HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

These recipes are sooooooo simle, but your dinner guests will think you worked all day on them.

The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

HALIBUT STEAK VINAIGRETTE
1 piece of halibut or other white fish (salmon is good too)
3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
Fresh ground salt and black pepper
1/4 cup Avocado oil for brushing fish
1/4 cup minced red pepper
Paprika, to taste
1 small bunch green onions, minced

  • Pre-heat broiler.*
  • Brush pan with oil.
  • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
  • Brush fish pieces with oil on each side.
  • Sprinkle salt, pepper and paprika on fish pieces on both sides.
  • Arrange fish on oiled pan.
  • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
  • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through. 
  • Top with remaining green onions for garnish.

*Bakes well also.  If you bake it put the vinaigrette on it before baking.

    CABBAGE AU GRATIN
    1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
    Fresh ground salt and black pepper
    2 + 2 tablespoons butter
    Fresh ground salt and black pepper to taste
    1/4 cup water
    3 cloves garlic, minced
    fresh thyme sprigs, chopped
    nutmeg
    1 tablespoon Wondra
    1 cup heavy whipping cream
    3/4 cup shredded Fontina cheese (gouda works well as does swiss)
    1/4 cup shredded Parmesan
    1/4  cup fresh bread crumbs

    • Spray a 2 quart baking dish with non-stick cooking spray.
    • Preheat oven to 400°.
    • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
    • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
    • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
    • Transfer cabbage to baking dish, arranging wedges so the snuggle.
    • Add remaining butter to skillet drippings and melt.
    • Add garlic, thyme, nutmeg and flour, stirring to combine.
    • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
    • Pour cream mixture over cabbage.
    • Salt and pepper again.
    • Top with cheese and bread crumbs.
    • Bake until browned and bubbling, 20-30 minutes.

    *Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.

    MARINATED PRIME RIB & OVEN ROASTED ASPARAGUS with LEMON SAUCE

    This was our Christmas Eve meal with the Caramel Apple Cheesecake for dessert. We used to have larger Christmas eve family gatherings when I was young and those tended to be buffets.  Now that it is usually either just the 2 of us or a smaller gathering I make a more formal and traditional meal. 

    I used the scraps leftovers (not that were many) to make the New Year’s Day Black Eyed Pea Chili.

    MARINATED and SEASONED PRIME RIB
    5 pound boneless beef rib roast
    3/4 cup Mad Housewife Merlot wine
    1 small Vidalia onion, sliced thin
    1/4 cup water
    1 tablespoon Worcestershire sauce
    Avocado oil
    *2 tablespoons  Savory Spice Shop Hidden Cove Lemon Garlic Blend
    *2 tablespoons  Penzey’s English Prime Rib Rub 
    *1 teaspoon  Penzey’s OR Savory Spice Shop’s Horseradish powder

    • Whisk together the wine, water and Worcestershire sauce.
    • Place roast in a large plastic bag that has been placed in a shallow baking dish.
    • Pour marinade over roast and seal bag.
    • Marinate 6-8 hours, turning bag occasionally.

    • Preheat oven to 325 degrees.
    • Place sliced onions in bottom of roaster.
    • Drain roast and discard marinade.
    • Rub roast generously with the avocado oil. Let roast sit on drainboard a moment to allow excess oil to drain off.  At this point wash your hands to remove the excess oil also so the rub will go on better.
    • Stir together the Hidden Cove Lemon Garlic Blend, English Prime Rib Rub and the horseradish powder until well mixed.
    • Sprinkle rub mixture over roast until well coated all the way around.
    • Place roast, fat side up on onion slices.
    • Insert oven thermometer.
    • Roast until desired doneness (we like medium rare which was 135 degrees and about 2/14 hours), but no more!
    • Transfer roast to cutting board and immediately tent with foil for 20 minutes before carving. This is the resting phase and mandatory to the perfect prime rib. During this phase your roast will raise another 10 degrees. 

    *If you want a thicker rub add more spices making sure to keep these proportions.

