MEXICAN QUINOA SKILLET

A friend of mine tipped me off to this fantastic recipe at http://damndelicious.net  It provides that COMFORT FOOD taste AND it is totally healthy for you (a rare combination)!! This recipe is super quick and easy to make!!  It is definitely going directly into my 5 star recipe box and I will be freezing single portions of it for my busy day quick hot lunch!! I even enjoy this cold!!

 

In a large skillet place:
1 tablespoon canola oil
2 cloves garlic minced
1 seeded and chopped jalapeno (optional)
1/2 cup chopped sweet onion 
 
Saute above ingredients for a couple of minutes or until the onion starts to smell sweet, then add:

1 cup quinoa
15 ounce can drained kidney (or black) beans
1 cup beef broth (or vegetable broth)
14.5 ounce can fire roasted tomatoes (undrained)
1 cup corn  (I used frozen)
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
4 ounce can diced mild green chiles

Sautee onions, then add everything else. Stir well, and bring to a boil. Lower heat and put the lid on and simmer for 15-20 minutes (depending on how hot your pan is).  After 20 minutes:

Turn off the heat and add:
1 peeled and diced avocado
Juice of 1 lime (optional)
2 tablespoons chopped fresh cilantro (optional)

Toss and serve immediately.

NOTE: leave out the jalapeno if you don't like spice-heat.

NOTE: Quinoa is a high protein grain that is VERY healthy for you and is an excellent addition to anyone dealing with diabetic issues.

NOTE: When I don't include the jalapeno, I increase the chili powder to 3 teaspoons.

NOTE: This freezes very well (before you add the avocado). I put it in one cup containers and freeze them.  To eat, put it in the microwave frozen and heat for 2 minutes, THEN add the avocado. It makes a great lunch.

NOTE: My all time favorite way to eat this (and maybe it is just me), but I love it steaming hot, topped with a scoop of fat free cottage cheese.  Yum.

BACON HASSELBACK POTATOES

As I understand it, Hasselback potatoes originated in Sweden as far back as the 1700's and there are a lot of variations. Basically it is an unpeeled baking potato that has been partially sliced, buttered and baked. The outside is crispy, salty and chewy but the inside of the potato is smooth and moist. They are very easy to make, delicious to eat and pretty enough to serve over the upcoming holidays.

A word of warning about these photographs: I didn't realize that the photos were on the blurry side until we finished dinner, so I couldn't re-take them. Sorry about that.

 

This version has bacon in it !!

 

There really isn't a specific recipe, but I do have a few tips that will help you in the process.

Things to do ahead of time: 

Lay 1 strip of good quality smoky THICK bacon (for every 2 potatoes) on a flat surface and freeze for about 30 minutes. This will help you slide the bacon down into the cuts of the potato.

Use meaty bacon

Bring a pot of water (large enough to hold the potatoes) to a full boil.

Wash the unpeeled potatoes, scrubbing them with a vegetable brush, then drying them with a paper towel.

Next, it's time to cut the slices into the potato. Because it is easy to cut too far, it's better to use some sort of cutting depth guide. Personally, I lay the potato between 2 spoon handles and use a sharp (thin bladed) knife to cut down only as far as the spoon handles.

 

Next, put the potatoes into the pot of boiling water. Let boil 4 minutes for larger potatoes and 2 minutes for medium potatoes. Gently lift them out and pat them dry.

Coat the potatoes with melted butter, making sure it gets down into every cut (just don't try to PRY the slices apart too much).

After you've buttered the potato, insert 3 pieces of frozen bacon (evenly spaced) into the potato. Make sure the bacon is big enough to be a little wider and taller than the potato because it will shrink as it bakes.

Butter again and then sprinkle with kosher salt and coarsely ground black pepper.

Bake at 350° (2 hours for large potatoes and 1 1/2 hours for medium potatoes). Dab them with a little butter about half way through.

