Hasselback or Accordian potatoes

4 medium (Russet)baking potatoes washed and peeled
1/4 cup (1/2 stick softened butter)
1 clove garlic minced(I used garlic powder)
1/2 tsp. coarse salt(I used Kosher Salt) lots :)
1/4 tsp. pepper

Preheat oven to 400 degrees

Combine butter, garlic and salt and pepper in a bowl.

Note:  If worrying about fat content rub olive oil on potato when baking instead of butter. 

Slice potato crosswise, leaving about 1/2 inch at bottom still attached.

Smear butter mixture all over potato carefully working in between slices and coating all sides

Repeat on all potatoes.

Place potatoes on non stick baking sheet and bake 20 minutes or until golden brown.

Fresh Vegetable Seasoned rice

I love rice……so when I saw this recipe I knew It would be a must sooner than later.

Good as a side dish or as A rice /veggie lover a meal.

NOTE:  ***I used spice sparingly because I had never used (marjoram )before in a recipe.  I googled it’s flavor before I added it! I liked it.

It would be great with chicken , fish or pork.

Enjoy!


1 tablespoon oil

1 onion shredded

2 garlic cloves minced

***1 large carrot( cut in small cubes) or grate on large side of grater)

***1 small bell pepper( I used variegated)

***1 small zucchini ( I grated mine large side of grater with skin on)

1 cup long-grain rice

***2 tomatoes   (small cubes)

2 tablespoons tomato paste

½ teaspoon sweet paprika powder

***½ teaspoon dry marjoram( I used 3 sprinkles)

2 cups chicken stock

salt and pepper

Chop the onions and the garlic very finely. Heat the oil in a pot and cook the onions until translucent. Add the garlic and cook for another minute. While the onions are cooking, cut the carrot into thin slices or half slices. Slice the pepper and the zucchini as well. Add the vegetables to the pot and cook for another 3-4 minutes. Add the washed and drained rice and stir for a couple of minutes. In the meantime, chop the tomatoes into small cubes. Add the tomatoes, tomato paste, sweet paprika, and marjoram to the pot stir well. Add broth and some pepper. Cover and let cook on low heat for about 20-25 minutes or until the rice is cooked to your liking.

 Notes:   I added chopped tomato and zucchini  last to the cooked rice before serving.

***Adapted from Where is my spoon 

Half and Half Potato salad updated

A little heavy on paprika and  yummy! 7/20/24

Updated with asterisks***

***6/14/2024

Half and half as half mayo and half miracle whip!

***Without eggs!

         Egg slices on top!

When you're in the mood for potato salad quite honestly nothing stops me. It can be Day, night or in between it really doesn't matter.  I put this together last night and ate some while slightly warm. I can't help myself when I want something the hour does not matter.  Just in time for the weekend...One of my favorites side salads........Yummy!

Today's weekend potato salad includes:

5/or 6 good size Idaho baking potatoes
1/2 to 1 cup each...Miracle Whip and Mayonnaise
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 cup diced celery
1/4 cup grated sweet onion or onion powder to taste ***( I find in potato salad I prefer onion powder)

2 hard boiled eggs
Sprinkle or two of paprika

Instructions:

Boil potatoes in salted water until fork inserted in center is slightly soft

Remove, drain and allow to cool a bit.  It'll be easier to remove skin without burning your fingers. Cube potatoes to desired size.  Place in a large bowl. Set aside. 

Mix miracle whip, mayonnaise, salt, pepper, and ***onion powder in a medium size bowl or do as I do after I cut my potatoes in cubes I add all of the ingredients to the potatoes and mix thoroughly with either a large spoon or hands.

Note: the eggs.........you can either clean and dice white of eggs and include or add yolks to mixture making sure to smash eggs thoroughly tossing well to coat all potatoes or slice and top potato salad.  Taste test for correct salt amount. I like salt and feel it adds to flavor but too much is not good so I know in this recipe my amount of salt is good to our liking but you can adjust to your particular taste or salt restrictions.

Sprinkle paprika for a garnish.

Refrigerate a few hours or overnight to allow seasoning to settle and soak up all the wonderful flavor.

 Enjoy!

1. 

5/25/17 original 

Easter 2022

Traditionally we have lasagna or ravioli for Easter..

This year I decided in with the new. A small cheese and olive appetizer and  spiral ham with delicious sides and salad. 

Fresh baked bread and a Chocolate chip Ricotta cake and Ricotta cookie roll for dessert!  Yummy!

Broccoli and gnocchi Make it a side!

On my new way to staying healthy and keeping my mind focused on healthy meals this easy combination can be used as a side dish or a meal.

