A Cooking Baker

I never leave with leftovers when I bring this.  It's easy to whip up quickly, especially if you have a chopper.    Marinated Veggie Salad 1 c. grape tomatoes, halved 1 each green, red and yellow bell pepper, diced 1 zucchini, quarted and sliced 1/4 c. red onion, thinly sliced and diced 1/4-1/2 c. Greek dressing (Italian, red wine vinaigrette, etc. work, too) 2 tbsp. chopped fresh basil 2 cloves garlic, minced 1/2 - 1 c. crumbled feta cheese Combine tomatoes, veggies and garlic in a bowl. Toss to combine.  Add basil and dressing, toss to coat.  Refrigerate at least 30 minutes, add cheese, toss to combine, and serve.

This one is kind of a classic. I cleaned it up a little bit - you can adjust things to your liking. Hashbrown Casserole 1 16 oz. package frozen hashbrown potatoes (shredded or cubed - I prefer shredded) 3/4 - 1 c. sour cream (light works fine, and you can use less - depends on how creamy you like it) 1  recipe cream soup base 1/4 c. unsalted butter, melted (you can use less or omit if you like) 1/2 medium onion, minced 1 c. shredded cheddar cheese (save a little to sprinkle on top) 1/2 tsp. ground black pepper 1/2 tsp. kosher salt Preheat oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick spray or butter. In a large bowl, combine ingredients, and stir to combine. Spread mixture in pan, and bake for about 30 minutes covered in foil, then uncover and cook about 15 minutes more or until hashbrowns are cooked, cheese is melted, and top begins to brown.  To freeze: Pr epare ingredients as above, spread in prepared foil pan, cover tightly with foil, and freeze.  Thaw in

Marinated flank steak can be prepared easily for a great meal during the week.  We've been using the same marinade for a long time, and recently gave this recipe a try.  It came from a pile of recipes I had ripped from a magazine (I couldn't find which one) years ago. We really liked the flavors, especially the fresh rosemary.  Marinated Flank Steak II 3 tbsp balsamic vinegar 2 tbsp olive oil 2 tbsp fresh lemon juice (approx. the juice from 1/2 a good size lemon) 1-1/2 tbsp brown sugar 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1 tsp minced fresh rosemary 2 garlic cloves, minced 1/4 tsp freshly ground black pepper 1 - 1-1/2 lb flank steak 1/2 tsp kosher salt Personally, I just dump all of the ingredients into a freezer bag, add the meat, seal it up, and knead it a bit.  Then I put the whole bag in a bowl (just in case the bag leaks), and stick it in the fridge. You can get fancy and use a whisk and a bowl, and whisk the vinegar, olive oil, lemon juice, brown s

I could eat tacos or some variation thereof every day.  There is always some kind of taco-related item in our weekly meal plan.  We love Mexican/Tex-Mex/Americanized Mexican food. Our kids were eating salsa as soon as they could have solid foods.  We always have fresh cilantro on hand. (I can't grow it in my garden to save my life, though - what's the deal?) We have cotija cheese and picked red onions in the fridge at all times. This carnitas recipe is really simple - throw it in the slow cooker, and forget about it.  Our kids love it (adjust the heat to your family's liking).  Put out a selection of toppings, some chips and guac or salsa, veggies or fruit, and voila!   Dinner's served.  It's great for feeding a crowd, too.  Savory Pork Carnitas 3-4 pounds pork shoulder/pork butt 1 large onion, diced 3 cloves garlic, minced 1 can (4 oz.) diced green chiles (adjust heat by using mild or hot) 1 pkg. (1.25 oz.) taco seasoning (I use about 1/4 c. of The Spi

If the idea of dumping a cylindrical can of goop into a recipe you're making at home gives you pause, or if you just want to control the ingredients and sodium you're adding, then give this DIY Condensed "Cream of" Soup recipe a shot.  It comes together in minutes. Cream Soup Base  2 tbsp butter 2 tbsp unbleached AP flour 1/2 c. chicken (or vegetable) broth 1/2 c. milk (skim, 1%, whatever you have) 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder (not garlic salt) 1/4 tsp. onion powder Melt butter over medium-low heat in a non-stick skillet.  Whisk in flour until completely combined, and cook about 2 minutes, or until raw flour taste is gone. Don't let it burn or brown! Whisk in broth, then milk.  The mixture will thicken fairly quickly. Add in seasoning, and you're done!  This makes the equivalent of one can of condensed soup. (You could sauté finely diced mushrooms and onions and stir in for a cream of mushroom version, too.)

 We have a local restaurant that brings out a trio of salsas with chips when you sit down.  I am the only one in the family who is passionate about the green tomatillo one, so it's usually all mine. I decided to try to make some at home, and while the real deal is the best, this was pretty great. The restaurant strains out the seeds, I think, so it's super smooth, but they don't bother me, so I left them in. This is a super fast, fresh, tasty salsa - takes just a few minutes to throw together. I threw all of this in the blender, so there wasn't a ton of chopping to do.  It will thicken up a bit once it sits in the fridge, so don't freak out if it's really thin and watery at first. Fresh Tomatillo Lime Salsa Makes about 2 pints 1 lb. - 1-1/2 lb.  tomatillos, husked, rinsed, cored, quartered, no more descriptive words I promise 1 larger or 2 smaller jalapeños, seeded (use gloves when handling to prevent burning eyes!) Juice of 1/2 a lime - about

I love this salad. It starts out all healthy and great with broccoli, cauliflower and onion, and then you go ahead and de-healthify it with bacon and cheese.  And mayo.  Yeah, baby!  This is a favorite wherever I bring it, and sometimes we whip up a little batch at home for lunch or dinner. I tend to "measure" with my eyes, so mix it up to your liking, using the amounts below as a guide. Just start tossing in handfuls or spoonfuls and see how it looks - maybe you like only 1/2 c. cheese or 3 lb. of bacon - whatever floats your boat. You can even throw in some julienned carrots or sunflower kernels for a change. Some people like to add golden raisins.  I am not one of those people. The dressing for this salad can be spicy, sweet, or anywhere in between -  make it to your family's preference.  If you leave out the hot sauce completely, try red wine vinegar instead of white vinegar to add a little different flavor. Keep in mind the flavor of the hot sauce intensifi