Gwen's Thanksgiving Potato Green Bean Medley

This is a new addition to Thanksgiving!!! I was getting tired of the ole green bean casserole recipe that I made year after year. *yawn* I told husband I was switching it up and he seemed disappointed...until this new version. Enjoy!

Gwen's Potato Green Bean Medley

~8 medium red potatoes, quartered
~1 lb. fresh green beans, snapped
2 tbls. whole grain dijon mustard
3 tbls. red wine vinegar
pepper to taste
1/2 cup mayonaise
1/2 large shallot, minced
6 slices of bacon, cooked and crumbled

Boil the potatoes in salted water for about 20 minutes and remove to a large bowl to cool. Boil the green beans for about 5 minutes (depending on how firm you like them). Drain and add to the potatoes in the mixing bowl.

Whisk the remaining ingredients (minus the bacon) together in a small bowl. Pour this mixture over the potatoes and green beans. Toss lightly to combine and then add the delicious bacon crumbles on top. I served it warm. YUM!

Notes: No Tabasco added by husband! Remarks: Good Babe. Great Flavor.
This is really great. I was very happy with the result. I will definitely make this again!

Southwestern Baked Spaghetti

I pinned this on Pinterest a little while ago and forgot all about it...until now! I thought I should give it a try and let you know how it turned out (with my own sort of version).

Southwestern Baked Spaghetti

8 oz. (or so) angel hair pasta
1/2 cup milk
1 large egg
2 8 oz. cans tomato sauce (no salt added kind)
1 lb. ground beef
1 bell pepper, diced
2/3 large yellow onion, diced
2 cloves garlic, minced
1 1/2 tbls. chili powder
1 tsp. cumin
1 tsp. oregano
pepper
1/2 cup cheddar cheese, grated
1/2 cup jalapeno monterey jack cheese, grated
parsley for garnish

Chop up the veggies. Start cooking the beef in a medium skillet and drain off the fat and set the beef aside. Saute the onion, bell pepper and garlic over medium-low heat for about 7 minutes until softened.

Return beef to the pan and add spices and mix well. Next add tomato sauce and bring down to a simmer on low heat for about 10 minutes or so.

Boil the pasta and drain. Whisk egg and milk together in a medium mixing bowl. Add pasta to this mixture and coat the noodles.

Spray a 9 x 13 baking/casserole dish and preheat oven to 425. Place the noodle mixture in the bottom of the dish. Spread the beef mixture on top.

Sprinkle cheese on top and cook in the oven for about 15-20 minutes depending on how fast the cheese melts. Let it cool for 10 minutes. Top with fresh parsley and serve with your favorite garlic cheesy bread.

Time: About 1 hr. start to finish

And I had a little helper who likes to wander through the kitchen while I'm cooking. "Mommy, whatcha making??"

Notes: This makes a great dish! I enjoyed it very much. It does take a few pots/pans/colanders and some time, but that's okay! I think I would add a little more spice next time, but it is still very, very good. Great for leftovers too. Enjoy!

Twice Baked Potato Casserole

Twice Baked Potato Casserole

3 Russet baking potatoes
6 slices bacon, cooked and crumbled
chives
1/2 stick unsalted butter
4 oz. cream cheese
8 oz. sour cream
1 cup cheddar cheese, grated
2 cloves garlic, minced
salt
pepper
red pepper flakes

Wash and poke holes in the potatoes and cover in foil. Bake at 425 for at least an hour.

Let the potatoes cool and peel off the skins. Mash them up with a fork (or masher) in a large mixing bowl. Add the butter, cream cheese, sour cream, garlic and cheese. Top with a salt, pepper and red pepper flakes. Combine everything until well incorporated.

Spray a casserole dish and heap the mixture into the dish and spread around evenly.

Bake at 350 for 35 minutes. Add a little cheese topping if you like and bake for 7 minutes more. Remove and add the crumbled bacon and chives on top.

Notes: I served this with grilled steaks and a yummy side salad. What a great meal at home! These potatoes will easily be a hit and they taste delicious! Enjoy!