Roasted Honeynut Squash (GF, DF, Paleo, W30)

Yes, you read that right.  Honeynut squash is a butternut squash’s little brother/ sister.  It’s delicious and depending on how you top it, it can be also eaten if you are following the Paleo or Whole 30 diet.

So where did I find this beauty?  When I was at Trader Joe’s, they had the honeynut squash for 99 cents so Mom and I decided to each buy some because we were intrigued.

Continue reading “Roasted Honeynut Squash (GF, DF, Paleo, W30)”

Potato Casserole – Blog Post #5

I decided to create a new potato casserole for our Sunday dinner.  My mother-in-law told me that she loved it as she scooped up a second helping of the casserole.  So I think it’s a winner in my book.

Continue reading “Potato Casserole – Blog Post #5”

Cauliflower “Mac” and Cheese (Gluten Free)

Last week I didn’t share a recipe with you.  I was still trying to figure out the new gluten free diet I’ve been on the last two weeks. Continue reading “Cauliflower “Mac” and Cheese (Gluten Free)”

Corn Casserole (Day 23)

corn-casserole

Welcome to Day 23 of 31 Days of Slow Cooking.

Yesterday we got early to finish the rest of the Donut trail.  We were successful this time.

Now Hubby is going to get my free shirt for completing the Donut Trail.

 

During the next few days, I’m going to be sharing some of the photos from the Donut Trail.  If you are ever in Butler County, Ohio, this is one trail you should do.  It took us two mornings to get it completed.

Butler County is located just south of Dayton and just north of Cincinnati.

Our first stop took us back to the donut shop located next to the pumpkin farm.  In the small town, there is an antiques shop.  While we were waiting at the light, I was able to capture this shot.

 

The first stop – The Wee One was willing to pose by the sign.

Afterwards we traveled to Hamilton, Ohio.  Hamilton is known for two things.  It’s the birthplace of Robert McCloskey who is the author of Make Room for Ducklings and Homer Price.  Also the high school is where President George W. Bush signed the No Child Left Behind Act in 2004.

This is Mimi’s Donut Shop.  She had cool seats that were recycled barber chairs.  The Wee One was a brat so he did not get out of the car.

 

Then we drove to Kelly’s Donut shop.  We ended driving up and down the street looking for this shop.  Hubby was suppose to turn left instead he turned right.  That’s why we couldn’t find the shop.

The Wee One got out at this stop.  He wanted a bouncy ball from the gum ball machine instead of a donut.  We allowed him to get that ball.

Across the street from Kelly’s was a prepatory school.  They had some cool statues so Hubby stopped so that I could get some photos.  The Wee One refused to get out, but the Imaginative One was more than willing to pose for me.

Join me tomorrow for the rest of the photos from the Donut Trail.

Click here for the recipe for Corn Casserole.

Cheesy Orzo Pasta (Simple Side Dish)

The Imaginative One turned 13 last month.  A tradition in our house is for me to cook one of the birthday boy’s favorite meals for their birthday.  We had the Imaginative One’s dinner the day after his birthday because we had planned to be out on his birthday. Continue reading “Cheesy Orzo Pasta (Simple Side Dish)”

Asian Cole Slaw

I started back to work last Wednesday.  Since I know life can get crazy when I’m at work, I decided I needed to make some freezer meals.  I cooked up some hamburger in the slow cooker.  Some of the cooked up hamburger became taco meat for the freezer.  The Wee One loves tacos so he’s going to be super excited to have tacos in the freezer. Continue reading “Asian Cole Slaw”

Brown sugar carrots

This post was originally posted in July 2010.  I have been going through my previous posts to see which ones need to have a photograph added or the photograph updated.  This post need the picture to be updated.  When we had this side dish for dinner last night, I decided to snap a new picture of the dish.

Brown Sugar Carrots

Original post:

My mom gave us various vegetable seeds last April. My hubby decided to plant some of them.  One of the vegetables was carrots.  Last night, I harvested some of the carrots.  I decided to make brown sugar carrots for dinner.

This recipe is so simple, but the taste is superb.

