Cheesy Spaghetti Squash

Spaghetti squash baked in a cheesy sauce is a side dish sure to please both kids and adults!

Sweet Potato Tots

Two simple ingredients, sweet potatoes and Parmesan cheese, make up these delicious and healthy Sweet Potato Tots.

Zucchini Bites

Baked zucchini bites are a fun way to enjoy fresh zucchini!

Applesauce

The added ingredients in this applesauce take it from everyday to gourmet!

Have you ever been apple picking? Until 3 years ago I hadn't! Considering that Michigan is one of the top apple growing states, I am surprised it took me so long! Last year unseasonably warm temperatures followed by a freeze damaged the apple crops so severely we were unable to pick apples because there weren't any! This year the weather cooperated and there are plenty of apples to be picked.

Mike, Summer, and I headed out to a nearby apple orchard with some of our friends and their baby girl.  Of course our daughters are much too young to help (or remember our adventure!), but we wanted to include them in our families' tradition.  We picked 3 kind of apples: Honeycrisp, Cortland, and Empire.  The Honeycrisp are my favorite for eating.  The Empire apples were enormous and perfect for this applesauce; I threw in a few Cortland apples as well.

This applesauce goes beyond my typical applesauce recipe which includes one ingredient: apples.  I really enjoyed this recipe because it seemed extra special.  The best part about this recipe is that it's made in the Crock-pot. No standing over the stove stirring a pot of apples.  Just put everything in the slow cooker, turn it on and walk away.  Your house will smell amazing!

Applesauce

Serves 8

Ingredients:
6 apples, peeled, cored, and diced
1 cup apple cider
2 Tablespoons butter
3-6 Tablespoons honey (adjust for how sweet you prefer your applesauce)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1.  Combine all the ingredients in your slow cooker.

2.  Cook on low for 6-8 hours, until apples are soft.

3.  Using an immersion blender, mash the apples to your desired consistency.  (You can also use a blender, food processor, or a potato masher.)

Serve warm.  Store leftovers in an airtight container in the refrigerator.

Ingredients source: Culinary Concoctions by Peabody

Crispy Garlic Potatoes

I mentioned on Monday that I love to make simple dishes that taste delicious.  I also like to make simple dishes that look complicated but aren't.  These potatoes are a good example--they look like they took a long time to make and have an impressive presentation.  Really, they were quite simple to put together. 

The flavors of these potatoes were fantastic!  I made a garlic infused olive oil to drizzle over the top of the potatoes before baking them.  I also placed some diced garlic between the pieces of the potatoes.  The result?  Perfectly garlicy potatoes!

Crispy Garlic Potatoes

Serves 6-8

You will need:
8 large russet potatoes, washed
5 Tablespoons olive oil
5 cloves of garlic, thinly sliced
salt

1.  Using a sharp knife, or a mandolin slicer, thinly slice the potatoes widthwise. 

2.  Arrange sliced potatoes vertically in a casserole dish.

3.  In a small skillet, heat the olive oil and sliced garlic until the garlic is softened.

4.  Carefully pour the olive oil over the potatoes.  Try to get some between each potato.

5.  Place sliced garlic between potato slices.

6.  Sprinkle the potatoes with salt.

7.  Bake at 350 for 1 hour and 30 minutes, until the potatoes are crispy.

Inspired by: Amanda's Cooking

Pesto Pasta with Peas and Sundried Tomatoes

It's summer time and if you're anything like me, that means a lot of grilling, outdoor eating, and get-togethers with family and friends.  It's been a while since Mike and I have had a free weekend, and our schedule doesn't appear to be opening up any time soon.  Whether we are having company over to our house, or going to someone's house for dinner, I prefer to limit my time spent in the kitchen--it's too hot to spend hours cooking! 

Salads are perfect for hot summer days.  I love a good pasta salad--it's great as a side dish, and I enjoy taking the leftovers to work for lunch.  I made this pasta salad for a work party.  We were sending our interns off and celebrating a fantastic year with them.  Because of the incredible amount of food at the party, I ended up with a good amount of leftover pasta salad.  My boss loved it so much that she asked me to bring the leftovers to work.  She enjoyed this pasta salad for lunch a couple of times!

