Veggie Sides

I missed my recipe last week, but in my defense I was out of town for the better part of the week…and that’s my only excuse.  So here’s a recipe to make up for last week, and I'm planning to post another later this week.  In my book, that will still keep me at a recipe a week.  :)  And have you noticed my new white, square plates?!  They were a Xmas gift from mother-in-law, and I think they make my food photos look so much nicer…I love them!

I cooked a bone-in ham a few weeks ago for the first time.  I’m not going to bother with that “recipe,” because I did nothing but follow exactly what the plastic wrap on the ham told me to do (325 degrees F for 10-12 minutes per pound of ham).  But I thought I would share the sides I made to go with the ham.  These are very basic veggie side dishes that you could put with just about any meal, and you can definitely change up all the amounts of ingredients to your own tastes…in fact, I don’t even give measurements here on my mashed potato recipe, because I have no clue what I do (and this time I was just scraping the bottoms of containers for whatever was left in them).

Colorful!

Glazed Carrots

Ingredients

4 large carrots - washed and cut into bite-size pieces

1 tbsp butter

1 tbsp brown sugar

Instructions

1)  Steam carrots to desired softness.

2)  Melt butter and sugar in pan, add carrots and sauté until evenly coated.

Brussel Sprouts with Garlic

Ingredients

1 lb (I think) Brussel sprouts - washed, trimmed and cut in half

2 tbsp olive oil

4 large garlic cloves, minced

Salt & pepper to taste (optional)

Instructions

1)  Heat oil in pan over medium heat, add garlic and sauté for a minute or two. 

2)  Add brussel sprouts cut sides down, also add salt and pepper if desired.  Sauté for a few minutes, until cut side is just starting to brown, then stir sprouts around (not worrying about what side is down).  Cover pan with lid and continue to cook until you reach desired softness (I prefer mine crunchier, Squatch prefers his a bit mushier).

Mashed Potatoes

Ingredients

Potatoes, washed and cut into small pieces

Whole garlic cloves

Milk

Sour cream

Butter

Parmesan cheese

Fresh or dried herbs of your choice (basil, oregano, parsley, chives, etc…)

Salt & pepper

Instructions

1)  Boil potatoes and garlic cloves in large pot of salted water, until potatoes are very soft.

2)  Drain water from pot, then add milk, sour cream, butter and parmesan cheese.  Mash with a potato masher or hand-held electric mixer.  Mix in herbs and salt & pepper.

enjoy!

 ~ j

Not Just ANOTHER Seven Layer Dip

I don't call this a seven layer dip, because it seems to me that it has more than seven layers.  I guess it all just depends on what you consider a "layer."  ANYWAYS...I love this dip, and every time I've taken it to a party, I've been asked for the recipe.  So it seemed like a good one to share as we approach the Super Bowl holiday season.

Ingredients
3 cups shredded lettuce
1 (15 oz) can black beans, rinsed and drained
2 chopped fresh red chile peppers
1/4 cup sliced green onions
1 (8 oz) container sour cream
2 fresh jalapenos, very finely diced
1 tbsp grated lime zest
1 cup chunky salsa
1 avocado - peeled, pitted and diced
3/4 cup shredded Monterey Jack cheese
1/2 cup chopped black olives, drained
2 tbsp chopped fresh cilantro
Delicious corn chips (like Tostitos with lime...YUM!) for serving

Instructions
1) Layer shredded lettuce on a 12" serving platter.

2) In a medium bowl, stir together black beans, red chile peppers and green onions.  Spoon the mixture evenly over the lettuce.

3) Gently spread sour cream over the beans.  Sprinkle with jalapeno peppers and lime zest.

4) Drain excess liquid from salsa.  Spoon salsa over sour cream layer.  Place avocado chunks on top of salsa (OR you can mix the avocado into the salsa before you spoon the salsa on).

5) Sprinkle with Monterey Jack cheese.  Top with black olives and cilantro.  Serve immediately, or chill in refrigerator.

TA DAAAA!!!

enjoy!
 ~ j

Butterscotch Blondie Bars with Peanut-Pretzel Caramel

I haven't actually made this recipe myself, YET, but this was the winner of the cookie exchange I hosted.  It was a Xmas cookie exchange, but these are definitely way more than just a Xmas cookie.  My friend Maria made these, and they were simply fabulous in all of their gooey, sweet and salty splendor!  So how did we pick a winner?  We sequestered Squatch in the bedroom and had him taste every cookie, we really had to force feed him to make that happen.

Someday I'll try to get a better photo to put here...

Butterscotch Blondie Bars with Peanut-Pretzel Caramel

Yield 40 cookies
Ingredients
BLONDIE
1 1/2 cups flour
2 tsp baking powder
1 tsp kosher salt
3/4 cup unsalted butter
2 cups packed light brown sugar
2 large eggs
1 tsp vanilla extract

PEANUT-PRETZEL CARAMEL
4 cups roasted unsalted peanuts
2 cups sugar
1/4 cup honey
1/4 cup unsalted butter
1/2 cup heavy cream
1 1/2 cups 1 1/2"-wide thin twisted pretzels, coarsely crushed

Instructions
BLONDIE
1)  Preheat oven to 350 degrees F.  Line 9"x13" baking pan with parchment paper, leaving 1" hanging over on long sides of pan.
2)  Whisk flour, baking powder, and salt in a medium bowl; set aside.
3)  Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes.  Transfer to a medium bowl, and add brown sugar.  Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes.  Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes.  Add dry ingredients; beat until smooth (batter will be thick).  Using a spatula, evenly spread batter in prepared pan.
4)  Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out with a few moist crumbs attached, 20-25 minutes.  Let cool completely in pan on a wire rack.

PEANUT-PRETZEL CARAMEL
1)  Preheat oven to 350 degree F.  Line a rimmed baking sheet with parchment paper.  Spread peanuts over sheet in an even layer.  Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes.  Set aside.
2)  Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves.  Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12-15 minutes.  Add honey; return to a boil, stirring often, about 1 minute longer.  Add butter; stir until blended.  Add cream (mixture will bubble vigorously); whisk until smooth.  Stir in peanuts and pretzels.
3)  Pour over cooled blondie.  Refrigerate until cool, about 30 minutes.
4)  Run a knife around short sides of pan to release blondie.  Using parchment paper overhang, lift from pan.  Cut lengthwise into 4 strips.  Cut each strip crosswise into 10 bars.  Chill for up to 1 week in an airtight container.  Bring to room temperature before serving.

enjoy!
 ~ j