Instant Pot Potatoes and Carrots

 Yesterday was Dale's birthday and we got together for lunch.  I made these and wanted to keep track of my recipe for future reference.  

Instant Pot Potatoes and Carrots 

2-3 T. olive oil

1 onion cut in chunks

1 1/2 lbs. mini carrots

4 cloves of garlic

10 yukon gold potatoes, cut in 1 inch chunks

2 c. water or broth 

1/2 c. fresh chives and parsley, finely chopped

4 T. butter

salt and pepper

Place oil in instant pot on saute and add the onions.  When the onions are carmelized add the carrots and garlic.  Saute a few more minutes and turn off.  Add the potatoes, water and fresh herbs.  Cook on High for 5 minutes.  Natural release for 5 minutes and then quick release remaining pressure.  Drain most of the liquid off.  Top with butter and salt and pepper.   Serve. 

Pickled Banana Pepper Rings

From the Sew Easy to Preserve Canning Book. Also known as the pepperoncini peppers served at Subway.  

Pickled Yellow (Banana) Pepper Rings
about 3 pounds of yellow Banana Peppers

Sliced into rings using a mandolin

Place peppers in a pint jar and add the following to each jar:

1 t. celery seed

2 t. mustard seed (optional) I did not add

a clove of garlic (optional)

1/4 t. pickle crisp

Make brine and pour over the peppers leaving 1/2 inch headspace.  

10 c. vinegar

2 c. water

3 T. pickling salt

4 T. sugar

Wipe rims of jars and place lids on.  Process 10 minutes in boiling water bath.  

Makes about 10 pints.

Remember to make altitude adjustments.  

Easy Scalloped Potatoes and Roasted Vegetables

 Last night was our Relief Society 180th Birthday Celebration.  Andrea Thayn and committee put on a great dinner celebration complete with a little BEEATTITUDES Program!!!  I volunteered to help.  This is what Andrea requested.  The menu also consisted of Traegered Pork loin and Texas Roadhouse Rolls and honey butter, and bundt cake and candy, served by the young men.  A great evening!!!  

Easy Scalloped Potatoes

12 to 15 potatoes, thinly sliced (I don't peel them)

3 cups grated cheese

salt and pepper

garlic powder

onion powder

3 c. heavy cream

Spray a 9x13 baking dish and add a layer of 1/3 of the potatoes, sprinkle with 1/3 of the cheese and sprinkle with all the seasonings.  Repeat for 3 layers.  Pour the cream over the top.  Cover with foil and bake at 400 for 1 to 1 1/2 hours until potatoes are tender.  Remove foil the last 20 minutes to allow to brown on the top.  

Roasted Vegetables

2 large sweet potatoes, peeled and cut into 1 inch chunks

6 to 8 c. broccoli 

olive oil

salt and pepper

garlic powder

onion powder

Drizzle vegetables with olive oil and sprinkle with seasonings.  Place on a baking sheet and bake at 400 for 20 to 30 minutes, stirring mid way thru. Pull out while still al dente.   I cooked them separately because I felt the broccoli would cook faster than the sweet potatoes and I had too much for 1 baking sheet. HINT:  Don't overfill your baking sheet as you want these spread out to roast and crisp up a little.  

 

Corn Class Recipes

Corn is rich in fiber and plant compounds that may aid digestive and eye health.  In moderation, corn can be part of a healthy diet. Corn is considered a whole grain, that is high in fiber and can help lower your cholesterol, according to the American Heart Association. Apr 24, 2017

Corn on the Cob Is Healthier Than You Think!  Nothing Says Summer Like Corn on the Cob!!

