Tuesday, June 29, 2010

Perfect Potstickers via Alton Brown

The Menu:
Asian Potstickers

The Original Recipe:
I didn't change a thing to this recipe, YUMMY!! My kids gulped it down in no time flat. This is going on our favorites list for suppers in this house! My kids just raved about this all evening...

*I served it with jasmine rice cooked in some chicken broth with about 1/4 tsp. ginger, and 1/2 cup of frozen peas.
*The sauce is about 1/2 cup of teriyaki sauce, 2 tbls. brown sugar and 2 tsp. cornstartch, heated until thick.


Perfect Potstickers

Cook Time:20 min


Level: Intermediate

Yield: 35 to 40 potstickers

CloseTimes:Prep50 min
Inactive Prep-- Cook20 min Total:1 hr 10 min Recipe Tools:


Ingredients

1/2 pound ground pork

1/4 cup finely chopped scallions

2 tablespoons finely chopped red bell pepper

1 egg, lightly beaten

2 teaspoons ketchup

1 teaspoon yellow mustard

2 teaspoons Worcestershire sauce

1 teaspoon light brown sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

35 to 40 small wonton wrappers

Water, for sealing wontons

3 to 4 tablespoons vegetable oil, for frying

1 1/3 cups chicken stock, divided

Directions

Preheat oven to 200 degrees F.



Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.



To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.



Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Dollar Stretcher Dinner: Tuna, Tomato and White Bean Bow Ties

The Menu:
Dollar Stretcher Dinner: Tuna, Tomato and White Bean Bow Ties

The Original Recipe:
I saw this one day in the dr.s office while watching Rachael Ray on t.v. in there. It looked so good. Of course, I didn't use bow tie pasta, but used what I had- whole grain elbow noodles. I also added some lemon pepper seasoning and it turned out great.

Dollar Stretcher Dinner: Tuna, Tomato and White Bean Bow Ties


Ingredients

• 3 tablespoons EVOO – Extra Virgin Olive Oil

• 1 large onion or red onion, chopped

• 3 to 4 cloves garlic, finely chopped or grated

• 2 pints ripe cherry tomatoes

• Salt and pepper

• 1 pound bow tie pasta, farfalle

• 2 15-ounce cans white beans, rinsed and drained

• 1/2 cup flat-leaf parsley, a couple of generous handfuls, finely chopped

• 2 5 to 6-ounce cans each Italian tuna, drained

• 1 lemon, juice and zest

Yields: Serves 4

Preparation

Heat EVOO, 3 turns of the pan, in skillet or pan with tight fitting lid over medium to medium-high heat. Add onions and garlic and cook to soften 5-6 minutes. Add tomatoes and season with salt and pepper. Then raise heat a bit to medium-high, cover pan and cook to burst the tomatoes, 8-10 minutes, shaking pan occasionally.

Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water and cook pasta to al dente. Heads up: reserve about 1/2 cup starchy water just before draining.

Break up burst tomatoes into chunky sauce then add white beans, parsley and chunks of tuna and heat through. Toss with starchy water and bow ties. Garnish with an extra drizzle of EVOO, lemon juice and zest, then serve.

Kids Magic Rainbow Pops

The Menu:
Magic Rainbow Pops

The Original Recipe:
My youngest son found a Cooking with Elmo book, and this was in there. All of my kids loved it. We used strawberry yogurt, lemon yogurt and pureed peaches. It was fun to make and fun to eat!

Abby's Healthy Rainbows- Magic Rainbow Pops

1 container (6 ounces) lowfat raspberry or strawberry yogurt
1 container (6 ounces) lowfat Lemon or orange yogurt
1 small can (8.25 oz.) apricots or peaches with juice
pop molds

1. Spoon raspberry or strawberry yogurt into each pop mold until about 1/3 full. freeze 30 minutes.
2. Spoon lemon or orange yogurt into each pop mold until about 1/3 full. freeze 30 minutes.
3. Blend apricots or peaches with blender. Spoon ontop of lemon in each mold.
4. Freeze for 1 hour until firm. To get out of mold, run under hot water about 30 seconds and Pops should pull right out.

Monday, June 28, 2010

Garlicky Holy Guacamole!

The Menu:
Garlicky Holy Guacamole
served on top of One Pan Taco Dinner


The Original Recipe:
This is a Rachael Ray recipe. You cannot go wrong! I just wanted to eat it with a spoon. Or chips made to look like a spoon... or my finger... whatever I could get my hands on, really!
Fast and easy and great with One Pan Taco Dinner!
This post is linked to Taste and Tell blog for Saturday's with Rachael Ray

Garlicky Holy Guacamole!


