Bacon Jalapeno Macaroni and Cheese

 New Year's Eve was celebrated at our friends, Mark and Michelle's house with a euchre tournament and our euchre buddies. As always, it was a great time. I made this mac and cheese and everyone seemed to like it!

1 16 oz box cavatappi or penne pasta

2 T butter

2 cups milk

8 oz shredded sharp cheddar cheese grated from the block (not out of a bag) plus more to use on the top 

4 oz Velveet cheese, cut up into chunks

1 lb bacon, diced

5 jalapenos, veins and seeds removed, sliced

1. Preheat over to 350 degrees.

2. Cook pasta 2 minutes less than directions. Drain and set aside.

3. Cook bacon in a large pan. Remove from grease and let drain on paper towels. 

4. Drain grease (leave a T in the pan). Add jalapenos and saute a couple of minutes to soften. 

5. In medium saucepan, melt butter, then add milk and heat.

6. Add cheeses and continue to heat over medium heat, stirring, until cheese is melted and combined.

7. In large casserole dish, combine pasta, cheese sauce, bacon and jalapenos.

8. Top with additional grated cheddar cheese. Bake for 15-20 minutes, until hot and bubbly. Let sit about 5 minutes before serving.

Wild Rice Pilaf

 Another Christmas break meal included this side. It was delicious and not necessarily a holiday side!

1 cup wild rice mix

Chicken stock as called for in the wild rice cooking instructions to replace water

1 onion

Sliced mushrooms

1 stick butter

1 bay leaf

Salt and pepper

2 cups diced carrots

1/2 cup white wine

1/2 t dried sage

1. In a large skillet, saute the onions, carrots and mushrooms in the butter until they are tender and browned.

2. Add the S&P and sage, rice, and stock, wine and simmer until everything is cooked and tender. Watch to see if more stock is needed.

3. Cook according to wild rice mix instructions, approximately 20 minutes.

Fish Taco Slaw x 2

 Awhile ago, Keith and Marsha had a group of us over for fish tacos and they asked me to make coleslaw. I don't eat coleslaw. Passionately hate cabbage. But I made it and Keith loved it. Then I completely forgot how I made it. 

Flash forward a few months, and they invited us over again. And asked me to make slaw again. The second batch was no where as good because I couldn't remember how I did it.

Flash forward again, and they invited us over again. I did some research and refreshed my memory and came up with these two versions. Everyone seemed to like them, so I am preserving them for memory sake.

Mix all ingredients together per recipe. Prepare in advance to allow breakdown of cabbage.

Cilantro Slaw

A bag or two of shredded green cabbage or coleslaw mix/purple cabbage mix

Handful of cilantro

Juice of 1 lime

1/2 T honey

Salt and Pepper

Cilantro Lime Slaw

A bag or two of shredded green cabbage or coleslaw mix/purple cabbage mix

1 cup plain Greek yogurt

1/2 cup tightly-packed fresh cilantro

1/4 cup freshly-squeezed lime juice

1/2 t ground cumin

Salt and Pepper

3 green onions (just the green parts)

2 garlic cloves

Jalapeno or serrano pepper, stemmed and cored, chopped

Spinach Salad with Warm Bacon Dressing

 Delicious with any special meal. We had this the first time with Christmas Dinner 2020.

Warm Bacon Dressing

1 T warm bacon grease

2 T apple cider vinegar

1 T Dijon mustard

1 T maple syrup

Pepper

1. Cook the bacon and reserve bacon grease. Crumble bacon and set aside.

2. Whisk together bacon grease, vinegar, mustard, maple syrup and pepper. Immediately serve with prepared salad.

Spinach Salad

Spinach

Bacon crumbles

Hard boiled eggs, sliced

1 small red onion, thinly sliced

1. In a small bowl, add sliced red onion, cover with cold water and allow to soak while the remainder of the salad is being prepared.

2. Toss spinach with bacon, eggs and onion.

Sweet Potato Casserole

 Technically from this Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

However, it closely resembles the recipe E's mother made that I absolutely love and am so sad I never got from her before she died. 

