Saffron Basmati Rice Pilaf

My Hubby loves rice pilaf. I have made just about every rice dish known to man, except a rice pilaf. So, I thought why not try it with saffron and onions that I had on hand. I have to say the end results was pretty good considering it was my first time.Even hubby went back for seconds. I think this one is a keeper.

Here’s what you need:

Basmati Rice, small onion chopped, Saffron, Chicken Broth, olive oil, bay leaf, butter, minced garlic clove and salt.

Rinse the rice under cold water. This will get rid of the starch.

Add butter and olive oil to a skillet and heat to medium heat.

Add onions to the pan….

then throw in the garlic.

Cook until onions become soft.

Next, add the rice.

Cook, stirring frequently, until rice becomes toasted. Be careful not to burn it.

Reduce heat to low and carefully add the broth. You can use can chicken broth or stock if you prefer.

I like to use this that comes in a bottle. Just add it to water. It’s concentrated so you can use as much or as little as you like.

Add in a nice pinch of Saffron and stir.

Then next add in a Bay leaf.

Turn the heat up to medium high until boiling, then cover and reduce to a simmer and continue cooking for 20 minutes. Remove bay leaf and serve.

Enjoy!

Saffron Basmati Rice Pilaf

Ingredients:

1 C. Basmati Rice
1 small onion, chopped
Saffron
1 1/2 Chicken Broth
1 Tbs. olive oil
1 Tbs. butter
minced garlic clove
salt to taste
1 bay leaf

Directions:

Rinse the rice under cold water to get rid of the starch; set aside.

Add butter and olive oil to a skillet and heat to medium heat. Add onions and garlic. Cook until onions become soft. Add the rice and cook stirring frequently until rice becomes toasted. Reduce heat to low and carefully add the broth. Add in a nice pinch of Saffron and bay leaf and stir.

Turn the heat up to medium high until boiling, then cover and reduce to a simmer and continue cooking for 20 minutes. Remove bay leaf, stir and serve.

Nina’s Baked Mac and Cheese

For me, Mac and cheese is the ultimate comfort food. I admit (yes I make a lot of confessions here) when I get that craving for some of that cheesy goodness, but I don’t feel like making it from scratch, I keep a stash of the famous blue box in my cabinet. Yes, Kraft mac and cheese. But when I do want some homemade, I always turn to my grandmothers recipe. Her Macaroni and cheese was something she was always asked to bring to our family gatherings. She would set it down right in front of everyone and declare ” I’m sure I missed something and it may not be any good.” Of course by the time she finished that sentence the dish would be half gone. I think deep down she knew she had us right when she came walking in with her casserole dish and the scent of cheese wafting through the air. So for me, it’s a comfort food that always reminds me of my grandmother.

To make your own macaroni and cheese you will need:

1 box of elbow macaroni, 3 Cups shredded cheddar cheese, 12oz can evaporated milk, butter, 1 egg

Boil the noodles in salted water until al dente.

 

Pour evaporated milk into a measuring cup or bowl.

Add the egg.

Wisk to combine.

Cube some butter and set aside.

Spray a baking dish with no stick spray. Add some of the noodles, enough to cover the bottom.

Add a few pieces of the butter over the noodles.

Then pile on the cheese. Repeat with another layer, add salt if needed. Sprinkle another healthy dose of cheese on top.

Pour evaporated milk over the top.

Bake at 375 degrees covered for 20 minutes. Uncover and continue baking 10 minutes more until cheese is bubbly.

I’ll try and save some for hubby.

I’ll try and save some for hubby.

Enjoy!

Nina’s baked Mac and Cheese

Nina’s Mac and Cheese

Ingredients:

1 box elbow macaroni
3 Cups shredded cheddar cheese
12oz can evapotated milk
2 to 3 Tbs. butter, cubed
1 egg
salt to taste

Directions:

Boil the noodles in salted water until al dente.

Pour evaporated milk into a measuring cup or bowl. Add the egg and wisk to combine; set aside.

Spray a baking dish with no stick spray. Add a layer of the noodles, enough to cover the bottom.

Add a few pieces of the butter over the noodles, then add a layer of the cheese.

