Cauliflower Rice

This was another very simple and yummy dish.  The kids both loved it!  You can put whatever veggies in it that your family likes (or whatever you have on hand).  I found this recipe from Get Fit with Barbie. 

Ingredients:

• Cauliflower head
• onions, mushrooms, garlic
• paprika
• salt
• coconut or olive oil

Cut the cauliflower into chunks. Put it in the food processor to chop into little tiny rice pieces.
Put coconut oil in pan. Heat. Sautee onions, mushrooms, tomatoes, and whatever else you want. Put in raw cauliflower and cook. Add paprika and salt.
Eat when cooked!

Jill

Mexican sour cream Rice

Yummy side dish to go with our Mexican food! 

Ingredients:
1 cup uncooked long grain white rice
1 14-ounce can chicken broth
1 cup sour cream (I used 1/2 cup)
1 4-ounce can diced green chile peppers
2 cups shredded pepper-jack cheese, divided (I used 1 cup, divided)
1 cups frozen whole kernel corn
1/4 cup finely chopped fresh cilantro
Salt and ground black pepper to taste

Directions:
1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes (because I used Minute Rice, I decreased the simmering time to about 10 minutes).
2. Preheat oven to 350 degrees. Lightly grease a 1-1/2 quart casserole dish.
3. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
4. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Jill

Eggplant Chips

I have never cooked with eggplant before and the first attempt was a SUCCESS! The kids tried it and weren't crazy about the skin. Luke ate the middle of each slice! I found this recipe via pinterest, but it originated here.

Ingredients:
1-2 eggplants (japanese variety....according to the recipe)
olive oil
sea salt

Directions:
Preheat oven to 400 degrees. Slice eggplant in approx 1/4 inch slices and place on a parchment paper lined cookie sheet. I think the parchment paper is key! Brush with olive oil and season with sea salt. Bake for about 20 minutes flipping after 10 minutes.

Jill

Quinoa Salad

I recently made this and was a HUGE fan! The kids liked it too! It might have been because I told them that quinoa is a super food! Kind of thinking they took that as giving them super hero abilities, but whatever! I found this recipe on Marci's blog and modified just a little.

Ingredients:
1/2 cup of quinoa (cooked according to package directions will yield 2 cups)
chopped cucumber
chopped red onion (1/2)
1 can of shoepeg corn
2 avocados - diced
1 can of black beans - rinsed
dash of Kosher salt
chopped cilantro (handful)
approximate 6 Tbsp of olive oil
2 Tbsp of white wine vinegar

*you could also chop up some tomatoes and add feta cheese

Combine and enjoy! I served with grilled chicken and it was awesome!

Jill

Greek Potatoes

I can't believe I haven't posted this one already!! We love these potatoes! I found this recipe on Marci's blog a couple of years ago.

Ingredients:
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon oregano
1-1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper

Directions:
Preheat oven to 440°F
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.

Jill

Kale Chips

My kids LOVE these!!! I can barely get them to the table before they disappear.

Ingredients:
1 bunch of Kale
1 Tbsp olive oil
1 tsp sea salt

Wash and dry the kale. Tear into bite size pieces away from the center stalk. Place on non-insulated cookie sheet lined with parchment paper. Drizzle with olive oil and season. Bake at 375 degrees for about 10-15 minutes.

Jill

Robin's Parmesan Potatoes

Ingredients:
1 stick butter
4-6 potatoes
1/2 cup flour
1/2 cup parmesan cheese
1 tsp salt
1/4 tsp pepper

Preheat oven to 375
Melt 1 stick of butter in jelly roll pan. Peel 4-6 potatoes. I leave the peel on the potato but that is personal preference. In a small bowl combine flour, salt, parmesan cheese, and pepper. Coat the potatoes.
Bake at 375 for 45-60 minutes. Turn potatoes every 20 minutes or bake at 400 turn every 15 minutes.

It may take more potatoes depending on the size of the potato. Allison and Emily love these potatoes! Recipe is from Robin Yockey.

Marney

Green Bean Bundles

2 pounds fresh green beans, trimmed
1 pound bacon, cut into halves
1 cup packed light brown sugar
2 TBSP light soy sauce
1/2 tsp garlic powder
1/2 cup butter
Blanch the green beans in boiling water for 5 minutes. Wrap 8-10 green beans with one bacon strip. twisting the ends of the bacon secure with a toothpick. Place in a dish. Repeat the process with remaining green beans and bacon. Microwave the brown sugar, soy sauce, garlic powder and butter in a microwave safe dish until blended. Pour over the green beans . Marinate in the refrigerator for 24 hours.
Bake for 30 minutes uncovered at 350 degrees.
May substitute four 16 ounce cans drained and rinsed European-cut (whole) for the fresh green beans. Or instead of wrapping as bundles, arrange the green beans on a baking sheet with sides ( I used a 9x13 dish). Sprinkle with crumbled crisp-fried bacon. Pour the marinade over the beans. Marinate covered for 24 hours. Bake, uncovered for 30 minutes. Spoon the beans and any remaining marinade into a serving bowl.
Serves 8
I used a 12 ounce pkg of bacon and this recipe only served 4, because we liked it so much!!!!
submitted by Pam Taggart

Fried Rice

I made some fried rice with dinner tonight and it was a hit! Kailyn couldn't shovel fast enough until I brought out the edamame (their fav). It was easy and yummy!! I will definitely make again. I got this recipe from the Family Fun website. I love that website by the way - tons of fun ideas for kids!!

