Creamy Stovetop Macaroni and Cheese

I’ll be the first to admit that I love me some Velveeta. It’s great in casseroles and dips and, of course, macaroni and cheese. It just has that creamy texture that no other cheese can match…that is, until now. This recipe for macaroni and cheese tastes even better than a version made with Velveeta, and it’s every bit as creamy. When I saw the rave reviews that Jessica gave it, I knew I had to try it. She’s from Ohio; I trust her judgment completely! ;)

I’d honestly never seen a version of mac and cheese made like this before. And I’ve made lots of mac and cheese. It’s made with two eggs (think carbonara, but minus the bacon, although bacon would be delicious in this), which, in combination with evaporated milk, serve to give it that super creamy, luxurious, silky texture. This comes together very quickly, and you won’t believe how delicious it is.

One word of warning: The longer you let this sit, the less creamy it’ll become. So serve it immediately. Once you make it, you’ll want to eat it once a week (or even more often, in my case).

Creamy Stovetop Macaroni and Cheese
adapted from Sunny Side Up in San Diego

16 ounces cavatappi or other short pasta
2 tablespoons butter
12-ounce can evaporated milk
2 eggs, beaten
1 teaspoon dry mustard powder
1/4 teaspoon black pepper
2 cups freshly grated cheddar cheese
Salt to taste

1. Boil pasta 1 to 2 minutes short of the suggested time on the box. In the meantime, combine the evaporated milk, eggs, mustard powder, and pepper in a large measuring cup and whisk together.

2. Drain the pasta in a colander and then return it right back to the hot pan. Reduce heat to low. Add the butter and stir until melted.

3. Carefully add the egg mixture to the pan, stirring constantly to avoid making scrambled eggs. Stir for 3 to 4 minutes or until it starts to thicken. Add the cheese in 4 to 5 increments, making sure that each addition is completely melted before adding the next. Taste for seasoning and add salt to taste. Serve immediately.

Corn and Tomato Risotto

Risotto is something I usually think of as a fall and winter sort of dish, since it involves standing over a hot pan and stirring constantly. But I just couldn’t resist this recipe when I saw it, and I put it on the menu in hopes that the time spent over a hot stove would be worth it.

It was.

This risotto had the perfect balance of sweet and savory elements, and since part of the cooking liquid is milk, it’s even creamier than risotto usually is. There’s something so magical and wonderfully summery about the combination of corn, tomatoes, and basil. I have to be honest and tell you that I used a can of corn rather than fresh, which feels like blasphemy (for various reasons that aren’t really all that important, I wasn’t able to get to the store to get fresh corn on the cob) – but this was still delicious. Next time I’ll use fresh corn for sure, and also replace the chopped tomato with halved cherry tomatoes since they’re so sweet this time of year. I served this alongside rosemary ranch chicken kabobs, and it’ll definitely be a go-to summer side for me from now on.

Corn and Tomato Risotto
adapted from Taste of Home

3 cups chicken stock
2 cups whole milk
1 large onion, finely chopped
2 tablespoons butter
2 garlic cloves, minced
3/4 cup uncooked arborio rice
1 1/3 cups fresh corn (about 5 ears of corn)(or 1 can of corn, drained)
1 medium tomato, peeled, seeded and chopped
1/2 cup grated parmesan cheese
1/2 cup fresh basil leaves, thinly sliced
1/2 teaspoon salt
Pepper to taste

1. In a large saucepan, heat the stock and milk; keep warm.

2. In a large skillet, saute onion in butter until tender.

3. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2 to 3 minutes. Stir in 1 cup stock/milk mixture. Cook and stir until all liquid is absorbed.

4. Add remaining stock/milk mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.

Bacon Ranch Foil Packet Potatoes

I love using our grill for a couple of reasons: 1. I can make almost anything on it, with very little fat, and it always tastes delicious; and 2. My husband handles the grill, so on the nights we use it very little is required of me. I mostly love it for the first reason, but when you’re as busy as I am, the second thing is definitely a bonus too.

