Garlic Sauteed Spinach

When I was a kid, the cartoon Popeye the Sailor Man was one of my favorite cartoons. I can remember wanting to be strong like him so I begged my mother to buy me the canned spinach that Popeye reportedly ate. When she prepared it for dinner one evening I can remember taking a few bites and then flexing my arm to see if I had muscles as large as Popeye's! Of course I didn't, but as we know spinach is considered a very healthy super-food adding lots of nutrients that our bodies need. Sauteing spinach in olive oil and garlic makes it a most delicious side dish. Really, if you love wilted spinach, I think you will enjoy this version adapted from Ina Garten, very much.

Garlic Sauteed Spinach
approximately 3-4 servings

1 pound of baby spinach, washed
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
2 tablespoons olive oil
1 tablespoon butter
fresh lemon for squeezing

In a large pot or dutch oven, heat the oil over medium heat. Add the garlic and cook only about 1 minute. Don't let it get brown. Add all off the spinach, the salt and pepper to the pot. Give it a stir and cover the pot with a lid to let the spinach steam about 2 minutes. Remove the lid and give it a good stir and cook if needed, until all the spinach is wilted. Using a slotted spoon, remove the spinach to a serving dish. Top with the pat of butter and a good squeeze of lemon. Serve hot. Enjoy!

Sauteed Kale with Roasted Butternut Squash, and Mushrooms

 I've started cooking with Kale this month. I like it sauteed with onions and mushrooms, and this last time I added some oven-roasted butternut squash to it. Yum!
I started a diet the first of February, and have lost 12 pounds! Yippee! My diet is called The Plan, by Lyn Genet, and it really is a change in eating  and considered an anti-inflammation diet. I won't get into the particulars too much, but will say that this is NOT a low fat diet. I still get to have lots of olive oil and butter. And I can eat dark chocolate too. My blood work ,(cholesterol), was perfect last week when I went to the Dr. He was amazed. My blood pressure meds also had to be adjusted. I'm very happy to say the least!
But let me get back to the kale. I was introduced to sauteed kale on The Plan, and found I really liked it with mushrooms and onion.

 So the next time I roasted some butternut squash, I added half of it to the kale. Very yummy! My store has only one type of kale, this curly leafed stuff. It needs to be washed very well as it sometimes feels a little gritty. I also prefer to cut out the thick stems and toss them out. This bunch of kale produced about 5 cups of chopped kale.

 I sliced some mushrooms and onions and sauteed them in olive oil for a couple of minutes, then added the the chopped kale. Then I sauteed the kale for another minute or two. You could add garlic too if desired.

 It's really good just this way, sprinkled with a little salt and pepper. The kale cooks down quite a bit, just like spinach does. I usually get 2 servings from a bunch of kale, but this bunch was a bit smaller.

 But adding in the oven-roasted butternut made this dish so delicious. You could use roasted sweet potatoes too, I'm sure. They certainly are easier to peel than butternut squash, but I'll definitely make this dish again with the butternut. I hope you'll give this a try!

Sauteed Kale, with Roasted Butternut Squash, and Mushrooms

butternut squash- peeled and cut into about 1 inch cubes-you will only need about 1/2 of the squash
1 bunch kale
1/2 of an onion, sliced thin
4 ounces sliced mushrooms-I've used Baby Bella and shiitakes
about 2 tablespoons olive oil
1 clove garlic, minced -optional
salt and pepper to taste

!. Cut the butternut squash in half and peel with a knife or a good vegetable peeler. Cut squash into about 1 inch cubes. Place on baking sheet, toss with some olive oil. Season with salt and pepper, or other seasonings of your choosing. Bake at 425 degrees F. for about 30 minutes, or until tender. Cool. You will use about 1/2 of the squash in the kale. I save the leftover squash for another meal.
2.Wash the kale; drain well and chop. Cut out the thick stems if desired. Slice mushrooms and onion. Mince garlic, if using.
3 In a large skillet heat the oil over medium heat. Add the mushrooms and onion. Stir, about 2 minutes until softened. Add the garlic and the chopped kale. Stir for 1 to 2 minutes, until the kale is softened to your liking. The kale will wilt, similar to spinach. Add salt and pepper to taste. Add in the butternut squash. Hope you enjoy!

