So do you all have your Thanksgiving menu set??  We often do mostly the same thing for every holiday meal.  If you find what you like don’t mess with it… right!?!?  If you are still looking for one more kid friendly side then this is one you will want to try out.  It is so easy to make and it often finds its way into holiday or birthday meals around here.  This salad always reminds me of my Grandma and Aunt because I grew up having this at several of our family meals.  I had almost forgotten about it until about 5-6 years ago when I was at my Aunt’s house and she made it.  It became an instant favorite with my kids and I have been making it ever since.  I mean….it has marshmallows in it so what’s not to love!?!?

Here is what you need.  This is totally versatile and so easy to double or add more or less of something.  I actually never really measure anything with this as long as you have some pineapple chunks, mandarin oranges, bananas, marshmallows, and sour cream!  

Open up your cans of fruit, drain all the juice, and then dump the fruit into a bowl.  Slice up your bananas.  Add some marshmallows, maybe about a cup, seriously just go with what looks right in the bowl.  Then stir it all together.

Next to make it all creamy add a little sour cream.  Start with a small amount as I feel it is easy to overdo it.  I usually just start with a spoonful, as seen below, and mix it up.  Then add a little more if needed.  

That is it!  A simple easy side that is kid friendly and a crowd pleaser!  Serve immediately so the bananas don’t go brown.  If you need to prepare ahead just add the bananas right before serving.  

So, do you like to try new menu items for the holidays every year or do you keep it the same?  I tend to keep it mostly the same with sometimes trying out a new fun side or dessert…usually along with all the other usuals!

Here is your printable recipe!

Marshmallow Salad

 

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Prep time

5 mins

Total time

5 mins

 

This is a simple side dish that is kid friendly and a crowd pleaser.

Author: A Fireman's Wife

Recipe type: fruit salad

Ingredients

• 1 (20) ounce can pineapple chunks, drained
• 1-2 cans mandarin oranges, drained
• 2 bananas, sliced
• mini marshmallows, about 1- 1½ cups
• sour cream- 1-2 spoonfuls

Instructions

1. Drain your pineapple and mandarin oranges and put in a medium-large bowl.
2. Slice up your bananas and add to the bowl.
3. Add in your marshmallows and mix it all up.
4. Add in a spoonful of sour cream and stir. Add more if desired a little at a time. Make sure to not add too much or it will become too soupy.
5. Serve immediately so the bananas don't become brown. If you need to prepare ahead just add the bananas right before serving.

Notes

These measurements are so flexible. Just use more or less of what you want or need for the size of your group.

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One thing that has changed is that no matter what I am making bacon for I now always cook it in the oven.  I used to cook it on the stove top, just because that is how I saw it being done when I was growing up, but my husband taught me how they make it at the fire station and now I will never go back.  Instead of splashing grease all over my kitchen, and myself, I just pop it right in the oven!  It is so nice how it frees up my time so I can work on preparing other things. I love not having to  juggle the pancakes, eggs, and bacon when cooking breakfast.  So nice to cut one of those out!

Start by heating the oven to 400 degrees.  Line a large cookie sheet with foil and make sure it is securely wrapped round the sides of the pan, it makes for easy clean up later.  (I now only buy the heavy duty foil so I don’t risk it ripping and having grease leak all over the pan.  I buy the wide, or long rolls from Costco so I don’t have to worry about putting two sheets together because grease can leak through that way.)  Then place your bacon in strips across the cookie sheet.  

Then I put the pan right in the oven without letting it preheat all the way.  

Let it cook for about 15-20 minutes.  I give a range because I noticed that depending on what bacon I buy, thick cut verses thin, the time of when it is done can change.  I just set the timer for 15 minutes and then check it.  

That is it and so much less mess!  It comes out perfect and crispy every time!  I will often transfer the bacon to a plate with a paper towel on it to allow it to cool and soak up some of the grease.   Then you can eat it as is for breakfast, or snack, ha!, or chop it up for a recipe.  When the foil and grease are cool I just carefully ball it up and throw it all away.  I love how I don’t even have to wash the cookie sheet!  

