Category Archives: vegetables

LOADED BAKED POTATO CASSEROLE & BOOK GIVEAWAYS

It’s Monday.  I don’t really want to talk about it.  Or about anything.  But, I’ve been a sick, lazy blogger lately and I have wallowed in the depths of despair long enough.  As the indomitable Scarlett O’hara said, “Tomorrow is another day.”  Well, Scarlett, I’m declaring that today is tomorrow and it’s time to get up out of the radish patch, clench our fists, and declare, “As God is my witness, I’ll never be a silent blogger again.”   

 
 If you never saw the movie, you must think I’m nuts.  You may  think I’m a nut even if you did see the movie.  That’s okay.  If you ever meet me, you’ll feel justified.  In the meantime, get back into that kitchen, wash up your margarita glasses you used Saturday ( no, I did nothing for Cinco de  Mayo) and bake yo’ family a casserole full of love.  Love and cheese.  The two basic food groups.    
 
LOADED BAKED POTATO CASSEROLE
Recipe type: Casserole
Cook time: 
Total time: 
 
Ingredients
  • 1-32 oz. bag of frozen hash browns
  • 1 can of cream of mushroom with roasted garlic soup
  • 1 can cream of celery soup
  • 2 c frozen broccoli florets
  • 2-8 oz. tubs onions and chives cream cheese
  • 3 c shredded cheddar cheese
  • 6 slices bacon, fried until crisp, and crumbled
  • 1 c green onions, chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Place frozen hash browns in a medium-size bowl and cook in microwave 5 minutes.
  3. In a larger bowl, mix soups and cream cheese.
  4. Microwave 3 minutes, stir, and then microwave an additional 2 minutes until well blended.
  5. Stir in hash browns, broccoli, and 1 cup of shredded cheddar and stir until mixed well.
  6. Pour into a 9 x 13 baking dish and bake uncovered for 20 minutes.
  7. Top with 2 c shredded cheddar, crumbled bacon, and onions and bake, covered, 10 minutes.
 



loaded baked potato casserole


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MUSIC TO COOK BY

 
Until next time, Happy Cooking!  : )
 
Just once, I would like to wake up, turn on the news, and hear…’Monday has been canceled, go back to sleep.’ - Unknown
 
 

SAUTEED ZUCCHINI & YELLOW SQUASH (SALTEADO DE CALABACINES Y CALABAZA AMARILLA)

A couple of days ago, Jorge brought home zucchini from one of the local farm markets.  For all the jokes that people make about the overabundance this vegetable every year, I suddenly realized how few times I’ve actually cooked zucchini.  I tried to do something different and Googled zucchini recipes, but who has the time to read all those?  There must be a bazillion of them out there.  So, I did one of my tried and true ideas.  It really isn’t that different from what I’ve done in the past, but hey!  it tasted good.  To me, at least.  Except for one thing:  I wasn’t in the mood to be healthy, so I used……..BACON GREASE!    Gasp!  Horror!  If it bothers you, use olive oil.  So, here it goes.
SAUTEED ZUCCHINI & YELLOW SQUASH (SALTEADO DE CALABACINES Y CALABAZA AMARILLA)
2 zucchini, chopped
2 yellow squash, chopped
1/2 onion, chopped
2 cloves garlic, chopped
1/2 tomato, chopped
1 Tbsp GOYA® Recaito
GOYA® Adobo to taste
Using enough bacon grease to cover bottom of cast-iron skillet, heat Recaito on medium for 5 minutes, stirring frequently.  Add garlic and onion; stir throroughly.  Add zucchini and squash; cook for minutes and continue to stir. Stir in tomato and Adobo.  Cook additional 5 minutes.


Upon reading this, I realized a couple of things.  I really use my cast-iron skillet a lot, and this recipe really calls for a lot of stirring, doesn’t it?  : )
MUSIC TO COOK BY
Until next time, Happy Cooking!  : )


Only the mediocre are always at their best. - 

Jean GiraudouxFrench diplomat, dramatist, & novelist (1882 – 1944)

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SUMMER VEGETABLE MEDLEY

Recently, one of my husband’s friends went to a farm co-op to buy produce.  There, you buy vegetables by the case.  Since he had more than he could use, he shared with us.  It was great and I appreciated it, (who doesn’t appreciate free food, especially fresh produce?), but there was so much I had to get creative to use it all before it ruined.  Every time I see food spoilage, I have a flashback to childhood:  ”Starving children in __(pick your favorite Third World country) would love to have that…..”.  So I cannot let food spoil with a serious guilt trip.  This side dish was the most recent result.

SUMMER VEGETABLE MEDLEY
2 crookneck squash, chopped (medium chunks)
1 bell pepper, chopped (I had an orange bell pepper, but it really doesn’t matter)
1 onion, chopped
1 clove garlic, minced
LAWRY’S® Seasoned Salt  
2 Tbsp. extra-virgin olive oil

Heat oil in skillet.  Add vegetables.  Season with LAWRY’S® Seasoned Salt to taste.  Saute until vegetables are tender.

Easy, right?  That’s one of the reasons I liked it.  It also tasted good and was  healthy.  Yay!

MUSIC TO COOK BY

I think I may have posted this song before, but I really like it!  Enough said….

Until next time, Happy Cooking!  : )

A friend never defends a husband who gets his wife an electric skillet for her birthday. -Erma Bombeck