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Roasted Acorn Squash
 Roasted Acorn Squash Oh my gosh, this was so good! I love acorn squash, it might be one of my favorite vegetables. I have never taken the time to peel one before, I always have just cut them in half or quarters and proceeded from there. I will admit halfway thru peeling this I really wondered if it was worth it. It was!!! I will be doing this again. Make sure you have a really good peeler if you are going to do this. It has to be sharp or you will be saying things to me I don’t want to hear. It was a little difficult to get in the creases so do as I did and get it the best you can and then after you cut the squash into pieces finish getting off the rest of the skin. It was easier this way. It may be easier to do the whole squash this way, I will try it next time. I would however still get what I could before cutting the squash into pieces. I’m just not going to be as exacting as I was this time. When buying acorn squash look for firm, shiny green color and they should have the stems. If it doesn’t have a stem, use it right away or it will spoil really fast. I bought one last week without a stem and within 5 days it had spoiled much to my surprise, I knew I needed to use it quickly but was surprised how quick. I used a little bit of rosemary in the brown sugar glaze, no measurement here. Just use a few sprinkles or some chopped up fresh if you have it. Roasted Acorn Squash Author: Mary Ellen @ Recipes Food and Cooking Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 2 1 acorn squash 1 tablespoon olive oil 2 tablespoons brown sugar 2 tablespoons butter couple dashes of rosemary walnuts or pecans chopped - if desired salt 1 acorn squash 1 tablespoon olive oil 2 tablespoons brown sugar 2 tablespoons butter couple dashes of rosemary walnuts or pecans chopped - if desired salt Peel the acorn squash and cut into slices. Preheat oven to 400 degrees. Place squash slices on a greased cookie sheets. Drizzle the olive oil over the squash. Add salt. Bake for 15 minutes and turn over. Bake another 15 minutes. In a small bowl melt butter and brown sugar together. Add a couple dashes of rosemary. Drizzle over the squash. Sprinkle the nuts over if using. Add another dash or two of salt. Bake 10 more minutes or until the brown sugar butter mixture starts to caramelize. Peel the acorn squash and cut into slices. Preheat oven to 400 degrees. Place squash slices on a greased cookie sheets. Drizzle the olive oil over the squash. Add salt. Bake for 15 minutes and turn over. Bake another 15 minutes. In a small bowl melt butter and brown sugar together. Add a couple dashes of rosemary. Drizzle over the squash. Sprinkle the nuts over if using. Add another dash or two of salt. Bake 10 more minutes or until the brown sugar butter mixture starts to caramelize. Maybe you’d like to try our recipe for? Baked Acorn Squash Spaghetti Squash Burrito Bowl Butternut Squash Potato Bake Pin It!
Smashed Garlic Parmesan Potatoes
 Smashed Garlic Parmesan Potatoes Looking for a quick side dish the family will love? These smashed garlic parmesan potatoes will fit the bill. All you need are some baby potatoes, butter, garlic, parmesan cheese, salt and pepper. Boil the baby potatoes first and cook until almost tender. Place the potatoes on parchment paper. Smash the potatoes with your hand. Pour the melted butter over. Season with the garlic, salt and pepper. Top with the parmesan cheese. Bake until lightly browned. You could also broil them if your potatoes are still warm. We even love snacking on these as an appetizer. When we do that I load them up with bacon, sour cream and green onions. Potatoes can even be made ahead and refrigerated until you need them. 5.0 from 1 reviews Smashed Garlic Parmesan Potatoes Author: Mary Ellen @ Recipes Food and Cooking Recipe type: potato, side dish Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: Serves 4 2 lbs. baby potatoes 3 - 4 tablespoons melted butter garlic salt pepper 1 cup Parmesan cheese shavings 2 lbs. baby potatoes 3 - 4 tablespoons melted butter garlic salt pepper 1 cup Parmesan cheese shavings Boil the baby potatoes until tender, about 20 minutes. Remove from heat and rinse with cold water. Line a cookie sheet with parchment paper. Lightly spray it with cooking spray. Smash the potatoes gently to break them up. Pour the melted butter over them. Season them well with the garlic, salt and pepper. Top with the Parmesan cheese shavings. Bake at 400 degrees for 20 - 25 minutes or until cheese is melted and lightly browned. Boil the baby potatoes until tender, about 20 minutes. Remove from heat and rinse with cold water. Line a cookie sheet with parchment paper. Lightly spray it with cooking spray. Smash the potatoes gently to break them up. Pour the melted butter over them. Season them well with the garlic, salt and pepper. Top with the Parmesan cheese shavings. Bake at 400 degrees for 20 - 25 minutes or until cheese is melted and lightly browned. Maybe you’d like to try our recipe for? Pesto Potatoes Baked Stuffed Greek Potatoes Pesto Grilled Potatoes Pin It!