One of my favorite things (of, admittedly, many) to cook on the grill is potatoes in a foil packet. The packets themselves are so easy to put together, and the flavor of the end product really is amazing. I especially love it when the potatoes at the bottom – the ones closest to the grill flame – get a little charred and stick to the foil. I love crispy potatoes, so my husband is always kind enough to let me have the ones in his packet, too. He’s a pretty good guy, that one.

Jessie gave me this idea in one of her recent meal plans. I’m no stranger to using bacon in my foil packet potatoes – my favorite version of them has bacon in it – but I loved loved loved the idea of also using ranch dressing mix. These turned out just the way I was hoping; they were absolutely delicious. You could definitely add whatever additional ingredients you want – onions, parmesan or cheddar cheese – but I was pleased with just the bacon and ranch seasoning, and a little bit of sour cream on top for serving.

The recipe below makes three packets, which is plenty for our family because my sons share one. I wonder how much longer I'll be able to get away with that? :)

Bacon Ranch Foil Packet Potatoes
adapted from Mrs. Ca Cooks

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Garlic Spinach Noodles

When I’m planning meals for the week, the thing I struggle with most is coming up with side dishes – particularly starchy ones. Vegetables are easy, but starches are much harder for me. Usually we have some kind of rice or some kind of potato, but it gets a little bit boring after a while (to me, at least; my husband and sons could eat boxed rice pilaf every day for the rest of their lives and be perfectly happy). When I saw this recipe for garlic spinach noodles, I couldn’t wait to try it. It seemed like a great side dish, and a way to sneak some spinach into my boys’ diet – for which I’m always grateful.

We all really liked these noodles. Their flavor is sweet, tangy, and garlicky – a really nice combination of flavors. Tomorrow I’ll share the chicken I made to go with them.

Garlic Spinach Noodles
adapted from Recipes Straight From the Kowboys Home

8 ounces penne pasta
1/4 cup olive oil
1/2 medium red onion, thinly sliced
4 large cloves garlic, minced
1/4 cup chicken broth
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon white sugar
2 cups fresh baby spinach leaves
1/2 cup grated parmesan cheese

1. Cook pasta according to package directions. Rinse with hot water; drain and keep warm.

2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook, stirring frequently, for 5 minutes.

3. Meanwhile, in a small bowl stir together chicken broth, vinegar, sugar, salt and pepper. Add spinach to pan along with vinegar mixture; reduce heat to medium-low and cook until spinach is hot. Stir in pasta and heat through. Remove from heat and toss with cheese.

Cilantro Lime Rice

I’ve seen different versions of this Chipotle favorite on a lot of blogs. I know I’m not in the minority when I say that one of my favorite things about eating at Chipotle is that incredible rice they serve in their burritos. A few years ago, I decided I was going to come up with my own version so we could enjoy it at home, and this is my (time-tested, perfected) recipe.

I use plain old instant white rice, so it’s ready in 5 minutes. However, I cook the rice in chicken broth and butter to give it tons of flavor, so it doesn’t taste instant in the least. To give it a fluffy texture, I use a 3/4 cup liquid to 1 cup rice ratio. But the thing I love most about my version? I add the cilantro directly to the rice while it’s cooking, so the bright, verdant herb flavors every single bite of rice. Add in some salt, and the juice of one lime, and it’s absolutely perfect -- and maybe even better than the original.

Cilantro Lime Rice

1 cup instant white rice
3/4 cup chicken broth
1 tablespoon butter
1/2 cup cilantro leaves, chopped
Juice of 1 lime
Salt to taste

1. Bring chicken broth and butter to a boil in a medium saucepan. Stir in rice and cilantro; cover and remove from heat. Let stand 5 minutes.

