Veggie Spiral

Well, it is supposed to be a spiral but is more like a circle with more veggies shoved in the middle.  I think it still looks pretty and like it took a lot of time to make, when in reality it is pretty quick and easy and tasty too!  I pinned it from here.

Ingredients:

2 tbsp olive oil 
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Salt and pepper to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Directions:

-  Preheat oven to 375 degrees.
-  In a large skillet, saute onions and garlic in olive oil until tender.
-  Pour onions and garlic into the bottom of your round baking dish.
-  Slice the potatoes, zucchini, squash and tomatoes about 1/4 inch thick.
-  Layer the slices in your dish on top of the onions in a single layer formed to look like a spiral.
-  Season with salt, pepper and thyme.
-  Drizzle with olive oil and cover with foil.
-  Bake for 35 minutes.
-  Remove foil and sprinkle with parmesan cheese.
-  Return to the oven for another 25-30 minutes.
-  Remove from oven and serve!

Creamy Orzo with Asparagus and Parmesan

Ummm, SO.GOOD!  I made this as a side dish for our Father's Day dinner.  I love orzo these days so this really hit the spot!  I pinned it from here.  

Ingredients:

1 cup orzo

1 cup asparagus, cut into 1 inch pieces

1 tbsp butter or margarine

1/4 to 1/2 cup cream

1/4 cup grated parmesan cheese

Salt & Pepper, to taste

Directions:

-  Bring a large pot of water to a boil over medium heat. 

-  Cook the orzo until tender, about 10 minutes.

-  After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot.

-  Once the orzo and asparagus are cooked and tender, drain and return to the pot.

-  Quickly add the parmesan cheese and butter. 

-  Stir thoroughly, allowing both the cheese and butter to melt. 

-  Slowly add the cream to the mixture, while stirring. 

-  Continue to stir and add cream until you reach your desired consistency.

-  Season with salt and pepper to taste.

Oven Roasted Potatoes

I will be the first to admit I am not very creative when it comes to my side dishes.  My day to day sides are bor-ring!  Thank goodness for Pinterest.   I found this side here and made it tonight!  It was a HUGE HIT!  It was easy and so flavorful.  It will definitely make an appearance on our dinner table again and again. 

Ingredients:

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon, cooked and crumbled
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Directions:

-  In a medium pot, boil potatoes until fork tender.  Remove from water and let cool.
-  While the potatoes boil, cook bacon until almost crispy.  Let bacon drain on a paper towel and keep the bacon fat.
-  Once potatoes are cool enough to handle, cut them in chunks.
-  Coat a large sheet pan with olive oil and half of the bacon grease.
-  Place the potatoes on the sheet pan.  Sprinkle with salt and pepper and roast in a 425 degree oven for 40 minutes, turning the potatoes half way through.
-  Remove potatoes from oven and gently toss. 
-  Top the potatoes with the bacon crumbles, garlic and cheese.
-  Reduce the temperature to 375 degrees and roast potatoes for an additional 15 minutes.
-  Remove from oven and top with parsley.
-  Serve immediately.

Sweet Bean Salad

Another Pinterest find.  This cold, sweet bean salad from Mrs. Paula Deen is perfect with BBQ.  Try it, I know you will like it.

Ingredients:

1 can green beans

1 can yellow wax beans

1 can butter beans

1 can chick peas 

1/2 purple onion, sliced

1 (4 oz.) jar pimentos

1/2 c. salad oil

1 1/2 c. cider vinegar

2 c. sugar

2 tsp. salt

pepper to taste

1 can tomato soup

Directions:

-  Drain and rinse all beans and place in a large bowl.

-  Add sliced onion and pimentos.

-  Stir in salad oil.

-  In a sauce pan bring the vinegar, sugar, salt, pepper and tomato soup to a boil.

-  Pour over beans and toss gently.

-  Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

-  Drain liquid before serving.



Roasted Green Beans

I love green beans.  They are only one of about 5 veggies my husband will eat and my daughter loves them too.  Cole on the other hand hates anything green (we are working on it).  So, when I saw this on Pinterest from Kalyn's Kitchen I knew it was the perfect recipe to spice up ordinary green beans.

Ingredients:

8 oz. of mushrooms, sliced

1 lb. fresh green beans

1/1/2 Tblsp. olive oil

1 Tblsp. Balsamic vinegar

Salt and Pepper to taste

2 Tblsp. grated Parmesan cheese

Directions:

-  Rinse and slice mushrooms.

-  Cut ends of green beans off and then cut in half.

-  Put mushrooms and green beans in a plastic bag.

-  In a small bowl whisk together olive oil, vinegar, salt and pepper.

-  Pour mixture into the bag and massage it into the green beans and mushrooms.

-  Pour onto a sheet pan and make sure you spread the beans and mushrooms out, try not to have anything overlapping.

