Cole Slaw

This is a great recipe for very traditional cole slaw.  The dressing was great and using prepackage cole slaw mix makes it a quick fix.  I did fix a couple of hours ahead of time to allow the dressing some time to come together.

Cole Slaw
1/4 c. sugar
1/4 c. milk
1/4 c. buttermilk
1/2 c. mayo
1 t. dijon mustard
1 1/2 T. apple cider vinegar
1 1/2 T. fresh lemon juice
1/2 t. onion powder
salt and pepper
1 package cole slaw mix

Mix dressing ingredients.  Add cole slaw mix.  Stir to combine.
Serves 8.

Mustard glazed carrots

Mustard glazed carrots
1 package of baby carrots
1/2 c. water
2 T. butter
2 T. dijon mustard
2 T. brown sugar
1 T. dried parsley flakes

Place carrots and water  in small covered skillet to steam over low-medium heat until desired doneness.  I like ours softened but not mushy.  Takes about 5-7 minutes.  When done, drain water. Add butter, mustard, brown sugar, parsley flakes and salt and pepper.  Stir over low heat for 2-3 minutes until all carrots are covered with the glaze and warmed.

Squash Casserole

Squash Casserole 
12 yellow squash, thinly sliced
2 eggs
2/3 c. real mayo
1 envelope of Ranch salad dressing mix
1 1/4 c. shredded cheddar cheese
1 bunch of green onions, sliced
14 Ritz Crackers, finely crushed
1/2 t. garlic salt
1/2 t. pepper
Shredded cheddar to taste
10  Ritz finely crushed

Preheat oven to 325. Combine the squash with enough water to generously cover in a saucepan and bring to a boil. Boil for 15 minutes or until tender and kinda mushy. Drain really well in a colander. Beat eggs until blended. Stir in the mayo and ranch. Add the squash, 1 1/4 c. of Cheese, green onions, 14 Ritz cracker crumbs, and seasonings. Pour the mixture into a baking dish and sprinkle with additional cheese and remaining crushed crackers.  Bake for 35 minutes.

Green Bean Casserole

I'm working on Thanksgiving recipes/side dishes for the 1st half of the month and starting holiday treats at the end of the month.

My kids were recently introduced to green bean casserole and love it.   Let kids help you with this one. They'll love that the help prepare part of the meal!

2 cans of cut green beans, drained
1 can of cream of mushroom soup
1 can of French's French Fried onions

Mix drained green beans and soup in medium mixing bowl. Put into 8x8 baking dish. Top with onions. Bake at 350 for 20-25 minutes or until heated through.

Broccoli Casserole

I've got a several bags of  broccoli to use up from last season's winter garden.  I decided to try another broccoli casserole and it was delicious!

Broccoli Casserole

4 c. frozen broccoli florets,thawed
1/2 onion, diced
1 can of cream of mushroom soup
1 c. mayo
2 eggs, beaten
2 c. cheese, divided
pepper

Preheat oven to 350.

In a large mixing bowl, combine broccoli and onion.  In another bowl, mix together soup, mayo, eggs and 1 c. of cheese, stirring well.  Pour over broccoli and stir to combine.  Pour broccoli mix into 2 quart baking dish.  Sprinkle with remaining cup of cheese. Bake for 35-40 minutes.

Roasted New Potatoes

1/4 c. olive oil
10 garlic cloves, smashed
20 new potatoes, quartered
1 T. chopped fresh rosemary
1 1/2 T. chopped fresh thyme
Salt and Pepper to taste
2T. chopped fresh parsley
1/4 c. grated parmesan

Combine oil and garlic in a bowl.  Set aside for 1 hour.

Preheat oven to 400.  Place potatoes in large baking dish and sprinkle with rosemary, thyme and salt and pepper.  Pour oil over potatoes and toss gently to coat potatoes.  Bake for 45 minutes, stirring occasionally. Tranfer to serving dish and top with parsley and parmesan.  Serve warm.

