Tuna Boats [Twice Baked Potatoes]

 

What!!??!! is that?!

Is that what you're asking yourself right now?

That's certainly what I asked the first time I had these twice baked potatoes.  This recipe comes from a long time ago.

The summer after the hubs and I were married we house sat one of his sister's houses. We didn't mind at all because it was close to the hospital (I was due that summer with my oldest), we didn't have to pay rent, and most of the time we had the house to ourselves.  Every once in a while this sister and her family would come for a weekend.

One weekend she made us "tuna boats". To be perfectly honest, I was a tad bit grossed out.  Tuna in potatoes?  Sick!  And to be perfectly honest again, after I ate one, I was very shocked.  It was actually quite good, so much so that I ate two of them and made them for several years after that.

Then they just stopped making it into our menu rotation. Mostly because I was trying new things and soon I completely forgot about them. Then my oldest remembered them several months ago and asked if we could have them for dinner. After asking the hubs and Seth what they remembered was in these potatoes (since I have no known copy of this beauty), we tried several different versions and this is what we decided we liked best.

The other kids loved them and once again I was very surprised on how well tuna and potatoes go together.  So yummy!!

Tuna Boats [Twice Baked Potatoes]

(click here for printable version)

6 medium russet potatoes
1 tsp salt
1/2 tsp pepper
1 cup cheddar cheese, shredded
1 can tuna fish, drained
1/2 cup sour cream
1/2 cup ranch dressing
1/3 cup fresh parmesan, shredded

1. Bake potatoes at 350°F for an hour or until fork can easily be inserted in center. Remove from oven and let cool 10 minutes. Carefully, they will be hot, cut potatoes down the center lengthwise. Scoop out insides, leaving a 1/4" around the skin, and put into large bowl.

2. Add salt, pepper, cheese, tuna fish, sour cream, and ranch dressing to potatoes. Mix everything together until completely combined and breaking up potato chunks. Carefully spoon mixture back into potato skins. Sprinkle fresh parmesan on the top of all the potatoes. Put back in oven till warmed through, about 25-30 minutes. Serve warm with ranch dressing to dip. Enjoy!

Creamy Raspberry Jello Salad

How has your holidays been?

We have had a great couple of weeks.  We have had several inches of snow on the ground for a week now (so not normal) and we are loving playing in the snow, mostly because we have had no where that we absolutely have to be.  But, life has go on sometime right?

Today was that day for us.  The kids are back to school, I am back to crossing things off my list, and setting new goals for the new year.

Are you a goal setter?  I have tried to be much better in that area and I think it's been worth it.  I even set some goals for this blog of mine.  And I am happy to report that I met most of them, which makes me excited.  I set some of them really high (like # of followers) and I almost got there.

So thank you to all of you for helping me achieve most of my goals.  I couldn't do it with out each one of you.

Now on to this delectable, creamy bit of deliciousness.  This is my new favorite jello.  I made it for a Christmas dinner for the ladies in my ward (church) and even for our Christmas dinner here at home.  The pears give it a smooth texture plus I think it enhances the flavor of the raspberry and makes one amazing jello dish.

Creamy Raspberry Jello Salad

(click here for printable version)


1 (29 oz) can pears
1 cup pear juice
1 cup hot water
1 (6 oz) box raspberry jello
1 (8 oz) package cream cheese, softened
1 (12 oz) carton cool whip, thawed

1. Drain your can of pears, reserving juice.  Put one cup of the juice in a microwavable bowl, adding the hot water. Microwave 2 minutes or until it starts to boil.

2. Add contents the contents of you box of raspberry jello into the hot water/juice mixture and stir until jello is completely dissolved. Put it in your fridge until it cools a little bit--don't let it cool too much, you don't want it to turn into jello yet.

3. When your jello mixture has cooled, pour the pears into your blender. Add the softened cream cheese and blend until completely smooth. Slowly add jello mixture and blend again.  Pour mixture into  the bowl of your stand mixture, fitted with the whisk attachment. Add cool whip and whip until completely incorporated and fluffy.

4. Pour mixture into a 9x13 baking dish, cover and refrigerate for 3 hours or until set up. Enjoy!

Source: Jamie Cooks It Up

Amazing Cornbread

Sometimes things just need re done.

This recipe is one of those.  It was one of the very first I posted on this little blog (which means it has a terrible photo with it) and one that I make all the time, especially this time of the year.

I LOVE soups, my kids on the other hand, not so much.  So in compromise, I make cornbread to go along with it and they are little happy people.  Seriously I can make a 9x13 pan of this and we will only have a few squares left.

It is absolutely delicious.  It is a tiny bit sweet but moist and buttery.  Perfect to even eat by itself.  Add a little honey and out of this world amazing!

