SPAGHETTI CARBONARA

Last weekend we went to dinner with my uncle at Olive Garden.  Usually I love Olive Garden, but this meal was not so.  My husband and I both ordered their Carbonara with chicken and shrimp.  It was the blandest, most flavorless pasta I had ever eaten.  It really left me craving an authentic style Italian Carbonara so I decided to make some here at home that was more similar to one of my favorite Italian restaurants from our old town. I added a bit of chopped chicken scallopini for some extra protein.

SPAGHETTI CARBONARA

1/2 pound spaghetti
4 large slices pancetta, diced small (quality bacon works also)
1 egg + 2 yolks
1/2 cup grated Pecorino Romano cheese
1 tablespoon coarse salt
Freshly ground black pepper

  • In a large pot, add the salt to the water and bring to a boil.
  • Add the spaghetti and cook until al dente.
  • Reserve some cooking water and then drain it.

While pasta is cooking, heat a large skillet over medium heat.

  • Add bacon and sauté for around 3 minutes. Drain on paper towels.
  • In a bowl, beat the egg and the yolks with pecorino cheese and a sprinkling of pepper.
  • Add the drained spaghetti to the skillet with the pancetta and toss for a minute or so over medium heat.
  • Transfer into the bowl with the eggs/pecorino mixture, stirring until the egg sauce thickens.
  • Add some cooking water if the sauce is too thick or more cheese if it’s too liquid.
  • Season with some fresh ground black pepper and a sprinkling of cheese.
  • Serve immediately in a warmed bowl.

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SAUERBRATEN (GERMAN POT ROAST) & POTATO PANCAKES with HOMEMADE APPLESAUCE

Years and years ago when people still went to brick and mortar book stores, I found this great old cookbook that had many great German recipes. All these years later I have donated the cookbook, but still have the recipes I fell in love with, Sauerbraten and Potato pancakes with homemade applesauce and sour cream. As time went on I made a few changes to enhance the recipes to our tastes, but all in all they are the same tried and true recipes.  THIS IS A RECIPE THAT TAKES 5 DAYS TO MAKE so plan ahead.

SAUERBRATEN
1 3-5 pound chuck roast
2 cups red wine (optional can be replaced by beef broth)
1 1⁄2 cups apple cider vinegar
2 cups beef broth
1 1/2 cups water
1 LARGE shallot, thinly sliced
1 medium red onion, thinly sliced
1 Vidalia onion, thinly sliced
2 large carrots, thinly sliced
2 stalks celery (leaves included), thinly sliced*
1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine)
4 tablespoon unsalted butter
4 slices bacon, finely chopped
3 tablespoons Wonder flour
1/4 cup sugar
1⁄2 cup golden raisins
6-10 gingersnaps, crumbled
Juice of 1 small lemon
2 tablespoons chopped parsley
Kosher salt, to taste

  • Season beef liberally with salt.
  • Bring wine, vinegar, shallots, onions, celery, carrots, bouquet garni, beef broth and water to a boil in a large saucepan.
  • Cool slightly and pour over beef. Cover and refrigerate, turning** once or twice a day, for 5 days.
  • NOTE: **A large tupperware marinader is a god send for this. You never have to touch the meat or make a mess turning it. SERIOUS NOTE:** After pouring the brine over the meat, allow it to cool for 30 minutes!  ESPECIALLY if using Tupperware products.  If you don’t the seal will more than likely leak and you might make a mess the first time you flip it (like I did the first time I made this).

  • Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni.) You can also at this time based on your tastes replace a portion of the marinade with beef broth.  If I have used a BOLD red wine, I will often do this to soften the flavor and enhance the sourness of the vinegar.
  • Heat 2 tablespoons butter  in an 8-qt. Dutch oven over medium-high heat.
  • Add bacon and cook until bacon renders its fat, about 10 minutes. Transfer bacon to a paper towel lined plate; set aside.