So who is making bacon this weekend!!  

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How to Cook Bacon in the Oven

 

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Cook time

15 mins

Total time

15 mins

 

Here is a way to make bacon with so much less mess!

Author: A Fireman's Wife

Ingredients

• 1 pack of bacon
• heavy duty foil
• large cookie sheet

Instructions

1. Turn the oven on to 400 degrees.
2. Line your cookie sheet with foil so it is wrapped securely around the sides of your pan.
3. Place your bacon in strips across the cookie sheet.
4. Without letting it preheat all the way place the cookie sheet right in the oven.
5. Cook for 15-20 minutes. Time will vary depending on thick cut verses thin cut bacon so just watch it after about 15 minutes.
6. Transfer the bacon to a plate with a paper towel on it to allow it to cool and soak up some of the grease.
7. Eat as is or chop it up for a recipe.

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Okay, so to start you need 5 medium red potatoes.  Wash them and place them in a medium-large stock pot.  Fill the pot with water to just about an inch past the potatoes.  Cover and bring to a boil.  Then reduce heat and simmer for 20 minutes.  

While your potatoes are boiling, in a large bowl add your mayo, parmesan cheese, green onions, balsamic vinegar, Dijon mustard, garlic, bacon, salt, pepper, and cayenne pepper.  

Then mix it all up.  

When the potatoes are done remove them from the pot.  I like to let them cool a few minutes so they are not so hot to handle, but still warm.  Then cut the potatoes into cubes and add to the mayo mixture.  Stir it all up and serve immediately.

This is best when it is still served warm or at room temperature.  And try your best not to eat it all while preparing the rest of dinner.  My daughter and I decided I needed to start doubling it….I wonder why!  If you have leftovers and/or need to store it in the refrigerator I like to pop it in the microwave to warm it up again a little before serving.  

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Warm Dijon Potato Salad

 

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This potato salad is warm, creamy, savory, and loaded with bacon and oh so yummy! Perfect for a summer BBQ and if you prefer potato salad without eggs!

Author: A Fireman's Wife

Serves: 4

Ingredients

• 5 medium red potatoes
• ½ cup mayo
• 1 tablespoon fresh grated parmesan cheese ( not the green can)- *optional- I'm dairy free now and still tastes great without it.
• 3-4 green onions, sliced
• 2 teaspoons balsamic vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon minced garlic
• 4-5 slices cooked bacon, chopped
• ¼ teaspoon kosher salt plus more to taste
• ¼ teaspoon black pepper
• Dash of Cayenne Pepper-optional

Instructions

1. Wash the potatoes and place them in a medium-large stock pot. Fill the pot with water to just about an inch past the potatoes. Cover and bring to a boil. Then reduce heat and simmer for 20 minutes.
2. While your potatoes are boiling, in a large bowl add your mayo, parmesan cheese, green onions, balsamic vinegar, Dijon mustard, garlic, bacon, salt, pepper, and cayenne pepper. Mix it all up.
3. When the potatoes are done remove them from the pot. I like to let them cool a few minutes so they are not so hot to handle, but still warm. Then cut the potatoes into cubes and add to the mayo mixture.
4. Stir it all up and add more salt if needed. I usually do but some bacon is saltier than others and I like to taste it first so it's not too salty. Serve immediately.

Notes

This is the best when it is still served warm or at room temperature. If you have leftovers and/or need to store it in the refrigerator I like to pop it in the microwave to warm it up again a little before serving.

*I usually always double this recipe and found it doubles nicely purchasing a 3lb bag of red potatoes and doubling the rest of the ingredients. If you want it a little more creamy just add a little more than a cup of mayo.