2. Fluff rice with a fork. Stir in lime juice and add salt to taste. Serve.

Cauliflower Puree

I may have mentioned once or twice or 1200 times that my oldest son hates cauliflower. He’s a great vegetable eater (even if he doesn’t eat much else these days…) but cauliflower is the one thing I can very rarely get him to touch. However, I am happy to report that when I presented him with this cauliflower puree, he dug right in and ate every single bite. He even asked for (and got) seconds! I think he tried it without hesitation because it looks like mashed potatoes, but even when he asked what it was and I told him, he didn’t stop eating. Success! (Will loved it too, but that’s not saying much because Will loves everything.)

This is definitely my favorite way to prepare cauliflower. This recipe is perfected and simplified from one I posted in the early days of my blog. I love the rich flavor and creamy, velvety texture of this puree. I usually serve it underneath our favorite pork chops, which I think is a wonderful pairing. This is a great alternative to mashed potatoes, and it’s cauliflower-hater approved!

Cauliflower Puree

1 head cauliflower, core removed and cut into florets
2 cups chicken broth
2 tablespoons butter
1 generous tablespoon sour cream
Salt and pepper to taste

1. In a large pot or Dutch oven, heat chicken broth to boiling. Add cauliflower and simmer until cauliflower is softened, about 10 to 12 minutes. Reserve 1 cup of cooking liquid.

2. Transfer cauliflower to a blender; add butter, sour cream, and 1/4 cup reserved chicken broth. Pulse to combine, adding more liquid as needed to achieve desired texture. Taste for seasoning, and season with salt and pepper to taste.

Monterey Ranch Bread

Ohhh, this bread. This bread. It is a revelation. It is just about this best thing since…well, since sliced bread. Since I first discovered the recipe, I’ve made it no less than four times. Joe and I think it’s the perfect complement to a big pot of chili, so that’s what we always eat it with. But whatever you serve it with, I think you’ll love this bread. The ranch dressing and cheese mixture is so gooey and delicious, and is balanced perfectly by the crispy, buttery bread. It would be equally as delicious (if not even better!) with cheddar cheese. There’s nothing not to love about this one!

Monterey Ranch Bread
adapted from Taste of Home

2 cups (8 ounces) shredded Monterey Jack cheese
3/4 cup ranch salad dressing
4 bolillo or hoagie rolls, split in half lengthwise to make 8 slices
2 tablespoons butter, melted

1. In a bowl, combine the cheese and salad dressing; set aside.

2. Brush slices of bread with butter. Place on baking sheet. Broil in oven 4 inches from the heat until golden brown. Spread with cheese mixture. Bake at 350 degrees for 10 to 15 minutes or until cheese is melted. Sprinkle with parsley, if desired.

Cheesy Hash Brown Casserole

I think every family has its own version of “cheesy potatoes.” Our family actually has two versions. There’s my dad’s “party potatoes,” which are so freakin’ good, and which he won’t share the recipe for no matter how much I bug him. Then there’s this recipe, which I adapted long ago from my trusty old Better Crocker Cookbook.

Back when my cooking repertoire consisted of six meals made on an endless cycle, Joe and I used to eat this as a main dish. Now we usually eat these potatoes as a side dish for various things (like the ribs in the picture, Joe’s specialty which he won’t share the recipe for; these men and their secret recipes!). This is also the dish I take to our Easter family dinner, and I think it would be the perfect side dish for any holiday celebration.

Cheesy Hash Brown Casserole
adapted from Betty Crocker

1 10 3/4-ounce can condensed cream of mushroom soup
1 8-ounce container spreadable chive and onion cream cheese, softened
2 cups sour cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 30-ounce bag frozen shredded hash brown potatoes, partially thawed
2 cups shredded cheddar cheese, divided

1. Heat oven to 350 degrees. Spray bottom and side of a rectangular 13 x 9 baking dish with cooking spray.

2. In very large bowl, mix soup, cream cheese, sour cream, milk, salt and pepper. Stir in potatoes and 1 cup cheese. Spoon into baking dish.

