Mixed Bean Salad

As the days of summer were winding down, I got both soy beans and green beans in our CSA one week. I had a recipe saved on Pinterest for a while about a mixed bean salad and I thought it would be the perfect use for the produce I got. 

It also doesn't hurt that green beans are The Good Daughter's favorite. I love fresh green beans only, refusing to eat canned or frozen. And I will confess that eating cooked green beans with bacon and onions can get old after a while. 

I liked the fresh summer taste to this salad and it made a great side dish with some baked white fish.  

Ingredients:  
1/2 pound green beans, trimmed and halved crosswise 
2 tablespoons cider vinegar 
3 tablespoons extra-virgin olive oil 
1 tablespoon fresh oregano leaves, finely chopped 
1 shallot, thinly sliced 
2 teaspoons grainy mustard 
2 teaspoons honey 
1 cup shelled soy beans 
1 can light red kidney beans, rinsed and drained 
1 can chickpeas, rinsed and drained 
salt and pepper to taste  

Directions: 
~Bring a large pot of water to a full boil. Add a hearty pinch of salt. Cook green beans until tender crisp, about 2 to 3 minutes. Remove from water and submerge in ice water. Drain and rinse until cold. 

~In a large bowl add vinegar, oil, oregano, shallot, mustard and honey. Whisk to combine. Add all of the beans and toss to combine. Season with salt and pepper. 

recipe modified from:Martha

Freezer Cooking Part 1

When I was pregnant with The Good Daughter, I wanted to have a large freezer stash of meals on hand for after she was born. The Good Husband worked 12 hour shifts then, and I wanted meals I could just throw together.

I made a list of meals and ingredients and went shopping after work when I was 37 weeks pregnant with the intention of cooking that entire weekend. I dropped about $300 at the store. The next day at a routine check-up - SURPRISE! - I had to go to the hospital and get induced the next day. Needless to say I didn't make one damn freezer meal.

So this pregnancy I vowed to not wait until 37 weeks pregnant before I got started and to actually make some meals. I collected recipes for a while and thankfully just after our freezer went tits up, and we found a new one at a yard sale, I got started.

I originally had a list of 15 meals I wanted to make with a variety of proteins and meals (breakfast, lunch dinner). I had the added task of trying to find meals that wouldn't be too heavy since it will be the middle of July once The Good Son is born. That last task proved to be the hardest. I also wanted a variety of meals - ones that could just be put in the slow cooker and some that could be thawed and baked.

But I split my shopping up into two big trips and after TGD went to bed, for one week, I made meals. Below is what I made in round one.

Cilantro Lime Chicken with Black Beans and Corn (double batch)

recipe adapted from Ring Around the Rosies 

Ingredients: 

6 chicken breasts

3 tablespoons canola oil

2 limes, juiced

2 cups cilantro

1 large bag of frozen organic corn

4 minced garlic cloves

1 finely chopped red onion

2 cans of organic black beans, rinsed

2 teaspoons cumin

2 teaspoons chipotle powder

salt/pepper to taste

Directions: 

~Divide all ingredients evenly and place in gallon freezer bags. Shake to combine.

Instructions for Container:

~Cook in a slow cooker on low 8 hours or high 4 hours, serve with tortillas, sour cream, guacamole, and/or cheese.

Healthy Mama BBQ Chicken (double batch)

recipe adapted from Mama and Baby Love 

Ingredients: 

3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces

2 large green pepper, cut into strips

1 large red pepper, cut into strips

2 zucchini, chopped

2 cups chopped onion

2 tablespoon flour

2 pounds boneless, skinless chicken breasts

1 cup ketchup

1/2 cup water

1/4 cup apple cider vinegar

3 tablespoons light brown sugar

3 tablespoons sugar

1/4 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

Directions: 

~Divide all ingredients evenly and place in gallon freezer bags. Shake to combine.

Instructions for Container:

~Cook in a slow cooker on low 8 hours or high 4 hours.

Barbacoa Beef, Cilantro Lime Rice and Corn salsa

recipes from Skinnytaste 

Barbacoa Beef

Ingredients: 

3 lbs beef eye of round or bottom round roast, all fat trimmed 

5 cloves garlic 

1/2 medium onion 

1/2 lime, juice 

2-4 chiptoles in adobo sauce (to taste) 

1 tbsp ground cumin 

1 tbsp ground oregano 

1/2 tsp ground cloves 

salt and pepper 

3 bay leaves 

1 tsp oil 

1 cup water

Directions:
~Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender and pulse on high until combined.

