Thanks Joy for sharing, and happy new year!  Please enjoy!

• 6 medium russet potatoes
• 1 medium onion grated
• 1 egg
• ½ cup flour
• Salt to taste
• Vegetable oil to coat pan generously
• Apple sauce and sour cream (optional)

Peel potatoes and grate in food processor.  Peel and grate onion in food processor.  Place in a large bowl, add egg, flour, and salt.  Stir to combine completely.  Heat oil in electric fry pan to 375 degrees. With slotted spoon, grab spoonful of potatoes and pat gently to remove excess liquid (do not remove all liquid, just a small amount).  Fry potatoes until dark golden brown on first side (do not touch), about 6-8 minutes.  Flip and fry second side for 3-4 minutes, until light golden brown.  Drain on paper towels while you finish cooking the remaining pancakes.  If desired, sprinkle with additional salt.  Serve with apple sauce and sour cream.

Total time: 45 minutes

Makes: 12 medium size pancakes

Related posts:

1. Lemon-Arugula Potato Salad
2. Potato-Leek Gratin
3. Cottage Cheese Pancakes

Yeah!  It is nice to have summer here finally, were barbequing, were eating outside, it’s all good!  I love coleslaw no matter what, and this recipe had a nice spin on it with the bacon dressing so I had to try it. 

For more coleslaw recipes, click here.

•  8 strips bacon
• 1-16oz. bag coleslaw
• 1 small red onion, thinly sliced
• 1 cup chopped fresh parsley
• 1 tsp. Dried oregano leaves
• 2 tbsp. extra virgin olive oil
• 1 large shallot, chopped
• 1 tbsp. Each Dijon mustard and sugar
• ½ cup apple cider vinegar
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

In a large non-stick skillet, cook your bacon until browned and crisp.  Set aside on paper towels to cool.   In a large bowl add your coleslaw, red onion, parsley, and oregano leaves.  Stir to combine, set aside while you prepare your dressing.  Wipe skillet out of any excess bacon grease.  Heat your skillet over medium with 2 tbsp. olive oil.  Add your shallots, cook stirring until softened, a few minutes.  Add mustard, sugar, and vinegar. Stir to combine.  Add olive oil, salt and pepper to taste.  Pour dressing over coleslaw.  Break bacon into large bits over salad.  Stir to combine completely.  Best if left in the refrigerator for at least couple of hours before serving.  It was better the second night.

Serves: 8 to 10

Total time: 45 minutes

Related posts:

1. Creamy Coleslaw
2. Fried Brown Rice with Watercress and Bacon
3. Asparagus Salad with Crispy Bacon

 I forgot to ask Marge what type of bell pepper she uses,  I picked the red because I prefer the taste of red (or yellow), to the green bell pepper.  So pick to your preference.  And just so you know the jalapeno pepper did not make it really spicy, just enough to give it a little kick.  We had this as a main dish, however it would be fabulous as a side dish, or even as a cold salad which was how I ate it the next day, drizzled with a little olive  oil.  Thanks Marge for sharing!  Please enjoy! 

For more pasta recipes from this fun website, called “italian food forever” click here.

• 1 lb. Fusilli pasta (I used 3/4 lb.)
• 2 Tbsp. good olive oil
• 1 red bell pepper, chopped
• 1 medium sweet onion, chopped
• 1 jalapeno, seeded and chopped
• 2 cloves garlic, chopped
• ¼ lb. spicy coppa, chopped
• 6oz. bag baby spinach
• Freshly ground pepper
• Freshly grated parmesan cheese

Start your fusilli pasta while you prepare your vegetables and coppa.  In a large non-stick pan add your olive oil over medium heat.  Add the bell pepper, onion, and jalapeno.  Cook until slightly soft stirring occasionally, about 8 minutes.   Add your garlic and cook for 2 minutes.  Turn your heat to medium low.  Add your coppa and continue cooking for about 10 more minutes, stirring often to render out some of the fat.  Add your spinach and freshly ground pepper, continue stirring until spinach is slightly wilted.  Serve over fusilli pasta with lots of freshly grated parmesan cheese.