3. Bake uncovered 30 minutes. Sprinkle with remaining 1 cup cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.

Cheesy Roasted Tomato Bread

I think we’re past the point in our relationship where I need to reiterate my love for roasted tomatoes yet again. I think you all know by now how smitten I am with them. A while ago, shortly after I tasted them on my new favorite panini, I started thinking about how delicious they would be piled up on garlic bread and smothered with cheese. And so, this recipe was born.

This is a delicious alternative to basic garlic bread, and it offers the perfect balance of textures and flavors. The bread is so crispy, the tomatoes are so soft, the cheesy is so gooey, and the sweetness of little cherry tomatoes pairs so nicely with the garlicky flavor. After his first bite, Joe told me, “You need to blog about this as soon as possible. You can’t keep this from the world any longer.” Well, I didn’t blog about it right away, but I’m sharing it with you now, and that’s all that matters, right?

Not only is this so quick and easy, it’s also endlessly adaptable. It would be delicious with sautéed mushrooms and onions, or with roasted peppers. Smoked cheese -- or any type of cheese, really -- would be delicious. Try using a fresh herb like basil or parsley to brighten it up. Play around with the method and flavors to suit your tastes. I think you’ll love this recipe!

Cheesy Roasted Tomato Bread

1 pint cherry or grape tomatoes
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/4 cup plus 2 tablespoons olive oil, divided
2 garlic cloves, smashed
1 teaspoon Italian seasoning
3 bolillo or sweet Italian rolls, split in half (6 pieces total)
Shredded mozzarella cheese
Freshly grated parmesan cheese

1. Preheat oven to 450 degrees. On a baking sheet lined with aluminum foil, toss the tomatoes with the balsamic vinegar, 2 tablespoons olive oil, and salt and pepper to taste. Roast, stirring frequently, 10 to 12 minutes or until tomatoes begin to burst.

2. Meanwhile, heat 1/4 cup olive oil, smashed garlic cloves, and Italian seasoning in a small skillet over low heat. Cook for 5 to 10 minutes, until the oil has fully absorbed the garlic flavor. Discard garlic cloves.

3. Brush each piece of bread with garlic-flavored olive oil. Broil until nearly crisp.

4. Top bread with roasted tomatoes and a sprinkle of cheeses. Return to oven and broil a couple of minutes more, just until cheese is melted. Serve.

Classic Fried Rice

Fried rice is so ridiculously easy to make at home. This may seem pretty obvious to most of you, but up until pretty recently, I have to confess that I always used the boxed version when I made Chinese food at home. Don’t get me wrong; I have nothing against boxed rice and pasta products (rice pilaf and white shells and cheddar, I’m looking at you), but when I went to buy a box of fried rice recently I thought to myself, “C’mon, Cassie. You can make this yourself.”

And so I did. And it was good! This is a very classic version of fried rice, made with eggs, onions, peas, carrots, and soy sauce. It’s still pretty quick since it’s made with instant rice, but the rice still has tons of flavor because it’s cooked in chicken stock. My soy sauce measurement below is approximate; I just kept glugging it over the rice until I was happy with the color and flavor, so be sure you taste often and adjust up or down accordingly. My husband thought my version was really good, and he's a huge fan of fried rice, so I'll definitely take his word for it!

I served this alongside our favorite chicken lettuce wraps, and it would also be delicious as a bed for a heaping serving of Asian shredded beef. Yum!

Classic Fried Rice

1 cup uncooked instant rice
1 cup chicken stock
1 tablespoon vegetable oil
1 small onion, chopped
2 eggs, scrambled
Salt and pepper to taste
1/2 cup frozen peas
1 carrot, shredded
Approximately 2 tablespoons soy sauce

1. Cook the rice in chicken stock according to package directions; set aside.

2. Meanwhile, heat the vegetable oil in a large, high-sided skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Reduce heat to medium, add the eggs, and season with salt and pepper (go easy on the salt).

