Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

11/12/14

Savory Yams with Bacon, Cream and Fresh Thyme and Harmons Giftcard Giveaway Winner!

photo credit Becky, Vintage Mixer


A few weeks ago the Harmons bloggers gathered and had a little pre-Thanksgiving meal. It was an afternoon of  photo taking, discussing our favorite holiday dishes, and of course, feasting on good food. We all went away stuffed and excited to share new recipes with our readers!


Savory Yams with Bacon, Cream and Fresh Thyme


photo credit, Caroline Drake, Armelle Blog
We partnered with Harmons to offer five, yes, five $100 gift cards just in time for holiday grocery shopping! Harmons provided the gift cards, and we've provided recipes to make this your best holiday season, ever.


photo credit- Becky at Vintage Mixer

For our Harmons gathering, I made Slow Cooker Mashed Potatoes and Savory Yams with Bacon, Cream and Fresh Thyme (recipe below).
You'll want to follow each of the Harmons bloggers for multiple doses of amazing cooking and general family/lifestyle ideas each day! The other dishes that rounded out our meal and links to recipes are listed below. Don't forget to scroll to the bottom of this post for multiple chances to win a $100 giftcard!


Fresh Cranberry Orange Relish from Becky at Vintage Mixer
love, love, loved both of these recipes. 
photo credit Becky, Vintage Mixer


photo credit Caroline Drake, Armelle Blog


Chocolate Mousse Pie from Caroline at Armelle Blog
made with an olive oil crust. On my list of pies to make this month.

photo credit, Caroline Drake


Sesame Green Beans with Bacon and Chestnuts 
from Rachael at LaFujimama
pretty sure this will be on my holiday table!




Sausage Herb Stuffing from Jesseca at One Sweet Appetite
can't wait to try this, stuffing is my favorite. 




photo credit Caroline Drake, Armelle Blog

Last, but not least is my recipe for Savory Yams with Bacon, Cream and Fresh Thyme.  This recipe is rich, without being over the top. So often yams are used in a sweet dish at holiday time. I thought creating a dish that used savory flavors would be perfect for our holiday gatherings. I've made it three times in the past three weeks, and it's been a hit every time.
Fifteen more days til Thanksgiving!
Can't wait.






Savory Yams with Bacon, Cream and Fresh Thyme
A Bountiful Kitchen
print recipe


5-6 medium size yams or sweet potatoes (about 8-10 cups total)
1/2 lb bacon
1 tablespoon olive oil
1 small onion, chopped (about 1 cup)
1 cup heavy cream
fresh thyme, about 4 tablespoons stripped from stems, plus a few sprigs for garnish after cooking
salt and pepper

Wash yams, place in large pot. Cover with cold water. Bring water to boil and cook for about 30 minutes, or until barely fork tender.
Meanwhile, chop bacon and cook until crisp, drain grease and set aside.
Wipe out pan used to cook bacon, add 1 tablespoon of olive oil and cook until soft and slightly golden.
Remove yams from boiling water. Drain and set  yams on counter and let cool a bit. Peel and slice or cut into small chunks.
Place cut up yams in a greased 9 x 13 or similar size baking pan. Sprinkle with fresh thyme.
Drizzle fresh cream onto yams. Sprinkle with cooked onions and bacon.
Cover and bake for about 30 minutes at 350 degrees, or place in refrigerator until ready to bake.
May be made up to 3 days in advance. Let sit on counter when removing from refrigerator for about an hour before baking.
Garnish with additional fresh thyme before serving.




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11/6/14

Slow Cooker Mashed Potatoes



If you are like me, no matter the size of your kitchen, when Thanksgiving rolls around, it never seems big enough. There are never enough cooking surfaces, oven space or counter space to fit all of the dishes you are hoping to serve piping hot, at the same time for your Thanksgiving feast.
So many dishes, so little space.
Enter the humble and oft forgotten slow cooker. Dump the potatoes in,  add a little water and salt. and in about 4 hours. BAM. You're in business.



