Keri's Spanish Rice

2 ½ c. water
2 ½ c. tomato sauce
1 cube butter
3 beef bullion cubes
4 chicken bullion cubes
½ c. chopped onions
½ c. chopped bell pepper
½ c. bacon, cooked & chopped
2 ½ c. minute rice

Heat water, tomato sauce, butter, and beef/chicken bullion cubes.
Put rice uncooked in 9x13 pan.
Sprinkle on peppers, onion, and bacon.
Pour liquid over top.
Cover with foil.
Bake at 350 for 30 minutes.
Uncover, stir and bake for 30 more minutes.

Janel Adam's Pasta Salad

1 lrg. Bag of multi-colored spiral noodles
½ bottle of Kraft Zesty Italian
3 T. Mayo
2 cucumbers
6 carrots
½ red bell pepper, diced large
½ green bell pepper, diced large
Some cubed cheese
Salt and pepper to taste

Cook, rinse and cool the noodles.
Blend Zesty Italian with mayo.
Toss noodles with all the rest of the ingredients.

Pour on dressing.
Stir and Refrigerate.

Spanish Rice

2 1/2 cups water
1/2 cup chopped onion
2 ½1/2 cups tomato sauce
1/2 cup chopped bell pepper
1 cube butter
1/2 cup chopped cooked bacon
3 beef bullion cubes
2 1/2 cup minute rice

4 chicken bullion cubes
Heat first five ingredients together.
Put rice uncooked in a 9x13 pan.
Sprinkle bell pepper and bacon on the rice.
Pour liquid over top.
Cover with foil.
Bake 30 min. at 350 degrees.
Uncover and bake 30 min. more.

Marlo's Potatoe Salad

6 medium potatoes, cooked and peeled and cubed
4 eggs, boiled and peeled and diced
2 stalks celery, diced
2 bunch green onions, diced fine
¼ c. sweet relish

MIX:
1 ½ mayo
1 T. vinegar
1 T. mustard
1 t. salt
Some pepper

Toss and stir all ingredients together and refrigerate.

Keri's Sinful Potatoes

2 lbs. frozen hash browns (thawed)
½ c. melted butter (optional)
1 t. salt
¼ t. pepper
1 can cream of mushroom soup
2 c. grated cheese
½ c. fine chopped green onion
2 c. sour cream
Crushed potato chips or unseasoned bread crumbs.

Combine all ingredients except bread crumbs or chips.
Mix well.
Spread in 9x13 pan.
Top with chips or crumbs.
Bake at 350 for 1 hour.

PW's Burgundy Mushrooms

4 lbs white button mushrooms
1/2 pound (2 sticks) butter
1 1/2 teaspoons worcestershire sauce
1 liter Burgundy wine (other dry red wines will work)
1 teaspoon freshly ground black pepper
2 cups boiling water
4 chicken bouillon cubes
4 beef bouillon cubes
1 teaspoon dill seed
1 teaspoon garlic powder
2 teaspoons salt (optional)

Wash mushrooms and through them into a large stock pot
Add all reminaing ingredients except salt. Stir to combine.
Bring mixture to boil over medium-high heat.
Reduce heat to low and simmer, covered, for 6 hours.
Remove lid, continue cooking uncovered for 3 hours.
Add salt to taste if desire.
The mushrooms will be dark in color.
They can sit in the pan until ready to serve.
Have crusty bread nearby to soak up the deliciousness.

I couldn't find a link to this recipe online.
TIP: use the correct amount of bouillon. I used the cheap Mexican stuff and it ended up being WAY TOO SALTY! Follow recipe exactly.

Pioneer Woman's Olive Cheesebread

Recipe found HERE

Ingredients

• 1 loaf French Bread
• 6 ounces, weight Pimiento-stuffed Green Olives
• 6 ounces, weight Black Olives
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• ½ cups Mayonnaise
• ¾ pounds Monterey Jack Cheese, Grated

Preparation Instructions

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

As quoted by Glen, "Unbelievable!"

Burgers and Fries

     I mentioned in my last post that I'm catching up on posting. The heat has drained all my energy, and I have a file of "to-post" pictures.  We are on day 16 of 90* or higher temperatures....most of those days the heat index has been over 100! I'm not complaining though; I remember the winter and don't want that anytime soon (or ever!).
     This burger was so good! My husband was surprised that it was almost as good as our favorite burger joint here in town. I think the most surprising part of this being so good is that it has oatmeal and spinach mixed in! Anything to get vegetables in tummies at this house! Seriously, don't be turned off by that. It is so good, and you won't regret trying it.
     The second recipe is for oven fries that we served with our burgers. I'm still trying to get grilled fries to work, but that hasn't happened yet. I'll let you know when I do.

from David Zinczenko
1 egg
1 lb lean ground beef
1/2 cup rolled oats
1/3 cup diced onion
1/2 cup chopped spinach
2 Tbl shredded mexican-blend cheese
salt and pepper

• Whisk the egg. Add everything else and mix. 
• Form into 4 patties
• Place on grill over medium-high heat, and cook 4-6 minutes per side. 
• Top with your favorite burger toppings.

