Cucumber Salad

I make a cucumber salad for my dad that has cucumber, tomato and onion.  I was looking for something a little different because it isn't my favorite.  I apparently love the vinegar a pickle offers, so this salad has hit the spot and made me enjoy eating the cucumbers from my garden.  I've only stumbled on using jalapeño pepper because that is what I had and threw it in there.  I love Famous Dave's pickles, so this accomplishes that without the trouble of canning pickles.  If you don't like heat, just use dill.

Cucumber Salad

4 cucumbers (I only used 2 because my cucumbers are a loooong variety), peeled and thinly sliced
1 onion, thinly sliced
1 jalapeno, seeded and finely diced
1 c. vinegar
½ c. water
¾ c. sugar

In a small saucepan, bring vinegar, water and sugar to a boil until sugar is dissolved.  Pour over thinly sliced vegetables and chill.

**I've also just remembered that I do like taziki sauce, so maybe I like cucumbers more than I realize.

Quick Pickled Brussels Sprouts

Quick Pickled Brussels Sprouts

10 Brussels sprouts
3/4 c. water
1/4 c. white vinegar
1 tsp. coarse kosher salt
10 black peppercorns
1/4 tsp. yellow mustard seeds
1 sliced garlic clove
pinch of crushed red pepper

Bring a large pot of water to a boil.  Trim and cut in half Brussels sprouts.  Boil for about 5 minutes, until bright green.  Drain and rinse under cold water.  Bring water, vinegar and salt to boil and simmer until salt is dissolved.  In a sterilized pint jar, combine peppercorns, mustard seeds, garlic and red pepper.  Place Brussels sprouts in jar; add hot vinegar mixture.  Cool completely to room temperature.  Cover with lid and chill 4 days before serving.  Store in refrigerator for up to one month.

Marsala Carrots

Marsala Carrots

2 Tbsp. olive oil
2 Tbsp. butter
1 clove garlic, minced
¼ c. shallots, minced
1 pound carrots, peeled and sliced
1 tsp. salt
¼ tsp. black pepper
¼ c. marsala cooking wine

In a large skillet, over medium-low heat, melt the butter and olive oil.  Saute the shallots and garlic until tender.  Add the sliced carrots and salt and pepper.  Turn the heat to low, cover and cook, stirring occasionally until the carrots are tender, about 20 minutes.  Add Marsala wine and cook about 3 minutes more.

**This is how I would make them if you were coming over for dinner.  During the weeknights and as a regular side for my family, I omit butter and wine.  I also use onion instead of shallots, unless I have some on hand.  Basically, it would just be sautéed carrots.  It's my favorite way to eat carrots...outside of carrot cake!  HA!

Scalloped Ham and Potatoes

Scalloped Ham and Potatoes

3 lbs. russet potatoes, washed
2 Tbsp. olive oil
1 onion, diced
3 c. diced ham
3 c. half-and-half
¼ c. flour
2 c. grated white cheddar
pepper to taste

Preheat oven to 350.  Butter a large casserole dish.

Peel and thinly slice potatoes.  Boil for about 7 minutes to help take the bite out.  (You can skip this step, but sometimes when I make gratin my potatoes stay a little crunchy and this helps with that.)  In a large skillet, heat olive oil and cook onion until tender.  Add cubed ham and cook until heated through.  Set aside.

Microwave half-and-half for a minute or so, until no longer cold.  In a small bowl, combine flour with a little of the milk to make a slurry and whisk into remaining milk.  (Helps with clumps to do it this way.)  Add pepper to taste.  No need to add salt since ham is already salty.

Layer ⅓ of potatoes in casserole dish.  Sprinkle with ⅓ ham mixture, then ⅓ cheese.  Pour ⅓ milk mixture on top.  Repeat two more times, ending with cheese.

Cover and bake for 40 minutes.  Remove foil and bake an additional 20 minutes, or until bubbly.