It really is that simple.
Amazing.
Why didn't I think of this years ago??
Why doesn't my keypad have multiple emojis so I can insert the - bewildered, embarrassed, and now totally happy emoji  face parade??!! I'm sure you can picture those faces.
Happy days are here again my friends.
One less dish to keep warm on the stove or in the oven!
Happy cooking.
PS are you following on INSTAGRAM? Look to the right, see the icon?  If not, do it. now. You'll be glad you did. Next week, I'm partnering with Harmons and 4 other bloggers to bring you original recipes for a delicious holiday meal AND  a big giveaway just in time for your multiple trips to the grocery store!





Slow Cooker Mashed Potatoes
A Bountiful Kitchen
print recipe

5 lbs red potatoes, scrubbed, cut into fourths (I leave the peels on)
3/4 cup water
2 teaspoons salt
1/2- 3/4 cup butter, cut into tablespoons
half and half, about 1 1/2 -2 cups
1 cup sour cream (optional)
pepper and more salt if needed

Place potatoes in large 6-7 quart slow cooker or crock pot. Pour in water. Sprinkle salt over potatoes.
Place lid on slow cooker and set on high heat. Don't lift the lid! Cook for about 4 hours.
Leaving the insert (bowl) in the slowcooker do the following:
Do not drain the potatoes. Place the butter in with the potatoes. Using a potato masher, mash the potatoes and butter together.  Add the half and half (about 1 1/2 cups). Continue to mash until desired consistency. Add the remaining 1/2 cup of half and half,  if needed.  Add sour cream (if using) and mix well. Taste and add more salt and a little pepper if desired.
Turn the heat to warm and keep warm until ready to serve for up to two hours. If needed, just before serving, add additional milk or half and half and fold the potatoes

Tips:
-Do not over mix, or beat the potatoes for a long time with a mixer. The potatoes will  take on a gluey type texture.  It is almost impossible to over mix the potatoes with a potato masher.  If you don't have one,  I highly recommend buying one.  I've had mine for at least 25-30 years,  and it's still going strong.
Click on the photo below to order yours for just a few dollars:









8/13/14

Margherita Pasta (updated)





It's summer and if you're like me, you're thinking of every way to avoid turning on the oven, but not eat a sandwich or salad. Again. You're in luck. This recipe involves the stove, but only for a few minutes.
I originally posted this recipe in 2010, but have updated it a bit. Spaghetti Margherita is a simple and straight-forward dish. While the pasta is cooking, you can throw together the sauce.

Some people think- Margherita Pasta? Is that alcoholic? The answer is no. Legend (some question this) says that Pizza Margherita was created in the late 1800's, and named for Queen Margherita to reflect the colors of the Italian flag. The pasta variation followed.

I know I say this all of the time, but EVERYONE loves this dish. When I make it for my boys, they love it, even though it isn't a meat dish. Now that's saying something. Since they have never jumped aboard the "meat is not all that good for you and you should eat it sparingly" train.
Lazy summer days mean lazy summer nights.
This dish fits perfectly with that theme.





Spaghetti Margherita (updated 8/2014)
A Bountiful Kitchen
print recipe

3/4 lb. spaghetti, cooked "al dente", drained
¼ cup extra virgin olive oil
2 tablespoons butter (optional) optional, but highly recommended for flavor
1-2 cloves garlic, minced
2 lbs. Roma tomatoes (about 10-12) coarsely chopped or grape tomatoes
1 cup fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh ground pepper
1/2 lb. fresh mozzarella, cut into 1/2 inch cubes
½ cup grated Romano or Parmesan cheese
additional basil leaves for garnish

Cook pasta. Set aside, or while pasta is cooking prepare sauce.
In large skillet, heat oil and butter over low heat. Saute the garlic until fragrant over low heat, about 1 minute. Add tomatoes, sugar, salt and pepper. Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes. Cook for 2-3 minutes, just until all pasta is heated through. Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.
Serves 4 as a main dish, 6 as a side.

