Family Around the Table

Gathering Family Around The Table for Good Food and Good Conversation

Roasted Fingerling Potatoes, Peppers and Onions with Garlic and Thyme

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Thank you to Melissa’s produce and Le Creuset for sponsoring this post. I received product to create and display the recipe. All opinions are my own.

Fingerling potatoes roast up nicely and are delicious when included a medley with peppers and onions.Sadly, today is the final day of #FabulousFallBounty. I love potatoes and use fingerling potatoes quite often. You can probably discern that they are called fingerlings because the look like fingers. They have a classic potato flavor that is earthy, nutty and buttery. Because they are so small they are not ideal for mashing but they are perfect for roasting.

While you can roast them on their own and they are perfectly delicious, take them to another level by adding red and yellow pepper, onions and garlic. Even though I have a plethora of rosemary in my garden, I chose to use thyme in this recipe. Either would be yummy.

I used canola oil, basically because my family prefers it over olive oil, but you could use olive oil if you prefer. Sometimes a neutral oil is best to bring out other flavors in the dish. Try it both ways so you know what you like.

Serve this potato dish alongside any meal you’d like – beef, chicken, fish, pork or lamb.

A big thank you to Camilla at Culinary Adventures with Camilla for organizing this fun and delicious event and to Melissa’s Produce and Le Creuset for sponsoring the #FabulousFallBounty event.

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Roasted Fingerling Potatoes, Peppers and Onions with Garlic and Thyme

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients

  • 2 packages Melissa's Produce Fingerling Potato Medley, sliced in half lengthwise
  • 1 yellow pepper, seeded and chopped into 1-inch piece
  • 1 red pepper, seeded and chopped into 1-inch pieces
  • 1/2 onion, sliced
  • 2 cloves garlic, chopped, I used Melissa's Produce
  • Thyme leaves from about 10 sprigs, chopped
  • Salt and Pepper to taste
  • 3/4 cup canola oil

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a large bowl combine fingerling potatoes, peppers, onions and garlic. Season with salt and pepper. Pour canola oil over vegetables and toss well to coat.
  3. Spread vegetables on rimmed baking sheet and sprinkle with thyme leaves.
  4. Roast, stirring occasionally, for 30 to 40 minutes until vegetables are soft and begin to caramelize.
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Serve roasted fingerling potatoes, peppers and onions with any meal.

Breakfast Egg Bites

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Breakfast Eggs Bites start the day off right.Disclaimer: Thank you to our Cabot Creamery Cooperative for sponsoring #DairyMonth and for providing the prizes free of charge. This company also provided the bloggers with samples and product to use for recipe development. All opinions are my own. One morning I whipped up these breakfast egg bites and they were a total hit. My youngest son is not a huge fan of eggs but he will eat an omelet. These are essentially mini omelets that you can create with any ingredients your family likes. You can even let each family member make their own with their favorite things. Set out bowls of cooked, crumbled sausage, chopped onions, cooked and crumbled bacon, chopped cooked broccoli, chopped green peppers, and a variety of shredded cheeses to choose from.

So I have to share a story about the muffin tin in the photo. That muffin tin was my Grandmothers. My mother inherited it when her mother-in-law passed away. It’s a rare sight to see a muffin tin with six wells. Most are twelve. Well, as the story goes, my Mom had a recipe that didn’t need to make six so she asked my Dad to cut it for two and four wells. My Dad even rounded the edges on both pieces so no one would cut themselves. That tin is more than 55 years old because that’s about how long ago my Grandmother passed away. It may not look pretty but it works just fine. Plus it’s one of the few items I have from my Dad’s Mom. Breakfast Egg Bites My youngest enjoyed these so much he’s asked for them each morning since I initially made them.

As we enjoyed them that first day we talked about making them on school mornings. We figured everything but cracking and whisking the eggs could be done in advance. That way they could be easily and quickly pulled together on school or work mornings. Chop onions, cook bacon and shred cheese in advance and you’re good to go. I used Cabot Vermont Sharp Cheddar cheese but you could certainly use any variety. Cabot also makes a delicious Pepper Jack, Chipotle, Hot Habanero as well as other sharp Cheddar varieties.  Cabot are some of my favorite cheeses because they not only taste amazing but melt beautifully making them perfect to use in this recipe. Use one or a couple in your creation.

