Spring Peas with Pancetta

I don't get around to posting many side dishes on here, especially vegetables.  I tend to just wing it when it comes to our veggies and I rarely take the time to take pictures.  This turned out very good, although I admit I upped the pancetta.  I think that next time I will keep it to 2 oz. though.  

Spring Peas with Pancetta 

3 slices pancetta, chopped (I used an entire 4 oz. package, 2-3 oz. would have been plenty)

3/4 cup finely chopped white onion

1 garlic clove, minced

3 cups shelled green peas or frozen petite green peas

1 cup fat-free, less-sodium chicken broth

2 teaspoons sugar

1/4 teaspoon salt

1/4 cup chopped fresh flat-leaf parsley

Heat a large nonstick skillet over medium-high heat. Add pancetta, and sauté 5 minutes or until crispy. 

Remove pancetta from pan, reserving drippings in pan. Add onion and garlic to pan; sauté for 2 minutes or until tender. Add peas, broth, sugar, and salt to pan. Simmer 5 minutes or until the peas are tender, stirring occasionally. Stir in pancetta and chopped parsley.

Source: Adapted from Cooking Light

The Best Potato Salad

Potato Salad.  Everyone has a recipe, right?  When I saw this particular one, I was intrigued.  It has a very odd ingredient combination.  I went back and forth about trying it and I almost stuck with one of my more safe recipes.  Well, you know me, I can't resist trying out something new so I went for it.  You know what?  The weird combo works!  It really does!  My husband is not a big fan of potato salad, and even he commented on how good it was.  I know adding pepperoncini's seems weird, but it is absolutely essential.  It really gives the potato salad the extra something that is usually missing.  The black olives I could take or leave.  If you are a fan, add them.  

The Best Potato Salad

6 eggs

10 red potatoes

1 cup mayonnaise

1/2 cup ranch dressing

1/3 cup dill pickle relish

2 tablespoons prepared yellow mustard

1 1/2 teaspoons salt 

1/4 teaspoon ground black pepper

1/8 teaspoon paprika

1/8 teaspoon celery seed

1 onion, chopped

1/4 cup pepperoncini 

1/4 cup sliced black olives (optional)

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.

Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Source:  Allrecipes

Roasted Asparagus with Balsamic Browned Butter

Look at me posting a healthy vegetable!  Are you proud?  This is the asparagus that I served alongside the Skillet Chicken Breast Aglio e Olio last week.  They were absolutely delicious together.  This asparagus is such a simple side dish.  I know I will be making it again.  I am sure that some of you (that don't live in ND) even have asparagus in your gardens right now to use!  Speaking of gardens, I have been busting my rear on mine! I will try to get some pics up here tomorrow to share!

Oh, and before you get too misty-eyed over my good girl side, please know that I am baking up a Chocolate Swirled Banana Bread as I type this;)  

Roasted Asparagus with Balsamic Browned Butter

40 asparagus spears, trimmed (about 2 pounds)

Cooking spray

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 tablespoons butter

2 teaspoons low-sodium soy sauce

1 teaspoon balsamic vinegar

Preheat oven to 400°.

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper.

 Bake at 400° for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. 

Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.

Source:  Cooking Light

Layer Salad

I just can't wait a day longer to post this recipe.  My grandpa K. came for Easter and throughly enjoyed this.  Before he left, I asked if he wanted any of the leftovers and this was the only thing he came out and asked for.  My dad called me a couple days later to let me know he was raving  about it and he wants the recipe, he thinks he would like to live on this salad alone.  So here you go grandpa!

I am sorry for the picture.  You see, I went to 3 different stores looking for a pretty glass triffle dish large enough for this salad and I couldn't find a thing.  I was even willing to go with a large, plain glass bowl and still no luck.  What you see below is the top portion of my cake storage container.  Nice, huh!  As you can see I kept it very  fancy for our Easter dinner!

This layer salad is something that I grew up eating.  My grandma W. (who did not love to cook) made this for pretty much ever special occassion back in the day.  I looooooved it.  I was a stinker though, I remember scraping off the top portion and skipping the lettuce all-together.  Pretty soon, all grandma would have left of her pretty salad was the lettuce!  I was a weird child.  Now, I find I prefer to eat all parts of the salad.  

Layer Salad

SALAD:

1-2 heads Iceberg Lettuce, Chopped (I only used one)

8 ounces, fluid Baby Spinach, Washed And Dried

Salt And Pepper, to taste

8 whole Hard Boiled Eggs, Chopped

16 ounces, weight Bacon, Cooked And Chopped

4 whole Tomatoes, Chopped

1 bunch Green Onions, Thinly Sliced

8 ounces, weight Cheddar Cheese, Grated

1 bag (10 Ounce) Frozen Peas, Partially Thawed

FOR THE DRESSING:

3/4 cups (Real) Mayonnaise

3/4 cups Sour Cream

1 1/2 Tablespoon Sugar (more To Taste)

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.

