Category: VEGETABLES

EVERYMAN STEAKS, MUSHROOM GRAVY & MUSTARD EGG NOODLES ~ BLOG 365.280

I grew up on chopped steaks with mashed potatoes or egg noodles and mushroom gravy and canned green beans. I didn’t know then it was a truly mid-western staple meal. Restaurants had in on the menu as a hamburger “steak” which in reality is just a fancy unless hamburger.

Traditionally this calls for ground sirloin which is a lot less fatty so be careful not to over work the mixture when preparing the steaks. Overworking it can lead to dry, tough steaks.

When using the egg noodles you can really oomph them up with this added intense buttery mustard sauce.

EVERYMAN STEAKS serves 2

STEAKS
3/4 pound top sirloin
3 tablespoons FINELY chopped onion
1/8 cup FRESH chopped Parsley
1 clove garlic, FINELY minced
1/2 tablespoon QUALITY Worcestershire sauce
1/2 tablespoon A1 sauce
1/4 cup FINELY crushed saltines
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Combine eggs, onion, parsley, garlic, A1 and Worcestershire sauce with the crackers until well blended.
  • Add in ground sirloin, salt and pepper mixing with your hands JUST until blended.
  • Shape into 2 oval patties.
  • In an ovenproof skillet sauté patties 4-5 minutes on one side.
  • Flip patties and transfer pan to oven for 15 minutes.
  • Transfer steaks to platter and tent with foil while you make the gravy.

GRAVY
2 tablespoons unsalted butter
4 ounces Beech mushrooms
1/4 cup FINELY diced onion
2 tablespoons WONDRA flour
2 cups beef broth
FRESH chopped parsley

  • Melt butter.
  • Add mushrooms sautéing 8 minutes or so until golden and moisture evaporated.
  • Add onions and sprinkle with flour, stirring to combine. Saute’ 2 more minutes.
  • Add broth and simmer until gravy reaches desired consistency.
  • Serve over steaks.

MUSTARD EGG NOODLES with GREEN BEANS
8 ounces egg noodles, prepared per package
1/2 pound green beans, trimmed to 1 inch pieces, blanched in boiling water 5 minutes and then drained well

4 tablespoons unsalted butter
1 tablespoon coarse grained mustard
1 tablespoon sour cream
1/4 cup FRESH chopped Parsley
FRESH ground sea salt and black pepper, to taste

  • Melt butter in large sauce pan.
  • Stir in mustard and sour cream until smooth.
  • Fold in noodles and green beans.
  • Season to taste with FRESH ground sea salt and black pepper.

 

BAKED PINEAPPLE TERIYAKI CHICKEN ~ BLOG 365.

BAKED PINEAPPLE TERIYAKI CHICKEN

4 boneless, skinless chicken breasts
FRESH ground salt and pepper to taste

  • Season the chicken breasts with salt and pepper on both sides.

MARINADE
1 cup teriyaki sauce
1 cup pineapple juice
1 small pineapple, cored and sliced into rings
2 tablespoons QUALITY honey
2-3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil

  • Whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger and sesame oil.
  • Pour the marinade evenly over the chicken in a large ziplock bag. Marinade 2 hours.

 

  • Preheat your oven to 375°.
  • Lightly grease 9×13 baking dish.
  • Place chicken breasts in the baking dish in a single layer. Reserve marinade.
  • Arrange the pineapple slices around the chicken.
  • Sprinkle pineapple slices evenly with brown sugar and drizzle with a little pineapple juice.
  • Bake 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear and pineapple caramelizes.

2 teaspoons cornstarch
Sesame seeds, for garnish
Sliced green onions, for garnish

  • As the chicken is baking, transfer the remaining marinade to a small saucepan.
  • Whisk in the cornstarch and bring the mixture to a boil.
  • Reduce the heat and simmer, stirring constantly until the sauce thickens to a glaze.
  • Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple.
  • Sprinkle with sesame seeds and sliced green onions before serving.

NOTE:  If using canned pineapple rings be sure and drain them really well.

TERIYAKI GLAZED CORN

This recipe has a thick, buttery glaze that resembles salted caramel. This is NOT your average corn on the cob from summer BBQ’s.

1/8 cup Bragg’s liquid aminos
1/4 cup mirin
2 tablespoons sugar
2 tablespoons salted butter

  • Add the liquid aminos, mirin and sugar to a small pot and bring it to a simmer.

