Yellow Squash Casserole

Yellow Squash Casserole – made with fresh yellow squash, a cheesy, creamy coating and it’s finished with crispy toasted panko bread crumbs. It’s a delicious, homestyle side dish that’s perfect for holidays, and a great way to use up the abundance of summer squash.

 

Yellow Squash Casserole

• Servings: 12
• Prep Time 25 minutes
• Cook Time 35 minutes
• Total Time 1 hour

Ingredients

• 4 lbs. yellow squash (preferably small to medium), sliced into rounds about 1/3-inch thick
• 1 cup sour cream
• 1 large egg
• 3/4 cup + 1/3 cup panko breadcrumbs, divided
• 1 1/4 cups shredded sharp cheddar cheese
• 1/2 cup chopped parsley
• 2 Tbsp dried chives
• 3 Tbsp butter, divided
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced (2 tsp)
• 1 cup finely shredded parmesan cheese, divided
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
2. Bring a large pot of water to a boil. Add squash and let boil just until nearly tender, about 5 - 6 minutes. Drain into a colander, set aside to drain well.
3. While squash is boiling in a mixing bowl stir together sour cream, egg, 1/3 cup breadcrumbs, cheddar cheese, 1/2 cup parmesan cheese, parsley and chives. Set aside.
4. Melt 1 Tbsp butter in a 12-inch saute pan or deep skillet over medium heat. Add onion and saute until slightly golden brown and tender, about 7 minutes. Add garlic and saute 1 minute longer. Remove from heat.
5. Add squash to pan along with sour cream mixture and season with salt and pepper to taste. Toss mixture to evenly coat the pour into prepared baking dish and spread even. Cover with foil and bake in preheated oven 20 minutes.
6. Melt remaining 2 Tbsp butter in a small mixing bowl. Add in 3/4 cup panko and 1/2 cup parmesan cheese and toss to evenly coat mixture. Remove casserole from oven after the 20 minutes and sprinkle mixture evenly over top.
7. Move oven rack to upper third of the oven, return casserole to oven. Bake 10 minutes longer or until cheese has melted and casserole is heated through.
8. Turn on broiler and broil just briefly to make topping golden brown, about 1 - 2 minutes (don't walk away from it, it will brown quickly!). Serve casserole warm garnished with a little chopped parsley if desired.

Recipe Notes

POSSIBLE VARIATIONS:

• Use zucchini in place of yellow squash.
• Try a different cheese such as romano for parmesan or a sharper gruyere for cheddar.
• Add extra cheese.
• Sneak in a sliced tomato.
• Substitute crushed ritz crackers for panko (use 35 crackers, and no broiling necessary).
• Try it with creme fraiche in place of sour cream.

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The Best Salad Recipe

The BEST Salad recipe! If there is one salad recipe you need in your recipe box this is it, it’s my families favorite! It’s made with fresh romaine lettuce, two kinds of cheese, flavorful bacon, sweet grape tomatoes, crunchy toasted almonds, crisp croutons and it’s all tossed with a fresh, bright lemon vinaigrette.

The Best Salad Recipe {Salad de Maison}

• Servings: 9
• Prep Time 25 minutes
• Cook Time 20 minutes
• Total Time 45 minutes

Ingredients

• 1 cup slivered almonds
• 10 oz bacon (10 slices)
• 3 large romaine hearts*, chopped into bite size pieces (from 22 oz, 18 oz once chopped)
• 1 pint grape tomatoes, halved
• 1 cup (4 oz) shredded Swiss cheese
• 1/2 cup (1.4 oz) finely shredded parmesan cheese
• 1 1/2 cups croutons

Lemon Dressing

• 3/4 cup light olive oil**
• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp dijon mustard
• 1 1/2 tsp honey
• 3/4 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, to taste