-  Bake at 450 degrees for 20-30 minutes or until beans are tender- crisp and mushrooms are soft.

-  Remove from oven and sprinkle with Parmesan before serving.

Beer Bread

I got this recipe from my sister and I don't know why I don't make it more often.  It is the easiest bread you will ever make.  It is so buttery and salty and just so darn good!  It is perfect with soup or pasta!

Ingredients:

3 c. self-rising flour

1/4 c. sugar

1 bottle beer (I use bud light)

1 stick butter

Directions:

-  In a large bowl combine flour, sugar and beer.

-  Loosely press into an 8x8 greased baking dish.

-  Bake at 350 degrees for 30 minutes.

-  Melt stick of butter in the microwave. 

-  Remove bread from oven and pour melted butter on top.

-  Return bread to oven and bake for an additional 10 minutes.

-  Cut bread into squares and serve hot!

The BEST Potato Salad EVER

Do you have a Red Hot & Blue in your neighborhood??  It is awesome Memphis BBQ and their potato salad is the best you will ever have.  During our summer BBQ's we always order a ton of it to go.  The only problem is there is only one location in my area and it isn't very close to my house so it is kind of a pain to pick it up.  So, I googled the recipe and made it yesterday for the BBQ we had at my house and it was AMAZING!!!  It tasted exactly the same.  I am so excited!!  The recipe is super easy too!  Some of my friends yesterday said they normally didn't care for potato salad but were going back for seconds!  It's that good!

 

Ingredients:

4 lbs. small red potatoes

4 large eggs

1/2 c. green onion top, finely chopped

1 1/4 c. mayonnaise

1 3/4 tsp. celery seed

1 3/4 tsp. salt

Directions:

-  Steam potatoes in an electric steamer for 45 minutes with the peel on.  You can boil them but they tend to be mushier.  Once steamed and cooled cut into bite sized pieces and set aside.

-  Boil eggs.  Once cooled remove shells and cut into bite size pieces and set aside.

-  In a large bowl mix remaining ingredients.  Add potatoes and eggs.

-  Mix gently.  You do not want to mash this salad.  It should be chunky!

Countdown to Thanksgiving - Biscuit Dressing

I am not normally a fan of any kind of stuffing or dressing but this recipe from my aunt Shari is GOOD! I like it because it is not as soggy as most dressings although you could make it that way if you like. Try it this year...I think you will like it!
Ingredients:

1 large can of Grand Butter Tastin' Biscuits
2 boxes of Jiffy cornbread mix
2 eggs, beaten slightly
Drippings from your turkey
1 tbls. butter
2-3 celery stalks, chopped
1 tsp. sage
1 onion, chopped
Hot water to moisten

Directions:

- Bake the biscuits according to the directions on the can.
- Bake the cornbread according to the directions on the box.
- In a medium skillet saute onions and celery in butter.
- Once the biscuits and cornbread are baked, tear and/or crumble both into a large bowl and add all remaining ingredients.
- Once combined add hot water to moisten to your desired consistency.
- Pour into a 9x13 baking dish.
- Bake at 350 degrees for 45 minutes to an hour.

Countdown to Thanksgiving - Cranberry Salad

This recipe came from my grandma, Moms. When she first made this I was a little skeptical...I liked cranberry sauce from a can! Well, her new version of cranberry sauce was a huge hit and we make it every year! It's sweet and it's tart. It's just good!Ingredients:

1 (3 oz.) box unsweetened lemon jello

1 (3 oz.) box unsweetened cherry jello

2 c. boiling water

2 c. sugar

1 (20 oz.) can crushed pineapple, undrained

2 apples, peeled and diced

1 (12 oz.) bag fresh cranberries, cut in half

1 c. chopped pecans, optional

Directions:

- In a large pot bring 2 cups of water to a boil.
- Stir in lemon and cherry jello and 2 cups of sugar.
- Stir until completely dissolved.
- Pour into a serving bowl.
- Stir in all remaining ingredients.
- Cover and refrigerate over night until ready to serve.

Countdown to Thanksgiving - Broccoli, Rice and Cheese Casserole

This dish is a staple on our Thanksgiving dinner table and to be honest it is so good I don't know why we only eat it once a year!
Ingredients:

2 c. minute rice, cooked
2 (8 oz.) jar cheese whiz
2 sticks of butter
3/4 c. onion, diced
2 pkg. frozen chopped broccoli, cooked and drained
2 cans cream of mushroom soup

Directions:

- In a medium skillet, saute onions in a tablespoon of the butter.
- In a large bowl combine all ingredients and mix thoroughly.
- Pour into a large casserole dish.
- Cover and bake at 350 degrees for 15-20 minutes.