The last 5-10 minutes of baking, melt a little butter and add a finely sliced green onion(optional) and half a clove of minced garlic. Let the garlic toast in the butter JUST A LITTLE, then drizzle the garlic butter over the potatoes and bake a few minutes more.

Carefully lift the potatoes out of the baking dish with a sturdy utensil.

The potatoes have a smooth and slightly smoky flavor. Picky-picky husband loved them.  Like I said, sorry about the poor quality of todays photos.

ENJOY !!

THE ULTIMATE POPOVER

I have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The pan makes a huge difference, not so much in the taste, but in appearance and how big the air bubbles are inside of the popover. These popovers could not be easier or cheaper to make, and they are such a treat, hot out of the oven with honey butter or strawberry jam!! If you do not have a popover pan, see note at the end of this post.

This recipe is fool proof as long as you follow it closely. Preheat your oven to 425 degrees. I put my popover pan in the oven while it preheats (do not grease before you preheat).

While your oven/pan is preheating, whisk together:
3 eggs
¼ teaspoon salt
1 teaspoon vanilla
1 cup of milk (see note)1 tablespoon melted butter

NOTE: If I have whipping cream, I put about ¼ cup of whipping cream in a measuring cup and then fill the rest of the way with 2% milk...if I have no cream on hand, I just use 1 cup of 2% milk).
After the above ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together for about 30 seconds or until it looks very smooth & creamy.
Take the popover pan out of the hot oven and spray each cup with vegetable spray. Put a small chunk of chilled butter (roughly ½ teaspoon but the exact size is not crucial) into the bottom of each hot cup. Fill each cup half way full (makes six big popovers).

Bake popovers at 425 for 20 minutes. After 20 minutes, turn the oven down to 325 and bake for another 15 minutes. Remove popovers from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).

 NOTE: If you do not have a popover pan, you can use 6 ounce (oven safe) custard cups (I used the clear Pyrex ones, for a long time, with great success). I placed them all on a cookie sheet for easier handling. The popovers will not get quite as tall (as they do with a popover pan) but they taste every bit as good.

Someone from outside the USA wrote and asked me what a popover pan was, so here is a photo. As you can see, it is almost like a cupcake pan, but the cups are a lot deeper and spaced far apart so the hot air can circulate around each cup.

MICROWAVE RICE

This is a handy little recipe for rice cooked in the microwave oven. It is easy, requires no "pot watching" and produces perfect rice.

2 cups boiling water
1 cup long grain white rice (not instant)

Mix everything in a heat safe glass or ceramic bowl and cook on high (uncovered) in your microwave for 10 minutes. Remove and fluff with a fork. Return to microwave and cook at 50% power for another 5 minutes. Fluff again with the fork. That's it!!

NOTE: All microwaves cook differently. If you have an underpowered microwave, you may have to cook it an extra minute on 50% power. If you have a super powerful microwave...maybe subtract a minute during the 50% stage.

NOTE: Add butter and favorite seasonings to rice AFTER it is cooked.

GREEN BEAN-MUSHROOM-BACON & CHEESE CASSEROLE

The traditional "green bean casserole" has always intrigued me. I see it mostly during the holidays and I want to enjoy it, although I'm not too fond of the mushroom soup sauce it usually has. This year, I set out to re-invent this holiday casserole and I absolutely love the final results.
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I used fresh green beans, sauteed sweet onions, portobello mushrooms, crisp bacon, a little cheddar cheese and my own white sauce. The resulting "green bean casserole" was delicious and we ate a ton of it. 1 pound of fresh green beans cut into 2" pieces
½ cup chopped sweet onion
½ pound of baby portobello mushrooms sliced
½ pound of bacon fried crisp (drained well & crumbled)
1 cup shredded cheddar cheese (loosely packed)
1 clove garlic minced finely
3 tablespoons white flour
1 teaspoon salt
scant ½ teaspoon black pepper
2½ cups milk
2 tablespoons butter