Instructions

1. To make the dressing: Add olive oil, lemon juice, garlic, dijon and honey to a jar. Add salt and pepper. Cover and seal with lid, shake to blend. If needed stir up honey if it sticks to bottom of jar. Chill in refrigerator while you prepare remainder.
2. To toast almonds: Preheat oven to 350 degrees. Spread almonds into an even layer on a small baking sheet. Bake in preheated oven until just lightly golden brown, about 6 - 10 minutes, tossing once halfway through toasting. Remove from oven, set aside to cool.
3. To cook bacon: Increase oven temperature to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Place bacon strips on baking sheet in a single layer. Bake in preheated oven until browned and nearly crisp (they'll should crisp up fully once cooled), about 13 - 18 minutes (time will vary based on thickness of bacon).
4. Transfer bacon to a plate lined with paper towels and let cool. Once cool chop bacon into small pieces.
5. To prepare salad: Rinse lettuce under cold water and run though a salad spinner (affiliate link) in batches to dry well. Add lettuce to a large serving bowl.
6. Add in almonds, bacon, tomatoes, Swiss cheese, and parmesan cheese. Shake dressing again then pour over salad, toss salad then add croutons and toss again. Serve immediately.

Recipe Notes

• *This is the center more crisp portion of romaine lettuce. You can usually buy these at most grocery stores, if not you can substitute 2 (9 oz) bags of pre-chopped romaine lettuce hearts or 1 1/2 heads romaine lettuce.
• **Regular olive oil can be substituted it just has a more noticeable flavor. Vegetable oil works too for an even milder flavor.

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Twice Baked Potatoes

Twice Baked Potatoes are one of the ultimate side dish recipes! These are seriously comforting, extra cheesy, deliciously creamy, mashed potato loaded, hearty stuffed potato skins and they never disappoint! A family favorite recipe!

Twice Baked Potatoes

• Servings: 8 (or 6 large)
• Prep Time 15 minutes
• Cook Time 1 hour 30 minutes
• Total Time 1 hour 45 minutes

Ingredients

• 4 (13 - 14 oz. each) large baker russet potatoes
• 1/2 cup half and half, then up to 1/4 cup more if needed (heavy cream can be substituted for a richer option)
• 1/2 cup sour cream
• 4 Tbsp butter, melted
• Salt and freshly ground black pepper
• 1/4 tsp each paprika, garlic powder, onion powder
• 6 oz. freshly shredded medium cheddar cheese
• 6 slices bacon, chopped small and cooked until crisp (optional)
• 2 green onions, sliced (optional)

Instructions

1. Preheat oven and prep potatoes: Preheat oven to 400 degrees. Scrub and rinse potatoes clean and pierce potatoes several times on each side with a fork.
2. Bake whole potatoes until softened through: Place potatoes in preheated oven and bake 75 - 80 minutes until fully cooked through (they should be fairly soft when squeezed). Remove potatoes from oven and reduce oven temperature to 350 degrees.
3. Scoop out flesh of potatoes: Slice potatoes into halves. Use an oven mitt to hold potato halves and scoop potato flesh into a large mixing bowl (while leaving about 1/6-inch potato intact with the peel). Transfer empty potato peels to a 13 by 9-inch baking dish or baking sheet (see note*).
4. Mash: Mash potatoes with a potato masher until no longer lumpy (or pass through a potato ricer or food mill into bowl for seriously smooth potatoes).
5. Add liquids and season, stir: Add in half and half, sour cream, butter and season with salt and pepper to taste. Blend mixture together with a spoon (or with just briefly with an electric hand mixer) while adding more half and half as needed to thin.
6. Fill potato skins: Scoop mixture into potato peels. Sprinkle with cheddar.
7. Stir seasonings and sprinkle over potatoes: In a small bowl whisk together paprika, onion powder, garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Sprinkle seasoning evenly over potatoes.
8. Bake to heat through and melt cheese: Bake in preheated oven until cheese has melted and potatoes are heated through, about 10 - 15 minutes. Sprinkle with bacon and green onions and serve warm.

Recipe Notes

• *If you liked potatoes to be heaped full only use 6 skins and 1 1/4 cups cheddar, if you want to fill level use 8 skins and 1 1/2 cups cheddar.
• To cut calories you can use light sour cream, 2 Tbsp butter, low fat cheddar and omit the bacon. Nutrition estimate given based on 8 servings.

