I wanted to serve Baked Beans with ribs, it needed to serve three people with hopefully leftovers. I reduced my normal recipe, the beans were just as good and we had some leftover for the next day.
28 oz Baked Beans
2 Tblsp olive oil
1/4 bell pepper chopped
1/4 chopped onions
1/2 cup cooked, drained and crumbled ground beef
1/4 cup BBQ Sauce
1 Tblsp mustard
1 Tblsp brown sugar
Drain almost all of liquid from baked beans, pour into 4 cup casserole dish.
Saute bell pepper and onion in olive oil, until onion is translucent. Add to Baked Beans, mix. Add in ground beef, bbq sauce, mustard and brown sugar, mix well. Bake 350 degrees for 20-30 minutes.
We will be sharing this recipe to Blog Parties.
Pictures of roasted whole heads of cauliflower keep floating around the internet, popping up in my instagram and pinterest feeds --- I finally decided to try it myself!
There are so many variations, but I had these ingredients on hand - so why not?
Lemon Caper Roasted Cauliflower
1 head cauliflower
1 Tb minced garlic
2 Tb capers
Salt & Pepper
1. First prep the cauliflower by trimming any greens still attached, and carefully cutting out a bit of the core.
2. Rub olive oil over the entire head - get dirty! Sprinkle top and bottom with salt and pepper.
3. Place cauliflower in a cast iron skillet and cover tightly with foil. Bake at 350 F for 30 minutes.
4. Remove foil & increase oven temperature to 425 F. Continue baking cauliflower till it is slightly browned on top and it is fork tender on the bottom.
5. Carefully remove the head from your skillet and set aside. Move skillet to stove top and medium heat. Saute garlic in a couple teaspoons of olive oil, till soft & fragrant. Add capers & lemon juice. Add cauliflower back to the skillet and spoon the pan sauce over the whole head.
6. Serve hot! You can remove it from the pan to slice and serve - or bring the skillet to the table!
Review?? My husband and I LOVED this! We almost ate the entire head in one setting -- and it was a side dish. This is now in regular menu rotation and I'm playing with different flavors. Also, it could easily be the main part of the meal- not just the side dish!
We will be sharing this delicious dish to these blog parties, check them out!
Although summer is starting to wind down, it is still hot so we are going to be sharing cold or no bake dishes this month. We're kicking it off with Pea Salad. It is so easy to make, and the only thing that needs to be cooked are the eggs. I hope you enjoy this easy side dish!
2 - 15 oz cans peas, drained
4 oz cheddar cheese, cut into cubes
3 boiled eggs, diced (I only used the egg whites but you can use the yolks also if you want)
1/4 cup mayo
Salt and pepper, to taste
Mix everything up, season with salt and pepper, spread in a casserole dish and enjoy!
Happy Memorial Day! I hope you are enjoying time with family and friends this weekend!
I make a lot of biscuits. Now that I have a recipe that I like and tastes good with white whole wheat flour, I make a lot of biscuits. They are an easy side dish or a good snack or are great with gravy when we want biscuits and gravy for breakfast (or dinner!). Biscuits are also a recipe that my daughter can help mixing up.
I typically use white whole wheat flour to make these, but you could use all purpose flour or wheat flour, or any combination you want. When adding the milk, start with 1 1/2 cups of milk and add the other 1/2 cup of milk as needed so the mixture isn't too dry. I have found that wheat flour and white whole wheat flour need more liquid than all purpose flour, so how much milk you need depends on which flour you use for the biscuits.
3 cups white whole wheat flour
2 Tablespoons baking powder
1 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pea sized pieces
2 cups milk, divided
Using a fork, stir together flour, baking powder and salt. Pour cut up butter into flour mixture. Using your hands, break up any butter that stuck together, being sure to coat all the butter with flour and distribute it evenly through the flour mixture. Pour in 1 1/2 cups milk and stir until just combined. If mixture is too dry, slowly add the other 1/2 cup of milk until all the flour is mixed in. (You may not need the entire 1/2 cup of milk).
Lightly flour a flat surface. I use a cutting board to roll biscuits out on so it makes clean up easier. Put dough on lightly floured surface and knead for about 3 minutes. Roll dough out about 1/2" thick and using a cup or biscuit cutter, cut into biscuits. There will be about 9-10 biscuits.
Place biscuits on greased cookie sheet and bake at 450 degrees for 12-14 minutes.
My recipe today comes from Around My French Table, it is a side dish for our French Themed Progressive Dinner. The tomatoes were a little tart but, I will try the recipe again this summer, using my ripe home-grown tomatoes.
Slow Roasted Tomatoes
8 oz cherry or grape tomatoes
1/4 tsp salt
1/4 tsp pepper
2 Tblsp olive oil
1-2 sprigs thyme
1-2 garlic cloves peeled and fourth long way
Cut tomatoes in half and place on cookie sheet, lined with parchment paper. Drizzle olive oil over tomatoes. Sprinkle with salt and pepper. Place thyme and garlic cloves with tomatoes.
Use immediately or pack them in a jar with the oil, thyme and cloves.
Bake for 3 hours at 225 degrees
Enjoy Casserole Gal Rhonda
This is the perfect French comfort food - in my humble opinion. It is very easy to make yet has a truly decadent quality that makes it a great dish for company. Serve with a roasted chicken and simple tossed salad or roasted vegetables and it completes the perfect meal.
Soubise (soo-BEEZ) is an onion and rice casserole reminiscent of a risotto in texture. Now, you may have heard of Soubise Sauce - which is pureed cooked onions blended into a bechamel sauce -- but today I am sharing a casserole!
1/2 cup rice
4 Tb unsalted butter
2 lbs yellow onion
1/2 tsp salt
pepper to taste
1/4 cup heavy cream
1/2 cup grated Gruyere cheese
Preheat oven to 300F.
In a medium saucepan, bring 3 cups water and 1 tsp salt to boil - pour in rice. (See Notes) Boil for 5 minutes - immediately remove from heat and drain off excess liquid. Set aside.
While your rice is boiling - slice onions. You can see my mandolin in the picture above which is helpful in achieving very thin slices. If you don't own a mandolin, cut the onion(s) in half and slice as thinly as possible (safely!).
Melt butter in medium-large skillet. Add onions and stir to coat with butter. Saute onions just till they start to turn translucent. Add the 1/2 tsp salt and pepper to taste. Stir in rice.
Pour into small casserole dish - bake for 30 minutes. Remove from oven and stir in cream and cheese (See Notes). Taste test your rice, then bake 20-30 minutes more. Serve hot.
You can make this in advance and reheat just till hot through before serving.
Rice -- Arborio rice is great for this recipe. However, I used a medium grain rice, because honestly it was 1/3 the price of arborio. A medium grain is important in achieving the proper texture. A long grain, thin white rice will not cook and bake to a creamy consistency, but will be dry. I found my bag of medium grain rice at Wal-Mart for less than $2.00
Cheese - Gruyere is a type of Swiss cheese - I found the cheese shown above in the deli section of Wal-Mart. It is large enough to use in several recipes. (Cheese Souffle perhaps??)
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!