Uncategorized, Vegetables

Green Beans and Potatoes


I love green beans. When I was a child my favorite time of the year is when I got to help my grandpa in the garden. I don’t have favorite’s now, but back then he was my favorite grandparent. He would do all kinds of things with me. He’d ride bikes with me, let me drive his truck, teach me how to do things, and so much more. Summer was what I always looked forward to. When I was really little, I’d play nearby and watch the family garden. As I got older, about 5 and older, he’d let me help. I got to help plant our vegetables. By the time I turned 8, they used me as a laborer in he tobacco fields. I didn’t mind, I liked to plant the tobacco. I got to ride the setter, drive the tractor, and my favorite is that I got to walk beside him and together we’d replant where the people riding the setter missed. I remember one year we literally JUST finished the whole field and it hailed. It destroyed it all. We had to go buy plants, because ours had been all used… and we replanted the whole field. It was horrible. We were all grouchy. Once they got a certain height I wasn’t allowed to help, because the fields could be dangerous with snakes and stuff. However, I helped harvest, hang, and bail when it was time. During that time we also harvested veggies too. My grandma would sit us all under a big ol’ tree in her yard with water basin’s full of green beans and we learned really young how to string beans. Then we’d get a big ol’ watermelon and we’d all get a piece or two. After that we’d all go in and can the beans. It took ALL day. Morning to night and sometimes another day. They lasted us all winter and into next harvest. I cherish these memories. We might have not had a ton, but I was sure loved and taught the meaning of working and surviving. Every kid should do this!


2 pounds fresh green beans, rinsed and trimmed

1 large onion, chopped

3 ham hocks

1 1/2 pounds new potatoes, quartered

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoning salt

1 tablespoon chicken bouillon granules

ground black pepper to taste

String the beans and put into a crockpot cover them with water. Add everything except your potatoes. Cook on high for 2 hours. Then add potatoes and cook for up to another hour. Just until tender. Remove ham hocks, shred and add back.


Uncategorized, Vegetables

Michael’s Baked Potatoes


I’m just going to say it.

My husband makes the BEST baked potatoes that I have every had.

He’s an awesome guy. When he’s not working he spends every minute he can to make his family happy. What kind of awesome guy is that?? I feel pretty lucky. Every once in a while he will just up and say “Babe, don’t worry about dinner. I’m going to take care of it for you!”. It’s just so sweet. Honestly, I prefer to have his baked potatoes over ANYONE elses. Here’s what he does.


Clean baking potatoes

1 piece of aluminum foil

cheddar cheese



Preheat oven 475. Tightly wrap potato in foil. Bake for 1 hour. Remove and you should be able to drop it on the counter and it should dent. remove foil. Add butter, cheese, and bacon. YUM!

Uncategorized, Vegetables



I have never tried broccolini. I was going to try it once before and I bought it, brought it home, put it in the fridge…but then I chickened out! I didn’t do it. I am one of those people who is weird. I want to try the new things, but I don’t. Tonight I decided it’s happening. I did it. To me it tastes just like regular ol’ broccoli! It makes me feel encouraged to try other things. I recently learned that I really like broccolini and Brussel sprouts. I also learned I’m not an asparagus fan!! I really liked this recipe, but I’ll tell you the cheese sauce is EASY to mess up. I had to make it twice! It’s tricky!

2 lbs broccolini

1 cup water

salt and pepper

2 tablespoons butter

2 tablespoons all purpose flour

3/4 cup grated parmesan cheese

1/2 cup shredded provolone cheese

Trim an inch off the broccolini. Bring a medium pot of water to poil. Add broccolini. Cover and cook until almost tender. Transfer to a paper towel. Save one cup of the water from the broccolini. In the same pot, melt the butter and add flour. Cook about a minute to get rid of the flour taste. Whisk the broccolini water. Simmer until thickened. Whisk in cheeses. Stir until smooth. Season with salt and pepper. Put the broccolini in a baking dish and drizzle the sauce on the stalks. Cook until tender and bubbly. Serve.

Uncategorized, Vegetables

Mashed Potatoes


I’m sure you’re looking at this picture wondering what the heck is wrong with it. Nothing is wrong with them. I forgot to take the picture when I made them and these were in the fridge.  A lot of people ask me how I make my mashed potatoes. I decided since in a few days I plan to use these left overs for another meal, I could go ahead and post this recipe to make the future recipe easier to get together.