Possible Variations:

• Swap sour cream with cream cheese.
• Add sautéed or roasted garlic to the potatoes.
• Try with another cheese on top like Colby jack or even a Mexican blend if that's what you've got on hand, or use a blend of cheddar and another cheese like parmesan.
• Add a drizzle of ranch dressing on top after baking. So good!
• Substitute 2 Tbsp fresh minced chives for the green onions.

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Homemade BBQ Sauce

Homemade BBQ Sauce – You’ll love the tasty blend of sweet, smoky, tangy and robust flavors! Plus this recipe is such a breeze, you just combine all ingredients in a saucepan and let simmer briefly.

 

Homemade BBQ Sauce

• Servings: 7
• Prep Time 5 minutes
• Cook Time 10 minutes
• Total Time 15 minutes

Ingredients

• 3/4 cup ketchup (preferably without corn syrup)
• 3 Tbsp apple cider vinegar
• 3 Tbsp molasses
• 3 Tbsp apple juice or apple juice concentrate, thawed
• 1 Tbsp Worcestershire sauce
• 1 Tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp mustard powder
• 2 tsp natural hickory smoke flavor, or to taste
• Salt and freshly ground black pepper

Instructions

1. Add all ingredients to a small saucepan.
2. Bring to a simmer over medium heat then reduce heat to low. Cover partially with lid (to reduce splattering) and let simmer 8 minutes or until slightly reduced and harsh vinegar flavor is toned down.
3. Let cool slightly. Store in an airtight container in the refrigerator up to 2 weeks.

Recipe Notes

Variations

• Add some heat, try it with cayenne pepper or chipotle powder to taste.
• Replace honey with brown sugar if that's what you have.
• Substitute hickory smoke flavor with mesquite smoke flavor.
• Add 2 Tbsp butter to make it rich.
• Try adding other spices like chili powder, cumin, onion powder, and even a little cinnamon or cocoa powder.

Ways to Use BBQ Sauce

• Baste over grilled chicken (bone-in or boneless, skin-on or skinless), see notes in post above for directions on cooking or grilling.
• Toss with pulled pork sandwiches or pulled chicken for sandwiches.
• Spread over smoked or slow cooked ribs.
• Serve as a dip for chicken nuggets or chicken tenders.
• Use as a glaze on meatloaf.
• Add some to baked beans for a flavor boost.
• Try it with little smokies.
• Use it as a sauce for bbq chicken pizza.

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Pizza Sauce Recipe

The best homemade Pizza Sauce recipe! Once you try this super simple, perfectly flavorful recipe you’ll never look back!

 

Pizza Sauce

Servings: 12

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Ingredients

• 1 1/2 Tbsp extra virgin olive oil
• 2 tsp minced garlic
• 3 Tbsp tomato paste
• 1 (15 oz) can crushed tomatoes
• 2 Tbsp chopped fresh basil (or 1 tsp dried)
• 1 1/2 tsp dried oregano (or 1 1/2 Tbsp chopped fresh)
• Salt and freshly ground black pepper

Instructions

1. Heat olive oil in a medium saucepan over medium heat.
2. Add garlic and saute 10 seconds, then add tomato paste and stir garlic in.
3. Cook and stir for 1 minute, spreading paste along bottom of pan and stirring while cooking.
4. Remove from heat, stir in crushed tomatoes, oregano, fresh basil and season with salt and pepper to taste (if using as a dip then heat sauce through over medium-low heat).
5. Spread over pizza dough or store in the fridge up to 5 days or freeze up to 3 months.

Recipe Notes

• Not every can of crushed tomatoes and paste will taste the same, some may be more acidic than others. To balance this out you can add a pinch or two of sugar as needed.
• For a little kick to the sauce add a few pinches of red pepper flakes.
• If you love herby flavors you can also add in other herbs to taste such as thyme, rosemary, marjoram or fennel seed.
• Pair this sauce with my pizza dough recipe for a perfect homemade pizza!

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Deviled Eggs

Deviled Eggs

 Servings: 6 (2 per person)

Prep Time 15 minutes

Cook Time 10 minutes

Cooling Time 5 minutes

Ingredients

• 7 large eggs, steamed or hard boiled (see notes)
• 3 1/2 Tbsp mayonnaise
• 1 tsp (heaping) dijon mustard (or more to taste)
• 1 tsp white wine vinegar
• 3 tsp minced fresh chives, divided (or 1 1/2 tsp dried)
• 1/8 tsp cayenne pepper (or to taste)
• Salt and freshly ground black pepper
• 2 slices bacon, cooked and chopped small (optional)
• Paprika, for garnish

Instructions

1. Peel eggs, then slice into halves.
2. Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
3. Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
4. Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
5. Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
6. Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.

