Egg & Potato Skillet

Super quick and yummy dinner.

Egg & Potato Skillet

TOTAL TIME: Prep/Total: 30 min.YIELD: 4 servings.

Ingredients

• 3 tablespoons butter
• 1-1/2 pounds red or Yukon gold potatoes, chopped
• Dried parsley, to taste
• 2 garlic cloves, minced
• 3/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 8 large eggs
• 1/2 cup shredded extra-sharp cheddar cheese

Directions

• 1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown (with some side crispy and dark brown) and tender. Stir in parsley, garlic, salt and pepper. With back of a spoon, make four wells in the potato mixture; break two eggs into each well.
• 2. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, 1 minute.

Cajun Honey Butter Grilled Salmon

Ava said, "You know, I'm surprised I'm saying this, but I really like this!"  Talmage gobbled it up when I reminded him that Smokey the Bear loves salmon.  Ady liked most of it (just not the crispy top... which happens to be the best part...).  Jeremy said it was better than he expected it to be... which is a win for a fish-hater.  Emery didn't care for it.  I loved it. :)

Cajun Honey Butter Grilled Salmon

Prep Time

5 mins

Cook Time

Ingredients

·         4 salmon fillets

·         salt and pepper, to taste

·         6 tablespoons unsalted butter, at room temperature see note 1

·         3 tablespoons honey

cajun seasoning (OR USE PREMADE CAJUN SEASONING)

·         2 teaspoons garlic powder

·         2 teaspoons dried Italian seasoning

·         2 teaspoons paprika smoked paprika, if you have it

·         1 teaspoon cayenne pepper

·         1 teaspoon onion powder

·         1 teaspoon cracked black pepper or 1/2 teaspoon finely ground black pepper

·         1/2 teaspoon salt

·         1/2 teaspoon crushed red pepper flakes

Instructions

1.    In a small bowl stir together cajun seasoning ingredients.

2.    Use an electric hand mixer to whip butter for 2 minutes until light and fluffy. Add honey and cream together until smooth. Mix in 1 tablespoon of the cajun seasoning. (remaining seasoning can be stored in airtight container up to 3 months). OR USE PREMADE AND ADD 1 TBSP TO BUTTER.

3.    Pat salmon fillets dry on both sides with a paper towel. Brush all over with oil, then season with salt and pepper to taste.

4.    Cook salmon on a preheated grill or grill pan for 6-8 minutes on each side until opaque and flaky.  Alternately, cook in preheated cast iron skillet on stove.

5.    Turn off the grill (or stove if using a grill pan) and place a generous dollop of cajun honey butter on top of each fillet.

6.    Allow to melt for about 30 seconds, then use the back of a spoon to spread the butter all over the the top of the salmon. Flip, and repeat on the other side.

7.    Serve immediately.

https://www.lecremedelacrumb.com/cajun-honey-butter-grilled-salmon/?mc_cid=0825251209&mc_eid=318867e01f

Blueberry Quick Bread with Vanilla Sauce

Yummy treat!  My kids all baked their own mini loaf and thought that was so fun.  Also, I don't do soggy, so I just pour the sauce on each slice right before eating.

Blueberry Quick Bread with Vanilla Sauce

TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD: 8 servings (2 cups sauce).

Ingredients

• 1 large egg
• 1 cup whole milk
• 3 tablespoons vegetable oil
• 2 cups all-purpose flour
• 1 cup sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries
• VANILLA SAUCE:
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup heavy whipping cream
• 1/2 cup butter, cubed
• 1 teaspoon vanilla extract

Directions

• 1. In a large bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.
• 2. Pour into a greased 9x5-in. loaf pan (Sometimes this doesn’t bake in the center, so you can pour some batter into a few mini pans and the rest in the big pan). Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 3. For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in vanilla. Serve with blueberry bread.
  Freeze option: Securely wrap and freeze cooled loaf in plastic and foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.

https://www.tasteofhome.com/recipes/blueberry-quick-bread-with-vanilla-sauce/print/

Chicken Enchilada Stuffed Peppers

This is our new favorite stuffed pepper recipe.  I didn't have the sour cream or avocados on hand to top them with so I'm looking forward to trying that next time.  You could probably make these ahead and freeze them, too.

CHICKEN ENCHILADA STUFFED PEPPERS

 Cook Time 1 hour

 Total Time 1 hour 15 minutes

 Servings 6 servings

  

Ingredients

·         3 medium bell peppers, any color (I used orange, red, and yellow)

·         2 cups cooked and shredded chicken

·         1 (10 oz) can enchilada sauce

·         1 (4 oz) can diced green chiles

·         1/2 cup frozen or canned corn

·         1/2 cup black beans, drained and rinsed

·         1/4 cup fresh cilantro, finely chopped, optional

·         1 teaspoon cumin

·         1/2 teaspoon garlic powder

·         1/2 teaspoon salt

·         1/2 teaspoon chili powder

·         1 cup shredded Monterrey Jack  or cheddar cheese

·         1/4 cup chicken broth or water

Instructions

·         Preheat oven to 350 degrees. Spray a large baking dish with cooking spray and set aside.

