Hasselback Potatoes

Arugula, Dried Cherry, and Wild Rice Salad

Bread Appetizer (from Britney)

+Baguette (costco ones are good for this--they come in a two pack there)

+olive oil

+salt

+pepper

+boursin cheese (it is WAY cheaper at costco. About $8 for a three pack compared to walmart where it is about $7 for a single box)

+radishes

Cut baguette and brush olive oil on each piece and add salt and pepper. Broil in oven until toasty. Slab on the boursin cheese and add thinly sliced radishes. Top with more salt. They are extra tasty when you eat them when they're still warm.

Cilantro Lime Rice (Cafe Rio)

1 cup uncooked rice
1 T oil or butter
1 tsp minced garlic (or jarred garlic)
1 tsp fresh squeezed lime juice
2 cups water or chicken broth (I used the "better than bouillon" from costco)
1 T fresh squeezed lime juice
2 tsp sugar
3 T fresh chopped cilantro

In sauce pan, combine rice, oil or butter, garlic, 1 tsp lime, and chicken broth. Bring to a boil. Cover and cook on low 15 minutes until rice is tender (I just added the ingredients into my rice cooker and cooked like normal). Remove from heat. In a bowl, combine the lime juice (1 T), sugar, and chopped cilantro. Pour over hot cooked rice and mis in as you fluff the rice.

Tortilla Española!

1 large onion, chopped

6 or so large potatoes, slices and chopped (see picture for help)

A buttload of olive oil. Okay not that much, but a lot.

6 eggs

Get a pan the size you want your tortilla (probably like 10" pan) and load it with like .25-.5" of olive oil. Put all the chopped potatoes and onions in there. Cover and cook on med for 12-15 minutes until soft, stirring 2 or 3 times. The onions will get sweet and the potatoes soft.

In a large bowl crack about 6 eggs in a bowl and mix with fork. Add the cooked onions and potatoes to the eggs. (strain out the extra oil with a slotted spoon. Dump most of it, leave a tiny bit in the pan for the next step). ADD SALT and stir and let them hang out for 10-15 minutes in the bowl, it will slightly thicken. Don't for get to ADD SALT. 

Put your pan on med and pour the potato & egg mess into the pan once it's hot. Cook for a few minutes until it moves easily in the pan and is a "spanish tortilla" brown. Using something flat and larger than the pan, put it over the pan and then flip the tortilla mess onto the flat surface. then quickly slide it back in the pan to cook the other side to the same doneness. Voila!

I added more olive oil after this picture below. This is NOT ENOUGH if you want to to be like those old-school Spaniard ladies that I learned this from. Drown the potatoes! 

Cream Cheese Wontons

Blend sugar to taste to one block of cream cheese
Put into wonton wrappers
Heat oil on stove to 375 (use a thermometer)

See pictures for help.

Squash Casserole

A great way to use up some of that extra squash when it is in season. For a different texture, try shredding the vegetables or adding some different veggies. I doubled the squash when I made it but didn't quiet double the rest of the ingredients, just to make it healthier.

Ingredients
(There are two additions of almonds in this recipe, just FYI)

1 Tbs olive oil
1 Tbs butter
1 small onion
2 cloves garlic
4 cups peeled and cubed yellow squash or zucchini (or a mixture)
1 tsp salt
1/2 tsp pepper
1/3 cup finely chopped, raw almonds
1 cup cheese (Cheddar, Colby, etc. whatever you have on hand)
1/2 heavy whipping cream (or 1/4 cup milk and 1/4 cup greek yogurt)
2 eggs
1 can of rotel or green chills (optional-for more flavor)
1/3 cup coarsely chopped roasted, salted almonds (I roasted my own in some butter)

Directions

Preheat oven to 400 degrees F.
Heat olive oil and butter in skillet over medium-high heat; cook and stir onion and garlic until softened, about 3 minutes. Add squash, salt and pepper (and rotel or chills, if desired). Mix to combine. Cover skillet and cook about 5 minutes, until squash is soft. Transfer to a large mixing bowl. (Or casserole dish, if you don't want to wash an extra bowl like me)
Mix raw almonds and 1/2 cup cheese together. Stir into squash mixture. Whisk cream and eggs in separate bowl. Stir into squash mixture. Pour squash mixture into a 9x13-in casserole dish; top with remaining cheese and roasted almonds.
Bake 25-30 minutes, until golden brown and bubbly.

