Sweet Potatoes, Take 2

January 28, 2009 at 8:15 am (Uncategorized) (, , )

Sweet Potatoes, Take 2

Just a few more recipes from Thanksgiving. This is actually a picture of the leftovers, and they were just as good as the original, just not as pretty. I love sweet potatoes, and have them year round.

Sweet Potatoes, Take 2
The Pioneer Woman

Ingredients

4 Medium Sweet Potatoes
1 Cup Sugar
1 Cup Milk
2 Eggs
1 tsp. Vanilla Extract
1 tsp. salt
1 Cup Brown Sugar
1 Cup Pecans, chopped (measure before they are chopped)
1/2 Cup Flour
3/4 stick butter

Directions

  1. Wash 4 medium sweet potatoes and bake them in the oven at 375 until they are fork tender, about 30-35 minutes.
  2. Preheat oven to 400.
  3. After the sweet potatoes are cooked, slice them open and put the flesh into a large bowl.
  4. Add sugar, milk, eggs, vanilla, and salt. With a potato masher mash them up until mixed but not smooth.
  5. In a separate bowl add brown sugar, chopped pecans, flour, and butter. With a pastry cutter or fork, mash together until combined.
  6. Spread sweet potato mixture into a baking dish, top with the crumb mixture. 
  7. Bake in a 400 oven for 30 minutes.
  8. Serve immediately and enjoy!

Maybe I’m biased because I love sweet potatoes, but these were so good! I don’t know if my family has ever done nuts on top of sweet potatoes at Thanksgiving, but the topping was delish. Another keeper for years to come!

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Stuffing (Cornbread and Apple Bacon)

January 27, 2009 at 6:02 pm (Uncategorized) (, )

Back to food blogging now… whew! I am pretty far behind! I am still working on Thanksgiving, and still working off those calories! Oye!

If you know me well, you know that Thanksgiving is one of my favorite holidays. If you know me even better, you know that I have a weakness for stuffing. Nothing like a good stuffing. This year I made two, one was PW’s Cornbread Stuffing, the other was an Apple Bacon Stuffing.

PW’s Cornbread Stuffing

Cornbread Stuffing

Apple Bacon Stuffing

Apple Bacon Stuffing

I have to say, I was slightly disappointed in PW’s cornbread stuffing, it didn’t have as much flavor as I had anticipated. It was still good, and maybe with a touch more of something it would be better. I may try it again, but I may look at a few more recipes to get some ideas of how to give it a bit more flavor.

The Apple Bacon Stuffing on the other hand was delicious. I will be keeping this recipe and doing it again.

Apple Bacon Stuffing
Cooks Illustrated, November 1998

Ingredients

1 pound bacon, cut into 1/4-inch pieces
1 large onion, chopped medium (about 1 1/2 cups)
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
4 medium ribs celery, diced medium (about 1 1/2 cups)
1 1/2teaspoons dried sage or 4 1/2 teaspoons chopped fresh sage
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon dried marjoram or 1 1/2 teaspoons fresh marjoram leaves
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread, potato, or challah. I used French bread.
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs , beaten lightly
1 teaspoon table salt
2 tablespoons unsalted butter , melted

Directions

  1. Dry the bread you choose by cutting 1/2 inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2 inch cubes and allow them to dry for another night. Note: I just cut the bread into 1/2 inch cubes and let it dry overnight.
  2. Be sure that the oven rack is in the center position (course this is assuming that all you are cooking is stuffing, and at Thanksgiving we all wish that we were blessed with four ovens). Preheat oven to 400.
  3. Fry the bacon over medium heat until crisp and brown, about 12 minutes.
  4. Transfer the bacon to a plate lined with paper towels. Pour off all but 6 tablespoons of bacon fat from pan.
  5. Return skillet to heat, add onion, apples, and celery. Cook, stirring occasionally for about 8 minutes.
  6. Stir in Sage, thyme, marjoram, parsley, and pepper. Cook until fragrant, about 1 minute.
  7. Put onion mixture in a large mixing bowl.
  8. Add bread cubes, bacon, chicken stock, eggs, and salt. Toss gently to evenly mix.
  9. Put mixture into a buttered 13 by 9 casserole dish, drizzle with melted butter and cover tightly with foil.
  10. Bake for 25 minutes (a bit longer for challah).
  11. Remove foil and bake until golden brown on top (about 15-20 minutes).
  12. Serve and enjoy!

