Creamy Cucumber Salad

 

• ½ cup sour cream 
• 2 Tbsp lemon juice 
• 1 tsp granulated sugar 
• ½ tsp dried dill 
• ½ tsp salt 
• 1 large cucumber 
• ¼ red onion (optional)

This was better than the version I usually just throw together.

Sautéed Cabbage

 Hardly worth noting this simple recipe except when I made it Tony specifically said, “yum!” And that doesn’t happen often. 

• 1 (2 pounds) head green cabbage

• 1/4 cup high-quality unsalted butter

• 1/4 cup chicken broth0

• salt and freshly ground black pepper to taste

• 2 slices crisply cooked bacon, crumbled, for garnish (optional)

  Cut up the cabbage.

  Melt butter in a Dutch oven over medium heat. Add cabbage, and toss until well coated. Stir in the chicken broth, cover, and cook, stirring occasionally, until cabbage is tender but still a bit firm, 8 to 12 minutes.

  The bacon probably shouldn’t be optional, it does get soggy in leftovers though so eat it the first day.

Rice Consommé

1 cup uncooked long-grain white rice

3/4 cup water

1 (10.5-oz.) can beef consommé

1/2 cup (1 stick) unsalted butter, cut into thin slices

2 large oregano or thyme sprigs

Directions:

Preheat oven to 400°F. Combine rice, water, and consommé in an 11 x 7-inch baking dish. Scatter butter over the top, and tuck thyme sprigs into liquid.  Cover dish tightly with foil. Bake at 400°F until liquid is absorbed and rice is tender, 50 to 55 minutes.

Spaetzel

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• 2 cups all-purpose flour
• 1 teaspoons salt
• 4 large eggs
• ½ cup whole milk
• 4 Tablespoons butter for serving
• ½ teaspoon dried thyme or 1 tablespoon fresh snipped thyme (optional)
• Parmesan cheese for topping (optional)
• 1 teaspoon Salt, or to taste
• ½ teaspoon pepper, or to taste.

INSTRUCTIONS

1. Bring large pot of salted water to boil
2. While water is heating, mix flour and salt
3. Add eggs and milk to flour and combine well. It should be the texture of a very thick pancake batter.
4. Add batter to spaetzle maker hopper.
5. Push batter through spaetzle maker and the drops should be about the size of a solid macaroni noodle or a large orzo pasta.
6. Once spaetzle is floating on top of water, remove with slotted spoon and place in covered container.
7. So easy and fun to make!  Be sure to get a Spaetzel maker.   All this nonsense I read about trying to use a colander … just spend a few bucks. It’s so efficient! And a spider strainer is the perfect tool for getting them out. 
8. This recipe makes 4 very hardy servings or 6 reasonable ones. 

One Pot Rice and Beans

•  2 tablespoons olive oil
• 1 yellow onion, chopped (about 1 ¼ cups)
• 1¾ cups chicken or vegetable stock or water
• 1 teaspoon salt
• 1 cup long-grain rice
• 1 (15.5-ounce) can black or pinto beans

In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.

Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.

Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.

Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Warm German Potato Salad

This was a huge hit with everyone in our family!

•  2 pounds red or gold potatoes
• 8 oz bacon
• 1/4 c chopped onion
• 1/3 c vinegar (original recipe called for apple cider vinegar; I used white)
• 1-3 T sugar (I used 2 and liked it)
• 1 T Dijon mustard
• 1/2 tsp salt
• Pepper, to taste
• 1/2 c chopped fresh parsley (optional)

Cut large potatoes in half so all are the same size.  Place in large pot, cover with water, and boil until soft (15-20 minutes).  Drain and return potatoes to empty pot over hot (but turned-off) burner.  Leave the lid off and allow the potatoes to steam dry for a couple minutes.

