Kale, Turnip, Cannellini Bean Saute

This is a mix of two different recipes, really... Cannellini Beans and Kale mixed with Kale & Turnip Saute.  Because sometimes you just want it all in one dish!  :) 

Kale Turnip Cannellini Bean Saute

First melt a pat of butter and brown Panko crumbs till golden (about ½ - 1 cup).  Set aside.  Then saute onion and garlic and add diced turnips.  Allow to saute - add some salt, pepper, garlic powder, whatever else you might like.  Then add a bit of water (like ⅓ -½ cup) and a dollop of better than boillon (or your choice of seasoning).  I then laid the kale over top of it all, turned off the heat, put the lid on, and walked away to finish other dishes.  Just before serving sprinkle with the browned panko crumbs.  Can also add parmesan cheese if you would like.  Delicious!

Kale & Turnip Saute

Kale & Turnip Saute

I sauteed an onion in a mixture of butter and olive oil. Then sliced up a couple turnips and added to the onions. Let them saute a good while (put the lid on briefly) and added some garlic better than bouillon and also some chicken better than bouillon.  Let the turnips get slightly browned and mostly cooked then tossed shredded kale leaves on top. Added some fresh ground black pepper and salt, then poured a bit of water over it all and put the lid on.  Reduced heat (or may have even turned it off).  Just want the kale to wilt, not really cook (and certainly not overcook).  This is sooooo good!  Will do this again and again!

Andrea's Bacon Wrapped Asparagus

Andrea's Bacon Wrapped Asparagus

Andrea first brought this to wine night and everyone LOVED it!  She shared the recipe and I have made this several times since.  

Trim the woody ends off the asparagus.  Wrap a small bundle of asparagus in a piece of bacon.  Repeat.  :)  Season with salt, pepper, garlic, or however you like.  Drizzle with a bit of olive oil.  Bake at 400 degrees for about 15-20 minutes.  I draned the bacon grease from the pan and then put it back under the broiler for about 2-3 minutes to crisp up the bacon.   Yum!

Corn and Zucchini Pie

March 2023

Corn and Zucchini Pie

4 Tbsp. butter

half an onion, diced (I used more)

2 ears sweet corn  (I used frozen corn because it is what I had this time)

2 large zucchini, sliced very thinly (about 4 cups)

8 ounces mushrooms  (I left out this time but will use next time)

1 Tbsp. dried basil

1 tsp. dried oregano

½ tsp. salt

12 oz. shredded cheese (mix of Mozzarella and Swiss or whatever cheese you prefer)

4 eggs, beaten (I just used 3)

Preheat the oven to 375 degrees.  Heat butter in a large, deep skillet over medium high heat.  Add onions, zucchini and mushrooms and saute.  Cut corn off cob and then add to the pan of veggies.  Saute for about 5-10 minutes or until they reach the level of softness you want. (not too much)  Remove from heat. 

Let the mixture cool for a few minutes, then stir in the basil, oregano, salt, cheese, and beaten eggs.  Prepare a pie pan (I just used a casserole dish) and pour the mixture in the pan. You may arrange a few remaining zucchini slices on the top so it looks nice (I clearly didn't do this).  :)  Top with a little extra cheese if you like, then cover and bake for 20 minutes. Remove cover and bake for an additional 5 minutes to brown the top a bit.  Let stand for 10-15 minutes before cutting into.  

We served this with Baked Flounder with Parmesan Crumbs

Cilantro Lime Coleslaw

February 2023

This slaw is a must with both the Shrimp Tacos with Lime Sweet Chili Sauce and the Fish Tacos with Avocado Crema.  I serve all three of these recipes together and think you will want to as well!  (and don't forget to get a can of mexicorn to dollop on top!)

