Spinach, Corn & Sweet Potato Burritos

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 can refried beans (could use fat-free)
1/2 c. water
1 can fire roasted tomatoes, loosely drained
2 cup fresh spinach, chopped
1 can white corn, drained
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
3 cups cooked and mashed sweet potatoes (2 medium sweet potatoes)
12 (10 inch) flour tortillas, warmed (I used the Tortillaland variety from Costco)
1 c. shredded Monterey Jack cheese

Directions
1.Preheat oven to 350F.
2.Heat oil in a medium skillet, and saute onion and garlic until soft. Add tomatoes. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.  Add sweet potatoes, corn and spinach.  Stir well.
3. On top of each tortilla, put 2 TBS. refried beans, sweet potato mixure and a sprinkle of cheese. Fold up tortillas burrito style, top with cheese, and place on a greased baking sheet.
4.Bake for 15 minutes.  Serve warm with sour cream, lettuce and avocado.

Flemish Carrot Soup

Found it originally here, and made it how we wanted it.

3 Tbs. unsalted butter
1 bunch green onions, chopped
1 large onion, sliced
3 cups vegetable broth
3 cups water
1-1/2 lbs. carrots, peeled and cut into 1-inch slices
1 large baking potato, peeled and cubed
1 tsp. dried thyme
1 bay leaf
1/2 heavy cream, plus additional if needed
salt and pepper to taste
croutons or French bread

Melt the butter in heavy soup pot over medium heat. Add the green onions and onions, cook, stirring until wilted but not browned, about 10 minutes.

Add the chicken broth, carrots, potato, thyme, and bay leaf. Cover, simmer until the vegetables are very soft, about 35 minutes. Remove from heat and let cool a little. Discard the bay leaf.

Puree the soup with hand blender until smooth.  Stir in the milk, adding a little more if the soup is too thick for your liking. Season with salt and pepper to taste.

Reheat gently and serve sprinkled with minced parsley. Serve hot with croutons or French bread. Makes 6 servings.

Cauliflower, Onion & Cheddar Soup

This soup is another crockpot wonder.  The only prep involved is chopping the vegetables! Perfect for a chilly day, and next time I'll serve it in a bread bowl!

(Picture to come)

1 large head cauliflower, chopped into florets
2 celery ribs
3 large carrots
1 red onion, finely chopped
1 small vidalia onion, finely chopped
1 large green pepper, chopped
1 sweet red pepper, chopped
4 cups vegetable broth (you can substitute with chicken)
1/2 tsp. Worcestshire sauce
1 tsp. kosher salt
1/2 tsp. black pepper
2 cups sharp cheddar, shredded
2 cups heavy whipping cream (you can substitute with half and half)

Garden Fresh Veggie Enchiladas

We had the MOST amazing meal the other night.  One that our ENTIRE family could enjoy (one kid just didn't get the beans, and we added his own special cheese).  It was delicious.  I compiled it from a bunch of vegetarian enchilada recipes I had been eyeing, and it was To. Die. For.  Seriously one of the best meals I have had in a long time.  So healthy, so filling, and remarkably flavorful.   The only downside to this recipe is that it is a little time consuming.  It's much faster if you make the enchilada sauce a day ahead of time (I double the recipe and freeze some for later use).  It's also handy to have a food processor or chopper available since these babies are stocked with all the garden veggies you could dream of!

For the sauce:

1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
1 (8 oz.) can tomato sauce
½-¾ cup water
Salt and pepper

For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. canola oil
1 medium onion, chopped
1 small sweet red pepper, seeded and finely chopped

1 yellow bell pepper, seeded and chopped fine
1/2 zucchini, halved lengthwise, seeded and chopped

1/2 summer squash, halved lengthwise, seeded and chopped

1 c. fresh spinach, chopped

4 small carrots, finely chopped
3 cloves garlic, minced
Enchilada sauce (above), divided
1 cup finely crumbled queso fresco
½ cup minced fresh cilantro
4 oz. can chopped green chiles
Salt and pepper

To Assemble:

12 (6-inch) corn tortillas
1 cup shredded Monterey Jack cheese
Lime wedges, for serving
sour cream, totally optional

Enchilada Sauce: 

To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. (I like to double the recipe and freeze it for future enchiladas.)