~Trim meat of fat and cut into 4 inch cubes. Place in freezer bag and add spice mixture and bay leaves.

Day of Cooking:

~Cook in a slow cooker on low for 8 hours. Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks. Remove bay leaf and add meat back to the crock pot. Cook on low for 20-30 minutes.

Chipotle's "Skinny" Cilantro Lime Rice

Ingredients:

1 cup extra long grain rice or basmati rice 

1/2 lime, juice of 

2 cups water 

1 tsp salt 

3 tbsp fresh chopped cilantro 

3 tsp vegetable oil

Directions:

~In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

~In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed. Allow rice to cool completely and add to freezer bag.

Day of Cooking:

~Place rice in large microwavable bowl, add 2-3 tablespoons water to rice. Microwave 2-3 minutes. Fluff with fork and repeat. Let stand 2 minutes, then fluff again.

Corn Salsa with Lime
Ingredients:  

4 cups frozen organic sweet corn

2 vine ripe tomatoes, diced 

1/2 red onion, diced 

1 scallion, diced 

1-2 jalapeños, seeded and diced

2 tbsp chopped cilantro 

1 1/2 limes, juice of 

chipotle chili powder, to taste 

salt and fresh pepper to taste

Directions: 

~Combine all into a freezer bag.

Day of Cooking:

~Thaw in fridge. Serve with completely thawed.  

Honey Teriyaki Chicken

recipe adapted from Once A Month Mom

Ingredients:

4 pieces boneless, skinless, chicken breast

1/2 cup honey

1/2 cup soy sauce

1/4 cup water

2 teaspoons ground ginger

2 teaspoons minced garlic

1 teaspoons onion powder

Directions:

~Combine all ingredients into a gallon freezer bag.

Day of Cooking:

~Thaw in fridge. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.

Breakfast Burritos (double batch)

recipe by The Good Wife

Ingredients:

10 large flour tortillas

2 tablespoons oil

1/2 green pepper, chopped

1/2 green onion, chopped

12 oz turkey sausage

10 eggs

1/4 cup heavy cream

1 1/2 cups shredded cheese, any flavor

salt and pepper to taste

Directions:

~Add oil to skillet and cook turkey sausage on medium high heat until cooked through. Add pepper and onion and cook until veggies are soft. Remove from skillet. Turn heat to low.

~In a medium bowl, whisk to combine eggs, heavy cream, salt and pepper. Add to skillet and scramble until almost set. Allow to cool completely. Add sausage and veggie mixture and stir to combine. Add 1-2 tablespoons in each tortillas and top with cheese. Roll and wrap in plastic wrap and foil.

Day of Cooking.

~Remove from wrapper. Wrap in a paper towel and microwave on high 60-90 or until hot.

Shrimp Scampi (double batch)

recipe from What's Cooking Chicago? 
Ingredients:
2 pounds (12 to 15 per pound) shrimp in the shell 
3 tablespoons good olive oil 
2 tablespoons dry white wine 
Kosher salt and freshly ground black pepper 
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 
4 teaspoons minced garlic (4 cloves) 
1/4 cup minced shallots 
3 tablespoons minced fresh parsley leaves 
1 teaspoon minced fresh rosemary leaves 
1/4 teaspoon crushed red pepper flakes 
1 teaspoon grated lemon zest 
2 tablespoons freshly squeezed lemon juice 
1 extra-large egg yolk 
2/3 cup panko 

Directions:
~Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. 

~In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

~Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Label and freeze.

Day of Cooking:
~Thaw in fridge. Bake at 425 degrees for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Fried Okra

So this week, I got okra in my CSA. I mentioned that I only had it once before and it was slimmy. I don't like okra and for the first time I actually thought I would see if I could trade with somone so I didn't have to eat it. But I sacked up and took it home. But was at a loss on how to eat it.

So how do you eat a veggie you're not sure you like? You fry the shit out of it. At least that's what we do in the Midwest and most of the South.

