Tuscan Asparagus

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This is the asparagus recipe I made for the pasta party.  I actually remade it last night since I didn’t get a picture at the party and it is so good that I had to post it.  I made 1/2 of the recipe in this picture.  For the party, I used 2 big bunches of asparagus.  I don’t think there was any left at the end of the night.

This recipe would be great for Easter or any holiday.

Tuscan Asparagus

Tuscan Asparagus

1 1/2 lbs fresh asparagus, trimmed
1 1/2 cups grape or small cherry tomatoes, cut in half
3 tbsps pine nuts ~ I left off
3 tbsps olive oil, divided
2 garlic cloves, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp fresh lemon juice
1/3 cup Parmesan cheese
1 tsp grated lemon peel

Preheat oven to 400º.

Line a 15×10 baking sheet with foil. Place the asparagus and tomato halves and pine nuts on the foil-lined baking sheet.

Mix 2 tbsps olive oil, garlic, salt and pepper and pour over asparagus and carefully mix to coat all the vegetables.

Bake 15-20 minutes or until asparagus is tender. Drizzle with remaining tbsp of olive oil and lemon juice. Sprinkle Parmesan and lemon peel over the top. Carefully toss to combine.

Makes 8 servings.

Tuscan Asparagus 2

This recipe is part of Pasta Bar Birthday Party.

Source:  Tuscan Asparagus

Happy Cooking!

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Roast Cabbage

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I love cabbage in all forms.  In fact, when I was a kid, my favorite food was creamed cabbage.  Very weird.  The rest of my family doesn’t eat it unless it’s in cole slaw form and then only certain cole slaws and then they only eat it with pork barbecue or ham.  They don’t know what they are missing.

This cabbage recipe is very easy to make and it’s wonderful.  It might fall apart a little when putting it on the baking sheet but just put it back together.  When it roasts, the outside pieces get really dark so just toss them away if you don’t want them.

This recipe is perfect for your St. Patrick’s Day dinner!

Cabbage

Roast Cabbage

1 head of cabbage, cut into 1 inch thick slices
olive oil
2 garlic cloves, smashed
kosher salt
black pepper

Preheat oven to 400 degrees and spray a baking sheet with Pam.

Take the smashed garlic and carefully rub both sides of the cabbage slices.

Using a brush, brush some olive oil over each side and then sprinkle with salt and pepper.

Roast in the oven for 30 minutes. Carefully flip the cabbage over and roast for another 10-15 minutes or until tender and edges are brown.

Makes 4 servings.

Cabbage 2

Source:  Everyday Maven

Happy Cooking!

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Teriyaki Noodles

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I really, really love the site Budget Bytes and I made another recipe from it.

Any kind of oriental noodles are right up my alley so I had to try the teriyaki noodles on Budget Bytes.  They are awesome!  Making the teriyaki sauce from scratch is a huge plus to me since it tastes so much better than bottled sauce.  Plus it make just enough for the recipe so I don’t have extra hanging around in my fridge.  It’s also a very easy recipe to make, which is always a plus!

Teriyaki Noodles

Teriyaki Noodles

Sauce:
1/4 cup soy sauce
2 tbsps rice vinegar
2 tbsps brown sugar
1/4 tsp toasted sesame oil
2 cloves garlic, minced
2 inches fresh ginger, minced
red pepper flakes, pinch
1 tbsp cornstarch
2 tbsps water

Vegetables and Noodles:
1 lb frozen stir fry vegetables
8 ozs buckwheat soba noodles ~ I used linguine
1 tbsp canola or vegetable oil

To make the sauce: Mix all the sauce ingredients and whisk to completely combine. I make this ahead and keep in the fridge until I need it making sure to whisk it well before using in the recipe since it separates a bit.

Boil the noodles; drain. Set aside.

In a wok or large skillet, heat the canola oil over medium-high heat. When the pan is hot, add the vegetables and stir for several minutes to heat up the vegetables. Whisk the teriyaki sauce and pour over vegetables in pan. Let it come up to temperature and it will thicken at this point. The vegetables will be warmed through as the sauce thickens. Once the sauce is thickened and vegetables warm, turn off the heat.

Add the noodles to the pan and mix. I found that using a pair of tongs is the easiest way to mix it all up.

