Serve this casserole with any meal...so good!

(Photo from Food Network website)

So, yesterday was Easter and I decided to be brave (on a holiday) and try a new veggie recipe...actually, it's not really a good idea, but I was totally bored with the same old green beans or corn. You know what I mean? 

Anyway, thanks to the Food Network site, I discovered this delicious casserole using frozen broccoli, cauliflower, carrots and flavored with Cream of Mushroom soup, sour cream, swiss cheese and fried onions. 

We had a table full of food so, of course, I forgot to take pictures of my latest find. But, as you can see from the pic on the Food Network site, it's just so colorful and appetizing.

It took less than 5 minutes to prepare and is the quickest casserole I have made! You have to love anything that's quick and easy in the kitchen...especially on a holiday! 

Ingredients:

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup

1/3 cup sour cream

1/4 tsp. ground black pepper

1 bag (16 ounces) frozen vegetable combination, thawed (broccoli, cauliflower, carrots) 

1 can (2.8 ounces) French's Fried Onions (divided) (1 1/3 cups)

1/2 cup shredded Swiss cheese (2 ounces)

Directions:

Preheat oven to 350'F. Spray a 2-quart casserole dish with cooking spray.

Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole with lid or aluminum foil.

Bake for 40 minutes or until the vegetables are tender, then stir them.

Top with remaining onions and cheese. Bake 5 minutes or until the cheese is melted.

Be encouraged!

"God's love for us will never change...He will love us forever!"

Stuffed Peppers (Classic Italian style)

"Delizioso!"

There are many ways to use peppers and stuffing them was one of my family's favorite dinners growing up. Dad would pick them fresh from our garden, wash them and get them all ready for Mom to turn into scrumptious meals for us.

We had them with sausage, pasta, eggs, casseroles, etc. I believe they actually are a staple in an Italian household. Yay...works for me!

Ingredients:

2 large bell peppers, cut in half from top to bottom (whatever color you want)

15 oz. can of tomato sauce (using your own is a game changer)

1/2 lb. ground beef

1/4-1/3 cup chopped onion

1 clove garlic, finely chopped

1 cup cooked rice (a heaping 1/4 c. dry rice makes about 1 cup cooked)

1/2 Tbsp. parsley

1/4 cup grated Parmesan or Reggiano cheese

Salt and pepper to taste

Instructions:

Preheat oven to 375'F. Prepare pie plate or pan with cooking spray. 

Cut off tops of peppers and slice in half from top to bottom. Clean out seeds and membranes. Set aside.

In a skillet, heat the ground beef, garlic and onion and cook until no pink remains. Drain.

Add the rice, grated cheese, parsley and half of the tomato sauce. Salt and pepper to taste. 

Stir to combine and fill the  pepper halves until heaping. Spoon the rest of the sauce over the tops and sprinkle with more parmesan if desired. Cover tightly with foil for the first half of baking, then remove foil and finish. 

Bake at 375'F. for 30-40 minutes until peppers are tender and the middle is heat through.

Serve with a salad and your favorite Italian bread, it's so good!

Be encouraged:

And I am certain that God, who began the good work within you, will continue his work until it is finally finished on the day when Christ Jesus returns. -Philippians 1:6

Roasted Cinnamon Sweet Potatoes

Easy, healthy and so delicious!

I was all set to make my Twice Baked Sweet Potatoes to go with our Easter ham and don't usually change my holiday menus right before the big day. But when I spotted this recipe, I just had to try it...so glad I did!

These sweet potatoes couldn't be easier to make and everyone had seconds!

Ingredients:

2 large sweet potatoes, peeled and cut into 1" cubes

2 Tbsp. olive oil

1 tsp. ground cinnamon

1/2 tsp. salt

1/8 tsp. black pepper (if desired)

2 Tbsp. honey (or maple syrup)

Preheat oven to 375' F.

In a large bowl, combine sweet potato cubes, olive oil, salt and pepper. Toss until the potatoes are all well coated.

Line a baking sheet with parchment paper and spread the sweet potato cubes onto the paper. 

Bake for 25-30 minutes, turning halfway through. 

Drizzle with the honey when they come out of the oven and stir them lightly to coat them all. 

Yields: 4 servings

A Tip from Grammy:

-This recipe will double easily, just make sure you don't crowd them in the baking sheet.

-You can substitute maple syrup for the honey, if you prefer.

-You can add the honey or maple syrup to the olive oil mixture before baking. I didn't because I was concerned they might burn.

