Seasoned Roasted Potatoes

4 whole potatoes, washed, pierced and baked in the microwave
(I bake mine 6-8 minutes or until tender, larger potatoes will obviously take a bit longer)
seasoned salt, just enough to sprinkle each potato
butter, about 2 tablespoons
grated Parmesan cheese

Turn oven on to broil, prepare potatoes while it heats up.

Take each potato and cut in in half lengthwise.

Score each half into little cubes, refer to picture. Being careful not to  cut all the way through the skin.

With cut side up, drizzle the potato halves with butter, sprinkle with seasoned salt and top with grated Parmesan cheese.

Place in oven for 10-15 minutes or so checking every few minutes as to not over bake them. You want them to be golden-brown and crispy, but not so browned they get all dried out or burnt. Make sense?

Serve them up!

Source: Iowa Girl Eats 

Hash Brown Potato Casserole

2 tablespoons butter
1/2 medium onion, diced
1 can cream of chicken soup, reduced sodium
8-10 oz of 2% Velveeta cheese, cubed,
1 cup sour cream, light
1 pkg hash brown potatoes, we like the southern style cubes

Topping:
2 tablespoons butter, melted
2 cups cornflakes, crushed
In a small bowl, mix the two together. 

Saute onions in butter in a large skillet over medium heat until onions are soft.

Add cream of chicken soup, combine well.

Add Velveeta cheese and stir until melted.

Remove from heat and add sour cream, stirring well to combine.

Add hash browns and stir to incorporate sauce through the potatoes.

Transfer potato mixture to a well greased 9 X 13 inch casserole dish.

Top with cornflake/butter topping.

Bake at 350* for 50-60 minutes.

This dish is so good served with lots of main courses. It's great for brunch with an egg casserole, with turkey or ham for Christmas dinner or one of our favorite ways...a juicy cheeseburger with all the fixins! Where's my fork?

it's an "oldie but a goodie"


p.s. we might get another snow day this week! yippee! Jonah has requested 
 Snow Day Doughnuts
 if we do,  you should make them for your kiddos too...snow or no-snow!!

Stove Top Mac and Cheese

Guess what?!? Caleb is in his first apartment! Yay for him! He is loving it and doing some cooking! I know he refers to the blog for many of our favorite dishes. So some of my posts may be boring for the more experienced cooks, but my purpose has always been to create a place where our boys can see how I make the dishes we have at home. I think these are the kind of recipes that are lost from one generation to the next, simply because they aren't written down.

Like this dish...I assume everyone makes simple mac and cheese like this when the occasion arises, but maybe not. My mom made it like this and this is how I make it for a quick and easy side dish. Jonah will eat a mountain of it and has always has. It's comfort food for him. Sometimes a big bowl is his entire meal. He does like it with ketchup and it used to embarrass his brothers if he ate it like that in public...isn't that what little brothers are for???

Elbow macaroni, 1 1/2 cups or however much you need to serve your crew
Water for boiling macaroni
American cheese slices, sometimes I use Velveeta if I want to change it up. 5-6 slices if I am making enough for 5 servings...you can add more if you love cheese!
Milk, 1/4 cup or so
Butter, a couple tablespoons, more or less depending on your preference
Salt and pepper to taste

Bring water to a rolling boil.

Add macaroni slowly to boiling water, stir to separate.

Boil as directed on package or until desired done-ness, usually 9-10 minutes. Stir occasionally to keep from sticking together or sticking to bottom of pan.

Drain water off of macaroni, return mac to saucepan.

Add milk, butter and cheese to hot macaroni.

Stir to melt and incorporate all ingredients. 

The heat from the hot pasta should melt the butter and the cheese, but if not just place over low heat and keep stirring until all is melted.

Salt and pepper to taste.

You can totally add more of any ingredient to satisfy your family. Maybe you love it with more butter...just add more! I make this in all different serving sizes. Sometimes I make it up for only 1, other times I make enough for all 5 of us . Don't be afraid to change it up, it's one of those recipes that has no rules! And kids love it....much more than the box!

Raspberry Vinegarette Salad

This salad was soooo good! Full of flavor, crunch and lots of healthful goodies. To be honest, only Doug and I were home for dinner, but we loved it! I found the recipe on Pinterest. I have had so-so luck with the recipes from Pinterest, but this one is definitely a keeper. Here's what ya need to put it all together...

