Vegetable Dishes Archives

09
Feb
2015

Chili & Cheese Stuffed Spud

categories: Beef, Lunch - Quick and Easy, Main Dishes, Vegetable Dishes

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Need a quick, filling lunch or dinner that is REALLY easy? Why not make a chili cheese stuffed spud, with sour cream, cheddar cheese and green onions!
Ever have those moments when you just don’t want to cook dinner? What? You do, too??? Shocking! I had one of those moments recently (several times, actually). I ended up making a Chili Cheese Stuffed Spud for my husband and I.

I was too tired to “want” to fix anything, so I heated up some leftover chili I had in the fridge (Mom’s Old-Fashioned Chili). Use any kind of chili you like! Then I stuffed a big beast-like “baker” potato with the chili. You know – the BIG potatoes!

That humongous potato was filled with the chili, then topped with cheese, sour cream and green onions, and POOF! Dinner was served! Or as I like to say: “Dinner is served. I am offering two choices tonight for your dining pleasure. 1) Take It, or 2) Leave It.”

A Chili Cheese Stuffed Spud Is A Filling Meal!

This was a delicious, filling, “all-in-one” dinner. “Ya got your potato, ya got your chili with meat and beans, ya got your cheese, ya got your sour cream, and ya got your green onions” (said with a deep New York accent, of course!). Geepers, if you threw some chocolate on there, you would have almost ALL the food groups represented… but I digress.

I threw (translation: gently and lovingly placed) the potatoes in the oven and baked them, but if you’re pressed for time, just microwave them… easy peasy, either way! Did you know that potatoes are the world’s 4th largest field crop? Yep. It’s true. (Random factoid for the day).

This is such an easy dish to prepare… and it really did fill up our hungry tummies! It’s so versatile… you can take away, or add anything you want (like veggies) to “make it yours”. Just thought I’d share it with you on the ol’ blog today. We sure don’t eat these too often at our house, but every now and then, it’s a quick, economical, and filling meal.

The Basics of Making A Chili Cheese Stuffed Spud

I’m not even going to post a recipe for this, because it’s so very basic… Bake (or microwave) a large potato, slice open, generously fill it with hot chili, then top with grated cheddar cheese, a generous dollop of sour cream, and some sliced green onions.

Seriously… how easy is that? Hope you will consider making these Chili & Cheese Stuffed Spuds, especially for those moments when your private chef, caterer, or entire kitchen staff get horribly sick and can’t prepare your evening meal. (*cough, cough*). But we ALL know this situation would NEVER happen on Downton Abbey, would it now?

Have a wonderful day. Be sure and check out ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of family-friends recipes I am confident you will enjoy.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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20
Jan
2015

Smashed Potatoes with Mushrooms and Shallots

categories: Side Dishes, Vegetable Dishes

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Smashed potatoes with mushrooms and shallots are a perfect side dish to serve with pork, beef or chicken.
Last night I made Smashed Potatoes with Mushrooms and Shallots as a side dish with our dinner. Wow! Think I’ve found another delicious side dish! My husband and I enjoyed them very much! I knew I wanted to serve red potatoes on the side, and knew I didn’t want “regular” mashed potatoes.

They needed to be jazzed up a little bit, so I ended up making these smashed potatoes without a recipe by using ingredients I already had in my kitchen. I knew these ingredients would taste wonderful added to red potatoes! And they did taste great! Yum!

What Is IN These Smashed Potatoes?

Sauteed shallots, chopped mushrooms, butter, parsley, milk, salt, pepper, and a bit of garlic give these red potatoes an extra burst of flavor! The cooked red potatoes are lightly smashed, (rather than mashed until smooth and creamy) for extra texture.

These potatoes were a perfect side dish to our pork tenderloin dinner (Pork Tenderloin with Cranberry-Raspberry Sauce). Easy to prepare, and delicious!

Hope you will give these smashed potatoes a try. I really do think you will enjoy serving and eating them… they would be great as a side dish with pork, beef or chicken.

How To Make Smashed Potatoes

Potatoes are cut into chunks, then cooked with some minced garlic until tender… leave the peel on the potatoes!

Shallots, mushrooms, garlic powder, and parsley are cooked in a bit of butter until soft.

Cooked potatoes are combined with cooked mushrooms, shallots, butter, garlic powder, salt, pepper, and milk. Potatoes are lightly smashed, not creamed.

The smashed potatoes are garnished with a bit of parsley, and served. Easy… and delicious!

Hope you consider trying these smashed potatoes! Have a great day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Smashed Potatoes with Mushrooms and Shallots

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Smashed red potatoes, with sauteed mushrooms and shallots, are a perfect side dish for pork, beef or chicken.