I used sundried tomatoes from Enduring Sun in this recipe.  They were incredible--so sweet they tasted like candy!

Pesto Pasta with Peas and Sundried Tomatoes

Serves 8-10

You will need:
1 (16 oz) box whole wheat pasta shells
1 cup sundried tomatoes
2/3 cup frozen sweet peas
1/3 cup pesto
1/8 cup extra virgin olive oil
salt and pepper to taste

1.  Cook the pasta shells to al dente, following the directions on the box.

2.  Drain noodles and transfer to a large bowl.

3.  Stir in sundried tomatoes, sweet peas, pesto, olive oil, salt and pepper while the pasta is still hot.

4.  Serve the pasta immediately or chilled.

Source:  Eat Yourself Skinny

Baked Crispy Potatoes

My favorite thing about cooked potatoes is the crispy outside.  Growing up, my dad would often fry crispy potatoes in a cast-iron skillet.  I always tried to pick out the potatoes with the most crisp edges.  Then I would add a generous amount of salt to my potatoes before devouring them.  I don't add salt to a lot of my foods, but crispy potatoes need their salt!

This version of crispy potatoes is a little healthier than my dad's because it's baked, not fried.  The result is a perfectly crisp exterior and a fluffy interior.  The potatoes are coated with salt before they're baked, giving them a wonderful crunch. 

Baked Crispy Potatoes

Serves 2

You will need:

2 large potatoes (I used russet)

2 Tablespoons olive oil

1 Tablespoon sea salt

1.  Wash and dry potatoes.  Slice into 1/4" thick slices. 

2.  In a Ziploc bag, combine olive oil, sea salt, and potato slices.

3.  Seal the bag and carefully shake it until the potatoes are covered in a starchy paste, about 2 minutes.

4.  Place potatoes, in a single layer, on a baking sheet. 

5.  Bake at 450 for 20 minutes, until the bottoms of the potatoes turn golden brown.  Then flip the potatoes, return to oven, and bake another 10 minutes.

6.  Remove potatoes from oven and sprinkle with additional salt, if desired.

What are some of your favorite childhood foods?

Sweet Potato Fries

I used to think I didn't like sweet potatoes.  It might be because the only way I'd ever had them was mashed up and covered in brown sugar and marshmallows for Thanksgiving.  Sounds like candy, doesn't it, so what's not to like?  For me, it's a texture thing.  I don't do well with mushy foods, which is why I'm not a fan of mashed potatoes either.  I'm weird...I know! 

Now that we're eating healthier, I thought I would give sweet potatoes another chance.  I love to have thick cut fries with hamburgers (made with ground turkey!), but I thought I'd try making sweet potato fries for me. Mike tried them, and thought they were okay, but he prefers regular potato fries!  I thought these were good, and I'm definitely a fan of sweet potato fries now.

Sweet Potato Fries

Serves 4
4 medium sweet potatoes, peeled and cut lengthwise into 1/2-inch-wide wedges
1/4 cup canola oil
1 tablespoon brown sugar
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and pepper

1. Line a large baking pan with foil; grease foil with cooking spray.

2.  In a large bowl, toss sweet potatoes with oil, sugar, cumin, cayenne, salt and pepper.

3.  Set potatoes in a single layer on baking sheet.

4.  Bake at 425 until lightly browned around edges, about 15 minutes. Turn potatoes over and bake until softened and browned, about 20 minutes longer.

Sprinkle with additional salt and pepper, if desired.

Source:  All You

Quinoa Pilaf

 

Have you jumped on board the quinoa train yet?  I finally have (better late than never!), and if you haven't, I really encourage you to give it a shot!  Quinoa is gaining popularity as a superfood because of it's amazing nutritional value.  Quinoa is a seed, but is often thought of as a grain.  It is relatively low in calories, high in protein, fiber and many vitamins.  {Source}

The first time I had quinoa was in this quinoa pilaf.  I immediately loved it and since then I've used it as a substitute for rice or pasta.  I've served it topped with apricot chicken and as a topping to a lettuce salad.  There are so many options for quinoa and I have so many more ideas for ways to incorporate it into our meals!