BBQ Hash

I love a dish that can all be thrown into one pan to cook.  This recipe doesn't have to be followed exactly.  That's the good thing about a hash.  It would be a great way to use up leftovers.

BBQ Hash

1 lb. flank steak
2 c. dry red wine (or beef broth)
1 Tbsp. whole black peppercorns
1 bay leaf
½ tsp. salt
½ tsp. pepper
½ tsp. chili powder
12 oz. Yukon Gold potatoes, cut into ½ inch cubes
1 Tbsp. olive oil
1 c. chopped green onions
1 (15 oz.) can unsalted great northern beans, rinsed and drained
favorite BBQ sauce

In a small saucepan, bring red wine, peppercorns and bay leaf to a boil.  Boil for 10 minutes or until reduced by half.  Remove from heat and allow to cool.  Marinate steak in marinade and place in fridge for at least 4 hours.

In a pot, bring cubed potatoes to a boil.  Reduce heat and simmer 10 minutes.  Drain.

Remove steak from marinade and sprinkle with salt, pepper and chili powder.  Cook in hot skillet until desired doneness.  Remove from skillet to carving board and allow to rest for five minutes.  Cube meat.

In a large skillet, heat oil over medium high heat.  Add potatoes and onions, cook 4 minutes (do not stir).  Stir in beans and steak; cook 2 minutes.  Remove pan from heat and pour favorite BBQ sauce over the top.  Can be served with a fried egg on top.  Garnish with sour cream.

Mississippi Roast

Have I said before that we get home from church so late?  Well, we do and we are all usually starving!  I love to use the crockpot on Sunday and my go to was always this roast.  Recently, I made something with onion soup mix and Jason had the unfortunate experience of catching a stomach bug after eating.  He has banned anything with onion soup mix until further notice.  I've been sad to not be able to make roast in the crockpot because it is so easy and a great meal to come home to.  I've seen this Mississippi Roast all over the internet, so I decided to finally give it a try.

Mississippi Roast

1 chuck roast
1 packet ranch dressing mix
1 packet McCormick au jus gravy mix
1 stick butter
5 pepperoncini peppers

In crockpot, place roast.  Sprinkle with ranch dressing mix and au jus gravy mix.  Place one stick of butter on top.  Then spread around the pepperoncini peppers.  Do not add any liquid.  Cook on low for 8 hours.  I also add potatoes and carrots to the crockpot and let them all cook together.  It was all very good and I'm glad to have a crockpot recipe again.

This pot roast still remains my all time favorite.

Savory Squash Pie

This weekend we attended our first Sunday school cookout with our new church in Tennessee.  I currently have squash in abundance, so in addition to taking S'mores Bars, I also said that I would bring a squash pie.  (Even though it really didn't seem to go with hamburgers.)  I've had a tomato pie similar to this, so I thought that even though I'd never made it before, it would taste good.  And it did!  I got a lot of compliments on it.  Win, win for using up squash and eating good food!

Squash Pie

1 unbaked pie crust

1 egg, lightly beaten

5 c. sliced yellow squash

1 tsp. olive oil

½ tsp. salt

½ tsp. dried thyme

¼ tsp. garlic powder
¼ tsp. paprika

¼ tsp. pepper

2 large tomatoes, sliced (I had cherry tomatoes so that is what I used)

1 c. shredded cheddar or shredded mozzarella cheese (I used white cheddar)

¾ c. mayo

Line pie crust with aluminum foil.  Bake at 450 for 5 minutes.  Remove foil and brush lightly with egg.  Bake for 5 minutes longer.  (Not going to lie, I struggled with the pie crust this go round.)  Reduce heat to 350. 

In a large nonstick skillet, saute squash in olive oil for 10 minutes or until very tender (but not mushy like I like fried squash).  Sprinkle with seasonings.  (You could stop here and just have yummy squash saute.)  Spoon squash into pie crust.  Top with sliced tomatoes.  Combine the cheese and mayo and spread over the top.  Bake at 350 for 25 minutes or until golden brown.  

