Creamy Spinach and Mushroom Lasagna

My husband wasn't home for Christmas day so we didn't do a traditional dinner.  Several days after Christmas I made this lasagna and we both loved it.  My daughter even liked it (that's saying a lot for her).

This recipe was easy to make, well no harder than a regular lasagna and was quicker because there wasn't any meat.  I loved the cremini mushrooms but they weren't all that easy to find.  I went to three stores before I found some but they were absolutely delicious.  Perfect for this recipe.

The creaminess of the sauce and the stringy cheese was amazing.  I might have added a little more cheese than indicated....

Also, I found that the leftover lasagna was even better!  The flavors just got enhanced by the next day, I love it.

Creamy Spinach and Mushroom Lasagna

Recipe from Damn Delicious

Ingredients

• 9 lasagna noodles
• 1 (15 oz) container whole milk ricotta
• 2 (10 oz) packages frozen spinach (thawed and squeezed dry)
• 3 cups shredded mozzarella cheese, divided
• 3/4 cup freshly grated Parmesan cheese, divided
• 2 Tbsp chopped fresh parsley

Sauce:

• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 onion, diced
• 1/4 cup all-purpose flour
• 3 cups milk, at room temperature
• 1 tsp dried basil
• 1/2 tsp dried oregano
• pinch of nutmeg 
• salt and pepper to taste

Cooking Directions

1. Preheat the oven to 350º
2. Use a large skillet to melt the butter, then add the garlic, mushrooms, and onion.  Cook until tender, about 5-10 minutes. 
3. Sprinkle the flour over the vegetables and cook for about 1 minute. 
4. Slowly add the milk while stirring to avoid clumps of flour. Add the basil, oregano and nutmeg and then salt and pepper to taste.  Cook until thickened. Remove from heat and let sit until needed. 
5. Cook the lasagna noodles as indicated on the package instructions. 
6. Begin to assemble the lasagna by using a 9x13 inch pan.  Put 1 cup of sauce on the bottom of the pan and top with 3 noodles. 
7. Spread 1/2 the ricotta over the noodles.  Top that with 1 cup of mozzarella cheese, 1/4 cup of Parmesan and then another layer of noodles, the remaining ricotta and 1 more cup of mozzarella cheese and 1/4 cup of Parmesan cheese. 
8. Finish with 3 more noodles and dump the sauce over the top.  Top with the remaining mozzarella and Parmesan cheeses. 
9. Bake for 35 - 45 minutes or until hot and bubbly. Broil for 2-3 minutes just to get some brown on the top. 
10. Let cool for about 15 minutes and garnish with parsley if desired. 

PW's Burgundy Mushrooms

I've been meaning to post this recipe for some time.  I was going to do it before vacation.  Now it's two weeks after vacation and I'm just getting around to it.

So here's the thing.  I wasn't sure about this recipe.  I mean, I've heard The Pioneer Woman, Ree Drummond brag about this recipe for years.  She's never led me wrong before, but still I procrastinated. I did that because I like wine, but I don't love it.  I love it in recipes but I don't really sit down all that often and drink a glass of it. So I was afraid that this recipe would have this overwhelming taste of wine.  I mean, it's cooked in 1 quart of the stuff, now could it NOT taste like wine?

I don't know how.....it just doesn't.

I made this recipe for a gathering at a neighbors house.  Actually it was a birthday party, but it was an adults birthday party.  I was told they didn't need anymore desserts (my usual go-to party contribution). I knew that most of the people attending had a fondness for wine so I figured that this would be perfect.

Prepare yourself, this is an all day cooking process but it's oh so worth it. The flavor is hard to describe but there is both chicken and beef bouillon and you can definitely taste them.  There is a little hint of garlic and the butter makes the sauce that's leftover at the bottom is just silky and decadent. It's good to have a good loaf of bread to soak up all that tasty juice.

Also, I couldn't find burgundy wine so I used a cupcake red wine and it was wonderful.

Burgundy Mushrooms

Recipe from The Pioneer Woman

Ingredients

• 4 pounds white button mushrooms
• 2 sticks butter
• 1 1/2 tsp Worcestershire sauce
• 1 quart burgundy wine (or other red wine)
• 1 tsp freshly ground black pepper
• 2 cups boiling water
• 4 whole chicken bullion cubes
• 4 whole beef bouillon cubes
• 1 tsp dill seed
• 5 cloves garlic peeled
• 2 tsp salt

Cooking Directions

1. Put all of the ingredients except the salt in a large stock pot. Stir together and heat to a boil.
2. Reduce heat to simmer for 6 hours, covered.
3. Remove cover and simmer for 3 more hours.
4. Add salt before serving. Serve with some good crusty bread to suck up the juices.

