Roasted New Potatoes

 

ROASTED NEW POTATOES  (serves 4-6)

2.5 lbs new red or white potatoes; unpeeled

1/4 c olive oil

2 TB fresh lemon juice

1 tsp salt

1/4 tsp paprika

1/2 tsp freshly ground pepper

1 TB finely shopped fresh basil

1 TB finely chopped fresh chives

Preheat oven to 425

Wash the potatoes under cold runnbing wate & pat dry.

In a roasting pan stir together the olive oil, lemon juice, salt, paprika & pepper.

Add the potatoes and using a large spoon, or by shaking pan from side to side, coat the potatoes evenly with the mix.

Roast the potatoes, turning every 15 mins, until tender and golden brown.  About 45 mins.

taste & adjust seasonings.  Transfer to a serving dish & garnish with the basil & chives.  Serve immediately.

Rotkohl

 

This is the basic recipe, but add more vinegar, or brown sugar, or whatever, to taste

1 head (about 3  lbs) red cabbage, cored and shredded

1 ½ c beef stock (3 beef bouillon)

½ c brown sugar

½ c cider vinegar

4 TB butter

¼ tsp black pepper

Salt to taste

Combine all ingredients except salt in 10-12 qt stainless steel pot.  (NOT ALUMINUM).  Bring to boil, cover and simmer over low heat, stirring occasionally, 1 hr and 15 mins.  Add salt to taste.

Spanish Rice

nstant Pot Spanish Rice

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Here's a super fast and easy Instant Pot Spanish Rice that can be made in a jiffy in your Pressure Cooker.  Make any night ... a tasty Mexican Dinner night!

Course: Side Dish

Cuisine: Mexican

Author: Chuck Underwood

Ingredients

• 1/2 small Onion
• 1/2 small Red Bell Pepper
• 1 1/2 cups White Rice
• 2 cups chicken or beef Broth low sodium
• 1/2 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1 cup Salsa

Instructions

1. Chop 1/2 small Onion and 1/2 Red Bell Pepper and add to your IP
2. Add just enough chicken/beef Broth to bottom of pan to prevent sticking and using the SAUTE mode, LESS setting.... sauté the veggies until soft.  

   (Use the + or - buttons to adjust the heat settings, LESS, NORMAL, MORE)
3. Add 2 cups of Broth and the spices and stir to combine. 
4. Rinse your rice well until the water runs clear, than add to your IP.  

   Stir to combine. 
5. Add 1 cup of your favorite Salsa to the center of the pot and DO NOT STIR.  

   Tomatoes scorch easily and we want to prevent them from sitting on the bottom or sides of the pot. 
6. Attach lid, make sure vent is turned to SEALING, and cook on MANUAL mode, LOW PRESSURE, for 10 minutes. 
7. Allow to depressurize before removing lid.
8. Fluff rice with fork and serve. 

Funeral Potatoes

6-8 medium potatoes
1/4 c. diced onions
1 can cream of chix (or celery)
1/2 of the soup can of milk
1 c. sour cream
S&P
3/4 c. crumbs
3 TB butter, melted
1 c. shredded cheddar

Preheat over 350*.
Cook potatoes, dice
Place potatoes in a greased 9x13 pan.
Saute onions in 1 TB. butter and spread over potatoes.

Combine soup, milk, sour cream, s&p to taste.  Mix well.
Spread sauce over potato/onion mix.
Sprinkle cheese.

Melt butter & combine crumbs.

Bake uncovered for 40 minutes or until hot & bubbly throughout.  325*??

Taco Time's Crisp Bean Burritos

Never been to Taco Time?  You are missing out.  These are pretty dang close to how the real thing taste!

1/2 c. oil
5 soft flour tortilla shells
1 c. refried beans + salsa (to add flavor)
1/4 c. cheese

1. Preheat oven to 400*.
2. Heat oil in a skillet.  Spread about 2-3 TB of refried beans on each tortilla, sprinkle with cheese, roll up.
3.  Fry in oil for about 15 seconds on each side.  Place on baking sheet and put in oven.
4.  Cook for 5-7 minutes

Serve with sour cream, salsa, guacamole or enchilada sauce.

We don't even dip in anything, they are that good.

*Spencer approved aka picky eater

Baked Zucchini

*Disclaimer:  I haven't tried these yet, but they look AWESOME!

