Shamrocks and Shenanigans

Spicy Apricot Peach Chicken (Crock Pot)

2012-02-01T08:00:00.000-08:00

I have to admit sometimes I feel like the crazy cook, pulling meals together out of nothing. And other days I feel like I am a gourmet chef. This meal is some where in the middle. But it works. Once again it plays on the sweet and spicy. Something about it. It's kind of like sweet and salty, they just go together. This meal is also a crock pot meal which means you can walk away after you do the prep work. Hello!! Who doesn't like that? The Fireman loves this meal because it mimics something stir fry but comes out of the crock pot when we have been out at a cold baseball field or something equivalent. He also loves this meal because it doesn't affect his wallet like takeout does. I love Chinese take out. In fact just mentioning it stirs a craving.

Spicy Apricot Peach Chicken
4 chicken breasts
2 TB knorr French Onion soup mix
1 jar Saucy Susan Peach Apricot Sauce (or jam)
2 cloves garlic minced
1/2 cup-3/4 cup white wine (not much- splash)
1 tsp Dijon mustard
1/2- 1 tsp red pepper flakes
1 tsp ponzu or soy sauce
1 tsp chili oil (to taste)
salt and pepper and garlic powder (just for seasoning the chicken)
oil for browning the meat ( TB)
rice (cooked)
Broccoli

it looks like a lot but really you have most of it in your pantry right now. The Chili oil may be the only item that is iffy.
We are going to be browning the chicken so add a TB of oil to a pan an get heating on medium high heat
These are great, I get them from Costco
Lightly salt pepper and garlic powder
We are just browning, not cooking
And into old trustful crockpot.
See, not cooked
Very rare
into the party bin
add some white wine to the pan
garlic
Hello, garlic and wine, who doesnt love that smell??
I love this sauce. I am half the reason our local store can not keep it in stock. The other half is my old neighbor that introduced me to it.I fight her for her.
Add to the pan
and a good shake of Ponzu
And a palm of Onion Soup mix. Not too much. It can be salty
Doesnt look like much, right? Patience grasshopper
grey poupon? why yes! sorry side tracked. A spoonful
And a good TB of crushed red pepper, it wont hurt you
Now this stuff you have to be careful with. Add a little, taste and add more. We like it HOT so I added ALOT
Pretty
alright, I added a little more
dump over the chicken
let cook over low for three hours or until cooked through
yes low grasshopper
an hour before it is done you will need these items...well, maybe not the wine or the dirty table in the background. Come on people. I do live there!
So here is where I decide "add the broccoli and lose all nutritional value so it taste like the sauce...or microwave in the package" into the party bin it goes
I mean really, you want it to taste like the spicy sweet sauce, right?
Cover until the broccoli is fork tender
DINNER

Tamale Pie

2012-01-30T08:00:00.000-08:00

Tamale Pie is simply chili with your corn bread baked on top of it. I remember being a little girl and my Mother would make it for dinner using those jiffy corn bread mixes. Now you have to understand, my parents divorced when I was in grade school. My father was the better cook of the two. Back in the 70's children were always sent to live with the mother. I could have starved!! Thank God for Tamale Pie among a couple other dishes that she could cook. Now I am not bashing my Mother. She has some amazing dishes she can cook. The woman could fry potatoes like no other. And being the potato love I am, I thank her for that. But we are getting off subject completely. I am not making Tamale Pie like my Mother would have. There is no canned chili or jiffy mix involved tonight.

Tamale Pie

1 lb lean ground beef (turkey works too)
1 onion diced
1/2 tsp garlic powder
1/4 tsp chili powder or cayenne pepper
1/4 tsp smoked paprika
1/4 tsp paprika
1/2 tsp cumin
salt and pepper
1 can Ortega chilis
1 can tomato sauce
1 can black beans (or whatever you have on hand)
1 cup frozen corn
1 cup cheddar cheese for topping of cornbread

Corn Bread
1 cup Original Bisquick® mix
1/2 cup cornmeal
1 cup milk
1 tsp sugar
1 egg
1/4 cup butter melted
1/2 cup cheddar cheese for batter
Preheat oven 375 degrees
cook hamburger and onion in a cast iron skillet over medium high heat.
Dang it! I need this today! How can we be out of Cumin???
Sprinkle spices over meat. I eye ball it. You could wait till you add the tomato sauce but really it doesnt matter.

Add the sauce
And the peppers
And corn and beans. Make sure you rinse the beans, the liquid they are sitting in is gross
Let simmer for ten minutes on medium low heat. Taste and make sure spicy enough. My family likes some kick so I adjust it.
Add a little extra water if you think it is too dry. Remember it still has to bake in the oven for an hour.
So I am a little strange, I like the taste of hand grated cheese over the bag stuff. I think the use flour or something to keep it from sticking to itself. Grate some cheese. Youre going to need about 2 cups. Don't be stingy. I am always stingy on the cheese. This is for inside the cornbread.
Mix your batter for the corn bread
Corn Bread
1 cup Original Bisquick® mix
1/2 cup cornmeal
1 cup milk
1 tsp sugar
1 egg
1/4 cup butter melted
1/2 - 1 cup cheddar cheese for batter (depends if The Ballplayer is looking when I put the cheese in)
Trust me on the cheese. It really make the bread good. The Ballplayer doesn't know I put it in the bread. On top....well that is another story and another fight. Don't worry, he wont read this.
Spread the batter onto the "chili"
Take a butter knife and spread it out evenly
Bake 375 degree oven 45 minutes or until a toothpick comes out clean (not the chili) Cover with Grated cheese and return to the oven just until melted
Yummy!!!
Let sit ten minutes before slicing. Trust me
DINNER!!!

Cheaters White Chocolate Cake

2012-01-27T08:00:00.000-08:00

I love to cook. I can spend all day in the kitchen. I love chopping vegetables. Love to chop garlic. Mmmm. Just thinking of mincing garlic makes me calm. Baking on the other hand does not. I grew up in house full of baking women. Even my grandfather later in life took up baking, being nick named the Cookie Monster. But for me, baking has rules. I don't like rules. I can not or have not made a home made cake from scratch successfully. Thankfully there are Duncan, Betty and Pillsbury. I can make a cheater cake like nobody. And my kids love it.

Cheaters White Chocolate Cake

1 White Cake mix
1 White Chocolate pudding mix
1 cup white chocolate chips
1 extra egg

Make cake mix as directed EXCEPT ADD 1 EXTRA EGG and the pudding mix
Pour batter into pan cover with white chocolate chips
Bake according to the package
Frost with White frosting and sprinkle the frosting with white sugar (gives a crunch)

Rootbeer Pulled Pork With Coleslaw

2012-01-25T08:00:00.000-08:00

Pulled pork is a meal that gets made quite a bit during baseball season around here. I can get usually two meals out of the pork roast. The pulled pork is usually the second night's meal. It was some variation of a pork roast (I have so many) so many, many roast ago that a friend told me I had to try it this way. Of course, I did put my own spin on it being the rebel I am. I do have to say that it is pretty dang good.

