Roasted Potatoes

I discovered these a while ago off one of the food blogs I follow. We love them.

My husband says, "You've made potatoes good again." He's not a huge fan of potatoes.

Gaby bakes hers in a dish but I prefer baking them on a cookie tray, they get nice and crispy.

These make great leftovers, I just throw them in my toaster oven and they are just as good.

You really need to try these potatoes.

Roasted Potatoes
Ingredients:

• 4-5 c. potatoes, cut into chunks. I've made it with a variety of potatoes, all equally good
• 3 Tbsp olive oil
• 1 tsp garlic salt
• 2 tsp paprika- I add more for more kick
• 1 tsp Rosemary (I added this b/c you just need Rosemary on potatoes)
• 1 tsp pepper
• 1/3 c. Parmesan cheese, and then some
• Dash Salt

Cooking Directions:

In large bowl, pour olive oil over potatoes. Throw in garlic salt, paprika, rosemary, salt and pepper. Stir to coat well. Line a cookie sheet with tin foil, spray with Pam. Pour potatoes on tray. Bake at 425 for 20 min. Stir potatoes and add Parmesan cheese. Bake an additional 10 min, or until potatoes are done. Broil for 30 seconds to one minute. Sprinkle with extra cheese and salt as desired. Stir and serve.

Craisin Bran Muffins

I got this recipe from my sister-in-law, she brought some to me in the hospital after I had my first baby. Now, I give them to all my friends after they have babies. These are by far the best tasting bran muffins I've ever had.
I added a few things to tailor to my liking. If you don't like craisins, they are also so delicious with dried apples, probably any fruit for that matter.
For a real treat, I top them with cream cheese frosting, but that just makes them too good.

The best part about this recipe is that it makes a ton. I usually make a dozen at a time and keep the batter in the fridge for about two weeks.

Craisin Bran Muffins

Ingredients

• 3 c. sugar
• 4 eggs
• 1 c. shortening
• 5 c. flour
• 2 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 qt buttermilk (can mix milk with 4 Tbsp lemon juice or vinegar)
  
• 4 c. bran flakes
• 1 to 2 c. craisins
  
• 2 c. boiling water
• 2 c All-bran
• Cinnamon & sugar mixed together

Cooking Directions:
Mix boiling water and All-bran, set aside. In large bowl, cream eggs, sugar, and shortening. Add buttermilk. Combine flour, salt, soda and cinnamon and mix into muffin batter. Stir in bran mixture and mix well. Fold in bran flakes and craisins.

Fill muffin tins and sprinkle with cinnamon and sugar. Bake at 320 for 20 min until toothpick comes out clean.

Cinnamon Pot-stickers

Any time we make Gyoza, we have extra wontons and so naturally we make something sweet.
These are quick and so scrumptious.

Cinnamon Pot-stickers
Ingredients:

• Wonton wraps
• Cream cheese
• Vegetable oil
• Cinnamon & sugar mixed together
  

Cooking Directions:
Place a small amount of cream cheese in the middle of the wonton wrap. Fold over wrap and pinch two sides together to close seams. Heat small amount of oil in fry pan over medium heat. Add wontons and fry until golden, turn over. Remove from oil and sprinkle with cinnamon and sugar on both sides. Enjoy this delightful treat!

My Marinara Sauce

Almost anything tastes better when made by scratch. I started experimenting with homemade marinara sauce when I got into freezer foods. Now the stuff out of the jar is bland and not worth my time (although I still have it in my food storage).
This stuff is so dang good, every time I make it, I scoop some into a little bowl for myself, sit down with some Italian bread and devour the whole thing.

And it freezes so well!

Marinara sauce
Ingredients:

• 2 cans whole or diced tomatoes
• 1 can tomato paste
• 1/2 to 1 c. water- depending on desired consistency
• 2 large carrots, finely diced
• 1 small onion, finely diced
• 3 cloves garlic, finely diced
• Olive oil
• Basil, 1 c. fresh, 2 tsp dried
• 1/2 tsp of each: Oregano, rosemary, parsley- more or less to taste
  
• Dash of sugar
  
• Salt & Pepper to taste

Cooking directions:
Combine canned tomatoes, tomato paste, basil, oregano, rosemary, and parsley in a blender. Chop to desired consistency. Set aside. Heat about 1 tablespoon olive oil in large sauce pan over medium-high heat. Add carrots, onion, and garlic and stir-fry until softened. Pour tomato sauce into sauce, stir and heat through. Add salt, pepper, and dash sugar. Add water small amounts at a time to desired consistency. Taste and add additional spices as desired.

