Crispy Delicious Oven Potato Wedges

These easy prep potato wedges are perfect for movie night, game day or that holiday get together! Sure to please the whole family – serve them plain with your favorite sauces for dipping…or load them high with cheese, bacon, onions and sour cream for a hearty snack!

Oven Potato Wedges

Author/Source: adapted from Food.com

Lisa @ Onceamonthmom.com

Ingredients:

• 6-8 medium russett potatoes (about 3 pounds)
• 2 Tbsp olive oil
• 2 Tbsp seasoning (whatever you like on fries)  I use coarsely grounded black pepper and sea salt

Directions:

Preheat oven to 400 degrees.  Scrub potatoes, cutting each potato into 6-8 long wedges.  Toss wedges in oil, just enough to coat.  Sprinkle seasoning on top and toss again to coat.  Lay out on an ungreased baking sheet.   Bake for 30 minutes.  Take out of oven and allow to cool on baking sheet.  Leave on baking sheet and put into freezer to flash freeze.

To Freeze: After an hour or two (depending on your freezer), remove from freezer and place into freezer bags, return to freezer

To Serve: Pull out the desired amount of wedges. Place on greased baking sheet. Bake in a 450 degree oven for 30-35 minutes.  Can also be deep fat fried.

Topping options:

• Cheese, bacon bits and green onion slices
• Chili and cheese
• Petite Cut Dice Tomatoes, Mozarella Cheese and Italian Seasoning

Servings: 6-8

When my husband was in graduate school we lived in a small college town full of local “diners, drive-ins, and dives.” Since we knew we would be living there a couple of years we decided to spend date nights exploring the area, and made a goal to go through the phonebook starting with “A” and try each local eatery–all the way to “Z.” It was super fun to try different foods and discover local gems, although I’ll be honest, we abandoned the goal after a while because we found a few favorites places we kept going back to.

One of the restaurants we loved had an amazing southwest taco-style salad. It was a sad day when we moved from that town, just because of that salad. So when I was thinking of salads the other day and what I was going to share for Sunday Salads, I remembered that favorite college days southwest salad and decided it was time to recreate something similar.

My version ended up quite a bit different from that beloved restaurant bite, but we loved the homemade version so much it  just may be a contender. It features many veggies that are currently in their prime season (I even picked some of them from my garden! Proud mama here!), including fresh corn on the cob.

Southwest Taco Salad 

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 bag of lettuce salad
  
• 1 pint cherry tomatoes
• 1 cup diced bell pepper (I like color, so I used a third cup each of orange, yellow, and green)
• 0.5 cup chopped red onion
• 1 cup corn*
• 1 can black beans, rinsed and drained
• 2-4 boneless, skinless chicken breasts
• 1 pkg. taco seasoning
• 2 TBSP oil

Cilantro Lime Dressing

• 1 cup ranch dressing
• 0.5 fresh lime
• 1 large handful cilantro
• 0.5 jalapeno, seeded (optional)

Directions:

Place chicken, taco seasoning, and oil in a Ziploc bag or container, and coat well. Cook on a hot grill about 10 minutes, or until done. Meanwhile, assemble salad by mixing lettuce, tomatoes, peppers, onions, corn, and beans in a large bowl. Prepare cilantro lime dressing by placing cilantro, ranch, juice of the lime, and jalapeno in a blender or food processor. Pulse until cilantro and pepper are very finely chopped and all are mixed well. Slice chicken. Serve salad with grilled chicken and cilantro lime dressing.

*Since I was already grilling the chicken I put a couple ears of fresh corn on the cob on the grill as well. Then when it was done, I let it cool a bit and cut the kernels off to add to the salad. You can easily substitute frozen corn if you don’t have fresh on hand.

Servings: 6

**Don’t forget that NEW menus come out tomorrow, August 1st and there is a great Shutterfly giveaway going on through Tuesday, August 2nd.

In our salad, we used vegan bacon, but traditional or turkey bacon would work great, too.  Just cook the bacon as crispy as you like it and chop it into 1-inch sections.

Grilled Avocado BLT Salad

Author/Source:

Kristi @ Onceamonthmom.com

Ingredients:

• 2 avocados, halved and pitted
• lime juice
• kosher salt
• 16 ounces baby greens salad blend
• 2 fresh tomatoes, diced (or 15 ounces diced tomatoes, drained)
• 8 slices bacon, cooked and chopped (I used vegan bacon)
• 1 cup croutons

Avocado ranch dressing

• 1 avocado, halved and pitted
• 1/4 cup milk
• 3/4 cup sour cream
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons lime juice
• 1 tablespoon buttermilk
• 1 1/2 teaspoons vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon parsley
• 1/8 teaspoon dill weed
• 1/8 teaspoon onion powder

Directions:

Sprinkle lime juice and kosher salt on cut-side of the 3 avocados. Grill the avocados for topping and salad face-down for 3-5 minutes. Set one avocado aside for dressing. Slice the other two and set aside for topping.

Mash 1 avocado for dressing. Mix all other dressing ingredients in a medium bowl. Top salad greens with sliced avocado, tomatoes, bacon, croutons and dressing.

Servings: 4

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Beautiful salads really can set off a meal in a positive way, can’t they? Don’t you just love the look of a fresh summer salad bursting with ready to eat produce? Even if the rest of my meal doesn’t feel gourmet, my salads seem to set the stage for beauty at the table.

