Dill Pickle Tuna Pasta Salad

Serves two.

Ingredients:

7 ounces pasta, cooked (Before boiling, I measured 4 oz. UNCOOKED Banza.)

2 cans tuna (I used Safe Catch.)

1/2 cup dill pickles, diced

1/4 cup red onion, finely diced

1/4 cup celery, finely diced (I did not use.)

1/4 cup peas, thawed

2 hard boiled eggs, diced

2 tablespoons fresh dill, chopped (I just used dried and measured with my heart.)

Dressing:

2 tablespoons plain Greek yogurt

2 tablespoons mayo

1 tsp. dried dill

2 tablespoons-1/4 cup of pickle juice, to taste

salt and pepper, to taste

Directions:

Cook pasta according to package directions, and while pasta is cooking, prepare remaining veggies, herbs (if using fresh), and eggs.

In a large bowl, combine dressing ingredients and whisk to combine.  (Start with 2 tablespoons of pickle juice.  If dressing feels too thick, add more until you reach the desired consistency.)

Drain pasta and allow to cool.  Add to large bowl (that you made dressing in), along with the remaining ingredients.  Gently toss to combine. Salt and pepper to taste.

*I added a couple pinches of red pepper flakes and more pickle juice at the end, as the pasta soaked up a lot of the dressing!

 

*Modified from @forgetthetakeout (cookbook/IG)

One Pot Broccoli Cheese Orzo

Ingredients:

• 1 tablespoon salted butter
• 1 tablespoon EVOO
• 1 whole sweet onion, finely diced
• 3 cloves garlic, finely minced (I used frozen Dorot cubes.)
• 1 cup shredded or finely diced carrots
• 1 cup uncooked orzo
• 2 cups chicken stock
• 2 cups finely chopped broccoli
• 1 cup 2% milk 
• 1.5 cups mild cheddar, shredded
• ½ cup grated Parmesan cheese
• salt and pepper, to taste

Directions:

• Add olive oil and butter to a heavy bottomed pan over medium heat. Once hot, add onion and a good pinch of salt and cook for 4-5 minutes.
• Add garlic and shredded carrots and cook down for another 3 minutes or until the garlic starts to get tender and fragrant.
• Add uncooked orzo, stock, and milk, and stir. Once simmering, put the lid on and let cook for about 6 minutes.
• Remove lid , add broccoli, and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the pasta is al dente and the broccoli is tender.
• Add the cheeses and stir. Season with salt and pepper to taste. Enjoy!
  
  
  *Modified from www.grilledcheesesocial.com

Easy, Cheesy, Ramen!

 

Ingredients:

3 packets instant ramen noodles (chicken or beef)

1 packet of ramen flavoring (discard the other two)

1 cup reserved pasta water (just for safe keeping)

3/4 cup milk (2% preferred, but any will work)

1/2 teaspoon garlic powder

1/2 teaspoon butter

1/4 cup cheddar cheese

1 tablespoon grated parmesan

3 tablespoons chopped green onions or chives, optional

Directions:

• Boil 6 cups of water for the ramen and cook according to the package.  Keep one flavor packet to the side, and discard the others. 
• Once the ramen noodles are al dente, keep one cup of pasta water to the side, and drain the rest of the water. Set the noodles aside. 
• In the same pot the ramen was boiled in, place on low heat on the stove. Add the butter and gently melt it, add in the milk, and shredded cheese. Next, add in the garlic powder and the ramen flavor packet. Keeping the heat on low, continuously stir the mix until it's smooth. 
• Add the cooked ramen noodles to the cheesy mix, and gently fold the noodles in to ensure it's evenly coated. If you need to thin the sauce, use the reserved pasta water as needed (optional). Serve the ramen warm and garnish with the green onions and parmesan. 
  
  *www.sailorbailey.com

Pickled Red Onions

Halve the recipe if you'd like less onions.  These make a ton!

