Bourbon Carrots!

This is a super easy side dish but has tons of flavor.

5 tablespons butter
5 medium carrots, peeled, diagonally sliced
1 medium onion, thinly sliced
2 tablepoons bourbon
1 teaspoon (or more) light brown sugar
salt to taste
*melt butter in large saucepan. add carrots and onion; mix well. stir in bourbon, brown sugar and salt. cook, covered,for 5 minutes or until carrots are tender

ButterNut Squash!

It's squash time here & I have been trying many new things with squash. Good thing I did because my son is a huge fan of spaghetti squash, who would have known. Anyway this is a great recipe for butternut squash, my mom & I totally make a meal out of it but it's a great side dish. yuummmm.

1 (4 pound) butternut squash - peeled, seeded, and cubed

1/3  onion, minced

1/4 cup extra-virgin olive oil

1/2 cup Italian bread crumbs

1 tablespoon minced fresh thyme (if you don't have fresh use dried & 1 tsp.)

6 ounces crumbled feta cheese

sea salt and ground black pepper to taste

1/4 cup Italian bread crumbs

Directions

1. Preheat an oven to 425 degrees
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and feta cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes

Baked eggplant strips!

We eat a ton of eggplant & this recipe is awesome. It's low fat so that's even better, but just because it's low fat doesn't mean it isn't tasty. And this was super easy to make.

1 large eggplant

1 tsp olive oil

1/2 tsp salt & pepper

1/2 cup breadcrumbs ( you can use Italian or make your own, I made my own using whole wheat bread)

2 tbsp Parmesan cheese

1 large egg white

pam or other cooking spray

 ( cup of marinara sauce optional)

Directions:

1) preheat your oven to 450*F, line 2 baking sheets with parchment paper & spray with cooking spray

2) Cut ends off eggplant & slice in half. Then slice into 1/4 inch thick slices, then cut into 1/4 inch strips.make sure they are all the same size so they cook evenly.

3) put egg plant into bowl & season with oil, salt, pepper.

4) In a separate bowl mix bread crumbs & parm cheese in one bowl & in another egg white.

5) take handful of eggplant at a time & dip into egg white & then breadcrumbs. Place on baking sheet laying slices next to each other. Once all finished stray strips with more cooking spray.

6) bake for 10 minutes and then flip & bake another 5-10 minutes depending on how crispy you want them & until they are golden brown. Serve hot.

Swiss Chard With or without green garlic.

So after visiting my favorite Local farm I was introduced to Swiss chard & green garlic. They gave me some for free to try & it went over great with the family. The Swiss chard tastes a little like spinach so if you like spinach almost positive you'll like Swiss chard. Green garlic I have never heard of or seen in my grocery store. They have it at the farm & it is awesome! So if your able to find it anywhere it goes great with the Swiss chard.

•2 bunches fresh Swiss chard, washed well, cut off bottom stems.
•2 tablespoons butter
•2 tablespoons extra-virgin olive oil
•4 tbsp red or white onion, chopped
•3 cloves garlic, chopped
•1/4 cup heavy whipping cream\
•1/4 cup freshly grated Parmesan
•Salt and freshly ground black pepper

Directions
Bring a pot of salted water to a boil over high heat. Chop Swiss chard then Add the Swiss chard to boiling water and simmer for 2 minutes. Drain the Swiss chard  in a colander. Press down on the Swiss chard with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop.

Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the onion and garlic and saute until fragrant and tender. stir in spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, and Parmesan. Reduce the Swiss chard mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve.

My Mac-n-Cheese (low fat version)

3 Tbs Butter
3 Tbs Flour
1/8 tsp pepper
1 1/2 cups milk
2 cups reduced fat Cheddar cheese ( you can use full fat cheddar cheese also)
1 lb cooked whole grain pasta ( I like to use medium shells) * you could use regular pasta if you like*

Melt butter, stir in flour and seasoning. Add milk and cook on medium heat stirring constantly until thick & smooth. Add Cheddar & stir until melted. Once melted pour over hot drained pasta & enjoy.

*Yes it's that easy & so good. My kids love "Moms Mac-n-Cheese". You can also just make the cheese sauce & pour over veggies or potatoes*

Fresh Tomato, Basil and Mozzarella!

Want something that is super easy, looks pretty & will be loved by many at any gathering? Then this is for you!!

