Cheesy Potato Caserole

There’s no
comfort food
like cheese
and potatoes,
and considering
how easy it
is to make, it’s
the perfect side
dish. Especially
around the
holidays. We
never have a
Thanksgiving
meal without it!








Cheesy Potato Casserole 

1 lb frozen hash browns unseasoned
1/4 cup butter softened
1 can cream of chicken soup
1 1/4 cup sour cream or Greek yogurt with a tsp fresh lemon juice mixed in
8 oz shredded cheddar cheese (I use pasture raised cheeses, mild and sharp cheddar mixed)
2/3 cup diced onion
Salt and pepper

Cream the butter first and then add the cream of chicken soup. After that as well mixed add the sour cream, onion, cheddar cheese, and the salt and pepper. Now stir in the hashbrowns until they are well coated. Pour mixture into a 9 x 13 pan and bake at 350° for 50 to 60 minutes. Cover with foil partway through the bake if the top is browning too much.

Strawberry Spinach Salad

This salad recipe has been with me Since the early years of our marriage. Julie was one of the first women I met in my shy years of young adulthood that made me believe there was a support system in authentic women who will be there for you. This meant so much to me after a rough high school experience with girlfriends. Well Julie introduced me to this salad and I recently changed it up to make it healthy and taste even better! The key is good honey. I’m talking raw unfiltered honey. Mine is citrus flower honey from a company called Blessed Buy Isreal. Then you’ve got all of the health benefits of apple cider vinegar with the tangy kick of raspberries! I’m pretty excited about this one!

Strawberry Spinach Salad

1 bag spring mix lettuce
1 bag spinach
1 cup sugared pecans
1/2 cup dried cranberries
1 pint strawberries sliced

Dressing

1/3 cup Braggs apple cider vinegar
2/3 cup avacado or extra virgin olive oil
1/3 cup overflowing raw honey
4 frozen or fresh raspberries
1/4 tsp salt
2 T minced green onions
1 Tbsp poppy seeds

1. Poor your lead us into a large salad bowl on top with the pecans, cranberries, and strawberries.

2. Combine all the dressing ingredients except poppy seeds in a blender on medium low until combined.

3. Add the poppy seeds with a gentle stir. Pour about 1/2 of the dressing over the salad and serve immediately. You won’t need it all so save the extra in a mason jar in the fridge for up to two weeks.

Carne Asada with Arroz con Menestra

Carne Asada with Arroz con Menestra

Carne Asada

1 lb thinly sliced steak meat
6 basil leaves
4 cloves garlic
1/2 red onion
1 tsp cumin powder
1 pinch pepper
1 tsp salt
1/2 cup olive oil

Blend on low all the ingredients except the meat. Pour into a bowl or ziplock bag to marinate, adding the meat to sit for at least 6 hours, preferably overnight.

Arroz con Menestra

4 cans pinto beans drained
2 tomatoes diced
2 red onions diced
2 green peppers cored and diced
4-6 cloves garlic
1/2 trip salt
2 Tbsp olive oil
1/4 cup cilantro
1/2 cup shredded cheese (Mexican style or cojito)

Sauté the onions, green pepper, and garlic  in the olive oil for 2-3 minutes. Add the tomatoes, beans, and salt. Simmer for 5 minutes and top with the cheese, cilantro, and the grilled Carne Asada meat.

Coconut Syrup

Coconut Syrup 

7-8 T butter
3/4 cup buttermilk
1 cup sugar
1/2 tsp baking soda
1 tsp coconut extract

In a large saucepan whisk together butter, buttermilk, and sugar. Bring to a rolling boil stirring constantly. Turn down the heat and simmer for 5 minutes still stirring. Take off the heat and add the soda and coconut.

Kristy’s Scalloped Potatoes

My Kristy brought us dinner one night while Garron was in dental school and I was popping out babies every two years. She was a lifesaver! She said that these are what she makes when she has extra milk and potatoes that need to go to good use. Warning! Don’t be tempted to add extra salt like I did the first time I tried to make it. The ham adds a lot of saltiness so keep that in mind! I did change up the recipe a little to add more sauce, cheese, and spices. Make it your own!

Kristy’s Scalloped Potatoes 

3 Tbsp butter
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1/3 tsp onion powder
1/3 tsp garlic powder
1/2 tsp parsley
3 cups milk
2/3 cup cheddar cheese
1 1/2 cups cubed ham
6 large potatoes peeled and sliced in 1/4 inch slices

1. Pre heat the oven to 350°. Melt butter in a large saucepan and stir in the flour, salt, pepper, onion powder, garlic powder, and parsley.

2. Slowly whisk in the milk and stir constantly until it thickens 5-10 minutes.

3. Add the potatoes and the ham to the sauce pot to coat them all evenly.  Pour the saucy potatoes and ham in a 9 x 13 pan.

4. Top with cheddar cheese. Bake for 1 1/2 hours or more until potatoes are tender.

Cashew Coconut Creamer

Cashew Coconut Creamer

1 cup cashews

1/2 cup raw coconut flakes

1 1/2 cups pitted dates

1 T vanilla or hazelnut extract 

Approximately 1 cup coconut or almond milk

For extra sweetness add either high or pure maple syrup.

Soak cashews coconut and dates in purified water for four hours or overnight. Drain out the water and put in the blender with the extract, milk, and syrup or honey. Blend on high for 1-2 minutes. I use a vitamix blender. Freeze what you don’t need in a ziplock bag pressed flat.

Erica’s Creamy Chicken Noodle Soup

My friend Erika made this soup at a gathering of friends in Denver, CO years ago, and I had to get the recipe! I think of Erica’s brilliant smile and her laugh every time I make the soup. She was one of my favorite people in Colorado. What impressed me most about Erica the first time I met her was that she was going out of her way to reach out to someone that most people would pass by. She made everyone feel loved and special. I also think the pesto in this soup makes it extra special. I’ve made a few small changes to the original recipe.

Erica’s Creamy Chicken Noodle Soup

2 chicken breasts
4 cups chicken broth
Bullion for 2 cups water
1 onion
2 Tbsp olive oil
3 cloves garlic minced
4-6 carrots peeled and chopped
4-6 stalks celery chopped
2 Tbsp pesto
1/2 -1 full package of Grandma’s Noodles (in the freezer section)
1/4 cup butter
2 cans cream of chicken soup or 3 cups homemade cream of chicken soup recipe
2/3 cup tapioca flour or Wondra

Fill a soup pot with water, chicken broth, and onion. When chicken is cooked through remove it from the pot. Shred the chicken and put it back in the pot. In a large pan heat the oil on medium heat and add the veggies and garlic. Sauté for about 5 minutes stirring often.  In a separate bowl beat  butter well. Slowly incorporate the cream of chicken soup and tapioca flour. Add the cream of chicken soup mixture to the pot and whisk to incorporate. Add the sautéed vegetables and noodles. Simmer until veggies and noodles are tender. Serve with French Bread Recipe.