Southwest Chicken and Sweet Potato Fries

Grilled Southwest Chicken
Not really a recipe, but I thought I would share I love this marinade for chicken. Just follow the directions on the back of the packet and grill or bake.

Oven-Baked Sweet Potato Fries

Supposedly sweet potatoes are better for you than regular potatoes, so I gave this recipe a try last night by Cat Cora. I don't even like sweet potatoes usually but these were good. You just have to get them crispy enough and eat them while they're hot.

Ingredients:Serves 4

1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips
1/4 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. dried Italian herb seasoning
Preheat oven to 425°. Line a baking sheet with aluminum foil coated with cooking spray.

Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.

Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.

Rice with Summer Squash

from Healthy Cooking


Ingredients:

1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced-sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped

Directions:

In a saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.

Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender. Yield: 4 servings.

Garlic Butter

I saw the 'go-to' question and will try to answer it, but in the meantime I wanted to post this recipe. 

Last night we had a BBQ with some friends, we grilled Lemon-Rosemary Chicken and corn in their husks, then slathered this garlic butter on top of the corn. Soooo good. 

Garlic Butter

2 sticks butter

8 cloves garlic 

1/4 serrano chile, deseeded and finely chopped (if you're not familiar with these, like I was, they're in the produce section, and cost like nothing)

1/4 bunch fresh chives, finely chopped

salt and pepper

dash chili powder

Combine all in food processor or blender. Tastes great on corn or garlic bread. It makes a lot so I cut it in half. 

Veggie Stuffed Twice Baked Potato Boats

Here's a little bit healthier take on twice baked potatoes. i simplified it down some and just used frozen veggies and they were still pretty yummy. I think you are probably supposed to cut them the other direction, but I was feeling creative. I think they look like cute little potato cupcakes :) 

Recipe by Cat Cora

found on Oprah.com/recipe/food
Ingredients:Serves 4

4 well-cleaned potatoes
2 Tbsp. olive oil
1/2 cup grated low-fat cheese , such as sharp cheddar or Parmesan
1 tsp. Italian herb seasoning
1/2 cup frozen broccoli florets
1/2 cup shelled frozen peas , thawed
1/2 cup sliced frozen carrots , thawed
1/2 cup chopped tomatoes
2 Tbsp. chopped olives
Kosher salt and freshly ground black pepper to taste
2 slices turkey bacon , cooked until crispy and crumbled
Preheat oven to 350°. Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create "boats."

In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheese and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.

Pop back into oven and cook for about 10 minutes, or until cheese is fully melted. Top with salsa or crumbled turkey bacon if desired, or enjoy straight from oven, serving 2 potato boats per person.

Indian Fried Rice (Bhagharay Chawal)

This rice is easy to make in a rice cooker and has a wonderful fragrance. I love to smell it cooking. It goes great with any Indian recipes that are served over rice. I always double this recipe because my family loves it so much.

3 c. basmati rice (you can use brown basmati rice, too)
1 small onion, chopped
2-3 Tbsp. vegetable oil
½ tsp. minced garlic
1 tsp. salt
¼ tsp. whole cumin seeds
4 whole cloves
4 whole cardamom pods
2 inch cinnamon stick, broken into a few pieces
5 c. water or the right amount for your rice cooker

1. Wash rice and leave to soak in fresh water for 20 minutes or longer. Drain.
2. In a heavy saucepan, on medium heat, saute the onion in the oil until translucent.
3. Add the garlic and stir well.
4. Add the salt, cumin, cloves, cardamom pods and cinnamon sticks. Fry well for 1 minute.
5. Add the rice and stir until the water evaporates (about 10 minutes)
6. If you're using a rice cooker, transfer the rice and spices to the rice cooker. Add the water and cook until absorbed. Water amounts may vary if you're cooking the rice on the stove top depending on the type of rice. Use the amount of water called for in the package directions.
7. Remove the whole spices before serving.

Curried Peas and Tomatoes

I found this recipe on AllRecipes.com a few years ago. My kids are iffy on it, but it's one of my favorites. It's pretty spicy, so if that's a problem, use less chili powder.

4 teaspoons coconut milk
1 teaspoon Indian chili powder (use less if you don't like spicy)
1 1/2 teaspoons ground coriander seed
1 pinch ground turmeric
salt to taste
2 teaspoons oil
1 onion, chopped
1 small cinnamon stick
1/2 teaspoon cumin seeds
1 teaspoon fresh ginger
2 cans chopped tomatoes with juice
1 pound bag of petite peas

1. In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt.
2. In a medium sauce pan, heat oil over medium heat. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.
3. Stir in ginger, tomatoes, peas, and coconut milk mixture. Reduce heat, and simmer until hot. I like this barely cooked so the peas still have a firm texture and sort of pop in your mouth.
4. Can be served over rice (basmati rice is best), and is really good served over Indian Fried Rice

Tips: You can use spices that are pre-ground, but the flavor and scent is better if you use whole seeds that you grind fresh yourself. I grind my spices with a coffee grinder which makes it really easy. Also, Indian chili powder is much more spicy than Mexican chili powder, so start with a small amount; you can always add more if you want more heat.

Corn with Sour Cream and Coconut

I made this for the first time last night with an all Indian dinner, and it was SO GOOD. It's my new favorite corn recipe. And of course, I forgot to take pictures. Next time.

