Green Beans And New Potatoes MMMmmmmm

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!

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Enjoy!,

That Book Mama

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It’s The Most Wonderful Time Of The Year!

It’s about that time again!  Yes gardening time:)  I can’t even begin to tell you how much I love, Love, LOVE to put my toes in freshly tilled soil.  Oh My Gosh!  LOVE.  IT.  Bring on the tomatoes!  Bring on the squash!  Bring on the okra!  More on that later…since we’ve not started actually planting anything yet.  Until then, I’ve decided to share some of my all time favorite books about gardens and gardening

Enjoy,

That Book Mama

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0-4 Years

I Like Vegetables – By Lorena Siminovich  A beautiful board book with bright colors and a bonus…touch and feel!  This is the perfect gardening book to start your little one off right.  Each page has a few words and a different picture to touch.  For sure one they will want to read again and again.

A Garden Of Opposites – By Nancy Davis  Again, with bright colors and few words, this book is perfectly simple.  Opposites never looked prettier.

Up, Down and Around – By Katherine Ayres  It’s the story of a garden from beginning to end.  Tells all about how some veges grow up and some grow down while others grow around and around.  By the end, I’m ready to eat some and so are the characters in the book:)

Counting In The Garden – By Emily Hruby  I’m just gonna say it…not the best cover art.  This is a perfect example of not judging a book by the cover.  Once you get past the cover though, amazing!  Flowers and vegetables and worms, oh my!  Love it!

Eating The Alphabet – By Lois Ehlert  This book does nothing but make me want a snack.  It flows through the alphabet with colorful illustrations of fruits and vegetables good enough to eat.  I’m not gonna lie, some things I’ve never tried.  I think if it makes me want to try something I’ve never had before then surely other folks would feel the same:)

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5-7 Years

Over In The Garden – By Jennifer Ward  Rhyming Song, Yay!  This book could actually be read to younger children but I’ve put it in an older category because it has a fact section in the back.  Count your way through the garden and see a whole slew of insects along the way.

The Gardener – By Sarah Stewart Through a series of letters, Lydia Grace tells the story of her going to live with her uncle in the city until her parents can get on their feet.  Lydia Grace was growing up during the time of The Great Depression and during that time everyone was well…depressed.  She was determined to make her Uncle Jim smile and by her actions, she made his world a little brighter.   Truth time…I teared up.  Excellent book!

And The Good Brown Earth – By Kathy Henderson  This book actually starts in the fall and tells the story of a grandma and a grandson who tend to the garden patch all year long.  Having a garden is a lot of work but in the middle of all of that work, there’s always time to play.

The Ugly Vegetables – By Grace Lin  When a little girl and her Mom start their garden, they look around and see that their neighbors are doing the same, with one exception.  Everyone else was planting flowers and they were planting Chinese veges.  The little girl was rather disheartened when she saw that their garden wasn’t as pretty as the others.  Once it was time to gather some veges and make some soup, everyone wanted a part of the ugly vegetables.  Recipe in the back, Hooray!

Strega Nona’s Harvest – By Tomie dePaola  Strega Nona is well known for her magical way with the garden.  She always has plenty of food for her family come harvest time and this year was no different.  …except for some reason she keeps getting vegetables at her front door and has nowhere to put them.  What is she to do?  Why help people out, of course.  Great story about sharing and caring.

Cornflake Chicken

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:)

Cornflake Chicken

Ingredients
1 whole chicken (cut up)
5 cups cornflakes
4 eggs
1/2 cup milk

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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:)

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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.

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5. Dip the chicken into the egg mixture and roll in the cornflakes. Place chicken into a 9 x 13 pan.

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6. Cook for 1 hour – 1 hour 15 minutes.

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Mmmmmmmmmmmm! Yummy:)

Breakfast Pizza MMmmmmm

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!

Breakfast Pizza

Ingredients:

  • Crescent Rolls (2 tubes)
  • 6-8 Pieces of bacon (cooked and crumbled)
  • 1 C Cheddar shredded
  • 6 Eggs
  • 1 Can Country Gravy

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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.

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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.

photo 5I 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:)

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And there you have it!  Ta Da!  *Twirls and throws glitter*

New Year, New Potato Recipe

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.

TaDa!

#Recipes

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