Joey's Scalloped Root Veggies

I've often said that Thanksgiving Turkey Dinner is my very favorite dinner in the whole wide world. One of the reasons for this, in addition to the turkey, is all the fabulous casseroles and side dishes that go with it. Yum!
But here's the thing... sometimes those casserole are so heavy, it's no wonder everyone goes to sleep afterward. But it doesn't have to be that way! Instead of a big thick heavy cream sauce, what if we lighten things up a bit? This thought was sort of bouncing around my mind for a while, so I decided to come up with something.
I recently had some sweet potatoes, turnips, and carrots, and I thought PERFECT!
I sliced them, layered them with a delicious sauce, and then baked them. The final result has Thanksgiving written all over it!
And it has all of the flavor, but it won't send you into a food coma.
So give this one a try, even if you're not looking to lighten things. It's so good!!



3 large sweet potatoes
5 or 6 small turnips
2-3 lbs large carrots
1 stick butter
1 medium onion
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp poultry seasoning
1/2 cup flour
1-2 cups chicken broth
1/2 cup milk
1/2 cup white wine
1 cup bread crumbs + 3 tbs butter

Peel vegetables, and slice into 1/4 inch slices. Set aside.
In a large saucepan, melt stick of butter and add chopped onions.
Saute until they soften. Add seasonings and flour. Stir until the butter and flour are well incorporated, about two minutes.
Add milk, wine, and just enough broth to make it the right consistency. Stir well over medium heat until the sauce thickens.
Into a large casserole dish, ladle a little of the sauce, and then layer slices of each vegetable, with a little more sauce in between each layer. Pour any remaining sauce over the top.
Cover with foil. Bake in a 350 over for about an hour, or until veggies are tender. Just test with a fork.
Remove from oven. Remove foil.
Sprinkle with buttered bread crumbs. Place back in oven for 20-15 minutes until lightly golden. Let sit for at least 15 minutes before serving.


Tips:
These amounts are just guidelines. If you’re cooking for a small group, maybe cut back on the amounts. Of course, if you have a GIANT crowd, then double everything!
-Be sure to use enough salt and pepper. This particular combination of veggies is very sweet, so you need that salt to balance it. Feel free to add fresh herbs, if you’re so inclined. Before you layer everything, taste the sauce to see if it needs anything.
-You may not need all of the broth. Just add it a little at a time until it's a light sauce consistency. On the other hand, If the sauce is too thick for your liking, just add a little extra broth. You want it to be nice and light.
-Be sure to let it sit after the last bake because the sauce will thicken up just a bit as it cools.
-Want to use regular potatoes? Go for it!  Don't like turnips? Leave 'em out! Try parsnips instead! Any root vegetables will work!

Halloween Hash

 

 

  So, it’s the night before Halloween, I have my bowls of candy ready for my Trick or Treaters, and I’m trying to decide what kind of casserole or soup I might make for Halloween the next day.  As I always do, I did some googling, but then I also did a few searches on Youtube.
 Well, I happened upon a channel that was taking part in a slow cooker collaboration, where a different channel would post a slow cooker recipe each day for the month of October, or rather Crocktober, as they were calling it. . So this recipe comes from a channel called Souper at 60. I thought, “oh that sounds simple enough,” so I decided to give it a try. I know, I know, why post a Halloween recipe AFTER Halloween is over? Well, I figured this would be a good one to make anytime and not JUST for Halloween. It turned out great! Very easy to do, no muss, no fuss, and it tasted great, especially with a little extra ketchup over the top. Very cheeseburger-ish. What’s not to love?
 So, the next time you’re looking to feed a crowd, give this one a try. Very delicious, and worth sharing, even on the day AFTER Halloween!



1 pound ground beef
1/2 cup chopped onion
1 10oz can cheddar cheese soup
1/4 cup sweet pickle relish
2 tbs brown mustard
2 tbs ketchup, plus more for serving
1 tbs Worcestershire sauce
1 (30oz) pkg frozen  hash brown potatoes
2 cups shredded Cheddar Cheese
1 tsp salt
1/2 tsp black pepper

Brown beef in large skillet. Add onion, cheddar cheese soup, sweet relish, mustard, ketchup and Worcestershire sauce until blended. Arrange 1/2 bag of potatoes in bottom of sprayed crockpot. Top with 1/2 meat mixture. Sprinkle 1 1/2c shredded cheese 1/2 tsp salt 1/4 tsp pepper Repeat layers beginning with remaining potatoes and beef. Sprinkle with 1/2 c cheese, and remaining salt and pepper. Cover: Cook on low 3 to 4 hours OR on High for 2 hours. Top with additional ketchup and green onion, if desired.


