Scalloped Potatoes

I love these potatoes! This is the basic recipe, but you could add ingredients, change the cheese or seasonings to your taste. It requires some extra baking time, but I think it's worth it!

Ingredients:

4 large potatoes

1/4 cup butter

1/2 lb cheddar cheese, shredded

1 cup diced onion

1 T salt

1 t pepper

Paprika

About 2.5 cups milk

Preheat oven to 450. Butter 12x8x2 baking dish.

Set aside 1/4 cup of cheese for the top.

Peel and slice potatoes and put a layer in the bottom of the baking dish. Dot with butter, sprinkle thickly with cheese, onion, salt, pepper and enough paprika to redden. Do this until you have four layers. Pour the milk in, just up to the top row of potatoes.

Bake at 450 for 10 minutes, then reduce heat to 350 and sprinkle on reserved cheese. Bake until tender, about 2 hours.

Delicious Green Beans

The garden is finally producing (well, not the tomatoes, what's up with that.. anyone else??). I'm embarrassed to admit that I had an "oh dear" moment this week when I realized I was going to have to harvest everything. It's a good problem to have :)

The green beans are going crazy. Part of the reason we planted so many was that Jeremiah loves them, but you can only eat the same thing the same way for so long. So, I'm trying out new ways of cooking them. I really loved these! They are basically P-Dub's recipe, but I changed it up a bit. Sorry, P-Dub, there is no lard in this kitchen.

Isn't it lovely?

I didn't share. Yes. I ate all of these. I'm a bit embarrassed. And to my credit it took me all afternoon. Does that make it any better?? No. Not really.

It was a bad decision on so many levels.

Here we go!

Ingredients:

3 slices turkey bacon, chopped

1/2 white onion, chopped

1 clove of garlic, minced

1 pound trimmed green beans

1/2 large tomato, chopped

1 cup hot water

2 t. chicken base

kosher salt, to taste (I used about 1t.)

How to:

Cook the turkey bacon until brown, and then add in the onion and garlic. Cook until the onion is soft. Add in the green beans and tomatoes. Mix together the water and chicken base then pour into the pan. Sprinkle with salt. Cover, but leave vented, and let cook about 50 minutes, stirring occasionally. I let the water evaporate so that everything would get brown and delicious.

Enjoy!

Summer Orzo Antipasto Salad

Now that it's officially BBQ Season it's time to break out the fresh, light side dishes. This salad combines all of my favorite antipasto ingredients in an easy to eat pasta salad that goes great alongside a juicy burger or brat! It is easy to make, can be served chilled or room temperature and tastes just as good (if not better) the second day! I think olives, red onion and garbanzo beans would be good additions to this recipe as well.

Summer Orzo Antipasto Salad:

2 cups Orzo prepared according to package instructions then chilled (makes about 5 cups cooked pasta)

1 (8.5 oz.) can artichoke hearts, drained and sliced

1 stick pepperoni or salami, diced
1 c. Monterey Jack or Provolone cheese, diced
1 pt. cherry or grape tomatoes cut in half
1 red bell pepper, diced

½ cup toasted pine nuts

Toss all ingredients (except dressing) in a large bowl. Add dressing and toss. Transfer all to a large bowl. Refrigerate for at least one hour

ANTIPASTO DRESSING:

3 med. cloves garlic, crushed or grated
3 tbsp. chopped fresh basil
1/2 tsp. oregano
1 tbsp. fresh parsley
1/2 teaspoon salt (or to taste)
pepper to taste
1/4 c. balsamic vinegar
1/4 c. red wine vinegar
1 c. olive oil

*image from: nowsonexitmusic.wordpress.com/2008/12/

Grandma Joyce's Sour Cream

So, WEEKS have gone by without so much as a word from me and now that I'm finally getting around to posting some recipes, it's about sour cream. Lame, right?! I know, but it's a start!

Truly though, this sour cream changes the face of the baked potato. In my opinion, it's just as tasty as a twice baked but without about 90% of the work. And that, for me, equals awesomeness. Try it sometime soon before the winter months are over and the baked potato is shunned for corn-on-the-cob and grilling. You'll be hooked. I promise.

INGREDIENTS:
16 oz. sour cream
1/2 of a bunch of green onions, finely chopped
2 tsp. Lawry's seasoned salt
1/2 tsp. Lemon pepper
1/2 Seasoned pepper (I could only find seasoned pepper
Baked potatoes

DIRECTIONS:
Combine ingredients, serve on hot baked potatoes.