  • Reduce the heat to LOW and simmer, stirring regularly (DO NOT BURN) for 15 minutes or until the mixture is reduced to half and has thickened enough to leave a ribbon on your spoon. The glaze will thicken as it cools.
  • 
Remove the pot from the heat and stir in the butter. 

  • Brush the glaze onto cooked corn on the cob and serve immediately.
  • Enjoy!


FRESH pineapple ring, FINELY diced

NOTE:  I like to use a thawed, well drained frozen corn in the winter that I heat in a skillet with a tablespoon of butter before adding the sauce. When using frozen corn I add a tablespoon of glaze to the pan with the pineapple last and cook 5 more minutes until heated through and well coated in glaze.

TENNESSEE ONIONS ~ BLOG 365.135

Onions really don’t get the credit they deserve! They’re the backbone of flavor in most dishes, whether they’re minced for soups, stew or casseroles, chopped or sliced and served raw on salads, sandwiches and even burgers. I use onions literally all the time, but I’d never heard of Tennessee Onions. I found this recipe by accident. And then I found another version also combining them to make my own version to meet my family’s flavor profile.

It’s a creamy and cheesy casserole full of a tangy, but sweet flavor and made of super simple, but specific ingredients – VIDALIA onions are the ONLY onions along with melty cheeses like cheddars and goudas that will work for this recipe. You also have to use REAL butter and FRESH herbs and spices. Ultimately the dish becomes a cheesy, tangy and sweet scoop of pure flavor with tender onions and browned crispy cheese.

On a side note, if you can’t get Vidalia onions in your area, WALLA WALLAs or TEXAS SWEET will work, but are second choice. 😀 This recipe makes a wonderful mouth watering side dish, but could also be considered a condiment at your next backyard barbecue. Add a scoop to your burger or dog or even to a grilled cheese sandwich. We like them with steaks fresh off the grill or Salisbury steaks. As you can see from the picture I have also used whatever I have on hand with great results.

Ironically “TENNESSEE ONIONS” only use a Georgia grown Vidalia onions for their unique flavor which is naturally sweet, but still has a bite to it like other onions without being assertive. Georgia farmers the unique soil in and around Vidalia, Georgia for their unique flavor.

TENNESSEE ONIONS
2 1/2 pounds sweet onions (3 LARGE onions), sliced crosswise 1/4 inch thick slices and separated into rings 
1 tablespoon FRESH minced thyme
1 tablespoon FRESH minced parsley
1 teaspoon garlic powder
FRESH ground sea salt, to taste
Scant tablespoon FRESH chopped oregano
1/2 teaspoon dry mustard (optional)
1/4 teaspoon cayenne pepper
1/4 cup salted butter, cut into 1/4-in.-thick pieces
1 cup (4 ounces) mild Cheddar cheese, FINELY shredded
1 cup, (4 ounces) smoked Gouda cheese, FINELY shredded
1/2 cup (2 ounces) Parmesan, FINELY shredde

  • Preheat oven to 350°.
  • Coat a 13×9 inch baking dish with non-stick cooking spray. 

  • Place onions in a large bowl.
  • Sprinkle with the thyme, parsley, garlic salt, oregano, mustard, and cayenne pepper and toss gently to coat.
  • 
Arrange onion slices evenly in prepared baking dish. 

  • Arrange butter evenly over onions, and sprinkle with the cheeses. 

  • Cover with aluminum foil, and bake 40 minutes until onions are soft and sides are bubbly.
  • 
Remove foil.
  • Bake another 5-10 minutes until top is golden.


  • Serve immediately.

SALSA VERDE PASTEL AZTECA ~ BLOG 365.107

It’s no surprise that where we live shapes our families and the recipes we pass down – the very way we gather around the kitchen table. The culinary traditions of the places we call or have called home have a HUGE impact on our personal journeys.

I’m from Texas, but I didn’t grow up there. I have lived there a few times and LOVE the farm to market way of cooking. I miss when I’m not there and have a difficult time acquiring the necessary ingredients to re-create the family recipes that have been handed down over the years.

That said, life goes on and we do our best to make substitutions that work well enough to recreate those recipes. Think of Pastel Azteca as a Mexican style lasagna, where the sauce is a smooth salsa; corn tortillas are substituted for the pasta, chicken or pork instead of traditional beef for the protein, roasted green chiles for the tomatoes and both crumbly as well as melty cheeses instead of Mozzarella and Parmesan cheeses. Mexican recipes are a lot like Italian recipes – layer after layer of flavor and slow cooking to get the right depth of those flavors.

