Wow! These look like a fun and quick addition to the Thanksgiving table. Anything cheesy and bready is ok in my book. I might have to try those this year. Thank you pinterest!
I found this little gem of a recipe on pinterest a couple of weeks ago. I finally ended up trying it out tonight and it came out SOOOOOOOO goood! Of course I changed it up a bit.
Zucchini and Bell Pepper Bake
2 green Zucchini (cut into half moon shapes)
1/4 of a white onion (finely chopped)
1 red bell pepper
a dash of dried ranch dressing mix for seasoning
a dash of olive oil
Throw all this into a bowl, stir up, and place in a baking pan greased baking pan (optional put extra cheese on top). Put that all into a 350 degree oven for about 30 minutes and you have one Yummy veggie bake!
Seriously, what would I do without pinterest! I know I wouldn't eat half as well as I do. I found this one today for Chicken Fried Rice, and I will have to remember to make it in the near future, cuz it looks GOOD!!!
My boyfriend has been working very, very hard this last week. In addition to that he had to work this last weekend 12 hour days at a trade show. So I wanted something yummy that he loves to come home to. There is nothing that he loves more on this earth than mashed potatoes and gravy... well of course besides me. Now, I am well versed in making my mothers mashed potatoes and gravy at Thanksgiving and Christmas. That of course involves hours in the kitchen and billions of calories in heavy cream and butter. I was hoping to do much better than that, and that's where KeefCooks youtube channel comes in. I've been a subscriber of his for awhile. Keef is a Brit, and that's why I love his videos so much because he cooks a lot of traditional English meals. I had and English Grandmother, and my boyfriend is from Manchester so British cooking is usually lurking at the back of my brain. Recently he came out with just the videos I needed. The base of the recipes below were inspired by his videos, but I changed them up quite a bit to fit in with our tastes.
2 Yellow Potatoes
a couple slices of light butter
a few splashes of milk
Garlic Powder (Keef uses a country grain mustard and I do want to try that in the future)
- Put a pot of water on to boil with sea salt in it
- Peel and cut up potatoes into evenly sized cubes so they cook at the same rate
(if they are around 1 inch the the potatoes will cook up in around 10 min)
- Cook potatoes in boiling water till tender
- Drain off water, and into the pot throw in butter, spices, and a little milk (keep adding a little at a time as needed).
- Mix together with a potato masher. It doesn't take much mashing. Keep a wary eye on them because they can turn to glue quickly.
1 medium white onion
1 beef stock (bouillon) cubes
2 tbsp corn starch
- Chop up the onion and fry in vegetable oil over medium heat for about 15 minutes.
- Dissolve the stock cubes in the boiling water.
- When the onions are caramelized, sprinkle in the corn starch.
- Stir until well mixed mixed in, repeat until you have a thickish misture.
- Then pour in the stock and stir well. Bring to the boil.
- Add the pepper and some salt if needed.
These Slow Cooker Mushrooms were a HUGE hit at Thanksgiving, HUGE! I did make a few changes though... of course. I cut WAY back on the butter, because the mushrooms will expel a TON of water so it will have enough moisture no matter what. Also, be warned that the mushroom cook down like you wouldn't believe. I started with two big packages of mushrooms, and I cut them all in half because they were big mushrooms. When they all cooked down I was left with barely enough for 4 people. Thank God this was only for an appetizer, and not as a side dish. I served them simply in a bowl with toothpicks next to them, and some sliced bauette next to them just in case people wanted something to put them on. I left for a second, and when I returned they were all gone. I think I will make some this week so I can taste them.
2 boxes of mushrooms
1/4 cup of melted butter
1 envelope Ranch salad dressing mix
a few shakes of Parmesan Reggiano cheese
Mix melted butter, ranch dressing, and Parmesan. Pour over mushrooms and cook in crock pot on low for 3 to 4 hours or in oven at 300 degrees for 30 minutes.
I just made up a batch of my new favorite Garlic Bread. And it was so good I thought I would share...
Crushed red pepper flakes
Shredded Parmesan Reggiano cheese
Preheat oven to 450 degrees. Toast the bread first. If you don't toast it first then the top of the bread will get toasted in the oven while the bottom will remain soft. And no one wants that. Then spread on some butter. You can mix all the ingredients into the butter then spread it, but I can never wait long enough for the step. Also, then you can vary the spice level for each person you are serving. Next take a tiny amount of the minced garlic and spread it evenly over the butter. For me its about 5 to 10 granuals of garlic. Then shake on a tiny bit of Italian seasoning, and crushed red pepper flakes. Lastly, layer on the shredded cheese as much as you want. Then into a 450 degree oven for about 5 to 7 minutes. You can use the broiler if you want, but every time I do, no matter how careful I am the bread will burn to a crisp. And I do mean EVERY TIME, so I no longer trust myself. And I am a HUGE lover of garlic bread. And let me tell you there is nothing worse than being down to your last two pieces of bread. Having the inspired notion to make them into garlic bread. And by a lucky twist of fate having all the ingredients, as well as just enough scrapings from the butter wrapper to make it ( I never buy butter, and never seem to have it in the house). Then burning those two lovely savory pieces of bread to a crisp because you were on the phone for a half a minute too long. So I am no longer allowed to use the broiler. Also, with a quick spread of pizza sauce, and a further sprinkle of mozzarella cheese this wonderious bread now becomes easy pizza! Something to think about!
So what happens when I work a ridiculous amount of hours a few days in a row, but crave something warm and home cooked. I'll tell you what happens... Baked Potato night!!! Filling, warm, easy! Buy 'em, Scrub 'em, Grease 'em, Sea Salt 'em, Poke 'em and throw them in an oven for 45 min at 400 degrees (well at least in my oven, your's might be quicker at that temp). And thank you Target so, so very much for having all the ingredients I need in one place. Because I tell you I just couldn't have bore to go to a grocery store as well. Then once they are all happy in the oven you have a nice chunk of time to take a bath and wash the day off of you. When you get out you have dinner waiting for you. All you need to do is pull out the light sour cream from the fridge, sliced black olives, chives, bacon bits, pepper (or whatever your little taste buds desire), and you have one happy tummy.
I had the worst craving the other day for my Mom's baked beans recipe. In actuality it's an old co-workers recipe that I picked up eons ago. My mom had lost her mother's recipe so I asked my co-worker for her's because they were so AMAZING, and somehow my Mom just forgot that whole incident and melded it in her mind that it is her mothers recipe.... even though it is not in my grandmothers hand writing. ANYWAY... now I can't find that recipe either! But I do remember most of it, and have Frankensteined it together with a couple of other recipes to make this one that is SOOOO good, and sooooo easy to make. They end up being very tangy and sweet and spicy so adjust all the levels to your taste.
makes around 10 servings
2 (16 ounce) cans BBQ Baked Beans
A couple of splashes of vinegar
4 tablespoons brown sugar
1 tablespoon tobasco
2 tablespoons ketchup
2 slices bacon, chopped
Preheat oven to 350 degrees F (175 degrees C).
Mix all ingredients together and put in a greased casserole dish. Top with bacon, cover and bake for 3 hours or until thick.
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