What is your name? Marsha Baker
Where do you live? Hometown in NW Ohio (hubby and I both graduated high school here)
What's your favorite recipe? Anything delicious, easy and healthy
What's your favorite kitchen tool? My curved spatulas (spoonulas as Rachel Ray would say)
What do you live by in life? Life is 10% what happens to you and 90% how you respond to what happens to you.
I have always loved to be in the kitchen, beginning with 4-H when I was a kid. I had my own cookbook published last August with 300 easy and delicious recipes. I have been married to the same wonderful man for over 43 years, and am mom to 3, nana to 8 beautiful grands. I stay active serving in ministries in my church and wear many 'hats'. My family and my faith are the most important things in my life...with friends being important and valued also.
I like to say I do simple, delicious and healthy recipes. Of course,
an occasional splurge is great too. My hubby is 100% disabled with numerous health issues, so I do try to stick with healthier ingredients. And because I'm always on the go, a 'quick 'n' easy' recipe always gets my attention.
Check out Marsha's blog The Better Baker
I hope your family enjoys this even half as much as we do!
A dear friend who doesn't do much cooking shared this recipe with me and we have enjoyed it so much.
This recipe is a great way to serve fresh summer veggies available this time of year.
It's easy, delicious and impressive! If you're having company and need a side dish, this is a great one. First, you'll want to check to be sure they 'do' onions...as many don't, but we love this!
Try it...you'll like it.
First you clean and chunk the potatoes and green beans, and while they're cooking, caramelize the onions. I browned them a few minutes longer after taking this picture. You want them nice and brown.
Then you mix balsamic vinegar and brown sugar together (I use Brown Sugar Splenda - half the amount called for) and add it to the onions, then pour that over the top of the drained veggies. I can eat a whole plateful of this sooo-good dish!
(For Curious Minds...The 'other' thing on the plate is a burger with sauteed fresh mushrooms topped with sour cream)
CARAMELIZED VEGETABLE TRIO
(From The Better Baker)
2 lbs. small red potatoes, cut into 1" chunks
1 lb. fresh green beans, cleaned and snapped in half
1/2 tsp. salt
1/3 c. margarine
2 lg. sweet onions, chopped
1/4 c. cider or balsamic vinegar
1/4 c. packed brown sugar
1/4 tsp. salt
In Dutch oven, bring 1-1/2" of water to a boil. Add potatoes and beans; cook until tender, about 10 - 15 minutes. Drain - set aside. While vegetables are cooking, melt margarine in 12" skillet; add onions and cook until tender and browned, about 10 minutes, stirring occasionally. Stir in vinegar, brown sugar and 1/4 tsp. salt. Pour onion mixture over potato mixture; stir to coat. If desired, top with freshly ground pepper before serving.
ENJOY EVERY DELICIOUS BITE!
If you're interest in doing a guest post here's all the info! I'd love to have you post!!