Roasted Carrots

I love the carrots at Charleston's. They are delicious. For a couple of years, I've been trying to make a close match at home, by trial-and-error (and at my family's expense). I really love carrots and have tried really hard to get them into our meal rotation semi-often, but I just haven't had luck fixing them a way that I really like. 

Steamed carrots are ok, but I reserve those for after-church-crockpot-roast/potatoes/carrots lunch at my parents' house, and Tyler is not a big fan anyway. I've read several copycat recipes for the Charleston's carrots, but they are always complicated and I am one for very simple recipes. Several of the "copycat" recipes suggest cooking the carrots on the stove top and I don't feel like that yields the same semi-crunchy results. I finally just came up with my own recipe by trial-and-error (lots of error) and I'm happy to share it because they were really great (finally).

Ingredients:
1 small bag of carrots
2 T olive oil
1 1/2 T brown sugar - use less, or none to make a more healthy recipe ;)
1/2 tsp. fine sea salt
course ground pepper

Instructions:
Peel the carrots and cut into large bite-size chunks. Mix the oil and sugar and toss the carrots to coat, and put them in a baking dish. Sprinkle the salt and pepper over the carrots (using course pepper is key). Bake at 425 degrees for 35 minutes.

I'd love to know what you think if you try them.

Oatmeal Raisin Cookies + Cream Cheese & Pecan Icing

This recipe comes from Darcy - my sister's fiancé's mother - who is also a friend of ours from church. She's known for being a great cook, and during the glorious 3 weeks following the birth of Levi when church friends provided us daily meals (did I mention that was amazing?), Darcy brought us these cookies for dessert accompanying some very delicious potato & sausage soup and hot bread.

Quite a while later when I decided I had stretched the not-cooking out way too long, I asked Darcy for the recipe for those cookies. They were delicious. Half-expecting the recipe to be so complicated that I'd probably never spend the time to make them (I'm generally one for simple recipes), I was overjoyed when she gave it to me.

Ingredients:
Cookies:
2 packages of Nestle Toll House refrigerated cookie dough break-apart squares (oatmeal raisin)
Icing:
1 block of cream cheese, softened
1 stick of butter, softened
1 tsp. vanilla
3-4 cups of powdered sugar
Finely chopped pecans
*with this basic cream cheese icing recipe, you can probably stretch it and have enough to ice 4 packages of these cookies

Instructions:
Break apart cookie dough squares. Combine 2 squares for 1 cookie, roll into a ball and then flatten them just a little, to get a good "homemade" cookie shape :). Bake according to package directions. Combine cream cheese, butter, vanilla, and sugar. Beat until smooth. Refrigerate if desired. After cookies are completely cooled, ice the cookies. You may add pecans mixed into the icing or garnish on top of the cookies.

 

 

 

 

Monkey Bread

I'm not even going to search Pinterest (or the rest of the internet) for the origin of this recipe because I got it the old-fashioned way: from a friend, pre-Pinterest era.

I was talking to my friend Shawna about a family recipe I had (shout out to Aunt Gin - it's her recipe -yum!) for monkey bread that you make the night before and let it sit in the cold oven overnight. After I explained all the steps and ingredients she said to me "ok, listen to the recipe I use..." The one she gave me had about 3 steps and 3 ingredients and I was sold. SO great and SO easy. I don't make this all the time because I want it to remain special (it's part of our Christmas morning tradition, and sometimes we do it on birthdays for breakfast).

A couple of weeks ago we had this for breakfast on a certain little 2-year-old's birthday before we headed to the zoo. He loves it like we do:)

Ingredients:
1 package of Rhodes frozen cinnamon rolls with cream cheese icing
1/4 C crushed graham crackers & 1/4 C brown sugar, mixed together

Instructions:
Before bedtime, spray a bundt pan with cooking spray (make sure to get good coverage all over, you will thank me for that tip) and put 6 of the frozen rolls in the bottom of the pan. Sprinkle the crackers/sugar mixture over the rolls, then place the other rolls on top. Spray a piece of plastic wrap and cover the pan, then let the rolls sit/rise in the cold oven overnight. When you get up in the morning, take the plastic wrap off then bake at 350 for about 25 minutes (I don't preheat, I just turn it on). After it's done, take it out and flip them over onto a platter and cover it all with the cream cheese icing (I just let the icing packages set out on the counter all night so it's nice and soft). Then, try not the eat the whole thing and you'll have leftovers for breakfast (or dessert) for a couple of days!
 