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So I am not going to sit here and try to tell you that cauliflower rice tastes just like regular rice, just like I don’t think spaghetti squash tastes just like a big bowl of spaghetti, but I must admit that lately I almost prefer it over rice. I know gasp!!  Just note you wouldn’t want to use cauli rice in a casserole that requires rice to help thicken it up, but as just a great side with something like orange chicken, Asian beef, or with Coconut Aminos and chicken I am sold!

So to make this super easy side I actually just buy organic (as much as I can) frozen cauliflower rice.  Why??  Because I feel that when I buy fresh cauliflower, unless I am using it right away, it tends to go bad super fast.  Same thing when buying a bag of fresh cauliflower pearls.  Since I find myself wanting to make this up at least once , if not twice a week, I love just having the frozen cauliflower rice right in the freezer ready to go whenever I want!  I buy it at Costco as much as I can to get the organic 4 pack but seriously I think everywhere has it.  

Don’t panic though if you have that head of fresh cauliflower in your fridge right now and you were wondering what to make with it, you can totally still follow my same recipe.  Just cut off the stem and break the cauliflower into small florets.  Then add to your food processor, or if you have a high-powered blender, and using the pulse setting chop the cauliflower until it reaches a rice like consistency.  You may need to do this in a couple batches.

Okay so now that your cauliflower is ready, or if you are like me and using frozen most the time, you want to heat up your olive oil and coconut oil in a large skillet over medium heat.  Yes, I love using both these oils in this because I love the slight coconut flavor that coconut oil gives to the dish.  Of course you can totally just use one or the other as well.  If you want to make sure you are getting that coconut flavor make sure you are using a pure, unrefined coconut oil.  The one below  is my favorite and I buy this huge tub on Amazon because I tend to use it more than olive oil most the time! 

If using frozen just break up the cauliflower in the bag as best you can so that when you pour it out it won’t be in a big clump.  Then dump it into your skillet.  Stir it around breaking it up all the way and getting it all mixed up with the oils.  Once it is all mixed add in your garlic, 1-2 cloves minced or 1/2-1 teaspoon of jarred minced garlic, and then season to taste with salt and pepper.  Keep stirring often for about another 5-10 minutes or until it is all heated through.  When using the frozen I find that I cook it for about 10 minutes, but you will be on the end of 5 minutes with fresh.  

Serve right away as a side with your favorite chicken or beef!  

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Cauliflower Rice

 

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This makes a great side dish with any chicken or beef!

Author: A Fireman's Wife

Ingredients

• 1 (12 oz bag) frozen cauliflower rice or 1 head fresh cauliflower
• 1 - 1½ tablespoons olive oil
• 1 - 1½ tablespoons coconut oil
• 1-2 gloves minced garlic or ½ - 1 teaspoon jarred minced garlic
• salt and pepper to taste

Instructions

1. If using fresh cauliflower cut off the stem and break the cauliflower into small florets. Then add to your food processor, or if you have a high-powered blender, and using the pulse setting chop the cauliflower until it reaches a rice like consistency. You may need to do this in a couple batches. (Skip this step if using frozen cauliflower.)
2. Heat your olive oil and coconut oil in a large skillet over medium heat.
3. If using frozen cauliflower just break up the cauliflower in the bag as best you can so that when you pour it out it won’t be in a big clump. Then dump it into your skillet.
4. Stir it around breaking it up all the way and getting it all coated with the oils. Once it is all mixed add in your garlic and salt and pepper to taste.
5. Keep stirring often for about another 5-10 minutes or until it is all heated through. When using frozen I find that I cook it for about 10 minutes, but you will be on the end of 5 minutes with fresh.
6. Serve as a side with chicken or beef!

Notes

I often double this and use two (12 oz bags) when cooking this for my family of 6.

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Well, the other day some Bok Choy showed up on my door step, literally, my neighbor brought me a big bunch from his garden.  Knowing how good it is for you, and what an amazing powerhouse of a vegetable it is, I totally did not want it to go to waste.  I figured I just needed to jazz it up a little bit and give it some great flavor, and a little honey to sweeten the deal too!  I am definitely a Bok Choy novice but I think it turned out really good.

