Zucchini and Yellow Squash Spaghetti

I made this one with zucchini from my branch president's garden and squash from Dave's.  I am glad people share their produce with me.  You don't see any green from the zucchini in this one because I had had the zucchini for awhile so I peeled it.  This was yummy, but a little time consuming, I cut all the veggies by hand.  

I cut my veggies bigger than was suggested, so I used linguini noodles so they would all be about the same size.

This recipe made a ton, I think I got six really big servings out of it. 

I got this recipe from: http://www.melskitchencafe.com/zucchini-yellow-squash-spaghetti/

INGREDIENTS

• 8 ounces spaghetti noodles
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 4 zucchini, julienned, about 7 cups (see note above)
• 2 yellow squash, julienned, about 3 1/2 cups (see note above)
• Salt and black pepper to taste
• 2 tablespoons fresh lemon juice (from about 1 large lemon)
• 1/2 cup grated Parmesan cheese
• 1/2 cup thinly sliced fresh basil
• 1 tablespoon minced lemon zest

DIRECTIONS

1. In a large pot of salted, boiling water, cook the spaghetti according to package directions. Drain (but do not rinse!).
2. While the spaghetti is boiling, saute the garlic in the olive oil in a large nonstick skillet over medium heat until the garlic is fragrant, about 30 seconds. Stir in the julienned zucchini and squash. Season with salt and pepper to taste (about 1/2 teaspoon of each to start). Cook the zucchini and squash until slightly wilted, 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just for tender.
3. Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired. Serve immediately.

Squash and Zucchini Gratin

My boss has a garden and he keeps sharing his squash with us, so I thought I would try this.  My scale was out of batteries and I didn't have the correct kind to weigh everything, so I used 1.5 large yellow onions, one zucchini and three yellow squash.  This was actually very good. 

I would not have done it if my food processor didn't slice things, but since I didn't have to slice by hand, the prep for the veggies was very fast. 

I think I probably made about the amount that was suggested, however, I cooked it in my bread loaf pans so I could split it in two.  I cooked one yesterday and the other one I wrapped in plastic wrap and aluminum foil and put it in the freezer.  For the freezer one I left the topping separate, and will add it right before cooking.  I will let you all know if it froze well.  Out of the loaf pan, I got four servings. 

I got this recipe from: http://www.ourbestbites.com/2013/07/zucchini-gratin/

I will put the things I did differently in []

Zucchini Gratin
Recipe adapted by Our Best Bites from Ina Garten

5 tablespoons butter
1 pound yellow onions, cut in 1/2 and sliced (about 3 large) [did 1.5 large]
2 pounds zucchini and/or yellow squash, sliced 1/4-inch thick (about 4 zucchini) [1 zucchini and 3 yellow squash]
3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt) [1 tsp]
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 cloves garlic, finely minced or pressed [2 heaping tsp minced stuff in fridge]
2 tablespoons all-purpose flour
1 cup milk
6 tablespoons Italian style bread crumbs
3/4 cup grated Gruyere
olive oil

Instructions

Preheat the oven to 400 degrees F.

Melt the butter in a very large saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned.  As the onions are cooking, stir them occasionally and work on prepping the other ingredients. [Did this part with the lid on so my house wouldn't smell to onion-y]

Add the zucchini and cook, covered, for 8-10 minutes, or until tender [this was closer to 25 minutes]. Add the salt, pepper, and nutmeg and garlic and cook uncovered for 5 more minutes, stirring often. Whisk flour into the milk and add to pan, turning up heat slightly just until milk heats and starts bubbling.  Then cook over low heat for a few minutes, until it thickens and makes a sauce. Pour the zucchini mixture, and all the sauce into an 8 by 10-inch baking dish (or something close to that).

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Drizzle a little olive oil over the top (place your finger over the opening of the bottle to make it easier to just drizzle a little) and bake for 20 minutes, or until bubbly and browned.  Cool for a few minutes before serving. Yield: about 6 side-dish servings.  If doubling recipe, use a 9×13 (or similar) pan.

Fresh Green Beans with Balsamic

I tried this when I thought I might be feeding a million people for Easter. And I wanted to try it before I potentially would just make it willy nilly. I didn't end up making it (expensive more than anything), but it was very good!

