Roasted Green Beans

This is a simple dish, but so delicious. Lots of flavor and easy to throw together. Start with a package of green beans. Add some butter and olive oil (1-2 TBSP) each. Add in some Italian seasoning, salt and pepper, or other seasonings. If you like, also add some minced garlic and dried onions. Bake on a high temperature (425-450 degrees) for about 15-20 minutes. The smell will permeate your house.

Butterhead Salad with Smoky Ranch

Good basic salad. I'll make it again. I used cherry tomatoes.

Recipe: Better Homes & Gardens

Dressing:
1/2 tsp. minced garlic
1 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
2 TBSP snipped fresh Italian parsley (flat-leaf)
2 TBSP snipped fresh chives
1 green onion, thinly sliced (2 TBSP)
1 tsp. white wine vinegar
1/2 tsp. smoked paprika
1/4 tsp. black pepper

Salad:
4 heads butterhead (Boston or Bibb) lettuce, torn
1 cup yellow pear tomatoes, halved

Whisk dressing ingredients together until well combined. Toss with lettuce and tomatoes. Serves 8.

70 calories
5 g fat (1 g saturated)
5 mg. chol
158 mg sodium
4 g carbs
1 g fiber
2 g protein

Super Stuffed Potatoes

Recipe: Taste of Home

4 small baking potatoes
1 lb. ground beef
1/4 lb. velveeta pasteurized cheese, cut into cubes
1 small tomato
2 green onions, sliced
1/2 cup light sour cream

Prick potatoes with fork several times. Microwave on high 14 mins., or until tender. Turn after 7 mins.

Brown meat in a large skillet; drain. Add cheese, tomatoes and onions; cook until cheese is melted and mixture is well blended, stirring frequently.

Split potatoes; mash insides with fork. Top with meat mixture and sour cream.

Potato Salad

Recipe: My Kitchen Cafe

A different kind of salad than I grew up with, but delicious none-the-less. A simple salad with lots of flavor.

Dressing:
2 cups mayonnaise
4 tablespoons powdered buttermilk
2/3 cup water OR 2/3 cup fresh buttermilk
1 1/2 teaspoon dried parsley
1 teaspoon salt
1 1/2 teaspoons minced dried onions
1 1/2 teaspoons garlic salt
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 tablespoons mustard

Shake in jar or blend in blender until all ingredients are combined.

Salad:
5 pounds potatoes (red preferred)
1 cup sliced olives
10 hard-boiled eggs, diced

Peel, dice, and boil potatoes until tender but not mushy Drain potatoes well and pour into large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired "dressing-level" is reached. Make salad the night before and pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, add the rest of the dressing and mix until it looks right.

Grilled Parmesan Potatoes and Carrots

Simple recipe. I didn't grill them, just baked them in the oven. Lots of flavor.

Recipe: Pillsbury

4 small red potatoes (about 1/2 lb.), unpeeled, cut into 1 inch pieces (about 1 1/2 cups)
3/4 cup ready-to-eat baby carrots, cut in half lengthwise if large
1 1/2 TBSP butter, melted
1/4 tsp Italian seasoning
1/4 tsp season salt
1 1/2 TBSP shredded fresh Parmesan cheese
1 TBSP fresh chives, chopped

Heat grill. Cut 18 X 12-inch sheet of heavy-duty foil. Place potatoes and carrots on center of foil sheet. Drizzle with butter. Sprinkle with seasonings and cheese; stir together slightly to mix and coat vegetables. Fold up foil and seal edges - making a tight 1/2-inch fold. Allow space for heat circulation and expansion.

Place packet, seam side up, on grill over medium heat. Cover grill; cook 35 to 40 minutes or until vegetables are tender.

Open packet carefully to allow steam to escape. Sprinkle with chives.

Broccoli Casserole

I made broccoli casserole with no broccoli. I originally bought broccoli to make this recipe, but I guess I used it or waited too long and threw it out or something, because when I went to make the casserole, I didn't have any broccoli. So, I just used a mix of vegetables (carrots, peas, corn, cauliflower, etc.) and it was still delicious! An easy casserole with lots of cheesy flavor.

Recipe: Simplify Supper

20 ounces frozen chopped broccoli, cooked, drained
1 can cream of chicken soup
2 cup rice, cooked
1/4 cup butter
1 cup onion, chopped
1 jar cheese whiz, 8 oz
1 cup celery, chopped
1/2 cup milk

Melt butter in skillet. Saute celery and onions until tender and add soup and milk. Pour into a large casserole dish and mix in broccoli, cheese, and cooked rice. Mix well. Bake at 350 for 30 minutes.

Optional: add chicken into the mix before baking. In last 5 minutes, sprinkle with grated cheddar cheese and return to oven to melt before serving



I used brown rice because that's all I had in instant. Turned out fine.

Peach Salsa

I tried this the other day off of the same blog. I am giving it out for Christmas.



Homemade Peach Salsa

6 cups peeled, pitted and chopped peaches (about 12 peaches)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers finely chopped (remove seeds and ribs)
1/4 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/4 cup white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 small box fruit pectin crystals (49gram)
1 1/2 cups sugar
6 – pint canning jars

Wash jars and lids in soapy water. Rinse well. Dry bands and set aside. Place jars and lids in water and allow to simmer (not boil) until ready to use.

In large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Mix pectin with 1/4 sugar and add to your peach mixture. Bring to a boil and then add remaining 1 1/2 cups sugar. Boil for 1 minute stirring constantly. Remove from heat.

Pour into prepared pint jars, leaving 1/4 inch air space. Wipe rim and threads of jar with a clean damp cloth. Place lid and rings on jars, just until resistance is met. Place jars in large pot and cover them with water 1-2″ over jars. Boil for 15 minutes. Carefully remove jars and allow to cool completely. After jars have completely cooled check for proper seal. Press on center of lid. It should be firm, pulled down and not flex. Tighten rings.

Makes 6 pints

Pour Peach Salsa over a brick of cream cheese and serve with crackers! YUM!!

Chicken Pasta Salad with Grapes

A very flavorful pasta salad with lots of layers. And, simple! One of my favorites.

Recipe: Betty Crocker

1 box Suddenly Salad Classic pasta salad mix
1/2 refrigerated poppy seed dressing
1 1/2 cups cooked chicken, cut up
3/4 cup halved red grapes
1/2 cup thinly sliced celery
1/4 cups slivered almonds, toasted

Boil pasta for 12 minutes. Drain and rinse with cold water. Add chicken, grapes, celery and almonds to pasta. In a separate bowl, mix seasoning mix packet and poppy seed dressing together. Pour over pasta. Mix lightly.