Sweet potato casserole filling

3 lbs sweet potatoes

1 cup sugar

1/2 cup butter, softened

1/4 cup milk

2 large eggs

1 t vanilla extract

1/4 t salt

1. Preheat oven to 400 degrees.

2. Bake sweet potatoes for 50-60 minutes. Allow to cool. Remove skins and place in a large mixing bowl.

3. Add sugar, butter, milk, eggs, vanilla and salt and cream together until smooth. Transfer to a 9x13 baking dish.

Pecan streusel topping

6 T butter, melted

1 cup brown sugar

1/2 cup flour

1 1/2 cups chopped pecans

1 t cinnamon

Salt

1. In a mixing bowl, stir together butter, brown sugar, flour, pecans, cinnamon and salt until combined.

2. Sprinkle the streusel topping evenly over sweet potato filling and bake uncovered for 30 minutes.

Corn and Black Beans

 Great addition for the Burrito Bowls!

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained and rinsed 

Olive oil

1/2 t chili powder

1/2 t smoked paprika

Salt and Pepper

1. Heat olive oil in a skillet over medium heat. 

2. Add black beans, corn, chili powder, smoked paprika, salt and pepper. Stir together and sautee for 10 minutes or so until the corn is grilled.

Cilantro Lime Rice

 Perfect base for the Burrito Bowls.

2 cups long grain white rice

3-4 T fresh lime juice

1 cup finely chopped cilantro

3 cups water

2 T olive oil

2 cloves garlic, minced

Salt

Red pepper flakes (optional)

1. Add the rice, garlic and olive oil to a large pot and toast for 3-4 minutes.

2. Add water and salt. Stir to mix. Bring to a boil.

3. Reduce heat to low, cover and let simmer for 15 minutes. Remove the lid and let finish cooking uncovered for 5 minutes so it does not get mushy.

4. When all liquid is absorbed, turn off the heat and fluff with a fork. Stir in the finely chopped cilantro, lime juice and red pepper flakes (if using). 

Glazed Carrots with Brown Sugar Maple Glaze

Kenny's favorite.

2 lbs. carrots, peeled and cut into 1" lengths

1 T olive oil

Water

2 T unsalted butter

3 cloves garlic, minced

2 T brown sugar

1 T maple syrup (can sub honey or additional brown sugar)

1 T lemon juice

1 t balsamic vinegar

Salt and Pepper

1/4 t EACH - dried thyme, cinnamon 

1/8 t EACH - ground ginger, chili powder 

1. Heat olive oi over medium - high heat in a large skillet with a lid. Add carrots and cook undisturbed for 2 minutes, then continue to cook and stir for an additional 3 minutes.

2. Remove from heat and carefully add enough water to reach 1" deep in the skillet. Bring to a boil, cover, and reduce heat to a simmer. Simmer 12-18 minutes or until carrots are barely fork tender. 

3. Drain carrots of excess water and add carrots back to skillet.

4. Add butter and garlic to carrots and cook over medium heat until the butter melts. Add brown sugar, maple syrup, lemon juice, balsamic vinegar and all seasonings. Continue to cook and stir until glaze thickens, about 5 minutes. Taste and add salt and pepper as necessary.

Lemon Garlic Orzo with Roasted Vegetables

I am calling this clean despite the orzo. It's delicious and feels healthy.

1/3 cup pine nuts (note, I have never added these because I can't find them yet), toasted at 350 for 6-7 m

1 package of Crimini mushrooms, de-stemmed and sliced

1 red and 1 yellow or orange bell pepper, de-seeded and diced

1 lb asparagus (or zucchini, or eggplant or all), cut into 1"  pieces

Cherry tomatoes, cut in 1/2

2-3 garlic cloves, minced

1 shallot, chopped

Extra virgin olive oil, dived

Salt and Pepper

1 cup orzo

1 1/2 cup vegetable broth

1/2 cup garlic and herb feta, crumbled (or plain or goat cheese)

2-3 T chopped fresh basil

2-3 T chopped fresh parsley

For the dressing:

2 T extra virgin olive oil

1 T lemon juiced, about 2

Salt and pepper

Roast the veggies:

1. Preheat oven to 425 degrees. Line sheet pans with parchment paper. Place veggies on the pan and sprinkle with olive oil and Salt and Pepper. Spread veggies in one layer making sure there's no overlap. Roast for 35-40 minutes. Rotate pans 1/2 way through roasting.