·         Remove stems from peppers, slice in half lengthwise and and scrape out membranes and seeds. Set aside.

·         In a large bowl, combine the chicken, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, garlic powder, salt and chili powder. Mix everything together well.

·         Pour chicken broth into the bottom of prepared pan. Spoon the chicken enchilada filling evenly into the pepper halves and place in the baking dish. Sprinkle the cheese over the tops of the stuffed peppers.

·         Cover the pan with aluminum foil and bake in the preheated oven for 45 minutes. Remove aluminum foil and return to the oven to bake for an additional 10-15 minutes until peppers are soft and cheese is melted. Serve with your favorite toppings, such as sour cream, diced avocado, diced tomato, and chopped cilantro. Enjoy!

Recipe altered slightly from https://belleofthekitchen.com/2018/07/13/chicken-enchilada-stuffed-peppers/

Overnight Muesli

This is from The Pioneer Woman's Come and Get it! cookbook. It is delicious - probably because it's made with whole milk and a bit of half & half or cream! :) I have only tried it made this way, but you could certainly try using a lighter milk and/or skipping the cream.

Overnight Meusli

1/3 c. old-fashioned rolled oats
1 1/2 tsp. flax seed (or 1/2 tsp ground flax seed)
1 1/2 tsp. chia seeds
1 heaping T. sweetened coconut
2 T. fruit - diced apple, golden raisins, diced strawberries, etc.
1 T. brown sugar (not packed)
1/2 c. whole milk
1-2 T. half & half or heavy cream
1/4 tsp. vanilla extract
chopped nuts, optional

In a 1/2 pint canning jar, or similar sized plastic container with a tight lid, layer the oats through the brown sugar. Pour in the milk, cream, and vanilla. Put the lid on and gently shake. Refrigerate overnight, or at least 6 hours. Add nuts and extra milk to serve, if desired.

ORANGE CAULIFLOWER BOWLS

These were tasty and I'm cheap, so I'm always up for replacing meat haha.

ORANGE CAULIFLOWER BOWLS

INGREDIENTS:

• 1 cup basmati rice
• 3 cups vegetable oil
• 1 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 large egg, beaten
• 1/2 cup lchicken broth
• 1 head cauliflower, cut into florets
• 2 green onions, thinly sliced
• 2 teaspoons toasted sesame seeds

FOR THE SAUCE

• 1/2 cup chicken stock
• 1/4 cup freshly squeezed orange juice
• 3 tablespoons sugar
• 3 tablespoons rice wine vinegar
• 2 tablespoons reduced sodium soy sauce
• 1-2 cloves garlic, minced
• 2 teaspoons orange zest
• 2 teaspoons Sriracha, or more, to taste
• 1/4 teaspoon ground ginger
• 1 tablespoon cornstarch

DIRECTIONS:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until temperature reaches 375 degrees F.
3. In a medium bowl, whisk together cornstarch, baking powder, salt, egg and broth.
4. Working in batches, dip cauliflower into cornstarch mixture, allowing excess to drip off.
5. Add cauliflower to the Dutch oven, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
6. In a large saucepan over medium low heat, combine chicken stock, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and cornstarch. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Stir in cauliflower.
7. Serve immediately with rice, garnished with green onions and sesame seeds, if desired.

White Fence Farm Kidney Bean Salad

I found this recipe awhile ago and have been tweaking it to get it closer to the way it's made at White Fence Farm, and I think I've got it! (Of course, it's been a long time since I had it, so feel free to make suggestions!) I mostly used less mayo and added the half & half to thin it out since that's how I remember the dressing. I'm sure you could also use cream if you have that instead of half & half, but it will be a bit thicker.

White Fence Farm Kidney Bean Salad
1 can red kidney beans
1/3 c. finely chopped onion (or just use some dried onion)
1/3 c. finely diced celery
2-3 tsp mayonnaise
1 T. oil
1 tsp. red wine vinegar
1 T. sweet pickle relish (not dill!)
pinch of sugar
salt & pepper to taste
Half & Half - as much as needed to thin dressing

Mix all the dressing ingredients together, adding as much half & half as you want to thin it out. Stir in the vegetables and beans. Refrigerate overnight.

Serves 2-4

Adapted from geniuskitchen.com