Category Archives: Vegetables

Cheesy Grilled Potatoes

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Well, it looks like fall in my house, how about yours??  Leaves scattered here and there, fall salt & pepper shakers just waiting to be shook. Macintosh Apple and Harvest candles ready to be light. HOWEVER, it is at least 80 something degrees outside PLUS humidity that will curl anyone’s hair. So. For now , those candles will stay un-lit and we will just cool down with the sight at fall wreaths and pumpkins AND hooded sweatshirts.   Fall will be here soon, for now I will embrace this pressure/humidity induced headache and enjoy the day, knowing that fall is nearly here!!!

Perhaps you planned Pot Pie for dinner and realized that this was NOT the day for that ;/  Might be a  good night to grill……Need a side dish? This potato recipe has been enjoyed by us a lot this summer. It is quick and easy to throw together, tho it does take some time to grill. Kick back, relax and enjoy the evening well grilling, it is BOUND to cool a bit!

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Cheesy Grilled Potatoes   

6 med. red potatoes, cut up (I leave skin on)
5 green onions (or 1 med. onion, chopped)
3 TB. fresh grated Parmesan
1/2 tsp. seasoning salt
1/4 tsp. pepper
2 TB. butter, cut up
cooked, crumbled bacon (4-5 slices)
1 c. colby jack cheese, shredded

Mix together the potatoes, onions, Parmesan, seasoning salt and pepper. Place potato mixture on a piece of GREASED heavy-duty foil (or 2 layers of regular foil). Dot with butter.  Top with another piece of GREASED heavy-duty foil (or 2 layers of regular foil).

Grill over low heat for about 20 – 25 minutes per side. (We like ours crispy on bottom, so we probably cook ours about 50-55 minutes total.) Open packet up and top with bacon and cheese, close grill lid and let set about 5 minutes till all melted.

Serve and ENJOY!!

Serves 4-6.

Recipe adapted from Taste of Home Magazine.

Herbed Stuffed Zucchini

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I got this recipe from my friend from Kats’ Kitchen.  It was so good. My kids didn’t eat it, but then again I  didn’t offer it to them, I ate it all……….. for lunch. It was quick to throw together and easy to make.

Herb-Stuffed Zucchini

2 medium zucchini (split in half lengthwise and scoop out seeds)
1/3 c. Panko breadcrumbs
1 tomato, chopped
1/2 tsp. dried parsley
1/4 tsp. dried dill
dash of garlic powder
2 T. olive oil
salt & pepper to taste
1/4 c. fresh grated Parmesan Cheese

Combine all ingredients together except the zucchini, olive oil and Parmesan cheese.  Lay  zucchini on a  greased baking sheet, with sides.  Spoon the tomato mixture into the zucchini, drizzle with olive oil and sprinkle with Parmesan cheese.   Bake at 425º for 25 – 30 minutes.

Recipe adapted from Kats’ Kitchen.

What is your favorite way to use zucchini?  DO you have any zucchini recipes you can share with us?? It IS that time of year where we are swimming in zucchini! :)

Tomato & Spinach Pasta

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A nice summer dish. Whether it is a lunch, light dinner or side dish.

Tomato & Spinach Pasta 

1 TB. olive oil
1 pint grape or cherry tomatoes (1 1/2 – 2 c.)
2 garlic cloves, minced
6 oz. fresh spinach
3 c. penne pasta (uncooked)
1/2 a  lemon, juiced (IF not a juicy lemon, use the whole lemon)
3/4 c. fresh Parmesan cheese
salt & pepper to taste

Cook pasta according to package directions.

Heat the olive oil in a skillet and add the tomatoes, cook till the tomatoes begin to “pop” ~ the skins will crack a bit. Add the minced garlic and saute´ a minute.

Add the spinach to the tomato mixture (spinach will wilt a bit) and the pasta, heat through. Stir in the lemon juice, Parmesan and salt & pepper. Heat through and serve.

A great side dish to serve with grilled chicken or fish. A nice way to use your gardens lovely red gems…..

ENJOY!!!

Unique Fruit Salad

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This is a really nice refreshing unique salad. Cilantro in fruit salad?!?!?! Yep, it just takes it up a lovely notch. My favorite part is ….. the mangos, no no, the cilantro, oh wait, the craisins. Oh. I cannot commit to one favorite. IT is just good.   Let me know IF you try it and what YOU think about it!