I have a friend that lives in TN and she gave me her tips for fried okra. She also told me her basic recipe, so than you so much V!

These turned out way better than expected. First off, I have never fried in straight cornmeal and that added a unique flavor and crunch. I also tried to slice the okra thin. I found the pieces that were a little thick leaned towards the slimy side. But overall, I would give this dish a 8 out of 10 with room for improvement. If I make them again, I might make a spicy dipping sauce to go with it.

Ingredients:
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:
~In a small bowl, whisk egg and soak okra for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.

~Heat oil in a large skillet (I used cast iron) over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels. Sprinkle with salt and serve.

Twice Baked 'Tater Casserole

'Taters so good, you'll slap your momma.

I love twice backed potatoes, even though I only grew up on the kind that came out of a box. Something about the smooth silkiness of potatoes with the crunch of bacon, or as in the case of the boxed kind - fake bacon.

But even though I love TBT, they are always such a bitch to make and really, I don't end up eating the baked potato bottom anyway. So it was a wonderful moment when I found this recipe on Pinterest.

It was way better than the time I just made cheesy bacon mashed 'taters. It was just so smooth and decadent. That might have something to do with the butter and cream cheese and sour cream and bacon and cheddar cheese. I could have eaten the entire pan, but I showed restraint, something my blood sugar appreciates.

I did make this all organically, with bacon and garlic from my CSA and the other ingredients organic. That's not to say that made a difference, but I did feel a little better about all the fat and carbs I was eating since they were organic. I bet my fat ass begs to differ.

Ingredients:
6-7 large russet potatoes, peeled and diced
10 slices bacon, plus more for top
8 oz cream cheese
1 stick unsalted butter, melted
8 oz sour cream
3-4 cloves garlic
3-4 green onion, sliced
2 cups shredded cheddar cheese, plus more for top
salt and pepper to taste

Directions:
~Preheat oven to 350 degrees. Place peeled and diced potatoes in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

~Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp. Transfer to paper towels to drain; let cool, and crumble into pieces.

~In a small sauce pan melt the butter over low heat. Add the garlic cloves, peeled and crush and allow to steep in the butter for 5 minutes. Remove the garlic and set aside.

~In the bowl of a stand mixer or using a hand held mixer, combine potatoes and blend until fluffy and smooth. Add the cream cheese, garlic butter and sour cream and blend until combined and smooth. Add cheddar cheese, half of the sliced green onion, half the bacon, salt, and pepper. Stir until well combined.

~Transfer to a buttered 3-quart baking dish. Top with 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon and green onion. Serve immediately (and slap your momma).

recipe modified from: here

Mac and Cheese for Elizabeth

My good friend Elizabeth emailed me that other day and asked why the hell didn't I have a mac and cheese recipe on the blog?

The truth is I have always been very hit and miss in the mac and cheese making department and I have yet to find one full proof recipe. That is to say until now.

But only after I spectacularly fucked it up the first time. I had a dog and a husband and a kid running through my kitchen like a tornado on meth and I so fucked up the first batch. And just like the evil Mommy I am, I made The Good Daughter eat it and after I gave her a bath and put her to bed, I made the second batch which turned out great.

Distraction free cooking is the best.

The original recipe called for several hippy-grade cheeses that I didn't have available to me. It also called for bacon that I ate the last of the day before. So I swapped out some of the cheese and to get the smoky flavor the bacon would have given, I used applewood smoked cheddar cheese instead.

I also halved the recipe b/c this makes A TON. So please use caution since I am posting the full, massive thing below.

Ingredients:
1 tablespoon olive oil
1/2 onion, diced
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
6 to 7 cups whole milk, heated
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon cayenne pepper
2 cups freshly grated Asiago cheese, plus more for the top
1 1/2 cups White Cheddar, plus more for the top
1 1/2 cups Applewood Smoked Cheddar, plus more for the top
1 cup grated Fontina cheese, plus more for the top
1/2 cup shredded Parmesan, Romano and Asigao, plus more for the top
Salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped flat-leaf parsley

Directions:
~Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.

~Heat the oil in a large saute pan over medium heat. Add the onion and garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes.

~In a small bowl whisk in the eggs slightly. Add 1-2 tablespoons of the hot milk mixture and whisk. Add several more tablespoons of the hot milk to the eggs and whisk to combine. Pour the egg and milk mixture back into the saute pan and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.

