Red Taters and Green Grannies

This is another recipe from Simply In Season, but we pretty much just make it with out the recipe any more! It's a good side dish for brunch (obviously) but we've made it for dinner with chicken.

2 Granny Smith apples sliced thin with the skin on
10-12 Red potatoes juilenned with the skin left on (we actually used about 7 for four people and had a ton left over)
1/2 cup green onions (we didn't use them because we didn't have them)
1/4 cup celery (same with this)
1 cup shredded cheddar
Pepper to taste
Olive Oil

Season the potatoes with pepper and saute in a frying pan in the olive oil
Add in the apples, celery, and onions and stir to coat with oil
Cover and cook over low heat until tender, roughly 20 minutes
Sprinkle on the cheese and cook another minute until melted and serve

We ate it reheated as well, baked in the over to make it crispier

Cranberry Coffee Cake

I love cranberries! I used them in my wedding and had a bunch left over. I couldn't find anything using fresh cranberries only dried. I got the Simply in Season cookbook as a wedding gift and lo and behold...there was a fresh cranberry recipe in there!

Ingredients:

3 cups of cranberries, washed
1 1/3 cup of sugar, divided
1 cup of chopped walnuts (I didn't have any so I didn't use them, and it still turned out good)
3/4 cup of butter, softened
3 eggs
1 teaspoon vanilla
1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions
Preheat the oven to 350. Line a 9x13 baking dish with parchment paper. (I didn't line it, just sprayed it with Pam)

Combine the cranberries and 2/3 cup of sugar.

Pour into the baking dish, spread evenly.


Top with the 1 cup of walnuts.
Cream together the sugar and remaining 2/3 cup of sugar.
Add the eggs and vanilla, stirring well.
Combine in a separate bowl the flour, baking powder, and salt. Mix it into the creamed mixture.
Drop the batter by spoonfuls over the cranberries.











Bake about 40 minutes.

Allow to cool then carefully invert the cake. Slice and serve!









I didn't have a chance to take any pictures of it sliced and served since as soon as it cooled enough I slapped the lid on it and took it to the church potluck. We brought a couple slices home and it was good the next day as breakfast. I know that I'll be making this again!

Chicken Stir Fried Rice

We make this fairly often! It's simple, quick and tasty. I found the recipe online at All Recipes and we've added our own things too it.

• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat (we've also used Shrimp)
• A handful of peas
• Hot sauce (sometimes we add it before, some times after and sometimes both! We like it spicy)
  

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Enjoy!