Scalloped Carrots

Everyone loves carrots.  My family has a recipe for scalloped carrots that we have used for years and enjoyed.  This is a homey recipe with lots of sliced carrots, thyme, pepper, milk and cheese sprinkled over the top.  When baked, it is a warm, welcoming treat!  I serve it with baked chicken or fish, but it is tasty alone as a vegetarian dish.

Scalloped Carrots

Ingredients

  • 6 large carrots - rainbow carrots can be used and are delicious!
  • 1 finely diced onion
  • 1 cup milk
  • butter
  • salt, pepper
  • 2 teaspoons thyme
  • 1 tsp. garlic
  • 1/c cup cheddar, finely shredded
  • 1/2 cup parmesan, finely shredded
  • 1 tablespoon flour

Instructions

  1. Heat oven to 400 degrees
  2. Grease glass baking dish (I use a standard pie dish)
  3. Slice carrots, thinly and put in bottom or dish
  4. Pour milk over the top of the carrots
  5. Stir in flour
  6. Add a couple of pats of butter to milk and carrots
  7. Add salt, pepper, garlic, thyme
  8. Cover the top of the carrots with shredded cheeses
  9. Sprinkle a little more thyme on top
  10. Bake for 20-30 minutes until cheeses are bubbling and carrots are tender
  11. Enjoy!

Lemony Marinated Pork Tenderloin

I’m still working my way through lemons. Everything has to happen in the morning around here, because the afternoon is reserved for family and school.

Which means – hello, I NEED a plan. Bobby Flay to the rescue. Well, kinda. It’s really rare that I follow anyone’s recipe exactly. Even my own (after the first time I write it down). Anyway… Bobby. The King of the Grill has inspired me with a marinade. I’m not grilling (I could, I suppose, although it’s supposed to rain this afternoon). Instead, I’m marinating a beautiful pork tenderloin, which I will throw in the oven around the time we start math (along with some lemony rosemary roasted potatoes). It should be done just in time for dinner.
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How to (Deliciously) Burn Brussel Sprouts


It is only because of bountiful baskets that I discovered my adoration of brussel sprouts. I don’t think I ever tried them before but assumed I wouldn’t like them. They really get a bad rap. However as soon as I roasted them, I was in love. Continue reading “How to (Deliciously) Burn Brussel Sprouts”

Broccoli Bites

Most days, I look in the mirror and don’t even recognize this person I have become. I look at the old me and the person I am now and feel like they are 2 separate yet equally important parts of me. That old version showed me what I didn’t want to be. And this new one…well, this is a whole new adventure! Continue reading “Broccoli Bites”

FALL CASSEROLE

What to do on a chilly fall or winter day?  Want that tasty, savory comfort food?  Want something that melts in your mouth but you know has that hearty goodness fresh from your basket?
We had this off and on growing up when we’d spend the night with friends.  It was a tasty and easy way to get us kids to eat our veggies and love having seconds, too. Continue reading “FALL CASSEROLE”

Wheat Berry Risotto

I have been exploring uses for my bag of wheat berries that is living in my pantry. I had a major risotto craving so I thought I would try to sub the wheat berries in for the rice. This recipe turned out really comforting and rich like traditional risotto.  I really liked how the wheat berries made it a little chewy. Continue reading “Wheat Berry Risotto”

Cauliflower Mac and Cheese

The other day I was really craving macaroni and cheese. I adore the cheesy, hearty flavor of macaroni – it is practically its own food group in my life. I began to wonder if I could pull it off using cauliflower in the sauce like I do in my “Alfredo sauce”. Continue reading “Cauliflower Mac and Cheese”

Sweet and Savory Stuffing

Christmas morning. … Turkey is brining, new, space age Super Wave Oven ready on the counter.   Now what?
Potatoes?   Cranberries?  Waldorf salad?  No.   Stuffing.   Oh,  you mean dressing?  No,  stuffing.  Same concept up until the baking.   I love mine the old fashioned way-stuffed inside the bird while it roasts,  absorbing all those juices and adding touches of flavor to the bird.

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Brussels Sprouts and Parmesan Frittata

My chickens have an incredible ability to produce more eggs than we can eat at breakfast, so we are constantly on the lookout for dinner recipes that have the ability to use a ton of eggs!  This recipe fits the bill, and could only perhaps be improved by a smidge of bacon being added at the beginning.
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