Cheesy Potatoes-Pantry Staple

Hello, everybody and welcome back to another recipe!  Summer is coming, and it is a time when many of you are feeding your children or grandchildren more often than during the school year.

I am working on using up all of my pantry staples, so that I can replenish them.  One of those probably "passed over" staples is canned potatoes.  I always have them in the pantry, but somehow I don't use them near as often as I think I'm going to.  Well a side dish my sister (#1) used to make came back to mind recently.  I have made it about 4 times in the last month per hubby's request! I don't know if this is EXACTLY how she made it but, I am sure mine is the superior version. 🤣

Cheesy potatoes are SO easy.  They are quick and you can pair them with darn near anything.

Let's get to this super easy recipe.  Everyone will love it!

You will need:

2 cans of drained whole potatoes.

1 1/2 Tbsps butter

1 heaping Tbsp flour

1 1/4 cups milk

1/3 cup shredded cheddar cheese

salt and pepper to taste

parsley if desired 

Melt your butter in your pot.  Whisk in your flour and let cook 2 to 3 minutes.  Add in milk and continue to whisk until completely smooth.  It will begin to thicken as your milk heats up.  When it is smooth and slightly thickened add in your cheese and stir until smooth.  Add in your potatoes, turn off heat and cover.  Let stand 5 to 10 minutes.  The potatoes will heat through from the cheese sauce!  Sprinkle some parsley on top to serve if desired.  This isn't the prettiest to look at but, the parsley or maybe even chives will

brighten it up a bit.

ENJOY!

Spaghetti Salad

It is a BEAUTIFUL day here in the Midwest!  Bad storms last night led to perfect weather today, I hope you are all having your own "perfect" weather.  It sure does lift your spirits, doesn't it?

I am so ready for some picnics, BBQ's and the like.  This is a salad I actually adapted from one I got from my friend Lisa.  She gave me a list of ingredients that is traditional in her part of the country, and I redid it in a way that my husband and I would enjoy it.  Oh boy, is this a good one.  No worries about mayo-based salads getting to warm, etc.  Besides, do we need more mayo-based salads?  No.  Not for me anyway! I will also link the YouTube video that goes with this at the bottom.  Make sure to SUBSCRIBE there if you aren't already!  Also, click the notification bell and select ALL to be notified each time I upload a video!

Ready, spaghetti?!? 

• 1 lb. spaghetti (broken in half if you choose and cooked)
• 4 Roma tomatoes
• 1-2 cucumbers (mostly peeled)
• 2 tsp homemade pizza seasoning (or Italian Seasoning) there will be a difference
• 1 tsp dried basil (4 or 5 leaves of fresh)
• 1/2 tsp dried parsley
• salt and pepper to taste
• 1 cup creamy Italian dressing (I prefer Aldi version of Olive Garden Original)

Cook your pasta and run cold water over it.  Make sure you salt your water as well.  Drain well and then add in cut up tomato and cucumber.  If you do not use my homemade pizza seasoning, you CAN use Italian seasoning but there will be a difference in flavor.  Not bad, just different.  My pizza seasoning had extra flavors not in a regular Italian seasoning.  Add in basil, I use my home dried basil, as my basil plant outside isn't worthy yet! 😁 Add in salt and pepper to taste and 1 cup of dressing.  NOTE: you will likely need a bit more dressing when it is time to serve as it sits, the spaghetti will soak up the dressing and you don't want it dry, as much as you don't want it swimming in dressing.  Refrigerate for at least 2-4 hours before serving.  

PS. If you want to serve this withsome small balls of fresh mozzarella, I won't tell if you won't tell.

Fresh Strawberry Jello Fluff

 Good Afternoon from sunny Nebraska!  I pray this finds you all well, physically and mentally.  There is so much going on in the world and I hope you are all doing well, and dealing well.

It has been awhile since I shared a new recipe with you.  I have been filming my old recipes for my YouTube channel as I need them or make them.  Also sprinkling in some shopping and crafting!  If you don't follow me there please do, I would love to have you.  Here is the link to my channel, Chefwannabe's Life

So let's get into my history with jello.  It probably should come with a disclaimer that my comparisons will be gross, and well, yeah,

As a child I loved jello, PLAIN, no fruit in it.  Meh.  Also, it required some whipped topping.  I mean...it is what it is.  As an adult, I can't stand it.  After seeing babies born, any jiggly jello reminds me of placenta.  Ok?  Ok.  I said it, you know I don't mince words, gross or not.  And I just can NOT eat it.  In an attempt to make friends with the jello, I decided to play with it.  Yes, I play with food often!

I had to try this a couple of time to get it to work perfectly.  Perfect consistency, etc.  Let me preface this recipe with IF your strawberries are not as sweet as you would like, you can sprinkle them with some sugar, let them macerate, and then drain off ALL liquid before adding them to the jello.  This is a must, so decide what you can do with the strawberry goodness instead of sending down the drain.  Here we go!