Oh, and on an exciting note...remember a while ago I told you that I'd do a giveaway when I reached 200 GFC followers?  Well, I hit 200 yesterday so it's time to celebrate. I want to thank all of you for reading my blog and for all your comments.  I'll be posting the giveaway later this week, so stay tuned!!!

 

Quinoa Pilaf

Serves 6

You will need:

1 Tablespoon butter
1 large shallot, peeled and chopped
8 baby carrots, chopped
1 rib celery, chopped
1 cup quinoa
1 can (14.5 ounces) chicken broth
1/4 cup water
1/4 teaspoon fresh thyme leaves
1/8 teaspoon salt

1.  Heat butter in a medium saucepan over medium heat.  Add shallot, carrots, and celery and cook for 5 minutes.

2.  Add quinoa to a saucepan and cook for 1 minute, stirring constantly. 

3.  Stir in broth, water, thyme, and salt.

4.  Bring to a boil over medium heat.  Cover and reduce heat to low.  Cook until liquid is absorbed, about 20 minutes. 

Nutritional facts per serving: 140 calories, 4g fat, 4g protein, 23g carbohydrates, 2g fiber, 396mg sodium, 5mg cholesterol

Source:  Family Circle, September 2011

BLT Pasta Salad

Bacon. Lettuce. Tomatoes.  It's the making of the perfect sandwich--but with a twist.  How about a BLT pasta salad?  Sound good?  Yeah, I thought so too! 

I made this salad for my work's Christmas party.  It made a huge bowl of salad, and since it was a potluck, we had plenty of salad left over.  It really worked out in Mike's and my favor because we got to enjoy this salad for a few more days.  This fresh salad "feels like summer", so I loved making it for a party in the winter...nothing like adding a taste of summer to a cold day!

BLT Pasta Salad

Serves 10-12

You will need:

1 pound corkscrew shaped pasta

1/2 cup milk
1 pound bacon (I used turkey bacon)
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
salt
pepper
1/2 cup mayonaise
1/4 cup sour cream
4 tablespoons chopped chives
1/2 head of lettuce, chopped

1.  Cook the pasta as directed on the box.

2.  Drain the pasta and toss it with the milk in the pan you cooked your pasta in.  Set aside.

3.  Fry the bacon in a frying pan until it's crispy.  Drain on paper towels.

4.  Discard all but 3 Tablespoons of the bacon drippings from the pan.  (If you use turkey bacon, you won't have much, so keep any drippings you do have.)

5.  Add the tomatoes, thyme, and garlic to the pan with the bacon drippings.  Cook over low heat until tomatoes are warm.  Season with salt and pepper.

6.  Crumble the bacon into small pieces.

7.  Stir the tomato mixture and bacon into the pasta.

8.  Mix the mayonaise, sour cream, and chives in a small bowl until well combined.  Season with salt and pepper, if needed.

9.  Mix the dressing with the pasta until the pasta is evenly coated.

10.  Stir lettuce into pasta until evenly distributed.  I layered my lettuce and pasta in the serving bowl instead of mixing it through the pasta.

Serve pasta salad at room temperature and refrigerate any leftovers.

Source:  A Bird and a Bean

Cheesy Bacon Ranch Potatoes

One of Mike's absolulte favorite potato dishes is cheesy potatoes.  Every time we have a family gathering, he asks who is bringing the cheesy potatoes!  He was thrilled on the day after Thanksgiving when someone unexpectedly brought cheesy potatoes to the family potluck. 

When I received an offer to try Simply Potatoes potato products through the Foodbuzz Tastemakers Program, I knew I would have to create a version of cheesy potatoes for my husband.  I added in some ranch flavor to kick it up and notch, along with one of his favorite foods--bacon. We both really enjoyed this recipe.  It was simple to put together and made enough for us to enjoy at two meals.