Category: Side Dish

Cuisine: American

Keyword: smashed potatoes

Servings: 5 servings

Calories Per Serving: 155 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium sized red potatoes
1 teaspoon garlic , minced
1 teaspoon butter
1/3 cup shallots , finely chopped
4-5 button mushrooms , chopped
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
2 Tablespoons milk
1 Tablespoon butter
Salt and Pepper , to taste
Additional dried parsley (for garnish, if desired)

US Customary - Metric

Instructions

Wash the potatoes. Do not peel. Cut the potatoes into medium sized chunks. Place potatoes into medium sauce pan and cover with water. Add minced garlic to pan. Cook on medium high heat for approximately 30 minutes, or until potatoes become tender (test by inserting knife point into potato).
While potatoes are cooking, melt one teaspoon of butter in a skillet. Add the chopped shallots, chopped mushrooms, garlic powder, and dried parsley. Cook approximately 4-5 minutes, until mushrooms and shallots have cooked through and have softened.
When potatoes have finished cooking, drain water. Add the sauteed shallot/mushroom mixture to the potatoes. Add milk and butter; lightly smash all ingredients together with a potato masher or a fork until ingredients are combined. Season to taste with salt and pepper. Add additional milk, if desired.
Place smashed potatoes in a serving bowl, and garnish with additional parsley, if desired.
Serve, and enjoy!

Nutrition Facts

Smashed Potatoes with Mushrooms and Shallots

Amount Per Serving (1 (1/5 of total))

Calories 155 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 61mg3%

Potassium 834mg24%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 2g2%

Protein 4g8%

Vitamin A 105IU2%

Vitamin C 15.2mg18%

Calcium 24mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Jan
2015

Butternut Squash Soup with Bacon

categories: Bacon, Soups, Vegetable Dishes

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Butternut Squash Soup with Bacon is creamy, thick, and absolutely DELICIOUS! Satisfy even the pickiest of eaters with a bowl of this soup on a cold day!

Well, let’s just start this post by saying that those two butternut squash I bought at the Farmer’s Market never knew what hit ’em. The Butternut Squash Soup With Bacon I made with them was truly outstanding! I knew I wanted to try making butternut squash soup, and found a recipe from Food & Wine that called for using pancetta, but I went for something we always seems to have around the house… BACON.

So, let me first start by telling you I have NEVER, EVER cooked butternut squash before, in the 37 years I have been married. Now that I got that off my chest, let me tell you something… this will not be the last time, either! This soup was amazing… my husband and I even had leftovers for lunch today, and it’s still tastes just as good as it did a couple of nights ago when I first made it.

The butternut squash soup is filling, incredibly delicious (especially with the bacon crumbles on top!), and the soup itself is thick and creamy. Seriously orange colored (ha ha) and seriously GOOD. I hope you will give this soup a try… I think you’re gonna love it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Butternut Squash

Behold… the humble butternut squash… not too lovely in appearance, but boy, oh boy…it sure makes a GREAT tasting soup!

Split the squash in half lengthwise, scoop out the seeds, add butter and salt/pepper, and into the oven they go to bake until tender

Here are the squash right out of the oven… that melted butter will also go into the soup. Yes, please!

Preparing The Butternut Squash Soup

Cook chopped onion in a bit of bacon grease in a heavy bottomed pan, then add thyme sprigs and a bay leaf. Building flavor into butternut squash soup is a GOOD thing!

Scoop the cooked squash out of the peel and and add it to a large stockpot or Dutch oven.

Now you will add chicken stock to the pan. Bring this mixture to a boil, then reduce the heat and cook the butternut squash soup for 15 additional minutes.

Time To Purée The Soup

Okay… now it’s time to blend the soup to make it nice, thick and creamy! NOTE: My Mom gave me an immersion blender. You can use one of those OR blend the soup in batches (in blender or a food processor), till smooth and creamy. Don’t forget to remove the thyme and bay leaves before blending!

The butternut squash soup is all blended together. Stir in the whipping cream to the creamy soup. See how thick and smooth it is? Now it’s time to ladle it up into serving bowls.

Time To Serve The Butternut Squash Soup With Bacon

To serve, place bacon crumbles on top of each portion of soup. Drizzle with whipping cream, a bit of olive oil, and some extra thyme leaves (if desired). Grab a spoon, butter some warm bread, and enjoy this butternut squash soup with bacon! It is lip-smackin’ good!

I really hope you will try this delicious soup, and as always, my hope is you enjoy sharing this delicious meal with those you love!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy soup recipes you’re gonna enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe Adapted From: http://www.foodandwine.com/recipes/butternut-squash-soup-with-crisp-pancetta

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Butternut Squash Soup with Bacon

Prep Time

1 hr 10 mins

Cook Time

15 mins

Total Time

1 hr 25 mins

Creamy, thick, and delicious, this butternut squash soup with bacon will satisfy even the pickiest of taste buds on a cold day!