Mediterranean Braised Green Beans

Mediterranean Green Beans braised in the oven with onion, garlic in a rich tomato sauce. Pure deliciousness on a fork!
I have eaten green beans and tomatoes before, but have not made them myself. According to Cook's Illustrated, where this recipe comes from, green beans cooked this way can take awhile to get tender, because tomatoes will slow down the cooking time because of their acidity. I have learned something new! I also learned that baking soda added to this dish causes an alkaline environment where the fibers of the beans will soften and become tender. That is your science lesson for today folks. And yes, the beans are delicious, very tender but they still hold their shape since they were slow braised in the oven. I did have quite a bit of sauce in the beans, so next time I may cook more beans than called for. These green beans are pretty enough for any ones table, (and they smell fantastic while cooking too).  I'm not sure yet if I'm adding to my Thanksgiving table, but my husband gave them two thumbs up. Our kids look forward to my Green Beans Almondine every Thanksgiving, so we'll see. However, this dish is very company worthy, if you would like to try them.

Mediterranean Braised Green Beans
Adapted from Cooks Illustrated - serves 4-6
(I cut down the amount of olive oil from 5T. to 2T. And I totally forgot about stirring in chopped parsley before serving.

Ingredients:
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
pinch of cayenne pepper
1 1/2 cups water
1/2 teaspoon baking soda
1 1/2 pounds fresh green beans, trimmed and cut into 2-3 pieces
1 tablespoon tomato paste
1 14.5 ounce can small dice tomatoes with juice
1 teaspoon salt
1/4 teaspoon pepper
red wine vinegar to taste

Directions:
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees F.
2. Heat 2 tablespoons olive oil in a dutch oven 0ver medium heat. Add onions and cook for 3-5 minutes until softened. Add garlic and cayenne and cook until fragrant, about 30 seconds.
3. Add water, baking soda, and green beans and bring to a simmer. Reduce heat to medium-low and cook for 10minutes, stirring occasionally.
4. Stir in tomato paste, tomatoes and their juice, salt, and pepper.
5. Cover the pot and place in the preheated oven. Cook until sauce is slightly thickened and green beans can be cut with the side of a fork, 40-50 minutes.
6. Add a splash of red wine vinegar, to taste, if desired. It does brighten the flavors some. Enjoy hot or at room temperature.
What's your favorite way to cook green beans?

Chicken Pot Pie Soup

 It's hard to beat Chicken Pot Pie, but it can be rather time consuming to make depending on your method. My son told me about this Chicken Pot Pie Soup last year, and at first I thought it sounded rather pointless. After all you may just as well make pot pie I reasoned. But I gave the soup a try and it is delicious and rather fun to serve with broken pieces of pie crust tucked into the bowls of soup. Yes, it tastes just like Chicken Pot Pie, but just in a different form. The thick, flavorful broth is full of vegetables, tender chicken and is real old fashioned comfort food. Give it a try this winter; it's a great soup to make during the holidays too. In fact, this soup will taste wonderful using some of your left-over Turkey from thanksgiving dinner.

Chicken Pot Pie Soup
Adapted from Aaron McCargo, Food Network - 6-8 servings approximately
I cut out some of the fat from the original recipe, used cornstarch instead of flour, half and half instead of cream and changed spices.

Ingredients:
4 medium potatoes, peeled and diced
1 1/2 quarts (6 cups), chicken stock or broth
1 1/2 pounds cooked chicken- I use chicken breasts that have been baked, or simmered in water until tender
2 tablespoons oil or butter
1/2 medium yellow onion, diced-about 1 cup
2 stalks celery, diced
4 tablespoons cornstarch, dissolved in a little water to make a slurry
1 1/2 pounds frozen vegetables- I used fresh vegetables this time
3/4 cup half and half
salt and pepper to taste
1/2 teaspoon dried tarragon, or sage, or herb of your choice- thyme is also good
1 store-bought pie crust, baked

Directions:
1. Cook the chicken, or use a rotisserie chicken, or left over baked chicken. Bake 1 pie crust, according to package directions.
2. In a dutch oven, cook the onion and celery in the oil until just softened. Pour in the chicken broth or stock and bring to a simmer.
3. Add the frozen vegetables, and the diced potatoes. Cook until the potatoes are tender, 15-20 minutes.
4. Mix the cornstarch with a little water to make a slurry. Pour half into the soup, stirring constantly. Add the rest if desired, to get the thickeness you want.
5. Stir in the half and half and the chicken. Remove from heat. Season with salt and pepper. Add herbs to taste.
6. Serve in bowls garnished with pieces of pie crust. Enjoy!

Oven Roasted Carrots

My favorite way to prepare many vegetables is by roasting them in the oven. It gives them a sweetness that they may not have otherwise. Carrots are fantastic roasted, either until they are tender crisp, or even until more tender. The only thing you have to be careful of is not to burn them. Since they have a naturally high sugar content, carrots will burn if roasted too long, or at too high a temperature. If you haven't tried roasting carrots yet, now is the time to try. I think you'll love their great flavor, plus they are so healthy and very reasonably priced. Carrots are a very affordable side dish, which will go with about anything. Here's the easy method.