    DO NOT SKIP THE RESTING PHASE!!

    OVEN ROASTED ASPARAGUS with LEMON SAUCE
    1 bunch asparagus
    Avocado oil
    sea salt
    fresh ground black pepper

    • Preheat oven to 425 degrees.
    • Snap off woody ends. 
    • Wash asparagus and drain well.
    • Pat dry and then drizzle with avocado oil, smoothing all along each stalk as you place asparagus in a single layer on a baking sheet.
    • Sprinkle with salt and pepper to taste.
    • Roast 10 minutes or until fork tender, but snappy and browning on the outside.

    Juice of 2 lemons
    1 tablespoon cornstarch
    1 tablespoon cool water
    2 teaspoons sugar
    2 large egg yolks

    • In a small saucepan whisk together the water and cornstarch over a medium heat.
    • Bring to a slow boil, whisking constantly.
    • Add sugar and whisk until dissolved. Immediately remove from heat to cool!
    • Return the saucepan to the lowest setting.
    • Beat egg yolks and lemon juice until well blended.
    • Whisk egg yolks into cooled sauce and cook slowly to thicken.  TOO HIGH A HEAT WILL CURDLE YOUR SAUCE.
    • Season as necessary and pour over plated asparagus.

    MALIBU RUM GLAZED CARROTS

    I started with the Whiskey glazed carrot recipe from Pioneer Woman, but wanted a new little OOMPH so I changed up the Whiskey to Malibu coconut rum.

    MALIBU RUM GLAZED CARROTS
    2-3 pounds carrots* peeled and cut into chunks
    1/2 – 1 stick butter
    1/2 cup Malibu Rum
    1 cup brown sugar
    1 teaspoon sea salt
    1/2 teaspoon fresh ground black pepper

    • Melt 1 tablespoon butter in large skillet over high heat.
    • Add carrots** sauteing several minutes.
    • Remove carrots.
    • Add rum to skillet for a minute.
    • Add remaining butter.  When melted add brown sugar and stir until dissolved.
    • Add carrots back into skillet. Cover and cook 5 minutes.
    • Remove lid, sprinkle with salt and pepper and cook until glaze is thick.

    *I used bagged baby carrots
    **You may have to do in 2 batches depending on your skillet size

    CREAM OF ASPARAGUS VEGETABLE CHOWDER

    CREAM OF ASPARAGUS VEGETABLE CHOWDER
    1 pound asparagus, wood ends trimmed
    1 small Vidalia onion, chopped
    1 large bunch green onions, sliced
    1 cup sliced carrots
    2 stalks celery, halved and sliced
    4 cloves garlic, minced
    1 KNORR tomato bouillon cube
    1 KNORR chicken broth gel tub
    8 cups water
    3 tablespoons butter, sliced and freezer chilled
    1/2 cup white Moscato wine or Cream Sherry
    1/2 cup heavy cream
    6 ounces Mascarpone cheese, room temperature
    1 tablespoon crushed red pepper
    1 teaspoon fresh ground black pepper
    1 teaspoon sea salt
    1 pound Yukon gold potatoes, peeled and diced (3 cups +/-)
    1 tablespoon White Balsamic Vinegar
    Parmesan cheese for garnish

    • Whisk KNORR chicken broth gel tub and KNORR tomato bouillon cube into the water as you are bringing it to a boil.
    • Add onions, carrots, asparagus, celery and garlic. Bring to a boil, reduce heat and simmer 45 minutes until all vegetables are tender.
    • Remove vegetables to a colander, retaining broth that drains off.
    • While vegetables are draining whisk salt, pepper and red pepper into broth.
    • Add potatoes and bring to a boil, reduce to a simmer cooking until potatoes are tender.
    • While potatoes are cooking, process cooling vegetables until smooth.
    • When potatoes are tender, slightly mash most of the potatoes.
    • Return vegetable mix to the potato broth along with any broth that drained off.
    • Add wine or sherry and vinegar blending well.
    • Add in heavy cream and Mascarpone cheese stirring until cheese is melted and well blended.
    • Serve with fresh Parmesan as garnish.