In a large frying pan, melt the butter and saute the chopped onions until they smell sweet; add the garlic and saute until it barely turns golden. Add the green beans and mushrooms (mixing well) and saute for a few minutes until they start to wilt just a little (don't cook them all the way through). Remove pan from heat and set aside.
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In a sauce pan, melt 3 tablespoons butter. When butter is hot, add (all at once) the flour, salt & pepper, stirring quickly. Cook on medium for about a minute (to remove any flour taste). Next, you are going to add the milk, a little at a time, whisking like a mad woman while you add the milk (this will eliminate lumps in the sauce). Once the milk and butter-flour mixture are mixed well, cook on medium heat (stirring every once in a while) until it gets nice and thick.

Remove from heat and stir in the cheese & crisp bacon. Add this mixture to the vegetables and stir well (but gently). Place in an lightly greased casserole dish and bake at 350 for about 30 minutes or until very hot.
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It was really tasty and the leftovers made a mouth watering lunch the next day.

TOASTED ORZO with PARMESAN & BASIL

This simple (and versatile) little side dish is just delightful. The orzo is toasted in butter before boiling, which adds an extra flavor, then it is tossed with Parmesan and fresh basil. Whether you use it as a side dish or a main dish, it is a very nice change.2 tablespoons butter

1 cup uncooked orzo pasta

2 + 1/4 cups chicken broth

1/2 cup grated Parmesan cheese

1/4 cup thinly sliced fresh basil

1/2 teaspoon salt

1/4 teaspoon black pepper

pinch of red pepper flakes

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Melt the butter in a heavy bottomed pan that has a tight fitting lid. Add the UNCOOKED orzo pasta and stir until completely coated with the butter. Cook on medium-high until the pasta turns golden to lightly brown (watch it because once it starts to turn, it turns quickly).

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Stir in the chicken broth, red pepper lakes, salt and pepper and bring to a boil. Cover and reduce heat to a simmer. Simmer until the orzo is tender and liquid is (almost) all absorbed. This will take 15 to 20 minutes depending on how fast your simmer is.

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When orzo is tender, remove from heat and stir in Parmesan cheese and fresh basil. Serve hot.

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NOTE: Just about anything can be added to this recipe, next time I think I'll include a little crisp bacon some mushrooms!!!

INSTANT ITALIAN FLAT BREAD

I can't tell you how many times I've been asked for this recipe. They are quick to fix (out of ingredients that are always on hand) and they reheat well.

 

This super-simple recipe starts with a refrigerator biscuit that is rolled out flat and topped with a cheesy-herb mixture and baked. It's a great "go with" for any dinner..
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10 ounce tube of refrigerator (flaky) biscuits
1/2 cup mayonnaise
2/3 cup grated Parmesan cheese (packed fairly tight)
1/4 teaspoon of dry basil leaves
1/4 teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops1 clove of garlic (minced)
1/4 teaspoon black pepper
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Mix everything together well (except the biscuits) and set aside. Separate refrigerator biscuits and roll each one out into a circle approximately 4” across.

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Using your fingers, press on the center of the biscuit’s a little more, leaving the outer edge just a little bit thicker than the center (like a pizza). Divide cheese mixture evenly between the biscuits and spread it around (staying back from the edge).

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Bake on lightly sprayed cookie sheet, at 350° for about 15 minutes or until golden around the edges.
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NOTE: Change the kind of herbs if there is something you like better.

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NOTE: I usually cook them for about 14½ minutes then turn the broiler on for about 30 seconds to give them just a little extra color (but watch them carefully). ..
NOTE: Don’t flour your counter before rolling out these biscuits.

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NOTE: I've always used mayonnaise, I'm sure how Miracle Whip would taste.

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NOTE: Any style of refrigerator biscuit will work.

