Thanks, Sis!

I got sooooo burned out with meal planning during this pandemic, so I asked my sisters and sisters-in-law for ideas.

Here is an idea that my sister gave to me. It was delicious! So easy to throw together and so easy to adjust to your own tastes. Plus, it was so packed full of beautiful fresh fruits and veggies.

Black Beans and Rice

Ingredients:

Half large onion, or one small onion, finely chopped
1 tsp. olive oil
1 tsp. bottled minced garlic
2 (15 oz) cans black beans, drained
1 (15 oz) can crushed tomatoes
1 tsp. cumin
1 tsp. chili powder
1/4 cup cilantro, finely chopped
White or brown rice, for serving (1/2 cup to 1 cup rice per person)

Topping Options:

Avocado, chopped or sliced
Mango, chopped
Pineapple (canned pineapple tidbits or chunks, or fresh chopped pineapple)
Tomatoes, chopped (or halved grape tomatoes)
Bell peppers, chopped (or sliced mini bell peppers)
Sliced black olives
Sliced jalapenos (bottled or fresh)
Shredded cheese
Chopped cilantro
Sour cream of Greek yogurt

Directions:

Cook rice of choice according to package directions. 

While rice is cooking, saute onion in olive oil over medium to medium high heat in saucepan until translucent. Add garlic and saute one minute longer.

Add drained black beans, crushed tomatoes, cumin and chili powder. Stir in cilantro. Simmer on low to medium low heat while preparing your vegetables.

Chop your vegetables, as desired. 

Serve black beans over rice and top with desired toppings.

Source: My sister, Laurie Allred.

 

 

Above: You can see that I really like my toppings, but if you look closely, you can tell that there actually are beans and rice in there too! Ha ha!

 

 

 

Above: Here is my sister's version. So, as you can see, it is highly adaptable to your own tastes and moods, or what you currently have on hand. It was soooo good though and it really hit the spot.

A Simple Change

 

Sometimes a simple change can have big results. This recipe is a good example of that. Corn on the cob is one of the best things ever, but this recipe can make it even better.

Kittencal's Milk Boiled Corn on the Cob

Ingredients:

6-8 ears of corn, husks and silk removed
Water
1 cup milk
1/4 cup whipping cream (or use 1 1/4 cups milk)
1/3 cup sugar (or to taste)
1/4 cup butter (optional, add to water)

Directions:

Fill a large stock pot half full with water (use a large enough pot to hold all the corn).

Add in the milk, cream, sugar, and butter.

Bring to a boil, then add in the corn cobs.

Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn. Be careful not to overcook the corn, or it will become tough.

Using long tongs, remove and place corn cobs on a plate or in a bowl, then cover with foil under ready to serve.

Serve with salt and butter to taste.

Source: Food.com. You can find it here.

Notes: This was really good. It just tasted richer and more buttery this way.

Time for Breakfast!

 

Awhile back, I had signed up to bring a breakfast casserole to a church function. It was a crazy week and I didn't have time to go shopping, so I searched through my fridge and cupboards to see what I had on hand and what I could make with it. I found these two recipes and since I had enough in my pantry, I made both of them. They are both similar, yet different. The first baked oatmeal recipe is almost like a streusel or a granola. The second one is creamy, soft oatmeal comfort food. They are both fantastic and I highly suggest that you serve them topped with milk, brown sugar, and even some fresh fruit or berries if you have any on hand.

Baked Oatmeal

Ingredients:

3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted
Additional milk, for serving

Directions:

Preheat oven to 350 degrees F. In a large bowl, combine oats, brown sugar, baking powder, salt, and cinnamon. In another bowl, whisk eggs, milk, and butter. Stir into oat mixture until blended.

Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.

Yield: 9 servings.

Nutrition information: 1 serving equals 318 calories, 14 g fat, 78 mg cholesterol, 492 mg sodium, 43 g carbohydrate, 78 g protein.

Source: Taste of Home, submitted by Arlene Riehl of Dundee, New York. You can find it here.

Notes: This was so delicious. I got a picture of this one because there was some left over after the church function. The only reason it was left over though was because I got there late. If I had gotten there on time, the whole thing would have been gobbled up. This is so yummy.

 

Above: Still absolutely delicious, even without the berries!



Above: Baked Oatmeal from Quaker straight out of the oven.



Above: You can serve a slice as is...