Rootbeer Pulled Pork With Coleslaw

1 regular rootbeer (no diet)
1 pork roast
2 TB Firemen's seasoning (or your favorite seasoning for BBQ)
1/2 onion
1 jar of your favorite BBQ sauce (I bought what was on sale)
oil for browning the roast
just take a couple TB of oil and a pan...any pan and get it good and hot
I make this seasoning that I call Firemen's Seasoning We love it. I sprinkle it on veggies, potatoes, meats. I make it in huge batches. Its smokey and a little spicy but nothing that the kids will cry over (trust me..The Ballplayer is antispice)
sprinkle it all over the meat. Bathe in it. Get it all over the counters by all means, its that good
Slice up half an onion
Brown up the meat. You could skip this part but I really think it makes the meat taste better
ya...there we go
then gracefully dump the meat onto the pretty little onions in the crock pot
Then dump the whole rootbeer in. Cover and let cook until falling apart (3 hours on high 6 on low)
When the meat is about done I like to make my coleslaw. Mind you I usually forget until the last minute and pull a OH SH!T I FORGOT THE COLESLAW!!!!! No biggie!!!

1/2 package coleslaw mix
1/2 cup mayo
1/2 - 1 TB
1 TB Rice Vinegar
really that is how easy it is. Just Mix the Mayo with the vinegar and sugar. Give it a taste. I usually like mine on the sweet side.

Add the Coleslaw cabbage mix. I know you think it wont be enough sauce but I promise it will

Mix well and chill....if you remembered to make it early enough
Ok so our roast is cooked

Take the meat out
Shred with two forks. Protect from hungry husbands (that is why you use two forks)
Dump out the cooking liquiq. I saved some in case I needed it (if it was dry)
Add the bbq sauce, and be generous
I like to pile on toasted buns
DINNER!!!

Roasted Bell Pepper Pasta with Chicken

2012-01-23T08:00:00.000-08:00

Sometimes I feel like eating a dish that I think I would get at a restaurant, but wouldn't order at a restaurant. That's the line of BS I give my family when I spring a new dish on them that they have never eaten and would never have eaten. Seems reasonable? Right? In all actuality, I had a bag of bell peppers and thought "Self what the hell am I going to make?" I could have made Sausage and Peppers but I have a BAG of peppers and I think I still have a couple of peppers in the crisper. I don't know how this happened??? Roasting peppers and then pureeing them into a sauce will use up all the peppers in the bag. Score!!!! Uno problemo...The Ballplayer will not like it. Guess cereal will be his dinner. Oh well, cant win them all!

Roasted Bell Pepper Pasta with Chicken

Bag of bell peppers (5-6)
1/2 package pine nuts (yes really that's my measurement)
1/2 cup minced onion
1 TB Balsamic vinegar
2 cloves garlic minced
2 Chicken Breasts pounded thin and cut into small portions
1 cup of flour for dusting
salt and pepper
oil for sauteing
pasta

Like I said, you need a lot of bell peppers for this sauce. If you have ever made homemade spaghetti sauce, you know, it takes a lot of tomatoes just to get a quart of sauce.
Cut up all the peppers and discard all the seeds
place skin side up on a baking/cookie sheet and put under the broiler until they are BLACK.
Place into a bowl and cover with plastic wrap. Walk away for fifteen minutes. Seriously. This is the time to let the dog out, pay your bills. Get side tracked. Come back and peel all the black skin off. The Fireman helped me. It's a messy job. That's why you have no pictures of it. Do not wash any of the black specks off the peppers. That is flavor that you want. Toss the skins and save the peppers.
I love Pine nuts. This is not normally how I buy them. Normally I buy them in bulk from Costco, keep them in the freezer but whatever. I am out and avoiding Costco. Costco is next to Trader Joes. Trader Joes has Pub Cheese. Pub Cheese makes my ass big. I'm off track anyways. I love these little nuts. Put them on vegetables, in pasta. Mmmmm
Take half a package or about 1/4 cup or the package if you can't resist. It wont harm the recipe and put into any dry pan you haven't messed up today. Put the pan on medium heat and toast the pine nuts. Don't burn them. These nuts are special to me.
Put your peppers into a food processor or blender. Blend well, really well. If it seems like it wont go smooth enough, add a couple TB of chicken broth or water. I didn't have to.
Arent these pretty?
Add them to the party!

In a pan add 1 tsp oil, the garlic and the onion, cook till soft
Now add the sauce to the onions and garlic, and 1 TB balsamic vinegar
let simmer 25-30 minutes
My chicken did not come already pounded into small portions so I am pounding them. Simply put the chicken between to pieces of plastic wrap, place on a plastic cutting board (easier to disinfect) and take a meat cleaver or in my case a cast iron pan, and pound the crap out of it until it is thin. If you have teenagers, it is anger management.
Then take some flour (about a cup, I didnt measure) and a little salt and pepper) and mix it for dusting the chicken
The chicken isnt going to be like fried chicken, we are only dusting it
Get a pan and put just a couple TB's of canola or vegetable oil in it. Get it ot over Medium high heat.
Cook the chicken. They will cook fast.

While the chicken is cooking, cook you pasta and dump into the sauce, let it cook for a good ten minutes so the sauce can cook into the noodles
Top the pasta with chicken and garnish with fresh Parmesan Cheese

Orange Salsa Crock Pot Chicken

2012-01-20T08:47:00.001-08:00

I love easy meals and this one is about easy as it gets. Shoot I think it's even under five ingredients (isnt that a show?) Cooks in the crock pot, and we all know what I think of my crock pot. If you do not have a crock pot, you are missing out. It is like having a cooking staff cooking cook for you all day. It's amazing. But lets talk about this meal. I like food that's sweet and spicy. It defies the rules. I'm like that. I'm a rule breaker. This takes sweet orange marmalade and spicy taco seasoning and mixes with salsa and cooks over chicken breasts slowly till the sauce makes this sticky spicy sauce that is just to die for. I serve it over rice but you could serve over vegetables.