~Place the cooked macaroni in a large bowl, add the cheese sauce and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together the remaining cheeses in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.

recipe modified from: Bobby Flay

Easy Garlic Dill Pickles

We got cucumbers in our CSA way back in week 9. We used one in a salad and the other two I used to make easy garlic dill pickles. I'm not really a huge pickle fan, but I thought this would be a great way to dip my pinky toe into the canning process.

They were super easy to make and I didn't kill anyone with botulism. And I was able to add a shitton more garlic to the batch I wanted to eat. I tried to put the dill and the garlic in the middle of the spears but I don't think the order really mattered. I just wasn't able to get a photo with the garlic cloves visible.

I made these on a Tuesday and they were gone by the weekend. I would make a couple of batches.

Ingredients:
1 quart mason jars with lid
12 ounces of cucumbers (about 6 small or 2 large cucumbers)
3-6 cloves garlic, depending on your tastes
8 sprigs fresh dill
1 tablespoon coriander seeds
1 tablespoon sugar
1 1/2 tablespoons kosher salt
2/3 cup white vinegar
1 cup water

Directions:
~Wash the mason jar and lid in hot soapy water, rinse, and let air dry.

~Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half.

~In an extra mason jar or covered container, combine coriander seeds, sugar, kosher salt and white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add the water to the mixture.

~In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and dill. Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

recipe modified from: A Couple Cooks

Soft Pretzel Bites

~UPDATE~
A reader suggested I add a hearty shake of baking soda to the water before boiling the dough to make them taste more like pretzels. Well, holy shit, if it didn't produce the most amazing pretzels ever!

I mean, just look at how they turned out. I didn't change one thing other than the baking soda and look how much darker and pretzel-er they are.

Thank you so much, Mrs.A!



Soft pretzels are a weakness of mine. I love going to the fair or a baseball game and ordering them. A soft pretzel with cheese and cold beer are a damn near perfect afternoon.

I was always intimidated to make them on my own, since I still get nervous about making bread from scratch. But, good old Pinterest sucked me in again, and I found a recipe that didn't require me to make the dough from scratch.

These were super easy to make and they were a great snack. I need to make cheese sauce the next time I make them.

Ingredients:
5-10 Texas size Rhodes roll, thawed
baking soda
1/2 stick butter melted
sea salt to taste
garlic powder to taste
onion powder to taste

Directions:

~Thaw roll according to package, once thawed cut into quarters. Place dough on greased sheets. Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size (about 35-45 minutes).

~Meanwhile, bring a large pot of water to a gentle boil over high heat. Add a hearty shake of baking soda to the water, carefully since the water will bubble up rapidly. When dough has risen, drop several pieces of dough in boiling water for 30 to 45 seconds. Remove with slotted spoon, and place dough on paper towels to drain slightly.

~Move dough to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown.

~Meanwhile combine salt, onion and garlic powder in a small bowl. I think I used a hearty half tablespoon of each. When dough comes out of the oven, brush with melted butter, sprinkle with salt mixture. Serve warm.

recipe modified from: Get Off Your Butt and Bake

Potatoes Gratin/Au Gratin Taters

We eat a lot of taters on our house if you haven't noticed. But even I get tired of butter crisped taters and having mashed taters in summer is just wrong. I am still too lazy to fix twice baked taters on the regular, so that leaves me with the option of potatoes gratin.

Now, since The Good Husband is weird about food, I have to call them au gratin taters or he thinks there is something weird in it and won't eat it.

I modified this recipe from an Ina Garten one for tater and fennel gratin. Since I had no fennel this week in my CSA, I just used regular taters.

I slice the taters on my mandolin, trying not to cut my finger off again, so the taters come out uniform in thickness. I also slice them on the thinnest setting so they will cook faster.

Ingredients:
1 yellow onion, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons milk or half and half
2 1/2 cups grated cheddar cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
~Preheat the oven to 350 degrees F.

~Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

~Saute onions and garlic in the olive oil and butter on medium-low heat for 15 minutes, until tender. Peel the potatoes, then thinly slice with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of milk or half and half, 2 cups of cheddar, salt, and pepper. Add the sauteed onion and garlic and mix well.

~Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of milk or half and half and 1/2 cup of cheddar and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

recipe modified from: Ina Garten

Cucumber Mint Water

I should have never joined Pinterest. In addition to adding to the list of things I want to make, I am totally envious of all the beautiful food photos I see. This recipe was inspired by this pin. And I am sad my photo isn't as awesome.

Cucumber mint water just sounded so refreshing during this heat wave and I had all the ingredients from my CSA this week. Add it was so easy to make I can't even really consider it a recipe. I only wish it were carbonated, but I supposed I could have added carbonated water.

Ingredients:
1 cucumber, thinly sliced
2 mint sprigs
ice
water

Directions:
~Fill a pitcher half way with ice. Add the cucumber and mint and add water until full.

~Enjoy!

recipe by:The Good Wife

Kohlrabi Slaw

This week I had to figure out what to do with kohlrabi. I have never had it before, have never seen it at the store and didn't know what it tasted like at all.

Luckily I just happen to catch a small recipe in Martha Stewart's Living magazine. I was in the waiting room at the doctor's office, so I didn't have time to copy it. I just saw the words kohlrabi, slaw and apples. So I really just winged this dish.

But it was really great. The kohlrabi has a nice mild flavor and gives the slaw a nice crunch. I used green apples in this dish, but you can use any type. I am actually not a big fan of green apples, but I had already eaten all the red apples, leaving The Good Husband and The Good Daughter the greens, so I had to make due.

This is a nice simple dish that I would take to any summer cookout.

Ingredients:
Kohlrabi, peeled and cut into matchsticks
Apple, peeled cut into matchsticks
1 tablespoon apple cider vinegar
1/2 tablespoon sugar
1/2 tablespoon oil
salt and pepper to taste

Directions:
~Toss all ingredients until well combine and serve.

NOTE: if the kohlrabi are young and tender, there is no need to peel the bulb, otherwise peel the outer skin. I peeled both the kohlrabi and half the apple in this dish.

recipe by:The Good Wife

Garlic Scape Pesto

I have a confession. I have never had pesto before. I remember once as a kid mixing a a ton of dried basil and oil and trying to eat it on toast. It was not pretty and I haven't had pesto since.

One of the first recipes that caught my eye this week from my CSA was garlic scape pesto. Garlic scapes are a young tender part of the plant that would turn into garlic eventually. But for a short window you can pick them and eat them. And tbat's what I did.

It's ok if you have never heard of them before. I hadn't either. I had never even seen them before.



The garlic scape pesto made for a good lunch. The flavor was bright like cilantro with a mild garlic flavor. I could have added more salt but for a first time try, it was good.

Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Directions:
~Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

~For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

recipe available here

Marinated Veggie Salad

Before we got pounded with rain for the last few days, there was a span of 3 days that was almost summerish. It was warm and the sun was setting later and it was great weather to open all the windows. It was also great weather to grill.

The Good Husband fired up the grill for the season and we had chicken and this marinated veggie salad. While TGH was fooling with the grill, I was able to chop the veggies and it marinated while the chicken cooked. The Good Daughter went to town on this, so it is kid friendly, keeping in mind, my kid is a freak.

Ingredients:
1 orange pepper, diced
1 large tomato, diced
1 cup cherry tomatoes, halved
1 zucchini, diced
1 summer squash, diced
1/2 red onion, diced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons water
1 tablespoons fresh thyme, chopped
2 garlic cloves, minced

Directions:
~Combine first seven ingredients.

~Combine the remaining ingredients in a screwtop jar and shake the shit out of to combine. Pour over veggies and toss to coat.

~Allow to sit at room temperature for at least 30 minutes.

recipe by: Better Homes and Gardens Diabetic Living Cookbook

Mashed Cauliflower Do Over

I've made mashed cauliflower before. But I didn't use a recipe and it turned out only ok. This time I used a recipe.

I found this recipe from The Novice Chef and used it as a guideline.

And the results were amazing. I think this will become the standard recipe in The Good Household.

Ingredients:
1 head cauliflower, diced
Chicken Stock
1 shallot
2-3 garlic cloves
1/4 cup shredded cheese, I used an Italian blend
1/2 cup light sour cream
Salt and Pepper to taste

Directions:
~In a large stock pot over high heat, add cauliflower and enough chicken stock to completely cover the cauliflower. Bring to a boil and boil for 8 minutes or until tender. Drain and set aside.