Category: Soup

Cuisine: American

Keyword: butternut squash soup

Servings: 8 servings

Calories Per Serving: 269 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium butternut squash (about 3 pounds)
3 Tablespoons butter , cut into 4 slices
Salt and Pepper (to season)
4 slices bacon , cooked crisp, then crumbled (Reserve bacon drippings in pan)
2 Tablespoons bacon drippings
1/2 large brown onion , chopped finely
6 fresh thyme sprigs , divided
1 bay leaf (found in spice section, or Mexican food section in bags)
5-6 cups chicken stock (or low-sodium broth)
2 Tablespoons heavy whipping cream , divided
olive oil (for drizzling as garnish), optional

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Carefully slice squash in half, lengthwise; scoop out the seeds. Put 4 squash halves cut side up, on a large cookie sheet (with edges). Put one slice of butter into each hole (where the seeds were). Season with salt and pepper. Roast butternut squash for 50-60 minutes at 400 degrees (or until tender). When tender, remove from oven. Let squash cool until it is cool enough to scoop all the squash out of the skins into a large bowl.
Cook bacon in a medium skillet until very crisp. Remove bacon from pan; drain off bacon grease with the exception of 2 Tablespoons (and any little brown bits remaining in the skillet), which you leave in the skillet. Crumble bacon pieces, and set aside for garnishing soup before serving.
Add chopped onion to bacon grease in skillet; cook until softened (about 5 minutes). Transfer onions and any remaining bacon grease from the skillet into a large, heavy stockpot. Stir in cooked squash, chicken stock (add 5 cups of chicken stock at first), 3 thyme sprigs (whole), and the bay leaf. Bring mixture to a boil over high heat; stir frequently. Once mixture comes to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
After 15 minutes, remove thyme sprigs and bay leaf. Discard. Using an immersion blender, blend soup until thick and creamy. If not using immersion blender, transfer soup in batches to a food processor or blender, and blend until smooth (about a minute per batch), then return soup to stockpot. If you want soup to be thinner, add an additional cup of chicken stock and stir to combine. Stir 1 Tablespoon whipping cream into soup; season with salt and pepper, to taste.
Reheat soup, if necessary. Ladle soup into serving bowls. To serve, place some of the crumbled bacon onto the top middle of the soup. Drizzle a tiny bit of whipping cream onto top, then drizzle with a tiny bit of olive oil. Garnish with thyme leaves. Serve, and enjoy!

Recipe Notes

The prep time includes the time for roasting the squash. Cook the bacon, onions, etc. while squash is in oven to reduce overall time.

Nutrition Facts

Butternut Squash Soup with Bacon

Amount Per Serving (1 serving)

Calories 269 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 31mg10%

Sodium 578mg25%

Potassium 853mg24%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 6g7%

Protein 7g14%

Vitamin A 20155IU403%

Vitamin C 41.4mg50%

Calcium 103mg10%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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12
Jan
2015

Sugar Snap Pea Stir Fry

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes

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This Asian-inspired sugar snap pea stir fry, with mushrooms and colorful bell peppers cooked in teriyaki sauce, is a simple and delicious veggie side dish!
Every year, I love to grow sugar snap peas in our backyard raised bed garden. We typically have a bumper crop, and freeze bags of them at their peak. If interested in learning about this type of pea, you can read more information here. I

t made perfect sense to me to come up with a good stir fry recipe to use these wonderful veggies. So here it is- my recipe for a delicious “Sugar Snap Pea Stir Fry”.

Try not to be too dazzled by the “oh so creative” name I gave this recipe (ha ha)! It’s the best I could come up with, so don’t judge. All that said, if you are looking for a tasty way to make a sugar snap pea stir fry, look no further!

I believe you will enjoy the taste of stir fried sugar snap peas, cooked with red and orange peppers, mushrooms, garlic, teriyaki sauce, and topped with toasted almonds! The Asian inspired flavors will delight your taste buds!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Frozen Or Fresh?

You can use either fresh or frozen sugar snap peas, because either type will work great in this recipe with very little difference in taste. I used some I had in the freezer from our little garden this past summer.

Here is what a couple of sugar snap peas looked like growing in my garden this past summer. Isn’t it a gorgeous, cool-looking vegetable?

Ready To Cook?

Sugar snap peas and peppers are cooked in the skillet first. The veggies are then pushed over to one side of the skillet, and mushrooms are added to the skillet.

Stir fry them for a couple minutes. Once cooked, they are combined with the other veggies in the sugar snap pea stir fry.

Add minced garlic to the sugar snap pea stir fry. After that, grated fresh ginger and a bit of teriyaki sauce are added to the skillet.

Lightly toast sliced raw almonds in a “dry” skillet, to add as a garnish to the dish at serving time.

Time To Eat The Sugar Snap Pea Stir Fry!

Here is the finished sugar snap pea stir fry dish on a serving platter. Garnish the dish with the lightly toasted almond slices for added crunch!

This delicious sugar snap pea stir fry is ready to eat, and enjoy! Grab a fork, and dig in!

I served this sugar snap pea stir fry with Sweet Ginger Teriyaki Salmon and it was a big hit! The teriyaki sauce the sugar snap peas are cooked in, paired extremely well with the sauce on the salmon.

Sure hope you will consider trying this recipe. It’s a great way to get some tasty veggies into your meals! If you enjoy sugar snap peas, be sure to check out my recipe for Parmesan Crumb Sugar Snap Peas, as well.

Thanks for stopping by, and I invite you to come back again son for more family-friendly recipes. Take care, may God bless you, and have a great day!

