Thanksgiving Stuffing

A stuffing recipe in April? I know, it's just not right. But I've had a frozen turkey sitting in a cooler on my very frozen porch all winter and since things are finally, finally, warming up it was time to use it or lose it. I opted to use it and made a much simplified thanksgiving like meal a couple sundays ago. What was not simplified, though, was this stuffing. And by simplified I mean lacking flavor or pizzaz!

I've taken parts and pieces that I love from a few different recipes and successfully (or so I'd like to think) combined them into one amazing dish. So when your next thanksgiving meal is in the works, don't forget this stuffing. The ingredients are basic, the seasoning is spot on, and with a few make ahead steps to ease the busyness of that particular meals prep--even if your turkey burns or rolls don't rise, at least you'll know you've got the stuffing in the bag! Happy Half-Thanksgiving. Sort of.

Emily's Thanksgiving Stuffing

1 loaf of crusty french bread

1/2 loaf sourdough

1 stick butter

4 stalks of celery, chopped

1 large onion, chopped

1/2 apple, cored and chopped

1 t salt

1/2 t black pepper

1 1/2 t poultry seasoning

1/2 t rosemary

1 t thyme

1 small package sliced almonds

1 can cream of chicken soup

1-2 cups chicken broth

2 large eggs

optional: sliced cremini mushrooms

Begin by cutting and cubing the 2 different breads into 1 inch cubes. Spread the cubes out onto a cookie sheet and place in 350 degree oven for about 20 minutes. They need to be dry and lightly golden. Set aside. In heavy sauce pan melt stick of butter. Add celery, onion, apple, sliced mushrooms (if using), and all seasonings. Cook until celery and onion are sufficiently softened, approx. 7 minutes. Place bread cubes into large mixing bowl. Pour butter/vegetable mixture over cubes and stir. Add sliced almonds. In separate bowl mix cream of chicken soup, eggs, and start with 1 cup of chicken broth. Pour over bread mixture and toss. Gradually add more chicken broth until the stuffing is wetted to your liking. I use the full 2 cups and sometimes more. We like a wet, but not soggy stuffing. Pour entire mixture into a greased 9x13 baking dish and cover with foil. Bake in oven preheated to 375 for 20 minutes, then uncover and bake 10-15 minutes more until golden and puffy.

Make Ahead Tips:

Cube and oven dry bread 1-2 days in advance. Store uncovered in a large bowl on counter. You want it to stay dry so do not cover! Chop and saute veggie mixture a day in advance and store cooled in fridge. On bake day rewarm/melt buttered veggies on stove, assemble remaining ingredients per directions and bake.

Perfect Potatoes Au Gratin

Everyone needs a basic potatoes au gratin recipe and it helps if it's also for the perfect potatoes au gratin and so here you go. THE perfect potatoes au gratin. Creamy, cheesy, decadent, a side dish that will hold it's own and quite possibly steal the show to boot. Go forth and make.

Perfect Potatoes Au Gratin

{Recipe from mels kitchen cafe}

1 1/4 cups grated sharp cheddar cheese

1 1/4 grated monterey jack cheese

1/2 cup grated parmesan cheese

2 t cornstarch

3 pounds russet potatoes, peeled and sliced 1/8-1/4 inch thick

salt and pepper

3/4 cup heavy cream

1/2 cup chicken broth

Preheat oven to 350 degrees. Toss cheeses and cornstarch together until evenly coated. In large 2-3 quart greased gratin baking dish (I used 9x13 and it was just fine), shingle 1/2 the potatoes. Sprinkle with salt and pepper and 1 1/2 cups cheese mixture. Top with remaining potatoes, shingling them again and season with salt and pepper. Combine the cream and broth in large measuring cup and pour over the potatoes. Top with remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75-85 minutes. Let potatoes cool 10 minutes and serve.

Serves 6-8 or more.

Roasted Garlic & Cauliflower Pasta

Wow this was such a tasty dish! I made it over the weekend and served it to company. But really once I tasted it all I wanted to do was hoard it all myself. And then I ate the leftovers for 2 days and couldn't stop dreaming about it in between.