~In a food processor, process the remaining ingredients until desired consistency, careful not to over-process. Season with salt and pepper to taste and serve immediately.

recipe modified from: The Novice Chef

Butter Crisped Herb Potatoes

Ingredients:
Baby Yukon Gold potatoes, washed
Salt
Butter
Oil
Herb seasoning, I use Riley's All Purpose

Directions:
~In a large pot, bring water to a full boil and add salt and potatoes. Boil until potatoes are almost fork tender. Remove from water, quarter.

~Meanwhile in a large skillet over medium high heat, melt butter and add oil. Add the potatoes and toss to coat. Season with herbs and toss again. Allow the potatoes to sit in skillet to get a golden crust on one side, about seven minutes. Turn once and allow the other side to crisp. Serve hot.

recipe by: The Good Wife

Homemade French Dressing

It's been salad week at The Good Household. I've been a tad overwhelmed with planning for The Good Baby's first birthday, work and all the other tasks that seem to pile up, so I was more than happy to have an excuse to be lazy in the kitchen.

The Good Husband likes "manly" salads. That means salad with meat, basically. More specifically, a salad of romaine, carrots, tomato, cucumber, sometimes cheese but always sliced steak. His favorite dressing is French, which is good since I don't like it. We don't fight over the last drop out of the bottle.


Amazingly The Good Grandma had two recipes for French Dressing. This is from her Great Aunt and I now share it with you.

Ingredients:
1/2 cup ketchup
1/2 cup oil (I used canola)
1/2 sugar
1/2 cup white vinegar
1 tablespoon onion powder
salt and pepper to taste

Directions:
~ Combine all the ingredients in a clean mason jar and shake the shit out of it until combined.

recipe by: A distant relative to The Good Husband

Birthday Dinner

The Good Husband's birthday was yesterday and I try to make his day special by making all his favorite foods. For breakfast he had eggs and 'taters. We then went to a local craft festival and had a small lunch of fresh fruit, sun tea and donuts.

It was hot as hell yesterday. Summer has officially hit central Illinois. It is supposed to remain in the 90s this week with something like 80% humidity. How wonderful.

So this means that I will shun the oven for favor of cooking things on the stove and the grill since we don't turn our A/C on until at least the end of June. TGH wanted steak for dinner so I cranked up the crappy grill pan I have and slaved away.

You can always tell when I cam cooking either steak or on the grill pan since I set the smoke alarms off every.single.time. The Good Baby is used to the screeching by now. It's the one way she knows dinner is ready.

So we had a great grilled dinner of local, grass-fed, organic steak topped with blue cheese from the Farmer's Market, grilled asparagus and organic polenta with purple spring onions and blue cheese. Yeah, I went a little crazy with the blue cheese, but damn, if that stuff isn't moldy heaven.

To grill asparagus:
Trim and wash asparagus. Heat a grill pan on medium high heat until hot. Place asparagus on the grill and drizzle with oil and season with salt and pepper. Grill for a few minutes on each side, turning often.

To make polenta:
Ingredients:
4 cups water
3 tablespoons butter
1 cup corn meal
1 green onion, chopped
blue cheese crumbles

Directions:
~Bring the water to a boil and add butter. Stir until dissolved.

~Slowly whisk in the corn meal, breaking up any lumps that might form with the whisk. Bring to a boil and then reduce to a simmer, switching to a wooden spoon to stir frequently. Cook polenta on low for 30-40 or until thicken and the sides pull away from the pan. Add the onion and blue cheese to taste. Serve immediately.

NOTE: I didn't stir in the blue cheese, since I had to leave some sans cheese for TGB. I should have dished her plate first and then stirred the cheese in but I didn't think about it. Oh well.

Pan Roasted Cabbage Sprouts

I really wish there was a picture for this but hey, it gets dark at 4 pm now and I don't have any fancy lighting.

Using the cabbage sprouts I got at the Holiday Farmer's Market, I decided to modify a recipe I saw from Sunny Anderson on Cooking for Real. She used brussel sprouts instead.

