Creamy Tomato Soup

I've never really cared for tomato soup.

Oh, it was fine if mixed into another more substantial soup or chili, but alone? No thanks.

It was just so.......boring. And plain. And tomatoey. (yes, that is an official word.)

Well, that might have been because the only tomato soup I had eaten was from a can.

So recently when Corban asked if I would make grilled cheese and tomato soup for lunch sometime, I decided to try my best to oblige him. But it had to be homemade - my stipulation, not his.

This was the first recipe I found, and since it sounded really good and simple, it was an easy choice.

It starts with a quick saute of onions and garlic in butter and olive oil, followed by the addition of a can of whole peeled tomatoes and a few spices. A bit of vegetable broth adds some volume and flavor as well. After being pureed in the blender, the finishing touch is a bit of heavy cream, adding some depth of richness and texture.

Delicious by itself, but even better with a grilled cheese sandwich dipped in, this soup pleased the whole family.  You can't ask for much more than that.

And compared to that soup from a can? This blows that out of the water. No joke. This is the real deal.

Creamy Tomato Soup

1 Tablespoon olive oil
1 Tablespoon butter
1 small onion, diced finely
Kosher salt
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
1 (28 oz) can whole peeled tomatoes in their juices
1 cup vegetable or chicken broth - or water
1/3 cup heavy cream
Pepper, to taste

1. In a medium saucepan over medium heat, heat butter and oil. Add onion and a big pinch of salt. Cook, stirring occasionally, until the onion is soft, but not browned. Add the garlic and red pepper flakes if desired and cook a couple of minutes more. 
2. Add the tomatoes and their juices to the pan. Roughly crush the tomatoes with the back of a wooden spoon and cook until they're hot and beginning to soften, about 10 minutes. Add the broth or water and bring to a simmer. Cook at a medium simmer until tomatoes begin to fall apart. 
3. Remove the soup from heat and cool a few minutes. Puree the soup in a blender (or use an immersion blender if you have one) in a couple of batches until smooth,
4. Return to pan over low heat and stir in the cream. Add pepper and additional salt to taste. 

Source: Adapted slightly from Chowhound

Mexican Rice

Everyone needs a good, classic rice recipe to serve with any number of Mexican themed meals. This version has become a favorite with my family. While I am far from the master rice cooker, I love that this turns out well for me consistently.

It's flavorful without being overwhelming and makes a fantastic accompaniment to dishes like Spicy Pulled Pork, tacos, burritos, quesadillas, or pretty much any other similar meals. 

One of the things that makes it popular with my kids is that there aren't any extra chunks, like pieces of onions or tomato to pick out. Other versions that I've made that included salsa weren't received nearly as well as this one. Here we have the flavors of tomato and onion, but only the rice to eat. Win/win. 

Use it as a side dish. 

Stuff it with beans and meat into a tortilla. 

Make it the base for a burrito bowl. 

You can't go wrong. You could even toss a little fresh cilantro on top if that floats your boat. I bet that would be scrumptious. 

Mexican Rice

6 Tablespoons oil (I use expeller-pressed coconut oil)

2 cups uncooked rice (I use Jasmine or Basmati)

2 teaspoons garlic salt

1 teaspoon ground cumin

1 teaspoon onion powder

1 (8 oz) can tomato sauce

3-1/2 cups chicken or vegetable broth

Using a fine mesh sieve, rinse rice with cold water until the water runs clear. Set aside. 

In a large skillet with a lid, heat oil until hot. 

Pour in rice and stir around until slightly toasted and beginning to turn golden brown. Add garlic salt, cumin, onion powder, tomato sauce, and broth. 

Stir well and bring to a boil. Reduce heat, cover with lid, and cook for 15 minutes, or until all the liquid has absorbed. 

Source: adapted slightly from allrecipes

Brocomoli Dip - SRC

During my growing-up years, my family never ate avocados. I don't think I even knew what one was, if you want to know the truth.
But somewhere in my adult years, I had my first taste of guacamole and I loved it.  It wasn't something I had often, but when I did, it was always a treat.

