Vegetables

Easy – Wilda Marie’s Lazy Potato Casserole

March 19, 2019 by Becky Spoon

Love a Potato Casserole as a side dish!

Ok, I don’t know who Wilda Marie is, LOL! I purchased Slap YA Mama Cajun Seasoning https://slapyamama.com the other day and this recipe was on the back!! I’m a label reader! Yes!

I was making my Chef Paul Prudhomme Roasted Pork and immediately thought how perfect these potatoes would be with that roast, and I was right. This recipe does call for smoked sausage that I will add at a different time, but I didn’t want to add the sausage in the side dish I was using for my Roasted Pork. Creamy from the mushroom soup, loaded with peppers and onions, and of course those cajun spices. You want to add the cajun spices to taste because they do have cayenne.

Easy – Wilda Marie’s Lazy Potato Casserole

Serve these potatoes with my Roasted Pork or with other meat as a side dish. Add the sausage and it is a meal in itself!

Here’s the recipe. Enjoy!!

Wilda Marie’s Lazy Potatoes

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Prep Time 10

Cook Time 1

Total Time 1 10

Course: easy side dish, vegetable, Side Dish

Cuisine: American

Ingredients Method

Ingredients

4 cups diced potatoes, peeled
1 cup chopped bell peppers
1 cup chopped onions
1/2 cup green onion tops
1 10 oz can cream of mushroom soup
3/4 cup water
1-2 cups diced smoked sausage
1/2-1 tbsp “Slap ya Mama” Cajun Seasoning

Method

Preheat oven to 425 degrees. Mix all ingredients in 3-quart casserole dish. Cover and bake for 45 minutes, stirring occasionally. Remove cover and bake an additional 15 minutes.

Potato Casserole
Roasted Pork
Roasted Pork

Easy Cheesy Creamed Spinach

March 18, 2019 by Becky Spoon

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We love this Creamed Spinach! Instead of heavy cream, I add sour cream and a little cayenne to spice it up! This recipe is just for 2 so you can increase the ingredients and make it for more. You want to squeeze out as much water as you can to prevent your creamed spinach from being too watery.

This is the perfect side dish for your steak dinners at home. I served this with grilled steaks the other night, of which more times than not, I serve this when I cook steaks on the grill. Allen loves this too, which is always a plus!

Here’s the recipe for the steaks if you want a delicious steak recipe: http://www.the2spoons.com/lucies-oh-so-good-easy-steak-on-the-grill/

There is a restaurant in Dallas called the Celebration. In the 1970s or 1980s they served a spinach casserole that I developed this recipe from, and I think it is how they did it, including the cayenne that I add. That was probably one of their most popular dishes and I absolutely loved it!

Easy Cheesy Creamed Spinach

What about the health benefits? Spinach is one of those foods that is so delicious and equally healthy! Even children love this spinach dish. Maybe it’s the cheese. None the less, this is an excellent way to get some vitamins into your dishes: https://www.medicalnewstoday.com/articles/270609.php

Here is the so easy recipe for this Cheesy Creamed Spinach. It literally takes minutes!

Easy Cheesy Creamed Spinach

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 servings

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

8 cups raw spinach
2 tbsp sour cream
pinch of salt and pepper
1/2 pinch cayenne peper
1/4 cup grated medium to sharp cheddar cheese
oil to saute spinach

Method

Preheat the oven to 375 degrees F. Pour a thin coat of oil in a skillet and heat to medium. Add the spinach and cook until wilted. Drain in a colander, pressing out as much water as you can. Return to a bowl and add the sour cream, salt, and pepper to taste and the cayenne pepper. Place in a buttered or oiled casserole and top with the cheese.
Bake until the cheese is melted.

Delicious – Two Squash Casserole

March 2, 2019 by Becky Spoon

I saw this recipe, Two Squash Casserole in the magazine Garden and Gun, which is full of old Southern recipes. It sounded so good that I had to try. I’m sure glad I did, because I really liked it!

This Casserole is Cheesy with a crunchy topping of crushed ritz crackers and crushed onion rings! Yum!

So when you have all the over abundance of squash this summer, try this recipe!

Delicious – Two Squash Casserole

This recipe would be a great side dish for my Meatloaf with a Creole Sauce: Here’s the link: https://the2spoons.com/so-good-easy-meatloaf-with-a-creole-sauce/

Hope you enjoy!

