Peas, Potatoes, and Carrots

This is a tasty, colorful side dish that is super easy to prepare.  Just peas, carrots, potatoes, and onions sautéd in one skillet and seasoned with salt and pepper.  This is one side dish that your family will love, and it is healthy for them too.

Ingredients

1 Tbs. olive oil
1 Tbs. butter
1 onion, chopped
2 garlic cloves, minced
1 potato, cut into bite sized cubes
1 lb. carrots, peeled and cut into rings
1/4 c. water or chicken, beef or vegetable stock or broth
1 lb. peas
salt and pepper to taste

Directions

In a cast iron skillet, heat olive oil and butter over medium heat. Add the onions. Sauté the onions and garlic until they are translucent.

Add the potatoes and carrots into the skillet. Season with salt and pepper to taste. Pour in the water.  Cover the skillet with a lid and cook for about 15 minutes, stirring frequently, so they do not burn. If the vegetables start to stick to the bottom of the skillet, pour in a little more water.  Cook until the vegetables are browned and tender.

Mix in the peas. Add more salt and pepper if desired.  Stir well, then cover and cook for another 5 minutes, or until the peas are tender. Season with more salt and pepper if needed. 

Serve and enjoy!

Alice Springs Chicken Breast

Tender, juicy chicken breasts served with a honey mustard sauce. If you like bacon, cheese and mushrooms, you will love this recipe. Instead of ordering at the Outback Steakhouse, it is easy to make your own and will save you a lot of money. 

Ingredients 

1/2 c. Dijon mustard
1/2 c. honey
1/4 c. mayonnaise
1 tsp. lemon juice
4 boneless chicken breasts
1 1/2 tsp baking soda
2 Tbs. vinegar
1 tsp. salt
cold water
4 slices bacon
1 onion, cut into thin half slices (Optional)
1 can mushrooms, drained
2 c. cheddar cheese, or Monterey jack, Colby jack, or pepper jack cheese
salt and pepper to taste

Directions

Heat oven to 350°.

In a small bowl, combine mustard, honey, mayonnaise and lemon juice. Place in the refrigerator until you are ready to bake the chicken breasts.

Season the chicken breasts with salt and pepper, using as much or as little as you like.

In a large bowl, combine baking soda, vinegar, salt and about 2 cups cold water.  Mix well. 

Place the chicken breasts in the bowl and add enough cold water so that it covers the chicken.  Turn the chicken in the bowl to further mix the baking soda with the added water. Set aside in the refrigerator for 20 minutes.  This will make the chicken meat tender. 

In a large cast iron skillet, fry the bacon until crisp. Remove the bacon and place them on paper towels. When cool enough to handle, crumble the bacon.

In the same skillet you fried the bacon in, drain off all but 1 tablespoon bacon grease.  Place the chicken into the skillet over medium high heat. Season the top of the chicken with pepper. You can add more salt if desired.  Allow the chicken to cook on one side for about 5 minutes, or until it has a golden-brown crust on the bottom.  Turn the chicken over and cook the other side until it is nicely browned.  This takes another 5 minutes or so.

Remove 1/3 cup of the mustard honey mixture and place it back in the refrigerator.  Spread the remaining mustard honey mixture over the top of each chicken breast.

Layer the onions, mushrooms, bacon and then the cheese evenly over the top of the chicken. Cover the skillet and place in the oven.  

Bake for 25 to 30 minutes, until the chicken reaches 165° when tested with a meat thermometer at the thickest part of the breast.

Remove from heat. Serve with reserved sauce on the side for dipping. Serve and enjoy!

Notes You can also use fresh mushrooms. Just sauté them in a tablespoon butter first.

Baked Potato Chips 

Chips have gotten expensive for what little bit you get in the bag. It is so easy to make your own and put on as much or as little seasoning as you like. This recipe is for baked potato chips, which is healthier than frying them in oil.

Ingredients

2 c. potatoes, sliced thin This is about 2 potatoes
1 Tbs. olive oil
1 tsp. salt, more or less depending on how salty you want the chips to be
Other toppings: black pepper, garlic powder, onion powder, cheese powder, chili powder, paprika, Etc.

Directions

Preheat oven to 425°.  Adjust the baking rack to the top half of the oven.  Line a baking sheet with a sheet of parchment paper, or lightly spray the baking sheet with cooking oil.

Fill a large bowl with cold water. 

Cut the potatoes with a mandolin about 1/8 inch thick or thinner. Place the potato slices into the bowl of water.  There should be at least 2 inches of water over the top of the sliced potatoes. Soak the potatoes for at least 30 minutes.  This step is important because it removes the starch of the potato, which tends to keep your chips soggy and it burns faster. 

In a large bowl, combine potato slices, and olive oil.  Mix thoroughly. You want to ensure that every slice of potato is evenly coated with olive oil.

Place the sliced potatoes on your prepared baking sheet in a single layer. Do not overlap them.

Sprinkle the potatoes with salt and any other toppings that you want to put on your potato chips. You can use less salt on them if you prefer.

Bake for 15 to 20 minutes, or until golden brown. 

Note

The thinner you slice the potatoes, the crispier they will be. However, they will also burn a lot faster, so you will need to check them more often, so they do not burn.

Banana Oatmeal Muffins

These muffins are the perfect for breakfast, as a snack or even as a dessert. They have just the right amount of sweetness, without it being overpowering, and spices to perk up the flavor. This is a great way to use up those over-ripe bananas.

