Parmesan Baked Potato Halves

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve on a plate with a side of sour cream for dipping.

Posted by Debi

Recipe courtesy of Favorite Family Recipes blog

Sage Butternut Squash Cakes

Ingredients:

One small butternut squash, peeled and grated
Two medium carrots, peeled and grated
Half a red onion, finely diced
Two cloves of garlic, minced
1 teaspoon of salt
Pinch nutmeg
2 tablespoons of fresh sage, chopped
1/4 cup +3 tablespoons of GF flour
1 tablespoon of ground flax
Pepper to taste
Two eggs beaten

Mix all ingredients in a large bowl. Form cakes and cook on a frying pan with a little bit of oil. Top with grated Parmesan cheese.

Southwestern Quinoa and Bean Salad

Sorry, I did not get a picture.  Life has been rather busy around here with a newborn, 2 toddlers and several of out-of-town guests.  Next time I make it I will try and remember to snap a picture before we eat it all!

Salad:
2 cans black beans, washed and drained
2 cans white beans, washed and drained
2 cans whole kernel corn, washed and drained
2-3 green onions chopped
2 sm. red pepper, chopped
1 bunch cilantro, chopped

Mix all ingredients in a large bowl and set aside.

Dressing:

1/2 c. apple cider vinegar

2 heaping teaspoons of cumin

3/4 c. olive oil

2 cloves of garlic, minced

salt and pepper to taste

Put all ingredients in a container with a lid and shake vigorously until well incorporated.  Pour over the salad mixture and stir to combine.

Quinoa:
1 med. red onion, diced
3 cloves of garlic, minced
1 1/2 cups of uncooked quinoa
3 cups chicken stock
1 T. olive oil
pinch of salt

In a medium pot sauté the onion in the olive.  Cooked until onion is soft.  Add the garlic and sauté for 1 more minute.  Add quinoa, chicken stock and pinch of salt and bring to a boil.  Reduce heat to low and cover and cook until liquid is absorbed, about 18 minutes.  Once all liquid is absorbed spread to cooked quinoa out on a cookie sheet to cool.  Once cooled mix in with salad mixture.

*Refrigerate for 1 to 2 hours before serving.

Optional ingredients:  You can add 1 jalapeño to the onion and cook it for extra heat.  I also like to serve it with fresh chopped tomato and avocado (when in season)

Spinach and Strawberry Salad with Balsamic Vinaigrette

Salad:

2 lb Fresh spinach - lightly chopped

1 pint Strawberries - sliced

Optional:

1 Lg Cucumber - peeled and sliced

1 Lg Tomato - sliced

Crushed Almonds or Walnuts

Crumbled feta or mozzarella cheese

Crumbled cooked bacon

Dressing:

1/2 c. freshly squeezed lemon juice

1/3 c. sugar

1/4 t. kosher salt

1 T. cider vinegar

1 T. vegetable oil

2 T. balsamic vinegar

The nice thing about this salad is you can put whatever you want in it. It would be fabulous with just the spinach and strawberries - anything extra is... well... just extra! Shake all the dressing ingredients well and lightly drizzle over salad. Enjoy!

Recipe By: Tracy

The Lady's Coleslaw

Recipe courtesy Paula Deen

Prep Time:

30 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

--

Level:

Easy

Serves:

6 servings

Ingredients

• 1/2 bell pepper, chopped
• 1 green onion, chopped
• 1/2 large carrot, chopped
• 1/8 cup chopped fresh parsley leaves
• 1/2 cabbage head
• 1/2 cup mayonnaise
• 1/2 teaspoon seasoning salt (recommended: Jane's Krazy Mixed-up salt)
• 1/4 teaspoon coarsely ground black pepper
• 2 tablespoons sugar
• 1/4 teaspoon lemon-pepper seasoning
• 1 tablespoon white vinegar

Directions

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

posted by: tracy

Roasted Butternut Squash Risotto

Butternut Squash Risotto

2007, Ina Garten, All Rights Reserved

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1 butternut squash (2 pounds)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 6 tablespoons (3/4 stick) unsalted butter
• 2 ounces pancetta, diced
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio rice (10 ounces)
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Homemade coleslaw

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

10 to 12 servings

Ingredients

• 5 cups shredded cabbage
• 1/2 cups almonds, toasted
• 1 1/2 cups dried cranberries
• 1/2 cup celery, diced
• 1/4 cup chopped green onions, white and green parts
• 1/2 cups chopped green bell pepper

Dressing:

• 1/2 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon honey mustard
• 1 tablespoon honey
• Salt and pepper

Directions

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.

Posted By: Tracy Recipe By: Paula Deen

Roasted Asparagus Wrapped in Bacon

This is a great way to eat asparagus!  Very easy to make. It was a 5 star side dish.

Ingredients:

1-2lbs fresh asparagus

1 pkg of bacon

Olive oil

Kosher salt

Cracked black pepper

Parmesan cheese

Directions:

Preheat oven to 400.

Wash and cut bottoms off asparagus.  Lay asparagus on cookie sheet, toss with EVOO, garlic powder, salt and pepper.  Bunch in groups of 5 or 6.  Wrap groups in bacon.  If you have a wire rack, place on top of cookie sheet for the bacon fat to drip.  Cook in oven for 10-12 minutes.  When cooked sprinkle parmesan cheese on top.

Posted By:  Tracy Lytle

Super Easy Hummus

If you never tried hummus before, you need to try this one!  It is super easy, cheap, makes a lot and it is very healthy!  It is a great alternative to those high fat dips filled with high fructose corn syrup and partially hydrogenated junk.  Norah loved it so I am sure your kids will enjoy this tasty treat!  We give it a 5 star.

Cook time: none

Prep Time: 10 minutes

In-active prep: 30 minutes

Serves: enough

Super Easy Hummus

2 to 3 cloves garlic, peeled and cut in half

1 can (about 6.5 to 7 oz) garbanzo beans (chickpeas), drained and reserve juice

1 T. smooth peanut butter

1 lemon, zest and juiced

pinch fresh ground black pepper

pinch kosher salt (makes a HUGE difference over Morton table salt)

1/3 c. (or a little less) extra virgin olive oil

1 t. cumin

1/8 t. cayenne pepper (more if you like it spicy)

1/8 t. sesame oil

In food processor chop garlic.  Add beans with some of the juice (don't use all) you reserved.  Blend until somewhat smooth.  Add everything else except the olive oil, blend until well incorporated.  Slowly add olive oil until you reach a smooth consistency, should be like mayonnaise.  Refrigerate for at least 30 minutes so all the flavors can combine.  Serve with your favorite chips or pita bread!

 

Recipe by: Tracy Lytle