Cook the Orzo:

2. In a large saute pan, heat 1 T of olive oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Bring to a simmer, turn heat to low, cover and cook for 15 minutes or until all the liquid is absorbed. Stir and remove from heat.

Dressing:

3. In a small bowl, add olive oil, lemon juice, salt and pepper. Whisk until all the ingredients are emulsified.

Mix it all up:

4. Add the roasted veggies and all their juices to the pan with the orzo. Stir in the dressing, feta, and pine nuts. Garnish with basil and parsley.

Broccoli Ranch Twice Baked Potatoes

Use this homemade Ranch Dressing to make it Whole 30.

3-4 potatoes
Olive oil
1 cup chopped fresh broccoli
3/4 - 1 cup Ranch Dressing (see link above)
1 T ghee (for Whole 30) or butter
Chopped chives
Salt and pepper

1. Preheat oven to 400 degrees.

2. Wash and dry potatoes. Rub olive oil on the outside. Place potatoes in oven and bake for one hour. Remove when done and let cool to touch.

3. Slice each potato in half and scoop out the inside and place in a mixing bowl. Combine with Ranch Dressing, salt, pepper, and ghee. Mix until smooth consistency.

4. Add chopped broccoli and stir into potatoes.

5. Spoon mashed potatoes into skins and place on a baking sheet in the oven. Bake at 400 for 15 minutes.

6. Top with chopped chives.

Apple and Cranberry Sauce

 A little change up from my normal cranberry sauce by adding sweetness with the apples.

1 cup Apple cider

1 cup sugar

12 oz bag cranberries

1 Apple, peeled and diced

Pinch of cinnamon 

Pinch of salt

1. Bring Apple cider and sugar to a bowl, mixing steadily. 

2. Add cranberries and apples. Simmer for 10-15 minutes. 

3. With a hand blender, blend fruit in pot and smooth-ish. Let cool and transfer to container.

Slow Cooker Glazed Carrots

3 lbs carrots, peeled and sliced into 1/2 inch pieces
1/2 cup butter melted
2/3 cup brown sugar
1/2 t cinnamon
1/4 t nutmeg
Salt

1. Place carrots in slow cooker. In bowl, whisk together butter, brown sugar, salt, cinnamon and nutmeg.

2. Pour mixture over carrots and toss to coat.

3.  Cook on high for three hours or low for five hours, until carrots are tender. To thicken glaze, cook on high uncovered for however long it takes.

Cheesy Broccoli Rice

Ray has the flu and requested her favorite out of the box. So I made her this homemade version.

1 T vegetable oil
1 cup long grain white rice (or brown)
2 cups chicken broth
2 T butter
2 cups broccoli, steamed and chopped roughly
2-3 T cream cheese
1 cup shredded cheddar cheese
Garlic powder
Onion powder
Mustard powder
Salt and pepper
Milk as neede to thin

1. Heat oil in pan over medium heat. Add rice, stir and cook until golden brown.

2. Add chicken broth and heat until it starts to boil. Cover and cook 10 minutes or more until chicken broth is absorbed.

3. Add butter, chopped broccoli, cream cheese, cheddar cheese, and garlic, onion, and mustard powders (about 1/2-1 t each but to taste).

4. Stir well until incorporated. Add milk to loosen if it gets too sticky.

Cilantro Lime Coconut Milk Rice

Serve with any Thai meal and you can't go wrong.

1 cup jasmine rice, rinsed
3/4 cup coconut milk
1 cup water
1 Lime, zested
1 t fresh lime juice
4 t fresh cilantro, chopped
Salt and pepper

1. Rinse rice to reduce sticking.

2. In a small pot, mix rice, coconut milk, water, and pinch of salt. Bring to a simmer then cook partially covered on medium low heat until liquid is absorbed. Around 10-12 minutes.

3. Remove pan from heat and fluff. Stir in lime zest, lime juice and cilantro.

Tomato Basil Zucchini Noodles

1/4 cup Extra virgin olive oil
2 T white balsamic vinegar
1 T chopped fresh basil, plus more for garnish
1/4 t garlic powder
Salt and Pepper
Spiralized zucchini noodles (I bought from Harris Teeter prepared)
1 avocado, cubed
1 cup halved cherry tomatoes
Pearl sized mozzarella balls

1. Whisk olive oil, vinegar, basil, garlic powder, salt and pepper in a bowl.

2. Add zucchini noodles, avocado, tomatoes and mozzarella to the dressing and toss to coat.

Zucchini & Eggplant Lasagna

A nice trip to the farmer's market led me to try this recipe from Clean Eating (page 70 of the August/September 2011 mag).