4 russet poatoes, cut into 12 wedges each
1 egg
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
1/4 tsp thyme
1 tsp salt
1/8 tsp red pepper

• Preheat oven to 450*. Coat a baking sheet with parchment paper.
• Dip cut potatoes in the egg and place in a bowl. 
• Mix remaining ingredients and sprinkle over the potatoes. Toss to coat. 
• Place potatoes in the oven and bake for 20 minutes. Turn potatoes over and bake for 15 more minutes or until crisp.

Finally, Mashed Potatoes

     I don't know about you, but I can never make mashed potatoes! They are either too lumpy or too runny. No flavor or too much salt. I just can't seem to get it right.
     Finally, a couple of weeks ago I found a recipe that works for us. Of course, I changed it a little...and we love it! They are just the right amount of seasonings and texture.
     I found the recipe in a PTO fundraiser cookbook from the school where my Mamaw used to work. I love that cookbook!
Estimated cost: potatoes $0.50, milk $0.07 $0.57

 4 potatoes, 
1/2 cup milk, 
1-1/2 tsp salt, 
1/4 cup butter, 
1/4 tsp pepper
....and my own addition: chopped chives from our garden

• Peel and quarter potatoes
• Cook in boiling water, covered, for about 15 minutes or until tender. Drain
• Mash with potato masher or mixer. Add the rest of the ingredients and mix well. 
• Serve hot.

Leftover bun garlic bread

Need a way to use your leftover hot dog buns after a cookout? Make garlic bread!

This super easy way to use extra supplies tastes great and is really quick to whip up. Plus, everyone gets their own little garlic bread loaf.
Total cost: free because we didn't buy the buns!

leftover hot dog buns
butter
garlic powder
Italian seasoning
Parmesan cheese

• Preheat oven to 350*
• Split each hot dog bun into two pieces. 
• Butter each piece of bread. Sprinkle with garlic powder, Italian seasoning and Parmesan cheese.
• Bake until edges are toasty and golden.

Donna's Pasta Salad

I hope everyone had a wonderful Independence Day.  We actually bought fireworks this year. It was pretty exciting to watch 30 something men lighting things on fire and running away--haha.We did have a great time having a cookout with several of our friends. Of course we celebrated with lots of great food. One of my contributions was my aunt Donna's pasta salad. This colorful salad is chilled, sweet, and loaded with veggies, which makes up for the homemade ice cream w/peanut butter cookie dough! My family has this pasta salad at just about every family gathering.
I used whole wheat pasta, but you could use regular pasta if desired. 
Total cost: about $7 (serves 10-12)....less than $1/person!

1 cucumber, cubed, no seeds
1 tomato, cubed, no seeds
1 onion, cubed
8oz cheese, cubed
1 bell pepper, cubed
1 box of whole wheat pasta (penne, bowtie, spiral, etc--or use half boxes for variety!)
We double the following ingredients for the sauce---the more the better!...but if you want to go easy, just use these measurements...
1 c mayo
1/4 c sugar
1 tsp vinegar
2 Tbl milnot (or whipping cream)

• Cook noodles as directed. Drain. Cool.
• Add veggies and cheese. 
• Coat with dressing. 
• Refrigerate a couple of hours before serving.

Spicy Oven Fries

As we traveled back to Indiana from a wedding, we passed through Louisville. Anytime we drive this way, I use our passing through as an excuse to eat at my very favorite restaurant: Ramsi's. There is something for everyone at this place, but my dish of choice is the Jamaican chicken sandwich which comes with fried potatoes. Now, I try not to eat fried things, but these things are amazing. I'm not sure what they put in them to make them so addictive, but I'm sure it's illegal...

Well, I knew I could come up with something that isn't fried, but can still give me the taste want when we can't drive 2 hours to eat at Ramsi's.

1-1/2 bl red potatoes-cut in wedges
3 Tbl butter or oil
1/4 tsp salt
1/8 tsp pepper
1/4 tsp cayenne

• Preheat oven to 450*. Grease baking sheet.
• Toss all ingredients.
• Arrange in single layer on baking sheet.
• Bake 30 minutes, turning once, until golden and crisp.

Fresh Vegetable Skillet

In our effort to try and eat more vegetables, we have been experimenting with lots of different side dishes lately. This was one my favorites so far. I love how the Parmesan cheese and basil bring out the flavor of the peppers and zucchini. I posted two pictures since it looks so different each time you make it. Any veggies would be great, but here's what I used...