• Corn is low in calories — yet filling. 
• Corn is good for diabetics. 
• Corn helps prevent eye diseases. 
• Corn promotes colon health. 
• Whole grain foods like corn protect against cardiovascular disease. 
• Corn's antioxidants help prevent cancers.   ( Karla Kimball –AMFSA)  Sept. 2021 Garden Club 

Corn Dip
2 c. frozen corn or 4 ears of grilled sweet corn
8 oz. cream cheese, softened
1 c. sour cream
4 green onions, sliced or ¼ c. chives, snipped
1 ½ c. Mexican blend, cheddar, Monterey Jack cheeses
1 t. cumin
½ t. paprika
¼ t. cayenne pepper
½ t. salt
¼ t. pepper
2 T. lime juice
Several dashes Tabasco hot sauce (optional)

Place in a mixing bowl: cream cheese, sour cream, green onions/chives and beat well with flat beater. Mix in the cheeses, seasonings and lime juice. Finally add the corn and mix well. Add hot sauce or other variations, if desired. Cover and refrigerate for at least 2 hours to meld the flavors. Serve with tortilla chips.

Variations:
Add ¼ c. cilantro
Add 1 seeded diced jalapeno
Use this filling to make a quesadilla. Spread between 2 tortillas and grill with cooking spray until golden and cheese is melted.


Spicy Butter for Corn/Corn on the Cob
1 c. butter, softened
3 T. Montreal seasoning (or seasoning mix of your choice)
¼ t. cayenne pepper

Corn Gravy
4 slices bacon, chopped **
2 to 4 ears of corn on the cob or 1 small bag of freezer corn
2 c. water or milk
¼ c. regular clear jel or corn starch
Salt, pepper & butter to taste

Fry the bacon and leave in the grease. Cut corn off the cob into the frying pan. Scrape the cob with a knife to make it juicy. Mix together the water/milk and clear jel to make a thickening. Add to corn mixture. Cook until corn is tender (about 10 minutes). Season with salt, pepper and butter. Serve over sliced tomatoes and/or toast for a garden supper.

** Can use bacon grease and real bacon bits in place of the bacon.

Black Bean and Corn Salsa Salad
Place in mixing bowl:
15 oz. black beans, drained and rinsed
7 oz. canned corn, drained and rinsed
1 orange or yellow pepper, seeded and diced
¼ c. red onion, finely chopped
1 c. cherry tomatoes, halved
Salt and pepper to taste
Make Dressing in mini food processor:
2 cloves garlic
3 T. lime juice
2 t. salt
¼ t. chili powder
¼ c. cilantro, chopped
¼ c. olive oil
Blend and pour over beans and veggies.

Log Cabin Day 2020 - Instant Pot Class - Cooking Under Pressure

Yesterday, at Log Cabin Day we mentioned that Mom had started Log Cabin Day many years ago and we were honoring her by continuing her tradition.  This year Larry joined us for the first time!!  Our cousin Leora signed up and came this year bringing her Granddaughters Kayla and Kenzie. A nice surprise!!  As the day went on Leora came up to me and told me that she had been at the first Log Cabin Day.  Mom was the President of the Extension Homemaker's Council when it was started.  Leora was a member of the Homemaker's Council in Ada County and so Mom had invited her and she came.   She was not sure of the exact year but she said her best guess would be 1968 (but definitely between 1965 to 1970).  Larry said, "that is the year I graduated High School".  I said, "That is 52 years ago!"  We knew it was a long time ago and we all knew that we had all helped her numerous times through the years.  When Mom did it it was an all day affair with 10 to 15 classes throughout the day with a nice luncheon and entertainment.  She always had a committee of helpers but it was a huge job.  Jan Irving joined Mom's committee in the 1990s, Jan was the greeter and Kara became her little sidekick.  Jan is still one of my greatest helpers!!  She was there to greet everyone yesterday but unfortunately Kara and her girls were sick this year. We have simplified Log Cabin Day!!  But we sure did have a great day together with 29 of the best people people around.  We all learned a lot from each other, cooked and ate some great food and laughed and enjoyed one another.  

Cooking Under Pressure – Instant Pot Class                   

Karla Kimball – U of I, Advanced Master Food Safety Advisor

Left to Right:  Karla Kimball, Katie Kimball, Larry Atkinson, Janet Youngberg, Aryn Youngberg

Instant Pot Potato Soup

1 T. butter

1/2 c. chopped onion

3-4 cloves garlic, minced

4 c. water

4 t. chicken bouillon

1 t. salt

1/2 t. pepper

4 c. diced potatoes, unpeeled (6 medium)

1 ½ c. milk

3 T. flour or cornstarch or clear jel

2 c. grated cheese

1/4 c. cooked bacon, diced

Place butter in the Instant Pot on Saute to melt.  Stir in the onions and saute for 3 to 4 minutes.  Stir in the garlic and saute for 1 more minute stirring constantly, so the garlic doesn't burn.

