Sauteed Cauliflower

I'm not usually a cauliflower fan, but I loved this:

Sauteed Cauliflower

Ingredients:

1 head cauliflower broken into large florets 

2 T olive oil

2 cloves garlic

2 T lemon juice

1 cup chicken stock

Salt and pepper to taste

In a large sauté pan or Dutch oven over medium high heat, add the olive oil. Once the oil begins to warm, layer the florets in the pan along with the garlic slices. After a minute or so, add the salt and pepper to taste, chicken stock and lemon juice. Cover and allow to cook for 15 minutes or until the cauliflower is crisp tender. Garnish with a drizzle of olive oil and serve immediately.

Zucchini Oven Chips

Ingredients

• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray

Preparation

1. Preheat oven to 425°.
2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Best Black Beans

I got this recipe off of allrecipe.com.  I made these to go along with our fish tacos.  Super easy and yummy!

 Ingredients

• 1 (16 ounce) can black beans
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon cayenne pepper
• salt to taste

Directions

1. In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Quinoa and Black Beans

 I made this tonight, found it on all recipes.  It was so good, Andy said "this stuff is amazing".  We both ate more of this and didn't even bother with the rest of our chicken.

My variations (not big): I did not use the cilantro,  I used homemade chicken stock instead of vegetable broth and I added a tsp of caldo de tomate which I guess would be tomato bullion and it is  found in the mexican food isles.  This would NOT be necessary, but I liked the flavor it added.  I also used canned corn as I didn't have any frozen.

 Quinoa and Black Beans

  Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 1(15 ounce) cans black beans, rinsed and drained  (original did call for 2, but I just did 1 and liked the ratio)
• 1/2 cup chopped fresh cilantro

source Allrecipes

Three Cheese Potatoes

This recipe comes from Taste of Home. 

• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon minced chives
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions

• In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
• Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
• Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

Pioneer Woman's Fresh Green Beans

Pioneer woman has done it again. Not a big surprise, her recipes are awesome. I have not been a fan of fresh greens, until now. I like canned green beans, but we have been participating in a food co-op called bountiful baskets, and last week we got a bag of green beans. I didn't really know what I was going to do with them. Then I found this recipe... yep, it is a keeper. I ate more green beans than the rest of our meal. They were that good. Give them try. Here is the link to pioneer woman's fresh green beans.

Ruth's Sweet Potato Casserole

My sweet mother shared this recipe with me and today I finally made it. Yum it was! If you like sweet potatoes, then you'll love this. If you don't - well, you won't. It's super sweet like a dessert and I'm excited to have it at Thanksgiving time. It's like comfort to me. Plus, the house smells yummy.

This recipe is posted on the Ruth's Chris Steak House Recipe Page. The card they shared has teensy writing so here it is in a more visible format.

Ruth's Sweet Potato Casserole

Makes 4 Servings
Crust Mixture:
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted butter

Sweet Potato Mixture:
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
2 cups mashed sweet potatoes
1 egg, well beaten
1/4 cup butter

Process:
1. Combine Crust Mixture in mixing bowl and put to one side.
2. Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly.
3. Pour Sweet Potato Mixture into buttered baking dish.
4. Sprinkle Crust Mixture evenly onto surface of Sweet Potato Mixture.
5. Bake for 30 minutes at 350. Allow to set for at least 30 minutes before serving.


(Heather's sidenote: I just peeled, chopped, and boiled the sweet potatoes. I mashed by hand and it turned out great. I used 3 medium potatoes and it made more than 2 cups but I just used it all and it was still PLENTY sweet. I may cut the sugar a little next time.)

Healthy Macaroni and Cheese

1 1/2 cups elbow macaroni (I usually use more because this recipe makes a lot of sauce)

Nonstick cooking spray

1 tablespoon olive oil

1 tablespoon all-purpose flour

1/2 cup nonfat milk

1/2 cup cauliflower puree

1 1/2 cups shreaded reduced fat cheddar cheese

4 onces reduced fat cream cheese

1/2 teaspoon salt

1/8 teaspoon paparika

1/8 teaspoon pepper

Cook macaroni. While it is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until mixture resembles a thick paste but has not browned, 1 to 2 minutes. Add milk adn cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the cauliflower puree, cheese, cream cheese, and seasonings, and stir until cheese is melted and sauce is smooth. Stir in macaroni and serve warm.

Lemon Rice Pilaf

3 tablespoons butter
3 garlic cloves, peeled and smashed and minced
2 carrots, pared and shredded
1 1/3 cups uncooked long-grain rice
3 cups chicken broth
2 teaspoons grated lemon zest
3/4 teaspoon salt

Directions
Melt butter in sauce pan with tight fitting lid.
Add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes.
Add rice; stir.
Add broth, zest and salt.
Bring to a boil and simmer covered, about 20 minutes.
Fluff rice.

Mashed Sweet Potatoes

Thanks to Martha Stewart for the recipe below. I have discovered sweet potatoes recently and really like them. The only thing I changed below is to use skim milk instead of half-and-half. Also, I used unsalted butter. This recipe is easy and delicious!

Ingredients

Makes 3 cups

• 2 medium sweet potatoes, peeled and cut into 2-inch chunks
• 1/2 cup half-and-half
• 3 tablespoons butter
• 2 tablespoons light-brown sugar
• Coarse salt and ground pepper

Directions

1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
2. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.