This Raspberry Pear Romaine is one of those salads. It is bursting with summer excitement. Raspberries, pears, feta, romaine and all topped off with a raspberry dressing. I think that you will find that this salad is a great addition to your dinner table or to a large gathering of friends.

Raspberry Pear Romaine Salad with Raspberry Dressing

Author/Source:

Tricia @ Onceamonthmom.com

Raspberry Pear Romaine Salad Ingredients:

• 1 bag Romaine Lettuce (or 2 bunches, chopped)
• 1 pint raspberries
• 1 medium pear, diced
• 4 Tablespoons Feta cheese
• Raspberry Dressing

Raspberry Dressing Ingredients:

• 1.33 cups raspberries, or frozen raspberries thawed
• 2 Tablespoons sugar
• 1 Tablespoon cider vinegar
• .33 teaspoons salt
• 1 teaspoon Dijon mustard
• 2.5 Tablespoons Grape Seed Oil

Directions:

Toss together all ingredients for salad mixture except Raspberry Dressing. To make Raspberry Dressing, add all listed dressing ingredients to a food processor, process until well combined. Pour dressing over salad (or toss) just before serving.

Servings: 4

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When I set out to do this post I definitely had sundried tomatoes in mind for the 4th of July weekend. It was my every intention to make a red, white and bleu salad with sundried tomatoes, blue cheese (which is actually white) and something blue, maybe blue corn chips? But then the posting time grew near, we were invited over for an impromptu dinner at the in-laws where we were requested to bring salad and I decided instead to use ingredients that I already had on hand.

We all know that I have a *thing* for sundried tomatoes. And buffalo sauce. No don’t worry, I didn’t marry those two ingredients. Yet. I had Romaine lettuce on hand and was thinking I wanted to do something creamy and away from the vinaigrettes that I have been doing the past few weeks. Add to that the fact that my husband loves Caesar salads and I came up with this combination. And it was a fabulous one.

As I mentioned I took it to my in-laws for a dinner. And this is the type of salad that when there are leftovers it doesn’t really keep because the lettuce gets soggy with the dressing sitting on it in the refrigerator. So I was a bit nervous that there was going to be a lot of waste. There was NO WASTE! We polished it off in one sitting with my father in-law asking if anyone else needed any more as he cleaned the bowl. That my friends, is a HUGE win as my mother in-law is a fantastic cook. So let that be your testimony for this salad.

Sundried Tomato Caesar Salad with Sundried Tomato Caesar Dressing

Author/Source:

Tricia @ Onceamonthmom.com

Sundried Tomato Salad Ingredients:

• 2 bunches Romaine lettuce, chopped
• 0.5 cups Parmesan cheese, shredded
• .5 cups sundried tomatoes
• 1 cups croutons
• Sundried Tomato Caesar Dressing (see below)

Sundried Tomato Caesar Dressing Ingredients:

• 0.25 cups sundried tomatoes, packed in oil
• 2 teaspoons garlic
• 0.5 teaspoons dried oregano
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 teaspoon sugar
• 0.25 cups olive oil
• 0.125 (1/8) cups red wine vinegar
• .67 (2/3) cups sour cream
• ¼ cups Parmesan Cheese

Directions:

Prepare Sundried Tomato Caesar Salad Dressing: Mix sundried tomatoes, garlic, oregano, salt, pepper, and sugar in a food processor until combined. Add olive oil and red wine vinegar and continue blending.  Add sour cream, process until smooth and add Parmesan cheese. Set in refrigerator to chill before serving if time allows.

Prepare Sundried Tomato Caesar Salad: Combine salad ingredients in a large bowl. Toss with sundried tomato caesar salad dressing just before serving. Serve.

Servings: 8

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The pizza we order when we go is always changing, however, the salad is a constant Candied Walnut Grape Salad all the way! My husband and I usually split it and then bargain over the last few bits. It is incredible.

One day it dawned on me that I might actually be able to come up with the equivalent at home. So I scoured the internet in search of a comparable recipe. And I am happy to say, this recipe does the trick! Don’t worry Dewey’s we are still coming to visit every now and again, we just can’t quit you!

Candied Walnut and Grape Salad with Dijon Vinaigrette

Author/Source: Tricia @ Onceamonthmom.com

Candied Walnut & Grape Salad Ingredients:

• 5 cups romaine leaves, chopped
• 1 cup red seedless grapes, halved (you can use white but red ads more color
• 3 1/2 ounces Gorgonzola, crumbled
• 1/2 cup candied walnuts, halves

Dijon Vinaigrette Ingredients:

• 1/3 cup fresh orange juice
• 2 tablespoons fresh squeezed lemon juice (1/2 lemon)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon aged balsamic vinegar
• 1 tablespoon fresh basil, minced
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper

Directions:

In a large salad bowl mix together salad ingredients. In a small bowl with a lid or shakable container mix all the ingredients for the Dijon Vinaigrette. Just before serving, pour dressing over the salad and mix to combine.

Servings: 4

Once A Month Mom Meat Pairings:

(Suggestions from us to you on meats from Once a Month Mom menus you might use atop this salad as a way to use leftovers or to change up your meal selections.)

• Honey Mustard Pork Chops (May Traditional)
• Garlic Dijon Chicken (May Gluten Free & Dairy Free)
• Lemon Chicken (May Traditional)
• Honey Mustard Grilled Chicken (Summer Diet)
• Grilled Summer Steak Kabobs (Summer Diet)
• Black Bean Burgers (Kitchen Stewardship Beans eBook) (June Whole Foods & Vegetarian)
  
• Turkey Cutlets with Mustard Sauce (June Gluten Free & Dairy Free)

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When I decided to embark on this Summer series I began it with this salad in mind. Yes, this salad is SO MEMORABLE that I decided to create a whole Summer series just so I could show it off.

