Country Green Beans

I grew up eating green beans out of a can. Which are VERY different from fresh green beans. So, the first few times that I tried them, I was not a fan. That was before coming across this recipe. I ate this up, no problem.  And John couldn't get enough.  I think he ate half the pan, just by himself!

• 1 pound fresh green beans, trimmed
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• 1/4 cup chopped onion
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• 1/4 cup chopped cooked ham
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• 1/4 cup butter or margarine
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• 1/2 cup chicken broth
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• 1 garlic clove, minced
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• 1/2 teaspoon salt
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• 1/4 teaspoon pepper

In a saucepan, combine all ingredients. Cover and simmer for 15-20 

minutes or until beans are tender.

Cheesy Potatoes

I can't believe I never posted this recipe!  This is my mom's version of Funeral potatoes and it is my favorite one.  I've tried other versions that were good, but nothing quite meets up with this.

1 bag frozen hash browns
1/2 c. melted butter (1 stick)
1 can cream of chicken soup
1 c. sour cream
1 tbsp. dried onion
shredded cheese

Mix all ingredients except for cheese in a bowl.  Spread in 9x13 pan.  Cover and cook at 350 for one hour.  Remove from oven and top with as much cheese as your heart desires.

Roasted Veggies

We are not really veggie people around here. I try really hard, but you know how it goes.  We all loved this. Particularly John. It was pretty easy (minus all the cutting) and really, really good!

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper
• 1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Pico De Gallo

This is the most wonderful salsa you will ever eat.  It is wonderful just on chips, but heavenly on tacos and quesadillas.  And it only takes a few minutes to make. Make it in the summer when you have tomatoes and onions and cilantro from the garden.

medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and choppped (I leave this out)
2 sprigs fresh cilantro, chopped (I use about 4)
1 green onion, chopped
1/2 tsp. garlic powder
salt to taste
pepper to taste
juice of fresh lime, to taste

In medium bowl, combine tomato, onion, jalapeno, cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Sprinkle with lime juice. Refrigerate for 30 minutes.

Thyme Potatoes Au Gratin

3 c. whipping cream
1 large clove garlic, minced
2 tbsp. butter, softened
4 lbs. red potatoes
4 oz. Parmesan cheese, grated
2 tbsp. snipped fresh thyme
1/4 tsp. nutmeg
1/4 tsp. pepper
shaved parmesan

Heat oven to 350. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes; do not boil. Remove from heat.

Generously butter 3 qt. bakign dish. Layer 1/3 of potoate slices. In small bowl combine grated cheese, thyme, 1 tsp. salt, nutmeg, and pepper. Sprinkle 1/3 cheese mixture over potatoes.  Pour one-third hot cream. Repeat layers twice. Cover with foil.

Bake 1 1/4 to 1 1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover bake 20-30 minutes , until liquid is absorbed and potatoes are browned and moist. If dish is broiler safe, broil 3 to 4 inches from heat for 2-3 minutes, until top is crisp and brown. Let stand 10 minutes.