Cilantro Lime Coleslaw

3 Tbsp. lime juice

2 Tbsp. olive oil

2 tsp. sugar or splenda (I used 2 splenda packets)

1½ Tbsp. rice vinegar

salt and pepper to taste

⅓ cup chopped green onion (can use a few shakes of minced onion if you have to)

⅓ cup chopped fresh cilantro (can use a few shakes of parsley if you have to)

8 oz. coleslaw mix (green cabbage and carrots)

4 oz. shredded purple cabbage

(Note - I just used a regular bag of coleslaw mix in place of the last two ingredients)

Add the coleslaw mix, cilantro and green onions into medium size bowl.  In a small bowl, add lime juice, olive, oil, sugar/splenda, rice vinegar, salt and pepper and mix together.  Pour dressing over slaw mixture, stir well.  You may serve immediately or put in the fridge to chill. 

You can see this slaw on the Shrimp Tacos with Lime Sweet Chili Sauce

You can see this slaw on the Fish Tacos with Avocado Crema

Air Fryer Green Beans

Air Fryer Green Beans
This would be better with fresh (most would) but it was good enough. Took frozen green beans and tossed with olive oil and seasonings in a large bowl I used garlic powdered, minced onion, sea salt, cracked black pepper. Then heated air fryer to 350 and cooked for about 8 minutes. then tossed and turned air fryer to Roast on 400 for about 4 minutes.

Twice Baked Potato Casserole

October 2022

Twice Baked Potato Casserole

1½ pounds red potatoes

1 pound bacon (more or less to taste)

3 cups sour cream

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

salt and pepper to taste

I also added a little onion powder and garlic powder to taste

optional - garnish with a couple of sliced green onions

Cook the potatoes by baking in the oven or par-baking in microwave - until soft enough to cut into large chunks. Lay in bottom of baking pan.  Cook bacon until crisp then lay on paper towels to cool.  Combine sour cream, cheeses, and seasonings in a bowl and mix together well.  

Layer potatoes, crumbled bacon, and sauce in pan.  One or two layers, as you wish.  Bake at 350 in oven for 25-30 minutes or until heated through and cheese is fully melted and bubbly.  Garnish with green onions if you like.

Now, here is how I actually made this (this time around...)

I cooked a bunch of potatoes (mix of russet and gold) in IP. Then allowed to cool. Then diced into similar size pieces. peeled some but left many with skin on. Put half the diced potatoes in bottom of 9x13 pan. Had mixed up, in separate bowl, 1 tub sour cream, 1 cream cheese (softened), 1 bag shredded cheese, 1 bag bacon bits (could also fry bacon but this was quick and easy), about 3 or 4 green onions, diced. Could have added a bit of milk...but didn't this time. Layered half of this on the potatoes. Then did another layer of potatoes followed by remainder of 'sauce'. diced up a few Tbsp. butter and tucked in all over the place. Covered with foil and baked at 375 for about 30-40 minutes. Then removed foil and sprinkled more shredded cheese on top. Baked, uncovered, for another 25 minutes or so until it was all bubbling hot and cheese was nicely melted.

Air Fryer Roasted Potatoes

Sept 2022

I make these all the time.  The air fryer is the perfect method to have crispy on the outside and so smooth and buttery on the inside baby potatoes.  Below is the quick and easy method that works every single time.

I use those bags of baby potatoes.  I like to mix up the yellow, red, etc.  Cut them into similar sized pieces (at least cut them in half).  Toss with olive oil and seasonings of your choice.  This time I used seasoned salt, garlic powder and onion powder.  You can use anything you like.  Roast them in the air fryer for about 18 minutes at 400.  Be sure to toss them around periodically.  And adjust the time to fit what you are cooking.  I just stick stuff in there and check then adjust cooking time.  I do like to use Roast for these rather than Air Fry.

Macaroni Salad

May 2022

Hawaiian Macaroni Salad

½ tsp. salt (or to taste)

2 tsp. freshly ground black pepper (or to taste)

1 pound elbow macaroni

½ cup apple cider vinegar (can substitute rice vinegar if need be)

2 cups whole milk

2 cups mayonaisse

1 Tbsp. brown sugar

4 green onions, thinly sliced

2 carrots, peeled and grated

2 celery ribs, finely chopped

In a large stockpot, bring 4 quarts of water and 1 Tbsp. salt to a boil.  Stir in pasta and cook until very soft, about 15 minutes, stirring often.  Drain well, transfer to a large bowl, and stir in vinegar.  Cool at least 10 minutes.  

