cup all purpose flour
1 cup yellow cornmeal
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1/4 to 1/2 cup sugar (depending on your taste)
2 eggs
1 Tbl. honey
2 jalapenos, seeded and finely minced
1/2 cup sharp cheddar cheese, shredded
Preheat oven to 375 degrees. Lightly coat a 12-cup muffin tin with non-stick spray. Into a large bowl combine flour, cornmeal, baking soda and salt. Into a large glass measuring whisk the buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir to just moist. Add jalapenos and cheese and gently toss. Scoop batter evenly muffin tray. Place into oven for about 15 minutes or until tender. Remove from oven to wire rack.
In a Snap - Snap Peas
1 lb. snap peas, trimmed
1 Tbl. Meyer lemon juice
1 tsp. Meyer lemon zest
3 Tbl. extra virgin olive oil
1 tsp. minced shallot
1 Tbl. fresh mint leaves, chopped
salt and freshly ground black pepper
Fill a large bowl with water and ice. Bring a large pot of water to a boil add peas and cook about 2 minutes. Remove and place into ice bath. Into a large bowl whisk the lemon juice, zest, olive oil, shallot, mint, salt and pepper. Drain peas, pat dry with paper towels and toss with vinaigrette.
Mexican Red Rice
1 (28 oz.) can whole peeled tomatoes (I like Cento brand)
1 medium white onion, chopped
2 cups rich chicken stock
salt and freshly ground black pepper
1/2 tsp. cumin
1/3 cup canola oil
2 cups long grain white rice
1 or 2 jalapeno peppers, seeded and minced
5 garlic cloves, minced
1/4 cup fresh cilantro chopped
2 medium fresh limes, juiced (extra for serving)
Place tomatoes and juices along with onion into a blender and puree to smooth. Transfer 2 cups of tomato mixture to medium saucepan. Stir in chicken stock, salt and cumin bringing to a boil over medium. Into a large Dutch oven add oil heating to shimmering. Add rice and saute stirring frequently until lightly toasted and golden about 5 minutes. Add jalapenos and cook about 2 minute, add garlic and cook about 30 seconds. Pour the boiling tomato mixture over rice and stir to combine. Reduce heat to low. Cover and cook to absorb liquid and rice is tender about 15 to 20 minutes. Remove from heat and fluff with fork. Cover again and set aside to steam for 10 minutes. Add cilantro and lime juice and fluff again. Taste and season with more salt if needed. Serve with lime wedges.
Whole Balsamic Garlic Mushrooms - these are so good with fried chicken, chops, steaks
4 Tbl. melted butter
3 garlic cloves, minced
1 tspl. balsamic vinegar
2 tsp. fresh thyme, chopped
salt and freshly ground black pepper
1 1/2 lbs. crimini mushrooms, cleaned
Preheat oven to 375 degrees. Into a bowl whisk the butter, garlic, thyme and balsamic. Spread mushrooms in even layer onto large baking sheet. Pour over butter mixture, season with salt and pepper, tossing to coat. Spread in even layer and roast about 15 to 20 minutes to golden brown.
Bon Appetit
What does the Bible say about trusting God? One of the most prominent themes of scripture is to trust in God, especially in times when it becomes difficult to do so. While we will experience unexpected hardships in our lives, it is crucial for our spiritual health that we continue trusting God as the Bible encourages. Although not an easy feat, to trust in God could save you from an irredeemable decision you may make in anger or sadness that could ruin your life. Below are some Bible verses about trusting God, may they inspire you when you need it the most.
"Trust in the Lord with all your heat, and do not lean on your own understanding." - Proverbs 3;5
"Be still and know that I am God. I will be exalted among the nations, I will be exalted in the earth!" - Psalm 46:10
"The Lord is my strength and my shield; in him my heart trusts, and I am helped; my heart exults, and with my song I give thanks to him." - Psalm 28:7
"Therefore I tell you, do not be anxious about your life, what you will eat or what you will drink, no about your body, what you will put on. Is not life more than food, and the body more than clothing?" - Matthew 6:25
"And those who know your name put their trust in you, for you, O Lord, have not forsaken those who seek you." - Psalm 9:10
"Jesus Christ is the same yesterday, and today and forever." - Hebrews 13:8
"May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope." - Romans 15:13
"And we know that for those who love God all things work together for good, for those who are called according to his purpose." - Romans 8:28
"He is not afraid of bad news; his heart is firm, trusting in the Lord." - Psalm, 112:7
"Have I not commanded you? Be strong and courageous. Do not be frightened, and do not be dismayed, for the Lord your God is with you wherever you go." - Joshua 1:9
"But overhearing what they said, Jesus said to the ruler of the synagogue, "Do not fear, only believe." - Mark 5:36
