Spinach Artichoke Dip

Six Cup Fruit Salad

Six Cup Fruit Salad
Recipe from Breta Finlinson

1 C. Marshmallows
1 C. Pineapple
1 C. Mandarin Oranges
1 C. Sour Cream
1 C. Coconut Flakes
1 C. Maraschino cherry halves
(opt) 1/2 C. Pecans

Mix together and refrigerate until ready to use.

Cardini's Salad

Cardini's Salad
Recipe from Breta Finlinson

Romaine
Tomato
Purple Onion
Croutons (favorite is Mrs. Cubbins)
Parmesan, shredded
Cardini's Caesar Salad Dressing

Mix all together in a salad bowl.

Pan-Browned Brussels Sprouts

Pan-Browned Brussels Sprouts

Recipe from Epicurious.com

INGREDIENTS

• 1/2 pound Brussels sprouts
• 2 large garlic cloves
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons pine nuts

PREPARATION

Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

Roasted Beet Salad

Roasted Beet Salad
Recipe from Spilling the Beans
Serves 4 to 6

1/4 Cup pecan pieces or halves, toasted
1 1/2 lb beets, about 3 medium
1/2 Cup wild (or brown) rice
1 to 2 chard or kale leaves, tough rib removed and remainder chopped
2 Green onions, sliced
1 Cup cooked chickpeas or half of 19 oz can, rinsed and drained
5 oz soft goat cheese (or feta)
(can also add boiled eggs and/or chopped pistachios)

Dressing:

1/3 Cup olive oil
2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
2 Tbsp maple syrup
1 Garlic clove, crushed
Salt and pepper to taste

Preheat the oven to 425.  Scrub the beets and wrap them individually in tin foil.  Place on a rimmed sheet and bake until tender when pierced with a knife, 1 to 1 1/2 hours.  Remove from the oven and let cool.  When cool enough to handle, slip the skins off the beets (or leave them on if they're thin), and cut the roast beets into bite-sized chunks.

Bring the rice to a boil in a medium saucepan with 2 cups of water.  Turn down to a simmer, cover, and cook for 35 minutes.  Turn the heat off and let the rice rest covered on the stove for another 10 minutes.  At this point some but not all of the rains will have split open. If you prefer all the grains open, let it rest for another 5 to 15 minutes.  Drain and let cool.

To make dressing:
Combine the dressing ingredients in a small jar and taste for seasoning, it will be a little sweeter than most vinaigrettes.  In a medium bowl, toss the beets, chard, onions, chickpeas, cooled rice, and dressing.  Transfer to a shallow dish or platter and chill until ready to serve.  Scatter with pecans and bits of goat cheese right before serving.

Avocado Mango Salsa

*picture stolen from somewhere online

Avocado Mango Salsa

Recipe from allrecipes.com

1 Mango, peeled and diced

1 Red bell pepper, seeded and diced

3/4 Cup chopped red onion

1 Tbsp white sugar

1 Tbsp olive oil

2 Tbsp white wine vinegar

1 Avocado, peeled and diced

1 tsp salt

(I added about 2 tsp lime juice)

Toss together mango, bell pepper, onion, sugar, oil, and lime juice. Gently fold in avocado. Season with salt.

Crispy Smashed Roasted Potatoes

Crispy Smashed Roasted Potatoes

Recipe from FineCooking.com

*You can boil and flatten potatoes up to 8 hours ahead. Let them cool completely then store in the fridge.

Red Potatoes (12 - 15)

Rosemary

Salt

Pepper

Olive Oil (1/4-1/2 Cup)

Put potatoes in a large saucepan (preferably one layer) and add at least one inch of water on the bottom. Add salt to the water. Bring the water to a boil, then reduce to simmer. Cook potatoes until they are completely cooked and is easily pierced with a metal or wood skewer. make sure they are cooked but not overcooked. The total cooking time will be 30-35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on countertop. As the potatoes finish cooking, remove them individually and let them drain and sit for just a minute or two on the dishtowels.

Fold another dishtowel into quarters or grab something (like the bottom of a cup) to flatten potatoes. Use dishtowel as a cover and gently push down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Continue with all potatoes. Don't worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the flattened potatoes carefully to the baking sheet and let them cook completely at room temperature. (If cooking ahead of time, cover lightly and then put potatoes in the fridge).

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450. Sprinkle the potatoes with salt, pepper, and rosemary. Then drizzle olive oil on top. Roast the potatoes until they are prispy and deep brown around the edges, about 30 minutes turning once gently witha spatula or tongss halfway through cooking. Serve hot.

Buttermilk Biscuits

Buttermilk Biscuits

Recipe from somewhere online

1/2 Cup butter

1/4 Cup club soda

1 Egg

3/4 Cup buttermilk

4-5 Cups Bisquick

Mix ingredients together until dough forms. Flatten out dough to 1 inch thickness. Cut out with a circular cutter (I used a cup) abotu 2 inches in diameter. Place on cookie sheet and cook at 450 for 10-13 minutes (until tops are lightly browned).

