side dish

Rosemary Cheddar Squash Bread

, , , , , ,

rosemary cheddar squash breadLet’s start with the good stuff. I was able to make this delicious rosemary cheddar squash bread recently which was AMAZING! I’m so used to seeing zucchini or squash in sweet cakes or breads. This recipe was quite the welcome change and totally worth it! When my in-laws came to visit recently my mother-in-law brought me some gorgeous squash from VanScoy Farms in Ohio so of course I immediately started thinking of options. After eating some of it plain because, yum, I used about half of a yellow squash to make this bread. Also, yum.

rosemary cheddar squash breadThe rosemary adds that lovely earthy flavor that I adore. I am obsessed with the fact that our rosemary is finally growing in our back yard so I was super excited to put it to good use. You can certainly mix up the herbs in this recipe to fit your taste or use dried herbs if you don’t have fresh (but try the fresh if you can!). Chives seem to always be in abundance in our yard and it’s a perfect pair for this savory bread. Also, let’s at least mention how the olive oil is SPOT ON in this recipe and adds more earthy, savory flavor that can’t be replicated without it. Scrumptious!

rosemary cheddar squash breadNow to the not so good stuff of the week…the worst thing that could possibly EVER happen to a food lover happened this week. Yes, my oven broke. Dun dun duuun. I was making Travis his birthday dinner (steak and mac and cheese, of course) when all of a sudden my oven popped and sparked and then it started beeping and beeping more and beeping louder and LOUDER and then the dreaded “error” suddenly appeared on the little screen. *Sigh* Keep in mind, the beeping kept going. And of course this entire time I was panicked from the loud pop and spark and was absolutely CERTAIN the oven was about to explode. I can be a little overdramatic at times. But hey, an oven freak out is not something that happens everyday.

After I got my head a little more together, which was hard with the beeping from the oven that would not go away, I decided the best route of action was to turn off the electrical fuse. Travis was running an errand so I was pretty proud of myself to think of this…even if it’s fairly obvious. Unfortunately I couldn’t find the right fuse so I was becoming more and more panicked as everything else seemed to turn off EXCEPT the oven. And the beeping. just. would. not. go. away!! Luckily as I started to reach maximum panic, Travis showed up and took over the situation. Thank goodness for handy husbands that can read panic on their wives faces.

I am happy to say that dinner was mostly done at this point, so we were still able to eat an unfortunately somewhat average birthday dinner due to all the issues. Nonetheless, it was food and it was cooked. Also, in other good news, my handy husband was able to order a new electronic panel (which apparently is what shorted and popped and sparked) that showed up magically fast and the oven is working very nicely again. No explosions did occur in this situation despite my panic and all is well in my kitchen again. We only ended up with a few days thrown together leftover meals until the oven part came, so I really can’t complain that much. Let’s just say, I love my oven when it works. Especially to make things like this squash bread!rosemary cheddar squash bread

Rosemary Cheddar Squash Bread
Yields 1
Wonderfully savory and herb-y squash bread.
Save Recipe
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1/4 teaspoon black pepper
  6. 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried and chopped)
  7. 2 tablespoons diced chives
  8. 1 cup shredded cheddar cheese
  9. 2 eggs
  10. 1/4 cup olive oil
  11. 1/2 cup milk
  12. 1 cup shredded and packed squash or zucchini
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl combine the dry ingredients (flour, baking powder, baking soda, salt, and pepper). Stir in rosemary, chives, and cheddar cheese.
  3. In a separate bowl, use a whisk to beat together the eggs, oil and milk.
  4. Place the shredded squash in a cheese cloth or kitchen tea towel and squeeze any extra moisture out. Add the squash to the liquid mixture and stir.
  5. Add the liquid mixture to the dry ingredients and stir until just combined.
  6. Pour batter into a greased loaf pan.
  7. Bake at 350 degrees Fahrenheit for 45 minutes, or until a toothpick comes out clean.
  8. Cool on a wire rack before cutting.
Notes
  1. You can use a mix of herbs or your favorite herbs in place of the rosemary, but rosemary is a favorite of mine.
Adapted from Graceful Little Honey Bee
Adapted from Graceful Little Honey Bee
Flavor From Scratch https://www.flavorfromscratch.com/

Veggie Fried Rice

, , , , , ,

Veggie Fried RiceVeggie fried rice has quickly become one of my “go-to” recipes. It’s quick, healthy, and pretty darn delicious. Travis and I started eating it fairly regularly for lunches with some leftover grilled chicken or pork on it. Best. Lunch. EVER! Also, really easy to transport since it’s not liquid-y or anything. That’s a good thing since Travis tends to throw his lunch container in his work bag along with everything else important. Anyways, we also eat it as a side dish, which one may argue is probably it’s main purpose. However we do eat it for dinner…as a main dish. I eat it for 7th meal (pregnancy does that to you). We basically eat it nonstop.

