Garlic Butter Accordion Potatoes (Hasselback Potatoes)

A number of teenagers in my neighborhood sold potatoes as a fundraiser for some school function or another, so this fall, I ended up with 75+ pounds of potatoes to use fairly quickly.  Needless to say, we tried out many new potato recipes!  The shape of these potatoes was kind of fun for my kids.  And, it was a delicious way to try something different!

Garlic Butter Accordian Potatoes

adapted slightly from: delish.com

1 1/2 pounds small potatoes

1/4 c. butter, melted

1/4 c. oil

1 1/2 tsp. minced garlic

kosher salt

freshly ground black pepper

1 c. shredded mozzarella cheese

1/2 c. Parmesan cheese

Preheat oven to 375 degrees.  Line a baking sheet with tinfoil, and spray the foil with cooking spray.  Wash and dry each potato, and then make thin slits in each, like an accordion.  Be careful not to cut all the way through (sometimes I accidentally did, and it is not that big of a deal, they are just more fun when they are a whole potato with accordion slits!).  In a small bowl, stir together the butter, oil and garlic.  Using a basting brush, spread the butter mixture over the potatoes and sprinkle with salt and pepper, then bake them for 20 minutes.  After 20 minutes the potatoes will begin to fan out (you may have to gently help them with this).  Brush them with the butter mixture again, and sprinkle them with the mozzarella and Parmesan cheeses.  Bake them again for 25-30 minutes, or until they are crispy on the outside and tender on the inside.  Serve warm and enjoy!  

2 Minute Balsamic Glazed Brussel Sprouts (in the Instant Pot)

I love brussel sprouts.  I didn't realize this until the last few years, but I do.  The other day I tried them in my Instant Pot, and once again, I wasn't disappointed.  These cooked for 2 whole minutes!  It does take a little time to pressurize the Instant Pot, but it was still a fast, easy way to make delicious brussel sprouts!

Balsamic Glazed Brussel Sprouts
adapted from: arealfoodjourney.com

4 c. brussel sprouts-slice the end off, and cut each in half
3 slices bacon, chopped (You'll notice in the picture, I used sausage, and it still gave a yummy flavor, but wasn't very appetizing to eat after it had cooked.  Just use bacon.)
1/2 c. water
1 Tbsp. honey
coarse salt
2 splashes of balsamic vinegar, or more, to taste

Set your Instant Pot to saute and when it is hot, cook your bacon until it is brown.  Add the brussel sprouts and saute them with the bacon, stirring continually.  Add the water to the pot.  Turn off the saute function and close and lock the lid in place, with the lid set to seal.  Using the manual setting, cook at high pressure for 2 minutes.  When it is done, do a quick release.  Meanwhile, in a small bowl, mix together the water, honey, salt and balsamic vinegar.  Drizzle it over the brussel sprouts and stir it to mix.     

Perfectly Baked Sweet Potato

I have recently made the switch from baked potato to baked sweet potato (at least mentally).  I am loving these!  Here is a recipe for a perfectly baked sweet potato.  I've tried it a couple of times, and it was perfect each time!  After I bake these, I prepare them just like a regular baked potato, with butter, sour cream and salt and pepper.  We've even done a little bacon bits on them, and that was extra delicious.

Perfectly Baked Sweet Potato
by:empoweredsustenance.com

Wash your sweet potatoes.  Poke each of them with a fork a few times.  Line the bottom of your oven with a sheet of tin foil.  Don't wrap the sweet potatoes with tin foil, and don't cook them on a baking sheet.  All you need to do is set them directly on the middle oven rack.  The tin foil on the bottom of the oven will catch any syrup drips that fall from your sweet potatoes.  Don't preheat your oven, just turn it on to 425 degrees after you put your sweet potatoes on your oven rack.  Bake it for 45 minutes, for 2-3 inch diameter sweet potatoes (1 hour for up to 4 inches, 1 hour 15 minutes for larger).  At the end of 45 minutes, turn the oven off, but leave the door closed.  Let the sweet potatoes sit in the oven for another 30 minutes, or so.  When you eat these, the skins should come right off.

Linguine with Bacon and Saute'd Summer Vegetables

I was looking for a way to use up some cherry tomatoes that I had and I came upon this recipe on epicurious.com.  I adapted it to what I had and it ended up being a delicious, light, summer meal.  It was also quick and easy.  Perfect for a hot summer night!

