Green Beans with Cranberries & Pecans

Just a silly recipe from the green bean package!  But I really enjoyed it and want to remember it!

Green Beans with Cranberries and Pecans
Source: Birdseye

Ingredients
2 tbsp butter
16 oz. cut green beans, cooked & drained
2 tbsp honey
2 tbsp dried cranberries
2 tbsp chopped pecans

Directions
Melt butter in a large skillet over high heat.  Stir in cooked green beans, honey, dried cranberries and pecans.  Cook until heated through, about 3 minutes.  Season with salt and pepper.  Great with roast chicken.

Broccoli Slaw

Thanks to my healthy friends, Wendell & Katie, for this recipe! I hope to make more often as it takes really good but is also really low cal & low fat. I want to continue to find ways to spruce up Broccoli Slaw. Even Ben will eat it - who proclaims he doesn't like broccoli!



Broccoli Slaw

Ingredients
1 Bag of Broccoli Slaw
3 Stalks of Celery (chopped)
1 Garlic Clove (chopped)
½ Red Bell Pepper

Dressing
¼ Cup of Splenda
½ tsp of Celery Seed
¼ Cup of Lemon Juice
¼ Cup of White Vinegar

Orzo Salad

I've become a big fan of orzo! I have an orzo salad I make all the time - I wanted to get another one into the mix. This one fit the bill. I was able to use some of the herbs I've grown & you can pack it full of fresh summer vegetables. Next time I'd probably add some kind of cheese - feta, maybe?? The dressing is good and can be used for a variety of other things.

Orzo Salad
Source:The Kitchen Sink Blog

Ingredients
4 cups chicken broth
1 1/2 cups orzo
1 1/2 cups red, yellow, green peppers
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the peppers, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

Strawberry & Feta Salad

Always looking for good, fresh salad ideas. Strawberries in season - means all things strawberry! The salad part of the recipe can definitely be doubled based upon the amount of dressing. Make for company, a potluck, to take or just for your family any evening! Our mom's enjoyed for mothers day.

Strawberry & Feta Salad
Source: Allrecipes.com

Ingredients
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

Directions
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Simple Sesame Noodles

Thanks to my friend Jennifer for sharing this recipe! A nice easy side side or can be made into the main meal by eating some extra veggies and/or chicken/shrimp. We had it with some grilled pork chops and green beans. This was super easy to make!

Simple Sesame Noodles

Ingredients
12 ounces, fluid Thin Noodles, Cooked And Drained ( I used Udon noodles - I'd probably just use multi grain spaghetti next time)
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin

Directions
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.

Oven Baked French Fries

Who doesn't love french fries?? Especially a delicious baked version?! These would be great with any sandwich type meal!

Oven Baked French Fries
Source: Allrecipes.com

Ingredients
1 large baking potato - I used 2
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder

Directions
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.

Down Home Macaroni & Cheese

In planning a party, mac & cheese is usually a hit with the kids. This recipe was a hit with the kids AND the adults. I found it on Kraft.Com. I didn't alter the recipe at all ~ but I did quadruple it ~ and it turned out great. The only thing at the party (besides the keg) that there was absolutely none left! Can't wait to make it again in the fall for a football party.

Down Home Macaroni & Cheese

Source: Kraft.Com

Ingredients

1/4 cup (1/2 stick) butter or margarine, divided

1/4 cup flour

1 cup milk

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

2 cups elbow macaroni, cooked, drained

1/2 cup KRAFT Shredded Cheddar Cheese

6 RITZ Crackers, crushed

I just did this X4! It worked out perfectly ~ A big block of Velveeta, one bag of cheddar.

Directions

HEAT oven to 350°F.

MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.

SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

BAKE 20 min. or until heated through.

Cabbage and Herb Slaw with Oranges

This was a great summer side dish. Especially with a grilled meal. Very light. Also useful for those of you with good herb gardens.

Cabbage and Herb Slaw with Oranges
Source: Loves to Eat's Weblog

Ingredients
2 navel oranges
3 TBSP champagne vinegar
2 TBSP extra virgin olive oil
1 small head Savoy cabbage, cored & shredded (2 cups)
1 cup flat-leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced (2 TBSP)
Course salt and freshly ground pepper

Directions
Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments, and discard membranes. Mix 2 TBSP of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.

Combine cabbage, parsley, basil, scallions, and orange segments in a serving bowl. Add dressing, and toss to coat. Season with salt and pepper.

Coleslaw Crunch Salad

This recipe was given to me by my dear friend, Jenni.  It's the perfect take along for a gathering.  

Coleslaw Crunch Salad

Ingredients

1 1/2 ounce bags of angel hair coleslaw

2 cups chopped broccoli

2 ramen chicken noodle soup packets (reserve seasoning)

1 cup sunflower seeds

1 bunch green onions chopped

Dressing

1 cup canola oil

1/2 cup white sugar (I tried Splenda & it turned out fine)

1/3 cup white vinegar

the ramen noodle seasoning packets

Mix together all of the slaw ingredients.  Stir together the dressing just before serving.

Serve immediately.

Quinoa Side Dish

I've been reading about quinoa and been anxious to try it.  This was a nice light, side dish.  Looking forward to making it once I have grown my own fresh herbs.  It can be served hot or cold.

Quinoa Side Dish

Source:  Allrecipes.com

Ingredients

1 TBSP. butter

1 cup uncooked quinoa

2 cups vegetable broth

2 tsps. chopped garlic

2 TBSP chopped fresh parsley

1/2 TBSP chopped fresh thyme

1/4 tsp. salt

1 small onion, finely chopped

1 dash fresh lemon juice

Directions

1.  Melt the butter in a saucepan over medium heat.  Add the quinoa, and toast, stirring occasionally until lightly browned, about 5 minutes.  Stir in broth, and bring to a boil.  Reduce to a simmer, cover, and cook for 15 minutes or until quinoa is tender.