    BLACK FRIDAY THANKSGIVING WRAP UP with NEW RECIPES for GREEN BEAN CASSEROLE, CRANBERRY POMEGRANATE TANGERINE SAUCE, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

    As I mentioned before, I DO NOT shop Black Friday, unless it’s from the comfort of my desk chair talking to a computer.  Thanksgiving weekend for us is and always has been casual.  This year was no exception. With just 2 of us this year I bought a turkey breast only.  So my questions is, where does the rest of the turkey go?

    Our range is on the way out also – losing the heating elements one by one and the oven is now 75 degrees under temperature.  I didn’t want to take a chance so I started the turkey breast in the slow cooker and then used the oven to only brown the top.  Amazingly, it turned out PERFECT!  I see great turkey sandwiches tomorrow! And there are plenty of leftovers until the new range is installed next week.

    Our morning started out foggy and drizzly before turning to serious cold and rain.  I did manage to capture this Robin hanging out in the old garden bed.

    And the first opening bloom of the Christmas Cactus this season.

    99.9% of my recipes are made from scratch, but every now and then I do cheat a bit.  Part of Thanksgiving’s dessert, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECAN was one of those small cheats and believe me I will cheat again, but next time I’ll add some fresh whipped cream.  MOST of the recipe is scratch ingredients, but it called for a Betty Crocker SuperMoist yellow cake mix.  Instead I used a SuperMoist BUTTER PECAN cake mix and it was FABULOUS!  I’ll give you the original recipe (which for the life of me I can’t remember where it came from – probably pinterest) with my changes in red.

    GREEN BEAN CASSEROLE
    3-15 ounce cans cut green beans, drained VERY WELL!
    2 1/2 tablespoons butter
    2 tablespoons Wondra
    1 1/4 cup whole milk
    3/4 cup heavy cream
    1/2 teaspoon each, paprika, sea salt and fresh ground black pepper
    1 teaspoon Savory Spice Shop Hidden Cove Lemon Garlic Blend
    1 teaspoon celery flakes
    2 tablespoons Riverhouse Parmesan Herb dressing **
    3 slices bacon, cooked and crumbled
    1 cup +/- French’s French fried onion rings

    • Over medium heat melt butter in saucepan.
    • Whisk in Wondra until golden.
    • Add milk and heavy cream gradually, bringing to a boil JUST SLIGHTLY!
    • Reduce heat and simmer, stirring continuously until sauce begins to thicken.
    • While still stirring add in paprika, salt, pepper, Lemon Garlic and celery flakes. When you reach your desired consistency set pan aside to cool slightly.
    • In a large mixing bowl toss the green beans with the Riverhouse Parmesan Herb dressing.
    • Pour sauce over beans and gently toss and coat.
    • Pour into a baking dish and top with crumbled bacon and fried onion rings.
    • Bake 20-30 minutes until heated through.

    **If you can’t find this brand, Litehouse Parmesan Caesar is a great substitute.

    CRANBERRY POMEGRANATE TANGERINE SAUCE
    1 bag cranberries
    1 cup pomegranate seeds

    1/2 cup fresh squeezed tangerine juice with pulp*
    1/2 cup pineapple juice*
    2 cups sugar
    ¼ teaspoon cinnamon
    1 teaspoon orange peel
    • Wash cranberries and drain in colander.
    • Mix tangerine juice, pineapple juice and sugar in saucepan until dissolved.
    • Add cinnamon and orange peel. Stir well.
    • Add the cranberries and pomegranate seeds simmering over medium high heat until bubbling, stirring often.
    • When the mixture begins to boil, reduce heat.
    • Cook uncovered or until all cranberries and pomegranate seeds have ’popped’.
    • Sauce will thicken as it cools.
    • Can be stored in the refrigerator for a week or frozen for future holidays.