Cool completely before freezing.

*Additional ingredients to add variety: red pepper flakes for spice, sausage, hamburger, meatballs, chopped spinach, 1/2 to 1 c. heavy cream.

Peanut Butter Bon Bons

These might just be the perfect treat to give to someone you love this Valentine season.
The best part is this makes a ton so you can throw a bag of them in the freezer and have one, or two, or more for the yourself the rest of the month.

I think they taste like Recess if you use milk chocolate.

Peanut Butter Bon Bons
Ingredients

• 1 stick butter
• 3 cups peanut butter
• 1 lb powdered sugar
• 1 medium box (12 oz) Rice Krispies,
  
• Chocolate to dip, can use almond bark, chocolate chips with shortening, candy melts, etc.

Cooking Directions
Melt butter in large sauce pan. Add peanut butter and sugar until well blended. Remove from heat. Stir in Rice Krispies- this will be difficult so you may need to use your hands. Roll into small balls. Set on cookie sheet lines with wax paper and freeze about an hour.

Melt chocolate. Dip balls into chocolate using a fork so the excess chocolate drips through. Place back on cold cookie sheet until dry.

Optional: Drizzle chocolate on top using fork.

Oatmel Cookies

I've learned that cookies are very delicate, in order to bake the perfect cookies, you have to know your oven and be able to eye the dough for the right consistency. With every new house, I've made adjustments to my cookies recipes or baking times.
To be honest my chocolate chip cookies are pretty dang good- I get a lot of compliments on them. I had a few people email me after I posted the recipe saying the cookies didn't turn out. I think it's just a learning process.

These oatmeal cookies have thus far been fool-proof. It could be the hint I received from my sister-in-law to mix the baking soda with water...I don't know.
They are especially good with a mixture of white and milk chocolate chips, yum...so good.

*If you try them and they don't turn out, please let me know.

Oatmeal Cookies
Ingredients:

• 1 c. shortening
• 3/4 c. sugar
• 3/4 c. packed brown sugar + 1-2 Tbsp
• 2 eggs
• 1 tsp vanilla
• 1 1/2 c. flour
• 1/2 tsp salt
• 1/4 tsp cinnamon (if you don't like cinnamon, don't add)
  
• 1 tsp hot water mixed with 1 tsp baking soda
• 3 1/2 c. old fashioned oats
• Chocolate chips- as many as you can handle
  

Cooking Directions:
Mix shortening and sugars. Add eggs and vanilla. Mix well. Add flour, salt, and cinnamon. Mix. Mix in water and soda mixture. Mix in oats, then chocolate chips. Loosely roll into balls and place on ungreased cookie sheet. Bake 350 for 8-9 min, or until no longer shiny. Drop cookie sheet on counter to flatten cookies. Remove to cooling racks.

Mulligatawny Soup

I had my eye on this soup off of Pioneer Woman's blog for quite some time but was always a bit skeptical. Once I finally tried, I've been craving it on a weekly basis. It was delicious! And of course, since I lived in NYC and happen to love Seinfeld, Mulligatawny soup holds a dear place in my heart. Thanks to "Pdub" I can have a reminiscent city experience in the comfort of my own kitchen.
I changed a few things based on our preferences, surprisingly my kids loved it...but just to be safe, I woudn't say this is a kid-friendly dish.

Mulligatawny Soup
Ingredients:

• 14 oz extra firm tofu, cut into 1 inch cubes (can use diced, cooked chicken but tofu is so good in this soup)
  
• 1 1/2 Tbsp butter
  
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 to 2 whole carrots, finely chopped
• 1/4 c. flour
• 1 1/2 Tbsp curry powder
• 4 c. chicken bullion/broth
• 2 c. half and half
• 2 whole granny smith apples, peeled and diced
• 1 Tbsp sugar
• 2 tsp salt
• Ground pepper to taste
• Dash lime juice to tatste

Cooking Directions:
In large pot, melt butter over medium heat. Add onion, carrot, garlic, and tofu. Stir and cook until onions begin to brown. Sprinkle in the flour and stir until combined. Stir in curry and cook for one minute, stirring constantly.
Stir in chicken broth until combined and cook for five minutes. Stir in half and half, salt pepper, and sugar and cook another five minutes. Add diced apples and cook another five minutes. Turn off heat and let stand about 10 minutes. Dash lime juice in before serving.