Recipe courtesy Rachael Ray

Prep Time: 10 min

Level: Easy

Serves: 4 servings



Ingredients

* 2 ripe small Hass avocados

* 1 lemon, juiced

* 1 large clove garlic, minced

* 1 jalapeno, seeded and finely chopped

* 1 small plum tomato, seeded and finely chopped

* 1/2 small yellow skinned onion, finely chopped

* 1 teaspoon coarse salt

* Blue corn tortilla chips, for dipping


Directions:

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

One Pan Taco Dinner

The Menu:
One Pan Taco Dinner served with Garlicky Holy Guacamole


The Original Recipe:
I found this on Babycenter. There were some notes at the bottom from the original poster, so I changed it up a bit and everyone LOOOOVED it! Great one dish fast meal!

One Pan Taco Dinner
Kraft Food and Family Magazine

1 lb. ground beef

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 cups instant white rice, uncooked

1 cup KRAFT Shredded Cheddar Cheese

2 cups shredded lettuce

1 large tomato, chopped

BROWN meat in large skillet on medium-high heat; drain.

ADD seasoning mix and 2 cups water; stir. Bring to boil.

STIR in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 min. Top with lettuce and tomato just before serving.

The Way I Made It My Own:
I added in some more ingredients.. YUMMY! This turned into a family favorite. Quick and easy one pan dish!

Taco Skillet

2 lb. ground beef
2 pkgs. (1-1/4 oz.) low sodium, no msg Taco Seasoning Mix
2 cups instant white rice, uncooked
1 cup  Shredded Cheddar Cheese
1 can of black beans, drained and rinsed
1 cup frozen corn

Brown meat in large skillet on medium-high heat; add 1 packet of seasoning.


Add 2 cups of water and additional seasoning packet; stir. Bring to boil.

Stir in rice, beans and corn.

Reduce heat to low; simmer 5 min or until rice is no longer crunchy. Sprinkle with cheese; cover until melted. Serve with guacamole on top.
Topped with Garlicky Holy Guacamole and served.

Wednesday, June 23, 2010

Dijon Grilled Pork Chops

The Menu:
Dijon Grilled Pork Chops

The Original Recipe:
I found this on Babycenter, again. I have a whole cookbook full of recipes I have printed from there, and here is yet another one! I used Pork Sirloin Chops for this, and soooo Yummy! I grilled for about 6 minutes on each side, and they were tender and juicey. My kids loved this recipe. I am so glad! I uesd Spicey ground Mustard instead of the dijon. So, changed it a bit, but I am not going to rewrite it... I also grilled potatoes and carrots along with some sliced zucchini with Lemon Pepper seasoning sprinkled ontop.



DIJON GRILLED PORK CHOPS-mommy2Beth&Sarah




6 Tablespoons Dijon mustard

6 Tablespoons Brown Sugar

3 Tablespoons unsweetened applejuice (I used Motts for Totts)

3 Tablespoons Worcerstershire sauce

4 bone-in pork chops



1. In a bowl, combine the first four ingredients and mix well. Pour 2/3 of the sauce into large resealable plastic bag and add the pork chops. Cover and refrigerate remaining sauce for basting. Seal bag and turn to coat. Refrigerate for 8 hours or longer.



2. Coat grill rack with cooking spray. Drain sauce from pork chops and grill covered over medium heat for 6-10 minutes on each side or until thermometer reads 160 degrees, basting occasionally with reserved sauce.

Monday, June 21, 2010

Puffed Apple Pancake

The Menu:
Puffed Apple Pancake



The Original Recipe:
I found this on BabyCenter Cooking board, again. I just love that place. They give new recipes, but they also review them, so you sort of know what you are getting before you try it and others opinions about what it is like. So, here is my opinion, My kids hate eggs, so they didn't really care for this, but they ate it complaining the whole way. I didn't have to force them to eat, lol, so take that as it reads, ha-ha. I think they liked it, but because it was so eggy, they complained??? My oldest ds loved it. He thought it was a french toast bake. It just plain out confused me. It wasn't pancakey at all, but it was good, lol. I will probably make it again, with more of a pancake and less of an eggy topping. The apples were great.