I mean green beans aren't my all time favorite although they're growing on me, but mix it with feta, bacon, and balsamic and how can it not be a good idea?

http://www.melskitchencafe.com/fresh-green-bean-salad-with-balsamic-dressing/

• 
  
• 2 pounds fresh green beans, ends trimmed if desired
• 1 pint cherry or grape tomatoes, halved
• 1/4 cup olive oil
• 3 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 ounces feta cheese
• 6-8 strips bacon, cooked and crumbled

DIRECTIONS

1. Bring a large pot of water to a boil. Add 1 teaspoon salt. Cook green beans until tender, 5-10 minutes. While they cook, prepare a large bowl with an ice water bath. Immediately drain the beans into a colander (or scoop them out with a slotted spoon) and place the drained beans in the ice water for a few minutes to stop the cooking. This will keep them bright green and perfectly tender.
2. Drain the beans and pat them dry. Toss them in a bowl with the tomatoes.
3. For the dressing, whisk together the olive oil, lemon juice, vinegar, salt, garlic powder, and pepper. Pour the mixture over the green beans and toss to coat. Cover the bowl and chill for at least an hour or up to 3 hours before ready to serve.
4. Stir in the feta cheese and bacon right before serving. Serve chilled or at room temperature.

Barley Pilaf

I bought pearled barley for a different recipe, so I decided I should try this pilaf since I had barley just hanging out now. This was a pretty good side dish! I think my medium onion was a little on the large side of medium and I wish I had put less onion in. But other than that this was a good, simple side. 

Warning: it cooks for at least an hour. So don't be like me and not realize that until you're making it. 

I was in a bit of a rush when I made this because Sam had a meeting and I didn't realize it cooked so long, so when we ate it all of the liquid hadn't cooked off. However, the barley was soft enough so I just drained off the extra liquid. 

Anyway easy, quite healthy side dish. Wahoo!

http://www.melskitchencafe.com/2012/05/simple-barley-pilaf.html

INGREDIENTS

• 2 tablespoons butter
• 1 cup medium pearl barley (not quick cooking barley)
• 1/4 - 1/2 cup pine nuts or almonds, optional
• 2 garlic cloves, finely minced
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 cups low-sodium chicken broth

DIRECTIONS

1. Preheat the oven to 375 degrees F.
2. In a large skillet, melt the butter over medium heat and add the barley, nuts (if using), garlic and onions. Saute the mixture, stirring frequently, until the onions are tender and the barley is golden. Scrape the mixture into a 3-quart baking dish and stir in the salt, pepper and chicken broth. Bake uncovered for 60-80 minutes, until the liquid is absorbed and the barley is tender. Garnish with green onions, if desired.

Candied Almond Salad

This is the recipe that we had over the Christmas holiday and is from thesisterscafe.com

2 heads of leafy green; 1 can be a bag of spinach- I used 1 head romaine and 1 head of left lettuce and another time 2 heads of romaine
3/4 c Craisins
2 crisp apples
Orange juice (enough to toss the apples in to prevent browning and add a little flavor)
2 oz blue cheese or gorgonzola and /or feta
1/2 cut slivered almonds
1/4 c sugar

Combine nuts and sugar in a medium skillet over median heat.  Stir constantly.  After a few minutes, the sugar will liquify.  Pay close attention at this point stir to cover the nuts with the sugar coating.  The syrup will begin to daren and will coat the nuts.  When they reach a golden brown(not dark brown-that burns them-not so good-voice of experience) remove from heat and I think out of the pan.  I put them on a plate and stirred them a few times to break them up.  Cool completely.  Set aside.

Chop apples and toss in orange juice.

When ready to serve, toss the lettuce, crasins, nuts, apples and cheese in a large bowl.  Toss with the dressing.  FYI- the dressing wilts any leftovers.

