Tuesday, July 22, 2008

Garlic Roasted Potatoes

This is more of a suggestion than a recipe. I have made these potatoes more than I can count. Jared Loves them!! Jared isn't a fan of baked potatoes so this is my alternative. I like to eat them dipped in BBQ sauce or ketchup but they are also great by themselves.

3 lb. red potatoes (or as many as your family will eat)
1/4 cup Olive Oil ( or until potatoes are coated)
1 Tbsp. Salt (or until it looks right)
4-5 garlic cloves, chopped (add or minus a few)
2 Tbsp. Parsley (just eyeball it)

Chop potatoes into desired wedges. I usually cut them pretty small so they become more crisp. Then add the remaining ingredients. Place in a 400 degree oven on a roasting pan, covered in aluminum foil. Bake for 45-60 minutes or until golden brown. Sometimes I bump the temp. up really high halfway through to speed things up and they still turn out great!

Triple Berry Crisp

I made this Sunday and it was really really good! I took some to mom and dad and they loved it too.

Ingredients:
1 1/2 cups blackberries
1 1/2 cup raspberries
1 1/2 cup blueberries
4 tablespoons white sugar (I used more)
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

Directions:
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.

In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Saturday, July 19, 2008

Stuffed Shells

1 pkg. Jumbo Shells
1 tsp. Salt

Boil for 10 minutes. Don't overcook! Place on waxed paper to cool.

While shells are cooking, mix:

1 large container Ricotta Cheese
1 16 oz. cottage cheese
2 c. mozarella cheese (reserve some to put on top)
3/4 c. Parmesan cheese (reserve some to put on top)
3 eggs
1 tbsp. parsley
1 tsp oregano
1 tsp salt
1/2 tsp pepper

Also need: 2 jars spaghetti sauce.

Spread small amount of sauce on bottom of two 9x13 pans. Fill shells and place them seem side down. Leave some space between each. Cover stuffed shells with sauce and sprinkle remaining cheeses on top. Cover with foil. Bake at 375 for about 40 minutes. Fills about 40 shells, 20 per pan.

I like to make this and freeze one of the pans for a later meal! Also, if you were going to make this for company, I'd probably buy two packages of shells, because it always seems like a lot of the shells are broken!!! Any way, this is a great every day kind of meal! It's really pretty good!

Salsa Fresca with Avacados

4 medium tomatoes, diced into small pieces
1-2 avacados, also diced small
1/4 C. diced red onion (you can use a yellow onion also), dice these as small as possible!
Juice from 1 -2 limes
Cliantro (I use about 1/4- 1/2 cup)
1/2 Jalapeno pepper, seeded (optional)
Garlic salt to tast
pepper to taste

Combine all ingredients, and enjoy! And yes, I don't like avacado's, but I've found that if I can't taste them, I don't mind them!