Mike’s Root Beer Baked Beans May 29, 2013

Hope everyone had a great memorial day weekend! Ours was fantastic filled with fun, friends, family, and new recipes! Yay!
Mike made these baked beans after seeing them in the post – gazette on Sunday – everyone just loved them!! So much better than canned!

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4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces

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3 1/2 cups chopped onions (about 3 large)

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2 garlic cloves, minced

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4 15-ounce cans cannellini beans (white kidney beans), rinsed and drained

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1 1/2 cups root beer

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3 tablespoons apple cider vinegar

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3 tablespoons mild-flavored (light) molasses

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2 tablespoons Dijon mustard

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2 tablespoons tomato paste

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1 1/2 teaspoons chili powder

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1 teaspoon kosher salt

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1 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Cook bacon in a large ovenproof pot over medium heat, stirring occasionally, until crisp.

Using a slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook, stirring occasionally, until they begin to brown, about 8 minutes. Add garlic; stir for 1 minute.

Add beans, root beer, vinegar, molasses, mustard, tomato paste, chili powder, salt and pepper. Mix well. Stir in bacon; bring to a boil. Transfer to oven. Bake uncovered until liquid thickens, about 30 minutes.

Read more: http://www.post-gazette.com/stories/life/food/side-dishes-youll-enjoy-all-summer-689114/#ixzz2UdjqpAzu

Lemon Basil Quinoa Salad May 21, 2013

I love summer for so many reasons, but one of them definitely is bbq-ing and making different side dishes! I am a side dish type of girl for sure 🙂 I love lemon and basil, and I love quinoa, so I knew this would be fantastic and so simple and easy! I substitued carrots for orange bell peppers, because I didn’t have them on hand!

Also, another reason why I love summer, watching the boys play outside!

1 cup uncooked quinoa
15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes
1 orange bell pepper
1 1/2 cups corn (I used frozen, thawed)
4 green onions

{For the dressing}
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 1/2 tsp. basil (or fresh if you have it)

Directions
Rinse quinoa, and cook according to package directions.
Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside.
Slice green onions, dice roma tomatoes and bell pepper.
When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl.
Pour dressing over top and mix well to combine.
Can eat immediately or chill before serving.

Zucchini Rice April 23, 2013

OMG another pinterest winner! What can’t be good about this? Zucchini, Rice, and Cheese! Sign me up! 🙂

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

Directions:

Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 – 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you’d like to thin out the texture a little bit.

Read more at http://www.bunsinmyoven.com/2012/06/28/cheesy-zucchini-rice/#aVGdjcPWA4MmyIG6.99

Lemon Garlic Parm Broccoli January 18, 2013

We eat Broccoli ALOT around here, I always like to find new ways to eat it.  This way was soo good- Thank You Pinterest!  Now if only MAX would eat it!!

• 5 cups raw broccoli florets
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 3 tablespoons shaved fresh parmesan cheese

Directions:

1. 1
   Arrange broccoli in a saucepan, and steam covered for 4 minutes, or until crisp-tender.
2. 2
   Place broccoli in a large bowl.
3. 3
   Heat a small skillet over medium-high heat.
4. 4
   Add oil, garlic, cook 2 minutes, or until garlic is fragrant.
5. 5
   Add oil mixture, rind, juice, and salt to broccoli, and toss to coat.
6. 6
   Sprinkle broccoli mixture with cheese

Broccoli Cheese Quinoa November 18, 2012

I have made quinoa in the past, my favorite recipe being the Chicken Parm Quinoa, found on this blog!  This just may take the top spot FOR SURE!  I had my family over for dinner, and every single member of my family LOVED this dish!  Even my picky mother!  Wow, this will definitely be on my dinner rotation FOR SURE 🙂

Ingredients

• 1 cup quinoa, well rinsed
• 1 1/2 cups vegetable broth or water
• 2 cups broccoli, chopped
• 1 cup cheddar, shredded
• salt and pepper to taste

Directions

1. Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 13-17 minutes.
2. Mix in the cheese, let it melt and season with salt and pepper.