Honey Red Wine Vinaigrette
1/2 c red wine vinegar
1/2c honey
1-2 cloves garlic-presses
1tsp Kosher salt
1tsp coarse ground pepper
1/2 c canola oil

Mix in a blender

For dad and I I just have everything on the table, we make the salad on our plate and then add the dressing on the plate.  It has been so wonderful and yummy!!  I have the apple ( I only cut about a fourth) in a little baggie with the OJ and it stays for about 3 days.  We have loved this.  I didn't have any more almond so I tried some pecans that I had and we like the pecans even better than the almonds!! I probably put 2/3 cup pecans to the 1/4 c sugar.   They are amazing!  I also put them in the steel cut oats Sara told me about and that was very good too.  I figured out how to put in a picture!!!

Hasselback Potatoes

I have no idea why these are called Hasselback potatoes. Seems like a strange name. Anyway I saw these and they looked fun and different. They were quite good too. An excellent addition to the what can I do with a potato arsenal.

I forgot to take a picture until I had eaten like 2/3 of the potato, so there's the last bit of the potato pictured there. I just think it makes more sense if you can see it.

You could really do this with whatever spices you would want like when you roast potatoes and sweet potatoes. We followed the recipe this time and dipped it in fry sauce.

http://www.melskitchencafe.com/2009/07/succulent-steak-and-hasselback-potatoes.html

5-6 medium baking potatoes
4 garlic cloves, pressed through a garlic pressed or finely minced
2 tablespoons olive oil
2 tablespoons butter
Coarse salt
Freshly ground black pepper

Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.

Arrange the potatoes on a baking sheet and sprinkle the garlic in between the slits. Scatter some butter on top of each potato (it doesn’t have to be exact – I just pinched off pieces of butter and put them on top of the potato and in random slices). Then drizzle the olive oil and sprinkle some salt and freshly ground black pepper over the potoates.

Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.

Make Ahead Garlic Bread

This bread was AWESOME. So good. And quite easy. 

It was ideal for us because we buy a loaf of French Bread and the last like 1/4 gets forgotten about and goes stale or something. So this way I could just pull out 4 pieces from the freezer, throw it in the oven and we had delicious bread! And we will have delicious bread again later! Woohoo!

It cooked faster for me, but that could be because I had had the oven on roasting vegetables, so keep an eye on it. I think I cooked it for about 5-6 minutes on the first side, flipped it and cooked it for 3-4 minutes on the other side. 

Great bread. Glad I tried it. 

I had a picture but it was all blurry, so yeah. 

http://www.melskitchencafe.com/2009/09/make-ahead-crispy-buttery-garlic-bread.html

• 12 tablespoons butter, softened
• 4 garlic cloves, very finely minced
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 (1-inch) slices Italian or French bread

DIRECTIONS

1. Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.
2. Freeze the slices on a large baking sheet or plate until firm, about 15 minutes. After they are firm, transfer the slices to a freezer ziploc bag and freeze for up to one month.
3. To serve, preheat oven to 425 degrees. Arrange bread on rimmed baking sheet and bake until golden brown on the first side, about 10 minutes. Flip and bake until golden brown on the second side, 6-7 minutes more. Serve.

NOTES

Note: To serve the bread immediately instead of freezing, bake buttered bread on rimmed baking sheet at 425 degrees for 8 minutes then flip and bake 5 more minutes on the second side.

Blue Cheese and Cheddar Scalloped Potatoes

I made these because I had leftover blue cheese crumbles from those awesome buffalo chicken bites. They were different from how I normally do potatoes and we liked them. 

Letting them sit for few minutes after you take them out of the oven is important because the liquid all soaks in, but right when you take it out it seems way to liquid-y. Just FYI. 

http://www.melskitchencafe.com/2009/10/blue-cheese-and-cheddar-scalloped-potatoes.html

Ingredients

• 1 tablespoon butter
• 1 1/4 pounds russet or yukon gold potatoes, peeled and sliced 1/8-inch thick (I used the side of my box grater that has long lines to grate on)
• 1/2 medium onion, minced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 bay leaf
• 1 cup grated sharp cheddar cheese
• 1/4 cup crumbled blue cheese (or more to taste)
• Salt and pepper

DIRECTIONS

1. Preheat the oven to 425 degrees. Heat a large cast iron skillet over medium-high heat. Add the butter. When melted, add the onion, cook for 2-3 minutes until translucent and beginning to lightly brown.
2. Toss in the garlic and thyme and cook for 30 seconds, until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream and bay leaf. Bring to a simmer and then cover, reduce the heat to medium-low and cook for about 10 minutes.
3. Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes or until the cheese is bubbling and slightly browned. Let rest for 5-10 mintues before serving. Season with salt and pepper to taste.

