Oven Roasted Green Beans

1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 to 2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes

Roasted Fingerling Potatoes with Fresh Herbs and Garlic

This is a Tyler Florence recipe - really good and easy!

2 pints fingerling potatoes
2 sprigs fresh rosemary
2 to 3 sprigs fresh sage 3 sprigs fresh thyme
6 cloves garlic, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper

Directions Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Refried Beans (Quick)

Again the first place I looked for refried bean was the Homesick Texan blog. Sometime when I have a lot of time I will make her recipe but for Saturday I am going to make her semi-home version.

3 Cans Pinto Beans, drained & rinsed
1/4 cup of onion, diced
1 garlic clove, minced
4 slices of bacon
2 Tbsp Jalapeno (pickled in the jar)
1/2 cup stock or water
Salt to taste

Warm the canned bean in the microwave and set aside. Chop the slices of bacon and fry them in a skillet on medium until crispy and all the fat is rendered.

Remove cooked pieces (save them for a salad or something else). Fry the diced onion in the bacon grease for a couple of minutes, and then add the minced garlic and cook for another minute.

Add the beans into the skillet, adding 1/4 cup of chicken stock or water. Mash the beans with a potato masher, adding more stock/water for desired moisture. Keep stirring the mashed beans in the bacon fat until the texture is a chunky paste.

Serves four

Tex-Mex Rice

This is my dad's version of Tex-Mex rice. Jeremy and the boys love it so I am not allowed to make Mexican Rice any other way now. Super easy to make!

Uncle Ben's Converted Rice
Chicken Stock (for cooking rice, optional)
1 Tbs. Light Butter
3 to 5 Tbs. Taco Sauce (depending on how spicy you like it)
1 to 1 1/2 cups Sharp Red. fat Cheddar Cheese, grated

Cook the desired amount of servings of rice according to directions on the box. Make sure you add the salt and butter that the directions call for while cooking rice. I always cook my rice in chicken stock because I feel it adds more flavor. The amounts in the ingredient list (above) are for six servings of cooked rice.

Once rice is cooked add butter and taco sauce and mix well. Mix in cheese, then taste to see if it needs more salt. Enjoy warm!

PW Green Bean Casserole *my version*

She tops her with Panko Bread Crumbs, but my family insists on French's Fried Onions as the only acceptable topping. I also add add a few corn flakes for extra crunch. This recipe can also be made a day ahead - just put the topping on right before baking.

2 Bags Frozen Long Green Beans
4 slices Bacon, Cut Into 1/4 Inch Pieces
2 cloves Garlic, Minced
1/2 cup onion, finely chopped
4 Tablespoons Light Butter
4 Tablespoons All-purpose Flour
2-½ cups Skim Milk
½ cups FF Half & Half
1-½ teaspoon Salt, More To Taste
Freshly Ground Black Pepper, To Taste
⅛ teaspoons Cayenne Pepper
1 cup Grated Reduced Fat Sharp White Cheddar Cheese
Extra Milk For Thinning If Necessary
1 Can French's Fried Onions
1/2 Cup Corn Flakes, crumbled or Panko

Cook Green Beans in the Microwave until no longer frozen, we like our beans to have a little crunch. Cook until desired consistency.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add bacon/onion mixture to the sauce, stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with fried onions and corn flakes.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and fried onions and corn flakes are brown.

Side note- On Thanksgiving I made this with Panko on half and Fried Onions on the other half. I loved the Panko and Jeremy liked the fried onion side.

Cranberry-Orange Sauce

Make this a few days before you are ready to serve it with your meal.

2 (8-ounce) pkg cranberries, fresh
1 orange, zested and juiced
3/4 cup sugar
1 cinnamon stick


Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Sloan's BBQ Beans

Everytime I make my SIL's beans I get requests for the recipe. This dish is VERY good!