Brown Sugar Carrots

Stars of the Recipe:

  • carrots cut into circles (about 2 cups)
  • 2 Tbsp. of butter or margarine
  • 3 Tbsp. of brown sugar (You can add more if you want it sweeter.)
  • 2 tsp. of ground cinnamon

Steps:

  1. Cut up the carrots.  Put in a microwaveable bowl.
  2. Put the rest of the ingredients in the bowl.
  3. Place the bowl in the microwave and cook for 3 to 5 minutes.  You want them tender crisp not mushy.
  4. After they are finished, take the bowl out of the microwave and then stir the syrup up.
  5. Serve and enjoy!

This recipe is linked to Tempt My Tummy Tuesday at Blessed with Grace.

Hawaiian Macaroni Salad

This DOES NOT have pineapple or ham in it because that is not what makes it Hawaiian.  When I looked for a different type of macaroni salad, I found this recipe for Hawaiian macaroni salad.

According to the blog, I got the original recipe from the macaroni salad is part of the Hawaiian plate lunch. Continue reading “Hawaiian Macaroni Salad”

“Chick Fil-A” Coleslaw

My mother-in-law and I like coleslaw.  The rest of the family won’t even touch slaw.

This would be great for a summer barbecue.  However, you need to be aware that since there is mayo in the slaw, you should not leave it out for too long.

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“Chick Fil-A” Coleslaw

adapted from Shugary Sweets

Stars of the recipe:

  • 1 c. mayo
  • 4 tsp. white vinegar
  • 1/4 c. granulated sugar
  • 1/4 tsp. dry mustard or prepared mustard (I used prepared mustard.)
  • 1/4 tsp. salt
  • 2 bags (14 oz.) prepared shredded coleslaw mix

Steps:

  1. In a large bowl, whisk together everything except for the coleslaw mix.
  2. Add the coleslaw mix.  Fold over until all of the dressing is covering the coleslaw mix.
  3. Cover and put in the fridge.  Let sit for 2 hours or overnight.
  4. Enjoy!

Happy eating,
Traci

Skillet Green Beans

I’m all about easy veggie side dishes.  We usually microwave the veggies for about 4 minutes, add a little bit of butter, and salt, and then microwave for another minute to melt the butter.

That method gets old though.  So I came up with an easy skillet green bean recipe using onions and bacon.  When my mother-in-law makes green beans for our Sunday dinner, she boils the bacon with the green beans.  The Wee One wants to eat those bacon pieces.  He can but they don’t have the best flavor or texture.  When I made this skillet green bean recipe, he was able to eat the bacon with his green beans.  Win-win!

skillet green beans

Skillet Green Beans

Stars of the recipe:

  • 3 to 4 slices of bacon, cut into 1 inch pieces
  • 1 (16 oz) bag of frozen green beans (You don’t need to defrost the green beans.)
  • 1 small onion or 1/2 large onion, diced
  • salt and pepper to taste

Steps:

  1. Heat a medium skillet to medium high heat.
  2. Add the bacon.  Cook until crisp.
  3. Remove the bacon to a paper towel lined bowl.  Remove the bacon grease except for a tablespoon or 2.  (Make sure it’s not a plastic container because otherwise it will melt.)
  4. Add the diced onion to the skillet.  Cook for about three to four minutes or until translucent.
  5. Add the green beans.  Cook until warmed through.
  6. Season with salt and pepper.
  7. Add the bacon back to the pan.
  8. Serve and enjoy!

Happy eating,
Traci

 

Pressure Cooker Mashed Potatoes

As I have said in previous blogs, there are two food items that I seem to not to be able to make in the traditional manner.  Those are hard boiled eggs and mashed potatoes.  On Thanksgiving eve, I tried to make the mashed potatoes and then had to call my mother-in-law to ask her to make the mashed potatoes.

So on Valentine’s Day, I decided we were going to have oven fried chicken.  What goes great with the oven fried chicken?  Mashed potatoes.  I was a brave little soul and made them in the pressure cooker.  They were delicious!

