I have a stack of recipes sitting here that I have been wanting to share, so that is all that this post is going to be!
This recipe is one that my hubby came across & sent to me with a note that said, "I would love to try these"...seeing as how I spoil him rotten, I made them for him within the next couple of days ...He has requested them repeatedly. Now you can understand why our waistlines just continue to grow....But, I have to admit...they are to die for! Maybe that is why they are called ....funeral potatoes! lol...
Funeral Potatoes
1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 cups sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 cups shredded sharp cheddar cheese
3/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken or mushroom soup, cheese, salt & pepper & combine well. Add additional salt & pepper if necessary.
Spread the mixture into a 9x13" ( or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.
I have served this twice now, once with pork chops & made the potatoes with cream of mushroom soup & the other time with chicken using the cream of chicken soup. I don't even try to half the recipe. Hubby loves these too much & the leftovers are wonderful!
Here is another side dish. This one I did actually cut in half for us, but am going to print the actual full recipe here.
Grilled Corn and Red Potato Salad with Jalapeno Vinaigrette
serves 8 Prep 15 min. Cook 20- min
1/2 cup plus 1 tablespoon extra-virgin olive oil
6 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
salt & pepper
3/4 cup finely chopped red onion
2 jalapeno chiles, seeded and finely chopped
10 red potatoes (about 3 pounds)
4 ears corn, unhusked
In a medium bowl, whisk together the olive oil, vinegar, mustard and 3/4 teaspoon each salt & pepper. Whisk in the onion and chiles.
In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes. Drain, let cool, peel, then cut into bite-size pieces. Add to the vinaigrette.
Meanwhile, preheat the broiler. Broil the corn in the husks, turning, until charred on all sides. Let cool, then discard the husks and silk.
Slice the kernels off the cobs. Add the kernels to the potatoes and vinaigrette; toss to combine.
and yet another side dish. (we grill a lot during the summer, so I love to try different sides)
This is another that I cut in half for us, but am printing the full recipe.
Fiesta Rice Salad
prep:20 min. Serves 4
1/4 cup fresh lime juice (4 limes)
3 Tbsp. olive oil
3 Tbsp. roasted tomato salsa
1 tsp. ground cumin
1/2 tsp. salt
2 cups cold cooked brown rice
1 cup cooked fresh or thawed frozen corn kernels
2 15 oz. cans black beans, drained and rinsed
1 red bell pepper, seeded and diced
1 cup small cherry tomatoes, halved
3 scallions, thinly sliced
1 avocado
1 Tbsp. chopped fresh cilantro, optional (but who wouldn't use it AND more!)
In a small bowl, stir together lime juice, oil, salsa, cumin and salt.
In a large bowl, stir together rice & corn, braking up any rice clumps.
Pour lime-juice mixture over rice mixture and stir well to coat.
Add beans, bell pepper, tomatoes and scallions and toss gently to combine.
Just before serving, pit, peel and dice avocado and stir gently into salad.
Sprinkle with cilantro, if desired and serve.
This is excellent as a side to chicken or fish.
Here is another favorite summer time salad/side dish.
Cucumber Tomato Salad
Serves 8
1/2 cup white vinegar
1/4 cup olive oil
3 tablespoons sugar
1/4 cup fresh mint, chopped
salt & pepper to taste
2 cloves garlic, crushed
2 cucumbers, peeled & sliced
3 tomatoes, cut into wedges
1 red onion, sliced
Combine first 6 ingredients & mix well.
Combine last 3 ingredients and toss.
Pour vinegar/oil mixture over the salad & toss to coat.
easy, quick & oh so good!
Most of us have several different Pasta Salad recipes...I know I do, but still try different ones, even though the basis are the same.
This one was very good. I also cut in half for us.
Mediterranean Pasta Salad
12 oz. pkg. bowtie pasta, cooked
12 oz. jar marinated artichoke hearts, drained and chopped
2 1/4 oz. can sliced black olives, drained
1 cucumber, chopped
1 pint cherry tomatoes
3 Tbsp. sweet onion, chopped
8 oz. bottle balsamic vinaigrette salad dressing
6 oz. pkg. crumbled feta cheese.
Rinse pasta with cold water; drain well. Toss together artichoke hearts and next 5 ingredients with pasta.
Chill 2 to 3 hours. Toss with cheese before serving.
Serves 8 to 10
OK..finally an actual meal! And a healthy one at that!
Grilled Chicken and Orange Skewers with Zucchini Rice
hands on time:30 min. Total time: 45 min. serves 4
1 cup long-grain white rice
1 medium zucchini, coarsely grated
1 1/4 pounds boneless, skinless chicken thighs (6 to 7) cut into 1 1/2 -inch pieces
1 small red onion, cut into 1 1/2-inch pieces
1 navel orange, cut into 16 pieces
1 tablespoon olive oil, plus more for the grill
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Kosher salt & black pepper
If you are using wooden skewers, soak them (8 small) in water for at least 15 minutes
Cook the rice according to the package directions. Remove from heat, sprinkle the zucchini over the rice, cover and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.