PASTEL AZTECA Servings: 8 servings
SAUCE
1 1/2 pounds tomatillos, husked and rinsed
4 dried guajillo, colorado or ancho chiles, stemmed and seeded
2 cups FRESH cilantro
1 white onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1 teaspoon Mexican oregano
1 sprig fresh epazote (optional)
FRESH ground sea salt and black pepper
1 tablespoon butter
2 tablespoons avocado oil

  • Add the dried chiles to a bowl and pour boiling water over them. Cover the bowl to let them rehydrate. 

  • Heat a grill or cast iron pan over medium high heat.
  • Char the onion and garlic cloves until they are nicely blackened. Add to a blender.
Add the rehydrated chiles to the blender, along with all the rest of the sauce ingredients, except for the lard.
  • Puree extremely well.
Get the lard hot in a saucepan.
  • Add the sauce and bring to a boil,, stirring constantly to incorporate the fat.
  • Reduce the heat to a bare simmer and cook 10 minutes or so. Turn off the heat.

CASSEROLE & ASSEMBLY
18 6 inch corn tortillas
2 tablespoons butter
1 pound shredded chicken
6 poblanos, Hatch or Anaheim peppers, roasted, peeled, seeded and cut into strips
1 + 1/2 cup ELOTE corn kernels (see notes for recipe)
4 ounces cotija, crumbled
1 pound Oaxaca or mozzarella cheese, grated
1/2 cup Mexican crema, or sour cream (Darigold has a Mexican Sour Cream I like)


  • Preheat the oven to 400°F.
  • Butter a 9×13 casserole or baking dish.
  • Ladle a thin layer of the sauce into the bottom.
  • Layer the casserole with 6 tortillas.
  • Spread some meat evenly over the top.
  • Add the 1 cup of elote corn and strips of roasted peppers. 
Sprinkle a layer of cotija cheese, then crema, then shredded Chihuahua or Oaxaca cheese.
  • Top with another layer of tortillas, a bit more sauce, meat, pepper and cheese.
  • Finish with the remaining tortillas.
  • Sprinkle with the remaining cotija cheese, drizzle some more crema, and sprinkle the last of the grated cheese over the top.
  • Season with FRESH ground pepper and last of the corn.
  • Bake for 20 minutes until the cheese starts to brown.
  • Let stand for 10 minutes before serving.

NOTES & TIME SAVERS

  • Keep in mind this is the full-on, Sunday supper version of pastel azteca, but here are some serious time-saving hacks for an equally tasty week night meal.
  • You can use canned green chiles. Or even frozen. In August I buy Hatch chiles (they are only available for about a month a year) and roast them and portion them for freezing so I have some all year round. If you don’t know how to roast green chiles, here’s a great tutorial.
  • I make elote corn and then cut it from the cob or better yet make esquites for this recipe. Elote and street corn are the same thing. The word elote means “corn cob”. It’s the seasonings that make all the difference. Esquites, also called elote en vaso means corn in a cup. These can be made ahead and frozen also. Recipes below.
  • Literally any cooked meat will work, just make sure to chop or shred it small. Use a rotisserie chicken or left over carnitas. A HUGE time saving hack is using tamales (without the husks) and rolling them in the golden blend tortillas to layer at the bottom of the baking dish.
  • You can use canned enchilada sauce, or even canned tomato sauce.
  • If you have trouble finding crema, thin regular sour cream with a little buttermilk, milk or cream to get you closer to the real thing. 

OPTIONAL TORTILLA STEP

  • Heat about 1/4 inch of oil in a pan until it hits about 350°.
  • Fry the tortillas for about 30 seconds or so, JUST enough for them to stiffen up a bit, but not enough so they are stiff like tostadas. You want semi limp.
  • Cool tortillas on a cooling rack.

ELOTE aka MEXICAN STREET CORN
4 ears corn, husked (see notes)
2 tablespoons DUKE’s mayonnaise
2 tablespoons Mexican crema or sour cream
½ cup Cotija cheese , freshly grated, or queso fresco (see notes)
chili powder , or tajin, to taste
1 lime, cut into wedges
FRESH chopped cilantro , for garnish, optional

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the ears of corn and cook 10 minutes or until tender.
  • Brush corn with melted butter and grill corn on medium heat until slightly charred.
  • Mix the mayonnaise and Mexican crema together.
  • Spread a thin layer all over the corn ears. 
Sprinkle generously with cotija cheese and the desired amount of chili powder.
  • Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
  • For this recipe cut the corn from the cob in the end.

