Calico Beans

This recipe is something my Mom makes and has made for as long as I can remember. I LOVE these beans! They go perfect with a bbq.

Calico Beans

Brown together:
1/2-1 lb bacon - I cut the bacon into 1 inch slices and cook it separately from the beef and then add it to the beef and onion once the beef is all browned)
1 lb. ground beef
1 onion chopped

Add:
1 can pork and beans
1 can kidney beans
1 can navy lima beans
(This is a really loose recipe, I just pick whatever beans I think look fun and add them to my beans. I usually double {at least} this recipe and give myself a bigger variety of beans)

Sauce:
1/2 c. brown sugar
1/2 c. ketchup (or more)
3 tsp. dry mustard
3 T. vinegar

Mix sauce ingredients together well. Add to the beans and meat mixture.

Bake at 350 for 1 1/2 hours or on low in crock pot all day. (if using a crock pot, slightly drain the beans (except the pork and beans).

This is a really loose recipe, buy any beans that look fun. I usually at least double this recipe and use all sorts of different beans Black beans, pinto beans, large and small kidney beans, etc. Just dump them all in. Canned corn is great in it and so are mushrooms (if you like those nasty things). Don't drain the beans. Leave the lid on for about an hour, then stir and take the lid off for the rest of the time. Bake until it bubbles and some of the water cooks off.

Potato Salad

Yummy! This Potato Salad came from Gary's Mom and I'm not sure where she got it from but it is certainly a family recipe. Gary always said that if the woman he chose to marry could not duplicate this recipe then she really wasn't the one. So, I'll that as a compliment, thank.you.very.much!

Potato Salad
2 1/2 c. cooked potatoes (boiled and then cooled)
4 eggs (I really like more eggs than this, so I add almost double)
1/4 c. chopped onion
1/4 c. chopped sweet pickles (I use the vlasic sweet gherkins)
1/4 c. chopped green pepper

Dressing:
2 T. sugar
1 tsp. mustard
1/2 tsp.celery seed
1 c. salad dressing or miracle whip

Combine it all and if possible refrigerate it for a while before serving.

Fruit Soup

My mom has made this 3 times now and every time we are licking the bowl. It is that good.

You might think this is "chick food" because it is a fruit dish. But guess what? Boys like it, too.

Fruit Soup

¾ c. sugar (we have used as little as 1/4 cup without noticing a difference!)
1 c. water
1 c. peach juice (or another cup of water)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. We used the tri-berry mix from Costco which includes raspberries, blueberries and blackberries.)


Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

{from Sister's Cafe}

Sweet Potato Fries

This was the only picture I could get before my battery died. But it does this trick.

These fries were really good. I cut them a little too thin so they were a little flimsy, but the flavor was amazing. Rookie Cookie does it again.

1 large sweet potato
2 Tbsp vegetable oil
1 tsp paprika
1/2 tsp garlic
1/2 tsp chili powder
1/4 tsp oregano
1/4 tsp each salt and pepper

Set your oven to 450 degrees.

First, cut a very thin slice off the bottom of the potato so it doesn't roll. Then cut off 1/4" slices and slice into julienned 1/4" slices. Place on a cookie sheet and drizzle with oil and spices. Toss well, making sure to coat evenly. Then spread out evenly and with space between the fries. Bake for 25-30 minutes, turning once at about 20 minutes.

{I got this from Rookie Cookie's blog}

Loaded Potato Skins

These made a great side dish. Easy and delicious...and pretty, too!


4 russet potatoes
Olive Oil
Salt & pepper, to taste
1 cup milk
2 Tbsp butter
1/w cup shredded cheddar cheese
4 green onions, chopped


Preheat oven to 400 F. Rub potatoes with a bit of olive oil and lightly salt the skins. Bake for 35 to 40 minutes, until tender.

Cut potatoes in half and, when cool enough to handle, scoop out the flesh in a bowl (leave a thin layer of potato intact around the skin to help prevent it from tearing). Add the milk, butter, cheese, and green onions and stir until smooth. Season with salt and pepper.

Preheat the broiler. Carefully scoop the mashed potatoes into the skins. Top with a bit of extra cheese and place until the broiler until the tops are brown and crispy (3-5 minutes).