    Yields: 2 cups
    *You can use ALL orange juice if you prefer

    ***I like to make a double batch at Thanksgiving and freeze half for Christmas.

    PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
    CAKE BOTTOM 
    1 Betty Crocker SuperMoist yellow cake mix (Butter Pecan)
    8 tablespoons unsalted butter, melted and cooled slightly
    1 Egg

    • Preheat oven to 350 degrees.
    • Line the bottom of your 10 inch springform pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.
    • NOTE: you can use a 9×13 cake pan, but coat it well with non-stick cooking spray. In a large mixing bowl combine the cake mix, melted butter and egg until well blended.Press batter into the bottom of your springform pan.

    FILLING 
    8 ounces softened cream cheese
    15 ounce can pumpkin
    8 tablespoons unsalted butter, melted and cooled slightly
    1 teaspoon PURE vanilla
    1/2 teaspoon orange peel 
    3 eggs
    2 cups powdered sugar
    2 teaspoons pumpkin pie spice
    Caramel sauce (recipe follows) 
    Candied pecans (I used Fisher’s Cinnamon Pecans) 
    Kraft Caramel Balls 
    Smucker’s Pineapple Sauce, slightly warmed (optional)

    • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
    • Add melted butter, vanilla and eggs, beating until well combined.
    • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed.
    • Pour batter over cake base and smooth even.
    • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency).
    • COOL COMPLETELY on a wire rack BEFORE removing the pan.
    • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans.

    NOTE: YOU WILL NEED LESS TIME USING A 9X13 PAN!

    CARAMEL SAUCE 
    1/2 cup heavy cream
    4 tablespoons butter, softened
    2 tablespoons light corn syrup
    3/4 cup sugar
    2+ tablespoons water

    • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
    • Remove from the heat.
    • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
    • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
    • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
    • Continue cooking until amber color darkens stirring constantly.
    • Remove from the heat and carefully fold in the cream mixture.
    • Cook over medium heat stirring frequently until caramel is bubbling.
    • Serve warm.
    • Makes 1 1/2 cups.

    Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving.

    I’m off to wrap Christmas presents – Have a great weekend! 

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    PARSNIP PUREE POTATO SKINS

    Did you know that parsnips are from the carrot family? This vegetarian diet hubby requested is giving me room to try some new recipes and I’m losing weight though he says he isn’t.

    PARSNIP PUREE POTATO SKINS
    1 1/2 pounds parsnips, peeled & cut into 1 inch pieces
    2 medium potatoes, baked & scooped out
    1 green onion, sliced thin
    2 tablespoons sour cream
    3-4 ounces grated cheddar cheese
    1/4-1/2 cup heavy cream
    4 tablespoons butter, melted
    pinch of nutmeg
    salt and pepper to taste

    • Preheat oven to 350 degrees.
    • Bring a pot of salted water to a boil. Add parsnips and boil 20-25 minutes until extremely tender.
    • Bake potatoes in oven or microwave. Halve them and scoop out the insides.
    • Puree the cooled parsnips and potato insides until smooth.
    • Add butter, sour cream, salt, pepper, nutmeg and heavy cream and blend well.
    • Fill potato shells with puree. This makes enough to also fill 2 compotes for another meal later in the week.
    • Top with grated cheese and green onion
    • Bake for 20 minutes.
    • Increase to broil and brown tops for a minute or so.

    GORGONZOLA BACON GREEN BEANS

    GORGONZOLA BACON GREEN BEANS
    1/4 pound thick bacon, chopped
    1 small bunch green onions, sliced
    1 pound fresh green beans, trimmed
    1/4 cup Gorgonzola crumbles

    • In a large skillet cook bacon until crisp.  Remove with a slotted spoon to drain on papertowels.
    • Add onions and green beans to bacon drippings and stir fry until crisp tender.
    • Drain off any remaining bacon drippings.
    • Toss onions, green beans, bacon bits and Gorgonzola crumbles.

