Balsamic Glazed Brussels Sprouts with Bacon (adapted from fine cooking.com)

Ingredients

3 pieces of bacon
1 to 2 Tbs. extra-virgin olive oil
10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
1/4 cup balsamic vinegar
Freshly ground black pepper
2 Tbs. unsalted butter
Kosher salt

Directions

In skillet cook the bacon.

Transfer the Bacon to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. Chop up the bacon into small pieces. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.

Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and bacon to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.

***This was very good.  Jack and I gobbled it up!

Bacon Wrapped Caramelized Sesame Asparagus (howsweeteats.com)

Serves 4

Ingredients

1 bunch of asparagus, about 20-25 spears, stems removed
4 slices thick-cut bacon (cut in half)
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced or pressed
1/2 tablespoon toasted sesame seeds

Directions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside.
Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did this…), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.

***Very good and easy!

Grilled Okra with Paprika Shallot Dip (finecooking.com)

Serves 6

Ingredients
1 lb. small okra pods (no longer than 2 inches) 
1-1/2 Tbs. canola oil 
Kosher salt and freshly ground black pepper 
1/2 cup sour cream 
1/4 cup mayonnaise 
1 medium shallot, grated on the large holes of a box grater (about 2 Tbs.) 
1 Tbs. fresh lemon juice 
1 Tbs. finely chopped fresh cilantro (optional) 
1 tsp. paprika 
1/4 to 1/2 tsp. crushed red pepper flakes 

Directions

Prepare a high gas or charcoal grill fire. Partially split each okra pod lengthwise, leaving about 1/2 inch uncut at the stem end. In a large bowl, toss the okra with the oil, 1 tsp. salt, and 1/4 tsp. pepper.

In a small bowl, combine the sour cream, mayonnaise, shallot, lemon juice, cilantro (if using), smoked paprika, red pepper flakes, and 1/2 tsp. salt; set aside.

Grill the okra, flipping once, until the pods are slightly charred and have just split open, about 5 minutes. Transfer to a large platter (don’t overcrowd the platter as residual heat and steam can soften the pods). Serve the okra hot with the dip on the side.

***These are amazing!  So good with other grilled food.  I have never grated my shallots just chopped them as fine as I could.  

Chopped Tomato & Cucumber Salad with Mint & Feta (finecooking.com)

Serves 10 to 12

Ingredients

2 pints ripe grape or cherry tomatoes, halved lengthwise
1/2 cup lightly chopped fresh mint
1 Tbs. chopped fresh thyme
2 tsp. kosher salt
1 tsp. freshly ground black pepper; more as needed
1/2 lb. feta cheese, coarsely crumbled (2 cups)
1 lemon, zest finely grated (1 Tbs.) and juiced (1/4 cup)
1 English (seedless) cucumber, cut into 1/2-inch dice (4 cups)
4 scallions (both white and green parts), trimmed and thinly sliced (1/2 cup)
2 cups pitted Kalamata or Gaeta olives, halved
1/3 cup extra-virgin olive oil

Directions

In a medium bowl, toss the tomatoes with 1/4 cup of the mint, 1/2 Tbs. of the thyme, the salt, and 1/2 tsp. of the pepper.
In another medium bowl, toss the feta with the lemon zest, the remaining 1/2 tsp. pepper, 1/4 cup mint, and 1/2 Tbs. thyme. Let both sit for at least 15 minutes and up to 1 hour at room temperature.
In a large bowl, toss the cucumber, scallions, and olives with the tomatoes and feta. Combine up to 1 hour ahead; let sit at room temperature. Just before serving, add the olive oil and half of the lemon juice and toss well. Season with pepper and more lemon juice if needed, and serve.

This is so good with some chicken gyros and I made it to go with a Mediterranean Stuffed Pork Tenderloin last night (I will post it soon!)  YUM!

Skillet Potato Salad

This is a 2009 Southern Living recipe for "Grilled Potato Salad" that I tweaked just a bit.

8 bacon slices
10 - 12 red potatoes, quartered
large white onion, sliced into 1/2" wide chunks

Potato Salad Dry Rub - mix all ingredients together
     2 tsp salt
     1 1/4 tsp pepper
     1 tsp paprika
     1 tsp garlic powder
     1/4 tsp dried thyme
     1/4 tsp dried crushed rosemary (I just crushed my regular rosemary as best I could.)
     1/8 tsp celery seeds (I didn't have these, so I left them out.)

Potato Salad Dressing - mix all ingredients together
     5 1/2 tbsp mayonnaise (substitute: greek yogurt)
     2 tbsp dijon mustard (i used a whole grain dijon mustard)
     2 tsp Worcestershire sauce

Of course, I used my cast iron skillet.

Cook the bacon until crisp, remove to drain but reserve the drippings in the skillet.
Add the potatoes, onion, and dry rub to the hot drippings.  Stir to coat.
Cook on medium high until the potatoes are tender, about 30 minutes.
Crumble the bacon.
Transfer the potato mixture to your large serving bowl.
Add the dressing and bacon crumbles, toss to coat.
Serve warm.

I made this for a family dinner - everyone went nuts for these potatoes and were even negotiating for the last bites!  Nic like it so much that he requested them the very next night!  I was out of mayo for round two and used the greek yogurt instead - it was good!  It was way easier using the skillet than having to transfer to the grill, so I definitely prefer this method.  I served it with bbq chicken and broccoli salad!

