Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

Monday, March 4, 2019

Twice Baked Potatoes


I know it sounds silly, but twice baked potatoes are one thing that I have never tried to make. And even worse, I buy them from the grocery meat counter regularly because I enjoy eating them so much! So I figured it was high time I figured them out. They do take a little planning, cause they are a little time-intensive, so this isn't something to make when you need dinner on the table in 30 minutes. However, if you can plan ahead, these are a great accompaniment to roasted meat, ham or steak, and would actually be a totally great vegetarian meal if you alter the toppings.


I love baking potatoes in my air fryer, so that's what I used to prep that potatoes. If you don't have an air fryer, you can, of course, use the oven. I know the microwave is also an option, and that may be a way to speed up this process but I do like the way potatoes turn out when they're baked in the oven versus the microwave. But, totally personal preference, so do what you like best!


The other great aspect of this side (or main!) dish is that you can top them, or mix in, what you like - we like cheese, or cheese and bacon, but you could do any variety of cheese, a combination of cheeses, chives, onions, etc. This "recipe" is really just a guide - and the best part is trying all different combos!

Find a lot more great ideas at Hearth and Soul, Inspire Me, Inspiration Monday, Busy Monday.

Twice Baked Potatoes

4-5 medium baking potatoes
1/2 cup sour cream
1/4 cup milk
1 cup shredded cheddar or colby jack cheese
1/4 cup chopped, cooked bacon (optional)
1/4 cup thinly sliced green onions

Scrub potatoes and pat dry. Rub potatoes with a light coating of canola oil and sprinkle with sea salt. Bake at 400 for 40 minutes or until potatoes are tender when pierced with a fork. (If you're baking them in the air fryer, you'll need to turn them over half way through the cooking time.)

Let the potatoes cool slightly, and then cut in half lengthwise. Carefully scoop out the pulp and place it in a bowl. Leave a small layer of potato still in the shell to provide stability. Once all the pulp is in the bowl, mash it up with a fork, then add the sour cream, milk, 1/2 cup of cheese, bacon and green onion, or whatever toppings/fillings you're using. Mix well.

Fill the potato shells with this mixture, mounding the mashed potatoes slightly over the shells. Place filled shells on a rimmed baking sheet. Sprinkle the remaining cheese on top of the potatoes. Broil the potatoes for 2-3 minutes or until the cheese is melted. Serves 4-8 (Depending on if each person eats a half or full potato!)



Tuesday, October 9, 2018

Egg Roll in a Bowl


Well, I'm back from an unplanned summer/early fall hiatus. Life hasn't gotten easier or less complicated, but I am committed to posting regularly because I've been trying so many new, delicious recipes. I can't wait to share them all with you!

A few times a year, I find I have to go carb free for awhile to "undo" several months of less-than-ideal eating. Less than ideal for my clothes to fit, but super ideal for my taste buds, ha!

This is a fantastic recipe if you want all the deliciousness of a great Chinese meal, but no carbs. You won't even miss that deep fried wrapper. If you have any leftovers, they're great for lunch the next day - it seems like all the flavors intensify overnight. And speaking of intensity - you can make this as mild or as spicy as you like based on how much chili garlic sauce or sriracha you add.

This is one of our new favorite dishes. I hope you enjoy it as much as we do!


Egg Roll in a Bowl

2 Tbsp. sesame oil
3 cloves garlic, minced
1/2 cup onion, diced
5 green onions, sliced on a bias
1 pound ground pork
1/2 tsp. ground ginger
1 Tbsp. Sriracha or chili garlic sauce, more to taste
14 - 16 ounce bag coleslaw mix
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 Tbsp. toasted sesame seeds

Heat sesame oil in a large skillet over medium high heat. Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.

Add the ground pork, ground ginger and salt and pepper to taste. Sauté until the pork is cooked through. Add the coleslaw mix, Sriracha, soy sauce, and rice vinegar. Sauté until the coleslaw is tender.

Top with remaining green onions and sesame seeds before serving.

Monday, May 21, 2018

Baked Garlic Green Beans


Do you need to amp up the vegetable consumption in your life? Or find a way to get your kids to eat more veggies. If yes, then this super easy, super delicious preparation of green beans is for you. And maybe you eat plenty of veggies, but need a new inspiration - then this is for you, too.