This recipe is a keeper! Even better, we had leftovers.

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Green Bean Casserole

December 10, 2008 at 10:44 am (Uncategorized) (, , )

Green Bean Casserole

Green bean casserole is one of my faves on Thanksgiving. I’m trying to eat healthier, so I searched for a more homemade recipe this year. Not sure how healthy it is, but at least the green beans are fresh!

Green Bean Casserole
I forgot to bookmark it…

Ingredients

For the Beans
2 pounds green beans, ends trimmed, cut into 2-inch pieces (weighed prior to trimming)
4 strips bacon, cut into 1/2-inch slices
1 Tablespoon olive oil (omitted, I didn’t need it)
1/2 large Vidalia sweet onion, diced
1 medium red bell pepper, cut into 2 by 1/2-inch pieces
1 Tablespoon minced shallots
2 cans sliced water chestnuts, drained
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper

For the Roux
1/4 cup butter
1 cup all-purpose flour
2 cups milk (we used almost 3, it could have used 4)
1 teaspoon freshly cracked black pepper
1 teaspoon salt

For the topping
Can of French Fried onions
2 cups panko bread crumbs

Directions

  1. Preheat oven to 350.
  2. In a large pot of boiling water, blanch green beans.
  3. Remove to an ice bath until cool, drain and let dry.
  4. Lightly butter a 9 by 13 inch casserole dish.
  5. In a large frying pan over medium-high heat, saute bacon until slightly crispy.
  6. Remove bacon from pan and place on a plate lined with paper towels.
  7. In remaining bacon fat, add onions and saute until just starting to caramelize.
  8. Add red bell peppers and saute 2 minutes.
  9. Add minced shallot and water chestnuts. Saute for 2 more minutes. Season with salt, pepper, and cayenne. Set aside.
  10. In a medium saucepan over medium heat melt the butter.
  11. When the butter is melted, add flour and stir vigorously with a wooden spoon until well combined. Continue to stir for another minute.
  12. Add in milk, 1/2 cup at first. Stirring well to combine. Then add 1 cup more milk and stir to combine and bring to a simmer. Then add final 1/2 cup of milk and stir and simmer until thickened. We needed to add more milk (at least a cup).  Add salt and pepper.
  13. Combine with green bean mixture and pour into a prepared pan. Top with 1 1/2 cups panko crumbs, then reserved bacon, then remainder of panko crumbs.
  14. Cook at 350 for 35 minutes.
  15. Take green beans out of the oven and top with some french fired onions, evenly coating the casserole.
  16. Place back into the oven and cook for 5 more minutes.
  17. Remove from oven and let it sit for 5 minutes before serving.
  18. Serve and enjoy!

The secret to my green bean casserole is the yummy water chestnuts. It is not worth my time if it doesn’t have the crunch of a water chestnut in there. I don’t like mushrooms, but you could add them to yours when you add the shallots.

The roux still needs a bit more playing, I think I did something wrong. I would try it again, but keep a better watch on what I am doing with the roux.

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Carrots in Dill Butter

December 9, 2008 at 10:55 am (Uncategorized) (, )

Dill Carrots

I was looking for a side to do with the spaghetti pie, and found this recipe for dill carrots. If anyone knows my family well, they know that we love dill. What could be more perfect, carrots and dill, together. Since I recently developed a fear of using baby carrots (probably unfounded and crazy, but I’m now worried about chemicals in my baby carrots) I decided to peel and slice normal carrots.

