Cheesy Edamame

10. January 2013 · 4 comments · Categories: Recipes · Tags: , , , ,

Cheesy EdamameI love edamame and I love cheese, so Cheesy Edamame is the perfect snack or side dish for me!  My kids also love this healthy vegetable and we eat it often with dinner, as well as in salads. Whenever we get sushi, my kids get a bento box that includes edamame.  My daughter is a vegetable eating machine and sometimes she only wants green vegetables for dinner.  Edamame is one of her favorite foods!  Cheesy Edamame, which I found at allrecipes.com, is super easy to make and would be a great snack or side dish.  As I am trying to make some better choices with eating, I much rather have this than chips or something I will quickly regret.  I know we are all busy and get caught up in our daily routines, so it is nice to have something quick, easy, and healthy to eat.  I also love that Cheesy Edamame is full of protein, fiber, and vitamins!

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Cheesy Edamame
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Recipe type: side dish or snack
 

Cheesy Edamame is a perfect snack or side dish that is healthy and full of protein and fiber!
Ingredients
  • 14 oz package frozen shelled edamame
  • 1 tbsp olive oil
  • ¼ cup grated parmesan cheese
  • salt and pepper

Instructions
  1. Preheat the oven to 400 degrees
  2. Place the edamame into a colander and rinse under cold water to thaw
  3. Drain and dry the edamame
  4. Spread the edamame beans into the bottom of a 9×13 inch baking dish
  5. Drizzle with olive oil
  6. Sprinkle cheese over the top and season with salt and pepper
  7. Bake in the preheated oven until the cheese is crispy and golden, about 15-20 minutes.

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Recipe shared at: Sweet Bella Roos, What’s Cooking Love

 

Grandma’s Potatoes

18. December 2012 · 8 comments · Categories: Recipes · Tags: , , , , , , , , ,
Grandma's Potatoes

Every year while I was growing up, we celebrated Christmas Eve with family at my parent’s house.  It was always a beautiful night of making memories and spending time with our loved ones, parents, grandparents, aunts, uncles, and cousins.  Along with the amazing tradition of seeing family, came the delicious food that we enjoyed year after year.  Grandma’s Potatoes were always something that everyone looked forward to.  No matter who tried to recreate this incredible recipe, it always tasted best when my grandma made them.  She had a magical touch and cooked them to perfection each and every time. Grandma’s Potatoes were disappearing before everyone was able to walk through the buffet line, so she had to start making four pans each year.  The fourth pan was secretly put aside so we could have some on Christmas morning.  It was perfect because they were already cooked, so we could just warm them up in the morning after opening presents.  On the years that we spend Christmas at home,  I make Grandma’s Potatoes, then sometimes again on New Year’s Day.  They are by far the best potatoes I have ever had and they are always a crowd pleaser.  I have made them for my in-laws several times and they couldn’t believe how wonderful they tasted.  Everyone wanted the recipe!  They would work as a side dish to ham or turkey, as well as a perfect breakfast meal. They are very addictive and have the most amazing combination of flavors.  Give them a try, watch them disappear, and let me know what you think! You will be really happy you made them and might start eating them every single Christmas or holiday season!  What is your favorite food that you love to eat every Christmas?

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Grandma’s Potatoes
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Recipe type: side dish or entree
 

Grandma’s Potatoes have the best combination of flavors and are the most amazing potatoes I have ever eaten! They are always a huge hit!
Ingredients
  • 1 bag Ore-Ida hash browns
  • 1 can cream of chicken soup
  • 1 stick of butter
  • 1 8 oz container of sour cream
  • 2 cups shredded cheddar cheese
  • ¼ cup sliced green onions
  • container of cheddar french fried onions (the original recipe from my grandma uses 2 cups crushed cornflakes sauteed in butter)

Instructions
  1. Preheat oven to 350 degrees
  2. In a large bowl, add stick of butter, sour cream, and cream of chicken soup
  3. Microwave and melt completely
  4. In a 9×13 pan, add hash browns, cheddar cheese, green onions, and the melted butter/sour cream/cream of chicken mixture
  5. Mix well and coat all of the hash browns
  6. Bake, uncovered, for 55-60 minutes
  7. Top the potatoes with a container of cheddar french fried onions
  8. Bake for an additional 5-10 minutes (start checking at 5)
  9. ***If you used crushed cornflakes sauteed in butter, bake them on top for the entire 55-60 minutes

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Recipe shared at: Couponing n Cooking , Mom’s Test Kitchen

Pineapple Casserole

29. November 2012 · 4 comments · Categories: Recipes · Tags: , , , , , ,
Pineapple Casserole
Who loves pineapple? My family and I sure do, and Pineapple Casserole is a perfect side dish, especially with ham.  When I spent an Easter with my husband’s family years ago, my mother-in-law introduced me to this super yummy casserole.  I kept going back to the table to get another piece.  It has been at many family gatherings since then, and I enjoy it every time!

My mother-in-law just gave me a lot of her family recipes, including Pineapple Casserole.  I am so excited to try all of them, so I started with this side dish last night.  I was making ham and thought it would be a great addition to the meal.  My husband, son, and I each ate a large portion!  Not only is it delicious, but it is easy to make.  Ham is pretty common around the holidays and if you want to try a new side dish, give Pineapple Casserole a try!  I am pretty sure I will be making this again on Christmas Day!