Cheesy Bacon Ranch Potatoes

Serves 4-6

You will need:

1 bag Simply Potatoes Hash Browns

1/2 cup heavy cream

1 (1 ounce) packet ranch dressing mix

1 cup shredded cheddar cheese, plus some for topping

1/4 cup bacon pieces

1.  In a medium bowl combine hash browns, heavy cream, dressing mix, cheddar cheese, and bacon pieces.

2.  Place in a greased 8x8" pan.

3.  Sprinkle with shredded cheddar cheese.

4.  Bake at 350 for 45-50 minutes, until bubbly.

I received coupons to try Simply Potatoes Products as part of the Foodbuzz Tastemakers Program.  All thoughts and opinions expressed are my own.

Fanned Garlic Potatoes

For some reason, potatoes seem to get a bad rap.  It's probably because of their high carbohydrate content, but as a runner, that's a great thing for me!  Potatoes also contain a good amount of fiber, protein, iron and vitamin C.  You can check out more of their stats here.

While I already admitted I'm not a huge fan of mashed potatoes, I do love baked potatoes.  And I love to prepare them this way, the presentation is just so fun!  Mike had never seen fanned potatoes before, so it was a fun surprise for him.  We both loved the flavor that the garlic infused into each bite of the potato.  I think I'll be skipping the traditional baked potato and preparing them this way more often!

Fanned Garlic Potatoes

You will need:

1 medium potato for each person you're serving

2 garlic cloves per potato (more or less depending on your garlic preference!)

olive oil

1.  Be sure to thoroughly scrub your potatoes to remove all dirt from the skin.

2.  Using a sharp knife, carefully slice the potato into thin slices, being careful not to slice all the way through.

3.  Slice each garlic clove into thin slices.

4.  Place a slice of garlic in between each slice of potato.

5.  Drizzle potato with olive oil.

6.  Place in a shallow baking dish and bake at 350 for 1 hour, until potatoes are tender.

Serve plain or garnish with cheese if desired.

Spaghetti Squash

I hope you had a great Thanksgiving Day!  We really have so much to be thankful for!

Are you still stuffed from the holiday goodies you consumed yesterday?  Or, did you burn off all those extra calories out shopping this morning?  Either way, I thought a healthy recipe would be ideal for today!

Until recently, I had never had spaghetti squash.  I'm not a fan of squash in general, so I assumed that I wouldn't care for spaghetti squash.  My dad prepared some for Sunday dinner and I took a small spoonful to try it.  It was completely different from what I expected, and Mike liked it as well!  I couldn't get it out of my head so I ventured out to my local farmer's market to see if they still had an spaghetti squash, and they did!  I picked up a medium squash and brought it home to prepare for Mike and myself.  It was so easy and delicious, not to mention super healthy!

I served the spaghetti squash topped with spaghetti sauce and Parmesan as a side with pork and potatoes for dinner, but I took just the spaghetti squash and sauce for lunch to work the next day.  You can serve it either way--a side or as the main course.

Spaghetti Squash

Servings depend on the size of your squash and how you serve it.  One medium squash made 4 side-sized servings.

You will need:

1 spaghetti squash

1 Tablespoon butter

salt

Pasta sauce, optional

Parmesan cheese, optional

1.  Using a sharp knife, cut the spaghetti squash in half lengthwise.  Scoop out seeds and discard.

2.  Place both halves of the squash on a cookie sheet.  Put 1/2 Tablespoon of butter in the center of each piece of squash.

3.  Bake at 350 for 35-40 minutes, until squash is softened.

4.  Using a fork, scrape the inside of the squash to form strands and place in a bowl.  Salt to taste.

Serve as is, or if desired, with pasta sauce and parmesan cheese.