Orange Salsa Crock Pot Chicken
4 chicken breasts (thighs would be great too but double up)
1 jar of orange marmalade
1 small container of any salsa (I am using leftover from takeout)
1 taco seasoning packet
salt and pepper

Since we are really talking chicken breasts and breasts tend to over cook you can really do this last minute in a crock pot on high. Chicken thighs are another story. They like the extra cooking. But as you see it is late in the afternoon, I am not panicking. You shouldn't either.
I am not even pre browning this time. I know, I am always telling you how I love the flavor, but not this time. Lightly pepper, you can even forgo the salt. The taco seasoning packet is really high in sodium so go easy
these are really the ingredients. Just dump in a bowl. I picked up some Mexican food for The Ballplayer and I and saved the salsa for this recipe
Into the party bowl....I mean mixing bowl
Add the taco seasoning. Ok I have to admit here is where I noticed that The Fireman picked up the FAMILY size packet of taco seasoning. Geez!! I don't need a double packet. So carefully I dumped half out.
Mix well and pour over your meat
I mean really just dump the whole thing!!
Cover and cook on high for three hours
Hello my little chickens...
Three hours later just as promised
DINNER!!!!

Beef Stroganoff (Crock Pot)

2012-01-18T08:00:00.000-08:00

Beef Stroganoff is an old school recipe that I cant get enough of. My parents made it. My grandmother made it. It was a meal that you could plop on my plate and I would eat it without any complaints. Little did I know that it was an economic meal that would feed a ton. Really it is Stew meat that is cooked slowly in a heavenly beef gravy sauce that then at the last minute you add sour cream to make it creamy delish. This recipe is not the version that my Gram would make although I can imagine she would love it, it uses a cream of soup in it which the woman loved and it has cream cheese as a secret ingredient. I promise you it makes it divine. Cream cheese is my weakness. It is in a ton of my recipes. This being the only gravy beef one.

A little story about my stew meat. The recipe calls for stew meat. I bought Stew Meat. Handed The Ballplayer a package of stew meat to put in the FREEZER in our garage. I found it in the frig. Needless to say, I had to use a roast and painstakingly trim it of the fat. I recommend using stew meat.

Beef Stroganoff (Crock Pot)

1 pound of stew meat
1 can of Golden Mushroom Soup
2 TB French Onion Soup Mix
1 small onion diced
1 cube of cream cheese
2 TB sour cream
1 cup of flour
1 TB Worcestershire sauce
1 TB season all
pepper
1/4 tsp cayenne pepper

These are the seasonings I will use to season up the flour I will fry up the meat in, you could just throw the meat into the crockpot and skip this step but I find that searing the meat really adds to the flavor of the sauce
So like I said, I trimmed up the meat the best I could.
Mix the flour with the seasoning and then dip the meat into it. Dont take too much time on this. You just want to dust the meat and get it into a pan that has 2 TB of oil (canola, or vegetable-not olive) and heat the oil to medium high)
Dont crowd the pan. Brown each side and place on a plate
Those brown bits are going to really add flavor
Thats what I am talking about
Just let it sit on a plate while you keep cooking the meat until you get it all done
dump all into the crock pot. I am getting a late start. Its all good. Dinner will run late here tonight anyways. So I am going to cook the meat on high for three hours with no sauce to start.
yes I really said HIGH
But look at the time...seriously
ok so we are not done here... so no need to even wipe out the pan.
Take the onions and just plop them into the pan
cook them until brown
Then put them on a paper towel. I mean really there is enough fat in this meal
So the meat looks good so I am going to drain it off. Again there is enough fat in tonight's meal
Hold the meat out, just for a minute while we make the sauce and add the soups and one can of water
It doesn't look appetizing yet but I promise it will

Add the onions, Worcestershire sauce dry onion soup mix, and give it a stir
add the meat back and let it simmer until the meat is falling apart
thats better. Oh I know, not pretty to photograph
Now, here is where I am asking you to take a leap in faith and add a whole cube of cream cheese. I cut mine into cubes to make it melt easier
Put the lid on, walk away for ten minutes. Come back, stir. Drool
Looking better right? You better have made some noodles. If not dont bother with the next step until you do
Ok, are your noodles done now? Ok add a spoonful of sour cream. My Mom would add two but she doesnt know the calories that are in this dish.
Ok I added two....
DINNER!!!!!
Now I have to confess that the next day this is sorta fought over. I don't even need noodles. Toast up some bread, serve open face, and call me happy

Spaghetti & Meat Sauce with Texas Toast

2012-01-16T08:00:00.000-08:00

I am guilty of making spaghetti out of a jar on occasion. It is easy for The Ballplayer and I to get a warm dinner on the table when it is just the two of us. But when it is a full house or if somebody has....say.....a baseball game (it is a reoccurring thing for us) I like to make my own meat sauce. It is basically meat, tomato sauce, some herbs and cheese. Really that is about all there is to it but it makes my boys coo. Add some Texas Toast (garlic bread with a fancy name) and now my boys are pretty much going to do anything I ask.

Spaghetti & Meat Sauce with Texas Toast
1 pound of hamburger meat (lean please but turkey can be used)
1 1/2 small onion diced
2 cloves garlic minced
2 large cans tomato sauce
2 TB Italian seasoning
1 box of your favorite spaghetti cooked
1/2-3/4 grated fresh parmesan cheese plus cheese for garnishing

Texas Toast
Thick Sliced Sourdough Bread
Butter
Garlic powder
parmesan grated

start browning the meat over medium high heat
slice the onion. I like the onion really small.
Add the onion and the garlic to the meat. I love the smell of the onion and the garlic cooking with the meat. Somehow it fills the house with the greatness and my family thinks I am making a gourmet meal. There is nothing like it. I keep telling you people this.
Tomato Sauce...notice I have a can and a plastic container because SOMEBODY that will remain nameless opened up tomato sauce instead of whole tomatoes. Oops.
I drained off the meat. It was pretty lean but still....
Add the tomato sauce and turn down the heat to low. Only because the dishwasher does a really bad job at cleaning the stove. I need a new maid. Wait...I think I am the maid.
Add the herbs. If you have fresh, great but I don't. Or I have some but not all. I like to run them thru my hands to release the oils in the dry herbs. It really makes a difference. Wakes them up.
Cover and let simmer for 20-30 minutes on low. I cover, again to save my counters and stove top. Better the lid than my counters.
I like to cook my noodles and then add them to the sauce. So I try not to over cook the noodles since they will cook more in the sauce. But I find that cooking them in the sauce really makes a difference
I dump the sauce into the noodle pan. Its a scary process.
Fortunately I am not wearing any of it. Hooray!!
Add the 1/2 cup Parmesan to the pan. Stir up, Cover and let simmer on LOW while you make the Texas Toast.

