Roasted Rosemary Turnip Roots

When I was younger, you couldn't get me to eat turnips for nothing!  Nope, nothing!  No way, no how!  Fast forward a gazillion years...I love them!  I cook them with ham seasoning but my very favorite way to eat them is roasted.  Oh. My. These are so good!  I could grab and eat them right out of the oven.  Yes, I love them that much now.   So much so, I cooked them twice, in two days, in my Lodge  15" Seasoned Steel Skillet.  This is perfect to roast vegetables in!  I roasted 1 pound and could easily fit another pound in.  The larger ones were quartered, the smaller halved.  Simply seasoned yet robust in flavor.  Try them...I know you will love them also.  Oh,  just in case you hadn't heard.....I am very honored to be hosting a giveaway sponsored by Lodge Manufacturing.  It's for their amazing 15" Seasoned Steel Skillet.  I have cooked in it every day and l just love the ease of cooking from stove top to oven to grill.  It is large enough to accommodate food for my growing boys and much more.  Perfect!  The giveaway will start sometime in the next two weeks.  Stay connected with me so you won't miss out on this fantastic skillet.

Lemon Thyme Parmesan Egg"plant" Noodles

If you like egg noodles, you will love this recipe!  It reminds me of soft egg noodles that have been cooked and have been sitting in a pot.   Like at a family reunion, on the stove, just waiting for you but you have to catch up on the latest from relatives you haven't seen in many years.   The soft flavorful noodles are beckoning you and you so want to go over and get a big spoonful, because you can...you're at a family reunion. and you can eat anything you want...today.  Now, you can get the same comfort from these lovely, soft Lemon Thyme Parmesan Eggplant Noodles.  OH, you know what?  These would be wonderful minus the lemon juice and chicken broth added to flavor them.  Leave me a comment.... I'd like to know how you make them and what you think about these "Egg"plant Noodles.

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Smashed Potatoes

Oh, these are so good!  You really don't need a recipe.  Boil, Smash, Bake, Eat!  Use your favorite toppings and there ya go!  Enjoy!

Smashed Potatoes

small potatoes 

olive oil

salt, optional

pepper, optional

ground garlic, optional

sour cream, optional 

chives, optional

parsley, optional

parmesan cheese, optional

cheddar cheese, optional 

Preheat oven to 350 degrees F.  Grease baking sheet(s).  Scrub potatoes and boil until fork tender.  Smash with something heavy.  My yukon gold potatoes were on the big size so I cut them in thick slices and then smashed!  It's fun to work out the frustrations of the day.  ~wink~  Place on a greased baking sheet.  Drizzle or spray with olive oil.  Sprinkle with your favorite seasonings, I used salt, pepper and garlic.  Bake for 15 to 20 minutes until they start to lightly brown.   You can top with cheese the last few minutes.  Top with your favorite toppings and Enjoy!
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Sloppy Joe Hoagies

I didn't know what I wanted to fix for supper tonight until I watched Ree Drummond, The Pioneer Woman.  Don't you just love her?  I do!  She made sloppy joes.  I have been meaning to make them for a while now and tonight seemed like a great time!  These are super simple and easy to make.  If you make your's like your Mama did, they probably taste about the same.  This is a basic recipe.  Feel free to grate or dice other veggies in also.  I was going to add a tomato that looked lonely on my counter but forgot about it while I was getting out some fall decorations.  It's a great way to sneak them in without being caught.  ~smile~  I put the sloppy joe mixture in a hoagie roll, it was actually a potato roll because that is what I had,  so it would be easier for my boys to eat.   Most of it actually made it to their hungry little mouths instead of on the plate.  Enjoy!

National Popcorn Day

Today is National Popcorn Day!  This is the first time we have bought popcorn that wasn't specified to be cooked in the microwave.  And, I didn't even know it was a popcorn holiday when we did!  My oldest wanted his with chocolate.  I wanted a little different.

Here ya go, our first popcorn cooked without a microwave!  ~smiles~

To cook the popcorn.
Put a little bit a canola oil in the bottom of a pot, just enough to coat the bottom.  Oh, and make certain your pot has a lid!

Watch Out!!!!

I didn't put the lid on to try and take pictures and the popcorn was ALL over the kitchen!!!!  You really don't want to know more than that!  ;D  When the oil is hot, drop a few kernels in to check.  When it pops, add enough popcorn to cover the bottom of your pan.  This is a very small pan and we made over 2 cups of popcorn. 

Chocolate Popcorn

Once popped, transfer to a large bowl.  Spray with olive oil.  Toss, repeat if necessary to give a light coat.  Sprinkle salt, toss, taste and sprinkle again if needed.  Drizzle bottled chocolate,  my oldest used Hershey's, over the popcorn and toss.  YUM!  

We also sprayed popcorn with olive oil and sprinkled with ranch popcorn seasoning.  This was mine!  Enjoy your popcorn day!  <3 and HUgs!

Hamburger Vegetable Soup

My Precious Mama would make this soup during the cooler months.  Starting Fall we would look forward to this great, yet simple,  soup!  I would come home from school to smell of this simmering on the back burner of the stove.  Served with hot, right out of the oven, corn bread…Oh My!  Y’all enjoy this and think of your Mama…cooking away in the kitchen, while you make it.  <3 and Hugs!