Be encouraged!

Love does not delight in evil but rejoices with the truth. -1 Corinthians 13:6

Green Beans and Italian Breadcrumbs

A delicious, no fuss, side dish!

My granddaughter bought a huge bag of fresh green beans from Costco the other day, and I was thrilled!  I love green beans, any way they're made.  Sometimes I'll just blanch them and eat them for a snack...so good!

The whole family loves green beans, and I like to prepare them in different ways, so they won't tire of them.  Personally, I could eat them everyday!

My sister-in-law made these for her family all the time, and it was at her house, that I first tried them.  They were so delicious!  These are super simple to make and you can use canned green beans or get the fresh in the microwave bag...just keeping it simple!  

It's the kind of basic recipe you can make as is, or add some other flavors, such as:  grated lemon peel, basil, parmesan.  Get as creative as you like!  As I always say, "Play with your food!" 

Ingredients:
1 lb. fresh or 2 (15 oz.) cans cut or whole green beans
2 Tbsps. butter
2-3 cloves garlic, finely chopped or use a garlic press
1/4 cup Italian style breadcrumbs 

Directions

Snip and clean fresh beans, blanch in boiling water for 5 minutes.  If using canned, just drain liquid.

Peel garlic cloves and put them through a garlic press into the pan.  Add butter and beans; sauté together on low heat for 5-10 minutes.

 

Turn off heat and toss green beans with the bread crumbs until coated.
 

Place in serving dish and enjoy!

Be encouraged!

Hope deferred makes the heart sick, but a longing fulfilled is a tree of life.  -Proverbs 13:12

Twice Baked Sweet Potatoes

A  twist on the traditional Sweet Potato Casserole!

 

Sweet Potato Casserole is another of our favorite holiday side dishes.  My family still loves it with the streusel topping and, yes, marshmallows.  But, I thought, for this Easter, I'd do something a little different, but still have all their favorite flavors in the sweet potatoes.

 

What also helps make this preparation so quick and easy, is that you can microwave the potatoes first for about 15 minutes. 

 

If you're family or guests have any preference, each potato can be "made to order"...for example, my some love the pecans, but not the marshmallows, while my grandson-in-law can't eat nuts at all!  No problem, we'll just leave the pecans off his potato.

 

You've got to love a recipe that can be customized to please each guest individually, and still be delicious!

 

Ingredients:

4 small sweet potatoes

2 tablespoons butter

2 tablespoons milk

1/4 cup light brown sugar

1 egg, beaten

1/2 teaspoon vanilla

Pinch of salt

 

For topping:

1/2 cup light brown sugar

1/3 cup flour

3 tablespoons unsalted butter

1/4 to 1/2 cup chopped pecans, to taste

Mini marshmallows (optional)

Preheat oven to 425'F.

 

Prick each sweet potato 3 times with a fork and place on a microwave-safe dish. Microwave on high for 9 to 12 minutes, turning the potatoes over every 3 minutes, until a wooden skewer pokes easily into the potato. (Some of the potatoes may bake faster than the others. Just removed the ones that are done and keep going with the rest, checking every 3 minutes.) Let the cooked potatoes sit for 10 minutes to cool slightly.

To make the topping: Place all of the topping ingredients, except the pecans, into a small bowl. Using your fingers, squish the ingredients together until crumbly.  Add the pecans and mix to combine.  Set aside.

To prepare the potatoes: Preheat the oven to 425 degrees F. Cut each potato in half lengthwise and, using a spoon, scoop out the flesh from the center into a large bowl, making sure to leave about 1/4-inch of the flesh inside of the potato skin. Place each potato skin shell onto a baking sheet that was sprayed with non-stick cooking spray.  Bake the shells for 10 minutes, or until they are slightly dried and firm.

While the shells bake, add butter to the bowl of sweet potato flesh and mash with a potato masher.  Add the rest of the ingredients and stir until combined and fluffy.

Remove the shells from the oven and reduce the temperature to 375'F.   Spoon the filling into the shells (if you don't have enough for all, just discard the remaining shells).  Cover with the topping mixture. Return the baking sheet to the oven and bake until the topping is golden brown, about 20 to 25 minutes. Remove from the oven and allow the potatoes to rest for at least 5 minutes before serving.

Be encouraged! 

"You call me 'Teacher' and 'Lord,' and rightly so, for that is what I am. Now that I, your Lord and Teacher, have washed your feet, you also should wash one another's feet." - John 13:13-14