Teriyaki Snow Peas and Mushrooms

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I think if it weren’t for Mr. Meat Eater, I could cheerfully never eat meat again.  I crave veggies and I am always on the prowl for something new to do with them because I’m not a fan of “plain” veggies when I can have “fancier” veggies.

Super easy recipe and it’s easy enough to make at the last minute.  I think it works with just about any main dish.

Teriyaki Snow Peas and Mushrooms

1 tbsp vegetable oil
1/2 lb snow peas
8 ozs mushrooms, sliced ~ use your favorite
2 tbsps teriyaki sauce

Heat the oil in a skillet over medium-high heat. Stir in the snow peas and the mushrooms and cook until they are tender, about 4 minutes or so.

Place the cooked veggies in a serving bowl and pour over the teriyaki sauce and toss to distribute the sauce evenly and serve warm.

Makes 4 servings.

Happy Cooking!

Easy Stir-Fried Vegetables

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One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great.  It’s such a great way to use up those veggies in your fridge, so please, use whatever you have on hand.   All of these veggies can be found year-round so it’s easy to make whenever you are in the mood.

Easy Stir-Fried Vegetables

1 green bell pepper, julienned
1 red bell pepper, julienned
2 carrots, sliced
2 cups broccoli florets
3 tbsps vegetable oil
2 tbsps low sodium soy sauce
1 tsp ground ginger
1 bunch green onions, thinly sliced
2 tbsps cornstarch
1 cup chicken broth
1/4 cup cold water

Saute the peppers, carrots nad broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.

Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.

Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables. Bring to a boil and cook and stir for 2 minutes or until thickened.

Makes 4-5 servings.

Happy Cooking!

Home Fries

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I always wondered about the term “home fries” so I looked it up on dictionary.com and according to it, the term came into use  in the 50s and refers to home-fried potatoes.  I already figured that and since I could find nothing else about the term, I guess that’s all there is to it.

This recipe is easy and delicious.  I don’t make home fries for breakfast too often but I am more apt to make them for dinner.  They seem to go with so many main dishes.

Home Fries

4 large potatoes, peeled and cubed
1 tbsp olive oil
1 onion, chopped
1 bell pepper, any color, seeded and chopped
2 tbsps olive oil
1 tsp salt
3/4 tsp paprika
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add cubed potatoes and cook until tender but still firm, about 10 minutes. Drain.

In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and bell pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.

Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Makes 4-6 servings.

Happy Cooking!

Warm Mushroom Salad and Some Blog Housekeeping

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Something else that I want to do this year is to make an index tab at the top of the page to make it easier to see what all is here.  That will take a bit of time so maybe in the next couple of months that will get done.

The printing issue continues to vex me so I found a neat little site that will take a page from here and put it into a printable form.  You will have to copy the URL of the page you are trying to copy, then go to Print Friendly, paste the URL in the bar and hit print preview.  From that page you can print, put it in a PDF, or email it.  It works, I’ve tried it.  I’ll be adding the button to my sidebar here shortly.  That’s about the best I can do until wordpress puts in a printer friendly function.

Now, the recipe.  This salad is the BOMB!!  I love mushrooms ~ I mean I REALLY love mushrooms.  I was in mushroom heaven eating this.  It’s super easy to make and I can’t see any reason why you can’t just use whatever mushrooms you like.

Remember I said I was going to cook from my cookbooks more?  This recipe is adapted  from one of my newer cookbooks ~ More Recipes Worth Sharing by Favorite Recipes Press.  Really delicious recipes in this book and well worth buying!

Warm Mushroom Salad

2 tbsps olive oil
2 shallots, sliced thinly
8 ozs white mushrooms, sliced
4 ozs shiiitake mushrooms, sliced
4 ozs baby bella mushrooms, sliced
2 tbsps olive oil
salt and pepper to taste
1 tbsp balsamic vinegar
6 cups salad greens
2 tbsps olive oil
2 tsps balsamic vinegar
4 ozs crumbled Gorgonzola cheese

Heat 2 tbsps olive oil in large skillet over medium-high heat. Add shallots and saute until shallots begin to caramelize. Add all the mushrooms, 2 tbsps olive oil, sand salt and pepper and continue to saute until the mushrooms are tender. Stir in the 1 tbsp balsamic.