  • Add beef; cook, turning, until browned all over, about 25 minutes.***  Transfer to a plate; set aside.
  • Preheat oven to 325°.
  • Add remaining onions to pot; cook, stirring, until caramelized, about 18 minutes.
  • Return beef to pot with reserved marinade and sachet; boil.
  • Cover; bake until beef is very tender, about 2 1⁄2 hours.
  • Transfer beef to a saran wrap lined cutting board.****
  • Wrap and roll beef in saran to a uniform size. Set aside.****
  • Pour sauce through a fine strainer into a bowl.
  • Return pot to medium-high heat; add remaining butter.
  • Add flour and sugar, whisking constantly, until lightly browned, about 5 minutes.
  • Add sauce, raisins, gingersnaps and lemon juice, bringing to a simmer, cover pot, and cook until slightly reduced, about 10 minutes. (***If you refrigerated your meat for slicing later in the earlier step, you can add the slices in at this point for reheating).
  • Slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.

NOTE:*  I like to use the hearts.

FYI NOTE***: Browning will take longer because of the vinegar in the marinade. Also if you used the full amount of wine, your meat will appear quite dark.

NOTE****: This step gives you uniform size pieces.  You can also refrigerate the meat at this step and prepare gravy later.

POTATO PANCAKES
3+ cups peeled, grated and squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon fresh ground salt
1/2 teaspoon fresh ground pepper
1 cup buttermilk
1 LARGE egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

NOTE:*  I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

HOMEMADE APPLE SAUCE
5 large Apples (I like Pink Lady, Honey Crisp or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

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PAN SEARED BARRAMUNDI (AUSTRALIAN SEA BASS), GARLIC MASHED POTATOES & PAN ROASTED CORN

This was originally a Blue Apron Recipe and their version was pretty good, but hubby and I dissected it and made it even better! Hubby absolutely hated their tartar sauce, but that was a pretty easy fix.  Barramundi or Sea Bass itself has an almost sweet buttery flavor and a delicate flakiness that can be seriously enhanced with the right seasoning.

PAN SEARED BARRAMUNDI SEA BASS, GARLIC MASHED POTATOES & PAN ROASTED CORN FOR TWO

TARTAR SAUCE
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Dill relish or hot dog relish
1 tablespoon capers, slightly smashed
1 tablespoon apple cider vinegar
Pepper, season to taste

  • Mix all 6 ingredients together until well blended.
  • Chill several hours before serving.

GARLIC MASHED POTATOES
3 cloves garlic, minced
1 pound Yukon gold potatoes, cut into a large dice
1/4 cup heavy cream
2 tablespoons butter
Fresh ground salt and pepper, to taste

  • Bring a small pot of salted water to a boil.
  • Add the potatoes and garlic.
  • Cook about 15 minutes until fork tender.
  • Drain in a colander.
  • Place butter in bottom of still warm pan.
  • Rice potatoes over the butter.
  • Add heavy cream and stir together until smooth.
  • Salt and pepper to taste.

PAN ROASTED CORN
1 tablespoon butter
1 tablespoon GHEE*
1 small red onion, sliced into rings
2 ears of fresh Corn on the Cob
2 sprigs dill, minced
1 tablespoon apple cider vinegar
Fresh ground salt and pepper, to taste

  • Cut the corn off the cobs.
  • Over medium high heat melt butter and GHEE.
  • Add onions, cooking a couple minutes until beginning to soften.
  • Add corn to pan and cook 4-5 minutes until sizzling and starting to brown.
  • Add apple cider vinegar and dill, stirring to mix.
  • Salt and pepper to taste.

BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
Fresh ground salt and pepper, to taste
1 teaspoon paprika
4 sprigs fresh Dill, minced
Lemon slices

  • Over medium high heat melt butter and GHEE.
  • Score the skin side of the fillets.
  • Pat dry and generously season both sides with salt, pepper and paprika.
  • Add fillets to sizzling butter skin side down.
  • Cook 4-5 minutes until skin begins to brown and crisp.
  • Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
  • Plate and sprinkle dill over fish fillets.
  • Serve with tartar sauce.