Roasted Green Beans
 Roasted Green Beans I made these for dinner last night and can tell you they are awesome! I am wondering why I never cooked them this way before because I truly have been missing one of summer’s delights. The green bean flavor is so intense that I may never put a green bean in water again. Okay so yes I will. Seriously you need to try this! We really enjoyed these green beans for dinner last night. When buying green beans looks for ones that are slender and free of bruises. I love using the ones that are already prepped in the bags that you can find now in the grocery store. They seem to be way fresher to me than the loose ones sometimes. They should have a snap to them. If they are rubbery don’t buy them, they are past their peak. Be sure too when you snap off the end that if there is a tough string that you remove it too! I only snap the end it grew from and leave the little tail, it doesn’t hurt a thing. Store green beans in the refrigerator for up to 5 days. Roasted Green Beans Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Vegetables, Side Dish Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: Serves 4 1 lb. green beans 1 teaspoon oil salt 1/2 teaspoon Everyday Seasoning by Trader Joe or your favorite herb mixture 1 lb. green beans 1 teaspoon oil salt 1/2 teaspoon Everyday Seasoning by Trader Joe or your favorite herb mixture Preheat oven to 425 degrees. Break the tip off of the green bean. Add the oil and seasonings. Spread the green beans out on a sprayed cookie sheet or a wire basket. Bake for 25 minutes or until green beans just start to show some color and begin to shrivel. Turn the green beans over at about halfway thru the cooking time. Preheat oven to 425 degrees. Break the tip off of the green bean. Add the oil and seasonings. Spread the green beans out on a sprayed cookie sheet or a wire basket. Bake for 25 minutes or until green beans just start to show some color and begin to shrivel. Turn the green beans over at about halfway thru the cooking time. Want to try another of our recipes? Baked Squash Chips Black Bean Chili with Spaghetti Squash Summer Squash Casserole Pin It! Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
One Pan Parmesan Crusted Cod with Roasted Vegetables
 One Pan Parmesan Crusted Cod with Roasted Vegetables Have you tried the new Gorton’s Parmesan Crusted Cod yet? I was blown away when I tried it for the first time this weekend. It is going to be on my menu often and I have already told several of my friends to look for it at their grocery store. When I lived in Massachusetts a few years ago I visited Gloucester, Ma. and was so surprised to see the statue of the fisherman we all saw growing up on TV. Remember the jingle “Trust the Gorton’s Fisherman”, you’ll find it in Gloucester right on the waterfront. Gloucester is America’s oldest seaport so it is only right that Gorton’s is located there. When you buy Gorton’s products you know that you are buying from an American company that has been in business since 1849! This dinner is so simple to make and I love that I only dirty one pan! It is also ready to eat in just about 30 minutes. Chop up your favorite vegetables and give them a quick toss in a little vegetable oil. I just used salt and pepper on my veggies but any seasoning you love would work. One Pan Parmesan Crusted Cod with Roasted Vegetables Author: Mary Ellen Recipe type: Fish, Seafood, Dinner, Healthy Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: Serves 2 1 package Gorton's Parmesan Crusted Cod 2 small zucchinis 1 yellow squash 1 onion 1 tomato 2 potatoes 2 teaspoons vegetable oil salt and pepper 1 package Gorton's Parmesan Crusted Cod 2 small zucchinis 1 yellow squash 1 onion 1 tomato 2 potatoes 2 teaspoons vegetable oil salt and pepper Preheat the oven to 425 degrees. Prick the potatoes with a fork and microwave for 3 minutes. Cut into wedges. Put in a bowl with the oil. Lay them on a greased cookie sheet. Slice the zucchini and summer squash into 1/2 inch thick pieces. I cut them on the diagonal. put in the bowl with the oil and stir to coat. Lay them on a greased cookie sheet. Cut the tomatoes into wedges. Lay them on a greased cookie sheet. Cut the onions into quarters. Add to the bowl with the oil. Stir to coat. Lay them on a greased cookie sheet. Bake for 25 minutes. Preheat the oven to 425 degrees. Prick the potatoes with a fork and microwave for 3 minutes. Cut into wedges. Put in a bowl with the oil. Lay them on a greased cookie sheet. Slice the zucchini and summer squash into 1/2 inch thick pieces. I cut them on the diagonal. put in the bowl with the oil and stir to coat. Lay them on a greased cookie sheet. Cut the tomatoes into wedges. Lay them on a greased cookie sheet. Cut the onions into quarters. Add to the bowl with the oil. Stir to coat. Lay them on a greased cookie sheet. Bake for 25 minutes. Pin It!
