Roasted Italian Cheese Potatoes

I've always been a fan of roasted red potatoes. Such a great go-to easy recipe that goes with so many things. Naturally, when I saw this one I knew I had to try it. The end result is fantastic! A perfect twist on an original goodie.

2 1/2 lbs red potatoes, cut into medium size chunks

1 pack (1/3 ounce) Good Seasons Dry Italian Dressing Mix

1/4 cup oil

1 cup shredded parmesan or asiago cheese

Preheat oven to 400 degrees. In a large bowl mix potatoes, dressing mix and oil. Place in 9x13 pan and spread out evenly. Bake for 40 minutes, turning after 20 minutes. For the last 5 minutes, sprinkle cheese on top and put back in oven until cheese is sufficiently melted.

*From Tasty Kitchen

Baked Broccoli

I'm always looking for new ways to eat vegetables since Bryce and Justin both STRUGGLE with eating them! This was just the ticket. The broccoli was perfectly cooked...not to crisp but not too soggy - perfection. The flavor is just so awesome. Trust me...just try it!

2 heads broccoli
3 T olive oil
1 t dried oregano
1/2 t dried garlic powder or 1 t fresh minced garlic
15 whole Ritz crackers
1/2 t salt
1/4 t pepper
1/4 cup fresh grated parmesan cheese

Preheat oven to 400 degrees.

Cut broccoli into florets and rinse. Place crackers in a Ziploc bag and crush. Add the oregano, garlic powder, salt, pepper and parmesan cheese to the bag. Mix around. Add the broccoli and the olive oil to the bag also. Mix around until the broccoli is evenly coated. Place in a baking dish or cookie sheet. Put in the oven for about 20 minutes, stirring once halfway through. If the broccoli is still too firm for your taste, keep in oven in 5 minutes increments until your preferred crispness is reached. Enjoy!

*From Tasty Kitchen

Sour Cream Rice

PERFECT side dish for really any meal! It's super delicious! I used a can of Mexicorn instead of corn and diced green chilis. I also added about 1/2-1 c sharp cheddar cheese. I'm thinking that you can play this up in so many different ways: add chicken to make it a main dish casserole, add black beans instead of corn, add a little salsa or taco seasoning to spice it up and make it more of a spanish rice...etc...the possibilites are endless!

1 cup uncooked long grain white or brown rice
1 (14 oz) can chicken broth
1 cup sour cream
1 (4oz) can diced green chilis
1 cup shredded Monterey Jack cheese, divided
1 (8 oz) can corn, drained
Salt and pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer 20 minutes or until fully cooked.

Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chili peppers, 1/2 cup Monterey Jack cheese and corn. Season with salt and pepper. Transfer to prepared casserole dish, and top with remaining cheese.

Bake uncovered for 30 minutes until cheese is bubbly and lightly browned.

*From Carries Sweet Life

Pot Roast and Asian Green Beans

2 lb rump roast
3 cans cream of mushroom soup
1 packet Lipton Onion Soup mix
milk to thin

In a bowl mix cream of chicken soup, onion soup mix and enough milk to be stirable (you know...like 1/4-1/2 cup.) Pour over roast and put in a crock pot for 8 hours. By the time it's done, the meat should be shredded goodness and you have instant gravy for mashed potatoes. You can also add a little Kitchen Bouquet - a little secret I use to thicken, brown and season the gravy...if you haven't tried it...DO IT!! Enjoy a simple, easy dinner!

Asian Green Beans

1/2 lb fresh green beans
2 T hoisin sauce
2 T soy sauce
2 t minced garlic
1 small shallot, minced
olive oil

In a skillet, heat olive oil and add shallots. Cook 2 minutes. Add green beans and 3 T water. Allow green beans to steam until liquid is absorbed. Meanwhile, in a bowl mix hoisin sauce, soy sauce and garlic. Add to green beans and saute till thick and beans are coated well. Enjoy!!

*If you haven't tried hoisin sauce...it's a MUST! Trust me! It's a classic Asian flavor.

Potato Casserole

*My camera is DEAD! It's on it's way to the Cannon hospital and I'm out of a camera!!!! I tried to steal a picture from the internet, but they all were stupid, so just imagine how wonderful this is!

36 oz. frozen hash browns (or fresh if you are that ambitious!)

2 cans cream of chicken soup

1 1/2 cups sour cream
1/2 c (1 stick) butter, melted

2-3 T dry miced onion (you can also use fresh here too...finely minced)

2 c sharp cheddar cheese

2 c corn flakes, crushed

2 T butter, melted

In a large bowl, mix cream of chicken soup, sour cream, butter, onion and cheese. Add hash browns and coat evenly. Place in a 9 by 13 pan and smooth the top. At this point, you can top with a little bit more cheese, or not...of course I ALWAYS do! Coat corn flakes in 2 T melted butter and crumble over the top of the potatoes. Bake at 350 degrees for 30 minutes.

Onion Strings

1 large onion

2 cups buttermilk

2 cups flour

1 scant tablespoon salt

Lots of black pepper

1/4 to 1/2 teaspoon Cayenne Pepper

Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour. Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are gone. Eat before your family sees them. Repeat with another onion, because they’ll be really mad they didn’t get any.

*These are SUPER good! I got all fat and happy eating them and then almost puked because I ate too much. We ate them on burgers with some BBQ sauce and ranch dressing...there really is no other way. I also didn't have Cayenne Pepper, so I used chili powder. Oh Bessy...these are my new favorite!!!! Next time I would definitely half the recipe because there's only 2 of us...it makes a TON!!

*From The Pioneer Woman.

Sweet Sauteed Corn

2 T olive oil
1 red bell pepper, diced
1 green bell pepper, diced
½ c onion, diced
1 large bag frozen corn
½ teaspoon salt
¼ teaspoon pepper
2 T butter
3 T honey

Heat oil into a large skillet over medium heat. Saute red and green bell pepper with the onion for 5 minutes, stirring often. Stir in corn, salt and pepper. Cook for an additional 5 minutes. Stir in the butter and honey until well combined and melted through. Serve warm.