Ranch Crack Potatoes

These potatoes are unbelievably great! This was the other new side dish I fixed to Christmas dinner and it got 2 thumbs up with permission to repeat anytime! Super easy to put together, and if you use the  Buttermilk Ranch Mix recipe, you can make it MSG-Free!

Ingredients:

• 32oz sour cream
• 2 cups cheddar cheese, shredded
• 1/2 lb bacon, cooked and crumbled (or use 6oz bacon bits)
• 1 pkg (2 tbsp) dry ranch mix - I used Buttermilk Ranch Mix to be MSG-Free!
• 1 large bag (28-30 oz) frozen shredded hash browns

Directions:

1. Cook bacon in microwave or frying pan until done. Pat dry with paper towels and crumble once cooled.
2. Preheat oven to 400F degrees.
3. Mix first 4 ingredients together in a 9x13 casserole dish. Combine hash browns into mixture and spread evenly in dish.
4. Bake for 45-60 minutes until lightly browned on the top.

Courtesy of Crack Potatoes

Like what your reading? Share it!

Tweet

Oven Roasted Garlic Green Beans

These beans are awesome! I have permission to fix these at any time for the family. They said that they even prefer these to the Green Bean Bundles (I never thought I would see the day - lol). These are even easier to prep since you don't have to deal with the bacon wrapping. Don't get me wrong, I love my little green bean bundles, but if you are short on time, these are definitely the way to go. Enjoy!

Ingredients:

• 1 1/2 lb fresh green beans, washed and trimmed
• 4-5 tsp olive oil
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1-2 tsp lemon juice
• 1 tbsp (6 cloves) minced garlic

Directions:

1. Wash and trim beans. Place in large (8 cup) seal-able container.
2. Mix the rest of the ingredients together (I used a small glass) and pour over beans. Seal container and shake to coat the beans evenly.
3. Place in the refrigerator for at least 20 minutes (I left them in there for a couple of hours to marinate)
4. When ready to cook, preheat oven to 425 degrees. Line large baking sheet with aluminum foil.
5. Spread beans out on baking sheet in a single layer.
6. Bake for 8-12 minutes until crisp tender (depending on how well done you like your beans). 

Courtesy of Persnickety Plates

Like what your reading? Share it!

Tweet

Vegetable Gratin a la Goat Cheese

This recipe is a hybrid of 2 recipes I found online and decided to tweak a little bit. I must say the results did turn out quite tasty, especially if you like the unique tangy flavor of goat cheese. I omitted the potatoes from the original recipe because we were already having 2 carb heavy dishes in our Thanksgiving meal - feel free to add them back in if you want.

Ingredients:

• 1 large sweet yellow onion, diced
• 2 cloves of garlic, minced
• 1-2 zucchini, 1/4 inch sliced
• 2-4 yellow squash, 1/4 inch sliced
• 3-4 large Roma tomatoes, 1/4 inch sliced
• 3 tablespoons olive oil
• 4 ounces goat cheese
• 1/4 cup milk
• 1/2 cup grated Parmesan cheese
• Sea salt, freshly cracked black pepper, to taste

Directions:

1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. 
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
3. Layer ½ of the goat cheese on top of the onions.
4. Slice the zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. 
5. Season with sea salt, black pepper and dried thyme, to taste. 
6. Drizzle the last tablespoon of olive oil over the top.
7. Pour the milk over the entire dish.
8. Cover the dish with tin foil and bake for 35 minutes, or until the vegetables are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Inspired from :

• Potato, Squash, & Goat Cheese Gratin
• Vegetable Tian

Like what your reading? Share it!

Tweet

Copycat Sonny's Bar-B-Q Coleslaw

Ingredients:

• 1 small head of cabbage
• 1 carrot
• 2 green onions
• 1 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 4 tablespoons white sugar
• 1/4 tsp celery seed
• salt and pepper to taste

Directions:

1. Shred cabbage - depending on the texture you like, use either a knife and slice into ribbons or throw it in the food processor for a finer cut. I opted for the food processor.
2. Shred carrot - if you have the food processor out already, throw the carrot in also. Or you can use a hand grater.
3. Slice green onion - thin slices
4. Toss vegetables in large mixing bowl until evenly combined. (Easiest to use your hands)
5. Whisk together mayo, apple cider vinegar, sugar, celery seed, salt and pepper in a small mixing bowl until smooth.
6. Add dressing to the vegetables, toss until evenly coated.
7. Store in refrigerator until ready to serve. 