Puffed Apple Pancake


Cindy(mommy_of_love1) via Bon Appetit Fast Easy Fresh Cookbook

1C whole milk

4 large eggs

3 Tbs sugar

1 tsp vanilla

1/2 tsp salt

1/4 tsp cinnamon

2/3C flour

1/4C (1/2 stick) unsalted butter

2-6oz Golden Delicious apples, peeled, cored and thinly sliced

3 Tbs brown sugar, packed

Preheat oven to 425 degrees. Whisk first 6 ingredients in a large bowl until well blended. Add flour and whisk til batter is smooth. Place butter in 13x9x2 inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around the edges of dish, about 10 minutes.

Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Serve warm sprinkled with powdered sugar or with jam, apple sauce or maple syrup.

Saturday, June 19, 2010

Spinach and White Bean Soup

The Menu:
Spinach and White Bean Soup



The Original Recipe:
I found this on babycenter using dried beans and kale. I made my own, and below this reciep is my recipe. Enjoy!

kale and white bean soup from The Gourmet Cookbook/Epicurious


margots-mom





Active time: 1 hr Start to finish: 3 hr



Makes 6 main-course servings.





1 lb dried white beans such as Great Northern, cannellini, or navy [I used canned beans and cut back the water and the simmer time]

2 onions, coarsely chopped

2 tablespoons olive oil

4 garlic cloves, finely chopped

5 cups chicken broth

2 qt water

1 (3- by 2-inch) piece Parmigiano-Reggiano rind

2 teaspoons salt

1/2 teaspoon black pepper

1 bay leaf (not California)

1 teaspoon finely chopped fresh rosemary

1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick

8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces

1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped


Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

The Way I Made It My Own:
We all loved this soup. It one of those ones that is better the next day, too. YUMMY!! I served it with a feccocia bread heated in the oven topped with some butter and garlic seasoning. DELISH!! My whole family (even the kids!) ate the soup!!


So loved it with that warm bread!

Spinach and White Bean Soup

Makes 6 main-course servings.


1 lb white beans such as Great Northern, cannellini, or navy ( I use beans I precooked (from dried) and had frozen. You can use cans if you don't have precooked)

2 onions, coarsely chopped

2 tablespoons olive oil

4 garlic cloves, finely chopped

5 cups low salt, no msg chicken broth

1 (3- by 2-inch) piece Parmigiano-Reggiano rind

2 teaspoons salt

1/2 teaspoon black pepper

1 bay leaf 

1 teaspoon finely chopped fresh rosemary

1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick

8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces

1 lb spinach


Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, 10 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in spinach, sausage and simmer, uncovered, stirring occasionally, until spinach is wilted and carrots are tender about 30 minutes. Season soup with salt and pepper.

Weekly Supper Planning

Weekly Supper Planning


Sunday- Fathers's Day!! My hubby wants Hamburgers out on the grill with Mac and Cheese (my kids won't eat home made mac and cheese, so it's the box stuff for us, blach!) and Corn on the Cob. He's a simple man :o)


Tuesday- Home Made Pizza (recipe to come for Dough) with Longhorn Shredded Cheese and Provalone.. My husband wants his longhorn, so that is what I will give him.

Wednesday- Grilled PorkChops,  Grilled Potatoes, Carrots and Zucchini with lemon pepper seasoning and Side Salad


Friday- Dollar Stretcher Menu: Tuna, Tomato and  White Bean Bowties

Wednesday, June 16, 2010

Jenni's Lemon Bars- with Strawbery Rhubarb Jam in the mix

The Menu:
Jenni's Lemon Bars

The Original Recipe:
I saw the picture of this, and I knew what I must do with my home made strawberry rhubarb jam!! I found this on recipesofacheapskate.blogspot.
I got many compliments from them as I took them to our ladies night group at the church. I was told they could be wedding cookie material!! woohoo! Thanks Jenni!

My thoughts, though, were that something was missing from the crust. I am not going to rewrite it my own way because I think I still will tweak it next time (yes, there will be a next time.) I think next time I will add some real sugar, maybe not as much flour, or maybe more butter (I used 2 sticks) and possibley some lemon in the crust and/or some ginger...For the filling, I used only 1 cup of sugar because I used my home made jam that had sugar in it. I used about 10 tbls. of lemon. The filling was AMAZING!!


JENNI'S LEMON BARS (turned into strawberry lemon bars)


Recipe courtesy of: http://recipesofacheapskate.blogspot.com

Base:

3 cups flour

2 cubes butter

1/2 cup powdered sugar



Filling:

5 eggs

2 1/2 cups sugar

1/2 Tbsp baking powder

1/2 tsp salt

5 Tbsp lemon juice (I usually do more)

1/2 to 1 cup strawberries, pureed



Mix the base and bake at 350degs for 20 minutes in an 11x15 pan. Mix the filling for 3 minutes, pour over warm base, and bake for an additional 25 minutes.

