Parmesan Potatoes ™

This is a quick and easy side dish to serve at your holiday table. You can adjust the amount of milk to taste. Enjoy!

6 medium potatoes (rinsed and quartered)

1/2 - 1c milk (skim or low fat)

2 - 3 T butter  to taste

1/8 tsp salt (optional)
1/4 tsp pepper

2 cloves garlic (crushed and chopped)

1/4 - 2/3 c. parmesan cheese (grated or shredded)

Rinse potatoes and cut into quarters. Place potatoes in pot with water and boil for 20 minutes or until done.

Put milk and garlic into microwave safe cup and microwave for 2-3 minutes.

Drain water from potatoes in colander. Transfer potatoes back to pot. 

Mash with potato masher. While mashing add butter, salt, pepper, 1/4 c of the cheese and milk.

You can adjust the milk to the desired consistency of potatoes. Mash until smooth.

Turn on broiler to high.

Sprinkle remaining cheese evenly over potatoes.

 Place potatoes in oven and broil for 5 - 8 minutes or until cheese is golden.

Serves 6

Partridge in a Pear Tree Pie ™

This is a great pie to serve at your holiday get togethers or anytime.

It's one of my family favorites, I hope it's yours too.

1 package prepared pie crust (2 crusts)
6-8 pears (peeled and sliced)
1/2 - 3/4 c sugar adjust amount
1 tsp. cinnamon
Pinch nutmeg (optional)
2 T. cold  butter cut into pieces
1 tsp. lemon
1-2 T. cornstarch

Remove pie crust from refrigerator and let thaw for a few minutes.

Preheat oven to 350' F.

Rinse, peel, and slice pears. Place in mixing bowl.

Place 1 pie crust in bottom of pie dish.

Add cornstarch, sugar, cinnamon, nutmeg to pears.

 Mix well with wooden spoon.

Put pears in bottom crust of unbaked pie shell.

Top pears with lemon juice. Place butter over pears.

Put remaining crust on top. Make 3 - 4 slits in top crust.

Bake pie for 45 - 1 hr.


Serves 8-10

Roasted Pumpkin Seeds

Wondering what to do with the seeds after carving pumpkins?

This is a simple yet satisfying recipe for roasting pumpkin seeds. 

I used salt, pepper, garlic and paprika as seasonings. 

Feel free to experiment and use what herbs and you spices you like.

2 - 3 c. pumpkins seeds

1/8 c. oil

1/4 - 1/2 tsp. salt 

1/4 tsp. each: pepper, paprika, granulated garlic 

non stick cooking spray

Remove top of pumpkin, scoop out flesh and seeds. 

Place seeds in colander and rinse off flesh. 

 Let seeds drain in colander for 1 hr. 

Preheat oven to 350 F. 

Spray non stick cooking spray on baking sheet.

In mixing bowl combine seeds, oil. 

Mix well to coat seeds.

Spread seeds on baking sheet evenly. 

Sprinkle salt, paprika, pepper, garlic on seeds.  

Place seeds in oven and bake for  30 - 45 min. or until done.

Keep an eye on the seeds so that they don’t burn.

Serves 4.

Tuxedo Popcorn ™

This recipe is a unique twist on popcorn. 

This was inspired by a Valentines Day gift. 

Enjoy!

1 - 2 package microwave popcorn
3 oz. each white, dark chocolate bars (you can also use chocolate chips if desired)

Pop microwave popcorn according to direction on package. 

Transfer popcorn to large serving bowl.

In a microwave safe bowl, break apart the dark chocolate bar. 

Microwave on high for 30 sec. - 1 min. 

Stir and microwave for 30 seconds more or completely melted.

With a spoon drizzle dark chocolate over popcorn.

In another microwave safe bowl, break apart the white chocolate bar. 

Microwave in high for 30 sec. -  1 min, stir and microwave for 30 seconds or until completely melted.

With a clean spoon drizzle white chocolate over popcorn and dark chocolate to contrast.

Let cool to harden before serving.

Makes 4 servings. 

Rustic Salsa ™

This is an easy recipe for fresh salsa. This is great to serve along with your favorite tortilla chips. It's also a great way to use extra tomatoes from a garden.



I used roma tomatoes for this recipe, but you can use any tomatoes that you like. I've also used cilantro which is like parsley but with a little attitude to it. If preferred, use parsley instead.

3 Roma tomatoes (diced)
1 bell pepper (diced)
1 cup onions (diced)
1/4 tsp pepper
1/8 tsp red pepper flakes (optional)
1-2 tsp lime juice (to taste)
2 tsp fresh cilantro (chopped)
1-2 tsp diced chilies (I used banana peppers)



Combine ingredients in a serving bowl, mix well. Refrigerate until ready to serve.

Makes 12 servings (2 T)

Neptunes' Salad™

This recipe is quick and easy for those busy nights. 

You can adjust the amount of mayo as needed.

 I've also added pitted green olives, which give it an interesting twist.

1 package pasta shells (16 oz)
2 cans light tuna, well drained (6 oz)
1 c. each: radishes (sliced), celery (chopped)
3/4 - 1 c. mayo (to taste)
1/4 c. green cocktail olives (sliced)
1/4 tsp. each: pepper, salt


Cook pasta according to directions on package.

While pasta is cooking, wash and prepare celery, radishes. 

Open cans of and drain tuna, chop olives.

In a large serving bowl combine: drained pasta, remaining ingredients, and some of the mayo.

Toss well to coat. Add remaining mayo if needed.

Serves 4 - 6.

Skillet Tacos ™

This is a very quick and satisfying recipe for tacos.  You can also make this vegetarian by substituting the beef and cheese with vegetarian alternatives. Enjoy!

Filling

1 lb ground meat  (I've used ground round)
1/2 c onion (diced)
1/8 - 1/4 tsp  each: salt, pepper
1 - 1  1/2 c salsa (adjust amount needed)
1 clove garlic (chopped, crushed)

1/8 tsp each: red pepper flakes, diced mild green chilies (optional)
1 lime, juice and zest
1 T olive oil 

Fixings

8 taco shells or tortillas

1 c each approx.: shredded lettuce, shredded cheese, diced tomatoes, 
1/2 c sour cream.

Heat saute pan over medium high heat. Reduce heat to medium and add oil. Add onions and meat. Brown meat and onions for 8-10 minutes. Drain excess grease from meat (If using lean beef, omit step).


Add salsa, garlic, salt, pepper, red pepper flakes, lime zest and chilies to meat. Cook for another 4 to 6 minutes or until done. Squeeze some lime juice over meat mixture.

To serve: Scoop meat mixture into a taco shell. Top with your favorite fixings and enjoy!

Serves 4 (2 tacos each).