Friday, October 12, 2007

Steamed Potatos

Last night, I made my family's favorite potato dish. This is so easy and yummy! The leftovers are good cold and reheated.

1 Large Russet baking potato cut into a 1/4 to 1/2 inch dice
1 Large Sweet potato cut into a 1/4 to 1/2 inch dice
1 Small yellow onion coarsely chopped
3 pinches Renaissance Rub

*I found this three years ago at my local H-E-B grocery store. They no longer carry it, but I still have at least 2/3 of the tin left. A little goes a long way!! The $6 price tag did alarm me at the time, but it has been a great investment.

Heat a large skillet over medium heat. Add EVOO. I probably use three tablespoons for this recipe. Put the potatos and onion in the pan. Sprinkle the Renaissance Rub over the entire concoction. Stir it around. Add 1/2 cup water. Cover and reduce heat to medium-low to low. Let cook until the potatos are done but not soggy (for me this means about 15 minutes).

I have to say this. I hate sweet potatos and very nearly did not try this dish when it was presented to me several years ago. I am so glad that I did. My husband is also a sweet-potato hater, and he didn't want to try this, either, but I talked him into it. We both love the dish. It is super easy to throw together in a hurry and is now one of our go-to sides. I even made this at Thanksgiving to rave reviews!

Monday, October 8, 2007

Poor Man's Stroganoff

I've never made this ahead and frozen it, so I don't know if it can be done or not. It is simply too easy to throw together at the last minute, though!

This recipe is one of my all-time favorite childhood recipes. We'd have it for dinner one night, then eat the leftovers cold out of the fridge the next day! I altered the recipe just a bit to be more healthy, but if you want to make it "full fat" then go for it!

1.5 pounds super lean ground beef (I used 96/4)
1 medium onion, diced
1 small can of mushroom stems and pieces, drained
1 Tbsp. flour
1 can condensed cream of mushroom soup (I used 98% fat free), plus 1/2 to 3/4 can water
1 8oz. carton sour cream (I used fat free)
1 Tsp. Paprika
Garlic powder, salt, pepper to taste
1 12oz. package egg noodles

Brown meat and onion over medium heat in a large skillet. Drain fat. Sprinkle with flour. Add mushrooms, soup, sour cream, and spices, stirring well. Add water to thin out sauce to desired thickness. Cover and simmer on low heat for about 20 to 30 minutes.

Prepare egg noodles according to package directions. Drain and return to pot. By this time the sauce has simmered for long enough. Remove from heat and combine with noodles.


Nicole’s Fiesta Dip

I had this for the first time two weekends ago and made it myself on Saturday.

This recipe is a great thing to bring to a party and it will go a very long way... Four adults have been eating it non stop for three days.

2 Cans of White and Gold Corn (drained)
1 Can of Black Beans (rinsed)
1 Can of Black Eyed Peas (rinsed)
1 12 oz. package of Pico de Gallo*
4-5 tbsp salsa*
2 Large Hass Avocado
Salt and Pepper- to taste
Creole Seasoning (Zatarain’s or Tony Chachere’s)
2 tbsp Extra Virgin Olive Oil

*We used Hot Pico and medium-heat salsa. The brand doesn't matter, just go with the spice and brands you like best!!!

Empty all canned goods in a large bowl. Make sure all beans are rinsed and corn is drained of liquid. Add whole package of Pico de Gallo, salsa, and EVOO. Cube up the two large avocados, and then season the dip with the salt, pepper and Creole seasoning. Seasonings and salsa will depend on the desired taste.

Serve with tortilla or pita chips. Enjoy!!

Sunday, October 7, 2007

French Toast Casserole

Okay, so I've been on the sidebar since two days after this started and as of yet have not added my two cents! I came up with this about a month ago when it was "breakfast soufle'" night and I really didn't want it, but had all the eggs and the loaf of white bread (ewwwwww), and diced ham to use up. This is the one and only time you will see white bread in my house!! My family loved it and so did I!Enjoy!

1 loaf white bread, torn into small pieces
1 dozen eggs, beaten
1 C milk,
2 8 oz blocks cream cheese, diced
2 C chopped ham (I buy the bag already chopped)
1/4 C sugar (I use raw)
vanilla and cinnamon to your taste
maple syrup

Combine all ingredients except maple syrup and pour into 9X13 dish with cooking spray. Bake at 350 degrees "until done"! I think it baked about an hour or so, but it may have been more or may have been less. I just kept setting my timer for 15 minutes until it was done so I lost track! I'm bad about that!! This stuff smells amazing while it cooks! Serve with maple syrup on top and fruit on the side! Yum!