Cover and refrigerate for up to 12 hours. Toss just before serving.

Source: adapted from Pioneer Woman

Zucchini Au Gratin

Guess what!  We had zucchini for dinner!  I know that you are shocked!  By the time summer is over, I am going to be a zucchini expert.  My husband told me to just pull up the plants, but I refused.  That is for quitters and I'm no quitter!  I am going to keep cooking zucchini until my plants aren't producing anymore.  I'm sure my family will be THRILLED !  Seriously though?  I have found SO many zucchini recipes that I really do just love. Zucchini is such a versatile vegetable!  I am so glad that I tried my hand at growing it this summer.  I will be planting it again, just maybe not 7 plants;P  Anyway, this Zucchini Au Gratin really was fantastic, give it a try.  

Zucchini Au Gratin

3 Tbsp. butter

1/3 c. fresh, minced onion

2 zucchini (about 1 lb.), sliced 1/4 inch thick

1 tsp. salt

1/4 tsp. black pepper

1/8 tsp. nutmeg 

1 Tbsp. flour

1/2 c. milk

3/4 c. Club crackers, crushed

3/4 c. sharp cheddar, shredded

Preheat oven to 400 degrees.

Melt butter in a medium skillet over medium heat.  Add onion and zucchini and cook for 10 minutes, covered.    

Add salt, pepper, and nutmeg; mix in.  Stir in the flour.  Add the milk and cook on low, stirring, until a sauce if formed.  

Pour into an 8x8 baking dish that has been sprayed with nonstick spray.  Combine the crackers and the cheese, then sprinkle on top of zucchini mixture.  

Bake for 20 minutes or until bubbly and golden brown.   

Source: Adapted from Beth's Favorite Recipes

The Second Installment of Zucchini Invasion: Baked Zucchini with Mozzarella

I had a bit of trouble sleeping last night, so please excuse me if I am incoherent.  Every once and a while, I just CANNOT fall and stay asleep.  Last night was one of those nights:-(  I have almost made it through today, and I am hoping I saw some major logs tonight.

Anyway, I wanted to get my next newly found delicious zucchini recipe up (just in case anyone besides me has them coming out of there ears right now).  Everyone in my house really liked this one, except a certain 11 year old that decided he didn't like it (because it was zucchini) before he even tried it.  It reminded me of Garlic Bread (without all the guilt!)

Baked Zucchini with Mozzarella 

2 medium or 5 small, zucchini

Lawry's Garlic Salt with Parsley OR Johnny's Garlic Spread Seasoning & Salt

2 c. shredded mozzarella cheese

Slice your zucchini up into 1/2 inch rings.  Lay them out flat on a cookie sheet.  Sprinkle with Johnny's Garlic Seasoning and a bit of salt.  Now, I didn't have this seasoning, so I used some Lawry's Garlic Salt I had on hand and it worked great, but DO NOT add salt too if you do this!  

Bake in the oven at 350 degrees for 10-15 minutes or until zucchini is crisp-tender.  

Take the hot pan out of the oven and sprinkle the zucchini with mozzarella cheese.  Place the cookie sheet back into the oven, and let the cheese get all bubbly and a bit browned (3-5 minutes).  Watch carefully!  Things go from fine to burnt to a crisp quickly under the broiler!  

Source: Thank you so much for the recipe Jamie Cooks It Up!

Warm German Potato Salad

This recipe for Warm German Potato Salad makes a fantastic year round side-dish.  We had it this week with grilled brats and sauerkraut (homemade and canned my my MIL YUM!) but it would also be just as fantastic with a pork roast in the dead of winter.  

This is not the type of German Potato Salad that I grew up with, my grandma made a version that is also delicious, but it is quite different.  I do think I prefer this salad warm, but my grandma's cold.  

Warm German Potato Salad

3 lbs. small (2 inch diameter) red boiling potatoes, peeled if desired

10 bacon slices (1/2 lb.), cut into 1/4-inch-wide strips

1 large onion, chopped

1/2 tsp. sugar

3 Tbsp. cider vinegar

3/4 c. beef stock or store-bought broth

2 Tbsp. chopped fresh flat-leaf parsley

1/2 tsp. salt (or to taste)

1/8 tsp. freshly ground black pepper (or to taste)

Garnish with additional parsley (optional)

Combine potatoes with cold salted water (1 Tbsp. salt per every 4 Qts. water) to cover by 1 inch in a 6 Qt. pot, bring to a simmer, and simmer until just tender, about 20 minutes.

Meanwhile, cook bacon in a large heavy skillet over moderate heat, stirring, until browned and crisp, about 10 minutes.  With a slotted spoon, transfer to paper towels to drain.  Set skillet aside.

Drain potatoes.  When just cool enough to handle, cut crosswise into 1/4-inch-thick slices.  Transfer to a large bowl, add bacon, and cover to keep warm.