If you have leftovers, store them in the fridge and reheat in your microwave.

Makes 4 servings.

Source: Budget Bytes

Teriyaki Noodles 2

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Roast Balsamic Brussels Sprouts

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In my family, brussels sprouts are not a well-liked vegetable ~ except by me. I love them. Growing up I can’t remember ever having them and I have no idea what made me buy them and try them years ago.

I was baking a ham and brussels sprouts go wonderfully with ham so it was an easy choice for a side dish. I did want to do something a little different than just steaming them so I searched around until I found this recipe. Roasting brings out the flavor of the sprouts and the balsamic syrup brings some tang and sweetness. I did only make half of the recipe since I was the only one eating them. Give them a try!

Sprouts

Roast Balsamic Brussels Sprouts

3 lbs Brussels sprouts
1/2 cup olive oil
salt and pepper
1 cup balsamic vinegar
1/2 cups sugar

Clean and trim the Brussels sprouts and cut them in half. If they are small, leave whole. Arrange on a baking sheet ~ use two if you need it ~ and toss with the olive oil, salt and pepper. Bake at 375º for 25 to 30 minutes or until brown being careful not to let them burn.

While the sprouts are roasting, combine the vinegar and sugar in a saucepan and bring to a boil Watch carefully because it will boil over if you are using a small saucepan. Once it comes to a boil, reduce the heat to medium-low and let simmer until reduced and the mixture become syrupy ~ about 15-20 minutes.

When the sprouts are done, pour the balsamic reduction over the top and mix and serve.

Makes 10-12 servings

Source:  Tasty Kitchen

Happy Cooking!

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Panko Mushrooms

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I found this recipe on Pinterest and my daughter tried it and loved it so I tried it as well.  It’s so good!

I took my daughter’s advice and added some grated Parmesan cheese to the Panko and I think I would do that from now on.   They are easy to make and I think they would be good for a party and are a great way to use up mushrooms that are starting to look a little sad.

Originally, the recipe came from Food & Wine.

***Adding here that The Low Fat Chick tried this recipe and baked them which is a GREAT option ~ here is the link to how she did it ~ Chives and Asiago Mushrooms.  She has an awesome blog so I hope you will check it out!

Panko Mushrooms

VIEW PRINTABLE RECIPE HERE!

2 eggs, beaten
2 cups Panko
12 large mushrooms, cleaned and stems discarded
Vegetable oil for frying

In a skillet, heat the oil until it starts to shimmer.

Put the Panko (and Parmesan, if using) onto a plate and beaten eggs into a bowl. Dip the mushrooms into the egg, then the Panko.

Fry the mushrooms until golden, over medium high heat being careful not to let them burn. They only take a minute or two to cook. Make sure you roll them over so all sides get brown.

Drain on paper towels and season with salt.

Serve right away.

Makes 4 servings

Happy Cooking!

Bourbon Sweet Potatoes

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I am a huge Pinterest addict and I found this recipe there.  It is wonderful and meets my criteria of being easy to make.  These are going to be on my Thanksgiving table instead of my usual sweet potato casserole. They are even good as leftovers warmed up.

This is a Martha Stewart which I typically don’t like but I knew when I read it, that it would be great.

Bourbon Sweet Potatoes

3 1/2 lbs sweet potatoes, cut into wedges
1/2 cup packed brown sugar (light or dark, whichever you have)
2 tbsps bourbon
salt and pepper
3 tbsps butter, room temperature

Preheat oven to 350º.

Place potato wedges in a 9×13 pan and add the brown sugar and bourbon and toss to combine. Season with salt and pepper.

Bake until potatoes are glazed and tender, about 1 to 1 1/2 hours, tossing them every 30 minutes.

Stir in butter before serving.

Makes about 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Easy Potato Soup

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My house was freezing yesterday which made me think of soup which made me think of potato soup.  Convoluted thinking, yes, but I am addicted to potatoes so it’s an easy way to feed that addiction.  Besides, Mr. Meat Eater was out of town and he hates potato soup so it was the perfect choice.

