Quinoa Week: Autumn Quinoa Salad

Autumn Quinoa Salad
from twopeasandtheirpod.com
makes about 8 servings as a side dish

1 Cup Quinoa, Rinsed
1 Red Bell Pepper, Chopped
1/2 Red Onion, Chopped Finely
1 Package Ready To Steam Sweet Potatoes (About 2 Cups) Cubed
2 Tablespoons Olive Oil
3 Tablespoons Balsamic Vinegar
Salt and Pepper
3/4 Cup Dried Cranberries

Prepare quinoa according to package directions.  Let cool.  In a medium bowl combine cooled quinoa, red pepper, onion, steamed (and cooled) sweet potatoes, olive oil and vinegar.  Season with salt and pepper to taste.  Stir in dried cranberries.

This salad has such gorgeous fall colors!  Especially with the rainbow quinoa.  I think this would be a great dish to bring to a Thanksgiving potluck!  The onions are a little sharp (obviously) so I think this salad is better the next day after they get a chance to mellow and all of the flavors of the salad can get to know each other.  

Quinoa Week: Quinoa Fritters

Quinoa Fritters
from thehounoursystem.com
makes 12 fritters

1 Cup Quinoa
1 Cup Shredded Parmesan Cheese
6 Scallions, Finely Chopped
2 Eggs
3 Tablespoons Flour
1 Tablespoon Olive Oil

Cook quinoa according to package directions.  Let cool.  In a medium mixing bowl mix quinoa, Parmesan, scallions, eggs, and flour.  Heat olive oil in a medium skillet over medium high heat.  Pack quinoa mixture into 1/3 cup measuring cups.  Drop mixture into heated oil and press down so it makes a patty.  Don't overcrowd the skillet because the fritters are fragile.  Cook for 5 minutes per side.  Garnish with extra Parmesan and scallions, if desired.

These fritters are a great alternative to boring potatoes as a side or you can even have them for a light lunch with a salad.  Or throw them on a bun and call it a veggie burger!  I've been making a few at a time, keeping the extra "batter" in the fridge until we're ready for another batch!

Balsamic Quinoa Salad

Balsamic Quinoa Salad
from Four Seasons Kitchen
serves 6 as a side dish

1 Cup Quinoa, Raw
1 Cucumber, Chopped
2 Bell Peppers, Chopped
1 Can Corn, Drained
1 Small Container Feta Cheese
1/4 Cup Olive Oil
1/3 Cup Balsamic Vinegar
2 Cloves Garlic, Chopped
1 Tablespoon Dijon Mustard
1 Big Squeeze Honey
Salt and Pepper, To Taste

Prepare quinoa according to package directions.  Let cool.  In a large bowl add quinoa, cucumber, peppers, corn, and feta.  Set aside.  In a small bowl mix together olive oil, balsamic vinegar, garlic, mustard, honey and salt and pepper.  Pour dressing over salad and mix well.  Cover and refrigerate a few hours before serving.

This salad is my new favorite side dish.  I make it almost every week!  It's perfect with a hamburger or a hot dog on the patio on a hot summer evening.  

Bean Salad for a Couple

Bean Salad for a Couple

makes 4 servings

1 Can Kidney Beans
1 Green Bell Pepper, Chopped
2 Tablespoons Sugar
2 Tablespoons Cider Vinegar
2 Tablespoons Vegetable Oil

Combine beans and pepper in a small bowl, set aside.  Mix together sugar, vinegar, oil, and salt and pepper to taste.  Pour dressing over beans.  Serve right away or refrigerate overnight for even better flavor.

You may remember bean salad for a crowd from a while back.  Well, this is the scaled down version!  This is a great little side dish that is perfect with some grilled brats and a glass of lemonade.

Honey Lime Fruit Salad

Honey Lime Fruit Salad
makes about 8 servings
from cookingmadly.com

8 Cups Mixed Fruit (Berries, Grapes, Cantaloupe, Peaches, Kiwi, Etc.)
1/4 Cup Honey
2-3 Tablespoons Lime Juice

Cut up fruit into bite sized pieces and put in a large bowl.  In a small bowl, mix together honey and lime juice.  Combine fruit and dressing.

This beautiful, easy fruit salad is so refreshing for summer.  It is perfect as a side dish for a summer BBQ or just for breakfast in the morning.  I've made it with strawberries, blueberries, cantaloupe, and raspberries which is delicious, but I'm really looking forward to August when peaches are in season!

