Category Archives: Vegetarian

Valentine’s Day Salad

Valentine’s Day Salad with Red Bell Pepper Hearts

Valentine's Day Salad

Make this salad for your sweetheart this Valentine’s Day.  Simply carve up some red bell peppers into heart shapes and add them to salad greens, sprinkle on some grated carrots and cheddar, and serve with your favorite dressing.  This Spicy Thousand Island Dressing is an excellent choice.

Sweethearts Valentine's Day Salad

Red Pepper Hearts Salad for Valentine's Day

Serve with a special Valentine’s Day Dinner.  They say the way to a man’s heart is through his stomach.  This will win over both!  Happy Valentine’s Day!

Sharon Springfield

Sharon Springfield

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Home Fried Potatoes

Home Fried Potatoes – Breakfast Homefries

Homefries

A big breakfast with these delicious Homefries will start your day off right!

How do you make Homefries?

They are surprisingly easy and quick, if you plan ahead.

Make up some baked potatoes the night before, and cool them overnight in the fridge.  In the morning, slice the potatoes up and brown them up in a frying pan on the stove top.

Use your favorite seasonings to flavor the home fries.  Our family loves Everglades Seasoning.  Just use your favorite seasoned salt spice blend, and you’re sure to love these delicious breakfast home fried potatoes!

Dicing the Potatoes for Homefries

Dicing up the cooled baked potatoes.

homefries-2

Panfrying the home fried potatoes in seasoned oil & butter.

homefries-3

Browning up the home fried potatoes on the stove.  Almost there…

Home Fried Potatoes

 

Home Fried Potatoes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Home Fried Potatoes

Ingredients

4 potatoes

1 tablespoon cooking oil

1 tablespoon butter

seasoned salt

Instructions

Microwave or bake potatoes until cooked throughout. *You can use leftover baked potatoes for this recipe.

Cool potatoes completely.

Quarter the potatoes slice about 1 cm thick.

Heat oil and butter in a large nonstick frying pan over medium-high heat.

Once heated, sprinkle a layer of seasoned salt over the melted butter/oil.

Add the diced potatoes in a single layer.

Cook the potatoes until lightly browned on one side.

Turn and cook on other side until lightly browned.

Serve for breakfast, or as a nice side dish with dinner.

http://cookingwith.sharonspringfield.com/blog/home-fried-potatoes/

These homefried potatoes are also great as a side dish for dinner.  (Great Meat & Potatoes guy food.)

Breakfast Homefries - Homefried Potatoes

Try my homemade turkey sausage recipe, to complete your big breakfast menu!  (Pictured above with below the home fried potatoes.)

Don’t forget to PIN this Homefries Recipe!  https://www.pinterest.com/pin/280278776787458714/

Sharon Springfield

Sharon Springfield

Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram

Asparagus Mushroom Strata

English Muffin Asparagus Mushroom Strata*Photo by Oliveland

INGREDIENTS:
2 teaspoons butter, or as needed
1 3/4 cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterrey Jack
cheese
1 pound fresh asparagus, trimmed and
cut into 1-inch pieces
1/2 cup chopped red bell pepper
1/2 onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby-Monterrey Jack
cheese

DIRECTIONS:
Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
Grease a 9×13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterrey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
The next day, preheat oven to 375 degrees F (190 degrees C).
Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterrey Jack cheese in a layer over the casserole.
Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
Original recipe at:
http://allrecipes.com/Recipe/Overnight-Asparagus-Mushroom-Strata/Detail.aspx

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Here’s the Pinterest link for this recipe:  Asparagus Mushroom Strata

Sharon Springfield

Sharon Springfield  

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Asparagus Mushroom Strata

Citrus Glazed Yams

Citrus Glazed Yams

Citrus Glazed Yams

Citrus Glazed yams make a great side dish for holidays and goes well with ham, pork roasts, roasted chicken and turkey.  The glaze does double duty and can be used as a glaze for ham.  You can also top with pecans or your favorite chopped nuts.

Yam Patties (in the freezer section at the grocery store) OR medium sized sweet potatoes, baked, cooled, skins removed and sliced.
1/2 cup pecan halves
1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Arrange the sweet potato or yam slices in a lightly oiled baking dish.  Top with pecans.

Combine orange juice and next 5 ingredients in a small saucepan, stirring well.  Bring to a boil.  Boil until thickened, about a minute.  Remove from heat.  Stir in vanilla.  Spoon citrus glaze over the potatoes.  Bake, uncovered in a 350º F oven for 30 – 45 minutes or until glaze is thickened.  Makes 10 servings.

Citrus Glazed Ham

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Sharon Springfield

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Citrus Glazed Yams

Black Bean Soup

Black Bean Soup

Black Bean Soup Recipe

This is such an easy Black Bean Soup recipe that you can whip it up in 10 minutes and have a great, filling meal on Meatless Mondays.

All you need is:

2 cans organic black beans
1/4 medium onion, diced
2 organic mini sweet peppers – one diced, one sliced for garnish
1 tablespoon olive oil
dash or two of cumin powder, chili powder, Adobo seasoning
1/2 teaspoon minced garlic
1 teaspoon lime juice
sliced green onion tops, cheddar cheese, pepper jack cheese, sour cream, sliced jalapenos (for garnish)

Saute onion and diced sweet peppers in olive oil until onions are clear.  Add the canned black beans, spices, garlic and lime juice.  Simmer on low heat 15 minutes.  Ladle into soup bowls and garnish with shredded cheese, green onions, jalapenos or sour cream.

Serve with homemade baked corn tortilla chips.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Sharon Springfield

Sharon Springfield  

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Black Bean Soup Recipe