Tips:
-Fresh Mozzarella differs from mozzarella that is sold in most cheese cases at grocery stores. Some grocery stores, such as Harmons in Utah, make their own fresh mozzarella daily.
Make sure you are purchasing fresh mozzarella for this dish. Fresh Mozzarella is made from whole milk in small batches, usually round in shape and surrounded in liquid.
-If you aren't growing basil in your back yard, you can purchase fresh basil at farmers markets, grocery and garden stores. One plant will yield fresh basil for several recipes this summer.

7/22/14

Dutch Oven Molasses Baked Beans

molasses dutch oven baked beans


Summer is the best time to break out the Dutch oven and make a pot of Molasses Baked Beans. I've been making variations of this recipe for years. It's always a crowd favorite and a perfect accompaniment to any barbecue meal. You can make these while out camping or even in your backyard.
I've included a little step by step photo tutorial, because I know how much you love a good picture story. Have a Happy 24th of July (Pioneer Day in Utah) !


things are heating up. bacon and onions cooking...
molasses, yellow mustard, brown sugar, ketchup. measure them out. get ready to dump.

add the beans. 
molasses...


mustard 

brown sugar and ketchup. are you bored yet? my friend Melinda tells me she likes the step by step.  

don't forget the hot sauce.

stir. with a wood spoon, to get that pioneer spirit. 
Place the lid on the pan.  you don't need one of these fancy tools, but we bought one after many years of having dutch ovens and we think it's pretty useful. large pliers also work. gloves are good too. 

cook for about 40 minutes or until bubbly. this is how they'll look when done. Nice toes, Brookie.





A side note to my story.
Some of you are very observant. You email or leave a comments about details in photos. Such as- why do there appear to be SO MANY COALS under the Dutch oven????   Because friends, this is why. My husband thinks that whenever we pull out the Dutch ovens, the cooking expertise shifts from me, to him. He insists on placing half of the bag of briquettes into the chimney we use to heat up the coals. Even if it's a 50 lb bag. Not really, but it seems that way.
You know how men are. Fire is good. More fire is twice as good!
Anyway. He is an out of doors expert, and I am not, that is a fact.
But I'm a cooking type of person, and he is not. Also a fact.
So we always have "words"  when we attempt Dutch Oven cooking.
The convo usually goes like this.
G: I am doing this.
Me: okay. (as I watch him heat about 50 coals)
G: I've got this.
Me: You're using too many coals.
G: No I'm not.
Me: yes you are.
G: Who is doing this me, or you?
Me: I'm going inside.
So, yes. in the photos, you will see lots of coals. More than I tell you to use in the recipe. More than the Scouting Magazine article titled "Dutch Oven Cooking 101" advises you use.
But hey.
What do the Scouts know?
I've got to hand it to him.
That's one good looking pan of beans.







Dutch Oven Molasses Baked Beans
A Bountiful Kitchen
print recipe

1-12 or 14 inch dutch oven ( I believe we used a 14 for this recipe)
about 26-30 briquettes

1 lb bacon, chopped
1 large onion, chopped about 2 cups
1- #10 can pork and beans ( about 7 lbs 10 oz)
1 1/2 cups ketchup
1 cup packed brown sugar light or dark
1/2 cup mustard
3/4 cup molasses
hot pepper sauce, to taste

Light briquettes, follow package directions.
Place about 10 hot briquettes in a circular pattern on the ground. We like to use an old metal pan under our dutch oven. Place the dutch oven on top of the briquettes.
Place the chopped bacon and onion into the dutch oven. Cook until the bacon is slightly crisp and onions are softened. Drain any excess grease. Don't worry about removing every bit of bacon grease.
Add the remaining ingredients,  stir.
Place the lid on the beans and using a pair of tongs, place about 16 briquettes on top of the lid and leave 10-14 under the dutch oven.
Let the beans cook for about 40 minutes or until bubbly and hot. This will vary in cooking time depending on how much wind there is, the amount of coals you use, the temperature of the coals, etc.
If you feel the beans are cooking too fast, remove some of the coals.
When ready to serve, carefully remove lid, so the ashes do not get into the beans. Sometimes, if our beans are cooked and very hot, we dump the ashes, and simply leave the lid on till ready to serve.
Serves about 20-25 as a side dish

Tips:
-There are many sources for Dutch Oven cooking online. Here are a couple :
Scouting Magazine (Dutch Oven Cooking 101)
Camp Cooking Outdoors
-You may use any brand of beans, Van De Camps is a brand found in most grocery stores. I used a brand I purchased from a wholesale food distributor.
-This recipe may also be made in the oven. Cook the bacon and onions, drain the grease and add the remaining ingredients. Bake at 375 for one hour.