Garlic Mashed Potatoes

I have a confession to make.  I'm not a fan of mashed potatoes.  I'm strange, I know...I like baked potatoes, fried potatoes, diced potatoes, or smashed potatoes, but there's just something about the mushy texture of mashed potatoes that does me in!  When it was revealed that November's Crazy Cooking Challenge was mashed potatoes, I decided I needed to find a mashed potato recipe that I enjoyed.

After browsing though a few of my favorite blogs, I came across a recipe on Gina's Skinny Recipes for Skinny Garlic Mashed Potatoes.  Do you remember the Strawberry Cheesecake that was a huge hit with my family?  I found that recipe on Gina's blog, so I knew the chances were pretty good that I'd like her mashed potatoes as well!

This recipe includes three delicious flavors, garlic, chicken (from the broth), and sour cream.  Combined with the potato, the flavors work very well together.  I'm pleased to tell you I was successful in my goal, and I'm proud to present to you, my favorite mashed potato recipe! 

Oh, and don't forget, you can vote for your favorite mashed potato recipe by clicking "like" under the picture of the recipe! (I'm #21!)

Garlic Mashed Potatoes

Serves 4

You will need:
4 potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat-free sour cream
1/4 cup fat-free chicken broth
2 Tablespoons skim milk
1 Tablespoon light butter
1/4 cup fresh herbs of choice: parsley, thyme, tarragon (*I used dried parsley, thyme, and some chives for garnish)
kosher salt to taste
dash of fresh ground pepper

1. Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil, then simmer for 20 minutes until potatoes are tender.

2. Drain and return potatoes and garlic to pan.

3. Add sour cream, chicken broth, milk, butter, and herbs to potatoes.

4. Using a masher, mash until smooth.

5. Season with salt and pepper to taste.

Source:  Gina's Skinny Recipes

Baked Caramel Apples

These apples were so delicious!  I made a batch the other day and served it with pork chops.  Growing up, we always had applesauce with our pork chops, so the pair seem so natural to me.  Apples are in great abundance here in Western Michigan, and I love to cook with apples. 

I eat at least an apple a day--it's good for you, you know the saying don't you?  Typically, I cut up an apple for my lunch, but I like to slice them up in my morning oatmeal, or a salad, or make a pie (recipe coming soon!), or a crisp, or spiced apples... Can you tell I like apples?  I know that if you are an apple lover, you'll love this simple and delicious recipe!

Baked Caramel Apples

Serves 6

You will need:

8 apples, peeled, cored, and cut into thick slices (I used a combination of Gala, Granny Smith, and Jonathan)

1 cup brown sugar

1/4 cup water

2 Tablespoons margarine

1 teaspoon salt

2 Tablespoons flour

1 teaspoon cinnamon

1.  In a small saucepan, combine brown sugar, water, margarine, salt, flour, and cinnamon.  Bring it to a boil and stir occasionally until it thickens.

2.  Place apples in a baking dish and cover with caramel sauce.  Stir to coat.

3.  Cover and bake at 350 for 1 hour, stirring after 30 minutes.  Let the baked apples sit for a few minutes after you remove them from the oven so the caramel will thicken.

Serve alongside pork, on top of ice-cream, or plain!

Adapted from: Becoming a Strong Woman of God

Grape Salad

This recipe is a family favorite.  I requested that we have it at my high school graduation open house and it was a huge hit.  I recently made it for a cookout with some friends and I was told it was a "very good choice"!  This salad is really simple to put together and tastes delicious.  I love that it makes so much, so this is a great dish for your next potluck or cookout!

Grape Salad

Serves 10-12

4 pounds red grapes, washed
8 ounces sour cream*
8 ounces cream cheese*
1/2 cup sugar
1 teaspoon vanilla
1/2 cup brown sugar, plus extra for topping
1 cup crushed pecans (optional)

1.  In a mixing bowl, mix together sour cream, cream cheese, sugar, vanilla, and brown sugar until well blended.

2.  Pour over grapes and stir until grapes are completely covered.

3.  Sprinkle with brown sugar and pecans (if desired) before serving.

*I often substitute low/no-fat sour cream or Neufchatel cheese.