1 lb. Lean Hamburger Meat
1 Tbsp Dried Minced Onions
2 Tsp House Seasoning (see recipe below)
2 cans Ranch Style beans
2 cans Pork n Beans
2 cups Ketchup
1/2 cup Brown sugar
1/2 cup Maple syrup
1/4 stick Light butter

Brown meat with onions; drain. Mix all ingredients with meat and bake at 300 degrees for 1 hour.

House Seasoning Recipe:
1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. Add to recipes in place of Salt & Pepper.

Strawberry Pretzel Salad

We always had this dish in the Spring for "Sunday Lunch" and especially at Easter. Growing up on Sundays we would have roast, mashed potatoes, green beans and rolls - it never changed - there was something very comforting in that meal. We now go to church on Saturday nights, so I miss big Sunday lunches. I think I need to bring the Sunday lunch tradition into the lives of my boys.

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan.

Refrigerate until completely chilled, at least 1 hour.

Chive Risotto Cakes

Risotto is one of the favorite dishes at our house (loved by all which is rare!). When I saw Ina make these on Barefoot Contessa I had to try them and they were a hit! I serve the cakes with a green salad with a simple vinaigrette and broccoli for the boys. Believe it our not I did not change a thing from the original recipe. I love Ina's recipes, they are all so basic and delicious.


Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated Italian fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese dried bread flakes)
Extra virgin olive oil


Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees F.

Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Parmesan Asparagus

I LOVE Asparagus in any form. In a pinch I can even eat it out of the can - but don't tell anyone!

1 to 2 bunches of cleaned and trimmed asparagus
2 T of butter
Seasonings of your choice (salt, pepper & garlic powder)
1 cup of shredded parmesan

Lay asparagus out in a square, glass baking dish. Cut butter into small cubes and disperse randomly on top of aspargus. Sprinkle with seasonings of your choice. Then cover with parmesan cheese.

Bake at 350 for approximately 20 to 25 minutes. Bake covered for a more "steamed" asparagus or bake uncovered for the parm to get a little crispy! Great to assemble ahead of time when entertaining!

Aunt Donna's Potato Dish

1/4 cup grated onion
1 package frozen hashbrown
1 8 oz container light sour cream
1 can cream of chicken soup (healty request)
2 cups red. fat cheddar cheese
1 cup Cornflakes
1 stick light butter melted (divided 1/2 stick in cass & 1/2 in corn flakes)


Combine 1st 5 ingredients with 1/2 stick melted butter and put in a greased 9 x13 baking dish. Top with cornflakes and other 1/2 stick melted butter. Bake at 350 for 30 minutes.

Cranberry - Orange Sauce

I made this Tyler Florence recipe last year for Thanksgiving. It was so good. Side note I made it a couple of days before Thanksgiving. I think I will replace the sugar with Splenda this year.

2 (8-ounce) packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick

Directions
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Soft Polenta

I love polenta and grits, but not until a couple of days ago had I ever made them at home. I found this recipe and made it for the first time last night and it was very easy. I froze two portions to use later and have found several recipes on-line for other variations I want to make. I will post them after I make them.

1 to 2 fresh or dried bay leaves
1 tablespoon coarse salt, or as needed
2 tablespoons extra-virgin olive oil
1 1/2 cups "instant" polenta
4 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese

Bring a kettle filled with about 4 cups of water to a boil, then lower the heat to very low and keep warm. Bring 4 cups water to a boil in a 3- to 4-quart heavy saucepan. Toss in the bay leaves and 1 tablespoon salt and stir in the olive oil.

Working with a small handful of the cornmeal at a time, let it fall through your fingers into the boiling seasoned water, while stirring constantly with a wooden spoon. (Pay special attention to the corners as you stir; it is there that the polenta will stick and scorch first.) It should take about 5 minutes to add all the cornmeal.