Carrots in Dill Butter
Adapted from A Bit of Everything

Ingredients

3 1/2 cups carrots, peeled and sliced
2 Tablespoons butter or Margarine
Dill (1 Tablespoon fresh or 1/2 teaspoon dry)
1 Tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

  1. In a medium sauce pan cook carrots (covered) in a small amount of bilinig water (about 10 minutes or until crisp-tender).
  2. Drain, return carrots to saucepan.
  3. Stir in butter/margarine, dill, lemon juice, salt, and pepper making sure to coat the carrots.
  4. Serve immediately and enjoy!

This was so easy and yummy. We will be doing these again!

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Drop Biscuits

November 30, 2008 at 4:13 pm (Uncategorized) (, , )

Biscuits

I was looking for something easy to go with dinner, and I had recently starred this recipe from and a cookie for dessert’s blog. They sounded perfect, and easy. Great for a weeknight meal.

Drop Biscuits
Allrecipes via and a cookie for dessert
Makes 12

Ingredients

2 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup melted butter
1 cup milk
2 cloves garlic, minced (optional)
1/4 cup cheese (optional)

Directions

  1. Preheat oven to 450.
  2. In a large bowl combine flour, baking powder, sugar, cream of tartar, and salt. Stir in butter, milk, garlic, and cheese until just moistened.
  3. Drop batter on a lightly greased cookie sheet by the tablespoon.
  4. Bake in preheated oven until golden on the edges, about 8-12 minutes.
  5. Serve immediately and enjoy!

These biscuits hit the spot, and as Brooke mentioned, a perfect base for adding other herbs or cheese (we added garlic and cheese).

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Fresh Asian Salad

November 10, 2008 at 9:25 am (Uncategorized) (, )

Key Lime Pie

We needed a different salad for dinner, and had some asian toasted sesame dressing. I went onto Kraft’s web site for some inspiration and used it as a basis to change up our usual salad routine.

Fresh Asian Salad
Adapted from KraftFoods.com.

Ingredients

Kraft Asian Toasted Sesame Dressing, Light
torn salad greens
mandrin oranges, drained
snow peas
shredded carrots
won ton noodles

Directions

  1. Mix lettuce, oranges, peas, carrots, and noodles in a bowl.
  2. Drizzle with dressing, serve, and enjoy!

The kraft recipe used chicken in the salad, but since this was a side for us I omitted the chicken. It was a nice change from the normal, and I love oranges on a salad!

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Roasted Sweet Potatoes

November 3, 2008 at 11:07 am (Uncategorized) (, )

Roasted Sweet Potatoes

We have been at a lack for dinner ideas lately. I pulled out some of my latest Cook’s Illustrated and Cooking Light magazines, and let Misha pick something for dinner. He found an Herbed Roast Pork in Cooking Light and I spotted these Roasted Sweet Potatoes.

Roasted Sweet Potatoes
Cooking Light, November 2008.

Ingredients

3 lbs sweet potatoes, peeled, rinsed, and cust into 3/4 inch thick rounds (we ended up with Yams, it was all I could find)
2 Tablespoons canola oil
1 1/2 teaspoons kosher salt
pepper

Directions

  1. In a large bowl, toss sweet potatoes with canola oil, salt, and pepper until evenly coated.
  2. Line a 18 x 13 inch baking sheet with aluminum foil and coat with nonstick cooking spray (be sure that you get every inch!).
  3. Arrange potatoes ina single layer on the baking sheet and cover tightly with foil.
  4. Place potatoes in a cool oven and turn oven to 425. Bake for 30 minutes.
  5. Carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden-brown (about 15 to 20 minutes).
  6. Flip potatoes over and continue baking until the bottom edges are godlen brown (18-20 minutes).
  7. Remove from pan, cool for a few minutes and then serve.
  8. Enjoy!

I LOVE sweet potates. This recipe was simple and easy, I will be doing this again, and maybe try the potatoes with a maple-thyme glaze next time. I am always looking for new recipes for sweet potatoes!

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Herbed Chicken Parmesan and Orzo with Parmesan and Basil

November 3, 2008 at 10:48 am (Uncategorized) (, , , , )

Chicken Parmesan and Basil Orzo

We have been pretty stuck on dinner ideas lately. I was browsing around cookinglight.com and found this recipe, and decided that it sounded good.