Turn off the instant pot and stir in the water, bouillon, soup, salt, pepper and potatoes.  Stir well.  Set the lid on Sealing and push manual/pressure cook for 8 minutes on High.  While it cooks make a slurry of milk & flour and set aside.  Do a Quick Release.

Return to Saute setting and stir in the slurry mixture, cheese and bacon.  Stir until cheese is melted and soup has thickened.  Serve. 

*Diced ham is a nice addition, with or without the bacon. 

Instant Pot Spaghetti

1 lb. hamburger

1/2 c. onion, diced

3 cloves garlic

1 c. red and/or green peppers, diced

1 t. Italian Seasoning

1 lb. Spaghetti or Penne Pasta - (break in 3 pieces and criss cross)

24 oz. Spaghetti Sauce

24 oz. crushed tomatoes

1/3 c. spaghetti seasoning

5 c. water (or just fill the spaghetti sauce and tomato cans with water)

1/4 c. butter (optional)

Set Instant Pot to Saute and add the hamburger. Once the hamburger is mostly browned add the onion, garlic, peppers and Italian Seasoning.

Add the Pasta and pour over the sauce, tomatoes, seasoning & water.  Make sure the water completely covers the pasta.

Place the lid on Sealing and Set to Manual/Pressure Cook for 8 minutes at high pressure.  Quick Release.  Stir in butter and serve.

Instant Pot Chicken and Rice Taco Bowls

1 ½ c. chicken broth, divided 

1 ½ lbs. boneless skinless chicken breasts

1 packet or ¼ c. taco seasoning

15 oz. black beans rinsed and drained

15 oz. corn, do not drain

2 c. salsa

1 ¼ c. white rice

Toppings: 
Cheese

Sour cream

Lettuce

Green onions

Taco sauce – whatever you like!

Tortillas for serving – optional

Spray Instant Pot with cooking spray.  Add ½ c. chicken broth.  Add the chicken.  Sprinkle the taco seasoning over the chicken.  Add black beans and corn and salsa.  Add rice.  Add remaining 1 cup of chicken broth.  Make sure the rice is completely covered with liquid – if it isn’t add a little more water or chicken broth. 

Set to sealing.  Cook on Manual/Pressure Cook for 8 minutes.  Natural Release for 12 minutes and then release remaining pressure.  Remove lid and gently fluff the rice with a fork – you are not stirring just fluffing. 

Replace the lid and let rest for 5 minutes.  Then slide the rice to the side and find the chicken and shred it and stir it back into the rice mixture.  Serve with the toppings of your choice in a bowl or on a tortilla. 

Instant Pot Garlic Butter Green Beans

1 lb. green beans, frozen or fresh

2 cloves garlic, crushed

2 T. butter

½ t. salt

¼ t. pepper

½ c. water or vegetable or chicken broth

Place the washed and trimmed green beans in the Instant Pot.  Add the garlic butter, salt, pepper and water/broth.

Set lid to sealing and cook on manual/pressure cook for 0 to 1 minute for frozen OR 3 to 5 minutes for fresh.  DON’T WANT TO USE THE KEEP WARM SETTING AS THEY WILL CONTINUE TO COOK AND GET MUSHY.  When cooking is complete do a Quick Release.       ** You can double this recipe but DO NOT DOUBLE the liquid. 

Instant Pot Caramel Apple Dump Cake

21 oz. apple pie filling

¼ c. caramel topping

2 c. dry cake mix (2/3 of box) – yellow, white, vanilla or spice

4 to 6 T. butter

1 c. water

Dump apple pie filling into a sprayed 7 inch pan or glass bowl, whatever will fit inside your instant pot. 

