Brown Rice

Ingredients

• 1 cup uncooked long-grain white rice (such as Jasmine or Basmati)
• ¾ cup water
• 1 (10.5-oz) can beef consommé
• ½ cup (1 stick) unsalted butter, sliced thinly
• 2 sprigs fresh thyme or oregano

Directions

1. Preheat the oven to 400°F.
2. Combine the base ingredients: In an 11x7-inch baking dish, stir together the rice, water, and beef consommé.
3. Add butter and herbs: Evenly scatter the butter slices over the top. Tuck the herb sprigs into the liquid for a fragrant touch.
4. Bake: Cover the dish tightly with foil. Bake for 50–55 minutes, or until the liquid is fully absorbed and the rice is tender.
5. Fluff and serve: Discard the herb sprigs, fluff the rice with a fork, and enjoy warm.

Notes

• What type of rice works best?
• Long-grain white rice like Jasmine or Basmati is ideal. It cooks up fluffy, with separate grains.
• Can I substitute brown rice?
• Yes, but expect a longer cooking time and slightly different texture. You may also need to add more liquid.
• Is the full stick of butter necessary?
• While the full amount delivers rich flavor and texture, you can adjust the butter to suit your taste or dietary needs.
• Can I cook this on the stovetop or in a rice cooker?
• Absolutely. Use the same ingredients and proportions, and follow your appliance's directions for cooking rice.

Corn Bread Pudding

Ingredients

• 1 box Jiffy corn meal mix
• 1  can creamed corn (15 oz)
• 1 can sweet corn kernels, drained
• 1/2 cup butter (1 stick), melted 
• 3 eggs, beaten
• 1 cup sour cream or plain yogurt
• 1/2 tsp salt

Directions

1. Preheat oven to 375 degrees. Prepare 2 qt casserole dish with non-stick cooking spray.
2. Mix all ingredients together.
3. Bake for 35-40 min until top is golden.

Notes

• Try variation with the Krusteaz mix

Source
https://www.tiktok.com/@brunchwithbabs/video/7032355832729816325?lang=en&is_copy_url=1&is_from_webapp=v1

Rosemary Garlic Mashed Potatoes

Ingredients

• 4-5 lb Yukon Gold (yellow) potatoes
• 2 teaspoons kosher salt, plus more to taste
• 1 stick (½ cup) unsalted butter, melted
• 1 cup heavy cream
• 2 sprigs fresh rosemary
• 1 head garlic, crushed
• butter, for serving
• freshly ground black pepper, to taste
• chives, finely chopped, for serving

Directions

1. Peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
2. Dice the potatoes into 1-inch (2-cm) cubes.
3. Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
4. Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
5. Transfer the potatoes to a large bowl and process through the potato ricer, or by pushing through a fine mesh sieve with a spatula.
6. Add the melted butter and stir to incorporate, then season with salt to taste.
7. In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
8. Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
   
9. Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
10. Serve warm. Enjoy!

Notes

• Try it with 8 oz sour cream, room temperature.

Source
https://www.youtube.com/watch?v=x6O9SwocyKQ

https://tasty.co/recipe/creamiest-mashed-potatoes

Parmesan Roasted Cauliflower

Ingredients

• 1 - 2 heads cauliflower chopped into florets (Make sure cauliflower florets are similar sizes for consistency in doneness.)
• 3 tablespoons olive oil
• 1 teaspoon garlic salt
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon grated lemon peel
• Chopped fresh Italian (flat leaf) parsley, if desired

Directions

1. Heat oven to 400°F.
2. Spray 15x10x1-inch pan with cooking spray.
3. In large bowl, mix cauliflower, olive oil, salt and then toss to combine.
4. Spread on pan.
5. Roast 20 to 25 minutes, stirring occasionally, until cauliflower is tender and golden brown.
6. Remove from oven; toss with Parmesan cheese and lemon peel.
7. Optional - Garnish with chopped parsley.

