Crack Potatoes

The name of these alone would tell you that these are addictively good and they really are. They're similar to your typical funeral potatoes, except with the addition of bacon bits and a dry ranch packet..yum! She suggest making a large batch and splitting it into thirds and freezing the other two which would be a great idea I just wanted to make sure we liked them before I made extras, but next time for sure. Again, another great recipe from plainchicken.com!

Recipe from plainchicken.com

1 large bag frozen shredded hash browns, or 8 large baking potatoes boiled

2 (16oz) containers sour cream (I did half sour cream and half cream of chicken soup)

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

Steak Dinner

Sorry I've been a little out of commission lately for several reasons, but mostly because I'm pregnant! I've been going through the usual not feeling good, nothing sounding good, and just flat out too tired to care. So needless to say I haven't been testing out many new recipes and mostly just sticking with the tried and true easy staple recipes. Anyway we had steak last night with a new marinade and a fun change on mashed potatoes with roasted asparagus and broccoli for the sides and it all turned out awesome and was super easy which is most important these days. I loved the marinade, Frank had me a little scared because he said it was burned, but it was really just the basil in the marinade that just darkened, but it was delicious so I hope you enjoy!


Best Steak Marinade
Allrecipes.com

1/3 c. soy
1/2 c. olive oil
1/3 lemon juice
1/4 c. worcestershire
1 1/2 T garlic powder (I used fresh minced)
3 T. basil
1 1/2 t. parsley
1 t. pepper
1/4 t hot pepper sauce ( I used just a little shy of this, but it wasn't spicy at all so don't shy away)
1 t. dried minced garlic (honestly I think this was just mistyped and was suppose to be onion, but I just didn't add it)

Combine all ingredients and add steak. Allow to marinade over night or at least 10 hours. Grill steak.

Restaurant Style Smashed Potatoes
thepioneerwoman.com

5 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces ( I used about half this amount)
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced ( I didn't have any so I made it without these)
¾ cups Sour Cream
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste
¾ cups French Fried Onions, More For Topping

Nuke or bake potatoes until you can easily poke a fork into it. I chose to nuke them and it turned out great. Add potatoes to a large bowl and mash with potato masher. Stir in remaining ingredients and serve immediately.

For a lower fat option try these Crash Hot Potatoes which also look super yummy! http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Best Baked Beans Ever

So this is another Pioneer Woman recipe. I don't know what took me so long to discover her website, probably because the first time I looked at it it seemed like more of a gourmet cooking blog which is so not my style so I never looked again.. until recently! I would see it all the time on other people's blogs and read a few of her posts, which are really fun to read she's an amazing writer, until finally I decided to look through her recipes again and thank goodness I did. She has some of the best recipes, and this is one of them! Also FYI I tried those individual scalloped potatoes again but in a 9x13 casserole dish and bacon instead of ham and YUMMM! If you like potato skins or anything like that you'll love them, seriously don't wait they are delicious!! Anyways back to the baked beans..these take some time to cook, but they throw together pretty easily. I'm getting ready for barbecue weather..I know we've got awhile, but I'm dreaming of warm weather and vacations:) Anyway I cut the recipe in half which was more than enough for us for dinner and lunch the next day. Enjoy!




8 slices thick bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Preheat oven to 325 and lower rack to the lower middle. In a large skillet fry up bacon just long enough to render up the grease, do not brown at all your pretty much heating it just long enough for it to start getting the grease off. Remove bacon and saute your onion and green pepper in bacon grease until tender. Add beans and remaining ingredients and heat until simmering. Pour into greased 9x13 pan and place bacon on top. Place in oven uncovered for about 2 hours until all the juices are soaked up (yes I realize this is a long time and may not be something everyone is willing to try, but like I said maybe for a barbecue where you only have to bring one thing:)

Individual Scalloped Potatoes with Ham

All I can say is wow, these were so good! I know this may sound like nothing really new..potatoes, cheese, ham, but something about doing them in these individual muffin tins and probably the addition of lots of butter and these turn into little bites of heaven, and that's no exaggeration. These would be a great addition to any roast, steak, ribs, or pretty much anything you can think of, or if your like me I actually made them the main dish along with a vegetable or salad. Anyway I found this recipe from thepioneerwoman.com, but I actually changed it a little since I don't eat cheese and I think it made them even better, although I'm sure they're really good her way as well so I'll give you both recipes.

8 whole Medium Potatoes
1 stick Butter
1 cup Shredded Cheddar Cheese
½ cups Scallions, Chopped
12 teaspoons Half-and-half
3/4 c. diced ham (make sure it's not the cubed ham, you definitely want the smaller diced ham)
Salt And Pepper

or

4 medium potatoes
1/2 stick butter
1 c. shredded cheddar cheese
1/2 c. green onion, chopped
12 spoonfuls of cream of mushroom
3/4 c. diced ham
seasoning salt

Start by nuking your potatoes in the microwave for about 7 minutes or until partially soft, then slice them into discs. Slice a thin pat of butter to put into each greased muffin tin. Place a slice of potato on top of each pat of butter. Season potato with season salt, top with some cheese, green onions, and ham (I really didn't measure how much of each, just do what looks good to you, or you can also see pictures on thepioneerwoman's blog) Repeat layers except the ham. Add another thin pat of butter (I actually did about half the amount of butter) and then top off with a spoonful of cream of mushroom or half and half which ever you choose to use. Cook at 400 for 20-25 minutes..and enjoy because they're so good!

