Month: April 2017

Simple and Quick Potatoes

These potatoes are one of my favorite quick sides to make.  Being that you use canned potatoes and dried spices they are something you can have on hand in the pantry all the time.

 

Simple and Quick Potatoes

 

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2 cans 15 ounces each whole potatoes, drained and halved lengthwise

1 tablespoon butter (I used light)

1 tablespoon extra virgin olive oil

Salt and Pepper

1 1/2 teaspoons dried parsley flakes

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon sage

1/2 teaspoon garlic powder

1/4 teaspoon paprika

 

In a skillet heat the butter and olive oil then add the potatoes.  Season with salt and pepper and cook over medium heat 8-10 minutes or until browned.  Add the remaining seasonings, cook and stir until the potatoes are nicely coated, an extra 5- 8 minutes.

 

Really you could use whatever combination of seasonings you have on hand.  Some other suggestions are rosemary, onion powder, oregano, whatever your tastes prefer.

 

~Andrea

Best Sheet Cake

If you are wanting to give a new dessert recipe a try this spring or summer do yourself a favor and try Six Sister’s Stuff Strawberry Shortcake Sheet Cake. I made this today for our Easter dessert and let me tell you, this cake is soooooo good! It’s so light and moist and the frosting is perfect. I actually lightened it up and used some low fat ingredients. I put a few blueberries on mine and my mom thought it’d be good using fresh peaches as well. I can tell already this will be requested a lot in my household.

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Strawberry Shortcake Sheet Cake

Cake ingredients:

1 box white cake mix

1 3.4 ounce box Jello brand instant vanilla pudding mix

1 cup sour cream (I used light)

1 cup milk (I used 1%)

1/4 vegetable oil

1 teaspoon vanilla extract

3 egg whites

Frosting:

8 ounces cream cheese (I used 1/3 less fat Philadelphia Cream Cheese) softened

1 cup powdered sugar

1 teaspoon vanilla extract

8 ounce tub Cool Whip (I used Cool Whip Lite)

Fresh Strawberries

 

Spray a large jelly roll pan (15x10x1) with cooking spray. (Mine  was slightly bigger)  Mix all cake ingredients in large bowl with an electric mixer until smooth.  Pour batter into pan and bake in a 350 degree preheated oven for 12-15 minutes. Cake should spring bake when touched in center.   Cool cake completely before frosting.

Frosting :

Mix  softened cream cheese, powdered sugar and vanilla until smooth.  Fold in Cool Whip and mix until combined.  Spread over cooled cake and refrigerate 30 minutes to set icing.  Top with fresh strawberries right before serving.  Or in my case strawberries and blueberries.

Store cake in fridge.

 

– My dad texted as I was typing this to tell me how good the cake was.  He was full from dinner and hadn’t tried it until they got back home.  It got a thumbs up from all of us!

~Andrea

Pasta Primavera

I’ve always loved Pasta Primavera I’ve just never made it at home.  My daughter made some in her high school culinary class and asked if we could make it at home.  I thought YAY!  someone shares my love for pasta primavera in our house!!  So this is what we made.  It’s out of an old Light and Tasty Magazine that Taste of Home used to publish. Not sure if the magazine is still in circulation or not.

PASTA PRIMAVERA

8 ounces uncooked linguine

1 medium carrot, thinly sliced

1/2 cup chopped onion

1/ 2 cup chopped sweet red pepper

1/2 cup chopped sweet yellow pepper

1 medium zucchini julienned

1 medium yellow squash julienned

1 cup broccoli florets

1 pound thin fresh asparagus cut into 3 inch pieces

8 ounces fresh mushrooms sliced

1/3 cup all purpose flour

2 cups cold water

2 teaspoons chicken bouillon granules

1/2 cup chicken broth

1/2 teaspoon salt

couple dashes of pepper

1 – 2 teaspoon dried basil (recipe called for 4 tsp.)

1-2 cloves garlic minced

Parmesan cheese (optional) to sprinkle on top

 

Cook pasta according to directions.  While pasta is cooking in a skillet coated with cooking spray add your carrots, onion, garlic, peppers, zucchini, squash, and broccoli.  Cook over medium low heat for 10 minutes while stirring around.   Add asparagus and mushrooms and cook another 5 minutes.

In a saucepan combine flour and water until smooth over low heat.  Add the bouiloon and bring to a boil and cook and stir for about 2 minutes or until slightly thickened.  Add broth, salt, and pepper and stir well.  Pour over vegetable mixture.  Drain pasta and add to vegetable mixture sprinkle with basil and toss to coat.  Sprinkle with parmesan cheese.

* Add or omit any vegetable of your choice.  This go around the asparagus didn’t look the greatest and my daughter doesn’t like broccoli.  I used some green pepper and chopped up some baby carrots since that’s what I had on hand.   The recipe called for wine or chicken broth, I used chicken broth, I’m sure vegetable broth would be good too.  I added garlic to the recipe because I thought it could use it for flavor.  I bet some oregano would be good too.