Honey Roasted Carrots

 Source:  stayathomechef.com

Best carrots ever!!

Ingredients:

12 med. carrots or 36ish baby carrots (at room temp!)

3 Tbsp melted butter

3 Tbsp honey

1/2 tsp salt

1/4 tsp pepper

1 Tbsp chopped parsley, optional

1.  Preheat oven to 400.  Lightly grease a baking sheet or line with parchment

2.  Cut carrots into 2-3 inch pieces.  Transfer to a large mixing bowl

3.  Melt butter and drizzle over carrots (if the carrots are cold out of the fridge, the butter will immediately become solid!).  Add honey, salt and pepper and toss to coat.

4.  Spread carrots in a single layer on the baking sheet and roast for 20 minutes or until tender and lightly caramelized, stirring one half way through.

5.  Remove from oven and garnish with parsley if desired.  

Mexican Street Corn Salad

 Source:  Sixsistersstuff.com

• 2 Tablespoons olive oil
• 16 ounces frozen corn 1 bag
• 3 Tablespoons mayonnaise (I used light)
• 4 ounces Cotija Cheese crumbled, (could use feta cheese in a terrible pinch)
• 2 Tablespoons lime juice (fresh is best)
• 1 Tablespoon jalapeno pepper finely chopped
• ⅓ cup fresh cilantro finely chopped
• 2 Tablespoons red onion finely chopped
• 2 garlic cloves minced
• ½ teaspoon chili powder
• salt and pepper, to taste

Instructions

• Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
• While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
• Serve immediately and store any leftovers in the refrigerator.

Cilantro Lime Rice

 

Make rice with 50% water, 50% chicken broth.  Cook as usual.  Add lime juice and cilantro to taste, when it's done.

Heavenly Cheesey Potatoes

 Source: Stephanie Hammer

32 ox. frozen shredded hashbrowns

1 cube butter, melted

2 C. grated cheddar cheese

16 oz. sour cream

2 can cream of chicken (murshroom, celery, etc) soup

1 onion, chopped (or a couple of Tbsp minced dry onion)

1/2 rsp salt

1/4 rsp pepper

1 tbsp butter melted butter

2 C. crushed cornflakes or honey bunches of oats or whatever

Combine everything but the cornflakes and the 1 tsp melted butter.  Mix well and place in a greased 9x 13 baking dish.  Mix cornflakes and melted butter and sprinkled over the top.  Bake 250 for 45 mins.  

Roasted Rosemary Potatoes

 Source:  Jamiecooksitup.net

This is too much salt!  by a lot.  I'd cut the season salt in half and leave out the other salt entirely and see.  Also butter would taste better than the oil.  I wonder if it would burn.  Coudl use melted butter instead of oil, or less oil and toss with melted butter when it's done

6-7 C chopped Yukon Gold potatoes (about 6 medium-sized potatoes)
3 Tb olive oil
1 tsp seasoned salt
1 tsp thyme
1 tsp rosemary
1/4 tsp pepper
1/2 tsp salt

Directions:

1. Preheat your oven to 400 degrees.
2. Thoroughly wash 6-7 medium-sized Yukon Gold potatoes, you’ll need 5 cups total.

3. Cut each potato into 1/2 inch cubes.

4.  Combine oil and seasonings in a small bowl and stir well to combine

5.  Put potatoes in bowl or ziplock bag.  Pour seasonings over and stir/shake to coat.

6. Spray a large cookie sheet with cooking spray and lay the potatoes out evenly onto it.

7. Bake for 20-30 minutes or until the potatoes are tender on the insides.

Karen's Best Pasta Salad

 Source:  Karen Gozart

1 lb pasta (whatever you like)

cherry tomatoes

Red onio 

sweet peppers

cucumber

Olive Garden salad dressing

Cook pasta and cool.  Add veggies (and any others that sound good).  Top with dressing.  YUM and easy.

Baked Rice (for a Crowd)

Source:  America's Test Kitchen 

Serves: 12

3 1/2 C white rice

salt and pepper

5 1/4 C boiling water

1.  Preheat oven to 375.    

2.  Boil water (be sure to cover the water when bringing it to a boil.)

3.  Pour rice and 1 tsp salt into lightly sprayed 9x13 pan.

4.  Once boiling, immediately pour water over rice.  

5.  Cover baking dish tightly with double layer of aluminum foil.  

6.  Bake rice until tender and no water remains, 40-50 minutes.

7.  Remove dish from oven, uncover and fluff rice with fork, scraping up any rice that has stuck to the bottom.  Re-cover dish with foil and let rice stand for 10 minutes.  Season with salt and pepper and serve.

Variation for MUCH more rice (favfamilyrecipies.com).  Serves 50:

12 C. rice

5 quarts water

3 Tbsp kosher salt

Preheat oven to 350.  Place 3 quarts uncooked rice in large roasting pan (lightly sprayed with cooking spray.)  Combine water and salt and bring to a boil.  Pour over rice in pan.  Immediately cover tightly with foil making sure all edges have a tight seal.  Bake 40-45 mins.  Fluff.  

To wait to serve, keep in oven at 150.  Add a little water if necessary to keep from drying out.  