Countdown to Thanksgiving - Sweet Potato Casserole

My Aunt Melinda is famous for her Sweet Potato Casserole. It would not be Thanksgiving without it. This casserole is so good that when I was in college she would make an extra casserole for me so I could have the leftovers to take back to Lubbock with me. When my sister was studying in London and missed Thanksgiving she wished my aunt could have mailed her a casserole but settled for having it during Christmas instead. It is so good you could put it in a pie crust and eat it for dessert. YOU MUST TRY this recipe. You will NOT be disappointed!
Ingredients:

Filling:
3 c. mashed sweet potatoes
3/4 stick of butter
1 c. evaporated milk
1 1/2 c. sugar
2 eggs
1/2 tsp. each of vanilla, nutmeg and cinnamon

Topping:
1 c. crushed corn flakes
1/2 c. chopped pecans
1/2 c. light brown sugar
3/4 stick of butter at room temperature

Directions:

- Peel and cut your sweet potatoes and boil in a large pan until fork tender.
- Drain and mash in a large bowl
- Add all remaining filling ingredients and mix well.
- Pour into a 9x13 baking dish.
- Bake at 425 degrees for 15 minutes.
- For the topping; mix all topping ingredients in a medium bowl. It is easiest if you use your hands. The mixture will be crumbly. After filling was baked for 15 minutes add topping and return to oven for 15 minutes at 400 degrees.

Smoked Paprika Potato Wedges w/ Sour Cream Dip

This is a super yummy and EASY side to go along with the burgers I made this weekend. This recipe also comes from Rachel Ray and it was good. You can use any kind of potato you like. I chose sweet potatoes this time and it was super tasty!Potato Ingredients:

2 large sweet potatoes, cut into wedges
Salt
2 tbls. extra-virgin olive oil
1 1/2 tbls. grill seasoning {I used McCormick}
2 tsp. smoked sweet paprika

Directions:

- Preheat oven to 450 degrees.
- Put potatoes in a large pot of water and bring to a boil.
- Add salt to taste and cook for 5 minutes.
- Drain the potatoes and put in a bowl while they are still hot.
- Add the extra-virgin olive oil, grill seasoning and paprika.
- Toss to coat evenly.
- Arrange potatoes on a cooling rack on top of a baking sheet so the heat can go all around the wedges.
- Roast until crisp for about 15-18 minutes.

Sour Cream Dip Ingredients:

1 c. sour cream
1 clove garlic grated or crushed into a paste
3 tbls. chives, finely chopped
2 tsp. hot sauce

Directions:

- Combine all ingredients in a small bowl and serve with potato wedges.

Spinach, Stawberry and Candied Walnut Salad

My husband's and my good friends, Jeff and Jessica, are having their first baby on Monday. They invited us and another couple over for dinner before they enter the world of parenthood and sleep deprivation. She made an excellent meal as usual and I offered to bring anything she needed and a salad was requested. I didn't want to bring a "normal" salad with veggies and croutons so I searched and found two recipes I thought looked amazing so I took elements from both and combined them to make this salad! It turned out great and I will definitely make it again!

Ingredients:

1 bag baby spinach
1 bag romaine
1/2 purple onion, diced
1 carton of fresh strawberries, sliced
1 c. dried cranberries
1 c. walnut halves
1/2 c. sugar
Shaved Parmesan cheese (it calls for Feta but i can't have that right now, tear)
Raspberry vinaigrette

Directions:

- Place walnuts and sugar in a medium skillet and cook on medium to medium low heat until sugar melts.
- Pour candied walnuts on foil paper to cool.
- Meanwhile combine all other ingredients in a large bowl.
- Add walnuts and toss salad well.
- I usually let people add their own cheese and dressing. Everybody likes different amounts!
- Next time I make this I might add rotisserie chicken to it and make it a meal!

Baked Mashed Potatoes

I received this recipe from my aunt Shari and made it last night. I don't know about you but I feel like I always get stuck making the same sides for my chicken. It's usually a veggie and roasted potatoes, rice or mac'n cheese. I was so happy to get this new recipe because it gives me another side option and it is easy and good!

Ingredients:

1 bag Ore-Ida "Steam'n Mash" cut red potatoes (or russet potatoes)

2/3 c. canned evaporated milk

2 tbsp. butter

4 oz. cream cheese

1/2 c. sour cream

2 tsp. chives, chopped

3/4 tsp. salt

1/2 tsp. pepper

1 c. shredded cheddar cheese

1/4 c. bacon crumbs (I used turkey bacon)

Directions:

- Preheat oven to 350 degrees and lightly spray a 9x13 baking dish with cooking spray.

- Microwave potatoes according to the directions on the bag.

- In a medium bowl, mash cooked potatoes, evaporated milk and butter together.

- Stir in cream cheese, sour cream, chives, salt and pepper.

- Spread mixture into the baking pan evenly.

- Top with cheese and bacon.

- Bake for 25-30 minutes.