Drizzle caramel topping over the apple pie mix and swirl gently across the top of the apple pie filling.

Sprinkle the dry cake mix over the top of the pie filling and pat down making it level on the top.

Cut the butter into thin slices and arrange them on top of the cake mix covering completely. 

Place a rack or trivet in the bottom of the Instant Pot and pour in 1 cup water. 

Place the pan of apple dump cake on the trivet.

Put the lid on sealing.  Set to Manual/Pressure Cook for 25 minutes.  When cooking is complete do a Quick Release.  Once all the pressure is released remove the lid.  Serve while warm with ice cream or whipped cream and a drizzle of caramel sauce if desired. 

Instant Pot Churro Bites - slightly revised from Six Sisters' Stuff recipe

1 ½ c.  (1/2 box) white, vanilla, yellow or spice cake mix, prepared according to package directions

1 t. cinnamon

1/2 t. nutmeg

1 c. water

2 T. brown sugar

1 t. cinnamon

Spray 2 silicone egg bite molds.

Prepare cake mix as directed on box, stir in cinnamon and nutmeg.

Fill molds 3/4 full with batter. Tap the molds on the counter to remove air bubbles.

Cover with foil, sealing the edges.

Add 1 cup water to the instant pot.  Place molds one on top of the other onto rack or trivet and place inside the Instant Pot.  Lock the lid & set to SEALING.  Press Manual or Pressure Cook and set for 12 minutes.

When time is up, Natural Release for 10 minutes, then release the remaining pressure.

Carefully remove the molds from the Instant Pot.  Cool for 2 minutes and dump out of molds onto cooling rack.

Mix together the brown sugar and cinnamon in a small shallow bowl.

Immediately roll the Churro Bites in this mixture while still warm, so the sugar sticks to them.

https://www.sixsistersstuff.com/recipe/instant-pot-churro-bites/

My yogurt recipe link:  https://karlasrecipeblog.blogspot.com/2020/01/instant-pot-yogurt.html

My Instant Pot Cookbook link:   https://karlasrecipeblog.blogspot.com/2020/01/karlas-2019-instant-pot-cookbook.htmls I add new recipes to my blog all the time….it is my recipe file…not a step by step elaborate blog.  

sixsistersstuff.com is my favorite resource.  Kristen does an Instant Pot YouTube video every Monday.  Their web page has tons of instant pot recipes plus every other recipe imaginable.  They are on Facebook and Pinterest too!! https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/

A great collection of Instant Pot recipes from Six Sisters’ Stuff:    http://bit.ly/2Dxxajb 

A great Instant Pot Cooking Time Table can be found at www.instantpot.com/instantpot-cooking-time

A ready-made recipe booklet by Instant Pot.  https://instantpot.com/wp-content/uploads/2018/11/Pressure-Cooker-Recipe-Booklet_20181130_REFERENCE.pdf 

           

The best advice I can give you is to read and re-read the instruction book that came with your Instant Pot and keep it handy.  I keep mine near my instant pot because I often need to refer to it. And lastly…..Use and enjoy your Instant Pot/Electric Pressure Cooker….You will wonder how you ever survived without it!! 

Janet, Leora Mabe, Larry 

Instant Pot Favorites

Instant Pot Favorites.....I'm putting them here to better keep track of them!!

Veggies

Baked Potatoes

1 c. water

Pole hole in potatoes and place on rack in instant pot

Seal.  Manual 12 minutes.  Quick Release.

Kasey likes to grease his potatoes with shortening and sprinkle with course salt and then cook them. 

Corn on the Cob

1 c. water

4 to 12 ears of corn (depending on size of instant pot)

Seal.  Manual 5min.  Quick Release or Natural Release until dinner time is fine too.

Green Beans

2 c. water

Green beans

Seal. Manual 3 minutes.  Quick Release.

Steamed Vegetables

1 bag frozen carrots, broccoli, cauliflower, or ANY veggies

1 c. water

Seal. Manual 1 minute.  Quick Release. Drain if needed.  Sprinkle with garlic salt & cheddar cheese.  YUM!  