NOTES:

  • White corn is traditionally used in Mexico, but yellow corn easily substitutes.
  • Cotija cheese is traditional, but Quesa Fresca will substitute in a pinch.
  • If using fresh husked corn, leave stem end attached as something to hold on to while eating. Otherwise stick a long wooden skewer into the end of the corn before grilling or coating, to make them easier to hold and eat.

ESQUITES

1 tablespoon salted butter , softened
1/3 cup diced onion
1 jalapeño or serrano pepper, seeded, diced (optional)
1/3 cup homemade chicken broth or water
3 cups (4 cobs), husked, cut from the cob
FRESH ground salt and pepper, to taste
5 tablespoons DUKE’s mayonnaise
5 tablespoons Mexican crema or sour cream
1/3 cup Cotija or queso fresco cheese, shredded
chili powder, Tajin or hot sauce, to taste
1 lime, cut into wedges

  • Add butter to large cast iron skillet over medium heat.
  • Once melted, add onion and pepper, sautéing until tender.
  • Add broth or water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).

  • Season with black pepper and a little salt then divide among 4 cups – for making Pastel Azteca I just make one big bowl.

  • In each cup, add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream), stirring to combine.
  • 
Sprinkle generously with grated cheese and chili powder, to taste.
  • Serve with lime wedges to squeeze on top.


NOTES:

  • White corn is traditionally used in Mexico, but yellow corn can be substituted. You could also substitute 3 cups frozen corn.
  • Cotija cheese is traditional, but if you can’t find it, substitute Quesa Fresca will substitute in a pinch or FINELY grated Parmesan cheese.

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE ~ BLOG 365.86

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE

Super simple and quick makes this an easy, yet tasty weeknight meal ready in under 30 minutes!

Servings: 4

8 ounces uncooked Orecchiette (ear) pasta, prepared al dente
16 ounces QUALITY ground Italian sausage (see notes)
1/2 medium onion chopped
1 LARGE carrot, small diced
4 cloves garlic minced
1/2 teaspoon Dijon mustard, optional
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons FRESH chopped basil
FRESH ground salt & pepper, to taste
FRESH grated Parmesan cheese, for garnish

  • 
In a large skillet saute’ sausage over medium-high heat for 8-10 minutes or until it’s cooked through and nicely browned. Add onions and carrots about half way through.
  • Drain all 1-2 tablespoons of fat from the skillet.
 Reduce the heat to medium and stir in the garlic and Dijon mustard if using, cooking for 30 seconds.
  • 
Pour in the wine and cook 2-5 minutes until reduced by half.
  • Add in the spinach and basil tossing with tongs until the spinach has wilted.
  • Add in the drained pasta and toss again.
  • Season to taste with FRESH ground salt and pepper.
  • Serve immediately with freshly grated Parmesan cheese.


NOTE:

  • If need be, remove meat from prepackaged casings.
  • I often add grape tomatoes and blister them for added flavor.
  • Truly any size pasta will work, but a small pasta is best so it is well coated in the sauce.

BRAISED BALSAMIC CHICKEN & MASHED CARROTS ~ BLOG 365.79

BRAISED BALSAMIC CHICKEN
4-6 8 ounce skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
1 carrot, FINELY diced
1 LARGE onion, thinly sliced
2-3 cloves garlic, FINELY minced
14.5 ounces can fire roasted tomatoes with juices
1/2 cup QUALITY balsamic vinegar
2 teaspoons QUALITY Italian seasoning
1-2 cups FRESH baby spinach
Parmesan cheese, for garnish

  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Heat oil in large skillet over medium heat.
  • Add carrots, onions and garlic, sauteing 2-3 minutes until soft. Transfer to a bowl.
  • Add chicken to skillet, sauteing 4 minutes per side until browned.
  • Sprinkle with Italian seasoning.
  • Return onion mixture to the skillet.
  • Top with the tomatoes, their juices and the balsamic vinegar. Simmer 5 minutes.
  • Stir in spinach leaves, sauteing until wilted.
  • Top with Parmesan cheese and serve immediately.

MASHED CARROTS

2 pounds carrots, peeled and rustic cut
4 tablespoons butter, cubed
2 tablespoons QUALITY honey or HOT honey for more spice
FRESH ground sea salt and black pepper

  • Place carrots in a steamer basket over 2 inches of water.
  • Cover and steam 20 minutes over medium high heat until tender.
  • Drain the carrots and transfer to a food processor. Process until chunks are smooth, but not totally pureed.
  • Add the butter, honey, salt and pepper. Pulse until well mixed and keep warm.