1 3.4 oz. pkg strawberry jello

2 cups strawberries cut in chunks

1 8 oz. tub whipped topping

1-2 cups mini marshmallows

Place jello powder in your bowl with 1 cup boiling water and only 1/2 cup cold water.  Make sure the powder is completely dissolved and place in refrigerator.  Let chill JUST UNTIL the edges are starting to set.  Remove and using a hand mixer blend in cool whip and strawberries.  Let some of the strawberries stay chunking and some get blended up a bit more.  When you are sure it is blended well, (scrap the bottom or you will get a layer of gelatinous goo at the bottom) fold in marshmallows and place back into the refrigerator for at least 6 hours.  Yes, I said it and overnight is best.  The texture is perfection, PERFECTION I tell you!  I can NOW EAT JELLO!  

I don't know if you eat jello as a side or as a dessert.  As a kid my mom had it with dinner, and my husband grew up with jello as a dessert.  Jello.....DESSERT?  I will take a hard pass on that one.  

ENJOY!

Cheese Stuffed Bread Sticks

 (This recipe makes 8 bread sticks)

Good Evening friends!

I just returned from a long weekend taking care of my dad with 2 of my sisters.  Boy was that an experience.  I have come away with 2 important messages...\

1. GOD BLESS NURSES

2. THANK YOU GOD FOR NURSES

oops there are 3,

3. NURSES DON'T GET PAID NEAR ENOUGH!

We did however do lots of laughing,  reminiscing, and walking down memory lane.  He went straight to  him and my mom's first date and the "best set of legs he had ever seen".  He is right...I mean it is what it is.  It was a good weekend and all is well.  He has been out of the rehab facility for 5 months just living his best life.  He refers to his meds as his "chicken feed". he wants to be called "Sweetface" and expects 3 meals a day.  Seriously dad?  HA!  Gonna take a hard pass on a career in nursing!

A few nights before I left I wanted to make a nice dinner.  I made steaks and wanted to use up some things in the fridge for sides.  Always shop your fridge and freezer, use things up, don't through your money/food away.  I had a roll of refrigerated pizza dough that needed used.  It must have snuck to the back of my fridge and honestly I had no idea if it was even still good.  I know that has HAD to have happened to  you too!  Right?  Please?  Somebody?  I had 8 rogue string cheeses that were spying on the new cheese and honestly, who can't make something amazing out of pizza dough and mozzarella cheese sticks?

These are easy and I contemplated not even sharing the recipe with the video, but I am.  There are always beginners out there and easy recipes are a good thing!

You will need:

1 roll of refrigerator pizza dough

8 mozzarella string cheese sticks

4T melted butter

1 tsp garlic powder

Italian Seasoning

Preheat oven to the temperature recommended on the package of crust.  Roll out slightly and cut into 8 pieces.  Cover the ends of the cheese and then "smoosh" the dough around to seal and cover the entire stick!  Lay on a parchment lined baking sheet or spray with cooking spray.  Do this until each bread stick is made.  Melt butter and add in garlic powder.  Add more or less if you prefer.  Brush over  breadsticks and then sprinkle each with Italian seasoning.  Bake in the oven until golden brown which will be the time that the pizza dough package recommends.  Serve right away with marinara, ranch or no dipping sauce at all!  OHHHHH dunk these in tomato soup even!  Serve with any soup!

These can be many things but the most important thing they are is DEELISH!

ENJOY!

Buttery Parmesan Potatoes

We meet again!  Finally, right?

You guys, I missed my website birthday!  WHAAT?  She turned 8 years old on August 20th!  Oh the vision I started out with has changed so much!  Those first ideas were laughable, my former 2 to 3 new recipes a week is now an unthinkable goal for me and I love it all.  All the dreams, all the changes, all of the everything.  Most I love all of you who have followed me, endured my losses, shared in my successes, and remained supportive friends through it all.  May God bless you abundantly, and forever, hold you in the palm of his hand. 

I have been missing my mom... what is new right?  Not in a bad way anymore though.  More happy missing.  Makes total sense right?  Anyway, she always boiled potatoes.  I am fairly sure we always had boiled potatoes, or she would mash them.  My dad was the fried potato master but I think my mom was the boiled potato lady.  I am not sure I remember ever eating a baked potato at home as a kid.  I do remember she would make me green beans daily just about.  (insert spoiled rotten brat grin)  I still love green beans like a fool to this day.  Anyway, these potatoes are just how she used to make them, minus all the good stuff.  Sorry ma, I mean, we both know seasonings and flavor weren't always your forte.  I appreciate every morsel you ever fed me.  Except show leather roast beast....EVERY. STINKIN. SUNDAY.

Let's do this!  If you are a visual kinda human, I have a video below you can watch!

1-2 lbs of potatoes (I used 1.5 lbs of a tricolor baby potato, feel free to use regular russets that you have cubed)
1T salt for water to cook potatoes in
6 T butter
1 tsp Italian Seasoning
Salt
Pepper
1 tsp Parsley
1/2 cup grated Parmesan cheese

In a pot big enough to hold your potatoes, add in water and 1 T salt.  Bring to a boil, add in rinsed potatoes and boil until the can easy get a fork to slide into the potato.  I used baby potatoes and it took about 20 minutes, yours may take less or more depending on size, so just keep checking.