The cauliflower and garlic are both roasted. For those who may not have tried roasted garlic and are balking at the 2 entire heads of garlic called for, never fear! Roasting the garlic really mellows it's flavor/bite and turns it into something wondrous indeed. I took the liberty of adding some cream and chicken broth to the original recipe and didn't regret it one little bit. And the toasted walnuts on top were the perfect finishing touch.

I think you'll find that this is the perfect accompaniment to many, many main dishes (I'll share what I served it with in a later post) and it could easily be a meatless main dish in it's own right. It's filling and oh so tasty!

Roasted Garlic & Cauliflower Pasta

{Adapted from Mels Kitchen Cafe}

2 heads garlic, papery skins mostly removed (but keep it intact), top 1/4 of heads cut off from pointy end of garlic and thrown away

6 T olive oil

1 head cauliflower (the bigger the better in my opinion)

1 t salt

1/4 t pepper

1/4 t sugar

1 pound fusilli or rotini or campanelle pasta

1/4 t red pepper flakes

3 T fresh lemon juice

1 cup+ fresh grated parmesan

1/4 cup chopped, toasted walnuts

chicken broth

heavy cream

Heat oven to 450 degrees. Place trimmed heads of garlic, cut side up on a square piece of foil and drizzle with 1 t or so of olive oil. Gather foil up and around garlic to seal well. Place foil packet directly on rack of heated oven. Roast until garlic is very tender, about 40 minutes. Set aside to cool. (May do this a few hours ahead of time and just leave garlic out till ready)

Adjust oven rack to middle position and place a large rimmed baking sheet on middle rack to preheat. Trim outer leaves off the cauliflower and cut it into bite size pieces. Toss in a bowl with 2 T oil, salt, pepper, and sugar. Remove hot baking sheet from oven and carefully spread cauliflower out on it. Sheet back into the oven and roast cauliflower until it's browned and tender, 15-20 minutes.

While cauliflower is roasting bring 4 quarts of water to a boil in a large pot. Add 1 T salt to water and stir in pasta; cook until al dente. Meanwhile squeeze cooled, roasted garlic out of skins into a small bowl. Using a fork, mash garlic well until it's a smooth paste. Stir in red pepper flakes and lemon juice. Slowly whisk in remaining 1/4 cup olive oil.

Drain the pasta and return pasta to pot. Add the chopped cauliflower, stir in garlic sauce, 1/2 cup of chicken broth, cream, and 1 cup of cheese. Adjust the consistency by adding more chicken broth and/or cream. Season with salt and pepper. Sprinkle with toasted walnuts and additional grated cheese. Serves 4-6.

Fluffy Mandarin Orange Salad

I realize this isn't exactly winter-time fare and that's it's a bit strange to see a somewhat summery salad/side sitting in snow! But I had a carton of cottage cheese that needed using and we like this any old time of the year. It's a great way to round out any meal and add a little sweetness to your plate to offset all that yummy savory. My sis-in-law Sam shared this recipe with me ages ago and I was shocked at how simple it was considering how amazing it tastes. My kids love this! We generally go the all orange route, but think that this could be definitely be adapted to almost any flavor gelatin and a fair number of fruits, i.e. peach with canned peaches, raspberry with fresh or maybe even frozen raspberries, strawberry with fresh strawberries-you get the picture I'm sure! Or mix and match: peach gelatin with raspberries and so on. Enjoy experimenting with this super easy and delicious recipe!

Fluffy Mandarin Orange Salad

{Recipe from my fabulous cook of a sister-in-law Sam}

16 oz + large or small curd cottage cheese

1 regular size carton whipped topping, thawed

1 package orange Jell-O (smaller or larger works, just use what you've got on hand)

2 cans mandarin oranges, drained

In large bowl gently mix cottage cheese, orange jell-o, and mandarin oranges together. When thoroughly mixed gently fold in whipped topping and make sure it's well-combined. Serve or refrigerate until ready to serve. SO easy!