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE ~ BLOG 365.51

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

4 boneless pork chops
FRESH ground sea salt and black pepper, to taste
1 teaspoon paprika
2 teaspoons avocado oil
2 tablespoons butter
6 cloves garlic, FINELY minced
1 LARGE shallot, FINELY chopped
1/3 cup homemade chicken broth
1 3/4 cups heavy cream
3 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, optional
1/4 cup fresh grated Parmesan cheese, optional, but recommended
FRESH chopped Italian flat parsley

  • Heat the oil in a large skillet over medium-high heat.
  • Season the pork chops with paprika, salt and pepper on both sides.
  • Sear chops 3-5 minutes per side.
  • Remove from pan, cover and keep warm.
  • In the same pan melt butter in the cooking juices.
  • Add garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry 1-2 minutes until fragrant.
  • Add chicken broth, simmering until slightly reduced.
  • Reduce heat to low heat, add heavy cream and bring to a gentle simmer.
  • Adjust seasoning to taste.
  • Add the spinach leaves and allow to wilt in the sauce.
  • Stir in the Parmesan cheese.
  • Let sauce simmer until cheese melts through the sauce.
  • Return pork chops to the pan, turning to coat in the sauce.
  • Sprinkle with the parsley, and spoon the sauce over each pork chops.

LOADED HASH BROWN POTATO SOUP ~ BLOG 365.35

One of our favorite local lunch haunts has the most amazing soup – a cheesy hash brown soup. As much as I love it, it has always seemed just a little incomplete to me so I’ve “souped” it up a bit by adding the meatballs, bacon, green onions and even more cheese! Then I went one step farther and adapted it to the crock pot for that easy fall/winter cozy meal.

LOADED HASH BROWN POTATO SOUP
1 30-ounce bag Simply Potato Shredded Hash Brown Potatoes
1 cup water
5 cups homemade chicken bone broth
1 cup small diced carrots
12 ounces bacon, browned and crumbled (reserve 2 tablespoons for garnish)
6-8 small meatballs, halved, halved and halved again into small pieces
FRESH ground sea salt and black pepper, to taste
1 bunch green onions, sliced thin (reserve 2 tablespoons of green tops for garnish)
1-2 cloves garlic, minced
3 tablespoon WONDRA flour
1 cup heavy cream
2 cups shredded cheddar cheese
2 tablespoons shredded cheddar cheese for garnish
Sour cream, for garnish

  • Stir together the hash brown potatoes, carrots, bacon, broth, water, onions, garlic, salt and pepper in a 5 quart crock pot.

  • Cook on LOW for 3-4 hours
.
  • Whisk together flour and cream until smooth and stir into slow cooker.

  • Cover and cook on LOW for another 30 minutes.
  • Add cheese and stir until cheese is melted.

  • Serve hot topped with cheese, sour cream, bacon and green onions.


RB’S BAKED BEANS ~ BLOG 366.354

As everyone knows I am NOT fond of fast food of ANY kind, but I do love me an occasional Beef ’n’ cheddar with some Arby’s sauce. I recently was FINALLY able to recreate the Arby’s sauce on a homemade level and have now made a baked bean dish around it.

Now for a little trivia to go with the recipe. The name Arby’s is a phonetic representation for the brothers Forestt and Leroy Raffle, aka the Raffle Brothers because the name they wanted, BIG TEX, for their business was already taken.

RB’s BAKED BEANS

2 cans white beans (navy or cannellini), drained and rinsed
1 jar dried beef, diced
1 Vidalia onion, chopped small
4 slices bacon, diced and cooked crisp
1 package ALL beef hotdogs, cut into bite sized pieces
Double batch Arby’s sauce (see below)
Corn Bread, optional

  • Preheat oven to 350°.
  • Cook hotdog pieces until crisp on the edges.
  • Add onions to pan and saute until softened.
  • Mix everything together in a prepared 8×8 or 9×9 baking dish.
  • Bake 1 hour.
  • Serve over corn bread.

NOTE: Dried beef can be traded out for 1 pound lean ground round that has been browned and drained of excess grease.

ARBY’S SAUCE
1/2 cup ketchup
2 tablespoons apple cider vinegar
4-6 tablespoons water

4-5 drops Tabasco sauce

1/4 teaspoon onion powder

1/4 teaspoon garlic powder
1/4 teaspoon salt

2 tablespoons dark brown sugar

  • Combine all together in a small sauce pan.
  • Simmer on low 20 minutes, whisking periodically, especially the last 10 minutes.
  • Keep refrigerated.