Baked Sweet Potato Fries

I am in love with these sweet potato fries! They're super easy, and the part I love the most is they're really healthy and Parker loves them! He loves getting to dip them in ketchup, and I love that he's eating a vegetable and doesn't even know it. Actually I can't complain, for the most part Parker eats really well. He's stubborn at times, but his mother is more stubborn:) Anyway it's always nice when they're excited to eat something that's actually good for them. This recipe comes from ourbestbites.com where they also give a tutorial about cutting the potatoes to get them the perfect fry size and they also have a recipe for dipping sauce that I have yet to try, so if you get the chance to try it let me know. Find this recipe at http://www.ourbestbites.com/2009/01/baked-sweet-potato-fries.html

1 lb peeled sweet potatoes cut into 1/4" match-sticks

2 T extra virgin olive oil

1/2 t cumin

1/2 t oregano

1/2 t coriander (I didn't have any of this and they still tasted great)

1 t kosher salt

1 t parsley

1/8 tsp black pepper

Preheat oven to 425. In a large ziploc bag combine olive oil and seasonings. Add sweet potatoes and squish until all fries are coated with olive oil. Place fries on baking sheet in a single layer allowing all fries to touch pan. Cook for 15 minutes, flip and then cook for another 15-20 minutes until browned.

Roasted Ranch Potatoes

So even though I try to make a weekly menu every week for some reason I always seem to forget to grab things at the grocery store, or because of changes in schedule I still seem to have days where I'm scrambling to decide what to make. Maybe one day I'll be good and keep freezer meals on hand for those crazy days, but until then it's nice to have quick and easy meals, or in this case a side for my chicken strips I decided to make. These roasted potatoes are super easy and super yummy. If you don't have a Ranch dressing pack on hand, a dry onion soup mix, or even an Italian dressing mix which I have yet to try would also work. I also added broccoli in as well, so try mixing up your vegetables as well. Sorry I have no picture for this one, but hopefully it'll be something I make again soon so that I can take one. Enjoy!

1/4 c. vegetable or olive oil
1 pkg. dry Ranch dressing- I accidentally grabbed a Ranch dip mix instead but still turned out yummy!
2 lbs. cubed potatoes, or any other vegetables you wish just adjust cooking time according, such as adding broccoli in after maybe 10 minutes.

Preheat oven to 450. In a Ziploc bag combine oil and dressing packet. Add in potatoes and mix to coat. Spread on cooking sheet and cook for 30-35 minutes.

Best Macaroni Salad

So you know how everyone kind of has their designated dishes they bring to every family get together? Like my husband's grandma is always expected to do a potato salad or baked beans, rain or shine, barbecue or banquet, it's always there. And my mother-in-law is like queen of anything fruit and pudding salad. And now I am officially in charge of bringing this macaroni salad. Honestly macaroni salad is macaroni salad, but if you want the best macaroni salad this is it!

1 lb cooked elbow noodles
1 red pepper minced
1/4 c. onion minced-you won't even notice the onions if your not a fan
1/2 c. celery minced
1 c. coleslaw dressing
1/2 c. mayo
2 t. mustard
1 t. cider vinegar
1/4 c. sweet relish
2. t. sugar
1/2 t. salt
1/2 t. pepper
1 T. celery seed (I've made it without and it still turns out good)
1/2 lb cooked bacon, chopped (I used precooked and just quickly do it in the microwave)

In a medium size bowl combine pasta, red pepper, onion, and celery. In a separate bowl combine
the next 9 ingredients- ending with celery seed. Pour over pasta and mix. Fold in bacon and voila!

Baked Sweet Potato Fries

I love this recipe for sweet potato fries. They're super easy to make and it makes me feel like I'm eating healthier than just a regular fry. I'm not a big fan of frying, not for the reasons that I probably should be, but just because I feel it is time consuming and messy. I made these along with chili cheese dogs in a bundle which was another Rachael Ray recipe from her Yum-O cook book. They were good but I think they could have been better. It was pretty much a glorified pig in a blanket with chili and cheese using refrigerated pizza crust. Anyway if I ever get around to making it better I'll post the recipe if not you can kinda guess and try it yourself.
I found the recipe for these sweet potato fries on Ourbestbites.com. There's also a recipe for coconut chicken on there as well which is really good with these fries. Anyway here's the link for Baked Sweet Potato Fries http://www.ourbestbites.com/2009/01/baked-sweet-potato-fries.html

Brown Rice

Ok don't think I'm just slacking, I still have been cooking just nothing worth posting about, except for my new found love of brown rice. I mentioned awhile ago I wanted to switch over to whole grains and so far so good. Most things have tasted rather similar such as pasta and even hamburger buns, but brown rice is a totally different case. If you don't use rice often, which I think is the case for a lot of people, you really have to give this a try. Brown rice is actually very good for you and gives food a lot of flavor when you cook it in broth. Rice is a perfect addition to tacos, enchiladas, meatballs, sweet and sour chicken, and many other dishes. I made tacos last night and cooked the rice in beef broth (just used beef boulion granules) and it added so much extra flavor! Brown rice takes a little extra time to cook and some will say extra effort. Honestly I didn't really have a problem. I used 2 1/2 c. water to 1 c. rice and cooked it the same way I cook white rice except cooking for 45 minutes. If you prefer a little firmer rice use 1/4 c. less water. Anyway food for thought, next time you make tacos try a little brown rice with them!