Top each with bacon, jalapenos, sour cream and green onions.

{Adapted from Cook This, Not That Recipe book}

The BEST stuffing

So last year was my first year doing Thanksgiving dinner by myself. I didn't attempt homemade stuffing. This year, I decided to go for it. And it was way easier than I thought. And 100% worth it. It was great because you can do almost everything before hand, then just put it in the oven. Heavenly.




Celery Herb Stuffing
{from My Kitchen Cafe}

*Makes a 9X13-inch dish*

7 tablespoons butter, plus more for dish and baking
1 loaf rustic/artisan/crusty white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
Salt and Pepper to taste
2 tablespoons extra-virgin olive oil
5 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 to 2 cups chicken broth
1/2 teaspoon poultry seasoning
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary (rubbed between fingers to crumble lightly)
3 to 4 large eggs, lightly beaten

Preheat the oven to 350°. Melt 5 tablespoons butter. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely (overnight).

Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes. (You can store this in the fridge overnight)

Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.

Naan Bread...the real deal

I have already posted one recipe for Naan bread, but this is more like the Bombay's House...which is basically the gold standard, as far as I'm concerned.

We served this bread to Ryan's grandma when she came over for dinner last week andshe dreamed about it the night after. It is just that good.

Naan Bread

2/3 cup warm water
3/4 teaspoon yeast
2 cups flour (the recipe recommends cake flour, but I just used all-purpose. I think the cake flour would have helped it be lighter...)
3 1/2 tablespoons plain yogurt
1/2 teaspoon salt
3/4 teaspoon baking powder
sunflower oil or melted butter
2 tablespoons chopped cilantro or parsley (optional)
garlic, minced (optional)

Pour the water into a bowl. Whisk in the yeast, then add half the flour. Mix together with a fork, then cover the bowl and leave in a warm place for 30 minutes.

Stir in the yogurt, then add the rest of the flour, the salt, and baking powder. Mix together with your hands into a soft, sticky ball. Spoon 2 teaspoons oil or butter into the bowl and rub it over the top of the dough, then pick the dough up out of the bowl and roughly squeeze it once or twice. Place the dough back in the bowl, cover, and leave for 15 minutes.

Pour another 1 teaspoon oil or butter onto the dough and rub lightly all over, then turn the dough out onto a lightly oiled work surface. Knead lightly for 30 seconds, then return it to the bowl. cover and leave for 15 minutes.

By this time the dough should be much smoother. Knead lightly on the oiled surface for a minute, dust with flour and leave for 5 minutes. Begin heating the wok over medium heat.

Take one piece of dough and roll it out into a teardrop shape, dusting well with flour as you go. You want to get the dough as thin as possible. The best way we have found to do this step is to roll out a chunk of dough as thin as you can into a 12" circle (or so) and cut the dough into pizza-shaped slices with a pizza cutter. This works PERFECT!

When the wok is very hot, gently lay the dough on the wok. Brush the surface with butter, mixed with herbs and garlic (if you are using them). Place the lid on the wok and leave for 1 minute while you roll out another piece of dough.

The naan should rise slightly and bubble. With tongs, lift the bread. If it is slightly browned on the under side, flip it and cook for 1 minute longer.

Remove from wok and wrap it in a clean dish towel while you finish rolling out the rest of the bread.

{Adapted from The Cook's Book}

Mexican Rice

This was an excellent side dish for anything Mexican. Easy. Yummy. Just what I like.

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon taco seasoning
1/2 cup stewed tomatoes, chopped small
2 tablespoons Tomato paste
2 cups chicken broth

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt,cumin, and taco seasoning.
2. Stir in tomatoes and tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Pea and Almond Pulao (Basmati Rice)

This is the rice we serve with any Indian food. And it makes a huge difference over just regular rice.


