Creamy Lemon Pasta Side

My local grocery store had a huge pasta sale so I decided to go and buy a bunch of neat ones, that I don't usually use.  I found a campanelle box and figured I'd make it for supper, as a side to our sausage-dogs.  

First: Made the pasta al'dente & drained: 

While pasta is cooking - I started the sauce:

Heat up 2 C half/half cream

1 tsp beef bouillon granules

1/4 C lemon juice

Salt & Pepper

Parsley

Onion powder

 Also: Cook a pkg of bacon, cut into small pieces.

Once bacon is done & sauce is hot:

Add in a can of sweet peas,  

Stir it all together:

Eat & Enjoy!!

Pork, Potatoes & Tomatoes

I guess, some days I just feel like making beans & weenies and some days I want to be adventurous and make things I've never tried before.  I found a new recipe on facebook for pork tenderloins and pinned one for mash-potatoe-cakes.  So I decided to try them both and add in some Parmesan tomatoes.  None of these were my own recipes, I copied straight from the original posters.... so here's the links & few things I've added or changed: 

Pork: 

https://www.facebook.com/photo.php?fbid=10152095376843179&set=oa.435060669935746&type=1&theater

I made the pork according to the directions - however, in the end I wanted more 'sauce'.  So I mixed in the cooking juices along with a blop of brown sugar and a good squirt of yellow mustard.  It was not as thick as I wanted it, but it was delicious way to top the pork!

Mashed Potato Cakes:

http://ideascute.net/cheesy-leftover-mashed-potato-pancakes.html

The ONLY thing I changed here was that I used panko bread crumbs to the mixture instead of some flour.  It gave it a good crunch and seemed to hold it together better.

Parmesan Tomatoes:

http://www.eatingwell.com/recipes/baked_parmesan_tomatoes.html

The one thing different I did with these is I don't bake them, as it says.... I just pop them under the broiler until they look crispy and done.  YUMMY!

Everything turned out wonderful and tasted delicious.... I just wish it wasn't all sort of, the same color.  I know you've heard me say it before.... my food may not always LOOK correct or great, but it tastes good.  LOL. 

Enjoy!

Bomb Salsa(s)

So.... It was my birthday a few days ago and my wonderful husband got me a Ninja Chopper.  I've needed a reason to use it and so I decided to make salsa.  Yay.... GREAT decision.  I love my chopper.... AND my salsas!  I've made 2 different types of salsa, at the same time, so there will be many similarities between the two salsas I'm listing today.  

Salsa #1 ~
Regular Bomb Salsa:
1/2 C strong beef stock
2 1/2 beefsteak tomatoes
6 Roma tomatoes
1 medium yellow onion
2 green bell peppers
1 jalapeno pepper (seeded or de-seeded is up to you)
3 tsp minced garlic
4 oz can of green chilies
1/2 bunch of fresh cilantro
Juice of 1 lime
S & P
1/2 tsp cumin
6 drops of liquid smoke
1 drop of "Afterdeath" hot sauce

Directions: 
Blend or chop all ingredients to your desired chunkiness and blend all together.  Jar or can & let sit for at least an hour before serving to let flavors settle.  Yum!  (Made 2 large mason jars full.)

Salsa #2 ~
Regular Bomb Salsa:
1/2 C strong beef stock
2 1/2 beefsteak tomatoes
6 Roma tomatoes
1 medium yellow onion
1 lg can of black beans - drained & rinsed
1 15 oz can of white corn - drained
1 15 oz can of yellow corn - drained
2 green bell peppers
1 jalapeno pepper (seeded or de-seeded is up to you)
3 tsp minced garlic
4 oz can of green chilies
1/2 bunch of fresh cilantro
1/2 bunch of fresh parsley
1/2 bunch of fresh basil
Juice of 1 lime
S & P
6 drops of liquid smoke

Directions: 
Blend or chop all ingredients to your desired chunkiness and blend all together.  Jar or can & let sit for at least an hour before serving to let flavors settle.  Yum!  (Made 3 large mason jars full)

Both of my salsa's came out a bit more blended than I had wanted and a bit more watery, but I think it's due to a new chopper that I'm not 100% sure I used correctly.  However - the flavors are wonderful of each salsa.... My husband blended the 2 together and ate tons of it.  We even had enough to share with friends.  {Posted a picture... not the best, but you get the idea.}

Of course there's many, many different recipes for salsa and the fun part is that you can do it however you like.... but here's what I did.  And it was yummy!!

Hope you make your own - and enjoy it!

Parmesan Garlic Knots

So... I needed something to go with my BBQ Pork Ribs I made the other day, so I searched through the internet like normal and rummaged through my Pinterest page.  I needed a break component so I thought I'd do something fun and decided on these Parmesan Garlic Knots.

I always have a few different types of biscuits or croissants in my fridge and most all the other ingredients were right on hand, so it was perfect.  (I do admit, I splurged a little and got 'real' Parmesan cheese and not use the plain 'ol "Shaky Cheese" we put on our pizza.)  I looked up a few different recipes for the same thing and they are about 99% the same, so I just chose one and stuck to it.  Here's the link from Picture The Recipe website:

http://picturetherecipe.com/index.php/recipes/garlic-parmesan-knots/

Since two of my boys are small, I split a few of the biscuits in half before rolling them and knotting them.  They seem to eat more if the portions are smaller.... strange, but it works on my bony children.  Hehehe.