Melting Potatoes

Spring break is here!  Finally!  I might be more excited about it then my daughter.  It seems like it's been such a long time since out last break. Do you have any big plans for your spring break? 

One thing I'm always on the look out for is a great side dish.  We usually end up with the old standby of some frozen veggies or a salad but once in a while it would be nice to have something a little, you know, fancier. 

When I saw this recipe on Pinterest I knew I wanted to make it.  I did, that night and guess what? I used a glass baking dish and it shattered into a million pieces in my oven.  But on the bright side, they smelled really good even though it was smeared on the inside of my oven.  Yea, sometimes I don;t read the ENTIRE recipe thoroughly first.  This might have cured me of that bad habit. 

Cut to a week later when I tried it again using a METAL baking dish.  Amazing how well it worked and with no glass to clean up!  Yay!  This recipe does take a little time but it's very worth it.  The crispy flavorful potatoes really do melt in your mouth.  Great flavor from the butter, seasonings and broth.  Great side dish. 

Melting Potatoes

Recipe from SpicySouthernKitchen

Ingredients

• 3 pounds gold potatoes, peeled
• 6 Tbsp butter, melted
• 1 Tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/4 cups chicken broth
• 2 whole garlic cloves, lightly crushed and peeled

Cooking Directions

1. Heat the oven to 500º
2. Place the rack in the upper middle position.
3. Mix the melted butter, thyme, salt and pepper in a medium bowl. 
4. Cut the peeled potatoes into 3/4 inch to 1 inch sized slices.  Square off the ends to allow for easier flipping.   
5. Toss the potatoes in the prepared butter mixture and arrange in a single layer in a 9x13 inch metal baking dish.  Reserve the remaining butter mixture.
6. Roast for 15 minutes. 
7. Use a spatula to flip over the potatoes and cook for an additional 15 minutes. 
8. Use a spatula to flip over one more time but this time add the garlic and chicken broth as well. Cook for another 15 minutes or until they are tender. 
9. Baste the potatoes in the remaining sauce and serve. 

*The first time I made this recipe I used a glass baking dish, when I added the broth it exploded. Don't be like me. Use metal. 

Shepherds Pie

This is another one of my husbands favorite dishes.  He's from New England and it's a favorite up there.  If you've never heard of Shepherds Pie, you're in for a real treat.  This is one of those comfort food meals that you will love to make on a cold winters day.

I love to whip this up after a meal where I have leftover mashed potatoes. If I don't use the mashed potatoes in a respectable dish like this, I'm likely to sit down with just a bowl of them and dig in.  Not as respectable.

Shepherds pie is derived from "cottage pie",  however cottage pie was typically made with beef and shepherds pie was usually made form lamb.  Because shepherds have sheep, see.  Originally a pie made of any meat and mashed potatoes was called "cottage pie".  That concludes your history lesson for today.

Shepherds Pie

From Alissamay's kitchen

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 3 medium carrots, peeled and chopped
• olive oil
• 1 Tbsp A1 Sauce (or your favorite steak sauce)
• 8 ounces tomato sauce
• 1 cup frozen peas
• 1 cup frozen corn
• 3-5 cups already prepared mashed potatoes
• shredded sharp cheddar cheese (optional)

Cooking Directions

1. Preheat the oven to 350º
2. In a large skillet, add a little oil and then add the chopped carrots and onions.  Cook until they are beginning to soften. 
3. In a medium saucepan, add the frozen peas and corn and add water and then heat to boiling. 
4. Add the ground beef and cook until no longer pink. Drain. 
5. Add the A1 sauce and tomato sauce and stir until well combined.  Remove from the heat and pour the meat mixture into a 9x13 inch baking dish. 
6. Microwave the mashed potatoes until warm. Set aside. 
7. Drain the water from the peas and corn and add them to the top of the meat mixture. 
8. Use a spoon to dollop the prepared mashed potatoes onto the top of the peas and corn.  Use the spoon to press the potatoes into an even layer. 
9. Sprinkle the top with cheese if desired and bake for 30-45 minutes or until the shepherds pie is hot all the way through. If the cheese hasn't turned as golden as you'd like, broil it for about 5-10 minutes.  Keep a careful eye on it so it doesn't burn. 
10. Serve hot and refrigerate leftovers. 

Buffalo Cauliflower Bites

Happy Friday everyone!

I'm glad to get this week over.  The cold weather has once again arrived and I'm looking forward to a relaxing weekend.

During some of my many hours searching the Internet for recipe ideas, I stumbled up these yummy buffalo cauliflower bites.  I usually eat cauliflower raw but I love buffalo sauce so I thought I'd give this one a try.