Zucchini & Eggplant Lasagnau

1 eggplant, cut into 1/2 inch thick rounds
1 zucchini, cut into 1/2 inch thick rounds
1 yellow squash, cut into 1/2 inch thick rounds
1 tsp extra-virgin olive oil
1/2 large sweet onion
4 cloves garlic, chopped
1 1/2 cups 2% small-curd cottage cheese
1 oz. goat cheese (optional, I happened to have a little left over so I used it here for tanginess)
2 tsp dried oregano
Cooking spray
6 oz shredded part-skim mozzarella
Fresh basil for garnish, optional

1. Preheat oven to 375. Line 2 baking sheets with parchment paper and spread ggplant, zucchini and squash out in a single layer on sheets. Bake for 30 minutes.

2. In a large nonstick skillet, heat oil on medium, add onion and cook, stirring often, until translucent. Add garlic and cook for 2 more minutes. Remove from heat and stir in cottage cheese, goat cheese (if using) and oregano.

3. Lightly coat 11x17 in baking dish with cooking spray. Line bottom of dish with zucchini and squash, using all rounds and overlapping thm so dish is compltely covered. Top with cottage cheesee mixture. Arrange eeggplant over mixture in overlapping rows, then top with mozzarlla. Bake at 375 for 30 minutes or until cheeese is golden and bubbling. Garnish with basil.

Becky's Baked Beans

Our quirky friend, Becky, gave us this recipe. It's always a hit.

Becky's Baked Beans

1 big can of baked beans (we use Bush's regular)
3/4 cup ketchup
1/3 box brown sugar
1/4 cup mustard
1/8 cup A-1
1/4 cup BBQ sauce
1 onion, chopped
Bacon

1. Mix baked beans to onion in a 9x11 glass dish and place bacon strips on top.
2. Bake at 250 degrees for 3 hours or at 300 degrees for 1 1/2-2 hours.

Zucchini Casserole

My Aunt Mary made this at her Thanksgiving dinner 2010 - I am making it at every special meal from here on out! I'm typing it up as the recipe was given to me as of today, I'll edit it once I figure it out...

Zucchini Casserole

4 small zucchinis, grated (approximately 4 cups) (Recipe actually says "4 cups small diced zucchini", my aunt said she added more, and she grated it, which we liked, so I'm guessing here)

1 cup Bisquick

1 medium onion, diced

Sea salt and freshly ground pepper

1 teaspoon of garlic salt

1.8 oz. package of mozzarella cheese (recipe doesn't say, but I'm assuming shredded? And, do they sell 1.8 packages of cheese?)

3 eggs

1/4 cup vegetable oil

1. Preheat oven to 350 degrees.

2. Mix zucchini through mozzarella cheese and place in an appropriately sized casserole dish (13 x9, definitely a medium sized one).

3. Beat the eggs and add the oil. Pour over the zucchini and cheese mixture.

4. Bake for 45 minutes. Remove and let stand 5 minutes.

Cucumber Salad with Dill Sour Cream

This sounds like a yummy springy side dish!

Cucumber Salad with Dill Sour Cream, courtesy of Everyday with Rachael Ray, April 2009, p. 112

5 cucumbers, peeled, seeded and sliced 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced

1. In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3.

2. In a large bowl, whick together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.

Easter Dinner 2008: E's Grilled Asparagus (Made by Mitch)

E actually requested asparagus as the vegetable for Easter dinner this year. My E. Requested. Asparagus. The end must be near.

Grilled Asparagus: E's Way (as Made by Mitch)

Olive oil
Young asparagus
Sea salt
Pepper, freshly ground
A splash of balsamic vinegar

Trim the asparagus of the tough ends. Lightly coat the asparagus with olive oil and sprinkle with the salt and freshly ground pepper. Heat a grill pan on the stove (or the grill). Place the asparagus in a single layer crossing the raised parts of the pan diagonally. Cook for 2 minutes on each side.

I was going for some grill marks on the asparagus, but ended up kind of sauteeing it more than grilling it. But you get the idea.