Oven Roasted Root Vegetables

This year at Thanksgiving I was assigned a vegetable.  Since I like to cook and like to fancy things up a bit, I decided that the time had come for me to make this recipe that I had had my eye on for a while.  It was a HUGE hit and I ended up making it for Christmas dinner as well.

• 1 large butternut squash (1 1/2 to 2 pounds) halved, seeded and peeled
• 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
• 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
• 1 medium red onion
• * 2 large parsnips (about 8 ounces)
• 1 head garlic cloves separated, and peeled (about 16)
• 2 tablespoons extra-virgin olive oil plus more for drizzling
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper

Directions

Place 2 baking sheets in the oven and preheat to 425 degrees.

Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

*The second time I made these I skipped the parsnips all together.  They were good, but not necessary for this dish.

Bean Salsa

Here is the bean salsa you all (all two of you) have been requesting.

I'm going to post two recipes that I have that are slightly different so you can choose how you like it best. I kind of combine both recipes and use what I have. But seriously, you cannot go wrong with any of these ingredients so put in what you like, leave out what you don't, add extra of what you really like, and make sure to have a big bag of tortilla chips on hand.

Recipe #1

4 cans Black Beans (drained and rinsed)
1 small bag frozen corn
1 chopped red onion
1-5 chopped tomatoes
1 chopped bell pepper
1/2 -1 bunch of chopped Cilantro (don't ever leave this out!)
1-2 Avocados
Juice from one lime

1 packet of Italian dressing
Olive Oil
Balsamic Vinegar

With the Italian dressing, follow the direction (sort of) on the back of the packet. I make with water and the vinegar to use is balsamic vinegar. I add in a swirl of olive oil, but you don't have to use any oil if you prefer.

Then just pour dressing over top, mix up, and chill in the fridge. It's ready to eat right away, but the longer you chill, the longer it has time to meld all the flavors together.

And one more side note... I actually don't mix the dressing up anymore. I just pour in the dressing packet, add a swirl of olive oil, and add in the balsamic until I like the look. It's more of the lazy way to do it, but it still tastes the same! Also, if I leave out the bell pepper and the red onion, sometimes I like it better. Your choice!


Recipe #2

I got this recipe from a Halliday baby shower this summer. It was SO good, and slightly different then what I had ever eaten before and I loved it. It uses different beans, and a different dressing, but the result is just as yummy!

1 can corn, drained (you'll love it if you use frozen corn, I promise)
1 can black eyed peas, drained (I have never seen these... use a white bean or great northern bean or use black beans)
2 chopped tomatoes
2 avocados
1 bunch cilantro
1 bunch green onion
I package Good seasons Italian Dressing, mixed up as directed.

Add it all in, mix up, and chill in the fridge.


Side note... both times I have made this at Palmer functions, I used white beans, corn, tomatoes, avocados, cilantro, and the italian dressing packet mixed with balsamic. Kind of a combo of both these recipes. But that's it. Enjoy!!

Blue Cheese Fried Potatoes

My husband LOVES blue cheese. It isn't my favorite, but ya know, whatever makes him happy. I found this recipe for Blue Cheese Fried Potatoes on Allrecipes.com.

2 tablespoons butter
2 russet potatoes, sliced into 1/4 inch slices
1 large onion, cut into 1/4-inch thick rings
1 (4 ounce) package blue cheese crumbles
3 slices bacon, cooked and crumbled
salt and ground black pepper to taste

Melt the butter in a large skillet over medium heat. Add the potatoes and onions. Cook until the onions are golden brown and the potatoes are tender, 15 to 20 minutes. Stir in the blue cheese and bacon, continue to cook until the blue cheese begins to melt. Season with salt and pepper.

Homemade Applesauce

I love this yummy applesauce recipe. Found in this cookbook.

1/2 c. water
7-1/2 c. apples, cored, peeled and quartered
1/2 c. sugar
1 t. lemon juice
1/4 t. cinnamon
1/8 t. nutmeg
1 t. vanilla extract

Bring water to a boil in heavy saucepan; add apples and return to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, stirring occasionally. Add remaining ingredients; stir well. Serve warm or cold. Makes 4 to 6 servings.

Who Hash (Sweet Potato Hash)

This was also part of our Dr. Seuss Celebration this year. I got this recipe here. Although it sounds strange, if you like sweet potatoes, you will love this. I was a little worried about it at first, but it is so good!

Who Hash

2 grated sweet potatoes

1/2 chopped onion

4 cloves garlic, minced

2 T. olive oil

2 t. thyme

Kosher salt and freshly ground pepper

Heat a large skillet, add olive oil. Cook onions till caramelized. Add garlic, sweet potatoes, and seasonings. Cook till brown on one side, then flip, continue till all is lightly browned.