3. When the eggs are nearly cooked, add the rice to skillet. Cook and stir for about 5 minutes, or until rice begins to get just slightly brown. Add the peas, carrots and soy sauce and stir to combine.

Summer Fruit Salad with Creamy Lime Dressing

Sorry for not posting yesterday. I was felled by a horrible cold that I picked up from my beloved little petri dishes children, and I spent the entire day curled up on the couch in a Benadryl-induced haze. I’m feeling much better now, though, and today I have a really delicious fruit salad to share with you.

This is a great way to celebrate summer’s best fruits: cantaloupe, strawberries, and blueberries. Add a tangy, tart, sweet dressing to the mix, and it’s an explosion of flavors and textures. This was a huge hit with my family.

Because of the water content in the fruit, this isn’t something you can make way ahead of time, but you could probably make it a couple of hours before you eat and be okay. You could also layer the fruits (directions for that are in the original recipe, which I’ve linked to below) and get a little bit more time out of it that way. This also isn’t something that keeps well in the fridge, but with a fruit salad this delicious, there probably won’t be any leftovers anyway. I’m taking this to a Labor Day picnic this weekend, and you should too.

Summer Fruit Salad with Creamy Lime Dressing
source: adapted from Betty Crocker

For the dressing:

1 8-ounce package cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/2 cup powdered sugar
1 cup whipping cream, whipped

For the fruit:

3 cups cut-up cantaloupe
1 quart strawberries, sliced
2 cups blueberries

1. In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.

2. Mix fruit together in a large bowl. Gently fold in dressing. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Roasted Broccoli or Cauliflower

I’ve been having a love affair this summer. This is no secret; my husband knows all about it. In fact, he’s completely on board with it, and even encourages me to indulge frequently.

If you’re wondering who I’m having this affair with, and the answer may surprise you: It’s with roasted vegetables.

Lately, I just can’t get enough of roasted vegetables of all kinds. Give me a vegetable, and I’ll roast it. Asparagus, tomatoes, zucchini, peppers, mushrooms, potatoes...No vegetable is safe. I realize that summer seems like an odd time of year to roast things, since it requires a hot oven and hot ovens don’t go so well with steamy summer days, but let me tell you this: I’ll heat up my kitchen to any temperature just to get that nutty, deep, rich flavor out of my vegetables.

My favorite thing to roast is broccoli, and cauliflower is an extremely close second. Since I use the same simple method for both vegetables, I thought I’d share them here in one post. This really is nothing fancy, and it couldn’t be easier. Just cut the broccoli or cauliflower into florets, toss the florets in olive oil and butter, and give them a generous sprinkling of salt and pepper. You can add minced garlic if you want, or parmesan cheese or lemon zest or hot pepper flakes. I like to keep it simple, though, and let the vegetables speak for themselves. You won’t believe how delicious roasted broccoli and cauliflower are if you’ve never tried them: The texture gets slightly crispy, and the flavor intensifies into something nutty and magnificent. If you’ve never tried cooking broccoli and cauliflower this way, you really need to.

Roasted Broccoli or Cauliflower

1 head broccoli or cauliflower, cut into florets
2 tablespoons olive oil
1 tablespoon melted butter
Salt and pepper to taste (be generous)

1. Preheat the oven to 425 degrees. Sprinkle broccoli or cauliflower with salt and pepper, then toss it with the olive oil and butter until it’s evenly coated. Spread in a single layer on a nonstick baking sheet.

2. Bake in the preheated oven, 15 to 20 minutes, until partially browned.

Cheddar Biscuits

If you like Red Lobster’s Cheddar Bay biscuits, then you are absolutely going to love this copycat version. Actually, I think these may be even better than the restaurant version. They come together in no time at all, and they’re incredibly flavorful and completely addictive.

