Your going to real like this side dish of Yum!
Parmesan Herb Cauliflower
Slice 1 head of cauliflower into florets and halve; spread in a single layer on a baking sheet. Drizzle with 3 Tbsps. olive oil. Sprinkle with 1/4 cup grated parmesan, 1 1/2 tsp. chopped mixed thyme and rosemary, tsp. salt and few grinds of pepper. Roast at 425 degrees, 30 minutes; flip and roast 15 more minutes. Enjoy!!
I love this veggie with cheese! It is so taste! Enjoy!!
Prep: 20 min. Cook: 1 hour 30 min.
Servings: 6 to 8
1 Tbsp. Olive oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
2 ( 15.oz.) Northern beans, drained and rinsed
1 (15 oz.) garbanzo beans, drained
1 cup corn kernels
1 (7 oz.) can diced green chilies and tomatoes
2 Tbsp. fresh cilantro
2 Tbsp. lime juice
2 tsp. ground cumin
1 tsp. ground pepper
4 cooked chicken breast, halves, cubed
2 Tbsp. cornstarch
1/4 cup water
1. Heat oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, northern beans, garbanzo beans, corn, green chilies, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and sir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
2. Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and sir until chili is thickened, about 5 minutes. ENJOY!!
You will need the following:
2 Tbsp. butter
1/2 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
salt & pepper
2 cloves garlic, minced
2 Tsp. dried thyme
1 Tbsp. flour
1 1/2 cups chicken stock (or you can change it up by using 1/2 cup white wine & 1 cup stock)
1 Tsp. Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed cooked chicken
1 sheet frozen puff pastry, thawed
1 egg
1. Preheat the oven to 375 degrees. Melt the butter in a large sauté pan over medium heat. Add the onion, carrot, and celery, salt and pepper to taste, and cook until carrot and celery are soften, about 10 minutes.
Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour the flour and cook for about one more minute. Turn up the heat to medium, add the stock or wine, whisk altogether. Add the Dijon mustard, peas and chicken and cook at low heat until it thickens up into gravy, 5 to 10 minutes. Remove from heat and set aside.
2. On a floured surface, unfold the puff pasty and cut into 4 squares. Gently roll out each square, increasing the size of the square by 20%.
Spoon the chicken mixture in the center and fold the square in half to create triangles. One thing I would do different is place the flour pasty on the baking pan before spooning in the chicken mix. It’s a lot easy to handle.
3. Pinch the edges together to create a decorative border. (I used a fork). Whisk together the egg and water and brush the turnovers with the egg wash. Cut a small slit in the tops to allow the stream to escape during baking. Bake the turnovers until golden brown, about 30 minutes.
These are so tastes and really are not as hard as it looks and the reward is delishio!! Enjoy!!
Prep: 20 min Cook: 45 Min.
Makes: 5 Servings
1/2 lb. ground beef (lean beef is the best)
5 cups water
1 can ( 14 1/2 oz.) diced tomatoes, un-drained
1 small onion, chopped
1 celery rib, sliced
1 med-carrot, sliced
2 tsp. beef bouillon granules
1 bay leaf
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
2 cups frozen mixed veggies
3/4 cup quick-cooking barley
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leave, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Sir in mixed veggies and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until veggies and barley are tender. Don’t forget to take out the bay leave! Enjoy!!
Great Bread to make and eat, also I gave some to my family for Christmas!
3/4 cup sugar
1/2 cup vegetable oil
1 egg
1 cup shredded peeled apples (1 large Apple)
1 1/2 cups flour
1/2 Tsp. baking soda
1/2 Tsp. baking powder
1/2 Tsp. salt
3/4 cup chopped walnuts
1/2 cup dried cranberries
1 Tbsp. sugar
1/2 Tsp. cinnamon
1. Heat oven to 350 degrees. Grease bottom only 8×4 or 9×5 inch loaf pan w/shortening.
2. In large bowl, mix 3/4 cup sugar, oil and egg. Sir in apple, flour, baking soda, baking powder and salt. Sir in walnuts and cranberries. Pour batter into pan. In small bowl, mix 1 Tbsp. sugar and cinnamon; sprinkle over batter.
3. Bake 45 to 55 minutes or insert a toothpick and hope it comes out clean. Cool 10 minutes. Loosen sides of the loaf from pan; remove from pan to wire rack. Cool completely, about 1 1/2 hours, before slicing!. I also put some in the freeze for use later. Freezes very good! Enjoy!!
This is a hearty mix of beef, noodles, tomatoes and lots of cheese!! It will keep you warm at night, that I am sure!
1 pkg. egg noodles (8oz.)