Tips:
Be sure to drain any excess fat from the pan after you brown the meat. Otherwise, you might wind up with a very greasy dish (depending on the fat content of your ground beef).
The pkg of ground beef that I used was more than a pound, so I wound up doubling everything except the potatoes and cheese. it turned out fine!
Be sure you season it to your taste as you layer. I found that it definitely needed more salt on the potato layer.
I added some diced red bell pepper to the party, and I also did half Cheddar and half Mozzarella cheese, just because I happened to have some on hand. Feel free to tweak it to your heart’s content!

Easy White Chicken Chili

 

Usually, on Halloween, I like to post a soup recipe, but this year, I think this chili recipe will do just as nicely. (Yes, I know I already have another posted white chicken chili recipe, but more is more, dontcha think?)
So, why soup on Halloween? Well, for one thing, you’re answering the door all afternoon giving trick-or-treaters their coveted sweets. Who has time to cook a dinner with all of those interruptions? Also, if you have a houseful of kids like we did growing up, with all of us coming and going at different times of day, this was the easiest way to fill everyone’s belly. Everyone was able to just serve themselves whenever they came home. Chances are all of your ghouls and goblins will be thankful for a nice steamy bowl of goodness to warm them up after being outside in the chilly Autumn weather.
And most importantly, I do it, because my Mom did. So that settles it.
 So anyway, let’s talk about this chili, want to?
I was recently doing some canning, and my unofficial 5th sister, Roz, came over to help. She had just finished making a crock pot full of apple butter to be canned, and of course I had several canning projects going on at the same time. Since I had so much multitasking going on, she was nice enough to bring lunch, and this was it!
 The recipe is from Bush’s Beans, and the recipe was right on the side of the can. It’s so easy, it comes together in a snap! And it uses a rotisserie chicken, which makes it a HUGE time saver.
 So the next time you need something quick and hearty, try this recipe. It’s an instant hit!




2 cans (15.5 oz) Bush's White Chili Beans, undrained
1 can (10 oz) diced tomatoes and green chiles, undrained
1 can (14 oz) reduced sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1-2 medium jalapeños, seeded and diced
1 cooked rotisserie chicken, remove meat from bone and dice


Optional Toppings:
shredded Cheddar cheese, sour cream, cilantro, tortilla strips, avocado, lime wedge


In a 4-quart stock pot, add 1 1/2 cans of beans, mash the remaining 1/2 can chili beans with a fork and add to the pot.
Add remaining ingredients. Bring to a boil. Reduce heat and simmer 10-15 minutes, stirring occasionally.
Add optional toppings, if desired.


Tips:
Not of fan of heat, leave out the jalapeños. Want more heat? Add more! Or add a hotter pepper. As hot as you like it!
The best way to keep this warm is just to throw everything into a crock pot. Easy peasy! Feeding a crowd? Double everything!

Joey's Garlic Pickled Brussels Sprouts

 

This recipe is kind of a side step from my usual mid-October posts. Usually, I would post something pumpkin or apple or Halloween-ish, but today, I thought I’d do some canning.
People often refer to summertime as “canning season” because that’s when you have your fresh produce, etc, but I like canning throughout the entire year, not just during the summer.
 So today, I decided to pickle some Brussels sprouts. WHAT??? yes, it’s true. When making pickles, you don’t HAVE to always use cucumbers. I’ve pickled peppers, onions, asparagus, even radishes! Pickle whatever you like!! And the best part is that you can change up your pickling brine to suit your fancy! If I’m doing sliced cucumbers or radishes, I like a nice sweet bread and butter pickle. But if I’m doing spears, or asparagus, or in this case, sprouts, I like a nice tangy garlicky dill.
So if you’re a fan of pickles, try pickling something other than cucumbers next time. I think you’ll be pleasantly surprised! Have fun!


