Asian Chop Salad

I am happy with the variety of 'chop' salad kits at the market. I do purchase them occasionally and if fresh they can make a delicious salad. I wanted to see if I could come up with a 'better' chop salad. I think you will agree that this is one excellent salad. This salad is full of texture and flavor. The dressing is light with just a little sweetness. Combine the salad and dressing for a perfect dish.

Asian Chop Salad
1 bag coleslaw mix (14-ounce)
Chopped:
Napa Cabbage
celery
cucumber
red pepper
green onion or red onion
bean sprouts
sugar snap peas
1 tablespoons toasted sesame seeds
1/3 cup slivered almonds
Mix coleslaw and veggies in a large bowl, toss with dressing at least 30 minutes before serving. The dressing will draw some moisture out of the veggies, this really is enough dressing. Just before serving top with sesame seeds and almonds.

Dressing
2 tablespoons canola oil
2 tablespoons cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon sesame oil
Combine all ingredients and shake or stir vigorously. Refrigerate until ready to use. This dressing can be made several days before serving.
Printable Recipe

You can use finely sliced cabbage and grated carrots instead of coleslaw mix.
Use whatever veggies you have. I like this salad because most of the ingredients keep well in the fridge. Cabbage, carrots, celery, onions have a long life span. This salad is excellent with just these!
Napa Cabbage keeps quite a while in the refrigerator, it adds a delicious flavor and a 'softer' crunch. Fresh bean sprouts have a short shelf life--but are delicious if you have them.
I didn't put amounts in this salad--use more of what you love!
I found this recipe in an Our Best Bites cookbook, I made a few changes to make it more to my liking.

Wild Potato Topper

This fits in the 'why didn't I think of it' category! This yummy topping was served on baked potatoes at a Relief Society Birthday Party I attended with my sweet Mom. What a great way to serve toppings for baked potatoes--all in one dish.  This is not really rocket science but it is one great idea, and it is delicious.

Wild Potato Topper
1/2 pound butter--softened
1/2 teaspoon seasoning salt
1 cup sour cream (remove from refrigerator 30 minutes before using)
1 cup grated cheese--I used sharp
3 green onions--minced
1/2 cup crisp cooked bacon
Using a mixer beat butter till light, fold in seasoning salt, sour cream, cheese, onions and bacon. Store in refrigerator--remove 30 minutes before serving. Serve on baked or steamed potatoes. I'm sure it would be delicious on any steamed veggie!
Printable Recipe

Coconut Lime Rice with Cilantro

This delicious rice stands on its own; adding coconut milk gives it a rich creamy flavor. I served it with a salmon dish but I'm sure it will taste great with Thai or even Mexican. Flavorful rice with a pop of lime, sides don't get much better!

Coconut Lime Rice
1 tablespoon olive oil
2 cloves garlic, pressed
1 cup Basmati rice
1 cup chicken broth
1 cup coconut milk
Sea Salt--to taste
1/2 cup cilantro
Juice from 1-2 limes
Heat oil in a saucepan add garlic and cook 1 minute--stir constantly.
Add rice and cook 4 minutes--stir often.
Add chicken broth, coconut milk and sea salt, bring to a boil, stir.
Reduce heat to simmer, cover and cook 20 minutes.
Remove pan from heat, let sit covered for 5 minutes.
Fluff rice, add cilantro and lime juice.
Enjoy!
Printable Recipe
There are many versions of this recipe. I based my recipe on one from The Love of Cooking, but I had to add lime juice because everything tastes better with a splash of lime! 

Not So Ordinary Potato Salad

Potato Salad is a picnic staple. I have made it for years just like my mother did. Potatoes, boiled eggs, celery, onion, mayo, mustard and a little pickle juice. It was always fine but turned out a little different each time. We never had a recipe; I do like recipes, quality control (I just might be a little controlling--when it comes to food).
So my assignment was a salad--potato. Boring. I have a macaroni salad that I love so I morphed the two salads and came up with one yummy Potato Salad-- A Not So Ordinary Potato Salad.
This is delicious--it just might become your new favorite potato salad (don't tell Grandma)!