2 lbs. ground beef
1 medium onion, chopped
1/4 cup chopped celery
2 minced garlic cloves
1 can diced tomatoes, un-drained
1 Tbsp. chili power
1/4 tsp. salt
1/4 tsp. pepper
1/2 to 1 cup of shredded cheddar cheese
1. Cook noodles according to package. In a large skillet, cook beef, onion, celery and garlic over medium heat until no longer pick and vegetables are tender; drain. Add tomatoes, chili powder, salt and pepper. Cook and stir for 2 minutes or until heated through.
2. Drain noodles; sit into beef mixture and heat through. Remove from heat and sprinkle with cheese; let stand covered for about 2 minutes. Enjoy!!
Homemade scalloped Potatoes love them!!
There is so much more you can do with this recipe! Add some cheese, ham, bacon, onion, and of course herbs!!
3 lbs. baking potatoes, peeled and thinly sliced
9 Tbsps. flour
6 Tbsps. butter, diced
4 1/2 cups whole milk
1. Preheat oven to 425 degrees. Grease a 9×13 -inch baking dish
2. Slice your potatoes very thin!
3. Arrange 1/3 of potatoes in bottom of baking dish. Sprinkle potatoes with salt and pepper and 3 tablespoons of flour, then dot with 2 tablespoons butter. Repeat layering 2 more times, until all potatoes.
4. Slowly pour milk over potatoes. Bake, uncovered until milk comes to a boil, about 25 minutes. Reduce heat to 375 degrees, and bake until potatoes are tender, about 40 minutes more. Let potatoes rest 10 minutes before serving! Enjoy!!
Now that it is beginning to get colder, I think soup with lots of vegetables. Winter does not allow me to get fresh summer juicy tomatoes, carrots or celery form my garden, but the season is no slouch. It does bring its own excellent vegetable tidings. Winter vegetable are not pretending to be anything other than what they are. And what they are is honest, seasonal eating that is absolutely delicious when prepare correctly.
Winter veggies taste good with little effort. I use strong seasonings such as garlic, citrus, cayenne, lemon pepper and of course grated parmesan cheese. Most of the time I will cut up a lot of winter veggies for soup, but for a change I roast my veggies in olive oil with salt and pepper.
Here are some ideas I have tried. Peppery Parsnips, Roasted Garlic Cauliflower, and my favor Five-spice Carrots. Oh and don’t forget roasted Beets!
You may think – not me I don’t like parsnips but your wrong! If you cook them the right way, they are just as tasty as French Fries.
Peppery Parsnips
1 pound parsnips, peeled
1 tbsp. butter
coarsely ground garlic- pepper seasoning
salt to taste
1. The best when to cut up parsnips is to cut them in half crosswise (where they go from fat to narrow). Quarter narrow pieces lengthwise, and cut fatter pieces lengthwise into thin strips.
2. Put parsnips in a saucepan of salted water and cover. Bring to a boil and turn down heat to simmer, partially covered. I would say about 15 to 20 minutes until they are tender. Drain and par dry.
3. Melt butter in a large skillet over medium heat. Arrange parsnips in hot butter in even layer. Season generously with ground garlic and pepper seasoning. Cook until lightly golden brown on both sides, about 3 to 5 minutes. Trust me, you’re going to love them. Enjoy!!
Roasted Garlic Cauliflower
3 Tbsp. olive oil
2 Tbsp. minced garlic
1 large head cauliflower (I look for about 2 1/2 pounds) separated florets
1/3 cup grated parmesan cheese
1 Tbsp. chopped fresh parsley
1. Preheat oven to 450 degrees. Grease a shallow roasting pan. I use my baking sheet pan that has a lip.
2. Combine oil and garlic in a large bowl, then add florets and toss to coat. Pour into roasting pan and season with salt & pepper.
3. Roast cauliflower until tender- make sure you stir halfway through- about 25 minutes. Turn on the broiler and top cauliflower with cheese, and broil until golden brown, 3 to 5 minutes. Sprinkle with parsley before serving. Enjoy!!
Five-Spice Carrots
7 large carrots (2 lbs.)
2 Tbsp. vegetable oil
1/2 Tsp. Chinese five-spice powder
Salt to taste
1.Preheat oven to 375 degrees.
2.Cut carrots in half lengthwise, then in half crosswise on the diagonal. Then halve fatter parts one more time lengthwise. Put carrots into a baking pan and sprinkle with five spice powder and salt & pepper. Toss lightly to coat carrots with oil seasoning. Then arrange in an even layer.
3. Roast carrots 15 minutes; check for tenderness and sir them around. Continue roasting until tender, 15 to 20 minutes more. Enjoy!!
