Carrot Rice Pilaf

Here's a great side dish to go with your favorite entree. It's a nice change from boring plain rice. Mr. loves this rice, the carrots naturally sweeten it up and make it extra tasty. It's one I can make often since the ingredients are simple and almost always on hand.  Give this recipe a try this week!


Carrot Rice Pilaf
slightly adapted from Grimmway Farms 

1 cup shredded carrots
1 onion, diced
1 Tbsp. unsalted butter
1 cup long grain rice, uncooked
1 (14.5–oz.) can low sodium chicken broth (gluten free)
1 tsp. lemon pepper seasoning

In a large skillet, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes or until rice is tender.

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Slow Cooker Refried Beans

Um, I will never buy canned refried beans again. You have got to try these! Super simple, makes a lot (serves 15 so you may half the recipe or make bean burritos to freeze!) and they tasted so good!! We all loved them.


Slow Cooker Refried Beans
from Allrecipes

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water
and stir to combine. Cook on High for 8 hours, adding more water as needed. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher (I used my immersion blender to puree them), adding the reserved water as needed to attain desired consistency.

ready to cook all day

cooked and drained

pureed, ready to serve

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Homemade Ketchup and Rosemary Steak Cut Fries

 I went all out for Father's Day dinner for Mr. I charcoal grilled burgers and shrimp which we had with a homemade cocktail sauce, I also made these steak fries with this ketchup and a garlic aioli. I was most excited for the ketchup, which I had a little of for my fries before they cross contaminated it with their burger buns. =( Luckily it's easy to make, and I'll be making it double to have on hand next time. I really like it, it's not too sweet (I did use less sugar than the original said, because of the honey), it's a little zesty but still mild tasting. I even used some of it in the cocktail sauce recipe.


Homemade Ketchup
slightly adapted from skinnytaste

6 oz can tomato paste
1/4 cup honey
1/2 cup white vinegar
1/4 cup water
1/2 tsp sugar
3/4 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder

Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth. When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
Remove from heat and cover until cool. Chill and store refrigerated in a covered container.

ketchup, garlic aioli and cocktail sauce

These fries came out great too, they're pretty much like roasted potatoes. I used the homemade ketchup and the garlic aioli sauce to try with my fries. Both were delish.


Rosemary and Garlic Steak Fries 
adapted from Mogwai Soup
6 medium Russets potatoes cut in wedges
about 3 T olive oil
Salt and Pepper
Rosemary
Garlic powder

Preheat the oven to 400 degrees and leave the baking sheet you will use in the oven.
Put cut potatoes in a bowl and drizzle on the olive oil, make sure they are well coated. Put in salt, pepper and the herbs. Mix well with hands and put on preheated baking sheet making sure they are in a single layer. Bake for around 45 minutes, depending on your oven, until they are golden brown and really crispy. I turned them over about 25 minutes into cooking to crisp the other sides. When done, remove from over and sprinkle garlic powder over them.


Garlic Aioli

3 gloves of garlic, minced
1 cup of light mayonnaise
pinch of salt
freshly ground pepper
little lemon juice
1 t. olive oil

Whisk with all the ingredients in a small bow and then let sit for a few minutes. Refrigerate if not using right away.


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Baked Potato Rounds

Do you love baked potatoes? We do. These potatoes were really really good. They're just like a baked potato with all the fixings and probably easier to eat since they're all ready dressed and hot ans cheesy from the oven. This is a recipe keeper for sure.


Baked Potato Rounds
slightly adapted from allrecipes

4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired. (I forgot it for my pics)

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Cheesy Macaroni and Cheese

I am going to call this our go-to mac and cheese. This has been the creamiest one I've made, and that's how I like it. Other baked mac n cheeses tend to come out dry and are horrible for leftovers, not this. I have to say I think it's the Velveeta in it, even though I'm not real keen on it, I'll use it for this recipe. I have made this a couple of times now and even the kids gobble it up. This recipe will make a big 9x13 pan, so I suggest halving it to fit either an 8x8 or round casserole for your side dish to dinner. Sadly I cannot give credit to where I found this, I always save the link in my Faves, but I can't find it there, and I had to hand write it since I don't have a printer now. SO, if I ever happen upon it, I'll add the link in.

Cheesy Macaroni and Cheese

16 oz macaroni pasta (any shape pasta you like, gluten free)
1/2 C unsalted butter
1 tsp salt
1/2 tsp pepper
1/2 C flour (gluten free blend)
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed

Topping:
1/2 C panko bread crumbs (gluten free bread crumbs)
1 Tbl parsley
2 Tbl butter, melted

Heat 350' oven. Grease 9x13 glass dish ( 8x8 or round casserole, if making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set aside.
In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish.

Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.