Enchiladas

Preheat the oven to 450˚ F. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion, carrots and peppers and cook until slightly softened, 5-7 minutes. Add the zucchini and squash and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans, along with the chopped spinach and cook until warmed through, about 2 minutes.

Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.

To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds (I cover with a moistened paper towel). Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Repeat with the remaining filling and tortillas. Pour 1 cup of the sauce over the enchiladas, spreading it evenly. Sprinkle the shredded cheddar over the top of the sauce and dot with a little extra crumbled queso fresco.  Bake uncovered about 15 minutes, or until cheese is bubbly. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges.

Brussell Sprout Hash

Ever tried brussell sprouts?  Have you heard lots of horrible things about them?  Forget all of that.  Brussell sprouts are not only packed full of nutrients, they are flavorful and delicious.  Every single person in my family likes these.  Try preparing your brussell sprouts in this comforting hash and you'll feel like a whole new person. 

4 tablespoons (1/2 stick) butter, divided
2 shallots, thinly sliced
Coarse kosher salt
1 tablespoons apple cider vinegar
3 teaspoons sugar
1 pound brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
3/4 cup water

Melt 2 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add water and 2 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Makes 6 servings

Sweet Potato Souffle

Prepare to be wow'ed (I was last Thanksgiving, when my friend A. made this for me and I couldn't stop eating it).  This sweet potato souffle will have you coming back for seconds, and maybe even thirds.  It's easy to throw together, and bakes up perfect for Sunday dinner.  NOT to be missed at your Thanksgiving feast this year, make note!

also pictured here: Dutch Oven Pork Chops 'n' Onions



5 or 6 medium to large sweet potatoes
1 stick, salted butter
2 eggs
1/2 c. whole milk
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon (or to taste)
mini marshmallows, optional for topping

Peel and chop sweet potatoes.  Boil until tender (about 12 minutes, or until soft). Drain water, put potatoes and butter in bowl and mix with handmixer until well blended. Mix egg, milk, vanilla, salt and cinnamon in bowl.  Add to sweet potato mixture. Place mixture in a casserole dish (or 9x13 pan).  Bake at 350 for 40 minutes.  Remove from oven, add marshmallows to cover. Turn on broiler, broil until marshmallows melt and become toasted.

Portabello, Artichoke & Feta Baked Mediterranean Penne

It's no secret that I love pasta.  I mean, I have about a gazillion pasta dishes already on this blog.  I was getting sick of the old tomato and cheese flavor, so I decided to change it up with a Mediterranean twist by adding some feta, artichokes and portabello mushrooms and it really packed a punch.  Then, this darn daylight savings time gave me one less hour at dinnertime so I had to take a picture in the dark, which never makes this look not quite as appetizing as it really is.  This is a great versatile dish that is perfect for meatless nights (you could added shredded chicken if you don't want to go without!).  Enjoy!

1 lb. box whole wheat penne, cooked al dente (9 min. max)
1 small onion
1 small red pepper
2 cloves garlic
1 TBS. olive oil
1 can artichoke hearts, drained and chopped
2 large portabello mushrooms, stems removed, diced into bite sized pieces
1 c. tomato sauce
2 c. your favorite pasta sauce (one with peppers and mushrooms compliments this nicely)
8 oz. feta cheese, divided in half and crumbled
1 c. parmesan cheese, shredded.

Saute onions, garlic, mushrooms and peppers in olive oil until translucent (about 4-5 minutes).  In large bowl, mix all ingredients, reserving 4 oz crumbled feta and all or parmesan.  Place pasta mixture in 9x13 pan.  Sprinkle with feta and parmesan.  Preheat oven to 350.