Well, that might be extreme. But. I definitely had this salad in mind from the beginning. This is a recipe from a dear friend. She would periodically bring this salad to our house church gatherings and eventually I begged her for the recipe. Of course, when I went to locate the recipe for this series I couldn’t find it. Figures. Good thing she is a “good” friend because she didn’t hesitate to give it to me a second time.

So in an effort to guarantee that I never lose it again, I am writing it here, for all of you so that it lives in infamy. How is that for not forgetting?

Summer Fruity Romaine Salad with Sweet Onion Poppy Seed Vinaigrette

Author/Source:

Tricia @ Onceamonthmom.com

Salad Ingredients:

• 2 bags of Romaine lettuce (4 bunches)
• 1 apple, cored and diced
• 1 pear, cored and diced
• 1 cup of blueberries
• 2 cups mozzarella cheese

Sweet Onion Poppy Seed Dressing Ingredients:

• 1/4 -1/2 medium white onion
• 1/2 cup sugar
• 1/2 cup lemon juice
• 1/2 cup canola oil
• 2 Tablespoons poppy seeds

Directions:

Combine all of the salad ingredients into a large bowl, toss. For the dressing, in a food processor mince onion until fine. Add sugar and lemon juice. Pour into a bowl with a tight lid. Add oil and poppyseeds. Shake well. Toss with salad and serve immediately. (Salad will wilt after dressing has been on for some time.

Servings: 8

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**And if you haven’t gotten your copy of the Survive Before 5: Toddler Meals for Your Busy Days eCookbook, be sure to get your copy now. It is on sale through July 1st for just $5.99 with the code OAMM599.

So I give to you Pickled Beet, Goat Cheese and Arugula Salad. The flavor combination’s make this anything but an ordinary salad. The strong flavors of goat cheese and arugula balance out the sweet and tangy flavor of the pickled beets. This wasn’t exactly a salad my toddlers were clamoring for, but I was fine with that, more for me! And I like my fancy salads. Hopefully you will to.

Pickled Beet, Goat Cheese Arugula Salad with Beet Vinaigrette

Author/Source:

Tricia @ Onceamonthmom.com

Pickled Beets:

See directions located in this post.

• 3 large, cooked, fresh beets OR (15 ounces canned beets)
• 1 cup water (or reserved canned beet juice)
• 0.125    teaspoons cloves
• 0.25    cups vinegar
• 0.25    cups sugar
• 0.25    teaspoons cinnamon

Salad Ingredients:

• 8 cups Arugula (or other salad blends)
• 1 cup sliced pickled beets
• 8 teaspoons goat cheese

Beet Vinaigrette Ingredients:

• 6 Tablespoon reserved pickled beet liquid
• 1 Tablespoon lemon juice
• 2 Tablespoons white wine vinegar
• 1 Tablespoon balsamic vinegar
• 1.5 teaspoons chopped rosemary leaves
• 1 teaspoon kosher salt
• 0.125 teaspoons ground black pepper
• o.33 cups olive oil

Directions:

Place salad on plates, add pickled beets and goat cheese. Top with Beet Vinaigrette. Serve

Servings: 4

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It is the inaugural Sunday Salads post! I am so excited for this series for so many reasons. First and foremost, because with all of those frozen meals and the gardens overflowing, I still love to have fresh fruits and vegetables on the table for dinner. And what is better than a great tasting salad to compliment a meal. Or to be the meal for that matter!

Now, I find it a bit ironic that I started off Sunday Salads with a recipe that I can’t even eat! Yes, I am allergic to strawberries. BUT. Maybe you aren’t! And strawberry season is upon us so if you can enjoy them, please do (and have a few extra for me).

I will say that I enjoyed this salad minus the strawberries. I happened to have some kiwis about as they were on sale and I thought it would be fun to mix it up a bit and throw them into the mix too. After all, don’t you see kiwis and strawberries together quite a bit? And then I decided to get add some pizazz with some homemade candied pecans. Mmm. . . .well. I will let you let your taste buds do the deciding.

Strawberry Kiwi Spinach Salad with Poppy Seed Dressing

Author/Source:

Tricia @ Onceamonthmom.com

Strawberry Kiwi Spinach Salad Ingredients:

• 4 cups fresh spinach, washed
• 1 pint strawberries, sliced
• 2 kiwis, peeled, halved and sliced
• 0.25 cups feta cheese
• 2 cups candied pecans
• Poppy Seed Dressing (see below)

Poppyseed Dressing Ingredients:

• .33 cups sugar
• .50 cups grapeseed oil
• .25 cups vinegar
• 2 Tablespoons celery seed
• 1.5 Tablespoons poppy seed
• .25 teaspoon paprika
• .50 teaspoon Worcestershire sauce
• 1.5 teaspoons minced onion

Directions:

Mix salad ingredients together carefully. Prepare Poppy Seed dressing ingredients in a separate container and shake vigorously. Serve dressing on the side or add to salad just before serving. Allowing the dressing to sit for an extended period of time on the salad mix will cause wilting.

Servings: 4

Once A Month Mom Meat Pairings:

(Suggestions from us to you on meats from Once a Month Mom menus you might use atop this salad as a way to use leftovers or to change up your meal selections.)

