Mom's Winter Squash

Winter Squash

Mom's Winter Squash

Wash the squash and cut into halves or quarters. Remove the seeds. Place the pieces in a Pyrex flesh down. Add a 1/4 to 1/2 inch of water to the bottom of the Pyrex dish. Cover with foil. Bake at 350 for 45 minutes to 1 hour or until tender. Drain the water off and turn the squash flesh side up. Season with salt, pepper, and butter. Serve warm.

Source: Robyn Sorenson

Perfect French Fries

Perfect French Fries

Make a batter by mixing 1 cup of cornstarch and 2/3 cup of club soda. Dip the fries in the batter and shake off any excess. Place the fries into hot oil and fry until golden and crispy!

Source: Food Network - The Sandwich King

Baked Rice

Here is a yummy way to make rice that cooks at the same time your dinner does! The recipe below includes my adjustments.

Baked Rice

Food Network - Bobby Flay

6 tablespoons oil

2 cups long grain white rice

¼ cup dried onion

2 tbsp dried parsley

4 cups stock

Preheat the oven to 350 degrees F.  Lightly brown the rice and onions in oil in a saucepan and then pour mixture into a greased 9X13 Pyrex dish. Bring the stock and parsley to a boil and pour over the rice, take caution because this can create a lot of hot steam. Bake covered for 45 minutes, until rice is tender and fluffy.

Source: http://www.foodnetwork.com/recipes/bobby-flay/moms-baked-rice-recipe/index.html

Baked Spinach Dip Mini Bread Bowls

Are you looking for a great appetizer or side dish? Do you like spinach dip but wish it was less messy? This is for you! I love spinach dip and I love bread but most of all I love this recipe! I have made it several times this month and it turns out great every time!  The recipe below includes my adjustments.

http://picky-palate.com/2011/01/31/baked-spinach-dip-mini-bread-bowls/

Baked Spinach Dip Mini Bread Bowl Recipe

24 pieces of fresh roll dough or thawed frozen roll dough

2 tablespoons canola oil

2 cups baby spinach, coarsely chopped

1 clove fresh garlic, minced

3 oz softened cream cheese

1/2 cup sour cream

¼ cup shredded Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/2 tablespoon siracha

1/8 teaspoon freshly ground black pepper

1/2 Cup shredded mozzarella cheese

Preheat oven to 350 degrees F.  Spray muffin pan with non stick cooking spray.  Press each piece of roll dough into about a 3 inch round, then press into the bottom and up sides of each muffin cup.  Set aside. Heat oil in medium skillet over medium heat.  Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan cheese, mozzarella cheese, siracha, garlic powder, salt and pepper into a medium bowl.  Mix until well combined.  With a cookie scoop, scoop dip into each of the centers of bread bowls.  Bake for 15-20 minutes until golden brown on the edges.  Remove and let cool for 3-5 minutes before removing from oven.

Source: http://picky-palate.com/2011/01/31/baked-spinach-dip-mini-bread-bowls/

Baked Parmesan Tomatoes

http://www.eatingwell.com/recipes/baked_parmesan_tomatoes.html

Baked Parmesan Tomatoes

4 tomatoes, halved horizontally

1/4 cup freshly grated Parmesan cheese

1 teaspoon chopped fresh oregano

1/4 teaspoon salt

Freshly ground pepper, to taste

4 teaspoons extra-virgin olive oil

Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

 Source: http://www.eatingwell.com/recipes/baked_parmesan_tomatoes.html

Skillet Potatoes

http://www.livelovepasta.com/2011/06/skillet-potatoes/

Skillet Potatoes

2 large baking potatoes
¾ cup heavy whipping cream
1 cup shredded cheddar cheese
salt and pepper

Preheat the oven to 400 degrees. Peel the potatoes and slice them thinly, about 1/16 of an inch. Use a mandolin if you have one to slice them evenly. Place 1 layer of potatoes on the bottom of a cast iron skillet. Sprinkle with a little bit of salt and pepper. Spread 1/3 of the cheese on the potatoes. Repeat this process 2 more times so that you have 3 layers of potatoes, salt and pepper and cheese. Cook over medium heat for about 7 minutes. Pour in the heavy whipping cream. Place in the oven for about 30 minutes. If the potatoes get brown early place foil over the skillet and continue baking until the potatoes are cooked all the way through. Remove from oven and let cool for about 5-10 minutes. Slice into triangles and serve.