Not So Ordinary Potato Salad
5 pound boiled potatoes, Yukon Golds are the best, but reds work too, don't overcook, cool, dice
1/2 cup roasted red pepper, chopped
1/2 cup black olives, chopped
1/2 cup sweet/spicy pickles, chopped I like Famous Dave's
1/2 cup celery, chopped
1/2 cup green onion, sliced
1/2 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 to 4 tablespoons of milk, cream or pickle juice--to thin dressing
Garnish with 1/2 cup chopped fresh parsleyI like to chop the veggies with my Pampered Chef Chopper--it makes quick work of the chopping. Just don't over chop!! Mix together the mayo, red wine vinegar, sugar, salt, pepper and milk and/or pickle juice to thin. Dice the cooled potatoes, add the veggies and gently stir in the sauce. Check to see if or salt and pepper is needed. Chill, top with parsley. Serve well chilled. The cold salad can sit on the serving table for about 30-45 minutes. Then get it back in the iced cooler so you can safely enjoy the leftovers--if there are any. This salad is a winner. Great for your Labor Day Picnic.
Printable Recipe

Asian Chicken Lettuce Wraps

We have spent the last week in Chicago visiting with my daughter Amber and her hubby Tadd. They have 4 amazing children that we had the privilege of doting on. 8 year old Harrison was getting baptized--what a great event. The week was filled with boat rides, bike riding, playing, swimming parties, shooting bb guns etc. Luckily Amber and I had to look out for baby. So we spent hours visiting with each other and just catching up on life. And of course playing with baby!
Amber and I both love to bake and cook. Chopping is therapy! The first meal we made together were these delicious Asian Chicken Lettuce Wraps. I'm sure I exposed bad manners--I couldn't eat these fast enough! Bad me. So the first meal when I got home was Asian Chicken Lettuce Wraps. Hungry Max happened to drop in at dinner time and agreed--these are amazing. I served them with chilled water melon and corn on the cob. We were having fresh peach short cake for dessert but we were to full!
This low fat dish can easily be made gluten free. You can also cut the carbs and just delete the rice. So many choices. Such a yummy dish! Thanks Amber.

Asian Chicken Lettuce Wraps

Short Grain Rice, I cook mine in a rice cooker--perfect results every time. I always cook extra rice, then I am that much closer to dinner another night. Think Curry, Fried Rice, Beans and Rice etc. If you don't have a rice cooker just follow the directions on the package. Easy

12 leaves of Boston, Bibb or Butter Lettuce, washed--next time I will give them a gentle whirl in my salad spinner--I do love that thing!

Sauce:
2 tablespoons Fish Sauce--don't substitute, it is stinky (don't smell it) but it adds an incredible layer of flavor.
1 tablespoon Soy Sauce
3 tablespoons of fresh lime juice (before juicing the limes--zest them, you will need 2 teaspoons of zest later). Don't try zesting after you have juiced the limes--one word, difficult! I do know these things. I'm all about saving you from the mistakes I have made!
1 1/2 tablespoons brown sugar
1 teaspoon cornstarch
Put sauce ingredients in a small bowl and set aside

Meat Mixture
1 jalapeno, stemmed, seeds removed and diced
2 teaspoons lime zest
1 pound ground chicken--I did not like the looks of the ground chicken at the market I went to so I did a little Google research and It paid off. I semi thawed 1 pound of chicken tenders--cleaning/cutting out all the parts I don't want to eat. The tenders are now in about 1 inch chunks--still semi frozen. I put the entire pound in my food processor with the metal blade and pulsed it several times. Scraped down the sides and pulsed a few more times. You don't want a mush just a chop--watch closely. Now you have ground chicken--and you know exactly what is in it!
2 teaspoons vegetable oil