So I am going to be real precise here and tell you to start with a big ol’ bunch of Bok Choy….because that is what I was given….a big ol’ bunch!  It totally will cook down when cooking it.  I trimmed down the white stems, as they were pretty long, to the length you see in the picture below.  Then I got them all washed and patted them dry with a paper towel.  

Here is what you will need for the rest of the recipe….I just realized minus the olive oil and salt and pepper.  

For my lemon I actually chose to go with lemon essential oil but you could totally just squirt in about a tablespoon of some fresh lemon if you don’t have lemon essential oil.  So why the lemon oil verses fresh lemon??  Lemon oil is cold-pressed from the rinds of lemons.  Because it is so concentrated, lemon oil is so much higher in limonene than lemon juice. Limonene is actually what works as an antioxidant and cleansing agent!  So I chose add a couple drops of Lemon Essential oil (Vitality) instead.  

In a small bowl add in your olive oil, garlic, ginger, honey, lemon oil, salt, and pepper then whisk together. 

To save time I just used jarred minced garlic but of course fresh is totally the way to go if you don’t want to be lazy like me….sometimes I am up for the challenge.  For my ginger I just broke off a small piece.  I used the potato peeler to take the skin off and then my microplane zester to grate it up.  You want about 1 teaspoon worth.  If you don’t have a microplane stop what you are doing and hop right on over to Amazon and order one.  This is seriously one of my favorite kitchen gadgets as it makes zesting a breeze!  

When your sauce is all mixed up pour it into a large skillet.  I love cooking with cast iron as much as possible and I used my 12 inch one here.  Turn your burner on to medium- medium high.  

While the sauce is heating up give your Bok Choy a very rough chop, I mostly just cut it in half so it wasn’t so big.  

When your sauce starts to get all hot and bubbly like you see below, it is ready for your Bok Choy.   

Go ahead and add all the Bok Choy into the pan and then take some tongs and toss it and toss it some more until it is all coated in the sauce mixture.  

Then turn down the heat to about medium-low and cover and cook for about 1 minute.  I know super fast here guys!   It should look about like what you see below when it is done.  Uncover, turn off the heat, and stir .  

To top it off I just did a quick drizzle to taste of both some sesame oil and soy sauce.  

And that’s it!  Super easy and I love all the yummy flavor to kick this vegetable up a notch!  This goes as a perfect side dish with any kind of Asian chicken or beef and rice.  I made it with Korean BBQ beef and Cauli Rice and it was so good!  

Disclaimer: This post contains affiliate links.

Here is your printable recipe!

Honey Lemon Bok Choy

 

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This goes great with any kind of Asian chicken or beef, and rice!

Author: A Fireman's Wife

Ingredients

• 1 big bunch of Bok Choy
• ¼ cup olive oil
• 2 cloves garlic minced or 1 teaspoon jarred minced garlic
• 1 teaspoon fresh ginger finely grated
• 3 tablespoons honey
• 2 drops lemon essential oil or about 1 tablespoon lemon juice
• salt and pepper to taste
• sesame oil to taste
• soy sauce to taste

Instructions

1. Trim off most of the white stem of your Bok Choy leaving about 1-2 inches of white showing under the green. Wash and then pat dry with a paper towel.
2. In a small bowl add in your olive oil, garlic, ginger, honey, lemon oil, salt, and pepper then whisk together.
3. When your sauce is all mixed up pour it into a large skillet.
4. Turn your burner on to about medium - medium high.
5. While the sauce is heating up give your Bok Choy a very rough chop, I mostly just cut it in half so it wasn't so big.
6. When your sauce starts to get all hot and bubbly it is ready for your Bok Choy.
7. Go ahead and add all the Bok Choy into the pan and then take some tongs and toss it and toss it some more until it is all coated in the sauce mixture.
8. Then turn down the heat to about medium-low and cover and cook for about 1 minute.
9. Remove the cover and then turn off the heat and stir.
10. Add a quick drizzle to taste of both some sesame oil and soy sauce and stir it all up.
11. Serve immediately.