Courtesy of copycatrecipeguide.com

Like what your reading? Share it!

Tweet

Refrigerator Garlic Dill Pickles

Take advantage of local produce, especially during the summer! These wonderful refrigerator dill pickles are so refreshing! Another great way to control what goes into your diet.

Ingredients:

• 3-4 small pickling cucumbers, quartered into spears
• 1/8-1/4 sweet or Vidalia onion, thinly sliced, depending on how strong you want the onion flavor
• 2-3 cloves of garlic, mashed
• 1 tsp salt
• 1 tsp dill seed
• 1 tsp whole black peppercorns
• 1 bay leaf
• 2 tbsp white sugar
• 3/4 cup distilled white vinegar
• 3/4 cup hot water

Directions:

1. Pack speared cucumbers in a quart, wide-mouth Ball/Mason jar.
2. Put onion slices, garlic and bay leaf on top and in between spears.
3. In a bowl combine remaining ingredients and mix until sugar and salt dissolve. Pour over cucumbers.
4. Close jar tightly and put in refrigerator for at least 24 hours. 
5. Eat and enjoy!

• Suggestion for multiple jars: repeat step 3 separately for each jar to get a more uniform flavor in jar.
• Note: Pickles are good for at least 1 week (the expire when they lose crispness or start to smell different)

Courtesy of my friend Caitlin

Like what your reading? Share it!

Tweet

Sun-Dried Tomato Zucchini Bake

Pin It

This recipe is my first true experiment for this blog. It is a twist to the Parmesan Squash Bake. I was hoping to incorporate balsamic vinegar into a zucchini casserole/bake and came across a bottle of Ken's dressing that was hanging out in the pantry asking to be used. So I decided to put the balsamic vinegar dream on the back burner for a little while and see how this concoction comes out. I have had great luck in the past with baking meats covered in salad dressing (another topic for another time) and decided to give vegetables with dressing a try. It turned out delicious! I can't wait to experiment with other combinations.

Ingredients

• 3-4 medium zucchini
• 1 medium sweet yellow onion, diced
• 1-2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2-1 cup grated Parmesan cheese
• 1/2-3/4 bottle Ken's Lite Sun-Dried Tomato Salad Dressing

Directions

1. Preheat oven to 350 degrees F.
2. In a small pan, heat the olive oil. Pan fry the diced onion until soft and translucent, about 7 minutes. Add in the garlic and fry for another minute or so. Pour the onion mixture into the bottom of a 9x9 baking dish.
3. Slice the zucchini into thin slices. Layer them into 4 rows across in the dish, over the onions. Slowly drizzle the dressing over the pieces until they are evenly coated.
4. Bake for 30 minutes, uncovered. Sprinkle the Parmesan over the top of the dish. Bake for another 15-20 minutes, or until the veggies are soft and slightly golden brown.

Pin It

Like what your reading? Share it!

Tweet

Oven-'Fried' Parmesan Zucchini Chips

This is a great side alternative to fries or onion rings. Goes great with burgers and about anything else. This is a great way to incorporate a veggie into any meal or serve as a snack! 

Ingredients:

• 1 cup seasoned breadcrumbs (I used roasted garlic flavor)
• 1/2 cup Parmesan cheese, fresh grated
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup milk
• 2 small zucchini cut in 1/4-inch-thick slices
• Cooking spray or vegetable/olive oil

Directions:

1. Preheat oven to 425° F. Grease a large oven-proof wire rack set on a baking sheet.
2. Whisk together bread crumbs, Parmesan, salt, onion powder and pepper in a medium bowl. 
3. Place milk in a separate shallow bowl. 
4. Dip zucchini slices in milk then in breadcrumb mixture patting the crumbs on. 
5. Place slices on wire rack. 
6. Repeat until all are coated.
7. Bake for 30 minutes or until golden brown. 
8. Serve immediately with basil dipping sauce if desired.