When all the cornmeal is added, the mixture should be smooth and thick and begin to perk like a little volcano. Lower the heat so the polenta continues to perk slowly, and cook, stirring constantly, until it is smooth and shiny, about 5 minutes. If at any point during the cooking the polenta becomes too thick to stir easily, add some of the water from the kettle--about 1/2 cup--to loosen the consistency a little. It is possible that you will not need to add all the water in the kettle before the cornmeal is tender. The polenta is ready to serve at this point, or you can choose to cook it an extra minute or two, to intensify the flavor.

Remove the pan from the heat, stir in the butter and cheese, and pour into a ceramic serving bowl. Let the polenta stand for up to 10 minutes before serving. The longer the polenta stands, the firmer its texture will be.

Green Beans with Shallots & Almonds

1/2 teaspoon kosher salt, plus more for the cooking water
1 pound fresh green beans
1 large shallot
1 to 2 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/4 cup roasted almonds (sometimes I used Pine Nuts )

Directions
Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.

Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 5-7 minutes (4 mins if you like them crispy). Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)

Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt, some pepper and add nuts then serve immediately.

Baked Beans

This is my dad's recipe, I like it because unlike most baked beans this dish is not too sweet. Give them a try.

6 strips of bacon
1/2 onion
1 tbsp butter
2 Cans Pork 'n Beans
2 Tbsp Brown Sugar
2 Tbsp Light Karo Syrup
1 Tbsp Mustard
1 Tbsp Ketchup
1/2 Cup Sharp Cheddar Cheese

Cook the bacon as you usually prepare it (crisp). While cooking chop up onion as finely as possible (I usually use my mini chopper so I can pulverize them, as my clan does not enjoy chucks of onion). Add butter to a small saute pan, once melted saute onions until soft. Chop bacon finely (again I use my chopper). In a large bowl add all ingredients and mix well. Once mixed place bean mixture in a 9 x 13 pan. Can be made earlier in the day. Once ready to cook, preheat oven to 350*. Cook bean until the sides are bubbling (usually 20 to 25 minutes).

Potato Salad

While Jeremy and I were dating his mom made this potato salad. It instantly became my favorite. She did not really have a recipe but formulated one for me. We had this on Memorial Day. (The way I make it is in Red).

Potato Salad Recipe

Boil russet or new potatoes (10-12) with skins on until fork tender (I use new potatoes b/c they hold their shape better). Once potatoes begin to boil add 2 tsp. salt to water.

Boil 4-5 eggs - more less depending on the amount of potatoes you use
While still warm, peel potatoes & shell eggs. Cut up in cubes and put in bowl.

Add sweet pickle relish (unless they don't like pickles, then you can omit) **She does not usually add it b/c Jeremy does not like pickles- so we did not add it.

Dressing:
In a separate bowl let stand for about 5 minutes before mixing:
1-2 cups Miracle Whip (used light)

1-2 tablespoons milk (used skim)
1 tablespoon vinegar (this is intended to sour the milk)

Stir together-- you may need to add more of the ingredients above if the mixture is to thick. You want it to be a "pourable consistency". Pour over potato mixture and mix. Don't over-stir as you want to keep the chunks of potatoes.

Season with:
Salt & Pepper (make sure it has enough salt)
McCormick Salad Seasoning (to taste) **I used only this and salt/pepper
If you do not use the salad seasoning you need to add:
Garlic Powder
Onion Powder
Paprika
Celery Seed

I like my potato salad better at room temperature, freshly prepared. It seems like once it's refrigerated it gets a different taste. **I made our recipe then refrigerated it (1 hour) before serving. I ate it the second day-- I thought it was still good but did taste a little different.

Roasted Corn Grits

In the parts of Texas I have lived in - grits are not apart of our diet. I was sad to find out this summer that I have missed out on this amazing food my whole life. I had Grilled Freerange Chicken Breast with green chile cheese polenta, asparagus-tomato salsa, red wine garlic jus at La Cantina in Santa Fe in August and have been hooked ever since. I get so excited when I see grits or polenta on a menu. I must make up for lost time.

This recipe is for my favorite grits at Zea's. Too bad they are not low calorie, but they are great for special occasions!