Above: You can serve it with a little milk or even cream (please, don't skip this! It's soooo good!)

 

Above: Or, better yet, top it with milk and fresh fruit!

Baked Oatmeal from Quaker

Ingredients:

2 cups Quick Quaker Oats, uncooked
1/3 cup white sugar (I used 1/2 cup)
3 1/3 cups fat-free milk
1/2 cup egg substitute with yolk (I used 2 eggs)
2 teaspoons vanilla extract
1/3 cup firmly packed brown sugar

Directions:

Heat oven to 350 degrees F. Spray 8-inch square oven-safe baking dish with cooking spray.

In large bowl, combine oats and granulated sugar.

In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into prepared baking dish.

Bake 40-45 minutes or until center jiggles slightly. Remove from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal.

Return to oven; bake just until sugar melts, about 2 to 3 minutes.

Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Recipe Notes:

You can use 2 1/4 cups Old Fashioned Quaker Oats instead of 2 cups Quick Quaker Oats.

You can use 2 lightly beaten eggs instead of 1/2 cup liquid egg substitute.

Source: Allrecipes.com, submitted by Quaker Oats. You can find it here.

Notes: As mentioned above, I increased the sugar to 1/2 cup. As recommended in the recipe notes, I also used 2 1/4 cups Old Fashioned Quaker Oats and 2 lightly beaten eggs as substitutes for what was called for in the original recipe. Finally, I didn't melt the brown sugar by broiling it. I just sprinkled the brown sugar on top and called it good. It tasted delicious that way. I also poured a little milk on top as well. This was a delicious recipe and I had someone ask me for the recipe after the church function...because it's that good!

 

Amazing Roasted Veggies

 

Roasted veggies are the best veggies, don't you think? Of course, fresh vegetables are awesome too, but what I mean is that why would you ever steam your vegetables when you could roast them? Roasted vegetables are way better than steamed vegetables!

Roasted Brussels Sprouts

Ingredients:

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Srinkle with more kosher salt, and serve immediately.

Source: Food Network, recipe by Ina Garten. You can find it here.

Soup with a Little Spice

 

I made a smaller batch of this soup without the jalapenos and cumin for my boys. Without the jalapenos, this is a great and classic potato soup. With the jalapenos, it becomes something fun and different.

Jalapeno-Potato Soup

Ingredients:

2 tablespoons margarine or butter
1/2 cup chopped onion
2 1/2 pounds potatoes, peeled and chopped
1/2 teaspoon ground cumin
4 cups chicken broth
2 tablespoons chopped pickled jalapeno peppers, with pickling liquid (see notes)
1 pinch baking soda
2 cups evaporated milk
1 tablespoon salt
1 teaspoon ground black pepper
Favorite toppings (additional jalapeno slices, crumbled bacon, shredded cheese)

Directions:

Melt margarine or butter in a large pot over medium-high heat. Saute onion in melted margarine/butter until tender, about 5 minutes.

Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes.

Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.

Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.

Source: Allrecipes.com, submitted by Tina Waldher. You can find it here.

Notes: We really liked this. The leftovers were great too. We used tamed bottled sliced jalapenos, but if you want it spicier, use untamed jalapeno slices. As mentioned above, if you want just a classic potato soup, skip the cumin and jalapenos. We served ours in bread bowls topped with additional jalapeno slices, crumbled bacon, and shredded Cheddar cheese.

Pantry Dinner

 

This is an easy, flavorful dinner that comes straight from the pantry. It's perfect for a snowy day when you just don't want to make a trip to the store.

 

Creamy Mushroom Pasta

Ingredients:

Kosher salt
8 ounces bow tie pasta
One 12-ounce can evaporated milk
1 cup low-sodium chicken broth
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 1/2 teaspoons granulated garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sweet paprika, plus more for sprinkling
Two 4.5-ounce jars sliced mushrooms, strained and rinsed
2 teaspoons sherry vinegar or white wine vinegar
Freshly ground black pepper
Dried dill, dried chives, or dried parsley, for sprinkling

Directions:

Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.

Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire, and paprika to a boil in a large skillet. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than heavy cream, 8 to 10 minutes. Add the mushrooms, vinegar, and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill, and pepper.

Source: Food Network. You can find it here.

Notes: This was really satisfying. It was so quick and easy to throw together. Comfort food straight from the pantry!

