https://www.carolynscooking.com/cheesy-fried-colcannon-balls/

https://www.simplyhappenings.com/air-fryer-mashed-potato-balls/

Another St Patricks Day. Another great colcannon recipe. Actually looked at two different once. Tried the air fryer and deep frying. A combination of both won out.

I will come back later to further explain what I did. Thank you Carolyn's Cooking.

 EQUIPMENT INGREDIENTS    PREP TIME COOK TIME CHILLING TIME COURSE CUISINE SERVINGS 

Thermometer

 Spider strainer

 For the potatoes 

2 Pounds Yukon Gold potatoes (about 6-7 potatoes) peeled and cubed 

2 Tablespoons olive oil 3 Cups green cabbage (about ½ small head) finely chopped

 3 Garlic cloves minced

 ½ Cup whole milk 

2 Tablespoons unsalted butter e

Kosher salt to taste

 ¼ Cup scallions green parts only, thinly sliced( I didn't have the green scallions just scallions)

 ¼ Cup fresh dill (chopped I added flat leafed parsley instead)

Block whole milk, low moisture mozzarella cheese cubed 

1 Cup all purpose flour 

4 Eggs divided

 For the potatoes 

¾ Cup regular breadcrumbs

 ¾ Cup panko breadcrumbs

 3 Cups neutral oil for frying

 For the dipping sauce 

¾ Cup sour cream 

½ Cup mayonnaise

 1 Tablespoon lemon juice 

1 Teaspoon lemon zest

 1 very small garlic clove

 ½ Cup fresh parsley stems removed

 ½ Cup fresh dill stems removed

 ½ Cup scallion greens from about 3-4 scallions

I didn't have the greyed out ingredients. A drop of food coloring and a bunch of pesto sauce instead.

 Kosher salt to taste 

1. Add the potatoes to a large sauce pan. Add enough cold water to the pan to cover the potatoes. Bring to a boil and cook until tender, about 15-20 minutes. Drain. Add the potatoes to a large bowl and mash with the milk and butter. Stir in the scallions and dill and season with salt to taste. 

2. Meanwhile, sauté the cabbage. Heat the olive oil in a pan over medium heat. Add the cabbage and cook, stirring occasionally, until softened; about 10 minutes. Add the garlic and cook for 1-2 more minutes. Season with salt to taste. Stir the cabbage into the mashed potatoes and transfer to the refrigerator to chill for at least 1 hour or preferably overnight.

 3. Make the sauce. Add all of the ingredients for the sauce to a blender and blend on high until completely combined. Taste and adjust to your preference. Transfer the sauce to a bowl and chill in the refrigerator until ready to use.

 4. Make the potato balls. Line a large baking sheet with parchment paper and lightly dust with flour. Stir 1 egg into the potato mixture. With lightly floured hands, take a spoonful of the potato mixture and flatten it into a disk. Add a cube of cheese to the center and wrap the potato mixture around it. Transfer to the prepared baking sheet. Repeat until you have no more potato mixture left. Place the baking sheet in the refrigerator while you prepare the next step. 3/18/25, 7:48 AM Cheesy Colcannon Balls - Carolyn's Cooking 

 5. Prepare a breading station with 3 bowls or small baking dishes. Add the flour to one, the beaten remaining eggs to one and the breadcrumbs to one. Make sure the eggs are beaten well and the two types of breadcrumbs are combined well. Coat each potato ball in flour, then egg and the breadcrumbs. Transfer to the baking sheet and place back in the refrigerator while preparing to fry. 

6. Pre heat the oven to 350 degrees. Add the oil to a heavy bottomed pan fitted with a thermometer and heat to 300 degrees. Fry the potato balls in batches, making sure not to over crowd the pan, until golden brown on all sides. With a spider strainer or slotted spoon, transfer the potato balls to a paper towel lined plate and sprinkle lightly with salt. Transfer to a baking sheet and bake for 5 minutes until warmed through and cheese is melted.

 7. Serve the cheesy fried Colcannon balls with the dipping sauce. Enjoy!

 https://www.foodbymaria.com/stir-fry-veggies/

This was fortuitous. Looking for something new and we had lots of the ingredients. Came to respect Veggie Oyster Sauce.

 https://www.tasteofhome.com/recipes/vegetarian-skillet-enchiladas/#RecipeCard

Getting so lazy. Here is the recipe link.

Fine.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 medium sweet red pepper, chopped
• 2 garlic cloves, I skipped this
• 1 can (15 ounces) black beans, rinsed and drained
  1 can (10 ounces) enchilada sauce- I made my own
  1 cup frozen corn

• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper
• 8 corn tortillas (6 inches), cut into 1/2-inch strips
• 1 cup shredded Mexican cheese blend
• Optional: Chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges

Directions

1. Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortilla strips.
AdvertisementBring to a boil. Reduce heat; simmer, uncovered, until tortilla strips are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. Garnish with optional ingredients as desired.

 https://www.allrecipes.com/recipe/47821/easy-apple-strudel/

Apple Strudel

Was amazing!!!

Thanks allrecipes.

