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.

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.

Cucumber Salad

Recipe and Picture: Open Pantry

I made this salad and took it to my sister's a few weeks ago for dinner. I thought it was really good. And, my sister and her husband liked it too. I omitted the red onions for Mike. I will make this again.

1 cucumber, stripe peeled and sliced very thin
1 Tbsp Red Onion, sliced in very thin small strips
1 Tbsp Sour Cream
2 Tbsp Vinegar, Apple cider or regular White Vinegar
1-2 tsp Sugar
1/2 tsp Chives (I used dried)
1/4 tsp Dry Dill weed
1 Tbsp fresh Parsley
Pinch of Salt
1/4 tsp Black pepper

1. To make the dressing mix the vinegar and sugar together until the sugar is dissolved. Add the herbs, salt and pepper. Last, stir in the sour cream until smooth. Taste and adjust seasonings if desired.

2. Add the cucumbers and red onion to the dressing and coat evenly. Refrigerate or serve immediately. (The longer it sits the stronger the flavor and the more liquid will come out of the cucumbers, so if you are going to refrigerate it you may want to add more cucumber.)

Garlic Mashed Red Potatoes

Recipe: Taste of Home

8 medium red potatoes, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in Parmesan cheese. Yield: 6 servings.

Pretty good. The garlic was very pungent. I thought it needed more flavor, so I added some other spices. I also used more milk to make them fluffier. I'll use less garlic next time. A good starting recipe - and then make them your own.

Asparagus

Preheat oven to 450 degrees. Wash and dry 1 large bunch fresh asparagus with thin stalks (it's more tender and yummy if it's thin). Place on a shallow baking pan in a single layer. Melt 2 T butter and drizzle over the aspargus. Salt and pepper generously (I don't do this.) Bake for 15 minutes and enjoy.