Several years ago, however, I developed some sort of sensitivity to avocados. One day after eating half of one for lunch, I had horrible stomach cramps and nausea for the next 8 hours. Didn't associate it with the avocado, just thought it was some sort of bug I picked up.
A few weeks later, the exact same thing happened. I realized the avocado connection and made the sad decision to eliminate them from my diet.

One time 2 years ago, I had a small bit of guacamole with a Mexican meal, like just a tablespoon or two, thinking that such a small amount surely wouldn't bother me. Same thing happened. Stomach cramps and nausea for 7-8 hours. Guacamole is definitely out of the picture for me. Boo.

So when I saw a recipe for Brocomoli on my assigned Secret Recipe Club blog for the month, I just had to try it.

I had the pleasure of browsing around Learning Patience this month, where Corey blogs about running and fitness, dealing with Type 1 diabetes, world travel, and of course, lots of food!

I would love to try her Maple Glazed Pork Tenderloin, Grilled Romaine Veggie Salad, and I actually have the ingredients waiting in the fridge to make this luscious Mascarpone Cheesecake with Almond Crust.

But the Brocomoli was too tempting. I whipped it up in about 15 minutes and dove in. It's delicious!
Okay, so the kids didn't go crazy for it, but Grant and I declared it a real winner. Grant was skeptical at first, and although he won't replace guacamole in HIS diet for this dip, he was really impressed at how tasty it is and especially happy that I can have it too. :)

We ate it with crackers and corn chips, and Corey suggested using it as a spread for sandwiches too, which I'm sure would be great.

Brocomoli Dip
from Rebekah's Family, Food, and Fun

1 small head of broccoli, cut into florets (use organic if possible)
juice of half a small lemon (I forgot to buy a lemon, used 1 T. bottled lemon juice)
zest of half a lemon
4 ounces low fat cream cheese
1/4 cup sour cream
1 small bunch of green onions, diced
1 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1 clove garlic
1/4 tsp. sumac (optional - I didn't use)
Salt and pepper to taste

Directions: 

Steam broccoli until tender.
Combine all ingredients in food processor and blend thoroughly.
Store in the refrigerator and enjoy!

Note: Can be served hot or cold. Serve with crackers, chips, pita bread, as a spread for sandwiches, etc. 

Source: Learning Patience 

An InLinkz Link-up

Cheddar Chive Biscuits - SRC

This month for the Secret Recipe Club I was assigned to Rachel Cotterill, who lives in England and has a great passion for travel and learning a wide variety of skills, from juggling to rope splicing.  She has authored a couple of novels as well. Impressive!

Rachel has an abundance of vegetarian dishes on her blog, and many interesting ethnic foods I had never heard of, such as Kalaalit Kaagiat  (Greenlandic cake), Pastiera Napoletana (Italian Easter Pie), and Baslama (Turkish grilled flatbread).

But when I saw these scrumptious-sounding biscuits (or scones, as they're called in England), I had to try them.  I'm sorry, Rachel - I had to call them biscuits because in my house, "scones" are sweet and served for breakfast.  I didn't want to confuse my children (or husband)!

I made them as an accompaniment to this soup and the dinner was a HUGE hit.  The kids couldn't stop talking about how much they loved the biscuits and how tasty they are, without even a smear of butter inside. (of course, I was thinking that a brush of garlic butter would be fabulous, but it's really not necessary).
The leftovers reheated in the oven beautifully the next day and were nearly as good as fresh.

This is a keeper recipe for sure.  Thanks, Rachel!

Cheddar Chive Biscuits
Makes a large batch - about 10 3" biscuits and 12 to 14 1-1/2 " biscuits

2 3/4 cups all purpose flour 
5 tsp baking powder
1 1/2 tsp salt
1 stick (4 oz) salted butter
4 oz shredded sharp cheddar cheese
black pepper, to taste
3/4 ounce chopped chives (or other desired herb, such as rosemary, parsley, or sage)
2 large eggs
3/4 cup milk or buttermilk (I used milk - and I didn't need quite all of it)