Oven Roasted Carrots
1 pound carrots, peeled, and sliced about 1/2-3/4 inch thick
2 tablespoons of olive oil
salt and pepper to taste
fresh parsley, optional, as a garnish-I like them with fresh parsley the best, but used thyme this time

Preheat oven to 400 degrees F. Place sliced carrots on a baking dish, add the Olive oil, and stir carrots to coat with the oil. Season with salt and pepper. Roast in the oven 30 minutes or more, depending on how large you carrots are. I roasted these large carrots about 35 minutes. Check them several times and turn with a spatula. Remove from oven when done. Enjoy!

Easy Slow Cooker Stew

Stew is one of my favorite meals to have during the cold months of the year. Cooking it in the slow cooker makes it super easy. Last week when my Mother-in-law passed away, we had extra people to feed, so I dug out my crock pot and got to work. Peeling the potatoes and carrots were the most time consuming. Plus, I cut up a chuck roast, instead of buying stew meat. By using a roast, I feel I'm using a better quality of beef for the stew. When making stew, there doesn't need to be a recipe. Just use the vegetables you like and  you can also use up any leftover veggies you may have in the fridge.
Here's what I did this time.

Slow Cooker Stew
1 beef chuck roast, cut into cubes- I had a 2 1/4 pound roast
potatoes, peeled and cubed
carrots, peeled and sliced- I used almost 1 pound this time
1 onion, diced
2 ribs of celery, sliced
2 cups frozen corn
2 cups frozen peas
1 can diced tomatoes
green beans and any other vegetables you want to use
1 can low sodium beef broth
1 or 2 bay leaves
1 or 2 cloves garlic, minced
parsley
salt and pepper to taste
water

Cut the beef roast into cubes. Heat a dutch oven over medium high heat. Add a tablespoon of oil to the pan, and then add half of the beef cubes. Add salt and pepper to the meat. Brown meat in the hot oil turning when browned on one side. While the beef browns, peel and cut up the potatoes and carrots and add them to the crock pot. Then, remove the beef and add to the crock pot. Add another tablespoon of oil to the dutch oven and add the rest of the beef. When it is brown on the side, stir and add the chopped onion and garlic, if using. Turn the heat down if necessary to keep the pan from burning.
Add the beef broth to the browning meat and stir up all the brown bits that are in the pan. There will be a ton of flavor in those brown bits from the meat. Don't skip browning the meat for the stew as browning gives it so much flavor. Add all the meat and broth to the slow cooker, the tomatoes, then the rest of the vegetables you are going to use. Fill the cooker with water to cover the stew. Add the bay leaves and salt and pepper. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, or until the meat is tender.
Sometimes I thicken the stew a bit by adding 1 tablespoon of cornstarch to about 1/4 cup water. Mix well and add to the stew, stirring carefully. Cover the stew and cook another 30 minutes. When done, you have a delicious hot stew to warm you up. Enjoy!
This coming week I'll be posting some Thanksgiving recipes, so be sure to stop back by!

Roasted Sesame and Garlic Green Beans

I have a new favorite green bean recipe now that is bursting with garlic and sesame flavor. I saw a recipe in a Cook's Illustrated magazine which was more involved than I wanted, so I just reduced and eliminated some of the ingredients and just used garlic and sesame for these yummy beans. The garlic is definitely assertive, but it does not over power the sesame seeds. The sesame flavor is very evident, which caused my husband to proclaim these beans as "awesome"! Make your taste buds happy and give these a try!

ROASTED SESAME and GARLIC GREEN BEANS

1 pound fresh green beans, stem ends snapped off
1 tablespoon olive oil
1 teaspoon grated fresh garlic
1 teaspoon sesame seed oil
2 teaspoons sesame seeds, toasted
1/8 teaspoon red pepper flakes
salt and pepper to taste

Heat oven to 450 degrees and line a baking sheet with aluminum foil. Spread beans on foil; drizzle the olive oil over the beans and toss well to distribute the oil. Sprinkle with coarse salt. Roast beans for 10 minutes.
Toast the sesame seeds in a pan for about 30 seconds until fragrant and slightly golden. Mix the sesame oil, red pepper flakes and garlic together. After the beans have roasted for 10 minutes in the oven, remove the pan from the oven. Using tongs, coat the beans with the sesame oil, garlic and red pepper mixture. Spread the beans out and place back in the oven for another 8-12 minutes. Green beans will appear shriveled and have golden brown spots when done. Remove from oven; adjust seasoning and toss with the toasted sesame seeds and serve. Enjoy!