Amazing Cornbread

(click here for printable version)

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup cornmeal
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cup milk

1. Preheat oven to 375°F.  Spray a 9x13 pan with non-stick cooking spray and set aside.

2. In large bowl cream butter, sugar, and eggs until light and fluffy. In separate medium bowl, combine cornmeal, flour, baking powder and salt.  Add to butter mixture and mix well, mixture will be thick.  Slowly add milk and mix until creamy.

3. Pour in your prepared pan and bake for 25-30 mins or until toothpick inserted in center comes out clean.  Let cool 5 minutes and serve with honey.  Enjoy!

Zucchini Fries

 We are almost at the end of zucchini season here and I am happy to report that a dear friend came through and I have had as much zucchini as I have wanted.  It's been wonderful.

The only problem is that there are others in this house that really, really don't like it.  But I do have one of my daughters who requests that it gets put in everything because she likes it that much.  Can't please everyone!

Because of the haters, I am always trying new ways to have zucchini (maybe one day they might fall in love).  

The thing about zucchini is that is can't be mushy or cooked too long.  It gets quite revolting if it's too soft so this was a perfect way to eat it.  The crust gives it some crunchiness and baking it in the oven makes the zucchini done but still slightly soft and firm.  Just the thing for me.  Plus when you get to dip it, life gets a lot better for all of us.  Dipping made my kids eat two of them--that's pretty good for zucchini haters.

Baked Zucchini Fries

(click here for printable version)


About 1 lb. zucchini
1/2 cup Italian-seasoned panko bread crumbs
1/4 cup grated Parmesan cheese (the bottled variety, not fresh)
2 eggs

1.  Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

2.  Combine bread crumbs and parmesan cheese in a shallow pie plate. Set aside.  Whisk 2 eggs together in another shallow pie plate and set aside.

3.  Cut the ends off the zucchini and then cut the zucchini in half, so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (so you’ll get 16 planks per zucchini).

4. Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier” fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.

5.  Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed (you don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini). Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.

6.  Bake for 10-12 minutes then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with pizza sauce.  Enjoy!

Source: Our Best Bites

Grilled Avocados

Middle of August--wow!

Anyone else out there can't believe that it's school time already?  My kids start in a couple weeks so we have been busy trying to fit in all our last minute summer plans.  

Some of my plans include trying all the new summer recipes I have pinned.  I have a hard time choosing what to make because one of my very favorite things about summer is grilling.  

Everything seems to taste better on the grill!

These grilled avocados were a favorite.  Absolutely delicious.  I have been trying to branch out and try new sides for dinner and this one has definitely made the "make again list".  The hubs and I loved the flavor the parmesan cheese gives the avocado.  So yummy.

Grilled Avocados

(click here for printable version)


1 avocado
1 tbsp chipotle sauce, like Tabasco (completely optional--I put some on 1/2 for the hubs)
1 tbsp lime juice
1/2 cup grated fresh parmesan cheese
Salt and pepper, to taste

1. Slice the avocado in half and remove the stone. Cut criss-cross patterns with a knife in each half of the avocado, being careful not to cut through the skin (this allows the sauce to penetrate the flesh).

2. Pour the sauce over each half (if using), then top with lime juice and salt and pepper. In the cavity where the stone has been, put ¼ of the cheese on each avocado half. Place under the hot grill for 2 minutes.

3.  Top with remaining cheese and broil for another 2 minutes until completely melted and avocado warmed through.  Serve and enjoy!

Source: Morsels and Musings

Baked Brown Rice

 It seems like we are full of birthdays around here--well 'cause it's kinda true.  So this is a shout out to my wonderful Mother who just turned 29 (well at least for 24 years now :)!!

My mom introduced me to this recipe.  Now don't say, "oh I hate brown rice and I will never eat that and that's totally disgusting and....so on" because this recipe has completely changed how I feel about brown rice.

It's never been my favorite thing and my kids hate it when I make it.  But not anymore.  I LOVE this.  The rice is moist, fluffy, and so tasty with a slightly nutty flavor.  So delicious.  I could even eat it by itself, it's that good!

Baked Brown Rice

(click here for printable version)


INGREDIENTS:
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth

1.  Preheat the oven to 350°F. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to fix the problem.  Enjoy with your favorite main dish!

Notes: Makes about 3 1/2 cups of cooked rice.  Also it doubles wonderfully in a 9x13 pan.

Source: Mel's Kitchen Cafe

Jo Jo's Potato Wedges

Excuse the non-dessert post.

I know, I know... I prefer desserts too but this house hasn't had many of those lately.  Pretty sad but sometimes a woman's got to do what a woman's got to do.

You see I have had hypothyroidism for several years now.  And I have been doing much better, not completely normal but much better.  As I read and talked with others I have come to a place that is working much better for me.  I am going gluten free.