In another pot, cut bacon into small pieces and cook.  While the bacon is cooking, cut the potatoes into 1/2" slices.  Once the bacon is done, remove it from the pan and cook the onion until soft.  Into the same pan, whisk the vinegar, sugar, mustard, salt, and pepper.  Bring to a simmer and whisk for a couple minutes.

Toss together the dressing, potatoes, and bacon.  Add parsley (if using).  Serve warm.

Instant Pot Polenta

 Adapted from Bon Appetit's Cacio e Pepe Polenta

6 servings (scales down easily for 4)

1 1/2 c polenta, not quick-cooking (per ATK's recommendation, I use regular Quaker cornmeal)

1 1/2 tsp salt

Black pepper

4 1/2 Tbsp butter

3-4 oz Parmesan cheese, grated

Whisk polenta and 6 cups water in Instant Pot until combined.  Season with salt and a couple grinds of pepper.  Bring mixture to a simmer on saute mode, whisk again, and seal lid.  Cook on high pressure for 9 minutes.  When timer goes off, manually release pressure.  Carefully open lid and whisk polenta until homogenous and creamy.

Whisk butter into polenta, then gradually add cheese, whisking until melted.  Taste and adjust salt and pepper.

Restaurant style smashed potatoes

• 5 whole Large Red Potatoes
• 1 stick Butter, Softened And Cut Into Pieces
• 5 slices Bacon, Cooked And Crumbled
• 2 whole Green Onions, Sliced
• 3/4 cups Sour Cream
•  Salt To Taste (add Plenty!)
•  Freshly Ground Black Pepper To Taste (ditto!)
• 3/4 cups French Fried Onions, More For Topping

INSTRUCTIONS

Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in. 

Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!

Easy and delicious, but definitely not healthy.

Source: Pioneer Woman

Baked Cheese Grits

4 cups water
1 tsp salt
1 cup quick-cooking grits (not instant)
2 cups sharp cheddar cheese shredded
2/3 cup milk half and half or heavy cream
1/3 cup unsalted butter
1 tsp Worcestershire sauce
1/4 tsp ground red pepper
1 tsp garlic powder
4 large eggs lightly beaten
1/2 cup Parmesan cheese grated
pinch paprika

Instructions

• Preheat the oven to 350 degrees.
• Add water and salt to a large saucepan over high heat and bring to a boil. Add the grits and mix well, bring back to a boil. Reduce the heat to low and simmer covered for five minutes. Stir occasionally.
• Remove from the heat and add the cheddar cheese, milk, butter, Worcestershire sauce, ground red pepper, and garlic powder. Mix well to combine. When the butter and cheese have melted, add the eggs and make sure they are thoroughly mixed in with the other ingredients.
• Spray a 2-quart baking dish with non-stick cooking spray and pour in the mixture. Sprinkle with paprika and the Parmesan cheese.
• Bake uncovered for one hour. Let the casserole stand for 5-10 minutes before serving.

NOTES:
I used Old-Fashioned grits (Quaker)
The recipe says you can add up to two more cups of cheese, fwiw.

Creamy Herbed Potatoes

4 To 5 Whole Russet Potatoes
1 stick Butter
1 whole Medium Onion, Finely Diced
8 ounces, weight Cream Cheese
3/4 cups Heavy Cream
1 cup Whole Milk (Half-and-Half Works, Too)
1 teaspoon Finely Chopped Rosemary
1 teaspoon Finely Chopped Parsley
1 teaspoon Finely Chopped Chives
1/2 teaspoon Finely Chopped Sage

• Preheat oven to 350 degrees.
• Slice potatoes very thinly.
• Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally. 
• Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
• Season with plenty of salt and pepper, then add chopped herbs.
• Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly. 
• Allow potatoes to sit 15 minutes before serving.