STUFFED MUSHROOMS

I made this recipe, for the first time, on Christmas Eve and they were a big hit. I put the recipe together, early in the day and just popped them in the oven for 25 minutes just before dinner. Super simple and absolutely delicious.

12 whole (large) fresh mushrooms

Clean mushrooms and carefully break off stems and reserve. Using a melon baller, scoop the rest of the stem and gills out, making a nice big pocket in the mushroom.

1 tablespoon canola oil

1 large clove garlic minced (more if you like)

(1) 8 ounce package cream cheese, softened

¼ cup grated Parmesan cheese (not powdered kind)

¼ teaspoon black pepper

¼ teaspoon onion powder

¼ teaspoon ground cayenne pepper

Trim off any hardened parts of the mushroom stems and chop the good part of the stems (and gill trimmings) very fine, using a food processor.

Saute the finely chopped stems and pieces in canola oil until all moisture has evaporated (add the garlic to the pan about half way through this step so you don't burn it). Set this aside to cool a little.

When the mushroom-garlic mixture has cooled, mix in the cream cheese, Parmesan, black pepper, onion powder and cayenne pepper; mix very well (it will be very thick). Fill the mushroom caps generously, piling it high on each cap. Place the stuffed mushrooms on a lightly sprayed baking dish (don't let them touch each other) and bake at 350 for 20-30 minutes depending on how large your mushrooms are. Let them sit for a few minutes before serving.

NOTE: I made a double batch (24) of 2½" wide mushrooms (as a side dish) and served it to 8 adults and had no leftovers...so make plenty...they are really good.

 

ROASTED BRUSSEL SPROUTS with BACON

As a child, most of the vegetables my mother prepared were from a can or frozen pouch. "Fancy" at our house was canned cream corn. Being British, she did serve us brussel sprouts, cauliflower and cabbage, but they were always boiled for a long time.

In all fairness, I have to admit that I copied moms method of overcooking vegetables for many years. Recently, I discover roasting fresh vegetables in the oven. The texture difference is excellent and the vegetable flavor is intense. It is such an easy method of cooking, I can't believe it took me so long to try it!!


The measurements in this recipe are totally flexible; it is more of a roasting description than a recipe. If you are preparing more than 2 pounds of brussel sprouts, just increase the amount of bacon and onion a little; the roasting time will remain the same.

2 pounds of fresh brussel sprouts
½ cup chopped onion
6 slices of bacon fried and crumbled
salt and pepper

Wash brussel sprouts and drain well. Cut off the hard stem and peel off the outside layer of leaves. Cut them in half and set aside.

Fry bacon until crisp and remove from pan and drain well. Remove all but 2 tablespoons of bacon grease from the frying pan. Saute the chopped onion in the reserved bacon grease and use the moisture from the onion to deglaze the bacon bits from the bottom of the pan. Cook the onion until it just starts to turn transparent.

Put prepared brussel sprouts and crumbled bacon back into the pan (with the onion) and toss to coat the sprouts evenly with bacon grease, add salt and pepper.

Place everything in a 9x13 baking dish and roast uncovered, at 400F for 25-30 minutes.

CHEDDAR & BACON HASH BROWN SIDE DISH

I needed an easy side dish to go along with some fried chicken yesterday and decided to throw together some "cheater" Au gratin potatoes. I had a bag of fresh hash browns (called Simply Potatoes) so I decided to use those (they are sold, in our market, next to the eggs). I made a quick white sauce, stirred in the hash browns, some cheddar, a little sour cream and some bacon. What more can you ask for?? They were very cream & cheesy-delicious.