Fried Summer Squash ( My Weakness)

I hope that everyone has had a wonderful Labor Day Weekend! Ours has been rather lazy, but sometimes it's nice to have a slow day. My husband is now well, as is our granddaughter, so life is back to normal.
Recently I gave in to a life long craving-pan-fried squash. You see, as I was growing up, my mother grew yellow summer squash in her garden and the only way she prepared it was to bread it with egg and cracker crumbs and fry it in butter. It was a family favorite. It was many years later before I had squash prepared any other way. As I've gotten older, I rarely ever fry squash anymore, maybe once or twice each summer. I still love it, I just try to not eat very much fried food because of the artery clogging capabilities that we all hear about. But I have to indulge once in a while, and last week it was time! I've also fried zucchini this way with delicious results. This isn't really a recipe, but a method for you to follow. I'm sure many of you have eaten it prepared this way.

FRIED SUMMER SQUASH
from Lynda's Recipe Box

Squash, yellow or zucchini- I used 2
Finely crushed saltine crackers-I start with a cup
salt and pepper added to the crumbs
1 egg, well beaten
oil and butter for frying-amount depends on the size of skillet used

Use small squash as larger ones may be tough and have large seeds. Wash squash and dry with paper towels. Slice each squash into uniform slices. I like it about 1/2 inch thick.
Heat a large skillet over medium heat. Add oil and 1 or 2 tablespoons butter. The grease needs to be about 1/4 inch thick if the squash is 1/2 inch thick.
Dip each slice of squash in egg; shake off the extra and then dip into the cracker crumbs. Place squash into the hot oil. Repeat with each slice, but don't crowd the pan. If crowded, the breading will stick to other squash and pull of when you turn it. When golden, turn it over and fry until the other side is browned. Remove squash from skillet and drain on a paper towel lined plate. Serve and enjoy!
Delicious- I thoroughly enjoyed every calorie and fat gram!

Korean Beef Rice Bowl

I saw this dish recently at Steamy Kitchen and wanted to try it soon, and I'm so glad I didn't wait! My photo isn't as good as Jadens, but the meal was certainly excellent. Once you have all the vegetables chopped and the beef sliced, this meal comes together in just minutes. That is if you are not working around a 14 month old granddaughter who is trying to pull stuff out of your cabinets. She didn't take her planned nap, so meal preparation was a bit challenging, to say the least, with a very active and curious toddler around. But back to this meal- it's one of those lick the bowl clean type of dishes. Judging by the groaning that was coming from my husband, I knew he loved it. The sauce that the beef is marinated in is delicious; sweet but yet it's got so much flavor from the garlic and fresh ginger. I've got to make it again this week because it keeps calling my name! Here's what I did.

KOREAN BEEF RICE BOWL
slightly adapted from Steamy Kitchen

2 cups dry rice, your preference, cooked

1 pound beef, I used top sirloin, sliced thin

2 tablespoons soy sauce-I used low sodium

2 teaspoons sesame oil

1 teaspoon grated ginger

1 clove garlic, minced

1 tablespoon brown sugar 1 tablespoon cooking oil

1/2 of an onion, diced

1/2 cup of carrots cut into matchsticks -recipe calls for 1 cup

1 small zucchini, diced

2 handfuls of fresh spinach

1 tablespoon of toasted sesame seeds

Directions:

Put your rice on to cook first, using whatever kind you like. The vegetables can be prepared a day ahead if desired. If doing them at time of meal, have them chopped before you begin cooking. Slice beef very thin, across the grain. It can be prepared several hours in advance also.
Mix the minced garlic, grated ginger, sesame oil and brown sugar together in a bowl. Pour over the beef and let marinate.
Heat a wok or skillet to medium heat. add the 1 tablespoon oil and the onion and cook for a couple of minutes. Turn up to high heat, add beef and cook until barely an pink left. Add the carrots and zucchini and stir fry for about 1 minute. Add the spinach and cook just until wilted. Stir in the toasted sesame seeds. Serve this over rice. Enjoy!

Greek Style Couscous Salad

It is so hot here that I haven't been cooking much. When it's 100 degrees out side I'm not really inspired to add very much heat to the house, just so we can eat. Thankfully this salad was so quick. I've also made it with lemon garlic chicken sliced on top for a main dish salad. It is delicious and I'll be making it as long as this heat stays, and longer. I used Far East brand of couscous, which is one of the few that are available here. I used the plain couscous, but the flavored ones would work too, I'm sure. Here's how I made it.

GREEK STYLE COUSCOUS SALAD

1 package (7 ounce)of Far East plain, couscous
Cook couscous according to package directions. I added salt and pepper to the water. Bring the water to a boil; add the couscous and remove from heat. Cover and let sit for 5 minutes.
Mix together 2 tablespoons of fresh lemon juice and 2 tablespoons of olive oil. Pour over couscous and fluff with a fork. Cool.
Add;
1 cup, or more, diced cucumber -seeds removed
1/2 cup diced red onion
1 diced tomato
chopped fresh herbs-I used about 1 T. basil and flat leaf parsley together
Stir ingredients together and chill before serving. Top with Feta Cheese. Enjoy!