Green Bean, Walnut & Feta Cheese Salad

This is from my favorite Presbyterian cookbook and I recently made it for my bunco group.  Not for everyone, strong flavors, but I thought it was delicious.  It may be a little easier to eat with cut green beans and not the whole green beans the original recipe called for.  I can't see where the particular bean would make a difference.

Green Bean, Walnut & Feta Cheese Salad

1 (4 oz.) pkg. crumbled feta cheese
1 c. coarsely chopped walnuts
¾ c. olive oil
¼ c. white balsamic wine vinegar (I couldn't find this so I just used balsamic vinegar)
1 T. chopped fresh dill (or 1 tsp. dried)
½ tsp. minced garlic
¼ tsp. salt
3 cans Del Monte blue lake whole green beans, drained
1 sm. red onion (same thing as purple onion)

Bake walnuts in shallow pan at 350 for 8 minutes, until toasted.  Combine oil, vinegar, dill, garlic and salt.  Mix for marinade.  Drain beans, slice red onion into thin slices and separate into rings (I might try half rings next time, too).  Pour marinade over beans and onions.  Refrigerate 1 to 2 days.  Before serving, add walnuts and feta cheese and toss well.

Fiesta Pasta Salad

2 c. small rotini noodles
1 c. salsa
½ c. mayo
½ tsp. salt
14 oz. can kidney beans, drained (I prefer a softer bean, like ranch beans)
1 c. shredded Mexican cheese
1 c. chopped tomatoes
1 medium red pepper, chopped
10 oz. can whole kernel corn, drained
2.25 oz. can sliced black olives (I use chopped)
¼ c. chopped red onion

Cook the pasta according to the package directions; drain and cool.  Place the cooled pasta in a large bowl.  Combine the salsa, mayo, and salt.  Pour over the pasta; mix gently.  Add the beans, cheese, tomatoes, pepper, corn, olives and onion.  Chill.

**This recipe is even better if you make it a day or two ahead of time.

Chicken and Spinach Bake

This has been the best thing from my year of cookbook cooking.  I've cooked it many times this year (and it is even in the oven now).  Enjoy!

Chicken and Spinach Bake

9 oz. package, fresh spinach
4 skinless, boneless chicken breasts, uncooked
½ tsp. salt
½ tsp. pepper
2 Roma tomatoes, sliced
1 c. sliced mushrooms
1.4 oz. packet Italian salad dressing mix
Balsamic vinegar
2 c. shredded mozzarella
angel hair pasta or rice

Place the spinach in the bottom of a coated 9x13 baking dish.  Place the chicken breasts on top of the spinach; season with salt and pepper.  Place the tomatoes and mushrooms on top of the chicken.  Mix the Italian salad dressing according to the package directions, substituting balsamic vinegar for the regular vinegar.  Pour the dressing over the spinach, chicken, tomatoes and mushrooms.  Top with the cheese.  Bake at 350 degrees for 40 minutes.  Serve over angel hair pasta or rice.

Cabbage Casserole II

I have declared this my year to cook ONLY from my cookbooks and not from the internet.  I've unsubscribed to all of my favorite food blogs...including the Pioneer Woman's...to avoid the temptation of cooking that one really good recipe.  I have no less than 30 cookbooks (one of which is Pioneer Woman's!) that are collecting dust if I don't do this.  And it has been really fun to read through them again.

I did want to post this recipe for those of you still cooking from the internet.  ;-)  It really is more convenient, I'm just having to be a little rebellious.

I've posted another Cabbage Casserole before, but this has become the new go-to recipe.  For some reason my other never turned out as good as this one always does.

Cabbage Casserole

1 small head cabbage
1 stick butter
1 onion, chopped
1 can cream of mushroom soup
1 c. mayo
1 sleeve Ritz crackers
salt and pepper to taste

Chop cabbage and place in 11x14 greased baking dish. In skillet, melt half stick of butter and cook onion until tender. Stir in soup and mayo until well incorporated. Add salt and pepper to taste. Spread over chopped cabbage. Layer crushed crackers over top and drizzle with remaining melted butter. Bake at 350 for 45 minutes.

