Roast Cabbage

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I love cabbage in all forms.  In fact, when I was a kid, my favorite food was creamed cabbage.  Very weird.  The rest of my family doesn’t eat it unless it’s in cole slaw form and then only certain cole slaws and then they only eat it with pork barbecue or ham.  They don’t know what they are missing.

This cabbage recipe is very easy to make and it’s wonderful.  It might fall apart a little when putting it on the baking sheet but just put it back together.  When it roasts, the outside pieces get really dark so just toss them away if you don’t want them.

This recipe is perfect for your St. Patrick’s Day dinner!

Cabbage

Roast Cabbage

1 head of cabbage, cut into 1 inch thick slices
olive oil
2 garlic cloves, smashed
kosher salt
black pepper

Preheat oven to 400 degrees and spray a baking sheet with Pam.

Take the smashed garlic and carefully rub both sides of the cabbage slices.

Using a brush, brush some olive oil over each side and then sprinkle with salt and pepper.

Roast in the oven for 30 minutes. Carefully flip the cabbage over and roast for another 10-15 minutes or until tender and edges are brown.

Makes 4 servings.

Cabbage 2

Source:  Everyday Maven

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Roast Balsamic Brussels Sprouts

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In my family, brussels sprouts are not a well-liked vegetable ~ except by me. I love them. Growing up I can’t remember ever having them and I have no idea what made me buy them and try them years ago.

I was baking a ham and brussels sprouts go wonderfully with ham so it was an easy choice for a side dish. I did want to do something a little different than just steaming them so I searched around until I found this recipe. Roasting brings out the flavor of the sprouts and the balsamic syrup brings some tang and sweetness. I did only make half of the recipe since I was the only one eating them. Give them a try!

Sprouts

Roast Balsamic Brussels Sprouts

3 lbs Brussels sprouts
1/2 cup olive oil
salt and pepper
1 cup balsamic vinegar
1/2 cups sugar

Clean and trim the Brussels sprouts and cut them in half. If they are small, leave whole. Arrange on a baking sheet ~ use two if you need it ~ and toss with the olive oil, salt and pepper. Bake at 375º for 25 to 30 minutes or until brown being careful not to let them burn.

While the sprouts are roasting, combine the vinegar and sugar in a saucepan and bring to a boil Watch carefully because it will boil over if you are using a small saucepan. Once it comes to a boil, reduce the heat to medium-low and let simmer until reduced and the mixture become syrupy ~ about 15-20 minutes.

When the sprouts are done, pour the balsamic reduction over the top and mix and serve.

Makes 10-12 servings

Source:  Tasty Kitchen

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Oven Baked Parmesan Fries

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My love for potatoes is well documented as well as my search for an awesome baked fry recipe. I think I *may* have hit on it on Pinterest.

These fries are just so delicious. Besides being easy to make, they are tender on the inside and crisp on the outside. I think they would go with just about any main dish.  Even Mr. Meat Eater,  who has no love for potatoes, commented on how good they are.

I left out the rosemary because I don’t like it and added a bit more garlic powder because I love it. If you are going to do more than 1 pound of potatoes, you will have to remake the spices for each pound.

Fries

Oven Baked Parmesan Fries

1 pound of medium russet potatoes (3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese

Preheat oven to 425º.

Wash and cut potatoes into eighths. Place on a cookie sheet that has been lined with foil and spray with a little Pam so the potatoes won’t stick.

In a small bowl, mix the spices and the Parmesan cheese.

Place all of the cut potatoes (one pound at a time if you are making more) into a gallon size freezer bag, add olive oil and the Parmesan cheese/spice mixture to the bag. Seal the bag and shake until the potatoes are evenly coated.  Remember that you will have to make a new spice mixture for each pound of potatoes.

Once potatoes are coated, empty bag onto the prepared cookie sheet and spread in a single layer.

Bake 30-45 minutes or until tender and lightly golden brown. Your baking times may vary due to the amount and size of fries that you make.

Source:  Playing with Sugar

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Bourbon Mushrooms

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My love for cooking with bourbon is well known around here and when I see it in the title of a recipe, chances are I will try it.  Bourbon really gives some recipes a great flavor.  I cannot stand to drink it but I love cooking with it.

I’ve made a few mushroom recipes over the past few weeks and these were one of our favorites.  Of course I served them with steaks I marinated in…bourbon!  Mushrooms can really take on the flavor of whatever they are cooked it (at least in my opinion) and these were very good.

I used plain old button mushrooms but I think using creminis would be good as well. I also think using fresh herbs instead of dried would be great.