Garnish
1/4 cup chopped fresh basil leaves--perfect because my basil plant is going crazy right
3 green onions finely chopped

Now let's make this dish happen!
Put 2 teaspoons of oil in a large non stick skillet on medium heat--heat till shimmering. Add the meat mixture with the zest and jalapeno. Cook for about 5 minutes breaking up the chicken with a wooden spoon. Cook till pink is gone.
Whisk together the sauce ingredients and add to the meat mixture. Stir constantly for about 2 minutes until slightly thickened.
Remove from the heat and add basil and green onions

To Serve:
Place a small spoonful of rice on a lettuce leaf. Add chicken mix, be sure you get a few drops of juice. Fold lettuce leaf up like a taco and enjoy every flavorful-bite. I dare you to not make this twice in one week! That is just how good it is.
Printable Recipe

Thanks Mel from Our Kitchen Cafe--another winner!

Corn and Bean Salsa

Don't let the plain name of this fool you; it is way more than beans and corn. This dish is full of flavor and all good things. We took this to a summer party and got rave reviews. This recipe originates from Southern Living, I found it on You Go Girl and adjusted it to suit what I had and like. You can do that you know!

Corn and Bean Salsa
4 ears fresh corn
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 or 2 cans black beans, rinsed and drained
2 large tomatoes. seeded and diced
1 large jalapeno, seeded and chopped
2 avocados, seeded and chopped
1/2 cup fresh cilantro, chopped
Roast corn, cool and cut off cob. Whisk together lime juice, oil, vinegar, salt and pepper in a large bowl. Add remaining ingredients. Toss, cover and chill for 2 hours. Serve with corn chips.
Printable Recipe

One Year Ago--------Breakfast in a Scone
Two Years Ago-------Puff Pancakes
Three Years Ago------Banana Mini Muffins
Four Years Ago-------Pasta Chicken Cashew Salad

Pico de Gallo Pilaf

I have been looking for a yummy rice dish to serve with Mexican meals. Lime Cilantro Rice is good but I wanted something with a little more flavor. I have found it! Thanks to Rachel Ray I have found the rice!! This rice gets its flavor from the addition of some Pico de Gallo - a pretty simple fix. I made double the amount of Pico so we could have some for dipping. Texture and flavor was also boosted with the addition of orzo pasta. It's delicious!!

Pico de Gallo Pilaf
1 tablespoon oil
1/2 cup orzo pasta
1 cup white rice
2 cups chicken broth

8 plum tomatoes, halved, seeded and finely chopped
1 medium onion, red or white, finely chopped
1-2 jalapeno peppers, seeded and finely chopped
A large handful cilantro leaves, finely chopped 

2 limes, zested and juiced
Salt

Heat the olive oil in a sauce pot over medium heat. Add the orzo and toast until deep golden. Stir in the rice and broth and bring to boil. Reduce the heat to low, cover the pot and simmer for 17 to 18 minutes.
In a small bowl, combine the tomatoes, onions, jalapeno, cilantro, and lime zest and juice. Season with salt, to taste.
When rice is cooked, fluff with fork and stir in the 1/2 of the salsa. Transfer to a serving bowl and serve.

Pour the other half of the salsa in a serving bowl and serve with fish tacos or chips.

