Perfectly Pan Fried Potatoes

Yukon gold potatoes are the best potato for this.  The skins are thin so you can leave them on and the inside of the potato stays firm when you cook it but is so creamy and buttery!

Perfectly Pan Fried Potatoes

Yukon Gold potatoes
Olive Oil
Butter
Salt
Cast Iron Pan

Chunk your potatoes up.  If they are small I quarter them.  If they are a little larger I cut in half, then in thirds, and halves of those.  These were probably 3/4 inch slices.

Put potatoes in a pot with cold water and some salt.   Bring to a boil and cook until almost done.  Drain and let air dry a little.

Heat up cast iron pan good and warm.  Drizzle in some olive oil and put a pat of butter in the pan. 

Add potato chunks.  Allow to brown on one side and then flip.  Don't play with your potatoes too much or they will fall apart.

Makes a great side dish for any meal or serve with with the Breakfast Slam!

Gluten Free Peach Crisp

We loved the apple crisp so much we decided to try it with my canned peaches.  It is quite delicious!

Gluten Free Peach Crisp

2 quarts canned peaches (or 2 large cans peaches in fruit juice only)
1/2 cup PURE maple syrup
1/2 cup pecans (or more as you like)
1/2 teaspoon cinnamon
3 cups gluten-free old fashioned oats
1/2 c cold butter

 Mix  together maple syrup, cinnamon, pecans and oats in medium bowl.

Cut in butter (you may have to use your hands...just break it up the best you can.) 

Drain peaches and reserve juice for another use.  Spread into bottom of 9x13" baking dish.
Top with oatmeal mixture (you made need to 'recrumble' a little.)

Bake at 375 degrees for 40-45 minutes. Careful your oatmeal doesn't get too brown.  If you find yours does I would suggest covering with foil for 1/2 of the time.

Serve right away with vanilla ice cream or whipped cream.  This crisp does not stay crispy overnight.  My family still loves it the next day anyway.  

Green Pasta

Nice change up from the usual marinara sauced pasta.  My youngest daughter named the dish.

Green Pasta

frozen or fresh ravioli
OR
other favorite pasta shape
or gnocchi
(reserve some of the pasta water from cooked pasta)
basil pesto
grated Parmesan

Cook your pasta and drain until most of the liquid is out.  Sprinkle on some Parmesan and add a dollop or two or three of the pesto.  Stir.  There should be enough liquid to mix with the pesto and Parmesan to make a lovely green sauce.  Feel free to serve with more Parmesan sprinkled on top.

Maple Glazed Acorn Squash

I like these acorn squash. What a pretty shape, almost like a flower.  No measuring needed for this dish but I will give you some approximates to start with.  It's almost a no-brainer to make!

Maple Glazed Acorn Squash

1 acorn squash

1 Tablespoon olive oil

1/4 teaspoon salt

1-2 Tablespoons pure maple syrup

Cut acorn squash in half.  Dig out seeds.  Slice into 1 inch slices. Set aside. 

In a gallon zip shut bag add the olive oil, salt, and maple syrup.  Smoosh the bag with your hands a little to mix the ingredients.  Add your squash and zip it shut.  Shake the bag a little to coat the squash.  Remove squash from bag and place on baking sheet.  Bake at 350 degrees for 35-40 minutes, flipping halfway through.  Squash is done when you can poke with with a fork and it is soft. 

Pin it:  http://www.pinterest.com/pin/273593746085699435/

Rigatoni Macaroni Salad

This is Aunt Connie's recipe that my mother-in-law Pat always made.  (Not to be confused with my mom Connie, even though she is an aunt. ;) )

Rigatoni Macaroni Salad

1 pound box rigatoni macaroni (or other favorite pasta shape, gluten free would work too)

3/4 cup olive oil

2 cups sugar

2 cups vinegar

1/4 teaspoon pepper

1/2 Tablespoon salt

1 onion

1 green pepper

1 small jar pimento (optional)

Cook pasta according to package directions.  I used penne today. Don't cook it until it's mush, it needs to stand up to marinading in the liquid.  Drain off hot water.  You can cool pasta faster by running cool water on it.  Drain again.

Mix together oil, sugar, vinegar, pepper, and salt. Isn't my organic olive oil a pretty color?

Chop green pepper (or use any color you like.)

Chop onion (use yellow or even red as I had on hand.)

I never seem to have pimento on hand so always leave it out. Other pepper colors would be so pretty in here!

Combine with pasta and then dump oil mixture over the top. 