Oven Baked Jo-Jo Potatoes w/ BBQ Fry Sauce

I hope I'm not the only one guilty of an unhealthy addiction to the jo-jo potatoes at the grocery store deli? We don't get them often, but when we do it's all I can do to share them with my poor children. But now I can make them at home! These aren't a sure-fire replication by any means but they were super tasty and I imagine a bit more healthy than their deli counterparts, being oven baked with minimal oil. As for the bbq fry sauce, holy smokes I wanted to drink it! So gross I know, but it was delightfully yummy and a nice detour from the more traditional ketchup. Plus it's a total no-brainer just 2 basic ingredients and you're on your way to dipping heaven. These are a great side dish to be sure!

Oven Baked Jo-Jo Potatoes

{Recipe source: Real Mom Kitchen}

4-5 medium russet potatoes, scrubbed but not peeled

4 T olive oil

1 tsp season-all or other favorite seasoning

kosher salt

fresh ground pepper

Preheat oven to 475. Cut potatoes in half lengthwise. Then slice each half into wedges end to end. Should get about 8-12 wedges from each potato. Place wedges on cookie sheet and drizzle with oil. Toss to coat. Sprinkle with seasonings and toss again. Make sure potatoes are in a single layer on sheet and baking at 475 for 12 minutes, turn or toss potatoes as well as you can and then bake another 12 of so minutes until fork tender.

BBQ Fry Sauce

1/2 cup mayonnaise

1/4 cup favorite bbq sauce (we do Sweet Baby Ray's)

Mix mayo and bbq sauce together in bowl until smooth. Serve!

Shredded Southwest Beef Tacos {Crock Pot} w/ Chipotle Coleslaw

These tacos were a delightful little addition to our taco repertoire. I usually lean more towards the chicken variety, but every now and then it's nice to have some beef and one of the great things about these, aside from the crock pot of course, is that they make a large quantity of southwest flavored, shredded beef that I imagine could be easily frozen and used in any number of other applications. Homemade baked taquitos, smothered burritos, quesadillas, or some seriously filling nachos come to mind. But what I loved the most about them was the cool, smoky chipotle flavored coleslaw to serve on top. I loved how the crispy, cool, creamy coleslaw offset the warm, somewhat spicy beef. A fabulous texture party going on in my mouth. I definitely recommend trying these and loving all the left over meat options you'll have because of it.

Shredded Southwest Beef Tacos {Crock Pot} w/ Chipotle Coleslaw

{recipe from Cooking like a Champion via Smitten Kitchen}

3 pounds beef brisket or bottom round Kosher salt Freshly ground black pepper 2 tablespoons vegetable oil 5 cloves garlic, peeled and smashed 1 spanish or yellow onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1 1/2 cups water 1 (14 1/2-ounce) can whole peeled or petite diced tomatoes, with their juices 1 to 2 whole canned chipotle chiles in adobo 2 bay leaves 1/4 cup molasses (optional, I left this out-thought it sounded kinda gross) To serve: Corn or flour tortillas Chipotle Slaw, recipe follows Season all sides of beef roast with salt and pepper. Heat veggie oil in skillet on med-high heat just shy of smoking. Sear meat on all sides. Place in slow cooker. To drippings in pan add garlic, onion, chili powder, coriander and cumin and stir until fragrant about a minute. Add vinegar and scrape up bits from bottom of skillet. Stir in water, tomatoes (crushing them if using whole), chipotles, and bay leaves. Pour all of the mixture over meat in slow cooker. Cook on low for 8-10 hours. Shred beef and add back into crock pot juices a little while before serving. Serve on tortillas topped with chipotles coleslaw. Chipotle Coleslaw 2 t finely chopped canned chipotles in adobo 1/2 cup mayo 2 T honey 1 T fresh lime juice 1/2 pound (about 2 cups) shredded cabbage or coleslaw mix 1/4 cup finely chopped red onion 1/2 cup thinly sliced green onion Combine chipotle, mayo, honey, and lime juice in large bowl. Add cabbage and onions, tossing to coat. Add salt and pepper to taste. Refrigerate until ready to serve.