Ingredients:

• 2 small red onions
• 2 cups white vinegar (apple cider works too!)
• 2 cups water
• 1/3 cup cane sugar
• 2 tablespoons sea salt

• 2 garlic cloves (optional)
• 1 teaspoon mixed peppercorns (optional) (I used black....they're less spicy.)

Directions:

• Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars.  If using, place the garlic and peppercorns in each jar.
• Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions.  Set aside to cool to room temperature, then store the onions in the fridge.
• Your pickled onions will be ready to eat once they're bright pink and tender--about 1 hour for very thinly sliced onions or overnight for thicker sliced onions.  They will keep in the fridge for up to 2 weeks.
  *www.loveandlemons.com

Twice Baked Sweet Potatoes with Bacon + Cheese (Loaded Sweet Potato)

Ingredients:

• 3 medium-sized or 4 small sweet potatoes (Try to get potatoes that are equal in size.)
• 8 slices bacon, cooked and chopped, DIVIDED (I used precooked. If doing the same, I popped into my air fryer at 350 degrees for 5 minutes.)
• 2 tablespoons sour cream
• 3-4 stalks green onion, chopped well
• sea salt, to taste
• black pepper, to taste
• 1 ½ teaspoon sweet paprika (I did not use.)
• ¾ cup gruyere, cheddar, or both, freshly grated (If using bagged, I only use Tillamook triple cheddar.)

Directions:

• Preheat oven to 400 degrees F.
• Wash the potatoes with cold water and scrub (necessary step as we leave the skins on) and dry the potatoes with a paper towel or clean kitchen towel.
• Place the potatoes on a baking dish, baking tray, or sheet pan, lined with foil or parchment paper. Pierce small holes with a large fork or a knife all around the potatoes. (4-5 places is enough).
• Massage the potatoes with a little oil, and season generously with salt and pepper.
• Bake 50-70 minutes.  Check potatoes to make sure they are "fork tender."
• Let cool to touch. Cut potato in half lengthwise and scoop out the sweet potato flesh into a large bowl. Don’t get too close to the skin.
• Potato filling: Transfer the sweet potato flesh into a large bowl and mash potatoes to desired consistency. Mash it with a fork, potato masher, or for a creamier texture, in a food processor or with a hand mixer. (I personally hand mixed with a spoon.)
• Add 6/8 slices of chopped bacon to the potatoes, along with 1/2 cup of cheese, green onions, salt, pepper, paprika (if using), and sour cream.  Combine all and spoon back into the potato skins. Top with remaining 1/4 cup of cheese and remaining 2 chopped slices of bacon and pop back in to the oven until cheese melts (5-10 minutes).
  
  
  *www.theyummybowl.com

Thanksgiving Side Dish: Corn Casserole (An Actual Good One)

Ingredients:

• 1, 8.5 ounce package cornbread mix
• 1 cup sour cream (or 1 cup non-fat Greek yogurt)
• 1 stick (1/2 cup) unsalted butter, melted 
• 1, 15 ounce can creamed style corn, undrained
• 1, 15 ounce can corn, drained
• 2 eggs, beaten
• ⅛ teaspoon pepper
• ¼ teaspoon salt

Directions:

1. Pre-heat oven to 350 degrees and grease a 2½ quart baking dish, an 8x8, or a 9x9 baking pan.
2. In a bowl, mix together sour cream (yogurt), corn, creamed corn, melted butter, and eggs. Add cornbread mix, salt and pepper, and stir.
3. Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it.

Notes:

1. Recipe can be doubled; bake in a buttered, 9x13 inch pan.

2. Recipe can be made 1-2 days ahead; bake, cool completely, then cover tightly and put in refrigerator.  To re-heat, take casserole out of refrigerator and bring close to room temperature (will re-heat quicker), keep covered and put in a 300 degree oven for about 30 minutes.

*www.stuckonsweet.com

Caramelized Sweet Potato and Kale Fried Wild Rice

*I prepped ALL of these ingredients ahead of time and dinner was ready in a flash!  This is delicious!