2 c. frozen corn
3 T oil (I used coconut oil)
1 tsp cumin seed
1 med onion, chopped
1 Serrano pepper, finely diced (use 1/2 if you don't like much spice)
1 tsp salt
1 pinch turmeric
¾ c. sour cream or plain yogurt
1/4 c. unsweetened shredded coconut (you can get this in a health food store)

1. Saute onion and cumin seed in oil until onion is clear.
2. Add serrano pepper, corn, sour cream (or yogurt), salt, turmeric, ½ - 1 cup water.
3. Cover and cook over medium until simmering. Remove lid and cook until sauce thickens.
4. Add coconut.

Next time, I'm going to try it with yogurt instead of sour cream so it will be healthier.

Make-Ahead Mashed Potatoes

This recipe is from, "The Essential Mormon Cookbook." I made them last night and they are really good!

5 pounds potatoes, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons garlic salt
pepper to taste

Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate. otherwise, cover and bake at 325 degrees F. for 45 minutes. (If refrigerated first, let stand 30 mins at room temperature and then bake as directed.) Makes 6-8 servings.

Easy side dish--Potatoes

This is really easy and really good. It comes from the back of the Onion soup box. My mom made it after I had Kyle.

Mix 1/3 cup olive oil and a package of onion soup mix.

Cut up a bunch of potatoes into bite size chunks. Mix the potatoes and the mix together.

Spray a 9x13 pan. Put the potatoes in. Bake at 400 degrees (I think...check the back of the box) for 40 minutes. 

Sorry no picture. We ate it before I remembered!

Yum!

Potato Skins

4 potatoes

2 cups mozzarella or cheddar cheese

green onions or chives

bacon bits

Poke potatoes with fork and bake 8-10 at 425 for about 45 minutes. 

Cool. Split potatoes in half and scoop out some of the potato.

Brush melted butter over entire skin. Place cheese in each skin, followed by green onion or chives, and then bacon bits. Bake at 425 until crispy and browned.

Baked Mashed Potatoes

I use a potato ricer when making this dish to eliminate lumps. If you don't like green onions (like my husband), simply eliminate them or substitute with a teaspoon or two of dried, minced onions.

4 large potatoes, peeled and quartered
¼ cup milk
½ teaspoon salt
2 tablespoons butter or margarine, melted & divided
1 egg, beaten
1 cup (8 oz.) sour cream
1 cup small-curd cottage cheese
5 green onions, finely chopped
½ cup crushed butter-flavored crackers

Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 ½ quart baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 20-30 minutes or until crumbs are lightly browned.

Add a Little Zest to Your Biscuit

I've never been to Red Lobster, but these are supposed to be like their cheddar biscuits. i found this recipe from Copycat Recipes -link on the side). They were pretty good and easy.

Serves: 8
Prep. Time: 0:15

2 cups Bisquick® baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter OR margarine - melted
1/4 tsp. garlic powder
parsley flakes - as needed

-Combine Bisquick®, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.

Tomato Vegetable Casserole

I love this recipe. It's the one I always share when I get one of those chain recipe emails. This is a great side dish! The best part is you can take away/add ingredients according to what you have on hand/prefer. (BTW, mine has never turned out like the picture, although the picture looks good too!) Taken from the Food Network. Love Giada.

1 medium potato, peeled and cut into 1/2-inch pieces

1 medium yam, peeled and cut into 1/2-inch pieces

1 red bell pepper, seeded and cut into 1/2-inch pieces

2 carrots, peeled and cut into 1/2-inch pieces

5 tablespoons olive oil 1 red onion, thinly sliced into rings

2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces

Salt and pepper

2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices

1/2 cup grated Parmesan

2 tablespoons dried Italian-style bread crumbs

Fresh basil sprigs, for garnish

Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes.

Garnish with fresh basil sprigs, if desired.

Thanks giving for Yams!

Ingredients:
3-3 1/2 Lbs Yams/Sweet Potatoes (you may substitute the canned variety here)
1 C. Sugar
1 tsp. vanilla
1/2 C. Melted butter
2 eggs (beaten nicely)

Topping:
1 C. brown sugar
1/2 C. melted butter
1/2 C. flour
1 C. chopped pecans

Preheat oven to 350. Mix first batch of ingredients until smooth. Put in a buttered 9 X 13 casserole dish (The shallower the dish, the more crispy bits)
blend topping ingredients and sprinkle on top. Bake for 30 minutes.

Serves: only one if it's me!

Green Bean Casserole

I love Thanksgiving food, especially the traditional dishes. I have been trying to think of some ways to revamp the old classics, and then I saw this episode of Food 911 with Tyler Florence on the Food Network Channel. I am definatley making this for my family for Thanksgiving dinner.

Green Bean Casserole
Recipe courtesy Tyler Florence
See this recipe on air Friday Nov. 16 at 3:30 PM ET/PT.

3 pounds green beans
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty Italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated Parmesan
5 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream

Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.

Heat the oven to 375 degrees F.
Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread starts to turn golden, about 10 minutes. Remove from the oven and set aside.

Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.

Mac & Cheese

This is more of an idea than a recipe and maybe everyone has already thought of this but I just discovered yesterday that broccoli is really good in mac & cheese!

It is super easy to add too you just add frozen broccoli during the last 3 minutes or so of your noodles boiling and then do everything else the same. I hardly add any butter and use skim milk so it is actually pretty good for you!

Potato side dish

Potato side dishes are my most favorite of all because I am obsessed with potatoes. I really like red potatoes too. Here are some easy ways to cook them:
1) Wash and quarter how ever many potatoes you want.
2) In a bowl mix them with salt, pepper, rosemary, and olive oil.
3) Bake in a pyrex for about an hour at 400 degrees.

Another way, which is nice if you are using the oven for your main course, is boiling quartered red potatoes in water on the stove. Once they are soft, drain and mix with butter and Lawry's garlic salt with parley bits. So good!