Cheesy Cauliflower Pancakes

We sometimes struggle with what to serve for a side dish.  I like to vary it up every once in a while and try new things.  I always forget about cauliflower and how good it can be, so I was quite excited when I came across this recipe.  These little cakes are awesome and so creamy inside.  I added a little more cheese on top right before I served them.  Definitely a keeper!

INGREDIENTS
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

DIRECTIONS
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Seasoned Black Beans

We eat a lot of tacos in our house, because they are quick, easy and the boys love Mexican food.  Instead of mixing black beans in our tacos, we thought that we’d give this recipe a try and serve the beans as a side dish.  I added corn for a little color as well.  The seasoned beans were good and something that I’ll add to our taco nights more often.

INGREDIENTS
2 (15 ounce) cans black beans, rinsed and drained (or use cooked dried beans)
1 clove garlic minced
1 medium onion, finely chopped
1 teaspoon oregano
2 teaspoons ground cumin
2 teaspoons oil
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

DIRECTIONS
In a  pan cook and onion and garlic in oil until tender. Add oregano and cumin and cook over low heat for about 2 minutes, stirring constantly.  Add black beans and reduce heat to simmer. Cook for 8-10 minutes, stirring often, to allow flavors to blend. Add chopped cilantro and lime juice, stir and serve.

Honey-Dijon Roasted Potatoes

These were a great side dish and the honey-dijon mustard gave them a nice, new flavor.

INGREDIENTS
1lb red-skinned potatoes, chopped
1 small onion, sliced
2 Tablespoons extra virgin olive oil
2 Tablespoons Dijon mustard
2 teaspoons honey
salt & pepper

DIRECTIONS
Preheat oven to 425 degrees. Whisk together oil, mustard, honey, salt, and pepper in a large bowl then add potatoes and onion and toss to coat. Pour into a non-stick sprayed baking dish then bake for 40-45 minutes, or until potatoes are tender, stirring two or three times.

Brussels Sprouts with Bacon, Garlic and Shallots

INGREDIENTS
6 slices center-cut bacon, chopped
1/2 cup sliced shallot (about 1 large)
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth 
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings). Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

Zucchini Bites

I’m always looking for new side dishes and I thought these looked fun.  I followed the recipe, but added more cheese and some frozen shredded hashbrowns, which turned out really well.  I also added some bread crumbs on top before cooking them along with some salt and pepper.

INGREDIENTS
1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs
Salt and Pepper
*I added shredded hashbrowns

DIRECTIONS
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water.
In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Pesto-and-Tomato Focaccia

This is a great recipe that we all loved, although, next time I won’t forget the tomatoes at the store:)

INGREDIENTS
2 TBS. stone-ground yellow cornmeal
1 (13.8 OZ.) can refrigerated pizza crust
1 cup fresh basil
1/2 cup pine nuts
1 TBS olive oil
1 large clove garlic
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup shredded provolone cheese, divided or an Italian cheese blend
2 plum tomatoes, cut into 1/4 inch slices

DIRECTIONS
Sprinkle cornmeal onto a lightly greased baking sheet.  Unroll pizza crust on baking sheet. Bake at 450 for 8 minutes or until crust is golden.  Meanwhile, process basil and next 5 ingredients in a blender or food processor until blended, stopping to scrape down sides.  Spread pesto over crust.  Sprinkle with 1/2 cup cheese.  Arrange tomato slices evenly over cheese.  Sprinkle remain cheese.  Bake at 450 for 3 – 5 minutes or until cheese melts.

Whole-Wheat Macaroni and Cheese

Goodbye Kraft mac n’ cheese, hello new recipe.  Slowly, but surely, I’ve been incorporating more recipes into our meals that are healthier and not as processed.  We’ve always eaten relatively healthy, but lately, I just can’t stomach giving my kids food with an ingredient list a mile long. We had this recipe last night with baked chicken and carrots and everyone loved it.  It was so easy to make that I don’t think I’ll ever again buy Kraft mac n’ cheese or the “organic” Annie’s.  Sorry there’s no picture.  We ate it right away and the leftovers the kids and I will be having for lunch didn’t quite look picture ready.  :)

INGREDIENTS
1 – 1 ½ cups of dried whole-wheat macaroni noodles, boiled according to package directions
2 tablespoons butter
2 tablespoons whole-wheat flour
1 cup milk
1 cup grated cheese (whatever kinds you’d like)
Salt and pepper to taste
Optional topping: grated parmesan cheese or whole-wheat breadcrumbs

DIRECTIONS
Melt the butter in a sauté pan over medium heat. Whisk in the flour and keep whisking for about 1 – 2 minutes until the roux (which is equal parts flour and butter or oil) starts to darken, but does not burn. Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved. Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt and pepper.

Tomato/Basil Salad

INGREDIENTS
Tomatoes
Handful of basil
Mozzarella cheese sliced
1/2 tbs balsamic vinegar
1 1/2 tbs. olive oil
salt and pepper to taste

Oven “Fries”

INGREDIENTS
1 1/4 lb. baking potatoes, peeled and cut into 1/2-inch strips
3/4 tsp. salt
1/2 tsp. sugar
4 tsp. oil
1 tsp. paprika

DIRECTIONS
Preheat the oven to 450; spray a nonstick baking sheet with nonstick spray.  In a large bowl, combine the potatoes, 1/4 tsp. of the salt, and the sugar with cold water and cover.  Soak for 15 minutes; drain and blot dry.  In another large bowl, toss the potatoes with the oil and paprika.  Place in a single layer on the baking sheet.  Bake, turning the potatoes over as they brown, until cooked through and crisp, about 45 minutes.  Sprinkle with the remaining salt.