Roasted Vegetables are the Way to Go

 

What was the deal with the steamed vegetable phase? Steaming tends to make vegetables mushy and it leaches the color and flavor out of them (for the most part...there are good steamed vegetable recipes out there). Now, roasting is where it is at. Roasting just makes vegetables crisp and tender at the same time and the flavor is out of this world. Here's a great roasted broccoli recipe for you to enjoy.

 

Roasted Garlic Lemon Broccoli

Ingredients:

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice

Directions:

Preheat the oven to 400 degrees F.

In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper, and garlic. Spread the broccoli out in an even layer on a baking sheet.

Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Source: Allrecipes.com, submitted by NERDYCHEESECAKE. You can find it here.

Notes: This is an easy and delicious side dish. What more could you ask for?

Calling All Mushroom Lovers!

 

If you don't love mushrooms, this recipe is not for you. If you were to pick out the mushrooms, there would be nothing left!

Marinated Button Mushrooms

Ingredients:

1/2 lb. button mushrooms (approximate)
2/3 cup apple cider vinegar (or vinegar of your choice--balsamic or red wine vinegar would also work well)
1/2 cup extra virgin olive oil
2 whole cloves garlic, peeled
1 tbsp. maple syrup (or sweetener of your choice)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
2-3 whole chilis, optional
Large clean mason jar 

Directions:

Prepare your jar. If you are planning to keep these in the fridge for more than a day or two, you should sterilize the jar by boiling it in a saucepan for a few minutes.

Prepare your mushrooms. If they are small, you don't need to do anything, just make sure they're clean (brush off any dirt with a paper towel). If they're a little bigger, then cut them in half or into quarters. Remove the stems, if you like.

Put the mushrooms into the jar.

Put all remaining ingredients into a pot and bring to a simmer. Turn off the heat and pour the hot mixture over the mushrooms. Giver everything a shake or a stir and leave to cool to room temperature. Once cool, store in the fridge.

Makes approximately 2 cups.

Source: Quite Good Food. You can find it here.

Notes: Oh, these were yummy. I love mushrooms.

Spiraling Out of Control (aka Oodles of Zoodles)

So, my mom got a vegetable spiraling slicer and she has had an abundance of zucchini in her garden this summer. The result of this combination? Tons of zucchini noodles...or zoodles, for short. They are quite good! If you have such a combination in your kitchen and garden, I suggest you do the same.

You can choose all sorts of different "noodle" sizes with your vegetable spiraling slicer. My mom let me try out two. One was like spaghetti in shape and size and the other was like twirled lasagna noodles.

Zucchini "Noodles"

Ingredients:

6 zucchini (or one or two large garden zucchini)
2 teaspoons salt
3 tablespoons margarine or butter
1 clove garlic, minced (optional)
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese

Directions:

Cut zucchini into thin, noodle-like strips using your vegetable spiraling slicer or mandoline. Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.

Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.

Heat margarine or butter in large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

Source: Allrecipes.com, submitted by Becka. You can find it here.

Above: You can have them without cheese, if you like. They are still very tasty!

 

Above: Here are the wider lasagna-style zucchini "noodles."

 

Above: I topped the wider zucchini noodles with our favorite (and super easy) Three-Ingredient Marinara seasoned with 1 teaspoon of Italian seasoning. Then I topped it with some Parmesan cheese, of course!

Above: Delicious and oh so healthy for you!

Chop It Up

 

This is a fun and different way to make broccoli salad. Save yourself some time and use a food processor rather than chopping the broccoli by hand.

Light & Easy Broccoli Salad

Ingredients:

1/3 cup currants
2 pounds broccoli (about 1 large head)
1/4 pound red onion (1/2 small onion), finely chopped
3/4 cup almonds, slivered or roughly chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
Freshly ground pepper

Directions:

Heat 1/2 cup water to boiling and pour over the currants in a small bowl. Set aside for 5 minutes, then drain off the water.

Shred the broccoli in a food processor using the grater disk (the attachment with the holes, not the blade). In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.

Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous quantity of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can meld.

Recipe notes: You can substitute about 6 cups of pre-shredded broccoli slaw mix. You can also substitute dried cranberries for the currants.

Source: The Kitchn. You can find it here.

Notes: This was really good. It had a great flavor. Sweet with a little kick to it.

Salad Time!