Meanwhile, in a small bowl, whisk together milk, mayonnaise, brown sugar, salt and pepper to taste.  Pour over cooked macaroni and stir until evenly cooked.  Fold in the green onions, carrots, and celery and stir to combine.  Cover and refrigerate for at least an hour. 

This makes about 12 (1 cup) servings. 

Served with Kahlua pork, coconut rice, fresh pineapple, sautéed cabbage and onions, Kings Hawaiian rolls. 

Coconut Rice

May 2022 

Coconut Rice in the Instant Pot

1 cup water or broth

1 (13.25 oz.) can coconut milk

2 cups uncooked long grain white rice, jasmine rice, or parboiled rice

¾ tsp. sea salt

1-2 tsp. coconut oil (optional)

Add the water (or broth) to the Instant Pot.  Shake up the can of coconut milk well before opening and adding it to the pot.  Place rice in a mesh strainer and rinse for a minute under cold water.  Shake off excess water and add the rice to the pot.  Add in the sea salt and optional coconut oil. 

Cover the Instant Pot and lock the lid in place.  Cook at Manual High pressure for 5 minutes.  Allow for a 10 minute natural pressure release then release remaining steam and remove the lid.  

We served this with with Kings Hawaiian Rolls, Kahlua pork, fresh pineapple, sautéed cabbage and onions, and Hawaiian macaroni salad.

Roasted Potatoes and Carrots

I served these at Dinner Club alongside the Roasted Pork.

Roasted Potatoes and Carrots

6 Tbsp. olive oil

4 Tbsp. butter, melted

2 Tbsp. garlic, minced

1 Tbsp. salt

½ tsp. pepper

1 tsp. dried thyme

2 pounds whole carrots peeled and cut into 1 inch thick chunks

2 pounds small potatoes, halved

4 Tbsp. fresh parsley, chopped  (optional)

Preheat the oven to 400 degrees.  Coat a sheet pan with cooking spray.  Place the olive oil, butter, garlic, salt, pepper, and thyme in a large bowl and whisk together.  Add the carrots and potatoes to the bowl and toss to coat.  Pour the vegetables onto the sheet pan and spread out in a single layer.  Cook for 30-40 minutes or until potatoes and carrots are tender and slightly browned.  Sprinkle with parsley and serve immediately.  

Roasted Cabbage with Garlic Crema

Deb made this for Dinner Club and I made it again for Marvin's birthday dinner.  So delicious!

Roasted Cabbage with Garlicky Creme Fraiche

2 heads cabbage

4 Tbsp. olive oil

5 slices bacon, cut into 1 inch pieces

½ cup creme fraiche **

½ lemon, juiced

1 Tbsp. dijon mustard

1 clove garlic, grated

salt and pepper to taste

**Note - instead of creme fraiche (hard to find) I used Crema Mexicana Table Cream and it worked well enough.  

Preheat oven to 400 degrees.  Stand the cabbage up root end on the cutting board and slice it into ½ inch thick slices.  You do not have to core the cabbage - it will soften as it cooks.  Arrange the cabbage steaks on two cookie sheets.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast in oven for 18 minutes, turn the cabbage steaks over, and roast for an additional 18 minutes.  (This may be a bit longer overall than I actually roasted them for - just watch and judge for yourself.)

Cook the bacon (fry or I like to cook my bacon beforehand in the oven).  When bacon is crisp, drain on paper towel lined plate and then crumble.  

Combine the creme fraiche (or the table cream), lemon juice, dijon mustard, and garlic in a small bowl and stir to combine.  Season with salt and pepper to taste.  

When the cabbage steaks are cooked, drizzle them with the creme fraiche sauce and sprinkle with the bacon.  Serve immediately.  

two sheets of cabbage steaks on the left

Roasted squash with caramelized onion

Joelean brought this delectable dish to October Wine Night and I wanted to share it here so I can make it myself sometime.  Below are her instructions for how she made this dish...