When they are fork tender, drain and add right back to the hot pot so the rest of the water will evaporate.  Add in 2 T of butter and toss the potatoes.  Let them sit for a few minutes and begin to get a little color on them.  You will stir and almost "fry" them slightly.  That boiled buttery potato with a wee bit of surprise crust is amazing!  Do this until potatoes are just the way you want them.  You can let them go much longer to be full on fried on the outside.  Sprinkle in Italian seasoning, parsley, salt and pepper to taste and that glorious cheese!  Toss for a few seconds and immediately remove from heat.  This will go perfectly alongside steak, or anything else you choose.  I served mine with thick cut chops that were as good and tender and flavorful as you can imagine!

  Thank you for stopping by, I appreciate your friendship and support!  Make sure if you aren't "following" my website you do so on the right hand column!  Also check out the video above and subscribe to my YouTube channel for more videos!

Ricotta Cheese Stuffed Tomatoes

Happy End of Summer!  It is basically fall in my opinion.  I mean I finally broke out all my pumpkin decor the other day and with a complete "bite me summer" attitude I raised the pumpkin decor with pride and joy!

As we all know, the end of the summer means end of gardens.  Boo!  But those last few tomatoes, the last few of this and that all needs used up.  Waste not, want not, right?!  This recipe is perfect for those little tomatoes you don't want to bother canning.  Use these for a party, for a side dish, or little snacks for anything!

It is an easy recipe, and I did include a video.  Please don't forget to hit subscribe on my YouTube Channel here

Enjoy this easy recipe ad if you feel so inclined, make your own ricotta cheese using my recipe here!

This recipe will actually make 12-16 individual tomatoes.

Tomatoes
1/3 cup Ricotta Cheese
2 T. grated Parmesan Cheese
1/2 tsp Italian Seasoning
1/4 tsp Garlic Powder
1/8 tsp salt
up to 1tsp milk

Combine all ingredients except milk.  Add just enough milk to make filling the tomatoes easy.  Set aside.

Prepare your tomatoes by cutting a whole out of the middle.  Do not let it go clear to the bottom or your filling will run out.  If you want to use a clean finger or thumb an widen the area to be filled with cheese feel free.

Feel free to sprinkle some basil, red paper flakes, or salt on top before serving!


ENJOY

Slow Cooker Mac and Cheese

Now this is a recipe worth waiting for.  We have gained 5 lbs each because I have tested this far to many times!  But I am proud to say, my loathe of the slow cooker phenomenon has slowly turned into a "like" relationship!

For so long a fought the slow cooker trend.  Everything I had, that was cooked in it was like mush, over cooked, or "falling apart" which isn't my favorite way to eat meat.  I used mine to keep chili and meatballs warm on football Sundays!  That was the extent of our relationship.  I slowly in the last year of worked through some of my issues with the slow cooker and maybe have actually enjoyed a few things made in it.  I still don't get the recipes that made you brown or sear meat or do other things first and then put them in the Crock Pot so I steer away from that kind of nonsense.  I mean if you are making things easy, why dirty 3 pots and pans and go through 5 steps before even getting it into the pot?  Yea, not for me. Some people make this with already cooked macaroni.....WHAT?  I don't want mush!

So here is my recipe, I hope you enjoy it.  As long as you mix the liquids first, you can do it all INSIDE "Crocky" and then anticipate the goodness that is to come!

3 cups milk
15 oz can of cheddar cheese soup/sauce
1/4 tsp yellow mustard
1/4 tsp salt
pepper to taste
3 cups UNCOOKED macaroni
8 oz. shredded mild cheddar cheese
1/2 cup butter, chunked up for the top

Whisk the first 5 ingredients together inside your slow cooker.  Add in macaroni and cheese and stir  to combine.  Chunk up your butter and lay it all over the top.  Stir again.  Now set your slow cooker on low for 2.5 hours.  Make sure to stir once or twice during the cooking process just to make sure all ingredients are dancin' and romancin'.   It will be perfect!  I promise!

ENJOY!  We sure have a couple or 4 times!  HEY, don't judge.  It had to be perfect!

Come SUBSCRIBE to my YouTube Channel here!

Tomato and Mozzarella Bruschetta

Tis the season.  The season for fresh veggies, straight from the garden, straight from the farmer's market, straight from a friendly neighbor or co-worker!  I have waited for this this very time of year, ALL year for this reason!

This very simple bruschetta, which you probably will notice isn't a traditional bruschetta, it is a version I have been making my family for years.  We love this stuff and while I adore traditional bruschetta, this one, will probably blow you right outta your socks.

As far as the tomatoes, I used cherry tomatoes, it is what I picked up at the farmers market but please feel free to use slices of tomato.  I just think the cherry or grape that you halve are easier to eat.  For the cheese, there is no reason you can't use the shredded variety, but come on, take a look at this photo, do you see the thick winter coat of mozzarella on top?  Nothing can beat that.  I don't care for my mozz to be browned on this particular dish but just a personal preference, feel free to let yours go until browned on top.

Get a nice loaf of French bread or a baguette.  Either one gets the job done.  I used a large loaf, as I was serving these as a side dish.  If you are using them for an appetizer, use a smaller loaf to accommodate your needs. 