NOTE*: I like the extra flavor from a well made GHEE, but butter or olive oil could easily be substituted.

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CHICKEN HORSERADISH MAC & CHEESE

CHICKEN HORSERADISH MAC & CHEESE

8 ounces macaroni or campagnelle noodles, prepared according to package directions
1/2 pound bacon, diced
1 large shallot, diced small + 2 cloves garlic, minced
4 tablespoons unsalted butter, divided 2 1/2 + 1 1/2
3 tablespoons WONDRA flour
2 teaspoons DIJON mustard
1 1/4 cups whole milk
1 cup heavy cream
2 cups small diced rotisserie chicken
1/2 teaspoon sea salt
1 tablespoon creamy horseradish
1/3 cup Boar’s Head Horseradish Cheddar cheese, grated
1 cup grated Gruyere Cheese
2 cups EXTRA sharp white cheddar cheese
1/2 cup grated Asiago Parmesan Cheese
2 tablespoons finely chopped Italian Parsley
1/3 cup finely crushed Keebler Club crackers
1 tablespoon butter, melted
2 tablespoons powdered Parmesan Cheese

  • Preheat oven to 450°.
  • Lightly butter a 9×9 baking dish.
  • In a large skillet brown bacon until crisp and crumbly.
  • Remove bacon with slotted spoon and drain on paper towels.
  • Add shallots and garlic to bacon drippings, sauteing until soft.
  • Add the 2 1/2 tablespoons of butter.
  • When butter is melted whisk in the flour making a roux.
  • Whisk in the mustard.
  • Whisk in creamy horseradish.
  • Gradually and alternately add the milk and cream, whisking constantly.
  • Add the salt, blending well.
  • Bring to a SLOW rolling boil, reduce heat and simmer for 15 minutes, stirring constantly.
  • Strain into a large mixing bowl and discard any solids.
  • Add ALL cheeses quickly, stirring constantly until melted and a smooth consistency.
  • Add in the cooked noodles, chicken pieces and 3/4 of bacon pieces stirring to coat.
  • Fold the noodle mixture into the baking dish.
  • Blend together 1 1/2 tablespoons melted butter, powdered Parmesan Cheese and crackers.
  • Sprinkle on top of noodles.
  • Bake 20-25 minutes until bubbling and golden brown. During last 5 minutes top with remaining bacon pieces.
  • Remove from oven, cover with foil and rest 10 minutes before serving.

 

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CRY BABY BURGERS

We like burgers, but hate the bread on a regular basis so I often make a “knife and fork” burger with fun toppings and this is one of our favorites. Make sure you start the potatoes before grilling the burgers.

CRY BABY BURGERS
1 pound ground chuck
sea salt and fresh ground black pepper to taste
1 small can jalapenos, drained and chopped (save a small amount for the mayo)
1 small can green chiles, drained and chopped
1 tablespoon Worcestershire sauce
2 slices pepper jack cheese
jalapeno mayo (small amount of minced jalapenos whisked into mayo)
caramelized onions – 1 small Vidalia onion, thinly sliced

  • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
  • Form into patties and refrigerate for several hours.
  • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
  • Sear and brown patties, turning frequently until cooked through.
  • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
  • When burgers are done, top with cheese, mayonnaise and caramelized onions.
  • Enjoy!

ROASTED PAPRIKA POTATOES
2 pounds baby red potatoes
sea salt and fresh ground black pepper
Hungarian paprika
1/4 cup melted butter

  • Scrub potatoes.
  • Boil for 10-15 minutes.
  • Drain the potatoes until cool enough to handle.
  • Preheat oven to 400 degrees.
  • Spray a 9×9 shallow baking dish with PURE.
  • Place potatoes on bottom in an even layer.
  • Smash each potato slightly.
  • Evenly sprinkle with salt, pepper and paprika to taste.
  • Pour melted butter evenly over top.
  • Bake 30 minutes until crunchy and bubbling.