• Honey Mustard Pork Chops (May Traditional)
• Garlic-Lime Pork Chops (May Traditional)
• Garlic Dijon Chicken (May Gluten Free & Dairy Free)
• Lemon Chicken (May Traditional)
• Honey Mustard Grilled Chicken (Summer Diet)
• Grilled Summer Steak Kabobs (Summer Diet)
• Black Bean Burgers (Kitchen Stewardship Beans eBook) (June Whole Foods & Vegetarian)
  
• Honey Chicken Kabobs (June Gluten Free & Dairy Free)
• Turkey Cutlets with Mustard Sauce (June Gluten Free & Dairy Free)
  

Sunday Salads Button Code:

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Santa Fe-Style Quinoa Salad

Author/Source:

adapted from Donna Klein’s Gluten-Free Vegetarian Kitchen by aglutenfreeguide.com

Ingredients:

• 1 1/2 cups water
• 1/2 cups gluten free picante sauce, mild or medium
• 1 cup quinoa, well rinsed
• 1/2 teaspoon grounds cumin
• 1/4 teaspoon salt
• ground black pepper, to taste
• 1 15 oz. can black beans, rinsed and drained (or 1 3/4 cups home cooked black beans)
• 1 1/5 cup fresh or frozen corn, cooked, drained and cooled
• 1 cup cherry or grape tomatoes, halved
• 2 medium scallions, thinly sliced
• 1 small jalapeno chili, seeded and finely chopped

Directions:

In a medium saucepan, stir together water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover and simmer until the liquid is absorbed, about 15 to 20 minutes. Uncover pan and toss quinoa with a fork. Transfer mixture to a large bowl and let cool slightly.  While still warm, add the remaining ingredients to the quinoa mixture, tossing well to combine. Add salt and pepper to taste.  Serve slightly warm or let cool to room temperature.

Freezing Directions:

To freeze, allow to cool completely, then package in individual lunch serving sizes.  To serve:  Thaw and warm through.  Serve warm or at room temperature.    Note:  the cherry tomatoes will have a softer texture after freezing.  My family doesn’t mind, however, if you prefer freeze the salad without the tomatoes.  Add them after thawing and before freezing.

Servings:  6

This Post will be linked at:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table with All the Small Stuff
• Delicious Dishes at It’s a Blog Party
• Tip My Tuesday at Tip Junkie
• Delectable Tuesday at Home Sweet Farm
• Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
• Gluten Free-zer Friday at Angela’s Kitchen

Chicken Ranch Ranchero over Rice

Contrary to popular belief Cinco de Mayo is not Mexican Independence Day. It’s the American celebration of the French defeat at the Battle of Puebla. Either way it is a wonderful opportunity to gather around your table and celebrate the cultures that make up this wonderful country of ours! To help you celebrate we’ve put together a few of our favorite recipes for you to enjoy! And hopefully you have the ingredients on hand or have enough time to gather them before tomorrow’s holiday.

A few hearty main courses include:

• Chicken Ranch Ranchero over Rice
• Quick and Easy Chicken Tacos
• Mexican Grilled Cheese
• Taco Soup
• Classic Burritos
• Mexican Verde Casserole(You can even try a vegetarian version adapted from our new Vegetarian writer Kristi.)

Side dish ideas:

• 

  Delicious Salsa Verde perfect in a dish or by itself with chips

  Whip up some Homemade Tortillas to accent any Cinco de Mayo dish!

• Guacamole
• Black refried beans
• Salsa Verde

Here are a few favorites from our new Gluten Free Dairy Free writer Angela:

• Crock Pot Fajitas
• Mexi-Burgers
• Easy Taco Bake
• Chicken Chile Casserole

Mexican Verde Casserole

And a few more from our Vegetarian writer Kristi:

• La Bamba Mexican Casserole
• Chicken Pasole
• Taquitos
• Tostadas

We hope you have a fantastic holiday and start to a wonderful weekend!

At lunchtime I usually make foods I know the kids like–macaroni and cheese, hot dogs, quesadillas, fruit, etc., while I heat dinner leftovers or make a quick sandwich or salad for myself. Artichoke bread has been one of my favorite lunches lately. It also makes a yummy side dish at dinner, is popular as a party appetizer, or would be delicious as a sandwich with chicken. Feel free to take advantage of manager’s specials or day old bread when making this flavorful bread.

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 loaf french bread
• 1 can (14 oz.) artichoke hearts in water, drained
• 1 TBSP olive oil
• 0.5 cup Parmesan cheese
• 1 clove garlic, minced
• 0.25 tsp. pepper
• 1 cup shredded mozzarella cheese
• 1 gallon freezer bag

Directions:

Slice bread. In a bowl, combine drained artichokes, garlic, olive oil, Parmesan cheese and pepper. Spread evenly over sliced bread. Sprinkle with shredded cheese. Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly.

Freezing Directions:

Prepare as directed above but DO NOT broil. Instead, place on a cookie sheet and flash freeze, then place in a freezer bag, label, and return to freezer. To serve: Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly.

Servings: 4

This Post will be linked at:

• Friday Favorites at Simply Sweet Home’s
• Family Food Fridays at Get Healthy Cheap
• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat’s Kitchen
• Grocery Cart Challenge at Grocery Cart Challenge
• I’m Lovin’ It at Tidy Mom

I love all things potato! And lately I have been wondering why I don’t do more twice baked potatoes. They really are a great go-to lunch item for me. They warm up quickly in the oven and packed full of all kinds of goodness. I like having them on hand too because then there are options for dinner side dishes when I have forgotten to make anything else.