Repeat with another layer, add salt if needed. Sprinkle cheese ontop. Pour evaporated milk over the noodles and the cheese.

Bake at 375 degrees covered for 20 minutes. Uncover and continue baking 10 minutes more until cheese is bubbly.

Deviled Eggs

There were two things my Dad was always asked to bring for family dinners; his sweet potato casserole during the holidays and his deviled eggs. One of my earliest memories was watching him put together those famous deviled eggs. I would stand on my little stool and watch him cook, while he would explain to me that it was a process; getting the eggs just right then mixing in just the right amount of mayo and herbs. I remember thinking it looked simple enough,and they tasted so good. You would have thought that he was preparing a four course meal the way he took such care with those eggs. He put a lot of love into those little things. It was just another example that reminded me of what my grandmother always said, if you put love into everything you cook, even the simplest of dishes can taste as rich as caviar. I’ve never had caviar and I’m thinking neither had she, but I got the meaning. My hubby loves deviled eggs so I try to make them often. I always think of my dad when I do. I have tweaked his recipe a bit over the years, but I think he would still agree, there is a whole lot of love going into that simple little things.

Oh and his sweet potato casserole, I may have to post that during the holidays so don’t stray far.

Here’s what you need for the deviled eggs:

Eggs, mayonnaise, mustard, dill weed and celery seed.

Place desired amount of eggs in a sauce pan in a single layer. You want a sauce pan small enough so the eggs can not move around during cooking or the shells will crack.

Fill the saucepan  with cool water, enough to cover the eggs about two inches.

Heat until boiling.

Cover the pan and remove from the heat. Let set for 12 minutes.

Place the saucepan under cool water. Then drain the eggs.

Gently crack the shell and peel under running water. This helps remove all the bits of shell.

Slice the eggs in half lengthwise.

Carefully scoop out the yolks into a bowl.

With a fork, mash the yolks…..

until it resembles coarse sand.

Add mayonnaise….

mustard….

then the dill and celery seed.

Mix well. Be sure to taste before filling the eggs whites to see if you need to add any more ingredients.

Fill the egg whites with the yolk mixture. I don’t know why…I guess it’s one of those unexplained phenomenons, but I always end up with extra yolk mixture. I don’t care how much I pack into those eggs, there’s always some leftover. Makes a great eggs sandwich though.

Serve as a side or as an appetizer. During the holidays when dad was feeling festive, he would sprinkle them with paprika.

Enjoy!

Deviled Eggs

Ingredients:

desired amount of eggs
1/4 c of mayonnaise or more to taste
dill weed; to taste
celery seed; to taste

Directions:

Place desired amount of eggs in a sauce pan in a single layer. You want a sauce pan small enough so the eggs can not move around during cooking or the shells will crack.

Fill the saucepan with cool water, enough to cover the eggs about two inches. Heat until boling. Cover the pan and remove from the heat. Let set for 12 minutes.

Place the saucepan under cool water. Then drain the eggs.

Gently crack the shell and peel under running water. This helps remove all the bits of shell. Slice the eggs in half lengthwise then carefully scoop out the yolks into a bowl. With a fork, mash the yolks until they resemble coarse sand. Add mayonnaise,mustard, dill weed and celery seed. Mix well. Taste before filling the eggs whites to see if you need to add any more ingredients. Fill the egg whites with the yolk mixture.

Parmesan Paprika Potatoes

These potatoes are nice and crunchy on the outside, but tender on the inside, not to mention with the hint of parm cheese…yumm. I think these have become my hubby’s favorite potato and he’s not a huge potato fan. These go great with pan fried or roasted chicken. I’ve even served them with burgers instead of fries.

Here’s what you need:

Potatoes, 3/4 C. grated Parmesan cheese, 1/3 C. flour, 3 Tbs. paprika, 1/4 C. melted butter, salt to taste.

I know the pictures has shredded Parmesan cheese, but grated works better. I picked up the shredded by accident, and of course I did not realize it until I started preparing these. I guess that will teach me to read the labels. The grated seems to blend better with the rest of the ingredients and sticks to the potatoes better.