The Ultimate Fish Taco

I've decided I like the word Ultimate--maybe this year's quest will be to find the Ultimate_____fill in the blank. Can we talk about Fish Tacos for a minute? Hubby spent a week in Alaska having the fishing trip of a lifetime with my brothers. It really is a win/win trip, he has fun and brings me home a big cooler full of very fresh shrimp, salmon and halibut. I have salmon figured out  but seem to struggle with the perfect halibut/shrimp taco.
Now I have made some excellent delicious attempts but something was missing. Enter Rachel Ray and her famous 30 Minute Meals. I happened upon a Light and Latin segment, she was making fish tacos etc. Well, I watched the show and tried the recipes out immediately. 30 minutes--no--but delicious--yes!!
The halibut had a yummy rub and was quickly broiled and flaked. The Tomatillo Sauce really made the taco. The meal was finished off by an amazing Mexican Rice. Rice is important to me in Mexican cooking because I don't love beans. Rice is my filler of choice.
So today I will share the Halibut and Tomatillo Sauce. Tomorrow we will chat about Mexican Rice. These components along with some angel shredded cabbage and corn tortillas will provide The Ultimate Fish Taco!

Grilled Halibut
1 lime zest and juice
2 tablespoons oil
1 tablespoon Old Bay Seasoning
1 teaspoon chili powder
4 (6 to 8 ounce) Halibut fillets
In a small bowl mix together the lime zest and juice, oil, Old Bay and chili powder. Rub it on both sides of the halibut. Let sit for 15-20 minutes. Grill or broil halibut for 3-4 minutes per side until it easily flakes with a fork. Flake fish with a fork and set aside.

Tomatillo Sauce
1 tablespoon oil
small red onion diced
1 jalapeno chopped
2 cloves garlic--pressed
8-10 peeled, rinsed, coarsely chopped tomatillos
salt and pepper
1 teaspoon cumin
1 lemon, zest and juice
1 heaping tablespoon honey
1 small ripe avocado
Heat oil in a pan on medium high heat, add onion, jalapeno and garlic. Saute 3-4 minutes until just beginning to soften. Add tomitillos, salt and pepper and cumin. Cool for 6-7 minutes until soft. Carefully add hot ingredients to a food processor--I'm sure an immersion blender would work too. Add lemon zest, juice, honey and avocado. Process till smooth. Reserve. It is delicious on fish and shrimp tacos and it works well with chips too. It is just yummy.

Cheddar and Green Onion Biscuits--SRC

It's good to be a member of the Secret Recipe Club again. The SRC is a great way to meet new bloggers and try new recipes. This month I was fortunate to get to know Healthy. Delicious. I enjoyed getting to know Lauren. She reminded me a lot of myself. We both grew up cooking and following our Mom around the kitchen. Planning and cooking dinner was something we both enjoyed from early on. Lauren is young enough to be my daughter--that is where we differ! Lauren has been blogging for over 6 years--that is commitment. Her recipe focus is on non-processed foods, fruit and veggies in season and weeknight meals that can be ready in 40 minutes! Spend a while on Laurens blog--you will be glad you did.

I am going to make the Baked Buffalo Chicken Taquitos when my daughter comes to visit. I needed a quick, simple meal so I scanned the blog and found a recipe for Cheddar and Green Onion Biscuits. Now you need to know that biscuits are my hubby's love language. I have made many recipes over the years and found that successful biscuits need a light hand. I used my food processor to make these gems and they were in the oven in minutes.

The cheese and green onions were a great combo. I sliced the warm biscuits added a thin slice of ham and a little drizzle of honey mustard sauce. A fresh fruit salad finished this
delicious meal and I had it on the table in under 40 minutes. These biscuits would be a great side for soup or stew. Add a slice of bacon or a sausage patty and you have a delicious breakfast. So many possibilities.

Green Onion and Cheddar Biscuits
2 cups flour
1 1/2 tablespoons baking powder
dash of salt
2 teaspoons sugar
1/2 stick of butter (2 ounces)
1 cup freshly grated cheddar cheese-- I used Tillamook Extra Sharp Cheese
3/4 cup milk--I used 1%
4 green onions, chopped
1/4 teaspoon garlic powder
In food processor mix flour, baking powder, salt and sugar. Add chunks of butter and pulse just till you have a fine, crumbly texture with pea size lumps of butter. Add the milk, cheese, green onion and garlic powder. Pulse a few times till just mixed. Do not over mix. Drop 1/4 cup portions of batter on parchment lined sheet. Bake at 400 degrees for about 17-19 minutes, do not over bake. Serve warm. They are also yummy split and toasted. Makes 12 delicious biscuits. Master biscuits and make your family happy! 
Thanks Lauren--I have a new blogging buddy! 