With broccoli in season I decided it was high time I do some experimenting with a broccoli and cheese twice baked potato. I was not disappointed. Think creamy mashed potatoes loaded with cheese and vegetable goodness. Yum!

And given that we are quickly approaching Christmas dinner, they are also a great side dish for that as well. Everyone likes a potato, why not dress yours up for Christmas?

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 4 medium potatoes
• 1 cup broccoli florets, steamed
• 6 ounces cheddar cheese, shredded #1
• 0.5 cups sour cream
• 0.5 cups ranch dressing
• 0.5 teaspoons garlic powder
• 2 ounces cheddar cheese, shredded #2

Directions:

Wash and poke holes in potatoes using a fork. Cover potatoes in foil. Bake at 400 degrees for one hour. Remove potatoes from oven and from foil. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin (see illustrations below). Place scooped out middles in a large bowl.

Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese, sour cream, ranch dressing and garlic powder. Mix well.

Add mixture back to hallowed out skins. Top with remaining cheddar cheese #2. Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.

Freezing Directions:

Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.

Servings: 4

This Post will be linked at:

• Tasty Traditions at Coupon Cookin’
• Cooking Thursday at Diary of a Stay at Home Mom
• Ultimate Recipe Swap at Life As Mom

My Grandma is 82. She lives far away from me, but she is, and has always been, one of the most important people in my life.

Until I was 9, my sisters, parents, and I lived in a trailer on Grandma’s 100-plus acres in northwest Pennsylvania. My parents tended an expansive garden near our trailer, and Grandma tended an even larger one at her house.

I have more Grandma stories than I could ever recount. Baking her a birthday cake (full of eggshells) with my cousins. Falling in the creek “by accident.” Mowing her grass. Showing up at her house so early in the morning that she and Grandpa were still asleep.

So many of my memories from those years involve Grandma’s garden, like the year my dad came home with 300 cabbage plants. Pulling weeds. Picking rocks out of the garden. Getting yelled at for stepping on the plants. Digging up a 26-inch long carrot.

A few years ago, Grandma stopped planting her garden and let it grow up into a field. She doesn’t need all that food any more, and she doesn’t want to do all the canning she once did. She’s 82, after all.

For nearly fifty years, Grandma canned her harvest. When Joe and I became interested in canning, she shared her recipes for chili sauce, apple butter, spaghetti sauce, pickled beets, sauerkraut, and many others.

I could tell you why I love each and every one of those foods. Really, I adore them all. They are the foods of my childhood memories.

Thinking back, though, there’s one food that we ate all the time. We ate it for nearly every holiday, every time someone special came to visit, every time we celebrated something. It’s pickled beets.

How I love my Grandma’s pickled beets.

The unfortunate thing about pickled beets is that they are tough to make unless you have 7-8 pounds of beets. It makes so much that you’d really need to can them.

If you want to try your hand at canning pickled beets (it’s easy!), Grandma uses the recipe straight out of the Ball Book. If want a preview of the process, there is an illustrated tutorial at PickYourOwn.org.

I know that many of you just aren’t interested in canning, so I wanted to come up with another way to enjoy the flavors that remind me of my Grandma.

That’s where this recipe came from. I took some fresh beets, cleaned and prepared them, and then roasted them. You can make this recipe with just a couple of pounds of beets, just enough for a side dish at dinner time.

Roasted Beets with Feta Cheese

• 2 pounds of beets
• Balsamic vinaigrette (you could also use plain olive oil and balsamic vinegar)
• 6 ounces of crumbled feta cheese

1. Clean and peel the beets. Cut into 1-inch chunks.
2. Toss the beets with a generous amount of balsamic vinaigrette.
3. Wrap the beets in a large bunch in foil. (I didn’t do this, and I thought my beets were a little on the dry side. I’m going to do it the next time to prevent that.)
4. Roast the beets at 375 for 30 to 60 minutes, until tender. (My smaller pieces were done in 30 minutes, but the bigger pieces weren’t done until about 60 minutes.)
5. While the beets are still hot, toss them with some additional vinaigrette and the feta cheese.

I ate these beets hot (for dinner) and cold (for breakfast the next day), and I thought they were tasty both ways.

Saving Second Base

So. What does my awesome Grandma and her mouthwatering pickled beets have to do with Saving Second Base?

After thirty years without a mammogram, my Grandma noticed a large lump in her left breast. She will tell you that she really should have known better; her own sister had a radical mastectomy to treat breast cancer decades earlier.

Alas, Grandma had ignored the issue and sought no preventative care.

The day she found the large lump to the day of her mastectomy was less than four weeks. Everything happened quickly; the tumor was aggressive, forming tendrils that would eventually spread malignant cells throughout her body.

In the years following her surgery, my Grandma healed. Her lymph nodes had been clear, a veritable miracle under the circumstances. She didn’t need chemotherapy or radiation, only Tamoxifen (which she took for 5 years). She did suffer some hair and bone loss as a result of the drug, but the results were so much better than they could have been.

Grandma’s results were so much better than her niece’s. They were diagnosed around the same time, but Toni’s lymph nodes weren’t clear. She suffered through chemo and radiation. And then her cancer recurred. She endured more surgery, more chemo, more radiation. Twice.