Combine first 4 ingredients in a zip top plastic bag; shake to mix well.

Peel potatoes if desired, then cut into wedges….

Then throw them into the bag. Then shake shake shake to coat those potatoes well.

Place potatoes in a baking pan sprayed with non stick spray. If you happen to use shredded Parmesan cheese like I did here, you will probably see the cheese did not stick onto the potatoes while in the bag. No problem, just sprinkle the cheese that was left in the bag, back onto the potatoes. Spray the potatoes with the non stick cooking spray, then drizzle them with the butter.

Bake at 375 for 25 minutes, turn the potatoes, then bake another 20 to 25 minutes or until potatoes are done. Sprinkle with salt and serve.

Enjoy!

Parmesan Paprika Potatoes

Ingredients:

Potatoes; peeled if desired then cut into wedges
3/4 C. grated Parmesan cheese
1/3 C. flour
3 Tbs. paprika
1/4 C. melted butter
salt to taste.
cooking spray

Directions:

Combine first 4 ingredients in a zip top plastic bag; shake to mix well. Place potatoes into the bag and shake well to coat.
Place potatoes in a baking pan sprayed with non stick spray. Spray the potatoes with the non stick cooking spray, then drizzle them with the butter. Bake at 375 for 25 minutes, turn the potatoes, then bake another 20 to 25 minutes or until potatoes are done. Sprinkle with salt and serve.

Oven Baked Herb Potatoes

This is my go-to oven baked potatoes. They are easy to make and they go with so many things. I can eat potatoes fixed pretty much any way. Other than mashed potatoes, I think these top my list. Yes, I realize that the only ‘herb’ in this recipe is the dill weed, but at times I do add Rosemary or thyme if the whim catches me. I sometimes feel a little crazy and add all three. With that said…..

Here’s what you need:

Potatoes ( I use 1 potato per person), salt, dill weed, onion powder, garlic powder, olive oil and 2 Tbs of melted butter.

Peel and chop potatoes into bites size chunks.

Spray a roasting pan with no stick spray. Add potatoes. If you are using more than 3 potatoes, use 2 pans so the potatoes do not overcrowd. If there are too may in a pan, the potatoes do not get as crispy.

Pour butter over potatoes.

I think my hand takes up half the picture. It wasn’t easy pouring with one hand and taking a picture with the other I must say.

Drizzle on some olive oil, enough to lightly coat potatoes.

Add dill weed, onion powder, garlic powder and salt.

Toss to coat. You can use a spoon if you wish, but I like using my hands because it seems to coat more evenly. Plus I like playing in my food.

Make sure potatoes are not too close together.

Bake at 425 degrees for 20 to 25 minutes, turning at least twice during cooking time. If the potatoes seem to dry out, add more oil or no stick spray.

Enjoy!

Oven Baked Herb Potatoes

Ingredients:

1 potato per person, peeled and chopped into bite size chunks
2 Tbs. melted butter
olive oil
1/2 tsp. salt or more to taste
2 tsp. onion powder or more to taste
2 tsp. garlic powder or more to taste
1/2 Tbs. dill weed

Directions:

Spray a roasting pan with no stick spray. Add potatoes. If using more than 3 potatoes split into 2 pans. Pour butter and olive oil over potatoes. Sprinkle on dill weed, onion powder, garlic powder and salt. Toss to coat. Make sure potatoes are not too close together.

Bake at 425 degrees for 20 to 25 minutes, turning at least twice during cooking time. If the potatoes seem to dry out, add more oil or no stick spray.

Oven Fries

I love fries. They go great with burgers, with chicken and even make a great snack. Most of the time  when I cook them at home, I use the frozen kind. But instead of frying them, I bake them in the oven. Years ago when I was trying to help my dad eat healthier, I came up with my own oven baked recipe. To me, they taste just as good as the fried kind, but of course healthier.

Here’s what you need:

Potatoes (I use one potato per person), coarse salt, canola oil and cajun spice. I have used rosemary or thyme and those taste great as well.

Peel the potatoes. I like to leave a little of the skin on.

Cut potatoes lengthwise, then cut into strips. Cut them however thick you prefer them.