Preheat oven to 400° F.
Sift together the flour, baking powder, and salt in a large mixing bowl.
Grate the cold butter into the flour and mix with fingers to make mixture with the texture of breadcrumbs.
Add most of the cheese to the bowl, reserving some for sprinkling on the tops.
Season with pepper and chives (or other herb).  Stir to combine.
Break the eggs into the middle of the bowl and add a little milk.  Start to pull the mixture together, adding extra milk as needed to make a soft (but not very sticky) dough.  Mix just until combined - trying not to knead it much.
Roll out the mixture to about 1 inch thick on a floured surface and cut with a biscuit cutter.  I made some large and some miniature.  Brush the tops of the biscuits with a little milk and sprinkle with cheese.
Bake for 10-15 minutes, until lightly browned.

adapted slightly from Rachel Cotterill 

An InLinkz Link-up

Creamy Au Gratin Potatoes - SRC

If you're looking for a special potato dish for Thanksgiving, Christmas, your birthday, or next Thursday, I've got a winner for you.

Although they take awhile to bake, these potatoes are simple to put together and are definitely worth planning ahead for. They're tender and hearty, enhanced with thinly sliced onions, and drenched with creamy cheese sauce. A potato-lover's dream come true.
 
Although my mom would occasionally make a similar dish called scalloped potatoes when I was growing up, I can't remember ever making them myself.  But when I saw these on my Secret Recipe Club assignment for the month, Cheese Curd in Paradise, I knew I had to make them.  I need more scrumptious side dishes in my repertoire.

Ashley blogs from Wisconsin (hence the "cheese curd" in her blog title), a state that I have never visited but would love to see someday (in the summer, thank you very much).  Any place known for their cheese has to be amazing, right?  I can't imagine my life without cheese.  

She has lots of great recipes, from Pizza Muffins to Pumpkin Truffles, that I'm looking forward to trying - but I am beyond happy to have these potatoes in my life.  While they are a bit on the decadent side, I'll definitely bring out this recipe for special occasions and dinners.  Everyone in my family absolutely loved them.


Creamy Au Gratin Potatoes
Source: Adapted slightly from Cheese Curd In Paradise

6 large russet potatoes, sliced into very thin slices
1/2 large onion, sliced into rings
4 Tbsp. butter
4 Tbsp. all-purpose flour
2 1/2 cups milk
2 cups shredded sharp Cheddar cheese (best if you grate your own!) 
Salt and pepper to taste
Dash paprika

Preheat oven to 400°.
Layer half of the potatoes into bottom of a buttered 13 x 9" pan. Sprinkle lightly with salt and pepper.Top with onion slices, and add the remaining potatoes. Sprinkle again lightly with salt and pepper.  (I like to use Kosher salt.)
In a medium saucepan, melt butter over medium heat.  Mix in the flour and stir constantly with a whisk for one minute.  Slowly stir in milk.  Cook until the mixture has thickened.  Stir in cheddar cheese and continue stirring until melted.  Season cheese sauce with salt and pepper to taste, and add a dash of paprika if desired.  Pour over potatoes and cover the dish with foil.
Bake for 1 1/2 hours.  Remove foil and cook for a few more minutes to slightly brown the top if desired.

Spinach Strawberry Salad with Strawberry Vinaigrette

I can't think of a kind of salad I enjoy more than spinach with strawberries.  

Add in some candied almonds and it's practically dessert.  

Seriously.

And y'all know how I like dessert. 

Ahem.

So when we had some spinach and strawberries on hand last week, I had to make a salad.  My dear friend Christen makes an awesome spinach salad with bacon and strawberries - I wanted to make it but didn't have raspberry vinegar for the dressing, or any spare bacon lying around (what was the matter with me...we should always have bacon!) so I had to search for something else. 

When I saw this strawberry vinaigrette, I knew I had to try it.  

It's simple, goes together quickly, and only has 2 Tablespoons of oil in the whole batch - so it must be low fat....right????

And it adds simply marvelous strawberry flavor to the spinach salad.  I just loved it.  

Spinach Strawberry Salad with Strawberry Vinaigrette
(dressing from The Gracious Pantry)

Dressing:
(makes 1 1/3 cups)

1/2 pound fresh strawberries
2 Tbsp. honey (or more to taste if your berries aren't very sweet)
2 Tbsp. apple cider vinegar (use organic, raw vinegar if possible)
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper

Place all ingredients in a blender and blend until smooth. Adjust honey to taste.