2-3 Romaine Hearts, chopped

1-2 apples, chopped ( I used Jazz apples)

6 slices Bacon, cooked and chopped

1 cup English Walnuts, roughly chopped

1/2 cup crumbled Feta Cheese

Dressing: 

1 cup Sugar

1 tsp salt

1 tsp dry mustard

1/2 cup Red wine vinegar

1/2 small Red onion 

1/2 cup olive oil

1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

 I only made 1/2 a recipe for Doug and I. The dressing makes a lot and I only used 1/2 ( 1/4 of the original recipe) of what I made for our salads.

I served this with grilled Chicken breast on the side, but you could easily add the chicken to the salad for a yummy salad dinner. Either way it is an easy, tasty and healthy meal!

Source: Adapted from Clusters of Carlyn

Black Bean and Corn Salsa

2 cans black beans, drained and rinsed
2 cans Mexican corn, drained
4-5 Roma tomatoes, or tomatoes of your choice
6 green onions, sliced thin
2 ripe avocados, diced
1/4 cup Olive oil
1/3 cup Balsamic vinegar
Cumin, lots of cumin, to taste
Fritos corn chips, the "scoops"

*Combine all ingredients in large bowl, except Fritos.

Taste to make sure you have enough cumin, add more if needed.
I love cumin, so I do this step several times. :) 

Stir gently to combine.

Let sit several hours or overnight for flavors to really develop.

Serve with Fritos corn chips, or some "Wheat Thin" type crackers.

Yum-O!

This is so good I can eat it as a side dish without the chips. It's great to take to pot-lucks and keeps several days in refrigerator for leftovers. 

*If you are making this for the next day, you can leave out the avocados until it is closer to serving time. Either way, it still tastes great.

Pasta Salad

This is super easy, don't I say that a lot? 

But seriously, when you begin with pasta and end by dressing it with Italian dressing, you can't get any more simple or satisfying.  

Here's what I use to make a really quick and tasty pasta salad:

Pasta, your choice of shape, I like garden rotini for it's shape and color variety

Fresh Veggies of your choice, today I used broccoli, red onion, cucumber, and green pepper, chopped. Really, the sky is the limit and you can add whatever you have on hand or what your crew will eat.

Zesty Italian Dressing, brand doesn't matter

 

Cook and drain your pasta and dump it in an appropriate size bowl.

 

Place veggies in bowl and drizzle with Italian dressing.

 

Stir it all together and place in refrigerator for several hours. 

The longer it sit, the more the flavor develops. 

Right before I serve the pasta, I make sure to check and see if it needs a little more dressing.  While in the fridge it can absorb a lot and you want to make sure it isn't dry when you serve it. 

Serve this up with just about anything. A great dish to make in advance on busy nights, just make a quick entree and the side dish is ready to go. Or make it more of a meal of it's own by adding grilled chicken, ham or pepperoni.

Twice Baked Potato Casserole

4-5 large potatoes, I use whatever I have on hand, no room for being picky here!
2-3 tablespoons butter
4 oz cream cheese
1/3 - 1/2 cup sour cream
5 pieces bacon, cooked and crumbles
1 to 1 1/2 cup shredded cheddar
3 green onions, sliced thin
salt and pepper to taste

Peel and cube potatoes, place in saucepan, cover with water, and bring to a boil. Boil until softened.

Drain potatoes and mash with a potato masher.

Add butter, cream cheese, sour cream. Mash together with the potato masher.

Add 1/2 the bacon, cheddar cheese and green onions. Stir until well combined and salt and pepper to taste.

Place potatoes in a buttered casserole dish and cook in a 350* oven for 30 minutes or until heated through and a little browned on top.

Before serving garnish top with remaining bacon.

Obviously, potatoes come in different sizes, you may need to adjust amounts based on how much potato you have after you mash them. Good news is you can't mess this up!

It's no secret my family loves Twice Baked Potatoes. When I make them the boys always want me to use large baking potatoes, because I usually make one each and they want a lot of potato! So when I saw this recipe on Pinterest, I knew I had to make up my own version. Doug and I were the only ones here to enjoy this yummy dish. We had a large rib-eye steak and these potatoes and definitely over-ate!

Corn Salad

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
  

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. 

Drain and immerse it in ice water to stop the cooking and to set the color. 

 When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.

 Just before serving, toss in the fresh basil.

Taste for seasonings and serve cold or at room temperature.

This salad was so incredibly good,

full of flavor and highly addictive! 

I can't wait to make it again. 