Sweet Potato

1 c. water

Place 3 sweet potatoes on Rack.  Seal.  Manual 15 to 20 minutes.  Quick Release. 

Meats

Chicken

1 ½ c. water

4 to 6 frozen or thawed chicken breasts

Seal.  Manual for 25 minutes for frozen, 20 minutes for thawed.  Quick Release.

Fall Off the Bone Ribs with Mashed Potatoes

1 ½ c. apple juice

Salt & Pepper ribs (beef or pork) and place in pot.

Seal.  Meat Stew or Manual for 25 minutes.  Natural Release.  Remove and place ribs on a foil lined pan.  Cover ribs with BBQ sauce.  Preheat oven to broil/550 degrees.  Broil for 2 to 4 minutes on each side. 

For the whole meal deal…..Then add chunked or small potatoes to the sauce left in the pot. 

Seal.  Manual for 15 minutes.  Quick Release.  Mash and serve with the ribs. 

Hamburger

1 c. water

Place hamburger, thawed or frozen on rack.  I do 4 – 1 lb. chunks

Seal.  Manual 25 minutes for frozen or 20 minutes for thawed.  Natural release for 10 minutes. 

Remove with tongs to bowl and break apart with chop & stir tool. 

Freeze in Ziploc bags for later use. 

 Miscellaneous

Eggs

1 c. water

Place eggs on rack

Seal.  Manual for 5 minutes.  Quick Release.  Place in ice water for 5 minutes for easier peeling.  

Oatmeal

1 c. Old Fashioned Oatmeal  (can do up to 4 c. at once)

2 c. water

Stir. Seal. Manual High for 4 minutes. Quick Release.  Remove lid.  Stir. Serve

For Pumpkin Oatmeal, add before cooking:  ¼ c. pumpkin, 1 T. brown sugar or honey, 1/8 t. cloves & nutmeg, 1 t. cinnamon.  Top with chocolate chips at serving time. 

To have Oatmeal ready when you are…..Cook 4 minutes and keep on warm setting all night or however long you need. 

Pasta

1 lb. pasta

4 c. water (enough to barely cover pasta)

1 t. salt

Seal. Manual 2 minutes.  Natural Release for 5 minutes then Release. 

White Rice

1 c. rinsed til clear rice (or as much as you need)

1 ¼ c. water or broth

Seal.  Manual for 8 minutes or push rice button.  Natural Release for 10 minutes then Release.

Log Cabin Day 2019 Instant Pot Recipes by Surine

These recipes were shared by Surine Greenway at our 2019 Log Cabin Day.

Taco Pasta in the Instant Pot

1-2 lbs. Hamburger
3 T. taco seasoning
16 oz. tomato sauce
15 oz. black beans, drained
15 oz. corn, drained
4 c. beef broth
1 lb. small pasta (medium shells)
1 1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)
Set instant pot to Saute and brown the hamburger.  Stir in seasoning, sauce, beans, corn, broth and pasta.
Place lid on Sealing.  Change setting to manual and adjust time to 5 minutes.  Quick Release.
Remove lid.  Top with cheese and set lid on for a minute or two until the cheese is melted.  Serve with desired toppings, such as, sour cream, taco sauce, etc.

Chicken Tortilla Soup
1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
10 oz. diced tomatoes with green chilies
14.5 oz. diced tomatoes (no salt added)
1 cup frozen corn thawed
1 cup black beans (no salt added), drained & rinsed
1 medium onion, diced
1 jalapeno, diced
2 cloves garlic, minced
4 cups of organic, low sodium chicken broth or stock
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. Himalayan salt
1/4 tsp. black pepper
TORTILLA STRIPS:
4 organic corn tortillas
olive oil cooking spray
Himalayan salt
Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro
Toss all the ingredients for the soup into your Instant Pot and give it a stir.
Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
To make homemade tortilla strips:
Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
Enjoy with toppings!         source:  confessionsofafitfoodie.com