Potatoes Romanoff

I know I have a multitude of recipes at the touch of a button. Thanks to blogs, Pinterest, The Food Network etc. there is plenty to choose from. But I still enjoy opening the mailbox and seeing a new cooking magazine. I have limited the number I receive--recipe overload is real. This year I chose to subscribe to Cook's Country. I like the large format, the easy meals and I like to know why recipes work and Cooks gives me the information I enjoy. So this year you will see favorites from this magazine on my blog.
I'm always looking for a good potato recipe. We like potatoes in many forms. This recipe did not disappoint. It was yummy and worth the work for a special Sunday Dinner. You can also make this the day before, a plus for a busy cook.

Potatoes Romanoff
3 pound russet potatoes, peeled and cut into 1/2 inch pieces
1 1/2 teaspoons salt
1 1/4 cup sour cream
4 ounces cream cheese, softened
1 tablespoon cornstarch
1/2 teaspoon pepper
1 3/4 cups chicken broth
4 scallions, white parts minced, green parts sliced thin on the bias
6 ounces sharp cheddar cheese, shredded (1 1/2 cups) I like Tillimok

Toss potatoes with salt in a large bowl, cover and microwave until tender about 15 minutes. Stir once.
Whisk sour cream, cream cheese, cornstarch and pepper in a large bowl until combined. Whisk in chicken broth and scallion whites until incorporated. Fold in hot potatoes in two additions. Pour mixture in an 8 inch square baking dish. Sprinkle with cheddar cheese. Place dish on rimmed baking sheet and bake on upper middle oven rack for 15 to 20 minutes in a 425 degree oven. Casserole should be bubbling and cheese slightly brown. Let cool for 20 minutes. Sprinkle green onions on top. Serves 6 to 8.
You can make the casserole ahead and bake it at 425 for 30 to 35 minutes.

SRC Fresh Mango Salsa

Fresh Mango Salsa

2 cups diced mango, fresh

1/2 cup diced red pepper

3 tablespoons diced jalapeno pepper

1/4 cup diced red onion

1/2 cup cilantro

1 clove garlic, minced

Juice from 1 large lime

Salt to taste

Mix together and chill.

This delicious recipe comes inspired from Secret Recipe Club blogger Shirley. I've had a great time getting to know Shirley thru her blog Enriching Your Kid. I think she is from India, she is a Clinical Psychologist by profession but now a stay at home mother with young children. She is passionate about feeding her children delicious nutritious meals. Her blog chronicles these recipes. Having raised 6 children I know the challenges facing parents as they strive to serve nutritious meals. I have nothing but praise for parents that make eating healthy a priority. 
 Many of the ingredients in Shirley's blog were unfamiliar to me. But I think salsa is a universal food. There are many different varieties of mangoes at her market. I think I have seen two different types here. Thanks to Costco we can get mangoes most anytime. Ripe mangoes are sweet and delicious; add just a few extra ingredients and you have a yummy treat. This salsa is great on chicken or fish but I like to just eat it with chips!
The Secret Recipe Club is a great way to meet new bloggers.  

Pepper Jelly

In my quest to be organized for Christmas this year I have been making a few things that can be made ahead. Pepper Jelly is the perfect make ahead treat. One batch makes 14 mini jars. I will give a jar of pepper jelly, a block of cream cheese and a package of Wheat Thins. Tied with a festive ribbon this will make a wonderful little Christmas gift.