Veggie Fried RiceI think the best part of this dish is that it’s so simple and so versatile. The vegetables included in this are vegetables that I almost always have and if I don’t I can leave something out or switch it up with something else. The other ingredients in here are staples in my house so I almost never have to get more than 1 or 2 things total for this recipe. And if I do have to get something, it’s easy because it has become one of those recipes that I pretty much have memorized. That’s something that happens rarely for me so it says a lot.

Veggie Fried RiceI’ve also gotten my family addicted to this recipe. I’m not sorry that I’m such a good influence on them all. I made it for my sister and brother-in-law who loved it and then they went back home to Ohio where they promptly made it for my parents. My 15-month old niece is a fan. What can I say? It’s a dish for everyone!! Note that the serving of 6 is more for a light meal or side. I heard rumor that for 4 people and a toddler my family might have doubled the recipe and eaten almost all of it for dinner. Just a rumor. I have not verified this officially.

Veggie Fried RiceIf we get down to business, there is one thing to point out. The rice needs to be refrigerated before using it in the recipe. This just ensures that the rice doesn’t get all sticky and clump together. You can try the recipe with fresh made rice if you’re short on time or a person who doesn’t read directions well. *hint, hint…read directions well first* I find it’s super easy just to make some rice when making dinner the night before I make this then refrigerate it. Also, another note…if you use vegetable broth in place of the water to cook the rice you have MEGA flavor. It’s worth a shot, but I’ve also used water for my rice many a time and it’s still scrumptious.

Veggie Fried Rice
Serves 6
Fried rice packed with vegetables and everything delcious
Save Recipe
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 5 cups cooked and chilled brown rice*
  2. 2 tablespoons vegetable oil
  3. 1 1/2 cups diced carrots
  4. 1 cup chopped onions
  5. 4 cloves minced garlic
  6. 1 tablespoon fresh grated ginger
  7. 2 cups diced broccoli
  8. 1 cup diced bell pepper (I used a combination of orange, red, and yellow)
  9. 4 eggs
  10. 1 cup frozen peas
  11. 1 cup frozen corn kernels
  12. 1/4 cup + 2 tablespoons soy sauce
  13. 1 1/2 tablespoons sesame oil
Instructions
  1. Heat vegetable oil over medium-high heat in a large skillet or pot. Add the diced carrots, onions, garlic, and ginger. Saute about 3 minutes.
  2. Add the broccoli and bell pepper and saute an additional 3-4 minutes, or until the vegetables start to become tender.
  3. In a small bowl, scramble the eggs. Push the vegetables to 1 side of the pan and pour the eggs in to the pan. Stir the eggs until cooked and scrambled.
  4. Add in peas, corn, soy sauce, sesame oil, and brown rice and stir everything together.
  5. Cook until the rice and frozen vegetables are warmed through.
Notes
  1. *To get the right amount of brown rice I used just over 1 1/2 cups of dry brown rice with about 3 cups of water. I have used vegetable broth to replace the water for the rice and it was delicious! It works best if the rice is refrigerated overnight or at least for a couple of hours so it doesn't all stick together.
Adapted from Cooking Classy
Adapted from Cooking Classy
Flavor From Scratch https://www.flavorfromscratch.com/

Melon and Cucumber Salad

, , , , ,

Melon Cucumber SaladSchool’s out for summer!! When I think of summer, I think of lots of fun and good food and rest. This quick and easy salad full of refreshing and colorful watermelon, cantaloupe, and cucumber is PERFECT to start your summer out right! It’s flavorful, sweet, and crunchy. Full of melon and cucumber that will keep you cool and hydrated! LOVE, LOVE, LOVE! Must try dish. It’s seriously too simple not to try.

