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Split Ham and Pea Soup

Source: allrecipes

Ingredients:

  • 2 tablespoons butter
  • 1/2 onion diced
  • 2 ribs celery diced
  • 3 cloves garlic sliced
  • 1 pound ham diced
  • 1 pound dried split peas
  • 1 quart chicken stock
  • 2 1/2 cups water
  • salt and pepper to taste

Directions:

  1. Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
  2. Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
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Brown Butter and Honey Roasted Carrots  

Source: The Basic House Wife

Ingredients:

  • 1/2 stick of butter
  • 4 tablespoons brown sugar
  • 4 tablespoons honey
  • 1, 10 oz bag carrots

Directions:

Preheat oven to 400 F

Melt butter in saucepan until it starts to brown

Add the honey and take the butter off the stove to cool

Mix the carrots into the butter and honey mixture

Spread the carrots out evenly in a baking dish and add the brown sugar on top

Bake for 25 minutes or until soft .

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Lemon Parmesan Green Beans with Almonds

Source: thebasichousewife

Ingredients:

  • 2 large handfuls of fresh green beans
  • 1 handful sliced almonds
  • 1 cup parmesan cheese
  • 1 tablespoon garlic powder
  • 1/3 cup lemon juice
  • 1 tablespoon olive oil

Directions:

  1. Preheat oven to 400 F
  2. Mix all ingredients in large bowl except the cheese
  3. Lay green beans in baking dish and cover them with the cheese
  4. Bake 25-30 minutes or until soft
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Sautéed Mushrooms 

Source: The Basic Housewife

Ingredients:

  • 1/2 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 tablespoon minced garlic
  • 1/8 cup soy sauce
  • 1 carton of mushrooms

Directions:

  1. heat skillet to medium heat
  2. add all ingredients to skillet except the mushrooms, stirring occasionally
  3. add mushrooms and stir in
  4. cover and cook for 10 minutes on medium hit
  5. serve warm on the side or over a steak
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Maple Brown Sugar Acorn Squash 

Source: The Basic House Wife

Ingredients:

  • 1 acorn squash
  • 1/2 stick butter
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup

Directions:

  1. preheat oven to 400 degrees F
  2. fill acorn squash with all ingredients above (split between the 2 halves)
  3. bake for 25 minutes
  4. drain the liquid and serve warm
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Cheesy Zucchini Gratin  

Source: Wholesomeyum

Ingredients:

  • 3 medium Zucchini (sliced in 1/4" thick slices)
  • Salt and Pepper
  • 3 oz Brie cheese (edges cut off)
  • 1/3 cup Heavy cream
  • 2 tbsp milk
  • 1 tbsp butter
  • 2 cloves Garlic (minced or crushed)
  • 1 cup Swiss Gruyere shredded cheese blend (or any shredded sharp cheese)
  • 1/2 tbsp Italian seasoning 

Directions:

  1. Preheat oven to 400 degrees. Toss zucchini with salt and pepper and set aside to dry.
  2. In a small 1.5 quart casserole dish, arrange the zucchini slices in several overlapping rows. Season lightly with black pepper.
  3. Combine the brie, cream, milk, butter, and garlic in a small saucepan. Heat for a few minutes on the stove over low to medium-low heat, stirring frequently, until the cheese melts and the mixture is smooth. Pour the mixture evenly over the zucchini.
  4. Sprinkle the shredded cheese blend on top. Top with Italian seasoning.
  5. Bake for about 25-30 minutes, until the cheese on top is golden brown.
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Sweet Potato Fries

Source: Food Network

Ingredients:

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Put the sweet potatoes in a large bowl. Add the olive oil and toss to coat. Stir together the cornstarch, paprika, garlic powder, cayenne, 3/4 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the spice mixture over the sweet potatoes and toss to coat.
  3. Arrange the sweet potatoes on a baking sheet in a single layer, leaving as much space between the fries as possible. Bake, turning once about three-quarters of the way through, until the edges are browned and crispy, 20 to 25 minutes. Cool 5 minutes before serving.