Scalloped Potatoes with Ham

This recipe has me swinging from chandeliers! 

I watched the Pioneer Woman make it on her show and I knew that I just had to try it.

I've never made from scratch scalloped potatoes and with the addition of bacon, they were swoon worthy!

I cannot wait to make these again.

Ingredients:

3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly

2 Tablespoons Butter

3 cups Diced Ham

1-1/2 cup Half-and-half

1-1/2 cup Heavy Cream

1/4 cup Flour

Black Pepper To Taste

1 cup Grated Cheddar Cheese

1 cup Grated Monterey Jack Cheese

Chopped Parsley (optional)

To Make:

Preheat oven to 350 degrees. 

Butter a large casserole dish.

Heat butter in a large skillet. 

Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. 

Combine the two grated cheeses. Set aside.

Using a mandoline, slice potatoes into 1/8-inch slices (very thin.)

 Layer 1/3 of the potato slices in the buttered casserole dish. 

Sprinkle on 1/3 of the ham mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. 

Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

*Tip* To speed up the process, you can also boil the sliced potatoes for 3-5 minutes before assembling the casserole. Just drain before putting it all together.\

Recipe Source: The Pioneer Woman

Bosc Pear Salad with Sweet Balsamic Dressing

My sister in law brought this salad over for dinner and I couldn't stop eating it.'

I now call it the "Molly Salad" and make it all the time.

There is just something about this salad...maybe the candied walnuts, the delicious pears, or the homemade balsamic dressing, but everything goes together perfectly.

You will need:

Spring mix & spinach

Candied walnuts (directions below)

Cranberries

2 Bosc pears

Shaved parmesan

Balsamic Dresssing

3/4 cup evoo

¼ cup balsamic

1 tsp ground mustard

1 tsp brown sugar

Sea Salt, pepper

To candy the walnuts, 2 Tbsp butter and 1 TBSP brown sugar melted in pan. 

Then add walnuts and coat. Lay on wax paper to dry.

After the walnuts are candied, add spring mix and spinach to a bowl.

Slice up 2 bosc pears and toss in a handful of cranberries.

Add some freshly grated parmesan cheese and your salad is ready to eat!

To make the dressing combine all ingredients and whisk.

Pour over salad and toss well. 

Balsamic Roasted Potatoes

I am always on the hunt for great side dishes and I love the sweet, tangy flavor that the balsamic vinegar brings out in these potatoes.
These are perfect for a summer bbq or a quick add on to dinner!

Ingredients:

Baby new potatoes [yellow or red]

Garlic [Minced]

Olive oil

1 tablespoon Rosemary

1 tablespoon Basil

1 teaspoon Paprika

1/4 cup balsamic vinegar

Salt & Pepper

To Make:

Preheat oven to 400 degrees.

1) Wash potatoes, and cut them in half or quarters if they are too large.

2) Place potato halves in a large bowl.

3) Add rosemary, basil, paprika, garlic, and two tablespoons of olive oil. Mix well so that all potatoes are covered.

4) Coat a large oven-proof dish with olive oil or nonstick cooking spray.

5) Place the potato halves in the pan, and spread evenly.

6) Roast for about 25 minutes, until tender.

7) Take potatoes out of the oven, add the balsamic vinegar, some salt and pepper.

8) Put the potatoes back in the oven for another 5-10 minutes.

Recipe Source: The Lazy Cook

Best Corn

Best Corn

I found this highly rated recipe while searching on All Recipes and knew right away that I had to try it. I love corn dishes, casseroles, soups, chowders, etc. 

This recipe was unlike any other recipes, it was really easy and super tasty. 

It's safe to say that I ate WAY TOO MUCH of this and then didn't feel too great afterward. So, take my advice and make it....but don't overdo it!

*Tip* You can also halve this recipe. 

You will need:

2 (10 oz) packages frozen corn kernels, thawed

1 cup heavy cream

1 tsp salt

2 Tbsp granulated sugar

¼ tsp freshly ground pepper

2 Tbsp butter

1 cup whole milk

2 Tbsp flour

1/4 cup freshly grated parmesan cheese

To Make:

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.  Whisk together the milk and flour, and stir into the corn mixture.  Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat,  and stir in the Parmesan cheese until melted.  Serve hot. Recipe Source: All Recipes.com

Carrot Salad

Carrot Salad

I'm always on the hunt for new side dishes, and since my kids love carrots I knew that they would like this because it was a different way than they were used to for eating carrots.

They were a fan of the thin strips and it was so tasty, yet so simple!

You will need:

2 large carrots, peeled

¼ cup EVOO

1 Tbsp freshly squeezed lemon juice

Kosher salt & fresh pepper

To Make:

 Use a vegetable peeler or mandoline to cut the carrots into long thin strips.

There should be about 2 ½ cups of carrot strips. 

Place in a bowl & toss with evoo & lemon juice. 

Season with s&P and serve.

Source: The Tucci Cookbook by Stanley Tucci

Leftover Chicken Lettuce Cups

Leftover Chicken Lettuce Cups

This is the perfect recipe for leftover chicken.
I like to make this because it is comprised of food that I typically already have in my house, so it's easy to just throw it together.
I made mine with Avocado, Mozzarella, and Tomato grilled cheese sandwiches. 


You will need:
1 1/2 cups chopped leftover chicken, any bones removed or shredded rotisserie chicken

1/4 cup chopped cucumber

1 cup halved cherry tomatoes

1/4 cup crumbled feta cheese

1 tsp dried italian seasoning or 2 tsp fresh marjoram

12 kalamata olives, pitted and chopped

1 Tbsp whole capers

1 Tbsp EVOO

2 tsp sherry vinegar or white wine vinegar

1/4 tsp salt

1/4 tsp pepper

1 head of butter lettuce (Boston Lettuce)

To Make:

In a large bowl, combine chicken, cucumber, tomatoes, feta cheese, italian seasoning, olives, capers, evoo, vinegar, salt and pepper. Fill the lettuce cups with mixture and serve.