Green beans are one of my favorite veggies and the kids at my house happily eat them as well. But when I made these, well, they gobbled them up. They actually asked for more and I didn't have any left on the pan! I think that may have been the first time we RAN OUT of vegetables at dinner! So, even though these aren't the most picturesque beans in the world, they are delicious, and they are super easy to prepare. I hope they'll make frequent appearances on your table this summer.



Baked Garlic Green Beans

1 to 1 1/2 pounds fresh green beans, rinsed and ends cut off
4-5 cloves garlic, chopped or minced
1 Tbsp. olive oil

Place green beans in a large bowl. Drizzle olive oil over green beans and toss. Add garlic and stir well to coat all the beans. Season with salt and pepper to your taste. Pour beans onto a lightly greased baking sheet (or use a silpat liner).

Bake at 350 for 17-20 minutes, tossing half way through the cooking process. Serves 4-6.

Thursday, February 22, 2018

Garlic and Parmesan Scalloped Potatoes


It looks like winter is not yet done in these parts; we expect significant snow this weekend. Scalloped potatoes to the rescue! Scalloped potatoes are the perfect comfort food, and they go well with many different types of meat. This version incorporates garlic and Parmesan for an added taste sensation.


If you have a food processor or mandolin, slicing the potatoes is a snap. And if you don't, it's still not a big deal. Slice up those taters, make this easy white sauce, and let the oven do the heavy lifting. You'll have amazing comfort food in no time at all.


Garlic and Parmesan Scalloped Potatoes

1/3 cup chopped onion
2 Tbsp. minced garlic
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1/2 cup shredded Parmesan
4 1/2 cups sliced potatoes (about 4-5 potatoes)

In a large skillet, melt butter and saute onions for 3 minutes. Add garlic and saute an additional minute. Stir in flour, salt and pepper and cook and stir until onions are coated. Add milk and cook and stir until thickened and bubbly. Remove from heat and stir in cheese.

Grease a 2-quart baking dish and place half the sliced potatoes in the bottom of the dish. Cover with half the sauce and then repeat the layers.

Cover and bake at 350 for 35 minutes. Uncover and bake an additional 30-40 minutes or until potatoes are tender. Let stand for 5 minutes before serving. Serves 6.

Monday, October 23, 2017

Spinach and Artichoke Pasta


If you're trying to eat less meat, this is a great dish to help you accomplish that. And even if you're not, this is a great dish. It's hearty and filling and packed full of vegetables. And it's tasty. The marinade from the artichoke hearts gives this pasta a great depth of flavor. Salty Parmesan and the traditional garlic and onions add to the mix for a delicious combination.


We really enjoyed this, kids and adults alike. I hope you will, too!

Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Create Link Inspire, Fabulous, Hearth and Soul, Wow Me, Wow Us.

Spinach and Artichoke Pasta

12 ounces small pasta shapes
2 tsp. olive oil
1 - 8 oz. package sliced mushrooms
1/2 cup chopped onion
2 cloves minced garlic
4 cups baby spinach
1 jar quartered marinated artichoke hearts, undrained
1/4 cup chicken or vegetable broth
1/2 cup half and half
1/2 cup shredded Parmesan cheese
2 tsp. parsley

Cook the pasta according to package instructions.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the skillet is hot add the onion, garlic, mushrooms, and salt and pepper to taste, and sauté until the mushrooms are tender, about 5 minutes. Add in the broth and cook 2 minutes or until liquid evaporates, stirring occasionally. Reduce heat to low.

Drain the pasta, then add it to the pot along with the artichokes and half and half. Add in the spinach and sauté until it wilts, stirring constantly, about 3 minutes. Stir in the cheese and the parsley until the cheese is melted. Serves 4.

Monday, February 27, 2017

Dinner Party Green Beans


I came up with this recipe when I wanted to take my usual side dish of green beans up a notch - a little more dinner party worthy, if you will. There's nothing wrong with "regular" green beans, but the addition of sweet and spicy almonds and a sprinkling of blue cheese makes these really special. Not too special for a weeknight dinner, but certainly special enough for guests or a fancy party. (If you don't have many fancy parties, don't let that stop you from making these! Make them for a Thursday. Thursdays can be fancy!)


Get more inspiration at Inspiration Monday, Busy Monday, Inspire Me 2, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, What's Cooking, Wow Us.