NOTE: This would also be good with zucchini, peppers or olives.

Vegetable Pizza- a Recipe from the 80's

I took this old recipe to a bridal shower over a week ago and forgot to post it. I almost forgot to even take pictures of it, so this is what was left over from the shower. This Vegetable Pizza is not a traditional pizza, but an appetizer made with refrigerated crescent rolls which are baked into a crust and spread with a cream cheese and ranch mixture, and then topped with chopped veggies and shredded cheese. I received this recipe from a friend back in the 80's. I thought that the ladies at the shower would have eaten this before, but no one had ever heard of it. So maybe this will be new to some of you. Several asked for the recipe. Here's how you make it.

You need 2 packages of Pillsbury Crescent Rolls. Unroll them and press into a pan, making sure to press perforations together to seal. Bake until golden. Cool and spread with the the cream cheese mixture. Top with veggies and cheese. I forgot the cheese in this picture and had to add it later. This yummy appetizer is great for any occasion. I was glad I made this as everyone loved it. Just don't serve it in a terrible looking pan like this! Cut into squares and serve it on a pretty platter or tray. If you enjoy ranch dressing and veggies, you should love this Vegetable Pizza. Enjoy!

VEGETABLE PIZZA- A RECIPE FROM THE 80's

Ingredients for crust and filling:

2 cans of Pillsbury Crescent Rolls

2- 8 ounce packages of cream cheese, room temperature

3/4 cup mayo or salad dressing

1/2 cup sour cream

1 package dry ranch dressing

1 cup shredded cheddar cheese, divided (I use a little more cheese than this)

Directions;

Open cans of crescent rolls and spread out on a 11x17 inch baking sheet. Push the dough to the edge of the pan, and make sure to seal all the perforations. Bake at 350 degrees until golden brown. Cool completely.

In a bowl, cream together the cream cheese, sour cream, mayo and dry ranch dressing. Add some Cheddar cheese, about 1/4cup or more, is good. Mix well and spread over the cooled crust.

Topping:

Chop and mix together-

3/4 cup chopped fresh broccoli

3/4 cup chopped fresh cauliflower

3/4 cup small diced carrots, or shredded carrots

3/4 cup diced green bell pepper

3/4 cup seeded, diced tomatoes

3 or 4 sliced green onions

Chop the vegetables and mix together. Sprinkle evenly over the filling and press the vegetables down slightly into the filling . Sprinkle with the remaining 3/4 cup cheese. Cover and keep chilled in the refrigerator until ready to serve. Cut into squares and serve on a nice tray.

Mashed Potato Cakes (what to do with those leftover mashed potatoes)

Yes, I made mashed potatoes this week. I am still baby sitting with my adorable granddaughter and she loves mashed potatoes. I had quite a few left over so I did what my mother used to do when my brother and I were little -I made Mashed Potato Cakes. We absolutely loved them. She always browned them in butter, so they were crispy on the outside. Good stuff! This is not really a recipe, but a quick and delicious way to use up those left-over mashed potatoes. These cakes are made with cold potatoes that are already well seasoned. It does not work well if you added too much liquid to the potatoes when you first mashed them and they were rather soupy. You need mashed potatoes that hold their shape well. I sometimes add an egg to the potatoes and maybe some fresh chives, before I make the patties. The egg helps hold them together better, I think. Here's how I make them.

MASHED POTATO CAKES
from Lynda's Recipe Box

In a large bowl, add the cold, left over mashed potatoes-I had about 3 1/2 cups.
Add 1 egg and some fresh chives, if desired. Mix well with a fork. Make potatoes into small patties about an inch thick, and no wider than the spatula you are going to use. Heat a skillet over medium heat. Add enough oil to just cover the bottom of the pan. Add 1 tablespoon of butter to the pan also. When the oil is hot and butter is melted, place the potato cakes into the pan. Let them cook until brown, then carefully turn them over to brown on the other side. Do not flip them again as they can fall apart with too much handling. When brown on the other side, remove them to a platter. Serve hot. They are a delicious side dish to any meat; crisp and buttery on the outside and soft mashed potatoes on the inside. And you have used your leftovers to make another tasty dish.
Enjoy!

Here's my granddaughter at her birthday party earlier this week. She's loving the bags that the gifts came in, while her mother looks at the actual gifts. What fun it was! She looked so cute in her little Tutu that she wore, but it was falling down in this shot.

Have a great week!