Healthy Mac and Cheese

Healthy Mac and Cheese

Recipe and Photo from Super Healthy Kids Blog

3 Tbsp olive oil

3 Tbsp flour

3 Cups uncooked macaroni noodles

12 oz can Evaporated milk

1/2 Cup Squash puree (I used yellow)

1 tsp salt

1/2 Cup cheese (I used Colby Jack)

In a saucepan, stir olive oil and flour over medium heat and stir constantly until thickens. Then add milk, squash, salt, and cheese. Stir until thickens.

Meanwhile, cook macaroni noodles.

Combine and let sit for 5 minutes to thicken up.

Crockpot BBQ Chicken and Oven Fries

Crockpot BBQ Chicken and Oven Fries

Recipe and photo from Smashed Peas and Carrots Website

BBQ Chicken

1 1/2 lbs Chicken breasts (about 4 nice-sized ones)

1 18-oz bottle of BBQ sauce (I used Sweet Baby Rays)

1/2 Cup brown sugar

3/4 Cup Italian dressing

2 Tbsp Worcestershire sauce

Buns and other condiments you desire

Place chicken in crock pot. Mix all other ingredients in a mixing bowl. Pour over chicken and cook on low for 6-8 hours or on high for 3-4 hours. Once chicken is tender, shred chicken.

Oven Fries

2-3 Large baking potatoes

1 1/2 tsp Salt

1/2 tsp Pepper

1 Tbsp white sugar

1 tsp olive or vegetable oil

Wash, dry, and cut potatoes up into large, steak fry sized pieces. Place cut fries into a large, resealable bag. Add in salt, pepper, sugar, and oil. Seal and shake until potatoes are completely coated. Place tin foil on a baking sheet and place potatoes onto the lined baking sheet. Bake at 450 for about 30 minutes or until fries are tender and brown (crispy on outside).

Tomato Rice Pilaf

*I changed this up a bit, what I changed I'll put in parenthesis next to it, including cooking instructions.

Tomato Rice Pilaf
Recipe from the Taste of Home Cookbook

2 tsp butter
1/2 cup uncooked long grain rice (1 cup rice)
1 small onion, sliced (1/2 medium onion)
1 1/4 cups chicken broth (1 can broth)
2 Tbsp chopped green onion (1 chopped green onion)
2 Tbsp chopped tomato (cut up until looked good)
2 Tbsp minced fresh parsley

In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. (I stuck the butter, rice, onion, and chicken broth in the rice cooker and cooked like normal rice.) Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. Cover and cook on high for 13-15 minutes or until liquid is absorbed. stir in the green onion, tomato and parsley. (Once rice was cooked I just added the green onion, tomato, and parsley.)

Jalapeno Poppers and Essence Seasoning Recipe

*This can take a little time to make (especially if you don't have the Essence on hand) and definitely dirties a decent amount of dishes. But these were really good...that coming from someone who isn't big into jalapenos. My husband loves jalapenos and thought this was great.

Jalapeno Poppers
Recipe from foodnetwork.com

12 Fresh jalapeno peppers (halved lengthwise, stemmed, and seeded)
6 Ounces cream cheese, softened
1 1/2 Cups Monterey Jack or mozzarella cheese, grated
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less to taste
2 Large eggs
2 Tablespoons milk
8 teaspoons Essence (or recipe below)
1 Cup Panko breadcrumbs
1/2 Cup flour

Preheat oven to 350. In a bowl, cream together cream cheese, Monterey Jack cheese, cumin, and cayenne. In another bowl, beat together eggs, milk, and 2 teaspoons Essence. In a shallow dish, combine breadcrumbs and 4 teaspoons Essence. In another dish, combine flour and remaining 2 teaspoons Essence. Fill jalapeno pepper halves with cream cheese mixture. One at a time dredge in flour, dip into egg mixture, then dredge in breadcrumbs, pressing to coat. If necessary, repeat the process. Place the coated jalapeno peppers, cut side up, on a lightly greased baking dish and bake until the filling is runny and crust is golden, about 30-40 minutes.


Essence (Emeril's Creole Seasoning)
(Makes more seasoning than is needed for above recipe)

2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon oregano
1 Tablespoon thyme

Mix together.

Fried Rice

*I just guesstimated how much veggies and rice to put in...just throw in what you have available and it will be just fine. No need to measure, just make however much you want.

Fried Rice
Recipe from Mom

6-8 Strips bacon (or 1/2 c. chopped ham)
1-2 Cups vegetables, chopped
Choose from carrots, onion, peas, celery, green pepper,
bean sprouts, broccoli, or cabbage
3-4 Cups cooked rice (preferably cold, leftover rice works great)
1-2 Eggs
Salt
Pepper
Soy sauce

Fry bacon until barely done. Add vegetables and cook until just heated through. Turn down heat to medium and add rice, stirring constantly. Once rice is heated through, add egg. Stir until egg is completely added and cooked. Season with salt, pepper and soy sauce to taste. If you use ham, fry in 2-3 tablespoons vegetable oil.

