Pineapple Cream Cheese Spread (Celery filling for Thanksgiving)

 From Cooks.com

1 C crushed pineapple (drained- save juice)

1 (8oz) pkg cream cheese softened

1 Tbsp Miracle Whip

1 Tbsp sugar

2 Tbsp pineapple juice

Mix well.

This is a good substitution for the Kraft pineapple spread that we have on celery at Thanksgiving. 

Lemon Butter Green Beans with Cranberries, Walnuts and Feta

Ingredients

• 1 lb green beans, ends trimmed, cut into 1 1/2-inch pieces
• 3 Tbsp butter, diced into 1 Tbsp pieces
• 1 1/2 tsp minced garlic
• 1/2 cup walnuts, toasted and chopped
• 1/3 cup dried cranberries
• 2 tsp lemon juice
• Salt
• 1/3 cup crumbled feta
• 2 tsp lemon zest

Instructions

1. Bring a pot of water to a boil. Add green beans and boil 3 - 5 minutes until tender crisp. Drain then immediately rinse under cold water. Drain well. 
2. Melt butter in a large skillet over medium heat. Add garlic and saute 1 minute. Add in drained green beans and saute 1 minute or until heated through. 
3. Toss in walnuts, cranberries and lemon juice and season with salt to taste. 
4. Sprinkle in feta and lemon zest. Serve warm.
5. Recipe source: Cooking Classy

Peachy Fresh Salsa

1 T red onion, minced
1 T jalapeno, minced
1 T cilantro, chopped
2 T red pepper, diced
2 cloves garlic, minced
2 C fresh peaches, diced
2 ears of corn, kernels sliced off cob
1 C tomato, diced
1 avocado, diced
1 lime's worth of juice (approx. 2 T)
1 15 oz. can black beans
1 tsp salt
1 tsp sugar
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper

Mix everything together.  Adjust spices to taste.  Serve immediately or refrigerate up to 48 hours.

Feta Dip

olive oil
1 block (1#) of feta cheese
tomatoes (any kind)
1 bunch of green onions
1 baguette
Cavender's Greek Seasoning about 1 T (I found this at Walmart)

This is a recipe where you eye ball amounts.  Whatever looks good to you.  I used about 1 tablespoon of the greek seasoning.  This is one tomato recipe that I think actually tastes better after it's been refrigerated.

Note:  Melanie J. made this at Devon's mission dinner and I took it to Collin's.
Melanie sent me the recipe.

Sesame Green Beans

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4

Ingredients:
1 tablespoon olive oil
1 tablespoon sesame seeds
1 pound fresh green beans, cut into 2 inch pieces
1/4 cup chicken broth
1/4 teaspoon salt
freshly ground black pepper to taste

Directions:
1.  Heat oil in a large skillet or wok over medium heat.  Add sesame seeds.  When seeds start to darken, stir in green beans.  Cook, stirring, until the beans turn bright green.

2.  Pour in chicken broth, salt, and pepper.  Cover and cook until beans are tender-crisp, about 10 minutes.  Uncover and cook until liquid evaporates.

Source:  Allrecipes.com
 

Stove-Top "Roasted" Yukon Gold Potatoes

Ingredients

• 6 large yukon gold potatoes
• 3/4 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder1 can chicken broth

Directions

1. Wash the potatoes well, and cut into chunks.
2. In a large skillet add all ingredients and cover. Bring to a boil then reduce heat and simmer for approximately 20 minutes or until fork tender.  The chicken broth will cook out so watch carefully that it doesn't burn.
   
   Note - Loriann was telling me about how she cooks red potatoes using chicken broth and fresh rosemary.  I had yukon gold potatoes and no rosemary so I did a little searching on the internet and came across a recipe that I adapted.  It turned out great and required no butter which is a plus!

Guacamole

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt.  Mix in onion, cilantro, tomatoes, and garlic, Stir in cayenne pepper.  Refrigerate 1 hour for best flavor, or serve immediately.

No-Cream Creamy Basil Spinach Soup

YIELD: SERVES 4-6

from: Mel's Kitchen Cafe

Plan ahead since the recipe calls for cooked chicken - or just leave it out (like I've done a time or two - makes a delicious, vegetarian dish).

INGREDIENTS

         1 tablespoon olive oil

         1 clove garlic, crushed

         1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped

         2 medium zucchini, ends trimmed, and chopped (about 4 cups total)

         1 teaspoon salt

         1/2 teaspoon pepper

         2 cups low-sodium chicken stock

         2 tablespoons fresh basil

         2-3 cups fresh spinach, coarsely chopped

         1-2 cups cooked chicken

        

DIRECTIONS

  In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.

Transfer the mixture to a blender and add the basil. Carefully blend (in                     batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

Maria's notes:  I made this soup thinking I would just have it for lunch that week.  I came home from a meeting one evening after everyone had eaten.  I decided to heat up a bowl of this soup.  Trey wanted to taste it.  I was so surprised because he asked for his own bowl.  He LOVED it.  He asked what was in it and when I told him he said, "I don't like zucchini or spinach--except for in this soup!"

Celery Casserole

1/3 cup almonds, slivered

4 1/2 cups celery, in 1/8" slices

1 T butter, melted

1/2 teaspoon salt

1/2 cup water

1 can (10 oz) cream of chicken soup

1 cup canned mushrooms, sliced

1 can (6 oz) water chestnuts, sliced

1 can (2 oz) pimento

1/2 cup bread crumbs

2 T butter, in pieces

Toss almonds and melted butter.  Bake at 350 just until golden.  Set aside.

Simmer celery in salt water for 6 minutes (until crispy tender).  Drain.  Put in buttered 2 quart casserole dish.

Combine soup concentrate, mushrooms, water chestnuts, and pimento.  Pour over celery.