This is a very easy recipe.  I know I’ve made a similar recipe before that seemed to take half a day but this one sure didn’t.  Just make sure you remember to bake your potatoes earlier in the day.  I also didn’t want to open a package of bacon for 3 slices so I used real bacon bits bought at the store.  It’s a recipe that would be easy to make vegetarian by leaving off the bacon and switching the chicken broth for vegetable broth.

Easy Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tbsps flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half and half
1/2 tsp Tabasco
shredded cheddar cheese

In a large saucepan, cook bacon until crisp; drain, reserving 1 tbsp drippings. I used real bacon bits instead of cooking bacon so I used 1 tbsp butter, melted, instead of saving the bacon drippings. Set bacon aside.

In the drippings or butter, saute onion and garlic until tender. Stir in the flour, salt, basil, and pepper and mix well. Very gradually add the broth while whisking to prevent lumps. Bring to a boil and stir for 2 minutes.

Add the potatoes, cream and Tabasco and heat through but do not boil.

Garnish with bacon or bacon bits and cheese.

Makes 4 servings.

Happy Cooking!

Roast Potatoes with Lemon and Horseradish

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A recipe that combines my two favorite things ~ potatoes and horseradish!  This is a very simple recipe that goes well with just about any main dish.  I served them with grilled strip steaks and sauteed onions and mushrooms.

The recipe comes from the Land O’Lakes website ~ if you haven’t visited, please do since there are loads of delicious recipes!

Roast Potatoes with Lemon and Horseradish

1/4 cup butter
1 tbsp prepared horseradish (I used more)
2 tsps fresh lemon juice
1/2 tsp salt
1/8 tsp pepper
12 small new red potatoes, peel a small strip around center of potato
1 small lemon, cut into 6 slices (I didn’t do this)
2 tbsps chopped fresh parsley (I used dried as my store had none)

Heat oven to 350º.

Melt butter in 2 quart casserole. Stir in the horseradish, lemon juice, salt and pepper. Stir in the potatoes until well coated. I melted the butter in the microwave, added the ingredients and mixed, then added the potatoes and poured all into the baking dish.

Cover and bake for 55-65 minutes or until potatoes are fork tender.

Garnish with lemon slices and sprinkle with the parsley.

Makes 6 servings

Happy Cooking!

 

Honey Roasted Potatoes

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I had a great Pi Day post in the works with a pie from my friend, Ann, but I am having a terrible time downloading the pictures so I am putting it off for another day.

You all know I am seriously addicted to potatoes but I try not to eat them too often.  Sometimes I just can’t help myself.  This recipe is easy and delicious and would go with just about anything.  I used a bag of small, yellow potatoes, but you can use any potato that you want.

Honey Roasted Potatoes

1 lb small potatoes, halved or quartered
2 tbsps diced onion
2 tbsps butter, melted
1 tbsp honey
1 tsp dry mustard
1 pinch salt
1 pinch freshly ground black pepper

Preheat oven to 375º. Lightly grease a 9×13 baking dish.

Place potatoes in prepared pan and sprinkle onion over the top.

Combine the butter, honey, mustard, salt and pepper in a small bowl and pour over the potatoes and onion.

Bake for 35 minutes or until the potatoes are tender, stirring halfway through the cooking time.

Makes 4 servings.

Happy Cooking!

Cauliflower Casserole

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I love veggies and cauliflower is one of my favorites.  I don’t think many people like it because of the smell but it doesn’t bother me.  I’ll eat it cooked or raw ~ doesn’t matter.

I found this recipe on Allrecipes and tweaked it just a bit to make it less fattening.  I wouldn’t call it low fat but it’s yummy and lower in fat than it was.  Feel free to change it up to make it your own ~ which I hope everyone is doing to all of the recipes here :)

Cauliflower Casserole

1 head of cauliflower, cut into florets
1/4 cup butter, melted
1/4 cup Parmesan cheese
2/3 cup Italian seasoned bread crumbs, store bought or make your own
1 tsp crushed red pepper flakes, leave off if you don’t want the heat

Preheat oven to 350º.

Steam cauliflower for about 10 minutes, drain, and put into a casserole dish.

In a small bowl, mix the rest of the ingredients together and sprinkle over the cauliflower in the casserole dish.

Bake for 20 minutes.

Makes 4-6 servings.

Happy Cooking!