Rice Pudding
2 cups milk
1¼ cups water
1 cup long-grained rice (you can use short-grain if you like)
1 can sweetened condensed milk
⅛ cup sugar (I use Vanilla sugar)
⅛ teaspoon sea salt (table salt works too)
1 teaspoon vanilla extract
Add milk, sugar, water, and salt to Instant Pot
Add rice to milk mixture.
Stir
Place lid on Instant Post, seal lid, and close vent.
Press the Porridge button. The rice will take 20 minutes to cook on this setting.
When the timer beeps, allow Natural Pressure Release for 10 minutes.
After 10 minutes, press the Cancel button and open vent to release pressure.
When depressurized, open lid.
Add Sweetened Condensed milk and vanilla.
Stir until well mixed.
Serve with optional choice of toppings.
Source:   Mommysmemorandum.com

Brown Sugar Carrots
32 oz bag of baby carrots
1/2 cup brown sugar
4 tablespoons butter
1/2 tsp salt
1 cup water or chicken broth
Place in your electric pressure cooker in this order: carrots, brown sugar, butter, salt & water..
Add the pressure cooker lid and set it to sealing.
Set the timer for 4 minutes.
Do the quick release to release the pressure.

Give the carrots a quick toss in the sauce and serve immediately.

Asparagus....9 different ways

Garlic Parmesan Asparagus
1 pound fresh asparagus, trimmed
1 garlic clove, minced
2 T. butter, melted
1 T. grated Parmesan cheese

In a large skillet, bring 1/2 in. of water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

Tarragon Asparagus Salad
2 T. lemon juice
2 T. olive oil
1 t. minced fresh tarragon or 1/4 t. dried tarragon
1 garlic clove, minced
1/2 t. Dijon mustard
1/4 t. pepper
Dash salt
1 pound fresh asparagus, cut into 2-inch pieces

Place first seven ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour.
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving.
To serve, shake dressing again. Spoon over asparagus.

Rosemary Roasted Potatoes & Asparagus
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 c. olive oil, divided
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 t. salt
1/4 t. pepper

In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Honey Lemon Asparagus
2 pounds fresh asparagus, trimmed
1/4 c. honey
2 T. butter
2 T. lemon juice
1 t. sea salt
1 t. balsamic vinegar
1 t. Worcestershire sauce

In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened.
Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

Oven Roasted Asparagus 
2 pounds fresh asparagus, trimmed
1/4 c. butter, melted
2 to 4 green onions, chopped or fresh chives
1/2 t. salt

Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions or chives; spread evenly. Sprinkle with salt.
Roast until crisp-tender, 10-15 minutes.

Roasted Asparagus Salad
3 pounds fresh asparagus, trimmed
1/4 c. olive oil
2 garlic cloves, minced
DRESSING:
1/4 c. olive oil
1 T. snipped fresh tarragon or 1 t. dried tarragon
1 T. cider or red wine vinegar
1 T. Dijon mustard
1 t. lemon juice
1/2 t. salt
1/8 t. pepper

Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely.
In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

Lemon Roasted Asparagus
2 pounds fresh asparagus, trimmed
1/4 c. olive oil
4 t. grated lemon zest
2 garlic cloves, minced
1/2 t. salt
1/2 t. pepper


Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Parmesan Roasted Asparagus
1 pound fresh asparagus, trimmed
3 T. olive oil
1/3 c. shredded Parmesan cheese
1 t. lemon-pepper seasoning
1/4 t. salt

Preheat oven to 400°. Place asparagus in an ungreased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Sprinkle with cheese, lemon pepper and salt.
Bake 20-25 minutes or until tender, stirring occasionally.

Asparagus Pasta Salad - Garden club recipe
8 oz. penne pasta or bowtie pasta
1 lb. asparagus, trimmed and cut into 2 inch pieces
1 c. cherry tomatoes
1/3 c. purple onion, thinly sliced
DRESSING
1/3 c. plain greek yogurt
2 T. lemon juice
2 T. olive oil
1 T. fresh parsley, chopped
1 t. sugar
1 t. lemon zest
salt & pepper, to taste

Boil the pasta for 12 minutes and then add the asparagus pieces to the boiling water.  Cook for an additional 2 to 3 minutes and then drain pasta & asparagus in a strainer and rinse with cold water.  Place in a large bowl.
Add the tomato and onion and stir well.
Whisk together all the dressing ingredients and pour over the pasta mixture.  Stir well. Chill. Serve

Zucchini & Corn

This past weekend we went to the Kona Grill for dinner to use a gift card we were given.  They serve seasonal vegetables and we sure enjoyed their Sauted Zucchini & Corn.  So yesterday I figured out my own version.  Steve loves it....maybe you will too?!  

