Duck Fat Potatoes

1 lb new potatoes, cut into quarters
• 3 cloves garlic, chopped
• Kosher salt
• 1/4 cup duck fat
• fresh rosemary, chopped

• Heat oven to 425F degrees.
• Place potatoes in a small pot and cover completely with generously salted water.
• Bring to boil and reduce to simmer.
• Cook the potatoes for 20 minutes, or until fork-tender.
• Drain the potatoes.
• When cool enough to handle, put the potatoes  on a small rimmed baking sheet or pan.
• Drizzle with duck fat and add rosemary and garlic to pan.
• Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes.

Scalloped Corn

Ingredients:scalloped corn
• 2 (15 ounce) cans creamed corn
• 1 (15 ounce) can sweet corn, drained
• 2 eggs
• 1 cup crushed saltine crackers
• 1/2 cup butter
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper

• Preheat oven to 350 degrees.
• Butter  the casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs.
• Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
• Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Green Bean Casserole

Ingredients:green bean casserole
• 2 pounds green beans, rinsed, ends trimmed
• 6 slices bacon, diced
• 2 TB spoons butter
• 1 cup thinly sliced onion
• 3 cups water
• 1 TB spoon balsamic vinegar
• salt, pepper to taste
16 oz sour cream
• 1 (2.8-ounce) can French-fried onion rings

•  Set a Dutch oven over medium heat and add the butter.
• Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes.
• Add the onion and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes.
• Boil green beans  for 10 minutes and drain.
• Add balsamic vinegar to green beans and let them marinate for 10 minutes.
• Add the green beans, sour cream, salt, pepper, to the onion mixture.
• Stir well.
• Pour into a greased 1 1/2-quart baking dish.
• Bake for 20 minutes, then top the casserole with the onion rings and bake for 10 minutes longer.

Rosemary Parmesan Fries

Ingredients:Parmesan French Fries Site
• 4 large unpeeled russet potatoes, cut into 1/4-inch strips
• 1/4 cup olive oil
• 1/2 teaspoon ground dried thyme
•  1/2 teaspoon salt
1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh rosemary

• Preheat an oven to 425 degrees F.
• Place the potatoes in a mixing bowl and drizzle with olive oil.
• Season with garlic, thyme, and 1/4 teaspoon seasoned salt.
• Toss until evenly coated.
• Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer.
• Save the remaining oil in the bowl.
• Bake in the preheated oven 30 minutes, flipping the fries halfway through baking.
• Return the fries to the bowl with the olive oil, sprinkle with Parmesan cheese and rosemary.
• Toss to coat, then spread again onto the baking sheet.
• Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes.

Norwegian Roasted Potatoes

Ingredients:Norwegian roasted potatoes
• 4 TB spoons  butter, melted
• 4 TB spoons oil
2 lbs. potatoes, cut into thin slices
• Salt, pepper

• Preheat the oven to 360 degrees Fahrenheit
• Grease the bottom of a fireproof dish with butter.
• Place the potatoes in layers, overlapping in a roofing tile pattern.
• Brush each layer with the mixture of butter and oil.
• Sprinkle with salt and pepper.
• Bake in the oven for about  25 minutes until the potatoes are tender and the top is golden.

Potato Pancakes – Placki Ziemniaczane – Latkes

Ingredients:POTATO pancakes
• 4 medium sized potatoes, grated
• 1 egg
• 3 TB spoons flour
• salt, pepper
• oil for frying

• Mix potatoes, egg, flour, salt, and pepper.
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat.
• Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes.
• Fry, turning once, until golden brown. (Approximately 3 minutes per side).
• Transfer to paper towel lined plates to drain.
• Repeat until all potato mixture is used.

Basic Brussels Sprouts

Ingredients:Basic Brussels Sprouts
• 1 lb Brussels sprouts, rinsed
• 1/2 cup water
• 1/4 teaspoon kosher salt
• 1 TB spoon butter

• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves.
• Cut each Brussels sprout in half from top to bottom.
• Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover.
• Place over high heat and cook for 5 minutes or until tender.
• Remove.
• Melt butter in the skillet.
• Return Brussels sprouts to the pot.
• Saute for 30-45 seconds.
• Remove and serve immediately.

Bok Choy with Garlic

• 2 TB spoons olive oil
• 3 cloves garlic, minced
• 1 TB spoon fresh ginger, minced
• 8 cups fresh bok choy, chopped
• 2 TB spoons reduced-sodium soy sauce

• Heat oil in a large skillet over medium heat.
• Add garlic and ginger.
• Cook for 1 minute.
• Add bok choy and soy sauce.
• Cook for 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.

Meatballs with Pumpkin

Ingredients:Meatballs with pumkin sauce
For the Meatballs:
1 lb ground beef
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• zest of one lemon
• 2 egg yolks
• 2 TB spoons oil
For the Sauce:
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 pumpkin, peeled and sliced
24 oz your favorite Marinara sauce
• 2 TB spoons oil

• For the sauce:
• Saute onion and garlic in oil for three minutes.
• Add Marinara sauce and chicken broth.
• Bring to boil.
• Add pumpkin slices.
• Bring to boil, lower the heat and simmer for 15 minutes.
• Meanwhile make the meatballs:
• Mix ground beef, lemon zest, egg yolks, onion, and garlic.
• Scoop out  pieces of meat (I use an ice cream spoon) and gently roll them between your hands into balls about the size of a golf ball.
•  Heat the oil over medium heat in a large skillet and, working in batches, add the meatballs, cooking them until golden brown all over, 8 to 10 minutes total.
• Add the meatballs to the sauce.
• Serve.

Zucchini Moussaka

Ingredients:Zucchini Musaka
• 2 TB spoons olive oil
• 2 zucchini, thinly sliced lengthwise
• 1,5 lb ground beef
• 1 onion, finely chopped
• 6 tomatoes, diced (or 1 28 oz can of diced tomatoes)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons paprika
• 1/2 teaspoon nutmeg
• 1/2 cup beef broth
• 1 egg
• 1/2 teaspoon granulated garlic
• 1/4 lb Mozzarella cheese, shredded
• 6 TB spoons freshly grated Parmesan cheese, divided

• In a large saucepan, saute the onion until translucent.
• Add the ground beef  and saute until browned.
• Stir in the tomatoes and spices.
•  Let simmer 20-30 minutes until the flavors combine.
• In a small pot make the sauce: mix beef broth with egg, garlic powder and 3 TB spoons Parmesan cheese.
• Brush a 9″ x 12″ glass baking dish with olive oil.
• Spread half of meat sauce on the bottom of the pan, followed by half of the zucchini, half of the Mozzarella cheese, the remaining meat sauce,the remaining zucchini, and the remaining Mozzarella cheese.
• Top with the sauce, smoothing to entirely cover the zucchini, sprinkle with the rest of the Parmesan cheese.
• Bake 30 minutes.
• Serve.