Herbed Chicken Parmesan
Adapted from Cookinglight.com.

Ingredients

1/3 cup grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 Tablespoon fresh parsley, minced (I used dried)
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten (I just used a whole egg)
1 lb chicken breast tendres (I used chicken breasts, tenderized them a bit and cut them up)
1 Tablespoon butter
1 1/2 cups pasta sauce
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1.5 ounces) shredded provolone (we used slices)

Directions

  1. Preheat oven to 350.
  2. Combine 2 Tablespoons of parmesan cheese, breadcrumbs, parsley, basil, and 1/8 teaspoon salt ina shallow dish.
  3. Place egg in another shallow dish
  4. Dip each chicken piece in egg then dredge in the breadcrumb mixture.
  5. Melt butter in a large nonstick skillet over medium heat.
  6. Add chicken and cook 3 minutes on each side (or until done). Put in a casserole dish when done.
  7. While chicken is cooking, combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper.
  8. Pour sauce over chicken (in casserole dish) and top with parmesan and provelone cheese.
  9. Cook in the oven until cheese is melted and pasta is heated through.
  10. Serve with Orzo with Parmesan and Basil and enjoy!

Orzo with Parmesan and Basil
Adapted from Allrecipes.com.

Ingredients

2 Tablespoons butter
1 cup uncooked orzo pasta
1 14.5 oz can chicken broth
1/2 cup greated parmesan cheese
1/4 cup chopped fresh basil (I use dried)
salt and pepper to taste

Directions

  1. Melt butter in a heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
  2. Stir in chicken broth and bring to a boil.
  3. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed (15-20 minutes).
  4. Mix in parmesan cheese and basil, season with salt and pepper
  5. Serve and enjoy!

Both of these recipes are keepers! I love chicken parmesan, and it was a nice change to add the parmesan to the breading and the balsamic to the pasta sauce. Two very easy changes that made a difference.

This was our first time trying orzo, and it was good. I will be making it again!

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Fried Rice

October 29, 2008 at 7:06 am (Uncategorized) (, )

Fried Rice

Misha has been craving fried rice for weeks. Usually we put chicken in with the fried rice, but since we were serving this with sweet and sour chicken we skipped the chicken.

Fried Rice
Adapted from multiple sources.

Ingredients

1/2 Tablespoon sesame oil
1 onion
2 Tablespoons soy sauce
2 cups frozen peas and carrots
green onion
2 cloves garlic, minced
2 eggs
4 cups white rice, cooked and cooled in the fridge
1 can diced pineapple, drained

Directions

  1. Cook and cool the rice ahead of time.
  2. Heat the oil in a large skillet or wok over medium heat. Add onion and saute until soft.
  3. Add green onion and garlic, saute.
  4. Add eggs and scramble.
  5. Stir in peas and carrots and saute.
  6. Add rice and soy sauce and stir until heated through.
  7. Add pineapple, and cook until heated through.
  8. Serve and enjoy!

I missed the chicken, but it was nice not using a seasoning packet. It very much helps to cook the rice in advance and give it enough time to cool in the fridge.

As a result, while cooking the rice ahead of time and getting it into the fridge to cool about a cup of it fell on the floor. Not to worry, we had two very happy pups to help us out:

Mollie

Abby

Note: I must have been really tired when I posted this recipe… I know that I had written out the directions and ingredients… but something must have happened and none of the changes went through. I think I need a break! oops!

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Creamy Mashed Potatoes

October 21, 2008 at 9:21 am (Uncategorized) (, )

Mashed Potatoes

We had some potatoes from some of our cooking, so I decided that a good side to PW’s Crispy Yogurt Chicken would be mashed potatoes. I toned down some of the butter, to make it a little healthier.

Creamy Mashed Potatoes
Adapted from PW Cooks.