Now I do not have Celiacs but Hypothyroidism and Celiacs are both in the same family of diseases: auto-immune.  Once you have one, the chances of you having parts of others are much higher.

I have still been struggling greatly with my energy levels and I was sick to death of it.  So I decided that it was time for me to try something new.  I have been doing this for 3 weeks now and I am feeling quite spectacular (even through a week of girls camp).

This means that I haven't been able to make much desserts, mostly because I am still building up my inner strength to avoid them, but don't worry. there will still be lots of yummy desserts coming your way, just not today.

Thanks for sticking with me through that and now because I have been eating a lot of potatoes, here is a  yummy way to have something different than the normal.  We enjoyed these with some grilled hamburgers (minus the bun for me) and so tasty!!

Jo Jo's Potato Wedges

(click here for printable version)

3 medium russet potatoes, scrubbed

5 tbsp vegetable or canola oil

2/3 cup panko bread crumbs

2/3 cup grated Parmesan cheese

1 tbsp paprika

2 tsp dry mustard

1/2 tsp salt

3/4 tsp garlic powder

3/4 tsp dried thyme

1/8 tspn cayenne pepper

1.  Preheat the oven to 400°F. Place a rimmed baking sheet on a rack in the middle position. While the sheet is preheating, cut each potato lengthwise into 6 wedges. Place the potatoes in a large bowl and wrap tightly with plastic wrap. Microwave the potatoes until the edges of the potatoes are translucent but the centers remain firm, about 4-5 minutes (mine took a little longer, about 8-10, just keep an eye on them), shaking the bowl to redistribute halfway through without removing the plastic wrap. When the potatoes are finished, carefully remove the plastic and drain the potatoes well. Return the potatoes to the bowl, add 3 tablespoons oil, and gently lift and stir (careful not to break the potatoes apart), until the potatoes are coated with a starchy film, about 1 minute. This will help the coating adhere to the potatoes.

2.  In a shallow pie plate, combine the panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme and cayenne. Dredge 1/4 of the potatoes in the panko mixture, pressing gently to adhere. Transfer the potatoes to a large plate or platter and repeat with the remaining potatoes in shifts. Let the potatoes sit in a single layer for 15 minutes after coating.

3.  Carefully remove the hot baking sheet from the oven and brush with the remaining oil. Arrange the potatoes, cut side down, in a single layer. Bake, flipping the potatoes halfway, until the potatoes are cooked through and are crisp and golden brown, about 25 minutes. Serve and enjoy!

Source: Mel's Kitchen Cafe

Roasted Cauliflower with Red Pepper Coulis

Now I know that name sounds fancy and complicated but it's really not.

I promise. 

When I first saw this recipe I thought, "what in the heck is coulis!"  I had never heard of it (which might say something about me but I trust some of you haven't heard it either) so I of course did the only natural thing.

I wikipedied it.  Because "wikipedied" is totally a real word!

Wikipedia says that coulis is, "is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples."

Sounds pretty cool right?

And the best part, it's not hard at all.  Plus I love being able to mix up my vegetables sometimes.  I kind of get tired of eating the same vegetables the same way.  This red pepper coulis is so mild that it was a perfect combination with the roasted cauliflower and we all loved it at our house.

Roasted Cauliflower with Red Pepper Coulis

(click here for printable version)

Red pepper coulis:
2 red bell peppers
2 tbsp olive oil
1 tsp white wine vinegar
1 clove garlic, minced

Cauliflower:
1 head cauliflower, cut into florets
Olive oil
Kosher salt
Freshly ground black pepper

1.  To make the red pepper coulis, preheat the oven to 475˚ F.  Line a baking pan with foil and place the whole bell peppers on the baking sheet.  Roast until the skin is browned and bubbling, about 15-20 minutes, turning at least a few times during cooking to brown all sides.  Once the peppers are evenly browned, remove them to a plate or bowl and cover with foil (I reused the foil from the baking pan).  Let stand about 15 minutes.  Reduce the oven temperature to 450˚ F.

2.  Remove the peppers from the plate and transfer to a cutting board.  (If they are too hot to handle, let them cool for a few minutes.)  Peel the skin from the outside of the peppers and discard – it should come away easily thanks to the roast/rest technique.  Seed and coarsely chop the peppers.  Place the roasted peppers in the bowl of a food processor along with the olive oil, vinegar, and garlic.  Process until totally smooth.

3.  Place the cauliflower pieces on a baking sheet in an even layer.  Drizzle lightly with olive oil, season with salt and pepper, and toss gently.  Roast, stirring occasionally, until crisp-tender and lightly browned, about 12-15 minutes.  Serve immediately with the red pepper coulis.   Enjoy!