You Might Also Enjoy These Veggie Side Dish Recipes

These recipes, listed above, and many other vegetable side dishes can be found in the Recipe Index at the top of the page. Enjoy!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Sugar Snap Pea Stir Fry

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

This Asian-inspired sugar snap pea stir fry, with mushrooms and colorful bell peppers cooked in teriyaki sauce, is a simple and delicious veggie side dish!

Category: Side Dish, Vegetable Dish

Cuisine: Asian

Keyword: sugar snap pea stir fry

Servings: 4 servings

Calories Per Serving: 168 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Stir Fry:

2 Tablespoons olive oil
2 cups sugar snap peas (fresh or frozen)
1/2 cup red bell peppers , sliced
1/2 cup orange bell peppers , sliced
1 cup sliced mushrooms
1 teaspoon minced garlic
1/2 teaspoon grated ginger (I used a microplane, to grate the ginger very finely)
1/4 cup teriyaki sauce
salt , to taste

For Garnish:

1/4 cup sliced raw almonds , dry roasted (see notes section on "how to dry roast")

US Customary - Metric

Instructions

Heat the olive oil on medium-high in a non-stick skillet.
When oil is hot, add the sugar snap peas and the red/orange peppers. Cook for 2-3 minutes. Push veggies over to one side of skillet; add the mushrooms.
Cook mushrooms for 2-3 minutes, then combine veggies. Add the garlic and the grated ginger; cook for additional minute.
Stir in the teriyaki sauce, and cook until all ingredients are heated through.
Place veggies onto serving dish. Garnish with toasted almond slices.
Serve, and enjoy!

Recipe Notes

How to dry roast almond slices: Heat a skillet (with no oil or butter) on medium-low. Add the sliced almond slices to the skillet. Heat 2-3 minutes until they begin to turn light brown. Keep the almonds stirred while they cook, so they won't burn. The End.

Nutrition Facts

Sugar Snap Pea Stir Fry

Amount Per Serving (1 serving)

Calories 168 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 704mg31%

Potassium 356mg10%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 5g10%

Vitamin A 1700IU34%

Vitamin C 77.7mg94%

Calcium 49mg5%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Nov
2014

9 Easy Recipes For Thanksgiving Day!

categories: Appetizers, Breads, Breakfast, Desserts, Holidays!, Pies/Tarts, Vegetable Dishes

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Here’s a delicious collection of 9 easy recipes for Thanksgiving Day that you, your family and friends will enjoy!
Today I am sharing a few of my favorite recipes for Thanksgiving time. A lot of our holiday traditions center around the table, sharing good food and conversation with those we love. I’ve put together this small collection of 9 Easy Recipes For Thanksgiving Day!

We all have family traditions that make our holiday celebrations special… here are some of our family recipes that will certainly make the time spent around the table with those you love enjoyable and meaningful.

Some are our old family traditional dishes (served every year without fail), and some are new “traditions”. Either way, these dishes are delicious, and will certainly add to your Thanksgiving feast, whether it’s an appetizer, a side dish, bread, Thanksgiving breakfast, or that all important piece of pie you manage to eat, even after you are stuffed full to the brim. Hope you find one or two that will become a new “tradition” for your family…

Easy Recipes For Thanksgiving Day

Here’s a couple delicious ideas for your Thanksgiving Day breakfast:

Pumpkin Streusel Coffeecake
(the recipe makes 2 delicious coffeecakes!)

Double-Glazed Pumpkin Scones
(Starbucks copycat recipe)

I’ve included a couple of appetizers guaranteed to get your taste buds going and keep everyone satisfied until the main meal…

Mom’s Famous Cheese Ball
(cream cheese ball, with green onions, pecans, peppers). YUM!

Hummus
Perfect, served with a veggie tray or pita chips!

For The Main Meal

Homemade Dinner Rolls
(Is there anything better than freshly made dinner rolls?)

Rainbow Jello Salad
This is a wonderfully delicious and festive looking salad, which will practically feed a village!

Pecan Praline Yams
Yams, brown sugar, coconut, butter, brown sugar… YES! Wonderful!

Rissole Potatoes With Feta
A fantastic potato side dish, with bacon, feta, green onions…oh my – so delicious…

And last – but DEFINITELY not least… When you’re ready for dessert –

Toll House Pie
Our family tradition for years and years… chocolate chips, brown sugar, pecans…so delicious (and easy!)

Happy Thanksgiving, from our home to yours!

We have so much to thank God for, each and every day. We are blessed and GRATEFUL.
“Enter His gates with thanksgiving, and His courts with praise; be thankful unto Him, and bless His name. For the Lord is good, and His love endures forever; his faithfulness continues through all generations.”
Psalm 100:4,5(a)

Looking For More Thanksgiving Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of other recipes that are perfect for your Thanksgiving feast, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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22
Oct
2014

Pecan Praline Yams

categories: Holidays!, Side Dishes, Vegetable Dishes

1.9K Shares

Pecan Praline Yams are a yummy Thanksgiving tradition! Canned yams, baked with brown sugar, coconut, butter & pecans are an easy side dish for a family feast!