Ingredients:
4 strips thick-cut bacon
2 tablespoons butter
1 pound cabbage sprouts, shredded
1/2 large onion, chopped
Salt and pepper

Directions:
~Cook bacon in a large skillet over medium-high heat until crispy. Remove, allow to cool and chop.

~Shred cabbage sprouts and add to the same pan with bacon fat. Add butter and onions and cook, stirring occasionally, until sprouts are golden brown, 10 to 12 minutes. Season with salt and pepper and add bacon back to pan.

~Serve warm.

recipe modified from: Sunny Anderson

Strawberry Honey Butter

I decided to make this sweet spread to accompany the rhubarb scones I made.

The recipe was fairly easy and quick to make. The only real trick is to slowly pour the strawberry puree into the butter as you are mixing so that it will become well incorporated. If you were to just dump all of it in at once, I don't know if you would be able to create a nice smooth, incorporated mixture.

Ingredients:
1 pint strawberries, hulled
3 tablespoons honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted butter, softened

Directions:
~In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened.

~Let the strawberry mixture cool to room temperature.

~In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

recipe from: EPICOURIOUS

Beer Baked Beans

This was the final dish for our Memorial Day cookout. Again, I have never made baked beans before and I will have to work on this recipe in the future.

While the flavor was nice, the sauce was way to thin. I am used to - gasp - baked beans from a can and this sauce was nothing like the sauce that comes from the can. I will have to play around with this to get it the right consistency. The beans also remained white, something that canned beans do not do.

But it wasn't bad for my first attempt.

Ingredients:
1 1/2 cups dried white beans or navy beans, rinsed
1/2 cup beer
1/4 cup onion, chopped
3 tablespoons molasses (I used honey instead)
3 tablespoons catsup
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon cider vinegar
6 slices of bacon, 3 slices chopped

Directions:
~Place dried beans in the bottom of a large pan. Cover with 6-8 cups of water and bring to a boil. Reduce heat and simmer for 45 minutes to one hour. Remove from heat and drain, reserving liquid.

~Preheat oven to 250 degrees.

~In a large bowl combine the beans with the remaining ingredients, reserving 3 slices of bacon for the top. Pour into a buttered baking dish and bake, covered, for 4 to 4 1/2 hours, uncovering for the last hour of baking.

~Add reserved cooking liquid if beans become dry.

recipe modified from: The Joy of Cooking

German Potato Salad

This was the first Memorial Day in our new house so The Good Husband and I decided to invite over some of the neighbors over for a cookout. My job was to take care of the sides, while the other two couples were to bring a meat to grill and desert. This was dish one of three and honestly, I think the best.

I wanted something traditional for a cookout and potato salad is very traditional. The only problem is that TGH and I don't like American potato salad. TGH likes German Potato Salad but I had never had it before.

After reading a recipe for it in The Joy of Cooking, and learning it had bacon in it, how could it be bad?

Overall it wasn't bad for my first attempt at GPS. I think it could have used more of the dressing, since the potatoes soaked it all up and there was nothing in the bottom of the bowl. But one neighbor absolutely loved it and asked for the recipe, so success!

Ingredients:
2 pounds potatoes, whole, with skins
1/4 pound bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
4 dill pickle spears, chopped
1/2 cup chicken stock
1/4 cup cider vinegar
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon mustard powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Chopped fresh parsley (optional)

Directions:
~Add the whole potatoes (skin on) to a large pot of salted water, bring to a boil and simmer until the potatoes are tender and can be pierced with a fork, about 20-40 minutes.

~Drain the potatoes and allow to cool to a temperature you can handle. Remove skins and cut the potatoes into bite-sized pieces and place in a serving dish.

~Meanwhile, as the potatoes are cooling, cook the bacon in a small pan over medium heat, stirring frequently, until the bacon has browned. Remove the bacon from the pan, reserving the drippings and set aside. Add the onion and celery to the bacon drippings and cook until tender crisp. Add the pickles and remove from heat.

~In a small sauce pan, combine the chicken stock, vinegar, sugar, paprika, mustard powder, salt, and black pepper and bring to a boil.

~To serve, combine the cooked bacon to the potatoes and pour warm dressing on top. Toss to combine and serve warm and with a sprinkle of chopped fresh parsley.

recipe by: The Joy of Cooking