Ingredients:
3/4 cups wild rice blend + chicken broth (see package directions)
1 Tablespoon butter
1.5 cups of 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
2 teaspoons brown sugar
4 cups packed chopped curly kale (about 1/2 bunch) (*De-stem the kale.)
1/4 cup roasted and salted pepitas
*cooked chicken (see notes)

For the Maple-Dijon Vinaigrette:
2 Tablespoons extra virgin olive oil 
2 Tablespoons balsamic vinegar 
1 Tablespoon pure maple syrup 
1 teaspoon Dijon mustard 
2 cloves garlic, microplaned or finely minced 
salt and pepper

Directions:
1. Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (This can also be made ahead of time!) (My rice soaked up the chicken broth way before cooking time was complete.  I added a bit more broth than package directions suggested, so be mindful of the fact that you may need to add a bit more so rice doesn't burn.)
2. Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid, shake to combine, and then set aside.
3. Fill a wok or large skillet with water, then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. (Be sure that kale is submerged.)  Drain in colander.  When kale is cool enough to handle, squeeze out excess water with hands (I use a thick paper towel), crumble, and then set aside.
4. Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then sauté until tender and caramelized, 8-10 minutes.
5. Add kale, cooked rice, and Maple-Dijon Vinaigrette to the wok, then toss to combine. Serve topped with pepitas.

Notes:
This recipe does not call for chicken, however, I had a half of a chicken breast from the night before sitting in my fridge, so I chopped it up and added it to the recipe---complete meal!  If you wish, add some cooked chicken to your meal too!

*www.iowagirleats.com

FRESH Green Bean Casserole

*This recipe makes 8-10 servings, so I halved the amount of GREEN BEANS ONLY.  

Ingredients:
4 tablespoons unsalted butter
12 ounces mushrooms, stems removed and chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
1 cup low-sodium chicken broth
1 teaspoon tamari or soy sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 (6-ounce) cans French's Fried Onions, divided
1 1/2 pounds frozen green beans, thawed and drained (I halved.)

Directions:

1. Arrange a rack in the middle of the oven and to 325°F.
2. Cook the mushrooms: Melt the butter in a large, straight-sided skillet over medium-high heat. Add the mushrooms and cook until reduced by half, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
3. Make the gravy: Sprinkle the flour evenly over the mushroom mixture and stir to combine. Cook until the flour is no longer dry, 1 to 2 minutes. Add the milk, chicken broth, tamari or soy sauce, pepper, and nutmeg and bring to a simmer. Simmer until the sauce is thickened, 3 to 5 minutes.
4. Add some of the onions and green beans: Remove the sauce from the heat, add the green beans and half a can of the fried onions, and stir to combine. Transfer the green bean mixture to a 9x13-inch baking dish and spread into an even layer.
5. Top and bake: Sprinkle with the remaining 1 1/2 cans onions. Bake until golden and bubbling, 12 to 15 minutes.
6. Cool before serving: Let stand 10 minutes before serving. The sauce will thicken as it cools. 

Recipe Notes:

• Make ahead: Assemble the casserole without the crisp onion topping and store tightly wrapped in the refrigerator for up to 3 days. Remove from the refrigerator while the oven preheats. Top with the fried onions and bake.
• Storage: Store leftovers tightly wrapped in the refrigerator for up to 1 week.

*www.thekitchn.com

So Easy! Cheesy Garlic Zucchini Rice

Ingredients:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups vegetable broth* (I used vegetable stock and it was totally fine!)
• 1 cup rice*
• 2 zucchini, shredded
• 1 cup shredded cheddar cheese
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Melt butter in a large saucepan over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
2. Stir in vegetable broth and rice. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-20 minutes.
3. Remove from heat and stir in zucchini and cheese; season with salt and pepper, to taste. Cover and let stand until cheese has melted, about 3-5 minutes.
4. Serve immediately.

*Water can be substituted.

*Brown rice or quinoa can be substituted, but cooking time may have to be adjusted as needed.