Serves: 4-6

Total time: 30 minutes

Related posts:

1. LooLoo’s Pasta Salad
2. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
3. Grandpa Tom’s Macaroni Salad

Brussels sprouts, a member of the cabbage family are rich in vitamin C, vitamin A, potassium, calcium and high in fiber.   To learn more about the benefits click here.  My source for this recipe was Bon Apetit.  Please enjoy!

For more brussels sprouts recipes, click here.

• 2 lbs. Brussels sprouts
• ¼ stick butter
• 3 tbsp. olive oil
• ½ lb. smoked ham, diced
• 3 garlic cloves, minced
• 2/3 cup low sodium chicken broth
• ½ cup toasted and chopped walnuts

Holding the brussels sprouts by the root end, thinly slice into shreds.  Discard root end.  Melt butter and olive oil in a large non-stick pan over medium heat.  Add ham and sauté until golden.  Add garlic, stir for 30 seconds.  Add Brussels sprouts and broth, sauté until crisp-tender but still bright green, about 5 minutes.  Season with salt and pepper.  Transfer to serving dish.  Sprinkle with toasted walnuts.  

Serves: 10

Total time: 45 minutes

Related posts:

1. Brussels Sprouts and Sausage Soup
2. Kale and Brussels Sprouts Salad
3. Spiced Pepper Walnuts

Updated from the recipe archive, originally posted in 2008.  It’s Thanksgiving 2010 and these wonderful scalloped potatoes are back by popular demand.  Please enjoy and Happy Thanksgiving!

Scalloped potatoes with fresh chard, a part of our thanksgiving meal, was so good that there was was hardly anything left over.  What a great idea of adding a nice hardy green like chard to the classic scalloped potatoe casserole.  Chard is known for being high in nutrition, click here to learn more about the benefits.  This dish was compliments of Fern Stern, who’s friend has been making these scalloped potatoes for years.  Please enjoy!

There are so many different variations of scalloped potatoes, click here to find your favorite from Cooks.com.

• 2 bunches each red and green chard (total 1-lb.)
• 4 medium red potatoes, skin on, sliced thin
• 1/2 cup melted butter
• 6 eggs, slightly beaten
• 1/2 cup 2% milk (or whole)
• 2 tsp, garlic salt
• 1 tsp. pepper
• 3 tbsp. minced onion
• 1 cup grated fresh parmesan cheese

In a large bowl, beat eggs, then add milk, garlic, pepper, onion, 1/2 of the cheese, and 1/2 of the melted butter.  Wash chards and pat dry, coarsley chop, stems included, and add to wet mixture.  Slice your potatoes and add to your wet mixture.  Pour into a 9 x 13 casserole dish that has been coated with the remaining melted butter.  Sprinkle remaining cheese over potatoe dish, cover and bake at 350 degrees for 50 minutes.

Serves: 10

Total time: 45 minutes

Related posts:

1. Fern’s Scalloped Potatoes With Fresh Chard
2. Shirley’s Mashed Potatoes With Mascarpone Cheese
3. Holly’s Sweet Potatoes with Pecans

We’ve all made fried potatoes, right?  But how about with turnips?  I was intrigued by the addition of the turnips, a root vegetable not related to the potato (I thought it was).  Turnips are a member of the mustard family, closely related to arugala and the radish which could mean a little more of a peppery taste to these fried potatoes, they were not, but boy were they good.  Turnips are a starch vegetable but provide only one third the amount of calories as an equal amount of potatoes.  Turnips are high in vitamin C and a great source of fiber.  We will definitely make these again, and just so you know I did change up the vinegar mixture only because I did not have the suggested red wine vinegar, and white sugar on hand.  The balsamic vinegar and brown sugar was fine, but definitely will try the red wine and white sugar next time.  This recipe came from my Bon Apetit and was adapted from the very famous culinary chef and queen of Italian cooking “Lidia Bastianich“.  Please enjoy!

If your interested in checking out different turnip recipes, click here.  