Delicious – Two Squash Casserole with a Buttery Ritz Cracker Topping

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Ingredients Method

Ingredients

2 Lbs Yellow squash
1 Lb Zucchini
6 Tbsp Butter, divided
1 Large onion, diced
1 Bell pepper, diced
1 Cup Sour cream
1 1/2 Cups grated cheddar cheese
1 Tbsp Dora’s Savanna Seasoning
1 Cup Crushed ritz crackers
1/2 Cup Canned dried fried onions, crushed

Dora’s Savanna Seasoning

1/3 Cup Lawry’s seasoning salt
1/4 Cup Salt
2 Tsps Garlic powder
1 Tbsp Black pepper

Method

Preheat oven to 350 degrees.
Put the squash and zucchini in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and simmer just a few minutes, until the squash is tender. Drain well and let it cool, then dry the squash between two towels or paper towels. (It’s important to drain and pat the squash dry, so the casserole isn’t too soupy.)
Melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and bell pepper and cook until soft, 6-7 minutes.
Scrape the onions and peppers into a large mixing bowl. Add the squashes, sour cream, cheese, and seasoning and stir to mix well. Spread in a 9-by-7-inch or 8-inch-square casserole dish.
Melt the remaining 2 tablespoons butter. In a small bowl, combine the cracker crumbs, fried onions, and butter and mix well. Sprinkle over the casserole and bake until golden brown and bubbling, 25 to 30 minutes. Serve hot or warm.

Delicious Two Squash Casserole
Delicious Two Squash Casserole

This Squash Casserole recipe came from the cookbook: A Real Southern Cook in Her Savanna Kitchen by Dora Clark. Here’s a link to her cookbook: https://amzn.to/2udlSxG

I Love Eggplant Parmesan! Comfort Food!

February 12, 2019 by Becky Spoon

In the Italian American kitchen eggplantparmesan was a staple. Its history is rather curious. As with many dishes the Italian American version is not the same as the recipe in Italy. Eggplant was developed in Asia and came to Southern Italy with the Arabs in the 9th century. http://thefoodtable.com/eggplant-parmesan.html

Eggplant slices are dipped in eggs, then seasoned breadcrumbs, cooked to a golden brown in a little oil, layered with marinara, Parmesan and fresh mozzarella!

Eggplant Parmesan is the ultimate comfort food and the perfect dish for Meatless Monday’s! Even my “meat and potatoes” cowboy likes this dish!

I Love Eggplant Parmesan!

This recipe calls for a jar of your favorite marinara. If I have it on hand or have the time to make I use my recipe for Marinara. Here’s the link:https://the2spoons.com/basic-marinara-sauce/

https://the2spoons.com/chicken-cacciatore-a-dish-made-hunter-style/This Eggplant Parmesan would be a great side dish to my Chicken Cacciatore!

I Love Eggplant Parmesan!

Eggplant Parmesan is delicious! Eggplant slices are dipped in eggs, then seasoned breadcrumbs, cooked to a golden brown in a little oil, layered with marinara, Parmesan and fresh mozzarella!

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Prep Time 45

Cook Time 15

Total Time 1

Servings: 4 Servings

Course: dinner, easy side dish, vegetable, Main Course, Side Dish

Cuisine: Italian

Ingredients Method

Ingredients

1 Large eggplant sliced in 1/2 inch slices
1 jar Marinara of your choice
1 Cup flour, salt and pepper to taste
2 Eggs beaten
2 Cups Panko breadcrumbs
1/2 Cup Parmesan, plus more for layering
1 Tsp Italian seasoning.
oil for frying the eggplant slilces

Method

Slice the eggplant, salt and place in a colander for about 30 minutes to release the water in the eggplant.
Meanwhile set up your dredging station. Place the flour in one dish and season with a little salt and pepper. Add the eggs to a second dish and beat the eggs until only yellow shows. In a third dish add the panko, the Italian seasoning and the parmesan cheese.
After the 30 minutes has passed, rinse the salt off the eggplant and dry with a towel. Place the eggplant, one piece at a time in the flour, coating both sides, then the egg mixture, coating both sides, then the final coating of breadcrumbs coating on each side.
Cover the bottom of a large skillet with oil and heat to medium. Place the eggplant in the oil and fry to a golden brown on each side. Continue cooking until all eggplant slices have been browned and drain on paper towels. You’ll have about 8 or 9 slices.
Pour some of the sauce in a casserole dish. Add a piece of eggplant, top with a little sauce, then a slice of fresh mozzarella and a sprinkling of parmesan.,
Preheat the oven to 350 degrees F. Stack another eggplant on top of this layer, finishing with the mozzarella. Depending on how many towers you want to make, you can stack two high or 3 high, your choice.
Place the casserole dish in the oven and cook until the cheese is melted and the sauce starts to bubble. Remove from the oven and garnish with fresh basil and more parmesan. Bon Appetite!

Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots

January 30, 2019 by Becky Spoon

Ooh! These mashed potatoes are delicious! They are always the perfect side dish and a must for fried chicken… like my Southern Fried Chicken: https://the2spoons.com/finger-licking-southern-fried-chicken/

Mashed Potatoes just make everything better! They are creamy and buttery and I quickly fried a few shallot strings to top these with which makes them even more delicious!

Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots

Heres a link that will give you a little history of mashed potatoes: http://thefederalist.com/2016/12/01/enjoy-delicious-mashed-potatoes-read-origin-story/

So, here’s my recipe! Enjoy!