Sprinkle with bread crumbs and almonds.  Dot with butter.

Bake at 350 for 20 minutes (until bubbling and brown).

Golden Skillet Potatoes

INGREDIENTS

• 2 pounds Yukon gold or red potatoes (peeled if using Yukon gold potatoes), cut into 1-inch pieces
• 2 tablespoons plus 1 teaspoon olive oil
• Salt and pepper
• 2 garlic cloves, finely minced
• 2 teaspoons minced fresh rosemary

DIRECTIONS

1. In a large microwave-safe bowl, toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Microwave uncovered for 10 minutes, stirring every 1-2 minutes, until the potatoes soften but still hold their shape. It is really important to stir every couple of minutes or the potatoes might not cook evenly and you'll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
2. Heat 1 tablespoon oil in a large 12-inch nonstick skillet over medium heat until very hot. Don't add the potatoes until the oil is sizzling. Add the potatoes (cut side down if using red potatoes with the skins on) in a single layer and cook them without stirring for 5-6 minutes until they are golden brown on the first side.
3. Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Cook until the potatoes are golden brown on the second side, another 5-6 minutes. Season with salt and pepper to taste.
4. Combine 1 teaspoon oil, minced garlic and rosemary. Clear the center of the pan and add the mixture, cooking and mashing the garlic into the pan for about 30 seconds. Take care not to let the garlic burn. Stir the potatoes with the garlic/rosemary mixture. Serve.

Maria's notes:  Used red potatoes and we loved them.  I also used thyme in place of the rosemary because that's what I had on hand.

Green Beans with Caramelized Onions and Bacon

INGREDIENTS

• 8 ounces bacon, chopped into 1 inch pieces
• 12 ounces green beans
• 1/2 onion, sliced thinly
• 3 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons apple cider vinegar

• PREPARATION

  1. Cook bacon until crisp in skillet, drain bacon, and set aside, reserving bacon grease.
  2. In skillet with bacon grease, sauté onions with sugar, salt, pepper, and apple cider vinegar until tender. Set aside.
  3. Steam or blanch green beans until tender, and toss with onion mixture and reserved bacon pieces. Serve warm or at room temperature.

Zucchini Explosion

Here are a few zucchini recipes I have pinned on Pinterest.  Our garden is exploding with yellow summer squash, so I am trying new recipes.  I tried this first recipes Zucchini Bites last night and really loved it.  In all the recipes I am substituting yellow summer squash for zucchini because that is what we have right now.

Zucchini Bites

1 c. zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 c. cheese (cheddar or Parmesan work the best)
1/4 c. Italian sytle bread crumbs
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Note:  I quadrupled this recipe using yellow summer squash and used regular muffin tins and it still turned out yummy.

Easy Zucchini Parmesan

1 c. zucchini sliced
1 tbsp. Parmesan Cheese, grated
10 sprays "I Can't Believe It's Not Butter", Original Buttery Spray,
Non-stick cooking spray

Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!

Stuffed Zucchini Boats

1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper
Optional: bacon

Preheat your oven to 400 F. Slice them in half length-ways. Spoon out the guts. Leave about 1/2 an inch in until you end up with boat like shells. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato. Saute the onions in one tbsp oil or butter. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

Now add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon if desired. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.

Put them in a preheated oven for about 20 minutes and then broil until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley and serve.

Gingered Carrots

2 T unsalted butter

1 tsp grated fresh ginger

2 T light brown sugar

1/2 C Chicken broth

1 1/2 pounds carrots, peeled and cut into 1/2 inch rounds

1. Melt the butter in the pressure cooker over medium-high heat. Add the ginger and saute for 2 minutes, until fragrant. Add the sugar and stock, stirring to combine. Stir in the carrots. Lock the lid in place and cook at high pressure for 4 minutes.

2. Quick release the pressure and remove the lid. Serve immediately.

Squash and Pepper Saute

Also, from the lady in my Elk Grove ward.

2 medium yellow squash, sliced

2 medium zucchini, sliced

1 medium red pepper, julienned

1/4 cup olive or vegetable oil

1 envelope (.7 oz.) Italian salad dressing mix

3 Tbsp. red wine vinegar

In a skillet over medium-high, stir-fry the vegetables in oil until crisp-tender, about 3-4 minutes. Sprinkle with salad dressing mix; toss. Stir in vinegar; mix well. Yield: 6 servings

Zucchini Santa Fe

This recipe came from a lady in my Elk Grove ward.

3 cups sliced zucchini

1/2 cup chopped onion

1 Tbsp. cooking

1 can (4 oz.) chopped green chilies, drained

1 medium tomato, chopped

1/2 tsp. salt, optional

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 cup shredded cheddar cheese

In a large skillet, saute the zucchini and onion in oil for 3-4 minutes or until crisp-tender. Add chilies, tomato, salt if desired, pepper and garlic powder. Cook and stir for 3-4 minutes. Spoon into a serving bowl and sprinkle with cheese. Yield: 6 servings.

Kierstin's Company Carrots**

2 1/2 lbs. carrots
1/2 c. mayonnaise
1 tbsp. onion minced
1 tbsp. prepared horseradish
salt and pepper to taste
1/4 c. saltine crackers, finely crushed
2 tbsp. butter
parsley chopped
paprika

Preheat oven to 375 degrees. Cook peeled whole carrots in salted water until tender, saving 1/4 c. cooking liquid. Drain, cut carrots lengthwise in narrow strips about French fry length and place in 13 by 9 inch dish. Combine cooking liquid, mayonnaise, horseradish, salt and pepper. Pour sauce over carrots. Sprinkle w/ cracker crumbs, dot w/ butter, and sprinkle w/ parsley and paprika. Bake for 20 minutes.