In this version I used small white round potatoes. For a more dramatic effect of color, use small red round (new) potatoes.
1 lb. Red or White Small Round Potatoes, quartered
2 Tbs Olive Oil
1 tsp Dried Minced Onion
¼ tsp Dried Minced Garlic (2 cloves)
1/8 tsp Paprika
Preheat the oven to 325º. Place potatoes in a medium size bowl. In a small bowl, mix remaining ingredients. Pour the mix over the potatoes and stir well to coat. Pour the potatoes and residual mixture into a small 1 qt. casserole dish. Potatoes should be in a single layer. Adjust your casserole dish size to suite the amount of potatoes you have. Bake at 325º for 45 minutes. Stir the potatoes to ensure even roasting, then bake an additional 10-20 minutes when they should be tender and browned on the edges.
In a large bowl, mix together soy sauce, cornstarch, ginger, garlic powder, 1/2 tsp sesame oil, and pepper for the marinade. Add beef to the bowl and toss to coat. You can let the beef marinade in the fridge for up to a day if you want. Heat 1 Tbs Sesame Oil in a large high sided skillet or a wok over medium-high heat. Add beef and onion to the pan. Cook until the beef is done. Remove the beef and keep warm. In the same skillet, add additional sesame oil if needed, toss in the broccoli, pea pods, and water chestnuts. Stir fry until the broccoli is tender yet still firm. Return the beef and onion to the pan. Toss all the ingredients together and heat until all ingredients are nice and hot.
A bright and colorful dish that will certainly impress. Lamb is a very flavorful meat and when paired with apricots, prunes, and tomatoes; bring out a combination of tastes that is most definitely Moroccan.
2 Tbs Olive Oil
1 1/2 lb Lamb, cut into 1″ cubes
Salt & Pepper, to taste
1 large Onion
4 cloves Garlic, minced
1/2 tsp Paprika
1/2 c Dried Apricots
1/2 c Prunes
1 (14.5 oz) can Tomatoes, drained
3 c water
1/2 c Cilantro, chopped
2 Tbs Lime Juice
Heat oil in a high sided skillet over high heat. Season the lamb cubes with salt and pepper. Cook/sear lamb for 5 minutes and transfer to a plate, reduce heat to medium and add in the garlic, paprika, apricots, prunes, tomatoes, and water. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the lamb back in and cook until heated through. At this time, cook the couscous according to the directions on the box. Add cilantro and lime juice to the lamb. Serve topped with additional cilantro and a side of couscous.
Heat oil in a high sided skillet. Brown sausage on all sides for about 5 minutes. Add potatoes, onion, salt and pepper. Cover and cook 10 minutes. Remove sausage and cut into 1/2″ pieces. Add the sausage back to the pan. Add the tomato and herbs. Stir to combine everything. Keep the dish moving until it’s heated through. Dish up and enjoy!
This dish reminded my husband of one of his favorites growing up. It will certainly be a staple in our house. So easy to make and absolutely delicious. I love it when dinner can be on the table in under 30 minutes! This will serve 4.
8 oz. Spaghetti
3 Tbs Butter
2 Tbs Dried Minced Onion (1/2 c diced fresh)
1 can Condensed Cream of Mushroom Soup
1/2 c Chicken Stock
1/2 c Shredded Cheddar Cheese
1/2 c Shredded Monterey Jack Cheese
1/4 c Shredded Parmesan Cheese
2 c Ham, diced
2 Tbs Parsley, chopped fresh
Cook spaghetti according to directions. Drain and set aside. While the pasta cooks, in a large high sided skillet, sauté onion in butter until translucent then whisk in the cream of mushroom. Add the chicken stock and cheese. Keep stirring until all the cheese has melted. Add in the ham and pasta. Stir until heated through. Serve topped with parsley and additional Parmesan cheese.
Sometimes, even adults want that great kid’s standby of Mac-n-Cheese. This version just makes eating it look, and taste, a bit more gourmet!
2 c (8 oz.) Elbow Macaroni
1/2 c Onion, chopped
2 Tbs Butter2 Tbs Flour
1/8 tsp Pepper
2 c Milk
12 oz. Cheese total (Mozzarella, Cheddar, Blue…)
4 Slices Bacon, cooked and crumbled
2 Slices Bread, turned into bread crumbs
Pre-heat your oven to 350°. Cook bacon if you don’t have any already done up. Cook pasta according to directions. Drain and set aside. Meanwhile, cook onion in butter until translucent. Add in the flour and pepper. Whisk constantly to make a roux. Slowly add in the milk while continuing to whisk the mixture. You don’t want any lumps forming. Once the milk and butter/flour mixture has been smoothly combined, continue to stir gently until the milk starts to lightly bubble. Add in your cheese mixture of mozzarella, cheddar, blue… anything you’d like as long as it’s 12 ounces total. Keep stirring until the cheese is fully melted. Add your pasta in and turn off the stove. Stir well to attempt filling the pasta tubes with cheesy goodness. Transfer to a 2 qt. oven safe casserole dish. Top with bacon and bread crumbs. Bake at 350° for 30 minutes or until bubbly and slightly golden brown.