Braised Brussels Sprouts with Bacon

It's that time of year again when our sunlight is waning and that means no natural light to take appetizing food pictures with. But don't let the yellow tint of this photo deter you from trying these deliciously prepared vegetables. Now I know that a lot of people think brussels sprouts are gross. They were the dreaded childhood vegetable for most, right along with peas and broccoli and lima beans right? Basically anything healthy and green. I'd encourage anyone with a list of disliked since childhood foods to revisit those foods with their now grown-up taste buds. I've realized that several things I could have sworn were the most disgusting things ever put on a plate before me, are actually quite good: mushrooms and avocados are couple that come to mind. Similarly, I'd like to think that this actually wonderful veggie gets a bad rap because it hasn't been prepared like this. We serve them with our thanksgiving dinner every year, in place of green bean casserole and it is a most welcome switch. I've made many a brussels sprout hater into a brussels sprout lover with this dish. I'm confident you'll change your mind and wish for brussels sprouts at every meal!

Braised Brussels Sprouts with Bacon

2 lbs brussels sprouts, ends trimmed and the top layer of leaves removed, discarded and large sprouts cut in half

1 1/2 cups chicken broth

4-5 slices of thick-cut bacon

1 shallot, finely minced

2 cloves garlic, minced

3 T olive oil

3 T butter

kosher salt

fresh ground pepper

After brussels are trimmed and ready, heat large skillet over medium high heat. Cook bacon until crispy, then crumble and set aside. Leave residual bacon grease in pan and add olive oil and butter. Over medium heat briefly saute shallot and garlic, add brussels sprouts and saute for about 4-5 minutes. Season with salt and pepper and then add chicken broth and put lid on skillet. Cook brussels sprouts until tender and cooked through. Transfer veggies and any remaining sauce to serving platter, top with crumbled bacon and serve.

Chicken with Tomato Herb Pan Sauce & Garlic Rice Pilaf

This my friends was a STELLAR meal! I sat there eating it, thinking "this is just as good as something I'd get at a great restaurant". It was just phenomenal. Pretty sure the family liked it too, I came home after rushing off to a meeting and there were practically no left overs. The chicken is made crispy and delightfully flavorful by browning in a seasoned butter and the tangy, juicy tomatoes are then seared and sauteed in that same butter. Such a simple, perfect pairing.

Our accompanying side dish was this oven baked garlic rice pilaf. It looks pretty low key, but take a bite and wham-o! there's a garlic and lemon party in your mouth! The texture of the rice really did something for me too-light and fluffy, each rice kernel separate from all the others. Although it's cooking time is a bit much, as long as you do a little planning ahead it's relatively hands off. And then just go ahead and combine a piece of chicken, a tomato or two, and some rice on your fork and you've died and gone to heaven just like me. I wanted to lick the platter when all was said and done and I'm betting you will too.

Chicken with Tomato Herb Pan Sauce

{Slightly adapted from Annie's Eats. Note: In thinking about it, I like the idea of cutting the grape tomatoes in half before sauteeing, all the yummy juice will come out without the crushing step-just a thought}

Chicken:

2 chicken breasts, butterflied and halved or pounded and halved

salt and pepper

flour for dusting (1/2 a cup or so)

Sauce:

2 T salted butter, softened

2 cloves garlic, minced

1 1/2 t fresh oregano, minced (or 1/2 tsp dried)

1/2 t sweet paprika (i just use what's in my cupboard, don't know if it's sweet or not!)

salt and pepper

2 t olive oil

2 cups grape or cherry tomatoes (red is most common, but a combo of yellow and red would look fantastic)

1/3 cup dry white wine or chicken broth

1 T minced fresh parsley (again with the 1/2 tsp dried route)

Heat oven to 350 degrees. Season both sides of chicken with salt and pepper. Dredge in flour on both side, shaking off excess, set aside.

In small bowl, combine butter, garlic, oregano, paprika, salt and pepper to taste. In a large skillet over medium hight heat melt 1 T of the oregano butter with 2 t olive oil. When hot, brown chicken on both sides, just get a good brown crust going but don't cook through--it will dry out. Place browned and almost cooked chicken in oven proof baking dish and place in oven to finish off. Maybe 10 minutes tops.

Meanwhile, using same saute pan (so long as the bits are brown and not black-otherwise get a new pan) add tomatoes and cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.

Transfer cooked chicken to individual serving plates or one large platter and top with the pan sauce. Sprinkle with parsley and serve.

Serves 4 adults.