I added parsley flakes, black pepper and onion powder to the biscuit dough, but those were the only changes I made. If you make these, definitely use all of the butter called for in the recipe. It sounds like a lot, but the biscuits soak up a ton of butter, so you really have to slop it on there. Don’t worry about it making them soggy, either; it just makes them really moist and even more flavorful. These biscuits will be making many repeat appearances in my kitchen!

Cheddar Biscuits
source: adapted from Recipezaar

2 cups Bisquick

1 teaspoon parsley flakes

1/4 teaspoon onion powder

1/8 teaspoon black pepper

2/3 cup milk

1/2 cup cheddar cheese

1/2 cup butter, melted

1/4 teaspoon garlic powder

1. Heat oven to 450 degrees.

2. Mix Bisquick, parsley, onion powder, pepper, milk and cheese until a soft dough forms.

3. Drop by spoonfuls onto an ungreased cookie sheet. (I got 10 biscuits out of my dough.) Bake 6-8 minutes or until golden brown.

4. Mix butter or margarine and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Creamy Peas with Bacon

Lately I’ve been trying to do more interesting things with vegetables than steam them or roast them for a side dish, so when I came across this recipe I knew I wanted to try it. We all absolutely loved this, and actually, the peas outshone the chicken that I served them with. I mean, come on: peas, onions and bacon cooked together in a creamy, tangy, flavorful sauce? What’s not to love?

It’s a pretty decadent side dish, not something we should eat every week (even though I really want to, and Joe has already begged me to make this again soon, and Andrew is constantly asking for “More peas, peese,” and Will was practically lunging from his Bumbo seat to try to get a taste), but it’s a nice change of pace from my usual boring side dishes.

Creamy Peas with Bacon
source: adapted from The Hungry Housewife

6 pieces of bacon, chopped
1 onion, finely chopped
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
4 ounces softened cream cheese
1 bag frozen peas
Salt and pepper to taste

1. Pre-heat a large skillet over medium high heat. Add bacon and sauté until crispy.

2. Add the onions to the skillet and cook until they begin to soften.

3. Add the butter and stir until melted. Reduce heat to medium. Add the flour and cook for 2 minutes, stirring constantly. Add the chicken stock and stir until sauce is thickened and bubbly. Add cream cheese and stir until incorporated.

4. Add the peas and cook for 5 minutes. Season with salt and pepper to taste. Serve.

Cheesy Broccoli and Rice

I have a great side dish to share with you today. We actually ate this as a main dish, but I think when I make it in the future (which I will, many, many times) I’ll use it as a side.

This stove-top broccoli and rice dish comes together in less than 15 minutes, and it’s so cheesy and creamy and delicious. I was attracted to the original recipe because I love the combination of broccoli and cheese (who doesn’t?), but when I looked more closely at that recipe, I had to stifle a yawn. Bo-ring! I made tons of modifications to jazz it up, and the end result is truly something delicious that we all loved. This is one of my new go-to side dishes. I could use a big serving right now, as a matter of fact!

Cheesy Broccoli and Rice
source: inspired by Better Homes and Gardens

2 tablespoons butter
1 small onion, chopped
1 clove minced garlic
Salt and pepper to taste
1 cup quick-cooking white rice
1 cup chicken broth
1 10-ounce package frozen chopped broccoli
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup parmesan cheese

1. In a medium saucepan, melt butter over medium heat. Add onion and cook until softened and fragrant. Add garlic; cook and stir for 30 seconds. Add salt and pepper to taste.

2. Stir in rice and cook until the edges begin to brown just slightly. Stir in broccoli and chicken broth. Heat to boiling. Remove from heat; cover and let stand 5 minutes.

3. Return saucepan to burner. Over low heat, add cheddar cheese, sour cream, and parmesan cheese, stirring just until cheese is melted. Taste for seasonings and adjust accordingly.

Roasted Potatoes

I mentioned one day last week that there are some dishes I don't write about because they just seem too simple. But I really am making an effort to change that. I truly believe that sometimes the simplest recipes really are the best, and just because something is easy doesn't mean it doesn't deserve to be highlighted here.