1 Tbl butter or oil
2 large zucchini-cubed
2 large red or yellow bell peppers-cubed
corn, optional

1/2 c chopped onion
4 clove garlic, minced
1/4 tsp pepper
2 Tbl Parmesan cheese
1 Tbl fresh basil (or 1 tsp dried)

• Heat oil to Med-High
• Cook vegetables for about 6 minutes, stirring frequently.
• Reduce to Medium. Add garlic and pepper. Cook about 2 minutes, stirring occasionally-until crisp tender. 
• Sprinkle with cheese and basil.

Roasted Garlic Potatoes

I have a kind of love/hate relationship with potatoes. I love the way they taste...I would love to eat them with every meal....I hate that they are not so diet-friendly if you eat them for every meal....Everything in moderation, right?

These potatoes could go with just about anything! This time we made them with Chicken Marsala and they were a perfect pairing.

3 Tbl butter, melted (I used canola oil)
1-1/4 lb red potatoes, rinsed and quartered
1 clove garlic, minced
1 tsp rosemary, dried

• Preheat oven to 425*
• Combine all ingredients. 
• Roast 40 minuter, stirring occasionally.  Potatoes are done when crisp tender and golden.

Mahogony Pork and Veggies with Oven Polenta

While I'm trying to eat more vegetables during my meals, I could never be a vegetarian. I like meat too much. I have eaten vegetarian meals, and I always feel like I'm missing something if I don't have meat.

A couple of weeks ago, I bought another pork tenderloin (on sale) and had it cut up into chops so we could freeze the rest in one pound baggies  to take out when needed. I pulled out one of the bags of pork this week. Usually when I eat pork, I think it is a little boring, but this recipe made the best meat I've ever made at home! It is so flavorful and the bed of peppers brings out the flavor even more.

The second recipe, Oven Polenta, is something I had never made before. I had seen polenta in the grocery but didn't really know what it was. When I found the recipe, it seemed like cornbread without the flour. Well, it didn't exactly taste like cornbread, but it was delicious all the same. I will definitely make it again....and Eden (one year old) will be super excited. She couldn't get enough of it!

Mahogany Pork & Veggies
1-lb pork tenderloin, cut into strips
1 Tbl brown sugar
2 tsp soy sauce
1 tsp hot pepper sauce
2 cloves garlic, minced
2 large red or orange bell peppers, thinly sliced
1 large onion

• Combine pork with brown sugar, soy sauce, hot pepper sauce, and garlic in a medium bowl. Combine peppers and onion in another bowl. Spray each with about 10 sprays of oil (maybe Tbl each?)
• Preheat skillet to Medium-high. Add veggies Cook about 8 minutes, stirring occasionally, until tender. Remove, cover, and keep warm.
• Add meat to skillet. Cook 5 minutes, stirring occasionally, until done. 
• Put meat over veggies to serve.

Oven Polenta
1-1/2 cup chicken or vegetable broth (I used chicken broth, will probably use veggie next time)
1 cup milk
1/2 cup cornmeal
1 Tbl olive oil (I used Canola)
1/4 tsp salt
2 Tbl Asiago or Parmesan Cheese (I think Cheddar would be awesome, too!)

• Preheat oven to 350* Grease 8x8 dish
• Combine all ingredients except cheese.
• Bake 50 minutes, stirring once.
• Stir in cheese. Bake 10 more minutes.
• Let stand 10 minutes before serving.

sharing @

Zucchini AuGratin

These holiday weekends totally interrupt my regularly scheduled progr---er blogging time ... but they also lead to more recipes with all the cookouts and parties we go to. Usually, I am nominated to bring desserts, but on occasion I do make other things. This zucchini dish is one such thing.(Check in on the next two posts for two great strawberry recipes!)

Zucchini is actually one of the vegetables my husband usually likes, but he doesn't want to like it because it is a vegetable. Eating vegetables is a huge step coming from the guy who ate Hershey bars coated with peanut butter almost every night for dinner before we were married!

This recipe was inspired by Au Gratin potatoes of course, but I used zucchini instead so it would be a little healthier. I think it turned out great, but next time I will not saute so long because I like my zucchini to be a little more firm.  I loved the topping! Sorry, I don't know where this recipe came from. I found it written on a sheet of paper with no reference.