Hamburger Vegetable Soup

1 lb Hamburger Meat

48 oz Chicken Broth, I used canned

28 oz Canned tomatoes..diced or crushed

Onion, medium and diced

2-3 Carrots, medium to large..sliced or diced

3-4 Celery Stalks with leaves….sliced

1 lb Butterbeans, frozen or 2 cans, drained and rinsed

2-3 Potatoes, medium to large…diced

1/2-1 lb Corn, whole kernel

Green Beans, frozen, fresh or canned (if canned, drained)

2 teaspoons Salt, divided…more or less to taste

1 teaspoon Ground Pepper, divided….more or less to taste

Optional ingredients that are very good in this soup…

Okra, whole small pods or sliced.  This will thicken your soup somewhat.

Cabbage, shredded

Directions.

Brown Hamburger in the stock pot you are going to cook soup in (I don’t want to wash more dishes than I have to :D).  Drain grease off, if any, give a rinse and return to pot. 

Add 1/2 of the diced onion and cook until starting to get tender.

Add 1 teaspoon Salt and 1/2 teaspoon pepper.

Add chicken broth, canned tomatoes, celery, rest of onion, carrots and butterbeans.

Cook on a medium boil until carrots are starting to get a tad tender.

If adding cabbage, and fresh green beans…add these now.

Cook 5-10 minutes.

Add corn and potatoes.

Taste and add more salt and pepper, if desired.

Simmer on stove, stirring occasionally.

If using okra…add it the last 10 minutes or 15 of cooking.

Here is the link to my Buttermilk and Corn Cornbread, it's one our other blog...Recipes For Our Children.

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Buttermilk Corn Cornbread

Moist buttermilk cornbread with sweet kernels of corn nestled inside.  MMMM....Pass the butter, please!  Hubby was brought up with sugar cooked in his cornbread.  Being from the South, I was not.  Do you or don't you, add sugar to your cornbread?

Refrigerator...Pantry Dip

Your child will love dipping veggies and homemade tortilla triangles in this quick and easy dip.  Look in your refrigerator and get leftover beans, meat and whatever veggies you have.  Or, look in your pantry and open cans of beans and vegetables,  add any leftover meat you have in the refrigerator to make this dip.  If this is going in your child's lunch...Remember to put Ice Packs, drinks, yogurt and/or fruit to keep their lunch cold.   You can leave the meat out also. 

My Boys went in the pantry and pulled out different cans for their dip.  They then went to the refrigerator and brought back more ingredients.  Here is the result...YUMMY!

Refrigerator...Pantry Dip

From the pantry:

Can of pinto beans

Can of tomatoes

Can whole kernel corn

From the refrigerator:

Green bell pepper

Sweet onion

Leftover chicken

shredded cheese, they usually grab string cheese to pull apart

salt and pepper to taste 

Puree pinto beans.  Add tomatoes and corn without liquid...puree.  Add 1/4 cup bell pepper and onion and a chicken breast....puree.  Stir in shredded cheese.  Salt and pepper to taste. 

Just get your leftovers out of the refrigerator, puree and serve as a dip or inside a burrito. I had leftover field peas, creamed corn, sliced tomatoes, celery, onion, carrots and red pepper.  I pureed all to make another great combination.

For Tortilla Triangles:  Cut flour tortillas into triangles.  Spray cookie sheet and lightly spray triangles.  Sprinkle with salt.  Bake at 350 degrees for 6 minutes turn if browned and cook for 3-5 more minutes or until crispy. 

Instead of salt you can sprinkle with parmesand cheese or cinnamon sugar for a treat.

Chili Bean Salad Dip

My Boys are wanting to have a party today.  A Halloween Party to be exact.  Although I don't think the party theme will end up being Halloween.  I think it will be Play, Eat and Watch Movies theme instead.  :D

I made this dip for them to eat and also Orange Koolaid Sherbert using a very old recipe.  They are having pizza's also. 

This is great to pack in a lunch with veggies and/or homemade tortilla chips or made into a burrito or pita sandwich. 

Here is the recipe for: 

Chili Bean Salad Dip

Ingredients

27 oz can Chili Beans, Don''t use all the liquid

1 12-16 0z block of Cheddar Cheese

1 can of medium Black Olives, sliced

1 large Tomato, mine were two small homegrown :D

Salad Mix
Pepper

(no salt, I think it is salty enough for us)
Sour Cream for topping

 Optional

small valdalia onion, thinly sliced

large carrot, grated
crumbled bacon

cooked hamburger mixed with the beans

the options are endless!

Puree the Chili Beans. 

Grate the Cheddar Cheese.

Chop the Black Olives into pieces or slice into rings.

Tear Salad Mix into small pieces.

Chop tomato in small pieces.

 Layer the same order as ingredients, except the options, just put them in wherever you get a hankering to.   I was going to heat the beans and cheese but couldn't find the pie plate I wanted to use.  I'm thinking My Boys were playing in my kitchen again.  :D  (We like it cold) Add pepper and salt if desired and top with sour cream.

You can use this as a dip for squash, cucumbers, celery, tortilla chips, store bought or make your own.*  You can also use this as a burrito and in pita bread. 

*To Make You Own Tortilla Triangles..Cut floured or corn tortillas into triangles and frying until puffed and just starting to brown, flip and do the other side.   They cook very fast so don't leave.  Season with salt once finished. 

Can also be baked.  Give them a light spray of oil and salt if using them as dip.  Bake at 350 for 15 minutes, turning halfway through.   

You can also top your tortilla triangles them with cinnamon sugar or parmesan cheese while still hot.