Potato Hash with Spinach and Eggs Recipe

3/4 pound small white potatoes, cut into 1/2 inch pieces
coarse salt
3 T unsalted butter
1 med yellow onion, diced small
1 large red bell pepper, seeded and diced small
1/2 t re-pepper flakes
1 package (10 oz) frozen spinach, thawed and excess liquid squeezed out   (I used fresh)
8 Eggs  (I used 4)
1 ounce grated Parmesan (1/4 c)
1T chopped fresh parsley

1. In a large skillet, bring potatoes to a boil in slated water over high.  Cook until potatoes are tender when pierced with a knife, about 6 min.  Drain.

2. In skillet, melt 2 T butter over medium.  Add onion and bell pepper and cook until softened, about 10 minutes.  Add potatoes and red-pepper flakes; season with salt.  Cook until potatoes are golden, 3 minutes. Add spinach and 1 T butter and cook, stirring, until butter is melted.  Make four wells in potato mixture.  Crack 2 eggs into each well and reduce heat to medium-low.  Cover and cook until white are set but yolks are still runny, about 6 minutes.  Sprinkle with Parmesan and parsley and serve immediately.

Zucchini Fries

What you need:

nonstick cooking spray

1 1/2 cups panko

3/4 cups shredded Parmesan

1 1/2 t Italian Seasoning

1/4 - 1/2 t cayenne pepper

coarse salt and ground pepper
2 large egg whites

2 large zucchini, halved crosswise and cut into 1/2 inch wedges

Directions:

1. Preheat oven to 425, with racks in upper and lower thirds.  Lightly coat two rimmed baking sheets (I only needed 1) with cooking spray. In a wide, shallow dish, mix together panko, Parmesan, Italian seasoning, cayenne, 3/4 t salt and 1/4 t pepper.  In a medium bowl, lightly beat egg whites.

2. Working with one at a time, dip zucchini wedges in egg whites, then breadcrumb mixture, pressing to adhere.  Arrange on sheets in a single layer.  Bake until coating is golden brown and crisp, 20 minutes, flipping zucchini and rotating sheets halfway through (I did not have to do this).  Season to taste with salt and pepper; serve immediately.

Texas...na...Oklahoma Sheet Cake

My family has made this cake, well, for as long as I can remember.  We should call it the Oklahoma Sheet Cake, but...well...I think I will from now on.  Introducing the Oklahoma Sheet Cake!!!

This delicious cake just melts in your mouth!!  It is so heavenly and light and creamy with the perfect amount of pecans.  However, in my book you an never have too many pecans. :)  This was the first time I made it, back in March, for The Hubby's birthday.  My mother has always made it and this year, I decided to give it a try.  It came out divine!!!!  He was very pleased and it did not take long for us to finish it off.  It is perfect warm, but gets even better for breakfast the next day!  A slice of this and a cup of coffee, you are good to go for the whole day!  The recipe my family has used for years is also the same one Pioneer Woman uses so I will link to hers.  I hope you give it a try.  It sounds a little difficult, and scary, to make but is really very easy.  I hope you enjoy it as much as I. 

I think I will have to make one for no reason at all...wait, it is a holiday.  Even better!

Beef and Broccoli Stir-fry

Tonight I made a delicious stir-fry.  I have never had much luck when it comes to making stir-fries and this one was easy.  You can't mess it up.  It had so much flavor and and meat came out perfect.  It is easy to overcook the meat, but I took it out just a little under what I like and it ended up perfect!!  The Hubby was digging in before I set his plate on the table.  Right from the start, the kitchen smelt wonderful.  This is a must try!

Ingredients:

3 T cornstarch

1/2 c water, plus
2 T water
1/2 t garlic powder (I didn't have any so I chopped up 1 garlic)

1 lb boneless round steak cut into 3 inch strips

2 T vegetable oil

4 c broccoli florets (I used frozen)

1 small onion, diced

1/3 c soy sauce

2 T brown sugar

1 t ground ginger

hot cooked rice

Directions:

In a bowl, comvne2 T cornstarch, 2 T water and garlic powder until smooth.  Toss in the sliced steak to coat. 

In a large skillet or wok over med high heat, stir-fry beef in 1 T oil until beef is at desired doneness.  Remove from heat.

Stir-fry broccoli and onion in remaining oil for 4-5 minutes.  Return beef to skillet.

Combine soy sauce, brown sugar, ginger, and remaining cornstarch and water until smooth.  Add to pan and cook, stirring, for 2 minutes. 

Serve with rice.

PW's Red Velvet Cake

Cake:

1 c shortening

1 3/4 c sugar

2 1/2 c flour

1 1/4 t salt

2 eggs

1 c buttermilk (if you don't have any just add 1 t of vinegar to milk)
1 t vanilla extract

1 t baking soda

1 1/2 t vinegar

1 ounce red food coloring

1 1/2 t cocoa powder

Cream Cheese Icing:

1 1/2 8 ounce cream cheese, at room temperature

3/4 c (1 1/2 sticks) butter, at room temperature

1 1/2 pounds powdered sugar

1/4 t salt
2 t vanilla extract

Cake:

1. Preheat oven to 350 and spray 2 round 10 inch pans.
2. Blend together shortening and sugar.
3. In seperate bowl, sift togeher flour and salt.
4. In seperate bowl, mix eggs, buttermilk, vanilla, baking soda, and vinegar.
5. Alternate adding flour mixture and milk mixture to shortening mixture, mixing after each addition.