Continue reading “Pressure Cooker Mashed Potatoes”

Buttered Noodles

This is one of my family’s favorite side dishes.  When I make them, I get a yeah.  The Wee One especially loves it when I serve either corn, peas, or mixed veggies with it because he will mix the veggies with the noodles.  His dad also mixes his veggies with his rice and noodles so he comes upon it naturally.

It’s as simple as boiling up some noodles and then adding butter, cheese, and parsley.

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Buttered Noodles

Stars of the recipe:

  • 1/2 lb. of egg noodles (We use wide.)
  • salt
  • 2 Tbsp. butter
  • 2 Tbsp. Italian blend shredded cheese
  • 1 – 2 Tbsp. dried parsley
  • cooking water

Steps:

  1. Cook up the egg noodles according to the package.  Add salt when you put the egg noodles into the boiling water.
  2. Drain the noodles, reserving about 1/4 c. of the cooking water.
  3. Place the noodles back in the pot.
  4. Add the butter, cheese, parsley, and cooking water.  Stir until the butter and cheese are melted.
  5. Enjoy!

Happy Eating,
Traci

31 Days of Slow Cooking (Day 6) – Baked Potatoes

I told my family I was going to do this challenge.  They are very supportive of me taking on this challenge.  In fact, Hubby decided to surprise me with changing up the area where the crock pot is located.  He didn’t like how it was in the back of the counter.

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The meat on the cutting board is for a recipe that I’m going to post later on in the week.  The cans and boxes are for other meals this week.

Hubby even rearranged the coffee station on the counter.  I’m so lucky to have a family that is super supportive.

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This the empty jar of apple butter that we got at the Apple Fest a week and a half ago.  We really enjoyed the apple butter to the last drop.  I made buttermilk biscuits last night to enjoy with the apple butter.

Now onto the slow cooking recipe of the day:

I'm Hungry

wpid-20150928_170203.jpgI posted this recipe five years ago.  I didn’t take pictures or good pictures when I started blogging.  So I decided to repost this recipe with pictures.

Baked potatoes are an easy side dish.  Or you could use the baked potatoes for dinner as a baked potato bar.  Yum!

Last week, I cooked the baked potatoes with a whole chicken.  Hubby told me that he liked the texture of the potatoes.  So that’s a win for me!

Hint:  Don’t over crowd the potatoes so they cook evenly.

Baked Potatoes

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Stars of the Recipe:

  • russet potatoes (The quantity depends on your needs.)
  • Extra Virgin Olive Oil
  • Salt

Steps:

  1. Wash the potatoes and then poke the potatoes.
  2. Wrap each one of the potato in foil.
  3. Place potatoes in the crock pot.
  4. Put about 1 to  Tbsp. of water in the bottom of the crock pot.
  5. Turn the crock pot on low and cook the potatoes for about 4.5 hours.
  6. When they are finished, unwrap them and put in a bowl.
  7. Douse them with Extra Virgin Olive Oil (EVOO) just to lightly coat them.
  8. Sprinkle them with salt.
  9. Enjoy with your favorite baked potato toppings.

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If you like this recipe, please visit my Facebook page and Pinterest board for the 31 days of slow cooking.  I’m also starting another Pinterest board for slow cooker recipes.

Happy Eating,
Traci

Easy Peasy Cheesy Garlic Bread

When we eat pasta dishes at our house, three of us enjoy eating garlic bread with our dinner.  The Wee One refuses to eat garlic bread.  That means extra garlic bread for the rest of us.

The other day I decided to make us garlic bread using hoagie buns from Sam’s Club.  The result was pure deliciousness.  Hubby really loved it.

This recipe was easy to put together and get onto the table.  Use leftover rolls, Italian bread, or French baguette to make the bread.

