Creamy Veggie Casserole

Sometimes I get super hungry for veggies, and if the weather is cold and salad ingredients are not readily available, a dish of this casserole does this trick.  It's quick to assemble and  and full of vitamin-rich veggies.  My kids love it as much as I do.  My husband, admittedly, prefers to have meat in his, so we either add some cooked chicken or turkey to it or serve that on the side.  Either way, this makes for a quick and yummy meal.

Ingredients:

• 4 c. frozen veggies (I use a blend from Costco that includes broccoli, orange and yellow carrots, and cauliflower)
• 3 T. butter
• 3 T. flour
• 2 T. cream cheese
• 1 c. shredded cheddar (optional)
• 2 c. milk
• 1 c. chicken stock
• 3 c. stuffing

Directions:

1. Steam the veggies until fork tender.
2. Drain and place in a 9 X 13" casserole dish.
3. In the empty pot, melt the butter. 
4. Stir in the flour.
5. Slowly pour in the milk, stirring the entire time, to create a simple roux.
6. Add the chicken stock.
7. Heat over medium-low heat until mixture begins to thicken, watching carefully and stirring occasionally.  Do not allow to boil.
8. Add the cream cheese and stir until melted.
9. Add the cheddar if desired and stir until melted.
10. Pour the cream sauce over the veggies.
11. Crumble your stuffing over the top.  This is a great way to use up leftover holiday stuffing!
12. Bake at 350 for 20 minutes or until bubbly.
13. Serve hot.

What's your favorite type of casserole?

Peanut Butter Apple Nachos

Last week I made this for my lunch.  The kids were happily playing in another room and didn't seem to be hungry yet, so I sliced up my apple, prepped my nachos, and headed off hungrily to eat.

The peaceful lunch I had planned didn't last long.

One of the kids ran through the kitchen, headed to find a specific toy, when she noticed my nachos.

"Oh, Mommy, I want that for lunch!"  she yelled over her shoulder.

Pretty soon the other one came trotting along to see what looked good in the kitchen, and instead of asking, I found grimy little fingers heading towards my plate.

In the end I shared my nachos, but next time I'll just make more.  It'll be easier than batting at all of the hands sneaking towards my plate.

Ingredients:

• 1 apple, washed and sliced thin
• 2 T. peanut butter
• 2 T. Cinnamon Almond Granola

Directions:

1. Arrange your apple slices on a plate to maximize your surface area.
2. Melt the peanut butter, the drizzle it across the sliced apples.
3. Sprinkle the granola on top of the peanut butter.
4. Eat quickly before someone else does!

What do you like on your nachos?

Healthy Homemade Potato Chips

When I read about baking potato chips online, I was rather skeptical - but not so much that I wouldn't try it.


Try it I did - but I was disappointed.  Despite shortening the baking time drastically, nearly every chip burned. 


With a bowlful of sliced potatoes that didn't fit onto the baking sheets I decided to try again - and this time we all liked the results. 


Now, compared to the general fried-and-in-a-plastic-bag kind of chips you buy in the store, these are going to be waaaaayyyy healthier.  With only two main ingredients, both of which we can all pronounce, it doesn't get much simpler than this.


These chips are rather labor-intensive, however.  If you're used to eating a bag a day, these might not be for you.


If you're planning a pool party with a hundred guests, I'd buy the grocery store variety by the case.


But if you want a good, flavorful, healthy, crunchy chip to feed your family alongside a really tasty sandwich, then these are for you.


Here's how you can make your own healthy potato chips in just minutes:


Ingredients:

• 4 medium Russet potatoes
• olive oil
• salt to taste

Making these chips is really easy.  I recommend a comfortable pair of tongs, however!

1. Slice your potatoes in super thin, uniform slices.  I used my mandolin and put it on the crinkle-cut setting.
2. Put the sliced potatoes in a bowl and toss with 1/4 c. of olive oil.  Work with your hands to be sure that all the slices are evenly coated.
3. With an electric skillet or griddle preheated to 400 degrees, spread out the chips in a single layer with no overlap.  Unless you have a monstrous griddle, you'll need to batch-cook these.
4. Watch closely - as they begin to brown, flip them with tongs.
5. Give the second side just a minute or two more and then remove to a paper towel-lined bowl.
6. Sprinkle with salt to taste.
7. You want your chips to look like this:

and not like this:

They cook on the griddle surprisingly fast, and as they cool, they gain a rich, satisfying crunch.  Yum!