Mashed Butternut Squash

Servings: 3
3
I have never eaten or cooked butternut squash before, and I didn't know what to expect. Wayne and I were both pleased with the flavor. I'll definitely be making this recipe again. The following recipe is from food.com. I didn't prepare the squash exactly as directed due to time. See my notes at the end.The ingredient amounts have been scaled to the new serving size. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size.
1 medium butternut squash (4 to 5 lbs. total)
3 tablespoons unsalted butter , melted
1⁄8; cup packed brown sugar
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1⁄8; cup half-and-half or 1⁄8; cup evaporated milk
Directions:
Preheat the oven to 400 degrees.

Cut off and discard the ends of the squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 30 minutes, or until the squash is very tender. While roasting, turn the squash once to be sure that it cooks evenly. Do not let it brown.

Transfer the squash and the pan juices to a large mixing bowl, and mix with an electric mixer until smooth. It should have the consistency of mashed potatoes.

Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.

Danna's Method.

1 medium butternut squash
3 tablespoons Brummel & Brown
1/8 cup Splenda brown sugar blend
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
I didn't use any liquid, but if needed, I would have used fat free half-and-half

Cut off and discard the ends of squash. Peel, cut lengthwise and remove seeds. Cut squash in small pieces and boil until tender. Drain. Place pan back on stove on low to keep warm while adding ingredients. Mix with electric mixer until smooth. Add liquid if needed.

Try it and post your comment.

Creamy Macaroni and Cheese (Paula Deen)

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese (or extra sharp)
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions
Boil the macaroni in a 2 quart saucepan in plenty of water just until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, mile, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Squash Casserole

1 to 2 lbs. squash sliced
1/2 c. sharp cheese
1 tsp. sugar
1/2 c. mayonnaise
3/4 c. onion chopped
1/4 c. bell pepper chopped
1 egg, slightly beaten
1/2 c. pimento
1 tsp. salt
Pepper to taste
1 stick butter melted ( 1/2 in squash & *1/2 for bread crumbs) I use only 1/2 stick butter
1/2 c. bread crumbs

Set aside 1/2 stick of butter and bread crumbs. Cook squash in small amount of water for about 5 minutes. You can also add your onion and bell pepper to cook with squash it you want it to be really tender. I usually heat onions and bell pepper in microwave for approx. 1 minute. Drain squash. Mix ingredients. Pour in greased dish. Top with bread crumbs. Drizzle butter over bread crumbs. *( I use I Can't Believe It's Not Butter spray) Bake at 350 degrees for about 25-30 minutes.

Pan-Roasted Broccoli w/ Lemon Browned Butter

Ingredients
3 tbsp. Water
1/4 tsp. Salt
1/8 tsp. Pepper
2 tbsp. Veg. Oil (I use Olive Oil)
1 3/4 lbs Broccoli Florets
4 tbsp. butter
1 Small Shallot, Minced (If I don't have one I just use a regular onion)
2 Medium Garlic Cloves, Minced
Salt and Pepper to taste
1 1/2 tsp. Lemon Juice
1/2 tsp. Minced Thyme

Directions
1. Using a skillet with a tight fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms (about 2 mins). Add florets to skillet and toss to combine; cook without stirring, until bottoms become browned (1-2 mins longer).

2. Add water, salt, and pepper and cover skillet; cook until broccoli is bright green but still crisp (about 2 mins). Uncover and continue to cook until water has evaporated. Remove broccoli and set aside.

3. Melt butter in now empty skillet over medium-high heat, and continue to cook, stirring occasionally until butter browns and gives off a nutty aroma (about 1/2 mins). OFF heat, add shallot, garlic, salt, and pepper. Stir until garlic and shallots are tender (about 1 min). Stir in lemon juice and thyme. Add broccoli and toss to coat. Serve immediately!

**This might look more complicated than it really is. I love broccoli cooked like this! It has amazing flavor and really is easy.

Twice-Baked Potato Casserole!

8 medium baking potatoes (about 4lbs)
One 8oz package cream cheese, at room temperature
1/2 cup (1 stick) butter, softened
2 cups shredded sharp cheddar cheese
1 pint sour cream
2 cloves of garlic, minced
Salt and pepper to taste
Chopped chives, for garnish
6 slices of bacon, cooked crisp, drained, and crumbled for garnish

1.Cook potatoes either in oven or the way I did in the microwave!!
2.Peel and mash the potatoes in a bowl. Add the cream cheese, butter, 1 cup of the cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again.
3. Sprat a 13 by 9 inch baking dish with Pam. Place the potatoes into the dish. The casserole may now be covered with plastic wrap and refrigerated until ready to bake.
4. When ready preheat oven to 350. Remove the plastic wrap and bake the potatoes for 30 mins, until hot. Sprinkle the remaining 1 cup cheddar cheese over the top and return to oven for 5 mins, until the cheese melts. Garnish with the chopped chives and bacon before serving.

This was so delicious!! I only cooked 4 (gold) potatoes and it fed Jack and I plenty. We had leftovers. We had steak with it and a salad...so yummy!

Couscous Primavera

Nonstick cooking spray
1 shallot, minced or 1/4 cup minced red onion
8 spears fresh asparagus, cooked and cut into 1-inch spears
1 cup frozen peas
1 cup halved grape tomatoes
1/2 cup water
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons uncooked whole wheat couscous
1/4 cup grated Parmesan cheese

1. Coat large skillet with cooking spray. Add shallot; cook over medium-high heat 3 minutes or until tender. Add asparagus and peas; cook 2 minutes or until peas are heated through. Add tomatoes; cook 2 minutes or until softened. Add water, salt, and pepper; bring to a boil.

2. Stir in couscous. Reduce heat to low; cover and simmer 2 minutes or until liquid is absorbed. Fluff with fork. Stir in cheese. Serve immediately.

Makes 2 servings

* I didn't cook my asparagus before I put it in the skillet with the peas It cooked just fine then. It was a yummy side dish!!