3-4 lbs Brussels sprouts
7 large cloves garlic
4 cups white vinegar
3 cups water
2 tbs yellow mustard seeds
2 tsp celery seed
1 tbs mixed peppercorns
2 tbs dill weed
2 tbs sugar
2 tbs salt
pinch red pepper flakes


Combine brine ingredients in a medium sauce pot over high heat. Bring to a boil, then reduce heat to simmer. Let it simmer for about 5-10 minutes.
Meanwhile, using a sharp knife, trim the root ends of the sprouts, then slice them in half through the root. (if you slice it through the equator, the leaves will fall apart!). Also slice your garlic cloves in half. If you’re not going to can them, let the brine cool slightly so that it’s not boiling hot. Place the sprouts and garlic cloves in large glass container, then pour brine over. Let cool completely, then store in the fridge.
For canning, wash and heat your pint sized jars. (this made 7 pint jars for me). Fill your jars with sprouts, and two pieces of garlic each. Pour your hot brine over them until full, leaving an inch head space. Use a plastic knife to debubble, wipe your rims, then center your lids and place your rings finger tight. Waterbath or steam can them for 10 minutes, turn off heat and let them sit in canner for an extra 5 minutes, then move them to a towel lined counter to cool completely.
For best flavor, let them sit for a few weeks before cracking into them.

Tips:
Ok, yes, I know, I know. A few weeks is a long time to wait, but I promise it’ll be worth the wait! I was thinking of serving these at Thanksgiving, so that’s why I’m making them now!
Switch up the brine however you like. Do you have a favorite pickle recipe, use it!
Want it to be more garlicky? Add more garlic! Want it to be spicier? Add more pepper flakes. It’s whatever you like!
Most pickle brines call for equal parts water and vinegar, but I like a stronger hit of sour, so I always go a little extra on the vinegar side.
Wanna add some fresh herbs? Go for it. I think I may use fresh dill next time. Want it to be sweeter? You can literally add up to 2 cups of sugar to this recipe. Don’t have any of these spices? Just add a couple tablespoons of purchased pickling spice and call it a day. It will all work.

Sweet Potato Cake Squares

 

Usually, when Autumn rolls around, I immediately jump into “pumpkin everything” mode. But this time, I thought, how about sweet potatoes instead? They’re pretty much interchangeable in baking, so I figured Why Not? Then I found a pumpkin cake recipe, gave it a few tweaks, and this is where I landed. It turned out perfectly! The flavors are very similar, but just the tiniest bit lighter, I think. And it came together in a snap.
 I made them for some of my dearest friends, and everyone absolutely loved them. I know your friends will love ‘em too! Enjoy!




For the Cake:
2 cups flour
2 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice blend
1 tsp cinnamon
4 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups cooked sweet potatoes 

For the Icing
6 oz soft cream cheese
5 tbs soft butter
2 cups powdered sugar
1 tsp vanilla extract


Heat oven to 350ºF.
 In a medium bowl, sift flour, baking powder, salt, and spices. Set aside.
 In a mixing bowl, beat eggs and sugar.
Mix oil and mashed sweet potatoes into liquid mixture and beat until well mixed. Add sifted dry ingredients. Mix until just combined. 
Pour into a greased and floured 9x13 baking pan.
 Bake for 30 - 40 minutes or until cake tests done. 



Icing:
Beat cream cheese and butter. 
Slowly beat in powdered sugar and vanilla extract until completely smooth. 
Spread over cooled cake and cut into squares.


Tips:
The two biggest things to remember: don’t over mix, and don’t over bake. Other than that, it’s all pretty straight forward!
Don’t have sweet potatoes? Use pumpkin or butternut squash instead!


Cowboy Beans

  If you know me, you know that I LOVE baked beans. I love 'em in any kind of casserole, and yes, I happen to be famous for my own baked beans, thank you very much.
So, when I happened upon this recipe for Cowboy Beans, I knew I'd be making it sooner than later. It comes from one of my favorite Youtubers, Miss Lori, from Whippoorwill Holler.
Now, usually, I would google a million other recipes, just to compare ingredients and methods, but this one looked so good, I didn't even bother. (I even texted a couple of my nephews to say "how can this not be good?) The recipe below is almost exactly as dictated in her video, only I swapped red and green peppers for the yellow ones that Miss Lori used, and I guessed at the amount of BBQ sauce. Pretty much everything is to taste anyway, so if you like a lot of something, add a lot!
Thank you Miss Lori for another great recipe! I'm sure I'll be making this one again!