 

Note:  Portion control:  There is plenty of room on your dish for your Protein such as chicken or fish.

I'm thinking side dish today because I want more protein in my diet and less carbs but don't want to cut down on healthy vegetables so why not combine the veggies and carbs and make this a side for your chicken, turkey or fish meal.  I am.

1 large  head of broccoli cut in pieces, remove hard stems.  
1/4 cup virgin olive oil or a little more
2 cloves minced or chopped garlic
salt and pepper to taste
1 package store bought gnocchi or pasta 
grated or shredded Italian cheese ( I like Pecorino Romano but today used shredded Parmesan)

In a large pot with some added salt place all broccoli in water.  Cook on medium high. Bring to a boil  for several minutes.  Add packaged gnocchi and cook for several minutes more.  Do not overcook  Taste Test a piece of broccoli and a gnocchi.  Drain

In the same pot you cooked the broccoli and gnocchi add olive oil and garlic.  Simmer for a few minutes making sure not to burn garlic.  Add broccoli and gnocchi, toss well. Place on platter or in a large bowl and garnish with cheese.  Yummy!!! Enjoy! Serve with your protein as a possibility chicken......

Original 2/18/16

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Butter beans and ham

Hi:  

I love any type beans but butter beans are my favorite so after seeing a picture on my “We like to bake and cook group Facebook page I asked my foodie friend for her recipe. She happily obliged.

Below is her recipe.  My shortcut recipe is listed after her recipe.  You choose what recipe is best for you.

Here’s the original recipe.

Ingredients:

 1 Onion

 1/2 Stick of butter

 ham or bacon

 1 - 1 1/2 lbs. of beans

 Salt and Pepper (to taste)

 2 Goya Ham flavored concentrate

 Water (enough to cover)

Preparation:

1. Sauté onions in butter

2. Add salt and pepper

3. Add ham or bacon saute

4. Add beans

5. Add water enough to cover

7. Add Ham flavoring

8. Cook until beans are tender on low

***Here’s my shortcut recipe:

I - can Butter beans ( drained slightly)

1/2 cup chicken broth

I small onion grated

2T butter

1/4 cup ham diced

Pinch salt and several punches of cracked pepper 

Melt butter and diced onion in medium saucepan .

Sauté until onion is tender and translucent.  Add chicken broth.  Add diced ham and butter beans.  Cook on low heat for several minutes and serve.  Enjoy!

Yummy!

Broccoli cheese muffins

Easy baking Broccoli cheddar muffins.

Slowly getting back into the swing of things.  It’s driving me crazy to stay in and today’s lunch was marinated varieties of olives,roasted red peppers and these muffins.  Yummy!

***FYI:Add more cheddar cheese.  Mine was mild cheddar and I thought it could have used more flavor.

***FYI:  I used muffin liners.  Easy clean up!

•  1 package (8-1/2 ounces) corn bread/muffin mix
• 3 cups frozen chopped broccoli, thawed and well drained
• 4 large eggs, beaten ( I used a whisk)
• 1 cup shredded cheddar cheese
• 1 small onion, chopped ( I used onion powder)
• 1/4 cup butter, melted

In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm.

Baked Potato Casserole! **Bonus Some Family Photos!

I cherish the memories of days gone by and time spent with loved ones.  

I am started to update a lot of my previous posts.  The recipes are the same but since I have so many cherished recipes I felt it was time to go over them and share them again with those who have possibly just started to follow my blog.

Old recipes to some are new to others.  Please enjoy the recipe and some great memories from 7 years ago.  M.j. 

Today we celebrated our 46th wedding anniversary with our children and grandchildren at our home for an easy family  dinner.. I made our family favorite dish Porketta and I also decided to try a new recipe for a side and I was super pleased at the results!  Baked Potato Casserole!!  It was posted on Facebook a few days or so ago and I thought today was a good day to try it since we were having an easy, very relaxing, anniversary dinner with the children and grandchildren.  

Super delicious and special were peanut butter and chocolate fudge and marbled brownies were our dessert along with fresh fruit salad.  It was a great day! A lot of laughs and funny jokes from the grandchildren as well as good conversation.  A plus were looking through old photos.  That is bound to get a chuckle or two or three or four!  
Here is the recipe along with some photos of the beautiful day spent with family.

July 22, 1967

June 2004

June 25, 2013

Baked Potato Casserole

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)

1 cup 2% milk

½ cup light sour cream

1 teaspoon salt

½ teaspoon ground black pepper

2 cups shredded cheddar cheese (divided)

6 slices bacon (cooked until crispy and crumbled)

sliced green onions
Eliminate bacon if you want a meatless dish.

Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.

Family Favorite....Porketta

7/21/13

11/15/14