Bourbon Mushrooms

Bourbon Mushrooms

1/4 cup butter
1/4 cup olive oil
2 lbs mushrooms ~ I quartered mine
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup bourbon ~ I used Jim Beam
3 garlic cloves, minced
2 tsps dried parsley
2 tsps dried thyme

In a large skillet over medium heat, melt the butter and olive oil together. Add quartered mushrooms, salt and pepper. Cook until the mushrooms are tender and most of the liquid has been evaporated ~ about 15 minutes. Add the bourbon and cook for 3 minutes more.

Turn heat to low and add the garlic and herbs. Cook for 2 to 3 more minutes.

Serve hot.

Source:  Plain Chicken

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Au Gratin Potatoes ~ The Pioneer Woman’s Version

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Happy New Year!!!  I hope everyone had a great holiday season!

I have changed up my blog a bit.  I was getting bored with it and hope that this redecorating will get me jazzed up again.

One of the side dishes I made for Christmas was these au gratin potatoes.  The main reason I chose this recipe was because I didn’t have to use my mandolin to slice the potatoes.  I cannot be trusted with that thing and shouldn’t even own one.

Mr. Meat Eater and I loved this recipe.  It’s so easy to put together and would taste great with any main dish.  It’s a great dish to serve on a holiday but not complicated at all.  I made half of the recipe and I chunked my potatoes even though the recipe said to dice them.  I thought I remembered seeing Ree make this on her show and remembered that she didn’t peel or dice her potatoes.  I did peel mine since leaving the peel on would not be a favorite for me.  Other than that, I made it as the recipe stated.

Au Gratin Potatoes

The Pioneer Woman’s Au Gratin Potatoes

2 tablespoons butter, softened
8 large russet potatoes, scrubbed clean and peeled (or leave the peels on)
3 cups heavy cream
1 cup whole milk ~ I used 2%
1/4 cup flour
Salt, to taste
Black pepper, to taste
2 cups grated sharp Cheddar
2 green onions, sliced thin ~ I didn’t use these because I forgot

Preheat the oven to 400 degrees F. Butter a large baking dish with the butter. Since I halved the recipe I used a 9×9 baking dish.

Slice the potatoes into sticks, and then cut the sticks to create a dice. As you can see in my picture, I left mine in chunks.

Mix the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced or chunked potatoes to the buttered baking dish and pour the cream/milk mixture all over the top.

Cover with foil and bake for 20 to 30 minutes. Remove foil and bake 15 to 20 more minutes. Sprinkle on the grated cheese and return to the oven until the cheese is melted, 3 to 5 minutes. Sprinkle on the green onions and serve.

Source: The Pioneer Woman

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Lemon-Buttered Dill Stuffed Potatoes

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I love potatoes and these are wowee awesome!

Making these potatoes are a little more complicated than just mashing but they are worth it.  Even Mr. Meat Eater liked them and he is not really a potato fan. Fresh dill and fresh lemon juice are a must.   Just be careful when scooping out the potato pulp not to split the shell.  It helps to leave a thin layer of potato on the shell to make it more stable.

I think these would be easy to freeze if you have leftovers or want to make them as a freezer meal.

Potatoes 2

Lemon-Buttered Dill Stuffed Potatoes

4 large potatoes, baked
8 tbsps butter, melted
1/3 cup sour cream
2 tbsps fresh dill, finely chopped
4 tsps fresh lemon
1/2 tsp garlic salt
1 tbsp onion, finely minced
salt and pepper to taste
paprika for garnish if desired

Preheat oven to 350°.

Cut each potato in half lengthwise and scoop out pulp, leaving the skin as a shell. It helps to leave a thin layer of potato still on the skin as it makes the shells more sturdy.

In a large bowl, mix potato pulp with 5 tbsps melted butter and remaining ingredients except paprika. Beat with mixer until smooth.

Scoop mixture back into the shells. Brush with remaining 3 tbsps of butter. Sprinkle with paprika.

Bake 15-20 minutes or until lightly browned.

COOK’S NOTE: Potatoes can be made up and refrigerated several hours or overnight BEFORE baking.

Makes 8 servings.

Adapted from Dining By Fireflies.

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He~Man Potatoes

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Yes,  I love potatoes and try them in all kinds of ways.  I tried this recipe just because I loved the original name which was Masculine Potatoes 🙂  I changed the name and I still don’t know what makes them masculine or he~man, maybe the bacon and horseradish but I still think it’s cute.