Easy Peasy Cheesy Garlic Bread

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Stars of recipe:

  • Leftover rolls, French baguette, or Italian bread (You can even use hot dog buns.)
  • 1/2 to 1 Tbsp. of butter, melted per bread (More if a bigger piece of bread, less if a smaller piece of bread – It also depends on your preference.)
  • 1/2 to 1 Tbsp. of granulated garlic
  • 1/4 c. Italian blend shredded cheese

Steps:

  1. If using left-over buns, open them up.  If using bread, cut into smaller pieces.  Place on a cookie sheet.
  2. Melt the butter in the microwave (mine took a minute).
  3. Spread butter on buns or bread.
  4. Sprinkle garlic over the butter.
  5. Sprinkle shredded cheese over the garlic.
  6. Place in oven and broil for 3 minutes or so.  Watch the bread so it doesn’t burn.
  7. Enjoy!

IMG_0087

Baked French Fries

The Imaginative One could live on chocolate, popcorn, and French Fries.  I’ve started baking my French Fries.  He loves them and will eat any fries left on the tray.

The first hundred times (maybe not that much), it would take the fries a long time to bake which doesn’t help when I have to get dinner on the table between 5 and 5:10 so hubby can eat and get to work.  So I decided to do something different.  I cut up the potatoes and then out them into a microwaveable bowl, cover the potatoes with water (about an inch above), and then parboil them in the microwave for 5 minutes.  Then I drain the potatoes, spread them on a greased cookie sheet, and then bake.  They turn out perfect.

To cut the potatoes into fries, I first cut the potatoes in half length wise.  I place one of the half flat size down and cut it half.  I then cut each half in half once again.  If the fries are still too big, I once again cut it in half.  If not, I place it in the pile of fries.  I repeat with the other halves.  Here’s what the look like after I cut the potatoes:

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Here is the potatoes in the water:

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I used my 8 cup measuring cup so the fries were able to stand up in the water.

Baked French Fries

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Baked French Fries

 

Stars of the recipe:

  • 2 – 4 potatoes
  • Water
  • Cooking spray
  • Salt or your Frenchy fry topping

 

Steps:

  1. Preheat oven to 425 degrees
  2. Cut the potatoes into French fry sized slices.
  3. Place in a large bowl.
  4. Cover with water.
  5. Parboil in microwave for 5 minutes.
  6. Remove from microwave and drain.
  7. Place on a cookie sheet that has been slightly sprayed with cooking spray.  Make sure it’s in a single layer.
  8. Bake in oven for 15 to 20 minutes.
  9. Turn the oven up to broil.
  10. Broil for 4 more minutes.
  11. Remove from oven.
  12. Sprinkle salt or your favorite topping.
  13. Enjoy!

Printable Recipe

 

Homemade Applesauce

I’m so proud of myself.  Today we were given a chance to go apple picking at one of our fellow church member’s houses.  We could take as much as we wanted which is totally cool.  The Imaginative One is a fussy eater but loves his apples and applesauce.  So I jumped at the chance.

We picked a lot of apples and made memories with the boys.  The Imaginative One ended up getting stung by a bee but was happy because the apples were absolutely delicious.  That made up for his finger being stung.

Once we got home, I washed some of the less attractive ones.  Then I peeled and cut them into smaller pieces.  I placed into one of my bigger pots, covered the apples with water, and cooked them for half and hour.  The boys then helped me puree the apples in the blender for a smoother applesauce.  The end result was a delicious applesauce.

So why am I proud of myself.  I made homemade applesauce that I know the boys will eat.  I made memories with the boys.  We picked the apples and within 2.5 hours I had applesauce.  That is why I’m proud of myself.

Homemade Applesauce

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Stars of the recipe:

  • 3 to 4 pounds of apples, peeled and quartered (or cut smaller)
  • cinnamon to taste or cinnamon sticks
  • water
  • sugar to taste (1/4 to 3/4 c.)

Steps:

  1. Wash, peel, and cut apples.
  2. Place in a big pot and then cover with water.  Sprinkle with cinnamon or put in the cinnamon sticks.
  3. Put the pot on the stove and turn the heat on to high.
  4. Allow the water to boil and then turn to medium low.
  5. Cook until apples are tender.
  6. Either use a food mill or a blender to puree the apples.  (We used the blender.  When we did, we used the apples and some of the cooking water.)
  7. Place in a bowl.  Sprinkle with more cinnamon and sugar to taste.
  8. Enjoy warm or cooled down.

Printable Recipe