Pierogi Lasagna
 Pierogi Lasagna A friend of mine made this Pierogi Lasagna as a side dish for Christmas. It was delicious so I decided to make my own version of it to share with you all. It has layers of lasagna noodles and a filling made of mashed potatoes, onions, sour cream and cheddar cheese. She used 2 bags of Simply Potatoes, the mashed ones. I made mine the day before I needed it, it worked great. If you refrigerate this dish it will require an extra 30 minutes of baking time. This is my favorite side dish for right now, perfect for a pot luck dinner. Tip: I found that spreading the potatoes over the lasagna noodles was a little difficult. I used my knife I use for frosting cakes and it made it easy peasy. I served this with an old family recipe for Ham Loaf. Pierogi Lasagna Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Side Dish, Vegetables Prep time: 20 mins Cook time: 1 hour 30 mins Total time: 1 hour 50 mins Serves: Serves 12 3 lbs potatoes 1 large onion milk - as needed 16 oz. sour cream 1/4 cup butter 3 cups cheddar cheese 12 lasagna noodles salt and pepper 3 lbs potatoes 1 large onion milk - as needed 16 oz. sour cream 1/4 cup butter 3 cups cheddar cheese 12 lasagna noodles salt and pepper Cook the lasagna noodles until almost tender. Cook the potatoes until tender. Drain well. I put them back on the burner they were on over very low heat to make sure the water is removed for a couple of minutes. Chop the onions and saute in one tablespoon butter. Mash potatoes, add the sour cream and remaining butter. Add milk as needed to make fluffy mashed potatoes. Stir in the onions and 2 cups of the cheese. Grease a 9 x 13 pan. Lay 3 noodles on the bottom. Top with 1/3 of the potato mixture. Add another layer of noodles. Top with potatoes. Add noodles and top with remaining potatoes. Lay the remaining noodles on top. Bake for 1 hour covered with foil. Add remaining cheese and put back in the oven until it is melted. Cook the lasagna noodles until almost tender. Cook the potatoes until tender. Drain well. I put them back on the burner they were on over very low heat to make sure the water is removed for a couple of minutes. Chop the onions and saute in one tablespoon butter. Mash potatoes, add the sour cream and remaining butter. Add milk as needed to make fluffy mashed potatoes. Stir in the onions and 2 cups of the cheese. Grease a 9 x 13 pan. Lay 3 noodles on the bottom. Top with 1/3 of the potato mixture. Add another layer of noodles. Top with potatoes. Add noodles and top with remaining potatoes. Lay the remaining noodles on top. Bake for 1 hour covered with foil. Add remaining cheese and put back in the oven until it is melted. If making the day ahead, bake for about 1 1/2 hours and then add cheese. Maybe you’d like to try our recipe for? Pesto Potatoes Fettuccini Alfredo Grandma’s Baked Corn Pin It!