Recipe from Allrecipes

Green Bean Casserole - Pioneer Woman (from scratch)

Ingredients

• 2 pounds Fresh Green Beans, Ends Cut Off (or frozen is okay--still blanch)
• 4-6 slices Bacon, Cut Into 1/4 Inch Pieces
• 1-3 cloves Garlic, Minced
• 1/2 whole Large Onion, Chopped
• 4 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 2-1/2 cups Whole Milk
• 1/2 cup Half-and-half
• 1-1/2 teaspoon Salt, More To Taste
• Freshly Ground Black Pepper, To Taste
• 1/8 teaspoon Cayenne Pepper (I didn't add this)
• 1 cup Grated Sharp Cheddar Cheese
• 1 cup Panko Bread Crumbs (I do a thin layer of panko and a think layer of fried onions)
• Chicken Broth If Needed For Thinning

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. If sauce is too thick, splash in some chicken broth as needed. Turn off heat.

Add add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

Oven Roasted Cauliflower with Garlic, Olive oil, and Lemon Juice

Oven Roasted Cauliflower with Garlic, Olive oil, and Lemon Juice

5 cups cauliflower, cut to eating size
1/4 cup extra virgin olive oil
1 TB garlic, minced/grated
2 TB lemon juice
1 tsp salt
1/2 tsp pepper
2 TB parm cheese, grated
1 chives, for ganish (I left this out since we have no garden anymore)

Preheat oven to 500 (I did 450) degrees. Place cauliflower in large roasting pan. Drizzle the olive oil over the cauliflower and season with the garlic, lemon juice, salt, and pepper. Put in oven for 15-20 minutes, stirring occasionally to ensure even roasting. Remove from oven and sprinkle with parm cheese. Garnish with chopped chives.

(PS. This is not my picture and I don't know why theirs looks so cheesy. 2 TB of cheese is not that much.)

funeral potatoes

1 bag sq potatoes
1 16 oz sour cream
1 can mushroom soup
salt
pepper
cheddar cheese, about 4 cups
french onions on top

potatoes: poke holes in bag and microwave 10 min, flipping over half way. Mix sour cream, soup, salt, pepper, and cheese. mix in hot potatoes. Bake 350 for about 20 min. Add crunched french onions. Cook 10 more min.

Creamed Carrots

We usually double this recipe. Even the kids love it.

1 lb carrots, peeled and sliced
1 Tbs butter
1 Tbs flour
2 Tbs finely chopped onion
2 tsp minced fresh basil or 1/2 tsp dried basil
1/2 tsp seasoned salt
1/8 tsp pepper
1 cup evaporated milk

In a large saucepan, bring 1 inch water and carrots to a boil. Reduce heat; cover and simmer 7-9 minutes, until crisp tender.
Meanwhile, in another saucepan, melt butter. Stir in flour, onion, basil, seasoned salt and pepper until blended. Gradually stir in milk. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Drain carrots, pour on sauce and stir to coat.

From Taste of Home Cookbook

potato gorgonzola gratin

• 
  
• 
  
• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 1 teaspoon chopped fresh thyme
• 2 1/2 cups fat-free milk $
• 3/4 cup (3 ounces) crumbled Gorgonzola or other blue cheese
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 3 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices $
• Cooking spray $
• 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese

1. Preheat oven to 375°.
2. Melt butter in a small saucepan over medium-high heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.
3. Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon about 3/4 cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 40 minutes or until potatoes are tender. Remove from oven; let stand 10 minutes before serving.

Baked Broccoli

Both these recipes are a great way to change up Broccoli a bit. I estimated the amount of olive oil and spices in each recipe and they turned out delicious.

RECIPE 1
1 lb broccoli florets
1/4 cup olive oil
2 TBS brown sugar
1 1/2 TBS lemon juice
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp dried oregano (opt)
1/2 tsp dried thyme (opt)
1 pinch salt
1 pinch black pepper

Toss broccoli in bowl with oil and desired seasonings. Arrange in a single layer on a baking sheet with rim. Roast 425 for 15-20 minutes, until crisp tender and tips of some of the florets are browned.
allrecipes.com

RECIPE 2
1 lb broccoli florets
3 TBS olive oil
1 TBS lemon juice
salt
2 garlic cloves, minced
black pepper
Parmesan cheese

Toss broccoli in bowl with olive oil, garlic, and lemon juice. Sprinkle salt over top and toss to coat. Arrange in single layer on greased baking sheet with rim. Roast 425 for 15-20 minutes, until crisp tender and tips of some of the florets are browned. Put back into bowl and toss with pepper and Parmesan cheese.
foodnetwork.com

Oven Roasted Potatoes with Bacon

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
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

Preheat oven to 425 and put a big pot of water on to boil.
Peel and chop into mouth-size pieces. Place in pot of water and boil about 10 min, until just barely fork tender. Meanwhile cut bacon into about 1/2 inch pieces prior to cooking, then cook until golden but not crunchy. 
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. Place in 425° oven for 35-40 minutes. Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano. Add more salt and pepper if desired.  Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.  Remove from oven and sprinkle with fresh parsley.  Makes 4-6 servings, depending on serving size. Serve immediately!