Cheesy Pepperoni Bread

Cheesy Pepperoni Bread
from my mom's kitchen
makes about 8 slices

1 Cup Mayonnaise
1 Cup Shredded Cheddar Cheese
1/3 Cup Pepperoni, Slices Cut into Quarters or Eights
1 Teaspoon Chili Powder
Sliced Green Olives (Optional)
Rustic Italian Bread, Sliced (Can Pre-Toast for Extra Crunchy Bites)

Preheat oven on broil.  Mix all ingredients together (except bread), making sure the mixture is very chunky.  Spread the mixture thinly on the bread slices and stick under the broiler for 3-4 minutes or until cheese is melted and the mixture is hot and bubbly.  Serve immediately.

This is my mom's new go-to recipe.  She makes it all the time.  It's perfect with a light main course, like a salad or a piece of fish.  Also perfect for a snack!  She says there is no need to measure the ingredients, it should be very casually thrown together.  Eye-ballin'.  

Chunky mixture

Ready to go in the oven

Broiled and ready to eat!  Well-done in a few spots.  

Pesto Peas with Bacon and Red Potatoes

Pesto Peas with Bacon and Red Potatoes
inspired by Food Network Magazine 50 Things To Do With Pesto 
serves 4 as a side dish

3 Slices of Bacon, Chopped Into 1-inch Pieces
2 Red Potatoes, Cubed Into 1/2-inch Pieces
1 Cup Frozen Peas, Heated
2 Tablespoons Pesto
Salt and Pepper, To Taste

Add bacon and potatoes to a skillet and cook until bacon is crisp and potatoes are fork tender.  Add heated peas and stir in pesto.  Season with salt and pepper to taste.

I'm a bad blogger... I missed my 2 year anniversary!  I had a whole basil themed week idea months ago but completely dropped the ball on that one.  So, to commemorate the 2nd anniversary of Basil Development, I give you this, a recipe with pesto.   Basil, as you know, is a main ingredient in pesto. Enjoy!

Fabulous French Dip with Whipped Potatoes

Fabulous French Dip with Whipped Potatoes

French Dip
adapted from Betty Crocker

Roast (Such As Arm Roast)
2 Cans Beef Broth
1 1 Oz. Packet Onion Soup Mix
Your Favorite French Dip Bread

Heat the oven to 300 degrees.  In a dutch oven, place roast, 1 can of beef broth and soup mix.  Cover and cook in the oven.  My roast was pretty small, only about a pound, and it was done in 4 hours.  A two or three pound roast would take 6 or more hours.  Check for doneness by inserting a thermometer into the thickest part of the meat and it's done when it reads 165 degrees.  To serve, take out roast and add the last can of beef broth to the juice in the dutch oven and heat on the stove or put back in the oven.  Shred the meat with two forks and distribute on the bread.  Serve the warmed juice in little bowls for dipping the sandwiches.

I don't even think I can describe how good this is... Literally one of the best meals I have ever had!  You'll just have to take my word for it... so good...  You could also prepare this in a crock pot, same method just cook on low 6 - 8 hours.


Whipped Potatoes
serves 4

2 Russet Potatoes
1 Tablespoon Butter
2 Oz. Cream Cheese
Milk
Chicken Stock
Spoonful of Sour Cream
Salt and Pepper, to Taste

Pierce the potatoes with a fork and microwave for 10 minutes, flipping them over half way, until they are fork tender.  While the potatoes are cooking, melt butter and cream cheese together in a medium pot over low heat.  When the potatoes are done, give them a rough chop and add them to the pot.  Add a good splash each of milk and chicken stock (start with a little liquid, you can add more later) and add the sour cream and salt and pepper to taste. Let it all heat up for a few minutes then whip the potatoes with a hand mixer until desired consistency is reached, adding more liquid if needed.  Serve with Fabulous French Dip!

This is another example of a recipe that I thought was scary but turns out is incredibly easy.  I didn't even use a recipe, just threw together whatever I had in my fridge.  The key here was eyeballing.  You could use all chicken stock and Greek yogurt for a healthier mash, or all half-and-half and cream cheese for a more sinful smash.   I ended up leaving the skins on because A) they're healthy B) because I'm lazy or C) both.  The answer is B!  