• 1 tbsp. balsamic vinegar
• 1 tbsp. brown sugar
• ¼ cup water
• 2 tbsp. olive oil
• ½ lb. thick cut bacon (thick fat removed), sliced into 1-inch pieces
• 1 sweet onion, cut in half and sliced thin
• 4 garlic cloves, minced
• 1 ½ lb. turnips, peeled and cut into 1-inch chunks
• 1 ½ lb. Yukon gold potatoes, cut into 1-inch chunks
• 1 tsp. salt
• 2 tbsp. chopped fresh Italian parsley

In a large non-stick skillet heat your olive oil over medium heat.  Saute bacon until almost crisp.  Add onion and garlic.  Saute until onion is soft and golden, about 5 minutes.  Add turnips and potatoes, sprinkle with salt.  Saute and toss for another 5 minutes.  Reduce heat to medium-low, cover and cook until vegetables are almost tender, about 15 minutes, stirring occasionally.

Mix in a small bowl, balsamic vinegar, brown sugar and water.  Push vegetables to one side and pour vinegar mixture to the other side.  Slide vegetables over and toss completely.  Turn heat up to medium, spread your vegetables in one layer and cook until slightly crisp on bottom.  Continue to turn and cook  until  vegetables are golden and crisp around the edges, about 10 minutes.  Season with more salt, black pepper, and parsley.  Serve immediately. 

Serves: 4

Total time: 60 minutes

Related posts:

1. Holly’s Sweet Potatoes with Pecans
2. Roasted Fingerling Potatoes With Asparagus
3. Shirley’s Mashed Potatoes With Mascarpone Cheese

Did you know that cilantro has amazing health benefits?  I did not.  Cilantro with it’s mild peppery taste is a member of the carrot family (surprise) and can be seen as a major cleaner of the body in getting rid of heavy metals such as mercury, lead, and aluminum.  It also acts as a blood cleaner.  To learn all about cilantro and it’s amazing benefits, click here.  Please enjoy!

For more recipes that include cilantro, click here.  And for more cole slaw recipes, click here.

• ½ cup mayonnaise
• ½ cup sour cream
• 1 lime juiced
• 1 ½ tsp. grated lime zest
• 1 serrano chile, seeded and diced fine
• 2 garlic cloves, chopped fine
• 1/3 cup fresh cilantro, chopped
• 1 lb. thinly sliced cabbage
• 4 green onions, chopped fine

In a large bowl add mayonnaise, sour cream, lime juice, lime peel, chile, and garlic.  Whisk everything together until smooth.  Stir in cilantro.  Add your cabbage and green onions, stirring completely, adding salt and pepper to taste.  Cover and refrigerate for at least a couple of hours before serving.  Best if made the day before.  

Serves: 8

Total time: 30 minutes

Related posts:

1. Creamy Coleslaw
2. Panko Crusted Halibut Tacos with a Creamy Avocado Cabbage Slaw
3. Spicy Pork & Rice Soup with Lime

Cremini mushrooms = crimini mushrooms = italian brown mushrooms.  All three of these mushrooms are one in the same and closely related to the common white mushroom, but creminis provide much more flavor.  Portabella mushrooms, their just a large cremini.  Curious about the benefits of creminis, I was pleasantly surprised to learn they contain a high level of zinc (aids in a healthy immune system), anti-cancer properties, a good source of iron and calcium, and lastly continuous research shows that regular consumption of creminis acts as a barrier of the develpement of Alzheimer’s disease and certain age-related cognitive disorders, according to this link here.  Please enjoy!

For more mushroom sauce recipes, click here.     

• 1 sweet onion, chopped
• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 lb. cremini mushrooms
• 1 tbsp. Dijon mustard
• ¾ cup red wine
• 1 tsp. Italian seasoning
• 1 can beef stock (or vegetable)
• 2 tbsp. sour cream
• 1 tbsp. Worcestershire sauce
• Salt and pepper
• 1-2 tbsp. Kitchen bouquet (optional)

Divide mushrooms in half, roughly chop one half, slice the other half.  In a large nonstick pan add olive oil and butter over medium heat.  Add chopped onion and sauté until translucent, about 8 minutes.  Add the chopped mushrooms, ½ tsp. fresh black pepper.  Sauté for 5 minutes stirring occasionally.  Add the Dijon mustard, cook for 2 minutes.  Add the red wine and italian seasoning, bring to a boil and simmer until reduced by half.  Add ½ can beef stock, a large pinch of salt and pepper and reduce by half.  Cool for about 5 minutes.