Linguine with Bacon and Saute'd Summer Vegetables
adapted from: epicurious.com (and Bon Appetit)

12 oz. linguine
1/4 c. olive oil
6 cloves of garlic, minced (I used my already minced garlic)
4 slices of bacon, cooked and chopped
1/4 tsp. dried crushed red pepper
1 1/4 c. grated parmesan cheese
1/2 c. chopped fresh basil
cherry tomatoes
zucchini, peeled and sliced
Fresh ground salt and pepper

Cook the linguine in a pot of water until it is tender, but still firm to bite.  Drain the liquid, reserving 1 cup, and set the pasta aside.  Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the garlic and stir it for 30 seconds (don't let it burn!).  Add the tomatoes, zucchini and saute' until soft, about 4 minutes.  Add the chopped bacon and stir it in to the vegetables.  Pour the vegetable mixture into the pot with the noodles.  Gently stir in 3/4 cup of the cheese and 1/3 cup of the basil.  Add in the liquid (from the linguine) by 1/4 cupfuls, if it is a little dry.  Season with freshly ground salt and pepper, to taste.  Sprinkle basil and cheese on the top as you serve it. 

Roasted Vegetables With Bacon

For Christmas, Dustin gave me a cooking class (of my choice) and Lynnette and I decided to do it together. We chose "Cooking Without A Cookbook".  We had so much fun and since then, I have tried to "be bold and try anything" as our instructor taught us.  These were the roasted vegetables that my group prepared that night (we were split into small groups, shown a whole bunch of ingredients we could choose from, and instructed to make roasted veggies, a side dish, like quinoa, and a main dish).  We were so happy with how everything turned out and I have since recreated these veggies for my family.

Roasted Vegetables With Bacon
by: Carolyn

3 or 4 varieties of vegetables (the first time I did carrots, brussel sprouts, red onions and cauliflower)
4 slices of bacon (give or take a slice)
canola oil
fresh mint
fresh marjoram
red pepper flakes to taste
dash of nutmeg
salt and pepper to taste

Preheat your oven to 350 degrees.  Chop your vegetables all about the same size.  Pour them in to a large bowl.  In a frying pan, cook your bacon.  Set the bacon aside and pour the bacon grease (I know, I know, but it is going to taste so good!) over the veggies.  Chop up the mint and marjoram and add them to the bowl.  Add your red pepper flakes (I did about 1/2 tsp.), nutmeg and salt and pepper and stir it all gently to coat.  If you need a little more oil to coat everything, add a little canola oil.  You can taste one of your veggies to see if the flavor is good, or if you need to add more of anything (I'd taste a carrot).  When you have it how you want it, pour the vegetables onto a 11 X 17 pan.  Chop your bacon into small pieces and sprinkle it over the veggies.  Roast them in the oven for 45 minutes, to an hour, or until they are tender, stirring often.

Rosa's Cucumber Stir-Fry

                                     

Rosa is our sister-in-law.  She is originally from Cambodia and makes a lot of really delicious Asian food, but this is the recipe that reminds me of her the most.  It is easy to make, has a light, fresh taste and looks so pretty with the green cucumbers! 

Rosa's Cucumber Stir-Fry

2 Tbsp oil

sugar (just a pinch or two-probably more like two)

1 tsp. minced garlic

1/2 onion, chopped

2 chicken breasts, thinly sliced (or cubed, or whatever you like)

salt and pepper to taste

3-4 Tbsp oyster sauce

1/2 c. water

1 large cucumber, thinly sliced

rice

Heat the oil and sugar in a large frying pan on medium heat.  Add the onions and garlic and stir it all until it is brown.  Toss in the sliced chicken and cook it until it is no longer pink in the center.  Put a little salt and pepper on it, then add the oyster sauce and water and turn down the heat a little.  Stir in the cucumbers and let it cook for 5 minutes, or until the cucumbers are slightly tender.  Serve it over rice. 

Quick and Easy Beef Stir Fry

Lynnette gave me this recipe the other night, when I was feeling lazy and didn't have any dinner plans.  This is a quick, super easy way to make a yummy stir fry.  Somehow, I had never heard to do stir fry this way.  Maybe everyone else is already in on the secret, but if you aren't, you will be glad that I am telling you.  All this takes is beef, veggies and soy sauce.  And a pinch of sugar if you like a little sweet with your salty (like I do).  And that is it!  It took about 15 minutes to prepare!

