Side Dishes

Sweet and Tangy Mushrooms

Today I am sharing with you a new recipe that I found. It’s called Honey Balsamic Garlic Mushrooms. Let me just tell you that every time I eat mushrooms, I love them more and more each moment I get to eat them. They are delicious!

Honey Balsamic Garlic Mushrooms are sautéed in the most wonderful honey balsamic garlic sauce.  This makes a great topping for steak or chicken or is even great as a side dish! 

Honey Balsamic Garlic Mushrooms

INGREDIENTS

1 Tbsp olive oil

16 oz whole mushrooms, you can also used sliced

1/4 tsp salt

1/4 tsp pepper

¼ C balsamic vinegar

1 Tbsp honey

4 garlic cloves minced

fresh chopped parsley for garnish

Directions

1. In a medium sized skillet over medium high heat add the olive oil. Add the mushrooms and salt and pepper. Sauté for one-two minutes until they start to become tender.

2. In a small bowl whisk balsamic vinegar, honey and minced garlic. Add the sauce to the mushrooms and continue to sauté for about two-three minutes until the sauce reduces and mushrooms are tender and coated in the sauce. Garnish with fresh chopped parsley.

Source The Recipe Critic

Coming up next week on cooking with Court

Pioneer Woman’s Sloppy Joes

Slow Cooker Butternut Squash Soup

Pesto Parmesan Pork Chops

Sautéed Mushrooms, Squash and Zucchini

Have a fantastic week y’all!

Balsamic Vinegar With Roasted Veggies

Balsamic Roasted potatoes With Asparagus

INGREDIENTS

1 lb new potatoes, cut into quarters

One bunch asparagus tips, cut into 2-inch pieces or halved

2 Tbsp garlic-infused olive oil

4 Tbsp balsamic vinegar

1/4 tsp salt

1/2 tsp pepper

Directions

Preheat your oven to 390 degrees. Line a 9X13 baking dish with foil and grease it with non-stick cooking spray.

1. Add the potatoes to the previously prepared baking dish.

In a small bowl combine the olive oil, balsamic vinegar, and salt.

Pour the mixture on top of the potatoes and toss to coat fully before roasting for twenty minutes.

2. After twenty minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further fifteen minutes. Taste and adjust seasoning if needed. Serve and enjoy.

Source Wall Flower Kitchen

Tangy Cucumber Salad

This tasty salad is excellent to serve along with grilled meat or fish. If you don’t feel entirely comfortable cooking with the grill, you don’t have to worry because you can always use your oven, stove or if you own one a crockpot. It too would make a great healthy snack.

Simple Tangy Cucumber Salad

Ingredients

1/4 C. apple cider vinegar

2 Tbsp. olive oil

2 tsp granulated sugar

1 tsp kosher salt, plus more as needed

1/2 tsp Freshly ground black pepper

2 lbs cucumbers (approximately 4 medium)

2 Tbsp finely chopped fresh chives

Directions

1. Place the vinegar, oil, sugar, salt, and

pepper in a large bowl and stir to combine. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine.

2. Cover tightly and refrigerate for at least thirty minutes or overnight to allow the flavors to marinate. Taste and season with additional salt and pepper as needed before serving.

Source The kitchn

A tasty twist on Brussels

Buffalo Brussels Sprouts

1 lb brussels sprouts, stem removed, cut in half
1/2 C buffalo wing sauce (like Frank's Red Hot, plus more for serving
2 Tbsp olive oil
1/2 tsp salt and pepper
Reduced fat blue cheese crumbles optional

Instructions

Preheat oven to 400 degrees F. Line a large baking pan with foil and grease it with non-stick cooking spray.

1. Place the brussels sprouts in a large bowl. Pour wing sauce and olive oil over them. Sprinkle with salt and pepper. Toss until sprouts are coated. Arrange brussels sprouts in a single layer on the baking pan.

2. Bake in your preheated oven for thirty- forty-five minutes (depending on how crispy you like them). Serve drizzled with more buffalo sauce and sprinkled with blue cheese crumbles.

Source Smile Sandwich

Green Roasted Veggie With Garlic

 

Roasted Zucchini and Garlic

1 lb zucchini, each cut in half across the middle, then each half quartered lengthwise
1 teaspoon fresh minced garlic cloves
1 Tbsp olive oil
1/2 tsp salt and pepper
1/2 tsp dried thyme

Directions

Preheat your oven to 450°F. Line a 9X13 baking dish with foil. Set aside.

1. Spread the zucchini out onto the previously prepared baking dish. Next, combine in a small bowl the garlic, olive oil, salt, black pepper and dried thyme. Stir well. Pour the garlic mixture onto the zucchini and stir to coat.

2. Roast zucchini in your preheated oven until it starts to brown, Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

Source Simply Recipes

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A new outlook on mushrooms

I had mentioned in some of my recipe articles about how I have been trying to acquire a taste for mushrooms. Well, I am happy to announce that after many attempts I can finally say that I like them after eating this Balsamic Garlic Roasted Green Beans & Mushrooms.

Balsamic vinegar and whole cloves of garlic make these roasted green beans and mushrooms more special. This side dish is perfect for a busy weeknight meal or for when you have company coming over and can be served less than thirty minutes.

Balsamic Garlic Roasted Green Beans & Mushrooms

Ingredients

1 lb fresh green beans, trimmed and halved

8 oz mushrooms, cleaned and halved

8-10 whole garlic cloves halved

2 Tbsp olive oil

1 Tbsp balsamic vinegar

1/2 tsp Salt

1 tsp pepper

Directions

Preheat oven to 450 degrees. Line a large rimmed baking dish with foil and grease with non-stick cooking spray.

1. Spread green beans and mushrooms in an even layer on the prepared baking dish. In a small bowl, combine olive oil, garlic, and balsamic vinegar.

2. Drizzle over vegetables into the baking dish and toss to coat evenly. Season with salt and pepper, to taste. Bake for twenty-twenty five minutes, or until beans are tender-crisp.

Source lets dish recipes


Bang Bang Brussel Sprouts

I know it’s not perfect but I am happy to announce that I finally made my first cooking video. There are a few minor mistakes but I did my very best on editing it. I’m still new to this stuff so please be patient with me To help me improve on making videos I want you to tell me what you would like to learn cook or how to cut and slice certain vegetables.

The video is on today’s recipe that I am going to share with you. The dish is called Bang Bang Brussel Sprouts. It is not only healthy dish but it’s also coated in sweet and spicy flavors.

Get your taste buds ready for some bangin’ Brussels.

Bang Bang Brussel Sprouts

INGREDIENTS

3 tbsp. extra-virgin olive oil
2 tbsp. Frank’s Red Hot sweet chili sauce
1 tbsp. Sriracha Hot Sauce 
Juice of 1 lime
3 cloves garlic, minced
2 lb. Brussels sprouts, trimmed and halved (quartered if large)
1/2 tsp. salt
1/2 tsp. ground black pepper

DIRECTIONS

Preheat oven to 425º. Line a large baking pan with foil. Set aside.

In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. Pour brussel Sprouts onto the previously prepared baking pan. Pour the sauce on Brussels sprouts and toss them in the sauce until fully coated. Season generously with salt and pepper. Roast until slightly charred and tender, thirty to thirty-five minutes. Serve.

Source Delish.com

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