1 lg Tomato, cored & sliced into circles
1 handful of fresh Basil leaves ( I grow my own in the garden, that way I have it on hand all summer long. You can also buy fresh basil at your local grocery)
PKG Fresh Mozzarella ( I used the kind that comes in a bag, but it can also come in a container or can be purchased at the deli counter at most grocery stores)

Clean the basil & pat try with paper towel.
Slice fresh Mozzarella, or you can buy it already sliced.

Place Tomato, basil & mozzarella on a platter. You can also stack them together a piece of each in a row. I just stuck mine on a plate. I Like to put a little drizzle of balsamic vinegar on my salad but really this dish it great all on it's own. Enjoy

Mac & Cheese....yuuuuummmuy!

Ingredients

Kosher salt ( I use sea salt)
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk (4 cups)
8 tablespoons (1 stick) unsalted or salted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups) *see note below*
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices) could also use Panko.
Directions
Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish or greased 13'9

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top.

NOTE: Gruyere cheese can be pricey, I really think you could use a mild cheddar instead of Gruyere or do half Gruyere & half of a mild Cheddar. I will have to make it with a mild Cheddar & re post. but for now this is my tip*

Also this can feed a crowd, you can definitely half this a smaller party or put in separate containers before putting top on & freeze for another time.

Crispy Cheese Potato's!

6 Cups thinly sliced potato's
1 1/2 tsp salt
2 Tbsp butter melted
1 4oz pkg shredded Cheddar cheese
1/2 cup fresh bread crumbs or panko bread crumbs

1) pre-heat oven to 425*F
2) Par boil sliced & peeled potato's
3) Grease a 13x9 baking dish
4) after straining potato's toss them and salt together. Arrange potato's in an even layer in dish.
5) drizzle butter over potato's
6) Sprinkle cheese and then bread crumbs over potato's
7)Bake 20 minutes or until fork tender & cheese is melted.
(makes 10 servings)

Creamy Cabbage and Apples!

Ingredients
1 teaspoon olive oil
6 slices bacon, chopped
1 large onion, chopped
salt and pepper to taste
1 tablespoon white sugar, or to taste
2 tablespoons cider vinegar
1 head green cabbage, cored and chopped
2 large Granny Smith apples - peeled, cored and thickly sliced
1/2 cup chicken stock, or as needed
1/2 teaspoon coriander seeds
1 pinch nutmeg
1/2 cup sour cream
Directions
1.Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
2.Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
3.Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
4.Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.

Cauliflower Casserole!

Ingredients
1 head cauliflower, separated into florets
1 cup sour cream
1 cup shredded Cheddar cheese
1/2 cup crushed corn flakes or (rice crispies)
1 teaspoon salt
1/4 cup grated Parmesan cheese
paprika (optional)
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
2.Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
3.Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
4.Bake uncovered until heated through, 30 to 35 minutes

Cornbread & Rice Stuffing!

Ingredients
2 1/4 cups chicken stock +
1 box wild rice
4 tablespoons butter
2 cups fresh sliced mushrooms
2 cups diced celery
1 cup chopped onion
1 apple peeled & chopped
4 cups corn bread stuffing mix (Prepared to directions on box or bag)
1 tablespoon poultry seasoning
Directions
1.In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender.
2.In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft, add apple.
3. Cook stuffing according to box
4.In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables & apple and mix well. Use to stuff turkey or bake on its own. More chicken stock can be added if stuffing is dry.

Place in oven safe dish & bake for 30 minutes at 350*F (heated through)

Broccoli Casserole!

Ingredients
3 tablespoons butter
1/2 onion, chopped
1 large head of broccoli steamed Or you can use 2 (10 ounce) packages chopped frozen broccoli, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1/2 cup mayonnaise
2 eggs, beaten
1/4 teaspoon ground black pepper
1 1/2 teaspoons lemon juice
12 buttery round crackers, crushed fine
2 tablespoons butter

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
3.In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs,pepper, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
4.Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.
*Feeds 8 ppl*

Herb & Cream Biscuits!

Gina's Herb Cream Biscuits
Recipe courtesy The Neelys

.Prep Time:15 minInactive Prep Time:--Cook Time:18 minLevel:
EasyServes:
10 biscuits.Ingredients
•2 cups all-purpose flour
•1 tablespoon granulated sugar
•2 teaspoons baking powder
•1 teaspoon garlic powder
•1 teaspoon salt
•1 tablespoon chopped chives
•1 tablespoon chopped parsley leaves
•1 1/2 cups heavy cream, at room temperature, plus 1 tablespoon
•1 egg
•Kosher salt
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

Whisk together the flour, sugar, baking powder, garlic powder and salt in a medium bowl.