6. In small bowl, mix red food coloring with cocoa.  Pour into batter and mix until combined.  Don't overbeat.

7. Pour batter evenly  into the cake pans.  Bake for 25 minutes or until toothpick comes out clean.  Allow to cool 20 minutes before taking out of pans and then allow to cool completely before icing.

Icing:

1. Mix cream cheese and butter until smooth.  Add powdered sugar in slowl so you don't have powdered sugar all over.

2. Add salt and mix.

3. Add vanilla and mix until smooth.

Assembly:

1. Place one layer of cake on pedestal.

2. Plop large amount of icing and spread carefully.

3. Place other cake on top and ice the top and then sides.

4. Place in fridge until ready to serve (keeps butter in the icing from becoming too soft)

Store leftovers in fridge.

Enjoy!!!

Corn Salad

Veggies

EVOO

8 fresh corn ears (I used a bag of steam fresh corn)
1 red onion, quartered
2 yellow squash, halved lengthwise
1 red bell pepper
2 medium tomatoes

Dressing

1/2 c EVOO

1/3 c balsamic vinegar

12 basil leaves, cut into chiffonade
1 t salt
2 garlic cloves, chopped

1. Drizzle EVOO on grill pan and grill corn 5-8 minutes (again, I used frozen and microwaved).  Then lightly grill onions, squash, and pepper until they just start to become tender. 

2. Roughly chop the onion, squash, and pepper.  With a sharp knife, scrape the corn kernels from the cob (or just microwave, open, and dump :) )  Dice the tomatoes and add them to the mix.

3. In a separate bowl, our the olive oil and balsamic vinegar and whisk until combined.  Then add basil, salt, and garlic and whisk together.

4. Place veggies in a large bowl and pour dressing on top.  Stir to combine.

ENJOY!!!

No Bake Cookies

I think I need chocolate like some people need their coffee.  I LOVE coffee, but I NEED chocolate.  So I made my first dairy free dish tonight...my favorite, No Bake Cookies.  I need to play with the recipe a little.  I either need to not let it boil as long or add more almond milk.  They came out very dry, but still taste wonderful.  The Hubby asked if we all had to suffer with my lack of dairy intake.  I responded that he could start cooking his meals then ;)  More adventures await us with my trail for the month. 

1 stick butter

1/2 c almond milk

1/4 c cocoa

2 c sugar

Melt butter in medium pan.  Add ingredients and bring to just boiling.  Let boil for 2 minutes (I may change this to less time so they aren't so dry.  But this is the time when using regular milk and butter)  When time is up, remove from heat and add...

1 t vanilla

1/2 c Peanut Butter (I use crunchy)

3 c oats

Stir and then drop by spoonfulls on waxed paper.

My favorite way to eat these are right away when they are warm and gooey...but you could let them cool.  I refridgerate in an air tight container.

Taco Soup

This is the easiest soup I have ever made and it taste so yummy!!

2 chicken breast, cooked and shredded

1 can diced tomatoes

1 can corn

1 can chili with beans

1 can kidney beans

1 can black beans (optional)

Toss it all into the crock pot and add about 2 (or more) T chili powder...depending on how spicy you want it.  Cook on low for 4-6 hours.  Serve with shredded cheddar cheese and Chili Cheese Frito's.  YUM!!

Beer Bread

Could there be a bread more delicious than Beer Bread?  Could there be a bread as simple as this?  I think not.  Unless, of course, you are making Tastefully Simple Beer Bread where all you do is open the bag and add Beer...but I think this is just as easy.  So here is my recipe for Beer Bread.  It also makes great toast with lots of butter.  YUM!  Enjoy!! 

3 1/2 c self-rising flour

1/3 c sugar
1 egg (I have not used the egg before and it turns out the same)
12 ounces of the beer of your choice

Mix together and bake at 350 for 1 hour. 

Options:  2 1/2 c cheddar cheese mixed in   
                              or  
               2/3 dried herbs mixed in

Mom's Chocolate Chip Cookies

My brother and I grew up eating these cookies.  Mom made them once a week.  My biggest memory is coming home to the smell of these delicious cookies baking and sitting on the counter was a cup of cookie dough.  One for me and one for my brother.  We would indulge ourselves with the uncooked dough and then continue our indulgence with the cookies.  I hope you try them out and enjoy them as much as we do.  Every time I make them, I am taken back to childhood.  Just the smell of them is home.


1 c shortening
1/2 c sugar
1/2 c brown sugar
1 t vanilla

Mix these together.  Then add...

2 eggs

Mix.  Add...

1 c flour
1 t soda
1 t salt
3 c oatmeal

Mix this all together then add..

1 package chocolate chips
Pecans (if desired)

Bake at 350 for 8-10 minutes.