It’s summertime and with that comes gifts from the garden! One of my very favorite meals to have in the summer is Green Beans and New Potatoes. Nom, Nom, Nom…I’m drooling right now just typing this. It’s basically a one pot meal that takes very little time. Hooray! Who wants to cook in the blazing heat anyway? Not me! Here’s a simple recipe to tickle your taste buds. You’re Welcome:)
Green Beans and New Potatoes
Baby Red Potatoes (about 3 lbs)
Ham Pieces (about 2 lbs)
A “mess” of Green Beans (about 1 1/2 lb)
Medium onion (chopped)
Salt to taste
Combine all ingredients, except salt, into a large pot and cover with water. Boil for about an hour or until green beans and potatoes are fork tender. Before serving, test and see if salt is needed. Sometimes the ham is extremely salty so no additional salt is needed. Voila!
That Book Mama
So, I’ve been under the fog that everyone knew what a Hobo Skillet was. Apparently, it was only a “thing” at my house growing up. Surely, there’s another name for this yummy goodness of a meal but a Hobo Skillet is what my family called it. I mean no disrespect to real hobos. They can call it a Trinity Skillet for all I care:) Wanna hear it? Here it go.
- 3 Tbs Oil
- 28 oz package Ore-Ida Potatoes O’Brien with peppers and onions
- 9.6 oz package Jimmy Dean precooked turkey sausage
- 7-9 eggs
- Salt to taste
1. In a large skillet, heat oil on medium heat.
2. Add potatoes and cook until halfway done. (about 7 minutes)
3. Pour in sausage and stir.
4. Make wells for eggs
5. Crack eggs into said wells
6. Cover and reduce heat to somewhere between simmer and medium heat. I’m going to call it “smedium”.
7. Cook 12-15 or until eggs are done to your liking.
8. Add salt
P.S. This is a dumbed down version of what my Mom made. If you want a “non box” recipe, you’d substitute the Potatoes O’Brien package for about 6-8 small peeled and cubed red potatoes, one small onion, 1/4 green bell pepper and 1/4 red bell pepper. Then, substitute the precooked sausage with a package of breakfast sausage.
Anyone that knows me knows how much I love Taco Bell. You cut me and I bleed mild sauce. …not literally but you get the idea. What is my favorite thing at Taco Bell? Chicken Enchiritos. With my recent discovery of bottled Taco Bell Mild sauce, I decided to try and recreate the enchirito. Is this recipe exact? No. Do I know their secrets? Not really. Do I feel like Plankton, on Spongebob, trying to find out the secret formula? Completely. So, here it is. It’s pretty close but not exact. Another day, Mr Crabs! Another day…
Fake Chicken Enchiritos
- Family size package of grilled chicken breast (pre cooked)
- 1 medium sized onion – diced
- 1 can refried beans
- Large tortillas
- Shredded cheese (2 cups)
- Taco Bell mild sauce
In a large skillet, saute onion until tender and add chicken. The chicken has to basically warm up so do that until everything is sizzling. In a microwave safe bowl, heat the refried beans for 3 minutes.
Once everything is warm, place a tortilla on a microwave safe plate. Place a few pieces of chicken, some onions and 3 tablespoons of the refried beans on the tortilla and roll it up. Pour mild sauce over the top and add shredded cheese. Microwave for 1 1/2 – 2 minutes or until cheese is bubbly. Eat IT! Yummy:) Nom Nom Nom!
This recipe comes to you straight out of my childhood home. It was one of my favorite things that my mom used to make for us and one of the very first things I cooked on my own. My mom taught me to cut up a whole chicken when I was about 11. My parents had a houseful so I’m sure any help we could give was much appreciated. Little did I know that years later I’d be using the very same recipe and skills to cook for my own family. If you haven’t tried this before, I hope you enjoy it and if you’ve had it and it brings back some memories…then you’re welcome:)
1 whole chicken (cut up)
5 cups cornflakes
1/2 cup milk
1. Preheat oven to 350. Cut up your chicken. I didn’t attempt to show you how to do this because I tried to teach someone once and it didn’t really turn out so great… If you don’t know how, you could always buy one already cut up.
2. Crush the cornflakes. This is where my kiddos come in handy. You could always take out some aggression this way too:)
3. Crack your eggs (I use a pie plate) scramble them and add the milk. Whip the two ingredients together.
4. Put the crushed cornflakes into another pie plate.
5. Dip the chicken into the egg mixture and roll in the cornflakes. Place chicken into a 9 x 13 pan.
6. Cook for 1 hour – 1 hour 15 minutes.
I’ve been perusing Pinterest lately and came across a few recipes for breakfast pizza. It got me thinking about the breakfast pizza in our cafeteria when I was in grade school. It probably isn’t served anymore…don’t get me started… Anyway, I found a few recipes and decided to give it a go. I gave it my own twist to pay homage to the cafeteria ladies of yore. And here we go!
- Crescent Rolls (2 tubes)
- 6-8 Pieces of bacon (cooked and crumbled)
- 1 C Cheddar shredded
- 6 Eggs
- 1 Can Country Gravy
1. Start by preheating the oven to 400°. Take the crescent rolls out and put them on a non stick jellyroll pan. Lay them close together and press the seams so they make one continuous piece of dough. You could probably use one can but we do like our bread so I used two. Also, I used a store brand and the quality wasn’t so great. I’d probably use the more expensive brand next time. It sounds like Pills-Berry. Anyway, bake the crust about 5-7 minutes,
2. Fry your bacon. I used really cheap bacon because I knew it was sliced thin. I wanted to crumble my bacon all over the top, so using the cheaper stuff was the way to go. Once you are done frying, create a shout out to your Mom and then crumble your bacon into tiny little bits.
3. When the crust comes out, spread the gravy over the top, leaving about an inch edge around the perimeter. Top with cheese, bacon and eggs. Bake for 12-14 minutes.
I ended up baking ours longer trying to get the middles done…because someone, who shall remain nameless, in our house doesn’t like runny middles! What?! I know… Next time I think I’ll scramble the eggs and see how that turns out. I hope the lunch ladies would be proud:)
And there you have it! Ta Da! *Twirls and throws glitter*
I’m a collector of numerous things, one of them being recipes. I have recipes on paper, pinned recipes on Pinterest and countless cookbooks all collecting dust. It seems like our family has the same things over and over and over again. This year I’ve made it a goal to try one new recipe per week. So far we’ve tried several new things but this has got to be our favorite.
Shredded Potatoes au Gratin
4 cups shredded hash brown potatoes
2 cups whipping cream
1 1/2 cups shredded cheddar
1/4 cup green onions
1 tsp salt
1/4 tsp pepper
1. Preheat oven to 350 and spray ramekins with cooking spray
2. Combine all ingredients except 1/4 cup cheddar.
3. Fill ramekins with mixture and sprinkle with remaining cheese. Bake until bubbly and golden brown. 35-45 minutes.
If you’d like, you can prepare this dish in one 11 x 7 baking dish. Increase the baking time by 12 minutes.