The cauliflower gets dunked into a batter before you bake it.  Then you roll it around in a sauce as soon as it comes out of the oven.  Pretty much the same procedure as regular chicken wings although you probably don't use a "batter" with chicken.  Anyway, I thought they were delicious. You could pretty much put buffalo sauce on anything and I'd like it.

This would make a great snack for the Super Bowl.  I might even try it without the batter next time, just to cut off a few more calories.

Buffalo Cauliflower Bites

Recipe from Skinny Taste

Ingredients

• 1 cup water
• 1 cup all-purpose flour
• 2 tsp garlic powder
• 1 large head cauliflower, cut up. About 6 1/2 cups
• 3/4 cup Franks Red Hot Sauce
• 1 Tbsp butter, melted

Cooking Directions

1. Preheat the oven to 400º
2. Spray a cookie sheet or jelly roll pan with non-stick spray.
3. Mix the water, flour and garlic powder together to make a batter.
4. Dip the cauliflower into the batter until coated, you can scrape off the excess. Bake for 20 minutes.
5. Meanwhile, mix the melted butter and Franks sauce together.
6. After the cauliflower comes out of the oven, coat in the sauce mix and serve.

A.1. Slow Cooker Pot Roast

This recipe is found pretty easily, from the back of the bottle.  I know, I'm original like that.  The thing is.  I have a tiny itsy bitsy obsession with A.1. sauce and yet it never occurred to me to look on the back of the bottle for a recipe.  So, maybe you're like me.

I love pot roast from a slow cooker.  I love the idea of throwing a bunch of stuff in a pot and it being done by dinner time without me having to do much work.  Not to mention the wonderful smells in the kitchen that really work up my appetite.

If you're not a fan of A.1. or at least not obsessed with it like I am, don't worry, this recipe just has a background flavor of A.1. but not an overwhelming one. I'm glad I gave it a try.  I usually have all most of these ingredients on hand so I an throw this together when I want to.  This is a delicious cold weather comfort meal.

A.1. Slow Cooker Pot Roast

Recipe from a bottle of A.1. Steak Sauce

Ingredients

• 1/2 cup A.1. original steak sauce
• 1/2 cup water
• 1 package (0.9 oz) onion-mushroom soup mix
• 2 1/2 pounds beef chuck eye roast
• vegetables: Potatoes, carrots, onion as examples

Cooking Directions

1. In a small bowl, mix together the first 3 ingredients.
2. Place the meat in the slow cooker and top with the desired vegetables and then pour the sauce over the top of it all.
3. Cook on low for 8 to 9 hours or high for 6 to 7 hours.

Spaghetti Squash Bolognese

How is your week going so far? Mine is busy but I'm very happy to get out and enjoy the nice fall weather. The leaves are just starting to turn and the nights are cool.  It makes me happy.

Time to start breaking out some of the recipes I've been wanting to try.  This one is also compliant with my diet so it's a win win.

I've tried spaghetti squash in the past and just didn't like it that much, but this time I really enjoyed it.  I'm glad I tried it again.  My husband is a big squash eater and he ranked this one up there with his favorite butternut squash.

Spaghetti squash is sort of a pain to cut in half.  I wish I could give you some ideas about how to make it easier but I struggled with it myself.  Luckily you only have to cut this one in half lengthwise and then you're done. I especially loved the bolognese.  Full of big flavors that melded together perfectly.  Great, healthy dinner that feels like you're splurging.  Definitely a keeper.

Spaghetti Squash Bolognese
Recipe from Practical Paleo page 280

Ingredients

• 1 spaghetti squash
• sea salt and black pepper to taste
• 2 Tbsp bacon fat or butter
• 1 medium onion, finely diced
• 1 large carrot, finely diced
• 1 stalk celery, finely diced
• 1 clove garlic, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 4 slices bacon, chopped
• 1/2 cup full fat coconut milk
• 3 oz (half a small can) tomato paste
• 1/2 cup dry white wine (optional)
• sea salt and black pepper to taste

Cooking Directions

1. Heat the oven to 375º
2. Cut the spaghetti squash in half lengthwise and clean out the seeds from the middle.  Sprinkle with salt and pepper and lay face down on a baking sheet and bake for 30-45 minutes.  It's done when the the flesh can easily be pulled away from the skin. Place the cooked spaghetti squash in a bowl and set aside until the bolognese is done. 
3. While the squash is cooking, start the bolognese. 
4. In a large skillet, add the bacon fat or butter to the pan, then add the diced onion, carrots and celery.  Cook until the vegetables are slightly translucent and beginning to become tender.  Add the garlic and cook for about 1 minute. 
5. Add the beef, pork and bacon and cook until browned. 
6. Add the coconut milk and tomato paste (and white wine if using). 
7. Simmer for about 20-30 minutes.  Taste and then add salt and pepper as needed. 
8. To serve, add some spaghetti squash "noodles" to a dish and top with the bolognese. 