Salad:
1/4 cup sliced/slivered almonds
2 Tbsp. granulated sugar
8-10 cups fresh spinach
Sliced strawberries

In a small skillet over medium heat, stir almonds and sugar until sugar is dissolved and almonds are toasted. Be careful not to scorch them, stirring often and reducing the heat if necessary.  The sugar takes several minutes to melt.  Pour onto a plate and crumble into pieces once cool.

In a large bowl, toss spinach, sliced strawberries, and candied almonds. Pour dressing over to taste.

Confetti Rice and Bean Salad

I never fail to get a slight sense of panic when I'm in need of a side dish for company or a pot-luck.
A side dish that isn't dessert. (I always have endless ideas for dessert. Bet you'd never guess that about me.)
A side dish that isn't just steamed or sauteed vegetables.

This "salad" is a great option that will nicely accompany different meats or kinds of meals.  It's super easy to throw together and doesn't have any fancy ingredients that I don't normally have on hand.
Okay, I did actually purchase red wine vinegar for this recipe - don't use that one much - but it was cheap and I don't mind having it around.
And I never have cilantro on hand because my dear husband is convinced it's of the devil.
Pshhhh.

Anyhow, I thought it was really good served chilled, but the rest of my family actually preferred it warm.  Bonus - if you top it with a little cheese, you have a great dip for tortilla chips.

I love dishes that are versatile and can be served warm or cool.  Options are always nice.

Confetti Rice and Bean Salad (adapted from Mel's Kitchen Cafe)

Note: I used brown rice - but you could use wild rice or white rice with equally good results.  Just cook according to the package directions.  

Salad:
3 cups cooked rice, cooled to room temperature (see note)
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1-1/2 cups frozen corn, thawed (or the same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, seeded, cored, and diced
1/4 cup minced fresh cilantro (I omitted)

Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 T. sugar
1 garlic clove, minced
1 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. black pepper

In a large bowl, combine all of the salad ingredients and toss.  In a small bowl, whisk together the dressing ingredients and pour over the salad.  Toss to coat.  Chill the salad for at least 2  hours before serving to let the flavors blend.

Linked to Finding Joy in my Kitchen

Ultimate Twice Baked Potatoes

My grandma used to make twice-baked potatoes on occasion, usually a special dinner for someone's birthday or a holiday. 

I always loved them as a youngster......yet I had honestly never made them as an adult, I guess because I thought they were too much work.  Why not just make mashed potatoes?  Or just baked potatoes?

Since my father-in-law was going to be grilling the chicken and zucchini on Father's Day, I wanted to make a special side dish that I don't normally make......and these came to mind. 

I have to say, that while they are a bit of extra work, they are so totally worth it, especially for a meal you want to be extra nice.

I'm not sure if it's the fact that the mashed potatoes have been baked rather than boiled, but they were noticeably tastier than the normal mashed potatoes I make, even ones with similar ingredients.

I even bought the baking potatoes instead of the usual 10 lb. bag of russets.....a little more $$, but they were fantastic potatoes. 

I'm sure that cream cheese in place of the sour cream would be equally delicious....if that's what floats your boat.

Either way, twice baked potatoes are just a wonderful side dish to have in your repertoire, because they please just about everybody. 

Ultimate Twice Baked Potatoes  (from Allrecipes)

4 large baking potatoes

Olive oil and Kosher salt

8 slices bacon (I used turkey bacon)

1 cup sour cream (light or fat free is fine)

1/2 cup milk

4 tablespoons butter, melted

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

Preheat oven to 375°.

Pierce potatoes with a fork a few times each.  Rub with olive oil all over and sprinkle with Kosher salt (or sea salt).  Bake potatoes in preheated oven for 45 minutes to an hour, until tender.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

Crispy Baked Zucchini Fries

I don't know about you guys, but we're pretty hum-drum around here when it comes to side dishes.
Let's face it. 
Life is busy, getting an entree on the table can be hard enough, and there just isn't time for being fancy about our veggies.
I mainly resort to steaming them, although roasting or boiling or sauteing are occasionally an option I choose.
I only really get fancy for holiday meals or sometimes company.