{The morning after. Sometimes they rise a lot more because they were in there longer - it totally doesn't matter}

{My vanity wants me to tell you that you can make this a LOT prettier by putting the icing in a fine-tipped squeeze bottle and drizzle it on - either way it tastes the same;)}

Crock Pot Chicken and Noodles

I pinned this on Pinterest as a quick and easy weekday dinner, and that's exactly what it was. It was a great simple meal - good comfort food for cool weather. I made it for us one night, and the next two days my mom, brother, and I ate it for lunch until it was gone. We were getting ready for Levi's birthday party and my brother sent a text to ask if we needed fridge space -- offering to come eat the rest of the chicken and noodles. So, I guess it was good!

Ingredients:
3-4 boneless skinless chicken breasts
2 cans cream of chicken soup
1/2 Cup butter (sliced)
42 oz chicken broth
pepper, to taste
Egg noodles

Instructions:
Place breasts and butter in crock pot (I threw mine in partially frozen). Combine soup, broth, pepper and pour over chicken. Cook on low 8-9 hours. An hour before serving, shred the chicken and add uncooked egg noodles. I had a 24oz bag of noodles and added about 3/4 of the bag. Add less if you like it soupy and more if you like it really thick.

Halloween Candy Bark

We had Levi's birthday party over the weekend and it was such a great time! His party was "construction"-themed, which is a really perfect theme to have before Halloween because there are an abundance of orange, black, and yellow party supplies in every store.

One of the things I found on Pinterest and made for the party was this Halloween candy bark (the colors were perfect for our theme). I have never made anything like this so I wanted to try it - it was fast and easy! I did everything according to the recipe except the way I melted the chocolate. I just do it in the microwave and add a little shortening if it needs to be thinned out. I'll definitely be making this again for Christmas :) It was a crowd pleaser.

Ingredients:
1 lb. bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
¼ cup honey roasted peanuts
3 oz. yellow and orange peanut M&Ms, coarsely chopped
3 oz. good quality white chocolate, finely chopped

Instructions:
Line a baking sheet with foil. Place the chopped chocolate in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally until the chocolate is completely melted and smooth. Pour the chocolate over the foil and smooth into a thin layer with a spatula. Evenly sprinkle the chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms over the melted chocolate. Press gently to adhere the candy to the melted chocolate. Transfer to the refrigerator and chill for 30 minutes.

Melt the white chocolate, again using the double boiler method, until smooth. Drizzle over the chilled candy bark. Return to the refrigerator and let chill again until the white chocolate is set, 3o minutes more.

Peel the sheet of chocolate away from the foil and break into irregular pieces. Store in an airtight container in the refrigerator until ready to serve.

 

White Beans & Ham {Crock Pot}

 

With the promise of a daytime high in the 50s later this week, this recipe is perfect for me to share. It's a super easy and super tasty comfort meal. I grew up feeling indifferent to a dinner of 'beans and cornbread,' and always thought it was weird that my mom and dad actually had cravings for this favorite meal of theirs. It wasn't until I was married and cooking for my own family that I really developed a love for it. I've always just made regular brown beans, slow-cooked on the stove for most of the day. The problem with that is that you have to be home all day to "watch" them cook, add water, and make sure the house doesn't burn down. When I saw this recipe for a crock pot version, I was sold. No prep, no watching. I did a few minor things different (which is why my beans look tan, instead of white - no taste difference though!).