Creamy and Buttery Mashed Potatoes with Fried Shallots

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servngs

Course: easy side dish, vegetable, Side Dish

Cuisine: American

Ingredients Method

Ingredients

4 Russet large potatoes (add more if you want extras, but usually one potato per person)
water to cover
salt and pepper
1/2-2/3 whole milk, half and half, or heavy cream warmed
4 tbsp butter, or more if needed, melted and heated with the milk, cream or half and half
1 small shallot, sliced Optional

Method

Dice the potatoes in uniform pieces and add to a pot large enough for the potatoes to be completely covered by water. Add a little salt to the water. Bring to a boil and cook until the potatoes are fork tender. Very important, because if you undercook your mashed potatoes will be lumpy.
Drain the potatoes and return to the pan. With the heat still on let the potatoes cook on low to medium until the water has evaporated.
Heat the butter and 1/2 to 2/3 cup hot milk, half & half, or cream. I like to mash my potatoes in my stand mixer or with a hand mixer, but you can use a potato masher or better yet a ricer. Regardless, start mashing the potatoes, then add the butter and milk a little at a time. It’s hard to say exactly how much liquid, that’s why you want to add a little at a time to your desired consistency. Continue beating, adding the butter/liquid mixture as needed, until lumps are gone. Sometimes I use a ricer and this takes this step away. You’d just rice your potatoes, add the butter and liquid, then season to taste.
After your desired consistency is reached add salt and pepper to taste. You added a little salt to the water so be sure not to over salt. Add additional butter and combine if desired, or top the final potatoes with a few pats of butter.
Heat a little oil and quickly fry the shallot rings until browned, turning about 1 minute.
Bon Appetite! Serve with my green onion cream gravy and Frank’s Red Hot Wing Sauce Southern Fried Chicken!

Creamy and Buttery Mashed Potatoes with Fried Shallots

Love this! Roasted Garlic Cauliflower Mash

January 25, 2019 by Becky Spoon

Love Roasted Garlic Cauliflower Mash! My win-win is my steak & potato loving, Cowboy husband likes it too! Potatoes are included, but mostly cauliflower.

Honestly, my Texas Cowboy husband is a meat and potato man. He loves his TexMex, steaks, brisket, on and on. So I am constantly trying to create dishes he will like, like this Roasted Garlic Cauliflower Mash that he will like and I can get some healthy vegetables in.

Cauliflower is a versatile veggie that can be dressed up in many ways.
From roasted cauliflower to cauliflower soup, and from cauliflower pizza crust to cauliflower rice and this Roasted Garlic Cauliflower Mash.

This recipe will be up on the blog shortly. I used the Roasted Garlic Cauliflower Mash as a side dish!

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Cauliflower is not as nutrient-dense as many of the other cabbage-family vegetables. It is still power-packed with nutrition. One cup of raw cauliflower is an excellent source of vitamin K and vitamin C. Cauliflower is a very good source of fiber, potassium, phosphorus, and B vitamins. http://www.sharecare.com/health/health-value-of-foods/what-is-nutritional-value-cauliflower

This Roasted Garlic Cauliflower Mash would be perfect with Meatloaf, Chicken, Pot Roast….there are so many main courses this dish would compliment! Here are a couple of my recipes that need this recipe as a side dish: Link to Meatloaf with a Creole Sauce https://the2spoons.com/1513-2/

Sunday Pot Roast: https://the2spoons.com/sunday-pot-roast/

I hope you love this Roasted Garlic Cauliflower as much as we do! And yes your Cowboy will love it too!!

Roasted Garlic Mashed Cauliflower

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

For the Roasted Garlic

1 head garlic
1 tbsp extra virgin olive oil
pinch of salt

For the Mashed Cauliflower

1 head cauliflower cut into florets
2 diced russet potatoes, medium or 1 large
1/4 cup whole milk or heavy cream
1 1/2 tsp fresh thyme or parsley
3-4 roasted garlic cloves
4 tbsp butter
1 tsp salt
pinch of black pepper

Method

Preheat oven to 400 degrees. Cut off the end of the garlic head. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle with a pinch of salt. Wrap the garlic head tightly in aluminum foil and bake in preheated oven for 35-45 minutes or until cloves become soft. Remove 3-4 garlic cloves by scooping them out with a spoon.

For the Mashed Cauliflower

Place the florets and the diced potatoes in a large pot and cover with water. Bring to a boil and cook for 12-15 minutes until the potato and cauliflower or fork tender.
Drain water and pat the cauliflower dry with a paper towel.
Either in the bowl of an electric mixer or with a hand mixer, beat the drained cauliflower and potatoes, along with the butter and heavy cream, 3-4 roasted garlic cloves, the thyme or parsley, and the salt, and pepper until smooth.
Check for salt and pepper. If the cauliflower mash has cooled return to the pan and heat, Serve with a sprinkle of thyme or parsley and a drizzle of extra virgin olive oil if desired.