1 lb ground beef
1 (14oz) pkg smoked sausage
1/2 lb bacon
2 (28oz) cans baked beans
1 red bell pepper
1 green bell pepper
1 onion
1 cup BBQ sauce
Salt and pepper

In a large pan, brown your ground beef. Drain excess fat and place beef in a large mixing bowl. While the beef is browning, slice your smoked sausage and bacon strips into bite sized pieces. Place the bacon and sausage into the pan. Sauté until browned and slightly crispy.
While the bacon is cooking, dice your onion and peppers.
When the bacon and sausage are done, use a slotted spoon to place them in the bowl, but leave the fat in the pan.
Now add your vegetables to the pan and sauté until they begin to soften. While they're cooking, add your cans of baked beans, and your BBQ sauce to the bowl.
Add your vegetables to the bowl and give everything a good stir.
Add salt and pepper to taste, and more BBQ sauce, if desired.
Pour into a big casserole dish or Dutch oven, and bake uncovered for  about 45 minutes to an hour at 350ºF.
Serve as a stand alone dish with some corn bread, or as a side dish with your favorite barbecue, some tater salad, and a mason jar of sweet tea.



Tips:
The first time I made this, I served it as a side dish, but I love the idea of making it a stand alone dish. So I think next time I might just treat it like a bowl of chili and melt some Cheddar cheese over the top with a big dollop of sour cream. Doesn’t that sound awesome?
If you'd like to add some heat, add a diced jalapeño or some Tabasco sauce to taste. You do you! 

UPDATE! - I made this again, and I took my own advice and turned it into a stand alone casserole. I added some boiled baby red potatoes cut in half, tossed them with everything else, poured it into a casserole dish, then topped it with shredded Cheddar cheese, then baked as directed. It was fabulous! Perfect comfort food! All it needs is a crisp salad and some cornbread. Boom!
 

Simple Summer Squash Starter

 

This is an easy side dish that is as simple as can be. If I’m being completely honest, I debated on whether or not to post it, because it’s not really a recipe, exactly. It’s just a few veggies sautéed together. Does that count as a recipe? I guess it doesn’t really matter. Anyway, I’ve made it several times over the last few weeks because it’s just so good, so I figured I’d share.
 So lets talk about it for a second. Want to?
It’s just any combination of sliced summer squash… Zucchini Yellow Crookneck, Pattypan, any kind you like… sauteed together with tomatoes, onions, garlic, and fresh basil. Thats it. No bells and whistles, just as simple as that. But here’s the thing.. You can either serve it as its own side dish, along with grilled chicken, or fish or any other main dish you like. Or else you can use it as a starter for other dishes. Toss it with any kind of pasta for a main dish. Add some sautéed diced chicken and a little heavy cream for a rich and creamy sauce. Toss it into any casseroles, soups or stews whenever your dish needs some fresh vegetables. The possibilities are endless!
Last week, I made a casserole that I’ve been calling the Kitchen Sink Casserole, because it had everything in it but the kitchen sink. I started with the summer squash, added cheese tortellini, then added shredded chicken, basil, oregano, parmesan cheese, shredded mozzarella cheese on top, and then baked it in a giant casserole dish. It was a HUGE hit and it fed a crowd. Doesn’t that sound amazing?? it’s also a great way to use up all that extra zucchini from your garden. So, I hope you’ll give this a try. I’m sure you can think of loads of other ideas! Enjoy!

vegetable oil
Zucchini or any other kind of summer squash, sliced or diced
Onions, diced
Tomatoes, either fresh or canned
Garlic, minced
Fresh herbs, such as basil, oregano, thyme
Salt and pepper to taste

Use as much or as little of each item as you like.
Slice or dice all the veggies. Toss them into a big skillet or wok with a little oil. Toss them around the pan until they’re tender and cooked through. That’s all there is to it. Add fresh herbs, and season to taste.
Depending on the size of your skillet and how many veggies you have, you might want to sauté them separately or in batches, and then toss everything together after they’re cooked. That’s it!

Tips:
I like to use canned sliced stewed tomatoes. You could also use diced or whole canned tomatoes and then cut them up. I wouldn’t use puree or crushed, because I like the large pieces of tomato. If you’re using fresh, you can choose to peel them or not. Either way would be fine.
If your squash is not too large, you don’t have to peel it. The skins are very tender and add delicious color to your dish. If you let your garden squash grow quite large, then the peels became quite tough and much less palatable, so peeling them would definitely be a must.
You can make a big batch and then just store it in the fridge or freeze in ziploc freezer bags. I made a giant batch and then pressure canned it in jars (which is actually not recommended, but what can I say… I’m a rebel.) You do you!