Take these roasted potatoes, for example. They're amazing -- my go-to roasted potato recipe. I've never posted about them before because I tend to think that everyone already has a roasted potato recipe in their cooking repertoire. And maybe that's true, but maybe it's not. Maybe some of you out there are looking for a really good, no-fail recipe for roasted potatoes. If you're one of those people, then this post is for you.

I'm a purist when it comes to roasted potatoes. I don't like them too...herby. If I do use an herb, I only use one; I don't combine two or three different herbs together. I've made a version with rosemary and one with parsley, and those were both delicious. I've also used garlic powder and red pepper flakes for a kick. But I tend to like these best with just salt and pepper. The earthy flavor of the potatoes and their delicious, crispy skins really shine through that way. You can change them up however you want, but I guarantee no matter what you do to them they'll be delicious. They work great as leftovers, too -- right out of the fridge, or fried up with a couple of eggs for a quick hash. (Not that we ever have any leftovers.)

Roasted Potatoes

8 baby red potatoes, quartered
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste

1. Preheat oven to 475 degrees. Arrange potatoes in a single layer on a baking sheet.

2. Melt butter and mix with olive oil. Add to potatoes, sprinkle liberally with salt and pepper, and toss to combine. (Seriously, go crazy with the salt and pepper. The potatoes can take a lot of seasoning.)

3. Roast in the oven, stirring frequently, for 20 to 30 minutes to desired crispiness.

Asparagus Two Ways

I love Easter. To me, the Easter feast is the official beginning of spring. I think it's all the fresh flavors that are typically a part of the meal: spring vegetables, deviled eggs, something lemony for dessert. I've never hosted an Easter dinner, so I've never been responsible for the main event (which, in our family, is usually a yummy, sweet-salty-smoky ham), but for the past five years or so I've always been responsible for the asparagus. Asparagus is the perfect side dish because it's so easy to prepare, so good for you, and so incredibly delicious.

I didn't always love asparagus. The first time I tried it, in fact, I was in my 20s, and I hated it. It was way over-cooked. It's Joe's very favorite vegetable, though, so I took it upon myself to find the perfect preparation for it. Over the years I've come up with two ways of cooking it that I absolutely love -- roasting and grilling -- and I thought I'd share both of them with you today so you can add one of them to your Easter feast. It's not too late!

Happy Easter, everyone!

Roasted Asparagus

1 pound asparagus spears, washed and trimmed
1 tablespoon olive oil
1 tablespoon butter, melted
Salt, pepper, and garlic powder to taste

1. Preheat oven to 425 degrees. Combine olive oil and butter; pour mixture over asparagus and toss to combine. Season liberally with salt, pepper, and garlic powder.

2. Arrange in a single layer on a foil-lined baking sheet. Cook 15 minutes, or until slightly browned and crisp-tender.


Grilled Asparagus

1 pound asparagus spears, washed and trimmed
1 tablespoon olive oil
1 tablespoon brown sugar
Salt and pepper to taste

1. Toss asparagus with olive oil. Sprinkle with brown sugar and salt and pepper.

2. Arrange in a single layer on a piece of foil and place on grill. Grill, turning frequently, until asparagus is crisp-tender, about 15 minutes.

Baked Potato Wedges

I have been searching for a good recipe for crispy oven fries for a long time now, and within the span of a couple of days, two recipes showed up in my reader. I couldn't wait to try one of them to go with our jalapeno popper burgers. I'm so sick of frozen French fries; no matter what I do, I just can't seem to get them crispy. Ditto with every recipe I've tried using fresh potatoes; they always come out soggy. Both Annie's and Deseree's recipes promised to be crispy, and I decided to try Deseree's first. I was intrigued by the use of flour on the potatoes -- something I'd never seen before.