Ingredients

5 lbs russet or yukon gold potatoes (I didn’t measure, I just filled my pot)
1/2 cup butter
1 8 oz. package cream cheese, softened
1/2 cup milk
1 tsp. Lawry’s Seasoned Salt
1 tsp. black pepper

Directions

  1. Peel and cut potatoes.
  2. Bring a large pot of water to a simmer and add potatoes.
  3. Boil potatoes for 30-35 minutes or until fork-tender.
  4. Drain the potatoes.
  5. Place the potatoes back into the dry pot. Mash the potatoes over low heat, allowing the steam to escape (before adding anything else).
  6. Turn off stove and add butter, cream cheese, milk, seasoned salt, and pepper.
  7. Stir well and place in a medium-sixed baking dish and top it off with a few small slices of butter.
  8. Bake it in an over at 350 until the better is melted and the top is slightly browned.
  9. Serve and enjoy!

So good. I have never had mashed potatoes that have been browned in a oven before and it was good. We have tons of leftovers. DH and I will be enjoying them for days!!!

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Tangy Garlic Bread

October 20, 2008 at 6:45 am (Uncategorized) (, )

Tangy Garlic Bread

This is one of our favorite garlic bread recipes.

Tangy Garlic Bread
Adapted from All-Recipes.com.

Ingredients

1/2 cup butter, softened
2 tablespoons mayonnaise
3 cloves garlic, chopped (or more if you are like us and love garlic).
1 1/2teaspoons dried oregano
1/4 teaspoon salt
1/2 teaspoon black pepper
1 loaf French Bread
2 tablespoons grated Parmesan cheese, or to taste
sprinkle Paprika

Directions

  1. Preheat oven to broil.
  2. In a medium bowl combine butter, mayo, garlic, oregano, salt, and pepper.
  3. Cut bread whichever way you would like it.
  4. Spread mixture over bread.
  5. Sprinkle with grated paremsan cheese and paprika.
  6. Broil bread for about 5 minutes (watch it, make sure that you don’t burn it).
  7. Serve immediately and enjoy!

We once added cayenne instead of paprika, that was a spicy batch. So watch your red spices!!!

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Arroz Branco (Brazilian Style Rice)

September 30, 2008 at 11:35 am (Uncategorized) (, , )

Brazilian Rice

In honor of the premiere of The Amazing Race, MIl and FIL came over for dinner and we wanted to do something special. I searched to see what the first destination was and decided to do a Brazilian theme for fun. We did this with Brazilian BBQ Beef Shish Kabobs.

Arroz Branco (Brazilian Style Rice)
Google… the web site was in Portuguese

Ingredients

1 Tablespoon of oil
1 small chopped onion (it ended up being about 1/4 cup chopped onion)
1 carrot, chopped
1 clove garlic, crushed
1 cup rice
1 can chicken broth, boiling
1 teaspoon salt

Directions

  1. Heat oil in a deep skillet over medium heat. Saute onion and carrot until onions are tender.
  2. Add rice and saute until rice is browned. Note: This took a lot longer than I expected, but I had read that it was important to do this, so I just kept the rice moving.
  3. Add garlic and salt. Saute for about 30 seconds.
  4. Stir in chicken broth. 
  5. Turn down the heat to low. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. I stirred occasionally so that the rice didn’t stick to the bottom of the pan.
  6. Let the rice rest for about 10 minutes, serve and enjoy!

We enjoyed the rice, and we are still enjoying the leftovers. Another keeper.

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Spanish Rice

September 30, 2008 at 10:50 am (Uncategorized) (, , )

Spanish Rice

We had some friends over for dinner on Saturday night and did steak fajitas and Spanish rice. This is the first time I had made it from scratch, I don’t think that I will be going back.

Spanish Rice
Adapted from allrecipes.com.

Ingredients

2 Tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 red bell pepper, chopped
2 cups chicken broth (1 can)
1 10 oz can diced tomatoes
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon salt

Directions

  1. Heat oil in a deep skillet over medium heat. Saute onion and bell pepper until onions are tender.
  2. Add rice and saute until rice is browned. Note: This took a lot longer than I expected, but I had read that it was important to do this, so I just kept the rice moving.
  3. Add garlic, chili powder, cumin, and salt. Saute for about 30 seconds.
  4. Stir in chicken broth and tomatoes. Note: Another recipe I had with a similar rice method had me boil the water first. I think that this may be a good idea since the room temperature water seemed to almost explode with the very hot pan.
  5. Turn down the heat to low. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. I stirred occasionally so that the rice didn’t stick to the bottom of the pan.
  6. Serve and enjoy!