Steakhouse Potato Salad

Our wonderful daughter-in-law made this yummy potato salad for Memorial Day and it was devoured by all. After all, it contains bacon and cheese, so whats not to like? This potato salad is mayonnaise based, so sorry to those of you who prefer a lighter dressing. You'll find a lighter potato salad recipe here. I enjoy having more than one potato salad recipe, and this one is so easy to prepare. The potatoes can be cooked in the microwave, if desired. However, I'm not much at using the microwave for cooking, so I boiled them. The dressing is rather thick, so next time I may thin it with a bit of milk, or buttermilk. Be sure to weigh the potatoes, otherwise you won't have enough dressing to cover them if you are very much over three pounds. I hope you'll give this a try! I'll be making this again.

STEAKHOUSE POTATO SALAD
adapted from Kraft

3 pounds small red potatoes
1/2 cup mayonnaise- recipe calls for Miracle Whip
1/4 cup Ranch dressing
6 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
4 green onions, sliced- I used 2 very large one from the farmer's market

Place potatoes in a sauce pan and cover with water. Bring to a boil, and add 1 teaspoon salt to the water. Reduce heat and simmer, covered until the potatoes can be pierced with a fork. Drain off the water. Cool the potatoes completely. I placed them in the refrigerator to chill. Cut the potatoes into bite sized pieces and place in a large bowl. Add the sliced green onions, cheese and bacon. Stir together the mayo and the Ranch Dressing and pour over the potato mixture. Gently stir together and chill completely before serving. Enjoy!

I've had such a rushed week; we made 2 trips to Kansas City to the airport this past week. That was a 6 hour round trip for us, but we took our DIL so she could fly to her parents home in Florida. On our first trip, I got to spend some time with a friend from school, that I hadn't seen in quite a while. It was such fun to catch up!
My wonderful Mother-in-law was in the hospital again for a few days. She is 90, so that's always a cause for concern.
And, son Number 2 is getting married, so there is going to be a wedding in July! So as you can see, my week has been full. I haven't cooked much at all! Have a wonderful week, my friends!

Honey and Butter Glazed Baby Cut Carrots

I'm addicted to baby cut carrots. I love their sweetness, the crunch, and they make a tasty, healthy snack, or a quick side dish that goes with just about any meal. They are delicious cooked tender crisp, or even cooked until completely tender. I enjoy them tender crisp, but others in my family prefer them very tender. However you like them, a glaze of butter and honey just makes them that much better! Give them a try.

HONEY and BUTTER GLAZED BABY CUT CARROTS

1 pound baby cut carrots
2 tablespoons butter
2 tablespoons honey
pinch of salt
chopped parsley for garnish, if desired

In a large saucepan, add water to about 1/2 inch depth. Bring water to a boil and add a couple pinches salt. Add the carrots to the pan, and bring back to a boil. Lower heat and cover. Simmer for about 5 - 1o minutes, depending on how well cooked you want the carrots. Use a fork to poke the carrots to test for doneness. When done to your liking, drain the water from the carrots. Over low heat add the butter and honey to the carrots and simmer a minute or two until carrots are glazed. Serve hot, garnished with parsley. Enjoy!

REMINDER! Tomorrow, April 30th, is the deadline for any submissions to April's Family Recipes. If you have a recipe that has been enjoyed by your family for a long time we'd love to see it. You may still submit recipes until midnight, April 30th, EST USA. Please send me an email with the URL of your post to whatscookin52 at sbcglobal dot net. Thanks!

Hash Brown Potato Casserole- My daughter cooks comfort food for supper!

Yesterday, during our snowy on slot of a nasty winter storm, my daughter remarked that she was craving comfort food and asked if she could cook dinner. Of course I said yes! With the promise of a delicious home-cooked meal, her boyfriend braved the snowy elements and made his way to our home in time for supper too. So, my daughter made Classic Meatloaf, green beans and this Hash Brown Potato Casserole. She also baked Neiman Marcus Cookies for a sweet after dinner treat. She did a great job, and I didn't have to cook as she always runs me out of the kitchen. I'm sure many of you have a similar old recipe for Hash Brown Potato Casserole. One of these days I'm going to redo the recipe to get rid of the canned soup, but this is one of my daughter's favorites, so I let her do it her way. She did a fantastic job! Here's the recipe.

HASH BROWN POTATO CASSEROLE

from Lynda's Recipe Box

1 bag frozen hash browns, thawed (about 1 lb. 14 oz.) I used Dell's

1 can cream of chicken soup

1 cup sour cream

1 stick (1/2 cup) melted butter (8 tablespoons, or 1/4 lb.)