Here is what you will need to pick up:
10 oz. cherry or grape tomatoes
1 loaf of French bread or a baguette
8 oz. ball of fresh mozzarella
olive oil
Italian seasoning
salt
pepper

Cut your bread in slices the thickness that you choose.  (I made 8 of these but you could easily get 10 if you are doing the large slices like I did with this amount of tomatoes).  Preheat your oven to 400.  Lay your bread out on a baking sheet  Now, drizzle each piece with a little olive oil, flip it and do it again.  Do this with each piece.  Sprinkle on some dried Italian seasoning, just go with your gut on this one, a little bit of salt and pepper, do NOT forget that part and place in the oven for 5-7 minutes, until golden and crusty!  While that is happening, half your tomatoes and put them in  bowl.  Add a SMALL drizzle of olive oil, salt, and some Italian seasoning.  This is all to taste friends.  Mix to combine and let sit while bread finishes.

Get your mozzarella sliced if using fresh and just feel the excitement in the air.  My mouth is literally watering while I type.  When the bread is done, top each one with the tomato mixture until it is all used.  Lay a piece of mozz on the top and put back in the oven until the cheese is melted and/or browned to your desired taste.

This is so good.  Just so simple and so good.  I hope you enjoy it as much as we do!

Stuffed Tomatoes

 How are your gardens doing?  Are you running over with anything?  We aren't!  Rabbits, rabbits, rabbits.  Need I say more?  So I went to the farmers market today and picked up some tomatoes.  I know many of you have gardens and hopefully have a bountiful harvest, count yourself lucky!

These stuffed tomatoes are just an old standby but I was making them for dinner tonight, I realized, I had never shared with you.  I don't know if everyone makes them this way but I always have, probably always will.  I bet there is a million things you could do with this.  Chicken salad served in a hollowed out tomato would be good served on a hot summer day!  YUM!

There isn't much explaination.  Just when you think you have shared all the family and regular stuff you make, you realize you were wrong!  Thank goodness for you all, because these are really delicious.  Perfect for a meatless meal, or a meatless side dish. 

4-6 tomatoes
1 cup orzo pasta (measure before cooking)
2 T. butter
1/2 cup Parmesan cheese
1/2 tsp. Italian seasoning
1/2 tsp salt
pepper to taste
8 oz. ball of fresh mozzarella cheese (or more)

Bring a medium pan of generously salted water to a boil.  Add in your orzo pasta and cook according to package directions.  Drain well and put back in the pan.  Add butter, cheese, Italian seasoning, salt and pepper.  Mix until cheese and butter are melted.  Set aside.

Preheat your oven to 350.  Cut about 1/2 inch off the tops of the tomatoes.  Using a small knife run it around the inside of the flesh of the tomato and then use a spoon to scoop out the centers.  Be careful not to pierce the sides or bottom.  Set them into a cupcake pan.  I find it works best.

Slice the cheese into as many slices as you have tomatoes.  I did 4 tomatoes, there was a bit of stuffing left, so you might need more cheese for the extra 2 tomatoes.  Following me?  You will need one slice and one small cube for each tomato.   Take a small spoon and fill each tomato up 3/4 of the way.  Poke a cube of mozz in the center  and then fill to the top.  Lay a slice of mozzarella over the top.

Bake for 15-25 minutes.  Let the cheese get melted and ooze down the sides and for it all to heat through.  If you want the cheese browned on top, pop your oven to broil for a minute or two until it browns up.

Serve this next to a steak, a grilled piece of chicken, or with a salad.  It is a great meatless main dish or side dish!

ENJOY!

Mom's Hashbrown Casserole

Hello friends.  You might not believe it, but it is Easter.  The kids have gone home, dishes are done, dessert is calling me, again, and I am blogging.  Not because I have to, but because, I wanted to share a dish with you I made and tell you about my Easter.

Two of our three grandchildren were here, and the Easter bunny hooked them up.  What fun to do Easter with the littles again!  All dressed in their Easter best, and just the delight of the get together after church!  This is by far my favorite Christian holiday, it means so much to me.  It just made it perfect to have our children and almost all of our grandchildren with us.  I hope that if you celebrate Easter, you enjoyed the day with those you love, family, friends, whoever!  We couldn't have asked for more, Jesus, beautiful weather, laughter or more food!!

Speaking of which, the reason we are here.  This is just a basic hash brown casserole that my mom has made for years, now my sister makes, and this year I made.  I know I have had lots of versions of it, but this is mine and it is delicious and SUPER EASY.  You can choose to add 1/4 cup minced onions, we don't groove on onions in this dish so, I use onion powder.  IF you do add the onion, sauté it in butter for approx. 2-4 minutes first.  I just wanted you to know, the choice is yours.   For the record my sister ALWAYS uses onions.  She always has to be different!

You will need
1lb bag of frozen hash browns (shredded or cubed)
1/2 cup butter, melted
16 oz. sour cream
2 cups grated cheddar cheese (maybe a little extra for the top)
1 tbsp. onion powder

1 tsp salt

1/4 tsp black or white pepper
1 can cream of mushroom soup
Preheat your oven to 350 degrees F.  Your hash browns can be thawed or not, it makes no difference.  In a huge bowl literally mix everything together.  It is that simple.  Spray your 9x13 pan with non stick cooking spray OR butter it and then pour the completely combined mixture into your pan.  Bake for 60-90 minutes. 