Cider-Braised Cabbage

I know that some of you are probably going EEEEEWWWW cabbage!  I understand.  Well, actually I don't because I love cabbage and always have. But my husband doesn't and he totally ate this and didn't die or anything.  In fact, he said it was "good".

I'm doing the Whole30 diet so many of the recipes I'm trying now days are compliant to that diet (many aren't but we're not talking about those right now). I feel like I should also say that the non-compliant food was only made and a small bite taken to test, then it was given to others to enjoy.  OK, now that my conscience is clear we can continue.

Anyway, this cabbage dish is totally delish and so easy to make.  Great as a side to some grilled pork chops or even chicken.  I love the bite from the vinegar.  You have to be a vinegar fan to enjoy this but if you are, you will love it. There isn't much cabbage taste left once you're done.  The apple gives a nice sweet little bite and the onion adds the savory hint that really makes this a wonderful side dish.

Plus, you won't feel guilty eating it.  Just sayin.

Cider-Braised Cabbage

Recipe from Food Network Magazine March 2014

Ingredients

• 1 medium red onion, sliced
• 1 apple chopped and peeled
• vegetable oil
• 1/2 head red cabbage, thinly sliced
• 1 cup apple cider vinegar
• 3 Tbsp red wine vinegar
• 1/2 tsp kosher salt

Cooking Directions

1. In a dutch oven, add some vegetable oil then add the sliced onion and chopped apple. Cook about 5 minutes until tender.
2. Add the cabbage and remaining ingredients and cook at a simmer for 30 minutes, stirring occasionally until tender.

Sesame Roasted Chickpeas

I don't know if you're like me, but about once a month or so I crave Chinese food.  Sadly, Chinese food isn't on my diet.  Happily, you can make a sesame flavored chickpea in your own house and get all the flavor you crave without taking a nosedive off the diet train.

Another benefit to roasted chickpeas is that you can take them with you for a snack during the day.  It's hard to do that with sesame noodles. People in line at the post office line might not understand if you whipped out your Chinese food and set up a picnic while waiting in line for stamps.

An easier option (and healthier) is these roasted chickpeas.  There are so many different flavor options available, just search the Internet to find some.  Pinterest gave me this one.  I love Pinterest.

You bake the chickpeas until they are dry and crisp.  Then you flavor them right out of the oven and you have a delicious little snack you can take anywhere. I love these things and can't wait to try some new flavors.

Sesame Roasted Chickpeas

Recipe from Modern Parents Messy Kids

Ingredients

• 2 cans chickpeas (garbanzo beans) drained, rinsed
• 2 Tbsp olive oil
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1 Tbsp sesame seeds

Cooking Directions

1. Preheat the oven to 375º
2. Rinse the chickpeas and place on a towel to dry.
3. Put in a single layer on a cookie sheet, bake for 45-60 minutes. Test one at 45 minutes, if it's still slightly soft in the middle, keep cooking. You want them crunchy.
4. While baking, combine the remaining ingredients .
5. When the chickpeas have come out of the oven, immediately toss in the oil mixture and serve warm or at room temperature.
6. Best if served that same day but can be kept up to 4 days in an airtight container.

Cucumber Salad

I'm so looking forward to the weekend.  I'm just sayin', things have been tough this week.

I want it to be fall. Yet it's still like 90º here. Ugh.

OK, enough complaining.  Recently we had our Labor Day party in our neighborhood and I was too hot and tired to actually bake anything.  So I threw this together and brought it.  This was easy, and heat friendly.  Nothing in here will melt or go bad from the hot weather, making it a perfect picnic food!

I found that it was even better the next day.  The vinegar really has a chance to soak in and get better and better.  Very healthy and "diet friendly", definitely one to remember.

Cucumber Salad

Recipe modified slightly from Betty Crocker

Ingredients

• 2 medium cucumbers, thinly sliced
• 1/2 pint grape tomatoes, sliced in half
• 1/3 cup cider or white vinegar
• 1/3 cup water
• 2 Tbsp granulated sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• chopped fresh dill or parsley (optional)

Cooking Directions

1. Mix all the ingredients together in a medium sized bowl. Refrigerate and stir or shake periodically.
2. Keep refrigerated for at least 3 hours, overnight is best.

Alfresco Bean Salad

If there is one thing that is almost always in the refrigerator lately, this is it.  The great thing about it is that you can change it up to fit your mood or personal preference and the longer it stays in the refrigerator the better it tastes.