Mr. Meat Eater hates bacon in recipes so I had to leave it out.  To compensate, I used a bit more horseradish.  The hardest thing about making these potatoes, is boiling and mashing the potatoes.  They are perfect for steak or roasts.

He-Man Potatoes 1

He-Man Potatoes 3

He~Man Potatoes

6-10 red potatoes
1/4 cup milk
1/2 cup sour cream (I used light)
1/2 cup butter
1/3 cup bacon bits
1 tsp horseradish
dash each of salt and pepper, use more if you like
1 tsp chopped fresh parsley

Boil potatoes until tender. Mash with skins left on and leave chunky, not smooth.

Stir in milk, sour cream, and butter. Add bacon bits, horseradish and salt and pepper.

Place in servings dish and sprinkle with chopped fresh parsley.

Makes 6-8 servings.

He-Man Potatoes

Adapted from Favorite Recipes of the Shenandoah First Responders Family and Friends

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Easy Mexican Rice

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GIVEAWAY HAS ENDED!

Don’t forget to sign up on THIS post to enter the giveaway for a new Gooseberry Patch cookbook!

This Mexican rice is really good and easy to make.  I really hate cilantro so I subbed fresh parsley for the fresh cilantro like I always do.  The original recipe came from Tasty Kitchen.

Mexican Rice

Easy Mexican Rice

2 tbsps oil
1/2 onion, chopped
2 cups long grain rice
3 cloves garlic, minced
1 (10 oz) can Rotel diced green chilies and tomatoes
1 (14.5 oz) can whole tomatoes
2 cups low sodium chicken broth
1 tsp cumin
1 tsp Kosher salt
Fresh parsley or cilantro, chopped

Heat oil in a large skillet over medium heat. Add onions and saute for 3-4 minutes. Reduce heat to low and add rice and garlic. Stie constantly making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Rotel and tomatoes and stir to combine and cook for 2 minutes. Add broth and stir together. Add the salt and the cumin. Bring to a boil and reduce heat to low. Cover and simmer for 10-15 additional minutes or until rice is done.

Before serving, sprinkle with chopped parsley or cilantro. Serve immediately.

Makes 6 servings.

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Cranberry Nut Chocolate Bark

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Something I  made when we had a few friends over before Christmas was this bark.  I saw the recipe on King Arthur Flour and it looked so delicious to me that I had to try it.

It’s easy to make even though it may not look that way.  Just make sure to follow the steps and yours will turn out great, too.

The recipe called for semisweet and white chocolate but I used the packages of chocolate and white bark that you can buy in the grocery store. They melt easily and then harden back up easily and they taste good.

Chocolate, Pecan, Cranberry Bark

Cranberry Nut Chocolate Bark

1 cup dried cranberries
3/4 cup toasted pecans
1 pkg chocolate bark, melted
1 pkg white chocolate bark, melted

In a small bowl, mix the cranberries and toasted pecans together and set aside.

Line a cookie sheet with parchment paper.

Melt the chocolate bark according to the pkg directions. Spread into an oval on the parchment paper-lined cookie sheet and let set.

Melt the white chocolate according to the pkg directions and carefully spread over the chocolate layer. Before the white chocolate sets, sprinkle the cranberry and nut mixture over the top and press in lightly.

Let the chocolate harden for several hours and then break into chunks. If you are having trouble getting the chocolate to harden, put the pan in the refrigerator until hard.

Makes about 24 pieces.

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Oven Roasted Potatoes with Garlic and Herbs

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Everyone knows I am addicted to potatoes of any kind.  I found this recipe on Pinterest posted by McCormick (the spice company) and we really loved it.  For the life of me, I cannot remember what I served them with.

It was very easy to make and the spice mixture was just right ~ all the spices are the dried type.  I used the baby red potatoes as posted in the recipe but someof them were a little big so I just made sure they were all basically the same size.

Herbed Potatoes

Oven Roasted Potatoes with Garlic and Herbs

1 tsp oregano
1 tsp paprika
1 tsp thyme
3/4 tsp sea salt
1/2 tsp garlic powder ~ I used a tsp because I like garlic
2 lbs baby red potatoes, quartered or at least cut the same size
2 tbsps olive oil

Preheat oven to 425º.

Mix oregano, paprika, thyme, sea salt and garlic powder together in a small bowl and set aside.

In a large bowl, toss the potatoes with the olive oil and sprinkle the seasonings over the top of the potatoes and mix until all the potatoes are well coated.

Spread the potatoes on a foil-lined 15×10 sheet pan.

Bake 30-35 minutes or until tender and browned.

Makes 4-6 servings.

Happy Cooking!

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