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Crash Hot Sweet Potatoes

I posted the recipe for Crash Hot Potatoes a while back…….and honestly, it’s the best potatoes recipe of all time. OF ALL TIME! I will accept no argument on that. They’re so good, they’ll make you slap your mama. But then, oh my…….I came across Crash Hot Sweet Potatoes from Dlyn. Oh. My. WORD. Honey, if the regular ones make you slap your mama, these might end you up in prison. They are my favorite! I can eat the whole pan. Barry prefers the regular ones, and I like these best…..but we’re not turning down either of them. And strangely, I never have any leftovers. [Read more…]

Roasted Green Beans

Fresh from the garden!

Ahhhhh, fall. It brings an abundance of fresh produce. I love green beans! I could be happy with an entire pot of green beans all to myself.  Sometimes I’m not very good at sharing. Taste of Home put out a recipe for how to roast green beans in the oven, so I decided to try it. I’m always looking for a different way to prepare things, especially when we have an abundance. These were so good that Barry and I ate the entire batch….which was supposed to be enough for 6 people. Oops. We were popping them like M&Ms.  I think it was a contest to see who could eat more.

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Crash Hot Potatoes

 

Y’all know I love me some Pioneer Woman. Every single one of her cookbooks is one of my favorites! When I first read this recipe, I started to drool and I knew I just HAD to make it. And there is no maybe about it. These potatoes are delicious. This is the way potatoes were meant to be cooked! For the perfect crash hot potatoes, you just need four simple ingredients: baby (new) potatoes, good oil, salt, and whatever herbs/spices you’d like. Get creative pepper, garlic, cumin, parsley – you can’t go wrong!

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Homemade Tortillas

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Homemade Tortillas

Course: Side Dish
Cuisine: Mexican

Ingredients

  • 2-3 cups flour more or less depending on your flour, humidity, etc.
  • 1 teaspoon salt
  • 1/4 cup oil
  • 1 cup warm water
  • 2 tablespoons lecithin granules
  • 1/4 teaspoon baking powder

Instructions

  • Combine water, oil, salt, lecithin, and baking powder in a large bowl. Slowly add 2 cups flour stirring until combined.  When it has started to come together, but still looks sticky and doughy, set it aside and let it rest for 10 minutes. Add additional flour as needed, up to 3 cups.
  • Let the dough rest of 5-10 minutes. Then turn onto a floured surface; knead 5-6 times.
  • Preheat your griddle or skillet.
  • Divide the dough into 8 equal pieces. Roll each piece into a ball.
  • To shape tortillas by hand: place each ball between two pieces of wax paper so it doesn’t stick. Sprinkle a little flour on the paper. Using a small rolling pin, carefully shape the dough into a 7-8 inch circle.
  • To share tortillas using your electric press or cast-iron press: place each ball of dough between wax paper and set in the center of your press.  Carefully press down to make each tortilla. If you prefer a thinner tortilla, you can press again.roll it by hand.
  • In a large non-stick skillet or griddle, cook tortillas over medium heat for 1-2minutes on each side or until lightly browned. Press them flat with you fingers if they puff up too much as they are cooking.
  • Keep warm until serving.

Notes

To store, place each homemade tortilla between layers of wax or parchment paper in an airtight container. Refrigerate for 3-5 days or freeze up to 3 months.

 

Buckle up y’all, because today, we’re making homemade tortillas! Betcha didn’t know that you could make them, huh? Thought you could only buy them in the store. Well, surprise!!! They’re easy as pie. Not as sweet. Man, I love pie. Now I need to make a pie. Thanks a lot. On with the homemade tortillas! [Read more…]

How to Make the Best Grilled Corn

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Honey Buttered Grilled Corn on the Cob

Course: Side Dish
Cuisine: American

Ingredients

  • 1/4 cup butter softened
  • 1 tablespoon honey or sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon herbs
  • 4 ears corn

Instructions

  • Mix butter, honey, herbs and salt together in a small bowl until well combined.
  • Pull back the husk, but leave attached to the base of the corn so you can recover the corn later on. Remove all the corn silk.
  • Coat each ear of corn really well with butter. Make sure to get all the sides. When the corn is thoroughly covered, take the husk and pull it back up to completely cover the butter mixture.
  • You can tie the husk in place using kitchen string or secure with rubber bands. If you use rubber bands (like me!), don’t forget to remove before grilling.
  • To ensure the husks don’t catch fire while on the grill, soak the corn for about 30 minutes in a sink or pot full of cold water.
  • Preheat the grill to medium. Once it’s ready, place corn on grill and cover. Cook for about 20 – 30 minute, turning the corn occasionally, until tender and slightly charred on the outside.
  • Remove from the grill and serve while hot.

Fresh corn makes me want to sing! Ahhhhhhhhh!!! And I’m a huge fan of grilled corn on the cob. If you haven’t tried grilled corn yet… please do! Because y’all, it’s life-changing.
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Holy Guacamole!

My husband loves avocados. Annie likes avocados. Me, not so much. The texture is weird. But because I want to keep my husband happy, I buy avocados. I love to buy them when they’re in season and I can get them for $.68 each.  Did you know avocados make guacamole? It’s true! And you thought guacamole could only be bought at the store in the specialty section. Well today we’re going to make it together. It’s so easy you’ll start making it all the time! Your husbands and wives will write me love letters. [Read more…]

Tropical Salsa

Barry and I love salsa. LOVE. Salsa is serious business at our house. Sure, we use the canned stuff but we like homemade the best. And it needs to be hot. If your nose isn’t running, it’s not hot enough. Making your own salsa is so easy! So, take a trip with me and let’s make some shall we? [Read more…]

How to Boil Rice

Are you like me? Were your years marred by the fact that when you cooked rice, it always turned into a big ole blob in the pan when the water was finally gone? I hated cooking rice. The instant rice always stayed nice and pretty, but didn’t taste nearly as good as cooking regular long grain rice.  Just how did Jackie Chan do it?

While scouring the internet for recipes one day, I came upon a different method for cooking rice. It sounded odd, but I was willing to try. It worked great! This will be my method for cooking rice from now until the Lord returns or I kick the bucket. I’m here to walk you through it so your life can be enlightened like mine! It’s so easy you’ll say “Well duh. Why didn’t I think of that?” [Read more…]