Dinner Party Green Beans

16 oz. package frozen green beans
2 Tbsp. butter
1 tsp. minced garlic
1/4 cup blue cheese crumbles
1/3 cup slivered almonds
1 Tbsp. sugar
1/4 - 1/2 tsp. cayenne pepper

In a small skillet over low heat, combine the sugar and cayenne pepper and almonds. Cook and stir constantly until the almonds are coated with melted sugar and are toasted. Remove to a plate and let cool.

In a large skillet over medium heat, melt the butter. Add the garlic and the green beans (frozen). Stir until all the green beans are coated with the melted butter. Continue to cook, stirring occasionally, until beans are tender, about 6-8 minutes.

Transfer beans to a serving platter and sprinkle with blue cheese. Break up the almonds if they are stuck together and sprinkle on the beans. Serve immediately. Serves 6.

Monday, February 20, 2017

Broccoli Cheese Soup


I like broccoli cheese soup. But I don't like it if it's TOO cheesy. I also don't love it when you can hardly tell there's any broccoli in it, or when the broccoli has been pulverized and it's all just green flakes in yellow soup.

SO, all that to say, that for me, this is the PERFECT broccoli cheese soup. First, it's not YELLOW! The mix of cheddar and Swiss cheeses not only makes for the perfect cheese taste, but it's lovely to look at. And the broccoli is not pureed, it's in big chunks, and is steamed to perfection BEFORE getting added to the soup, not cooked into oblivion in the soup.


All of this adds up to a wonderful, beautiful, delicious soup, chock full of good for you broccoli! Try it today - I hope you love it as much as we do!


Find more great ideas at Inspiration Monday, Mix it up, Busy Monday, Inspire Me, TGIM, Inspire Me 2, Full Plate, Recipe Sharing, Foodie Friday, Weekend Potluck, Pin Me, Sugar and Spice.

Broccoli Cheese Soup

1 3/4 cups chicken broth
1 small onion, diced
1/3 cup flour
1/4 cup butter
1/2 tsp. pepper
1 tsp. salt
2 cups milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
3 cups chopped broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.

Heat milk in microwave for 1-2 minutes.

In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.

Meanwhile, place chopped broccoli in a medium glass bowl and cover with cling wrap. Microwave for 3 minutes to steam the broccoli.

Add warmed chicken broth to the soup base and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Salt and pepper to taste, and serve immediately. Makes 4-6 servings.

Recipe Source: Adapted from Mel's Kitchen Cafe

Monday, January 30, 2017

Shrimp and Guacamole Bites


The big game is coming up on Sunday and is a great excuse to make lots of snacks. After making these recently for a dinner party appetizer, I can guarantee that these delicious shrimp and guacamole bites will make the list, probably along with apple keilbasa, Greek layered dip, and creamy brussels sprouts dip.

This fun app could not be easier: make guacamole (or use store bought!), spoon it into some tortilla chips, and top with a shrimp that you've covered in delicious spices and warmed up. These are addictive, and rightly so: such a great combination of creamy, spicy, crunchy, shrimpy. Who are you cheering for on Sunday? I really don't care this year, but you can be sure I'll be rooting for the snacks.


Find more ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing Party, Foodie Friday, Friday Frenzy, Sugar and Spice, Pin Me, Weekend Potluck.

Shrimp and Guacamole Bites

Guacamole:
2 avocados, peeled and pitted
juice from half a lime
1/3 tsp. salt; possibly more to taste
2 Tbsp. finely chopped red onion
1 tsp. minced garlic

Tortilla scoop chips
1/2 pound medium cooked shrimp (about 24-30)
2 tsp. olive oil
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. smoked paprika
1/4 tsp. salt

To make the guacamole: Mash up the avocado in a small bowl. Add in lime juice, onion, garlic and salt. Stir well to combine; taste and add more lime juice or salt to taste.

In a small bowl, toss the shrimp with olive oil. Sprinkle with chili powder, cumin, paprika and salt. Stir well to coat all the shrimp. Transfer the shrimp to a baking sheet and bake at 400 for 2-3 minutes.

While the shrimp cooks, scoop the guacamole into the tortilla chips. Place a warm shrimp on top of each guacamole-filled chip, and serve immediately. Serves 6.


Monday, December 5, 2016

Sausage and Potato Breakfast Casserole {or anytime casserole!}


A great brunch recipe is a treasure. And this is one. I love this dish! Full of potatoes, eggs and sausage with a little red pepper thrown in for color - it's the perfect holiday breakfast, or supper!