{Better than takeout} Fried Rice

 Source:  barefeetinthekitchen.com

• 4 cups COLD cooked Jasmine rice
• ▢3 tablespoons bacon grease or the oil of your choice
• ▢3 eggs beaten
• ▢optional: 10 small button mushrooms halved and sliced thin, about 1 cup
• ▢1/4 cup low-sodium soy sauce
• ▢1 tablespoon sesame oil
• ▢2 cups diced cooked ham approximately 1/2-inch pieces
• ▢1 cup frozen corn
• ▢1/2 cup frozen peas
• ▢3 green onions sliced thin
• ▢1/4 – 1/2 teaspoon freshly ground black pepper
• ▢1 tablespoon butter
• ▢optional: kosher salt only as needed.

Instructions

• Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then and cut into small pieces.
• Add a tablespoon of grease, or oil, to the skillet. Add the mushrooms and toss to coat. Spread them across the skillet and let them cook for 2-3 minutes until lightly browned. Stir and cook until slightly softened, about 2 more minutes. Transfer the mushrooms to the plate with the chopped eggs.
• Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
• Add the ham, corn, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs, mushrooms, and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Push the rice out of the center of the skillet and add the butter. Allow it to melt and stir to distribute the melted butter throughout the rice. Taste the rice and add salt, only if needed. Enjoy!

Notes

The rice for this recipe needs to be completely chilled, so that it can be easily broken apart into individual grains without any clumping or sticking. I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible, so that your fried rice won’t be mushy or soft.
Technically, the mushrooms are optional here, but we loved the extra flavor and meatiness that they add to this rice. Feel free to skip them, if mushrooms aren’t your thing.

Coleslaw

Source:  Amy Harris



3/4-1 Cup Mayo
1/3 ish Cup Sugar
1/3 ish Cup Apple Cider Vinegar
Celery Salt to taste
1 bag coleslaw mix

Mix dressing ingredients and then toss with coleslaw mix.

Homemade Stuffing

Source:  My own combination & creation



10 slices white bread
8 slices wheat bread (= about 1 lb of bread total)
3/4 C. Butter
2 1/2 C. Onions (1/2 rough chop, 1/2 fine chop)
1 1/2 C. Celery (1/4 inch)
2 eggs
1-1 1/2 tsp:  rosemary, thyme, chicken/poultry seasoning, garlic powder
1 tsp pepper
2 tsp:  sage and salt
2 1/2 C. chicken broth

Dry bread by ripping into bite sized pieces and baking 300 degrees for 20-30 mins, stirring half way through.  Let cool.  (do the morning or day before)

Preheat oven to 350
Butter 9x13 pan.
Melt 3/4 C. butter and saute onions  and celery.

Add:
1 tsp:  rosemary, thyme, chicken seasoning, garlic, pepper
2 tsp:  salt and sage
Let cool, and add 2 eggs whisked with 1 1/4 C. chicken broth.  Add to bread mixture; fold gently till well combined.
Add additional broth (about 1 1/4 C) gradually.  Should be more than damp but not downright wet. Bread should absorb almost all of it.

Pour into 9 x 13 pan and cover with foil and bake about 30 mins.  Drizzle with melted butter (2-3 tbsp) and bake uncovered another 10-15 minutes till top crusts up.  May broil for a few minutes but watch carefully!  Should be set and the top brown and crisp.  YUM!

2-3 x for Thanksgiving

Green Bean Casserole

2 cans green beans, drained (or 16 oz bag frozen green beans)

1 can cream of mushroom soup

1 C. milk

1/4 tsp black pepper

1 tsp. Worcestershire sauce

1 1/3 C. french fried onions

Preheat oven to 350.

In a medium size bowl, stir soup and milk until smooth.  Mix in green beans, pepper, half of the french friend onions and Worcestershire sauce.  Pour into a 9 inch square baking pan and bake 30 minutes uncovered; top with remaining french friend onions and bake additional 5 minutes.  

3-4 x for Thanksgiving

Ranch House Pork Chops & Garlic Mashed Potatoes

Source:  http://www.chef-in-training.com/2011/10/ranch-house-crock-pot-pork-chops-and-parmesan-mashed-potatoes/

RANCH HOUSE CROCK POT PORK CHOPS w/ PARMESAN MASHED POTATOESrecipe from: Real Mom Kitchen

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Rhodes Buttery Breadsticks

Source:  The Sister's Cafe

Rhodes Buttery Breadsticks

Submitted by Amy ~ The Sisters Cafe

24 Rhodes Dinner Rolls, thawed but still cold (or 2 loaves of Rhodes bread)
1/2 cup butter
1/2 cup Parmesan cheese (I like fresh best)
garlic salt

Thaw 24 Rhodes dinner rolls. It’s best when they are still cold but completely thawed. Place cheese onto separate plate. Roll each roll into an approximately 6″ breadstick. Melt 1 stick butter. Place melted butter on 11×17 baking sheet and coat entire surface with butter. Roll each breadstick in the butter. Next roll each buttered breadstick in parmesan cheese. Place breadstick on baking sheet in 2 rows of twelve each. Sprinkle with garlic salt, if desired. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 20 minutes or until golden brown.

Bacon in the Oven

Preheat oven to 400 degrees.

Line cookie sheet with foil.  It's ok for the bacon to overlap--it will shrink up as it cooks.

Bake for 20-25 minutes.  WATCH CLOSELY!  It burns fast.

Remove to paper towels and blot.

Chicken Caesar Salad

Romaine lettuce
Chicken cooked with lemon pepper
Tomatoes
Red onion
Croutons
Parmesan cheese
Caesar dressing

Mix lettuce, tomatoes, and red onion.  Top with chicken, Parmesan cheese, and croutons.

Dig in.

This recipe with the lemon pepper chicken is a recipe we got from Grandpa Gary and it's a hit with the whole family.