RECONSTRUCTED MEXICAN LASAGNA

A while back I found this recipe for Sour Cream Noodle Bake over at Food Network that I wanted to try and then realized we had a big move coming and that I didn’t have the exact ingredients so  I took quite a few liberties with this recipe and hubby loves it reconstructed!  So, I don’t think we’ll ever get around to trying her original recipe, but you can tell me what you think.

RECONSTRUCTED MEXICAN LASAGNA
1 pound ground chuck or sirloin
8-9 ounces tomato sauce, divided
Fresh ground Salt and Pepper, to taste
2 cups elbows or shells or any combo of
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1 large bunch green onions, sliced thin
1 cup grated medium cheddar cheese
10 ounce can Original Rotel tomatoes, DRAINED WELL
15 ounce can black beans, DRAINED WELL and RINSED
Salsa
Sour Cream

  • Preheat oven to 350°.
  • Spray 11×9 baking dish with non-stick spray.
  • Spoon 2 spoons of tomato sauce into the bottom of your baking dish
  • Prepare pasta according to package directions to al dente. Drain and set aside.
  • While pasta is boiling, brown ground sirloin and half of the green onions, seasoning with salt and pepper to taste as browning.  Drain fat.
  • While meat is browning and pasta is boiling mix together the sour cream and cottage cheese in a medium bowl, seasoning with fresh ground salt and pepper.
  • Add in pasta and remaining green onions. Set aside.
  • Add remaining tomato sauce, drained Rotel as well as the drained and rinsed black beans to the meat and stir to blend well.
  • Assemble starting with the noodle mixture followed by the meat mixture and half the cheese and repeat.
  • Bake 20-30 minutes until cheese is melted and heated all the way through.
  • Top with a dollop of sour cream and salsa.

NOTE: This recipe also works well with no bake lasagna noodles.  Just omit the pasta from the cheese mixture ad assemble like Italian Lasagna.

 

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BAKED OMELETS aka CRUSTLESS QUICHE & PAPRIKA CHEESE HASH BROWNS

This combination is perfect together. I prepare all the ingredients before I begin. I then assemble the omelet and while it is baking I prepare the hash browns. They are almost always done at the same time which makes it perfect in my book.
I broke down this recipe to a per person portion so you can make as few or as many as you want easily.

BAKED OMELETS aka CRUSTLESS QUICHE BASIC EGG MIXTURE per person

2 eggs
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste**

  • Preheat oven to 375°.
  • Spray ramekins with non-stick cooking spray.
  • Fill bottom with your favorites.
  • Whisk together the eggs, sour cream and milk.
  • Pour over fillings.
  • Bake 30 minutes or until cooked through.
  • Let sit 5 minutes.
  • Invert onto plate and enjoy.

**I usually use bacon, mushrooms, sliced green onions, red onions, cheddar, swiss and tomato.

NOTE: When using meats, make sure they are pre-cooked.

PAPRIKA CHEESE HASH BROWNS

4 cups shredded or finely chopped potatoes, dry well with paper towels
4-6 tablespoons butter
1 small bunch green onions, sliced fine
paprika
celery salt
salt and pepper
1/2 cup finely shredded white cheddar (or cheese of your choice)

  • Melt butter in a large skillet* over medium high heat.
  • Add potatoes, onions and season well with salt, pepper, celery salt and paprika.
  • Brown well.
  • Sprinkle cheese over top and fold in.

NOTE: Use a skillet large enough to have a single layer of potatoes. They will brown better if they are not crowded.