I sliced a yellow squash and zucchini into bite size pieces and tossed them with some olive oil and steak seasoning in a baking dish. Cut spaghetti squash in half and sprayed with nonstick cooking spray and put in another baking dish cut side down. Roasted these in the oven at 400 for about 30 mins while I caramelized 2 onions on the stovetop for the same amount of time. I scraped the spaghetti squash out with a fork and mixed with other two squashes along with caramelized onions, 4 or 5 pats of butter, some pink salt, black pepper, garlic powder, and parsley. Spooned everything back into squash shells (?) and sprinkled a little Parmesan cheese on top.

Sautéed Spinach and Mushrooms

This is sooooo good!! I have made it (and versions of it) several times. You can eat this plain or serve with rice or orzo or quinoa... Alone or as a side dish. You can't go wrong with this one. 

 
Sauteed Spinach and Mushrooms
3 green onions, thinly sliced (can used diced sweet onion, too)
mushrooms (you choose amount - and type of mushroom - but I like a lot!)

2 Tbsp. olive oil

1 Tbsp. soy sauce 

1 big bunch spinach (at least 6 cups - more if you like. Remember spinach cooks down to nothing...)

In a large skillet, heat oil over medium-high heat.  Add the mushrooms and let sit in pan untouched for a couple of minutes.  Then you can stir them and cook until they are tender - about 4-5 minutes more.  Stir in the soy sauce, add the spinach, cover tightly with a lid and let wilt - about 1-2 minutes.  Stir to combine and serve!  

Hint - if you serve with rice, stir about ⅓ cup sour cream or plain Greek yogurt into the rice before serving for an extra creamy tanginess.  

Crispy Brussels Sprouts and Sweet Potatoes

Crispy Brussels sprouts and Sweet Potatoes
1 pound brussels sprouts

1 sweet potato (about 8 ounces)

2 cloves garlic, chopped

2 Tbsp. olive oil

½ tsp. salt

¼ tsp. crushed red pepper flakes

¼ tsp. black pepper

Heat the oven to 425 degrees.  Trim the ends from the Brussels sprouts and discard.  Peel the leaves apart and add them to a rimmed sheet pan.  Keep trimming the stems as you go - into smaller pieces.  Your goal is to have all the leaves separated and any remaining pieces cut in tiny pieces.  

Dice the sweet potato into small pieces - about ¼ inch squares.  Add them to the pan.  

Chop the garlic and add to the pan.  Drizzle all with olive oil and sprinkle with salt, red pepper flakes, and black pepper.  Toss to coat evenly and then spread into a single layer.  Roast until the Brussels sprouts are crisp and the sweet potato is tender - about 20-25 minutes.  

Zucchini Fritters

 Tasty and a different way to use up lots of zucchini.  

Zucchini Fritters

3-6 Tbsp. canola oil

2 cups shredded zucchini, squeezed dry (about 2 large zucchini or 1½ pounds)

1 cup Panko bread crumbs

2 eggs

¼ cup fresh grated Parmesan cheese - or finely shredded Parmesan cheese

¼ cup finely shredded Mozzarella cheese

2 garlic cloves

onion flakes to taste

salt and pepper to taste

Shred or grate the zucchini (with large holes, not finely shredded).  Let it sit in a colander and salt it.  It will drain some liquid.  After 20-30 minutes come back and squeeze as much liquid as you can from it.  Let it sit and then squeeze more liquid out.  

Transfer squeezed zucchini into mixing bowl and add all remaining ingredients.  Mix well.  

Preheat large skillet over medium heat and then lower the temperature a bit.  Add oil and heat.  Use an ice cream or cookie scoop to scoop out even amounts of the zucchini mixture.  Shape into balls with your hands then lightly press down to create fritters.  Add them to the hot oil and cook for 4-6 minutes on each side, depending on their size.  Try to flip only one time to prevent breakage.  When they are browned and cooked through, remove to a paper towel lined plate.  Serve immediately.  