I served this with cranberry salad and gingerbread muffins and it was a wonderful combination. Liven up your holiday breakfast or brunch (or supper!) with this great dish and the high praise will start rolling in!


Get more great ideas at Inspiration Monday, Mix it Up.

Sausage and Potato Breakfast Casserole

1 pound breakfast sausage
1/2 cup chopped onion
1 cup red pepper, large diced
1 (30-32oz) bag frozen shredded hash browns
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup shredded cheddar or Swiss cheese
8 eggs
2 cups milk

In a large skillet, cook sausage, onion and red pepper over medium heat until sausage is cooked through and vegetables are tender. Remove meat and vegetables with a slotted spatula and then drain all but 1 Tbsp. fat. Return skillet to the heat and add hash browns to skillet. Cook until lightly browned.

Place hash browns in bottom of lightly greased 9x13 inch pan. Top with sausage mixture and sprinkle with cheese.

Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.

Bake at 350 for 35-40 minutes. Let stand for 5 minutes before serving. Serves 8-10.

(If you want to make this ahead of time, after adding the egg mixture, cover and refrigerate. Add ten minutes to the baking time.)

Recipe Source: Adapted from Plain Chicken

Monday, September 19, 2016

Sunshine Soup


This month for Secret Recipe Club, I had a recipe all picked out. Then I got a cold. I don't know about you, but whenever I get sick, all I want to eat is soup. So I was really excited to find this Sunshine Soup on My Wholefood Family. This blog is by Susan, an Australian, who cooks food with no waste, no fuss and on a budget - "just like our grandmothers."

Now, let's talk about this soup. Doesn't the name just make you feel better? Sunshine Soup! If it doesn't, eating the soup itself is sure to get you on the road to health. Packed with nutrient rich carrots, sweet potatoes and pumpkin, it is the perfect soup for fall, even if you're not sick! Pumpkins are, as far as I know, much more readily available in Australia, so I subbed a can of pureed pumpkin. I also added onion for a little more depth of flavor.


We enjoyed this soup so much. Thanks for a great recipe, Susan!


Sunshine Soup (Carrot, Pumpkin and Sweet Potato Soup)

2 Tbsp. butter
1/2 cup chopped onion
2 large carrots, diced small
2 medium sweet potatoes, diced small
1 15-oz. can pureed pumpkin
3 cloves garlic
1 tsp. ginger
1 tsp. turmeric
4 cups vegetable or chicken stock

In a Dutch oven, melt the butter over medium heat. Add the onion and stir until onion for 2 minutes. Add the carrot and sweet potato and saute until onion is softened, about 2 minutes. Add the ginger and turmeric and stir well. Pour in the broth and the pumpkin. Bring to the boil then simmer for 20 minutes or until veggies are tender. Using an immersion blender, process the soup until smooth. Serves 4.



Monday, May 16, 2016

Tortellini with Italian Sausage, Brussels and Mushrooms


Here are a few of my favorite things: brussels sprouts, mushrooms, easy dinners, yummy food, Italian sausage, parmesan cheese sauces, eating supper on the deck, leftovers that are better than the original dish for lunch the next day. Wow! This recipe has all of the above!

Lauren has a great blog,
Sew You Think You Can Cook
, with lots of recipes to choose from. I was happy to be assigned to it for Secret Recipe Club as I had made the Candy Cane Bundt Cake for our Christmas reveal last November. I loved perusing her blog then, and it was even more fun this time cause I could choose from ANY recipe, not just the Christmas-themed ones!


So, as I said above, I love all the ingredients in this recipe! And I love that it comes together quickly for a weeknight dinner. And I love that it tastes great. And that the leftovers the next day are excellent as well. I also think that you could "trick" your kids (if you need to!) by using all shaved brussels in this recipe - I put mine through the food processor to slice them... of course, the mushrooms might prove to be trickier to disguise (what is it with kids and mushrooms by the way???).


In any case, make this pasta dish!

Find more great recipes at Inspiration Monday, Mix it Up.

Tortellini with Italian Sausage, Brussels and Mushrooms

18 oz cheese tortellini or ravioli
2 links Italian sausage, casings removed
1 Tbsp. butter
1 Tbsp. olive oil
2 cups chopped mushrooms
2 cups sliced Brussels sprouts
2 tsp. minced garlic
1/2 tsp. rosemary leaves, crushed
1/4 cup chicken broth
1 1/2 C milk
1 1/2 Tbsp. flour
3/4 cup shredded Parmesan

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Strain, reserving some of the cooking liquid.