Black Bean Soup

My sister shared this soup recipe with me. I added corn to ours simply because we love our sweet white corn. This is an awesome soup, especially with extra lime and cilantro...if you like those.

Black Bean Soup
Ingredients:

• 1 Tbsp olive oil
• 1 small onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 1/2 tsp salt
• 1-2 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground pepper
• 1 c. chicken broth
• 1 can diced tomatoes
• 1 (4 oz) can diced green chilies
• 1 c. white sweet corn
  
• 1 can black beans, drained & rinsed
• 1 can black beans, pureed with liquid
• 1/2 c. chopped cilantro
• 1 lime
• Sour cream
  

Cooking Directions
In sauce pan, saute onion, celery and carrot in olive oil. Cook until tender. Add salt, cumin, coriander, and pepper and cook another minute. Add chicken broth, diced tomatoes, green chilies, and corn. Simmer about 10 min. Add both cans of black beans and simmer an additional 10 minutes. Stir in cilantro and squeeze juice of 1 lime.

Serve with sour cream, tortilla chips and additional cilantro to top with.

Granola

Two of my sister-in-laws have had homemade granola on hand for quite some time. I've always enjoyed it so I finally started making my own. I kind of combined the components that I like from both of theirs into this one.

This is good granola. When I'm really watching what I eat, I pound this stuff. When I'm not watching so well, I really pound it. Enjoy!

Granola
Ingredients:

• 4 1/2 c. whole oats
• 1 c. bran flakes
• 1 c. rice krispies
• 2 c. nuts, seeds, etc (you can add more bran flakes, rice krispies, etc)
• 1 c. coconut

Mix these in a large bowl and set aside.

• 1 c. brown sugar
• 1/2 c. honey (I use mostly Agave nectar)
• 1/4 c. water

Microwave in glass bowl for 3 to 5 min, until boiling. Remove and stir in:

• 1/2 tsp salt
• 1 1/2 tsp vanilla

Slowly pour over oat mixture and stir to coat. Spread evenly on greased cookie sheet.

Bake at 275 for 20 min. Rotate racks and bake an additional 15-18 min.

Sprinkle with cinnamon and allow to cool. If you like crumbs, fluff with fork before it cools, if you like it chunky, let it cool first.

Hot n' Sour Soup

School has started, the leaves are starting to fall, but it's still hot. As I've said before, by the end of summer, I get so excited for soup. So even if eating dinner makes me sweat more, it's time.

I love this soup. It's light, so very satisfying, and a mix-up from your standard soup.

Hot n' Sour Soup (serves 4-5)

Ingredients:

• 3 c. chicken broth
• 1 pkg extra firm tofu, cut into 1-in chunks
• 1 can sliced water chestnuts
• 2 c. mushrooms
• 1 c. scallions, chopped
• 2 egg whites
• 1/4 c. rice vinegar
• 1 1/2 Tbsp cornstarch
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp chili garlic paste
• 1/2 tsp black pepper

Cooking Directions:

Place mushrooms in a bowl and cover with hot water. Cover and let stand 10 min, until tender. Drain water and dice mushrooms. Set aside.

In large pot, combine broth and garlic. Bring to boil. Add mushrooms and water chestnuts. Reduce heat and simmer for 5 min. Add tofu, vinegar, soy sauce, and pepper. Bring to boil. Reduce heat and simmer for 10 min.

Dissolve cornstarch in 1/2 c. of cold water and stir well. Pour cornstarch mixture into broth and boil. Let simmer about 5 min., until thickened, stirring frequently.

Slowly pour egg whites into broth, stirring gently with a spoon to break up clumps of egg. Remove from heat and stir in scallions, sesame oil, and chili paste. Add more paste for more spice

Red Pepper Pasta

I returned home from an EPIC family vacation two days ago. My entire family went to a Lake house and we had a blast! One of the best parts about it was bad to no cell phone coverage and internet service. Love being off the grid. I liked it so much that I pretended I wasn't home for just one more day.

Alas, here I am and I needed something to warm my heart so how about some great tasting pasta. This dish will always cheer me up. I know you'll enjoy it too.

Red Pepper Pasta

Ingredients:

• Pasta- any variety
• 1 (12 oz) jar Roasted Red Peppers, well drained
• 4 oz cream cheese
• 3/4 c. fresh basil leaves
• 1/4 c. parmesan cheese
• 1 bag frozen broccoli florets
• 1/4 c. milk
• Salt and pepper to taste
• 1/2 tsp garlic salt
• Optional: cooked chicken, cut in strips

Cooking Directions

Cook pasta and set aside. Combine peppers, cream cheese, milk, basil, garlic salt and parmesan cheese in blender. Blend well and pour into pan. Add broccoli (and chicken), salt and pepper, and heat through.