 Recipe from Ina Garten...Love her!

 

Ramen Noodle Slaw

 

This is a super easy salad most people enjoy. It's always popular at pot-luck dinners or the Dellasega's house!

This is enough ingredients to make half a recipe. 

I'm cooking for just 3 now...how weird is that?

Crush the ramen noodles and place in the bottom of your bowl.

  Top with cabbage, green onions and slivered almonds.

Pour on the dressing...

try to find room in your refrigerator for it!

Here's the whole recipe:

2 (3 oz) packages of ramen noodles, chicken flavor

2 ( 8.5 oz) packages of cabbage

1 cup slivered almonds

2 tablespoons green onions, chopped

1/2 cup sugar

3/4 cup olive oil

1/3 cup white vinegar

Crush noodles and place in bottom of large bowl. 

Top with shredded cabbage.

Sprinkle with almonds and green onions.

Whisk together the flavor packet form the ramen noodles, sugar, oil and vinegar. Pour over cabbage. 

Cover and refrigerate overnight, stirring occasionally.

Toss well before serving. 

COMING SOON!!!

WEEKLY MENUS! 

Twice Baked Potatoes

Caleb loves it when these get kind of crispy on top...

Russet Potatoes, how ever many you need

Butter

Sour Cream

Milk

Cheddar cheese

Salt and Pepper, to taste

Soak potatoes in warm water, then scrub clean.

Poke several holes in potatoes with fork, then microwave for 6 to 10 minutes or until done.

Let potatoes cool slightly so they are easier to handle.

When cool enough to handle, slice off a thin slice of the top of the potato.

Scoop out potato pulp, leaving the potato shell intact.

                                                          

Combine all the potato pulp, butter, sour cream, and milk.

Amounts for ingredients just depend on how many you are making and how much butter, sour cream, milk and cheddar cheese you like. Start by adding a little of each then more as desired/necessary.

Either mash with a potato masher or use a mixer to make a smoother potato filling. We like it smooth, so I use my cheap-o hand mixer.

Mix in cheddar cheese, reserving some to sprinkle on top, and salt and pepper to taste.

Re-stuff shells.

Place in a shallow baking dish and sprinkle with extra cheese.

Bake in 350* oven for 20 to 30 minutes or until potatoes are heated through and tops are beginning to brown.

Serve these to hungry people in your house. 

They will love you for it!

Oven Roasted Asparugus

...and it's good for you!

One bunch fresh asparagus

Olive oil

Seasoned Salt, I use Lowery's

Wash and asparagus and trim off tough ends, a couple inches is good

Dry asparagus well

On a shallow baking pan, place asparagus and drizzle with a little olive oil. I have never measured this, probably 1-2 teaspoons, it really goes a long way

Sprinkle everything with seasoned salt, you could use salt and pepper instead.

Using your hands, gently toss the asparagus until it is coated with the oil and salt is evenly distributed.

Roast in a 500* oven for 10-12 minutes. The thicker the asparagus, the longer it will take in the oven. We like young, thin stalks.

We really like this...okay so Drew doesn't, but he's away at school and he hates almost all veggies...even the Veggie Tales! Doug's not big on anything green but this is an exception! During grilling season, I roast it right on the grill and it is awesome! 

Potato Packets

New potatoes (I usually use 2-3 per person depending on size of potato)
Butter, about 1 tablespoon per person, you could use a little olive oil and skip the butter
whipping cream, 1 tablespoon per person
salt and pepper
aluminum foil  (I buy the foil squares to make these)

Wash new potatoes, thoroughly.

Lay out a piece of foil for every packet you are making.

Dice potatoes in bite size pieces, skin on, pile up on foil sheet.

Cut up butter in pieces and distribute on each pile of potatoes.

Salt and pepper each bundle according to taste.

Drizzle 1 tablespoon of whipping cream over potatoes.

Fold up foil to form a packet around the potatoes.

Be sure the packet is sealed good, to prevent leaking and it also helps to speed the cooking process along.

Bake in a 375* oven for 45 minutes, or until potatoes are really tender.

To serve, open packet and ta-da you have a perfectly good side dish that everyone will love!

This is a recipe I altered a little from the Pioneer Woman. 
Her's can be found here . 

Lots of ways to vary this, in the summer I slice them thin, cook them on the grill with bacon pieces and when they are finished, grated Parmesan cheese. If the weather would warm up and the rain would go away, maybe I could make them outside again!! 