 

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Breakfast Egg Bites

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 egg bites

Breakfast Egg Bites

Ingredients

  • 6 eggs
  • 1/3 cup shredded Cabot Vermont Sharp Cheddar Cheese
  • 12 slices bacon cooked and crumbled
  • 1/2 cup onion chopped
  • Salt and pepper to taste
  • Cooking Spray

Instructions

  1. Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray.
  2. Crack the eggs into a large bowl and whisk to combine well. Season with salt and pepper.
  3. Add the onions, bacon and Cabot cheese to the egg mixture and stir to combine.
  4. Divide the egg mixture evenly among the muffin cups.
  5. Bake for 15-18 minutes or until eggs are set.
  6. Serve immediately.
  7. Refrigerate leftovers.
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A Visit to Ol’ McGrandpa’s Farm by Cooking With Carlee

Alfredo Sauce with Cream Cheese from Feeding Big

Chili Cheese Corn Salad by Corn, Beans, Pigs and Kids

Chipotle Cheddar Patty Melt by Jolene’s Recipe Journal

Breakfast Egg Bites by Family Around the Table

Gluten Free Rotini with Cabot Cheddar, Chorizo and Saffron by Culinary Adventures with Camilla

Grilled Peaches with Ice Cream by A Day in the Life on the Farm

How to Make Labneh from Caroline’s Cooking

Skillet Jalapeno Popper Dip from A Kitchen Hoor’s Adventures

Southern Style Pimento with Bacon Mac and Cheese by Tip Garden

Zucchini Tots with Jalapeno, Cheddar and Bacon by Palatable Pastime

Breakfast egg bites

  Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment. a Rafflecopter giveaway

Ham, Pea and Onion Risotto

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Easter is no exception to holiday leftovers. This ham, pea and onion risotto is the perfect way to clean out the fridge. It’s been a long time since I made risotto. Many years ago, before kids, my husband and I were on a business trip to Venice, Italy. One evening our host treated us to a multi-course dinner. Neither of us had ever had risotto. The creamy, cheesy rice was divine. My husband asked if I could make it. I replied that I had never tried but would look for a recipe.

When we got home I scoured the dozens of cookbooks I had and came up empty. Not one single recipe for risotto. So I turned to the internet and found a recipe for champagne risotto with scallops. Well, I’m not a fan of scallops but we did have some frozen Florida lobster tail in the freezer, so I made it with lobster. It was a huge success. Plus, that recipe began my career with my editor at the former St. Petersburg (FL) Times newspaper. A job that lasted more than 15 years.

Until the kids came along, I made risotto often but because it’s a bit time consuming and you have to babysit the cooking by adding more liquid and stirring frequently, I didn’t make it much. I decided to use up some Easter leftovers to make this recipe that is adapted from a cookbook my Mom gave me- the Williams-Sonoma Risotto cookbook. Unfortunately I don’t think it’s offered in their stores any longer. My youngest, who will try anything, declared it a keeper. It’s filling and perfect for spring with the addition of peas.

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Ham, Pea and Onion Risotto

Yield: 6 servings

Ham, Pea and Onion Risotto

Ingredients

  • 6 cups chicken stock
  • 2 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 3/4 pound ham, cut into 1/2 inch pieces
  • 2 cups arborio rice
  • 1 1/2 cups frozen baby sweet peas
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Pour the broth into a saucepan and bring to a simmer. Adjust the heat to keep hot.
  2. In a large, heavy saucepan over medium-low heat, melt the butter. Add the onion and saute until beginning to soften, about 5 minutes.
  3. Add the ham and saute until the onion is soft, about 5 minutes longer.
  4. Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
  5. Add a ladleful of the stock and adjust the heat to maintain a simmer. Cook stirring constantly until the liquid is absorbed, about 5 minutes, maybe longer.
  6. Continue adding the liquid, a ladleful at a time and stirring constantly until the rice starts to soften.
  7. Add the peas and continue adding liquid, a ladleful at a time and stirring constantly, unit the rice is just tenter but slightly firm in the center. There will be a creamy appearance with most of the liquid absorbed.
  8. Add the Parmesan cheese. Season with salt and pepper. Stir well to mix.
  9. Serve.
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I shared this recipe at Weekend Potluck

Chicken Pot Pie with Puff Pastry

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My family loves chicken pot pie so when this Pi Day event popped up I took the opportunity to go the savory route rather than the sweet route. I’m in sweet overload. In one of my previous posts I shared individual chicken pot pies. This one is made in a 2-quart casserole dish.