Green Chilies & Cheese Burritos

I know bean burritos aren't very original.
Here's how I like to "dress up" a very basic meal.

Green Chilies & Cheese Burritos (serves 5-6)
Ingredients:

• 2 cans Refried beans
• 1/2 onion, chopped
  
• 1 7 oz can diced green chilies
• 1 c. cheddar cheese, shredded
• White corn
• 2 tomatoes, chopped
• cilantro, chopped
• cumin
• 1/4 - 1/2 c. milk
• Sour cream
  
• Tortillas
  

Cooking Directions:
In sauce pan, saute the onion in a small amount of butter about 1 minute. Add refried beans, milk, diced chilies and dash cumin. Cook until heated through, add cheese and stir until melted.

Layer beans, corn, tomato, sour cream and cilantro in tortilla. Wrap and enjoy.

Margarita Pizza

Margarita Pizza (makes 2- 15in pizzas)
Ingredients:

• 1 c. warm water
• 1 pkg yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 1 T. olive oil
• 2 3/4- 3 1/4 flour
• Sprinkle Pepper, garlic powder, and rosemary
• Cornmeal
  

Cooking Directions:
Mix yeast and sugar in warm water, set aside until well agitated. Pour into mixer with olive oil. Mix all dry ingredients with one cup flour. Add to wet ingredients and slowly add flour until dough sticks. Set aside and let rise until doubled. Punch and roll out. Sprinkle cornmeal on sheet under pizza dough. Bake dough at 375 for about 5 min before adding toppings.

Toppings:

• 1 8 oz can tomato sauce, mix with basil, garlic powder, and oregano
• 4 c. shredded mozzarella cheese, fresh
• 3-4 roma tomatoes, sliced
• Fresh basil leaves

Layer toppings on crust and bake an additional 15 min.

Veggie Baked Ziti

My sister-in-law served this dish to us a while ago and I finally got a hold of the recipe, we've made it twice already this month. A great way to get the kiddos eating veggies, tastes great, and so easy. You can add any vegetables but I really like it like this:

Veggie Baked Ziti
Ingredients:

• 1 lb ziti, cooked
  
• 2 medium zucchini, can substitute or add 1 yellow squash
  
• 3 c. chopped spinach, or more
  
• 1 small onion
• 2-3 cloves garlic
• 16 oz cottage cheese
• 3 c. mozzarella cheese, shredded
• 1 jar marinara sauce
• Basil, 1 tsp dried, 1/2 c. fresh, chopped
• Salt and Pepper taste
• Olive oil
  

Cooking Directions:
Saute onion and garlic in 1 tsp olive oil. Add zucchini. Cook until tender. Add spinach and cook another minute. Add marinara sauce, cottage cheese, ziti, basil, salt and pepper, and half the mozzarella. Stir and pour into a 9 x 13 dish. Sprinkle the remaining mozzarella on top. Bake at 425 for 10 min or until cheese is melted.

Black Bean Tostadas

If you are one of those people who looks at a recipe and says there are way too many ingredients and you pass it up. Stop here. This is relatively quick, very tasty and a refreshing Mexican meal. If you choose to make the cilantro-lime rice, it takes a little more preparation. Just cut up all the garlic and cilantro together to save on chopping time.

Black Bean Tostadas
Ingredients

• Tortillas
• 1 can black beans
• 1/2 c. onion, diced
• 2-3 cloves garlic
  
• 1 TB olive oil
• 1 tsp cumin
• 1/3 c. Tomato Sauce
• 1/2 c. cilantro, chopped
• 1 tsp lime juice, or juice of 1/2 lime
• White corn
• Lettuce, shredded
• 1 large tomato, cut
• Cheddar cheese, shredded
• Sour cream
• Salsa
• Cilantro Lime Rice (optional)
  

Cooking Directions
Spray both sides of tortillas with nonstick spray and bake at 350 until crisp, turn over once.

Meanwhile, saute onion, garlic, and cumin in olive oil in sauce pan. Add black beans, tomato sauce, cilantro and lime juice. Stir and cook until heated through.

Layer ingredients on tortilla and enjoy!

Phad Thai

We love Thai food in our house, Phad Thai is a favorite. I've tried a couple recipes and blended them into this one. I'm happy to say that my brother, who served a mission in Thailand, said it tasted exactly like something he would have eaten over there, but with way less spice.

