Roasted Brussels Sprouts with Bacon

Serves 6-8 I made this for 2021 Christmas Lunch. The Balsamic Glaze was an afterthought because the dish needed more acidity. I think it could use even more. We didn’t have parmesan so we used a wine infused sharp cheese. We used a zester to grate the cheese. We tossed in some of the grated… Continue reading Roasted Brussels Sprouts with Bacon

Kim’s Chicken Bacon Ranch Loaded Tots

Ingredients: Frozen tater tots  (I used 1/2 bag for Rick and me, and we ate them all.) Bacon Chicken thighs Onion Toppings: Cheddar or colby/jack shredded cheese Sour cream or ranch dip Ranch dressing (if you chose plain sour cream above) Jalapenos or green chiles Salsa and/or hot sauce Green onions, cherry tomatoes, banana peppers,… Continue reading Kim’s Chicken Bacon Ranch Loaded Tots

Mashed Potatoes – Pressure Cooker

I leave the skins on the potatoes when using a pressure cooker or instant pot. The pressure cooker makes the skins soft so I just mash them in with the potatoes. INGREDIENTS: 3-4 lbs of russet potatoes 1/2 cup melted butter 1/2 cup milk 3 teaspoons salt 1 teaspoon black pepper INSTRUCTIONS: Put 2 cups… Continue reading Mashed Potatoes – Pressure Cooker

Spaghetti Squash – Oven Baked

Tips: Spaghetti squash strands circle around the middle (not end-to-end).  if you cut the squash around the middle, you will get longer strands. The skin on a spaghetti squash is very hard to cut.  Using a standard knife can be dangerous.  Use a serrated or bread knife instead. INGREDIENTS: 2 lb. Spaghetti Squash Try to… Continue reading Spaghetti Squash – Oven Baked