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I am not going to give any measurements for this recipe because you can totally use as many apples as you want!  Here I am using a 6 quart stock pot and I filled it about 3/4 of the way full with apples.  So to start you want to peel, core, and slice your apples.  I love the ease of my apple peeler, corer, slicer from Pampered Chef!

Cut the apples in half and start piling them up in your stock pot until you have as many as you want.  Remember they do cook down a lot.  

Fill up your water until it is almost to the top of the apples and bring to a boil.  Once they are boiling turn down your heat so they don’t overflow but keep them at a boil.  

Then I just continue to stir them every so often and watch them cook down…

…..and down until they look about like this.  If your apples run out of water and they still need more cooking time just add in some more and keep cooking until they are done.  For me they cook for about 2 hours before they look like this.  I like them to be basically mushing apart and totally soft because I choose not to blend them up.  When I make homemade applesauce I like it to be more of a chunky style. You can at this point use an immersion blender if you want, or let them cool a little and put them in the blender if you like your applesauce blended up.  

I only add in honey and cinnamon to my applesauce but you can add in some additional white sugar if you like it sweeter.  I don’t measure my honey and cinnamon.  I just pour some in, mix it up, and taste it to see if I need more!  

After mixing in the honey and cinnamon, and it is all to your liking, pour in a dish or container for storing. 

Make this a dessert served over vanilla ice cream if you like that sort of thing.  

Has anyone else enjoyed some apple picking this month?  You definitely want to make up some applesauce this fall!   

Here is your printable recipe!

Homemade Applesauce

 

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Prep time

15 mins

Cook time

2 hours

Total time

2 hours 15 mins

 

Homemade applesauce is so good in the fall!

Author: A Fireman's Wife

Ingredients

• Desired amount of apples (peeled, cored, and sliced)
• water
• honey to taste
• cinnamon to taste
• white sugar (optional)

Instructions

1. Peel, core, and slice your apples. I use the apple peeler, corer, & slicer from Pampered Chef.
2. Cut them in half and start piling them up in a large stock pot. Fill the pot as full as you want. Remember the apples do cook down a lot.
3. Add enough water to your stock pot until it is almost to the top of your apples.
4. Bring them to a boil and then turn down the heat enough so they don't overflow but they are still boiling. Make sure you stir them often.
5. Continue to cook the apples down for about 2 hours and they are basically mushing apart and very soft. I prefer to leave my apples more of a chunky style but at this point you can use an immersion blender if you want, or let them cool a little and put them in the blender if you like your applesauce blended up.
6. Add in your desired amount of honey and cinnamon and stir it up. If you like your applesauce sweeter then add in some white sugar.
7. Pour into a dish or container for storing.

Notes

This is also good served over vanilla ice cream for a dessert!

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I just used a 10 oz bag of frozen peas but if you have them from your garden great!  Place peas in a sauce pan with about a half inch of water on the bottom.  Bring to a boil and then cover and reduce heat to medium.  Cook for about 5 minutes.  

While that is cooking chop up your onion and mint.  I am not fortunate enough to have a garden at my house but I do always keep some herbs growing in pots on my front and back porch.  The staples I always seem to have are mint, basil, oregano, and rosemary.  

When your 5 minutes is up drain the peas in a colander and then return the pan back to the burner with the heat on low.  Add your butter and then pour the peas back in and stir around until your butter is all melted.  Turn off the heat when the butter is all melted.  

Add in your onion and mint.  

To make it quick and easy, (I like that), I just used jarred minced garlic.  

Add that on in!  

Finally add a little salt to taste and stir it all up!  

And there you go!  Mint Buttery Peas…with yummy onions and garlic.    