* If you are in a hurry, you can chop the fruit/veggies BUT if you have the time be sure to julienne ~ it looks real nice.

Unique Fruit Salad 

1 granny smith apple, julienned
2 carrots, peeled and julienned
1 mango, peeled and julienned
a handful of cilantro, chopped
a handful of craisins
a handful of raisins
1 1/2 oranges, juiced (equalling about 1/2 c.)
sliced almonds, JUST for topping (totally optional)

Mix everything and chill for a few hours to develop flavors. Top each serving with almonds, if you want to. Serve. Enjoy.

Thanks Becky for a yummy recipe!

Chicken Wild Rice Vegetable Casserole & Candied Sweet Potatoes & Carrots

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My boys are picky. I am trying to not let them be picky. HA! (Right?!) Anyways. I want them to try things. I want them to eat well…….It is the never-ending battle with young kids. Two of them are always saying “I don’t like it…..” AS they are walking to the table. Humph.

Why am I telling you this?

Well, they all stared at this dish. Starting to say that they didn’t like it. I gave them each their  small  scoop and asked them to eat it. They all did and a few even asked for more! That is a successful dish, in this house.

I wonder if this would be good with different veggies ~ I think broccoli would be good.

Wild Rice with Chicken and Vegetables 

1/2 c. diced onion
1 c. peeled diced carrots
3/4 c. diced celery
1/4 tsp. garlic powder
2 TB. olive oil
2 c. cooked shredded chicken
6 oz. box of “Uncle Ben’s” Long Grain and Wild Rice

Cheese Sauce ~
4 TB. butter
1/4 c. flour
salt & pepper to taste
1 tsp. chicken bouillon granules
1 c. water
1 c. milk
2 c. cheddar cheese
1 c. cheddar cheese (opt. ~ use for topping)

Prepare the long grain and wild rice, according to the pkg. directions. Set aside.

In a skillet, heat the oil, add  the veggies and the garlic powder. Saute’ till softened, and maybe a BIT browned.  Add a touch of salt & pepper if you want too.

Combine the prepared rice, chicken and vegetable mixture. Mix well.

Prepare the cheese sauce. First melt the butter in a saucepan and add the flour, chicken bouillon granules and salt & pepper. Stir till smooth, cook for just a few seconds. Slowly whisk in the water and milk. Whisk till smooth. Cook a few minutes till thickened. Add the 2 c. cheddar cheese and whisk till melted (over low heat).

Add the cheese sauce to the chicken mixture. Stir. Pour into a greased 9″ x 13″ pan and top with remaining 1 c. of cheddar cheese.

Bake @ 350° for 30 minutes (if baking right away) and closer to 45-60 minutes if your casserole is chilled.

Serve. Enjoy.

Recipe adapted from Picky Palate.

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My kids looked at these, unsure, at first. They are picky (have I mentioned this??) Well, the moment I said they are called “Candied Sweet Potatoes” ~ they tried them, most of them liked it!

Be sure to stir these a few times, so the brown-sugary yumminess gets all spread well. Now, resist the temptation to sample STRAIGHT out of the pan. Trust me. Your mouth, tongue, cheek and chin WILL thank you! That sugar/butter mix is like 1000°. No joke.

Candied Sweet Potatoes & Carrots      

3 sweet potatoes
2 large carrots
4 TB. butter
5 TB. brown sugar
1 tsp. pumpkin pie spice

Peel the sweet potatoes and cut into 3/4″ – 1″ cubes. Peel the carrots and cut into 3/4″ – 1″ pieces. Put into 9″ x 13″ pan.

Melt the butter and add the brown sugar and pumpkin pie spice. Toss.

Bake @ 400° for about 45 minutes. Stir a few times. Transfer to  a serving platter. ENJOY!

Cheesy Rice Cups

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I am hoping to share a few Quick Easy Meals, Simple Side Dishes and Simple Snacks over the next few weeks! I know those are popular requests and I am hoping to help you guys out…..maybe you can help us out too by sharing one of your favorite recipes??? Send it here ~ favoritefamilyfoods@hotmail.com ~ and I will try my very best to try it and share it with our readers!! Fun.

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So let’s start with a Simple Side Dish.