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Pineapple Casserole
Author: 
Recipe type: side dish
 

Pineapple Casserole is a delicious side dish and is especially perfect with ham! It is easy to make and is great for the holidays!
Ingredients
  • 1 stick butter
  • ¾ cup sugar
  • 4 eggs, well beaten
  • 20 oz can crushed pineapple, drained
  • 8 pieces white bread, cubed (see notes)

Instructions
  1. Preheat oven to 350 degrees
  2. Cream butter and sugar together
  3. Beat the eggs really well and add to the butter and sugar
  4. Mix well
  5. Add the drained pineapple and stir
  6. Add the cubed bread and mix everything really well
  7. Grease an 8×8 pan (see notes)
  8. Pour mixture into the pan
  9. Bake uncovered for 45 minutes
  10. Serve warm or cold

Notes
I removed all of the crusts from the bread, but my mother-in-law does not. Either way works great! I used an 8×8 pan for a thicker casserole, but my mother-in-law has used a 9×13 for a thinner casserole and to last longer with a bigger crowd

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Leftover Potato Pancakes

22. November 2012 · 5 comments · Categories: Recipes · Tags: , , , , , ,

The day after Thanksgiving is fantastic for spending time with family, relaxing, and of course, eating a lot of delicious leftovers.  It is so funny at the end of Thanksgiving Day to see everyone back in the kitchen with tupperware and ziploc bags ready to be filled and taken home.  Even though there is no way one more bite could fit in anyone’s stomach, everyone is thinking ahead to the next day.  Somehow, there is always enough for everyone to take home huge portions of everything!  If I am not hosting, I gladly accept the food and think about what I can whip up the next day.  It is pretty much a guarantee that I will make Leftover Potato Pancakes in the morning.  Don’t get me wrong, mashed potatoes alone are delicious, but adding cheese and green onions and frying them in oil and butter, makes a super tasty breakfast.   Leftover Potato Pancakes is a great way to use up some of your extra food, with only adding a few more simple ingredients.

I have made these for years and I never get tired of them.  It all started when I was 7 weeks pregnant with my son.  I woke up one day and morning sickness hit me like a ton of bricks.  Seriously? How was it possible to feel so terrible? Well, my mother-in-law used some leftovers to throw potato pancakes in the pan and I ate a huge stack as soon as they hit the plate.  Ah!  I felt so much better.  My little bean just needed some carbs and we were good to go, at least for a little while, until the sickness started all over again.  Anyways, I have made them ever since, adding a couple of ingredients, and I always enjoy them!  As a matter of fact, my son loves them too!  He must have fond memories of eating them while he was the size of a grape in my belly!

Leftover Potato Pancakes are delicious and easy to make!  I enjoy them with sour cream, but they are also great alone!

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Leftover Potato Pancakes
Author: 
Recipe type: Breakfast or Side Dish
 

Leftover Potato Pancakes are delicious, and an easy way to use extra mashed potatoes.
Ingredients
  • 2 cups cold mashed potatoes
  • 1 egg
  • ¼ cup flour
  • salt and pepper to taste
  • ½ cup shredded cheddar cheese
  • 1-2 green onions, sliced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • sour cream-optional

Instructions
  1. In a large bowl, mix potatoes, egg, flour, salt and pepper, cheese, and green onion
  2. Heat skillet on medium/high heat
  3. Add 1 tbsp olive oil and ½ tbsp butter to the skillet
  4. Put large spoonfuls of the potato mixture in the heated oil and butter
  5. Brown the pancakes on each side until they are golden
  6. Eat alone or with sour cream

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Thanksgiving Stuffing

15. November 2012 · 2 comments · Categories: Recipes · Tags: , , , , , , , ,
Thanksgiving Stuffing

Stuffing is my favorite side dish on Thanksgiving!  I have tried many variations and enjoyed pretty much all of them, but I made this Thanksgiving Stuffing last year and it is now at the top of my list!  It combines many tasty ingredients to create an unbelievably delicious side dish!  Each bite is full of flavor and keeps you wanting more.  My husband was not always the biggest fan of stuffing, but he really loves this! Whenever I host Thanksgiving, I will definitely be making this stuffing!  Since I am not hosting this year, I made a pre-Thanksgiving dinner for my family with turkey, sides, and pie.  The stuffing was amazing and I kept piling it on my plate! After a year, I forgot how wonderful it tasted! What is your favorite Thanksgiving side dish?

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Thanksgiving Stuffing
Author: 
Recipe type: side dish
 

Thanksgiving Stuffing is a delicious twist on the traditional side dish and will be a big hit with your family and friends.
Ingredients
  • 10-12 cups Stove Top Chicken Stuffing Mix
  • 1 cup walnuts
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 6 Tbsp butter
  • 1 green apple, peeled, cored, chopped
  • ¾ cup raisins
  • 5 to 10 chopped green olives (with the pimento)
  • Stock from the turkey giblets (1 to 2 cups) (can substitute chicken stock)
  • ¼ cup chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • 1 teaspoon ground sage
  • Salt and freshly ground pepper (to taste)

Instructions
  1. Make the stock by taking the turkey giblets – heart and gizzard – and neck if you want, and put them in a small saucepan, cover with water and add a little salt
  2. Bring to a simmer and simmer for about an hour, uncovered
  3. Strain the stock into a container to use with the stuffing
  4. Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned
  5. Let them cool while you are toasting the chicken stuffing mix, then roughly chop the walnuts
  6. Heat a large sauté pan on medium heat
  7. Melt 3 Tbsp butter in the pan, add the chicken stuffing mix, and stir to coat all the pieces with the melted butter
  8. Let the stuffing mix toast and only turn them when they have become a little browned on a side
  9. In a large sauce pan, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes
  10. Add the stuffing mix, cooked chopped walnuts, chopped green apple, raisins, olives, and parsley
  11. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it)
  12. Add sage, poultry seasoning, salt & pepper
  13. Cover and turn heat to low
  14. Cook for an hour or until the apples are cooked through
  15. Check every ten minutes or so and add stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan

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Recipe inspired by: Simply Recipes

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