Sauted Zucchini and Corn

Place a tablespoon of butter in large shallow pan.

Stir in 2 or 3 finely diced small zucchini and 2 or 3 cups of corn (fresh or frozen).

When mostly cooked stir in 1 cup of bacon pieces. 

Season with salt & pepper.

Veggie Chips

Well apparently the latest craze is veggie chips.  They are on the shelves of every grocery store these days. Since I have had an excess of zucchini and cucumbers lately I have been making my own dried veggie chips.  I think they are quite good!!

Zucchini Chips
Slice zucchini thinly and place on dryer trays.  Spray lightly with canola oil or olive oil.  Sprinkle with salt or garlic salt or whatever seasoning you prefer.  Dry until crisp.  (I am gonna sprinkle my next batch with powdered jello.)

Cucumber Chips
Slice cucumbers thinly and place on dryer trays.  Spritz with apple cider vinegar.  Sprinkle with salt and dill weed.  Dry until crisp.

Spaghetti Squash Au Gratin

Tastes like Hash Brown Casserole without all the calories and carbs

Spaghetti Squash Au Gratin
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.

Pumpkin Puree

Pumpkin Puree

• 1-3/4 cups puree = one 15-oz. can pumpkin
• Select a cooking pumpkin (about 4-6 lbs.)
• Wash and dry pumpkin
• With a small serrated or heavy knife, remove top of the pumpkin. Use a sawing motion to cut pumpkin into 4 quarters. Scrape out all of the seeds and stringy pulp.
• Place pumpkin, flesh side down, on a 15-in. x 10-in. x 1-in. baking pan.
• Bake at 350° for 45-60 minutes or until a fork inserted in the skin comes out easily.
• Scoop out flesh, add a few chunks at a time to a food processor and process until smooth.
• Place puree in a large strainer lined with 4 pieces of cheesecloth or 1 large coffee filter. Place strainer over a large bowl; cover and refrigerate for 8 hours. Remove pumpkin from strainer and discard the liquid.
• Puree is ready to use or freeze for up to one year.

Roasted Ranch Potatoes

Roasted Ranch Potatoes
2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour Cream (optional)

Mix together in a large bowl; the ranch dressing, cheese, bacon. dill and scallions.  Stir in the potatoes. Sprinkle generously with salt and pepper.
Spoon into a greased 9 x 13 baking dish. Cover with foil.
Bake at 350 for 60 minutes. Stir gently halfway through baking.
Raise oven temperature to 400 degrees. Remove foil so potatoes brown nicely.  Stir and Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.

Serve with sour cream if desired.

Crock pot Scalloped Potatoes

Steve loves scalloped potatoes....

Crock Pot Scalloped Potatoes
6 large potatoes, sliced
1 small onion, diced
8 slices bacon, uncooked diced
2 cups shredded cheddar cheese
1 (10 1/2 ounce) can cream of chicken soup
Place half of the sliced potatoes in bottom of crock pot.
Top with half of the onions cheese and bacon.
Repeat layers in order.
Top with cream of chicken soup.
Cook on low for 8 to 10 hours.

Baked Broccoli

I got this recipe from Ellen Grunig.

Baked Broccoli
Preheat oven to 375°
Chop a head of broccoli 
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, in a ziploc bag.  Shake it up.
Spread out on cookie sheet, and sprinkle with salt & pepper.  
Place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious!

Tomato Basil Bread & Spread

"Everything Tomato" is the theme for our Garden Club meeting tomorrow and since the meeting is at my home I wanted to make some bread.  This is what I came up with after remaking a favorite bread recipe and substituting fresh tomatoes and my favorite fresh garden herbs.   Sure hope it turns out!?