Vegetables Archives - Page 3 of 3 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Vegetables Archives - Page 2 of 3 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Grandma’s Baked Corn
 Grandma’s Baked Corn My grandmother always made this baked corn dish for every family party. It was always a favorite with all of her grandchildren. You can easily half this recipe if you are serving less people. The milk should not come over the top of the corn but almost. Sorry I forgot to measure it. I am going to guess about 2 cups. The more milk you add the longer it will take to bake. So many of the recipes my mom taught me I never really measured things. I’ve seen it done so many time that I just toss it together and this was one of those recipes. I baked this in my crockpot dish and then put it in the crockpot on warm to keep it hot until we were ready to eat. You can also mix this up a day before, keep refrigerated and then add to baking dish before it goes in the oven. When it is done it will be puffy and center should be set. Grandma's Baked Corn Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Side Dish Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins Serves: Serves 10 4 cans corn drained 10 pieces bread 4 eggs 12 oz. cheddar cheese 1/4 cup butter melted salt and pepper 2 cups milk 4 cans corn drained 10 pieces bread 4 eggs 12 oz. cheddar cheese 1/4 cup butter melted salt and pepper 2 cups milk Drain the cans of corn. Process the bread in a food processor until crumbly. Add to the corn. Mix together the eggs. Whisk well with a little of the milk. Add to corn. Grate the cheese and add to the corn. Stir in the butter Add salt and pepper to taste. Mix all together. Pour into a greased baking dish. Add enough milk to barely cover the corn. Bake at 350 degrees for 60 minutes. Drain the cans of corn. Process the bread in a food processor until crumbly. Add to the corn. Mix together the eggs. Whisk well with a little of the milk. Add to corn. Grate the cheese and add to the corn. Stir in the butter Add salt and pepper to taste. Mix all together. Pour into a greased baking dish. Add enough milk to barely cover the corn. Bake at 350 degrees for 60 minutes. Maybe you’d like to try our recipe for? Fried Sweet Corn Red Peppers with Green Beans and Feta Spanish Rice Pin It!
Macaroni Tuna Salad
Macaroni Tuna Salad is full of tuna, olives, cheddar cheese and peas in a creamy pasta salad. This is one of my favorite macaroni tuna salads. To me tuna macaroni salad is in the comfort foods group. Every family has some version of it, with tuna, without tuna, peas, no peas, no olives well you get the picture. You can see it about has the kitchen sink in it. It’s got so many flavors in it but it all works together. This salad is perfect for BBQ’s or to take to a potluck. One of the surprises in it might be the hot sauce but you don’t even taste it. It adds another layer of complexity to the mayonnaise, just a couple shakes of the bottle, that’s all. I use my homemade bread and butter pickles in it, sweet pickles of any kind will work. You can serve this salad right away but it really gets better when it has had time to set so the flavors meld together. Macaroni Tuna Salad Author: Mary Ellen Prep time: 20 mins Cook time: 8 mins Total time: 28 mins Serves: Serves 8 1 lb. rigatoni 1 can tuna in water - drained 1 medium onion - chopped (I used a red onion) 2 - 3 ribs celery - chopped 1 cup chopped peppers 1 cup frozen peas 1 cup cheddar cheese - cut in small cubes 1/2 cup sliced olives 1/2 cup bread and butter pickles - chopped (optional) salt and pepper mayonnaise (about 1 1/2 cups) couple dashes of hot sauce 1 lb. rigatoni 1 can tuna in water - drained 1 medium onion - chopped (I used a red onion) 2 - 3 ribs celery - chopped 1 cup chopped peppers 1 cup frozen peas 1 cup cheddar cheese - cut in small cubes 1/2 cup sliced olives 1/2 cup bread and butter pickles - chopped (optional) salt and pepper mayonnaise (about 1 1/2 cups) couple dashes of hot sauce Cook macaroni is boiling salted water until done, about 8 - 10 minutes. Rinse and drain well. Cut up all of your vegetables and put them in a large mixing bowl. Add rigatoni, tuna, peas, cheese, olives and bread and butter pickles. Mix well. Add mayonnaise, hot sauce, salt and pepper. Mix well. Cover and put in refrigerator. Before serving if needed add a little more mayonnaise. That's My Home Cook macaroni is boiling salted water until done, about 8 - 10 minutes. Rinse and drain well. Cut up all of your vegetables and put them in a large mixing bowl. Add rigatoni, tuna, peas, cheese, olives and bread and butter pickles. Mix well. Add mayonnaise, hot sauce, salt and pepper. Mix well. Cover and put in refrigerator. Before serving if needed add a little more mayonnaise. That's My Home Maybe you’d like to try? Orecchiette Greek Pasta Salad Lemon Orzo Salad Hawaiian Macaroni Salad Follow me on Pinterest
Italian Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search