PS Everything tastes more like mom's in her old pan she handed down to me!💗

ENJOY!

Cran Apple Compote

I hate to do this to you.  You know, give you a recipe for something that doesn't look like placenta in a can.  (Canned cranberry jelly).  Wait.  Was that inappropriate?  Sorry, but, you know me.  That stuff wiggles and jiggles and weirds me out in general.  I love when is sucks out and stays in the exact same shape as the can with the imprints on it.  GUH-ROSS!  Oh if you do use that stuff in a can, do you put it on a nice little platter and slice it?  My mom used to do that!! (sorry Ma)

So with all that being said, I am admittedly not a cranberry fan in general.  There are exceptions to most rules, but, just in general, yeah, no thanks.  I wanted to come up with an alternative to cranberry jelly or gelatinous stuff.  This has a thick little syrup, it is easier than ever to make, and people will think you are a genius.  I can definitely see this on my Thanksgiving table, and I hope you put it on yours as well!

The apples are your choice, I used, OMG, I can't remember what kind I used.  You guys, I am dead serious. (laughing so hard).  But use what you want.  Don't fret over it, we will be adding a bit of sugar, and all will be well. 

You will need:
5 ounces dried cranberries
1/2 cup water (divided)
1 tbsp. sugar
pinch of salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 med apples, peeled and chopped into pieces of your preference
1/4 cup chopped pecans

In a saucepan combine cranberries, water, sugar and salt.  Bring it to a boil, stirring often, and turn off the heat, but leave the pot on the burner.  Let sit for 10 minutes.  Stir in cinnamon, nutmeg, apples and 1/4 cup more water, bring back to a boil, stirring occasionally for about 15 minutes.  When the apples have softened a bit, and the syrup has thickened, it is done!  Make sure to sprinkle some extra pecan on top when you serve!

I hope you "not so into cranberry sauce" people like me will enjoy this.  I am not so into fruit period, but like a good foodie, I tried my own dish and it was amazing but, can I be honest and tell you what I did with the leftovers? Baby food........I processed it and froze it so my littles can enjoy it too!  I can't keep it till Thanksgiving!!!

ENJOY!  (sorry about the placenta comment, but not sorry enough to remove it and then mention it again here)

Baked Ricotta Pasta

Are you a fan of the ricotta?  I find it much like cilantro, you either are, or you are not, few are in between.  I am, however, the exception.  Sometimes I love it, something I don't, just depends on the dish I suppose.

I needed a quick side dish the other night.  I had a few leftovers from manicotti in my fridge and went to work in my science lab.  Actually, let's be honest, it is more like a sofa and a notebook but, none the less I came up with this pasta dish that my husband thought rocked, and I thought was pretty darn tasty too.  It is easy and quick, definitely a recipe to have in your arsenal of "OMG, they will be here for dinner WHEN?" recipes. 

Like that old retro casserole?  Rocks my world.

Anyway, you will need:

8 oz. short cut pasta
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
4 T. butter
1/2 tsp. salt
1/2 tsp. black pepper
2 egg yolks

Preheat your oven to 350 degrees F.  While that is happening, cook your pasta in well salted water according to package directions.  Cook it on the low end of the recommended time.  When it is done, drain, and put back in the pot.  Add in all of your other ingredients.  Let butter melt, and mix gently until smooth.  Pour into a casserole dish and top with some breadcrumbs if you like!  Bake for 20 minutes.  This should serve 4 adults, easily.  I LOVE having a new side dish!  I hope you do as well!

ENJOY!

Dill and Olive Oil Roasted Cauliflower

Do not be fooled by the fact that we discuss "cauliflower" on my Facebook page.  We do.  And when you think of that, or when I think of that it reminds me of a skit, I think from SNL, "The Delicious Dish" where they would discuss, rice and various other boring foods!  If you haven't seen it, this will mean nothing, if you have, you know what I me an.

Anyway, a reader of Chefwannabe mentioned that one night out of desperation she made this recipe.  I believe she used butter instead of olive oil, which I WILL do soon and a packet of Hidden Valley Harvest Dill seasoning mix.  Oh, and I almost forgot, I used a fresh head of cauliflower as well, instead of frozen. 

Ayyyyee carumba!!!  Delicious!  I don't know if I can ever eat cauliflower any other way!  This is easy and so packed with flavor.  I used a small-medium head of cauliflower but I would guess you could easily still get the same flavor punch from 2 heads, or one very large head.

Here is what you will need:

Fresh cauliflower (2 sm-med heads)
2 T. olive oil
1 packet Hidden Valley Ranch Harvest Dill Seasoning

Preheat your oven to 375 degrees.  Divide your cauliflower into bite size pieces.  In a bowl add in cauliflower, olive oil and seasoning packet.  Toss until all cauliflower is coated with seasoning.  Dump until a foil or parchment lined baking sheet and bake for 25-35 minutes depending on if you like your cauliflower to still have crunch, or like it soft!