Meanwhile, in a large skillet, over medium-high heat, cook the sausage, breaking it up. When fully cooked remove with a slotted spoon and set aside.

Add olive oil and butter to the skillet. Saute mushrooms, Brussels sprouts, and rosemary until tender, about 8 minutes. Season with salt and pepper. Add the garlic and cook another 60 seconds, until fragrant. Add the chicken broth, and scrape up any stuck bits in the pan, and cook and stir until the liquid has evaporated.

In a measuring cup whisk together the milk and flour. Slowly add the milk to the pot, stirring to prevent lumps. Bring to a gentle boil and melt in the cheese. Add in the cooked ravioli and sausage. If the sauce is too thick, add some of the reserved pasta water. Serves 6.



Thursday, January 28, 2016

BLT Dip


These next two weekends are big for football - with the ProBowl and then the SuperBowl, it's time to cheer on your favorite division and team, and also time to make some fun dips! Today and Monday, I'll give you two new recipes perfect for eating while football viewing.


This BLT Dip was actually christened in my family this winter as a DINNER! I know. I did also serve fruit. (I think.) Dips for dinner once in a while are not a bad thing, and as the chef and dinner presenter, you do score big points with the kids. My family LOVES bacon and they love BLTs, and it was the kids who actually stumbled upon this recipe and asked me to make it. So we had a snacky dinner, and it was a huge success. We ate this with toasted baguette slices.


Delicious is an understatement.

You'll be the hit of the party when you make this, football season or not!

Find more great inspiration at Clever Chicks, Full Plate, Favorite Things, Showcase Your Talent, Hearth and Soul, Show and Share, Inspiration Monday, Mix it Up, Fabulous, Tasty Tuesday, Try a New Recipe.



BLT Dip

12 slices bacon
2 - 8 oz. packages low fat cream cheese
2/3 cup sour cream (low fat or fat free is ok)
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded Mozzarella cheese
1 Tbsp. yellow mustard
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
Salt & pepper to taste
1 cup diced tomatoes
1 ½ cups shredded romaine lettuce

Cook the bacon until crisp and crumble into small pieces.

Combine the cream cheese, sour cream, cheddar, Mozzarella, mustard, Italian seasoning, garlic powder, 1/2 cup of the crumbled bacon, salt and pepper in a large mixing bowl and stir together until thoroughly combined. Transfer the mixture to a greased 2-quart baking dish and spread evenly across the bottom. Bake at 350 for 25-30 minutes.

Remove the dish from the oven and sprinkle with the remaining bacon crumbles, the diced tomatoes and the shredded lettuce. Serve hot with crackers or baguette slices.


Recipe Source: Adapted from Emily Bites

Monday, July 27, 2015

Sweet Onion Jam


Don't let the name of this distract you - a jam made from onions?

This is a wonderful "condiment" - although putting it in that class makes it seem less glamorous than it deserves. We first tasted this at a restaurant as a base for fried brussels sprouts and it was AMAZING. My husband talked about it EVERY DAY until we tried to recreate it at home. This version is a bit different than our restaurant experience, but no less delicious.

We loved it on steak, pork tenderloin, chicken


and several vegetables. It adds a wonderful depth of flavor. Because the onions need to cook a while, this dish needs 40 minutes to come together, but it is worth it. It adds a wonderful color to your plate and table and a fantastic taste to your palate!


Sweet Onion Jam

1 Tbsp. butter
2 1/2 cups diced Vidalia onions, (2 medium or 1 large)
1/2 cup sugar
1/3 cup dry red wine
1/3 cup red wine vinegar

Melt the butter in a medium skillet. Add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes. Add the sugar, wine, vinegar and a pinch of salt. Cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes. Carefully puree the onion mixture to your desired texture. Serve warm or at room temperature.


Recipe Source: Adapted from Food and Wine

Tuesday, May 12, 2015

Cheesy Baked Cauliflower


I love finding new ways to prepare vegetables, and this treatment has become one of my new favorites. Why? You don't need to cook the white sauce! Simply toss the sauce ingredients together, add the cooked cauliflower and then bake away! This goes fabulously with pork and beef, and a green salad would round out the meal nicely. We've had a few straight rainy, cold days here and a cheesy vegetable is just the the ticket for comfort food that's not too heavy.