Butternut Squash Saute

Butternut Squash Saute
Prep: 20 mins. Cook: 20 mins.

*Tip on cutting squash: Use a peeler to peel off skin first, cut in half, dig out the seeds, and then dice. Can use frozen, chopped onion as well.

4 Slices of bacon (for vegetarian, take out bacon and add a little butter instead)
1 Medium onion, chopped (1/2 cup)
6 Cups 1/2 inch pieces peeled butternut squash (2 small)
1/2 teaspoon chopped fresh or 1/8 dried thyme leaves
1/8 teaspoon pepper
3 Cups firmly packed baby spinach leaves

Cook bacon in 12-inch skillet over medium-low heat, stirring occasionally, until crisp (or just melt butter for vegetarian style). Stire in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender. Stir in squash, thyme and pepper. Cover and cook 8-10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

Italian Focaccia Sandwiches

*Good side for soup.

*I had leftover focaccia bread from the other night. It was thinner so I just used two pieces of bread instead of cutting the bread in half.

Italian Focaccia Sandwiches
Recipe from Betty Crocker

1 Round focaccia bread (8 or 9 inches in diameter), cup horizontally in half
1/2 Cup chopped drained sun-dried tomatoes packed in oil (reserve 2 Tablespoons oil)
(or I used my own sun-dried tomatoes, recipe here, and used olive oil)
2 Cups shredded mozzarella cheese (8oz)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

1. Heat oven to 400.

2. Place bottom half of bread on ungreased cookie sheet. Lightly brush cut sides of both bread halves with reserved tomato oil. Sprinkle bottom half with 1 cup of the cheese to within 1/4 inch of edge. Top with tomatoes. Sprinkle with rosemary, thyme, and pepper. Sprinkle with remaining 1 cup cheese. Top with other bread half; gently press down.

3. Bake 15-20 minutes or until cheese is melted and sandwich is heated through. Cut into wedges.

*Focaccia bread recipe found here.

Grandpa Fin Carrots

Grandpa Fin Carrots
Recipe from the Finlinsons

6 Carrots, peeled and cut
1 Can chicken broth
3 Tablespoons honey

Put carrots and broth into a saucepan and let it come to a boil. Add honey. Let simmer until carrots are soft.

Cilantro Rice

Cilantro Rice
Recipe from Macie Stratton

5 cups water
3 cups rice
4 teaspoons chicken broth
4 teaspoons garlic, minced
3/4 teaspoons salt
1/2 bunch cilantro, chopped
1 Tablespoon butter
1/2 onion, chopped

Put all ingredients in a pot and cook like regular rice.

Salmon or Chicken Patty Sandwich Sliders

*Also good plain (not as sandwich sliders). Just serve with tarter sauce, ketchup, BBQ sauce, whatever kind of sauce you like with it.

Salmon or Chicken Patty Sandwich Sliders
Recipe from my mom

1 can salmon or chicken (6-7 oz)
1 egg
1/2 cup bread crumbs (or crushed crackers)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 onion, diced
1 Tablespoon olive oil
Rolls or bread (I used slices of bread cut up into fourths)
Toppings of choice for sandwiches (lettuce, mayo, cheese, etc)

Mix together all ingredients (except olive oil) with a fork and form into small patties. If not solid enough to form into patties add a few more bread crumbs. Fry on stove over medium-high heat until browned on both sides and heated through, about 10 minutes (or stick in the George Foreman until cooked through).

Put patties in bread with desired toppings and serve.

Serve

Southern Vegetable Casserole

Southern Vegetable Casserole
Recipe from Debbie Huffman (ward cookbook)

1 16-oz sour cream
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 can French style green beans (I used regular cut)
1/2 box Ritz crackers (or other similar type cracker)
1/3 cup slivered almonds
1 stick butter
1 can Shoe Peg corn (I used regular canned corn)
Salt and pepper

Mix sour cream with salt and pepper to taste. Add vegetables. Put in greased 9x12 baking dish. Crush crackers and mix with almonds. Melt stick of butter and add to cracker mix. Place topping on casserole. Bake at 350 for 30 minutes.

Simple Coleslaw

*I'm not a big coleslaw fan....but I loved this.

Simple Coleslaw
Recipe from Picky-palate.com

16 Oz bag of coleslaw mix
1/2 Cup miracle whip
2 Tablespoons sugar
1 Tablespoon Dijon mustard
1 teaspoon honey

Place coleslaw mix in one bowl and combine all the other ingredients in another bowl. Once well mixed together, combine with the coleslaw mix.

*Coleslaw is good as a side dish or on BBQ sandwiches instead of lettuce. BBQ pulled pork sandwich recipe here.