3 Tbl butter
2 tsp onion powder
2 zucchini (about 1-lb) sliced 1/4 inch thick
1 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg (secret ingredient!)
1 Tbl flour
1/2 c hot milk
3/4 c bread crumbs (I used crushed Ritz crackers)
3/4 c grated sharp Cheddar or Gruyere cheese

• Preheat oven to 400*
• Melt butter. Add onion powder and zucchini. Cook, covered, for 10 minutes. Add salt, pepper, and nutmeg, then cook 5 more minutes (Instead of cooking in this step, next time I would just add these ingredients, and do the cooking in the next step so the zucchini will stay firm)
• Stir in flour. Add milk and cook on low until a sauce is formed.
• Pour into an 8x8 baking dish.
• Combine bread crumbs (crackers) and cheese and sprinkle on top. 
• Dot with 1/2 Tbl butter cut into small bits.
• Bake for 20 minutes or until bubbly and golden brown.

Baked Mac N' Cheese w/hidden Veggies

     Everyone loves mac and cheese. It's pretty much a staple around here since we have a toddler. Even though she's fairly acceptable to most foods, besides potatoes of all things, she will always eat mac and cheese.
    This is a pretty simple baked mac and cheese with lots of flavor....but not the flavor of veggies! We fed it to our picky friend and her four year old, and no one but me knew about the veggies. Shhh!

adapted from Double Delicious
1 box whole wheat or veggie spirals (or other pasta)
2 Tbl butter
1-1/2 Tbl flour
2-1/2 c milk
1 cup shredded cheddar
1 tsp salt
1/2 cup pumpkin (or homemade pumpkin puree)
1/4 cup breadcrumbs
2 Tbl Parmesan

• Boil pasta according to package directions. I like to cook it a little less than the box says, since it will continue to cook in the oven.
• Preheat oven to 375*. Coat a 9x12 pan with cooking spray.
• Heat butter in saucepan. Whisk in flour to combine. Slowly whisk in milk.  Bring to boil and cool until thickens. Add cheddar, salt, and pumpkin. Whisk until smooth. 
• Stir cheese sauce into the pasta. 
• Transfer to prepared baking dish. Sprinkle breadcrumbs and Parmesan cheese on top. Bake until bubbly and breadcrumbs start to brown....Maybe 20 minutes.

Texas Caviar

     Sometimes I like to make things for dinner that are really snacks. I guess I feel like it gives me an excuse to eat something I wouldn't normally be able to eat unless company were over. At times, these snacks are not that healthy...like my favorite Party Pizzas. In this case, the Texas Caviar is pretty healthy vegetarian meal. It's loaded with beans which have all kinds of health benefits including fiber and protein. Generally speaking, this is served as a snack or side dish. It would be a great healthy addition to any upcoming summer cookout.

     Keep an eye out for my next post, which details what I did with the extra Texas Caviar.



from Biggest Loser

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

3/4 cup fresh salsa or pico (or can spicy Rotel in a pinch)

2 tsp dried cilantro (or 2Tbl fresh)

1-1/2 tsp red wine vinegar

1 tsp cumin

salt and pepper, to taste

hot sauce, to taste (optional)

• In a large bowl, combine all the ingredients.


• Cover and refrigerate at least 2 hours or overnight.


• Serve with mutli-grain chips or fresh veggies (celery).

Oprah Biscuits

These biscuits are one of our favorite sides. We love them because they are flavorful  and they go with just about everything. The best part is, they are made with things you probably have on hand which makes them a penny-pinching classic.

The original recipe was aired on the Oprah show a few years ago, thus the name "Oprah Biscuits." I think the guy who was on there might have been her personal chef.

Makes 12
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
4 Tbl cold butter
4 Tbl (2oz) goat cheese (I used cheddar!)
1 c buttermilk (I used 1 cup milk + 1 Tbl vinegar-let sit for 5 minutes)
butter to grease pan
1/4 c Parmesan cheese

• Preheat oven to 425*
• Mix all ingredients. Add extra tablespoon of milk if needed.
• Drop batter onto greased pan (Use an oven proof cast iron skillet if you have one)
• Brush with melted butter
• Bake 14-16 minutes or until browned on top.
• Sprinkle with Parmesan cheese

Sweet Potato Fries

Finding a way to make sweet potatoes that my husband will tolerate is hard. This is probably one of his least favorite vegetables because he doesn't feel like vegetables should be sweet. I was thinking that if he likes zucchini fries, maybe if I prepared sweet potatoes in a similar manner, he would like those too....the verdict: he ate them!

1/2 cup Ritz crackers
1/2 cup flour
1/2 tsp seasoned salt
1/2 tsp cajun seasoning (or chili powder)
1 egg
2 sweet potatoes, cut like fries
Parmesan cheese

• Crush crackers so they resemble flour
• Combine crackers, flour, salt, and seasoning in a plastic bag
• Beat egg in a separate bowl
• Dip sweet potatoes in the egg and then place in the plastic bag
• When all the potatoes are in the bag, shake it up to coat.
• Heat butter or oil in skillet
• Cook potatoes until desired consistency. I prefer them a little crunchy.
• Sprinkle with Parmesan cheese