Ingredients:
2 1/2 Tbsp vegetable oil (I use Canola)
1/2 tsp sesame oil (I was all out so just omitted)
4 scallions, sliced
1 cup of frozen peas, thawed (I just noticed this and put them in frozen, still good)
1 med carrot peeled and grated
3 cups long grain white rice (chilled)
3 large eggs
2 Tbs soy sauce

Heat 2 Tbsp of vegetable oil and sesame oil in large skillet over medium heat. Add vegetables and saute for about 1 minute. Add rice and cook another couple of minutes. In a separate bowl mix 3 eggs with a whisk. Push all ingredients from skillet to the edge of the pan and add the rest of the oil in the middle. Cook eggs until almost done before mixing with the other ingredients. Add soy sauce and cook another couple of minutes.

Jill

Refrigerator Mashed Potatoes

I got this recipe from mom, not sure where it originated. I do remember Mimi always making these for family dinners/holidays, etc. So good!!!

Ingredients:
5 lbs (9 large) potatoes
2 (3oz) pkg cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
2 Tbsp butter or margarine

Cook peeled potatoes in boiling, salted water until tender. Drain and mash until smooth. Add remaining ingredients and beat until light and fluffy. May be refrigerated at this time (covered). Place desired amount in greased casserole dish and dot with butter. Bake at 350 degrees for about 30 minutes.

Jill

Crash Hot Potatoes

12 whole New Potatoes (or other small round potato)
3 Tablespoons Olive Oil
Kosher Salt to taste (I used Sea Salt)
Black pepper to taste
Rosemary (or other herb of choice) to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cool them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil
Sprinkle potatoes with salt, ground pepper and fresh chopped herbs.
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Marney

Cilantro Lime Rice

Love this side dish! Wonderful addition to a Mexican dish. Mark and I are not big fans of the Mexican or Spanish boxed rice so I was thrilled to find this recipe. It makes a lot of rice so I may consider halfing the recipe for our family next time. Guess where I got this?? You guessed it...What's On My Menu.

Ingredients:
1/2 bunch of cilantro
1/2 onion
1 4 oz can of green chiles
3 cups rice
6 cups of water
6 chicken bouillon cubes (I used 6 cups of chicken broth)
4 tsp minced garlic
1 Tbs canola oil
2 Tbs fresh lime juice

Blend cilantro, green chiles, and onion in food processor. Bring water (or broth) to a boil and add all other ingredients. Simmer covered for 30 minutes or until rice is cooked.

Jill

Oaxacan Grilled Corn

This corn was great! It tasted wonderful, but not so figure friendly. We will not make this often, but fun for a special treat. Lucas really liked it too! Oh yes, came from Better Homes and Gardens Ultimate Mexican Special.

Ingredients:
8 ears fresh sweet corn
1/4 cup butter, melted
2 Tbsp chili powder
1/8 tsp cayenne pepper
3/4 cup of light mayo or salad dressing (we used mayo)
3/4 cup freshly grated queso anejo (couln't find so I used queso fresca)
2 limes, cut into wedges

Tie husks back (I just pulled them back) and remove silks. Hold ears over a plate and brush with butter. In a small bowl combine chili powder and cayenne pepper. Place mayo, cheese, and limes in separate bowls and set aside. Grill corn on high heat for 12-14 minutes or until corn is carmelized. To serve, spread corn with mayo, then sprinkle with cheese and spice mixture and squeeze lime over all.

Jill

Coconut Rice

This side dish is a little bland, but goes perfectly with a spicy meat. I made this with the Garlic Shrimp and Pineapple Skewers. It came from Better Homes and Gardens Special Ultimate Mexican.

Ingredients:
1 cup basmati rice
1 Tbsp butter
1 cup chicken broth
1 cup unsweetened coconut milk
1/4 tsp salt
1/2 cup frozen peas

In saucepan cook rice in the butter until rice begins to brown. Add chicken broth,coconut milk, and salt. Bring to boil; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Stir in 1/2 cup frozen peas. Coverand let stand for 5 minutes. Makes 4 cups

Jill

Marney's Rice

I have made this sooo many times! I love it! It makes a great side dish and then I use leftovers and add some peas and sausage for another meal. I got this recipe from Marney and have no idea where she got it.

Ingredients:
1/4 cup butter
1 cup long grain rice
1/2 cup uncooked vermiccli
2 3/4cups chicken broth
2 Tbsp minced fresh parsley (I often use parsley flakes)

In a saucepan, melt butter, add the rice, and noodles. Cook and stir until lightly browned about 3 minutes. Stir in broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until rice is tender and broth absorbed.

Jill

Macaroni and Cheese

Ok I had to post Mac and Cheese. I'm sure everyone thinks it is the only thing I know how to make

Creamy Macaroni and Cheese
1 (12 oz) package macaroni(3 cups)
2/3 stick margarine
¼ c flour
2 c milk
1 pound Velveeta cheese, cubed
1 tsp salt
½ tsp white pepper
Cook macaroni according to package directions and drain. Melt margarine in a saucepan and stir in flour until well blended. Add milk and heat until it begins to thicken, stirring constantly. Add cheese and stir until cheese melts. Add cheese sauce to macaroni and mix well. Pour into buttered 2 ½ quart baking dish and bake at 350 for 30 minutes or until bubbly.

Marney