Grilled Cabbage (From: Myself)

• Cabbage (I had a lg cabbage I split with my mom so my half had 4 quarters)
• 4 T. butter
• salt
• pepper
• onion powder

Lay 4 tin foil squares on counter.

Lay cabbage one side down.

On the up side place 1 T. butter, salt, pepper and onion powder.

Wrap tightly with foil. Repeat with other 3 quarters

Place on grill for 15 minutes of under tender.

I decided to give a new go at a recipe, these were good, but not as soft as we like them, next time I will steam them before frying.

Bacon Fried Green Beans (From: Rachel Ray)

• A drizzle extra-virgin olive oil
• 6 slices bacon, chopped
• 1 teaspoon coarse black pepper
• 1 pound green beans, trimmed
• 1/4 cup cider or red wine vinegar
• 2 teaspoons sugar

Directions

I knew I wanted to make us a fresh dinner and us some of these yummy things i bought, my mom actually mentioned fingerling potatoes to me and told me she had saw this recipe. Since I had bought dill to to make pickles I figured I would make some of these.

These were super simple to make and tasted great. Adam LOVED them! I will defiantly be making fingerling potatoes again and making these, and trying different spices.

Dill Fingerling Potatoes (From: Barefoot Contessa)

• 2 tablespoons unsalted butter
• 1 1/4 pounds fingerling potatoes, rinsed but not peeled
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons chopped fresh dill

Directions

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook. Toss with the dill, and serve hot.

Although this is not the healthest it is good for a once in a while dish, also it needs to be eaten hot out of the fryer otherwise it loses a lot of it’s crunch.

Beer Battered Broccoli (From: Food Network)

• 1 cup beer
• 1 cup flour
• 1/4 c. parsley
• 4 cups broccoli
• veggie oil for frying

Whisk beer,  flour,  chopped parsley and a pinch of salt. Let the batter rest 1 hour.

Dip  broccoli florets in the batter and fry in 375 degrees F vegetable oil until golden brown, about 2 minutes.

Drain on paper towels.

Once we got home I went to put the leftovers in the fridge and saw I had a package of pie crusts sitting there, for some reason I thought turkey pot pie. Tonight I finally made it, this is my first time making a pot pie and I couldn’t be happier it was awesome!!! Definitely try this recipe!!!! I plan to make another with potatoes and chicken.

Turkey Pot Pie (From: Pioneer Woman)

• 1 pie crust
• 1/2 stick butter
• 1/2 cup finely diced onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 2 cups leftover turkey,diced or shredded
• 1/4 cup flour
• 2 cups low-sodium chicken or turkey broth
• splash of white wine (optional)
• 1 cup heavy cream
• Frozen peas (optional)
• Fresh thyme, chopped
• salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it’s about 1 inch larger than the pan you’re using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.

Allow to cool for a little bit before serving.

When I was looking for a recipe for this I couldn’t find one that I loved so I just made my own taking all those recipes into consideration. I loved the way this turned out.

Veggie Pizza (From: Myself)

• 2 pkgs of cresent rolls (I bought the seamless package)
• Veggies of choice (I used carrot, broccoli and cauliflower)
• 1 pkg. cream cheese
• 1 pkg ranch dressing mix
• 1/4 c.  mayo
• 1/2 c. shredded cheese of your choice

Preheat oven to 350, spray a large baking sheet with non stick spray.

Roll cresent rolls out on pan with a thin “crust” around the sides. Bake until done.  Cool completly.

In a mixer mix cream cheese, ranch dressing mix, and mayo until smooth.

Spread over crust, top with veggies, then top with cheese.

Refrigerate until ready to serve cut into slices and enjoy.

This was an awesome meal, I served it over some angel hair and made homemade marinara. We will try this again and again, I like to have a no meat option in our rotation.

****I’m sorry for the horrible picture, my tummy was rumbling and I didn’t have the patients to get a good photo.

Mushroom Parmesan (From: Food Network)

• 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
• 4 to 6 portobello mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup marinara sauce (recipe I use below)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 tablespoons butter, cut into small pieces

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve

Garlic and Basil Marinara (From: Myself)

• 1 lg. can chopped tomatoes
• 1 lg. can crushed tomatoes
• 4 cloves crushed garlic
• 1/2 cup chopped onion
• fresh basil
• 1 t. sugar
• salt and pepper

Warm dutch oven on stove, with a little olive oil. Saute onion and garlic until tender.

Add tomotoes and spices, simmer on low for hour to hour and half.

I found this recipe and used it as a base, omitting the sausage and onion to make it more savory. This is was wonderful. Even Adam who doesn’t like sweet potatoes took ate this, more so then his regular potato I made him.

Sweet Potato Hash (From: Cooking Light)

Place sweet potatoes and 1/3 cup water in a large microwave-safe bowl. Cover with plastic wrap and microwave at HIGH 15 minutes or until potatoes are tender. Carefully uncover; drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add onion to pan; sauté 6 minutes or until tender. Add sausage and 1/4 teaspoon salt; cook 4 minutes or until sausage is done, stirring to crumble. Stir in sweet potatoes, 1/2 teaspoon salt, syrup, 1 tablespoon water, pepper, and nutmeg. Cook until liquid is absorbed and sweet potatoes begin to brown (about 5 minutes).

This was AWESOME!!! It was light and creamy and had the perfect amount of chunks and broth. I am glad I made this tonight and will be making it again.

Potato and Broccoli Cheese Soup (Inspired From: Emeril)

• 3 tbls of unsalted butter and 2 tablespoons cold unsalted butter, cut into pieces
• 1/4 yellow onion diced
• 1/2 tsp of salt
• 1/4 tsp of ground pepper
• Pinch of nutmeg
• 1 glove crushed garlic
• 3 tbls of flour
• 4 cups of low-sodium chicken broth
• 1 cup frozen broccoli
• 1 cup diced potato
• 1 cup of heavy cream
• 2 cups of shredded colby jack cheese

In dutch oven melt 3 tbls of butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook until soft, add garlic. Stir frequently while garlic cooks. Add the flour and stir until thoroughly mixed together. Slowly add the chicken broth while whisking constantly. Add potatoes and broccoli. Bring to boil, reduce heat and simmer until thickened about 20 minutes.

Mix in cream and bring to a low simmer. Add cheese and simmer until cheese is melted. Add the remaining 2 tablespoons of cold butter. Stir until it is mixed throughly. Serve hot.

This corn had excellent flavor, it was a little sweet but not to sweet! I will make this again forsure.

Fried Corn (From: Food Network)

• 4 tablespoons butter
• 1 (16-ounce) bag frozen corn, defrosted
• 3 tablespoons white sugar or honey (I used 1 1/2 T of each)
• 1/3 cup heavy cream
• Salt
• 1/2 teaspoon black pepper

In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won’t stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.