Quick and Easy Beef Stir Fry


1 steak, sliced into thin strips
sliced vegetables (anything works-broccoli, peppers, celery, onions, etc.)
soy sauce-to taste
pinch of sugar


In a frying pan, cook your steak in a little soy sauce.  I didn't measure, I just dumped some in.  I would do a little at first and add a little more later if you feel like you need it.  Add a pinch of sugar if you want.  Cook it until your steak is done as much as you like.  Remove the steak strips and set them aside.  Put the sliced veggies in the pan and cook them until crisp-tender.  Add the steak back in and let it all cook for a couple of minutes.  Serve it over rice. 

Roasted Brussels Sprouts

Have you ever eaten a Brussels sprout?  Well, I hadn't until a couple of weeks ago.  I joined a food co-op, in the hopes of eating more fruits and veggies (a New Year's Resolution) and on my first week, I got Brussels sprouts.  Yay!  I love the idea of being forced to try new foods.  It is so opposite of how my children feel, and reacted when they saw what we were eating.  But, I must say, Avery gave these a sideways thumbs up.  Not a straight up thumbs up, but not a thumbs down, either.  So I was pleased.  And, I now love Brussels sprouts!  In my ignorance, while I was preparing these, I picked apart an entire sprout, looking for whatever I was supposed to be eating.  And then I realized, it is like a mini cabbage.  So cute!  How can you not love these as a child?!  They were super easy to make and tasted so great.  Think of how yummy and cute these would be for your green St. Patty's Day dinner.

Roasted Brussels Sprouts
from: allrecipes.com

1 1/2 lbs. brussel sprouts
3 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. pepper

Preheat your oven to 400 degrees.  Rinse your sprouts, trim off the hard end and remove any yellow leaves.  In a large Ziploc bag, pour your olive oil, salt and pepper and mix it with your hands to combine it well.  Add the Brussels sprouts, seal the bag tightly and shake it to coat your sprouts with the oil mixture.  Line a baking sheet with tin foil.  Dump the Brussels sprouts on the lined baking sheet and bake it for 30-45 minutes.  Stir your sprouts every 10 minutes or so, for even browning.  When they are done they will be dark brown, almost black.  Enjoy!

Sweet and Easy Squash

This is the way that Dustin taught me to cook squash.  I usually do Acorn squash, but I have done many other kinds this way and they all taste delicious.  Although, how could anything drenched in butter and brown sugar taste anything other than delicious?!  This is similar to Nicole's awesome recipe for squash, but one big difference is that this one is done in the microwave in about 5 minutes.  So if you don't remember to get it in the slow cooker earlier, this is an easy way to cook it and make it yummy!


Sweet and Easy Squash 
by: Carolyn 


1 Acorn Squash (or any other variety with a hard outside)
2 Tbsp butter
2 Tbsp brown sugar
dash cinnamon
dash nutmeg
salt to taste


Cut the squash in half, lengthwise.  Scoop out the seeds.  Put both halves of the squash face up on a microwave safe plate.  Plop half of the butter and half of the brown sugar on both sides of the squash, in the little hole where the seeds were.  Sprinkle a little cinnamon and a little nutmeg on top of the brown sugar.  Do the brown sugar amounts to your taste.  If you want it a little sweeter, add a little more.  If not, add a little less.  Gently place a sheet of plastic wrap over the top of both sides of your squash and cook it in the microwave for 5-6 minutes, or until the squash is tender when poked with a fork.  

When the squash is cooked, let it sit for a couple of minutes until you are able to handle it a little.  Take your fork and scrape the fleshy part of the squash away from the shell part.  You can either scoop it out and serve it in another dish, or do like we often do and just leave it in the shell and eat it right out of it.  Sprinkle a little salt over the top to add a little salty to your sweet and it is delicious!  

Crispy Eggplant Parmesan

Before this recipe I had never tried Eggplant Parmesan (in all honesty, I had never eaten eggplant at all) and so when a friend gave me one of her eggplants, fresh from her garden, I decided to see why people actually like it so much.  (I mean it’s a weird, squeaky veggie in place of meat.)  Everyone told me how much they love Eggplant Parmesan, and so as I was searching for a great recipe online, I found this one that the people raved about in the reviews, and now I see why.  It was really delicious, and to tell you the truth, I absolutely loved the eggplant in it!  I even preferred it over chicken (although my husband will always prefer everything with meat:)

One note I will add about this recipe is that in the end, there wasn’t enough sauce to use for our pasta as well.  I added some of our favorite tomato-basil pasta sauce from a jar to eat over our pasta. (We like a lot of sauce in our family.)  So if you’re planning on eating it with pasta, I would either double the sauce or have an extra jar on hand if you need more.