Toss the salad greens with 2 tbsps olive oil and 2 tsps balsamic and season with salt and pepper if desired. Arrange the salad greens on a platter and spoon the warm mushrooms mixture over the greens. Sprinkle the Gorgonzola over the top.

Serve warm.

Makes 6-8 servings.

Happy Cooking!

Easy Guacamole

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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!

Six Layer Dip

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First, this picture is awful!  In my defense, I forgot to photograph it until it was half gone so there you have it, LOL!

I love layered Mexican dips but I don’t love refried beans so when I found this recipe, I knew it would become my favorite.  I also love that it uses fresh avocados instead of prepared avocado dip AND it can be made a little ahead without the avocados turning nasty and unappetizing colors.

Six Layer Dip

2 medium size ripe avocados
2 tbsps lemon juice
1/2 tbsp garlic salt
1/8 tsp hot pepper sauce ~ I use several shakes of Tabasco
1 cup sour cream ~ I use light
1 small can chopped black olives ~ I use a small can of sliced black olives
1 (16 oz) jar chunky salsa ~ I usually use medium heat salsa but use whatever you like
2 medium tomatoes, seeded and chopped
1 cup cheddar cheese ~ I use taco flavored

In a large bowl, mash the avocados with thelemon juice, garlic salt, and hot sauce. Spoon into a deep dish pie plate ~ mine is 9 inches ~ or a similar dish.

Layer the sour cream, olives, salsa, tomatoes and cheese on top of the avocado mixture.

Cover with plastic wrap and refrigerate for 1 hour before serving with tortilla chips.

Makes about 2 1/2 cups dip.

Happy Cooking!

Spicy Baked Fries

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Don’t let the name fool you ~ they really aren’t all that spicy.  In fact, if you like more spice, add some cayenne.  These are so good and I’m not that big a fan of baked fries.  Easy to make and I doubled the recipe.

Spicy Baked Fries

1 tsp chili powder
1/4 tsp garlic powder
1/8 tsp salt
1 large baking potato
cooking spray

In a ziplock bag, combine all the spices. Cut the potato into lengthwise wedges ~ I like to make mine on the thin side so they get crunchy in the oven but cut them however you like. Spray the wedges with cooking spray and dump in the ziplock with the spices and smoosh around until the potatoes are covered with spice.

Place in a single layer on a greased (with cooking spray) cookie sheet and bake, uncovered, at 450º for 25-30 minutes or until golden.

Makes 2 servings.

Happy Cooking!

Not Your Mother’s Green Bean Casserole

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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

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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!

Roasted Cauliflower

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We had a whirlwind trip to Saratoga, NY, over the weekend for our nephew’s wedding.  Ten hours in the car last Friday on the way up and 10 hours in the car on Sunday on the way home.  Great wedding!  Our niece got married in June and our nephew in October.  I think we are done with weddings for a bit.

We had a great time in Saratoga ~ I used to be a regular back in the day but haven’t visited in over 30 years.  It’s changed for the better!!

On to the recipe…I love cauliflower.  I don’t care that it stinks when I cook it and I eat it cooked and raw.  I found this recipe some time ago and it’s delicious.  Easy to put in the oven while other things cook ~ my favorite!

I didn’t put the Parmesan on at the end or broil this particular time ~ it’s good either way.

Roast Cauliflower

2 tbsps minced garlic
3 tbsps olive oil
1 large head of cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 tbsp chopped fresh parsley

Preheat oven to 450º. Grease a casserole dish.

In a large ziplock bag, place cauliflower, garlic, and olive oil and mix it around making sure all the cauliflower has some olive oil on it. Pour into the casserole dish and season with salt and pepper, if desired.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley and broil for 3-5 minutes to brown.

Makes 6 servings.

Happy Cooking