Parsley Potatoes

The Menu:
Parsley Potatoes

The Original Recipe:
I have no idea where I had gotten this recipe. I have made it a couple times before, but it's been a looong time. You are supposed to use unpeeled red potatoes, but my kids are weird and like them with out the skins (what are they thinking?!). Either way, they are super good and full of flavor! I make them as the recipe states.. It looks like a lot of liquid, but it gets soaked right up! I also add a tad bit of butter/margerine... shh, don't tell.

Parsley Potatoes


Total Preparation Time: less than 15 minutes

Actual Cooking Time: 15 to 30 minutes Total Servings: 6

Ingredients

1 ½ pounds Small red potatoes
1 Medium onion, chopped
1 Garlic clove, minced
 1 tbs. Canola oil
1 ½ cups Chicken broth
 1 cup Minced fresh parsley, divided
½ tsp. Salt, optional
 ½ tsp. Pepper

Preparation

Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, sauté onion and garlic

in oil until tender. Stir in broth and ¾ cup parsley; bring to a boil. Add potatoes. Reduce heat, cover and simmer for 20

minutes or until potatoes are tender. Sprinkle with salt if desired and pepper and remaining parsley

Cook's Notes
5 1/2 teaspoons dried parsley =1 cup fresh parsley

Tuesday, June 15, 2010

Honey Lime Chicken

The Menu:
Honey Lime Chicken


The Original Recipe:
I have had this in my files for way to long. My husband picked it to try, and I am so glad he did. It is soooo yummy! I would use it as a marinade next time and grill the chicken. Way healthier! Also, the sauce/glaze doesn't seem like it will be enough. It will, it all works out just the right way!


Honey Lime Chicken Wings


18 whole chicken wings, split

1/4 cup honey

2 tablespoons lime juice

Finely grated zest of one lime

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup all-purpose flour

Oil (for deep frying)

Heat oil in deep fryer

Cut tips off of wings, discard. Then cut in two pieces. Mix honey, lime juice, lime zest and garlic together.



Place the flour, salt and pepper in a plastic bag and shake the chicken wings in the flour to coat.

In a large skillet, or deep fryer, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately


The Way I Made It My Own:
I used Chicken Tenders instead. It worked out wonderfully! Like I said, next time I think I will marinate the chicken for about 30 min. beforehand, and I will grill the chicken. It would taste great with that grill flavor!
Honey Lime Chicken Tenders


12 chicken tenders

1/4 cup honey

2 tablespoons lime juice

Finely grated zest of one lime

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup all-purpose flour

1 tsp. baking powder

Oil (for frying) I used peanut oil


 Mix honey, lime juice, lime zest and garlic together.

Place the flour, baking powder, salt and pepper in a plastic bag and shake the chicken wings in the flour to coat.

In a large cast iron skillet fry the chicken wings in hot oil (I had mine on medium high, around number 7 on the stove), 1 inch deep oil until cooked through (about 10 minutes; 5minutes on each side should do). Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Seasoned Long Grain & Wild Rice Mix- Uncle Ben's Style

The Menu:
Seasoned Long Grain & Wild Rice Mix- Uncle Ben's Style

The Original Recipe:
We like Uncle Ben's rice, but it does have a lot of sodium and perservatives in it. This is a great alternative. I am not saying it tastes just like the original Uncle Ben's, but it is good enough on it's own. Just a warning. I used no sodium chicken bullion. I read reviews that said it was to salty, so if you don't use no sodium bullion, then you might want to omit the salt.


Seasoned Long Grain & Wild Rice Mix- Uncle Ben's Style


20 min
10 min prep

SERVES 3

Dry seasoning mix

•1 tablespoon chicken bouillon powder

•1 teaspoon dried onion flakes

•1/2 teaspoon dried parsley

•1/4 teaspoon garlic powder

•1/4 teaspoon onion powder

•1 teaspoon ground turmeric

•1/2 teaspoon ground cumin

•1/4 teaspoon ground ginger

•1/2 teaspoon black pepper

•1 1/2 teaspoons seasoning salt

To Make Rice

•2 cups water

•2 tablespoons butter or margarine

•1 cup Minute Rice

•1/3 cup wild rice, dry

Combine all of the ingredients as listed in Dry seasoning mix in medium saucepan.