To make the Texas Toast. Put the Sourdough bread on a cookie sheet and place under the broiler DRY. Keep an eye on it. Once the FIRST side is brown, pull it out and carefully butter the UNTOASTED side
sprinkle garlic powder over the butter and I then take a knife to make sure mixed. Then cover with the parmesan. I leave cheese off of a couple The Ballplayer is weird on cheese.
Back under the broiler. Again carefully watching it.
This is heaven to my boys.
DINNER!!!

Taco Soup (Crock Pot)

2012-01-13T08:00:00.000-08:00

Half my brats love soup. Half. Not bad. Well sorta. The Ballplayer loves soup. I can put just about any soup in the crock pot and he is happy as can be at dinner. Vegetable Soup. Not many kids like Vegetable Soup. This kids loves it. Strange right? Bean Soup. Yes! Loves it! With Vegetables. Any variation of tortilla soup, and he is there. Now the Tortured Teenager....not so much. She likes any soup the boy hates. Not kidding. Tomato, clam chowder and on occasion anything in a bread bowl (which I think is more for the bread bowl and less for the soup...just saying) Now I have not tried a couple soups on my brats just because I do not want to ruin my good run with soup. Pumpkin, or any of the squashes for that matter. Corn Chowders, although personally I think the boy would love them but I despise creamed corn and I am afraid that it will be anything close to it so I shy away. But anyways, now that I have babbled about what my kids will or will not eat and you should be hungry, IT is Taco Tuesday in this house. My family is still on our Taco Tuesday kick. This soup is an easy fix using my crock pot. If you have never had taco soup, it is similar to chili in a soup form. You could easily make this meatless and it would be just as good. But tonight I am not going meatless. Nope not happening. In fact, I am also not watching my calories and frying some tortillas to put on the top. I have to warn you, Taco soup is a pretty old recipe. Every one has their version, and this is just my basic version.

Taco Soup
1 lb. ground turkey or lean hamburger (or drain the fat after cooking)
1 onion diced
3 cloves garlic minced
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning Mix (or make you own as I do-recipe below)
1 can pinto beans
1 can kidney beans
1 package frozen corn medley (carrots corn green beans)
1 large can of diced tomatoes (or two small)
1 large can of ortega chilis diced undrained

Brown meat with the onions, drain fat off meat. Mix all ingredients in crock pot and let simmer on low for 2 hours. Serve with sour cream, green onions, tortilla strips or avocado.

I buy my meat in bulk from Costco. I like grabbing the ones that are in hamburger patties (1/4 hamburgers) which are then frozen in 1/2 pound freezer bags. You will need a pound of meat. This is pretty lean.
You will need to salt and pepper it up
MMMmmmm toppings for the soup. This is for later. I am so distracted. Anyways back to the meat
Slice and dice one onion. Add to the meat
I like to brown my meat with the onion and garlic
Something about the smell. It makes the house smell like you are making a gourmet meal
You might need to drain you meat if you find that it has too much fat in the pan. You wont need the fat. Trust me drain it off
Set the crock pot at low while you are preparing everything. It really helps. Nevermind how old my machine looks, it gets used A LOT.
I start by puting 1/2 of 1 of the cans in the crock pot. Attractive right? The ballplayer really doesnt like tomatoes in the whole form. So I have learned that it I run them through the food processor or even a blender that he still get the nutrition of the tomatoes and the soup gets the flavor of them but he wont be moving them along in his bowl.
The rest of the tomatoes go into the processor
Now that they are smooth, into the swimming pool, or I mean the crock pot
Rinse all the beans. Now not everyone shares this. But the slime they sit in is full of sodium and it is gross to me.
I am a huge fan of frozen vegetables. Cheaper than the fresh version and healthier than the canned version. Dump the entire bag into the party bin..I mean crock pot.
Add spices (ranch and taco)
Stir up well
Add the drained meat
Add vegetable broth. I like the low sodium ones.
I also add water. You could add more broth but I like the diluted flavor. Lets all the other flavors come thru.
Cover and let simmer all afternoon.
Before serving, slice up and fry some tortillas. You could use the bagged ones. Sure go ahead. I'll just be making my own. Put about 1/2 cup canola oil into a pan and heat it up on medium high. While the oil is heating finish the garnishes
Cut up an avocado and squeeze 1/2 a lime on it. add salt and pepper forget dinner, I could dip the tortilla chips in this.
grate some cheese. I like the spicy Pepper Jack while The Ballplayer likes cheddar
Oil should be HOT, so add the strips and watch them closely. This is not when you change the channel, or let the dog out. Have your tongs ready because they will need to be flipped NOW
And that quickly they need to be plopped onto the paper towel. Give them a sprinkle of some salt and toss some more tortillas into the pan.
Before you know it you have a mountain of chips. But trust me, it is never enough.

DINNER!!!
I like it best stirred up and with a beer.

Ballplayers FAVORITE Zucchini Bread

2012-01-11T08:00:00.000-08:00

It takes a lot of sugar to get on any favorite list of my son's. That being said you have been warned. This recipe has a ton a sugar in it. It is amazing. My son loves it. He has no idea that the green specks came from my garden. (yes this post is just a tad bit late getting to the blog...) You can thank The Twin's Mom (sorry everyone has a moniker and yours seems perfect) who got the recipe from Allrecipes.

Ballplayers FAVORITE Zucchini Bread
recipe adapted from Allrecipes

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Preheat oven to 325 degrees

Grease and flour two 8 x 4 inch pans. I personally like to use 1 large pan and 2 small pans I scored off crate and barrel for nothing one year.
Put all the wet ingredients in a bowl. Yes, I admit it. I am rather the anti baker. So if the recipe does this long drawn out thing, I have to admit...out the window it goes. So basically the rule is wet in one bowl, dry in another. Beat eggs, oil, vanilla, and sugar together in a large bowl, if that was too simple for you.
Flour, salt, baking powder, soda, and cinnamon together in a bowl.
Wet....and Dry
grate the zucchini
ya you have to actually measure it out
Combine
Yep this is actually how I got the recipe. This is why I started the blog. I had a 3 inch binder (which I still have) that was stuffed with recipes that I was saving to try or that were important for to me. Now these paper are on the blog

Add the "green specks" The Ballplayer never asked what it was.
Mix well and distribute into the pans

Bake 40-60 minutes (you will be taking the small ones out before the larger ones) I use a tooth pick to check if it is done
Let cool before removing from the pan
There is bit of a dispute between which topping is the best. I like apple butter if I have any. The Fireman likes butter and make sure it is thick.

Baked Lemon Zucchini Coins

2012-01-09T08:00:00.000-08:00

Tonight I was making Lemon Pepper Panko Chicken Fingers for The Ballplayer and got to thinking...what else could I fake fry (other wise known as bake) for our meal? I looked through the frig which was pretty bare and settled on some zucchini from the garden. The Tortured Teenager and I love to nosh on fried zucchini from our favorite hamburger joint. But I am fake frying and continuing with the theme of lemon as I did in the chicken. Sounds good right?