I had another very similar recipe that I made quite a few years ago that I referred back to in order to get this  recipe in line with my tastes.  Feel free to mix the veggies up to your liking and if you top it with cilantro right before serving, well it's just that much better.

I did a month of vegan eating in February and I practically lived on this recipe.  It's easy to throw together and have in the refrigerator when the snacking urge hits you.  I love anything with that vinegar tang to it and the crunch of the onion is perfect.  Not to mention the fiber and vitamins you get, I noticed that I felt less bloated and more energetic.  I attribute a lot of that to this salad, after all I did eat it at least once a day.

If you're feeling like you need a little healthy snack to improve your life, or just a quick side at dinner then you will love this salad. Oh, and it is bound to warm up sooner or later so this recipe is great for outside parties.

Alfresco Bean Salad
Recipe modified slightly from Taste of Home

Ingredients

• 1 can (16 oz) red beans (kidney), rinsed and drained
• 1 can (15 1/4 oz) whole kernel corn, rinsed and drained
• 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 small container cherry tomatoes, quartered and seeded
• 1 cup coarsely chopped fresh cilantro
• 1/2 large red onion, diced

Vinaigrette

Modified from here

• 1/2 cup apple cider vinegar
• 1/3 cup vegetable oil
• 2 Tbsp sugar
• 2 Tbsp Franks Red Hot
• 1/2 tsp chili powder
• Salt and Pepper to taste

Directions

1. Mix all the ingredients in a large bowl.
2. Top with the vinaigrette. Stir to incorporate thoroughly.
3. Refrigerate for a couple of hours before serving for best taste. 

Lo Mein with Sugar Snap Peas and Carrots

Sometimes I just have a major craving for Lo Mein.  I'm usually way to lazy to actually go out and pick some up.  I was totally thrilled to see a vegan version of it in a cookbook I borrowed from the library and knew I had to try it. The only bad part about this recipe is that now I know Oriental Ramen noodles are vegan.  This is bad because I know how bad they are and yet seeing them in this recipe was basically giving me permission to eat them.  So I did.  I had to.  For experimental purposes of course.

I'm happy to report that this recipe is delicious.  It doesn't hurt that it has my weakness in it (Ramen noodles) but it also has all the veggies I like.  I have to tell you that the original recipe calls for tofu and not as much sugar snap peas, but I'm not a huge fan of tofu so I left it out.  You can do that as the cook, customize what you're making to suit your tastes.  :)

You could easily modify this recipe to fit your carnivorous tastes by adding chicken, beef or shrimp so feel free to make it your own.

Lo Mein with Sugar Snap Peas and Carrots

From Good Housekeeping The Family Vegetarian Cooking page 136

Ingredients

• 2 packages (3 ounces) Oriental flavor ramen noodles
• 2 tsp vegetable oil
• 6 ounces (2 cups) sugar snap peas, cut into 1" pieces
• 3 green onions, cut into 2" pieces
• 1 package (5 ounces, 1 1/2 cup) shredded carrots
• 1/2 cup bottled stir-fry sauce
• 3 ounces (1 cup) fresh bean sprouts, rinsed and drained

Cooking Directions

1. Heat a large pot of water to boil over high heat. Add ramen noodles but reserve the seasoning packets, cook for 2 minutes. Drain the water but reserve 1/4 cup of the cooking water.
2. Meanwhile in a 12 inch skillet, heat the oil over medium high heat, or until very hot. 
3. Add the peas and green onions, cook until they are tender crisp (3 to 5 minutes).
4. Stir in the carrots, stir-fry sauce, and 1 ramen noodle flavor packet to taste depending on how much salt is in the stir-fry sauce. Cook until the carrots are tender, about 2 minutes. (Discard remaining flavor packet or save for another use). 
5. Save some bean sprouts for garnish at the end. 
6. Add the noodles and the reserved cooking water and bean sprouts and cook for 1 minute, while stirring. 
7. Sprinkle with remaining bean sprouts and serve. 

Hashbrown, Bacon, Mushroom and Cheese Breakfast Bake

I know I may get some haters for what I'm about to say, but I can feel spring in the air here in the South.  I know a lot of you are still buried in snow but we've had two nice days of weather and it's got us all thinking about spring.

I learned from some neighbors just a couple of days ago that there is an old saying in the South.  10 days after a thunderstorm there will be snow.  Guess what we had Saturday?  Right, a thunderstorm.  So just to see if this old wives tale is accurate I put the date on my calendar and if it's correct, we'll have snow on the 20th.  Fun experiment and I'm actually hoping we DO get snow.  Those are my Montana roots coming through.