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Garden Fresh Sauteed Zucchini

This Spring I started my own container garden, from seed. My zucchini took off like a wild fire giving us 2 zucchinis to have just a couple months later. I now have a few more almost ready and new ones popping up. A favorite way I like to have these are cut, seasoned and sauteed in a pan. Sprinkled with a little parm makes them even more special.

To keep updated with my growing garden, feel free to visit my photo album on Facebook.

Sauteed Zucchini

Two 6-8" fresh zucchini

salt

pepper

crushed garlic

olive oil

grated parmesan cheese

Wash and cut zucchini into half moon chunks. Toss with a little olive oil and seasonings (to taste), except Parm. Heat a large skillet and saute zucchini until just tender and a little brown. Sprinkle with parm.

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Twice Baked Potatoes

As part of our Anniversary dinner, I made grilled steak with twice baked potatoes. We don't have them very often so I thought it was perfect for our celebration. They're super easy to make, you don't really need a recipe.


Twice Baked Potatoes

1 large russet potato per person (I used 5)
1/2 stick of butter
1/4 C sour cream
3/4 C or more of warmed milk
salt and pepper
2-3 TBL chopped chives
1 1/2 Cups shredded cheddar cheese, set aside 1/2 C

Bake potatoes for about 1 hour at 350', until a sharp knife goes through. Let cool a little until warm enough to handle. Cut a 1/4 off the top of each potato, lengthwise. Carefully scoop out potato insides leaving a rim on the skin. Take the insides of the potatoes and add to a bowl or stand mixer. Add in the butter, sour cream, milk, salt and pepper chives and cheese and mix until creamy. If you like them more creamy, you may add more milk. Scoop some of this filling back into each potato skin boat and sprinkle with additional cheese. Bake again for about 20 minutes until cheese on top is golden. Serve.

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Sauteed Seasoned Red Potatoes

This recipe is a long time tried and true recipe, back while I was engaged. It's from a set of recipe cards I got in the mail, but are very hard to find anymore. Anyways, we love these as a side dish, and it's fast to put together once the potatoes are boiled.

Sauteed Seasoned Red Potatoes
Healthy Meals in Minutes cards

2 pound red potatoes

1/4 cup nonfat Italian salad dressing

2 TBL herbes de Provence (see below for what I use)

1/8 tsp salt

1/8 tsp pepper

In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and cook until fork tender, about 20 minutes.

Drain potatoes and let cool slightly. Cut and quarter potatoes into bite size pieces.

In a large skillet, heat dressing over medium heat. Add potatoes, toss well to coat. Sprinkle herbs de Provence, salt and pepper over potatoes, toss to coat.

Cook mixture, stirring gently until potatoes are golden and heated through, about 10 minutes. Serve.

herbes de Provence
(I just eyeballed the amounts, 1/4-1/2 tsp)I mixed a little of dried basil, rosemary, tarragon, garlic, lavender, marjoram, thyme and parsley together.

I am sharing these with Everyday Sisters.

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Cooked Spinach

I've been trying to use fresh spinach more often, ordering it in my sandwiches from the sandwich place, buying fresh for salads at home...no one else here likes it, but at least I tried. Well to be honest, I didn't care for it so much in a salad, but a few in a sandwich is ok. So I had 16 oz of fresh spinach to use and I decided to just cook it before it went bad. I grew up eating it cooked from a can, with a little mayo and lemon juice mixed in. Mmm. That's what I did. A bag + 1/2 gave me a bowl of it, and somehow by miracle perhaps, my little boy took a bite and claimed he liked it! =) How do you like to eat spinach?

Cooked Spinach
1 bag fresh spinach (washed, drained)
1/4 tsp salt
1-2 TBL mayo
squeeze fresh lemon juice

In a large skillet bring about 1" of water to a simmer, add spinach and toss. The leaves will start to wilt and cook down quickly. Sprinkle with salt and let cook a couple of minutes. Remove from heat. Add spinach to a bowl, letting most liquid drain off, add in mayo and lemon juice and gently stir to combine. What liquid is left, will loosen up the mayo and make a creamy sauce, may add more liquid if needed.

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Beer Battered Onion Rings

I love battered onion rings! I have never made them before but had to this night. They took a little work, so Mr. had to man the grill for the burgers, since I didn't want these sitting too long before eating. They came out GREAT! I'd love to say I'll make them more often, but I probably won't, they take a lot of work and time and are messy, lol. They'll be a once in a while treat. I think I finally got the smell out of the house too.  =)

Beer Battered Onion Rings
adapted from allrecipes

3 cups all-purpose flour
2 eggs, separated
2 cups beer (I used 1 3/4 bottles)
4 tablespoons butter, melted
seasoning salt to taste
paprika to taste
3 large sweet onions, sliced into rings
2 quarts oil for frying

Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter, seasoning salt and paprika. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.

Heat oil in a large deep sided skillet to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.

 

We grilled homemade burgers, making them Western style with homemade BBQ sauce & onion rings

 

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