The last time, the diagnosis wasn’t good. The cancer was terminal. For 12 years, she’s battled breast cancer, with all of the sickness and pain and grief it brings.

My heart breaks for Toni, her husband, and their family. She has constant pain from the cancer, but still she fights with grace and courage.

Cancer is an ugly, unfair disease that no one should have to endure. Please get involved with an organization like Susan G Komen Foundation.

Tara is a wife and mom who has been publishing Feels Like Home since 2007. She writes a variety of posts: food and cooking tips, craft ideas, and a myriad of parenting (mis)adventures help make readers’ lives easier – or at least make them laugh along the way.

You can learn more about Tara at Feels Like Home.

**Also @KitchenAidUSA is running a promotion all month long on Tuesdays for Breast Cancer Awareness Month – simply tweet with the hashtag #CookForTheCure. Perhaps you could tweet something like “I’m participating in @savingsecondbase to #cookforthecure!” They are going to be giving away pink product to randomly selected tweeters that use that hashtag during the day (and TODAY is Tuesday)! Go tweet!

Want to know how you can help? or be a part of this project?

• LIKE the Saving Second Base Facebook Fan Page!
• We’re on TWITTER!!! @Savng2ndBase (i know it’s missing an i but someone already HAS saving2ndbase and isn’t using it :-{ ) Follow us and spread the word!
• Post our button
• Send us your story and recipe: one that reminds you of/celebrates someone who has fought with, is living with, is fighting cancer, has lost the fight…. send a story, a recipe, a blurb with recipe, a memory with recipe, a tribute with recipe… and pictures.. a picture of the person.. a picture of the recipe (preferably both) but either works. Please send this to: Breastcancerebook @ gmail.com and we’ll post your recipe/story and send you a release for inclusion in the eCookbook.
• We’re going to post at least one recipe and story every. single. day in October on A Southern Fairytale and on Once A Month Mom and then we’ll compile all the stories and recipes into an e-book that can be purchased and ALL PROFITS. ALL OF THEM. will be donated to the Susan G Komen Foundation. (Rachel and I are not taking a single solitary cent for any of this)
• Tweet with #saving2ndbase

This Post will be linked at:

• Tasty Traditions at Coupon Cookin’
• Cooking Thursday at Diary of a Stay at Home Mom

I love a coleslaw that crunches with the freshness of cabbage but also from the tastiness of the specialized ingredients. This coleslaw’s toasted nuts and ramen noodles as well as the tang of the soy sauce infused vinegar dressing makes it one of my favorite summer picnic treats.

I was first introduced to this type of a coleslaw from a dear adopted mom back when I lived in Georgia. She served it regularly at large gatherings and picnics and I fell in love. Since then I have made a few adaptions and tweaks of my own in my quest to make it my own. Here is my favorite way to serve it up!

(And don’t forget the Frito-Lay prize package giveaway – ends 9/3/10)

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 2 Tablespoons butter
• 3 ounce package chicken flavored ramen noodles
• 1/2 cup sunflower seeds
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/3 cup white wine vinegar
• 1 Tablespoon soy sauce
• 1 head of cabbage, shredded or 16 ounce package shredded coleslaw mix
• 1 bunch green onions, chopped

Directions:

Before opening package of ramen noodles, crush the noodles in the package until they are broken into small pieces. In a small skillet warm butter. Add broken ramen noodles (set spice packet aside) and sunflower seeds until lightly browned. Remove from heat and mix with shredded cabbage. In a mixing jar or container mix together vegetable oil, sugar, vinegar, soy sauce and chicken season package from ramen noodles. When ready to serve, toss liquid dressing with coleslaw mixture. (Note: this recipe gets soggy after a bit so waiting until serving time to add dressing is best. It tastes good the next day but will not be crunchy as it was in the beginning.)

Freezing Directions:

Not recommended

Servings: 4-6

This Post will be linked at:

• Tasty Traditions at Coupon Cookin’
• Cooking Thursday at Diary of a Stay at Home Mom
• Ultimate Recipe Swap at Life As Mom

This mixture of black beans, avocado and vegetables is an amazing way to combine flavors into a wonderful dip or salad. This summer brought the Black Bean and Mango Chicken Salad on the Summer 2010 Menu which was such a surprisingly pleasant experience for us. We just couldn’t stop eating it. So I began thinking up other similar flavor combination’s that involved other fresh flavors that we enjoyed.

This recipe can be combined and made either way and with a little bit of cooked chicken this can be a solid meal. It also allows you to choose an Italian or Ranch dressing option. The Ranch dressing option will give you a creamy dip/salad. This was my first choice option when I made this recipe but also wanted to try out an Italian dressing option. It turns out that I actually liked the Italian dressing option a little better than the Ranch. It was light and tasty and seemed to combine the flavors in an unexpected way.

As you prepare for an end of summer picnic this week consider this tasty dip/salad. And if you need some tortilla chips to go with your dip, remember to enter the Frito-Lay prize package giveaway (ends 9/3/10).

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 3 Avocados, diced
• 2 Tablespoons Lime Juice
• 15 ounces Black Beans
• 16 ounces Corn, frozen (or cooked corn cut from ear)
• 1 red pepper, diced
• 1.5 cups onion, diced
• 1 medium tomato, diced
• 1 cup (Ranch or Italian Dressing)
• (optional) 1 pound chicken, cooked & diced

Directions:

Choose which dressing you would like to use Ranch or Italian, don’t use both. Once you have chosen, mix all ingredients including the dressing. Serve with chips as a dip or as a salad for dinner.