Source: http://www.livelovepasta.com/2011/06/skillet-potatoes/

Picnic, potluck, potatoes....no problem!

 The Food Network had recipes for 50 potato salads. Picnic, potluck, potatoes....no problem!


1. Classic Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

2. Classic Red Make Classic Potato Salad (No. 1) with red potatoes instead of russets.

3. Waldorf Make Classic Potato Salad (No. 1) without mustard. Double the celery and add 1 chopped apple and 1/2 cup chopped walnuts.

4. Egg-Pickle Make Classic Potato Salad (No. 1), substituting pickle juice for the vinegar in the dressing. Add 3 chopped hard-boiled eggs, 1/2 cup chopped bell pepper and 1/4 cup diced pickle.

5. Sweet Relish Boil, peel and cube 2 pounds russets; toss with 2 tablespoons white wine vinegar and 1/2 teaspoon salt. Mix 1 cup whipped salad dressing, 1/2 cup relish, 2 tablespoons yellow mustard and 1 chopped scallion; toss with the potatoes.

6. Crab Boil Mix 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1 1/2 teaspoons Old Bay. Toss with 2 pounds boiled cubed red potatoes and 1 cup crabmeat.

7. Lobster Mix 1/4 cup each mayonnaise and crème fraîche, 2 teaspoons each truffle oil and chopped tarragon, and salt. Toss with 1 pound boiled cubed red potatoes and 1 cup lobster meat.

8. Curry Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons curry powder and stir 30 seconds. Mix with 1 cup Greek yogurt, 2 cupscooked green beans and 2 pounds boiled cubed russets. Season with salt.

9. Ranch Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds boiled cubed red potatoes.

10. Bacon-Ranch Make Ranch Potato Salad (No. 9). Top with 6 slices cooked bacon, crumbled.

11. Chipotle-Ranch Make Ranch Potato Salad (No. 9). Add 2 tablespoons chipotle hot sauce, 2 teaspoons orange zest and 1/4 cup chopped cilantro.

12. Garden Boil 2 pounds sliced red potatoes, adding 1 sliced carrot during the last minute. Drain; toss with 1 cup sliced radishes, 1 chopped cucumber, 3 chopped scallions and 1/2 cup chopped parsley and chives. Mix 1/2 cup mayonnaise, 1/4 cup white wine vinegar, and salt and pepper; add and toss.

13. Ham and Cheese Mix 1 cup mayonnaise, 2 tablespoons mustard, 8 ounces cubed ham, 6 ounces shredded cheddar, 1/2 cup each diced red onion and pickles, and 2 tablespoons chopped pickled green chiles. Toss with 2 pounds boiled cubed Yukon golds.

14. Green Goddess Blend 1 cup mayonnaise, 1/4 cup mixed parsley, tarragon and basil, 1 scallion, 1 teaspoon sugar, and some lemon juice and salt. Toss with 2 pounds boiled halved fingerlings.

15. Avocado-Shrimp Make Green Goddess Potato Salad (No. 14). Top with halved cooked shrimp and diced avocado.

16. Slaw Mix 1/3 cup each mayonnaise and olive oil, 1/4 cup whole-grain mustard, and salt and pepper. Add 3 cups coleslaw mix, 3 chopped scallions and 2 pounds boiled quartered new potatoes.

17. Dill Mix 1/2 cup each sour cream and mayonnaise, 1/4 cup each chopped dill and scallions, 1 teaspoon sugar, 2 tablespoons cider vinegar, and salt. Toss with 2 pounds boiled cubed russets.

18. Beet-Dill Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets.

19. Nordic Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets and 2 tablespoons horseradish.

20. Dutch Mix 1/2 cup sour cream, 3/4 cup mayonnaise, 2 tablespoons each horseradish and cider vinegar, 2 teaspoons caraway seeds, 1 teaspoon sugar, 2 chopped cucumbers and 4 chopped scallions. Toss with 2 pounds boiled cubed russets.