Find more great stuff at Totally Talented, Clever Chicks, Create Link Inspire, Tasty Tuesday.

Cheesy Baked Cauliflower

5 cups small cauliflower florets, steamed until fork tender
1 and 1/4 cups milk
1 Tbsp. olive oil
1 egg
2 Tbsp. flour
1 1/2 tsp. salt
1 cup shredded parmesan

In a large bowl, whisk milk, olive oil and egg. Add in flour, salt and pepper to taste and whisk until smooth. Fold in ¾ of parmesan. Toss in the steamed cauliflower florets and stir well to coat them with the sauce. Transfer it into a casserole dish and bake at 400 for 30 minutes. Top with remaining parmesan and bake for another 5 minutes or until the cheese melts. Serves 6.

Recipe Source: adapted from GiveRecipe

Monday, March 30, 2015

Asparagus with Balsamic Onions and Bleu Cheese


Do you need a new asparagus treatment to liven up your Easter dinner? Then look no further. In this beautiful spring side dish, asparagus is roasted, then topped with carmelized onions soaked in a delightful balsamic mixture and topped with blue cheese. The varying textures and tastes are phenomenal. And if you have any leftovers, those are great as the flavors have even intensified. I first served this with chicken, but it would be great with ham or other pork. Or anything else. I can't get enough asparagus, and hopefully now, you can't either, once you try this delicious version!



Asparagus with Balsamic Onions and Bleu Cheese

1 pound trimmed asparagus
2 tsp. olive oil
1/8 tsp. kosher salt
1/8 tsp. pepper
1 1/2 tsp. olive oil
1 1/2 cups vertically sliced sweet onion
1 Tbsp. balsamic vinegar
1/2 tsp. thyme
1 ounce crumbled blue cheese

Combine asparagus, 2 teaspoons olive oil, 1/8 teaspoon kosher salt, and pepper on a baking sheet. Bake at 425° for 9 minutes. Heat a large skillet over medium heat. Add 1 1/2 teaspoons olive oil; swirl to coat. Add onion to pan; sauté for 6 minutes. Stir in vinegar and thyme. Top asparagus with onion mixture and crumbled blue cheese. Serves 6.

Monday, March 16, 2015

Roasted Brussels Sprouts with Apples


I roast brussels sprouts a lot at my house. A LOT. And they're wonderful. But when I saw this recipe on Melissa's blog, I knew it would be the recipe I would have to try for this month's Secret Recipe Club. Melissa adds apples to the already wonderful roasted sprouts, which takes them over the top. The sweetness and softness of the roasted apple pairs perfectly with the savory, chewy brussels sprouts. I used braeburn apples for this, since that's what I had on hand, but there are probably many varieties that would be delicious. In fact, next time I'll try them with honeycrisp, THE Minnesota apple, and then I can be more of a locavore like Melissa!


Roasted Brussels Sprouts with Apples

1 pound brussels sprouts, halved
2 medium apples, cored and coarsely chopped
1 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. sugar
1/2 tsp. freshly ground pepper

Combine chopped sprouts and apple in a medium bowl. Drizzle with olive oil, then stir well to coat. Sprinkle with salt, pepper and sugar, and stir well again to coat all pieces. Transfer to a baking sheet and roast at 400 for 25 minutes or until sprouts are nicely browned. Serves 4.




Thursday, January 8, 2015

Cheesy Potatoes


This is comfort food at its finest. Potatoes nestled in a creamy, cheesy sauce, complemented by two kinds of onions. I served this with steak, but it would be great with any kind of pork, especially ham. Or chicken. Or as the main dish.

Another bonus: this can be made ahead - just remove from the fridge while you preheat the oven to help it come partially to room temperature.

Baby, it's cold outside, (only 1 degree here today!) so cuddle up with some cheesy potatoes!

Find more great ideas at Full Plate, Showcase Your Talent, Foodie Friday, Friday Flash, Friday Frenzy.

Cheesy Potatoes

3 pounds russet potatoes, peeled
3 Tbsp. butter
1/2 cup onion, diced small
1 clove garlic, minced
2-1/2 Tbsp. flour
1/2 cup chicken broth
1/2 cup milk
1 cup sour cream
4 green onions, sliced
3/4 tsp. salt
1/2 tsp. pepper
1 cup grated sharp cheddar cheese

Roughly peel the potatoes, then dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool.