Before I break out the sunscreen and umbrella straws I have to show you my new (sort of) obsession.  Breakfast bakes.  You can literally add anything you want so I've been experimenting so see what my family likes best.  Really it's just my husband and I since my daughter refuses to eat eggs.  This latest version is one of my husbands favorites.  He loves it because it's full of bacon, I love it because it's pretty easy and very tasty.

I'm pretty sure you have the items you need in your refrigerator or pantry right now to make your very own breakfast bake.  The only essential ingredient is eggs, a dozen would be best but I made this one with only 8 so it's doable.

Hashbrown, Bacon, Mushroom and Cheese Breakfast Bake

From Alissamay's kitchen

Ingredients

• 6 small yukon gold potatoes
• 1 medium onion, chopped
• 1 lb bacon, chopped
• 1 (8 oz) package mushrooms (baby bella or button) sliced
• 8 oz sharp cheddar, grated
• 8-12 whole eggs, beaten
• splash milk or half & half
• salt and pepper to taste (or seasoned salt)

Directions

1. Preheat the oven to 350º
2. Grate the potatoes' (skin and all) into the bottom of a 9x13 inch dish that has been sprayed with non-stick spray. Spread the potatoes out in an even layer. 
3. In a medium frying pan fry the bacon pieces until they are crisp, then remove to a paper towel lined dish.  Discard the oil from the pan but do not wash the pan. 
4. Add the onions and mushroom and cook until they are beginning to get tender, remove to a separate dish. 
5. Spread the bacon over the hashbrowns and then add the onion mushroom mixture.  
6. Add the grated cheddar on top. 
7. In a bowl crack all the eggs and add a splash of milk or half & half and whisk together.  Add the salt and pepper and whisk again. Pour the egg mixture over the top of the other ingredients. 
8. Bake in a preheated oven for about 20-30 minutes or until the eggs are puffy and beginning to pull away from the sides of the dish. 

Spinach Roll-ups

This has to be one of my favorite recipes from long ago.  I can't believe I've waited so long to make them again because they are so so very good. I got this recipe from my friend Kari and at first I made it all the time for parties or whatever. So for a New Years party that we were invited to I knew that I wanted to make something that was tried and true and proven to be loved.

The party was so much fun and there was ton's of good food but everyone did indeed love these roll-ups. They are packed with flavor and texture.  From the bite of the spinach to the crunch of the water chestnuts and jalapeño, combined with the creaminess of the cream cheese mixture you just can't beat it.  You might be thinking when you look at the ingredients that this is way to spicy for you but it's not.  Trust me.  If you remove the seeds and membrane from the jalapeño you won't get all that heat and the other spicy ingredients just add flavor and not ton's of spice. Of course if you want something spicy you can leave the seeds in, add more chili powder or more cayenne pepper sauce. It's up to you.

There are quite a few ingredients in this roll-up but they are worth it, also allow for a little bit of refrigeration time so the flavors can blend together and the roll-ups won't fall apart when you cut them.
Enjoy!

Spinach Roll-ups

Recipe from Kari S.

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry using several paper towels or a clean kitchen towel. 
• 1/2-3/4 cup sour cream
• 1 pkg (8 ounce) cream cheese at room temperature
• 1/2 cup mayonnaise
• 1 (4 ounce) can chopped green chilies
• 2 cloves garlic, minced
• 5 green onions, chopped
• 1/4 tsp cayenne pepper sauce, such as Tobasco
• 1 package ranch salad dressing mix
• 1 can (8 ounce) water chestnuts, chopped
• 1/2 tsp chili powder
•  6-8 large flour (or whole wheat) tortilla wraps

Directions

1. Mix all of the ingredients (except the tortillas) in a large bowl. 
2. Spread about 1/2 cup to 3/4 cup of the mixture evenly over one tortilla, leaving about 1/2 inch space around the outer edges, then roll up tight and wrap in plastic wrap or tin foil. Repeat until all the mixture is gone. 
3. Refrigerate the rolls ups. 
4. When ready to serve, remove the wraps from the plastic wrap or tin foil and cut into 1/2 inch slices. 
5. Makes 6-8 whole wraps before cutting. 

PW's Onion Strings

I can't believe it's taken me so long to post this recipe.  A funny thing happens every time I've made these onion strings.  They get eaten before I can snap a decent picture.  Honest.  OK I may have been the one to eat them all before it occurred to me to grab my camera.  I've had to make them three times before getting a picture.  Torture I tell ya, pure torture.

The first time I ever made them was last summer for a neighborhood barbecue, no picture taken. I made them again recently for my husbands birthday dinner and they disappeared in no time and no picture.  I made them again the very next night for another dinner and finally grabbed some pictures.  I had to show you a picture because my husband is a onion ring connoisseur and he's very particular about the kind of onion rings that he likes.  He likes the thin sort of onions with a light flaky layer of breading so they are nice and crunchy.  These babies totally fit the bill.  The seasoning is perfect, the onions are flavorful and the breading is thin yet crispy.