Crispy Eggplant Parmesan

Adapted from Food Network.com

Ingredients:

1 tbsp. canola oil

1/2 medium onion, chopped

1/2 tbsp. chopped garlic

Dash red pepper flakes (to taste- I like it less spicy)

1 tsp. Italian seasoning

½ can crushed tomatoes (or 2-3 fresh tomatoes)

Kosher salt and freshly ground black pepper

1/4 cup flour

1 egg

1/4 cup water

1/2 cup dried Italian bread crumbs or Panko mixed with Italian seasonings

1/4 cup cornmeal

2 tbsp. grated Parmesan, divided

1 eggplant

1/2 cup shredded mozzarella cheese

2-3 tbsp. chopped fresh basil

Directions:

In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste Bring to a simmer and let cook for 10 minutes. . (I used fresh tomatoes and allowed to simmer for 30 minutes.  I also added fresh basil.)

Preheat oven to 375 degrees F.

Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/4 cup water. In the third dish combine the bread crumbs, cornmeal, 1 tablespoon Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs.

Set a cooling rack on top of a cookie sheet and arrange the eggplant slices on the cooling rack.  Bake in oven until crispy, about 30-35 minutes

Turn the oven to broil. Put the eggplant, overlapping, into a baking dish. Cover eggplants with about a cup of sauce and sprinkle with the mozzarella cheese and remaining tablespoon of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. For last minute under broiler, sprinkle fresh basil on top to garnish.

Serve over linguine pasta with remaining sauce.  Enjoy!

Crockpot Stuffed Squash

I love squash! I love it so much and Matt hates it so much. My goal is to make him like squash too so that we can eat it more often, and I succeeded with this one! He loved it, as did I. It's a yummy mix between baked squash and pecan pie. It's not too sweet, and the nuts add a yummy texture. It's a good thing I found a good squash recipe because our squash is doing this

(at the expense of many of our other vegetables). It was literally crawling across the grass. So lucky for the squash plant that I love this recipe, other wise I'd have chopped it down already.

Crockpot Stuffed Squash

(Adapted from About.com)

Ingredients:

2 acorn squash or 1 butternut squash

1/3 cup cracker crumbs

1/2 cup chopped pecans or walnuts

1/4 cup melted butter

1/4 cup light brown sugar

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon cinnamon

2 tablespoons orange juice or apple juice

Preparation:

Cut squash in half; scoop out seeds and membranes then place, cut side up, in slow cooker. Combine crumbs, nuts, butter, brown sugar, salt, nutmeg, cinnamon and orange juice. Spoon mixture evenly into center of the squash halves.

Cover and cook on LOW for 4 to 6 hours, until squash is tender.

Cheese Soup

The title of this soup really doesn't do it justice. It should be called "Cheesy Veggie Chicken-y Bacon-y Yumminess". This is, by far, my most favorite soup. Can you see all those veggies packed in there? Can you see the bacon and the chicken? Can you see the yumminess? It is slightly high maintenance, but worth every pan that you dirty.

Cheese Soup

Adapted by Carolyn

original recipe from Megan

6 c. water

4 chicken bouillon cubes

1 c. celery, diced (Ick. I hate crunching celery in cooked foods so I omit this)

1/2 c. onion, diced

3 c. potatoes, peeled and chopped

1 (20 oz.) package frozen broccoli, cauliflower, carrot blend

2 cans cream of chicken soup

1 jar of Ragu Cheese Sauce (this is found with the spaghetti and Alfredo sauce)

1 chicken breast, cooked and shredded

4 slices well cooked bacon, chopped

In a large pot combine the water, bouillon cubes, celery, onion and potatoes. Boil ingredients for 20-25 minutes or until cooked. Meanwhile, in a medium saucepan, cook your frozen vegetables according to the package directions (maybe even slightly less). Drain the liquid from that pan and when your large pot of vegetables is cooked, add the broccoli, cauliflower and carrot blend to it.

In another saucepan, over low heat, combine your cream of chicken soup and cheese sauce until smooth (the original recipe calls for 1 to 1 1/2 lbs. of Velveeta Cheese in place of the Ragu. This is also delicious, but more pricey than the Ragu sauce and I think the flavor is just as good with the Ragu.)