The recipe comes right off the Kraft site. When it comes to canned goods I stick to the recipe exactly. So check out Kraft Pepper Jelly made with Certo, it came together quickly and was delicious. Be sure and wear food grade rubber gloves when cutting hot peppers. I've learned the hard way!
Good luck--just try and save some for Christmas! Or make a second batch and just enjoy.

1 year ago--Crock Pot Potato Cheese Soup (one of my most popular recipes)
2 years ago-Black Forest Brownies (my favorite treat, I make them yearly for my birthday)
3 years ago-Baked Potato Soup (hands down family favorite--even those that don't love soup like this)

Oven Roasted Corn

This post is really not rocket science--but it is something you will want to try. How do you cook fresh corn on the cob? Probably the same way your Mother did. My mom filled a huge pan with water, brought it to a boil (which seems to take forever) dropped the husked corn in and boiled it for 5 minutes. The corn was done--you had a huge pot of boiling water heating up your August kitchen. But the corn was good so that's the way you cook corn.

Enter my daughter Jill. While visiting we wanted corn, it's perfect right now. Jill suggested we roast the corn in the oven. I was leery at first, I mean who puts corn complete with husks on in the oven?? We did and it was delicious. I will never boil another ear of corn. Thanks Jill for breaking the cycle!

 Oven Roasted Corn--Tyler Florence

Preheat oven to 350. Pace corn (husks on) directly on oven rack. Roast for 30 minutes. Pull husks down, silk is easily removed. Use husks for a handle while eating. Enjoy one of the best foods of summer!

Pasta Salad with a Story

My blog started out as a place to journal my favorite recipes--my kids were leaving home for missions, college and marriage. It wasn't long till they got hungry, it happens you know. So I would field  several cooking questions each week or day as needed. Now I was happy to do this, I love chatting with my kids as they turned into awesome adults. 

Along came my blog--a place to journal family favorite recipes and some new recipes along the way. I occasionally put in a few family photos because my kids and grand kids are just so darn cute.

Then I thought, as long as I'm writing why not tell a few stories along the way. Food stories, family stories etc. That's the fun thing about a blog--it's yours to do as you please.

So the Pasta Salad Story:

In 1970 a new store moved to the small town of Pleasant Grove, that of itself was big news. Story Pharmacy moved to Main Street just a few doors south of Rexall Drug (it had been the only drug store in Pleasant Grove for about 100 years).

Story Pharmacy was run by the pharmacist Mr. Story. Mrs. Story ran the soda fountain I loved the soda fountain, they made a mean 'wild hourse' drink. But my favorite item on the menu was the pasta salad. It was served to go in a small plastic cup, it came with a slice of buttered toast cut in triangles. I really don't know why one would serve toast with pasta salad--but they did.

One must understand that the only kind of pasta served at my house (remember there are 5 brothers) was drenched in red sauce and had plenty of meat balls along side. So to be able to buy a cup of delicious pasta salad full of crunchy veggies, small shrimp, certainly from a can and a light sauce was delightful. As soon as I could drive in 1971 I often visited Story Pharmacy, just for their pasta salad. That is one great memory.

So when Candise made a pasta salad for a family party, I ate some in a cup and was taken right back to Story's sitting on the orange upholstered stools wishing I had a triangle of toast!

 So please enjoy Pasta Salad with a Story--served with a toast triangle if desired.

16 ounces small pasta, small shells, ditalini

1/2 cup roasted red pepper,chopped

1/2 cup black olives, chopped

1/2 cup chopped sweet/spicy pickles I used Famous Dave's

1/2 cup chopped green onion--whites and greens

1/2 cup chopped celery

1/2 cup mayonnaise

1 tablespoon red wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1/4 cup milk to thin dressing

pickle juice to thin and add flavor
Garnish with 1/2 cup chopped parsley

Cook pasta in boiling salted water till done--don't overcook. Rinse in cold water till pasta is cool. Add the chopped veggies. Make the sauce by mixing the mayo, vinegar, sugar, salt and pepper. Thin to pourable consistency by adding milk and pickle juice. Pour dressing over salad and stir. If more dressing is needed just take a couple of tablespoons of mayo and thin down with pickle juice. Stir all ingredients together. Chill.