In a large skillet melt the butter and then add in the diced onions. Cook until just softened and add in the minced garlic. Cook for one minute.

Sprinkle in the flour and stir, cooking for 2-3 minutes. While stirring, pour in the broth and milk. Continue to stir until thick, about 5-8 minutes. Remove the pan from the heat and stir in the sour cream.

In a large bowl, combine the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and cheese. Stir to combine and pour into a greased 9x13 baking dish.

Bake at 350 degree for 1 hour or until bubbly and lightly golden. Let cool for 10 minutes before serving.

Recipe Source: Adapted from Simply Scratch

Monday, September 29, 2014

Cheesy Chicken Cauliflower Casserole


Let's be honest - this casserole will not win any culinary beauty contests. But it could win a taste contest. And what better way to get the goodness of cauliflower into your diet than mixing it with cheesy chicken and colorful peppers! This makes a great meal served with a green salad.

Start by steaming the cauliflower florets for 7 to 10 minutes or until tender. While the cauliflower is cooking, saute the onion and bell peppers for about 3 minutes.


Add garlic and cook for an additional 2 minutes.


Lightly mash the cauliflower, then mix it into the onion and peppers. Add the chicken,


salt and 1 cup of the cheese.


Mix it all up, then transfer to a casserole dish. Top with the remaining cheese.


Bake for 20 minutes until the casserole is heated through and the cheese is melted.


Delicious!


Cheesy Chicken Cauliflower Casserole

1 head cauliflower, cut into 1-inch pieces
2 cups cooked, shredded chicken
1/2 medium onion, chopped
1 cup chopped red, yellow or orange pepper
1 Tbsp. minced garlic
1 tsp. salt
1 1/2 cups Mexican blend shredded cheese

Steam the cauliflower florets for 7 to 10 minutes or until tender.

While the cauliflower is cooking, saute the onion and bell peppers for about 3 minutes. Add garlic and cook for an additional 2 minutes. Set aside.

Lightly mash the cauliflower, then mix it with the chicken, onion & peppers, salt and cheese. Transfer to a casserole dish.

Bake at 350 for 20 minutes. Serves 6.

Monday, August 4, 2014

Mini Pepper Chicken Nachos


I saw these a while back on another blog and pinned them immediately. I'm trying to eat less junk food, and although tortilla chips shouldn't really count as junk food, unfortunately they do. At least right now. But this is a genius way to have nachos without the chips - and I promise, you won't even miss them! This nicely-spiced chicken mixture is PERFECT in mini peppers - and it ups your veggie intake. All good stuff! These make a great appetizer, and a great dinner alike. Enjoy them on their own for dinner or alongside a big green salad - either way, you WILL enjoy them.

Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Combine the chili powder, garlic powder, red pepper flakes, oregano, '


paprika, cumin, salt and pepper; add this to the skillet


and cook 30 seconds, stirring constantly. Add chicken


and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa.


Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

Spoon chicken mixture evenly over pepper halves. Top with black olives


and cheese. Bake at 350 for 10 minutes, or until cheese has melted.


If you like, top with tomatoes, cilantro, and remaining green onions.

One year ago: Tropical Sunrise Muffins
Two years ago: Raspberry Streusel Muffins
Three years ago: Raspberry Almond Bars
Four years ago: Black Forest Freezer Pie
Five years ago: Fruit Crisp

Get more great recipes at Mouthwatering Mondays, Inspiration Mondays, Mix it Up, Melt in Your Mouth, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Share Your Stuff, Tasty Tuesday, Tickle my Tastebuds, Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Yuck Stops Here.

Mini Pepper Chicken Nachos

1 tsp. vegetable oil
2 cloves garlic, minced
6 green onions, sliced, white parts and green parts separated
1 1/2 cups shredded cooked chicken
1 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. crushed red pepper flakes
1/8 tsp. dried oregano
1/4 tsp. paprika
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
1 cup salsa
1 pound mini bell peppers
1 1/2 cups shredded cheddar/Monterey jack cheese blend
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro

Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper; cook 30 seconds, stirring constantly. Add chicken and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa.

Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese. Bake at 350 for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serves 6-8 as an appetizer.

Recipe Source: Sweet Pea's Kitchen
© Copyright Elenacooking.com
 
countercounter