Source: The Busy Mom's Cookbook by Antonia Lofaso

Asparagus Delight

Asparagus Delight

There is not a week that passes in my household that someone doesn't ask for asparagus with dinner.

I love finding new ways to add to an already great vegetable and this recipe got cheers and was quickly eaten up, PLUS it's all healthy, so its a win-win!

Ingredients:

1 bunch fresh asparagus, ends trimmed

2/3 cup water

1/4 cup coconut oil

1/2 cup grated parmesan cheese

10 grape tomatoes, halved

To Make:

Combine the asparagus and the water in a 10 inch skillet and place over medium heat; cover.

Allow the asparagus to steam, about 10 minutes; drain.

Reduce heat to low and return the skillet to the heat.

Drizzle oil over the asparagus; sprinkle with parmesan cheese.

Add the grape tomatoes to the skillet and replace the lid.

Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

Enjoy!

Recipe Source: http://www.miracleskinnydrops.com

Cheesy Baked Artichoke Dip

Cheesy Baked Artichoke Dip

ingredients:

1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)

1/4 cup plus 2 tablespoons mayonnaise

1/4 cup plus 2 tablespoons sour cream

1/2 teaspoon ground black pepper

1/2 teaspoon onion salt

1/2 teaspoon garlic powder

pinch of salt

2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces

1/4 teaspoon paprika

1 cup italian cheese blend

French-bread baguette slices, toasted

preparation:

Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. 

Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.I didn't have a ramekin, so i just used a bowl that is oven safe.

Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.

Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).

Preheat broiler. Broil until cheese melts, about 2-3 minutes. 

Serve warm with toasted baguette slices.

Recipe Source: http://www.pickycook.com

Bread Dipping Oil

I am SUCH a sucker for the yummy, delicious herbs and olive oil restaurants bring out to you with bread. I am also SUCH a fan when it has lots of flavor and enhances the already tasty bread.

I found this recipe and it makes the PERFECT bread dip.

What I like to do is make it up, use a little bit, and toss the rest in a jar and stick it in the fridge.

That way, it is all ready next time I want to have some!

You will need:

1 tablespoon crushed red pepper 

1 tablespoon black pepper 

1 tablespoon dried oregano 

1 tablespoon dried rosemary 

1 tablespoon dried basil 

1 tablespoon dried parsley

1 tablespoon garlic powder 

1 tablespoon fresh minced garlic 

1 teaspoon salt 

extra virgin olive oil 

Bread, any kind you like ( I like french or sourdough)

To Make:

Mix all ingredients together.  

To use, put 1 tablespoon of this seasoning mixture into a small bowl and pour extra virgin olive oil over it.  

Mix and dip warm slices of Italian bread into it!

Store the remaining seasoning mixture in the fridge.

For a printable version of this recipe, click here.

Source: http://www.therecipediva.com

Cheesy Corn Cakes with Avocado Salsa

Cheesy Corn Cakes with Spicy Avocado Salsa

I LOVE me some corn cakes, but I just can't seem to find the right recipe.
This, my friends, is the best one I've tried!
It even has an optional spicy avocado salsa you can make and add to the top!

But be careful when you are cooking the corn cakes, first off- you don't want them to burn.
Second- it's a fine line between not burning them and getting them to cook all the way through.

But, if you are careful and do it right, these will be devoured!
Yes, they are that good!

You will need:

2 cups corn
can of creamed corn  (14 ish oz.)
2 eggs
1½ cups grated mature cheddar
½ tsp smoked paprika
1 tsp salt
1½ cups flour

1 tsp baking powder

½ cup milk


For the spicy avocado salsa:

2 avocados, chopped
1 small red onion, peeled and finely chopped

1 red chilli, finely chopped (remove seeds if you don’t like it hot)
juice of ½ lemon

salt & pepper to taste

fresh coriander, to serve

What to do:

1.    In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.

2.    Sift in the flour and baking powder and mix well.

3.    Slowly stir in the milk until the batter is not too thick and drops off a spoon easily.

 (it should also not be so thin that it spreads too much when you fry the cakes)

4.    Heat a large frying pan and add some oil.

5.    Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some kitchen paper to drain.

6.    In the meantime, combine all the ingredients for the salsa and mix well.

7.    When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.

Source: http://simply-delicious.co.za

Monterey Chicken and Potatoes

Monterey Chicken and Potatoes

This is one of those throw everything together, toss it in the oven, and voila! our comes a super easy dish that also tastes great!
Try it today!

You will need:

 1 1/2lbs red potatoes, diced

3 T butter, melted

4-6 boneless, skinless chicken breasts

2 T lime juice

1 1/2 cups shredded cheddar jack cheese

1/4 cup cilantro, diced

3 T salsa (any kind will do)

To make:

Preheat oven to 425. Melt butter in a 9x13 pan in the oven (I usually do this while I'm dicing the potatoes). Once the butter is melted, add the potatoes and toss to coat. Bake for 10 minutes.

Once that's done, place the chicken in the center of the pan. Brush the chicken with remaining butter and lime juice. Bake for 20-30 minutes until chicken is no longer pink and potatoes are tender. Brush more lime juice on the chicken (optional, but I do it just for added flavor). Combine cheese, cilantro, and salsa and sprinkle mixture over the potatoes and chicken. Bake approximately 4 minutes, or until cheese is melted.

Source: http://www.just-cook-already.com