4/4/14

Our Favorite Fried Rice




A few years ago I posted a recipe for Fried Rice Omelets. It was, and still is, one of our family faves.
Last week, when I visited my mom in Washington, she had a bowl of fried rice waiting for me. This is always the case when I take a trip home.
Every time she comes to visit, my kids ask her to make fried rice.
The best fried rice in our family is always at Grandma's house. When we can't have Grandma make it for us, we use her recipe to make our own.
Here are a few pics of our weekend together…


The second ship is the USS Kitty Hawk, which is the ship my dad was on when I was born.
Fun to see this resting at PSNS when we pulled in town.

Cute missionary studying.  I could see him from my mom's home every morning. Same place, same time. 

After days of rain, the sun makes an appearance!

These were one of my childhood favorites.
Mountain bars. Made in the PNW, by Brown & Haley.

A bit of outlet shopping. 

Hey Santa, We found Rudolph. He's in La Conner, WA
The beautiful little town of La Conner, WA
What's a trip to the PNW without a ferry ride. Or two. Or three...





Had to try a few Top Pot Hand Forged Doughnuts…
They supply Starbucks with treats. 1.3 million doughnuts. Per week.

Looking for the tulips at the Skagit Valley Tulip Festival
Mt. Vernon, WA
Saw these crazy birds (geese?)  while looking for tulips. Have you ever seen that movie THE BIRDS?  Creepy.

Yellow tulips?

Daffodils. Not tulips, but still beautiful :)
Next time, we will have to plan the tulip trek in mid to late April. 

Enjoying a little bento and ramen with mom.

Mom's Fried Rice
ABK
print recipe

7  cups cooked sticky Japanese (pearl) rice, cooled completely (see tips below)
1/2 cup chopped onion (yellow or white)
1/2 lb chopped ham (about 1 1/2 cups or two thick deli slices)
2 cups cabbage, sliced thin
4 tablespoons butter, separated
2 tablespoons vegetable oil
salt
pepper
soy sauce
1/2 bunch green onions, chopped white and green parts

Using a large non stick pan, cook each of the vegetables, separately*, in a small amount of oil and butter. I use about 1 teaspoon for each vegetable/meat. Salt and pepper each vegetable.
Transfer to a bowl or plate. It's OK to let the vegetables and meat inter-mingle at this point :)
After cooking all of the vegetables and meat, add about 2 tablespoons of butter to the Teflon pan. Over medium heat, add the cooked and cooled rice a little at a time, breaking apart clumps with two wooden spoons until the rice is evenly distributed in the pan, and the butter is mixed in well.
Add all of the vegetables and meat to the rice. Toss lightly in pan.  Season again with fresh ground pepper.
Add the soy sauce, a little at a time.  We don't like to drown the rice in soy sauce, so I only use about 2-3 tablespoons to 7 cups of rice. Taste, add salt and more pepper, if desired. After heated through, add fresh chopped green onions. Turn the heat off. If you continue to leave the heat on, your beautiful fried rice will end up as gummy rice.

Tips:
-Make sure the rice is cooked and cooled completely before starting to make fried rice. It is best to make the rice the day before. If you use hot rice when making fried rice, your dish will turn out to be a sticky, gluey mess.
-Make sure to use Japanese, or pearl rice, which is short and plump, not a long grain rice.
-*It is important to cook the vegetables separately. I used to cook them all at once and then add to the rice. My fried rice was never as good as my mom's. This is one of her tried and true methods.
-When "mixing" the rice and other ingredients together, do not stir this like it's a cake batter- toss the ingredients, like you would a salad.