8 ounces shredded cheddar cheese, or cheddar jack cheese ( 2 cups)

about 1/2 cup finely diced onion

1/8 tsp. black pepper

Panko crumbs for topping, optional (my daughter didn't use them)

Preheat oven to 350 degrees. Mix the thawed hash browns with the rest of the ingredients in a large bowl and pour into a greased 9x13 baking dish. Sprinkle with extra cheese, or Panko. Bake for 45-50 minutes, until bubbly and golden around the edges. This casserole can be prepared a day ahead and baked before you want to serve it. It also reheats well for leftovers. Enjoy!

NOTE: You can use 1 1/2 cups of the shredded cheese in the casserole, and use the remaining 1/2 cup for the topping.

Creamy Herbed Potatoes (from the Pioneer Woman)

A few weeks ago, I won "The Pioneer Woman Cooks", cookbook from a contest on Lisa's blog, The Cutting Edge of Ordinary! This is a wonderful blog with tons of luscious looking food. I was so excited to win Ree's cookbook. The photos are beautiful, of course, and all the recipes so yummy looking. So, I tried her Creamy Herbed Potatoes recipe . Talk about smooth, creamy and delicious potatoes! They are a "10", and I'll make them again as they go with so many different entrees. Perfect with meatloaf or a roast, or even fish, and also great served for the holidays!

I didn't have chives to use, because my plant froze; nor did I use heavy cream in the recipe. I substituted half and half for the cream. I also only made half a recipe, but they are good, real good. They are rich, but worth every bite. If your looking for a potato dish for Christmas, this might be just for you! You can find the recipe here. Tommorrow, I'll be sharing a sweet recipe!

Smashed Yukon Gold Potatoes with Herbs

I cooked a Pork Loin Roast the other night and wanted a potato side dish that was easy. I love them roasted in the oven, but my kids prefer mashed, so I decided on these yummy Yukon Gold Potatoes. They have such a creamy, almost buttery texture that makes them so addictive. When prepared just partially mashed, or "smashed", they are delicious. I did not add roasted garlic, but you could, if desired. I did not peel the potatoes, but that's your choice. Shredded cheese could also be incorporated in this dish. Here's what I do.
SMASHED YUKON GOLD POTATOES WITH HERBS
from Lynda's Recipe Box

Ingredients:
2 pounds small Yukon Gold Potatoes, washed and scrubbed
1/2 cup of Half and Half
1/2 cup sour cream
1 tablespoon chopped, or more, fresh parsley
1 tablespoon fresh, chopped chives
4 tablespoons butter, unsalted
salt and pepper to taste (I used about 1 tsp. salt and 1/4 tsp. pepper)

Place washed potatoes in a large pot and cover with water. Bring to a boil, reduce heat to a simmer and cook potatoes until tender. Drain water off of potatoes. Add butter and let potatoes rest while butter melts. Now, take a potato masher and break up the potatoes. I like to leave small chunks in them. Add the half and half, sour cream and herbs and salt and pepper and stir into the potatoes with a spoon. Now, it's time to taste and adjust the salt and pepper,if needed. Also, if you need more sour cream, stir more in. It kind of goes by personal taste preference at this point as to how much cream, or salt and pepper to add. Next time I'll use a little more chives. These lovely golden potatoes are a perfect side dish for any entree. My next post will be the pork roast. Enjoy!

Hamburger Stew

Do you have a dish in your family that you've made so often that you could do it blindfolded? I could this one. My Grandmother used to make this Hamburger Stew and likewise my Mother, and I've made it for years too. My husband loves to take this delicious stew to work with him as it's quite filling. It's a perfect soup for using up whatever leftover vegetables you may have in the refrigerator or odds and ends of fresh vegetables hiding in the crisper. Use as many vegetables as you want. I have no written recipe for this; we just throw in whatever is on hand. So, this is a recipe of how I made it this time. I made this huge batch today and enjoyed it immensely on this windy, cold day. We're expecting snow flurries tonight or tomorrow, so this soup will be warm and comforting. Served with homemade rolls or cornbread, it is the perfect comfort meal! Let me tell you how I made it.

HAMBURGER STEW- from Lynda's Recipe Box

Ingredients vary according to what you want to use, or what is on hand.

2 pounds lean ground beef

1 small onion, diced (about 1 1/2 cups)

2 stalks celery, diced - I include the leaves

2 cans of diced tomatoes (15 ounces), or whole tomatoes, broken up

2 cans of beef broth (low sodium)

1/2 pound carrots, or more, peeled and diced

1 1/2 cups green beans, fresh, frozen or canned

about 1 1/2 cups frozen corn (or fresh or canned)

about1 1/2 cups frozen peas

1 small, diced zucchini, if desired

about 1 1/2 cups coarsely chopped green cabbage

5 or 6 medium russet potatoes, peeled and diced

salt (I used 2 tsp., but I cook low salt so you may need more than this)

pepper, about 1/4 tsp.