Crispy baked zucchini fries are definitely worth the extra effort, though. 

The panko adds a wonderful crunch to the tender zucchini strips inside and the seasoning takes a rather plain veggie to something really tasty. 

Grant declared them a new favorite for sure. 

Recipe: from Confections of a Foodie Bride

1/4 cup whole wheat flour

2 eggs

2 T. water

2 cups Panko breadcrumbs

Salt

Pepper

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1 lb zucchini, cut into 4-5-inch sticks

Preheat oven to 425° and line a baking sheet with parchment (or whatever non-stick method you prefer).
Place flour in a large zipper bag.
Whisk eggs with 2 Tbsp water and place in a shallow dish.
Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
Place breaded zucchini on the baking sheet.
Bake 18-20 minutes, until golden brown.

Serve with your favorite dipping sauce (ranch, marinara, or barbecue sauce)

They're best the first day, but to store leftovers, store in a single layer on a plate, wrapped with plastic wrap.  Reheat at 375° for 5-7 minutes, until heated through.

Bacon Braised Green Beans

Green beans with bacon - how can you go wrong with that?

For me, they bring back memories of my grandparents, who used to cook numerous things with either bacon or bacon grease.  Good old Southern cooks, that's what they were.

 

I wanted a new recipe for beans for Thanksgiving and this was what I picked. 

We were not disappointed; in fact, Grant said this is his absolute favorite way to eat green beans now. 

I can't deny it, they're probably my favorite too.  If only they were low in fat....but I suppose they fit right in to a low-carb diet.  Which I am NOT on, nor will ever be for that matter.  But if that's the way you roll, these could be a great addition to your menus.  

I'll probably save them for special occasions, because of the extra effort and cost, but I know they'll be making an appearance on our holiday tables in the future.  

  

Recipe:  (adapted slightly from the Food Network - Emeril Lagasse)

1 T. olive oil

6 slices bacon, diced

1 cup thinly sliced onions

4 cloves sliced garlic

2 lbs. fresh green beans, rinsed, ends trimmed

1 cup chicken stock, vegetable broth, or water

1 t. salt

1/2 t. freshly ground black pepper

Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Drain all but about a Tablespoon of grease. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.

Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

Remove from the heat and transfer the beans to a serving dish or small platter.

Cheesy Green Bean Casserole

To be honest, I was a little bit skeptical about this recipe when I first saw it (again...Pioneer Woman Cooks rules the day)....but I thought about it for awhile and decided it would be on the Thanksgiving menu.  Now, a couple of years ago I tried out this recipe for green beans, also from the Pioneer Woman, and although she raves about it profusely, it just didn't go over well with my family.  I seem to remember throwing out most of the leftovers because nobody would eat them. 

But that was then.  This is NOW.  And this recipe rules. 

I think it has to be my favorite green bean recipe.  A couple of my kids didn't care for it as much and resorted to scraping the delectable sauce off of the beans before eating them.  Weirdos.  (said in the most affectionate way). 

Another great thing about it; you can make it ahead.  I actually made it on Wednesday, didn't top with the panko crumbs, and refrigerated it overnight.  Around mid-morning, I removed it from the fridge to allow it to warm up a little.....topped with the crumbs, and baked it with the sweet potato casserole while the turkey was resting and getting carved.  Worked beautifully.
 
Recipe:

2 lbs. fresh green beans, ends trimmed off
5 slices bacon, cut into 1/4" pieces
3 cloves garlic, minced
1/2 large onion, chopped
4 T. butter
4 T. all purpose flour
2-1/2 c. whole milk (+ more for thinning if necessary)
1/2 c. half and half
1-1/2 t. salt (more to taste)
Freshly ground black pepper, to taste
Dash cayenne pepper
1 c. shredded sharp cheddar cheese
1 jar (4 oz) sliced pimentos, drained
1 c. Panko bread crumbs

Cut the green beans in half or thirds if desired.  I did thirds.  Easier for kids (and me!) to eat.