New Favorite Sloppy Joe's

This is my new favorite.  Definitely more flavorful than my original recipe that I have used all these years. And packed with veggies...

1 lb. lean ground beef
1 Tbsp. steak seasoning
1 carrot, shredded
1 medium onion, shredded
1 red bell pepper, shredded
2 cloves garlic, minced
1 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
1 (15 oz.) can tomato sauce
2 Tbsp. tomato paste

Using a food processor, shred carrot, onion and red pepper.  In a large skillet, combine ground beef, shredded veggies, garlic and steak seasoning.  Cook until meat is browned.  Drain excess fat, if necessary.  Stir in red wine vinegar and Worcestershire sauce.  Cook for 5 minutes.  Add tomato sauce and tomato paste and stir to combine, stirring until thickened.

Cauliflower Au Gratin

Well, hello there!  Something new that I made recently that was SO GOOD and such a good substitute for something like macaroni and cheese for The Dish Washer's low carb diet.  

Cauliflower Au Gratin

• 2-1/2 pounds cauliflower florets
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 2 Tbsp. flour
• salt and pepper to taste
• 1-1/4 c. milk
• 3/4 c. shredded cheddar cheese

Preheat oven to 425ºF. Spread out the florets on the baking sheet and drizzle with olive oil. Toss to coat Place them in the oven to roast for 10 minutes.  After 10 minutes, stir the florets with a wooden spoon. Return to the oven and roast for about 15 minutes longer till the edges brown/caramelize and the cauliflower is tender.

While the cauliflower roasts, in a medium saucepan, melt butter over medium heat. Whisk in the flour, salt, and pepper. Stir to form a thick paste.  Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges. Do not let the sauce boil. Whisk in the grated cheddar cheese and stir till melted. Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.

Place cauliflower in a baking dish.  (I used and 8x8)  Pour the cheese sauce evenly across the top of the cauliflower florets. Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.

Bacon & Tomato Dip

This is something that I haven't made yet.  I ripped it out of my insurance company's magazine a couple of months ago and want to try it.  The paper keeps sitting on my desk, and honestly, is in my way.  So, I thought I would go ahead and post this recipe just to clean off my desk.  :)  It sounded delicious to me.  Maybe something good to make for a early season tailgate.

Bacon & Tomato Dip

4 oz. cream cheese
1 c. sour cream
1/2 c. mayo
1/2 c. shredded cheddar cheese
1/4 c. diced green onion
1/4 c. diced green pepper
1 tsp. minced garlic
pepper, to taste
1 c. crispy, crumbled bacon
1 large tomato, diced, seeds and juice discarded

Mix together cream cheese, sour cream, mayo, cheese, onion, green pepper, garlic and pepper.  Add bacon and tomato and mix thoroughly.  Serve with corn chips.

**I've now made it and it is delicious.

Light Corn Salad

Truly, you can't beat this Corn Salad that I make.  It is a hit everywhere we go.  But, honestly, it isn't something we eat everyday because it isn't that healthy.  I choose to make it for large crowds to share.  I found this recipe for a corn salad that is delicious and light!  It will be perfect for using up that fresh corn and those cherry tomatoes this summer.  You won't be disappointed.  It would also be the perfect picnic salad because there isn't any mayo.

Light Corn Salad

4 ears fresh corn, shucked and cut off (or freezer corn equivalent)
2 Tbsp. olive oil
2 gloves garlic, minced
1-1/2 Tbsp. balsamic vinegar
1 lb. cherry tomatoes, halved
1/2 c. coarsely chopped green onion
salt and pepper, to taste

In a large skillet, heat olive oil to medium-high heat.  Add corn to the oil and cook until tender.  Season with salt and pepper to taste.  Stir in garlic and cook another minute.  Deglaze pan with balsamic vinegar until most of the liquid has cooked out.  Add tomatoes and stir another minute.  Remove from heat and stir in green onions.  Serve warm or make 1 day ahead of time and serve chilled.