Garlic Mashed Potatoes

There are much more complicated recipes for garlic mashed potatoes. This recipe was simple, but still had the taste of garlic that I love. Found in Betty Crocker (one of my staples. Gotta love Betty)

6 medium round red or white potatoes
6 cloves of garlic, peeled
1/3 to 1/2 c. milk
1/4 c butter softened
1/2 tsp salt
dash of pepper

1. Place potatoes and garlic in 2 quart saucepan; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
2. Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashed after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
3. Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped parsley and chives.

Green Beans with Bacon

My very favorite cookbooks are The Essential Mormon Cookbook and Essential Mormon Celebrations by Julie Badger Jensen. She rarely lets me down and this recipe was no exception.

2 (16 oz) packages frozen green beans (I used fresh green beans and it was divine)
1 lb bacon
1 onion, chopped
1/4 c. vinegar
1/4 c. sugar
salt and pepper to taste

Cook beans according to package directions; drain and set aside. In skillet, cook bacon. Remove bacon from skillet. Pour off bacon drippings, leaving about 3 tablespoons in skillet. Saute onion in bacon drippings until tender. Add vinegar, sugar, and green beans. Stir together and heat through. Salt and pepper to taste. Place in serving dish. Crumble bacon over top and serve. Makes 12 servings.

Cheese Sauce to Die For

Tonight we had a less than spectacular dinner (does Dino-nuggets even count for that much?) I wanted to make something that could spruce it up a little. I made this broccoli with cheese sauce on it and it was pure HEAVEN! I was even eating the cheese sauce by itself...just thought I would share in case you haven't made it before.

Cheese Sauce:

2 TBS butter or margarine
2 TBS flour
1/4 tsp salt
1/8 tsp pepper
1/4 tsp ground mustard
1/2 c. cheddar cheese
1 c. milk

Melt butter in saucepan over low heat. Stir in flour, salt, ground mustard, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; take off heat.

Gradually stir in milk. Put back on burner and heat to boiling, stirring constantly. Boil and stir 1 minute and then add cheese.

I poured over steamed broccoli, but it would be good over anything. I think it would even be good over macaroni for homemade macaroni and cheese.

Grilled Honey-Mustard Pork Chops and Rice Pilaf

These are so good! I am always looking for different recipes to grill with meat other than beef and chicken. I love this Betty Crocker pork recipe.

Honey-Mustard Pork chops

Honey Mustard Glaze
1/4 c. honey
2 TBS Dijon mustard
1 TBS orange juice
1 tsp chopped fresh or 1/4 tsp dried tarragon leaves (I left these out and it was still good)
1/2 tsp Worcestershire sauce
Dash of onion powder

Mix all ingredients together.

Grilling:

4 pork boneless loin chops, 1 inch thick

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Cover and grill pork 4 to 5 inches from medium heat 14-16 minutes, brushing occasionally with glaze and turning once, until slightly pink in center. Discard any remaining glaze.


Rice Pilaf:

I always love to get this when I go to restaurants, but never make it. I saw this in the same Betty Crocker cookbook and decided to give it a whirl. It was actually really easy. I don't know maybe you already know this stuff, but I told you I am figuring it all out.

2 TBS of butter or stick margarine
1 small onion chopped (1/4 cup)
1 cup uncooked regular long grain rice
2 cups chicken broth
1/4 tsp salt

Melt butter in saucepan over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.

Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.

heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.

Egg Fried Rice

I am a big fan of fried rice. I loved finding this in an old ward cookbook.

Sesame oil
Sliced ham or cut pieces of chicken
Frozen peas and carrots
2 to 3 eggs
3 to 4 cups of cooked rice
1/2 to 1 tsp. chicken bouillon
Soy sauce
Salt and pepper
Fry meat with sesame oil until brown. Add frozen vegetables with meat and fry. Mix in cooked rice with meat and vegetable. make a hole in the center of the rice. Mix eggs and bouillon and pour into hole in rice. Scramble eggs (make sure rice does not burn). After eggs are half cooked, mix with rice. add soy sauce, salt and pepper to taste. Fry for 2 to 3 more minutes. Serve

Potato Alfredo

It seems I have been cooking a lot with potatoes lately. I kind of go in spurts with things. This is so good! Make sure you serve it warm or it turns out sort of clumpy (as shown in picture above).

8 potatoes french fry style
1 c chopped onion
2 tbs melted butter
1 tbs salt
2 tsp dried thyme
4 cloves of garlic, minced
1 cup freshly grated Parmesan cheese
2 c. cream or half and half
Place potato strips in a large baking dish. Combine all other ingredients in a medium bowl; pour over potatoes. Bake uncovered at 400 degrees for about 1 hour.

Cheese Potatoes

Not the best pic, but does the job. This recipe is so good and so easy. Just make sure that the potatoes are cooked all the way through.

3 Tbsp. butter or margarine
6 large potatoes, peeled and thinly sliced
1 tsp. salt
1/4 tsp pepper
1 c. milk
2 c. shredded Cheddar cheese
Chopped fresh parsley

Melt butter in a large nonstick skillet. cook potatoes until almost tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; boil gently until milk is absorbed. Sprinkle with cheese and allow to melt. Stir. Sprinkle with parsley and serve immediately.