Ingredients

1 1/2 c. flour
1 c. oatmeal
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves
1 egg
2 to 3 mashed over-ripe bananas (about 1 cup.)
1/2 c. brown sugar
3/4 c. milk
1/ c. oil or applesauce
1 tsp. vanilla
1/2 c. pecans, or walnuts, chopped (Optional)

Directions

Heat oven to 375°.  Spray a 12-cup muffin tin with cooking spray, or you can grease each muffin cup or use paper liners. 

In a bowl, combine flour, oatmeal, baking powder cinnamon, baking soda, nutmeg, salt and cloves. Set aside.

In another bowl, beat the egg. Add in the bananas, brown sugar, milk, oil and vanilla.  Mix well until thoroughly combined. 

Pour this into the flour mixture. Stir only until moistened. Do not over mix, or your muffins will be tough.

Stir in the pecans or walnuts, if desired.

Fill the prepared muffin cups 3/4 full of the batter.   

Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

Cool for 5 minutes before removing them from the pan and place on a wire rack.

Notes

You can add in chocolate chips, raisins, or blueberries.

Substitute half or some of the flour with whole wheat flour. 

Substitute half of the brown sugar with granulated sugar.

Beef Cubes and Potatoes

Tender, juicy pieces of beef served with crispy potatoes. It is almost a complete meal on its own. This is a simple recipe that is sure to please every member of your family.

Ingredients

1 1/2 lb.beef roast, trimmed and cut into 1 inch cubes*
1/4 c. soy sauce
2 Tbs. (or less) hot sauce
1 Tbs. olive oil or vegetable oil
1 lb. potatoes, quartered (We use Yukon gold potatoes)
1 Tbs. butter, divided
1 Tbs. olive oil or vegetable oil
4 cloves garlic
1 Tbs. Italian seasoning
salt and pepper to taste

Directions

In a bowl, combine beef cubes, soy sauce, hot sauce and oil.  Mix well and set aside.

In a large cast iron skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium high heat.

Add potatoes and cook for about 15 minutes, or until they are golden brown and tender.  Turn them frequently to get all sides browned.  Remove the potatoes to a plate when they are tender and set aside.

In the same skillet, over medium heat, add 1 tablespoon butter.  Stir in the garlic and Italian seasoning.  Cook and stir for 20 seconds, or until fragrant.

Add in the beef cubes. Cook and stir to brown all sides of the beef.  It can take around 2 minutes per side.  You may have to do this in batches depending on how big your skillet is.

Put the potatoes back into the skillet and cook until they are heated through.

Season with salt and pepper.

Sprinkle some parsley over the top if desired. Serve and enjoy.

Notes

You can also use steak instead of a roast. We use the roast meat because it is cheaper for us to buy.

You can also use the potatoes that you have on hand or the ones you like best for this recipe as well.

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Banana Cupcakes

These cupcakes are moist and they taste so good. They are good on their own, or you can frost them with the buttercream frosting. If you have very ripe bananas, this is a great recipe to use them up, so they do not go to waste. 

Ingredients

12 cupcake liners (optional)
1 1/2 c. sugar
1/2 c. shortening, butter, or margarine
2 eggs (slightly beaten)
3 very ripe bananas, mashed
1/4 c. sour milk
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1/2 to 1 cup nuts (optional)

Buttercream Frosting  

3 c. powdered sugar
1/3 c. butter or margarine, softened
1 tsp. vanilla
1–2 Tbs. milk

Instructions

Preheat oven to 350°. Line muffin tines with cupcake papers, or lightly spray or grease the cupcake pan.

In a bowl, combine sugar and shortening.  Mix until it is light and fluffy.

Beat in the eggs, one at a time.  Beating well after each addition. 

Mix in the mashed bananas until the mixture is smooth.

Pour in the sour cream and vanilla, beating until thoroughly combined.

Add the baking powder, baking soda, salt and flour. Mix until combined.

Stir in nuts, if desired.

Pour the batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

When the cupcakes are cooled, it is time to make the frosting.

In a bowl, combine powdered sugar and butter.  Mix until smooth.

Pour in vanilla and 1 tablespoon milk.  Beat the mixture until smooth.  Keep beating in a little more milk until you get the frosting the right consistency for spreading. You may also add a few drops of food coloring to the frosting to make it a different color.  

Frost the tops of the cupcakes. Serve and enjoy!

Saucy Ham Slices

With a few simple ingredients, you can turn a slice of ham into something amazing. Ham, apples with a sweet and spicy sauce over the top.  It is so quick and easy to make that you'll have supper done in no time.

Ingredients

1 (103/4 oz.) can condensed tomato soup
1 onion chopped
2 Tbs. sweet pickle relish
1 Tbs. brown sugar
1 Tbs. vinegar
1 Tbs. Worcestershire sauce
1 tsp. horseradish
2 lb. fully cooked ham cut 1/2 inch thick into 2 slices
1 20 oz. can pie sliced apples, drained

Directions

Preheat oven to 350°. You will need a 12 x 7.5 x 2-inch baking dish with a lid, or you can use a sheet of foil.

In a bowl, combine condensed tomato soup, onion, sweet pickle relish, brown sugar, vinegar, Worcestershire sauce and horseradish.

Place one ham slice in the baking dish. 

Place half of the pie sliced apples over the top. 

Pour half of the tomato soup mixture over the top.  Put the other ham slice on top of the tomato soup mixture.  Add the rest of the pie sliced apples over the top and pour the remainder of the sauce over the apples. 

Cover and bake for 45 minutes. Remove the lid or cover and bake another 10 to 15 minutes.