Source:  Annie's Eats

Pomegranate Quinoa Salad

 Pomegranate's are such an interesting fruit to me and if they were easier to peel I might eat more of them, but that's a post for a different day.

At our house, the hubs and I are the only ones who enjoy this fruit.  I love how the kernels burst in your mouth and are tangy but sweet.

Not to mention any time I see a pomegranate or even smell one I am always reminded of my sister Jennifer.  I remember her begging my mom to buy her pomegranates when they were season and her sitting for hours at the table peeling then in  bowls of water.  And to this day she still loves them, right Jenny?

This salad was a very light, fresh side dish.  Quinoa is definitely an acquired taste for me and really just a vehicle for everything else in the salad.  Also there are so many ways to make quinoa, so don't be afraid to try different versions since they will all taste quite different.  Plus quinoa is very healthy and a great alternative to your regular pasta dishes.

Pomegranate Quinoa Salad

(click here for printable version)

Salad:

1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans, rinsed and drained
1 cup cooked quinoa (this is a great tutorial on how to cook it)
2 cups chicken (or vegetable) broth
1-2 avocados, cut into small cubes
kosher salt and freshly ground black pepper

Dressing:
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tbsp. freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tbsp. freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 tsp. sugar, honey, agave (add it to taste)
2 tbsp. pure olive oil
1/2 heaping tsp. kosher salt
Pinch of freshly ground black pepper
1 clove minced garlic

1.  Whisk together dressing ingredients and set aside.

2.  Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve. Before serving, add diced avocado and eat immediately.

Makes 10-12 side dish servings

Source: Our Best Bites

Balsalmic Roasted Broccoli

Growing up I H.A.T.E.D any cooked vegetable except green beans and corn.  I seriously would gag and throw up if I was forced to eat more than one.

That was always the rule.  You had to at least eat one.  Which as a parent now I am a firm believer in.  I always tells my kids, "how do you know if you hate it unless you try it."  We have found so many things they actually love to eat because they have tried at least one piece.

Anyway...broccoli was at the top of my list of "absolutely hate vegetables".  The funny thing is that I would eat pretty much anything raw; carrots, cauliflower, broccoli, peas, etc.  But if you so much as cooked one of them, I was done.

As I got older I started trying new vegetables again, mostly because I didn't want my kids to be as picky as I was.  And I learned that I L.O.V.E. most of them (I still cannot eat cooked peas bo matter how many times I try them--bad experience as a kid).  Broccoli is now at the top of "vegetables I love and crave" list.  

The awesome thing is that I have two kids that love broccoli almost as much as me and the hubs.  Kathryn asks for it all the time--yeah!!  I love that.

Because of this I always love new ways to cook those veggies.  We love to steam or roast them (awesome with pretty much anything!).  This combines the roast will an amazing balsalmic sauce.  It was absolutely delicious.  I even made some extra sauce and added it to stir fry the next night.  So delicious!

Balsalmic Roasted Broccoli

(click here for printable version)

1 pound broccoli
1 1/2 tbsp soy sauce
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp honey
1 tsp peanut butter
1 tbsp toasted sesame seeds


1. Preheat your oven to 425°F.  Wash your broccoli and cut off the big stems. Spray a large cookie sheet with cookie spray and place the broccoli on it. Spray the top of the broccoli with cooking spray.

2. Roast the broccoli for about 10 minutes, or until a fork can be easily inserted.

3. While the broccoli is roasting, put soy sauce, olive oil, balsamic vinegar,  honey and peanut butter into a small sauce pan. Heat the sauce over medium high heat. When it boils, remove it from the heat.

4. When the broccoli is done, put it in a medium sized mixing bowl and pour the sauce over the top. Stir it all around, making sure each broccoli piece has sauce on it.  Sprinkle toasted sesame seeds over the broccoli and serve.  Enjoy!

Source: Jamie Cooks It Up

Good Luck Potatoes

Happy Thanksgiving...tomorrow!

Are you ready?

I'm not but I'll get there eventually.

I am in charge this year of the regular potatoes, the sweet potatoes, a fruity-type salad, and a couple pies.  I plan my meal for at least a month in advance so I can make sure we have the most delicious items and well lets face it, I love an excuse to try out even more recipes.

I definitely know what pies I am taking...Coconut Cream and Apple (the hubs requested this one) and and what sweet potato dish is going but we weren't quite set on which potatoes to bring.  So in our quest for the perfect potatoes for wowing the family we came across this beauty.

I just have one word to say about it.

Gruyere.

Okay maybe two words.

Amazing.