Stir.  Let set for 24 hours, stirring occasionally to be sure all the pasta soaks in the flavors. If you must make it the same day do it in the morning so it at least has the day to sit.

You can store this in the fridge for a while since it has vinegar in it.  Sometimes I cook a little more pasta and throw it back in the liquid that filters out when I scoop up the pasta/veggies.

Macaroni Salad with Peas

Quick and easy pasta dish ready in 30 minutes or less!  It's versatile so feel free to chance up the seasonings.

Macaroni Salad with Peas

5 ounces dry macaroni (I used GF)

1/2 cup mayonnaise (I used a canola based)

3 Tablespoons buttermilk

1/4 cup grated Parmesan

1 teaspoon dill

1-1/2 cup frozen peas (more if you like)

Cook your pasta, drain, rinse under cool water to cool pasta.  Allow to drain while you mix other ingredients.

Mix mayonnaise, buttermilk, Parmesan, and dill together.  Add pasta.

Put your frozen peas in a strainer.  Run cool water over them until any ice crystals on them melt away.  This will also thaw your peas.  Stir into pasta. Enjoy!

If you do not eat it all in that sitting or make ahead to take someplace you will need add a little milk as the pasta will absorb liquid as it sits.

Meringues

Meringues

3 large egg whites at room temp
¼ teaspoon cream of tartar
¾ cup sugar
½ teaspoon vanilla extract

Separate eggs, one at a time into a small bowl making sure there is NO trace of egg yolk in the white.  If there is you must discard the egg white and start over.  If it is ok then dump it into a medium bowl.   After you have been successful with all 3 you can add the cream of tartar and beat on medium high speed until soft peaks form.  Slowly add sugar about 1 tablespoon at a time until all of the sugar has been added.  Continue beating until the whites are stiff and glossy. Add vanilla and beat just 30 more seconds.

Preheat oven to 200 degrees.  Line two large baking sheets with parchment paper.   Fill frosting bag fitted with a large frosting tip of your choice with meringue.  Pipe meringue onto parchment in 1-1/2 inch cookies.  They won’t expand much so you can put them as close as 1/2”.  Sprinkle on crush almonds or finely chopped walnuts. Bake for 1-1/2 hours until dry and crisp.  Cool.  Keep in airtight container.  

Try to use them within a day or so if you can as they will soak up any humidity around them and become sticky.  If they do you can sprinkle powdered sugar on the serving dish before you place them and sprinkle a little more on top.  Even if they aren't sticky that makes a pretty presentation.  

These simply melt in your mouth!!

Carl's Wicked Awesome Bars

My husband wanted to make granola bars.  He searched for recipes that didn't contain white or brown sugar and found nothing the really suited him so he threw together this one based on several recipe ingredients he found.  He emailed me the recipe he had tested a couple times and titled the email "Carl's Wicked Awesome Bars :P" so the name stuck!  

Carl's Wicked Awesome Bars

4 cups regular oatmeal

1/4 cup milled flax seed

1/4 cup milled chia seed

1/2 cup chopped pecans

1/2 cup craisins

1 cup honey

2 teaspoons vanilla extract

1-1/2 teaspoons cinnamon

Dash of cayenne pepper

1 Tablespoon cocoa powder

1/3 cup sunbutter

(Feel free to change up the nuts, butters, and fruits to suit your taste!)

Preheat oven to 325 degrees.  Drizzle some olive oil on a paper towel and rub inside of 7 x 11" baking dish.

In medium bowl mix together oats, flax seed, chia seeds, and nuts.

In another bowl mix together craisins, honey, vanilla, cinnamon, cayenne, cocoa,  sunbutter.  Yes it looks a little nasty but I promise it'll be fine once added to the oats!

Pour honey mixture over dry ingredients. 

Stir until dry ingredients are completely coated. 

Dump into prepared pan.  

Press firmly into pan. Bake uncovered for 25 minutes. After you remove from oven, press them again. 

Allow them to completely cool before you cut them.  Store them in an airtight container or wrapped in plastic wrap. 

Buttermilk Waffles

Buttermilk Waffles                                                             Printable Recipe

1-1/2 cups flour 
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk (or 1-1/2 T lemon juice and rest filled to 1-1/2 cups with milk)
6 Tablespoons butter*, melted
2 eggs

In medium bowl whisk together dry ingredients.  In separate bowl mix together liquid ingredients.  Add liquid to dry and whisk until thoroughly blended (batter will be thick.)  For my iron I use 2/3 cup of the waffle mixture. Each iron is different so check your directions to get a good idea how much to use.  