I did not tuck in the ends of the knots, as many websites suggested, mostly because I didn't think they looked that bad sticking out.  They were adorable and I liked them.  In the directions, it states you can use butter-flavored spray or melted butter.  Since I had so many things going on at the same time, for this meal, I chose to use the butter-flavored spray.... and it worked just fine.  

I accidentally grated too much cheese into my mixture, so I added a bit more of everything else.... and I'll admit it, there was too much yummy stuff on my knots, but it wasn't overwhelming.  It was still scrumptious!

This was the meal from the other day (check out my recipe for BBQ Pork Ribs).  I also made buttery dill mashed potatoes and bacon green beans.  These green beans are a favorite in my house.... my boys love them and get seconds.  So, just real quick, here's how it goes:

INGREDIENTS:
3 cans of cut green beans
1 lb of cooked & crumbled bacon
1-2 lid fulls of lemon juice
Healthy sprinkle of lemon pepper

DIRECTIONS:
Once bacon has been cooked & crumbled, I drain the pan & set aside the bacon.  I use that same pan for the beans.  Drain all the green beans and start to heat them through.  Once they begin to warm, add in the crumbled bacon & lemon juice.  When it's almost done, sprinkle on the lemon-pepper and heat through a few more minutes.  It's quick and yummy and even my picky boys love it.  Enjoy!!!

Smashed Potatoes

My family is definitely a meat-and-potatoes type family, so I'm always looking for new & yummy ways to make use of potatoes.  I also am quite addicted to Pinterest.  I pin, pin, pin, pin.... but I do actually try some of the recipes I find on there.  This one is for smashed red potatoes... or as this lady cook calls it "Crash Hot Potatoes".  I'll give you the link, there are many more pictures on her site than I took of my own potatoes, but the directions & ingredients are pretty much exact.

INGREDIENTS:
9 small red potatoes (or any small potato, I counted out about 3 per person)
Olive oil
Salt & Pepper (Kosher salt) 
Any herb you like, I used fresh Rosemary

DIRECTIONS:
1) Boil salted water in a large pot, then put in as many potatoes as you needed to cook.  Keep them in there until "fork-tender".  This part I found trickier than I had planned.... too hard potatoes and you'll be unable to smash without them flying across the kitchen (Dangerous!!) .... too soft potatoes and you'll end up with somewhat mashed potatoes and not the cute little potato-cookie-like things that the website suggest.

2) Generously oil the cookie sheet.  Not enough oil will make them stick... and again will end up with potatoes flying across the room.... so don't skimp!

3) Place the boiled potatoes on the sheet - spaced out adequately.  Now (tricky part) gently press down on them.  You may use a masher, glass-cup bottom (I found this makes them fly faster, so I stuck to the masher) or whatever else suites you.  Try to keep the peel intact on the bottom of the potato-cookie but the top open & smashed up.  So.... again, gently is the key word here!!

3) Next brush tops with more olive oil (or melted butter, this always adds flavor... and fat... and yumms).  Then salt with your big, chunky Kosher salt (potatoes tend to need quite a bit of salt, so no skimping here, either) and sprinkle pepper.  Then top with your herb(s) you've chosen.

4) Bake 20-25 minutes in an oven set at 450'.  That's it!!

Sorry - I don't have a better "After" picture... the potatoes are hidden behind my tomato basil chicken.  (Wonderful winged-it-recipe I will share with you when I have the time to write it all down)  But surely check out the original link, she's got more pictures and an absolutely YUM "After" picture!!

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

They turned out absolutely wonderful!!  They are flavorful.  They are soft & crunchy at the same time.  Even my oldest son complimented me on them.... normally I just get "mmm"s and grunts.  That's huge!!

Try them!! 

Let me know how you loved this yum!!

Sherried Mushrooms

I really, really love mushrooms!  Big ones, small ones, itty bitty sliced buttery ones!  So I'm always looking for a new & yummy way to use them.  This popped up in a cookbook called Young and Hungry by Dave Lieberman... and boy was it a hit with my boys!  (I made this exactly per recipe then during the last few minutes, added in some cooked & warmed asparagus spears.  Wow... it was great!)

Sherried Mushrooms

10 oz small white mushrooms, mostly with small caps (remove stems)
3Tbsp butter
1/4C chicken broth
1/2C Sherry
Chopped green onions
S & P

1) Melt butter in pan large enough for single layer of 'shrooms.  When starts to foam, add 'shrooms w/caps down.  Butter will brown and that's ok, just turn heat down a little.  About 4 min later, turn over and let cook for a few more minutes. 

2) Pour the broth and Sherry into pan, crank heat to high and boil.  (This is where I added the asparagus spears.)  Boil until there's just enough syrupy liquid left to coat the 'shrooms.  Season them w/S&P to taste, then pour the 'shrooms into a shallow serving dish.  Top with chives then serve warm. 

ENJOY!