Twice baked potato casserole

The Pioneer Woman has a great recipe for this, but after following it a few times, and ending up with enough potatoes to feed a small army, we have adapted it.

6 potatoes, scrubbed and baked
12 oz. Sour cream
1 1/2 sticks of butter
16 oz. cheddar jack cheese
1 bunch of green onions, chopped
1/2 lb. bacon, cooked until crispy (can be left out)

Mix the insides of all the potatoes, plus a little bit of potato skin, in a bowl with all of the rest of the ingredients, except for the cheese. Mix half of the cheese in with the mix, but leave the other half out. Put the mixture into a corning ware bowl, and top with remaining cheese. Bake at 325 for 30 minutes.

This works best if you make this right after you have cooked the potatoes, so they are still warm.

Corn-Avocado-Tomato Salad

I don't really know how to qualify this---is it a dip?  a salad? a side? 
All I know is that it is healthy and it is YUMMY!  I started eating it with chips, and then moved to a fork, and later a spoon.  I ate it with a little grilled chicken mixed in, too, and later a little romaine lettuce. 

3 ears of corn, brushed with olive oil and sea salt and toasted on the grill (and then cut off the cob)
2 avocados, cut into small chunks
2 handfuls of cherry or grape tomatoes, cut in half

Juice from one lime
1 tablespoon of olive oil

Mix all these things together in a bowl and try to not eat the entire bowl full.  It is summer deliciousness!! 

Artichoke dip

1 lb. 3 oz. of asparagus spears, drained
10 oz. frozen chopped spinach, thawed and drained
8 1/2 oz. artichoke hearts, drained and chopped
8 oz. cream cheese-(chive and onion flavor)
1/2 cup mayo
1 1/2 cups grated parmesan cheese

Mix all ingredients, except for 1/2 cup parmesan cheese. Put in a 9x13 baking dish. Top with the rest of the parmesan cheese.

Bake at 375 for 35 minutes.

Vegetarian Chili

Not very summery, but a good thing to take to work to warm up for lunch.

Alyson's Vegetarian Chili

INGREDIENTS
1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed

2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes

2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced

2 T ground cumin
3 T garlic powder
4 T chili powder

Grated cheese and sour cream for garnish

DIRECTIONS
Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.

Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.

For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.

For Slow Cooker: Simmer for 6-7 hours on high.

Number of Servings: 8

Veggie Kebabs

cut up:
Zucchini
Squash
Cherry Tomatoes
Button Mushrooms
Green Pepper

Marinate in:
2 T red wine vinegar
2 T lemon juice
3 T olive oil
1 T basil
1 T parsley
1 T dijon mustard
2 cloves of garlic

skewer and grill for 10 or 15 minutes.

Red Beans & Rice

INGREDIENTS
2 T canola oil
1 large onion, diced
1 yellow or red pepper, diced
2 cloves garlic, minced
1 bunch green onions, sliced, green part reserved for garnish
1 lb. smoked sausage
3 (15 oz) cans of kidney beans
1 ( 14.5 oz) can diced tomatoes with basil and garlic
1/2 t red pepper flakes
1 T oregano, dried flakes
1 t thyme, fresh or pinch dried
1 bay leaf, whole
1 pinch salt
1 t black pepper
1 c brown rice
1 c water


DIRECTIONS
Slice sausage Heat oil in a large saucepan. Once hot, add onions, diced pepper, garlic, and white parts of green onion. Cook until tender. Add sausage. Cook just until browned. Add spices, beans, and tomatoes. Stir to combine. Add rice, stir to combine and cook for 1 minute to coat the rice. Add water. Bring to a boil and immediately reduce to a simmer. Cover and continue to cook for 25 minutes or until rice is tender. Remove bay leaf before serving and finish with hot sauce and sliced green onions.

Cauliflower Gratin

My calendar this year is "French Women for all seasons" based on the books by Mireille Guiliano (French Women Don't Get Fat). It has fun notes and also some yummy looking recipes. This is one--have not tested it yet, but I am sure it will be lovely!

1 medium sized head of cauliflower
2 cups of milk
1/2 tsp salt
1 egg
1/2 cup of grated cheese (Gruyere, Swiss, Jarlsberg, Comte, Parmesan, Pecorino or mix of two)
1 tablespoon of butter
salt and pepper

Trim the cauliflower, separate the florets, and cook in a pan with milk and 1/2 tsp of salt until tender. Drain, reserving 1/3 cup of milk. Arrange the cooked florets in a lightly buttered baking dish. Beat together an egg and reserved milk. Add chese and spread over the florets. Add salt and pepper on top and dot with butter. Broil (I'll bake) the gratin until browned and bubbly.

Review:
Not a hit in my house. There were even some tears when I made Rachel eat a few bites of it. Natalie ate it best of all but I think that is because she helped make it. I enjoyed it, in small bits, but probably won't make again.

Holly's Bean Soup

Add the following to a crock pot and cook on low for 4 to 8 hours (however long you need!)

2 cans yellow hominy (drained)
2 cans kidney beans (drained)
2 cans black beans (drained)
2 cans pinto beans (undrained)
2 large cans of diced or stewed tomoatoes
minced garlic (I add a tablespoon, but I really love garlic!)
sliced smoked sausage (I use a pound of kielbasa or other sausage)
1 jar of jalapenos (I leave this out!)

Serve with grated cheese