 Recipe from myadventuresinthecountry.com.

Cheesy Scalloped Potatoes

1/4 cup butter
1 1/2 cups onion, diced
2 tbsp all-purpose flour
2 cups whole milk
2 cloves garlic
2 1/4 cups shredded cheese (I used a blend of cheddar, mozzarella, and monterey jack), divided
1/3 cup chives, snipped
4 large yukon gold potatoes (any kind will do), skins on, thinly sliced

Preheat oven to 375 degrees. For sauce, melt butter in saucepan over medium heat, then add diced onion until soft. Next, stir in flour thoroughly into the onions and add the mil and garlic. Stir sauce over medium/high heat until it bubbles and thickens. Remove from heat and stir in 2 cups of grated cheese. Set aside.

Next, spray 9x9 with pam. Add a single layer of potato slices in the bottom of the dish, followed by a sprinkling of snipped chives and a spoonful or two of the cheese sauce. Add another layer and repeat until potatoes are used up. Pour the sauce (most will still be left) over the potatoes and shake a little to get the sauce to ooze down. Sprinkle the remaining 1/4 cup cheese on top and another sprinkling of chives. Place on cookie sheet in case it bubbles over (mine didn't) and bake for 60 minutes until brown and bubbly.

Recipe from familyfeedbag.com

Bowtie Pasta Salad (From Brooke S.)

16 oz bow tie pasta cooked and cooled
1 bag baby spinach leaves
1 red bell pepper sliced
1/4 cup chopped red onion
1 large can mandarin oranges drained
2 cooked seasoned chicken breasts chopped (omit this if you want vegetarian)
1/2 cup sugared pecans
Poppy seed dressing

Lightly mix ingredients together in salad bowl.

Poppy seed dressing1 cup olive oil
1 tsp salt
1/2 c sugar
1/2 tsp dried tarragon
1/2 cup red wine vinegar
1 tsp mustard
1 TB minced onion
1 TB poppy seed
Blend ingredients together in a blender or food processor for 2 minutes.  Dressing will be thick.

Sugared pecans1 cup pecans
1 TB orange juice
3 TB sugar

Heat the juice and 2 TB of sugar in small fry pan.  Add the nuts and stir gently for 2 minutes until the juice is absorbed.  Transfer to small bowl.  Add the rest of the sugar.  Spread nuts on foil on cookie sheet.  Bake at 375 for 8 minutes.  Cool and store in fridge.

Mashed Cauliflower

Ingredients:
-2 heads cauliflower, trimmed and roughly chopped
-4-6 garlic cloves, whole
-2 tsp fresh thyme (or a little over 1 tsp dried thyme)
-4 Tbs butter
-3/4 tsp + salt
-1/2 tsp pepper

Bring a large pot of water to a boil.  Add the cauliflower and garlic and cook 6-8 minutes, or until fork tender. Drain and put in food processor or puree with an immersion blender. Add the butter, thyme, salt and pepper. Puree until smooth. Top with a little Parmesan cheese if desired. Serves 8.

Fried Rice

Make white rice.

While that is cooking, saute small-cut celery and carrots until soft. (Add any other veggies like peas, too.) Add the rice when it is done cooking and add butter and soy sauce to taste (I add about 1/2 a stick of butter for about 3 cups cooked rice). After mixed together scoot everything to edges of pan and scramble 2-3 eggs in the middle. Once they are cooked mix everything together.

Done!

Creamy green beans

Green beans
cream cheese
cream

Add cream cheese and cream to green beans until it is thick and soupy-ish. (I'll post a picture when I make it so you can get an idea).

Ceasar Salad with homemade dressing (Jeff Turley's recipe)

2 hard boiled eggs

1/3 cup olive oil

3 Tbsp lemon juice (1 lemon)

1 tsp salt

1 tsp dijon mustard

1 garlic clove

pepper

dash of nutmeg

2 heads romaine lettuce, cut to eating size

parmesan cheese

croutons

Blend eggs, olive oil, lemon juice, salt, dijon, garlic, pepper and nutmeg in a blender. Stir into romaine lettuce. Grate parmesan cheese on top and add croutons.