Source
https://www.pillsbury.com/recipes/easy-parmesan-roasted-cauliflower/dfad8117-f5dd-41df-8553-49b9d1de2615

Crispy Smashed Potatoes

Ingredients

• 1-2 pounds baby potatoes
• olive oil
• Lowry's Seasoning or kosher salt

Directions

1. Place baby potatoes in a pot of water, bring to a boil and cook for 20 minutes or until fork tender.
2. Drain the potatoes and let cool. (Potatoes can be refrigerated overnight at this point).
3. Place the potatoes on a cutting board or work surface and using the bottom of a cup, press down firmly to smash the potato making sure it doesn’t come apart.
4. Heat a large sauce pan over medium high heat and cover the bottom of the pan with a thin layer of oil. 
5. Place the potatoes in the saute pan, sprinkle with salt and allow to cook for 5-6 minutes on each side (add more oil to the pan as you go) or until crispy and golden.

Notes
- Cooking method can easily be swapped to steam potatoes in the microwave, smash them, lightly cover in oil and seasoning/salt and then roast in the oven.
- Dipping sauce: 2 Tbsp Dijon + 3 Tbsp Maple Syrup + Dash of salt

Source
https://weelicious.com/crispy-smashed-potatoes-recipe/

Best Baked Sweet Potatoes

Directions

1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Prick with fork 3-4 times. Place potatoes on a plate and microwave until potatoes yield to gentle pressure and centers register 200 degrees, 6 to 9 minutes, flipping potatoes every 3 minutes.
3. Wrap a rimmed baking sheet with aluminum foil, set a wire rack on top, spray rack with vegetable oil spray.
4. Using tongs, transfer potatoes to the prepared rack and bake for 1 hour (exteriors of potatoes will be lightly browned and potatoes will feel very soft when squeezed). 
5. Slit each potato lengthwise; using a clean dish towel, hold ends and squeeze slightly to push flesh up and out.

Source
https://www.cooksillustrated.com/recipes/9903-best-baked-sweet-potatoes

Duchess Potato Casserole

Ingredients

• 3 ½ pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick (NOT CUBED)
• ⅔ cup half-and-half
• 1 large egg, separated, plus 2 large yolks
• Salt and pepper
• Pinch nutmeg
• 10 tablespoons unsalted butter, melted

Directions

1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Grease (with butter) 13 by 9-inch baking dish.
3. Place potatoes in large saucepan and add cold water to cover by 1 inch.
4. Bring to simmer over medium-high heat. Adjust heat to maintain gentle simmer and cook until paring knife can be slipped into and out of centers of potatoes with no resistance, 18 to 22 minutes.
5. Drain potatoes.
6. While potatoes cook, combine half-and-half, 3 egg yolks, 1 3/4 teaspoons salt, 1/2 teaspoon pepper, and nutmeg in bowl. Set aside.
7. Place now-empty saucepan over low heat; set ricer or food mill over saucepan. Working in batches, transfer potatoes to hopper and process.
8. Using rubber spatula, stir in 8 tablespoons melted butter until incorporated.
9. Stir in reserved half-and-half mixture until combined.
10. Transfer potatoes to prepared dish and smooth into even layer.
11. Combine egg white, remaining 2 tablespoons melted butter, and pinch salt in bowl and beat with fork until combined.
12. Pour egg white mixture over potatoes, tilting dish so mixture evenly covers surface.
13. Using flat side of paring knife, make series of 1/2-inch-deep, 1/4-inch-wide parallel grooves across surface of casserole. Make second series of parallel grooves across surface, at angle to first series, to create crosshatch pattern.
14. Bake casserole until golden brown, 25 to 30 minutes, rotating dish halfway through baking. Let cool for 20 minutes. Serve. 

Notes
- To make this dish easier to pull off, skip the piping and baked the mashed potatoes in a baking dish. To give the casserole a crisp, golden brown, attractive finish, coat the top with a mixture of butter and egg whites and then scored the surface with a paring knife before baking.

- TO MAKE AHEAD: At end of step 3, wrap dish in plastic wrap and refrigerate for up to 24 hours. To serve, top and score casserole as directed in step 4 and bake in 375-degree oven for 45 to 50 minutes.