 

Ingredients:

1 lb. package of white (northern) beans

ham bone or cooked cut-up ham

1 packet of onion soup mix

pepper

about 6 cups of water (give or take, depending on the thickness you prefer)

 

Instructions:

Rinse beans and throw them in the crock pot. Add ham bone or ham, soup mix packet, pepper, and water. Cook on low for 8 hours. Serve with cornbread and fried taters for best results :)



 

 

Baked Mac'n'Cheese

 

Last weekend my parents had us over for steak and baked potatoes and my mom told me to bring another side. I made some green beans (Levi loves 'em) and broke out this recipe I pinned a while back. Guys, it was reeeeaaaaaaalllllllly good. It's definitely a comfort food (and a great football season dish!) and you definitely feel a little guilt when you eat it, but it's a GREAT recipe.

 

As far as I know, everyone else liked it too and my husband said he could "eat a whole meal of just that." I pretty much copied it exactly (made a few changes). Here you go:

 

Ingredients:

4 T butter

Coarse salt & black pepper

3 C jumbo elbow macaroni

2 12-oz cans evaporated milk

1/3 C milk

2 large eggs

1/2 tsp seasoned salt

1/4 tsp garlic powder

2 8-oz pkgs shredded cheddar cheese

1 8-oz pkg Monterey Jack cheese

paprika

 

Instructions:

Cook macaroni according to package instructions and add a dash of salt. Drain, return to pot, add butter and toss until pasta is well-coated. Set aside. Whisk together evaporated milk, milk, and eggs. Add seasoned salt, garlic powder, 1 tsp. salt, and 1/2 tsp. pepper. Set aside. Combine cheeses in another bowl and set aside.

 

In a greased 9x13 pan, pour 1/3 of the macaroni and spread in the bottom. Cover evenly with 1/3 of the cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top has browned nicely, 35-45 minutes at 375 degrees. Let stand 10-15 minutes before serving.

 

*You'll probably be thinking "good grief this is a LOT of cheese!!" as was I. I didn't end up using quite ALL of the cheese.



 

Pancake Virgin

Yep, it was me. Until today.

I get to cross off something else on my list of "things I've never done that I want to do." It's always a good day when this happens. August 30, 2012 is the day I first made pancakes.

This seems silly and negligent, and I agree. I've made lots and lots of waffles though, thanks to Tyler's Grananna who bought us a Belgian waffle maker our first Christmas. It came in a set with some William-Sonoma flavored pancake and waffle mix and we've been hooked on their mixes ever since. Santa brings Tyler some every Christmas. Before we had Levi (and a good reason to make dinner at least semi-healthy and nutritional), we used to have waffles for dinner pretty regularly (usually on Tyler's night to cook).

We've been working on and implementing "routines" for Levi the last few months as a part of his therapy (speech therapy and other types of therapy), and I noticed I have inadvertently implemented a breakfast "routine" as well. He has cinnamon toast, a serving of fresh fruit (all different kinds), and organic whole milk every single morning (with oatmeal occasionally thrown in). I've also noticed lately that he has become a semi-picky eater, when he used to have quite a diverse appetite. I want to get him back to eating a wider range of foods, so we've got to get out of the toast rut. I got up today and decided I would conquer pancakes. I had some blueberry mix from WS and used that. Their mixes require adding a little more than Bisquick (eggs, butter, & milk instead of water) but it is totally worth it in my opinion. They turned out very cute and of course I took pictures, and most importantly - Levi devoured them. Woohoo for new things!

 

 

 

 

 

Watermelon Salad

The August issue of Southern Living highlighted several recipes for watermelon. One recipe I thought was charming was a watermelon salad. Their version didn't necessarily fit our taste, but I made my own version to savor this summer fruit before we start rushing into the fall season. 

I'm really not sure why I called it Watermelon Salad, when really it's just..................watermelon. But the extra work seems like it should have a bigger name.