Wow… Thanksgiving is just around the corner. Time to start thinking about turkey, dressing, potatoes and the other traditional side dishes that will be prepared, including these amazing Pecan Praline Yams, baked with brown sugar, coconut, butter and pecans!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Family Holiday Traditions

I grew up having yams (or sweet potatoes) at every single Thanksgiving meal. My mom (a Texas girl) always made the yams the same way a lot of people from the South eat them. The yams (or sweet potatoes) were mashed, and served with marshmallows melted on the top. I thought they were okay, but they weren’t anything I couldn’t live without at Thanksgiving.

THESE Pecan Praline Yams are a far different story. They have become one of my favorite parts of our Thanksgiving meal since I began making them about 15 years ago! Now these absolutely delicious praline yams are a favorite family holiday tradition! Here they are, fresh pecan praline yams, straight out of the oven. It’s even a double batch!

How I Found The Original Recipe

I originally found the recipe many years ago on a large can of Princella Yams. This is a name brand with the big cans of yams you can find at most any grocery store. I decided to try the recipe printed on the can just to see if they were any good. Believe me, they are delicious!

Praline Yams are topped with chopped pecans, butter, brown sugar, and coconut! It all bakes together to form a sweet little crust on top of the yams. Oh My Goodness. These praline yams are so very good. See how the ingredients form a nice crumbly crust on top of the yams once baked? Yum.

We Serve Pecan Praline Yams At Thanksgiving!

This recipe is ridiculously quick to prepare, and I think that’s fantastic, especially with all the other traditional dishes I make for Thanksgiving. You can prepare this recipe and have it in the oven in practically no time.

We enjoy traditional dishes, like Whole Berry Cranberry Orange Sauce, Homemade Dinner Rolls, Toll House Pie, Rainbow Jello Salad and Mom’s Famous Cream Cheese Ball. You might also want to try my recipes for Candied Sweet Potatoes, Quick Easy Cornbread Stuffing, or Lemon Hazelnut Green Beans.

These pecan praline yams are always served alongside other family traditional Thanksgiving “must haves”. This particular year we also had a lime jello salad made with a twist from this recipe.

I sure hope you will give these pecan praline yams a try… we LOVE them! You’re gonna enjoy serving these at your holiday meal (or any meal), alongside YOUR favorite family recipes! Thanks for stopping by, and I hope you will come back soon.

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have many delicious veggie recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Printed on can of Princella Yams!

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Pecan Praline Yams

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

Pecan Praline Yams are a yummy Thanksgiving tradition! Canned yams, baked with brown sugar, coconut, butter & pecans are an easy side dish for a family feast!

Category: Side Dish

Cuisine: American

Keyword: pecan praline yams

Servings: 6 servings

Calories Per Serving: 329 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

29 oz. can of yams , drained (this is the large size can)
1/3 cup chopped pecans
1/3 cup coconut
1/3 cup packed brown sugar
3 Tablespoons all purpose flour
3 Tablespoons butter , melted

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Place drained yam pieces into an ungreased casserole dish in a single layer (8x8 - use 9x13 if doubling this recipe).
In a small bowl, mix the remaining ingredients together. Sprinkle the crumbly mixture over the top of the yams, to cover.
Bake, uncovered, at 350°F. for 35 - 40 minutes. Serve while hot, and enjoy!

Recipe Notes

This recipe is EASILY doubled. It is also perfectly good to bake ahead of time, then cover with foil and reheat before serving. This sure helps on a busy day of food prep for a Thanksgiving meal.

Nutrition Facts

Pecan Praline Yams

Amount Per Serving (1 **1/6 of total**)

Calories 329 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Cholesterol 15mg5%

Sodium 66mg3%

Potassium 1175mg34%

Carbohydrates 54g18%

Fiber 6g25%

Sugar 13g14%

Protein 3g6%

Vitamin A 365IU7%

Vitamin C 23.6mg29%

Calcium 39mg4%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Oct
2014

Easy Crock Pot Refried Beans

categories: Mexican / Southwestern, Side Dishes, Slow Cooker Recipes, Vegetable Dishes

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Easy crock pot refried beans – It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!
I made some Crock Pot Refried Beans recently. From scratch. No cans involved. Guess what? They were absolutely delicious! Really… these refried beans taste fantastic, they are inexpensive to make, and EASY!

I have been reading through a great book I own called “100 Days Of Real Food”, by author Lisa Leake, and came across this recipe for non-fried, refried beans, made from scratch.

The recipe can be thrown together in about 10 minutes in a crock pot. The pinto beans and spices are slow-cooked for 8-10 hours, lightly mashed, then served. How easy is THAT???

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Crock Pot Refried Beans Are EASY To Prepare

I started my crock pot when I got my morning coffee, and we enjoyed them with our evening meal later that day. They were so good! When the beans were ready, I took out half of them, mashed them and served them with cheddar cheese melted on top.