 

Kale is the "it" lettuce these days, if you know what I mean. If you feel that you can't get enough of kale, then here is a fantastic recipe for you to try.

Kale Salad with Apples and Cheddar

Ingredients:

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4 pound bunch, stemmed and washed in two rinses of water)
2 tablespoons coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn, or Pink Lady, cored and cut in 1/4-inch dice
1 ounce sharp cheddar cheese, cut in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt, to taste
1 very small garlic clove, pureed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan

Directions:

Combine the kale, almonds, apple, and Cheddar in a large bowl.

Whisk together the lemon juice, salt, garlic, and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Recipe note: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.

Source: NY Times. Martha Rose Shulman. You can find it here.

Notes: This was so good! My mom worried that it might be too tart, but my sister and I loved the tartness from the lemon juice. I could go for some of this right now!

 

 

Fresh From the Garden

 

These salads are a wonderful use of your garden tomatoes...or if you don't have any garden tomatoes, you can still enjoy these fantastic side dishes with tomatoes from your grocery store.

Tomato and Sweet Onion Salad

Ingredients:

1 pound ripe mixed tomatoes, cut into wedges
1 pint Sun Gold cherry tomatoes, halved
1/2 small sweet onion (such as Vidalia or Maui), thinly sliced
1/2 cup torn fresh basil leaves
1/4 cup 1/2-inch pieces fresh chives
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon sugar
Kosher salt, freshly ground pepper

Directions:

Combine tomatoes, onion, basil, chives, oil, vinegar, and sugar in a large bowl; season with salt and pepper and toss to combine.

This salad can be made up to 6 hours ahead. Cover and chill.

Source: Bon Appetit. You can find it here.

Notes: Oh, this just tastes like summer. Such a great tomato side dish. Rather than using tomatoes cut into wedges, we used a variety of colored grape tomatoes cut in half.

Cherry Tomato Salad (aka Cherry Tomato and Olive Salad)

Ingredients:

40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onion, minced
3 ounces pine nuts (we used toasted chopped almonds)
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoons white sugar
1 teaspoon dried oregano
Salt and pepper, to taste

Directions:

In a big bowl, combine cherry tomatoes, green olives, black olives, and green onions.

In a dry skillet, toaste pine nuts (or almonds) over medium heat until golden brown, turning frequently. Stir into tomato mixture.

In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

Source: Allrecipes.com, submitted by Keren. You can find it here.

Notes: This wonderful salad deserved much better pictures than the ones I took. Bad lighting! Bad! However, this is so amazing that I will happily make it again and post better pictures when I do.

Fun and Easy Mexican Side

 

Looking for a Mexican side dish to round out your meal? This could be the one you are looking for.

Mexican Corn Salad

Ingredients:

4 ears of corn, husked
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1/8 teaspoon paprika
Pinch of cayenne pepper, optional
2 ounces Cotija cheese or Parmesan, crumbled (about 1/2 cup), plus more for serving
2 tablespoons chopped fresh cilantro, plus more for serving
Kosher salt, freshly ground pepper, to taste

Directions:

Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8-10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.

Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese or Parmesan, and 2 tablespoons cilantro in large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.

Do ahead: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.

Source: Bon Appetit. You can find it here.

Notes: Honestly, the Cotija cheese was a little strong for me in this recipe. I would have preferred the Parmesan and will use Parmesan cheese from here on out. However, this is still a nice recipe (an homage to the street vendor corn on the cob) and one that will complement your Mexican meal nicely.

Another Fantastic Summer Salad

 

I like my salads with a lot of stuff in them. Fruits, veggies, nuts, cheese, you name it. This is one of those great salads.

Strawberry, Kiwi, and Spinach Salad

Ingredients:

2 tablespoons raspberry vinegar
2 1/2 tablespoons raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed and torn into bite-size pieces
1/2 cup chopped walnuts (we used sliced almonds)
8 strawberries, quartered
2 kiwis, peeled and sliced
(crumbled blue cheese or gorgonzola, if desired)

Directions:

Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.

Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.

Source: Allrecipes.com, submitted by Amy F. You can find it here.

Notes: Many reviewers on Allrecipes.com suggested adding blue cheese or gorgonzola crumbles to the salad to cut down on the sweetness. I think this would be a fantastic touch. You could also add salt and pepper, to taste, to the dressing. I would suggest starting with a little dressing and tossing the salad and continuing until the salad is dressed to your liking. I felt like there was a little more dressing than the salad needed. Even so, this was a really tasty salad.