Donna's Good Luck Potatoes

(click here for printable version)

3 pounds russet potatoes

3 ounces grated Gruyere cheese 

¼ c. butter, melted 

½ c. milk

¾ c. whipping cream

3 Tbsp. shredded Parmesan cheese, fresh is best

1.  Scrub the potatoes and poke several holes in each with a fork. Bake the potatoes at 400 degrees for 45-60 minutes, or until a fork pierced into one of the thicker ones goes in easily. Remove from oven and cool potatoes briefly. 

2.  Cut each potato in half, and using a towel in your hand to keep the potatoes from burning you, spoon the flesh from the peels. Put the potato flesh in a large bowl and discard the peels. Mash the potatoes a few times with a masher and add the melted butter. Continue to mash the potatoes until they are evenly coated with butter. (note: It is very important to make sure the better is completely absorbed into the potatoes before you add the milk) Add the milk and continue to mash until the potatoes are the consistency that you like.  Add salt and pepper to taste. 

3.  Spread the potatoes into a greased 3 quart baking dish.  Cover them and put them in the oven at 250°F while you prepare the topping. 

4.  Whip the cream until it is fluffy, but soft and fold in Gruyere cheese. Remove potatoes from the oven and spread the cream mixture over the potatoes and sprinkle Parmesan cheese on top. Bake at 500 degrees for 10 minutes.  Enjoy!

Source:  The Meaning of Pie

Harvest Apple and Spinach Salad

 In our house, the Thanksgiving vegetables are the tricky item.  

The kids are kinda picky when it comes to their veggies.  They want "normal" ones, ie carrots or green beans--as long as it not of the casserole variety.

The hubs thinks vegetables are overrated why should we spend our time on them when there is such deliciousness to be had like turkey and potatoes.

I, on the other hand, believe there should be lots of vegetables on the table and not just ones covered in sauce.  I think you should have veggies that stand out and can hold their own.  

One of my favorite things to do is have a, different than the normal, salad.  This is what we are having this year.  The salad says "fall" to me and the combinations of apple, almonds, and feta are amazing.  The salad isn't too filling but it can totally handle it's own.  And I love that you make your own dressing. mmm....so good!

Harvest Apple and Spinach Salad

(click here for printable version)

Dressing:

1/4 c. finely minced sweet onion

3 tbsp. apple cider vinegar

3 tbsp. white wine or champagne vinegar

2 tbsp. sesame seeds

Pinch of paprika

2 tbsp. sugar

1/2 c. extra virgin olive oil

Almonds:

2 tbsp. unsalted butter

3/4 c. sliced or slivered almonds

1 tbsp. sugar

Salad:

10 oz. baby spinach leaves, washed and dried

2 medium apples, cored and thinly sliced

4 oz. crumbled feta cheese

1.  To make the vinaigrette, combine the onion, vinegars, sesame seeds, paprika, and sugar in a blender.   Turn blender on and slowly pour in olive oil in a slow, steady stream.  Blend for 1-2 minutes or until emulsified (ie completely combined).  Refrigerate until ready to use.  If the dressing has separated, whisk or shake to blend again.

2.  To make the buttered almonds, melt the butter in a medium skillet over medium-high heat.  Add the almonds and cook, stirring occasionally until toasted and lightly browned.  Stir in the sugar and cook just until melted and well incorporated.  Watch carefully, they will burn easily.  Set aside to cool.

3.  Put equal portions of the baby spinach leaves on each plate.  Top with apple slices, crumbled feta, and the buttered almonds.  Drizzle with the dressing and serve immediately.  Enjoy!

Source:  Annie's Eats

Cheesy Au Gratin Potatoes

Most of us are potato lovers at our house, especially the hubs.  If I ever ask him what he wants with the main dish it's always potatoes.  I try to get him to branch out and sometimes he does but it's only as far as rice.

I know, not very exciting.

But because we have potatoes so often I am always looking for new ways to have them.  I can only handle so many baked, mashed, and roasted potatoes and then I have to find something different.

Well I have stumbled upon two AMAZING new potatoes recipes that would be perfect for Thanksgiving and so delicious for any time of the year.

The first one is this lovely lady (and the next one I will share next week).  These are now my go to recipe.  The whole family L.O.V.E.S. them.  It is good that it makes a small pan because you could seriously eat the whole thing...not speaking from experience or anything!

It is also ideal for gatherings.  I have taken this deliciousness to two get togethers recently and everyone has ranted and raved over it. I love the crunchy topping but feel free to leave it also and I love that their is not one can of creamed anything in this recipe!

Cheesy Au Gratin Potatoes

(click here for printable version)

Potatoes:

3 Tbsp. butter

1 small yellow onion, chopped

1/4 c. all-purpose flour

1 1/2 c. low-sodium chicken broth

1 c. milk

1 ½ tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme

2 c. shredded sharp cheddar cheese (about 8 ounces)

26-ounce bag frozen shredded hash browns

1/2 c. light sour cream

Topping:

3 c. cornflakes, lightly crushed

2 Tbsp. butter, melted

1.  Preheat oven to 350° F.  Melt butter in a large pot over medium heat. Add onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

2.  Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

3.  In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Put the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. Bake for 45 minutes, or until hot and bubbly around the edges. (If you would like these to cook longer you can also cook them at 300° F for 90 minutes) Remove from oven and let rest for 10 minutes before serving.  Enjoy!