I took the other half of the beans (which were still in the flavored broth and served them just as they were (un-mashed) to my husband (because that is his favorite way to eat pinto beans).

The cost of a bag of dry pinto beans is minimal, and this recipe produces just under 4 cups of refried beans, so it is a great budget item, too! And, seriously, these beans are amazingly good!

We have used crock pot refried beans with tacos, burritos and tostadas, all with fantastic results. Here are some pics from while I made them:

How To Make Crock Pot Refried Beans

Here are the ingredients in my crock pot with the onions and other spices. The beans are ready to start cooking. This step will only take about 10 minutes or less!

Let them cook all day (9 hours), because you won’t have to mess with them! You just need to start them cooking, then go about your business! EASY!

After 9 hours in the crock pot this is what the crock pot refried beans looked like. Drain the beans over the crock pot, removed, and then mash the beans, using a potato masher. You can add a little broth from the crock pot to the beans if you don’t want them too thick.

The Crock Pot Refried Beans Are Ready To Serve

This was such an easy, economical way to make refried beans, and I will make them this way quite often. I really hope you will try making refried beans from scratch. They are so inexpensive to make, and taste absolutely delicious!

Here are the finished crock pot refried beans ready to eat! They were garnished with a little grated cheddar cheese and cilantro leaves on top, to serve! Muy bueno!

Hope you enjoy this recipe for crock pot refried beans. Have a great day, friends! Make it count for something GOOD and courageous!

Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More Mexican-Style Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a good variety of Mexican-style recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: “100 Days Of Real Food”, by Lisa Leake (page 155), Published 2014, William Morrow Publishers.

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Easy Crock Pot Refried Beans

Prep Time

5 mins

Cook Time

8 hrs

Total Time

8 hrs 5 mins

Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!

Category: Side Dishes

Cuisine: Mexican

Keyword: crock pot refried beans, refried beans

Servings: 8 (1/2 cup servings)

Calories Per Serving: 174 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dried pinto beans , rinsed
1 yellow onion , peeled, and cut in half
1/2 medium jalapeno , cored, seeded, and diced
2 garlic cloves , peeled and crushed
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cumin
6 cups water

Optional toppings:

Grated cheddar or monterey jack cheese , cilantro, or sour cream

US Customary - Metric

Instructions

Place all ingredients (except for optional toppings) into a crock pot.
Cover pot and cook beans for 8-9 hours on high.
When finished, remove beans from crock pot, drain, and mash them with a potato masher until they reach the correct consistency. Add a little broth from the crock pot to the beans while mashing, if they seem a bit dry. That's it! You just made refried beans from scratch!
Serve with a garnish of grated cheese, cilantro, or sour cream, if desired. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional garnishes (sour cream, cheese or cilantro)

Nutrition Facts

Easy Crock Pot Refried Beans

Amount Per Serving (1 serving)

Calories 174

% Daily Value*

Sodium 369mg16%

Potassium 692mg20%

Carbohydrates 31g10%

Fiber 7g29%

Sugar 1g1%

Protein 10g20%

Vitamin A 10IU0%

Vitamin C 5.4mg7%

Calcium 59mg6%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Aug
2014

Rissole Potatoes With Feta

categories: Bacon, Side Dishes, Vegetable Dishes

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Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese.
Here’s a fantastic tasting side dish for “Rissole Potatoes With Feta”. Oh wow…they are sooo good! By “good” I mean these potatoes are “phenomenally GOOD”!

My hubby and I went to our local Farmer’s Market on Saturday to look around. Since our home garden is in full production right now, I ended up not buying any fresh produce (it’s a miracle!) EXCEPT for some baby red potatoes, which I had a diabolical plan for.

I found a recipe online this past week from Martha at “A Family Feast” for these potatoes, and decided to give the recipe a try (with just a slight tweak). I loved that they are cooked on the stovetop. It’s been crazy hot in Portland recently and I’ve been trying not to use my oven so I don’t heat up the house!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Does “Rissole” Mean?

Rissole (rihs-uh-lay) is just a fancy way of describing a method (French) of cooking food (usually something “breaded”) by frying it until it is crispy brown and crunchy on the outside, and soft on the inside.

Well…these rissole potatoes fit the bill. Peeled, baby red potatoes… crispy on the outside and garnished with butter, parsley, chives, scallions, crispy crumbled bacon, and crumbled feta cheese. Have mercy…these potatoes were absolutely FANTASTIC! I really hope you will give them a try… This recipe is a definite keeper, and is going to be used in our home…OFTEN!

My pictures only show HALF the quantity of this recipe, because I made these just for myself and my husband. These rissole potatoes are fantastic, but we can’t eat an entire batch of them. Well, maybe another time- just not this time. Enjoy!

How To Make Rissole Potatoes

Peeled baby red potatoes are boiled in water for 10 minutes to start the cooking process.

The rissole potatoes steaming in melted butter, in a covered skillet.

To Serve The Rissole Potatoes

Once the rissole potatoes have finished cooking, it is time to serve them! That’s one of the best parts. The potatoes are garnished with chives, parsley, parsley, green onions, bacon, butter and feta…oh my goodness. So good!