water; add enough to cover ingredients in final cooking

In a soup pot over medium high heat, brown the ground beef until done. Drain off any grease. Add onion and cook until slightly softened. Add the celery, tomatoes, carrots and beef broth. Season with 1 tsp. salt and 1/4 tsp. pepper. If more liquid is needed to cover everything, add a little water. Bring to a boil, reduce heat, cover and cook for about 30 minutes. Add remaining ingredients; the corn, peas, zucchini, if using, cabbage and potatoes. Add enough water to the pot to just cover the vegetables. Cover and cook another 40 minutes, until potatoes are tender. Taste and season with more salt and pepper, if needed. I think the longer you cook it, the better the taste. The cabbage adds a lot of depth of flavor too, and this stew gets better every day! I sometimes add okra too, but I don't always have it. My mother would also add a few turnips to the pot, but my husband doesn't like them, so no turnips for us! Thyme is a great herb flavor for this soup, and sometimes oregano is my fave. It just depends what ingredients I use.

I've had people tell me their families also made this type of dish. Some have called it "Everything but the Kitchen Sink Soup". Do you or someone you know make stew similar to this? If so, what is it called? I'd love to know.

Roasted Brussels Sprouts with Balsamic Vinegar

Do you like Brussels Sprouts? I love the little cabbages, but my husband doesn't and he has turned the kids against them too! All these years of marriage and I haven't been able to convince him otherwise. So, sometimes when I know I'm going to be alone for a meal, I buy Brussels Sprouts and cook them just for me! That's what I did tonight, roasting them in the oven until tender.

After the ends were cut off, I cut each sprout in half, added a few slices of red onion, some olive oil, balsamic vinegar and salt and pepper. These were extra delicious and would make a great addition at any meal. Do you need a vegetable for your holiday meals? These sprouts were sweet and delicious and quick to roast. They are best served immediately after cooking.

ROASTED BRUSSELS SPROUTS with BALSAMIC VINEGAR

1 pound of fresh Brussels sprouts

1 1/2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 cup thinly sliced red onion

sea salt and pepper to taste

1 tablespoon toasted walnuts or pine nuts, optional

Wash Brussels sprouts well; cut stem ends off and remove any dry outer leaves. Cut spouts in half. In a bowl add spouts, onion, oil, and vinegar and toss until oil is distributed. Arrange on a baking sheet and and season with sea salt and pepper. Place in a 4oo degree oven and roast for about 20 minutes. Remove from oven. Test for doneness by piercing with a fork. If they need to roast longer return to oven, but take a spatula and turn them over to brown evenly. The size of the sprouts will determine the length of roasting time. When done, place Brussels Sprouts in a serving bowl and top with toasted nuts, if desired. You can also add some cooked, crumbled bacon, yum! In case you didn't notice, I was out of walnuts, but I really wanted some crunchy nuts with this dish, so I added pecans. Hehe- I guess this would be a southern touch, but hey, they tasted great! Hope you enjoy.

White Bean and Roasted Red Pepper Dip

Hope everyone has had a great Labor Day weekend! I haven't posted in a week because life got in the way, but I'm back with a new recipe that I tried a few days ago. I had some really huge, beautiful red bell peppers, so I decided I wanted to make dip. I love the red pepper dip made with sour cream and cream cheese, but I wanted to find a healthier dip this time. I remembered seeing a different recipe at Smitten Kitchen awhile back. I was intrigued, as it is made with white cannelini beans and jarred roasted peppers. I had some peppers to use, so I roasted them under the broiler. I wasn't sure if I was going to like it at first, but after it's refrigerated and the flavors develop, this white bean roasted pepper dip is really delicious! Very different, but so tasty with pita chips or good crackers. I had to take pictures quick before my husband devoured it! My kids were not as enthusiastic about it and said it was just ok. Can't win them all!

White Bean and Roasted Red Pepper Dip ( adapted from Smitten Kitchen)
2 large red bell peppers, roasted
1 can of cannelini beans, drained (white kidney beans)
1 clove garlic,minced or pressed
juice of 1/2 lemon
2 ounces of goat cheese
To roast the peppers: Cut peppers in half; remove membranes and seeds. Line a baking sheet with foil. Lay pepper halves on pan and flatten with you hand. I have an electric oven, so I put them under the broiler with the oven door ajar and roasted the peppers until black. Remove from oven and place peppers in a bowl and cover immediately with plastic wrap. As the peppers cool, they will sweat and you can easily peel off the skin, when ready. Coarsely chop peppers. In a blender add the drained beans, chopped red peppers, garlic, lemon juice and goat cheese. Blend well. Pour into a container and refrigerate a few hours so the flavors will marry. This dip is not as thick as one made with cream cheese, but it is very tasty. I hope you enjoy it!