Bake for 30 minutes or until feta is bubbly.

Homestyle Hashies

I love potatoes.  It's no secret that potatoes are the key to my heart.  Fry them, bake them, mash them.  You name it.  I'll basically love them unless they are raw.  Whenever we eat baked potatoes (which is fairly often) at our house, I always stick and extra potato or two in the oven to use for Homestyle Hashies the next morning.  Nothing screams breakfast to me without these pan-fried delicious hash browns.  Served with a little melted cheddar that has had time to crisp a little on the bottom of the pan?  Yes, please.  I'll have seconds.  My husband likes them with ketchup (no, thank you).

2 large leftover baked potatoes
2 TBS. vegetable oil
1 tsp. salt or season salt
1 tsp. all-purpose or Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. pepper
1/4 tsp. of cayenne (optional)
shredded cheddar (optional)

*Serves 4, but I could easily eat the whole pan myself.

Butternut Squash with Pan Roasted Orzo

This would have been the perfect side dish if I hadn't eaten so much of it that I had no room for my main dish (Marinated Turkey Tenderloin...be looking out for that recipe soon, it's a keeper).  This is the essence of fall (I'm loving seasonal cooking right now), and is so filling.  Each bite is pleasing to all taste buds with hints of sweet, salty creamy and fresh. 

3 tablespoons olive oil

2 cups butternut squash (I used 1.25 lbs), peeled, seeded & cut into bite sized pieces

1 small sweet onion, diced

1 garlic clove

1 ½ cups orzo, dry

½ cup dry white wine (may substitute with vegetable broth)

3 cups vegetable broth

¼ cup cream

1/2 cup grated Parmesan cheese, + more for topping

1 tablespoon fresh sage, chopped

salt and cracked black pepper to taste

In a heavy-bottomed medium sauce pan, heat the olive oil. Add the butternut squash and sauté for 4 minutes until just starting to soften. Add onion and garlic and sauté for an additional 2 minutes until fragrant and translucent. Add the orzo and roast in the pan for 3 minutes, stirring occasionally. Add the wine (or broth) and cook until absorbed.

Gradually add the broth, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo is tender. Remove from heat.

Stir in cream, and parmesan.  Top with julienned fresh sage. Season with salt and pepper and serve.

Bacon, Broccoli & Spinach Stuffed Spinners

Think cinnamon roll, minus the cinnamon - add a savory gooey, cheesey, heart-warming filling (plus broccoli and spinach to justify the bacon and cheese)!  This is it, folks.  Nothing touches my soul like carbs and cream cheese.  Good enough for a main dish, bad enough for you to eat the entire pan straight from the oven.  And I practically did.  I left the bacon out of some of these, which were fabulous and vegetarian friendly too!

Inspired by Mel (thank you very much, these rolls have changed my life!).

1 recipe roll dough, I used this recipe using half whole wheat flour.
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups chopped bacon
1 1/2 cups finely chopped fresh broccoli
1/2 cup finely chopped fresh spinach
1 cup shredded Swiss
1 cup shredded Cheddar
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the bacon, broccoli, cheeses, and green onions (for pictures on how to do this, again refer to the genius of  Mel). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.  This made about 20 rolls for me.  I made 12 (then ate them all), then froze 8 before the second rise, so that I could have them fresh AGAIN (and again and again and again)...

Roasted Garden Marinara

I made this using almost all ingredients from my garden, and the flavor was incredible.  It tasted so fresh, and was really versatile.  Use this for a simple marinara on pasta topped with roasted zucchini and parmesan (pictured below), or use it as a base topping for Grilled Pizza.