Source:  Mel's Kitchen Cafe

Mango Black Bean Quinoa Salad

You're probably wondering what in the heck is quinoa, and by the way it's pronounced Keen-wah, which I figured out the embarrassing way.  Kinda looked like a dork when I asked the grocery clerk where the qu-no-ah was.  He kindly informed of the right way to say it so now you know too and won't look like a dork like me.

 Of course I had to google it because I didn't know what it was and I like to know what I am eating.  Google told me that quinoa is a grain that is a wonderful source of iron, fiber, calcium and iron. It's also a complete protein source and it's also gluten free.  It's usually used in place of rice or couscous and they say is a great substitute for any of those.

Now that you know too, I was searching the other day to find a way to use my mangos.  I wanted to try something new.  And something healthier.  Summer does that to me.  With everything coming on in my garden I wanted something light and fresh and just healthy.  I found this recipe and thought that sounds like exactly what I am looking for.

I was a little worried about the kids liking something so different especially when it seems healthy, but I love introducing them to new foods.  Plus I believe every child should taste every food no matter how revolting it looks.  How can you hate something you never have tried--a standard phrase at our house.  Plus now my youngest loves broccoli after hating it for 3 years, see sometimes it happens.

This salad was amazing.  The fresh veggies and fruit were perfect for the hot summer day.  I served it with some grilled chicken and it was a wonderful dinner.

Mango and Black Bean Quinoa Salad

(click here for a printable version)

2 cups quinoa cooked in chicken broth (just substitute broth for water), at room temperature, or chilled (here is a great tutorial on how to cook it)

1 14 oz can black beans, drained and rinsed

1 medium mango, peeled and diced

1 red bell pepper, diced

6 green onions, thinly sliced

1/2 c. chopped cilantro

4 Tbsp. red wine vinegar

3 Tbsp. extra virgin olive oil

1-2 Tbsp. fresh lime juice

kosher salt

freshly cracked black pepper

1.  Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.  Enjoy!

Source: Our Best Bites

Bacon-n-Ranch Potato Salad

 Potato Salad is another side dish that is a must have at a BBQ and would be perfect for a Father's Day BBQ.

I have always made potato salad one way.  The same way my mother has always made it and the way that I love...and lots of other people love.  The problem is when I take it to a BBQ there is always one question that people ask.

 Now you might be thinking that the question might be something like has your potato salad been in the fridge so I won't get food poisoning or do you use mayo or miracle whip?

Nope!

The question is exactly the same every time.  Does it have mustard in it (said with great emphasis)?

Who knew that mustard was such a decisive little sandwich condiment.  I surely didn't and so I have been looking for a potato salad that doesn't have mustard in it but is still up to par with the taste bud test.

I came upon a version of this one from a friend.  It has everything a man would love: BACON and guess what?  No mustard.

This also passed the taste bud test.  It was very yummy and my 10 year old ate 3 helpings.  

So to all of you who hate mustard in their potato salads, give this one a try and let me know what you think.

Bacon-n-Ranch Potato Salad

(click here for printable version)

6-8 medium red potatoes

1 T. kosher salt

2 eggs, hard-boiled and chopped

6 strips bacon, cooked and crumbled

1/2 c. sour cream

1 T. dry ranch dressing mix (I use Hidden Valley Ranch)

1/2 c. Hickory Bacon and Onion dressing (you can also use regular ranch)

Seasoning salt, to taste

1.  Place potatoes and salt in large pot of water and bring to a boil.  Let cook until potatoes can be pierced with a fork easily (don't overcook or you will have a mushy potato salad).  Drain potatoes and set aside to cool.

2.  Meanwhile, in a medium bowl add sour cream and dry ranch dressing mix.  Mix well.  Cut potatoes into bite size pieces.  Add potatoes and eggs to the sour cream mixture.  Add Hickory Bacon and Onion dressing (or regular ranch) and seasoning salt, if needed add more dressing until salad is moistened to your liking.  Toss well, cover, and refrigerate for at least 2 hours to let the flavors blend together.  Right before serving add the cooked and crumbled bacon, mixing well.  Serve cold or at room temperature.  Enjoy!

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Cowboy Caviar

Check out my recipe at Envy My Cooking!

 Are you planning your Father's Day menu yet?

I have been planning mine for months now, that's what happens when your whole life is surrounded by food.