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

Put bacon pieces in a preheated skillet and cook for 2 minutes over medium heat.  Add garlic and onions and continue cooking for 3-5 minutes, until bacon is done (but not crisp) and onions are golden brown.  Remove from pan and set aside.

In the same pan, melt butter over medium heat.  Add flour and whisk immediately to evenly mix it into the butter.  Cook for a minute or two, then pour in the milk and half-and-half.  Continue cooking, stirring constantly, until sauce thickens....2-4 minutes.  Add salt, pepper, cayenne, and grated cheese.  Stir until cheese is melted; remove from heat.

Add pimentos to pan, then add the bacon/onion mixture. Stir to combine.  Pour over green beans and stir carefully to combine.  Pour into a 13 x 9" baking dish and top with panko crumbs.

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

Linked to Ultimate Recipe Swap: Cheese

Cranberry-Pomegranate Sauce

Well, this was my first attempt at making cranberry sauce.  I actually never even ate cranberry sauce until a couple of years ago...but now I love it...and making it is really easy.  Not to mention I didn't use any high fructose corn syrup in mine, which is better than all the canned varieties can claim. :)

I used the Pioneer Woman's recipe.....because I think she's wonderful and it sounded good. 

Recipe

16 oz. fresh cranberries (rinse and toss out bad ones)
16 fl. oz pomegranate juice
3/4 c. sugar - more or less to taste. 

Combine all ingredients in a medium saucepan and bring to a boil over medium heat.  Boil, stirring often, for 20 minutes.  Mixture will thicken as it cooks and will thicken even more when it cools.  I tasted mine when it was lukewarm and it was way too tart....maybe it was just a tart bunch of cranberries. I added more sugar and cooked several more minutes until it was even thicker and more to my liking. 

Cool in a jar or bowl in fridge.  Serve with turkey.  Absolutely delicious!

Crockpot Applesauce

I got a great deal on a couple of 3 lb bags of Gala apples a few weeks ago and since they were on the smallish side, they didn't tend to get eaten just plain.  I hated to waste them and was debating making an Apple Crisp....but then the idea of Applesauce hit me.  I have never tried making applesauce myself, although when I was growing up my mom made some wonderful applesauce.....we kids always loved running the hot cooked apples through the food mill.  

Ahhh....childhood memories.....I probably remember it more fondly than I thought of it at the time.  :)

Well, anyways, I don't own a food mill.  I figured I'd better peel the apples first.  Thank heavens for this.

Bought on clearance from Wal-Mart for $5, it's not something I pull out for every day use, but for projects like this one, it's a lifesaver.  

Put the boy to work!  He begged to be released from schoolwork to help make applesauce - I figured this is home-ec, so why not?  

We made fast work of 5 lbs of apples, let me tell you.   He peeled them, I cored and cut into slices. 

I knew we were going to have a busy day, so I wanted to use my crockpot if at all possible.  Worked wonderfully.  I considered running it through the blender for a smoother texture (which Grant would have preferred) but due to the time and mess involved, just left it a little chunky.  The kids and I didn't mind.  

The taste is amazing.....so yummy I don't want to cook with it, I just want to enjoy eating it plain.  

Recipe: based off of one from A Year of Slowcooking 

5 lbs apples, peeled, cored, cut into 8ths

2 t. cinnamon (you can certainly use less, this had a strong cinnamon flavor, which we like)

1/4 c. sucanat or brown sugar

2 T. lemon juice (didn't prevent mine from turning brown, as you can tell, but added a nice flavor)

2 t. vanilla

2 T. water (not needed - will omit next time)

Toss everything together in a crockpot.  Cook on low for 4-6 hours, or until apples are very tender.  Mash with a potato masher or large fork. 

Veggie Tray with Homemade Ranch Dip

Corban loves vegetables, so I wanted to definitely have some at his birthday party.  This was a super easy and economical side dish to put together and I love that the dressing is free of preservatives and other nasty chemicals.   The only hard part was finding decent buttermilk (ie, not fat-free), but even that was overcome fairly easily.  I like this dip....it's tasty, the kids all enjoyed it, and if it helps you eat more veggies, it's gotta be good.  