    BROCCOLI GREEN BEAN ALMOND SAUTE’

    BROCCOLI GREEN BEAN ALMOND SAUTE’

    2 tablespoons olive oil
    2 tablespoons White Balsamic Vinegar
    1 bunch green onions, sliced thin
    1/3 pound green beans, trimmed
    1 broccoli crown, chopped small
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    1/2 teaspoon soy sauce
    2 tablespoons slivered almonds

    • Heat olive oil in large skillet.
    • Add vegetables and saute’ until tender.
    • Add soy sauce and white balsamic vinegar.
    • Sprinkle with sea salt and white pepper.
    • Add almonds, blend well and heat through.
    • This dish is good hot OR cold!

    DECONSTRUCTION: HOW STUFFED CARROTS BECAME A CARROT CASSEROLE

    I’m always on the look out for great ways to spice up vegetable recipes.  I found what sounded and looked like an awesome recipe in a magazine for a carrot side dish.  I was excited to make it, but then oh so disappointed.  They looked pretty, but they tasted awful.  So, we sat around the dinner table deconstructing AND reconstructing the recipe!  My family is so good at dinner conversation.  Well, maybe not, but at least they tell me what they don’t like and then help turn it into something they will like.


    The original recipe:
    BAKED STUFFED CARROTS
    12 medium carrots
    1/4 cup mayonnaise
    4 teaspoons grated onion
    2 teaspoons prepared horseradish
    1/8 teaspoon ground nutmeg
    salt and pepper to taste
    1/4 cup dry bread crumbs
    2 tablespoons butter, melted and divided
    1/8 teaspoon paprika

    1. Place carrots in a skillet. Add 1 inch of water.  Bring to a boil. Lower heat and simmer 15-20 minutes or until crisp tender.  Drain.
    2. Cut a thin lengthwise slice out of each carrot.  Scoop out carrot, leaving a 1/4 inch shell, set shells aside. Place the removed carrot in a food processor; cover and process until finely chopped.  Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper.  Spoon into carrot shells.
    3. Place in a greased 13 inch x 9 inch baking dish.  Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots.  Drizzle with remaining butter.
    4. Bake, uncovered, at 375 degrees for 20-25 minutes or until tender. 
    Do you remember Gilligan’s Island Season 3, episode 20?  No, I didn’t REMEMBER the number or season either, but I remember the episode well.  Gilligan discovers a crate in the lagoon and pries off the lid, which falls face side down of course, and inside are all these beautiful seeds.  Mary Ann immediately plants a garden and they all have their favorite vegetables.  Because the seeds are radioactive they produce bigger and “better” vegetables that gives each castaway a special ability.  These were 2 1/2 inches in diameter!

    I present to you the Gilligan’s Island Carrots:
    THE RECIPE WORTH MAKING:
    BAKED CARROT CASSEROLE
    12 medium carrots

    1/4 cup mayonnaise1 large bunch green onions, minced3 cloves garlic, minced1/8 teaspoon ground nutmeg1 teaspoon sea salt
    1 teaspoon white pepper
    1/4 cup dry bread crumbs2 tablespoons butter, divided1/8 teaspoon paprika

    • Place carrots in a skillet. Add 1 inch of water. Bring to a boil. Lower heat and simmer 10 minutes or until crisp tender. Drain. Cool.
    • Slice carrots into 1 inch lengths and then into 4 pieces each.
    • In a small skillet melt 1 tablespoon of butter.  Saute’ onions and garlic until translucent and fragrant. Drain of fat.
    • Transfer to a large bowl; add mayonnaise, nutmeg, salt and pepper.
    • Toss with cooled carrots until well coated.
    • Place into a greased 9X9 baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
    • Bake, uncovered, at 375 degrees for 10-15 minutes or until tender.