1 package Simply Potatoes
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
2¼ cups milk
¼ cup chopped onions sauteed
2 cups cheddar cheese shredded
¼ cup sour cream
4 slices bacon fried crisp and crumbled

This is what the potatoes look like:

In a small, heavy bottomed sauce pan, melt 3 tablespoons butter and add 3 tablespoons flour and simmer for about a minute; stir in the sauteed onions and crumbled bacon. Whisk in the milk (whisk quickly, at first, so you don't get lumps) and cook until the mixture thickens. When it comes to a boil, remove from heat and stir in the cheese, potatoes and sour cream. Pour into a greased 2 quart baking dish and bake at 350 for 35-45 minutes or until bubbly and potatoes are tender.

I don't see why you couldn't use frozen hash browns (as long as you thaw them first).

BACON MACARONI & CHEESE

This recipe has evolved over the years, to what it is today; one of our (my) favorite side dishes. It's just your basic mac and cheese with a few small tweaks. I've tried it with almost every kind of cheese you can think of and I still like good old American cheese the best.

2 cups mini-penne pasta
4 cups chicken broth
¼ cup finely minced onions, sauteed
2 cups frozen mixed vegetables (corn, peas, carrots)
5 strips of bacon fried and crumbled
3 tablespoons butter
3 tablespoons flour
½ teaspoon black pepper
½ teaspoon ground dry mustard
2 teaspoons dry parsley flakes (opt.)
2¼ cups milk
1 cup diced American cheese
bread crumbs and butter

Saute the finely minced onions until they are tender and sweet, set aside. Boil the pasta and vegetables (together) in the chicken broth until tender, then drain and stir a little butter into the pasta-veggies and set aside.

In a sauce pan, melt 3 tablespoons of butter then stir in 3 tablespoons of flour, parsley, pepper and dry mustard. Stir and cook very slowly (let it just bubble) for about a minute, then add the milk, sauteed onions and bacon (whisk like crazy when you first start to add the milk to avoid any lumps). Stir and cook this sauce until it thickens. Remove from heat and add the cheese. After it sits for a few minutes, stir and the cheese should be mostly melted. Pour over the pasta and veggies and mix well.

 Pour into a greased 9 x 13 baking dish and top with bread crumbs (see note). Bake at 350 for about 20 minutes or until bubbly.

NOTE: Place 2 cups of plain dry bread crumbs in a frying pan and add 2 tablespoons of butter. Toast over medium high heat (stirring) until bread crumbs have absorbed all of the butter and the crumbs are golden. Spread evenly over the macaroni and cheese before putting in oven.

ITALIAN VEGGIE BAKE

This is one of my favorite things to eat on the nights that hubby has opted to be carnivorous. It is a recipe big on flavor, veggies and cheese; my favorites are mushrooms, red peppers, onions, zucchini, beans, carrots, pasta, ricotta and Monterrey Jack cheese. It makes the BEST lunch on day two!!

Not the best photo, but trust me, it's excellent !!

½ cup onion chopped
½ cup celery chopped
1 cup chopped carrot
½ cup chopped red pepper
2 cups sliced mushrooms
2 cups diced zucchini
1 cup black beans
1 clove garlic minced
(1) 12 ounce can tomato paste
5 cups water
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dry oregano
1 teaspoon dry sweet basil1 teaspoon fennel seed (don't leave out)
scant ¼ teaspoon red pepper flakes2 teaspoons brown sugar2 cups small pasta cooked
ricotta cheese2 cups Monterrey Jack cheese (grated)
2 tablespoon butter

 

In a large, deep pan, saute the onion, celery and garlic (in the butter) until the are sweet, then scoot them to one side of the pan. In the same pan, saute the rest of the raw veggies until they start to wilt. Add everything else (except the pasta and cheeses) and simmer slowly, for about an hour (without a lid so the sauce will thicken up). After an hour, stir in the cooked pasta and 1 cup of cheese.

To assemble this dish, pour half of the veggie mixture into a greased baking dish and top with small dollops of ricotta cheese (randomly over the mixture...but not a solid layer). Top with the other half of the veggie mixture and cover with shredded Monterrey Jack cheese. Bake at 350 for about 25 minutes.