The original recipe included red and yellow watermelon (I used watermelon and cantaloupe because where-the-heck-do-you-buy-yellow-watermelon?), fresh lemon juice, sugar, vodka, raspberry rum, sea salt, and fresh mint. I omitted everything except the melon, sea salt, and fresh mint, and it was a great little addition to a collection of hors d'oeuvres at a party. Here are a few snapshots of the pretty summer dish:

 

 

 

Crock Pot Beef Stroganoff

 

 

I feel like I'm letting myself down if I'm not trying to make something new every week or two. Needless to say if you live in my household, I've been letting myself down a little more than usual lately...but I'm focused on more important things. A great-Aunt or distant cousin in Tyler's family wrote down some "family recipes" for us in a wedding card (which, by the way, I consider a GREAT gift...I love good recipes and especially family ones), and one of them was called "Quick & Easy Creamed Beef." It is a quick middle-of-the-week crock-pot recipe that uses stew meat, creamed soups, onion soup mix and a can of sprite (plus a few other things). I made it often for the first few years of marriage. It was the closest thing I had made to Beef Stroganoff until last night. This recipe was amazing!

 

I got this recipe via my mother, via Pinterest, via

 

How's that for a recipe heritage? I shamelessly copied the recipe pretty much exactly, with the exception of using garlic instead of garlic salt, and Moore's Marinade in place of the Worcestershire sauce (which I do pretty much in every recipe, because I buy it by the gallon and it's good). I'll go ahead and type it out anyway, so you don't have to go to a different page to see it.

 

Ingredients:

3 lb. chuck roast, cubed

1 tsp. salt

1/4 tsp. pepper

1 medium onion, chopped

1/4 tsp. garlic salt

1 T. Worch. sause

1 1/2 Cups beef broth

1 T. ketchup

1/3 C flour

7 T. apple juice or water

sliced mushrooms

1/2 C light or regular sour cream

 

Instructions:

Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershire sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

 

 

 

 

 

 

Oven-Roasted Okra

I got this idea from Lesley @ Recipe for Crazy. She posted a picture on Instagram of roasted okra from her garden and I asked her to post a "recipe" or how she made it.
I declared my love for okra back in this post, and there just aren't many things that beat fried okra. I'm going to go ahead and venture to say, I like it roasted JUST AS MUCH. Shocking, I know. Keep in mind two things: my "fried" okra is really just sautéed. I don't make it with breading very often unless I get a really special request, because I just think it takes away from the flavor of the greatest vegetable ever. Roasting it seems to bring out the natural flavor even more. It was really that good.

Thanks to Lesley for the idea!

There isn't really an ingredient list or recipe because it's too simple.

Instructions:
I cut the ends off the okra, sliced them in half (long way), placed them open-face down on a sprayed cookie sheet, brushed some olive oil on top, sprinkled with season salt and black pepper, and plopped them in the oven at 400 degrees for 20 minutes.

Pan -"Grilled" Fish

Frozen tilapia fillets are one thing I keep in my deep freezer for those days when I need a quick meal and don't have time to go to the store. I usually just pan-sear the fillets with just a little bit of seasoning (s&p, lemon, etc.) to keep it light and healthy (especially in the summer). I had the same box of bread crumbs I used in this recipe left over, so I decided to add a little to the fish. What I thought was just a thrown-together super fast meal got rave reviews at my house (and with fish, that's a big deal), so I thought I would share it.

You can use tilapia or any white flaky fish.

I made this on the stove in my grill pan, which was one of my best investments ever. If you cook a lot and don't have one, you might look into it! I got mine on special at Williams-Sonoma after Christmas a few years ago - similar to this and this.

Ingredients:
4-6 tilapia fillets
Italian bread crumbs
"I Can't Believe It's Not Butter" spray
Black pepper
Seasoned Salt
Garlic Powder

Instructions:
Heat about 2 Tbsp olive oil in grill pan or skillet on Med/High heat. Sprinkle pepper, salt, garlic powder over fish fillets, spray with butter, dip in bread crumbs for a light coating, transfer to pan/skillet. I cook them about 5 minutes, then flip, and cook an additional 3-4 minutes. 


I know this is pretty elementary, but I always enjoy learning how people customarily cook their food, so I thought I would share it.