    BAKED ONIONS with BROWN GRAVY

    BAKED ONIONS with BROWN GRAVY

    2 large onions (I used a Vidalia and a Red)
    1 1/2 cups prepared brown rice
    2 slices multi grain bread, staled and crumbed
    1/2 cup shredded Parmesan cheese
    1 teaspoon garlic
    1 JUMBO egg, beaten
    1 teaspoon sea salt
    1 teaspoon pepper
    2 tablespoons butter

    • Preheat oven to 300 degrees.
    • Spray baking dish with PURE.
    • Halve onions. Cut a flat spot on the bottom of each and remove all the insides except for the 2-3 thickest outer rings. Place onion cups in baking dish.
    • Chop onion insides into fine pieces.
    • Prepare brown rice and set aside.
    • In a large skillet melt butter.
    • Saute’ onion until tender.
    • Add garlic and saute’ until fragrant.
    • Add bread crumbs, prepared rice, cheese, beaten egg, salt and pepper taste.
    • When well blended and egg is cooked fill the onion shells and place remaining rice mixture around the sides.
    • Prepare gravy and pour all over the onions and rice mixture.
    • Bake 1 hour.

    BROWN GRAVY
    1/2 cup butter
    1/2 cup flour
    1 teaspoon minced garlic, jar
    1 tablespoon Worcestershire sauce
    2 cups hot water
    2 tablespoons Better than Beef Bouillon
    salt and black pepper to taste

    • In a saucepan, melt the butter over medium heat.
    • Whisk together the hot water and bouillon. Set aside
    • Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and fragrant.
    • Add the garlic and cook a few seconds more.
    • Whisk in the beef broth and Worcestershire sauce.
    • Salt and pepper to taste.
    • Bring to a low boil.
    • Reduce the heat to a low simmer for 15-20 minutes, stirring occasionally until desired consistency.
    • Season to taste with salt and pepper.

    PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA

    PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA
    3-4 boneless, skinless chicken breasts
    2 tablespoons butter
    2 cloves garlic, minced*
    1 teaspoon fresh ground pepper
    2 ounces white wine
    1 lemon, juiced
    4 ounces bacon, diced
    1 bunch green onions, thinly sliced
    3 cups fresh spinach, washed and stemmed
    spaghetti, cooked and well drained
    1/2 cup fresh grated Parmesan cheese
    1 large tomato, diced
    *While I prefer fresh garlic, I have found that the roasted jar garlic is a great substitute, especially in the winter.
    • Brown bacon until crisp.
    • Add onion slices and garlic, sauteing until tender.
    • Move bacon and onions to the sides and add butter.
    • When butter is melted, add chicken and brown well on both sides.
    • In the meantime, prepare the pasta per package directions.
    • Remove chicken, keeping warm.
    • Add spinach and saute’ until spinach wilts.
    • Move spinach to outer sides.
    • Toss pasta with wine and lemon juice.
    • Mound pasta in center of pan.
    • Top with Parmesan cheese.
    • Layer chicken pieces over top.
    • Serve immediately.

    LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP, DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

    CARROTS AU GRATIN

    Carrots Au GratinCARROTS AU GRATIN

    2 tablespoons butter

    2 tablespoons WONDRA flour

    1 cup milk

    1 small bunch green onions, minced

    1/2 teaspoon salt

    1/2 teaspoon garlic powder

    1/2 cup grated cheddar cheese****

    3 1/2 cups peeled, diced and cooked carrots

    1 teaspoon celery salt

    1 cup Panko crumbs, sauteed in butter

    • Pre-heat oven to 350 degrees.
    • In a small sauce pan melt butter over a medium heat.
    • Add flour and whisk until golden.
    • Add salt and garlic powder.
    • Add onions and blend well.
    • Gradually add milk, whisking until smooth.
    • Stir constantly until sauce begins to thicken.
    • Add cheese and whisk until smooth consistency.
    • Alternate layers of carrots and sauce in a buttered baking dish.
    • Top with bread crumbs.
    • Bake 30 minutes.

    ****Changing the cheese flavor changes this dish considerably. I’ve experimented with several and found that Gruyere’ is an excellent alternative.