Source
- https://www.americastestkitchen.com/recipes/10219-duchess-potato-casserole

- https://www.youtube.com/watch?v=dgqYb9LcUSk

Classic Carolina Sausage Balls

Ingredients

• 1 pound Neese’s Country Sausage
• 1 (10-ounce) package mild or sharp Cheddar cheese, finely grated
• 2 cups biscuit mix (up to 3 cups of biscuit mix for desired texture)
• 1 teaspoon paprika

Directions

1. Bring sausage and cheese to room temperature
2. Combine all ingredients in a stand mixer with the paddle attachment (about 3 minutes)
3. Use small cookie scoop then roll into small balls
4. Bake at 350° for 20 minutes

Notes
- Try this recipe with Trader Joe’s Unexpected Cheddar or Cheddar Cheese with Caramelized Onions

- Dipping suggestion - Sweet Hot Mustard (Hickory Farms)

Source
https://www.ourstate.com/an-ode-to-sausage-balls/

Easy Sesame Pasta Salad

Ingredients

• 1/2 cup sesame oil
• 1/2 cup low sodium soy sauce
• 1/2 cup honey
• 2 tsp ginger paste from a tube
• 2 cloves of garlic, minced (frozen)

Directions

1. Combine first five ingredients, shake well
2. Pour over warm pasta

Notes
Can easily add chopped baby spinach, green onions, bell peppers, stir-fry veggies, etc.

Source
https://easytoddlermeals.com/asian-inspired-bow-tie-salad/

Sun-Dried Tomato Relish

Ingredients

• 1 cup sweet onion, chopped
• 2 garlic cloves, chopped
• 1 cup pitted Kalamata olives, chopped
• 1 cup sun-dried tomatoes (preferably packed in oil), roughly chopped
• 1 tablespoon capers
• ½ cup fresh parsley, chopped, plus more for garnish
• ½ cup extra-virgin olive oil, divided
• ¼ teaspoon freshly ground black pepper

Steps

1. Add ¼ cup olive oil to sauté pan and heat on medium, just until pan is hot.
2. Add chopped onions and cook for 5 to 10 minutes or until onions are soft.
3. Add garlic and stir for 1 to 2 minutes. Remove from heat.
4. Place onion and garlic mixture in a mixing bowl and add remaining ingredients.
5. Toss until all ingredients are combined.
6. Serve over grilled chicken breast with a loaf of crusty bread on the side.

Source
ourstate.com/grilled-chicken-breasts-with-sun-dried-tomato-relish

Baked Sweet Corn

Ingredients

• 2 tablespoons unsalted butter
• 15.25 oz. can whole kernel sweet corn, drained
• 14.75 oz. can cream-style sweet corn
• 1 1/2 cups half-and-half
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 2 cloves garlic, grated on a rasp or finely minced
• 2 scallions, white and green parts, finely chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 cups shredded Cheddar
• 1 1/2 cups shredded mozzarella
• 3 large eggs, beaten

Directions

1. Preheat the oven to 350 degrees F.
2. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
3. In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, garlic and scallions.
4. Season with a nice pinch of salt and a few grinds of pepper.
5. Whisk in the Cheddar, mozzarella and eggs.
6. Pour into the prepared baking dish.
7. Bake until set in the center and golden brown around the edges, 50 to 60 minutes.
8. Allow to rest for 10 to 15 minutes before serving.

Source
http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-baked-sweet-corn.html

Tuna Noodle Salad

Ingredients

• 1 ½ lb noodles (rotini, elbow, shells or egg noodles)
• 2 cans water packed tuna, drained
• 1 cup celery, chopped
• 1 cup green grapes, halved
• 1 large granny smith apple, cored and chopped
• 1/4 cup crasins
• 1 cup Marzetti slaw dressing

Directions

1. Cook noodles according to package directions. Drain.
2. Mix pasta with other ingredients and serve.

Source
Marsha's cookbook

Classic Hummus

Ingredients

• 3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
• 1/3 cup Plus 1 Tablespoon Tahini
• 3 cloves Garlic, Chopped, Or More To Taste
• 1/2 whole Lemon, Juiced
• 1/2 teaspoon Ground Cumin, Or More To Taste
• Salt To Taste
• Fresh Basil Or Italian Parsley
• 3 Tablespoons To 5 Tablespoons Cold Water
• 1 Tablespoon Olive Oil