9-22-2013  This has been a hit!!!  I have been making this often while the tomatoes are plentiful!!!

Yesterday I used this dough for my pizza crust.  It made enough for a cookie sheet and a half sized cookie sheet.  I sprayed the pans.  Patted out the dough and baked it at 375 for 10 minutes.  Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil oregano, salt & pepper for my sauce.  Sprinkled with cheese and canadian bacon and basil.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it will fresh sliced tomatoes.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
3 rounded c. bread flour
1 scant T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

Asparagus Casserole

Even though I don't like asparagus.....I know several who do.  This came from Ivy Snow's RS Newsletter for South Slope Ward.  

Asparagus Casserole………if you like green bean casserole you will love this!
2 cups asparagus, fresh, cut in 2-inch lengths1 (10 3/4 ounce) can cream of mushroom soup
4 ounces mushrooms, sliced
2 cups cheddar cheese, grated
1 (2 7/8 ounce) can French fried onion rings
Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese.
Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.
Serve hot.

Crock Pot Mashed Potatoes

I think these will be perfect for Thanksgiving.....

Crock Pot Mashed Potatoes
5 lbs. baking potatoes, peeled, cut into 1-inch chunks
1 1/2 c. chicken broth 
1/4 c. butter or margarine, cut into chunks
1 c. sour cream or plain yogurt
1 t. garlic powder
1 t. onion powder
1/2 t. salt
1/4 t. ground black pepper
1/2 to 1 c. milk, warmed
In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
Cover; cook on High heat setting about 4 hours or until potatoes are tender.
Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.

Philly Fried Creamed Corn

Want to revive that corn in your garden that has gotten a bit too old?  Here is the perfect recipe!  Just cut it off the cob right into your frying pan and you will soon be eating the most delicious, Philly Fried Creamed Corn you’ve ever tasted. 

Philly Fried Creamed Corn

4 slices bacon, diced

2 to 4 ears of corn on the cob OR 1 small bag of freezer corn

2 c. water OR milk

¼ c. cornstarch

4 oz. PHILADELPHIA Cream Cheese

Salt, pepper to taste

Smoked paprika for garnish

Fry bacon in large frying pan over medium heat until crisp, leave the grease in.  While continuing to cook cut the corn off the cob into the frying pan.  Scrape the cob with your knife to get all the juices from the corn.  Mix together the water/milk & cornstarch to make a thickening.  Add thickening to the corn mixture and stir well.  Stir in; PHILADELPHIA Cream Cheese, salt and pepper.  Continue to simmer over low heat for about 15 to 20 minutes until corn is tender; stirring occasionally, do not under cook.  Serve plain or  over tomatoes.  Sprinkle with smoked paprika.  

Asparagus Bundles

Nothing says Spring quite like tender spears of asparagus. Combine them with a cheesy sauce in little bread bundles, and they are sure to be a hit for mom this Mother's Day.  I found this too late for Mother's Day but I'm thinking I will still try these out.  Another great recipe from Rhodes.  

Asparagus Bundles

8 Rhodes™ Dinner Rolls, thawed to room temperature OR 1/3 batch of Cool Rise Roll Dough
1 pound fresh asparagus trimmed, cut into 1-inch pieces
4 ounces softened cream cheese
1 tablespoon milk
1 tablespoon mayonnaise
2 tablespoons finely chopped green onion
2 tablespoons capers
salt & pepper to taste
2 teaspoons melted butter
seasoned bread crumbs

Flatten each roll into a 6-inch square. Cover with plastic wrap and let rest. Boil asparagus in 1/2-inch water for 2 minutes. Drain and set aside. Blend cream cheese, milk and mayonnaise until smooth. Stir in onions, capers, salt and pepper. Gently fold in asparagus. Remove wrap from dough squares. Divide asparagus mixture evenly between the squares. Moisten edges of each dough square with water. Bring edges together and twist to resemble bundles. Brush lightly with melted butter and sprinkle with bread crumbs. Bake at 375°F 15-20 minutes or until golden brown.