Baked Lemon Zucchini Coins

2 medium Zucchini cut into coins
1 lemon zested
juice of 1 lemon
1 cup bread crumbs
2 eggs
1/2 cup flour
salt and pepper
cooking spray

First wash the zucchini if you just plucked it from the garden as I did and cut into coins
I am going to marinate with the chicken so dump into something. I like to use these old cake pans.
Zest one lemon. This is off my tree that is producing lemons faster than I can use them.
Not to waste the lemon, juice it into the zucchini
its ok it the pulp gets into the the dish...really
now salt and pepper

In a perfect world these would be un flavored or seasoned rather (gosh I cant think my words lately...) but like the panko in the chicken recipe, all I have is Italian. It will do..I guess
Set up your breading station so everything is close. It helps keep the breading off the whole house. Well sorta. In case you missed a step, the eggs get beat in a bowl, the flour gets dumped into a bowl and so does the bread crumbs. Foil line a cookie sheet and cover with a rack. Spray the rack with cooking spray. PLEASE do not forget this. I get blonde headed and forget and then cuss like a sailor when things stick.
So let's get this party started! Into to flour first. I am using tongs to that my fingers do not get all gummy so I can take pictures for you but if you are wanting sticky fingers feel free to not use tongs. Ok glad we covered that.
Now that they are nice and covered, into the egg!
And finally into the bread crumbs.
And onto the baking racks
Repeat until you either run out of zucchini or room on the pan. Spray with Cooking spray (or drizzle butter over them...mmm butter) and bake in a preheated 425 oven for ten minutes. Flip, re-spray and bake for another ten minutes or until golden brown.
Serve with your favorite dipping sauce and nosh down.

Blueberry & Raspberry Cobbler

2012-01-06T08:00:00.001-08:00

My grandmother was in charge of anything and everything sweet. As a rule, if it had sugar, she probably made it. The woman made cakes and cookies and pies on a daily basis. I kid you not. Pie was acceptable for breakfast. Of course it was great for after dinner too. But you had to eat your vegetables for that. You also had to display perfect manners. My grandfather was a stickler for that. I have to admit I didn't pass that along to my children like I probably should have. Oh sure, they place a napkin on their lap, know not to place their elbows on the table and such, but I do not take it to extremes. Which takes me back to why I always loved dessert for breakfast. It broke every rule.

This recipe I happen to have swiped off Pioneer Woman's site. She makes it just like Gram did. Although, I don't have self rising flour, ever. So the baking power is in the recipe along with some cinnamon just like my Gram would have done.

Blueberry & Raspberry Cobbler
recipe adapted from Pioneer Woman's Blackberry Cobbler#1
1/2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup whole milk
1 cup blueberry
1 cup Raspberry
dash of cinnamon
Preheat the oven to 350 degrees Grease 9x13 baking dish with butter.
In a bowl mix everything but the berries and the 1/4cup of the sugar.
Pour the batter in the buttered pan
cover with berries
sprinkle with the remaining sugar, but leave all but 2 Tb Sprinkle a little cinnamon on too. Just do it.
Bake 1 hour
Sprinkle with remaining 2TB sugar.Serve with Ice Cream.. Even The Ballplayer ate a big bowl full and he doesn't do cobbler, well he does now.

Beer Marinated Steak

2012-01-04T08:00:00.000-08:00

I like to cook with beer. It is no secret. I like the taste, the smell. I was one of those kids that would ask for a sip off her dad's beer. Even as a kid I didnt shy away. I know it is bad. But I grew up in the 70's. They didnt shy away from that back then. Anyways, It's just the Ballplayer and I for dinner tomorrow and I found these cute little steaks at the corner market. Aren't they cute? Don't tell The Fireman! I usually don't like to eat so well when he is away on a strike fire living on bagged meals. Not that he would mind. Believe me. It is all my guilt. It is late at night and I am trying to stay awake hoping he will text me one last time, so I am going to marinate these baby steaks overnight.

Beer Marinated Steak
1 Blue Moon Beer (or what ever you are drinking)
2 cloves garlic minced
zest of 1 orange
dash worchestershire sauce
dash ponzu soy sauce
1 TB brown sugar

I like to drop the steaks and the bag into a bowl just in case the bag tips.
pour the whole thing in..
yes the whole thing
Ok we need some garlic. I like alot but that's me. Not this much but a couple cloves
I told you it's late...
Now this is really stalker bad. I am taking an orange off my orange tree. You think the neighbors are wondering what the flash was that just went off in the back yard?
Its perfect...I hope considering its pretty dark out here
All clean and thankfully it wasnt a green orange. Zest the whole thing into the bag
That'll work
Now juice it...I mean really, why waste it?
So now add a dash or two of Worcestershire Sauce and Ponzu Soy Sauce
And 1 TB of Brown Sugar
Give it a good mash up
and let it sit in the frig over night. Gotta get some sleep now
On my favorite Cast iron pan. Add some oil (not olive) and get HOT I actually went to put the meat in and removed. It wasnt HOT enough
I seasoned one (mine) with Lemon Pepper
The Ballplayer is Antipotato lately (who is this kid?) so I took only 1 potato washed, sliced and microwaved for 5 min
flip...oh my the smell. You smell it?
Add the potatoes and onion
And season with some lemon pepper too
They will brown fast with the heat of the cast iron
I am not joking....fast!
Pure Heaven!

Lemon Pepper Panko Chicken Fingers

2012-01-02T08:00:00.000-08:00

I am pretty passionate about Taco Tuesday in this house. Granted it is more Mexican Tuesday but that doesn't ring off the tongue as nicely as Taco Tuesday does. But every once in a while I have to give into cravings. Especially when it is my youngest child, The Ballplayer. He is such a picky eater. Really there is only a handful of things the kid likes and really he isn't ruled by food the way the rest of the house it. We literally LIVE to eat and he eats just enough to get by. He may be the better later in life. blah blah blah. Anyways. This particular night he was wanting chicken fingers. "Really?" I say!! "Hmmm..... Can I make them anyway I want??" And this was my little creation. Which I might add he liked. His father, The Fireman loved, which isn't hard considering the man doesn't dislike much. I used Panko which gives you a nice crunchy outside. I baked them so my waistline would be saved a couple calories. But if I was do do it over. I would use more cooking spray. I skimp on it. I am guilty of it time and time again. These were big on flavor. Big hit.