Baked Zucchini Fries September 12, 2011

These were so surprisingly good !  You didn’t even miss the deep fryer!  I whipped up a lemon/garlic/greek yogurt dipping sauce that tasted equally as sinful 🙂

Ingredients

• 1/4 cup whole wheat flour
• 2 eggs
• 2 cups Panko breadcrumbs
• Salt
• Pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 lb zucchini, cut into 4-5-inch sticks

Instructions

1. Preheat oven to 425 and line a baking sheet with parchment (or whatever non-stick method you prefer).
2. Place flour in a large zipper bag.
3. Whisk eggs with 2 Tbsp water and place in a shallow dish.
4. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
5. Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
6. Place breaded zucchini on the baking sheet.
7. Bake 18-20 minutes, until golden brown.

Veggie Lasagna

I was so craving Veggie Lasagna this summer, so I was so happy when I had a chance to make it!  This recipe is based off of Pioneer Woman’s recipe, but I made a few additions – It was an excellent addition to our Pasta Trio Dinner!

Ingredients

• 10 ounces, No boil lasagna noodles
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion
• 4 cloves Garlic
• 1 whole Red Bell Pepper, Diced
• 24 ounces, weight White Mushrooms, Chopped
• 4 whole Squash (yellow Or Zucchini), Diced
• 1 whole medium eggplant , diced
• 1 jar tomato sauce – I used Trader Joe’s
• 1 jar alfredo sauce – I used Trader Joe’s
• 1/2 cup White Wine
• 1/4 cup Fresh Parsley, Chopped (more To Taste)
• 1/2 teaspoon Kosher Salt (more To Taste)
• Freshly Ground Black Pepper
• 1/2 Teaspoon Red Pepper Flakes
• 30 ounces, weight Ricotta Cheese
• 2 whole Eggs
• 1/2 cup Grated Parmesan
• 1/4 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1 pound Thinly Sliced Mozarella Cheese
• Extra Parmesan Cheese, For Sprinkling
• 1 cup pesto

Preparation Instructions

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash ,eggplant, and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

In a separate bowl, combine ricotta, eggs, Parmesan cheese, parsley, salt, and pepper.

To assemble, spread a little of the Veggie / Tomato Sauce, Alfredo Sauce mixture in a lasagna pan. Layer four  noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable /tomato/alfredo sauce, pesto,  and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Bacon and Sweet Corn Pasta July 5, 2011

This was PERFECT as a great mid-summer side dish for our 4th of July cookout!  It was so different from your run of the mill pasta salad – I will definitely be making this again!  From Cuisine at Home 🙂

8 oz campanelle cooked

4 strips of bacon – cooked and chopped

1.5 cups chopped zucchini

1 and 1/4 cups fresh corn kernels

1/4 cup heavy cream

1/4 cup chopped basil

1/4 cups pine nuts

Salt and pepper to taste.

Cook bacon in large skillet – transfer when crisp, then saute’ zucchini and corn in drippings until tender.  Add Pasta.  Stir in bacon, cream, basil, and pine nuts.  Add reserved pasta water to loosen sauce.  Season with salt and pepper.

 

Cauliflower Gratin January 5, 2010

After the holidays , I feel like I gained 10 pounds, NO KIDDING!  Sunday was my last hoorah for bad eating, so I figured since I had a cauliflower in the fridge, I might as well make a Gratin 🙂 LOL  It worked out perfect because I had half a cube of gruyere that I wanted to use up considering it is so expensive!!  This is from the Barefoot Contessa:

• 1 (3-pound) head cauliflower,  cut into large florets
• Kosher salt
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg
• 3/4 cup freshly grated Gruyere, divided
• 1/2 cup freshly grated Parmesan
• 1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Jalapeno Corn Souffle July 22, 2009

Me and Mike bought a TON of corn this weekend , and this was the perfect recipe to use up the remaing 4 ears I had.  I got it off of Guy’s Big Bite – and OMG it is delicious.  I got a little scared doing the scalding milk/whisk/eggs thing , but it turned out perfect!  He used Poblano’s , I used the Jalapeno’s I had in the fridge – Just spicy enough, but not too much!

Ingredients

• 1 jalapeno pepper diced
• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1 teaspoon fresh ground black pepper, plus more for seasoning
• 2 cups whole milk
• 3 eggs
• 3 tablespoons sour cream
• 1 cup grated sharp white Cheddar
• 4 ears corn, shucked and kernels removed, about 4 to 5 cups
• 4 tablespoons chopped fresh Italian parsley leaves
• 4 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cayenne pepper
• 2 cups panko bread crumbs

Directions

Preheat the oven to 350 degrees F.

Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.

Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.

In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.

Add the mixture to a 9 by 13-inch buttered baking dish and set aside.

Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.