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Mint Buttery Peas

 

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Author: A Fireman's Wife

Recipe type: Side Dish

Ingredients

• 10 ounce bag frozen peas
• 3 tablespoons butter
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped mint leaves
• 1 teaspoon jarred minced garlic
• salt to taste

Instructions

1. Place peas in a sauce pan with about a half inch of water on the bottom.
2. Bring to a boil and then cover and reduce heat to medium. Cook for about 5 minutes.
3. While that is cooking chop up your onion and mint.
4. When your 5 minutes is up drain the peas in a colander and then return the pan back to the burner with the heat on low. Add your butter and then pour the peas back in and stir around until your butter is all melted. Turn off the heat when the butter is all melted.
5. Add your onion, mint, and garlic.
6. Finally add a little salt to taste and stir it all up!

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In a small bowl add the olive oil, lemon juice, parsley, mustard, salt, and sugar and whisk it together. 

For the chives I bought one of these packs from the store and used about half.  If you are lucky enough to have some growing in your garden I used about 3-4 tablespoons. 

Then chop them all up.  

In a large bowl combine the shredded carrots, dried cranberries, and chives.  

Add the dressing to the carrot mixture and stir until it is all combined.  

Cover and refrigerate 2-3 hours.  This makes a great side or light meal in the spring and summer months!  

Here is your printable recipe!

I would love if you would join my Friday link-up party!

Carrot Salad

 

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Author: A Fireman's Wife

Recipe type: Side Dish

Ingredients

• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 bag (10 ounces) shredded carrots
• ¾ cup dried cranberries
• 3-4 tablespoons chopped chives

Instructions

1. In a small bowl add the olive oil, lemon juice, parsley, mustard, salt, and sugar and whisk it together.
2. Next, chop up your chives.
3. In a large bowl combine the shredded carrots, dried cranberries, and chives.
4. Add the dressing to the carrot mixture and stir until it is all combined.
5. Cover and refrigerate at least 2-3 hours.

Notes

This makes a great side dish or light meal in the spring and summer months!

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Here is what you will need to start.  I use 4 zucchini and one yellow onion. 

First start by melting a stick of butter in a skillet over medium heat.  

Slice up your onion and then add it to your skillet and stir around.  Cook your onion over medium heat until they start to look caramelized.  

While your onion is cooking slice up your zucchini and set aside. 

When your onions are starting to look caramelized add in your zucchini and stir around.  Season to taste with salt and pepper.  Cover with a lid or foil and let it cook for about 10-15 minutes or until the zucchini is cooked to your liking.  Stir every few minutes.  

When your zucchini is all done turn off the heat and sprinkle the top with feta cheese.  AMAZING!!

This goes so well with chicken, steak, or pork! 

Here is your printable recipe!

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Zucchini, Onions, and Feta

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

This is a great side for chicken, steak, or pork!

Author: A Fireman's Wife

Serves: 4-6

Ingredients

• 1 sick of butter
• 4 zucchinis sliced
• 1 yellow onion sliced
• 1 container of crumbled feta cheese
• salt and pepper to taste

Instructions

1. Melt your stick of butter in a skillet over medium heat.
2. Slice up your onion and then add it to your skillet and stir around.
3. Cook your onion over medium heat until they start to look caramelized.
4. While your onion is cooking slice up your zucchini, in about ¼ inch slices, and set aside.
5. When your onions are starting to look caramelized add in your zucchini and stir around.
6. Season to taste with salt and pepper.
7. Cover with a lid or foil and let it cook for about 10-15 minutes or until the zucchini is cooked to your liking. Stir every few minutes.
8. When your zucchini is all done turn off the heat and sprinkle the top with your desired amount of feta cheese. Enjoy!