If you make more than one batch at a time, you may need to add more oil between batches.  

Note - I was able to reheat these fairly successfully the next day by putting them in the Air Fryer for about 1 minute.  Not as good as fresh out of the skillet, but decent enough to finish them off.  

I served these with the Italian Marinated Chicken.

Meatloaf with Roasted Potatoes & Carrots

I didn't take a photo of either of these recipes, but they went together quite well. Will make again (and try to remember to take photos then)

For the Meatloaf I used my basic recipe but left out the cheese.  

Meatloaf
2 pounds lean ground beef
4 oz. shredded cheddar cheese
4 oz. shredded parmesan cheese
2 eggs
1 cup bread crumbs (I used panko)
3 Tbsp. milk
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper to taste

Sauce ingredients - I mix these up to taste
½ cup BBQ sauce
2 Tbsp. ketchup
1 Tbsp. mustard
2 Tbsp. worcestershire sauce

I formed the meat into mini/individual loaves and placed on a baking sheet.  I cooked the meatloaves along with the roasted potatoes & carrots - in a 400 degree oven.  

Roasted Potatoes & Carrots

6 potatoes

8 carrots

4 Tbsp. olive oil

1 tsp. salt

1 tsp. pepper

1 tsp. rosemary herb seasoning

1 tsp. garlic powder

Wash and peel the potatoes and carrots.  I left the carrots whole but cut them in half if they were overly thick.  Slice the potatoes in half.  Toss potatoes and carrots in the seasoned oil mixture to coat.  Place on a baking sheet - potatoes cut side down.  Bake in 400 degree oven alongside the meatloaves.  

It took about 35-40 minutes for all to cook through.  Just watch and use your judgement.  

Cabbage 'Lasagna'

I made this as a main dish and really liked it a lot.  It would also be very good as a side dish.  I envision it alongside a pork roast, in particular.  :) 

Cabbage 'Lasagna'
3-4 cups shredded or diced cabbage (I used a small head)

3 eggs

½ onion, diced

1 tomato, diced

1 carrot, shredded (I used about ¾ cup shredded carrots

parsley to taste

½ cup shredded parmesan (can use more or less)

1 pkg. cream cheese, softened

salt & pepper to taste

1 tsp. oregano

2 cups shredded mozzarella (can use less - and I probably would next time)

Mix all ingredients, except the shredded mozzarella, together.  Spread in a pan and then top with the mozzarella.  

Bake in the oven at 350 degrees for 30-40 minutes or until heated through and the cheese is melted.  You could also do a quick saute of the cabbage, onion, tomato and carrots first if you prefer.

Loaded Mashed Potato Bake

Terrible photo, but decent side dish...

This is a great recipe to use up leftover mashed potatoes....

Loaded Mashed Potato Bake

4 pounds russet potatoes, peeled and quartered

8 slices bacon, cut into 1 inch pieces

¾ cup sour cream

⅓ cup butter

2 Tbsp. heavy cream (I used half & half)

2 cloves garlic, minced

salt and pepper to taste

1 ¾ cup shredded cheddar cheese, divided

can garnish with chopped chives if desired

Preheat oven to 350 degrees.  

In a large pot, add potatoes and cover with 2 inches water.  Boil until fork tender.  Drain and return to pot.  

In a large oven-safe skillet, over medium heat, cook bacon until crispy (about 6 minutes).  Drain on a paper towel lined plate. 

Mash potatoes.  Add 1 ¼ cup cheddar cheese, most of the cooked bacon, sour cream, butter, heavy cream (or half and half), garlic and salt & pepper.  

Transfer potatoes to oven safe skillet or 9x13 baking dish.  Top with remaining cheddar and bacon.  Bake until cheddar is melty  - about 15 minutes.  Garnish with chives if desired and serve. 

Parmesan Zucchini in the air fryer

Parmesan Zucchini (or summer squash) in the air fryer

Slice the zucchini into rounds and place in the air fryer.  Top with salt and pepper if you like and then some shredded Parmesan cheese.  Air fry at 370 degrees for 10 minutes.