4-5 small zucchini spears, cut on an angle
2 eggs
1-2 TB. milk
1 C. italian-style bread crumbs
1/2 c. parmesan cheese
s&p to taste
butter or cooking spray

1.  Preheat oven to 425*.
2.  Line a baking sheet with cooking spray. 
3.  Combine eggs and milk in a bowl. 
4.  In a separate bowl, combine bread crumbs, parmesan cheese, and s&p.
5.  Place zucchini on baking sheet, spray the top of each with cooking/butter spray and then bake for 10-12 minutes. 

*for extra crisp, turn the oven to broil and cook for about 30-45 seconds longer or until golder.
Remove from oven and serve hot with ranch dressing or marinara/pizza sauce for dipping.

Sauerkraut

I love sauerkraut.  I don't think there are many things in the world that are better than some good sauerkraut.  I am so lucky that I am German :)

My aunt sent this to me..THANK YOU AUNT EVA!

1 jar of sauerkraut (not in a can..has too much of a tin taste)
1/2 lb +/- bacon (chopped)
1 onion (chopped)

1. Take the sauerkraut and rinse it. If you like the 'sauer' taste, then don't rinse too well. Put it in a pot, cover with water sprinkle with salt and boil for 20 minutes.
2. While it is cooking, take the bacon and fry it up. When it is about 2/3 done, take the onions and add. Cook until they are translucent. You don't want the bacon to be too crunchy.
3. After the kraut is done, drain.
4. Add the bacon/onion mixture and mix well.

We made this tonight and i wish that I hadn't rinsed it at all. I love a strong sauerkraut taste and even though this was really good, it was a bit bland. Next time, next time!

Mexican Bean and Rice Salad

Disclaimer: I really, REALLY love the taste of cumin, lime juice, etc. If you don't..you may not like this.
I had some leftover brown rice from the Asian BBQ Chix and didn't want Fried Rice...this was pretty good. I wouldn't recommend serving this with the Wet Burrito. The flavors didn't blend well enough for us.


1 C cooked brown rice
1 (15 oz) can of kidney beans, rinsed and drained
1 (15oz) can of black beans, rinsed and drained
1 (15.25 oz) can whole kernal corn, drained
1/2 small onion, diced (I used dried onions)
1/2 green bell pepper, diced (omitted this b/c I didn't have one)
1 jalapeno pepper, seeded and diced (omitted this too, but used tabasco sauce**)
1/2 lime, zested and juiced (used lime juice from a bottle)
2 TB. chopped cilantro leaves (used dried and used much less)
1/2 tsp. minced garlic
3/4 tsp. ground cumin
salt to taste

-Add all ingredients in a bowl. Toss to mix well. Sprinkle with salt to taste.
-Put in fridge for an hour to blend, toss well and then serve.

*I added a bit more lime and pepper.
**Adding Tabasco changes the flavor a bit.

Chopper Salad

Use a food chopper! Honestly. We tried cutting all the ingredients, but it gets old. Trust me.

Head of cauliflower
Head of brocolli
1/2 red onion (or less)
1/2 cup cheddar cheese, shredded
1 lb. cooked bacon, crumbled

Chop and mix.

Dressing:
1/2 c. mayo
1/4 c. sugar
3 T. red wine vinegar

Mix well.

Extra tidbit:
This tastes so good at a bbq. Grilled chicken, corn on the cob, etc. YUM. Sometimes I feel like there isn't enough of the dressing, so let it chill in the fridge. Also, we buy our bacon pre-cooked and crumbled and it makes things easier!

Roasted Potatoes

6 med. potatoes (about 2lbs)
4 TBS. olive oil
2 tsp. dried rosemary
1 TB salt
1 tsp pepper (less--read below)
1 tsp garlic powder
1 tsp. onion powder

Preheat oven to 425 degrees.
Clean potatoes, but don't peel. Cut potatoes in half lengthwise.
Place in a ziploc bag and add ingredients. (I just put them on a pan and drizzled the mixture over it, then when I turned it over I made sure they were covered with seasoning)
Mix well and place on a cookie sheet.
Roast 20 minute. Turn over and roast another 15 to 20 minutes.

Extra tidbit:
These would taste wonderful with the meatloaf. I guess I should try them together. I'll let you know what i figure out! ;) Update 11/14: I made them last night and they were a hit...with the adults. The kids thought they were too spicy, SO cut down on the pepper if you are serving to kids!! Also, after I was done mixing it, I sprinkled more salt, garlic powder, onion powder and even some garlic salt. I told you I do seasoning overboard!

Spanish Rice

Buy a Rice-A-Roni Spanish Rice box and follow directions.