Recipe: (from Good Cheap Eats)

1/2 c. reduced fat mayonnaise
1/2 c. buttermilk
1 T. dried parsley
1 t. onion powder
1 t. garlic powder
pinch cayenne

Desired veggies for serving; I chose carrots, broccoli, and cucumbers.

Mix together all dressing ingredients.  Add a little salt if you want.  Refrigerate for several hours to let the flavors get to know each other.  Add a little more buttermilk if you want a thinner dip or salad dressing.

Wash veggies with vinegar and water.  Peel the carrots completely and the cucumbers intermittently.
Leaving a little of the green skin makes them prettier as well as helps them hold their texture longer.

Slice carrots on an angle. If they're thin, you'll need to slice at an extreme angle to get enough surface area to make a good sized dipper.
Slice cucumbers on an angle or straight, whichever you prefer.
Cut broccoli into florets.

Arrange veggies on a pretty plate or platter.  Divide the different colored vegetables into sections, surrounding your dish of ranch dressing.  Chill until serving.

Dressing keeps in the fridge for about a week. 

Loaded Baked Potato Salad

Okay, so this is called Loaded Baked Potato Salad, but I didn't actually bake the potatoes. You CAN, of course, but I didn't have the time. I think the whole point is for the end result to taste similar to a loaded baked potato. I thought it really did...even with the boiled potatoes!

I made this for our Independence Day barbecue and absolutely loved it. Grant even enjoyed it, and he normally won't eat potato salad, or anything with mayo in it, for that matter. All of our guests thought it was delicious as well. I did make a few minor adjustments to how this is written, as my potatoes were small and I used a bunch of them, so I just increased the amount of mayo a bit (I ran out of sour cream) to get the proper consistency and I ended up using a whole pound of regular (not thick-cut) bacon. Adjust things as you see fit. Enjoy!

Recipe: (adapted from evil shenanigans)

4 large russet potatoes

1/2 cup mayonnaise (light is fine)

1/2 cup sour cream (again, light is fine)

1/2 cup shredded sharp cheddar cheese

1/4 cup chopped chives, divided

8 strips bacon, cooked crisp and chopped

salt and pepper

Peel and cube the potatoes. Cook in salted water until fork-tender. Drain and cool.

Whisk together the mayonnaise and sour cream. Add 3/4 of the chives, salt, and pepper. Fold in cheese and bacon. Chill for 30 minutes (if you have the time....I didn't, and it worked out just fine).

Fold the cooked potatoes into the dressing and mix well. Add salt and pepper to taste. Garnish with remaining chives and bacon, if desired.

Green Bean Casserole

Green bean casserole. Who doesn't love this stuff? Oh yeah, my kids. They'd rather eat green beans plain out of the can. That's just weird.
Despite the fact that I do not like mushrooms, I have always liked cream of mushroom soup in this recipe. And this time, I stepped it up a notch thanks to inspiration from my blogger friend SnoWhite and made my own. You can always use the canned stuff, it is convenient and all....but this is SO much healthier and tastier. You gotta try it.

Cream of Mushroom Soup Recipe
(makes equivilant of 1 can)

4 oz fresh mushrooms (may used canned as well, just drain the can)
1/2 cup finely diced onion
1 T. oil or butter
1/2 cup chicken broth
1/2 cup milk
1 T. cornstarch
salt and pepper, to taste

Chop mushrooms to desired size - I diced them very small - but you can leave whole if you want. In a saucepan, saute onions with mushrooms in 1 T. oil or butter until onions are translucent (about 5 minutes). Add chicken broth and heat to boiling. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (mine took several minutes). Season with salt and pepper, if desired.

Green Bean Casserole Recipe (makes one 9" pie-pan full, double it for a 13 x 9"pan)

2 (14.5 oz) cans green beans, well drained
1 can cream of mushroom soup (or recipe above)
1/2 cup milk (if you made the soup, reduce to 1/4 cup or less)
1 t. worcestershire sauce
pepper, to taste
3 oz. french fried onions

Preheat oven to 350°.
Combine green beans, soup, milk, worcestershire sauce, and pepper in a large bowl. Spoon into a greased 9" (square or circle) baking dish.
Bake for 20 minutes. Top with french fried onions and return to oven for another 10 minutes or until onions are lightly browned.

