Scalloped Potatoes

Recipe From: Food Network

This went perfect with our Easter Dinner of honey-baked ham, spinach-strawberry salad, rolls and fresh fruit brushetta. Michelle and Melissa get full credit on this one!Ingredients:

2 garlic cloves (smashed)
3 tbsp unsalted butter
3 lbs Yukon Gold potatoes (peeled and sliced thin)
3 cups half and half
1/2 cup creme fraiche
2 tbsp flour
2 tsp fresh thyme (chopped)
1/4 cup fresh chives (chopped)
1/4 tsp ground mace
2 1/2 tsp salt
pepper to taste

Rub garlic all over the inside of a 3 qt round baking dish. Grease the dish with about 1/2 tbsp butter. Slice the potatoes about 1/8 inch thick (mandoline).

Combine in a large saucepan with minced garlic, 2 1/2 tbsp butter, half and half, cremem fraiche, flour, thyme, mace, 2 1/2 tsp salt and pepper to taste. Bring to a boil over medium-high heat and cook until the mixture thickens, about 1-2 minutes. Stir in the chives and transfer to the prepared baking dish. Layer potatoes and mixture in the dish. Bake, uncovered, until the potatoes are fork-tender...about an 1 hour 5 minutes...occasionally spooning some of the liquid over the top. You can also make the scalloped potatoes in individual ramekins, bake about 40 minutes.

Citrus Salmon & Ginger Snap Peas

Recipe From: Taste and Tell Blog

This was so easy! The sugar snap peas were our favorite.

Ingredients:
4 salmon fillets, skin removed
salt and fresh ground pepper
1/3 cup orange marmalade
1 green onion (sliced)
1 teaspoon dry white wine (chicken broth)
1/2 teaspoon fresh ground ginger
1/2 teaspoon Dijon-style mustard
1 clove garlic (minced)
1/8 teaspoon cayenne pepper
1/8 teaspoon five-spice powder
2 tablespoons sliced or slivered almonds (toasted)

Preheat oven to 450F. Rinse fish, and pat dry with a paper towel. Sprinkle fish with salt and pepper. Place in a shallow baking dish; set aside. In a small bowl, stir together marmalade, green onion, wine, ginger, mustard, garlic, cayenne pepper, and five-spice powder. Spoon mixture over fish. Bake for 4 to 6 minutes per 1/2 inch thickness of fish, or until fish flakes easily when tested with a fork. Sprinkle individual servings with almonds.

Gingery Sugar Snap Peas
3 cups fresh sugar snap peas
1 tablespoon butter
1 tablespoon orange marmalade
dash of ground ginger
dash of black pepper

Remove strings and tips from sugar snap peas. In a covered medium saucepan, cook peas in a small about of boiling salted water for 2 to 4 minutes, or until crisp-tender. Drain well; set aside. In the same saucepan, melt butter over low heat. Stir in marmalade, soy sauce, ginger and pepper. Return peas to the saucepan, stirring to coat.

Parmesan Rosettes
1 11-ounce package (12) refrigerated breadsticks
3 tablespoons grated Parmesan or Romano cheese
1 teaspoon sesame seeds
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
2 tablespoons butter, melted

Preheat oven to 375F. Separate breadsticks and uncoil into 12 pieces. On a lightly floured surface, roll each piece into a 12-inch long rope. Tie each rope in a loose knot, leaving 2 long ends. Tuck the top end of the rope under roll. Bring bottom end up and tuck into the center of the roll. In a shallow dish, combine Parmesan cheese, sesame seeds, Italian seasoning and garlic powder. Brush top and sides of each knot with the melted butter. Carefully dip the top and sides of each rosette into the cheese mixture. Place rosettes 2 to 3 inches apart on an ungreased baking sheet. Bake for about 15 minutes or until golden. Serve warm.

Cheesy Orzo

Recipe From: Rachel Ray

This was really good. I got to use fresh parsley from my garden!

Ingredients:
2 tbl olive oil
1/2 small onion (chopped)
2 garlic cloves (chopped)
2 (14 oz.) cans of chicken or vegetable broth
2 cups orzo pasta
1/2 cup grated parmesan cheese
salt and pepper to taste
parsley (chopped)

Preheat 8 inch pot with a tight fitting lid to moderate heat. Add oil, onion and garlic and saute for 2-3 minutes. Add chicken broth and bring to a boil. Stir in orzo and return to a boil. Cover pot and reduce heat to a simmer. Cook for 15 minutes, stirring occasionally, or until pasta is tender and liquid is absorbed. Remove lid and stir in cheese. Season with salt and pepper to taste. Your favorite herbs may be stirred in as well to strengthen the flavor to your liking. I added fresh parsley.

Lemon Rice

Recipe From: Fav Family Recipes Blog
This was really yummy and went perfect with the Lemon Chicken Kabobs. I used fresh cilantro from my new garden! Soon (and hopefully) I'll have beans too.Ingredients:

3 cups steamed white rice
3 tbsp olive oil
2 lemon's juice
lemon zest (to taste)
garlic and ginger (minced)
salt and pepper (to taste)
cilantro (chopped)

After the rice is cooked, combine remaining ingredients and pour slowly over rice while fluffing with a fork. Add more lemon juice a little at a time if needed.

Cilantro-Lime Rice

Recipe From: mykitchencafe.blogspot.com

Blake doesn't seem to like this, but I love it.Ingredients:

2 tablespoons butter
1 1/2 cups rice
2 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1 large lime (juice and zest)
2 tablespoons chopped cilantro

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients (except cilantro) and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Add cilantro with a few minutes before done. Fluff with fork and serve.

Twice Baked Potatoes

Recipe From: My Mom

Everytime my family gets together to grill steaks, Blake insists on these. I don't think they are worth the trouble, but whatever. This was the first time I made them, and they weren't as good as when my mom does it. I never really measure, so that could be my problem.

Ingredients:

4 large baking potatoes
1/4 to 1/2 cup milk
1/4 cup butter (softened)
1/4 tsp salt
1/8 tsp pepper
1 cup cheddar cheese (shredded)
1 tbsp fresh chives (chopped)

Heat oven to 375. Scrub potatoes and pierce them several times with a fork to allow steam to escape while they bake. DO NOT WRAP IN TINFOIL. Bake 1 hour+ or until potatoes feel tender. When they are cool enough to handle, cut lengthwise in half. Scoop out inside, leaving thin shell. Mash potatoes with electric mixer on low speed until no lumps remain. Add milk in small amounts and mix until smooth and fluffy. Add butter, salt and pepper. Beat until potatoes are light and fluffy. Stir in cheese and chives. Fill potatoe shells with mashed potatoe mixture. Place on cookie sheet and bake at 400 for 20 minutes.