While all of my vegetables are cooking, I usually cook my chicken, then my bacon, both in the microwave. Shred the chicken and chop the bacon and stir them into the large pot. Then add your cheese mixture to the large pot and stir gently until combined. This will take a few minutes of stirring, but don't get to hasty and start mashing up your soft vegetables.

One of the great things about this recipe is that it is so easy to adapt to what you have. I usually add more potatoes and more fresh carrots. You could use all fresh vegetables if you would like. You can omit what you don't like. It also makes a lot of soup so I usually take a bowl to someone else, feed my family, eat it for leftovers and still have enough to freeze for later. It is just a big ol' pot of cheesy yumminess!

Zucchini Alfredo

I am always looking for new ways to use up summer vegetables. I found this recipe last year on http://www.allrecipes.com/ and have made it a number of times. Even if I can't grow a vegetable to save my life, other people can, and we have lots of zucchini to show for it (thanks to my generous neighbors). This recipe uses 4 cups of shredded zucchini, so it is a great way to knock off some of that zucchini in my fridge.

Zucchini Alfredo

adapted from: http://www.allrecipes.com/

3 Tbsp. vegetable oil

2 cloves garlic, minced

4 c. shredded zucchini

1 c. milk

4 oz. cream cheese, cubed

1/2 Tbsp. basil

1/2 c. Parmesan cheese

salt and pepper to taste

Heat the oil in a large skillet over medium heat. Add the garlic and cook for 2 minutes (I burn my garlic nearly every time I make this and have to start over-luckily it is the first step, but be aware how quickly it burns when your pan is too hot). Add the zucchini and cook for 10 minutes until some of the water evaporates.

Add the cream cheese and milk and stir until well mixed. Stir in the basil, Parmesan, salt and pepper. Let simmer on the medium-low heat until the zucchini is the tenderness that you want. Serve over noodles and top with more Parmesan cheese. I always chop up chicken and cook it in oil with salt, pepper and rosemary and I think the rosemary chicken and zucchini alfredo are a great flavor combination. The alfredo is not super strong and the strong rosemary works well with it.

Summertime Squash and Potatoes

Do you have a TON of these? Well, I do, thanks to my parents. My own garden is not a happy one this year, but if yours is, and you need to get rid of some of these, a very memorable summertime meal when I was growing up was Dad's Squash and Potatoes. He made it a lot when I lived at home and I know he still makes it (I saw the leftovers in the fridge the last time I was there). He has passed on his love of doctored up, buttered up garden veggies to me, so I thought I'd pass it on to you. And if you are a sibling, maybe this will remind you of nice summer nights at Home.

Squash and Potatoes

one large crookneck squash (zucchini would work as well, maybe others would, too)

2-3 potatoes

1 onion

4 Tbsp butter or margarine

salt and pepper to taste

Wash and cut up the squash, potatoes and onions into thin slices (maybe a quarter of an inch?). Try to get them all the same so they will cook equally.

In a large frying pan, melt the butter. Add veggie slices and salt and pepper. Now here is a tip on the salt and pepper. I didn't measure, but I added A LOT of both. In fact, I had three year old Soux-Chef Ryan helping me add the pepper and I got a little worried that he added way too much. But no, it was perfect. And it really seemed like too much pepper. By "a lot" I mean that pretty much your veggies will taste like butter, salt, pepper and a hint of vegetables by the time you are through. Mmmm.

Cover and cook over medium heat, stirring occasionally, for 20-30 minutes or until vegetables are cooked through. I served mine with cut up chicken in a mesquite spice with bread and homemade apricot jam. I love summer nights!

Hearty Hamburgers

I am making hamburgers tonight, but I make them a little more hearty, almost like a mini meatloaf. I think they taste better that way and also I can sneak veggies in for my kids. This partially comes from when we lived with Grandpa W. and partially from Deceptively Delicious by Mrs. Jerry Seinfeld (although it is all from my memory now since Jen still has my cookbook...).

1 egg
1/2 tsp season salt
1/2 tsp garlic
1/2 tsp onion powder
dash of salt
dash of pepper
1/4 c pureed cauliflower
breadcrumbs
1 pound ground beef

Beat the egg and add all seasonings and cauliflower. Add enough breadcrumbs to soak up the egg. Use your hands to work the ground beef into the egg mixture until it is well blended. Form into patties and fry until cooked through.

*These measurements are total guesses on the spices. I tend to just add a lot of stuff until it looks "right". Also, sometimes I use actual bread and sometimes I use store bought bread crumbs. Either works fine.