My hubby L.O.V.E.S. to BBQ.

Which I love too because then he does the cooking, at least the meat on the grill part.  

Because we eat a lot of BBQ in the summer I am always looking for new side dishes.  Something to spice up the normal hamburger, hot dog, chicken, fish combo that is pretty standard summer fare at our house.

 So in honor of Father's Day and BBQ season I am going to be sharing some of our favorite side dishes.

There are so many ways to make this lovely little dish, but this way is our favorite.  It is very quick and easy to whip up. Plus you can make it as spicy or mild as you like.

Cowboy Caviar

(click here for printable version)

2 cans black beans, drained and rinsed
1 can Rotel tomatoes, drained
2/3 c. corn (we use the frozen variety, thawed but canned works fine too)
1/2 red onion, diced finely
1/2 bunch cilantro, minced
1 garlic clove, minced
1 T. lime juice
Jalapeno pepper, diced finely (optional)
Salt, to taste

1.  Put everything but the salt in a bowl and mix.  Add salt to taste.  Cover and refrigerate for several hours or overnight before serving.  Enjoy!

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Drop Biscuits

When my children are involved in activities I try to be very supportive.  It's one of those things I learned from my own mother.

She was always at our games, recitals, events, and concerts no matter how far away they were.  I think that's amazing because there are 9 of us and when we were all at home we were at least in one sport and one kind of music each.  So that's up to 18 things going on at any given time.  Amazing!

Where we live we are very blessed to have our city sports be super cheap so I have let my children be involved in many of them so they can find their niche and have lots of fun learning new things.

Because of this we've discovered great things about our children's personalities.  I've also discovered certain aspects of my personality that I have to keep a tight rein on, for the sake of my children and the sake of the other children, and other good sides of my personality that I keep!

Here are a few:

1.  I love to shout our support and encouragement.  My girls still like it but I am finding my son is quite embarrassed by his mom cheering from the stands.

2.  When someone is not being fair (ie another child going in my child's area and getting the ball or not ever passing the ball because my child isn't "good enough") I get kinda ticked!  It's all I can do not to go and give the other kid a piece of my mind.

3.  I love to be there for my child and see the excitement when they finally make a basket or a goal or hit the ball and make it on base.  I kinda get super excited and they kinda get a treat (bribing's okay, right?)

4.  When other parents on the sidelines start talking trash about a child on the field I may or may not have told them to "shut up and be nice--we are here to learn and have fun" (come on it's only kindergarten).

So while I work on my character traits I also have to make dinner on crazy nights.  Especially now that we are in the middle of softball season.  One of my go to items lately are these biscuits.  They are super fast and easy and perfect for a side dish for dinner on a night when we have games. 

Drop Biscuits

(click here printable version)

2 c. all-purpose flour

2 t. baking powder

1/2 t. baking soda

1 t. sugar

3/4 t. salt

1 c. buttermilk, chilled

8 T. (one stick) butter, melted and slightly cooled

1.  Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner (these are an amazing invention--totally worth your money).

2.  In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measuring cup, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a large scoop, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.  Enjoy!

Source: Mel's Kitchen Cafe

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Homemade Sparkling Orange Jello

How was your Mother's Day?

Mine was fabulous.  I got an early Mother's Day Gift  which I am still learning how to use--I think I need a class, so much to figure out! So yesterday was spent in relaxation.

My husband thinks I'm funny because that was my answer to his question of, "What do you want for Mother's Day?"  Relaxation!

After reminding him of my early present, I told him the best gift I could get would be to not have to make dinner, clean it up, gets drinks for thirsty kids, pick up after said kids, entertain, wipe noses, and that if I could sit on the couch with a book and a Diet Coke I would be the happiest Mom alive.

Are you the same way?  

I love it when I get alone time plus it makes me a way better mom because I am so happy to see them when I am done relaxing.  I remember my own mom coming back so happy after she had an afternoon off, or a night out, and I always wondered why as a kid.  Now I know!

So that's what I got, a very relaxing day with a very yummy dinner and a delicious dessert.  They were new recipes for my hubby and he did a fantastic job making them.  I will share soon, I promise.  They were phenomenal.

So to all you mothers, grandmothers, sisters, aunts, and wives--you are amazing.  I hope you had a wonderful day yesterday and I am so glad that I get to be one of you.  Women are awesome.

On to the recipe: a delightful, homemade jello.  I never knew there was such a thing, I just always bought a box of whatever flavor a recipe called for.  This version has a little zing to it and I loved it.  Plus all the fresh fruit just yells "spring" to me.

Homemade Sparkling Orange Jello

(click here for printable version)

2 envelopes unflavored gelatin, 1/8 c.