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OATNUT SOURDOUGH HERB DRESSING

Thanksgiving after Thanksgiving  I stood in my childhood kitchen watching my dad prepare the stuffing for dinner.  Daddy never stuffed the Turkey, but instead made the “stuffing” like a big casserole.  The stuffing was always my favorite part topped with daddy’s giblet gravy – YUMMY.  I can taste it like it was always those years ago again. Now daddy used Mrs. Cubbinson’s cornbread dressing as a base and doctored it, but several years ago my brother asked me to try and reproduce the recipe and VOILA’ I did it and it’s from scratch!
One of the great things about bread dressing is that the leftovers work for meal after meal and if you’re making gravy, it only enhances the flavor.
OATNUT SOURDOUGH HERB DRESSING
10 slices Oroweat OATNUT bread, cut into bite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine or shredded
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups homemade chicken broth**
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4-5 cloves garlic, minced

  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender.
  • Add the mushrooms and garlic last as they will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9×13 baking dish.
  • Bake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

NOTE **:  I make my own broth from the carcass of a Rotisserie chicken each week to use in my recipes.  I buy the rotisserie chicken at Costco and use the meat to snack on or to make chicken salad or pastas.

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BUFFALO CHICKEN & POTATOES

WHY IT WORKS: This recipe works because it is simple, week night friendly, flavor packed and PURE comfort food. It also makes a great addition to a backyard BBQ or church pot luck supper.

BUFFALO CHICKEN & POTATOES
1 1/2 pounds boneless, skinless chicken breast or tenders, cut into 1 inch strips
1/3 cup Frank’s Original Hot Sauce
6 cups diced hash brown potatoes, thawed*
1 cup ranch dressing
1/2 cup shredded cheddar cheese
1 can cream of celery soup
1/2 cup seasoned Panko crumbs**
2 tablespoons butter, melted and cooled
1 bunch green onions, sliced

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick spray.
  • In a mixing bowl combine the chicken strips and hot sauce, tossing to coat well.
  • In a LARGE mixing bowl whisk together the undiluted soup and ranch dressing.
  • Fold potatoes into the soup mixture.
  • Spoon potato mixture into baking dish.
  • Arrange chicken pieces in a single layer on top of potatoes, drizzling any excess sauce evenly over top.
  • Evenly top with grated cheese.
  • In a small bowl combine Panko Crumbs and butter until a coarse mixture.
  • Sprinkle Panko crumbs mixture over chicken pieces.
  • Cover and bake 30 minutes.
  • Uncover and bake 20 minutes more or until potatoes are tender and chicken is cooked through.
  • Top with green onions.
  • Cool slightly and serve warm.

NOTE 1: * The original recipe called for a southwestern style hash browns.  Tater tots in a single layer work in a pinch also, but make sure everything is COMPLETELY thawed and drained of all moisture.

NOTE 2: ** The original recipe called for corn flakes crumbs.

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PIONEER BEAN DINNER

PIONEER BEAN DINNER
1/2 pound ground chuck, browned and drained
1/2 pound bacon, crisply fried and crumbled
1 small onion, chopped small
1/4 cup sugar
1/4 cup brown sugar
1/8 cup Country Bob’s All Purpose Sauce*
1 tablespoon molasses
16 ounces pork and beans
16 ounces black beans

  • Preheat oven to 350°.
  • Combine everything into a greased 9×9 baking dish.
  • Bake for 45-60 minutes.

NOTE 1: *A-1 works also

NOTE 2: This recipe works really well in a slow cooker all day also.

DECISIONS, DECISIONS, DECISIONS & yet we still had to have dinner ~ CHICKEN & DRESSING with CREAM OF CARROT BISQUE

I worked for quite awhile in the studio today and ran across several unfinished projects that NEED to be finished!  Binding for some reason is my least favorite part of quilting though it should be my most favorite since it is the last step to a completed project.  I’m still trying to figure out where to start!  I’m leaning towards starting with the smaller pieces just because there will be a bigger sense of accomplishment as I whip them out, but am leaning towards the larger ones so I can set them aside into the Christmas pile as completed presents.