It was very good, Misha was impressed. I will be making this again.

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Corn Souffle

September 16, 2008 at 11:52 am (Uncategorized) (, , , )

Corn Souffle

We made this for a family dinner on Sunday night. I forgot to take a picture when I pulled it out of the oven (we were running out the door). This picture is taken from the little leftover.

Corn Souffle
My mom.

Ingredients

8 oz. shredded cheddar cheese
8 oz. shredded jack cheese Note: I usually use 16 oz of a mixed blend from Costco for the two cheeses.
7 oz. can diced ortega chilies
8 oz. can creamed corn
10 oz. frozen corn
1/2 stick melted butter
2 large eggs, beaten
1/2 cup cornmeal
1 cup low-fat sour cream
salt (to taste)
pepper (to taste)

Directions

  1. Preheat oven to 350 degrees.
  2. Combine everything in a bowl.
  3. Butter/spray 9 x 13 pan. Add mixture to pan
  4. Bake at 350 for 1 hour or until done (browned on top). Sometimes it takes a bit longer than an hour, but every oven is different.
  5. Enjoy!

This recipe is so easy to throw together and I normally have everything on-hand just in case we get asked last minute to some dinner and need to bring something.

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Skillet Braised Tomato Green Beans

September 16, 2008 at 11:30 am (Uncategorized) (, , , )

Skillet Braised Tomato Green Beans

This was also for our nice dinner at home. We made these once before and really enjoyed them. DH normally won’t touch green beans but he will devour these. (He also isn’t a huge fan of tomatoes, try to explain that!) We had this with a bbqed steak and Crashed Potatoes.

Skillet Braised Tomato Green Beans
Not sure where I found this recipe.

Ingredients

olive oil
2 shallots, minced
2 cloves garlic, minced
1 pound green beans, cleaned and trimmed
1 can diced tomatoes (I used one with Italian seasoning cause I was lazy, but usually I add the basil spices on my own)
salt
pepper

Directions

  1. Heat the oil in a 12-inch skillet over medium heat. (I use a skillet that has a lid)
  2. Add the shallot and cook until golden-brown, about 5 minutes.
  3. Add garlic and cook about 30 seconds.
  4. Add diced tomatoes and green beans.
  5. Cover, reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.
  6. Season with salt and pepper and enjoy!

DH and I love these green beans, and they are so easy and quick!

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Crashed Potatoes

September 16, 2008 at 11:30 am (Uncategorized) (, , )

Crashed Potatoes

I was in the mood to cook a nice Saturday night dinner for DH and I. We had grand plans to relax and watch a movie, but ended up having stuff to do around the house and running errands. Dinner was still good though. We had this with a bbqed steak and Skillet Braised Tomato Green Beans.

Crashed Potatoes
Adapted from Pioneer Woman Cooks Crash Hot-Potatoes.

Ingredients

potatoes
olive oil
kosher salt
black pepper
garlic, minced
Italian seasoning

Directions

  1. Bring a pot of salted water to a boil. Add potatoes and cook until fork-tender.
  2. Preheat oven to 450 degrees.
  3. Line a rimmed cookie-sheet with foil (for easy clean-up). Drizzle a cookie-sheet with olive oil. Put cooked potatoes onto cookie sheet.
  4. Using a potato masher, gently press down on each potato twice until slightly mashed.
  5. Drizzle more olive oil on the potatoes.
  6. Sprinkle potatoes with salt, pepper, minced garlic, and Italian seasonings.
  7. Bake at 450 for 20-25 minutes until nice and crisp. Enjoy!

DH and I really enjoyed these and we will be doing them again. The extra-crispy bits of potato on the pan were really really yummy and a great taste of what was to come.

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