Bean Salad For A Crowd

Bean Salad For A Crowd
from my mom's kitchen
serves a lot!

For The Salad:
1 Can Black Beans, Drained and Rinsed
1 Can Pinto Beans, Drained and Rinsed
1 Can Corn, Drained
1 Medium Yellow Onion, Chopped Finely
1 Green Bell Pepper, Chopped
1 Red Bell Pepper, Chopped

For The Dressing:
1/3 Cup Cider Vinegar
1/3 Cup Canola Oil
1/3 Cup Sugar
Salt and Pepper, To Taste

In a large bowl, mix all salad ingredients together.  In a separate bowl, mix ingredients for dressing and pour over the bean salad.  Garnish with fresh chopped parsley (optional).  Easy!

Bring this crowd-pleasing side dish to your next potluck.  Very easy and versatile!  Add whatever beans you have lying around and switch up the veggies to your taste.  Since the dressing is a 1:1:1 ratio, you can make this salad as big or as small as you need!  Enjoy!

Cornbread Dressing with Sausage and Apples

I did half mushrooms for us non-mushroom fans.. but I wish I had did all mushrooms because the mushrooms were actually edible!

Cornbread Dressing with Sausage and Apples
from thepioneerwoman.com
serves 16

12 Cups of Bread Cut Into 1 Inch Cubes(I used 2 baking mixes of corn bread and 1 loaf of day-old Jimmy John's bread)
32 Oz. White Button Mushrooms
1/2 Teaspoon Salt
4 Tablespoons Canola Oil
1/2 Pound Italian Sausage
2 Cups Diced Onion
5 Whole Tart Apples, Such as Granny Smith or Pink Lady
5 Tablespoons Brown Sugar
1 Cup White Wine
1/2 Teaspoon Salt
32 Oz. Low-Sodium Chicken Stalk
1 Teaspoon Ground Thyme
1 Teaspoon Dried Rosemary
1/2 Teaspoon Turmeric
Salt and Pepper, To Taste
Fresh Parsley, Chopped

Prepare bread.  Arrange on a baking sheet and let sit out for a few hours or over night.  For the mushrooms, rinse with water and pat dry.  Toss the mushrooms with the canola oil and 1/2 teaspoon salt.  Place them on a baking sheet lined with aluminum foil and roast at 500 degrees for 20 minutes.  Mushrooms will be very dark.  Set aside.  In a large skillet or pot (I used my dutch oven) crumble and brown the sausage over medium high heat.  Remove sausage and set aside.  With out cleaning the skillet, brown onions for 5 minutes.  Increase heat to high and add apples and brown sugar and 1/2 teaspoon salt.  Cook 3 to 5 minutes until golden brown.   Decrease heat to medium and pour in wine (use caution if cooking with an open flame).  Stir and cook to reduce liquid by half, about 2 to 3 minutes.  Pour apple/onion mixture into a bowl and set aside.  Return skillet to medium heat and add stock, thyme, rosemary, turmeric, and salt and pepper.  Heat for a few minutes and set aside.  To assemble, add bread to a large bowl, then add browned sausage, apple mixture and any juice that may have accumulated.  Next, add broth mixture gradually as you toss the ingredients, being prepared not to use all the liquid according to your taste.  Pour into a large baking dish and bake at 375 degrees for 20 to 25 minutes or until golden on top.  Garnish with fresh parsley and serve warm next to turkey and mashed potatoes.

As I was standing in line at Target ready to purchase all the ingredients that go into this dressing, a box of Stouffer's stuffing caught my eye. The $2.04 price tag was tempting but I held strong.  I new that this would be labor intensive and normally I put little to no effort into my side dishes, but since all I had to make for Thanksgiving was stuffing, I thought I should go all out.  And I knew it would be good because Pioneer Woman does not disappoint!

Baby single serving stuffing.  I had to make sure it tasted good!

Roasted Green Beans

Roasted Green Beans

1/2 Pound Green Beans or String Beans
2 Tablespoons Olive Oil
Salt and Pepper To Taste
Optional: Rosemary, Garlic Powder, Dill, Seasoning Blend, etc.

Preheat the oven to 475 degrees.  Trim ends on beans and rinse under water.  In a bowl, toss green beans with olive oil till well coated and season.  Line a baking sheet with aluminum foil and arrange beans so they do not overlap. Cook for 15 minutes.  Boom. Roasted.