6 large vine ripened tomatoes, quartered (or 30+ cherry tomatoes, whole)
2 green peppers
1 sweet onion
1 TBS. olive oil
3 cloves garlic, minced
1 TBS. fresh chopped parsley
1 tsp. lemon juice
1 1/2 tsp. kosher salt
1/2 tsp. pepper

Preheat oven to 500.  Place tomatoes, peppers and onion on pan.  Drizzle with oil, and sprinkle with coarse salt and cracked pepper.  Roast for 25-30 minutes, until tomatoes burst, and skin darkens.  Remove from oven.  Bring to room temperature.  Place in blender, add garlic, parsley, lemon juice, and salt/pepper to taste.

Veggie Dill Dip

This is a dip NOT to be missed, the flavors or each ingredient completely complement each other.  If you don't like vegetables, you will love them after you dip them in this.  Easy to throw together (and yes, you do need to let it sit out at room temperature for 6 hours).  A perfect party dip for veggie strips or potato chips.

*The Bon Appetite seasoning is a bit hard to find, so check out the picture so you know what you're looking for!  

1/2 c sour cream

1/2 c mayo

3 Tbls chopped green oinions

1 Tbls dill weed

1Tbls chopped parsley

1 tsp Bon Appetite seasoning (by McCormick)

Mix all ingredients and let sit at room temperature for 6 hours.  Chill in fridge and serve cold.

My Favorite Zucchini Bread

Have I mentioned my FAVORITE zucchini bread ever? I've tried at least 15 different recipes, and this one is the TOP. A little crunchy on the outside, and soft and moist on the inside. I love it with nuts, but it's good without if you don't like them. I've already posted the recipe, but it's been a LONG LONG time, I now have a picture, and this recipe is THAT THAT good.  It's easy, and a GREAT way to use your garden zucchini (or whatever you get from the farmer's market).  I make it at least once a month throughout zucchini season.

Preheat oven to 350.

1 c. oil
2 c. sugar
3 eggs

Beat together, then add & mix:
3 tsp. vanilla
2 c. shredded zucchini

On top of that, pour:
3 c. flour

Create well in the flour and add:
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
¼ tsp. baking powder
Mix well with batter.
Add ½ c.-1 c. walnuts

Pour into two well-greased (I’m not just talking about a spritz of Pam spray, you have to really grease these puppies well!) loaf pans. Bake at 350 for 45-55 minutes or until golden brown and set.

Salsa de Repollo

Salsa de Repollo literally translates to mean Cabbage Sauce.  That's enough to turn me away.  I'm not a huge fan of cabbage, but I can tell you that I LOVE this.  It is cool and crisp, and adds a nice, fresh crunch on tacos, burritos, pupusas, and salads.  Make it ahead of time and let it marinate in fridge for at least 30 minutes.  Serve with all your favorite Mexican dishes, or atop a dinner salad.

In large tupperware, add all ingredients below.  Top with lid, and set in fridge for at least 30 minutes.  Keeps for up to a week in the fridge.

1 small cucumber, finely shredded
1/2 head green cabbage, finely shredded
3 TBS. vinegar
1 TBS. lime juice
1 can green chiles (optional...use to taste)
1/2 tsp. ground oregano
1-2 tsp. salt

Roasted Broccoli by Guest Chef Brook

Now I am about to change your vegetable life with this recipe. I have made it multiple times and NEVER knew broccoli could taste like this. I am telling you to try this. Try it today. You will die and go to heaven, come back to life and make it again. Promise. I adapted this recipe from Barefoot Contessa and made a few changes that suited me. Bless you Ina and your multi-million dollar home in the Hamptons. You can also replace the broccoli with asparagus. This isn't an exact recipe. Everyone has varying degrees of love for garlic and lemon so adjust it to your taste.