That’s it! See how easy it is to make these delicious rissole potatoes? Hope you enjoy this simple vegetable side dish, and have a great day!

Looking For More POTATO Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple recipes you might enjoy that use potatoes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe slightly adapted from: http://www.afamilyfeast.com/rissole-potatoes-fresco/

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Rissole Potatoes With Feta

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese. YUM!

Category: Side Dishes

Cuisine: American

Keyword: rissole potatoes

Servings: 4

Calories Per Serving: 464 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 strips bacon
3 green onions (white and green parts)
1/4 cup fresh parsley , chopped
1/4 cup chives , snipped
1 1/2 pounds baby new red potatoes (small)
6 Tablespoons butter (Divided)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 pound Feta cheese , crumbled (or you can use queso fresco, if desired)

US Customary - Metric

Instructions

Cook the bacon in a skillet until crispy. Remove from pan; let cool, then crumble. Set aside.
Chop the parsley and green onions; snip the chives (it's easy using kitchen scissors). Set aside.
Peel the potatoes. Put them in a large non-stick pot (or really large skillet) of salted water. The water should cover the tops of the potatoes. Bring water to a boil on high heat. Once boiling, reduce heat to a slow boil and cook potatoes (uncovered) for 10 minutes.
Drain the potatoes (gently) into a colander. Place 4 Tablespoons butter (not all of it!) in the pot or skillet. Let butter begin to melt, then gently place hot potatoes back into pan. Put a lid on pan, turn heat to medium-low, and cook potatoes for an additional 10 minutes (without removing the lid!!!).
After the 10 additional cooking minutes have passed, remove the pan or skillet cover. Turn the heat to high, and add salt and pepper to potatoes. Continue to cook (and brown) the potatoes for another 8-10 minutes. Turn the potatoes gently as they brown, so they stay whole. Spoon the butter up and over the tops of the potatoes as they cook. HINT: *Use two wooden spoons to gently turn the potatoes-works like a charm*. Once the potatoes are nicely browned on all sides (smaller potatoes will brown faster than the larger ones), remove them to serving dish.
In a separate dish, melt the remaining 2 Tablespoons of butter. To serve, pour the RESERVED butter (NOT the brown butter left in the pan) over the potatoes. Garnish potatoes with green onions, chives, crumbled bacon pieces, parsley, and top with crumbled feta cheese. Serve, and enjoy!

Nutrition Facts

Rissole Potatoes With Feta

Amount Per Serving (1 (1/4 of total))

Calories 464 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 18g113%

Cholesterol 88mg29%

Sodium 1263mg55%

Potassium 891mg25%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 3g3%

Protein 11g22%

Vitamin A 1160IU23%

Vitamin C 22.8mg28%

Calcium 173mg17%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Aug
2014

Oven-Roasted Carrots

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes

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Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.

Have you ever made oven roasted carrots before? I hardly ever bake them. Usually I grate them for carrot cake, throw some in when I cook a pot roast, or serve baby carrots as an appetizer with dip. But roasting them in the oven? Not so much. Until now.

Scroll Down For a Printable Recipe Card At The Bottom Of The Page

Oven roasted carrots are a cinch to make. The flavors intensify when you roast them, so the end result is a sweet, concentrated carrot flavor, enhanced with olive oil, salt, pepper and some garlic powder (for extra goodness!)

I’ve been growing rainbow carrots in our backyard garden, and recently pulled up quite a few “baby carrots”… you know, the kind that aren’t 2 feet long!

These rainbow carrots are each about 4-5 inches long and about an inch to two inches thick. This size is perfect for roasting!

Prepare The Carrots For Roasting

The crunchy carrots are washed and scrubbed really good, peeled (optional), then left whole. I even left a tiny bit of the green tops on because it looks cute and adds color to the dish! Of course that is optional, but hey… they look CUTE!!!

Once the carrots have been cleaned well, toss them in a bit of olive oil to coat (about 1-2 Tablespoons). Season the carrots (to taste) with salt, pepper and garlic powder. Once seasoned, place them in a single layer on a baking sheet.

How Long To Cook The Oven Roasted Carrots

Place the pan with those beautiful carrots into a 350° F oven. Roast the carrots for approximately 30 minutes.

Make sure to TURN the carrots over, half-way through the baking time, because that ensures an even bake for all sides of the oven roasted carrots!

Once the carrots are fork tender, they are done! Ready to eat… simple, and delicious oven roasted carrots!

That’s it! These oven roasted carrots are so delicious… and healthy! Hope you try this recipe…grab some fresh carrots at your local Farmer’s Market this summer… and enjoy!

Looking For More Vegetable Side Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of these vegetable side dishes include:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Oven-Roasted Carrots

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.