If you've got a few extra calories to use one of these nights I highly suggest you splurge on this recipe.  They are so darn good!

PW's Onion Strings

Recipe from The Pioneer Woman

Ingredients

• 1 whole large onion (I used yellow)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1/4 tsp salt (scant)
• 1 quart (or 2 quarts) canola oil
• pepper to taste

Directions

1. Slice the onions very thin and place in a large bowl
2. Pour the buttermilk over the top of the onion and stir around so it's fully covered. 
3. Let soak in the buttermilk for at least an hour. 
4. Combine the dry ingredients in another large bowl or a large zip lock bag. 
5. Heat the oil to 375º
6. Line a plate or bowl with paper towels (for the cooked onion strings)
7. Dredge a handful of the sliced onions into the flour mixture and then plunge into the hot oil.  Fry for a couple minutes or until they are golden brown.  Remove to the prepared paper towel lined dish. 
8. Repeat until they are all cooked, serve hot. 

Sweet Potato Casserole

This was by far my favorite dish on Thanksgiving.  I love sweet potatoes, but I also love sweet dishes so this one has all that covered.  I plan to make this every year from now on.

This is a super simple casserole to throw together.  It's as easy as boiling the potatoes until tender and then just mashing them with the rest of the ingredients, topping with marshmallows and baking.  Simple.

You can taste a little hint of the orange juice which doesn't overpower the flavor of the sweet potato.  The marshmallows get crunchy on top (my favorite part) and sort of ooze over the potatoes. It's just fabulous.  There's no other way to describe it.

This would be perfect on your holiday dinner table this year.

Sweet Potato Casserole
Recipe from AllRecipes

Ingredients

• 5 medium sweet potatoes, peeled and sliced
• 1/4 cup butter
• 1/2 cup brown sugar
• 3 Tbsp orange juice
• 1 pinch ground cinnamon
• 1 (10.5 package) miniature marshmallows

Directions

1. Place the sliced sweet potatoes in a large pot and fill with cold water until about 1 inch above the potatoes. Cook over medium heat until boiling, continue to boil until the potatoes are fork tender. 
2. Remove from the heat, drain. 
3. Use a potato masher, a stand mixer with the paddle attachment or a hand held mixer to puree the potatoes until smooth. 
4. Add the butter, brown sugar, orange juice and cinnamon and mix well. 
5. Spread into a 9x13 inch dish and cover with the marshmallows. 
6. Bake at 350º for 25-30 minutes or until the marshmallows are golden brown and puffy. 

Spinach and Tomatoes

How was your nice long weekend?

Do anything fun?

Are you still eating leftovers? Well we are but that's because we had Thanksgiving on Saturday so they are still welcome and we're not sick of them yet.

I hate to even call this a recipe because there are only two main ingredients involved.  A while ago my friend Amanda came over and had dinner with me.  One dish we made took like 5 minutes and was very good.  Also, please note the nice Christmas colors here.

It's as simple as opening a bag of fresh spinach and a can of diced tomatoes.  Seriously, that's it.  OK, well there are some other minor ingredients.  You can cook the spinach until it's totally wilted or you can barley heat it at all, it's up to you.

Spinach and Tomatoes

• 1 bag fresh spinach
• 1 can (15 oz) diced tomatoes
• Olive Oil for the pan
• 1 clove fresh garlic, minced
• salt and pepper
• Parmesan cheese for garnish if desired

Directions

1. In a large skillet add some olive oil, about 1 Tbsp or so. Add the garlic and sauté briefly. 
2. Add the can of tomatoes and cook until heated through. 
3. Dump in the bag of spinach and stir around.  Cook until desired doneness. The longer you cook it the more wilted the spinach will become. 
4. Salt and pepper to taste. 
5. Garnish with Parmesan cheese if desired. 

Gramma's Pepper Steak

I remember growing up with this meal, it brings back warm memories of my dinners at my gramma's house.  I'm happy to say that when I made it it turned out just like my gramma's.  This recipe is one she had published in the "Brisban Community Cookbook" so I feel like it's OK to put it here on my blog.

This little cookbook is a treasure, if you've never seen one of these little community cookbooks you've got to find one.  Talk about great recipes!  I can't wait to post more of them soon.

This recipe is quick once you get all the slicing done.  Much easier to have it all waiting for you.  I speak from experience. I think from start to finish this was done in about 30 minutes or so.  My husband says I can make it anytime I want.  Translation: Please please please make this again and don't change anything at all like you usually do that drives me so crazy.  See how I can read him so well? I have a bad habit of changing things around but this being one of my gramma's recipes, I wouldn't change it. I like to remember it just as she made it.