In the meanwhile we still needed to eat so I reworked a couple of recipes from my “TO TRY” pile that used ingredients I had on hand.  It’s almost June 1st and I try to clean out both the freezer and pantry every 6 months or so.

CHICKEN & DRESSING serves 6

2-3 cups shredded rotisserie chicken
4 slices crusty french bread, torn into pieces
3 cups crumbled cornbread
1 3/4 cups chicken broth
1 can cream of mushroom soup
1 small Vidalia onion, chopped
2 celery stalks, chopped small
2 large eggs, beaten
Fresh ground sea salt, to taste
fresh ground black pepper, to taste
1/4 cup butter, sliced thin

  • Put butter slices in freezer while you assemble the casserole.
  • In a large mixing bowl whisk together the broth, eggs and soup.
  • Fold in breads.
  • Fold in celery, onion and chicken pieces.
  • Season with salt and pepper.
  • Transfer to a lightly greased 3 quart slow cooker.
  • Dot with butter slices.
  • Cook on high 1 1/2 hours and then low 2-3 hours on low OR 3-4 hours on high.

CREAM OF CARROT BISQUE serves 4

1 pound bag baby carrots, washed and dried
1 tablespoon avocado oil
1 small Vidalia onion, chopped
1 tablespoon butter
2 cups chicken or vegetable broth
Pinch of ground ginger
1/3 cup heavy whipping cream
Parmesan cheese
Snap peas

  • Preheat oven to 400˚.
  • In a large ziplock bag add the carrots, avocado oil, sugar, salt and pepper. Close and toss until carrots are well coated.
  • Spread carrots in a thin layer on a baking sheet.
  • Roast carrots 45 minutes or until tender.
  • Cool carrots.
  • In a large sauce pan melt butter,
  • Add onion and saute’ until tender.
  • Add broth and simmer while carrots roast.
  • Add carrots and puree with an immersion blender.
  • Salt and pepper to taste.
  • Serve with Parmesan crisps and chopped snap peas.

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HAWAIIAN MEATLOAF & LEMON BUTTER POTATOES

This started out as Carol Faye’s Meatloaf from the Loveless Cafe in Nashville, Tennessee which I can no longer find on their menu, but it is in Southern Living’s Off the Eaten Path.  Unfortunately, or fortunately, we ended up with an entirely different recipe and hubby absolutely loved it so it’s a keeper!HAWAIIAN MEATLOAF
1 1/4 pounds ground round
1/3 cup minced Vidalia onion
1 large clove black garlic, smashed
1 teaspoon avocado oil
1 medium egg
1/4 cup Country Bob’s special sauce
1/4 + 1/2 cup King’s Hawaiian original BBQ sauce
1 teaspoon garlic powder
1/2 cup quick cooking oats
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground sea salt

  • Preheat oven to 350°.
  • Using your hands mix all the ingredients except the last 1/2 cup of BBQ sauce. Mix only until all ingredients are well incorporated.
  • Mold into small loaf pan .
  • Bake for 45 minutes or starting to crisp on the edges.
  • Pour remaining BBQ sauce over meatloaf and bake 5 minutes more.

LEMON BUTTER POTATOES
2 pounds small new potatoes
1/4 cup butter, melted
Juice of 1 lemon
1+ teaspoon fresh chopped parsley
fresh ground sea salt, to taste
fresh ground black pepper, to taste
1 cup chicken broth

  • Wash and remove any blemishes from potatoes.
  • Add chicken broth to sauce pan and add 2 cups water.
  • Add potatoes and bring to a slow boil, cooking until potatoes are just fork tender, about 10 minutes.
  • Gently drain potatoes in colander.
  • Add butter, lemon juice, salt, pepper and parsley to mixing bowl.
  • Add potatoes and gently toss to coat.

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