I won't be upset if you sprinkle a little fresh grated parm on this before serving. 

ENJOY!

Frog Eye Salad

Just as I was relaxing over the end of salad season, my mom strikes again.  We were chatting on the phone and she said, "I am so hungry for frog eye salad".   Oh man, it had been years since I thought about the infamous frog eye salad.  This salad has been a favorite of my siblings for many years.  I was never a huge fruit eater, but pineapple, I do love.  I pick out the oranges and the cherries and dig in.  Every holiday, EVERY holiday, my mom makes this. 

 

I think frog eye salad, originally is made with a cooked custard, but, my mom always did it this way.  I think it is the cheater way to be honest but, who messes with perfection?  Nobody with any sense!  Anyway, back to my phone conversation, she asked if I had ever posted it here and when I responded I had not she said, "OH you can come home and make it, and I can taste test it, and it will all be for the good of your website".  Yea, right ma.  When I ran this recipe by my husband he almost erped.  "Pasta in a sweet salad"?!?!  He agreed to give it a try but he was skeptical.  Now, he didn't actually SAY much, but the degree of devouring that went on over this sort of spoke for itself.  You know? 

Really he loved it and couldn't believe he had never heard of it.  So if you love it, have never had it, think it might be ridiculous, OR are brave.... give it a try!

1 1/2 cups acini de pepe (pasta, Uncooked)
2 cups mini marshmallows
2 - 4 serving size boxes of instant vanilla pudding
8 ounces cool whip
10 ounces maraschino cherries, halved and DRAINED
11 oz. can of mandarin oranges
20 oz. can of crushed pineapple
20 oz. can of chunk pineapple

Boil your pasta as per the package direction.  Drain well, and run some cold water of them.  In a very LARGE bowl, combine pudding and cool whip until well combined.  Add in oranges and both kinds of pineapple.  Make sure to DRAIN the cherries and add those as well.  Fold in the pasta and marshmallows and refrigerate for 1 hour.   This is a hit with our family as I said, and I am sure it will be a hit with yours too!

Enjoy!

PS.  If you don't prefer to use cool whip, please feel free to sweeten up some fresh heavy cream and substitute. 

Homestyle Creamed Corn



Hello friends!  How are your gardens?  Anyone have amazing farm markets?  Actually any farmers market is amazing, isn't it?  I told you I was on a farmer's market kick!  If we go to the work to grow all of this produce, we must have great recipes to use them on, right?

 I must admit, (hanging my head) I kind of dig creamed corn in a can.  Don't judge.   However, I had never tried to make it homemade.  Oh for heaven's sake, homemade creamed corn is an entirely different bird people!  I don't do fancy and hard, you all know that.  I am a real woman with a real family, and I blog, what we eat, we eat what I blog.  Plain and simple.  I knew if I could make some amazing creamed corn, I would be a rock star.   This was so thick, and so delicious and such a huge beginners luck dish!  I usually have to test a recipe a few times, to get it just how I want it.  I got the "do NOT mess with this one" vibe after eating it the first time.    So you are getting this one straight off of my stove! 

I am notorious for taking veggies and making them as unhealthy as possible.  Corn isn't so great for us anyway, so I don't feel bad with this one.  I can tell this is a new staple side for big meals for us from now one!  I hope you enjoy it, it is so easy, and very worth the 10 minutes of time it takes!

1 T butter
1/4 cup FINELY chopped red bell pepper
2 tbsp. flour
1 cup milk
1/2 cup heavy cream
3 cups corn (use it off the cob, or thawed out frozen corn, takes about 6-8 ears)
1 tsp. salt
1/8 tsp. black pepper

In a cast iron (or any skillet you choose), melt your butter.  When it is melted add in your bell pepper and sauté for a couple of minutes.  Add in the corn, and stir.  Sprinkle in the flour and stir and let it cook for a minute.  When the flour is incorporated, add in milk, cream, salt and pepper.  Stir to combine.  IF you are using fresh corn off the cob, let simmer on LOW, for 15-20 minutes and then let sit, for 10 minutes.  If you are using frozen corn that you have thawed out, simmer for 10 minutes and let sit for 10 minutes.  It will thicken GORGEOUSLY and the taste is..........perfection.

ACK!  Even my husband LOVED it!

Enjoy!

Parmesan Roasted Yellow Squash

Is it true what they say?  They say your taste buds change every 7 years?  Isn't that how it goes?  My husband is so good about always re-trying things he hasn't liked in the past, I on the other hand, TRY to be good about it, but not always so willing. 

As I had mentioned the other day on Facebook, the gardens are producing, the farmers markets are in full force and I am trying a few veggies and fruits I haven't liked ever before.  I picked up this yellow squash, and was hell bent on trying it, no matter what.  So it sat on the counter for the first day, then the second day, and the third.  On the fourth day, I touched it.  I thought about how I could cook it, that might mask the flavor of the squash.  Then I decided to just embrace the squash, I mean yellow is one of my favorite colors, so that part was easily accepted, it was just the word after it that kept me from moving forward!  As it ended up, I probably covered up some of the flavor unintentionally but, hey, I ate 4 pieces.  (applause please) HA!