Chicken Florentine Pasta

I love the time when I can make a meal for a family with a new baby.  I didn't realize how HUGE this blessing was until I had my own baby and was so thankful for not only the food it brought but the company stopping by, even if just for a brief time.  It was so nice to see real, live people still in this world!  This was my second meal this month to take to a new baby's family and it would have been the third if I lived closer to my friend who also just had a new baby.  All three are girls...all I know, other than my own boy due soon, are new baby girls being born!  Tonight's family has two older children, and sometimes coming up with something you think kids might eat can be tricky.  Although, some children eat better than some adults I know, you just never know.  The Bun is a big meat and fruit eater.  We struggle with him considering a french fry the only vegetable in the world, and so I am always looking for ways to sneak in some veggies.  Mix them in a creamy sauce and even he will eat them.  Who wouldn't, right?  (But, really?  Are veggies mixed in with cream and pasta really that healthy for you and worth the trouble of sneaking?)  This recipe I found online had plenty of praise in the comment section about children eating it happily, so I knew I couldn't go wrong.  I think it is delicious, super easy and fast to make, and made the whole house smell so good!

Sorry there is no picture tonight because I was in too big a hurry to get out the door (and even burned their bread a little bit).

Chicken Florentine Pasta

2 Tbsp. olive oil
1 c. finely chopped onion
1 Tbsp. minced garlic
4 c. fresh spinach leaves, roughly chopped
2 c. cooked and shredded chicken
2 (10 oz.) containers Philadelphia Cooking Creme, Italian cheese and herb (next to cream cheese in the grocery store)
ground pepper, to taste
1 lb. box of bowtie pasta
1-1/2 c. shredded mozzarella cheese

Preheat oven to 350 degrees.  Coat a 9x13 inch pan with cooking spray.  Cook pasta according to package directions, drain well and run under cool water to quit the cooking process.  Meanwhile, in Dutch oven, heat olive oil and cook onion until tender on medium heat.  Add garlic and cook one minute.  Next, add spinach and cook until wilted, about 5 minutes.  Stir in chicken and pepper and stir until warmed through.  Add cooking creme and stir until combined.  Lastly, add bowtie pasta and stir until well combined.  Pour into 9x13 pan and cover with mozzarella cheese.  Bake for 20-30 minutes until bubbly.

**This recipe could be halved easily or you could make the whole recipe and separate into two 8x8 pans and save one for later.  I would cover with cheese and then freeze (covered in foil) before baking.  Thaw completely and bake according to directions.

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I also made the no fail, Honey Bun Cake tonight.  And earlier in the month, I chose to take Chicken, Green Bean and Rice Casserole.  And I even made the Blueberry Buttermilk Breakfast Cake that seems to be all the rage on Pinterest these days, but I'll have to make it again to be able to give my opinion of it.  I can say that it smelled great baking!

Rice and Artichoke Salad

This was the one dish that I thought my guests might balk at.  Fortunately, everyone (with one exception) seemed to enjoy it.  The Dish Washer definitely balked!  I thought it was delicious.  My in laws joined us for lunch on Monday and we ate leftovers.  My MIL pointed out that it tasted like curry chicken salad...minus the chicken.  I thought that made sense.  I think it would be great served at a luncheon.

Rice and Artichoke Salad

1 (6.9 oz.) pkg. Rice-A-Roni, chicken flavor
1 (12 oz.) jar marinated artichoke hearts
5 green onions
1/2 c. mayo
1/4 tsp. curry powder


Cook rice according to package directions, omitting butter.  Allow to cool completely.  (Will really be clumpy and you will think the recipe may be messed up, but the dressing will help separate the rice again.)  Drain artichoke hearts, reserving liquid.  I chose to chop them into smaller pieces.  Chop green onion.  Add artichokes and onions to rice.  In a separate bowl, whisk mayo, artichoke juice and curry powder.  Pour over rice and mix well.  Allow to chill completely.  Best if made a day ahead.