Place in a large bowl.

Drizzle about 2 Tbs. of canola oil over the potatoes.

Sprinkle in salt to taste.

Add Cajun spice, about 2 tsp. or more to taste.

Toss well to coat.

Pour potatoes onto a large baking sheet that has been sprayed with no stick spray. Try and leave a little space between each potato.

Bake at 425 degrees for 15 minutes. Turn fries over and continue baking for another 10 to 15 minutes more.

Serve with your favorite sandwich or on a plate for snacking. Don’t forget the ketchup!

Oven Fries

Ingredients:

Potatoes, one per person, peeled

salt to taste

2 tsp. cajun spice

2 Tbs. canola oil

Directions:

Cut potatoes lengthwise, then cut into strips. Cut them to desired thickness. Place in a large bowl. Drizzle about 2 Tbs. of canola oil over the potatoes. Sprinkle with salt and cajun spice. Toss well to coat.

Place potatoes onto a large baking sheet that has been sprayed with no stick spray, leave a little space between each potato.

Bake at 425 degrees for 15 minutes. Turn fries over and continue baking for another 10 to 15 minutes more.

Serve with your favorite sandwich.

Mashed Potatoes

Mashed potatoes. I have a weakness for good mashed potatoes. Growing up, my mom would make rice and gravy….or mashed potatoes and gravy with dinner at least once a week. I’m not talking about brown gravy, but the good ‘ol southern white milk gravy. But that is for another post at another time perhaps. Where was I? Oh yes, my mom’s mashed potatoes. She would always use whole milk, lots of real butter and salt. She would indeed mash them, but then she would pull out the hand mixer to finish the job…and they were oh sooo good.

Now of course, we Southerners know that all that frying everything in every food group, and the mashed potatoes swimming in butter…. and yes, gravy, isn’t so healthy. So, now these are a once in a while treat.

Start by peeling 3 large baking potatoes. You can use more if you like of course.  I like to leave a little of the skin on, but you don’t have to. 

Cut them into chunks.

Throw the potatoes into a large pot.

Cover with water.

Heat on high until boiling, then reduce heat to medium high and continue cooking until tender, about 15 to 20 minutes.

Remove from heat. Using a spider strainer, scoop out potatoes.

You can drain the potatoes into a colander, but I prefer using a spider strainer.

Place potatoes in a mixer safe bowl.

Mash potatoes using a potato masher…hence the mashed potatoes.

Cut one stick of softened butter into cubes.

Add to potatoes.

Yes, I know, a whole stick of butter. I did say these were to eat once in a while, so don’t skimp on the butter….just close your eyes and dump it into the bowl.

Add 1/2 tsp of salt or more to taste.

Heat 2/3 cup or more of half and half. As you can tell by the picture, I used a

 little more.

Pour onto the potatoes. You can add more later if you want them creamier. You can also use whole milk instead of half and half.

Using a hand mixer, slowly mix to incorporate ingredients. Stop after a few seconds and taste to see if you may want to add any more salt or half and half. Continue mixing until desired consistency. I like a few lumps in my potatoes, but if you like yours smooth…then mix away.

I like to use parsley in my potatoes. 

Add about 1 Tbs. of dried parsley or more to taste.

With a spoon, stir to combine the parsley.

Serve with your favorite main dish.

Enjoy!

Mashed Potatoes

Ingredients:

3 large baking potatoes, peeled and cut into chunks

1 stick of softened butter; cut into cubes

2/3 cup of half and half; heated

1 tsp. salt or more to taste.

1 Tbs. Dried parsley

Directions:

Add potatoes to a large pot, fill with water just until covered and bring to a boil. Reduce heat to medium high heat and boil until potatoes are fork tender. Remove from heat. Using a spider strainer, scoop potatoes into a large, mixer safe bowl. Mash potatoes using a potato masher. Add butter, half and half and salt. Using a hand mixer, slowly mix to incorporate ingredients. Stop after a few seconds and taste to see if you may want to add any more salt or half and half. Continue mixing until desired consistency. Add parsley and stir with a spoon to combine.

Serve with your favorite main dish.