Broccoli with Garlic Butter and Cashews

Broccoli with Garlic Butter & Cashews

1 1/2 lb fresh broccoli, cut into bite size pieces
1/3 c butter
1 Tbs brown sugar
3 Tbs soy sauce
1/4 tsp ground black pepper
2 cloves garlic, minced
1/3 c chopped salted cashews
Steam broccoli- about 7 min.
Melt butter on oven over med heat. Mix in the brown sugar, soy sauce, pepper & garlic. Bring to a boil, then remove from heat. Mix in the cashews & pour sauce over broccoli. Transfer to serving platter. Serve immediately.

Spiced Carrots

Spiced Carrots

4-6 peeled & chopped carrots
1 onion, chopped small
1-2 Tbs butter
1/2 Tbs brown sugar
1 tsp cinnamon
1/8 tsp cloves
1/4 tsp salt
ground pepper to taste
Saute onions in butter while steaming carrots.
Combine steamed carrots to the onions, along with all the spices. Cook 3-5 minutes. NIce complimentary side when served with a salty meat or cheesy potatoes.

Sweet Potatoes

Sweet Potatoes

3 C mashed sweet potatoes (let cool)- about 4-5

1/2 C milk

2 eggs (makes it custard-like)

1 C brown sugar

1/3 C butter

1 tsp vanilla

Combine & put in 9x13 pan.

Topping:

1 C brown sugar

1 C pecans (I crushed them in my food processor, but you could probably leave them whole too)

1/3 C white flour

1/3 C melted butter

Stir with fork & crumble over top.

Bake at 350 for 25 minutes.

Puffy Pancakes

Puffy Pancakes

I got this from my sister-in-law Stacey's blog and I make it for my nephew Gregory all the time. It is his favorite! And he can even help make it. 

3 eggs
1/2 cup milk
1/2 cup flour
pinch salt
2 tablespoons unsalted butter, melted.

Double the recipe. 
Whisk eggs and milk until well blended. Add the flour and the salt, whisk well (batter will look lumpy). Add the butter and whisk again. Pour into cake pan. Bake at 450 for 15 minutes.

Serve with real maple syrup!

Garden Vegetable Salad Stacker

Garden Vegetable Salad Stacker

 

2 large tomatoes, each cut into 6 slices

6 oz. Mozarella cheese, cut into 6 slices

1/3 cup Italian Dressing

6 slices red onion

12 seedless cucumber slices

6 fresh basil leaves

 

Place 6 of the tomato slices on platter; top each with 1 cheese slice. Drizzle with half of the dressing.

Top each with 1 onion slice, 2 cucumber slices and second tomato slice.

Drizzle with remaining dressing; top with basil.

Beautiful presentation when you’re having guests. 

Greek Tomato and Cucumber Salad

Greek Tomato and Cucumber Salad

 This is my absolute favorite salad!

2 medium  tomatoes, cut into chunks

1 large cucumber, chopped (about 2 cups)

½ cup coarsely chopped green peppers

½ cup thinly sliced red onions

½ cup Feta cheese

¼ cup Greek Vinaigrette Dressing

½ tsp. grated lemon peel

 

Toss all ingredients in a large bowl.

Tip: Making the salad ahead of time allows all the flavors to blend. Cover & refrigerate up to 24 hours before serving.

Lemon Pasta Chicken

Lemon Chicken Pasta

Pasta:
8 oz. uncooked pasta (Fettucine)
3 Tablespoon Butter, melted
1 Tablespoon Lemon juice
1 1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/4 cup parmesan cheese
(this pasta is good even without the chicken & sauce)

Chicken & sauce:
4 Chicken breasts
1 LARGE can or 2 small cans cream of chicken soup (reduced fat)
1/4 cup fat free milk
2 teaspoon lemon juice
1/8 teaspoon pepper
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Cook or Boil Chicken
Combine soup, lemon juice, & pepper in sauce pan.
Pour over chicken & serve on pasta
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Boil pasta & Combine butter, lemon juice, basil, garlic powder & lemon pepper
Add butter mixture to pasta until melted. Toss with Parmesan cheese.

Taco Soup

Taco Soup

1 onion, chopped
1 28 oz. can of tomatoes, diced
1 8 oz. jar of tomato sauce
1 can of corn (do NOT drain)
1 can of chili beans (do not drain)
1 can of pinto beans, rinsed (or red, kidney, or black beans)
1 small jar/can of jalapeno pepper
1 lb hamburger
1 pkg. taco seasoning
Shredded Mexican Cheese
Sour Cream
Tortilla Chips

Brown the hamburger & onion. Add tomatoes, tomato sauce, corn, chili, beans, pinto beans, jalapeno pepper & taco seasoning. Simmer for about 20 min, until heated through.
Serve with tortilla chips & a sour cream. We sprinkled on shredded Mexican cheese into each bowl before adding a spoonful of sour cream. This tastes like a yummy Mexican dip, it is so good & spicy!

Pasta Fagioli

Pasta Fagioli

1 lb. ground beef 
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery chopped (1 cup)
2 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can red kidney beans, with liquid
1 (15 oz) can great northern beans, with liquid

1 (15 oz) can tomato juice
1 (12 oz) can V-8 juice
1 Tbs. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 pound (1/2 package)ditali pasta (short little tubes)

Brown ground beef in a large saucepan over medium heat. Drain off fat. Add onion, carrot, celery, and garlic. Saute for 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour.
About 50 minutes into simmer time, cook pasta in boiling water over high heat. Cook for 10 minutes. Drain. Add pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8.

Potato Soup

Potato Soup

1 1/2 sticks butter
3/4 C flour
1 C diced onion
1 C diced celery
2 C diced potatoes (with skin)
4 C milk
3/4-1 C grated cheddar cheese

Put onion, celery & potatoes in a pot with just enough water to cover veggies. Boil till tender. Make white sauce by melting butter, then stir in flour. Then slowly stir in milk, cover over low/med heat until thick (stirring constantly!) Add cheese. Heat until melted (use some as garnish). Add potatoes, celery & onions to white sauce. Heat till thickened. Season with salt, pepper, & paprika. Chopped chives may be added as garnish.

I usually double the recipe because this doesn't make very much. Great with fresh homemade bread or rolls!

I got this recipe from my good friend and old roommate Tara. Thanks Tee! 

Maple Glazed Squash

This is my mom's recipe and I love it! It's the best way to eat squash or at least the sweetest.

Maple Glazed Squash

• 2 acorn squash
• 2/3 C. maple syrup
• 1/2 C soft bread crumbs
• 1/4 C butter

Trim ends off acorn squash, then cut cross-wise into 1 inch slices; discard seeds.
Arrange a single layer of squash in large shallow baking pan; cover & bake at 350' for 30-35 minutes. Basting occasionally.
Serves 6-8.