Garlic Rice Pilaf

{After making this as is I think some slivered almonds would be a terrific addition.

Recipe source: Annie's Eats}

2 T butter

4 cloves garlic, minced or pressed

1 cup long-grain white rice

2 1/2 cups chicken broth, divided

1/2 t salt

1/2 t fresh ground black pepper

Squeeze of lemon juice (1/2 a lemon)

optional: slivered almonds

Preheat oven to 375 and set aside a casserole dish (9x13 is fine). In a medium saucepan or skillet, melt butter over med-high heat. Add the rice and garlic. Cook, stirring frequently until the rice is golden brown, 3-4 minutes. Stir in 1 cup of chicken broth and bring mixture to a boil. Pour into casserole dish, cover tightly with foil and bake for 25 minutes. Stir in remaining 1 1/2 cups of broth and slivered almonds if using, recover and continue baking for an additional 45 minutes. About 15 minutes before it's done, uncover again, squeeze lemon juice over the rice and give it a stir. Re-cover and finish cooking.

Serves 4

Swiss Cheese Broccoli Cauliflower Bake

Oh my lands this is tasty! I have a similar recipe that just involves cauliflower from my husbands grandma and it has long been a favorite in our house. I will share it sometime. But this combination of cauliflower AND broccoli and swiss cheese is side dish heaven on a plate! And just so you know, cover any veggie with saucy, cheesy goodness and you've got a sure fire way to get your kids eating their vegetables. (So what if it's not quite as healthy ;0))

Swiss Cheese Broccoli Cauliflower Bake

1 head of cauliflower

1 head of broccoli (or 2 if smaller)

1 1/2 cups swiss cheese, grated

2 T green onions, chopped

2/3 cup mayo

1 t dijon mustard

1/2 t salt

1/4 t pepper

Steam broccoli and cauliflower until mostly fork tender. Arrange in 9x13 casserole dish. Combine remaining ingredients in separate bowl, until a thick "paste" is formed. Spread cheese mixture over vegetables, using a spatula. Bake uncovered in the oven for 30 minutes at 350 degrees.

Spicy Pineapple Salad

I swear fresh pineapple is sent from heaven above. Is there anything better? I think not. This simple salad is a little taste of the islands and it's made unique by a sprinkling of cayenne pepper. Strange concept I know, but let me just say that it somehow really heightens the flavor of the already delicious pineapple. The toasted coconut and crunchy macadamia nuts make it all the better. Such a great and healthy little side dish to round out almost any meal.

Spicy Pineapple Salad

4 cups cubed fresh pineapple (I like mine a little on the smaller side)

1 cup halved red grapes

2 T fresh orange or lime juice

1 T honey

1/8 t cayenne pepper

dash of salt

2 T toasted coconut

2 T chopped macadamia nuts

Combine pineapple and grapes in bowl. Mix orange (or lime) juice, honey, pepper, and salt in separate small bowl. Drizzle over fruit. Sprinkle with coconut and macadamias.

Cheesy Broccoli Rice Bake

Another Mels Kitchen special. This was tasty. Cheesy, creamy, broccoli filled, flavorful crumb topped goodness. It has a few steps, i.e. cooking the rice, steaming the broccoli, making the sauce but the time spent was worth it because the end result was fabulous! You could add in some chicken and make it a one-dish meal with salad on the side. We had some chicken kebabs with ours making it a side dish, and let me just say it stole the show! It would pair perfectly with roasts of all kinds, grilled meats, and many kinds of fish as well.

Cheesy Broccoli Rice Bake

Recipe from Mels Kitchen Cafe

2 slices sandwich bread

3/4 cup grated parmesan cheese

6 T butter, 4 melted, 2 chilled

1 clove garlic, minced

2 lbs broccoli chopped, including stems

1 onion, chopped

1 1/4 cup white rice

4 cups chicken broth

1 1/4 cups half-and-half

1 t salt

2 cups grated sharp cheddar cheese

1/8 t cayenne pepper

Grease 9x13 dish and set aside. Pre-heat oven to 400 degrees. Pulse bread, 1/4 cup parm, and 4 T melted butter in food processor. Add minced garlic and set aside.