Easy Soup Recipes

Here are two really easy soup recipes that are literally right out of the can.  They’re both surprisingly really good.  We’ve been making the 8 can soup for years and it’s really healthy, so we thought we’d share it.  Don’t drain any of the cans and just heat through.. 

6 Can Tortilla Soup
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
8 Can Soup
1 can green beans
1 can corn
1 can diced tomatoes
1 can diced potatoes
1 can Hormel chili with beans
1 can Hormel chili without beans
1 can Campbell’s old fashioned vegetable soup
1 can Vegall

Strawberry and Tomato Salsa

I saw this recipe today at Barnes and Noble in a cooking magazine.  I'm definitely in love with cookbooks and cooking magazines. So, although I didn't write the recipe down, I tried to remember the ingredients. It turned out to be so refreshing on tortilla chips.



INGREDIENTS
cherry tomatoes
strawberries
cilantro
green onions
1 tbs. balsamic vinegar
3 tbs. olive oil
DIRECTIONS
I just tried my best to cut an equal amount of strawberries and tomatoes. I just used the good old taste test for how much balsamic and olive oil to mix in with the salsa.  I think that’s definitely your own personal preference.

Sweet Corn Tomalito

This tastes a lot like the side dish you get at Chevy's!

INGREDIENTS
5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.  In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.

Creamed Corn

Anything with cream cheese and a crock pot are perfect in my opinion.  I think that this is a really easy side dish. I served it at our first Thanksgiving and it turned out well and something different than just ordinary corn.

INGREDIENTS
1 16 ounce bag of frozen corn – I used 1 and a 1/2 bags
1 8 ounce package of cream cheese
1/2 stick butter
1/2 cup milk
1 tablespoon of sugar
salt and pepper to your liking

DIRECTIONS
Mix all ingredients in a crock pot on high for 2 – 4 hours.

Corn Bread

INGREDIENTS 1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

DIRECTIONS Preheat oven to 400 degrees F.  Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Crock Pot Mac n' Cheese

INGREDIENTS
1/2 a pound of uncooked macaroni
4 cups milk
1 egg
4 cups shredded cheese – I used white cheddar and mild yellow
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. dried mustard

DIRECTIONS
Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.
Add cheese and noodles, and stir well to combine. Pour the mixture into the crock pot..
Cover and cook on low for 2-5 hours, or on high for 1-3

Sausage and Cornbread Stuffing

INGREDIENTS6 tablespoons butter
1 cup chopped onion
1 cup chopped celery – I omitted this b/c Jamie and I hate celery;)
1/2 cup chopped green bell pepper
2 teaspoons poultry seasoning
1 1/2 teaspoons thyme leaves
1 teaspoon garlic powder
10 cups coarsely crumbled corn bread
1/2 pound sausage, cooked and crumbled
1 can (14 1/2 ounces) chicken broth

DIRECTIONS
Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add celery, onion and bell pepper; cook and stir 5 minutes. Stir in poultry seasoning, thyme and garlic powder.
Mix corn bread, vegetable mixture and sausage in large bowl. Add broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
Bake 30 to 35 minutes or until heated through and lightly browned. Prepare Turkey Gravy and serve with stuffing, if desired.

Traditional Mashed Potatoes

INGREDIENTS
6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper

DIRECTIONS
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Sweet Corn with Zucchini

INGREDIENTS
2 cups coarsely chopped zucchini
1/2 cup diced sweet onion
3 Tbs. butter
2 cups fresh corn kernels
1/4 cup fresh chopped chives
2 tsp. taco seasoning mix

DIRECTIONS
Saute zucchini and sweet onion in butter over medium heat for five minutes. Add corn kernels, chives and taco seasoning. Saute five minutes or until tender.

Buttery Spinach, Leeks and Mushrooms

INGREDIENTS
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 cup sliced portobello mushrooms
1/2 cup thinly sliced leeks
1 clove garlic, minced
1/4 cup vegetable broth
1 tablespoon heavy whipping cream
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups fresh baby spinach
1/4 cup grated Parmesan

DIRECTIONS
In a large skillet, melt the butter and olive oil together over medium-high heat. Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes. Add the leeks and garlic, and cook until tender, about 3 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.

Roasted Asparagus with Basil Gremolata

INGREDIENTS
1 bunch asparagus, ends snapped off
2 tablespoons of olive oil
1 small lemon
1 small shallot, minced
4 large basil leaves, chopped
About a cup of crustless, day-old bread pieces
Salt and pepper to taste

DIRECTIONS
Preheat the oven to 400 degrees. Place the asparagus on a baking sheet and toss with a tablespoon of the olive oil, a large pinch of salt, and some freshly ground black pepper. Place in the oven on the center rack, and roast for 15-20 minutes, giving the asparagus a toss once or twice while they are cooking.  Meanwhile, take the bread pieces and put them in a blender or food processor and give them a few whirls until they turn into coarse, small crumbs. Set aside.  In a small skillet, heat the remaining tablespoon of olive oil over medium heat and add the shallots, sauteing until they are starting to brown, about 2-3 minutes. Add the bread, and stirring constantly, cook until the bread turns golden and toasts a bit. Remove from the heat and place in a bowl. Add the basil and the zest from the whole lemon to it. Season to taste with salt and stir together thoroughly.  When the asparagus is ready, place it in a serving dish and squeeze the juice from half a lemon over it. Spoon the gremolata over the top and serve.