Curried Cauliflower "Popcorn"

This was actually really really great. Who knew that cauliflower could have more emotion tied to it then meh it's fine. But this was awesome. And easy. 4 ingredients for the win!

http://www.melskitchencafe.com/2011/07/curried-cauliflower-popcorn.html

INGREDIENTS

• 1 medium head cauliflower
• 1 1/2 tablespoons olive oil
• 1/4 to 1/2 teaspoon salt
• 1/2 teaspoon curry powder

DIRECTIONS

1. Preheat the oven to 475 degrees F.
2. Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder.
3. Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender. Serve immediately.

Restaurant Style Smashed Potatoes

These were great. I think I put in a little too much sour cream though. And instead of the weird onion straw things, I added cheese. Yes I did serve these with that ranch chicken, it was a bacon heavy meal. Also make sure you cook the red potatoes all the way, I think mine were still a little undercooked so it made not quite as good as it could have been.

Super fast to make though. Once the potatoes are cooked it's a matter of smashing (not mashing) the potatoes and adding all the ingredients. And it's ready! So time it so that they are still nice and warm

http://thepioneerwoman.com/cooking/2010/05/restaurant-style-smashed-potatoes/

Ingredients

• 5 whole Large Red Potatoes
• 1 stick Butter, Softened And Cut Into Pieces
• 5 slices Bacon, Cooked And Crumbled
• 2 whole Green Onions, Sliced
• 3/4 cups Sour Cream
•  Salt To Taste (add Plenty!)
•  Freshly Ground Black Pepper To Taste (ditto!)
• 3/4 cups French Fried Onions, More For Topping- I didn't use these
• I did add cheddar cheese

Preparation Instructions

Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.

Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!

Roasted Garlic Mashed Potatoes

So I needed a side dish for this cordon bleu I was making (I will post it next) and I wanted it to be potatoes. However I only have one oven rack in my oven- I know, huge problem, I need to measure my oven and get another one, but that's not important right now- so the potato dish couldn't be in the oven and I wasn't sure if the sauce for the cordon bleu would be good on potatoes. So I found this delicious recipe.

It was really good! I might have been a little garlic happy... I had 5 very small potatoes and put in 4 cloves of garlic. Yeah they tasted awesome. So I used a 1/2 cup of parmesan since I essentially halved the recipe, and then just put in butter and milk until it tasted how I wanted it to.

Roasting garlic is easy as can be, but I think Mel has a super oven. When I roasted it, it took more like 30-35 minutes to get roasted all the way.

It was great!

http://www.melskitchencafe.com/2010/04/roasted-garlic-and-parmesan-mashed-potatoes.html

• 5 pounds Yukon gold potatoes, peeled, rinsed and diced 
• 2 teaspoons salt
• 1 cup freshly grated parmesan cheese
• 4 tablespoons butter
• ¾ cup milk
• Salt and pepper to taste
• 4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)

DIRECTIONS

1. For the mashed potatoes, In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot.
2. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.

Divine breadsticks made even better

So, this is Mel's recipe, but I think I have the key to making it even better and easier :).

So, I followed the recipe with these changes:

You need a full cube of butter melted.  When you use that much they are even better than Pizza Hut breadsticks

First, after you mix/knead the dough and let it rest, take 3/4 stick of real butter melted and throw it in the jellyroll/cookie sheet pan.  Then just blop the dough on there and use a rolling pin and your fingers to squish it out onto the pan.

put the rest of the stick of melted butter on the top and sprinkle with garlic salt and maybe italian seasoning and parmesan cheese.

Then, take the pizza cutter and cut it into strips.

Let it raise bake as it says in the recipe

INGREDIENTS

• 1 ½ cups warm water
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
• ½ teaspoon salt
• 3 tablespoons butter, melted (for the baking sheet)--that is her thoughts.  Use a full cube-see above.