Spaghetti Squash Gratin

I saw this recipe on Pinterest and was immediately intrigued.  Don't let my poor picture taking fool you.  It is delicious!  The description says it tastes just like hashbrown casserole.  If you are trying to watch your carbs, then it is a great alternative with the flavors and textures of hashbrown casserole and we will definitely make it again.  If I was entertaining, I would stick with the real deal Hashbrown Casserole.  You can share those calories with others, afterall.

Speaking of Pinterest and similar sites like Foodgawker...aren't those pictures always so good looking?  I'm convinced that you could take a good looking picture of something really disgusting, and as long as it looked pretty, folks would be interested in the "recipe."  Just be warned that some things may not taste as good as they look in those pretty photos.  :)

Spaghetti Squash Gratin

1 medium to large spaghetti squash
1 Tbsp. olive oil
1 onion, thinly sliced
1/4 tsp. red pepper flakes
1/2 c. sour cream
1 c. shredded cheddar cheese

Cut the squash in half (these suckers are TOUGH) and scrape out all of the seeds.  Place in shallow dish with 1/4 inch water and cover.  Microwave for 10-12 minutes until spaghetti squash flesh is tender.      (Microwaves vary and I had to cook mine longer than the 10-12 but let that be a good starting point.)  In a saute pan, heat olive oil.  Cook onion and red pepper flakes on low-medium until onion is tender.  Carefully, remove flesh of spaghetti squash with a fork.  (It will look like spaghetti when shredded...hence the name.  If it doesn't come out easy, it isn't done.)  Combine squash, onions, sour cream and 1/2 c. cheese.  Salt and pepper to taste.  Place in prepared square baking dish.  Cover with remaining 1/2 c. cheese.  Bake at 375 for 15-20 minutes.

Broccoli Salad

Earlier this week, I made this Broccoli Salad.  Aren't they all about the same?  It is a pretty classic salad recipe, but I thought a good one to add to our recipe index when we are looking for yummy recipes on here.

Broccoli Salad

1 head broccoli, chopped small
1/2 small red onion, finely chopped or grated
1/2 c. raisins
8 slices bacon, cooked and crumbled
1 c. mayo
1/3 c. sugar
2 Tbsp. apple cider vinegar

In a small bowl, combine mayo, sugar, and cider vinegar to form dressing.  In a larger bowl, combine broccoli, onion, raisins and crumbled bacon.  Pour dressing over mixture and mix to coat.  Refrigerate at least an hour before serving.

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The version pictured above was made with Miracle Whip for mayo and Splenda for sugar.  I left the bacon out, although if company was coming I'd make the REAL thing.  Just trying to keep things somewhat healthy around here and those substitutions really worked out well for us for everyday.

Pea Salad

Did you think I jumped ship?  I haven't.  In fact, I have done a lot of cooking, it has just been things I have already shared with you.  This pea salad originates with my MeeMaw.  When she is asked to bring food for family gatherings, it is usually pea salad.  (Her stove is turned off to keep her from burning down the house, so this requires little cooking.)  While her pea salad is good and I always look forward to eating it, I like to jazz mine up a little more.  She makes it much like a traditional chicken salad with mayo, eggs and relish.  She also uses canned peas, but I prefer to make mine using steamed peas for a little crunch.  Peas are one vegetable that, on occasion, we can seem to get The Bun to eat.  This is what I make with the leftovers.  There are no particular measurements, just how much of each thing you prefer.  (It is usually based on our leftovers...not too much mayo to pea ratio.)

Pea Salad

Steamed peas
Mayo
boiled egg, chopped or crumbled
cooked and crumbled bacon
chopped red onion
cheddar cheese
salt and pepper, to taste

In a bowl, combine all ingredients and chill before serving.