Before serving add small cooked shrimp and diced tomatoes. This makes a big salad--plenty to share.

The Pampered Chef Chopper is made for salads like this. Sometime I like a fine dice--this salad isn't that time. Chop things, no need to clean the chopper between. The chopper makes this salad a quick meal. Quick is good.

This recipe was inspired by Pioneer Woman

Potatoes Au Gratin--in a Crock Pot

I have an interesting cooking dilemma, We are mostly empty nesters, now that is not a bad thing. I find it quite enjoyable to cook for two. But when our children visit the numbers change. Last night for example we had 6 adults and 7 children here for dinner.
So, enter the humble crock pot. This gem saved the dinner day. I was cooking chicken in the oven in preparation to put it on the grill, garlic bread was next in line. How do I cook a potato dish with a full oven?
 The crock pot was the answer. I had pinned a recipe for Potatoes Au Gratin in the Crock Pot and they were delicious.  It freed up the oven and also allowed me to have the potatoes prepped and cooking before my cute grandchildren arrived. It is a recipe I will use often.
 Thank you Tina from Mom's Crazy Cooking for sharing this recipe. It's a keeper.

            

   

 Potatoes Au Gratin in the Crock Pot
6 medium potatoes, peeled and sliced--this is what a mandolin is for!
8 ounces shredded cheese--I cleaned out my cheese drawer and used a combination of cheddar, provolone and Gruyere. I imagine most any cheese would work
3 Tablespoons butter
1/4 cup flour
2 cups milk
6 cloves garlic, crusher
garlic salt, kosher salt and Lawry's Seasoning Salt
Butter the inside of your crock pot or spray with Pam. Layer the potatoes and season with garlic salt, the next layer season with Kosher salt, the following layer with Lawry's. Repeat layers seasoning each layer. Use plenty of seasoning or your potatoes will be bland.
Melt butter, stir in flour. Bring to a boil and let simmer a minute or two. Add the milk and garlic and cook stirring often until thick and bubbly. Remove from heat and add cheese, stir until smooth.
Pour cheese sauce over potatoes--don't stir just shake a bit to make sure cheese sauce gets to the bottom.
Put a double thickness of paper towel on top of the crock pot place lid on. Cook on high for 2 hours, don't disturb. Check after 2 hours--I had to cook another 45 minutes.
Enjoy this dish--it will be ready when you are. Thanks Tiina

Creamy Garlic Pasta

I will be the first to admit that side dishes are not my strong point. I have grand intentions of beautiful salads, fresh fruit in a beautiful display, even just steamed veggies. Some days we get there others are pretty poor.

 So I'm excited to tell you about this yummy noodle dish we made today. The entire dinner took only 30 minutes. First we cooked frozen Costco Chicken tenders sprinkled with Mrs. Dash Lemon Pepper Seasoning, this took about 15 minutes. The spinach steamed in a micro cooker for 2 minutes. The noodles were quick and perfect.

We will make this again often--maybe tomorrow, it was that good. We may add roasted summer squash, mushrooms, onion, pepper etc, add diced meat and it turns into a meal. Oh we do have plans for this dish.

This recipe came from the Cheese Pusher, we made it as written today but we do have plans!

Creamy Garlic Pasta

2 teaspoons olive oil

4 garlic gloves, pressed

2 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon pepper

3 cups chicken broth

8 ounces thin spaghetti

1 cup grated Parmesan cheese

3/4 cup cream

2 Tablespoons chopped fresh flat leaf parsley

Heat olive oil and add garlic. Stir about a minute until fragrant. Add the butter, salt, pepper and chicken broth. Bring to boil and add spaghetti. Cook amount of time stated on package, ours cooked in about 5 minutes, stir often so it doesn't stick. Add Parmesan cheese and stir till all melted. Remove from heat and add cream, stir. Add parsley, stir and serve immediately. Enjoy! This is one yummy quick dish--trust me on this one.