I think I'll go make some more.

 

Crazy Cooking Challenge #3 - Karly's Potato Croquettes

When I first saw this recipe by Karly from Buns in My Oven, I was intrigued.  It has so many good ingredients - mashed potatoes, eggs, butter, cheese, bacon - how could it not be fabulous?

I love these croquettes because of the creaminess and richness.  The inside is cheesy, gooey goodness, and the outside contrasts that with a crunch that sets off the inside well.  My husband preferred his with a dipper, but My Big Helper and I thought them perfect just the way they are.

Karly claims that these croquettes taste like Arby's.  I visited Arby's to test this claim, and Karly's right -  they really do - only hers are better.  When you make your own, you can control the amount of bacon, cheese, and other yumminess in general, and in this case, you won't want to skimp on either the cheese or the bacon.

Here's how you make Karly's Potato Croquettes:

• Boil 6 Idaho potatoes until tender.  Peel if you haven't already (I left my skins on for the fun of it - we like ours this way).
• Mash the potatoes, 2 T. of butter, and one beaten egg together.  Season with salt and pepper
• Stir in 1 1/2 c. shredded cheddar and 3/4 lb. of bacon, cooked, drained and crumbled.
• Mix well.
• Spread mixture onto a plate and chill for about 1/2 hour.
• Remove from the fridge and shape into golf ball-sized balls.
• Prepare for the dredging.  In one shallow dish place flour seasoned with salt and pepper, in another bread crumbs, and in a third 2 beaten eggs mixed with 2 T. of milk.
• Roll the potato balls through the flour, then the egg mixture, then the bread crumbs
• Return the potato balls to the fridge for another 30 minutes.
• Heat veggie oil in a fryer or deep frying pan to 350 degrees
• Add the potato balls, only a few at a time, to the hot oil.  Be careful not to overcrowd the pan.  Cook for 4-5 minutes, turning once partway through.
• Enjoy!

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S'Mashed Italian Potatoes

I learned to make this dish from a friend of a friend in college.  They're easy, versatile, full of flavor, and yet different from your everyday mashed potatoes.  Best of all, they can be prepared three different ways, depending on the time you have for serving.

I once made them in a slow cooker to serve after my son's baptism.  Several of our guests actually asked to take home leftovers - you know they must be good!  Here's what you do:

Wash and dice six potatoes.  I usually use your basic Idaho.

Boil until soft.  Drain.

This is where the three different endings come in.  You can prep this dish on the stove top, in the oven, and in a slow cooker.  Each is very similar, but the timing is a bit different.

A)  Oven:  Put the drained potatoes into a 9 X 13" pan  (spray first for easy cleanup).  Add a minimum of 6 tablespoons of butter, one packet of Good Seasons Italian salad dressing seasoning, and enough milk to come halfway to the top of the potatoes. Stir to combine well.  Sprinkle with 1/2 c. of mozzarella cheese and stir again.  Bake for 30 minutes at 350 degrees.  Top with a 1/4 c. more mozz and serve.

B)  Slowcooker:  Put the drained potatoes into the slow cooker  (spray first for easy cleanup).  Add a minimum of 6 tablespoons of butter, one packet of Good Seasons Italian salad dressing seasoning, and enough milk to come 1/3 of the way to the top of the potatoes. Stir to combine well.  Cook on the low setting for 3 - 4 hours.  Top with a 3/4 c. more mozz, stir, and serve.

C)  Stove top:  Put the drained potatoes into a dutch oven.  Add a minimum of 6 tablespoons of butter, one packet of Good Seasons Italian salad dressing seasoning, and enough milk to come 1/3 of the way to the top of the potatoes. Stir to combine well.  Sprinkle with 3/4 c. of mozzarella cheese and stir again.  Serve when the cheese is melted and bubbly.

Enjoy!

Mom's Baked Corn

This is a family staple for us, and no family gathering or holiday would be the same without it!  It's simple and easy to make, transports well, and holds when necessary.

Ingredients:
1 pint frozen corn (I freeze my own each summer) or 1 can creamed corn
1 can creamed corn
2 eggs
1 c. milk
2 T. cream of Tarter
salt and pepper to taste
2 handfuls of crackers, crushed
2 T. butter

Mix all ingredients together.  Bake at 350 for 45 minutes or until center is set.