Phad Thai
Ingredients:

• Thick Rice Stick Noodles, or I often just use fettuccine noodles
• 1 1/2 c. cooked meat, shrimp tastes awesome, Tofu tastes great for vegetarian dish
  
• 3 garlic cloves, minced
• 1 c. scallions, chopped
• 1-2 c. bean sprouts, rinsed
  
• 2 eggs beaten
• 4 Tbsp tomato sauce
• 4-5 Tbsp Teriyaki sauce
• 1-2 Tbsp chili garlic sauce (add more for extra spice)
• 1-2 Tbsp peanut butter
• 1 Tbsp brown sugar
• 1 Tbsp lime juice
• Cilantro, chopped
• Chopped roasted peanuts

Cooking Directions:
Soak rice stick noodles in warm water until soft, or cook fettuccine noodles. Set aside. In small bowl, combine tomato and Teriyaki sauces, peanut butter, brown sugar, and lime juice.

Heat wok with small amount of oil. Add garlic and chili sauce. Cook about 2 min. Add egg and stir to scramble. Add sprouts and scallions and cook another minute. Add noodles, sauce mixture, and shrimp. Stir and cook until heated through. Serve immediately, sprinkled with cilantro and crushed peanuts on top.

Caprese Grilled Sandwich

I don't even need to say much about this sandwich. Just take a look. I'm salivating. I love anything with basil and balsamic vinegar.

Caprese Grilled Sandwich
Ingredients:

• Bread
• Roma Tomatoes, sliced
• Fresh Basil leaves, washed
  
• Mozzarella cheese, sliced
  
• Balsamic vinegar
• Pepper
• Butter
  

Cooking Directions
Butter outsides of the bread. Layer cheese and tomatoes on bread, dash pepper on top. Grill both sides of sandwich. Remove from heat, add basil leaves. Dip into Balsamic vinegar as you eat.

Pesto Quesadillas

This is a quick and tasty meal. I refer to it one of our weekend meals. We replace with pizza night and the kids are just are satisfied.

Pesto Quesadillas

Ingredients:

• Tortillas (I like them with whole wheat, better texture)
• 3-5 Roma Tomatoes, sliced
• Pesto Sauce
• Mozzarella Cheese, shredded

Cooking Directions:

In large fry pan, cover one tortilla with cheese. Lay an additional tortilla on top and heat to melt cheese. Remove from pan and spread about 1 tablespoon pesto sauce over the top tortilla. Place sliced tomatoes on top and sprinkle with a little more cheese. Place on cookie sheet and broil in oven for 2-5 min, depending on oven, until cheese is melted.

Santa Fe [Chicken]

This is a very versatile meal. It's great on rice, in tortillas, as a vegetarian dish or just by itself with tortilla chips -I serve it without the chicken as a chip dip for company sometimes.
It is very simple, tasteful and makes great left overs. If you have cilantro, I would definitely sprinkle it on top. Can't go wrong with cilantro!

Santa Fe Chicken (serves 5-6)

Ingredients:

• 1 can black beans, drained, rinsed
• 1 bag frozen white corn
• 1 can Ro-tel (replace with a little extra salsa if you don’t like spice)
• 1 small can green chilies, mild
• 1/2 c salsa
• 2 chicken breasts, boneless, skinless (can use frozen)
• 1-2 tsp Cumin
• 1/2 8 oz package cream cheese
• Salt and pepper to taste
  *For vegetarian meal, don't add chicken, can add an additional 1/2 can of beans
  

Cooking Directions:

Combine all ingredients except the cream cheese in a crock-pot. Cook on low for 3 to 4 hrs (depending on crock pot). Shred chicken and mix in cream cheese, cook another 10 min, until cheese is melted. Stir and serve.

Serve over rice, in tortillas or w/ tortilla chips.

Cilantro Lime Rice

This rice is a great addition for any Mexican meal but also good with any Asian dish.

Cilantro-Lime Rice

Ingredients:

• 2-3 c. rice
• 1 bunch cilantro, chopped
• 1 chicken bullion
• 3-4 cloves garlic, minced
• Oil for cooking
• Juice of 2 limes
• Pepper to taste

Cooking Directions:

Heat a little oil in skillet. Add garlic, cilantro, and rice. Sauté 3-5 min. Put in rice cooker or sauce pan with lime juice, bullion, pepper, and amount of water called for on rice directions. Cook as directed.