Holiday Pea Salad

Holiday Pea Salad

December 1, 2014 By
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Holiday Pea Salad
Author: 
Recipe type: Side Dishes
Cuisine: American
 
This is my own twist on my step-other Sharon's Pea Salad. I still make it every Thanksgiving and Christmas.
Ingredients
  • 2 cans small/early peas (drained)
  • 1 can diced pimentos (drained)
  • 1 medium red onion (chopped)
  • 1 bag of cubed colby jack cheese
  • pepperoncini (or banana pepper) rings
  • Miracle Whip
  • coarse ground black pepper
Instructions
  1. Combine all ingredients in a large bowl. Add as many pepperoncini peppers as you like - it will make the mix hotter, so use your judgement. Scoop in Miracle Whip and gently fold in until the mix is moistened throughout. Allow to chill for a few hours before serving.
Notes
This recipe tastes best if made 2-3 days before you serve it. If you don't like the tang of miracle whip, substitute half with mayo. You can also add a small splash of the pepper juice to kick it up a notch. If you like hard boiled eggs, they are a great addition.
Filed Under: Adams, All Recipes, American, Emily Hargis Adams, Hargis, Holiday, Salads & Soups, Side Dishes, Vegetarian Tagged With: , , , , , , , ,
Pizza Lasagna

Pizza Lasagna

November 18, 2014 By
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Pizza Lasagna
Author: 
Recipe type: Main Dishes
Cuisine: Italian
 
Crock pot lasagna is the best! It browns up beautifully and tastes delicious.
Ingredients
  • 1 jar of your favorite marinara
  • 1 can (drained) diced tomatoes
  • 1 small jar of tomato sauce
  • 1 small onion, chopped
  • chopped mushrooms
  • 1 package pepperoni minis
  • 2 cloves of garlic minced
  • Penzey's Pasta Sprinkle (Italian Seasoning)
  • 1 8 ounce tub of ricotta cheese
  • 1 egg, beaten
  • ½ cup finely shredded parmesan cheese
  • black pepper
  • Parsley
  • 1 box oven ready lasagna noodles
  • 2 cups shredded mozzarella cheese
Instructions
  1. Saute onion until translucent and add minced garlic and mushrooms. In a big bowl mix sauteed vegetables, marinara, tomatoes and sauce, spices and pepperonis. In a separate bowl, combine ricotta, beaten eggs, parmesan, black pepper and parsley.
  2. Spray your crock pot with non stick spray. Add a small amount of sauce to the bottom of the crock pot. Layer in noodles, followed by sauce and cheese layers. Repeat layers and top with shredded mozzarella.
  3. Cook on low for 4 - 5 hours.
Notes
Switch up the ingredients to match your favorite pizza toppings - peppers, sausage, the sky's the limit! If you need to run the crockpot all day, add an extra small can of sauce to the marinara mix so it doesn't get too dry.
Filed Under: Adams, All Recipes, Casseroles & Crock Pot, Emily Hargis Adams, Hargis, Italian, Main Dishes, Recipes Tagged With: , , , , , , , , , ,
Spaghetti Squash with Feta & Parmesan

Spaghetti Squash with Feta & Parmesan

November 2, 2014 By
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Spaghetti Squash with Feta & Parmesan
Author: 
Recipe type: Side Dishes
Cuisine: Everything Else
 
This spaghetti squash has been a hit with everyone I've served it to. It's a great alternative to serving it plain.
Ingredients
  • 1 spaghetti squash
  • butter
  • olive oil (Dove Garlic Olive Oil preferred)
  • Ruth Ann's spice blend (salt, pepper, garlic powder, lemon peel)
  • fresh parsley
  • feta cheese
  • Parmesan
Instructions
  1. Wash and cut spaghetti squash lengthwise. Scoop out and discard seeds and poke a few holes through the rind with a fork. Heat oven to 375 degrees. Place squash, cut side down, in a pan or casserole dish. Add about a half inch of water to the bottom of the pan. Bake for 30 - 40 minutes, until soft. Once baked, carefully fluff out the squash strands with a fork into a large bowl. Add butter (a small amount, but it would depend on the size of the squash - it's more for flavor - the olive oil will do the rest), and a splash of olive oil so that all the squash is lightly coated. Chop a handful of fresh parsley and add to squash. Toss with spice blend, feta and Parmesan.
Filed Under: Adams, All Recipes, American, Emily Hargis Adams, Hargis, Side Dishes, Vegetarian Tagged With: , , , , , ,
Potato Skins Dip

Potato Skins Dip

August 19, 2014 By
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Potato Skins Dip
Author: 
Recipe type: Appetizers
Cuisine: American
 
This super easy dip has all the taste of loaded potato skins, but is an easier option for parties.
Ingredients
  • 2 c sour cream
  • a splash of milk
  • 2 c shredded mild or medium cheddar cheese
  • 1 c crumbled crispy bacon
  • ⅓ c chopped green onions
  • ½ tsp dill
  • a pinch of black pepper
  • waffle fries
Instructions
  1. Bake waffle fries to package directions.
  2. While fries are baking, mix together all ingredients. I take the shortcut of buying precooked bacon pieces.
  3. The goal of the dip is to taste like a loaded potato skin - so you can vary the topping amounts or selection based on your personal taste.
  4. Once stirred together, add milk in small amounts until you've reached your desired dipping consistency.
Notes
I got the idea for this recipe from an issue of Taste of Home. I add dill or dried ranch dressing spices to add a little kick. Serving this dip with french fries makes it "fun" (or we're just very easily amused). Great paired with buffalo chicken strips.
Filed Under: Adams, All Recipes, American, Appetizers, Dips & Salsas, Emily Hargis Adams, Hargis, Recipes, Vegetarian Tagged With: , , , , , , ,
Ingredient: Garlic Olive Oil

Ingredient: Garlic Olive Oil

July 18, 2014 By

Roasted California Garlic Olive Oil

Dove olive oils are one of my favorite ingredients. I read the book Extra Virginity and learned about all the different grades of olive oils – which sent me on an online scavenger hunt for a better grade of ingredient.

This oil had SO MUCH FLAVOR it takes any dish from bland to sha-zam. I use other of their flavors, but this is the one I order over & over again. It goes with almost everything!

Filed Under: Adams, Emily Hargis Adams, Favorite Ingredients or Gadgets, Hargis