Roasted Parmesan Broccoli

20190626-IMG_0028-2Growing up my mom’s idea of cooking vegetables was to open a can, put in a pan on the stove and cook with a strip of uncooked bacon. While this wasn’t a terrible way to cook vegetables, it was often rather boring. I have come to realize that I have the same tendency, although instead of opening a can of vegetables, I roast everything with olive oil, salt and pepper. So far it has worked for me to get my kids to eat more vegetables, and with this recipe I was even more daring and added Panko bread crumbs and parmesan. My youngest son said he didn’t know broccoli could taste so good!

  • 1 pound fresh broccoli washed and trimmed
  • extra virgin olive oil
  • 2 tablespoons finely shredded parmesan cheese
  • 2 tablespoons Panko bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Preheat the oven to 400 degrees. Place broccoli in a large mixing bowl. Drizzle with olive oil. Sprinkle on garlic powder, salt, cheese and bread crumbs. Toss until fully coated. Roast for 15-20 minutes, depending on thickness.

 

 

Creamed Corn Spoonbread

Sweet-Corn-Spoonbread-PinterestThis recipe comes out of the Magnolia Cookbook and is a true winner. When I told my husband I was going to try it he was like “Why not just make cornbread?” However, after he went back for seconds he told me that he was glad I didn’t just make cornbread. It makes a lot so would be a great potluck dish or I would even consider serving it for Thanksgiving dinner.

  • 1 stick of salted butter, melted
  • 1 14.75 oz can of creamed corn
  • 1 15 oz can of corn, drained
  • 1 cup sour cream
  • 2 large eggs, lightly beaten
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1 8.5 oz box corn muffin mix*

Preheat the oven to 350. Generously butter a 2 1/2 quart casserole dish. Melt the stick of butter and pour it into a large bowl. Add the creamed corn and corn kernels and stir to combine. Stir in the sour cream, eggs, sugar and salt. Add the cornbread mix and stir only until the dry ingredients are incorporated. Scrape into the prepared dish. Bake until golden on top and nearly set in the center, mine took about 45 minutes. It will look slightly undercooked in the middle but will set as it cools. Cool for 15 minutes before serving.

*If you are like me and don’t have any boxed corn bread mix on hand, check out my homemade version!

Instant Pot Butter Rice

butterrice-3I love, love, love rice and this recipe was such a good one. Fast, simple, and flavorful without being overly salty. I was curious when I saw the french onion soup ingredient that it would tasty overly salty but that wasn’t the case at all. I’m going to post the recipe with the original quantities, but be advised that it makes a TON so if you are only feeding a few, be sure and cut it in half. Recipe and photo courtesy of cookiesandcups.com

  • 1 1/4 cups beef stock
  • 1 1/4 cups water
  • 1 packet onion soup mix
  • 1 stick (1/2 cup) butter
  • 2 cups rice, your choice

Place all ingredients in your Instant Pot. Use the manual setting, on high pressure for 22 minutes. Allow the pressure to naturally release. Serve warm.

Succotash

succotashLast Christmas I had this succotash at my mother-in-laws and I knew I would have to make it myself. It is incredibly easy to make and can be kept warm in the crockpot for hours. Recipe courtesy of Dale Fillmer.

  • 1 bag frozen lima beans
  • 1 bag frozen corn
  • 4 tablespoons butter
  • 1/2 cup flour
  • 2 1/4 cup milk
  • salt and pepper to taste
  • chicken broth

Pour the vegetables into the crockpot. In a large skillet, melt the butter and add the flour. Whisk together until the flour turns a nice golden color, about 3-5 minutes. Add in the milk, salt and pepper and stir constantly until the sauce starts to thicken. Pour over the vegetables and add chicken broth to desired consistency. Warm on high for at least two hours before serving.

 

Crack Green Beans

green beansI really like to make these green beans for holidays. They come together quickly and are a guaranteed crowd pleaser. Recipe and photo courtesy of The Farm Stand on Facebook.

  • 5 regular cans of green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too)
  • 12 slices of bacon
  • 2/3 cup brown sugar
  • 1/2 cup butter, melted
  • 7 teaspoons soy sauce
  • 1 1/2 teaspoons garlic powder

Put the drained beans in a 9×13 pan. Add the cooked bacon pieces. Mix the remaining ingredients ( the crack sauce). Pour over the beans and bake 40 minutes at 350. Toss and serve.