I used to get a fun little present in the mail every few months…… the Kraft Recipe magazine (I believe it was called something like “Food & Family” ~ don’t quote me on that. Oh, wait, it may have just come to me ~ Kraft Foods ~ oh wait, maybe not…..anyone remember the title????) Anyways, that magazine was fun! Full of great easy recipes, ranging from snacks to breakfast to dinner. There were coupons and fun articles to read. I miss that magazine…… Oh, anyway, sorry ~ this recipe (though I have changed a few things) came from one of those magazines. It is a nice side dish,  it pairs well with something like chicken nuggets or even something like “breakfast for dinner”! (Even the kids will eat it……….probably cause of all the cheesy yumminess in it!)

Have rice from another nights dinner??? This is a great way to use leftover rice!!

Cheesy Rice Cups   

2 c. cooked brown rice
3 c. frozen chopped broccoli, thawed
2 c. Monterey jack cheese (divided)
1/2 c. ranch dressing
4 eggs
salt & pepper to taste

Combine the rice, broccoli, 1 1/4 c. of the cheese, dressing, eggs and salt & pepper. Mix well. Grease your muffin tin WELL and divide rice mixture evenly. Top with remaining 3/4 c. cheese. Bake @ 350° for 30 minutes. Let set 5 minutes. Run a knife around the edge of the rice cups and they should pop right out. Enjoy!!!

Yields 12 Cheesy Rice Cups

Recipe adapted from Kraft Foods Magazine.

 

Oven-Roasted Ranch Broccoli, Italian Sausage Soup with Tortellini & Steakhouse Wheat Bread

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Today I am going to take a moment to share some FANTASTIC recipes from some friends of mine. Sorry, you will have to do just a BIT of clicking around BUT you will not be sorry. These girls are great cooks and have some fun delicious recipes to share!! Tell ‘em, Bobbi sent you…..OH KIDDING that is nerdy. Just enjoy and let me know if you see anything fun/good/unique….I  just might have missed a delicious treasure!! Happy Cooking!!!

Oven – Roasted Ranch Broccoli 

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Looking for a unique new side dish?? Look no farther than RIGHT here! This recipe comes from Lisa at Cooking Up a Sale, she actually uses cauliflower ~ but I had broccoli on hand, so I went with that! IT was really good. Looking forward to trying it with cauliflower soon!

Italian Sausage Soup with Tortellini

I enjoy soup for many reasons:

  1. It means COOD weather IS here!!!
  2. Soup can usually be made early in the day and them simmer the afternoon away OR put the pre-made soup in the fridge till an hour before dinner, then just simmer till heated through. I like to make my meals early in the day.
  3. Leftovers are fantastic. Not only for my lunch….my husbands as well.
  4. I can hide veggies LIKE CRAZY in soup and my kids don’t seem to see or taste them….hum…… they just like soup ~ that means that they like the veggies IN the soup! Bonus!!!
  5. Soup in a good way to stretch a buck, you can EVEN make soup out of your leftovers from another meal…if you are creative!!!

SO. I am happy to share this fantastic soup from Rachael, she shared this recipe with me not to long ago and my mouth was watering. Yum. Check out the recipe here on her blog Blue Skies and Butterflies.

* I did make one change. I had some fresh spinach in my fridge, just begging to be added….so I made a pile of spinach leaves and cut up into strips and added to the soup along with the zucchini. Else I followed her recipe exactly.  It was enjoyed by ALL here!!! Hope your family enjoys too!!!

Don’t Forget the Bread!!

Steakhouse Wheat Bread

I enjoy homemade bread for these reasons:

  1. It is fun to bake. It is handy to use a bread machine.
  2. Makes the house smell fantastic!!!
  3. It means cooler weather is here……. (though I still do bake bread in the summer……so maybe this one doesn’t count. But I still like this reason…)
  4. It is not store-bought bread….ugh…..my leastest of all favorite foods.
  5. MAKES a fantastic dipper in your soup (if you are into that…..).

This bread at Kat’s Kitchen caught my eye INSTANTLY!!!  It was delicious.

* I doubled her recipe. It made one loaf of bread (I baked in my 4″ x 8″ loaf pan) and 7 rolls. (I actually used the rolls as hamburger buns…..cause it was nearly summer one day and winter the next!!!! So we grilled one night and had soup the next!!! Ha. Such unique weather we have had lately!!!!!)

Enjoy!!!!