Freezing Directions:

Not recommended

Servings: 6-8

This Post will be linked at:

• Real Food Wednesdays at Kelly the Kitchen Kop
• No Whine Wednesdays at Food on the Table

My son has been a lover of all things rice for as far back as I can remember. Well, he is only 2 so I don’t have to remember back too far! At any rate, some of his favorite versions are the ones that you either buy in a pouch or from the freezer section with cheese, rice and broccoli. Did I mention that he is one of those rare children that enjoys broccoli? I grow them weird, he prefers the crusts too.

Kid Tested!

At any rate, I have been looking for ideas to make ahead for quick and easy lunches. This is one of the ideas that seemed doable. I made up this recipe and then froze single serving portion in 8 oz cups. When he is hungry and I am out of ideas or am in a hurry, I simply defrost and warm them in the microwave.

If you are looking for extra protein you can easily add diced cooked chicken to the mix. And if your child isn’t a fan of broccoli? Simply substitute in a vegetable they like or mixed vegetables. Or if they are one of “those” kids that don’t like vegetables (don’t worry you are NOT alone) you could add a puree like squash, pumpkin, or cauliflower to these!

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 3 cups Broccoli florets (2 cups steamed)
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 2 cups Milk
• 3 cups Cheddar cheese, shredded
• 4 cups Rice, cooked (2 cups uncooked)

Directions:

Steam the broccoli in the microwave, steamer or double boiler. Cook rice according to package directions. Set aside broccoli and rice. In a medium saucepan, melt the butter over medium heat. Stir in the flour, being sure to combine it with the butter very well. Let cook, stirring the mixture constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes. Add the cheese and stir until melted. Add in cooked broccoli and rice. Serve.

Freezing Directions:

Prepare as above but instead of serving, scoop into 8 oz freezer containers and freeze. To serve: Warm in microwave until heated through, approximately 1-2 minutes.

Servings: 6

This Post will be linked at:

• Real Food Wednesdays at Kelly the Kitchen Kop
• No Whine Wednesdays at Food on the Table

Our family just loves Italian inspired foods. One day I dream we can vacation in Italy. My husband has had the privilege of visiting there in the past, but I never have. I am certain I will need bigger clothes when I visit as the foods from this part of the world absolutely indulge me.

At any rate, we started getting lots of tomatoes and fresh basil in the Happy Box. And one weekend my husband and I traveled down to Jungle Jim’s an amazing international market, farmer’s market, grocery store and SO. MUCH. MORE. under one roof. If you are ever in the area you need to visit. An initial visit will take you about 3 hours. I am not kidding. It is fascinating.

So while we were there we picked up some fresh made Mozzarella which inspired me to make this salad. I love the flavor of a good balsamic vinegar so this freshly made, light salad was just what my summer taste buds were salivating for. Give it a try with a meal this week, I am certain you will feel the same way.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 pound fresh mozzarella, cubed
• 3 medium tomatoes, diced
• fresh basil, chopped
• balsamic vinegar

Directions:

Mix all ingredients together in a large bowl. Serve. You may also wish to chill this salad for a few hours so that it is cool and refreshing, however, it is not necessary.

Freezing Directions:

Not recommended for freezing.

Servings: 6-8

This Post will be linked at:

• Real Food Wednesdays at Kelly the Kitchen Kop
• No Whine Wednesdays at Food on the Table

Anyway, this is one of my favorite quick fixes dinner side dishes. Especially in the summer when summer squash is bountiful.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 2 medium summer squash, sliced
• 2 Tablespoons butter
• .25 cups Parmesan cheese

Directions:

Heat a large skillet and melt butter. Saute summer squash until slightly tender and browned. Sprinkle with Parmesan cheese and serve.

Freezing Directions:

Not recommended after cooking. You could place all ingredients in freezer bag and freeze. To serve: Thaw. Saute until slightly tender and browned. Serve.

Servings: 4

I know it is summer time and you hate to turn on your oven, but perhaps you could just wrap this up in some foil and throw it on the grill to slow cook for awhile. I am certain they would taste just as good. And they are a perfect accompaniment to the Tomato Basil Hamburgers (I know from experience).

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 2.5 pounds potatoes, quartered (or large chunks)
• 2 Tablespoons fresh Rosemary
• .25 cups olive oil
• 3 cloves minced garlic
  

Directions:

Wash and quarter potatoes. Place all ingredients in a gallon plastic bag. Seal and mix thoroughly. Place a layer of foil on a cookie sheet and spread potato quarters over foil in a single layer. Bake 30-40 minutes at 350 degrees until potatoes are tender and golden. Serve.

Freezing Directions:

Not recommended.

Servings: 4-6

When we had the Mango Pork the other night I was looking for a good accompaniment. I had some broccoli, fresh pineapple and asparagus on hand so I decided to cook them up for a vegetable medley. I thought they were quite tasty. Here is how I prepared each of them:

Baked Asparagus

Author/Source:

Tricia @ Onceamonthmom.com verbal recipe from Jamie @ Segermoments.blogspot.com

Ingredients:

• Bunch of Asparagus
• 2 Tablespoons kosher salt
• 2 Tablespoons fresh ground pepper
• 2 Tablespoons olive oil

Directions:

Cut ends off of asparagus and place them on a foil lined cookie sheet. Drizzle 2 Tablespoons of Olive Oil over them. Next sprinkle the salt and pepper over them. Bake in the oven at 350 degrees for 10 minutes. Be careful to not let them get over cooked as they will get soggy. Serve. (In the summer this would be great for grilling pineapple rings on foil.)

