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Italian Style Green Beans

My sister is married to an Italian man whose parents immigrated to the U.S. from Italy.  When my sister and her husband were dating I remember being invited to his parent’s home for a dinner and his mother served Continue reading

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Spicy Sesame Peapods

This is a quick side dish that we love in our family.  Here I have used snap peas, but have made this many times with snow peas.  It comes together quickly and I bet your family will love it too.

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Spicy Sesame Peapods

Ingredients

1 lbs. snap peas or snow peas

2 tsp. olive oil

1 1/2 tsp. sesame oil

1 tsp. Sriracha Hot Chili Sauce (or more to taste)

2 tsp. soy sauce

1 tsp. honey

Salt and Pepper to taste

Method

Prepare the peas by removing the strings.  This can be done by pulling down on the tip of the pod.  This is the case more for the snap peas than the snow peas.  For the snow peas, just remove the tip.  In this picture I didn’t remove the tips and strings and won’t make that mistake again.

Heat a saute pan over medium-high heat.  Add the olive oil and the peas, saute for 2 minutes.  Drizzle the sesame oil over the peas and stir to coat.  Saute for an additional 2 minutes.  Add the Sriracha, soy sauce and honey, toss to coat and heat through – about 2 minutes.  Add salt and pepper to taste.

Broccoli Cheese Casserole

 

The quilting group I’m in (called SOS) meets every month.  We rotate who hosts and whoever hosts gets to pick a theme for lunch.  This month’s theme was to share a favorite Thanksgiving dish.   It was a delicious lunch with turkey, stuffing, cranberries, sweet potatoes, a pumpkin pie and an apple crisp, all of the traditional favorites.  While my dish is not traditional, nor is it a dish that my mom made when we were growing up, it’s something that I started making when I took over the Thanksgiving dinner.  Warning – it’s not the lightest dish, but then again, it’s Thanksgiving where all calories don’t count!

Broccoli Cheese Casserole

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Ingredients:

2 – 16 oz. bags frozen chopped broccoli

2 sticks butter, divided

1 lb. Velveeta, cubed

2 rolls of Ritz crackers, crushed

Method:

Preheat the oven to 350º.  Butter a medium sized baking dish or larger casserole dish.  The one I used is 7.5″ x 10.5″.

Cook the broccoli according to the package directions, drain.  Melt 1 stick of butter along with the Velveeta in the microwave.  Set the microwave to 1 minute intervals and stir to combine between each minute.  Once combined, mix the broccoli and cheese together.  Set aside.

Melt the other stick of butter.  Once melted, mix it with the crushed crackers.

Layer in the casserole dish alternating the cracker crumbs and broccoli mixture.  Start with crumbs on the bottom and end with the crumbs on the top.

Bake for 25-30 minutes until the cheese starts to bubble on the edges.

Baked Corn Pudding

Baked Corn Pudding

 

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This is a favorite at our house at Thanksgiving, but don’t forget about it at anytime of the year.

Ingredients

1 package Jiffy corn muffin mix

2 eggs

1/2 stick of butter, softened

8 oz. sour cream

1 – 15 oz. can cream style corn

1 – 15 oz. can whole kernel corn, do not drain

Method

Blend the butter and sour cream together, add in the eggs and then muffin mix.  Stir in the 2 cans of corn.  Turn into a greased 2 qt. casserole dish and bake at 350º for 45-50 minutes until golden brown and set.

You can substitute the whole kernel corn for Mexican style corn, or add a can of diced green chiles with the regular corn.