Pour off all but 3 Tbsp. fat from skillet.  Add onion and cook over moderately high heat, stirring, until softened, about 3 minutes.  Add sugar, 2 Tbsp. vinegar, and stock, bring to a simmer, and simmer until slightly reduced, about 3 minutes.

Add onion mixture to potatoes, along with parsley, remaining 1 Tbsp. vinegar, salt, and pepper, and toss gently.

Serve potato salad warm or at room temperature, sprinkled with additional parsley, if desired.

Source: The Gourmet Cookbook

Sweet Restaurant Slaw

Because I am utterly sick of carpet shampooing and want an excuse for a break while I drink my diet coke, I am going to post a second recipe today.  Why am I carpet shampooing, you ask?  Well, that would be because my daughter got her hands on some tempera paints and COVERED her bedroom carpet in it.  I have a home shampooer, but after about 1/2 hour of shampooing I ran and rented a more powerful one.  2 1/2 hours later, I can say that it looks much better, but I still have a long way to go on getting it out.  I am thinking I won't be totally getting it out, not with her white carpet:(  In the grand scheme of things, it IS just carpet.  I guess we will just live with our imperfect, spotted carpet (this isn't the first mishap) and replace it when the kids are a bit older and less...accident prone/destructive.

I love a good coleslaw, especially in the summer.  I haven't found one the rest of my family really enjoys.  That is until this one.  Everyone loved it and even wanted seconds.  I didn't even get any leftovers the next day!

Sweet Restaurant Slaw

16 oz. bag coleslaw mix

1/4 thinly sliced red onion

2/3 c. Light Miracle Whip

3 Tbsp. Canola Oil

1/2 c. white sugar

1 Tbsp. white vinegar

1/4 tsp. salt

1/2 tsp. poppy seeds

Combine the coleslaw mix and onion in a large bowl.

Whisk together the Miracle Whip, oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend throughly.  

Pour dressing mixture over coleslaw and toss to coat.  Chill at least 2 hours before serving.

Buttermilk Mashed Potatoes

This is a great basic mashed potato recipe that I have been meaning to get on here for awhile now.  I have made it several times.  These are a more light and fluffy recipe that goes wonderfully with gravies or sauces although I also think these taste great on their own.  My husband does prefer my other mashed potato recipe (it is thicker) but I think I might prefer these.  I think they are more similar to what I remember my grandma making:)

Buttermilk Mashed Potatoes

Kosher Salt

3 lbs. boiling potatoes (such as Yukon gold- I believe I used Russet here)

1/2 c. milk

1/2 c. butter- unsalted (I sometimes use salted because it is what I typically have on hand)

3/4 c. -1 c. buttermilk

1/2 tsp freshly ground black pepper

In a large pot, bring 4 Qts. of water and 2 Tbsp. salt to a boil.  Meanwhile, cut the potatoes into 1 1/2 inch cubes and add them to the boiling water.  Bring the water to a boil again, and lower the heat and simmer uncovered for 15-20 minutes, until the potatoes fall apart easily when pierced with a fork.

As soon as the potatoes are tender, drain them,  Mash the potatoes (I usually whip them with my hand-held mixer).  Mix in the butter and milk.  Add enough buttermilk to make the potatoes creamy.  Add 2 tsp. salt and the pepper, to taste.  

Source: Modified from the Barefoot Contessa

Mustard-Roasted Potatoes

Just when I thought things were finally warming up here in good 'ole ND, I woke up to my lawn dusted with snow.  The sun has also deserted us once again.  Don't get me wrong, there are many things that I LOVE about ND.  The fact is though, it has been a long winter and I really need some sunshine right now.  I will take it with or without the warmth accompanying it.  


I made these potatoes a few weeks ago along with a salmon recipe from the Barefoot Contessa cookbook that I have been exploring.  The salmon just did not turn out very good.  These potatoes though, were SO DELICIOUS!  The best part is, they are pretty nutritious as they are flavored with just a little olive oil and whole grain mustard.  I was worried that they would be too spicy/strong for my kids but they all loved them!  So much that they wanted seconds!  If it ever warms up around here, I think these will be great as an accompaniment to some grilled meats.  

Mustard-Roasted Potatoes

2-1/2 lb. small red potatoes

2 yellow onions

3 Tbsp. good olive oil

2 Tbsp. whole-grain mustard

Kosher Salt

1 tsp. freshly ground black pepper

1/4 c. fresh flat leaf parsley

Preheat oven to 425*.  

Cut potatoes into halves or quarters, depending on their size, and place them on a sheet pan.  Cut onions into half-rounds and toss with potatoes on sheet pan.  Add olive oil, mustard, 2 tsp. kosher salt, and pepper and toss everything together.  Bake 50 minutes to 1 hour or until potatoes are lightly browned.  Toss from time to time during baking so they brown evenly.  Sprinkle hot potatoes with parsley and salt to taste (if desired) and serve.