Category: Side Dish

Cuisine: American

Keyword: oven roasted carrots

Servings: 4 servings

Calories Per Serving: 124 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15-20 small carrots (I used rainbow carrots, but any carrots will be fine)
1-2 Tablespoons olive oil
Salt
Pepper
Garlic Powder

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Scrub carrots well, to clean. Peel them if you want, but it not necessary. You can also leave an inch or so of the green carrot tops on, if you wish (adds color to the veggies).
In a medium bowl, place the whole carrots. Add the olive oil. Mix gently, to coat the carrots. Season with a little salt, pepper, and a little bit (approximately 1/8 teaspoon) of garlic powder. Mix well to combine. Place carrots in a single layer on a baking sheet.
Bake carrots at 350 degrees for approximately 30 minutes, or until carrots are fork-tender. Turn carrots over on baking sheet half way through the baking time. Carrots are done when they are fork-tender. Serve, and enjoy!

Nutrition Facts

Oven-Roasted Carrots

Amount Per Serving (1 g)

Calories 124 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 157mg7%

Potassium 732mg21%

Carbohydrates 21g7%

Fiber 6g25%

Sugar 10g11%

Protein 2g4%

Vitamin A 38215IU764%

Vitamin C 13.5mg16%

Calcium 75mg8%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Jun
2014

Tomato, Basil and Cheese Appetizers

categories: Appetizers, Vegetable Dishes

204 Shares

Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

I don’t remember where I got this recipe originally. I have it written down on a well-used 3×5″ index card that I’ve had for years and years. These little bites of goodness are wonderful… thanks to the thin slices of fresh, ripe Roma tomatoes, chopped fresh basil, and “ooey, gooey” slices of melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

The recipe makes 24 individual appetizers, so there are plenty to go around at a dinner party or potluck, etc. Put out a platter of these Italian inspired appetizers, and watch what happens…they’re always a big hit…and you can count on them disappearing quickly!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Last year I grew my own basil, garlic, and Roma tomatoes in our raised bed/container gardens, which made it very convenient to make this recipe. Just had to run out in the back yard and do some “grocery shopping”. Now if I could just figure out a way to grow my own Mozzarella cheese, I’d be giddy with excitement!

See those oblong Roma tomatoes in the pile? They are one of my favorite tomatoes to grow in my garden, and taste wonderful on tomato basil cheese appetizers!

I sure hope you will give these tasty tomato basil cheese appetizers a try. They really are amazingly good, and don’t take a lot of prep time at all, to make and serve to a hungry crowd!

Hope you enjoy this simple, but tasty appetizer! Have a wonderful day.

Looking For More Simple But Tasty Appetizers?

You can find all of my appetize recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Original recipe source: unknown

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Tomato, Basil and Cheese Appetizers

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

Category: Appetizer

Cuisine: Italian

Keyword: tomato basil cheese appetizers

Servings: 24 appetizers

Calories Per Serving: 115 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/8 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon fresh chopped basil (plus additional for garnish, if desired)
1/2 teaspoon minced fresh garlic
3 Tablespoons olive oil
French baguette , cut into 24 1/2" thick slices
24 thin slices mozzarella cheese (approx. 6 ounces)
4-5 ripe Roma tomatoes

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In a small bowl, mix together the salt, pepper, Tablespoon of chopped basil, garlic, and olive oil.
Place the baguette slices on a large baking sheet.
Brush the tops of each bread slice with the olive oil/garlic mixture. Bake for 8-10 minutes or until golden brown. Remove from oven.
Top each slice of bread with 1 slice of tomato, followed by 1 slice of mozzarella cheese.
Drizzle the top of the cheese on each slice with the remaining oil/garlic mixture.
Place baking sheet back into the oven for a minute or two, until the cheese has begun to melt. Remove from heat.
Garnish each slice with a small amount of fresh chopped basil, if desired.
Serve and enjoy!

Recipe Notes

Original Recipe Source: Unknown.

Nutrition Facts

Tomato, Basil and Cheese Appetizers

Amount Per Serving (1 piece)

Calories 115

* Percent Daily Values are based on a 2000 calorie diet.

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Category: Vegetable Dishes

A Chili Cheese Stuffed Spud Is A Filling Meal!

The Basics of Making A Chili Cheese Stuffed Spud

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What Is IN These Smashed Potatoes?

How To Make Smashed Potatoes

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Prepare The Butternut Squash

Preparing The Butternut Squash Soup

Time To Purée The Soup

Time To Serve The Butternut Squash Soup With Bacon

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Frozen Or Fresh?

Ready To Cook?

Time To Eat The Sugar Snap Pea Stir Fry!

You Might Also Enjoy These Veggie Side Dish Recipes

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Easy Recipes For Thanksgiving Day

For The Main Meal

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Family Holiday Traditions

How I Found The Original Recipe

We Serve Pecan Praline Yams At Thanksgiving!

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Crock Pot Refried Beans Are EASY To Prepare

How To Make Crock Pot Refried Beans

The Crock Pot Refried Beans Are Ready To Serve

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What Does “Rissole” Mean?

How To Make Rissole Potatoes

To Serve The Rissole Potatoes

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Prepare The Carrots For Roasting

How Long To Cook The Oven Roasted Carrots

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Looking For More Simple But Tasty Appetizers?

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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