Melon Cucumber SaladI made this dish when my in-laws were in town and it was a hit! The cucumber is a little unexpected, but a beautiful and refreshing addition to this salad. The honey adds a hint of sweetness and the mint is just plain delicious! The lime isn’t an obvious flavor, but it brings everything together perfectly. It’s like summer in a bowl. Yum-o-yum.

Melon Cucumber SaladIf you haven’t figured out, I’m a little excited for summer. And by a little I mean *extremely* excited. It’s been a long school year full of great things but also lots of stress. My growing belly also makes it hard to run around chasing kids like I did so easily a few months ago. To say the least, I’m ready for a break!

This summer break comes with lots of new adventures including getting the nursery ready for our little man making his debut at the end of summer/beginning of fall. It also comes with the uncertainty of what is to come being a mom. I’m planning to take some time off to be with the baby. I cannot wait to be a full-time mom but that also means leaving behind my job that I love and wondering what if I will lose my mind when I’m home day after day with a non-verbal tiny person. And by non-verbal I mean a person that will just cry until I figure it out. So technically verbal. Just in a language I know nothing about. Oh boy!

Melon Cucumber SaladDon’t get me wrong, I will love every minute of being home with the little guy. I really mean it when I say this is a new adventure…adventures are always worth it in the end! But please forgive me in advance when my posts come out less often after baby comes because I’m changing my 1,000,000th diaper and crying in a corner. Ok, maybe not crying in a corner…but you never know. You never know. I’m not making any promises.

Melon and Cucumber Salad
Serves 6
Refreshing and colorful salad perfect for summer!
Save Recipe
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 1/2 cups watermelon, cubed
  2. 3 cups cantaloupe, cubed
  3. 3 cups cucumber, cubed (about 1 large English cucumber)
  4. 3 tablespoons honey
  5. 2 tablespoons lime juice (juice from about 1 lime)
  6. 2 tablespoons chopped mint
  7. pinch of salt, to taste (optional)
Instructions
  1. Toss the watermelon, cantaloupe, and cucumber together in a large bowl.
  2. In a small bowl, mix the honey, lime juice, mint, and salt (optional) until combined. Pour over the melon mixture. Toss to combine.
  3. Best enjoyed when first tossed, though can be kept refrigerated for a couple of days.
Notes
  1. If you include salt, make sure to eat the salad sooner than later because it will pull the water out of the melon and cucumber.
Flavor From Scratch https://www.flavorfromscratch.com/

Fried Green Tomatoes

, , , , ,

Fried Green TomatoesThis is the first time I’ve had GREEN tomatoes in my life! Yes, my whole life. Say, WHAT?!? I actually got these beautiful green tomatoes from Travis’ family in Ohio at VanScoy Farms. They always have the tastiest veggies at the farm that make family gatherings that much better. I’m pretty sure my sister-in-law has renounced eating any cucumber that’s not from VanScoy Farms. Ok, ok. She hasn’t gone that far but her struggle is real. And I totally agree. Fruits and vegetables from ANY farm or local farmer’s market are worth a shot. They will change your life and the way you think of food. That’s one reason I love late spring and summer so much! Also, summer break from school. I’m just being real.

Fried Green TomatoesThis recipe is a good introduction to these mysterious green vegetables. Or maybe tomatoes are fruits, not vegetables…this debate never seems to end but I think they’re fruit. I’ll stick with fruit. You can correct me if I’m wrong. Anyways, the perfect part is that since green tomatoes have a little more structure to them and are a little less ripe than red tomatoes, they hold up to being fried like they were made for it!

Fried Green TomatoesI’m pretty sure the fried green tomatoes would have been devoured all by themselves, but Travis and I had to add some hot sauce and ranch dressing to bring these little guys to the next level. I’m not even sure that either of those are “traditional” pairings for fried green tomatoes. Whether or not, definitely worth a try. They were AMAZING!

Fried Green TomatoesSometimes fried foods can seem heavy and just unhealthy. First of all, the coating is light but *super* crispy thanks to the cornmeal and panko breadcrumb combo. Also, the tomatoes are only fried briefly since it’s just to cook the coating really. So don’t you worry, the tomatoes remain fresh tasting and delicious despite the panic the word “fried” can bring. Don’t panic, friends. Just try it.