Summer Squash and Zucchini

3 medium summer squash or Zucchini or a combo of the 2

1 small onion, diced

1 t. minced garlic

1 T. butter

Salt and peper to taste

Directions:
Slice the squash/zucchini into rounds.  Put squash and onion in a pot and cover with water. Add garlic, butter, salt and pepper. Cover pot, bring water to a boil and boil until tender about 10 minutes.  Drain and add more salt and pepper to taste.

Broccoli Casserole

• 2 packages (16 ounces each) frozen broccoli florets
• 1 can cream of mushroom soup
• 1 cup  lite sour cream
• 1-1/2 cups shredded sharp cheddar cheese, divided
• 1 can (6 ounces) french-fried onions, divided

Directions

• Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.
• Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. 

Hashbrown Casserole

If you like  hashbrown casserole like the one served at a famous restaurant with an old country store...We have it as a dinner side dish.  Also great for breakfast.

1 30-oz. pkg. frozen shredded Hash Browns, thawed
16 oz. Sour cream
1 can cream of chicken soup
1 stick butter, melted
1 small onion, finely diced or grated
2 c. grated Cheddar Cheese

In large bowl, melt butter in the microwave. Add onions, sour cream, and cream of chicken soup, melted butter and 1 c. of cheese. Mix these items together. Add in potatoes and mix well.

Pour mixture into 9x13 baking dish. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

Couscous Salad

We love this with grilled greek style pork tenderloin. 

1 package of couscous prepared according to package directions
1 tomato, finely chopped
1 small cucumber, deseeded, peeled and diced
1/2 small red onion, finely diced
1/3 c. chopped fresh parsley (2 t. dried will work too)
2 t. minced garlic
zest of 1 lemon

Dressing
1/2 c. olive oil
1/4 c. apple cider vinegar
juice of 1/2 lemon
salt and pepper to taste
Whisk all together.
These measurements are approx. as I don't use measurements to make mine   May need to adjust according to your tastes.

Hummus

Our favorite hummus recipe.   We love it with homemade pita bread and cut up veggies. I do have trouble finding tahini at regular grocery stores so I get mine from specialty markets such as Whole Foods.

 

• 1 can chick peas (drain, but reserve 1/3 c of liquid)
• 1/3 cup tahini 
• juice from 1/2 lemon
• 2 Tbsp. olive oil
• 2 tsp. of minced garlic
• Healthy pinch of salt 
• black pepper to taste

Add all ingredients to food processor.  Blend for 2 minutes until very smooth adding reserved liquid as needed.  Serve with pita bread wedges.

Caprese Salad

Our garden is in full production mode right now!  We're loving all our fresh veggies straight out of our backyard.  The challenge; however, continues to come up with new ways to eat said veggies (especially the tomatoes).  I made this yummy side tonight.


2 large fresh tomatoes cut into 4 slices each

6 oz. fresh mozzerella, cut into 8 slices

8 large basil leaves

olive oil
balsamic vinegar
salt and pepper

Layer tomato, cheese and basil alternately in a circle on a serving dish.  Drizzle with oil, vinegar, and season with salt and pepper. 

Pineapple Bake

2 20-oz. cans of pineapple chunks, drained
1 1/2 c. shredded cheddar cheese

5 T. flour
3/4 c. sugar
1/2 c. butter melted
1 roll of Ritz crackers, crushed

Put pineapple in a baking dish.  Mix cheese, flour and sugar together.  Sprinkle over pineapple.  Mix Butter and Ritz together and sprinkle evenly over casserole.  Bake 350 for 30 minutes.

Roasted Mini Potatoes

1 bag of mini mixed color potatoes (mine had red, white and purple)
Olive Oil
Kosher Flake Salt
Ground Pepper
Garlic Powder

Wash and dry potatoes. They should all be pretty close in size, but you made need to cut a few in half to make them all uniform in size. Place in mixing bowl and drizzle with olive oil. Probably a 1/4 cup. Season with salt, pepper and garlic powder. Place on baking sheet. Roast in 400 oven for 25 minutes or until tender; stirring occasionally.

Asian Slaw

Another variation...

1/4 c. soy sauce
1/4 c. lemon juice
1/4 c. vegetable oil
3 T. honey
2 T. apple cider vinegar
1 t. ground ginger
Salt and pepper to taste
Mix all and refrigerate overnight.