Even the baby loved it.

SRC--Ginger, Pineapple, Cashew Fried Rice

 It's another great month for SRC! This month I was assigned A Couple in the Kitchen. These bloggers have some great dishes. I think they live on the east coast--they have plenty of yummy looking seafood dishes. Living in landlocked Utah our seafood comes from Costco.
The recipe I chose was a yummy rice dish, Ginger, Pineapple, Cashew Fried Rice, what a wonderful flavor combination. The recipe called for snap peas, I used red pepper as that is what I had. Red pepper is always a great addition but next time I make this dish I'll make sure I have snap peas. They would add some great color and flavor to this dish. Fresh pineapple adds such a fun flavor to this rice dish and cashews are the finishing touch. I served this rice with a spicy shrimp and asparagus dish. Together they were amazing.
Check out A Couple in the Kitchen  their blog is full of yummy dinner ideas. I have a list of recipes to try.

Perfect Steamed Veggies

If you have ever eaten overcooked cauliflower and broccoli raise your hand. Okay, we are on the same page now. After much trial and error my sweet hubby has found the perfect way to cook these nutrition packed veggies. Our preferred method is the humble steamer. Put about an inch of water in a pan, heat to a boil. Place the steamer in the pan. Add the cauliflower and cook covered for 4 minutes, add broccoli cook for anther 4 minutes. Serve immediately with salt, pepper and a little fresh lemon juice.
This will produce perfect veggies every time.

Twice Baked Potatoes

Max's birthday dinner had to include Twice Baked Potatoes. Actually these potatoes are included in many family gatherings. You can easily make these a day in advance, perfect for busy cooks. 

Pioneer Woman's recipe is perfect. Use nice big russets, number ones and make a full batch. Leftovers make a great lunch. I always send leftovers home with the Grandmas. They are happy, you just don't make Twice Baked Potatoes for one!

This delicious dish is quite rich, make it for special occasions. Your guests will thank you. Here is the link to Pioneer Woman's Twice Baked Potatoes. Enjoy!

TWD Basic Biscuits

Years ago I was going to the hospital to have a baby, number five or six, I don't remember. I asked Hubby if he wanted to learn how to  make a few simple dishes. His answer was--do you want to learn how to change the oil in the car? I didn't. So I did the cooking and hubby did outside stuff. It worked out fine for 35 years.
But seasons in our life change, kids are gone and Hubby has more time. He has been a great help in the kitchen, I have had health problems, he has stepped right in and been so helpful. I do have the best husband.
What does this have to do with Dories Basic Biscuits??  Hubby wanted to learn to make Biscuits and Gravy--the ultimate male comfort food. I really didn't care to perfect it so he went to work. I gave him Dories Basic Biscuit recipe, he read it and reread it. I watched over his shoulder just a bit and gave him a few pointers. I'm happy to say that Hubby now makes perfect Buttermilk Biscuits. We have tried several recipes but we always come back to Dories Basic Biscuit.
It comes together in minutes and is consistently delicious. Hubby also has Sausage Gravy perfected, but it is not so photogenic. The boys all agree it is delicious, and the girls don't mind it either.
So when I see a nice plate of biscuits on the table I think of a loving hubby who was willing to step outside his comfort zone and learn something new. For the record--I have not learned how to change the oil in the car. But I do know how to drive thru Jiffy Lube!
Thanks for letting me ramble. The purpose of my blog is not only sharing yummy recipes but also sharing stories that my children and grandchildren may someday enjoy. Don't you wish you knew more about your father or grandfather?
The complete recipe for Basic Biscuits will be on Jennifer's Blog, Cooking For Comfort. Or just purchase Dories book, it will become your kitchen friend.