Just so you know, my gramma is alive and well at 93.  Though she doesn't cook anymore I'm sure she'd eat this up if it were made for her.  Hi gramma!

Pepper Steak

From my gramma Marge F.

Ingredients

• 1 pound round steak, thinly sliced into strips
• 1 can (12 oz) beef broth
• 1 1/2 cups sliced celery
• 1 medium bell pepper, cut into strips
• 1 large onion, thinly sliced
• 1 1/2 cup mushrooms, sliced
• 1/2 cup green onions, sliced (optional)
• 1 Tbsp soy sauce
• 2 Tbsp cornstarch
• 1/4 cup water

Directions

1. It's best to have all the ingredients sliced before you begin….
2. Heat about 2 Tbsp of oil in a large deep skillet and add the beef.  Brown over medium high heat. 
3. Add the broth, vegetables and soy sauce and reduce the heat to simmer, cover and let cook for 10 minutes. 
4. In a small dish, combine the water and cornstarch and then pour over the meat and vegetables. 
5. Cook until the vegetables are tender. 
6. Serve over rice if desired. 

Baked Kale Chips

 Seems Kale has been pretty popular these days, it makes an appearance in most green smoothies and people are definitely trying to find a place for it in their everyday meals. I've discovered that in a smoothie I can't even taste it, but it does give it it's green color.  I put it in several of my soups last winter.  This year I wanted to try the Kale Chip that I've been hearing so much about.

I was surprised at how crispy they got, I can see how people really can substitute these for some other veggie crisps.  I did enjoy them although could only eat a small amount because I'm not familiar with eating kale routinely and there's no avoiding the flavor here. The crispy edges added a nice nuttiness to the flavor that I enjoyed.  They don't really keep very well, they sort of lost their crispiness overnight so I'd just make as much as you think you can eat that same day.

Very glad I tried these, I can see how they can fix up an craving for a crunchy salty snack when you're trying to avoid potato chips.  Very good alternative.

Baked Kale Chips
Recipe from AllRecipes

Ingredients

• 1 bunch Kale
• olive oil

Directions

1. Preheat the oven to 350º
2. Line a jelly roll pan or cookie sheet with parchment paper or tin foil. 
3. Cut the kale into bite sized pieces, removing the thick stem.  Wash and dry thoroughly. 
4. Spread the kale into a single layer and drizzle oil over the top until they all have a little oil on them.  I used my hands to try to get the oil spread evenly on each piece. 
5. Bake for 10-15 minutes, be careful to check frequently to ensure the ends of the kale aren't getting burnt.  
6. Salt immediately after removing from the oven if you desire. 

Refrigerator Dill Pickles

In an attempt to find ways to use all the cucumbers from my garden, I've been pickling. I've already shown you the bread and butter recipe I found, which I LOVE.  These are a dill refrigerator variety.  That means they aren't put through the normal canning process and must stay in the refrigerator for preservation.  The plus side is that they are done relatively quickly (10 days), the minus side is that we're in a rush to eat them before they need to be tossed.

I love all pickles, in fact I love (almost) all things pickled.  I know, I'm a little weird like that.

These pickles have a hint of sweetness, not overpoweringly but you can definitely taste it. I actually chose not to make mine spicy as the original recipe calls for because I knew I'd be giving them to my daughter.  I thought they were delicious.  A very nice change from the kind you buy from the store but still definitely dill.  You also get a good amount of garlic taste, if your crowd isn't all eating these you might want to sneak a mint. :)

I hope you'll give them a try.  It's a great tasty way to use up some garden cucumbers.

Refrigerator Dill Pickles
Recipe from allrecipes

Ingredients

• 12 - 3 to 4 inch pickling cucumbers
• 2 cups water
• 1 3/4 cup white vinegar
• 1 1/2 cups chopped fresh dill weed
• 1/2 cup white sugar
• 8 cloves garlic, chopped
• 1 1/2 Tbsp coarse salt
• 1 Tbsp pickling spice
• 1 1/2 tsp dill seed
• 4 sprigs fresh dill sprigs

*Add 1/2 tsp red pepper flakes to make these spicy

Directions

1. In a large bowl, combine all the ingredients and stir together.  I cut my cucumbers in quarters length wise but the original recipe doesn't say to do so. Let sit for 2 hours until the sugar and salt have dissolved. 
2. Use 3 - 1 1/2 pint wide mouth jars.  Place 4 whole (or cut up) cucumbers in each jar. Pour the liquid over the cucumbers to cover them.  Add 1 sprig of fresh dill to each jar. Seal each jar and let sit for 10 days before eating. Use within 1 month.