1/4 c. cold water

1 1/2 c. plus 1/2 c. orange juice

1/3 c. sugar

2 c. ginger ale

15 oz. mandarin oranges, drained

8-10 fresh strawberries, sliced

1 c. fresh raspberries

1.  Place the cold water in a small saucepan. Sprinkle the gelatin over the cold water and let it soften (will be very thick) for five minutes then heat it gently on low heat, stirring slowly, until the gelatin dissolves. Add the 1/2 cup orange juice and the sugar. Warm gently until the sugar dissolves, stirring. Do not overheat.

2.  In a large bowl, place the remaining 1 1/2 cups orange juice and ginger ale and whisk in the gelatin mixture.  Pour the mixture into a 9x13 serving dish. Gently stir in the fruit. Refrigerate the mixture until set, about 4-6 hours. Cut into squares and serve as a side dish or simple dessert.  Enjoy!

Source: Mel's Kitchen Cafe

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Bacon-n-Cheese Deviled Eggs

Have you seen all the bacon recipes floating around the internet?

I can't believe some of the things.  Bacon Popcorn?  Bacon Cupcakes?

Seriously!!??!

I mean I love bacon but I don't know if I love it that much.  Someone needs to try it out for me and let me know if it is worth making.  I just have a hard time wrapping my mind around candied bacon.  It sounds like an oxymoron to me.

But in honor of the bacon craze here is one for Easter.  Not super original but a little variety from the same old deviled egg recipe.  The boys in our house loved it, especially my carnivore son.  Is that a boy thing?  Random question but that's about all I can get him to eat.

But on to the eggs...and bacon!

Bacon-n-Cheese Deviled Eggs

(click here for printable recipe)

6 hard boiled eggs 

1/3 c. mayonnaise 

1-1/2 t. mustard

4 strips bacon, cooked and finely chopped

¼ c. cheddar cheese, finely shredded

1 green onion, finely chopped

paprika

freshly ground pepper

1.  Hard  boil the eggs in whatever way you choose and let cool. Remove shell carefully and cut eggs in half lengthwise.  Remove egg yolks.

2.  In a medium bowl mix together egg yolks, mayonnaise, mustard, cheese, bacon and green onion. Mash the ingredients together to get the right consistency. If you need too add a little more mayonnaise, go for it. Sprinkle the eggs with a little paprika and freshly ground pepper and serve immediately.  Refrigerate leftovers.  Enjoy!

Source: Mom's Crazy Cooking

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Cheesy Garlic Rolls

10 days to cruisedom!!!  (I know that's not a word but it sounds cool anyway)

I am in the midst of writing list after list for my mom (just in case something weird happens), tying up weird loose ends like paying lunch money and bills, making lots of yummy recipes so I can keep you all interested while I am gone, and trying not to freak out that I will be gone for a week from my kiddos!

I don't know why I even worry.  I know my kids are going to have an awesome time with Grandma (and if I have to be totally honest they probably aren't even going to miss us--I mean who wants their parents back when Grandma spoils you rotten--you know it's true Mom but I am so happy you are coming to watch them)!!

Anyway this is one of the recipes I made.  Yummy!!  I mean, can you ever have too many kinds of bread?

Not at this house!  I really try to stay away from too many carbs but how can I resist this kind of recipe.  Cheesy, gooey, buttery homemade rolls.

I think they would be perfect with anything!  I used fresh mozzarella and the cheese came out so stringy and delicious, we loved it.

Dough:

1 T. yeast

1 1/2 c. warm water

1 1/2 T. sugar

1 t. salt

4-5 1/2 c. flour

3 T. vegetable oil

1 egg yolk

Garlic Butter:

1/2 c. real butter

1 1/2 T. garlic bread seasoning

Shredded mozzarella cheese

1.  Combine yeast, water, and sugar in large mixing bowl and allow to stand until bubbly. Add salt, vegetable oil, and egg yolk and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger or sides of you mixing bowl. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.

2.  While dough is rising, combine butter and garlic bread seasoning. Set aside.

3.  Roll your dough into a rectangle that's about 18-20 inches by 6 inches. I spray my counter or mat with non-stick cooking spray instead of flour because it keeps the dough very supple and soft.  Adding too much flour will make your dough tough.  Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

4.  Starting at the short side, roll dough up jelly roll style (like you do for cinnamon rolls).  Cut each slice into equal size pieces using thread or dental floss.  Place each slice in a greased muffin tin.  Preheat oven to 350 degrees and let muffins rise for 20 minutes while your oven is preheating.  

5.  Bake for 18-22 minutes.  If your rolls are getting too brown on top you can cover them with a sheet of tin foil during the last few minutes of baking so the cheese doesn't get burned.  Mine didn't seem to have a problem with this but keep an eye on them.  Remove and eat while warm.  They are so tasty, enjoy!

Source: Best Bites

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