 Adapted from https://www.recipetineats.com/cauliflower-cheese/

ROASTED CAULIFLOWER:

• ▢2 lb cauliflower florets (I did half. Just for two of us.)
• ▢2 tbsp extra virgin olive oil
• ▢1/2 tsp salt
• ▢1/8 tsp pepper

CHEESE SAUCE (MORNAY SAUCE):

• ▢4 tbsp  butter
• ▢3½ tbsp flour , plain flour
• ▢1 cup milk 
• ▢1 cup cream 
• ▢1/2 tsp salt
• ▢1/4 tsp nutmeg powder 
• ▢1 cup Red Leicester cheese (or cheddar), We mixed white and yellow cheddar
• ▢1/2 cup gruyère cheese , grated

TOPPING:

• ▢1/2 cup Red Leicester cheese (or cheddar), 
• ▢1/2 cup gruyère cheese , grated 

Instructions

ROASTED CAULIFLOWER:

• Preheat oven to 430°F
• Toss cauliflower in oil, salt and pepper and spread on a large tray.
• Roast 20 minutes (don't turn). Cauliflower should still be a firm, but with some color on them. Remove from oven.
• Turn oven down to 350°F.

CHEESE SAUCE (MORNAY SAUCE):

• Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
• Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
• Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.
• Add cheese: Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it's like a thick sauce.
• Mix in cauliflower: Add cauliflower and toss to coat in the sauce.

BAKE:

• Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
• Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.
• Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
• Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!

Recipe Notes:

1. Cauliflower – You’ll need a large one ~ 1.25kg / 1.5lb to get 1 kg / 2lb florets. Pro tip: See here for how I cut cauliflower into florets with minimal mess.

2. Cheese – It’s always best to grate your own rather than buying pre-shredded stuff, which contains anti-caking agents that can make sauces powdery. If using cups instead of weight measures, grate then pack the cheese tightly into the cup to measure.

• Red Leicester – An orange coloured, sharp English cheddar-like cheese. Used for its excellent flavour and colour. US: Sub with your cheddar, it’s virtually the same. Others: Sub Swiss cheese (which is mass-produced gruyère-like cheese), Jarslberg, Colby, cheddar, or any other cheese. (For Australia, I do not recommend Tasty cheese, it doesn’t melt so well in this type of sauce);
• Gruyère –  A type of Swiss cheese with a gorgeous nutty flavour and superior melting qualities. Sub with any of the above listed, or other type of Alpine cheese (emmental, comte).

3. Storage – Leftovers will keep in the fridge for 3 to 4 days. Freezer not recommended.

Make ahead: Cool cauliflower fully then toss in sauce. Store in a container. When ready to cook, heat mixture slightly so you can toss the cauliflower in the sauce. Transfer to baking dish, top with cheese, bake per recipe.

4. Nutrition per serving. This recipe as written is unapologetically indulgent, replicating the luxury you’d get at high end steakhouses with the cream and best cheeses for this dish. If you switch the cream for more milk, it decreases to 460 calories per serving. And you’ll cut 40 calories per serving for every ½ cup / 50g of cheese you cut out of the recipe.

 I made these hot crossed buns. They were delish.

https://natashaskitchen.com/hot-cross-buns-recipe/

I made these egg cookies.  They were also delicious, but need some work for next year. I used slow cooking oats so next year will try quick cooking oats. Also, the icing I made was too runny so need to find that exact place between runny and stiff. Otherwise lots of fun. I found the egg plate at Dollar Tree.

https://www.tasteofhome.com/recipes/easter-egg-cookies/print/

Easter Cookies

 https://www.tasteofhome.com/recipes/easter-egg-cookies/

Well, I haven't made these. I did buy an egg plate from Amazon. Just waiting.

Marie

 Dressing.

Last night I needed or should I say wanted Ranch Dressing. I looked up recipes and used this one here. But the website also has links to other dressings so... enjoy!

https://cookieandkate.com/ranch-dressing-recipe/

 https://www.foodnetwork.com/recipes/food-network-kitchen/tomatillo-shakshuka-8743808

Tomatillo Shakshuka

Adapted from food network recipe

4 servings 

1 lb tomatillos

1 jalapeno

1/2 bunch cilantro chopped

6 oz tortilla chips or make your own

Salt and pepper freshly ground

2 tbs olive oil

1 small onion

poblano chile pepper or green pepper 

8 ounce spinach

8 eggs

1/4 cup sour cream

Directions

In a saucepan, add water and bring to boil.

Add tomatillos and jalapeno. Cook about 10 min.

Add cilantro stems, 1 1/2 cups of corn chips, big pinch of salt and another one of pepper and 1/2 cup water.

Blend

Sauté the onion and pepper. Stirring until lightly brown. 5 min

Gradually add spinach.

Pour the sauce from the blender over the spinach mixture and stir.

Reduce the heat and maintain a gentle simmer.

Preheat oven on air fryer setting.

Add eggs to mixture by making  wells in the sauce.

Cook in oven until eggs are set.

Add 1-2 tbs water to the sour cream. drizzle over eggs and sprinkle with cilantro leaves.

Serve with tortilla chips.