2 bags of coleslaw
1 bunch of green onions thinly sliced
2 t. sesame seeds lightly toasted

Tomato and Corn Risotto

2 1/2 c. water
2 c. milk
3 T. chicken broth
1 large vidalia onion, finely chopped
1 garlic clove, minced
2 T. butter
3/4 c. uncooked arborio rice
5 ears of fresh corn, cooked and corn removed from cob
1 medium tomato peeled seeded and chopped
3/4 c. grated parmesan
1/2 c. fresh basil leaves thinly sliced
3/4 t. salt

In large saucepan, heat water, milk and broth; keep warm. In large skillet, melt butter over medium heat. Add onion and garlic and saute until tender. Add rice; cook and stir for 2 minutes. Stir in 1 c. of warmed liquid mix. Cook and stir until all water is absorbed. Add remaining liquid, 1/2 c. at a time, stirring constantly. Allow liquid to fully absorb each time. Cook until risotto is creamy and rice is almost tender. Stir in remaining ingredients and heat through.

Asian Slaw

Oriental Slaw

2 pkgs Ramon noodles - break up (discard flavor packet)

1/2 cup sesame seeds

1/2 cup sliced almonds

Melt 1 stick of butter and brown above - do it on low so it won't burn - Cool

1 cup salad oil

1 cup sugar

1/2 cup vinegar

3 T. soy sauce

Bring to boil and simmer until sugar dissolves, cool.

Mix two packages shredded cabbage with above. (I mix cabbage and noodles, first then add dressing at serving time. Usually after initial serving there is enough dressing in the bottom to add a third package of the cabbage.

Corn Casserole

This casserole is quick and easy to make. I took it for potluck last night. I use it as a side, but it could probably be a bread too.

Corn Casserole

1 15-oz. can of corn, drained
1 15-0z. can of creamed corn
1/2 onion, finely diced
1 stick of butter, melted
1 box of jiffy corn muffin mix
1 8-oz. sour cream
2 eggs

Mix all and spread into 9x13 pan. Bake at 350 for 30-40 minutes. Cut into squares and serve.

Zucchini and Ham Casserole

Each Summer we would go to our Great Aunt and Uncle's lake house in Michigan for a day visiting with cousins and family we don't get to see too often. We would always have lots of yummy food, but one of my most favorite dishes was this casserole. I always make it when I have leftover ham. It's so good. I took it to potluck dinner at church last night and brought home an empty dish - always a good sign!


Cook 4 c. diced zucchini for 7-8 minutes, drain.

While the zucchini is cooking - make a white sauce

In a saucepan over medium heat, melt 4 T. butter and add 1/2 onion finely chopped, after it sautes for a minute or two add in 3 T. of flour and stir to combine and continue cooking for another 1-2 minutes. Add 3/4t. salt and whisk in 1 1/2 c. milk. Cook until thickened.

In a large mixing bowl, mix together, cooked zucchini, white sauce, 2 T. parsley, 2 1/2 c. cubed ham, 2 1/2 c. seasoned croutons and 1 c. shredded cheddar cheese.

Bake at 350 for 30-40 minutes.

Orzo Pasta Salad

A great summer dish!

Orzo Pasta Salad
adapted from Taste of the South - Summer 2007

16 oz. orzo pasta, cooked and drained

16oz. mushrooms, sliced
1 zucchini, cut into julienne strips
1 yellow squash, cut into julienne strips
2 carrots, cut into julienne strips
1 red bell pepper, cut into julienne strips
1/2 red onion, cut into julienne strips
1/2 t. salt
1/2 t. ground black pepper
olive oil

Toss veggies in seasonings and olive oil. Place on baking sheet and roast 10 minutes at 350*. After 10 minutes, stir veggies around and cook about 8 more minutes. Cool and then mix with pasta. Pour in dressing and toss to combine.

Dressing:
1/2 c. olive oil
1 t. dried parsley
1 t. dried basil
1 t. dried oregano
1 T. minced garlic
2 T. apple cider vinegar
zest from 1 small lemon
1/2 t. salt
1/2 t. pepper
Whisk to combine.