Recipe Notes

• *Alternatively egg yolk mixture can just be spooned into egg white haves if you don't have a piping bag and tip.

STEAMED EGGS

• Fill a pot with 1-inch of water, add steamer basket to pot. Bring water to a boil over medium-high heat.
• Carefully add eggs, cover. Reduce heat to medium and let eggs steam 12 minutes.
• Once time is up carefully remove eggs and transfer to ice water. Let cool 5 minutes.

HARD BOILED EGGS

• Place eggs in medium saucepan, cover with 1-inch of water,
• Heat saucepan over high heat, bring water to a boil.
• Remove pan from heat, cover with lid and let sit for 14 minutes.
• Then transfer eggs to bowl of ice water and let sit 5 minutes before peeling.

POSSIBLE VARIATIONS

• Add some tiny diced pickles or drained pickle relish (sweet or savory depending on what you like).
• Use herbs for extra flavor chives, dill, parsley or tarragon (if you are a fan of that licorice-like taste) are good options.
• Substitute finely minced green onion or red onion in place of chives. Or a few pinches of onion powder.
• For some crunch add finely chopped celery or bell peppers (roasted or raw).
• Add for a boost of flavor add small chopped, cooked bacon, ham, or crab meat.
• Try with another type of vinegar. Red wine or apple cider vinegar are great options.
• Go with a 1/4 tsp of hot sauce such as Tabasco, Tapatio, Sriracha or Cholula in place of cayenne pepper if preferred.
• Use different types of mustard. Prepared yellow, dijon, stone ground, spicy. And of course add more to taste.
• Add other spices you like. Things like curry powder, chili powder, garlic powder, ranch seasoning or old bay will taste great.

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Mashed Potatoes

Mashed Potatoes

 Servings: 6

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 3 lbs. russet potatoes, peeled and rinsed clean, cut into 1 1/4-inch chunks
• Salt and optionally freshly ground black pepper
• 1/2 cup half and half, whipping cream or heavy cream*
• 6 Tbsp unsalted butter, diced into 1 Tbsp pieces
• 1/2 cup sour cream, preferably brought to room temperature while potatoes cook

Instructions

1. Place potatoes in a colander and rinse under cold water about 20 seconds. Transfer to a pot (6 quart or larger).
2. Cover potatoes with cold water by 1-inch. Set over medium-high heat and bring to a boil.
3. Season with water with salt (I add 1 Tbsp) and let boil until potatoes are tender all the way through when pierced with a fork, about 10 - 15 minutes.
4. Near the end of potatoes cooking heat half and half and butter together in a microwave safe dish (I just use the glass liquid measuring cup it was measured in), or in a small saucepan on the stovetop, until very warm.
5. Drain potatoes well in colander set in sink.
6. Pass potatoes through a food mill or potato ricer back into pot or into a large bowl.**
7. Add warm half and half mixture and sour cream then gently stir with a wooden spoon or spatula just until combined, while seasoning with salt and freshly ground black pepper to taste.
8. Serve warm topped with butter or gravy.

Recipe Notes

• *Half and half makes lighter, slightly fluffier potatoes, whipping cream and heavy cream make richer, creamier yet slightly denser potatoes. If you like thinner mashed potatoes you may want to add an additional 1/4 cup.
• **If you don't have a potato ricer or food mill you can just mash well with a potato masher texture just will be a little lumpy.
• Nutrition estimate does not include butter topping or gravy and is calculated using half and half.

To Keep Mashed Potatoes Warm

• Place mashed potatoes in a double boiler - a large bowl set over a pot of simmering water. Cover bowl. Fold occasionally as outsides will get warmer. I don't recommend keeping potatoes here much longer than 30 minutes.
• Another option is to use a greased slow cooker set to warm heat. Hold here up to 2 hours.

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