I just took some basic ingredients and gave it a try.  It must have worked, it got me to eat it.  This will make a great side dish, and the crunch on top is great!

1lb yellow squash cut into round slices
2 T olive oil
1/2 cup breadcrumbs
1/2 cup Parmesan cheese (grated)
1 tsp. garlic powder
1/2 tsp. salt (optional)
1/4 tsp. black pepper (optional)

Preheat your oven to 400 degrees F.  Line a baking sheet with foil or parchment paper!  Put squash in a Ziploc bag, add in olive oil and toss to coat all the pieces.  Next, toss in the breadcrumbs, garlic, powder, Parmesan cheese and salt and pepper and toss again, until the pieces are coated, or mostly coated with the mixture.  Let sit for 5 minutes.  Spray your lined baking sheet with nonstick spray.  It will help the bottoms crisp up and turn golden brown.  Lay the squash out in a single layer and bake for 20-25 minutes, until the tops are golden brown! 

What a great side for any meal!  Maybe even the non-squasher will like it too!  I did!

Enjoy!

Crabby Macaroni Salad

Am I not.....HILARIOUS?  I know, it was a sad attempt at humor.  This has been one the craziest days I have had for awhile, and frankly, I am so tired, I am on cup of coffee number 2, just to get the job done kids!

The truth is, this is another "for the love of hubby" recipe.  He has been asking for some sort of seafood macaroni salad for awhile.  He has been oh so patient, for more than I would have been if I were waiting for something from him.  Finally he said in this cute little desperate voice, "Honey, I know you are really busy but could you write up some sort of salad with crab and pasta in it for me and use black olives"?  Easy enough.  I just picked up some of the great farmers market finds I had from the weekend and went to town. 

I am not a huge fan of mayo based salads, but I guarantee you will love this one.  It makes me so happy when my husband requests something and I am able to create it for him just how he likes it.  Nothing makes me happier than to hear his "insert moan" and then "Christine, Christine, Christine, hits another one OUT OF THE PARK"!   Love is grand isn't it?

This is going down as a Simmerman family staple.  I hope it is enjoyed by yours too!

16 ounces shell pasta (or any very short pasta), cooked and cooled
10-12 ounces crab meat, real or imitation
10 ounce can of black olives, chopped
1 med-lg bell pepper, chopped fine
1 pint grape tomatoes, quartered. (use a large regular tomato if you want)
1 cup Hellmann's Mayo (or best foods)
1 T chives
1/4 tsp,. garlic powder
2-3 tsp. celery seed
1/2 tsp. salt
black pepper to taste

You can add the pasta while it is still slightly warm if you wish.  Otherwise, mix all ingredients in a large bowl and refrigerate for at least 3 hours before serving!

Easy?  Definitely!  Delicious?  DEFINITELY!

Enjoy!

Easy Baked Beans

More beans.  Are you KIDDING me?  You know how I feel about the "musical fruit", but it summer, this is America and we all know, no summer bbq or picnic is complete without them!  I have succumbed to the pressure of my family to learn to make them.  I can recall my dad eating them out of the can, cold, and oh, yuck.  My memories were validated when I was at my parents a couple of weeks ago and my dad wanted cold pork and beans and hot dogs for dinner. 

I have said it before...  Even though there are foods I don't particularly care to eat, I love knowing how to make everything I can.  While I can down a couple spoonful's, just to be polite, I don't like actual onion in mine, so I go with onion powder.  Get the flavor, but none of the sliminess.   I also like my bacon not real crispy in baked beans, that is my preference, you go with yours!  These are awesome to make ahead, I mix mine up sometimes a day or 2 in advance, put the bacon in before baking and there ya go!

*omit the bacon for a great vegetarian side*

3- 15oz. cans pork and beans (I use the cheapo brand, use your favorite)
1/2 cup brown sugar
2T ketchup
1T yellow mustard
1T molasses
1/2 tsp. onion powder
4 strips of bacon, diced. 

Preheat your oven to 350.   In a skillet, fry up your diced bacon.  It doesn't need to be super crispy, but if it is, that is fine too.  Get it fried up and drained on a paper towel.  In a large bowl combine all ingredients and mix to combine.  Add in bacon and pour into a casserole dish that will hold your mixture, I used about a 3 quart and it was obviously plenty big.  Pour the mixture in and bake uncovered 50-75 minutes.  It will thicken a bit as it cools. 

I hope you enjoy this simple recipe, that just gets better the longer it sits!  Warm, cold, steaming hot, I have seen these eaten every which way!

ENJOY!

Donna's Famous Secret Recipe Potato Salad

Potato salad.  There are probably as many recipes for it as there are people in the world.  I rarely meet one I like.  Is that un-American?  I am not a fan of mayo infested foods.  Not a fan of mayo in general.  I love this potato salad.  As per usual, there is a story here.

My husband has lost both of his parents.  His mother's joy was her children.  (as was his father's) My husband jokes that she wasn't always the greatest cook, but she worked harder than any chef ever could!  There were many things as you can tell if you read my blog regularly that I have attempted to recreate.  Some things were a success and some things like that darn Blueberry Duff, weren't so easy!  When I recreate food that George's mom made for him, it makes his heart and soul happy.  He misses his parents immensely and fishing and drawing are what reminds him and fills his heart with his dads memory, food and polyester pants with the seams already sewn in the front makes his heart chuckle with his moms memory.   He just cracks me up. 