Microwave chopped broccoli, covered, in a microwave safe bowl until bright green and slightly tender, 2-3 minutes (no need to add water). Melt remaining 2 T butter in large pot over medium heat. Cook onion until softened and translucent. Add rice and cook, stirring constantly, until translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20-25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and cooked broccoli.

Pour the mixture into the baking dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

Coleslaw Topped Pulled Pork Sandwiches {Slow Cooker}

Hot Diggety these are good! Slow cooker BBQ slathered pulled pork topped with creamy, cool coleslaw means summer at it's finest. I'm not sure I can ever appreciate pulled pork without coleslaw again. This was our 4th of July fare this year and it might just become tradition. Delicioso!

Coleslaw Topped Pulled Pork Sandwiches

{Recipe Source: Our Best Bites}

For Pulled Pork:

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

Chicken or beef broth

About 12 oz. of your favorite BBQ sauce

About 12 high-quality rolls

Coleslaw (see recipe below)

Rinse pork roast well in cold water and trim of excess fat. Be thorough in this process, it’s important for non-fishy smelling/tasting weird pork! Pat dry. Sprinkle roast with liquid smoke, a few drops’ll do ya, and seasonings and place in slow cooker. Add about 1/2 inch of broth (or water) and cook on low for 8-10 hours.

When the roast has cooked, drain liquid and then return to the slow cooker and gently shred. Pour enough sauce over the meat so it’s well-incorporated but not soupy, and gently mix. Return the lid to the crock pot and heat through. When ready to serve, slice rolls (toast in desired) and add meat. Top with coleslaw. Cheese and dill pickles are good toppings too!

Memphis-Style Coleslaw
Recipe from ourbestbites.com

1 c. mayonnaise
2 Tbsp. Dijon
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed
1 16-oz. bag shredded cabbage with carrots (I liked using a combination of pre-mixed coleslaw and finely shredded napa cabbage that I already had on hand)
1/2 minced green bell pepper
1 carrot, peeled and grated

Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.

Baked Ham "Fried" Rice

Again with the yucky picture!

This is a great little recipe that goes well with any asian dinner. I love that it has simple ingredients and easy prep. No actual frying of the rice, just a quick pop in the oven and you're good to go. I realize that I already have a bunch of rice recipes on here, but each one is perfect in it's own way, don't overlook this one!

Baked Ham Fried Rice

From my friend Carolee

3 T butter

1/2 cup green onions, chopped

1 carrot diced

1 celery stalk, diced

1 cup ham, finely chopped

2 T soy sauce

2 1/2 cups pre-cooked rice (3 cups, 1/2 water-1/2 chicken broth brought to boil, add 1 1/2 cups rice, stir, place on lid, turn off heat and let sit 20 minutes, no peeking! fluff with fork)

Saute onions, celery, and carrots in butter. Add remaining ingredients and toss. Bake at 275 for 10-20 minutes. Serve hot.

Loaded Mashed Potatoes

Who doesn't love mashed potatoes? We're big fans in our house. The problem is I don't always like peeling a million potatoes, boiling them, mashing them, etc. Have I talked you out of making these mashed potatoes yet?! Unfortunately I'm not hear to tell you about some amazing new preparation method that forego's all those steps, wish I were. But I am hear to tell you that the final fancied up version makes all the work worth it. Hope that helps!

These are the kind of potatoes that can stand on their own. No gravy needed. Although gravy is delicious and would taste wonderful. Without it though, they are more than flavorful so I don't miss the gravy. My husband probably does, but he still eats them anyway. They are essentially the filling of a twice-baked potato but without baking the potatoes and without the potato peel shell and 2nd baking. They are a side dish that never disappoints.