21. Peruvian Blend 1/2 cup evaporated milk, 1/3 cup queso fresco and 1 tablespoon each aji amarillo paste (or other chile paste) and vegetable oil. Toss with 2 pounds boiled cubed Yukon golds and 1/4 cup chopped olives. Top with sliced hard-boiled eggs.

22. Chicken Mix 1 1/2 tablespoons each champagne vinegar and dijon mustard, 1/3 cup olive oil, 1/4 cup chopped cornichons, some chopped parsley, and salt and pepper. Toss with 1 1/2 cups diced grilled chicken and 2 pounds boiled halved fingerlings.

23. Herb-Vinegar Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

24. Tomato Make Herb-Vinegar Potato Salad (No. 23). Soak 1/2 cup sliced red onion in ice water. Drain and add to the salad. Add 2 cups halved grape tomatoes.

25. French Mix 1 cup chopped mixed parsley, chives and tarragon, 1/2 cup chopped shallot, 1/3 cup white wine, 1/4 cup olive oil, 2 tablespoons each white wine vinegar and dijon mustard, and salt and pepper to taste. Toss with 2 pounds boiled halved fingerlings.

26. Niçoise Make French Potato Salad (No. 25), adding 2 cups chopped green beans to the potatoes during the last 4 minutes of cooking. Add 1 drained can oil-packed tuna and 1/2 cup halved kalamata olives.

27. Provençal Make French Potato Salad (No. 25). Add 2 cups halved grape tomatoes, 1 shaved fennel bulb, 1/2 cup halved kalamata olives and some chopped fennel fronds.

28. Pesto-Pea Boil 2 pounds peeled, cubed Yukon golds, adding 1 cup frozen peas during the last 4 minutes. Drain; toss with a mix of 6 tablespoons white wine vinegar, 1/4 cup pesto, some pine nuts, and salt and pepper.

29. Patriotic Boil 2 pounds mixed cubed red, white and purple potatoes with 2 tablespoons cider vinegar. Drain; toss with 1/2 cup chopped celery and 1/4 cup chopped scallions. Mix 1/4 cup olive oil, 2 tablespoons each cider vinegar and whole-grain mustard, and salt and pepper; toss with the potatoes.


30. Pico de Gallo Toss 2 pounds boiled cubed Yukon golds, 2 tablespoons olive oil, 1 tablespoon cider vinegar, 3 cups fresh salsa and salt to taste.

31. Salsa Verde Toss 2 pounds boiled cubed Yukon golds with 1 cup each sliced red onion and bell pepper, 1 1/2 cups salsa verde, 1 chopped avocado and salt. Top with cilantro and cotija cheese.

32. Sichuan Cut 2 russets into matchsticks; boil 1 minute. Cook 2 sliced garlic cloves, 1 teaspoon each sugar and salt, and 2 dried red chiles in a skillet with peanut oil, 30 seconds. Add 3 chopped scallions. Drain the potatoes; toss with the flavored oil, 1 1/2 teaspoons balsamic vinegar and 1 teaspoon sesame oil.

33. Carrot-Sesame Boil 2 pounds sliced red potatoes, adding 4 matchstick-cut carrots during the last 2 minutes. Drain and toss with 4 chopped scallions and 1/2 cup bottled sesame-ginger dressing. Top with sesame seeds.

34. Salt Cod Cook 3 sliced garlic cloves in a skillet with 1/4 cup olive oil until soft. Mix with 3/4 cup grated tomato, 1/2 cup flaked salt cod and 1 pound boiled cubed Yukon golds. Top with chopped parsley.

35. Thai Mix 1/3 cup each mayonnaise and unsweetened coconut milk, 1 tablespoon each curry paste and lime juice, and salt. Toss with 2 pounds boiled cubed russets, 1 sliced bell pepper, and some shredded basil and mint.