Fried Green Tomatoes
Yields 16
Crispy and fresh fried green tomatoes
Save Recipe
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 4 green tomatoes
  2. 1 cup flour
  3. 1/2 cup milk
  4. 2 eggs
  5. 3/4 cup yellow cornmeal
  6. 1/2 cup panko breadcrumbs
  7. salt and pepper, to taste
  8. vegetable oil to fry tomatoes
Instructions
  1. Slice green tomatoes into slices about 1/2 inch thick. I was able to yield about 4 slices per tomato.
  2. Mix together flour and a pinch of salt and pepper on a plate. Set aside.
  3. Whisk together milk, eggs, and a pinch of salt and pepper in a pan (I used an 8x8 pan). Set aside.
  4. On a separate plate, mix the cornmeal, panko breadcrumbs, and a pinch of salt and pepper. Set aside.
  5. Dredge the sliced tomatoes in the flour, coat with the egg mixture, and then coat with the cornmeal mixture.
  6. Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Test to see if it's hot enough by tossing a few breadcrumbs in. If the oil bubbles, it should be hot enough.
  7. Fry the tomatoes on each side until golden brown.
  8. Transfer to paper towels and sprinkle with salt while still hot.
  9. Serve with ranch dressing or hot sauce, optional.
Flavor From Scratch https://www.flavorfromscratch.com/

Garlic Herb Smashed Potatoes

, , ,

Smashed Potatoes

I’m not sure if I’ve confessed my love of potatoes to you all yet. Yes, it’s true. I love them. A lot. My love of potatoes is only rivaled by pizza and chocolate. I mean, to be in the pizza and chocolate bracket is pretty special. You don’t just get there by being “average”. No siree Bob. You have to be the best of the best of the best to get to the pizza, chocolate and potato category in my mind. You have to earn it.

Smashed Potatoes

You know that scene from “Forrest Gump” where Bubba lists all the ways you can make shrimp? My family used to joke with me that I’m like Bubba with potatoes…You’ve got boiled potatoes, baked potatoes, mashed potatoes, twice baked potatoes, loaded potatoes, home fry potatoes, tator tots, scalloped potatoes, potatoes au gratin…I could keep going. You know I could. I’ll spare you and tell you about these amazing garlic herb SMASHED potatoes.

Smashed PotatoesFirst of all, these were a HUGE hit in my house. I loved them and Travis really loved them! Also, they were super quick and easy to make. They would be perfect for party since once they’re boiled and prepared, they could easily be baking away in the oven when your guests come. Then when you pull them out your guests will think you’ve been working all day. Only, the real secret is that you haven’t! Booyah.

Smashed Potatoes

Smashed Potatoes

The other great thing is that this recipe is ridiculously versatile. I happen to think rosemary and potatoes were meant to be together for all eternity. However, you could just as easily make this with whatever herbs or spices you have. The only requirement is that you share your favorite recipe with me so that I can give something other than rosemary a try. I like to be fair…I like it even better if someone else can attest to how delicious an herb combo is before I even try it. So get cookin’ and let me know!

Garlic Herb Smashed Potatoes
Yields 12
Boiled then smashed and baked, these potatoes are perfect for any simple dinner or party!
Save Recipe
Print
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. 12 red potatoes
  2. 3 tablespoons olive oil
  3. 1 garlic clove, minced
  4. Dried or fresh rosemary, to taste
  5. Salt and pepper, to taste
  6. Chives, to garnish, optional
Instructions
  1. Bring salted water to a boil.
  2. Place potatoes in water and boil until the potatoes are fork tender, about 20-30 minutes.
  3. Preheat oven to 450 degrees Fahrenheit (start slightly before the potatoes are finished boiling).
  4. On a baking sheet, drizzle 1 tablespoon of olive oil.
  5. Place the boiled potatoes on the baking sheet with a little room between each potato.
  6. Gently smash each potato using a potato masher.
  7. Brush the tops of the potatoes with the remaining olive oil.
  8. Sprinkle on garlic, rosemary, salt and pepper.
  9. Bake for 20-25 minutes, until golden brown.
  10. Top with chives, optional
Flavor From Scratch https://www.flavorfromscratch.com/
1 2 3 4