Hashbrown Casserole

I made this for my MOPS group brunch last week and made an extra one for my family for dinner (to serve alongside sloppy joes). A comfort food to the max, it was very popular with the ladies and my family alike. How could you go wrong with potatoes, butter, and cheese anyways? I mean, really.
I used my homemade cream of chicken soup, but you could certainly use store bought if you wish. It would also be delicious with crumbled cooked bacon or ham added.

Update: I have also made this with cream of mushroom soup with equally delicious results....and I have decreased the butter to 4-5 Tablespoons and couldn't even tell a difference.  


Recipe:

1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese

1.Preheat oven to 350°. Spray one 9x13 inch pan with non-stick cooking spray.
2.In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. It may look overly greasy, but never fear! Once it cools a few minutes, all that deliciousness will somehow sink into the potatoes and they will look and taste fabulous!

Note: If you use "southern style" hashbrowns (as I did) instead of shredded, you may need an additional 5-10 minutes baking time.

Roasted Asparagus

I love how easy it is to roast vegetables - and the flavor they have is incredible. We had roasted asparagus twice over the holidays, once with parmesan from a can, once with freshly grated parmesan. They were both delicious.

Recipe:

1-1/2 to 2 lbs fresh asparagus
3-4 T. olive oil
kosher salt
pepper
parmesan cheese, fresh or canned

Preheat oven to 425°.
Wash asparagus and trim off tough ends.
Lay out on a foil-lined baking sheet. Pour olive oil over top and toss to coat evenly.
Sprinkle with salt and pepper to taste.
Bake for 10 minutes. Sprinkle with grated parmesan cheese and return to oven for another minute. Place on a pretty platter to serve!

Roasted Carrots

Simple, delicious, and healthy. What more could you ask for?

This recipe came from the Pioneer Woman's site......and makes a great side dish for a variety of meats. Mine turned out a wee bit burnt in a few places....only because when they were done, the meat being grilled wasn't, and I didn't want them to get cold, so I kept them in the turned-off oven. Without really checking on them. Oops. But they were caramelized and sweet and yummy anyways.

Served 5 adults and 3 young kids. So figure maybe 6 adults.

Recipe:

12 carrots, peeled or scrubbed
1/4 c. olive oil
thyme (her recipe called for fresh....I used dried)
kosher salt
pepper
chopped green onions (optional)

Preheat oven to 400°.
Cut carrots if necessary to make them even in size. I ended up cutting most of them in half.
Lay them out on a baking sheet and drizzle with olive oil. Toss to coat evenly.
Sprinkle with either a handful of fresh thyme or a few shakes of the dried.
Give a generous sprinkling of salt and pepper.
Roast uncovered for 35-40 minutes. They'll be soft and wrinkly.
Throw a few chopped green onions on top if desired....not necessary, but nice.

Enjoy!

Potato Bundles

The Pioneer Woman has done it again. When I saw these on her website, I knew I had to make them. I love potatoes in so many forms....and this was a new one. I tried them out on guests over the weekend....and after everyone got done joking about what the "surprise" in the foil on their plates could possibly be, there was nothing but raves and compliments. I even made them again this week to serve with beans and ham and cornbread (as pictured above).

Incredibly delicious. The recipe doesn't list specific amounts, as you can just eyeball everything. For 6 potatoes, I used half an onion, but more would certainly be fine.

Recipe:

Russet potatoes, scrubbed and cut into chunks
Yellow or white onion, cut into chunks
Butter (regular, salted)
Heavy cream
Kosher salt
Paprika
Freshly ground black pepper
2 tablespoons minced parsley or a couple teaspoons of dried parsley

Pile one potato and some chunks of onion on a square of foil. Add 1 tablespoon butter (cut into small pieces), splash on some cream, then sprinkle on salt, paprika, black pepper, and parsley. Wrap bundle tightly and repeat with remaining potatoes. Put all the bundles on a baking sheet with rims and bake at 375 degrees for 45 minutes, or until extremely tender.
Serve foil bundles right on the plate!

Unbaked bundles...waiting to be wrapped up

Fresh out of the oven, tender and bursting with flavor.