Rice Pilaf

1 C white rice (I use Minute Rice)
2 C chicken broth
1/2 cube of butter
1/2 diced onion
salt & pepper to taste

Brown the rice and onion in melted butter over med. heat in skillet. Add chicken broth and bring to simmer. Turn heat to low and cook approx. 20 min. or until rice is done. Season with salt and pepper.

French Fries

6 potatoes ( I like the yellow golden kind)
1/4 cup extra-virgin olive oil
1T course salt
1/2 t freshly ground black pepper
3 lemons, zested
1 T freshly chopped parsley leaves
1 T garlic salt


Preheat the oven to 450 degrees F.
Wash potatoes and cut into fries. (I leave the skin on)
Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown. Less time if you made yours thin.

Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and ENJOY!

Fried Asparagus

1 c flour
3/4 c cornstarch
1 1/4 t salt
1 1/4 t baking powder
3/4 t baking soda
3/4 t garlic salt
1/2 t pepper
1 c beer or non-alcoholic beer
3 egg whites
2 1/2 pds fresh asparagus trimmed
Oil of frying
ranch dressing for dipping-YUM!

In bowl combine first seven ingredients. Combine beeter and egg whites. Dip asparagus into batter. In skillet heat oil...fry asparagus until each side is golden brown. Drain on paper towels. Serve immediately with ranch.

I make this all the time-it is such a great appetizer. I sometimes substitute the asparagus with zucchini or mushrooms and I have even used chicken, this recipe is GREAT!

Hash Brown Quiche

3 cups shredded frozen hash browns (thawed)
3 T butter, melted
2 eggs, beaten
2 egg whites beaten
1 cup half & half
3/4 cup cooked bacon, cut into small bite sized pieces
1/4 cup diced green onions
1 cup marble cheddar cheese
salk & pepper

Preheat oven to 450*, press hash browns into bottom of pie plate or quiche pan. Toss hash browns with melted butter and press into bottom of pan. Back 20 minutes until golden brown.

Combine remaining ingredients. Pour egg mixture over cooked hash browns.

Lower oven to 350* and cook for 30 minutes until quiche is light golden brown.

We have this Christmas morning for breakfast & it is soooo yummy!