Pea and Almond Pulao (or fancy Basmati Rice)

3 TB vegetable oil
3 cups water
1 small yellow onion
1 tsp salt
1 TB cumin seed
1/4 cup frozen peas
1 tsp black pepper
1/4 cup toasted almonds
1 1/2 c Basmati Rice

Wash and drain rice 3 times to remove starch and foreign debris. With burner on high,heat oil in heavy duty brasier. Add onion and cook until translucent (not brown), about 2 minutes. Add cumin seed and black pepper and stir until bloomed, 1 minute. Add rice and stir, 3 minutes. Add water and salt--stir well. Let rice boil on medium heat until all liquid is gone. Turn off heat. Cover with lid. Let stand 20 minutes. Fluff rice gently with a fork. Before serving gently toss in toasted almonds and peas.

Naan

This bread was delicious. We had to leave out the garlic (so baby Austin wouldn't be upset with me) but it was still yummy.


Ingredients

• 1/2 heaping tsp active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat broiler.
4. Roll balls of dough out into thin circles and place on a cookie sheet. Brush top side with melted butter. Place cookie sheet on rack 3-5 inches from broiler and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Cook until browned, another 1 to 2 minutes. Remove from oven, and continue the process until all the naan has been prepared.

{courtesy of allrecipes.com}

Easy Fruit Salad

Everyone knows by now that I like to make easy stuff, right? Well here is a super easy fruit salad.

I gotta admit, the picture doesn't make it look that great, but it really does taste good.

All I do is cut up whatever fruit I have (this morning I used an apple, orange, banana, and some grapes) into bite-sized pieces, and pour yogurt over it and mix it around. I used strawberry mango yogurt this morning.

Totally healthy, easy, fast, and yummy.

Au Gratin Potatoes

While my mom was here visiting she bought us a ham from Costco. I whipped up these potatoes to go along with it - and let me tell you, they were deliciously yummy. And if you haven't tried the ham from Costco get some. It is AMAZING!


Au Gratin Potatoes

* 4 russet potatoes, sliced into 1/4 inch slices
* 1 onion, sliced into rings or diced
* salt and pepper to taste
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1/2 teaspoon salt
* 2 cups milk
* 1 1/2 cups shredded Cheddar cheese


DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Cornmeal-Fried Onion Rings

We made these for dinner tonight and they were HEAVENLY!! Another Ina Garten recipe to die for...

Ingredients

nocoupons

• 2 large Spanish onions (or 3 yellow onions)
• 2 cups buttermilk
• Kosher salt and freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 1/4 cup (medium) yellow cornmeal
• 1 quart vegetable oil

Directions

Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

Deluxe Peas and Celery

This recipe is SOOOO good.

2 T butter
1/2 cup chopped celery
2 T finely chopped onions
1/2 t. salt
black pepper to taste
1/4 t. seasoned salt
1 10 oz. package frozen peas cooked and drained

In a fry pan, saute celery and onions in butter.
Add seasonings.
Add cooked peas.

Mashed Potatoes

This is actually a recipe that Heather gave me, so she might need to get in here and alter a few things...(You might not like me when you realize how fattening I made those mashed potatoes last Thanksgiving! :)

Boil Potatoes - Heather says to use the Red Ones and leave the skins on. I happened to already have brown ones on hand, so I just used those (peeled). BOTH are great!

Once boiled and soft enough to mash...
Load in the following:
1 cube of BUTTER
8 oz. block of Cream Cheese
12 oz. tub of Sour Cream

I like my potatoes smooth so I used a hand mixer to mix mine. If you like them chunky then just use a masher.

Oooh Baby! (Of course you can altar these, but it's all FABULOUS!)

Pasta Dill Salad

I didn't even think to check if Steph has posted this already. We both love it and love to make it...and espeically love eating it! (call me lazy to not go back and check) This is a KEEPER...it's the first menu item that comes to mind when I think of bar-b-que up the canyon. LOVE IT!

Pasta Dill Salad
1 C. Mayonnaise
2 T. Cider Vinegar
1-2 T. fresh dill or 1 tsp. dried dill weed
1 tsp. salt
1/8 tsp. pepper
1 C. chopped tomatoes
1/4 C. sliced green onions, chopped, seeded
1 C. cucumber, cut in 1/4 slices
8 oz. pasta shells, cooked, rinsed & drained (and cooled)

Mix all ingredients together. Toss, cover and chill for a few hours. (Can make night before)

Pei Wei Spicy Chicken Salad

Have you eaten at Pei Wei's before? It's the P.F. Chang's guy...a casual restaurant...not one here in Utah (that I know of) Anyhow, this is a salad from there. I've had it...and I've made this, both are unbelievable! I found this recipe online somewhere, can't remember...but I'm sharing it with you for selfish reasons. I NEVER want to lose this recipe again (I've lost and found it about four times). So, consider yourselves LUCKY!