Donna, Millville NJ, 1964

This potato salad was his absolute favorite.  His mom never left the recipe with anyone.  He has been asking me to try and recreate it for years, but I needed him to help me since he is the only one who remembers what it tasted like.  We got to work on his day off and started with the ingredients he was sure of, which was all of them, but we had no measurements.  Well friends, we nailed it, I am told.  I think he had a tear in his eye when he took the first bite!  This is a fairly creamy potato salad, AND, it has a sweet background.  This may or may not be your kind of thing, but it is Donna's recipe and that, my friends, isn't to be messed with!  This make a large batch, which is the only way she ever made it.  So when you see the amount of sugar it calls for, don't pass out, remember it for 5lbs of potatoes! 



Geo's little brother Steven on the left, Donna in the middle and my handsome hubby on the right!
South Dakota, Ellsworth AFB where my husband was stationed about 1988.

The biggest "secret" with this potato salad is that you MUST add the potatoes to the sauce while they are warm.  Also, only Hellmann's will do!  You MUST!

George, his baby brother Steven and mom, Donna.
Brackley, England 1978 (ish)

You can literally see my husband's memories on his face as he smiles with every bite.  That, my friends, is success!

1 30oz jar of Hellmann's
3 tbsp. yellow mustard
3/4 cup granulated sugar
1/4 cup milk
5 lbs. potatoes (she always used reds, peel and cut into chunks)
1 dozen hard boiled eggs

First things first.  In a LARGE bowl, combine all ingredients, except potatoes.  Use a whisk and whisk until everything is incorporated and creamy.  Next, peel and cut up your hard boiled eggs.  Put those in a separate bowl.  Set aside. 

Peel (or don't) your potatoes and cut them in med-large chunks.  Place into a pot of COLD water.  When you are done, put it on the stove and cover until boiling.  Uncover and let boil until potatoes are fork tender but don't fall apart.  Drain WELL and then immediately put into your bowl of sauce, toss in the egg and mix until the salad is well combined.  Cover and refrigerate at LEAST 8 hours.  Yes, I said 8.  Overnight, or 24 hours,  is even better.  It may seem like to much sauce in the beginning but the potatoes will soak it up, and remember it IS a creamy potato salad anyway!

I hope you enjoy the now, not so secret recipe.  I know Donna would love that we were sharing her potato salad with the world!  It was her "thing" and she was always asked to bring it places. 

Thanks for reading, as always and my gratitude and love to you all!

Fresh Green Bean Salad

Sounds light and refreshing, doesn't it?

Now we all know I am not known for health food recipes, or even really, remotely healthy recipes, but occasionally I give it a go.  Let's be honest, we are all, wait... MANY of us are trying to live healthier, be lighter, and more active and I am no exception to that idea.  I just happen to like to cook  really delish stuff that might not be the healthiest choice.  That will not change, however, I will be trying to incorporate a few healthier dishes as well.  

This will be perfect for the summertime.  If you have a garden it will be even more awesome.  Nothing is more gratifying than strolling out to your backyard crops and picking fresh veggies, that you have planted, nurtured and grown, to feed yourself or your family.  I mean, it doesn't get much better than that as far as foodies go!  This salad is a great side dish,  and I have a feeling it will accompany a few grilled chicken breasts or steaks this summer!  It is also perfect for a bbq or picnic, no mayo to worry about!

You can certainly add finely minced onion to this recipe, and you could use fresh garlic.  Nobody but me in my family enjoys raw garlic, so I opted for garlic salt (2birds 1 stone ya know).  Keep that in mind when you are making that choice for the recipe. Here we go!

1 lb. fresh green beans, (ends snapped and cut into approx. 1-2 inch long pieces)
1 medium cucumber, diced ( I did NOT peel mine but feel free to do so if you like)
1 pint cherry or grape tomatoes, halved

Dressing:
3 tbsp. olive oil
1 tbsp. red wine vinegar
1/3 tsp. garlic salt
1/4 tsp. black pepper

Bring a medium pot full of water to a boil.  Add in a generous amount of salt and add your green beans.  Let boil for 4 minutes.  No longer!  Drain them into a colander and immediately toss them into a bowl of cold water and some ice.  This is an, "ice bath" and "shocks" the green beans so they stay bright green and immediately stop cooking.  You want them crisp tender.  (I hate that phrase fyi).  While they are being shocked into submission, take care of your tomatoes and cucumbers and put into a large bowl and then, make your dressing!

To make the dressing, add all ingredients into a small bowl.  Whisk to combine and set aside.

Drain green beans again, and then dump into a clean, lint free kitchen towel.   Make sure they are all dry and then add them to the large bowl of tomatoes and cucumbers.  Pour your dressing over and toss those veggies quite a few times to get them all coated.  Now you can serve this immediately but let me assure you, if you make this the night before, or even 2 hours before, and you chill it, they will come!   It is one of those dishes, the longer it sits, the better it gets!

Enjoy my friends!