Along with salt and pepper, my sister and I used rosemary, garlic powder... and on the second batch dill weed, seasoned salt, and rosemary.  Let your heart and your spice rack be your guide.  My sister's veggie-hating fiance said they were the best beans he's ever had!  Beans were served with Creamy Chicken Parmesan and Garlic Toast.

Homemade Valentine's Day Meal

I'm working on Valentine's Day this year, so my husband and I celebrated a day early.  I always like to serve him by cooking him a nice meal rather than going out to eat.  Here was our menu:

Three Cheese Tortellini with Sausage Meat Sauce
Asparagus Parmesan  (from filippoberio.com)
Oatmeal Cranberry White Chocolate Chunk Cookies

For the Three Cheese Tortellini with Sausage Meat Sauce, begin by browning ground mild Italian sausage over medium-high heat.  Meanwhile, bring a large pot of water to boil and add a package of tortellini.  When sausage is browned, add a jar of marinara sauce and reduce heat to medium-low.  Drain tortellini and add to sausage mixture.  Done!

For Asparagus Parmesan, preheat the oven to 400 degrees.  Rinse asparagus and chop off the non-green portion on the bottom of the stalks.  Place the asparagus in a 13x9 baking dish and add 1 tablespoon each olive oil and water.  Season with salt.  Cover tightly with aluminum foil.  Bake for 15 minutes, or until asparagus is fork tender.  Sprinkle 1/2 cup grated Parmesan cheese over the asparagus and bake for an additional 5 minutes, or until cheese is melted.

Happy Day of Romance!

BV Week: Roasted Potato Wedges

Roasted Potato Wedges
adapted from thepioneerwoman.com

2 Russet Potatoes (or Other Potatoes)
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
Salt and Pepper, to Taste
1 Tablespoon Dried Rosemary



Preheat oven to 450 degrees. Wash the potatoes, then cut into wedges. Toss the wedges with oil, vinegar and salt and pepper. Roast for 15 minutes, stir and add rosemary, then roast for an additional 20 minutes.



These potatoes were spectacular. I drizzled a little extra BV just before serving for a little added kick. Potato heaven. Period. Served with tuna burger and a spring mix salad. 2 potatoes will make about 4 servings.

BV Week: Roasted Balsamic Cauliflower

Roasted Balsamic Cauliflower
makes 5 servings
adapted from allrecipes.com

2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1 Head of Cauliflower, Chopped Into Bite-Sized Pieces

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Stir the olive oil, vinegar, salt and garlic powder in a bowl. Add the cauliflower and toss to coat. Spread the mixture on the lined baking sheet. Stirring occasionally, bake for 20 minutes or until tender.

This was a very simple side dish that I served with Hamburger Helper. I substituted garlic powder, for minced fresh garlic because I thought the garlic might burn. The flavor of the cauliflower was a bit on the milder side. Next time I make this I'd add a little bit more vinegar and maybe a tablespoon of a seasoning blend. If you want to get really fancy, some fresh chopped herbs would look gorgeous on top!

Sweet Potatoes

Sweet Potatoes

followed down to the letter from thepioneerwoman.com
4 Whole Medium Sweet Potatoes

1 Cup Sugar

1 Cup Milk

2 Eggs

1 Teaspoon Vanilla Extract

1 Teaspoon Salt

1 Cup Brown Sugar

1 Cup Pecans (Measured, Than Chopped)

1/2 Cup Flour

3/4 Stick Butter, softened

Wash the potatoes and pat dry. Pierce the potatoes with a fork and wrap in aluminum foil. Bake in a 375 degree oven until fork tender, 45 minutes or longer, depending on the size of the potatoes. When they are finished cooking, let them cool for a little bit, then slice them open and scrape out the flesh into a large bowl. Add the regular sugar, milk, eggs, vanilla extract and salt. With a potato masher, mash them up so the mix is still a little chunky, not too smooth. In a separate bowl, add brown sugar, pecans, flour, and butter and mix together with a pastry blender until thoroughly combined. Spread the potato mixture into a baking dish and top with the pecan mixture. Bake at 400 degrees for 30 minutes, or until golden brown.