Freezing Directions:

Not recommended to maintain quality and crispness.

Servings: 4-6

Seasoned Broccoli

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 lb of broccoli, florets cut off
• 2 Tablespoons soy sauce
• 2 Tablespoons lemon juice
• 2 Tablespoons fresh ground pepper

Directions:

Cut the florets from the head of broccoli and place in large bowl. Add additional ingredients and toss. Place on a foil lined cookie sheet in a single layer. Bake at 350 degrees for 15-20 minutes. Serve. (In the summer this would be great for grilling pineapple rings on foil.)

Freezing Directions:

Not recommended to maintain quality and crispness.

Servings: 4-6

Sauteed Pineapple

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 lb fresh, canned or frozen pineapple chunks
• 2 Tablespoons soy sauce

Directions:

In a large bowl, toss the pineapple and soy sauce together. In a skillet, place the pineapple chunks and cook until pineapple is heated through or slightly browned. (In the summer this would be great for grilling pineapple rings on foil.) Serve.

Freezing Directions:

Place in freezer bag or container, leaving at least 1/2 inch head space at the top. Freeze. Thaw and reheat when ready to serve.

Servings: 4-6

This Post is linked to:

• Mouthwatering Monday at A Southern Fairytale
• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam

As part of the August OAMM Menu was a recipe for Creamy Rigatoni with Chunky Tomato Vinaigrette. When I made it I had so much extra of the tomato mixture that I froze it separately to save for making some bruschetta in the future. I recently defrosted the tomato mixture and put it to use in this recipe. Here is how you can make it from scratch.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

Tomato Mix

• 2 tomatoes, diced
• 1 small red onion, diced
• 3 Tablespoons Balsamic Vinegar
• 1 Tablespoon Olive Oil

Other Ingredients:

• 8 oz Fresh Shredded Parmesan Cheese
• 1 baguette
• Olive Oil

Directions:

In a small bowl mix Tomato Mix ingredients. Set aside (Best if marinated in refrigerator for at least an hour, but not necessary). Preheat oven to 350 degrees. Slice baguette into slices and set on a cookie sheet. Brush each piece of bread with olive oil. Place a spoonful of tomato mixture onto each slice of bread. Sprinkle Parmesan Cheese on top of each slice. Place in oven for 5-10 minutes or until heated through and slightly browned. Serve.

Freezing Directions:

You can most definitely make the tomato mixture and freeze it. I would not prepare the bread and then freeze it as it will likely become mushy. To serve, defrost tomato mixture and proceed with above instructions.

Servings: 4-6

**Don’t forget to enter the Pampered Chef Cookie Press Giveaway going on now through Thursday, January 14th.

This Post is linked to:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 5    pounds    Yukon Gold potatoes, peeled & quartered
• 4    ounces    cream cheese, softened
• 4    ounces    sour cream
• 1    teaspoons    salt
• 1    teaspoons    onion salt
• 0.25    teaspoons    pepper
• 2    Tablespoons    butter

Directions:

Peel potatoes. Place potatoes in a crock pot. Add water until potatoes are covered. Cook on LOW 7 hours or on HIGH 4 hours – a fork can easily be poked through them. Drain water from potatoes. Mash until smooth. Add remaining ingredients, beat until fluffy. Place in 2 greased 8×8 pans, dot with butter. Bake at 350 degrees for 30 minutes.

Freezing Directions:

Do not bake! Instead, cover and freeze. To serve: Thaw. Bake at 350 degrees for 30 minutes. Double bake time if not thawed.

Servings: 8-10

printable recipe

This is holiday family favorite. I remember, as an adult, when I discovered I could make it other times of the year other than Christmas and Thanksgiving. Novel concept I know. It is great for fall and especially as you start seeing yams and sweet potatoes go on sale.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 40    ounces yams, canned (with or without syrup)
• 0.5    cups brown sugar
• 1.0    cups pecans
• 0.25    cups butter

Directions:

Mash sweet potatoes and spread in the bottom of an 8×8 pan. In a small bowl, mix sugar, butter & pecans. Spread mixture over sweet potatoes. Bake 20-25 minutes at 375 degrees.

Freezing Directions:

After adding mixture (do not bake), cover with foil and freeze. To serve: Thaw. Uncover and bake 20-25 minutes at 375 degrees. (Double cooking time if not thawed).

Servings: 4-6

printable recipe

One of my favorite sides to have with pasta or other main meat dishes is this quick and easy garlic bread. It is SO much healthier than the frozen variety too! I also fix it and take it with frozen meals that I am taking to others, it is that simple.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 loaf French or Italian Bread (ready to cook or already cooked)
• .25 cups butter or margarine, softened
• 2 Tablespoons garlic powder or salt

Directions:

Cut the bread loaf in slices, being careful not to cut all the way through. In a small bowl mash together the butter and the garlic powder/salt. Once mixed well, spread between slices of bread loaf. Wrap loaf in foil and bake in 350 degree oven for 10-15 minutes or until butter is melted and bread is browned.

Freezing Directions:

You can follow all of the above directions and just not bake the bread. After wrapping in foil, wrap in saran wrap, and if it fits put it in a gallon freezer bag (you may want to cut the loaf in half so it will). Freeze. To serve: Thaw. Bake at 350 degrees for 10-15 minutes.

Servings: 4-6