Meanwhile, in a large bowl, toss the chicken,onion, and orange with the oil, cumin, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon black pepper; thread onto the skewers.
Heat a grill or grill pan to medium, lightly oil the grate, and grill the skewers, turning occasionally, until the chicken is cooked through and the onion is just tender, 15 to 18 minutes.
Serve with the rice.
Tip: Play up the citrus flavor of the kebabs by adding a teaspoon of finely grated orange zest to the rice along with the zucchini.
One can never have too many pasta recipes!
Bow Tie Pasta with Sausage, Tomatoes and Cream
Prep time: 15 min. Cook time:30 min. servings:6
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown.
Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
I love the convenience of cooking in a crock pot! This turns out like a stew and the flavor is delicious!
Slow Cooker Latin Chicken
Prep time: 25 min. Cook time: 4 hours 10 minutes Servings: 6
1 tablespoon olive oil
3 pounds skinless chicken thighs
salt & black pepper to taste
1/4 cup loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed and drained
1/2 cup chicken broth
1/4 cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish
Heat the olive oil in a large skillet; season the chicken thighs with salt & pepper.
Sprinkle 1/4 cup cilantro over the chicken; brown the chicken in the frying pan, 3 to 5 minutes on each side.
Arrange the chicken in the bottom of a slow cooker.
Place the sweet potatoes, red bell pepper, and black beans on top of the chicken.
Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bow; pour into the slow cooker.
Set cooker to LOW and cook for 4 hours.
Garnish with lime wedges to serve
Another chicken stew. This one I made back in the winter & it really hit the spot. More unusual combinations of spices & ingredients, but it was really good.
Moroccan Chicken Stew
Prep time: 10 min. Cook: 40 min. Servings:4
2 Tablespoons olive oil
8 skinless, bone-in chicken thighs
2 medium red onions, sliced
1 large green pepper, cut into 1" pieces
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 Tablespoon curry powder
1 can condensed tomato soup
1/3 cup golden raisins
1 can (about 15 oz) chickpeas (garbanzo beans) rinsed and drained
1/3 cup slivered almonds, toasted
Heat oil in a 5-qt. saucepot over medium high heat. Add chicken and cook until well browned on both sides. Remove chicken form pot.
Reduce heat to medium. Add onions, pepper and garlic and cook 5 minutes or until tender-crisp.
Add cinnamon and curry and cook and stir 1 minute. Stir in soup and heat to a boil.
Return chicken to pot. Reduce heat to low. Cover and cook 15 minutes.
Stir raisins and chickpeas in pot. Cook 10 minutes or until chicken is cooked through.
Stir in almonds.
I needed to cook my chicken a little bit longer than what this called for. Also think that next time, I may try boneless thighs.
I served this on top of couscous.
This was mmmm....SO good & very "Spring-y" (as in the season)!
Spring Herbed Lamb with Lemon Orzo
Serves 4 Prep: 15 min. Cook: 10 min.
1/4 pound sugar snap peas, halved crosswise
1 3/4 cups orzo pasta
1/4 cup EVOO (extra virgin olive oil)
4 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons shopped fresh thyme
salt & pepper
1 1/4 lbs. lamb should chops (about 3 pieces)
5 radishes, thinly sliced
2 Tablespoons shopped fresh mint
1 lemon, zested, plus 2 teaspoons juice
Preheat a grill pan over medium-high heat.
In a large pot of boiling, salted water, cook the sugar snap peas for 30 seconds. Remove with a strainer; drain. Add the orzo to the pot & cook until al dente; drain.
Meanwhile, in a small bowl, combine 1 Tbsp.. EVOO the garlic, rosemary, thyme, 1/2 tsp. salt and 1/4 tsp. pepper.
Rub the lamb chops with the herb mixture and grill, turning once , for 6 minutes for medium-rare. Transfer to a plate and tent with foil.
In a large bowl, combine the sugar snap peas, orzo, radishes, mint, lemon zest, lemon juice and the remaining 3 Tbsp. EVOO; season with salt & pepper. (also can add chickpeas)*see below
Divide the orzo salad among 4 plates. Slice the lamb off the bone into 1/4-inch peices. Arrange the lamb on the orzo.
*Optional : you can also stir in a can of drained chickpeas into the orzo salad for a protein boost.
I think that about catches you all up on the new things that we have tried & decided was worth making again & sharing.
I hope you enjoy the recipes & please let me know what you think if you do try any of them. Also don't forget there are many recipe links on the left module on my home page.
Hopefully I will be able to do a regular blog here in the next couple of days.
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