When I think of chicken pot pie I think of a hearty warm meal for cool nights. Pure and unadulterated comfort food. This has all the classic ingredients you’d find in a chicken pot pie. Peas, carrots, onions and chicken, of course. I have a new garden so I included some fresh thyme. I will be the first to say there are some pretty good frozen chicken pot pies on the market but nothing beats making one from scratch. Some versions use pie crust others a biscuit topping but I LOVE puff pastry.

Interestingly my Mom, who was a wonderful cook, never made chicken pot pie. I remember the first time I made it for her. She fell in love and asked me to make it often once she slowed down on her cooking. It was great because she could warm up leftovers and get a couple of meals out of the dish.

Chicken pot pie is a great meal to get family and friends around the table any time of the year. Be sure to visit the Pi{e} Day posts of my blogger friends at the links below. Thank you to Coleen from The Redhead Baker for not only suggesting this event but hosting it too!

 

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Chicken Pot Pie with Puff Pastry

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 4 - 6

Ingredients

  • 3 tablespoons unsalted butter
  • 1 small yellow onion, minced
  • 2 carrots, diced medium
  • 1 1/2 cups frozen peas
  • 5 tablespoons flour
  • 2 cups chicken broth
  • 2 cups diced cooked chicken
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper
  • 1 sheet thawed puff pastry
  • 1 beaten egg

Instructions

  1. In a large saucepan, melt butter over medium-high. Add onion and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken, peas and thyme and season with salt and pepper.
  2. Place filling among in a 2-quart casserole dish. Roll out 1 sheet puff pastry to fid over casserole dish. Cut a small X's around crust to vent, then place on top of filling. Brush with beaten egg. Place dish on rimmed baking sheet. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.
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Homemade Green Bean Casserole

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Homemade green bean casseroleI am not a fan of the “traditional” green bean casserole made with canned green beans and a can of soup. Or mushrooms. I despise mushrooms so when I came across this recipe from Taste of the South magazine I knew I had to try it. No mushrooms. If  you do like mushrooms, you certainly could sauté some sliced mushrooms in a small amount of butter and add to the mixture. If there is a nut allergy in your family, you can certainly omit the almonds.

Now, of course, everything from scratch is more work but this really isn’t much more than making the “other” recipe. Don’t be intimidated though. You can make part of this recipe in advance. You can make the sauce and store in the fridge for up to two days. Cook the green beans and refrigerate them up to 2 days as well. Make shallots and assemble and bake before serving. This dish was a hit from the very first time I made it and it has become a holiday staple on our table.

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Homemade Green Bean Casserole

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: About 6 servings

Homemade Green Bean Casserole

Ingredients

  • 1 1⁄4 pounds fresh green beans, cut into 1-inch pieces (about 5 cups)
  • 2 tablespoons butter
  • 7 tablespoons all-purpose flour, divided
  • 1 cup whole milk
  • 1 cup chicken broth
  • 1 teaspoon salt, divided
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 cup slivered almonds, toasted
  • 2⁄3 cup vegetable oil
  • 1⁄2 cup (1⁄4-inch) sliced shallot, separated into rings

Instructions

  1. Preheat oven to 350°. Spray a 11⁄2-quart baking dish with nonstick cooking spray. Set aside.
  2. In a large saucepan, cook beans in boiling water until crisp-tender, approximately 3 minutes. Drain, and set aside.
  3. Add butter to saucepan; melt over medium heat. Add 4 tablespoons flour; whisk 1 minute. Whisking constantly, add milk, broth, 3⁄4 teaspoon salt, and pepper. Bring to a boil; cook, stirring constantly, 2 minutes. Place beans and almonds in prepared dish; pour sauce over beans.
  4. Bake until beans are tender, 25 to 30 minutes.
  5. In a medium skillet, heat oil over medium-high heat. In a shallow bowl, add remaining 3 tablespoons flour and shallot, tossing to combine.
  6. Shake excess flour from shallot; place in hot oil. Cook, turning occasionally, until golden brown, 2 to 3 minutes. Drain on paper towels; sprinkle with remaining 1⁄4 teaspoon salt. Top casserole with fried shallot.
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Fruity Side Dishes

Other Side Dishes

Potato Side Dishes

Vegetable Side Dishes

 

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