One pot
Everyone says to never try a new recipe on a holiday or for a party, well, this was a new recipe that I made for the first time on Thanksgiving! I had plenty of taste testers that day! These carrots were loved by everyone, even the non carrot lovers of the group enjoyed this! I will be keeping this on my holiday menu! I made this on the stove top while the turkey was resting.
INGREDIENTS
10 carrots (or I bought two bags of colored carrots already prepped)
4 Tablespoons butter, divided
1/2 teaspoon salt
1/3 cup pure maple syrup
2 Tablespoons brown sugar
Fresh cracked pepper to taste
DIRECTIONS
Wash and slice carrots into sticks. Heat skillet over medium high heat, add two tablespoons of butter and sauté carrots until they start to just get soft about ten minutes or so (depending on the size of your carrots). Turn the skillet down to medium heat. Add salt, syrup, butter and brown sugar cook uncovered until tender to the bite and the sauce has thickened. (About ten more minutes) Add black pepper to taste.
Serve warm.
Enjoy!
I love a tasty one pot meal and this fits the bill! This is also a recipe that you most likely have all the ingredients on hand. The Rotel tomatoes really add a boost of flavor to this dish! I served this with a nice crusty garlic bread and Caesar salad. Simple and delicious!
INGREDIENTS
1 box of thin spaghetti, broken in half
1 can of original Rotel tomatoes
2 cups water
1 Tablespoon Italian seasoning
2 cloves of garlic, minced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Tablespoon olive oil
1/2 cup Vidalia sweet onion
1/2 teaspoon sugar
Sal and pepper to taste
DIRECTIONS
In a large skillet heat 1 Tablespoon of olive oil. Add the onion and sauté until soft then add minced garlic and continue to cook and stir for a couple minutes. Add Rotel tomatoes (not drained), Italian seasoning, sugar, water, and 1 Tablespoon of olive oil. Stir to combine. Add the dry spaghetti to the skillet, coating the noodles with the liquid. Bring to a boil for 10 minutes, stirring occasionally.
Set the broiler to low and once the noodles are cooked through add both of the cheeses making an even layer. Place the skillet under the broiler, and broil until the cheese is melted and just starting to turn a golden brown.
Remove from oven and serve warm.
Enjoy!
With Halloween just around the corner, I have a couple great recipes for your family. If you are having a Halloween party both of these recipes would fit perfectly. When our kids were young we always had big parties with family, friends and neighbors before the kids would go trick or treating. One of the things I always made sure of is having a pot or slow cooker filled with something warm. Living in NH the kids had been trick or treating in rain and snow and most always cold! This sloppy joe recipe serves 8, but can easily be doubled and kept warm in a slow cooker! We really liked this for a couple reasons. While is simmered on the stove top my house smelled really, really good. Secondly the flavor is a little bit sweet, nothing over powering, so this is very kid friendly. Trust me the adults will also enjoy this. Robby had two portions before it hit the table!
INGREDIENTS
2 pounds ground beef
1 large onion, chopped
1 1/4 cups ketchup
1/2 cup water
1 Tablespoon brown sugar
1 Tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/4 teaspoon allspice
8 sandwich buns, split
DIRECTIONS
In a large pot, cook beef and onion over medium heat until meat is no longer pink, drain excess fat. Stir in ketchup, water, brown sugar, vinegar, salt, mustard, chili powder and allspice. Bring to a boil and reduce heat to a simmer, keep uncovered. Simmer for 35-40 minutes. Spoon about a half a cup on to each of the buns and serve warm.
Enjoy!
Jim and I were out to eat a few weeks ago and had a Gorgonzola fondue and it was “lick the bowl clean” delicious! I knew at some point I would need to make it at home, so I went to Pinterest and sure enough there was the recipe! This is a very rich decadent appetizer! I served this with garlic bread sticks. This would also be good with sliced apples, and if you thin it out a little more with chicken stock, would be good with roasted asparagus or even on twice baked potatoes!
INGREDIENTS
1 garlic clove, smashed
3/4 cup half and half
1/2 cup chicken stock
2 Tablespoons cornstarch
5 oz. tub of Gorgonzola
1/2 cup shredded Italian cheese
1 Tablespoon fresh parsley
1 teaspoon fresh rosemary
Pinch of pepper
Dippers
Baked garlic bread, sliced into sticks
Apples
Pears
This serves 4 as an appetizer and can be put in a small crockpot to keep warm, but stir often.
DIRECTIONS
Rub the garlic clove on the bottom of a heavy pot. Add the half and half and chicken stock. Bring the liquid to a slight simmer over medium heat. When steam starts rising from the liquid, pour 1/4 cup of it into a measuring cup and stir the cornstarch into the 1/4 cup of warm liquid and stir until dissolved. Set the cornstarch slurry aside.
Add the Gorgonzola and Italian cheese to the pot stir until melted, it takes a few minutes. Add the cornstarch slurry to the pot and bring to a boil for about 30 seconds or until fondue is thickened. Take off the heat and stir in herbs and pepper. Serve warm
Enjoy!
This was crazy easy and crazy delicious! I loved this dish for the ease, but Jim loved this dish for the flavors! I was VERY skeptical when I read the recipe if it was really going to come together with the water and peanut sauce cooking down together. Guess what it did?… and it was a fantastic dinner!
Serves 4
INGREDIENTS
8 ounces or half box of thin spaghetti (dry)
4 cups of water
3 scallions diced
2 cups rotisserie chicken, shredded
1/2 cup chopped peanuts or cashews, optional
PEANUT SAUCE
2 Tablespoons of soy sauce
1/4 cup creamy peanut butter
1/4 cup of rice vinegar
1/3 cup chicken broth
1 Tablespoon sriracha
DIRECTIONS
Mix all peanut sauce ingredients together until smooth. Place spaghetti, water and peanut sauce in a large pot. Bring to a boil over high heat. As soon as the water is boiling, turn the heat down to medium and stir every couple of minutes. Continue cooking until the sauce thickens and pasta is cooked, about 15 minutes. Add the chicken and scallions to warm through. Garnish with peanuts and serve warm.
Enjoy!
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