lots of broccoli (seriously I dump as much broccoli on the pan as I can fit in a single layer)
4-5 garlic cloves, peeled and coarsely chopped
olive oil
kosher salt
fresh ground black pepper
1 medium lemon
Zest of half of a lemon
1/3 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Cover a baking sheet with foil. Wash your broccoli and dry completely. You won't get a good crisp on it if you don't dry it. You could wash it earlier in the day and let it air dry. It is a very important step. You want small to medium sized florets, cut them if they are too big. Place broccoli on foil in a single layer and drizzle with olive oil. Don't drench it but give it a nice coating of a few tablespoons. Toss this around. Sprinkle broccoli with lemon zest and squeeze the juice of half your lemon over broccoli. Add salt, pepper and chopped garlic and toss this all around getting everything well coated. Roast in oven for about 15 to 20 minutes. You want the broccoli to get crispy in spots and be a dark green color. You'll see it start to turn dark brown in spots and this means its getting good, really good.

Once the broccoli is fork tender and crispy to your liking take it out and if you are a lemon lover like me go ahead and squeeze the other half of the lemon all over the broccoli. It is a good idea to taste it first and see if you like the level of lemon flavor. Sprinkle your grated Parmesan on and let the heat from the broccoli melt it slightly. I like it with or without the Parmesan. The garlic gets roasted and isn't strong at all but is amazing with the lemon. I seriously can eat a whole pan of this stuff. Remember the broccoli is going to cook way down so it may look like a lot initially but once it's roasted it will be about half the amount.

Quinoa Salad by Guest Chef Brook

Quinoa (pronounced KEEN-wah) is a whole grain that looks really funny once it's cooked but is super good for you. This is a great salad to bring to a BBQ as a side. It’s really refreshing and did I mention really good for you? Lot’s of fiber, protein, and iron. It tastes great too! I buy mine at Trader Joe's but I've seen it at Costco and some local grocery stores near the dried rice.

Ingredients:
1C quinoa
2 C water
1 med tomato cut into 1/2 in. cubes
4 to 6 green onions, finely chopped
1 med cucumber, peeled and cut into 1/2 in. cubes
1 small red pepper seeded and cut into 1/2 in pieces
1/4 to 1/2 C finely chopped fresh cilantro
1/3 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
1 1/4 tsp salt

Rinse quinoa thoroughly. I just put the 1 cup of quinoa in the pot I’m going to use to cook it and add enough water to cover and swish it around with my fingers. Slowly drain the water out trying not lose too much quinoa. Repeat this at least one more time. Cook quinoa per directions on package (should be 1 cup quinoa to 2 cups water). Remove from heat, fluff, and allow to cool for about 30 minutes. Add the chopped ingredients. Mix lemon and EVOO together and pour over quinoa and veggies, mixing to coat. Salt to taste. This is best when it’s been chilled in the fridge for at least 2 to 4 hours. The longer the flavors mingle the better.

Boiled Beets, Warm Beet Salad. Trust Me.

Did your mom ever try to get you to like beets - those sick-nasty pickled ones from the day old salad bar?    Eeewww.   Only die-hards can eat those.  On the other hand, my mother is right.  Beets ARE good.  I've waited a long tme to try them, but eating them fresh was a whole new experience.  I made them for this yummy warm beet salad, but you could EASILY make them and eat them plain or for a side dish.  They are really, really good.  And very simply to make.

Buy beet root at any grocery store in the produce section.  They look like this:

Snip off the tops at the very tip of the root.  Save the greens.  Throw them in a pot of boiling water and boil the heck out of them.  My beets were about the size of tangerines, a little smaller than tennis balls.  Mine boiled for about 35 minutes.  Boil it long enough to be able to pierce it with a fork, it should be a little more firm than a boiled potato, and the skin should peel right off.  Take them out, let them cool a bit, remove peels and dice into 1 inch cubes or slices.  Return to pan with 1/2 TBS. butter.  Sprinkle with a little salt, pepper and garlic powder and stir until warm and coated.  YUM.  Sample one - you'll see what I'm talking about.

So, if you haven't already eaten them all, try this salad.  It's simple - and this is for one serving.

