Garlic-Parmesan Potato Wedges

3-4 large russet potatoes, cut into wedges

4 tablespoons olive oil

1/3 cup shredded Parmesan cheese

1-2 teaspoons salt

1 teaspoon garlic powder

2 teaspoons Italian seasoning

Preheat the oven to 375^F.  Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl.  Drizzle with olive oil and toss to coat.  Sprinkle the potato wedges with the Parmesan cheese and toss again to coat.  Sprinkle with the remaining ingredients and toss once more to evenly coat the wedges.

Place the potato wedges, skin side down, on the baking sheet.  Bake for 25-30 minutes or until the potatoes are fork tender and golden.

Southern Pea Salad

1 (16 ounce) package frozen sweet peas, thawed and uncooked 

2 eggs, hard boiled and chopped

4 to 6 slices of bacon, cooked crisp and crumbled or 1 cup ham, cooked and chopped, optional

1/2 cup chopped green onion (could use regular onion)

1 cup shredded cheddar cheese (can use any kind of cheese)

1/4 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon celery seeds or 1/2 cup celery, chopped

dash cayenne

1/2 cup mayonnaise

1/2 cup sour cream

Combine uncooked, thawed peas, eggs, bacon or ham or both, onion, cheese, pepper, salt, garlic powder, celery seeds or celery and cayenne in a salad bowl.  Mix in the mayonnaise and sour cream.  Place in refrigerator for a couple of hours. Makes 6 to 8 servings.

From http://thesouthernladycooks.com/2013/04/18/southern-pea-salad/.

I used bacon instead of the ham and celery seeds instead of celery.  My husband loved this and it looked lovely.  I should have loved it too, but for some reason, I didn't.  I guess my favorite will always be my Mom's Pea Salad, which is much simpler and more to my taste.  This was good, but I'll be sticking with Mom's from now on.  

Easy Spanish Rice

Easy Spanish Rice

2 Tbsp olive oil
1 small onion, finely chopped
1 1/2 cups long grain white rice
2 tsps chicken bouillon granules
2 cups water
1 cup chunky salsa

Heat the oil in a large, heavy skillet over medium heat and saute the onion until tender, about 5 minutes.  Stir in the rice and cook until it's translucent, stirring frequently.  Add the bouillon granules, water and salsa.  Stir, cover and reduce heat to low.  Simmer 20 minutes without taking the lid off.  Remove from heat and let sit, covered for about 5 minutes before serving.

Ridiculously easy Spanish Rice!  Tasty too, though I personally think it needs more spice so next time I'll add some jalapeno!  From allrecipes.com

Butterscotch & Black Pepper Baby Carrots

2 1/2 tablespoons butter
2 1/2 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
1 pound baby carrots, halved lengthwise
1/2 to 1 tablespoon freshly ground black pepper

In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.

Delicious!!

Recipe courtesy The Deen Brothers as seen on Food Network.

Bean & Cheese Enchilada Casserole

Bean & Cheese Enchilada Casserole

4 oz taco sauce
1 tbsp olive oil
1 small onion, finely diced
1 tsp garlic, minced
1 heaping tsp diced pickled jalapenos
16 oz can chili beans in medium sauce
8 oz refried beans
1 tbsp chili powder
1 tsp cumin
1/2 cup chunky salsa
2 cups shredded cheddar cheese
8 tortillas

Preheat oven to 350^F. Coat the bottom of a 9-inch square casserole dish with the taco sauce and set aside. Heat the oil in a skillet and saute the onions until soft. Add garlic, jalapenos, chili beans, refried beans, chili powder, cumin and salsa and stir until well combined and hot through. Cut tortillas into quarters (or strips) and layer half of them in the casserole dish. Top with half the bean mixture and 1 cup shredded cheddar. Repeat layers ending with remaining cheddar and bake for 20 minutes or until the cheese is melted and bubbly.

This was yummy!

Cajunesque Rice & Beans

Cajunesque Rice & Beans

2 cups long grain rice
4 cups water
3/4 tsp ground cumin
1/4 tsp ground turmeric
1 tsp Cajun seasoning
1 cup frozen whole kernel corn
1 can dark red kidney beans

I use a Rice Cooker! It's much easier and always turns out nice and fluffy, unlike cooking it in a pot on top of the stove. Put the rice, water, cumin, turmeric, cajun seasoning and corn into the cooker. Put the lid on it, plug it in and turn it on. Meanwhile, slowly heat the beans over low heat and keep warm until the rice is done.

I HAD been going to make Black Beans & Rice to go with my Roast Pork, but when I searched my pantry I discovered I didn't have any Black Beans! So I concocted this and it turned out pretty good, if I do say so myself. I'll make it again, but use 2 cans of kidney beans next time with the same amount of rice. John loved it.