Cucumber Tomato Salad with Italian Dressing

Happy Labor Day!  I hope you are enjoying a day off and spending time with your loved ones!  If you're looking for an easy side dish to bring to a cookout today, this fresh salad certainly fits the bill!

I've had the opportunity to go to Romania 4 times for summer mission trips.  Each time I went, I was served a delicious cucumber and tomato salad.  The idea is so simple and tasty, yet I had never had it at home!  When I got home I started making this salad and it soon became a staple at our summer meals.  Typically I use a store-bought Italian dressing and drizzle it over the cucumbers and tomatoes but since I'm working with olive oil for these recipes, I decided to make a homemade Italian dressing to top this fresh summer salad.

Cucumber Tomato Salad with Italian Dressing

Serves 6, with some Italian Dressing left over

You will need:

1/2 cup vinegar
1/2 cup Extra Virgin Olive Oil
1 Tablespoon water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1-1/2 teaspoons dried oregano
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/4 teaspoon basil
1 teaspoon parsley
1/2 Tablespoon salt
1 cucumber, diced
4 tomatoes, diced

1.  In a pint mason jar, combine vinegar, EVOO, water and spices.  Shake vigorously until well combined.

2.  Pour Italian dressing over diced cucumbers and tomatoes and refrigerate at least an hour before serving.

Refrigerate any remaining dressing.

Mixing the Italian dressing in a canning jar provides easy storage for any leftovers!

Disclosure – As part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oils to try with my family and write about it. Opinions expressed are my own and are NOT influenced by monetary compensation.

Grilled Flatbread

On Wednesday I posted a recipe for Herbed Dipping Oil and I promised that I would be sharing a recipe for the flatbread I made to dip in the oil.  I used my basic pizza dough to make the flatbreads.  Then I drizzled them with olive oil and sprinkled garlic salt on top.  I think I could live off of the flatbread--there are so many possibilities for it.  You can cut it up and dip it in Herbed Dipping Oil like I did, cut it in half and make a sandwich out of it, or roll it up and make a wrap.  Any way you eat it, it's guaranteed to be delicious!

Grilled Flatbread

Makes 4 large flatbreads

2-1/4 teaspoons yeast
1-3/8 cups water, 110 degrees
4 Tablespoons light olive oil
3/4 teaspoon salt
4 cups flour
2 Tablespoons garlic salt

1.  Sprinkle yeast into a large mixing bowl (or the bowl of your stand mixer) and pour water over it.  Allow it to sit for at least 5 minutes, until yeast begins to bubble.

2.  Stir in 3 Tablespoons light olive oil, salt, and flour and mix until a dough forms.

3.  Knead until dough is smooth and elastic, about 8-10 minutes by hand.  You can also use your stand mixer, it will take about 6 minutes.

4. Form the dough into a ball and place in an oiled bowl. Cover with plastic wrap and let it rise until doubled, about 1.5 to 2 hours.*

5. Deflate dough by punching down and knead for about 5 minutes. Allow the dough to rest before dividing it into 4 pieces.

6.  Place the dough on a floured surface and form the flatbread.  Remember that you're grilling the flatbread, so you don't wait it to be so thin it will burn right away or so large that you can't easily move it.  

7.  Drizzle light olive oil over each flatbread and sprinkle with garlic salt.

8.  Place on heated grill (about 350 degrees), greased with Pure Olive Oil, and grill for about 5 minutes over medium heat.  Detailed instructions can be found here. If you prefer not to grill, you could also bake the flatbread in a 350 degree oven for 10-12 minutes.

9.  Remove from grill and cut into bite-sized pieces with a pizza cutter.  Serve warm, with Herbed Dipping Oil. 

*I would like to note here that after the dough has risen I'll often put it in a ziploc bag and store it in the fridge for a few days (up to a month) before using it.  Mike and I both think the flavor is much better after the dough sits for a while.

Disclosure – As part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oils to try with my family and write about it. Opinions expressed are my own and are NOT influenced by monetary compensation.