Seven: What's Cookin'

I've been owing several of you many recipes and no time to blog them.

So! Here they are. Try them. Hope you love them like we did!

(the one pictured didn't have any peaches)

Bacon Cheddar Mashed Potatos

2 1/2 lbs. cubed peeled baking potato
1 cup (4oz) shredded extrasharp Cheddar cheese
1 cup 2% reduced fat milk
1/2 cup chopped green onions
2 tablespoons reduced fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. add cheese and milk; mash to desired consistency. Cook 2 min. or until thoroughly heated, stirring constantly. Stir in onions and remaining ingredients. (makes 8 servings) (Cooking Light Cookbook)

Grilled Sirloin Skewers with Peaches & Peppers
Kebabs:
1 1/2 tablespoons ground cumin
1 1/2 tablespoons cracked black pepper
2 3/4 teaspoons kosher salt
2 lbs. boneless sirloin steak, cut into 48 (1 in.) pieces
4 peaches, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 8 (1 in.) pieces
cooking spray

Sauce:
1/2 cup chopped fresh parsley
1/4 cup red wine vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 garlic cloves, minced

Parsley Spings (optional)

Prepare grill. To prepare kebabs, combine first 7 ingredients, and toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12 in.) skewers. Place on grill rack coated with cooking spray, and grill 6 minutes or until tender, turning occassionally. Place on a platter, and cover loosely with foil. Let stand 5 minutes. To prepare sauce, combine chopped parsley and next 5 ingredients, stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired. (Cooking Light Cookbook)

New Saturday Morning Fave!!

Leek, potato & Gruyere frittata

3 Tbs. unsalted butter

6 oz. small red potatoes, sliced 1/8" thick

salt and freshly ground pepper, to taste
2 leeks, white and lightly green portions, rinsed well and thinly sliced

5 eggs

3 Tbs. heavy cream
2 oz. Gruyere cheese, shredded

1 Tbs. finely chopped fresh flat-leaf parsley

In deep half of small frittata pan over med-high heat (i just used a small skillet), melt 1 Tbs. butter. Add potatoes, salt & pepper. Cover with shallow pan; cook flipping potatos occassionally about 8 min. Transfer to bowl.

In deep half of small frittata pan over med.-high heat, metl 1 Tbs. butter. Add leeks, salt and pepper. Cook, stirring occassionally, 6-8 min. Transfer to separate bowl.

In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 Tbs. leeks. Set deep half of small frittata pan over medium heat; melt 1/2 Tbs. butter. Add egg mixture; cook until just beginning to set, about 4 min.; using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath.

In shallow half of small frittata pan over medium heat, melt 1/2 Tbs. butter. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, 4 minutes. Remove deep pan; cook until eggs are set, 2-3 minutes. Skake pan to loosen frittata; slide onto plate. Garnish with reserved leeks. Serves 4-6. (william sonoma kitchen)

Preslyn's 1st sink bath. She had salad dressing coated in her hair.

Hummus Sammy

3Tbs. low fat mayonnaise

2 tsp. chopped kalamata olives

2 tsp. finely chopped scallions (green onions)

5 Tbs. hummus

4 slices pita bread

6 cucumber slices

2 tomato slices

2 Tbs. Shredded carrots

2 pieces romaine lettuce

Pitted olives, cherry tomatoes, cucumber for garnish

Mix together the mayonnaise, olives, scallions, and a pinch of black pepper in a small bowl and set aside. Spread hummus on two slices of pita bread and the mayonnaise mixture on the other two. Layer the cucumber, tomatoes, carrots, and lettuce on top of the hummus. Top each hummus slice with a mayonnaise one. Cut in half. Skewer together the olives, tomatoes and cucumber with a toothpick and serve on the side. makes 2 sandwhiches ( I doubled the recipe to make enough for all of us.) Perfect Sunday lunch!

I served it with

5 Cup Salad

1 11oz. can mandarine oranges, drained

1 8 1/2 oz. can pineapple chunks, drained

1 cup coconut

1 cup tiny marshmellows

1 cup sour cream

Combine, cover and chill several hours or overnight. Add marashino cherries and/or pecans if desired.