You’ll notice my recipe doesn’t have a lot of precise measurements. It’s because there’s not any. A lot of mashed potatoes is by preference. It’s really not easy to mess them up.

6 potatoes peeled and cut into cubes

pot of cold water, enough to cover all potatoes

optional 2 pinches of salt for water


salt and pepper to taste

4 tablespoons butter

Put salt in the water and then add potatoes. Bring to boil. Cook until potatoes are very tender. Strain. Add butter to potatoes. Use a potato masher and mash the potatoes. You can use a spoon if you choose, but I prefer a hand mixer. I start pouring milk in a little at a time until it reaches the consistency that I would like. Then I use salt and pepper to taste.


Uncategorized, Vegetables

Parmesan Brussel Sprouts


I really like to change things up a bit. Today my husband took the cub scouts on a hike. The downfall of that is that the grounds were super muddy.  It’s been super rainy the last month. Coop came home and his shoes…HIS SCHOOL shoes are caked in mud. I was pretty aggravated that he wore his good shoes on the hike and my husband didn’t say hey kid, we’re hiking, take off your good shoes and put on your old shoes. I threw them in the washer, but washed shoes never feel the same afterwards. I’m pretty sure I’ll end up having to buy him new shoes before long. It’s ridiculous. Why do kids feet grow so fast?

I didn’t go on this hike. I’m not really an outdoors type of gal. I prefer to find other activities. When I think of outdoors all I can think of is ticks and snakes. I don’t think that’s going to work for me! I hate to go camping. I’ve been a few times, but my kind of camping is in a camper with it’s own shower and toilet. What do you enjoy outdoors?

I make these like my other Brussel sprouts. The only thing I do different is add parmesan. It’s really good!


Uncategorized, Vegetables

Honey Roasted Carrots


Oh heavens! This looks absolutely divine. I promise, it tastes as good as it looks. It’s super easy to make. Coop didn’t like it, but I think it’s because he doesn’t like the taste of honey very much. It’s really an acquired taste though. You really have to pay attention to them though, otherwise they will over cook. Also you want to time them perfectly to where as soon as you pull them out they are served. I like them best that way, but they’re good still if they sit out a bit.

I’ve been debating for a while to go through our board games. People who know us knows that we have tons of board games. I’d estimate that we have probably 50 of them. We have games that go back to the 50’s and 60’s. I think we might have 4 or 5 monopoly games. Who has that many games? I guess we do! Anyway, I’ve thought long and hard and I’ve decided that I am going to get rid of some of these that we never play…or maybe we just have multiples of. I don’t know why I feel the constant need to reduce the items we have in our home. Do other people do this too?

Roasted Carrots

8 Carrots, peeled

3 tablespoons olive oil

1/4 cup honey

salt and ground black pepper

Preheat oven to 350 degrees. Place carrots in a baking dish. Drizzle with olive oil. Mix until carrots are completely covered. Pour on honey and season with salt and pepper. Mix until evenly coated. Bake in preheated oven until tender. Cook to done to your liking. Mine took about an hour.

Uncategorized, Vegetables

Southern Succotash


It’s turning into one of those days. I’ve had a lot of stuff on my plate lately. C has a lot going on with him, we have our adventure we’re participating in, and on top of all of that, I started spring cleaning. I must have been crazy to start all of this stuff at one time. So far I have 4 bags of either trash or give away from one bedroom and one closet. Today I’m going to work in the game room. Sadly, this room is the room that holds all the junk. I am hoping to get it done today. I’m thinking that I might be able to get it finished up. It just might take me an extra day. That’s a bit disappointing. We have so much to do. We have to do the other 3 bedrooms, the closets, the bathrooms, the laundry room, and all of that fun stuff. I really need to focus and get these rooms done before Monday. Wish me luck! Enjoy this recipe ya’ll. It’s really good; even leftovers are good!

2 slices bacon, chopped

1 onion, chopped

1 celery stalk, diced

10 oz frozen corn

10 oz frozen baby lima beans

1/4 cup chicken broth

1/2 teaspoon salt

1/8 teaspoon pepper

In a skillet over medium heat cook bacon until crisp. Remove back to a paper towel. Set aside. Add onion and celery drippings in skillet. Cook and stir until tender. Stir in remaining ingredients. Cover and simmer on low heat until tender. Garnish with bacon.