Eat Your Vegetables!

 

Cauliflower seems to be the "it" vegetable these days. There are a ton of cauliflower recipes out there these days. Cauliflower is so good though. It is so great in all its forms.

Roasted Cauliflower

Ingredients:

8 cups cauliflower florets
3 tbsp. Country Crock Spread, melted
1 tbsp. lemon juice
2 cloves garlic, finely chopped
1 pinch ground black pepper
2 tbsp. grated Parmesan cheese

Directions:

Preheat oven to 400 degrees F. Arrange cauliflower, Country Crock Spread, lemon juice, garlic, and pepper in 13x9-inch baking dish; toss to coat.

Roast 45 minutes or until cauliflower is golden and tender. Sprinkle with cheese.

Source: Country Crock. You can find it here.

Notes: This is simple, but oh so good.

Cheese and Potatoes...Yum!

 

There's nothing wrong with the combination of cheese and potatoes...unless you are trying to lose weight and you can't keep your portion sizes in check! Ha ha! Easy, right?

 

Gruyere-Crisped Potatoes Au Gratin

Ingredients:

2 pounds Yukon Gold potatoes
3 cups heavy cream
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Generous pinch of freshly grated nutmeg
1/4 teaspoon cayenne pepper
2 cloves garlic, smashed and minced
3/4 cup finely shredded Gruyere cheese
Fresh basil, to garnish

Directions:

Heat the oven to 400 degrees F. Wash and scrub your potatoes. Fix the slicer blade onto your food processor. Feed the potatoes in 1 or 2 at a time until they are all sliced. If you don't have a food processor, just use a very sharp knife to slice them into 1/8 inch slices. (A mandoline works great too.)

In a large pot, add the sliced potatoes, cream, salt, pepper, nutmeg, cayenne pepper, and minced garlic. Set the heat to medium high and cook, stirring occasionally until the cream boils. (Stir gently so that you don't break up the potatoes.)

Pour the mixture into a 2.5 or 3 quart baking dish. Shake it around to settle the potatoes, then sprinkle with the shredded cheese.

Bake in the oven at 400 degrees F. for about 40 minutes, or until they are extremely fork-tender. You will know it is done when the cream is thickened and the top is dark brown. The sauce will continue to thicken as it cools, so don't worry if you think it looks overly-liquidy.

Let the potatoes stand for about 15 minutes before serving with fresh chopped basil.

Recipe Notes: You can replace one cup of the heavy cream with whole milk. If you don't have Gruyere, fresh Parmesan works great too. This is a great make-ahead recipe, so it's perfect for holidays when you are super busy. Just do everything the same except don't add the cheese. When you are ready to bake, sprinkle on the cheese and bake about 15-20 minutes longer than normal, or until the top is dark brown.

Source: The Food Charlatan. You can find it here.

Notes: Comfort food at its finest, folks.

A Nice Side or a Hearty Lunch

 

I love side dishes where the leftovers can double as lunch. This is a side dish like that. It will round out a Mexican-themed meal, or you can have a nice bowl of this for a healthy lunch.

 

Mexican Bean Salad

Ingredients:

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Source: Allrecipes.com, submitted by Karen Castle. You can find it here.

Notes: 5 stars and over 1,400 reviews can't be wrong! This is good stuff right here!

Looks Aren't Everything

 

Let's be honest here. Some food is prettier than others. This recipe is just an ugly duckling that is really a swan in the taste department (not that I am saying it tastes like swan...I've never eaten swan...or duck, for that matter). Trust me on this one, this is delicious. It's also a pity I didn't post it before the Super Bowl, because this is a great food to have on hand for game time.

Hot Bean Dip

Ingredients:

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
1/2 (1 ounce) package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
1/4 cup chopped green onions
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, blend the cream cheese and sour cream. mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese, and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12-inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.

Bake in the preheated oven 20-30 minutes, until cheese is slightly browned.

Source: Allrecipes.com, submitted by J. Van Liere. You can find it here.

Notes: In all fairness to this recipe, it would have been prettier if the cream cheese had been mixed in a little smoother and if I had gotten a picture before it had been almost completely devoured. It didn't look too bad with the cheese melted on top, but once it had been dug into, it wasn't winning any beauty contests.