Pour sauce into a blender and pulse on and off for about 20 seconds.  Add sour cream and worcestershire, pulse for another 10 seconds.  Pour sauce back into your pan with the remaining beef broth, add the remaining sliced mushrooms and cook over low heat until mushrooms are tender.  (The optional kitchen bouquet, is to give your sauce a deep rich brown color, if necessary).  Serve immediately over meat of your choice.

Serves: 4

Total time: 45 minutes

Related posts:

1. Sauteed Chicken with a Cremini Mushroom Sauce
2. Pork Mushroom & Snow-Pea Stir-Fry
3. Baked Penne with Meat and Mushroom Sauce

 Arugula is a good source of vitamins A, C, folate, calcium, and magnesium.   Related to both the radish and watercress, which explains it’s spicy flavor.  We served this wonderful salad with barbecued Bratwurst which was a nice balance.  Suzanne found this recipe from Cooking Light.  Please enjoy!

For more potato salad recipes, click here.

• 2 lbs. Yukon gold potatoes, peeled, cut into 1-inch pieces (we used fingerlings, skin on)
• 2 tbsp. plus 2 tsp. extra virgin olive oil
• ½ cup finely chopped shallots (3 small)
• 1½ tbsp. sherry vinegar
• 2 tsp. stone-ground mustard
• 1 tsp. grated lemon rind
• 1 tsp. lemon juice
• ½ tsp. salt
• ¼ tsp. freshly ground pepper
• 2 ½ cups loosely packed arugula, chopped

Place potatoes pieces in a medium saucepan.  Cover with cold water 2 inches above potatoes.  Bring to a boil over medium-high heat.  Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender.  Drain potatoes.

Heat a small skillet over medium heat.  Add 2 tsp. olive oil to pan and swirl to coat.  Add shallots to pan, sauté 3 minutes or until lightly browned, stirring occasionally.  Remove from heat.  In a small bowl add shallots, vinegar, mustard, lemon rind, lemon juice, salt, and pepper.  Stir with a whisk, and gradually add remaining 2 tbsp. olive oil, stirring constantly until well combined.  Pour dressing over warm potatoes, tossing gently to coat.  Cool completely.  Add arugula to potato mixture, toss gently.  I topped it with just a little more olive oil.  Serve immediately.

Serves: 6

Total time: 45 minutes

Related posts:

1. Joy’s Potato Latkes
2. Grandpa Tom’s Macaroni Salad
3. LooLoo’s Pasta Salad

Arborio rice, a short grain rice that is firm and chewy, is most commonly used in cooking risotto.  Arborio rice is named after the town of Arborio in Italy, where it is grown.  My english peas fresh and sweet, were purchased from my friend Lynda’s produce stand in Half Moon Bay, called the “Farmer’s Daughter”.  The chef that created this very delicious risotto is Maria Hines, from “TilthRestaurant”  in Seattle Washington.  Please enjoy!

Check out this link here for other risotto recipes from inmamaskitchen.com

• 1 bunch green onions
• 1 tbsp. olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• ½ cup dry white wine
• 2 cups Arborio rice
• 4 cups vegetable or chicken broth
• ¼ cup butter, cut into pieces
• 2 cups fresh or frozen petite English peas
• 2 cups pea vine leaves
• ¼ freshly grated parmesan chees
• ¼ cup chopped fresh parsley
• ½ tsp freshly cracked pepper
• ½ tsp. salt

Preheat oven to 450 degrees.  Trim green onions and place on a lightly greased baking sheet.  Bake until slightly browned and crisp, about 10-13 minutes.  Set aside to cool, then chop into 1-inch pieces. 

In a medium sauce pan, heat oil to medium heat.  Add shallot and garlic, sauté for about 1 minute.  Stir in wine; cook stirring constantly, 4 minutes or until wine is almost evaporated.  Add rice.  Cook stirring constantly, 1 minute.  Add ½ cup broth.  Cook stirring constantly, until broth is absorbed.  Repeat procedure, ½ cup at a time.  Total cooking time is about 20-25 minutes.  Add remaining ingredients, serve immediately.

Serves: 4

Total time: 60 minutes

Related posts:

1. Fennel and Chicken Sausage Risotto with Fresh Herbs
2. Sauteed Brussells Sprouts with Smoked Ham and Toasted Walnuts
3. Fried Brown Rice with Watercress and Bacon