Stir in 1 1/2 cups of cream and the herbs and mix with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter dipped in flour to punch out dough rounds. Push the leftover dough together cut out more rounds. Arrange the biscuits on the parchment lined sheet tray.

In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes. Transfer the biscuits from the oven to a serving platter and serve.

Tastes Like My Moms ColeSlaw!

1 small head cabbage, shredded or diced

3 medium carrots, shredded or diced

1 cup mayonnaise

1/3 cup sugar

1/4 cup cider vinegar

1/4 tsp ground black pepper

1/4 tsp celry seed


1.In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar,vinegar, pepper & celry seed. Pour over cabbage mixture and toss to coat.put in fridge and let sit for at least 2 hours.

( I took a recipie & added a few things to change it up. Well apparently I hit it out of the park. My step dad loved it & said it tasted like what his mom ust to make.)

Polish Cabbage Noodles!

Ingredients
1 medium head shredded cabbage
1/2 cup chopped onion (red, vidalia or yellow)
1/2 cup butter
1(16 ounce) package wide egg noodles ( i used whole wheat egg noodles)
salt to taste ground black pepper to taste

Directions
Cook pasta in a large pot of boiling salted water.
Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

* I did make this & it was very good. My camera is broken so I wasn't able to take a picture*

Pretzel salad!

2 c. pretzels, crushed
1/2 cup chopped pecans
4 tbsp. sugar
3/4 c. butter, melted
8 oz. pkg. cream cheese, softened
1/2 c. sugar
8 oz. carton Cool Whip
1 lg. box strawberry Jello Or Raspberry (6oz)
2 c. boiling water
2 c. ice water
2 pkgs. strawberries (frozen), thawed and drained or Raspberries

Mix pretzels, 4 tablespoons sugar, and butter together; press into bottom of 9 x 13 inch pan. Bake at 400 degrees for 10-15 minutes; cool. In mixing bowl, fold Cool Whip into cream cheese and 1/2 cup sugar. Spread over cooled crust. (make sure to seal the sides of the dish with this mixture. Refrigerate!
Dissolve Jello into boiling water. Add strawberries to Jello Put in fridge for about 2 hours to set. Once almost entirely set pour over cream cheese. Chill and let set over night. Cut into squares to serve. Serves 12.

* in our family we just can't wait to eat this for dessert so we serve it with dinner as a side dish*

Spanakopita (greek spinach pie)

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley 2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 5/31/2010

Spicy Creamed Spinach!

Gina's Spicy Creamed Spinach
Recipe courtesy The Neelys

.Prep Time:10 minInactive Prep Time:--Cook Time:10 minLevel:
EasyServes:
2 to 4 servings.Ingredients
•3 bunches fresh spinach, washed well, rough stems removed
•2 tablespoons butter
•2 tablespoons extra-virgin olive oil
•2 shallots, chopped
•3 cloves garlic, chopped
•1 1/2 teaspoons red pepper flakes (put in less if you don't like spicy)
•3/4 cup heavy whipping cream
•1/4 teaspoon freshly ground nutmeg
•1/4 cup freshly grated Parmesan
•Salt and freshly ground black pepper
Directions
Bring a pot of salted water to a boil over high heat. Add the spinach and simmer for 2 minutes. Drain the spinach in a colander. Press down on the spinach with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop.

Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the shallots and garlic and saute until fragrant and tender. Stir in the red pepper flakes and spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, nutmeg and Parmesan. Reduce the spinach mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve.

*This was so yummy, my family members who usually don't eat many vegis went back for 2nds.*

Baked Sweet Potato Wedges!

Baked Sweet Potato Wedges
Recipe courtesy Paula Deen

.Prep Time:10 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
4 to 6 servings.Ingredients
•1/2 cup, plus 2 tablespoons butter
•1 1/2 teaspoons ground cinnamon
•4 sweet potatoes, scrubbed and cut lengthwise into wedges
•2 teaspoons salt
•2 teaspoons freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.

Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve.

Scalloped Corn!

Ingredients
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
2 eggs, beaten
1 cup milk
75 buttery round crackers, crushed fine
1/2 cup chopped green onions
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly butter casserole dish and set aside.
2.In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, crackers and green onion; mix well.
3.Pour mixture into prepared casserole dish.
4.Bake at 350 degrees F (175 degrees C) for 50 minutes.