Loaded Mashed Potatoes

3-5 lbs yukon gold potatoes, peeled and chunked

1 block cream cheese

1/2 cup sour cream

1/4 cup butter

1/4-1/2 cup half and half or whole milk

1 tsp+ seasoning salt (I always end up adding more)

fresh ground black pepper to taste

optional: minced garlic or garlic powder

4 green onions, chopped

1 cup or more grated cheese (we use cheddar or colby-jack)

Boil potatoes until fork tender in salted water. Drain well and throw back in boiling pot. Put back on stove over med-high heat and mash with potato masher, letting steam escape. Remove from heat and add cream cheese, sour cream and butter. Cover and let meld together for a few minutes. Remove lid and mash/mix. Take stock of consistency and add appropriate amount of half and half or milk. Start with a little at a time and add from there, we don't want soupy potatoes. Add in season salt and pepper and garlic or garlic powder if you're using it. Mix and taste, adding whatever more you think you need. Possibly more sour cream, salt, or half and half. While still hot add in grated cheese and green onions. Mix well, taste and adjust as needed. Serve right away or place in oven proof baking dish cover with foil and stick in fridge for later. To re-heat, heat oven to 400 degrees. Uncover potatoes and slice some cold butter and arrange on top. Pop in the oven for 45 minutes or until warmed through.

Citrus Almond Green Beans

There is just nothing to compare with fresh green beans! And there are a million ways to prepare them, each one yummy in it's own way. This is one simple way to dress them up even though they don't need much. The almonds add a nice crunch and the lemon freshens things up, perfect for summer.

Citrus Almond Green Beans

{If fresh green beans seem a bit pricey, try using the fresh, frozen variety. When using fresh, I like to spend a little extra for the french style, aka haricots verts. They're thinner and more tender because of it}

1 lb+ fresh green beans, ends trimmed and snapped in half if necessary (not necessary with french style)

1/2 cup slivered almonds

1 stick (1/2 cup) butter

Half a lemon

3/4 cup chicken broth

Kosher salt

Pepper

In a medium size sauce pan place butter and almonds. Turn heat to medium and allow butter to melt and almonds to turn golden. Add green beans and chicken broth and place lid on pot. Steam for 7-9 minutes, until beans are tender but not mushy. Remove from heat and stir in kosher salt and pepper to taste. Squeeze half lemon in and some lemon zest, if desired. Serve immediately.

Serves 4-6 depending on how much you like green beans!

Fabulous Rice Pilaf

I like rice. I like flavorful rice. I like full-of-extra-flavorful things rice. This rice is exactly that. It was originally my great cook of a mother, Erin's, recipe but as I've made it I've changed/added just a few extra things that I think make it even better! And you're welcome to do the same. The great thing about it, is that it goes with just about anything i.e grilled chicken or kebabs, Sunday Chicken Bundles, pork roast or chops, etc. Such a versatile side dish that never disappoints.

Fabulous Rice Pilaf

{Original Recipe source: My Mom, Erin}

3 cups chicken broth + 1 cup water

1-2 chicken bouillon cubes

1/4 t garlic powder

2 cups jasmine rice

3 T olive oil

3/4 cup each finely chopped to approx. same size:

Red onion

Carrots

Celery

2 cloves garlic, finely minced

1 cup chopped tomatoes

1/4 to 1/2 cup cashew halves/pieces (can be with or without salt, we choose salted)

In large sauce pan on high heat start chicken broth, water, garlic powder, and bouillon boiling. When boiling stir in rice. Place lid on pot and turn heat down to super-low or off completely. Set timer for 20 minutes and DON'T remove lid till timer goes off!

Meanwhile, heat olive oil in medium skillet. Add garlic, onions, carrots, and celery. Saute for about 7 minutes till mostly soft, but not mushy.

When 20 minutes for rice is up, remove lid and stir. Combine rice and sauteed veggies in a large serving bowl. Mix well. Add chopped tomatoes and cashews, stir just a bit. Serve hot.

With added veggies, etc. makes about 5-6 cups worth.

Oven Roasted Asparagus

Nothing says spring like asparagus and Boy do we love it in our house! Even my 8 and 5 year olds will eat it and I think this method of preparation has a good deal to do with that. It brings out the natural sweetness in vegetables and adds a bit of brown (carmelized natural sugars) which equals extra flavor. The great thing about this method is that you can try it on just about any heartier vegetable you can think of and we have: carrots, brussel sprouts, and broccoli just to name a few. Although I have other ways of preparing those vegetables that are a bit more fancy (and I'll share those recipes another time), we've all but given up just plain steaming preferring this route instead. Roast away!