 

Vegetarian Butternut Squash Chili with Black Beans

Adapted from

https://www.eatingwell.com/recipe/275508/vegetarian-butternut-squash-chili-with-black-beans/

• 2 tablespoon olive oil

• 4 cloves garlic, minced

• 1 large onion, diced

• ½ teaspoon salt

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• ¼ teaspoon ground cinnamon

• 1/2 chipotle in adobo sauce (next time I would put more

• 2 cups no-salt-added vegetable broth

• 3 cups cubed butternut squash

• 2 (14 ounce) cans black beans, rinsed and drained

• 2 (14 ounce) can no-salt-added diced tomatoes

• ½ cup Greek yogurt, for serving  oops I forgot this. We put grated cheese on instead, I guess

• ¼ cup chopped fresh cilantro, for serving I had Italian Parsley. That was great.

• ¼ cup minced red onion, again next time.

• 
  

• Directions

1. Heat oil in a large soup pot.
    Add garlic, onion and salt;
    cook, stirring often, until starting to brown, 4 to 6 minutes.
   
   Add chili powder, cumin, cinnamon and chipotle and stir to coat.
    Cook, stirring often, until the spices are fragrant but not burnt.

2. Add broth and squash; increase heat to bring to a simmer, stirring occasionally.

3.  Cover, reduce heat and simmer until the squash is tender, about 20 minutes.

4. Stir in black beans, and tomatoes.

5. Bring to a simmer, stirring often.

6. Reduce heat to low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thick, about 7 minutes. 

7. Serve topped with a dollop of yogurt or a sprinkling of cheese, cilantro and/or red onion.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Originally appeared: EatingWell.com, August 2019

 Thanksgiving 2023

Pizza Turkey- https://pinchofyum.com/fruit-pizza combined with https://www.pinterest.com/pin/88172105178674926/

Turkey and Cranberry Sauce by Russ

Mashed potatoes

Green Bean Casserole and Street Corn by Dave

Dressing by Melody

Mac-N-Cheese with biscuits by Jesse

Sweet Potato pie two ways. https://www.spendwithpennies.com/sweet-potato-casserole/

 Chilaquiles

This recipe came from  Anna Thomas's Vegetarian Epicure book 2. It serves 6-8 people.

I used to make it as a casserole like she did, but now most of the time we pour the toppings over some chips and call it a day. Since there are only two of us, it works better. I use the sauce a few times and then freeze it so we can enjoy Chilaquiles whenever we want.

Ingredients

10 corn tortillas cut into eights and fried. (I just use tortilla chips from the bag.)

1 lb tomatillos

1 1/2 lb red ripe tomatoes

1 large yellow onion

1 1/2 tbs olive oil

the recipe adds a 1/2 tsp sugar, but we don't like it that sweet.

1 cup Anaheim chile ( the recipe calls for Poblano, but we never seem to get them in the store)

2 tbs chopped cilantro leaves

1 lb grated cheese ( could be Jack, Cheddar, whatever you like)

1/2 cup milk

1/2 cup sour cream

Garnish

3-4 hard boiled eggs, chop them

3-4 green onions, chopped as well

sour cream

avocado slices

The first step is to fry the tortillas but I dont do that

2. Peel the tortillas, wash them and pop them into boiling water.

3. Boil them for 7 minutes or until they start to split.

4. Drain and puree them in the food processor.

5. Boil the red tomatoes for 3 min and peel them, then add to the puree.

6. Peel and chop the onions and saute in the olive oil.

7. Add the pureed tomatillos and tomatoes, the diced green chilis, minced jalapenos, salt and cilantro.

8. Simmer for 10 minutes. Season to taste.

These days, that is it. I put some chips on a plate pour this delicious sauce over it and then more chips and the garnish. Bon Apetit.

For the casselrole.

 

Mexican Tortilla Casserole

https://www.savorysimple.net/mexican-tortilla-casserole/

This recipe serves 12. I made half and it served us well for 3 meals.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large chopped yellow onion
• 1 minced garlic clove
• 1 teaspoon ground cumin
• 1½ teaspoons chili powder
• 1 (14-ounce) can diced tomatoes, drained, 1/4 cup juice reserved
• ¼ cup tomato paste
• (I am not sure what I used for tomatoes. I think we had half a can of tomato sauce in the fridge. It had herbs in it as well. Mmmmm I will have to decide what to do next time.)
• 2 (15 ounce) cans black drained
• 1½ cups corn
• 3 cups frozen chopped spinach
• salt and pepper
• 8 corn tortillas
• 2 cups mozzarella jack or cheddar cheese
• Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa, 
• I topped with mole that I made and Mexican cheese as well.

Instructions

• Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray. (1/2 in a 7x9 pan was full)
• Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. 
• Stir until the onions are soft and the spices are fragrant, about 3-5 minutes. 
• Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. 
• Season with salt and pepper to taste.
  
  To build the casserole
• Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
• Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
• Serve with garnishes, 

Notes

Adapted from The Mom 100 Cookbook, Adapted from savorysimple.net

Mexican Tortilla Casserole -https://www.savorysimple.net/mexi