Ruth Chris’ Sweet Potato Casserole

I made this casserole for Thanksgiving and it was so good my dad asked if I would make it for Christmas too. It is practically a dessert, and amazingly delicious. The other thing I really liked about this recipe was that it was dairy-free, which meant that my lactose-intolerant family member could enjoy it also! Recipe and photo courtesy of frugalginger.com.

For the Topping:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (pecans preferred)
  • 1/3 stick butter, melted

For the Filling:

  • 3 cups mashed sweet potatoes
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup (1 stick) butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl for the top crust. Set aside. Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture. You can also use a stand mixer. Pour mixture into buttered baking dish. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.) Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.

Roasted Green Beans

best-ever-oven-roasted-green-beans-2These green beans were so good, and so simple to prepare.  Definitely something you can whip up in 30 minutes start to finish with either fresh or frozen green beans. I’m not going to include spice measurements because it is all to taste.  Enjoy! Recipe and photo adapted from thewanderlustkitchen.com

  • 1 lb green beans
  • 1-2 tablespoons olive oil
  • salt
  • pepper
  • onion powder
  • garlic powder

Preheat oven to 425. If using fresh green beans, trim the ends.  Line a rimmed baking sheet with foil or parchment paper and drizzle with olive oil.  Sprinkle on spices and use your hands to coat evenly. Bake for 30 minutes, flipping after 15 minutes. Serve immediately.

Down-Home Cornbread

This recipe comes from a cookbook my mother-in-law gave me that is filled with recipes that are kid-friendly.  I love this cornbread, and has a different flavor than the other recipe on my site.  It goes great with my Texas Chili recipe.

  • 3/4 cup cornmeal
  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tablespoons milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup warm water
  • 4 tablespoon butter, melted

Preheat the oven to 400 degrees.  Spray an 8″ square pan with cooking spray.  In a large bowl, combine the cornmeal, flour, sugar, milk, baking powder, and salt. In another bowl, beat the egg.  Add the water and melted butter to the egg, and mix well.  Combine the two mixtures and blend together.  Pour the cornbread batter into the prepared baking pan. Bake 20-25 minutes, or until golden brown.

Shells & Cheese

This recipe came from Pioneer Woman and was so good. It’s probably the only macaroni and cheese I enjoyed eating the second day.  Add bacon and peas to make it more a main course. Photo courtesy of The Pioneer Woman.

  • 12 oz (weight) small or medium pasta shells
  • 2 cups milk
  • 1 tablespoon butter
  • 8-10 oz  (weight) Velveeta, cut into cubes
  • 2 cups grated sharp cheddar cheese
  • 1/4 teaspoon seasoned salt
  • 1/2 teaspoon black pepper

Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.

Potato Wedges

I made these wedges for a football party we were having and they were a big hit.  I put the ranch dressing on the side because my husband doesn’t like it, but I will put the recipe here as it was when I found it on Pinterest. There are so many different topping combinations so be creative. Recipe and photo courtesy of yummy-recipezz.blogspot.com.

Fries:

  • 4-6 potatoes, cut into wedges
  • 1/4 cup olive oil
  • sea salt, black pepper, and seasoning salt

Ranch sauce:

  • 1 cup sour cream
  • 1/2 cup ranch dressing
  • 1/4 cup milk

Toppings:

  • 1 cup shredded cheddar cheese
  • 1/2 cup mozzarella cheese
  • 1/2 cup bacon bits
  • 1/4 chopped green onion (optional)

Cut potatoes into wedges.  Place on foiled, greased baking sheet.  Drizzle with olive oil and lightly toss with tongs.  Sprinkle the seasonings over the potatoes and bake at 400 for 40 min or until fork tender. In a separate bowl mix sour cream, ranch dressing and milk.  Whisk together. On a separate platter smooth out 3/4 of the sour cream sauce. Place hot potatoes on sour cream sauce.  Drizzle remaining sour cream sauce on potatoes and add your desired toppings.  Place under the broiler for a few seconds to melt the cheese.