Add to this water, butter, rice and dry wild rice.

Bring to boil.

Stir once or twice just to combine.

Cover pan with lid tightly.

Simmer gently 8 to 10 minutes or until almost all liquid has been absorbed.

Makes 3 cups cooked rice

Friday, June 11, 2010

Impossible Banana Cream Pie

The Menu:
Impossible Banana Cream Pie

The Original Recipe:
This is another blender pie that my stepmom makes. I finally made it, and it is yummy! I added in a banana into the mix and it didn't mess it up one bit. I followed through with the rest of the directions... It is soo good, especially chilled!

Impossible Banana Cream Pie

1 c. milk

1/3 c. butter, melted

1 tsp. vanilla

3 eggs

1 1/2 c. granulated sugar

1/2 c. Bisquick mix

2 med. bananas, sliced

1 c. chilled whipping cream

2 tbsp. powdered sugar

Heat oven to 350 degrees. Grease pie plate (10 inch). Beat milk, margarine, vanilla, eggs, granulated sugar and Bisquick until smooth, 1 minute, with hand mixer. Pour into plate. Bake about 30 minutes. Cool completely. Arrange banana slices on pie. Beat whipping cream and powdered sugar in a chilled bowl until stiff. Spread over top.

Thursday, June 10, 2010

Gingered Pork, Pineapple and Pepper Skewers

The Menu:
Gingered Pork, Pineapple and Pepper Skewers


The Original Recipe:
I found this on Weight Watchers site a few years ago. I just made it the other day, and YUM!! I used a pork tenderloin, and man oh day was it ever tender! Delicious! I made this dish as the recipe stated served with couscous and everything!!


Gingered Pork, Pineapple and Pepper Skewers


POINTS® Value: 5

Servings: 4

Preparation Time: 20 min

Cooking Time: 8 min

Level of Difficulty: Moderate

• 2 Tbsp low-sodium soy sauce

• 1 tsp ginger root, freshly grated

• 1/2 tsp minced garlic

• 1 1/2 cup canned unsweetened pineapple chunks, or 16 fresh chunks

• 8 oz lean pork tenderloin, cut into 16 chunks

• 1 medium sweet red pepper(s), cut into 16 chunks

• 1 sprays cooking spray

• 3 cup cooked whole wheat couscous

• 1/4 cup scallion(s), sliced

In a resealable food storage bag, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork; seal bag and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.

Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil (for easy cleanup). Remove pork from marinade; discard marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each of eight 6- to 8-inch metal or wooden skewers; coat with cooking spray. (Make sure to soak wooden skewers in water for at least 30 minutes to prevent burning.)

Grill or broil skewers, turning once, until pork is just barely pink in center, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat. Combine couscous with scallions. Yields 2 skewers and about 3/4 cup of couscous per serving.

Tuesday, June 08, 2010

Greenbean, Ham and Potato Bake

The Menu:
Greenbean, Ham and Potato Bake

The Original Recipe:
My stepmom makes this every year when greenbeans come in. I used some canned greenbeans my father-in-law gave us that he canned from last year. YUM!! This is some country cooking at it's best!

***Update! I was published in Gooseberry Patch 101 Cozy Casseroles!! Woohoo!! You cannot get this recipe on their site, so I have shared it here with all the food bloggers! This recipe is delicious! We used to eat it every summer while I was growing up. Fresh snapped green beans mixed with the ham and potatoes. I added in the rosemarry for a bit more flavor... lot's of pepper too. Yum! We never cripsed up our potatoes. We would just snap the beans and add them in with the potatoes and ham and cover and bake until potatoes were soft. Actually, I think we just used bacon... hmmm, the memories!! Anyway, this is my vamped up version. I hope you all enjoy!! The crispy potatoes really add another flavor to this dish...

Greenbean, Ham and Potato Bake

1 quart green beans, undrained
1 1/2 cups of ham (can be leftover, cubed ham steak, etc.)
1 small onion chopped fine
2 cloves garlic, chopped fine
3 large baking potatoes, diced
salt and pepper to taste
1 cup water
1 tbls. butter
2 sprigs rosemarry

In frying pan, saute onion and garlic in butter, add potatoes. salt and pepper to taste. Leave potatoes sit in pan until crispy, then stir around a bit. In 13x9 baking dish, add greenbeans and ham, pour potatoes ontop and mix together, add rosemarry off of the sprig, mix. Pour 1 cup water over all. Cover with foil and bake 350 degress for 1 hour or until potatoes are soft.