36. Indian Cook 1 tablespoon each garam masala, grated ginger and canola oil in a skillet, 30 seconds. Mix with 1 cup Greek yogurt, 1/2 cup mayonnaise, 1 cup chickpeas and 2 pounds boiled cubed russets. Season with salt and pepper; top with cilantro.

37. Greek Mix 1 cup Greek yogurt, 1/4 cup olive oil, and salt and pepper. Toss with 2 pounds boiled cubed Yukon golds, 1 cup chopped cucumber, 1/2 cup crumbled feta, 3 tablespoons each chopped red onion and mint, and some oregano.

38. Sweets and Beets Thinly slice 1 pound boiled sweet potatoes and 1 roasted beet. Whisk 1 1/2 tablespoons champagne vinegar, 2 tablespoons walnut oil, and some salt, pepper and chopped parsley. Drizzle over the vegetables.

39. Caviar Whisk 1/2 cup creme fraiche, 2 tablespoons each white wine vinegar, olive oil and minced red onion, 1 tablespoon dijon mustard, some minced chives and chervil, and salt and pepper. Toss with 2 pounds boiled halved new potatoes. Top with salmon caviar.

40. Smoked Salmon Arrange 4 boiled sliced Yukon golds, 1/2 cup sliced red onion, 6 ounces smoked salmon and 2 sliced tomatoes on a platter. Mix 1/4 cup crème fraiche, 1 tablespoon lemon juice and some lemon zest; drizzle over the salad. Top with capers.

41. Bagna Cauda Cook 6 anchovies, 4 smashed garlic cloves and 1/2 teaspoon red pepper flakes in 1/3 cup olive oil, 5 minutes. Add 1/4 cup each chopped parsley and scallions, 1 tablespoon chopped oregano, and the zest and juice of 1 lemon. Drizzle over 1 pound boiled sliced red potatoes.

42. Kimchi Mix 1 cup chopped kimchi, 1/2 cup mayonnaise, salt and chopped scallions. Toss with 2 pounds smashed boiled potatoes.

43. Smoky Sweet Potatoes Mix 1 cup mayonnaise, 1/4 cup each chopped cilantro and scallions, 1 minced chipotle in adobo, 1 tablespoon lime juice, 1 teaspoon sugar, and salt. Toss with 2 pounds boiled sliced sweet potatoes.

44. German Fry 4 slices bacon; cook 3/4 cup chopped onion in the drippings. Add 1 tablespoon each flour, sugar and whole-grain mustard, 1/4 cup each white wine vinegar and water, and salt; cook 2 minutes. Toss with 2 pounds boiled sliced russets. Crumble the bacon on top. Serve warm.

45. Kraut Make German Potato Salad (No. 44), adding 1 more tablespoon sugar. Stir in 1 cup sauerkraut and 1 teaspoon caraway seeds.

46. Smashed Smash 1 pound warm baked russet potatoes with 1/4 cup each butter and sour cream, and salt and pepper to taste. Toss with crumbled bacon, chives and sour cream. Serve warm.

47. Broccoli-Cheddar Make Smashed Potato Salad (No. 46). Add 1 cup each cooked broccoli and shredded cheddar.

48. Roasted Halve 2 pounds red potatoes. Toss with 1/4 cup olive oil, 6 garlic cloves and some chopped rosemary; roast at 400 degrees F, 25 minutes. Toss with chopped parsley, salt and 2 teaspoons each dijon mustard and lemon juice.

49. Grilled Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon.

50. Grilled Vegetable Make Grilled Potato Salad (No. 49). Toss with grape tomatoes and grilled zucchini and eggplant.

  Source: http://www.foodnetwork.com/recipes-and-cooking/50-potato-salads/page-1.html

Creamy Mashed Potatoes

Creamy Mashed Potatoes
Food Network -  Ree Drummond

2 sticks butter, softened, plus more for pan
5 pounds russet or Yukon gold potatoes
One 8-ounce package cream cheese, softened
1 cup heavy cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon black pepper

Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine. Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.




Source: Food Network - The Pioneer Woman

Macaroni and Cheese

Macaroni and Cheese
Ree Drummond

4 cups Dried Macaroni
1 whole Egg Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in drained, cooked macaroni and stir to combine.Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.






Source: http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/