This recipe I had to fight for. My mom wasn't happy about the idea of a second sweet potato dish for Thanksgiving or about the fact that this can basically be classified as a dessert. My potatoes took way longer than the recommended time before they became tender, then they leaked all over the oven. Then I had to stay up really late baking it because of my bad time management. But I have to tell you, it was all worth it :)

My mother wanted to share that at Thanksgiving we had a ratio of 1 pie per 2 guests.

Egg Week: Popovers

Popovers
makes 6 popovers

from Williams-Sonoma Kitchen

2 tablespoons unsalted butter, melted
3 eggs, lightly beaten

1 cup milk

1 cup all-purpose flour

1 teaspoon salt

Preheat oven to 450 degrees. Spray the cups of a popover pan with nonstick cooking spray. Pour 1/2 teaspoon of the melted butter into each cup. In a bowl, wish together the eggs and milk, then whisk in the remaining 2 tablespoons butter. In a large bowl, wish together flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Divide the batter among the prepared cups and bake for 20 minutes. Reduce the heat to 325 degrees and bake for 15 minutes more. Serve immediately with butter and a big bowl of soup.

Surprise! I bet you didn't expect popovers during egg week, but if you've ever had one you would know that they have a very egg-y flavor. Popovers are another one of my childhood favorites!

Buttered Rosemary Buns

Buttered Rosemary Buns

from thepioneerwoman.com

Frozen dinner rolls

Melted butter

Rosemary (fresh or dried)

Sea Salt

Arrange dinner rolls in a baking dish with enough room for them to rise. Generously brush melted butter over the buns. Sprinkle just a little bit of rosemary and sea salt on the buns. Rise and bake according to the rolls package directions.

I found this recipe a while back and just recently re-found it again. The directions on the original recipe instruct you to butter and season the buns after they are risen, but this works either way. These are seriously good.... and so easy. They pair amazingly with pan seared steak or pasta. You're welcome :)

Honey Balsamic Bean Salad

Honey Balsamic Bean Salad

from 101cookbooks.com
1 (15 oz) can each of Black, Garbanzo and Pinto beans
1 bag of Romaine lettuce
2/3 cup slivered almonds, toasted
3 stalks green onion
4 teaspoons extra virgin olive oil
3 tablespoons honey
4 tablespoons balsamic vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 tablespoon dried thyme

Combine the beans, lettuce, almonds, and green onion in a large salad bowl. Set aside. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container. Add to the salad bowl along with a good amount of the dressing. Toss well, and add more dressing if you like.

I never knew I like beans until now! This would be a great recipe to bring to a barbeque or a picnic. I double the original recipe because otherwise I'd have 3 cans of beans that are half full sitting around. As a result, it made a lot of beans, thus, you should share your beans :)

Grilled Turkey Panini and Tuna Pesto Pasta Salad

Grilled Turkey Panini

Sliced artesian bread
Olive oil
Deli sliced turkey breast
Shredded mozzarella cheese
Shredded lettuce
Herb mayo*

Drizzle olive oil on one side of the bread for the top and bottom slices, then flip the bread over to expose the dry side. Spread the herb mayo on both slices. Top the mayo side with one slice of turkey, cheese and lettuce. Grill on an indoor grill for 5 minutes or until cheese is melted and the bread is toasted.
*Herb mayo
Mix a small amount of mayo with a dash of garlic powder, dried basil, and dried oregano.


Tuna Pesto Pasta Salad

(Adapted from Market Pantry brand medium shells box)

3 cups medium shells pasta
1 (7 or 8 oz.) container refrigerated basil pesto (about ¾ cup)
¼ cup mayonnaise
1 cup bite-sized pieces roasted red bell pepper, well drained
1 (12 oz.) can solid white tuna packed in water, drained
1 cup grape tomatoes, halved
1 (2.25 oz.) can sliced black olives, drained (I omitted these because I don’t care for olives)
¼ cup shredded parmesan cheese (whoops! I forgot the cheese when I made this)
Sliced green onions for garnish (my idea)

Cook pasta according to directions. Rinse with cold water to chill; drain. Meanwhile, in a small bowl, combine pesto and mayonnaise; mix well. In a large bowl, combine pasta with all remaining ingredients. Add pesto mixture; stir gently until thoroughly combined. Refrigerate until ready to serve.


Yummy! I love pasta salad :) Easy summer night meal.