NOTES:

• We used shredded potatoes instead of sliced.  Recommended!  (2+ containers of the Costco dehydrated ones, but a big package of frozen would work too)
• Polnaszek-recommended and delicious!  We had them with ham for Christmas.
• We skipped the parmesan for Jonah, and was fine without

SOURCE - Pioneer Woman

Butternut Squash and Spinach Lasagna

2 tsp. oil
1-1/2 cups thinly sliced red onion
1-1/2 Tbsp. sliced garlic
6 oz. baby spinach
¾ cup plain Greek yogurt
1/3 cup milk
3 oz. provolone cheese, torn into pieces
1-1/2 Tbsp. flour
1 tsp. kosher salt
2 large eggs
1 – 20 oz. butternut squash
1 cup ricotta cheese
1-1/2 oz. Gruyere cheese, grated

Yield: 1 - 8x8 glass baking dish.

Preheat oven to 350.

Heat oil in a large skillet over medium heat, add onion and garlic; sauté for 4 minutes.  Add spinach and sauté until wilted; remove from heat.

Place yogurt, milk, and provolone in a blend, blend for 20 seconds.  Add flour, salt and eggs; blend 1 minute.

Peel the neck of the squash.  Cut the neck from the bulb; and slice the neck into 24 long slices 1/8 inch thick.  Place squash slices in the baking dish, cover with plastic wrap and microwave for 4 minutes or until almost tender.

Remove the squash from the baking dish.  Coat the dish with cooking spray; spread ½ cup of the yogurt mixture in the bottom of the pan.

Shingle 1/3 of the squash over the yogurt mixture.  Top with 1/3 of the ricotta, 1/3 of the spinach mixture, and 1/3 of the remaining yogurt mixture.  Repeat twice ending with the yogurt mixture.

Sprinkle lasagna with Gruyere.  Cover dish with foil and bake for 60 minutes.  Remove foil and broil until lightly browned.  Let rest for at least 10 minutes before serving.

Notes:
A double recipe will fit in a 9x13 pan.
You could certainly add some cooked italian sausage.

Superior Corn Bread

The only cornbread that's still any good the next day.  Who could've guessed - the extra cup of fat helps!

From Taste of Home

1 c all-purpose flour
1 c cornmeal
1/4 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, lightly beaten
1 c (8 oz) sour cream
1/3 c milk
1/4 c butter, melted

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.  Whisk together the egg, sour cream, milk, and butter; stir into dry ingredients until just moistened.

Pour into a greased 8-in. square pan.  Bake at 400 for 20-25 minutes or until a toothpick comes out clean.  Serve warm.

Roasted Brussel Sprouts

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

NOTES:

• Source - Ina Garten
• Very easy and delicious!
• Mine took quite a bit less time than called for and I ended up peeling off outside leaves on some of them because they really were too overdone.
• Ina likes hers salty and I agree.  A little extra sea salt ground on top was good.

"Baked" Beans - Instant Pot

1 lb navy beans (dry)

1/2 lb bacon, diced
1 large onion, diced
3 c water
1 tbls olive oil
1/2 tsp dried mustard
1/8 tsp cloves
1/4 tsp pepper
1 tsp salt
1/3 c ketchup
1/3 c molasses
1/3 c brown sugar
3 tbsp yellow mustard

1. Soak beans for 30 minutes as you prep other ingredients.  (I soaked them before Mass this morning and made the recipe when I got home.)
2. With the cooker's lid off, heat bacon and onion on high until bacon is nearly crisp.  About 5 minutes.
3. Add the drained beans, water, olive oil, dry mustard, cloves, and pepper.  Lock on the lid and cook on high for 20 minutes.
4. Let the pressure release naturally for 10 minutes, then quick release the rest.
5. Stir in remaining ingredients.

NOTES

1. Good! 
2. About the same amount of liquid as opening a can of beans so serve with a slotted spoon.
3. It would be easy to mess with the flavor a little.  These are a little on the sweet side.
4. I'd also consider adding 1/4 tsp of liquid smoke.  (My new flavor friend, apparently.)
5. I'm not sure why all the ingredients couldn't just be added from the start.
6. We'll have this for dinner today and I'll probably freeze leftovers for another time.