Lemon Pepper Panko Chicken Fingers
2 large boneless skinless chicken breasts (cut into strips)
2 eggs
1/2 cup flour
2 cups Panko bread crumbs
1 lemon (zest and juice)
salt and pepper
cooking spray and or melted butter (mmm butter)

First we need to marinate the chicken. I get these from Costco. The chicken comes two breasts to a package.
Each breast made about four to six strips and they were good chunky thick strips.
Place all the strips into a shallow container. I have some old cake pans that work great for this.
These are my lemon trees that are always full of lemons. I really should be making some Lemon Bars and Lemon Pie but.....someday
Pick me some lemons
Ah my Sweet Emmy! This was back when she was still with us. Tired and sick but smiling and tough to the cancer. I miss her to this day. ok. I might need a Kleenex..or two...or a box. She is still sprinkled throughout my blog entries. At least for the next couple of months.
I only need one but I have plans for the other two. One for a zucchini dish and one for my water :)
Washed up and pretty. Never mind me, I am Facebooking from my phone while cooking. Hey...don't judge
Zest the lemon

And juice

Add salt (kosher always) and freshly cracked pepper

Mix up, cover and refrigerate
I will be honest, the Italian flavored is not what I wanted to use....but it was what I had in my pantry and I was not going to run to the store for the unflavored.
Into a bowl. If you have the unflavored panko, add salt and pepper
Foil line a cookie sheet and add a rack. The foil helps with clean up. This is important because I failed to do this. Spray with cooking spray.
Add flour to a bowl and add about 1/2 tsp of salt and pepper to it. Mind you I did not measure.
Beat up the eggs and add a TB or two of water, again I didnt measure
set up your station so you can coat everything without coating the whole kitchen, the dog and your whole outfit.
First into the flour
second into the egg
Third, into the Panko
Fourth...to the Tray
Repeat until the tray is filled
Spray with cooking spray and cook in a preheated oven at 425 for 10, flip, and either spray or drizzle with more butter (uh hello butter)
Bake another 10 minutes
Serve with your favorite dip.

Cinnamon Monkey Bread

2011-12-23T08:00:00.000-08:00

There is nothing sweeter than waking up to the sweet smell of cinnamon and brown sugar baking. The only thing that makes this morning treat better is coffee. I better get to the coffee before the kids. My brats love coffee. Yes coffee. And they aren't short so that threat that it would stunt my growth was just a threat so I wouldn't drink the coffee. But my brats grew smart to that threat very early. The Fireman's granny would give the grand-kids warm sugary milk mixed with coffee. Now both are hooked.

Monkey bread was always a favorite in our home as a kid. My grandmother would make two versions, one being this cinnamon role version and the other was a cheese version. Both are comfort food to the max.

This is by no means an original recipe as I am sure every family has made this at one time or another.

Cinnamon Monkey Bread

1 package of frozen bread dough
1 1/2 c. brown sugar not packed
3 TB cinnamon (more can be added if you like it stronger tasting)
3/4 c. butter (butter is preferred. I love butter.)
1/2 cup of raisins (optional my kids HATE and hate is a strong word)
1/2 cup pecans (again optional but will never grace mine as long as the brats have a say)
Preheat oven to 350 degrees. Place rack in center.
Take the dough out of the freezer and either place in the refrigerator over night or place on the counter for two hours to thaw.
Cut all the biscuits into quarters. You can use scissors or knife. Whatever you are most comfortable with. I use scissors.
Place the melted butter in one bowl and the cinnamon and sugar in another. Grease a bundt pan. I like to butter it. But again, my spare parts don't need it so I'm using Pam. Pam the begeezus out of it. Roll each piece of dough in butter and then roll into the sugar mixture. Place into the bundt pan.
If your family is tolerant, sprinkle half the raisins and pecans. Notice I do not have any. The fight isn't worth it. So I just keep adding the dough to the pan resisting the urge to ACCIDENTALLY dip your fingers in the sugar or to lip them clean.
Let dough rise for an hour in a warm area with a towel covering it.
Bake for 30 to 40 minutes. My oven is a dinosaur so check and cook u till done.
Let cool 10 minutes and then turn out onto a plate.

Twice Baked Potatoes

2011-12-19T08:00:00.000-08:00

I can't pass up potatoes. It's impossible. You've seen the movie "Forrest Gump" remember the scene where Bubba is telling all the ways he knows to prepare shrimp? That's me with potatoes!! In fact, for me, the best piece of meat is second fiddle to potatoes.

There is art for Twice Baked Potatoes. I like the skin to be crispy and salted and peppered. I want the flesh to be fluffy, loaded with goodies. Re baked with cheese, sour cream and bacon.

Twice Baked Potatoes are made on holidays or special occasion in our family. Not because they are hard to make, because they aren't, but because they are time consuming. They are an act of love. One that I promise your family will appreciate!

Twice Baked Potatoes
6 Monster Potatoes (scrubbed clean and dry)
oil
1 1/2 cups of cheddar cheese
1/2 cup of sour cream
1/2 tsp kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
6 pieces thick bacon
garlic powder

Start with six medium sized potatoes. Scrub (seriously! Dirt has not place in this recipe) and dry with paper towels.

Place on a cookie sheet and drizzle with a little olive oil. Just a little!

Get your hands in there and oil those taters up! Don't be afraid! Have I mentioned olive oil is a great moisturizer? It's great for your cuticles, or at least that's what my Gram said! And she was the wisest woman I know!

Now Sprinkle with Kosher salt and fresh cracked pepper. Get both sides!

Bake 400 degrees until you can pierce with a knife. About two hours in my dinosaur of an oven.

I know they are hot! But carefully cut off the tops of the taters. Sometimes I buy the extra large potatoes, and then I split them down the middle long ways. But these are kinda small. Save those tops! Those are a late night snack for a bunch of hungry teenagers! (just sprinkle some cheese on them and watch them disappear!)

In a large mixing bowl, dump one stick of butter. I know it's a lot but if you are looking for a low fat blog, this isn't it!! You work out!!! Dump that butter! It's going to six potatoes! Now carefully spoon out the inside of the potatoes and dump the flesh into the mixing bowl. Careful not to break the skin!

Add to the bowl now 1 1/2 cups of cheddar cheese and 1/2 cup of sour cream. 1/2 tsp kosher salt, 1/2 tsp pepper and 1/2 tsp garlic powder. Mind you, I dont measure any of this. The cheese is two big handfuls and the spices are second nature. So make sure you taste your food as you go along.

Re-stuff the potatoes. Carefully! They will be very full! Hey! I forgot something! BACON!! Oh noooo!!!

In case you don't know the easiest and best way to cook bacon, let me go over it. For this recipe you will need 5 pieces of bacon. Take a cookie sheet and non stick rack. Place bacon on the rack.

