Rosemary & Garlic Potatoes

 I probably do this 25% of the time when I do a side potato. It’s easy and its soooooo good. This recipe is for 4 people.

Ingreditents

2 Potatoes

Extra virgin olive oil (drizzle)

1 tbsp of Garlic powder

1 tsp of Seasoning salt

1 tsp of Rosemary

Preheat oven to 350 

First you start with cutting up your potatoes. Any potatoes you have on hand are fine. I just roughly chop them up. Put them in a bowl or strait onto the baking sheet. Drizzle with extra virgin olive oil, garlic powder and seasoning salt. Mix it all up.

Put in oven for  40-45 minutes. Take out. Enjoy!

BÒN APPETIT 😋 

Green Bean Casserole

I don’t know how to have Thanksgiving without green bean casserole. Do you? I found out a couple years ago that I like French style green beans instead of just regular. Why? Well, because I found out it all marries a lot better when they are opened like this. Trust me, try it. 

Ingredients

About 30 oz of Green Beans

1 10.5 oz can of Cream of mushroom soup

1 cup of French fried onions 🧅 

1/2 cup of milk 🥛 

Fresh ground pepper to taste 👅 

Directions

Set oven for 350°

Start with your onions. I find mixing everything in a bowl first not only keeps it cleaner but also makes it so the sides of your finished dish does not burn.

 

Then comes the can of goodness

Poor in your milk

Mix it in with half your French fried onions

Bake for 25 minutes uncovered. Then remove from oven and top with additional French fried onions. Return to oven and bake for an additional 5 minutes or until onions have browned.

Cinnamon and Orange Cranberry Sauce

 Ingredients

12 oz Cranberries

1 Orange of zest

1/2 cup of Orange juice

1/2 cup of water

1 Cinnamon stick

3/4 cup of Sugar

Pinch of Salt

Instructions

Combine sugar, orange juice and water in a large sauce pan over medium heat. Stir to combine. Add cranberries, salt, cinnamon stick and zest. Bring to a simmer over medium heat. Stir frequently. Continue cooking, for about 10 minutes, or until most of the cranberries have popped. Let cool for at least 30 minutes to thicken up. Cover and refrigerate until ready to use. Can be made up to 3 days in advance.

Canning

Ladle the Cranberry sauce into hot sterilized half pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims with a damp towel to make sure they are clean. Put on sterilized lids and then bands. Make sure the band are only put on finger tight. Just were it begins to resist.

Process filled jars in a boiling water canner for 5 min. (adjust for your altitude). Make sure the water is 1 to 2 inches above the cans. The timer does not start until the water returns to boiling. Remove the cans when time is up and put on a thick towel or rack to cool. Do not do anything with the bands until it has cooled. Check for the seal. If it has not sealed properly then store in the refrigerator and eat within the next few days. The ones that have sealed store them without the bands on. Do not stack.