UPDATES:

This time I added a splash of liquid smoke, about a tablespoon of worchestershire sauce, and BBQ sauce rather than ketchup.  Also, I cooked it in the IP for closer to 35 minutes and then in the oven for about 45 while my meat was finishing.  Either plan for extra cooking or soak the beans overnight.

Pull-apart Garlic Rolls

Not a great picture, but they were cute in person

Ingredients:
1 tube refrigerated biscuits
3 Tbsp. butter, melted
1/2 tsp garlic powder
2 Tbsp. fresh parsley, minced
1 cup shredded mozzarella

Cut biscuits into fourths, and place in a large mixing bowl. Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces. Place the pieces in a muffin tin, 3 pieces per tin (you’ll have 2 extra—just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!

Notes:

• Easy, cute, and really tasty.
• I used jumbo flaky buttermilk biscuits
• I used dried parsley instead of fresh and it was fine
• Source

Swiss Potatoes

• 3 1/2 pounds russet potatoes, peeled, cut into 1/8 inch slices
• 1 1/2 teaspoons dried dill weed
• 3 cups grated Gruyere cheese (about ten ounces) or it works with
• regular Swiss cheese which is much cheaper and still tastes good
• 1 1/3 cups whipping cream
• 1 1/3 cups chicken stock or canned low-salt broth
• 1/4 cup Dijon mustard

Preheat oven to 400 degrees.  Butter 13x9x2-inch glass baking dish.
Overlap 1/3 of potatoes in prepared dish.  Season generously with salt and pepper.  Sprinkle with 1/2 teaspoon dill weed and 1 cup cheese. Repeat layer twice,  using 1/3 cup of potatoes, 1/2 teaspoon dill weed and 1 cup cheese for each layer.  Whisk cream, stock and mustard in bowl.  Pour over potatoes.  Bake until potatoes are tender and the top is crusty and brown, about 1 hour.  Cool 10 minutes and serve.

NOTES:

• This was Johnny's one request for Thanksgiving dinner. :)
• Holly says: "Also does not require whipping cream; I'm sure I always use milk/half & half."
• I used the mandolin for cutting potatoes - worked very well.

Basic Lentils with Carrots

I don't know when we became Lentil People, but they seem to have become a Friday go-to for us. No photo, because they're lentils and not very attractive, but trust me, they're good. This is also a very versatile recipe: add more water/chicken stock for soup, add ham or bacon on a non-Friday, etc.

Ingredients

• 1 tablespoon extra virgin olive oil

  1 medium yellow onion, chopped

  1 carrot, chopped

  3 cups water

  1 cup French green lentils, rinsed

  1 bay leaf

  1 teaspoon dried thyme

  Sea salt and pepper

In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, stirring frequently, about 5 minutes. Add carrot, water, lentils, bay leaf, thyme, salt and pepper and bring to a boil. Simmer until lentils are tender, about 25 minutes. Remove bay leaf, adjust seasoning and serve.

Via Whole Foods

 

Orange-Glazed Crockpot Meatballs

• 28 oz bag of frozen meatballs
• 12 oz jar of orange marmalade
• 1/2 small jalapeno, diced
• 1/4 cup orange juice
• 1/4 cup beef broth
• 3-4 green onions, chopped
• 1/4 tsp salt
• 1/4 tsp pepper

Combine all ingredients, cook on low 4-5 hours.

Notes: I doubled this. I think we ended up with 14 adults and 5 kids at the party, and ate maybe 3/4 of what was there.

Lemon Pepper Pasta

Holy cow, is this delicious!  I made it last night with the cucumber chicken recipe from the church cookbook, but it would be fantastic just buttered and on it's own, or I'm dreaming of some kind of light, lemony cream sauce.  (And the recipe on the package suggests serving it with shrimp!)  Next time I go to Trader Joe's, I'm going to pick up several packages.

Brussels Sprouts with Bacon

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.