The grease will drip down. Less fattening! And you didn't have to stand over a pan that was spitting bacon fat at you! Bake at 400 degrees for 10 minutes or until cooked perfect.

Keep an eye on it. You can burn it easily! Transfer bacon to paper towels and break up into bite size pieces.

So normally you all the bacon to the bowl but I forgot! So it is on top! Oops!

Cover the potatoes with 1/2 cup of cheese.

Re-bake in the oven at 350 for 30 minutes at the most. You are just warming and melting the cheese. So keep an eye on them.

Consume Rice

2011-12-16T08:00:00.000-08:00

As a teenager if there was an occasion, be it Christmas or a fancy dinner, this was the rice or side dish that was served. And now that I know how to make it, I don't know why. Well, it is rich and oh so good. But not hard to make. I always eat way too much of it. When I make it, I make a huge batch. I put everything but the kitchen sink in it. I chop the veggies as small as my excellent knife skills allow so my picky child never knows that there is anything resembling a mushroom in it. The Beef Consume makes the rice so don't substitute it for beef broth, for you wont get the same results. Try it one night and it will become a favorite. We make it every Christmas alone with any other occasion.

Consume Rice
1 small onion diced
4 cloves garlic minced
1 cup diced portabello mushrooms.
1 green onion diced
1 can Campbell's Beef Consume Soup
1/2 can of water
2 cups Minute Rice Brown Rice (white works too)
2 TB butter separated

you wont need much butter. My dad makes it with just about the whole stick. Not necessary. Start with a TB
Melt in a saute pan
Add your dry rice and start toasting till brown. This really changes the flavor of the rice in the long run. It gives it a nutty flavor
While rice is browning. Dice up the baby portabella mushrooms. I get them as small as possible so the mushroom hating kids wont know they are in the rice
You only need about half a container or a cup diced
Now the rice is nice a brown. Add the rice to your baking dish
Add one more TB of butter to the hot pan and melt
add onions and mushroonms
Once the onions and mushrooms are cooked add one green onion that is diced. I split it down the stalk long ways and then slice
Add to the pan with the garlic
measure out your liquid so you are equal parts rice to liquid. For me it is one can of consume and one half can of water
Now your veggies are perfect. Doesn't the smell just kill you??
Add the veggies to the baking pan
add the liquid. Really this has only taken about 10 minutes to make. Its just that easy
Pop into a preheated 350 oven . Cook covered for one hour
I like when the sides and bottom get toasty brown, but if you dont then keep an eye on it in the oven and adjust your time

Christmas Eggnog Cake

2011-12-15T08:00:00.000-08:00

This was introduced to me about ten years ago. It is so easy to make. It uses a box cake mix which we all know makes me happy. I make this around the holidays when making goody boxes or plates for friends. You could put a simple glaze on top and serve for dessert. I am not topping with anything so I can slice and place in gift boxes. This is one of those recipes you put away for your baking season. It also happens to be one of my favorites. I don't know if it is the brandy which takes me back to a rum cake my Gram would make or if it is the spice. Love it so much! Hope you enjoy it too.
In a bowl dump the following;
1 package yellow cake mix
1 package instant vanilla pudding mix (I used the large but small works fine)
4 eggs
3/4 cup vegetable oil
1/2 cup Brandy (yep! or Rum if Brandy is unavailable...giggles)
1/4 cup water
1 1/2 tsp nutmeg
Mix for 5 minutes
Pour into a greased and floured bundt pan. Bake in a preheated 350 oven for 50 minutes.

Let cool completely before trying to remove from the pan.

Cocktail Weenies

2011-12-14T08:00:00.000-08:00

I love these. I love these too much, and fortunately these are too easy to make. I will toss these together and refrigerate until the day of whatever party we are having. Appetizers always hold a special place in my family. Every holiday, we always have our big meal later in the evening so we can snack all day on the appetizers.

Cocktail Weenies
1 package of Cocktail Weenies
1/2 cup of grape jelly
1/2 cup of BBQ sauce
4 TB Hot sauce

Mix the grape jelly, BBQ sauce and hot sauce together and mix with the sausages. Bake 350 degree oven for 30 minutes. Serve with toothpicks.

Twice Baked Mashed Potatoes

2011-12-13T08:00:00.000-08:00

The Fireman calls these"Holiday Potatoes." They are basically your favorite mashed potato recipe that are piled into a baking pan and topped with more cheese and bread crumbs only to be baked until golden brown. I like them because you can make this ahead of time, say in the morning and then pop them into the oven thirty minutes before you are planning on serving dinner. I do tend to only make these around the Holidays. These would be great for a potluck though. They are still yummy with gravy over them or on their own.

Twice Baked Mashed Potatoes

First thing, you need to roast some garlic. I roasted the garlic the night before. You need to two heads of garlic. (I am roasting four heads for two different recipes) Lob off the top. I like to use a huge serrated knife. Stick the garlic on some tin foil and cover with olive oil.
Wrap up tightlyBake in a 400 degree oven for about 45 minutes. When you take it out, it's all soft and gooey.Let it cool until you can handle it with you hands. Squeeze the garlic out of the bulb. I am placing into a plastic container for the night.I also take a fork to it so its all pureed so to speak.I have a lot of garlic here. Half will be used in the mashed potatoes and the the other half is getting smeared on a standing rib roast. Try to resist using on a piece of french bread with butter.

Cut up about ten potatoes and boil in salted water until fork tender. Drain and return to the pot they cooked in.
Add 1 stick of butter
1/2 cup sour cup of sour cream
1/2 to 3/4 cup of cream or milk
roasted garlic
1 cup of grated Parmesan cheese

See the two piles? One is for the topping. I always freshly grate the Parmesan. It makes a big difference in taste and texture. Mash until smooth. You could take a mixer to it. Personally, my family doesn't care it it is perfectly smooth.
Take the mashed potatoes and spoon into a baking dish
Now in a bowl combine 3/4 cup bread crumbs with 1/2 cup freshly grated Parmesan cheese and 1 TB melted butter
Top on the mash potatoes and bake in a preheated 350 degree oven for 30 minutes.

Serve!

Sun-dried Tomato Broccoli

2011-12-09T08:00:00.000-08:00

This is a a great alternative to the green bean dish you serve at Christmas and is really pretty. I have to confess that I could eat this alone. Meaning without a meat. I am using frozen broccoli for the ease. But you could buy fresh bagged broccoli. Just as easy. You could also roast up the broccoli instead of sauteing. Really it is about the toppings here.