LIGHTHOUSE INN LEGENDARY POTATOES ~ BLOG 366.340

Chef Leon “Wally” Walden worked at the Lighthouse Inn for 50 years. He was known for many dishes, but these potatoes in a rich cream sauce topped with golden crumbs were probably one of the most beloved “LEGENDARY” dishes and a local favorite. This recipe was adapted by an America’s Test Kitchen test cook by adding the baking soda to help keep the sauce from breaking. I added the onion powder and sliced onions. They remind me of half mashed and half scalloped – truly one of our family favorites.

LIGHTHOUSE INN (New London, Connecticut) LEGENDARY POTATOES (adapted from Chef Leon Walden)

Prep time 10 minutes
Simmer time 25 minutes
Bake time 20 minutes
Rest time 10 minutes
Total time 1 hour 5 minutes

3 cups half & half
2 1/2 pounds (3-4 potatoes) russet potatoes, peeled and cut into 1/2 inch pieces
1/2 small onion, sliced
1/8 teaspoon baking soda
2 1/4 teaspoons kosher salt
1/2 teaspoon onion powder
1 teaspoon FRESH ground black pepper
11 tablespoons butter
2 ounces FRESHLY ground Parmesan cheese
1 cup panko bread crumbs

  • Whisk together the half and half, baking soda, onion powder, 2 teaspoons of FRESH ground salt and pepper.
  • In a large pot or sauce pan combine 2 1/2 cups of the half & half, potatoes chunks, onion slices, baking soda, onion powder, 2 teaspoons of salt and pepper.
  • Bring to a boil over medium high heat, but immediately lower to a simmer.
  • Simmer for 20-25 minutes until tender. Stir often to avoid sticking and burning.
  • While potatoes are simmering, preheat oven to 375°.
  • Melt 1 tablespoon of butter in 9×13 baking dish. Brush butter up all 4 sides.
  • In a small bowl melt 4 tablespoons butter.
  • Add Parmesan cheese, Panko crumbs, pepper and remaining salt.
  • When potatoes are tender mix in remaining half & half, 6 tablespoons of butter, stirring gently until butter is melted.
  • Arrange potatoes in prepared baking dish.
  • Sprinkle panko mixture evenly over top.
  • Bake 15 to 20 minutes until potatoes are hot, bubbly and browned.
  • Remove potatoes from the oven and cool 10 minutes before serving.

NOTE:

  • Can easily be made in individual ramekins for more elegant presentation.
  • Works well with Gluten Free bread crumbs instead of Panko crumbs.

PARMESAN ROASTED GREEN BEANS ~ BLOG 366.320

PARMESAN ROASTED GREEN BEANS
Adapted from I WASH YOU DRY

1 1/2 pounds green beans, fresh & trimmed
1 tablespoon avocado oil
1/3 cup Parmesan cheese, FRESH & FINELY grated
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Preheat oven to 425°.
  • Lightly coat a baking sheet with non-stick spray and set aside.
  • In a large bowl toss the green beans in the oil.
  • Add the Parmesan cheese, garlic powder, salt and pepper, stirring to coat.
  • Spread in an even layer on the baking sheet and bake for 15 minutes.
  • Use a spatula to flip the green beans and continue cooking another 10 minutes, until tender.

SNAP PEA SALAD ~ BLOG 366.310

Make the perfect salad for potlucks, picnics or BBQ’s. This recipe is neutral enough to go with any dish, yet crisp, flavorful and fun.

SNAP PEA SALAD ~ serves 4

1 pound sugar snap peas, trimmed, washed & sliced diagonally into several pieces
1/2 SMALL red onion, diced small
3 green onions, sliced thin
2 tablespoons sesame seeds
3 tablespoons rice vinegar
Juice of 1 LARGE lemon (2-3 tablespoons)
2 tablespoons avocado oil
2 teaspoons QUALITY honey
1/2 teaspoon sesame oil
FRESH ground sea salt and black pepper
2 cloves garlic, FINELY chopped
1/4 cup toasted almond

  • Toast the sesame seeds in a dry pan over medium heat until they’re 1-2 shades darker and fragrant.
  • Toss peas, onions, sesame seeds, garlic and almonds in a large mixing bowl.
  • In a small bowl whisk together the oils, vinegar, lemon juice, honey and seasonings.
  • Drizzle over pea mixture and toss until everything is well combined.
  • Taste and adjust seasoning to your liking, if needed. Serve!