Oven Roasted Broccoli

1 bunch of broccoli, washed , dried (you really want it dried) and cut into spears

2 teaspoons olive oil, more or less depending on how much broccoli you have

 1 teaspoon minced garlic

salt

pepper

juice of 1/2 a lemon (or a couple squirts from a lemon juice bottle)

Place broccoli on  foil lined baking sheet.

Drizzle with olive oil.

Sprinkle with minced garlic, salt and pepper.  Use your hands to make sure everything is evenly distributed.

ready for the oven...

Place in 500* oven for 10- 15 minutes, depending on how crispy you want your broccoli.
When done to your likeness, drizzle a little lemon juice over all and toss to coat. 

This picture does not do this justice. The crispier it gets, the better it tastes! .

I can't describe how different this is from steamed broccoli. The flavor is so intense and savory, you won't want to make it any other way. Caleb and I particularly like this and can eat the entire bowl without any help!

24 hour Layered Lettuce Salad

Needs to sit overnight....plan ahead!

1 small head lettuce
1/2 cup celery, diced
1/2 cup green pepper, diced
1/2 cup red onion, diced
1 box frozen peas (I never use these...we don't like 'em!)
1 1/2 cups mayonnaise (I use light Miracle Whip, please don't shoot me...)
2 tablespoons sugar
4 oz grated cheddar cheese
1 cup crisp bacon, crumbled (you can use packaged real bacon bits in a pinch)

Baking bacon (say that fast 5 times!) is the only way to go. 350* for 20 - 30 minutes on a foil lined pan. Remove bacon, drain on paper towels, throw away foil...no messy cook-top to clean!

Break lettuce into pieces and place in 9X13 inch baking dish.

Sprinkle celery, green pepper, red onion and peas(if you're into that sort of thing) over top of lettuce.

Doesn't look like a 9" X 13" pan??? Nope we only need 1/2 a recipe for the 4 of us who are home.

Mix sugar and mayonnaise; spread over vegetables.

Just spread on top, don't mix it all together.

Sprinkle top with cheddar cheese and bacon.....what's not to love?????

Cover and refrigerate over night.

An easy way to have a salad ready the next evening.

Fruit Bowl

2 large cans chunky fruit
1 large can pineapple chunks
1 package instant dry french vanilla pudding mix

Drain chunky fruit. Pour in large bowl.

Add 1 can pineapple chunks, undrained.

Mix in dry pudding mix with fruit, chill.

This is good anytime, but really good with breakfast casserole, for brunch.

Oven Fried Potatoes

Potatoes (I use 5 - 6 medium-large potatoes for our family)
Onion powder
Garlic powder
Paprika
Olive or canola oil

Peal and dice potatoes into bite size pieces.

Put potatoes in a plastic bowl with a tight fitting lid.

Drizzle with oil, and sprinkle with onion powder, garlic powder and paprika.

Put lid on bowl and shake to evenly distribute seasonings and oil.

Place on baking sheet and bake at 400* for 30-40 minutes or until potatoes are cooked to your desire. It may be necessary to stir potatoes half way through cooking time to prevent over browning on the bottom.

Salt when you remove potatoes from oven and serve.

Orange Tapicoa Salad

2 packages tapioca pudding mix
2 packages orange jello gelatin
1 can mandarin oranges, drained and diced
1 package Dream Whip whip topping mix

Cook tapioca in 4 cups boiling water for 4 minutes while stirring. Remove from heat.

Add jello gelatin and stir to dissolve.

Place in refrigerator until set. This can take up to an hour or two. I speed things up by placing it in the freezer and checking every 15 minutes or so.

Whip one envelope of Dream Whip according to package directions.

Fold oranges into the gelatin mixture and then fold in Dream Whip.

Chill and then serve.

This is my sister-in-law, Christie's recipe. It has become a favorite on my side of the family at holiday meals. Thanks for sharing, Christie!

Jello Bananas

Bananas,
how ever many you need

dry jello,
I use strawberry or cherry flavor







Slice bananas into rounds.

Sprinkle with dry jello. You will not use the entire box. One box will make this dish many times.

Gently stir to coat bananas with jello.

Chill, stir again before serving.

The moisture from the bananas and the jello combine and create a "sauce" coating the bananas.

This is one of Jonah's favorites. When he was little, and still occasionally now, he would prepare this for a side dish for our dinner. I don't remember who gave me this idea, but it has stood the test of time.