Butternut Squash Casserole

This "Casserole" is really very much like a dessert but has squash in it. So you could call it a veggie. :) My friend made it for our dinner group and it was so yummy we all had seconds. She said they have this instead of candied yams for Thanksgiving. I hope you like it.

INGREDIENTS

• Flesh of 1 cooked butternut squash – about 3 c.
• 3/4 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted

TOPPING

• 3/4 cup chopped nuts (pecans preferred)
• 3/4 cup coconut
• 3/4 cup brown sugar
• 6 tablespoons flour
• 6 tablespoons melted butter

DIRECTIONS

1. Combine topping ingredients and set aside.
2. Blend all ingredients (except topping) in a blender or food processor.
3. Pour into a greased 9x13” pan.
4. Bake at 400 F for about 20 minutes, then sprinkle topping over all and return to oven.
5. Bake another 10-20 minutes, or until casserole is set.

Mandarin Cookie Salad

For the first time ever I find myself faced with having to do Thanksgiving alone with my own little family. We have always gotten together with friends or family, but being in a new town we haven't established a group of friends. I have mixed feelings about the whole thing, but I am trying to be positive. I have been gathering recipes that I want to make and remembered this yummy salad we have had the past two years on Thanksgiving. The recipe comes originally from Ashley Tanner. It is sooooo yummy. Believe me you will go back for seconds and thirds on this one.

2 cups buttermilk
1 pkg large vanilla instant pudding
1 container of cool whip (somewhere between sm & large, however much you want)
20 - 24 oz of drained mandarin oranges
1/2 a package of Sandies Pecan Cookies broken up
Mix the buttermilk & pudding
Fold in Cool Whip
Add Mandarin Oranges & Sandies Cookies
Stir

Oven Baked Sweet Potato Fries

I made these tonight to go along with our hamburgers and they were a big success. And I think they are more healthy than regular potatoes, at least I like to think so. Almy kept asking for "more please."

1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon


Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Loved the tators

Is anyone reading this bloggie anymore?

Just had to send a shout-out for Pioneer Woman's Crash Hot Potatoes. I made them last night and totally loved them. And for Heather to really enjoy something she cooked... now that's sayin' something.

I mixed butter (ok - not really butter as I never buy butter.. I used margarine) with the olive oil to spread on top.

Yummmmmmmm!

Fettuccine Alfredo

1 pound Fettuccine (or other type of pasta)
6 Tablespoons Butter
1 cup Parmesan cheese, grated
1/2 - 2/3 cup heavy cream
black pepper

Cook fettuccine to your favorite state of doneness. Drain. Melt butter over low heat. Add Fettuccine and toss well. Add cheese and toss gently until they are melted and blended. Add cream and sprinkle with as much pepper as you like. When cream is blended with butter and cheese remove pan form heat and serve.

Creamy Pasta with Asparagus, Parmesan, and Crispy Prosciutto

Creamy Pasta With Asparagus, Parmesan, and Crispy Prosciutto

Serves 4

Four finely chopped strips of bacon can be substituted for the prosciutto.

1	tablespoon olive oil
4	ounces thinly sliced prosciutto , cut into 1/4-inch strips (see note)
1	garlic clove , minced
1	cup heavy cream
2	tablespoons lemon juice
	Salt and pepper
1	pound fusilli or penne
1	pound asparagus , trimmed and cut into 1-inch pieces
1 1/2	cups grated Parmesan cheese
3/4	cup chopped fresh basil

1. Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.

2. Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, 1/2 cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.

Spanish Rice

1 C rice
1 medium onion diced
Taco, enchilada, or fahita seasoning mix (use as much to your liking, I usually use about 1-2 Tbsp)
2 small cans tomato sauce
2 cups water

Cover the bottom of a medium size skillet with oil. Bring to medium high heat. Add rice and coat with oil, stirring occasionally until rice is a little whiter (about 5 minutes). Combine all other ingredients in a bowl and mix together then add mixture to rice. Reduce heat to low, cover, and let simmer for 15-20 minutes.

Avocado Boats

I just made these for the first time yesterday, and they were so good. It is another Rachael Ray, 30 min. meals recipe.
Avocado Boats
3 ripe Hass avocados
1 lemon
Hot sauce, several drops (recommended: Tabasco)
Extra-virgin olive oil, for drizzling (I think this could be optional.)
2 small Roma tomatoes, seeded and chopped
2 scallions, chopped
salt

Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with tomatoes and serve.

The Best All-American Potato Salad

This is seriously the best potato salad I've ever had. (I think the trick is the pickle juice, if you can believe it, and adding plenty of boiled egg). Great for those all-American picnics!

Boil 10-12 medium potatoes for 20-25 minutes until soft but not mushy. Cool, peel, dice. Add 1/3 c really small chopped sweet onion. Add 8 chopped boiled eggs, 1/2 to 3/4 cup chopped celery, 1/3 to 1/2 cup chopped dill pickles (add a few teaspoons of pickle juice too), salt and pepper, 1 t mustard, and enough mayo to make a creamy consistency. Chill. (Get it pretty gooey since the ingredients soak up the mayo as it sits.) Chill. Add more mayo if needed. Serve several hours later or the next day.

Crock Pot Macaroni and Cheese

I know that this sounds a little strange, but it was delicious. Good comfort food.

Creamy Slow Cooker Mac and Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. 1/2 hour before serving top add more shredded cheese to top, replace lid and finish cooking. (Paula's Home Cooking - Food Network)