*www.damndelicious.net

Garlic Parmesan Roasted Potatoes

Ingredients:

• 1 large sweet potato
• 1 large yellow potato
• 1 medium red onion
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/3 cup freshly grated Parmesan
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped parsley leaves (I didn't bother...)

Directions:

1. Preheat your oven to 425°F. Rinse and cut potatoes in 1/4-inch slices. Proceed same way with onion. Line up potatoes and onion alternately in a greased baking pan.

2. In a bowl, combine melted butter, olive oil, herbs, salt, pepper, Parmesan, and minced garlic. Brush the mixture generously over the potato and onion rows. Transfer to the oven and bake for 1 hour, until fork tender and a bit crispy on the edges. Serve hot, with a sprinkle of fresh parsley and additional parmesan on top.

*www.eatwell101.com

Roasted Greek Potatoes with Feta and Lemon

Ingredients:

4 cups potatoes, 3/4" cubes

2 tablespoons extra-virgin olive oil (I used garlic infused.)

1 teaspoon dried thyme

1 teaspoon dried oregano

3/4 teaspoon sea salt

1/8 teaspoon fresh black pepper

1/2 cup feta cheese, chopped/crumbled

3 tablespoons fresh lemon juice (I didn't have a lemon so I used 1 drop of lemon essential oil.)

1 tablespoon fresh parsley, chopped 

Directions:

1. Preheat oven to 400 degrees F. Lightly grease a large baking sheet with oil. (I lined my baking sheet with foil and used cooking spray to grease the foil.)
2. In a large bowl, toss potatoes with oil, thyme, oregano, salt and pepper. Spread out on baking sheet and bake until potatoes are tender, about 30-35 minutes.
3. Meanwhile, marinate the feta in the lemon juice and parsley. (Before cleaning the large bowl I used to toss the potatoes, I put the half cup of feta (and lemon and parsley) into the bowl, so it was coated in the leftover oil, oregano, thyme, and salt and pepper. 
4. Remove from oven and toss the potatoes with the lemony feta right on the pan; cook 5 more minutes. (Instead, I turned my oven on broil for a few minutes.)  Serve immediately.

*www.cinnamonspiceandeverythingnice.com

Creamy Brussles Sprout Gratin

• Ingredients:
• 2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
• 3 Tbs. unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
• 3/4 oz. (1/4 cup) finely grated Gruyère
• 1-1/4 cups heavy cream

Directions:

Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4  tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.

While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8  tsp. salt in a small bowl. Mix in the Gruyère.

When the Brussels sprouts are tender and browned, pour the cream over them and continue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5  to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.

*www.finecooking.com

Parmesan and Herb Roasted Potatoes

INGREDIENTS:

• 3 pounds baby Dutch yellow potatoes, halved (Yukon Gold potatoes or your favorite roasting potato may be substituted.)
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• 1/3 cup parmesan cheese, finely grated
• 2 tablespoons fresh parsley leaves, chopped

DIRECTIONS:

1. Preheat oven to 400 degrees, and line a baking sheet with aluminum foil for easier cleanup.
2. To the baking sheet, add the potatoes in a large mound and evenly drizzle with olive oil. Sprinkle with Italian seasoning, garlic powder, salt, pepper, and toss potatoes with hands to coat evenly. Bake for 5 to 10 minutes. Baking briefly before adding the cheese ensures the potatoes will cook through before the cheese burns.
3. Remove pan from the oven, evenly sprinkle with the parmesan, and bake for another 25 to 30 minutes, or until lightly golden brown, fork-tender, and done.
4. Garnish with parsley before serving. Potatoes are best warm and fresh.

*www.averiecooks.com

Creamed Corn

Ingredients:

·       2 (10 ounce) packages frozen corn kernels, thawed

·       1 cup heavy cream

·       1 teaspoon salt

·       2 tablespoons granulated sugar

·       1/4 teaspoon pepper

·       2 tablespoons butter

·       1 cup whole milk

·       2 tablespoons all-purpose flour  
 1/4 cup freshly grated Parmesan cheese

Directions:

1.    In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.

2.    Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.

3.    Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

*www.allrecipes.com