Today I’m sharing What’s for Dinner including easy Italian Hoagies with homemade vinaigrette, my mother-in-law’s Ham & Bean soup, plus baked sweet potato fries, garlic ranch pretzels, and chocolate chip cookie bars. ENJOY!
MENTIONED IN THIS VIDEO:
*The Recipe Therapist (channel):
Our Easter Collaborations:
*Sausage Pie:
*Hot Cross Buns Monkey Bread:
*Jessica O’Donohue (channel):
*Sally’s Baking Addiction Cornbread video:
*Cara’s Cookbook: @carascookbook on Instagram
Baked Sweet Potato Fries
2-3 medium sweet potatoes
1-2 Tbsp. cornstarch
1-2 Tbsp. olive oil
kosher salt (or other desired seasonings)
Preheat oven to 425*. Wash and peel the sweet potatoes. Cut them into fries. (I cut my potatoes vertically into four planks then cut those into matchsticks, halving those if necessary.) Soak the fries in cold water for about 10 minutes. Dry the potatoes thoroughly. Put the potatoes into a large bowl and sprinkle cornstarch over top. Start with 1 Tbsp., toss the potatoes to coat, and add more if necessary to have a light coating on the outside of each fry. Drizzle in the olive oil, 1 Tbsp. at a time, and toss the fries to coat until you can no longer see the white cornstarch. Season to taste with salt (or any other desired seasonings). Place the fries on a parchment lined and lightly greased baking tray. Bake at 425 for about 30 minutes or until slightly crisp and starting to brown. Be sure to switch the baking trays hallway through if using two racks in your oven. Also toss the fries halfway through the baking process.
Easy Italian Hoagies
1 loaf French bread (or preferred hoagie bun)
provolone cheese
pepperoni
hard salami
shaved ham
shredded lettuce
sliced tomatoes
thinly sliced onions
Italian Vinaigrette (see below)
mayo
salt & pepper
Slice open the French bread horizontally. Spread one side with mayo. Spread the other side with Italian Vinaigrette. Layer your desired toppings inside. I like to season my tomato slices with salt and pepper. Close sandwich, slice, and enjoy!
Italian Vinaigrette Recipe
½ c. olive oil
¼ c. red wine vinegar
½ tsp. dried oregano
½ tsp. dried basil
¾ tsp. garlic powder
¾ tsp. sugar
¼ tsp. salt
pinch of black pepper
Whisk all ingredients together until thoroughly incorporated. Adjust seasonings to taste, if desired.
Garlic Ranch Pretzels
(recipe from Jessica O’Donohue @jlodonohue)
1-16 oz. bag pretzel twists
1 package ranch seasoning
1 stick unsalted butter, melted
2 tsp. garlic powder (you can add more or less to taste)
Preheat oven to 270*. Put all of the pretzels into a large mixing bowl. Whisk the ranch seasoning and garlic powder into the melted butter until thoroughly combined. Drizzle the flavored butter over the pretzels. Gently stir the pretzels until they are evenly coated. Spread the pretzels out onto a parchment lined baking sheet. Bake at 270* for 20 minutes. Allow to cool slightly before eating. Once completely cooled, store in an airtight container.
Ham & Bean Soup
1 ham bone
4 carrots
1 onion, peeled and quartered
2 bay leaves
1 clove
1 Tbsp. butter
1 tsp. chicken bouillon base (optional, but adds more flavor and richness to the broth)
salt & pepper
1 small head of cabbage, chopped
2 potatoes, diced
2 cans great northern beans, rinsed and drained
2-3 cups cubed ham
Place the ham bone in a large pot and cover by about an inch or two with water. Place on the stovetop over medium heat. Add the onion, 1 roughly chopped carrot, 2 bay leaves, 1 clove, and the butter and chicken base. Season with salt and pepper. Stir and bring to a boil. Cover partially with a lid, reduce the heat to low, and simmer for two hours.
Strain the broth. Add the chopped cabbage, diced potatoes, and 3 diced carrots. Simmer for 30 minutes. During the last 5 minutes of cooking, add the beans and cubed ham. Stir to combine. Taste for seasoning and add more salt, if needed. (Tastes even better the next day!)
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