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My fireman’s diet is still in full swing over here.  I am so proud he is sticking with it and he has already dropped over 5 pounds!  It is kind of funny that I am posting this recipe because to be honest I have never really liked sweet potatoes, and my husband has never really liked sweet potatoes either.  No sweet potato casseroles on Thanksgiving, yams, or sweet potato fries!  So a little over a year or ago when I was on my dairy, soy, and gluten free diet for nursing I was surprised when my husband came home and said he had this awesome sweet potato side dish at the fire station.  He said I had to try it!  Well, because I could hardly eat anything as it was on my restricted diet, I was totally game to try anything new that I could actually eat!  It turns out that I loved them and so far the only way that my husband and I like sweet potatoes.  Unfortunately during the nursing diet year I only had this a few times before we realized my son had a reaction to sweet potatoes so I had to also cut those out of my diet.  It was a rough year and we are so thankful we are past all the crazy diets and now my son can eat anything….except we have not retried sweet potatoes with him yet because he had a FPIES reaction to those so I am in no hurry for him to retry.  So sweet potatoes have been kind of out of our house for awhile.  Well, with my husband doing this diet we remembered these and how much we loved them, so I made this for the rest of us the other night, just didn’t give any to my little guy.  These sweet potatoes, peppers, and onions went so well with pork chops in this marinade that I posted last week.  

To start, in a large skillet melt your butter over medium heat and also add in 3-4 tablespoons olive oil.  (You can just use all olive oil to go dairy free like I used to.)  I was recently informed using butter is the REAL way they make this at the fire station.  Chop up your onion and stir that around and then chop up your peppers and add that to the skillet.  I used two red peppers here because they are my favorite, but you could use a combination of 1 red and 1 green.

Let those cook for about 5-10 minutes while you are chopping up your sweet potatoes.

Add your sweet potatoes to the skillet and then add in the rest of your olive oil.  At this point I turn up the heat to medium high.  I think why my husband and I like this more than other sweet potatoes is because with the olive oil and the high heat you can kind of crisp these up a little.  They are not totally crispy but more than what a sweet potato fry is.  I just make sure I stir them often so they don’t burn.

Next you will add your Steak Seasoning.  I got this one at Costco but it is basically the same as Montreal Steak Seasoning.

I just sprinkle a generous amount over the top, stir it up, and then sprinkle on a little more.

Let them cook for about 20 min and they will slowly start to look like the picture below.  Have I mentioned how much I LOVE my new Lodge Cast Iron Skillet my husband got me for Christmas??   This baby is 15 inches and has been great when I need to cook a large quantity of something.  We have a 10 inch cast iron skillet as well but we felt like it was often too small for our family size.  I love how sturdy and heavy this is and how evenly it cooks.  My husband uses one like this at the station and we have wanted one at our home for awhile.  You can find it here on Amazon.

So I never grew up using cast iron so I have had to learn a few things about how to clean it.  I never knew there was a right and a wrong way but my fireman has me all filled in!  That will have to be on a post soon to come!

Enjoy and have a great weekend!

Sweet Potatoes, Peppers, and Onions

 

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Author: A Fireman's Wife

Recipe type: Side Dish

Serves: 4-6

Ingredients

• ¼ cup butter (you can just use all olive oil to make it dairy free)
• 3-4 tablespoons olive oil
• 1 large yellow onion chopped
• 2 bell peppers (red or a combination of red and green)
• 2 large sweet potatoes cut into ½-3/4 inch cubes
• ½ cup olive oil
• Steak Seasoning to taste

Instructions

1. In a large skillet melt your butter over medium heat.
2. Add in your 3-4 tablespoons olive oil.
3. Chop up your onion, add that to the skillet and stir.
4. Chop up your peppers, add them to the skillet and stir. Let those cook while you chop up your sweet potatoes.
5. Add your chopped sweet potatoes to the skillet and stir.
6. Add your additional ½ cup of olive oil and stir. Make sure the potatoes are well coated. If not add some more olive oil.
7. Turn up your heat to medium high.
8. Sprinkle the potatoes with a generous amount of steak seasoning, stir, and then sprinkle on a little more.
9. Cook for about 20 minutes. Just make sure you stir them often so they don't burn.
10. They are done when they start to crisp up a little on the outside.

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