2 cups water
2 cups heavy cream
1 cup yellow grits (stone ground yellow grits - if available)
½ pound butter
1 tablespoon salt
1 -2 ears grilled corn, kernels removed

Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened. At end, stir in corn.

Risotto

My family loves Risotto. When I serve it to friends and family they say they do not make it because it seems complicated. It is really easy but you do have to babysit it - but it only takes 25 minutes to make. Once you have the basic technique down you can add anything you like to it. Serve it with roast chicken, crusty bread and salad.

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large shallot, finely chopped
2 cup Arborio rice
1 cup dry white wine
3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market
2 cups water
Salt and pepper
2 handfuls grated Parmigiano-Reggiano (use best Parmesan you can find)
Parmesan curls for garnish

Heat a large skillet over medium high heat. Put stock and water in a pot on the stove and bring to a boil. Once boiling, reduce to a simmer so the liquid will stay hot. Add extra-virgin olive oil, butter and shallot to the skillet and saute, stirring constantly 2 to 3 minutes. Add rice and let it toast for at least 2 minutes . Add the wine and let it completely absorb, begin adding the chicken stock/water mixture two ladle's full at a time. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it. When rice is cooked to desired consistency, remove from heat and stir in cheese. Put rice in a serving bowl and garnish with Parmesan curls.

Hashbrown Casserole

These recipes are from friends that I have been meaning to post instead of cluttering my inbox. They are not WW friendly, but some that would be good for special occasions. Here is the first one.

This was brought to Bible Study by a lady in our church. Everyone wanted the recipe -it is really good.

2 1/2 cups of shredded cheddar cheese
1/2 cup pepper jack cheese (optional - use regular jack cheese if you prefer)
8 oz sour cream
1 can soup - your choice pick one (cream of celery, chicken or mushroom)
1 small can diced green chilies
2- 1 lb frozen potato ( O'Brien southern style, or any brand diced) defrosted in fridge overnight
1/4 cup green onions
1/4 tsp butter optional


Preheat over 350; grease a 9x13x2 casserole dish
Mix together two types of cheeses - set aside 1/2 cup for top of dish at the end. Melt together soup, sour cream, cheeses, chilies in the microwave. Mix onions, butter (optional) and potatoes together in large bowl, pour melted ingredients over potatoes -gently blend. Pour potato mixture in in greased pan. Add 1/2 cup cheese to the top and cover with foil. Bake at 350 for 45 min to 1 hour. Might want to take foil off the last 10 minutes to brown top a bit.

Mashed Sweet Potato Casserole

I use to never eat sweet potatoes, but that all changed seven years ago at a church small group Thanksgiving celebration. Our dear friend Mary brought this recipe and I could not get enough of them. Now, I will only eat sweet potatoes baked (topped with butter of course) or Mary's version.

4 lbs fresh or 3 large cans (drained) Sweet Potatoes
3 Eggs
1 small can Evaporated Milk
1/2 cup Brown Sugar
1/4 cup Butter
1 tsp. Salt
1 ½ tsp. cinnamon
1/4 tsp Nutmeg
1/4 tsp. All Spice

Topping-
½ cup flour
½ cup brown sugar
½ cup chopped walnuts
2/3 stick butter

If using canned sweet potatoes, warm them with the butter in the microwave. If using fresh, boil as you would regular potatoes for mashing. Mash potatoes, add ingredients to potatoes. Whip all together with electric mixer until very smooth.

Once whipped smooth pour potatoes into a greased casserole (I use a 2 qt. casserole dish). If you would like to prepare a day before stop at this point, add topping right before cooking.

Preheated oven at 375 degrees

Melt butter and mix with above topping ingredients. Mix until crumb mixture is achieved.

Pour topping to cover the sweet potatoes completely. If the casserole was prepared a day ahead, take out of refrigerator 15 minutes prior to putting on topping and baking. Bake for 30 minutes or until heated completely through.