2.  In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion.  Sprinkle with lemon juice, and serve.

Tri Color Orzo

This is fast becoming on of my favorite go to dishes to take to potlucks, parties, picnics, etc.  It's easy but gets tons of compliments.  

Tri Color Orzo 

Source:  Food Network.Com  Giada De Laurentiis

Ingredients

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cups fresh arugula (about 3 ounces)
• 3/4 cup crumbled ricotta salata cheese (or feta cheese)
• 1/2 cup dried cherries
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts
• 3 tablespoons lemon juice
• 1 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Lemon Green Beans with Walnuts

A great side dish!  I can't wait until fresh green beans show up at farmer markets!

Lemon Green Beans with Walnuts

Source:  AllRecipes.Com

Ingredients

1/2 cup chopped walnuts

1 lb. green beans, trimmed and cut into 2 pieces

2 1/2 TBSPS. unsalted butter, melted

1 lemon, juiced & zested

salt and pepper to taste

Directions

~  Preheat oven to 375.  Arrange nuts in a single layer on a baking sheet.  Toast in the preheated oven until lightly, browned, approximately 5 to 10 minutes.

~  Place green beans in a steamer over 1 inch of boiling water, and cover.  Steam for 8 to 10 minutes, or until tender but still bright green.

~  Place cooked beans in a large bowl, and toss with butter, lemon juice , and lemon zest.  Season with salt and pepper.  Transfer beans to a serving dish, and sprinkle toasted walnuts.  Serve immediately.

Potato Slabs

Who doesn't love potato skins?? Much less an easier version. Thanks to Amber's Delectable Delights for the recipe! Perfect Super Bowl fare!

Potato Slabs

Source: Amber's Delectable Delights

Ingredients

2 russet potatoes

Salt, to taste

Black pepper to taste

Paprika, to taste

1/3 cup colby-jack cheese

5 slices of bacon, cooked & diced

Green onions for garnish, if desired

Sour cream, if desired

Directions

1. Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices. Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.

2. Remove plan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until the cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.

Crock Pot Monterey Spaghetti

I have no idea where I dug up this recipe. I made it once for some friends and it got requested again. That's a good sign. It'd make a good dinner with a salad or a good side dish.
Crock Pot Monterey Spaghetti

Ingredients

4 oz. spaghetti, broken into pieces (I cooked about 1/4 box a whole wheat spaghetti)

1 egg

1 cup sour cream

1/4 cup grated Parmesan cheese

1/8 tsp. crushed garlic

3 cups shredded monterey jack cheese

1 (10 oz) pkg frozen chopped spinach, thawed & drained (I ran warm water over the spinach. After thawed rolled it into a tea towel wringing out the water)

1/2 (6oz.) can french fried onions

Directions

In a large pot with boiling salted water cook spaghetti until al dente. Drain.

In a large bowl, mix together sour cream, grated Parmesan cheese and minced garlic. After beating the egg in a small bowl, transfer to the large bowl and blend together. Transfer to a greased crock pot.

Mix cooked & drained spaghetti, 2 cups grated monterey jack cheese, thawed spinach and half of the french fried onions and add to the crock pot. Stir contents of the crock pot until just blended. (I did all of this the night before.)

Cover and cook on low for 6-8 hours or on high for 3-4 hours. (I was going to be gone for 10 hours so I set my crock pot to low.)

In last 30 minutes of cooking, turn to high if cooking on low. Add remaining grated monterey jack cheese and french fried onions to the top of the casserole. Serve when the cheese is melted.

Three-Cheese Macaroni

Homemade macaroni and cheese - a winter staple. Who needs that little blue box?? This recipe got thumbs up from kids and adults alike. Another winner from Amber's Delectable Delights!

Three-Cheese Macaroni
Ingredients
8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
2 cups milk
1/2 cup cheddar cheese, divided
1/2 cup mozzarella cheese, divided
1/2 cup swiss cheese, divided
1/2 cup seasoned bread crumbs - optional
2 tablespoons butter

Directions
1. Cook macaroni using package directions.
2. Preheat oven to 400 degrees.
3. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Add flour and salt and stir until mixture is smooth. Stir in dry mustard. Add milk gradually, stirring continually.
4. Cook over low heat, stirring continually, until thickened, about 5 minutes.
5. Stir in 1/4 cup each cheddar, mozzarella and swiss. Mix cheese sauce and macaroni in a large bowl. Spoon into a 9x7 inch baking dish. Sprinkle with remaining cheddar, mozzarella and swiss.
6. If desired, melt remaining butter in a small saucepan over medium heat. Combine breadcrumbs and melted butter; mix well. Sprinkle on top of cheese.7. Bake until hot and bubbly, about 15 minutes.

Classic Coleslaw

I made this coleslaw to serve with pulled pork. It was pretty good. It was also a groundbreaking day as I realized that the food processor was a great tool to shred cabbage.

1/2 cup finely chopped onion
1/4 cup sugar
4 cups shredded cabbage
1/3 cup reduced fat mayonaise
2 TBSP apple cider vinegar (or more to taste)
salt & pepper

Put onions in a mesh stainer and rinse well with cold water.
Drain completely, then put in a large bowl with the sugar. Let stand 20 minutes.
Add the cabbage, mayonaise, and vinegar. Mix well. Season with salt and pepper to taste.