My search for a crispy oven fry is officially over! These turned out exactly like I'd hoped they would -- crispy on the outside, pillowy and fluffy on the inside. Even Joe, who loves crispy fries and will accept no substitutes, loved these. I used black pepper instead of cayenne because Andrew was eating these too, but I'm sure they'd be even more delicious with the cayenne. I think I'm going to be finding lots of excuses to make burgers from now on, just so I can put these on our menu over and over again.

Baked Potato Wedges
source: adapted from Life's Ambrosia

Non-stick spray
1 tablespoon butter, melted
1 tablespoon olive oil
3 russet potatoes, peeled and cut into 6 to 8 wedges each
1 teaspoon seasoning salt
2 tablespoons all purpose flour
1/4 teaspoon black pepper

1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.

2. Mix butter and olive oil in a bowl. Brush mixture onto the potatoes.

3. Combine seasoning salt, flour and pepper in a resealable plastic bag. Add potatoes to bag and shake to coat.

4. Bake on prepared cookie sheet for 20 minutes. Turn and bake for 10 more minutes.

5. Turn on the broiler and broil for 5 to 7 more minutes or until browned. Serve hot.

Garlic and Cheese Orzo

There's nothing particularly fancy about this pasta -- it's just a delicious, simple, and quick side dish. It's something I'll definitely be turning to in the future as a side for all kinds of things.

I have a habit of reading a recipe through once and then making it without looking at the recipe again -- even if it's something I've never made before. That's what I did this time, and for some reason I got it in my head that this pasta was supposed to have onions in it. The original recipe doesn't call for them, but I'm actually really glad I added them. I thought they added a nice sweetness to the dish and worked really well with the cheese and garlic.

We did have some leftovers that I knew Joe and I wouldn't eat, so I mixed the pasta with some broccoli and sent it for Andrew's lunch at daycare the next day, which he really enjoyed. I usually suck at side dishes and lately I've been making an effort to change this. This one was definitely a hit with the whole family.

Garlic and Cheese Orzo
source: adapted from Rachael Ray

Salt
1/2 pound orzo
4 tablespoons butter
1/2 of a medium onion, chopped
4 cloves of garlic, finely chopped or grated
1/4 cup grated parmesan cheese
1/4 cup chopped flat-leaf parsley
Ground black pepper

1. Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.

2. When the pasta is ready, place a large skillet over medium heat with the butter. Add the onion and garlic to the pan and cook until aromatic and tender. Add the cooked pasta, cheese and parsley to the pan, season with pepper and toss to thoroughly combine.

Worcestershire-Glazed Vegetables

Last week, we did something that Joe absolutely dreads doing every fall: We put the grill away for the year. But before we put it away, we said goodbye to the grilled foods of summer in style: with gorgeous T-bone steaks, velvety baked potatoes, grilled banana sundaes (I'll share the recipe tomorrow), and these vegetables.

This vegetable medley, a mixture of zucchini, mushrooms, pearl onions and garlic, is one of our favorite pairings for steak during the summer months. It's a delicious side dish, and equally as yummy piled directly on top of the steaks themselves. The vegetables are already rich and earthy, but the Worcestershire sauce really adds something special and makes them unbelievably flavorful. You could absolutely cook the vegetables on the grill in foil packets, but I like the caramelization they get in a saute pan.

Worcestershire-Glazed Vegetables
source: Cassie

2 tablespoons butter
1 medium zucchini, sliced into half-moons
5 ounces button mushrooms, stemmed
1/2 cup pearl onions
1 clove garlic, minced
Salt and pepper to taste
1/8 teaspoon red pepper flakes
2 tablespoons Worcestershire sauce

1. Melt butter in a saute pan over medium heat. Add zucchini, mushrooms, and onions and cook until vegetables are tender. Add garlic, salt and pepper to taste, and red pepper flakes; cook and stir one minute.

2. Add Worcestershire sauce to vegetables. Reduce heat to low and cook until the sauce thickens and coats the vegetables.