Barley Barley I MADE Barley!

Okay this is very "throw this and that in" sorry, i'll do my best to try to get it close!
First cook your barley according to the packages directions.... I made 1 c uncooked barley. Be prepared this will take 45mins-1 hour depending on how soft you want it.
*Once it was almost done i added in 1/2 a tiny can of tomato juice and 4-5 diced grape tomatoes.
*Then i added in some italian seasonings
*around tbsp of lemon juice
*tsp or so of ground blk pepper

I think that's all and it was really good!

Hot Suff Rice

I created this yumminess when i realized that my chicken was going to be a little sweet and tangy so i wanted a bold hotness to blend nicely with it. Also brown rice is one of the few grains i can have (since i don't think i could get Chris to eat Quinoa or Barley... not sure i'm ready for that yet!) So here's what i did...
I have this GREAT Pampered Chef Microwave rice cooker so i loaded it up with
3 1/2 c of water
1 c brown rice
2 tbsp sliced green onions
3/4 tsp minced garlic
1 tbsp chopped fresh cilantro
1 tspish of red pepper flakes
splash of olive oil
Pepper
very small amount of I can't believe it's not butter light
Cook in the micro for 35 mins and DONE
This had a really nice kick that blended well with the chicken!

Mac and Cheese!

This is the first time I've ever made from something besides the box. I can't help it we just LOVE all the processed goodness that Kraft makes! This seems easy enough so I thought I would give it a try and it was GREAT! I thin it would have been better if I wouldn't have forgotten I put it in the oven, but WHATEVER!
Thanks to Elizabeth's Edibles for posting this so i could take a stab at it!

Golden Macaroni and Cheese
Adapted from Southern Living 2004 Annual Recipes

Ingredients

1 (8-ounce) package elbow macaroni
2 cups milk (I use whole milk)
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
1/4 cup butter or margarine, melted (I use butter)

COOK macaroni according to package directions; drain well. Set aside.

PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.

STIR together flour mixture, 3 1/2 cups cheese, and macaroni.

POUR macaroni mixture into a lightly greased 13x9 baking dish
Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
BAKE at 350 degrees for 45 minutes or until golden brown.

Green Beans with Caramelized onions and Bacon!

So this was Fantastic! Love it! Light yet quite tasty! I can't remember where I got this recipe from so I can't post that now, but I'll dig through my recipes when i get a chance and post if for ya'll!

Savory Carrots

This was a huge hit at my Thanksgiving table! My family just ate it up, I think it might become a regular dish there! Thanks Katie (who else were you expecting) for making this when I came to your house for dinner so that I could enjoy it and EAT it!

Savory Glazed Carrots

Ingredients:
3 lbs carrots, peeled and sliced on the diagonal
2 large shallots, large dice
2 Tbsp unsalted butter
3/4 tsp salt
1 1/2 c. chicken stock
1 c. water
1/2 c. full bodied white wine
1/4 c. honey
1 1/2 Tbsp all purpose flour
3 Tbsp pure grade B maple syrup (not regular syrup, it's too sweet)
2 Tbsp fresh chopped chives

Directions:
-In medium bowl, add stock, water, honey, wine, and honey and whisk to combine thoroughly; set aside.
-In large saucepan over medium heat, add carrots, shallots, top with butter and salt.
-Pour stock mixture over carrots, cover and boil until carrots are tender, about 20 minutes.
-Strain carrots over bowl to reserve liquid.
-Place carrots in warmed bowl and cover with foil to keep warm.
-Place liquid back into saucepan and boil on medium-high until reduced and beginning to thicken, about 5 minutes.
-Whisk in flour and maple and let boil, stirring constantly until thickened, about 2 minutes.
-Pour glaze over carrots and toss in with chives.
-Serve immediately.

Crashed Potatoes

I got this from someones blog (whom??? not sure) who got this from Pioneer Woman... it was GREAT!
You get your baking potatoes and boil them until you can stick a fork in the side
Place them on a baking sheet covered in a very large amount of olive oil.
Now smash them, only until they look like a mistake, not until they are mashed.
brush on some olive oil
spinkle salt and pepper
top with a fresh seasoning, i had chives
bake for lets say 20ish minutes (check on them) at 400
Enjoy!
So easy and good, Chris just LOVED these! I don't think he even put cheese on them!

Mini Twiced Baked Potatoes!~

Mini Twice Baked Potatoes!
Have to give a major shout out to Katie on her Good Things Catered blog, she totally helped me impress. I made these for a bible study potluck and got major WOWs and then again when my MIL and FIL came over for dinner... I think these are a favorite with FIL. And don't worry, they are much easier to make then they look! A great tip and doing it ahead of time and wait to bake until the day you need them... they also aren't bad rewarmed in the oven!


Mini Twice Baked Potatoes

Ingredients:
1 lb. gourmet red potatoes (about 1- 1 1/2 in in diameter)
1 c. medium cheddar, finely grated
4 oz. cream cheese, room temperature
2 Tbsp fresh parsley, finely minced
salt and pepper to taste
2 Tbsp half and half

Directions:
-Place steam insert over large stockpot and bring to a boil over medium heat.
-Wash potatoes and halve legth wise, cutting an additional bit from the bottom so that the half can stand on its own.
-Place potatoes into steam insert and cook, covered, until fork tender, about 20 mins.
-Meanwhile, place cheddar, cream cheese, and parsely into medium bowl, stiring to combine completely.
-Let potatoes slightly cool and using a mellon baller, scoop out main portion of each potato half, leaving a solid shell.
-Place scooped out potato into bowl with cheese mixture.
-Once all potatoes are completed mix scooped potato and cheese mixture thoroughly until as smooth as possible.
-Add half and half to smooth mixture and salt and pepper to taste.
-Preheat oven to 375 degrees and prepare baking sheet.
-Place potato sheels onto baking sheet.
-Using pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells.
-Bake filled potatoes until heated through and just browning on top.