NOTE: You can use any combination of veggies that your family likes in this dish.

NOTE: Any small pasta will work, just make sure that when it is cooked, it is bite size or the same size as the chopped veggies.

PIZZA-STUFFED PEPPERS

In a recent issue of Pillsbury's Pot Pies & Casseroles cookbook, I found a recipe for Pizza-Stuffed Peppers, made with orzo pasta instead of rice, which intrigued me. They were very easy to make and were quite good. This would be a great recipe for kids. 1/2 cup uncooked orzo
4 cups boiling water
6 small bell peppers
10 ounces ground turkey
1/2 cup diced pepperoni
15 oz. of pizza sauce
1½ cups mozzarella shredded
1/2 cup water

Cook the orzo in 4 cups boiling water for 3 minutes (see note). Drain and rinse with cold water then set aside. Cut top off of bell pepper and clean out seeds and membranes, rinse. If pepper does not sit straight, trim a little off the bottom.
Brown ground turkey and pepperoni over medium-high heat for 4-6 minutes, stirring occasionally, until turkey is not longer pink then drain well. Stir in pizza sauce, 1 cup of cheese and the partially cooked pasta. Divide mixture evenly between the bell peppers.

Spray a 5-6 quart slow cooker with vegetable spray and pour in 1/2 cup water. Stand filled bell peppers upright in slow cooker, replace bell pepper tops. Put lid on and cook on low for 4 to 5 hours. Just before serving, remove pepper tops and top with remaining cheese, cook 5 to 10 minutes more or until cheese is melted.

To remove bell peppers from slow cooker, lift out with large slotted spoon, using tongs to support peppers (do not squeeze).

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I didn't make mine in the crockpot. Instead, I pre-cooked the empty bell peppers (wrapped in plastic wrap) for 3 minutes in the microwave. I then filled them with the filling mixture and baked them in a 350 degree oven for 25 minutes. I then topped them with lots of cheese (more than the recipe calls for) and baked them another 5 minutes or so until the cheese was all melty.

NOTE: There are several ways to pre-cook the empty bell peppers before you fill them. You can blanch them in boiling water, but I find that microwaving them works better.

NOTE: If you use my method of baking these bell peppers, cook the orzo for the full 9 minutes before mixing it with the rest of the ingredients. I also added about a cup of chopped mushrooms to meat mixture during the last part of its cooking time.

CLASSIC STUFFED POTATOES

I think almost everyone has their own version of stuffed baked potatoes, but for those who don't, I hope you will try this recipe. It is such a versatile dish that you can add just about any ingredient to this recipe to suite your tastes. My favorite version has crisp bacon, sauteed onions, broccoli, cheese, sour cream and butter. It is an excellent side dish for dinner guests because you can make these early in the day and then just heat them up while you are grilling the main course. Stuffed potatoes and a small salad also make a wonderful meal all by themselves.

3 large baking potatoes (1 pound each)
1/2 cup sliced green onions
1/2 cup of butter (divided)
1/2 cup light cream (or less)
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cheddar cheese shredded
3 slices bacon fried crisp and drained
1 cup broccoli chopped small

Wash and dry baking potatoes. Bake them (unwrapped) in a 375 degree oven for about one hour and 20 minutes or until easily pierced with a knife. Let the potatoes cool until you can handle them or use a oven glove to protect your hands. Cut potatoes in half, lengthwise; carefully scoop out pulp and put it into a mixing bowl (try not to tear the potato skins). Saute onions until they are tender and sweet in 1/4 cup butter then add them to the potato pulp. Saute the broccoli until tender and set aside.

Removed a few of the "prettier" broccoli florets to decorate the potato tops and set those aside. Mix the potato pulp, onions, remaining 1/4 cup butter, sour cream, cheese and seasonings until very well mixed. Whip in enough of the light cream to make a consistency like mashed potatoes(you may not need all of the cream). Stir in the crisp bacon and small broccoli pieces with a wooden spoon.
Fill potato skins with this mixture (mounding slightly) and top with a little extra cheddar, decorate with broccoli florets and drizzle with a little butter. Bake at 350 for 20 to 30 minutes or until heated through. Makes six half potatoes.