(Courtesy of Cinnamon Girl Recipes)

Dip these in a wonderful Basil Dipping Sauce - see my post here

Like what your reading? Share it!

Tweet

Parmesan Squash Bake

Ingredients:

• 2 medium zucchini
• 2-3 medium butternut/summer squash
• 1 medium sweet yellow onion, diced
• 1/2-1 c. grated Parmesan cheese
• 1/4c. extra virgin olive oil, divided
• 2 cloves garlic, minced
• sea salt to taste

Directions:

1. Preheat oven to 350 degrees F.
2. In a small pan, heat about 1 tbsp of olive oil. Pan fry the diced onion until soft and translucent, about 7 minutes. Add in the garlic and fry for another minute or so. Pour the onion mixture into the bottom of a 9x9 baking dish.
3. Slice the zucchini and squash into thin slices. Layer them into 4 rows across in the dish, over the onions. Slowly drizzle the olive oil over the pieces until they are evenly coated. Sprinkle with sea salt.
4. Bake for 30 minutes, uncovered. Sprinkle the Parmesan over the top of the dish. Bake for another 15-20 minutes, or until the vegies are soft and slightly golden brown.

(Courtesy of Sunday Baker )

Like what your reading? Share it!

Tweet

Creamy Corn Casserole

This is probably one of the easiest casserole in my recipe box. I love dishes that you can just dump and go!  

Ingredients:

• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn bread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can creamed corn
• 1 cup sour cream     

Directions:

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Courtesy of  Awesome and Easy Creamy Corn Casserole by Letsgggo

Like what your reading? Share it!

Tweet

Broccoli Cheese Casserole

Ingredients:

• 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained
• 4 cups crumbled crackers (recommended: Ritz crackers)
• 1 teaspoon freshly chopped thyme leaves
• 1 teaspoon freshly chopped oregano leaves
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne
• 1 tablespoon black pepper
• 1 stick melted butter
• 1 pound Velveeta cheese, cubed small
• 1 pound Camembert, sliced thin
• Cooking spray

Directions:

1. Preheat oven 450 degrees F.
2. In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside.
3. Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside.
4. In a large casserole dish lightly greased with butter add broccoli and cheeses. 
5. Pour cracker topping on top of cheese and broccoli - use only enough to cover the top. The topping definitely has a kick! 
6. Wrap with foil and bake for 15 to 20 minutes in oven.
7. Remove from oven. Take foil off and allow to rest for 5 minutes before serving. 

Courtesy of Broccoli-Cheese Casserole by Aaron McCargo, Jr.

Like what your reading? Share it!

Tweet

Green Bean Bundles

Ingredients:

• 1 1/2 lbs green beans, trimmed
• 1/2 cup unsalted butter
• 1/2 teaspoon dry mustard
• 1 teaspoon brown sugar, packed
• 2 garlic cloves, minced
• 1/4 teaspoon kosher salt
• 8 ounces bacon

Directions:

1. Fill a large saucepan with water and bring it to a boil over high heat.
2. Wash and trim the beans.
3. Add the beans to the boiling water and blanch for 3 to 4 minutes, until the beans are pliable but still crunchy.
4. Drain the beans and run them under cold water. Pat dry with paper towels or a clean dish towel and place them in a shallow ovenproof casserole.
5. In a medium saucepan, melt the butter over medium heat.
6. Stir in the dry mustard, brown sugar, garlic and salt.
7. Pour the butter mixture over the green beans, cover and refrigerate for at least 4 hours or overnight.
8. Preheat the oven to 375 degrees.
9. Make a bundle of 8 or 9 beans, wrap half a bacon slice around each bundle, securing with a toothpick, and arrange in a single layer in the same casserole used for marinating.
10. Bake, uncovered, for 45 minutes or until the bacon is cooked and the beans look wrinkled.  Serves 6-8.

Courtesy of The Pastry Queen Christmas Cookbook by Rebecca Rather via The Brown Shed

Like what your reading? Share it!

Tweet