1 seasoned, grilled chicken breast, warm and sliced

1 c. chopped beet greens

1 c. baby spring mix

1/2 c. warm, diced beets

sprinkle of parmesan or feta cheese (optional - I opted out this time)

spritz of favorite vinaigrette (I LOVE Brianna's Blush Wine, it's amazing)

Try this salad.  It screams simplicity, and will tickle your taste buds.

Ham, Broccoli & Mushroom Peppered Pasta

PRINTABLE RECIPE HERE

This one was my own creation using some leftover ham, and we really liked it - the fresh broccoli and whole grain pasta make it really filling, and the creamy white sauce adds a really nice, smooth flavor.  This dish is GREAT as leftovers (maybe even better than fresh out of the oven) and very versatile!  For vegetarians, you could certainly omit the ham and add more vegetables. 

8 oz. whole grain pasta (I used Penne)

3 c. fresh broccoli, chopped

1/2 c. chopped fresh mushrooms (optional)

1.5 c. diced ham (I used turkey ham)

White Sauce (see recipe below)

1/2 c. parmesan + 1/4 c. parmesan for topping (shredded)

10 whole peppercorns (if this is too much for you, used fresh cracked pepper)

Preheat oven to 350. Cook pasta in boiling water for 4 minutes, then add broccoli.  Continue cooking for 3-4 minutes until broccoli is just tender.  Drain immediately and place in large casserole dish.  Add ham and chopped mushrooms and mix well.  Prepare white sauce, adding shredded parmesan into sauce until melted.  Stir in peppercorns to sauce.  Immediately pour over pasta.  Toss well.  Cover with remaining paremsan to top.  Bake for 35 minutes, or until cheese is bubbly.

White sauce
4 TBS. butter
4 TBS. flour
1/2 tsp. salt
1/4 tsp. garlic powder
2 c. milk

Melt butter, add flour, salt and garlic powder.  Stir over medium heat to create a paste.  Add milk, and stir until you reach desired consistency, adding more or less milk for thicker/thinner consistency.

Swiss Potato Casserole

Served this with my Sesame Pork Tenderloin.  They are so rich and delicious - and EASY.

1 bag frozen Southern hash browns

2 c. Swiss cheese, shredded

1/4 c. butter, melted

2 c. heavy whipping cream

1 tsp. salt

pepper to taste

Grease 9x13 pan.  Spread potatoes in pan.  Sprinkle with cheese and salt/pepper.  Drizzle with butter.  Pour heavy cream evenly over potatoes.  Sprinkle with salt & pepper again to taste.  Cover with foil.  Bake at 350 for 30 minutes.  Remove foil - bake an additional 30-35 minutes or until cheese is browned and bubbly.

Grandma's Potato Peel Pie

This is a WWII Recipe. Also made famous from the book The Guernsey Literary and Potato Peel Pie Society (one of my latest favorite reads). Let me preface this recipe by stating that you can make it taste delicious, or you can make it taste like it did back during the War. If you want it to taste "authentic", don't add any salt, garlic, butter or cream. Or, if you want it to be awesome, add all of the above and anything else you can imagine (I added green onions, parmesan, etc.). Make it your own, but you should try it.

2 c raw, grated potato skins (add some of the white part to keep the texture more tender), then use mashed potatoes for filling.

1/3 c grated onion
1 egg, beaten
3 tbls flour
1 beet (cooked--I bought a fresh one but I bet you could use a canned one),

Directions: Preheat oven to 400 degrees. Butter a small pie plate. Mix grated potato peels wiith egg, onion and flour. Press the mixture into the pie plate and up sides to form a crust. Bake crust for 20-25 min. While crust is baking, cook potatoes, drain & mash. You can add your favorite mashed potato flavorings here such as garlic, onion, milk, butter, salt etc., Fill crust with mashed potatoes and sprinkle with beets ( I julienned them first). Bake in oven at lower temperature of 375 for 10 minutes or until browned.