Oven Roasted Asparagus

1 bunch of asparagus

Olive oil

Kosher salt

Fresh ground black pepper

Place cookie sheet in oven while it preheats to 425 degrees. Rinse asparagus and then trim ends. I'm lazy and just pick a spot about an inch and a half up and cut the bunch all at once. But if you really want to be thorough about removing the tough part, pick up each stalk, hold either end and gently bend, is should snap apart right around where the tough stem end meets the soft enough to eat stalk. Place in a baking dish and drizzle with olive oil, enough to coat thoroughly (about 3T?) Use hands to toss around to ensure even coating. Once oven and cookie sheet are piping hot, remove sheet momentarily from oven and quickly spread oil-coated asparagus in an even layer. It should sizzle a bit when it hits the hot sheet. Sprinkle with kosher salt and a few cranks of fresh ground pepper and pop right back in the oven. Roast 8-10 minutes, checking around the 8 minute mark for doneness. Asparagus is done when fork goes in easily but there's a still some firmness. Remove from oven and serve while hot.

Easy Peasy Baked Brown Rice

Talk about a staple of a side-dish! This baked brown rice has become one of my favorite ways, well in all honesty the ONLY way I cook brown rice. I was always irritated that brown rice #1 didn't taste as good as white rice and #2 took sooo much longer to cook. And then I found this recipe and haven't looked back. Although it does take a bit of planning ahead time-wise (not your typical 20 minute rice, more like 1 hr 15 min rice), it's such a no brainer with it's whopping 2 ingredients and slap it in the oven and move on to other things while it cooks away with no additional fuss from you easiness that the additional time is more than worth it. Plus just think of how much more wholesome brown rice is than white! We still eat plenty of both in our house. But I'm glad to have a recipe worth mixing things up a bit in the rice department Give this a try, you'll be glad you did!

Baked Brown Rice

{Recipe Source: Mel's Kitchen Cafe}

1 1/2 cups brown rice
2 1/2 cups chicken broth

Preheat the oven to 350 degrees. Lightly grease an 9X9-inch baking pan. (I use a 1 quart baking dish and think a 9X13 would probably work fine too) Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork.

Baked Veggie Egg Rolls

My friend Darla sent me this recipe to try and try I did. I liked that it was a meatless meal, heaven knows we eat plenty of meat around here and could use the occasional break. And I was intrigued by the baking versus frying cooking method. I always find restaurant egg rolls that are fried good but greasy. You know the kind of greasy that makes you feel yucky even while you're devouring them. And I'm no health-nut!

Anyhow, my only beef with the final product was the the wrapper's weren't quite what I hoped they'd be taste-wise. I think next time, and there will be a next time cause the filling is delicious, I might try a pot-sticker style route. Frying them in a pan with a little veggie oil to brown at least one side if not more and then adding a touch of water, putting the lid on, and letting them steam to finish.

We ate these with homemade thai sweet chili dipping sauce and baked brown rice. Both recipes forthcoming...

Baked Veggie Egg Rolls

{Adapted from For the Love of Cooking Blog}

• 1 tsp+ olive oil
• 2 cups of savoy cabbage, chopped
• 2 cups of shredded carrots (I used pre-package broccoli slaw mix instead)
• 2 cups of bean sprouts (make sure they're fresh)
• 1 can of water chestnuts, chopped
• 2-3 green onions, sliced
• 1 tsp fresh ginger, grated
• 2 cloves garlic, pressed or finely minced
• 2 tbsp soy sauce
• 1 tbsp corn starch
• 1/4 cup chicken broth + some additional if needed
• 14 or so egg roll wraps
• Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, bean sprouts, carrots or broccoli slaw mix, water chestnuts, grated ginger, and garlic to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Feel free to douse mixture with a little bit of chicken broth if you find that it's sticking to your pan while cooking. Mix the corn starch with the 1/4 cup chicken broth and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool a little.

Place two or so tablespoons of the barely warm mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito. Try to work quickly as the wrappers dry out pretty fast.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray or line with silpat liner. Place the rolled up egg rolls on a baking sheet, seam side down to start. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. I found that mine took a bit longer to get brown, more like 8-10 minutes per side. Serve with sweet chili sauce, sweet and sour sauce, or any other favorite asian dipping sauce.