Roasted New Potatoes

Roasted New Potatoes

Ingredients:

1 lb. New Potatoes (or however many you want)

2 Tbs. Olive Oil

Large Spoonful - Minced Garlic with juices

3-4 Tbs. Butter

Salt and Pepper

Paprika

Directions:

Half or Quarter New Potatoes unless they are small

Lightly toss/drizzle the potatoes with olive oil and then drizzle the minced garlic over the potatoes

Bake the potatoes, 450 degrees, until tender 20-30 minutes (or however long depending on how many potatoes)

While they are hot (straight out of the oven), toss the potatoes with butter then toss again with salt, pepper, and paprika. 

Make sure to taste one because after my first go round there was not enough salt. Don't feel the need to stick to intensely to the measurements of the directions, I used approximately these but you can alter according to preference and taste. 

Enjoy!

Chicken and Spinach Pasta Toss

Here is the recipe, straight from the Kraft Food and Family Recipe Website:
(Click HERE for link)

Spinach Pasta Toss

Prep Time: 5 min

Total Time: 25 min

Makes: 6 servings, 1 cup each

What You Need!

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 2 cups multi-grain penne pasta, uncooked
• 1 cup water1 pkg. (9 oz.) baby spinach leaves (7 cups)
• 1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Make It!

1. BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
2. ADD 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Repeat with remaining spinach.
3. SERVE topped with cheese.

Kraft Kitchens Tips:

For a spicier dish, add 1/4 tsp. crushed red pepper flakes or hot pepper sauce along with the tomatoes.

Everyone's Favorite Creole Dressing

O.K.!!!! I just served this tonight and it was fabulous!!! I'm not kidding. It is an H.E.B. recipe and the best part is you can get all the ingredients ready to assemble.

Prep time: 15 minutes, Cood time: 30 to 40 minutes

1 container HEB READY, FRESH, GO DICED ONIONS AND CELERY (or you can cut up your own, about 3/4 cup of each
1 container HEB READY, FRESH, GO DICED 3 COLOR PEPPERS (or you can cut up your own, about 1/2 cup each of red, green and yellow bell peppers)
1 stick unsalted butter
2 cups diced andouille sausage
2 cups diced shrimp
1 32 ounce chicken broth
2 tsp. Tony Chacere's Creole seasoning
1 16 ounce bag corn bread stuffing
2 tsp. poultry seasoning

Preheat oven to 350 degrees. Saute vegetables in 2 tablespoons butter in a 2 quart saucepan over medium high heat until vegetables start to brown. Add sausage and shrimp and continue to saute until shrimp are cooked. (Shrimp cook quickly, about 2 minutes, they will be pink) Add remaining stick of butter to melt. Once butter is melted add entire carton of chicken broth and turn heat off. In a large bowl empty bag of stuffing and add seasoning. Pour entire pan of broth mixture over stuffing and mix until combined. Pour stuffing into a casserole dish and bake uncovered for 30 to 25 minutes. Makes 6 big servings. YOU WILL LOVE THIS RECIPE!

Creamed Cauliflower

I served this dish to some guests and it got thumbs up. It is from the Taste of Home test kitchens.

1 medium head cauliflower, broken into florets (about 7 cups)
1-1/2 teaspoons salt, divided
1/2 cup dry bread crumbs, divided
1 cup half and half cream
1 T. butter
Minced fresh parsley

Place cauliflower in a saucepan; add 1 in. of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6 - 7 minutes or until crisp-tender; drain. Grease the bottom and sides of a 2 - qt baking dish; sprinkle with 2 T. bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until cauliflower is tender. Garnish with parsley. Yield: 6 - 8 servings. Enjoy.

Mom's Corn Casserole

1 can of corn
1 can of cream style corn
1 box of Jiffy corn bread
1 egg
1 8 ounce container of sour cream
1 stick of butter
Cheese Whiz
Melt the butter in a 13 X 8 casserole dish. You can use a smaller one for a thicker casserole, but you need to adjust the cooking time. Mix all of the other ingredients together except the cheese whiz. Pour the batter in the melted butter and bake on 350 degrees for an hour. After it is done, spread some cheese whiz on the top. Serve and enjoy. It's a family favorite.

Spiced Pecan Pear Salad with Maple-Mustard Vinaigrette

Makes 6 servings

8 cups mesclun salad greens
2 firm, ripe pears, cut into 1/4 inch slices
8 ounces seedless red grapes, halved
1 cup red onion, thinly sliced (optional for me)
Spiced Pecans
Maple-Mustard Vinaigrette
4 ounces blue cheese, chilled and crumbled
1/2 t. freshly ground black pepper

Combine first 5 ingredients in a large bowl. Add Maple - Mustard Vnaigrette, and toss to combine. Divide salad evenly among 6 plates. Sprinkle each with cheese and black pepper.

Spiced Pecans

1 T. light brown sugar
1/2 t. ground red pepper
1/4 t. ground cumin
1/4 t. salt
2 t. olive oil
1 cup pecan halves (4 ounces)

Preheat oven to 350 degrees. Combine first 4 ingredients in a medium bowl; add oil, and stir until well mixed. Add pecans, and toss until thoroughly coated. Place pecans on baking sheet and bake, stirring once halfway through, 12 to 15 minutes or until lightly browned. Remove from oven; cool on baking sheet.

Maple-Mustard Vinaigrette

1/4 cup extra virgin olive oil
2 T. maple syrup
2 t. fresh lemon juice
1/2 t. Dijon mustard
1 small shallot, minced
1/2 t. salt
1/2 t. freshly ground black pepper

Whisk together all ingredients in a medium bowl; set aside.

Roasted Green Beans and Mushrooms

Makes about 6 to 8 servings.

1.5 pounds fresh green beans
1-8 ounce package fresh mushrooms, quartered
2 T. olive oil
1 t. kosher salt
1/2 t. ground black pepper

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Combine green beans and mushrooms on prepared baking sheet. Drizzle with olive oil; sprinkle with salt and pepper. Toss gently to coat. Bake for 15 minutes, or until desired degree of tenderness. Serve immediately.

Roasted Potatoes and Roasted Green Beans

Roasted Potatoes
Ingredients:
1. 4 red potatoes (more if you are cooking for more than 2 people)
2. Olive Oil
3. Garlic Pepper
4. Onion

*Preheat oven at 350.
*I have also used baking potatoes and sliced them up. Those tasted good too!

1. Line a baking sheet with foil. Spray with a little non-stick cooking spray.
2. Wash and cut potatoes. I usually cut them in half long ways. Then I cut each half about 3-4 times. It depends on the size of each one.
3. Lay on baking sheet. Cut up some onion and add to potatoes. (You don't have to use onion. I use it sometimes to add a little more flavor.)
4. Drizzle with olive oil. I always eyeball this, so I can't really say an exact amount.
5. Mix potatoes around in olive oil with your hands. Make sure all are coated.
6. Spread potatoes out and lay skin side down.
7. Sprinkle with garlic pepper.
8. Bake for about 35 minutes. Check on them occasionally when you are close to 30...you want them to become just a little golden brown. It depends on how many you are making as to how long to cook them.

Roasted Green Beans
*Preheat oven to 400.
1. Line baking sheet with foil. Spray a little non-stick cooking spray to foil.
2. Wash fresh green beans and cut off both ends.
3. Lay on baking sheet.
4. Drizzle with olive oil. Mix around.
5. Spread evenly on baking sheet.
6. Sprinkle with garlic pepper.
7. Bake 10-15 minutes. The time depends on how many you are using.

Both are really yummy!! :)