Sweet Beets Roasted
1 1/2 lbs. beets, peeled and cut into 3/4 inch pieces
2 1/2 Tbsp. olive oil
1 1/2 tsp. salt
1 tsp garlic powder
1 tsp black pepper
1 tsp sugar
1 1/2 lbs. sweet potatoes, peeled and cut 3/4 inch pieces
1 large sweet onion (12 oz.) cut into 3/4 inch pieces
1. Preheat oven to 400 degrees. Toss beets with 1/2 Tbsp. oil and 1/2 Tsp salt. Spread beets in a single layer on a rimmed 18×13 inch baking sheet and roast for 20 minutes.
2. Mix remaining 2 Tbsps.. oil, garlic powder, remaining salt, pepper and sugar in a large resealable plastic bag. Put sweet potatoes and onion in the bag, seal, and shake to coat vegetables with oil mixture.
3. Add sweet potato mixture to roasted beets on the baking sheet. Try to keep beets separated from other veggies that way the color will not bleed as much when you combine. Continue roasting, stirring after 20 minutes until all vegetables are tender, about 45 minutes. Enjoy!!
Pad Thai Chicken Burritos
Prep: 30 mim, Bake: 350 for 20 minutes
Makes: 6
Freeze up to 4 months
3 Tbsp. brown sugar
2 Tbsp. fish sauce
1 Tbsp. Sriracha sauce
1 Tbsp. peanut oil or vegetable oil
1 cup fresh bean sprouts
1 sweet red pepper, chopped
3 5 to 6 skinless boneless chicken breasts, sliced
6 cloves garlic, minced
1 1/2 cups cooked rice noodles, chilled
1 1/2 cups shredded green cabbage
1/4 cup snipped fresh cilantro
12 8-inch flour tortillas, or flavored tortillas like spinach, cilantro or red pepper.
1/4 cup finely chopped peanuts
Coconut Curry Sauce (recipe at the bottom of this one)
1. For sauce, in a small bowl combine brown sugar, fish sauce, 2 Tbsp. water and sriracha sauce; set aside.
2. In a large skillet heat oil over medium high heat. Add bean sprouts and sweet pepper; cook and sir about 3 minutes. Add chicken; cook and sir about 5 minutes or until no longer pink. Push mixture from the center od skillet. Add garlic; cook and sir for 30 seconds. Add sauce; cook and stir for 2 minutes. Add noodles, cabbage, and cilantro. Cook and sir 1 minute more or until noodles are heated through and coasted with sauce. Put this into a large bowl.
3. Spoon 1/3 cup of the noodle mixture onto each tortilla. Sprinkle with peanuts. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Wrap each burrito in foil; freezer up to 4 months.
4. To serve, thaw in refrigerator overnight. Preheat oven to 350. Place the foil-wrapped burritos on a baking sheet. Bake for 20 minutes.
Coconut Curry Sauces
1.In a skillet combine one 14-oz. can unsweetened coconut milk, 3 Tbsp. red curry paste, and a dash of salt. Bring to a boiling over high heat; reduce heat . Simmer, uncovered for 10 minutes or until slightly thickened. Makes about 1 1/2 cups. Enjoy!!
Prep. 1 hour Bake: 30 min. at 375.
Makes: 6 calzones
Freeze them up to 2 months
2 1-lb. prepared pizza dough ( you can buy this in any food store)
1 lb. ground beef
1/3 cup chopped red onion (large)
3/4 cup shredded cheddar cheese (3oz.)
3 oz. sliced American cheese, chopped (you can use any cheese you like)
1/2 cup ketchup
1/4 cup yellow or Dijon mustard
1/4 cup sweet pickle relish
2 eggs
2 tsp. sesame seeds
1. Allow dough to stand at room temp. for about 15 minutes. Preheat oven to 375*F. Line two baking sheets with parchment paper; set that aside.
2. For filling, in a large skillet cook ground beef, onion over medium high until meat is browned, breaking up meat as it cooks. Drain off fat. stir in the cheeses, ketchup, mustard, and pickle relish.
3. Divide each dough portion into thirds. On a floured surface, roll each third to 7 to 8 inch round. Spoon 2/3 cup filling onto half of each round. Lightly beat one of the eggs, brush onto edge of dough. Fold dough over filling and crimp edges to seal. Cut a few slits in tops of calzones to allow steam to escape. Place on the baking sheets.
4. In a bowl combine the remaining egg and 1 Tbsp. water; brush over calzones. Sprinkle with sesame seeds. Bake for 30 minutes or until golden brown. Cool on the baking sheets.
5. To freeze calzones let them cool completely. Layer them with waxed paper in a freeze bag or container. They with stay good for up to 2 months.
6. To serve them after freezing let them thaw in your refrigerator overnight. Preheat your over to 350 and put them on a greased baking sheet. Bake for about 25 minutes. Enjoy!!
Fun Recipes to make and enjoy!! 