Honey Roasted Potatoes

I had a great Pi Day post in the works with a pie from my friend, Ann, but I am having a terrible time downloading the pictures so I am putting it off for another day.

You all know I am seriously addicted to potatoes but I try not to eat them too often.  Sometimes I just can’t help myself.  This recipe is easy and delicious and would go with just about anything.  I used a bag of small, yellow potatoes, but you can use any potato that you want.

Honey Roasted Potatoes

1 lb small potatoes, halved or quartered
2 tbsps diced onion
2 tbsps butter, melted
1 tbsp honey
1 tsp dry mustard
1 pinch salt
1 pinch freshly ground black pepper

Preheat oven to 375º. Lightly grease a 9×13 baking dish.

Place potatoes in prepared pan and sprinkle onion over the top.

Combine the butter, honey, mustard, salt and pepper in a small bowl and pour over the potatoes and onion.

Bake for 35 minutes or until the potatoes are tender, stirring halfway through the cooking time.

Makes 4 servings.

Happy Cooking!

Easy Guacamole

I have a couple of recipes for guacamole but I turn to this recipe the most because it’s super easy to make and doesn’t call for a bunch of ingredients.  I really *HATE* cilantro so I don’t add it and no one has ever missed it.  Sometimes I sub parsley but usually I just leave it out altogether.  This guac seems to stay green longer than other recipes I have tried but it doesn’t keep until the next day so use it up!

I found this recipe on Food.com submitted by Theresa in Chi-town.

Easy Guacamole

5 Hass avocados
2 limes
1 onion, diced
3/4 cup cilantro, chopped ~ leave it out or sub parsley if you don’t like it
1 tomato, diced and let sit on a paper towel for a minute to drain off much of the liquid
salt
chopped jalapenos ~ I used diced from a jar but fresh is fine as well or you can leave it out

Place meat of the avocados in a bowl and squeeze the juice of one lime over the top immediately to prevent browning. Using a fork or potato masher, mash up the avocado to the consistency that you want. I leave mine a little chunky.

Add the onion, tomato, and cilantro and mix together. Add the juice of the second lime and then add the salt to taste. Mix to combine. Add jalapeno and mix together.

Use as a dip or topping.

Makes 6-8 servings (or more)

Happy Cooking!

Not Your Mother’s Green Bean Casserole

Or, rather, MOSTLY not your mother’s green bean casserole.  Paula Deen has taken one of our Thanksgiving must-haves and really turned it into a scrumptious casserole.  Even Mr. Meat Eater took seconds (that’s what I should have had a picture of).  I could have just eaten it and nothing else it was that good.

It’s very easy to make although a bit more time-consuming than the old Campbell’s Soup version.  It’s really delicious so give it a try!

Paula Deen’s Green Bean Casserole

1/3 cup butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced fresh green beans
3 cups chicken broth
1 can cream of mushroom soup
1 (2.8 oz) can French-fried onion rings
pinch of salt, black pepper, and garlic powder
1 cup grated Cheddar cheese

Preheat oven to 350º.

Bring the chicken broth to a boil in a saucepan. Boil the green beans in the broth for 10 minutes.

Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.

Drain the green beans and add to the mushroom and onions mixture. Add the mushroom soup, onion rings, and seasonings to this mixture as well. Stir until well combined and pour into a greased 1 1/2 quart baking dish.

Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Makes 6 servings.

Happy Cooking!

More Potatoes ~ Cheesy Au Gratin Potato Casserole

I have a serious addiction to potatoes.  I love them in any form and we have potatoes fairly often.  DH is not a fan but humors me.  I found this recipe on allrecipes and changed it around a bit to suit me and it’s delish!

This recipe is pretty easy even though you will have to make a cheese sauce.  Just take your time and it will work.  I especially love that it makes a small casserole so if you are a small family, it will work perfectly.

Cheesy Au Gratin Potato Casserole

4 russet potatoes, sliced into very thin slices
1 onion, sliced into thin rings
salt and pepper to taste
3 tbsps butter
3 tbsps flour
1/2 tsp salt
2 cups milk (I used 2%)
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400º and grease a 1 quart casserole dish. I used a 9×9 glass dish.

Layer half the potato slices in the bottom of the dish, top with all the onion slices, top onions with the rest of the potatoes and season with salt and pepper if desired.

In a medium saucepan, melt the butter over medium heat. Mix in flour and salt and whisk continuously for 1 minute. Stir in milk and continue whisking until the mixture thickens. Stir in the cheese ALL AT ONCE and stir until the cheese melts, about 60 seconds or so. Pour sauce over the potatoes. Cover dish with aluminum foil.

Bake for 1 1/2 hours.

Makes 4-6 servings.

Happy Cooking!