Directions

1. Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor. 
2. Pulse until mixture becomes somewhat smooth and combined, but do not over mix. 
3. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.
4. Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

Source
http://thepioneerwoman.com/cooking/classic-hummus

Easy Weeknight or Shabbat Dinner

Rotisserie Chicken

Red Potatoes

1. Clean then cook whole potatoes on potato setting in microwave
2. Remove from microwave then quarter
3. Toss in oil then spice with garlic powder, rosemary, salt, pepper (or other spices)
4. Roast at 425º until crispy

Brussels Sprouts

1. Toss in oil then spice with garlic powder, rosemary, salt, pepper (or other spices)
2. Roast at 425º until crispy

Serve with bread + honey butter

Easy Oven-Roasted Potatoes

Ingredients

• 1 1/2 lb small red potatoes, cut into fourths (3/4-inch chunks)
• Kosher salt and freshly ground black pepper

Directions

1. Preheat oven to 425°F.
2. Roast uncovered 25 to 35 minutes, stirring occasionally, until potatoes are tender and browned.

Notes
- Be sure to cut the potatoes into pieces that are about the same size so they roast evenly. Or look for bite-size potatoes that can be roasted whole.
- Line the pan with foil, which helps crisp up the potatoes and makes for easy clean up.
- Try lemon pepper or Italian seasoning for a flavor twist.

Source
https://www.pillsbury.com/recipes/easy-oven-roasted-potatoes/fbd35018-9c25-4b44-a11a-16b31c21333c

Grandma Pat's Deviled Eggs

Ingredients

• eggs
• mayo, Duke's
• apple cider vinegar
• celery, finely minced
• white onion, finely minced
• paprika
• S&P

Directions

1. Fill a large pot with 1 inch of water. 
2. Place steamer insert inside, cover, and bring to a boil over high heat. 
3. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minutes for hard. 
4. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. (Store in the refrigerator for up to 5 days.)
5. half each hard boiled egg
6. scoop out cooked yolk into a mixing bowl
7. mix together cooked yolks, apple cider vinegar, Duke's, minced celery, minced onion, salt and pepper until creamy.
8. pipe mixture back into egg whites
9. top with a sprinkling of paprika

Cheddar-Dill Scones

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, grated
• 1 cup minced fresh dill
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

1. Preheat the oven to 400 degrees F.
2. Combine 4 cups of flour, the baking powder, and salt in the bowl.
3. Add the butter and cut in until the butter is in pea-sized pieces.
4. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
5. Combine until just blended.
6. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough.
7. Mix until they are almost incorporated.
8. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed.
9. Roll the dough 3/4-inch thick.
10. Cut into 4-inch squares and then in half diagonally to make triangles.
11. Brush the tops with egg wash.
12. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Notes
Yield:16 large scones

Source
1999, The Barefoot Contessa Cookbook - http://www.foodnetwork.com/recipes/cheddar-dill-scones-recipe.html

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. 
3. Mix them in a bowl with the olive oil, salt and pepper. 
4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. 
5. Shake the pan from time to time to brown the sprouts evenly. 
6. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Notes
Total Time: 50 min
Prep: 10 min
Cook: 40 min
Yield: 6 servings
Level: Easy

Source
1999, The Barefoot Contessa Cookbook - http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.html

Carrot Salad Contessa

Ingredients

• 1/3 cup golden raisins
• 1 pound carrots
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise (Duke's)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup fresh pineapple, diced

Directions

1. Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
2. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. 
3. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
4. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Notes
- can sub regular raisins or craisins

Source
http://www.foodnetwork.com/recipes/barefoot-carrot-salad-recipe.html

French Onion Tater Tot Casserole

Ingredients

• 1 (30-32oz) package frozen tater tots
• 1 (10 3/4oz) can Cream of Chicken soup
• 1 (16oz) container French Onion Dip (Kraft)
• 8 oz shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
2. In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan.
3. Bake for 45 - 60 minutes, until bubbly.

Notes
Serves 8 - 10

Source
http://www.plainchicken.com/2015/10/french-onion-tater-tot-casserole.html