NOTE: If you make these earlier in the day, cover and refrigerate them. At dinner time, bake them at 350 for about 40 minutes.
NOTE: These potatoes are also excellent topped with beef stroganoff or Swedish meatballs.

HOME MADE TATER TOTS

This recipe is one the kids will get a kick out of...home made tater tots!! Super quick and simple to make, they are a mixture of chopped potatoes, shredded cheddar, egg, flour, seasonings and fried crisp in a little oil. They are excellent dipped in your favorite barbecue or ranch dressing...inexpensive too!!

2 medium Russet potatoes (see note)
1 cup shredded cheddar cheese (don't pack)
1/3 cup all purpose flour
1 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 beaten egg

Peel and cube potatoes into your food processor bowl. Pulse them a few times but don't chop them so fine that they become mush. (First picture is the cube size, second picture is the desired chopped size)

In a bowl, mix the chopped potatoes & 1 cup of loosely packed shredded cheddar cheese. Thoroughly mix in the flour (make sure everything is coated). Then add the rest of the ingredients and mix well. Let this mixture sit for about 5 minutes before you fry them. Heat 1/2" vegetable oil to 375.

Scoop spoonfuls of the potato mixture and compress it a little with your fingers while it is on the spoon. Push the "tater tot" off of the spoon (gently) into the shallow (hot) vegetable oil. Fry until golden brown (about 2 minutes per side). Season with salt while still hot.

NOTE: For those of you who live in Alaska, I don't think our Alaska potatoes would work very well in this recipe (the hold too much water and won't crisp up). Recipe calls for Russet (or baking potatoes).

NOTE: For a variation, I am going to try pepper Jack cheese in this recipe instead of the cheddar. I'll let you know how it goes.
 

 

EASY VEGGIE RICE SIDE DISH

When I serve plain white rice, my husband slathers it with butter and white sugar (yuck). To avoid that, I've learned to jazz our rice up a little. This recipe is the result of years of tweaking, and we really enjoy it; I like it because it goes with almost anything, but especially good with baked chicken.

1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon canola oil
1 cup of raw long grain rice (not instant)
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper
2 and 1/2 cups chicken broth
1 cup of frozen veggies
sliced green onion tops for garnish
1 tablespoon butter

Saute the onion, celery and carrot in the canola oil until they start to lose their crispness; stir in rice and seasonings; stir to coat the rice with the oil and saute gently for a minute or two. Add the broth and frozen veggies and bring to a boil. When it starts to boil, turn heat down to a low simmer and put a tight fitting lid on the pan. Simmer for 20 minutes. After 20 minutes, turn off the burner and let it sit for five minutes. Add one tablespoon of butter & fluff with a fork and serve.

NOTE: You noticed I use 2 1/2 cups of broth, that is more than you would normally use for plain rice. I use this extra amount of broth to give me a slightly saucy rice.

 

CHIPOTLE COLESLAW

This is a quick side dish for today’s Cinco de Mayo dinner. It has traditional coleslaw veggies with just a slight twist on the dressing.

1/3 cup mayonnaise
1 tablespoon limejuice
2 teaspoons honey
¼ teaspoon ground cumin
1/8 to ¼ teaspoon ground chipotle chile pepper
3 cups shredded green cabbage
½ cup chopped red cabbage
1/3 cup chopped red onion
¾ cup chopped red (or yellow) bell pepper
2 tablespoons chopped cilantro (optional)

Stir together mayonnaise, juice, honey, cumin and ground chipotle pepper (set aside). Combine remaining ingredients, pour chipotle dressing over, and toss to mix. Serve immediately (or chill up to 24 hours).