Sun-dried Tomato Broccoli
1 bag of frozen broccoli
4 TB Sundried Tomatoes, diced
1/2 cup pine nuts
2 cloves of garlic minced
Parmesan cheese for topping
2 TB olive oil

I like to take the frozen broccoli bag and throw the whole thing in the microwave for two minutes. You aren't cooking it but getting the thaw off it. Then toss it all into a pan that has 2 TB oil heated up. Saute the broccoli until it is just starting to get some color. I like mine caramelized. The darker it gets, the sweeter it gets.
Now add the sun-dried tomatoes, and garlic. Let cook for a couple of minutes until the garlic is cooked, and then add the pine nuts. I like to let them get toasty too but it isn't necessary.

Top with Parmesan cheese.

Watergate Salad

2011-12-08T08:00:00.000-08:00

Every once and a while, my daughter and I will split a small container of Pistachio salad from the grocery store deli. We love it. Cant get enough of it. For me it reminds me of the Ambrosia salad my Grandmother would make as a child. I live how there is all these goodies in it. My favorite was always the marshmallows. Still is. This is very easy to make and a must at your next family holiday meal.

Watergate Salad (a.k.a.Pistachio Salad)

1 small package instant pistachio pudding mix
1 can crushed pineapple, undrained
1 1/2 cups miniature marshmallows
1 tub frozen whipped topping, thawed
1/2 cup coconut
1/2 cup maraschino cherries, drained
1/2 cup of chopped pecans

In a good size bowl, mix the pudding mix with the crushed pineapple.
Add the coconut, pecans, marshmallows and cherries. Mix well.
Add the whip topping and mix well.
Place in a serving dish and refrigerate for two hours before serving.

Spinach Dip

2011-12-07T08:00:00.000-08:00

I don't make this very often. It isn't because its hard to make. It's very easy. It just seems to be only made around the holidays. Most of the other get togethers, I am known for making Spicy Spinach and Artichoke Dip or Baked Pub Cheese. But each time I make this dip, I get rave reviews and it happens to be one of The Tortured Teenager's all time favorites. She looks for it each and every Thanksgiving and Christmas. I really should make it for her more often.

Be sure to make this either the night before or early the morning of. It really needs to refrigerate at least two hours for the flavors to combine. The Tortured Teenager happens to love it the second day when she can start taking apart the bread bowl I place it into.

Spinach Dip

1 package of Knorr's Leek or Vegetable dip mix (Leek is preferred but very hard to find)
2 cup of sour cream
1 cup of mayo
3 green onions diced
1 rib of celery diced
1 can of chopped water chestnuts (find them on the Asian aisle)
1 cup of fresh grated Parmesan cheese
1 box of frozen chopped spinach-thawed and drained
1 sourdough bread bowl

To drain the spinach, take a clean dish towel and wring the spinach out in it. You will be amazed how much water comes out the spinach. Place into a very large mixing bowl and break the spinach up. Sometimes I chop it up additionally if it looks like it isn't chopped finely.

To the bowl of spinach, add the additional ingredients (except the bread bowl) and mix well.
Be sure you get chopped water chestnuts! For some reason I bought them whole and have to chop them myself.

Cut off the top of the bread bowl.

Hallow it out of the bread but do it carefully so you can use the bread to dip the spinach dip in. I like to cut the inside of the bowl into quarters, carefully not going through the crust. Then I take the knife and line out the interior. Carefully pull out all the bread. Chop up and but back into the original bag the bowl came in. Since the dip will need to refrigerate, there is no need to have the bread drying out in the refrigerator.

Place the dip inside the bread bowl. It all will fit just perfectly.
Place onto a serving dish that is big enough for the bread to surround the bowl. Cover with saran wrap and refrigerate for at least two hours. I like to do it the night before.
When ready to serve, place the bread you saved around the bowl.

Sweet Potato Gratin

2011-12-06T08:00:00.000-08:00

Sweet potatoes do not have to be candied to get my attention. Although I admit, I love that way. But I also like it more savory. They go really well with Parmesan. Tonight I am tossing some pork chops into the oven and I want a winter side dish. This is a dish you definitely need to plan ahead for. The prep work takes a little time unless you have a mandalin slicer which I do not. I have to say this would be amazing along size Thanksgiving. If you are getting bored of the sweet version, this could be your new go to. Now being that this is a potato, I am not complaining. Nope not at all.

Sweet Potato Gratin
2 BIG sweet potatoes sliced into very thin slices
1 cup of Parmesan cheese grated
1 cup of cream or whole milk
4 TB of butter divided
salt and pepper
Bread crumbs

Slice the sweet potatoes and place into water while you are doing them all. Sweet Potatoes in CA seem to not have as dark of flesh as they should but they still taste great.Does anyone think that these are just a little light?

Place the potato slices into a greased casserole dish. I usually get out of control trying to line them up just perfectly but it really isn't necessary. Really!

In a sauce pan, warm up the milk or cream with the 2 TB of butter. I am using cream only because it is the time of year when I always have it in my frig. I have made it using milk and it is good too. I do not recommend using skim milk.
Once the milk is just about to bubble, turn down to a simmer and add the Parmesan cheese. You could add a dash of nutmeg but my kids don't enjoy the flavor of it like us adults do. Season with salt and pepper. Don't be afraid to taste it and adjust it as needed.

Pour the melted Parmesan mixture over the potatoes.
Cover with foil and bake in a 425 degree preheated oven for 45 minutes. Remove from oven and take off the foil. If I have any leftover cheese, I will toss on the top. Return to the oven until the potatoes are tender. It takes another 30 minutes for my oven.
Remove from the oven and add the bread crumb topping. To make the topping, take two TB of melted butter and mix with the bread crumbs.
Top the bread crumbs on the potato gratin and return to the oven for ten minutes. We like them really toasty so I let it go a couple additional minutes. Let sit for ten minutes before serving.

Homemade Oven Baked Chex Mix

2011-12-05T08:00:00.000-08:00

My mom did not cook very much. She cooked. She was very capable but I don't think she enjoyed it. This was the one recipe I remember her making every holiday. Sure, now you can buy it already made but there is nothing like making it homemade. My mom's version was a little different from the recipe on the box. She used more of everything. She also cooked until everything was brown. I think she liked the extra toasted bits as those were the ones she always dug for.

Oven Baked Chex Mix
8 tablespoons butter
4 tablespoons Worcestershire sauce
2 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
(Or 9 cups of any variety)
1 cup mixed nuts
1 cup bite-size pretzels
1 cup bagel chips

Preheat oven to 275 degrees

In a small bowl mix in Worcestershire sauce, seasoned salt, garlic powder, and onion powder and melted butter.

In a large bowl add the cereals, mixed nuts, pretzels, and bagel chips. Add the butter mixture and mix until coated.

Place onto an ungreased baking sheet

Bake for 1 hour, stirring every 15 minutes.