Close lid and cook until it is as brown and crispy as you like it.  This time I made it in a special iron. If I use a round one I break the waffles into quarters, cool them, and then freeze them.  I toss them into a gallon freezer back and for a quick snack or breakfast pop in a toaster to heat.

V7 Vegetable Juice Blend

Make your own vegetable juice blend full of Vitamins A, C and E,  potassium, iron, and magnesium to name a few. Nothing added like the "natural flavoring" or citric acid that the store sold juice shows as ingredients.  You control the salt.  Notice mine is called V7 not V 8 as I did not use watercress which is listed as one of "their" ingredients.

 V7 Vegetable Juice Blend

2 quarts canned crushed tomatoes or approximately 2-28 ounce cans (use low sodium so you can control your own salt)*
4 celery stalks
2 carrots
1/2 beet (or 2 Tablespoons beet juice)
2 Small handfuls of spinach
4 small handfuls of iceberg lettuce
2 sprigs of fresh parsley
salt, as needed

Send all through juicer. (If you are using already juiced beets then just add that to the juice at the end.)  Mix, add salt to taste, and enjoy!

That is a 1/2 gallon canning jar in the top picture so that is how much what my juicing made. 

*You could use fresh tomatoes but I have not worked out the pound/quart ratio yet.  I hope to make some when our garden is ready to harvest and can some for later.

Granola

Granola is great eaten as cereal, sprinkled on applesauce, or parfaited (that's a word, right?) with yogurt and berries.  Mix and match your add ins to make it how YOU want it!

Granola

8 cups regular oats
1 pkg dried mixed berries (about 6 oz)
1 cup sweet shredded coconut
1/2 cup wheat germ
4 oz sliced almonds
1/2 cup canola oil
2/3 cup honey
2 Tablespoons vanilla

That is the original recipe.  It can be switched up many ways.  My photos reflect a granola made without the berries, coconut, or almonds.  I instead used pecans and left out the others.  You can add milled flax, raisins, craisins, walnuts, whatever your heart/taste desires!

Mix dry ingredients and wet ingredients separate the mix together.  Make sure all the dry ingredients are coated well.  Dump onto 2 large jelly roll pans.  Bake for 20-30 minutes at 325 degrees stirring every 5-10 minutes.   If you don't stir, parts of it will want to burn. 

Your granola should be a nice golden brown.  It will still seem sticky but will dry out as it cools.  As it cools I continue to stir it now and then. We store in the cupboard in a half gallon jar.  

My husband eats his with our homemade vanilla goat yogurt and frozen blueberries.

Pin it:  http://www.pinterest.com/pin/273593746087249436/

Mexican Lasagna

Mexican Lasagna

1-1/2 pounds ground beef

1/2 cup green pepper, diced

1/2 cup onion, diced

1/2 teaspoon cumin
chili powder (or a blend of cayenne, cumin, garlic powder, onion powder) -this is to taste depending on how spicy you like it

1 can black beans, rinsed and drained

1 can black beans made into refried beans or a can of refried beans

1 cup salsa (as hot as you want it)

1 can enchilada sauce

1-2 Tablespoons of cornstarch (omit if you not making your own refried beans)

9 corn tortillas

6 ounces Chihuahua cheese or Mexican Blend cheese, shredded

To garnish:

Sour Cream

Chopped Tomatoes

Guacamole

In large skillet cook beef, green peppers, onions, and seasonings until beef is no longer pink. Drain as needed.

Make your refried beans (see link above on how I make mine.) Add them, your drained black beans, salsa, and enchilada sauce to the meat. Stir to combine. 

My refried beans were not as thick as what comes out of the can so I put a 1 tablespoon of cornstarch in the middle of the mixture, stirred well and heated it up.  It was still not thick enough to my liking so I used another tablespoon of cornstarch. Then it was good enough for me.


Spread a little bit on the bottom of a 2 quart baking dish.

Add 3 tortillas here, tearing to cover.

Add about 1/3 of the meat mixture next.

Then 1/3 of the cheese.

3 more tortillas.

More meat.

Cheese.

The last tortillas.

Spread the last of the meat being sure to cover the tortilla completely.

End with cheese.

Bake for 25 to 30 minutes at 350 degrees until hot and bubbly.

Let rest for 5 minutes or so then cut into lasagna to serve.  Garnish with guacamole or chopped avocado, tomatoes, and sour cream.