DIRECTIONS

1. Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet (I ignore the rest of this and just squish it out on the baking sheet). Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese.
2. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Garlic Herb Bread

This was good! Yum :). Jenn Alvey shared it with me.

4-4 1/2 c. flour

2 pkgs (1/4 oz ea) quick-rise yeast

1 3/4 tsp dill weed

3/4 tsp garlic powder

3/4 c. milk

1/4 c. butter, cubed

1 Tbsp butter, melted

3 Tbsp sugar

2 tsp basil

1 1/2 tsp salt

3/4 tsp rosemary

1/2 c. water

1 egg

In lg. bowl combine 1 1/2 c. flour, sugar, yeast and seasonings. In sm. pan heat milk, water, and cubed butter to 120-130. Add to dry ingredients, beat just enough flour to form soft dough. Turn onto floured surface. Knead til smooth, 4-6 min. Cover and let sit 10 min. Divide into thirds. Place ropes on greased sheet. Braid. Pinch ends and tuck under. Cover and let rise in warm place til doubled about 25 min. Bake at 375 for 20-25 min or until golden brown. Brush with melted butter. Cool on rack.

Summer Couscous Salad

This is my new favorite side dish.  I made it when I was home in May.  I don't know if everyone thought it was as amazing I do, but that's ok.  I want it up here so I can find it really fast and easily! Recipe from Mel's Kitchen Cafe 

My friend Bethany also really likes this one.  She made it for a potluck we had, but she didn't ahve any red wine vinegar.  So she used balsalmic vinegar and it was really good that way too!

INGREDIENTS

• 2 cups low-sodium chicken broth
• 1 1/2 cups whole wheat couscous, uncooked
• 1/4 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/8 teaspoon black pepper
• 6 green onions, white and green parts chopped
• 1 tablespoon dried basil (the original says fresh or dried.  I like it better when its done with dried)
• 1 pint cherry tomatoes, halved
• Zest of 1 lemon
• 1 cup reduced fat feta cheese

DIRECTIONS

1. In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.
2. In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
3. Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.

Homemade French Bread

I have made this at least a dozen times!

The only thinsg I do differently than our trusted friend Mel is
1- I drizzle in more oil after the flour is added
2-If I remember, when I put the bread in I throw some water in the bottom of my oven so that it steams and makes a better crust
3-and I tried rolling this out on an oiled surface instead of floured and it was good too!)

INGREDIENTS:
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

DIRECTIONS:
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick – but be careful not to add too much flour. Knead for a few minutes. and drizzle in a little more oil as you mix 

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes.

 Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds.

If you remember, throw some water in the bottom of your oven so it steams right after you put your bread in (and shut the door really quick) Bake for 30 minutes at 375 degrees.

The Best Barbecue Sauce

The Best Barbecue Sauce  *Makes about 7 cups of barbecue sauce

INGREDIENTS:
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulphured molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper - I only use 1/4tsp
1 teaspoon salt
1 teaspoon coarsely ground pepper

DIRECTIONS:
In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

Recipe Source: Liz K.

I forgot until making it today  that I only use 1/4 tsp cayenne-sorry!This is a wonderful recipe- very good.  Putting pork in the crockpot and then will put this on when about 1/2-1 hr left.  You can put it on in the beginning but I  think it burns a bit so I don't like that.  

Crash Hot Potatoes

Crash Hot Potatoes

I tried these last night and dad and I loved them!!  I used Ukon Gold potatoes so it was a bit sweet, but I could just buy 5 of them and not a whole bag.  I think red potatoes would be yummy too!!  I quit cooking at about 18 min and wish I had kept cooking the whole time so the insides would have been more crunchy.  They were getting pretty dark so maybe I'll try 400 next time.  I also think you could boil the potatoes and keep in fridge and make 2 at a time.   I don't think the time is correct- you have to boil the potatoes and then cook for 25 or so minutes.  They were easy!!

Recipe: Crash Hot Potatoes

Prep Time: 30 Minutes  |  Cook Time: 25 Minutes  |  Difficulty: Easy  |  Servings: 6

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Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.