Salad
1-2 heads Romain lettuce
2 tomatoes (chopped)
sugar snap peas (halved)
1 carrot (chopped)
3 sprigs basil (chopped) -*I actually didn't use basil, I used Cilantro...Yummers!
1 bunch green onions (chopped)

Spicy Chicken
Frozen Orange Chicken (can be found at Costco) Cook chicken according to package directions. Use the orange sauce provided in the box (it mixes nicely with the dressing to create the ultimate dressing)
Hot Sauce (totally optional. I did NOT use it...which made this salad not so spicy but totally delicious still)
Lime Vinaigrette
Juice from 2 limes
2 T. water
1 T. sugar
salt & pepper to taste
Oil

Combine lime juice, water, sugar and salt and pepper. Slowly add desired amount of oil while stirring.

As you can see the instructions are vague. But I'm sure you all can put together a salad. TRY THIS! You'll LOVE it! Next time I make it I'm going to add crushed won tons to it too!!! You'll have to let me know what little changes you make when you make it so as to perfect the salad!

Cashew-Curry Chicken Salad

I LOVE LOVE LOVE this! Honestly, it's the yummiest light meal. I think I might make this TOO often and I have yet to get sick of it yet! I got it from my Sister in-law, Liz

12 oz. uncooked Rotini (spiral pasta)
2 C. cubed cooked chicken
1 C. halved red grapes
1/2 C. chopped red bell pepper
1/4 C. chopped green onions
2 oranges, peeled and chopped (I use a can mandarin oranges)

Dressing:
1/2 C. mayonnaise
3 T. orange juice (can use the juice from mandarin oranges)
1 t. curry powder
1/4 C. sour cream
2 T. honey
1/4 t. salt

Cook rotini as directed on package. Drain and rinse with cold water to cool. Combine cooked rotini and all remaining salad ingredients. In small bowl combine dressing ingredients, blend well. Add to salad. Serve immediately or cover and refrigerate until serving time. Makes 8 servings.

I like to make this and split it in half to make two meals. I don't put the cashews on it until it's READY to eat because I don't like the soft nuts. And I don't put it on the stuff I'm keeping in the fridge for later (until I eat it).

Jessica...You guys like Curry right? You'll LOVE this!!!

Poppy Seed and Strawberry Spinach Salad

Ok ladies here it is as promised. ENJOY.

2 bags baby spinach (wash)
1 carton feta cheese (broken in small pieces)
1 basket of strawberries (sliced)
1/2 red onion (sliced thin)
5-8 slices of crispy bacon (cut in to small pieces)
Mix all together.

Dressing:
1/2 cup mayonnaise
1 Tbsp vinegar
1 Tbsp lemon juice (I always add a little more until it tastes more tangy)
1/3 cup sugar
1/4 cup milk
2 Tbsp poppy seeds
Blend in blender and pour over salad.

This makes enough for about 8-10 people. It is delicious.

Strawberry Spinach Salad

Salad:
1/3 cup sugar
1 cup cashew halves
15 wontons, cut into strips
1 large head red leaf lettuce
1 pkg spinach
1/3 cup cooked bacon, broken into pieces
1/3 cup chopped red onion
1 cup sliced strawberries

Dressing:
2 Tbsp red wine vinegar
3 Tbsp sugar
1/2 cup oil
1/2 tsp dry mustard
1/2 tsp salt
2 Tbsp strawberry jam

To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. Heat a medium fry pan and add sugar and nuts. Stir constantly over med low heat until nuts are coated and slightly brown. Remove from heat and set aside. Fry wontons in oil on med high heat and drain onto paper towel. When ready to serve salad, put lettuce, spinach, bacon, onion, and strawberries into a large bowl and toss. Add dressing (blend again). Add sugared nuts and wontons last. This is my favorite salad!