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Tag Archives: Vegatable

Garlic Parmesan Sugar Snap Peas

 

Garlic Parmesan Sugar Snap Peas

Ingredients

3 cups sugar snap peas, trimmed, rinsed, dried
3 Tbsp Garlic Olive Oil or 3 Tbsp Olive Oil + 3 cloves, minced garlic
1/2 C panko breadcrumbs, seasoned or plain
1/4 C grated Parmesan cheese
2 Tbsp finely chopped fresh parsley
1/2 tsp salt
1 tsp pepper

Instructions

Preheat oven to 400F. Grease a baking sheet with cooking spray or line it with parchment paper and set aside.

Combine sugar snap peas and olive oil in a mixing bowl and toss to coat. In a separate bowl mix panko breadcrumbs, parmesan cheese, parsley, salt, and pepper. Add the panko mixture to the sugar snap peas and toss to combine. Arrange in the previously prepared baking sheet in a single layer. Roast for fifteen to twenty minutes, or until crispy, turning once during cooking. Remove from oven and serve immediately.

Source Diet Hood

 

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Slowly Cooked Sausage with veggies

I just love the idea of one pan/pot dinners. They require little preparation, most of them are ready less than thirty-five minutes and clean up is a breeze. I confess I can get pretty spoiled. As some of you already know, I usually come across these dinners on Pinterest. Whenever I do find one of these superb dinners on my go-to site, I immediately get motivated to want to cook the dish. 

Therefore, I’ve had this one Pot Sausage, Green Beans, and Potatoes Recipe in my ginormous cookbook that I found on Pinterest a long time ago. I too have been wanting to cook it for awhile, but I just couldn’t find the perfect timing until I finally had the opportunity to prepare it earlier this week. The food prep and clean up for it is about the same, just like with the other one-pot suppers that I have cooked this year.

However, I must say that the actual cooking time for this recipe requires at least four-six hours for it to be fully cooked because everything is being cooked in the crockpot. I know that sounds awful especially when supper time rolls around and you are super hungry. But I honestly can say that is one of the biggest perks about this dish cause for one your slow cooker will make everything taste amazing and two you don’t have to babysit your food while it’s cooking.

I promise you and your family are going to enjoy this Crock Pot Sausage, Green Beans, and Potatoes recipe. Here’s why: you seriously only have to do a little bit of preparation, it has good for you ingredients and last, but definitely not least it’s incredibly tasty!

Where do you usually get your recipes from? Do you prefer cookbooks or online?

Crockpot Sausage, Green Beans, and Potatoes

INGREDIENTS

2 pkg of traditional rope turkey sausage, cut into half inch slices (I used venison and pork sausage) 

6-8 Russet potatoes, peeled and cubed

3-4 cans of green beans
1 small onion, chopped

1/8 tsp salt

1/4 tsp pepper

1/8 tsp red pepper flakes optional

 

INSTRUCTIONS

Use a four or six-quart crockpot insert and lightly grease it with non-stick cooking spray. Place your potatoes into the bottom of your crock pot. Place the onion on top and combine the sausage and green beans. Sprinkle with salt, pepper, and red pepper. Cover and cook on LOW for six-eight hours. Yummoelicious! 

Source Recipes that crock

I mentioned last week in my Cook. Eat. Sleep. Dream. Repeat. post that I would make this excellent Crockpot Taco Soup today, but other arrangements were made, plus we still have plenty of leftovers from last night’s meal. Oh well. Maybe I will make it next week. 🙂 However, I still intend on cooking this savory and really creamy Crockpot Chicken Rice soup on Saturday.

Also, within the past few years, it has been hot in Texas, both on Christmas eve and day and, Unfortunately, it’s going to get hot once again. But that’s totally cool with me because I chose to make the best of it and have a great attitude in regards to the crazy weather and make Vietnamese Iced Coffee on Christmas Eve. I am very excited!

The Magic of Roasting a veggie

Here is the recipe that I mentioned on Tuesday, in my blog post cider dijon pork chops. And as some of you already know this dish did not make it to the table for Monday night’s supper. Lol, because I the silly food blogger forgot to not only write down the main ingredient (One bunch of carrots) on the shopping list, but I too completely forgot to purchase it. Ha, I even was mentally thinking to myself “Ok Courtney don’t forget to grab the carrots.” And I still neglected to get them. Oh well 🙂 I still managed to cook this dish after purchasing one bunch of carrots. Haha! 

This garlic parmesan roasted carrots is seriously the easiest and most delicious side dish ever! Here’s the magical part: the carrots are baked in garlic, butter, and Parmesan cheese. Yum, yum! 😀

Garlic Parmesan Roasted Carrots Recipe

Ingredients:

12 oz carrots, skin peeled
2 Tbsp salted butter, melted 
2 cloves garlic, minced
3 Tbsps grated Parmesan cheese
3 dashes ground black pepper if desired
1 tsp chopped parsley

Directions:

Preheat the oven to 400F. Line, a 9×13 baking dish with foil and or parchment paper and lightly grease it with non-sticking cooking spray. Set aside.

In a small saucepan, melt the butter and combine the garlic saute the garlic over medium heat until it becomes fragrant. Next, remove from heat and coat the carrots well with the garlic butter mixture. Arrange the carrots on the previously prepared baking sheet lined with parchment paper or foil. Drizzle the extra butter garlic mixture on top of the carrots. Roast for fifteen minutes, then coat the carrots with the Parmesan cheese. Roast for another ten minutes or until the cheese melts and slightly browned. Remove from the oven and top with the parsley. Serve immediately.

Source Rasa Malaysia

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 Garlic Butter Honey Roasted Carrots 

Oh, my goodness sakes alive lol, I cannot believe that Thanksgiving is next week and Christmas is right around the corner. It’s ridiculously insane on how fast this year has gone.

Who’s looking forward to Turkey day? Lol, I know I am. It is also one of my favorite holidays. I know I’ve shared this with you before, but one of my favorite traditions is when my family and I take a week long vacation to Hot Springs, Arkansas. While I am there, I will be making my most-liked chili recipe called Cowboy Chili, bake Libby’s pumpkin pie, roast pecans and much more. I am super duper excited! 😀

Lol, so here’s how goofy I am 😀 I was intending on cooking this garlic-butter Honey Roasted Carrots recipe last week to go along with the Tex-Mex Chili Mac that I too made on the same night but then a little birdie knocked some thought into my brain and said “Courtney are you crazy? Chili mac and carrots don’t go well together”. Therefore I completely changed my mind and decided not to have a side dish that evening. Lol, to make this a short story I chose to prepare this dish yesterday as a late afternoon snack, and I too wanted to try it. They were not only delicious, but the garlicky-buttery and honey glaze gave the carrots a real nice sweet taste as well.

What are some of your favorite holiday traditions?

Brown Butter Garlic Honey Roasted Carrots Recipe

Ingredients:

4 Tbsp unsalted butter
4 cloves garlic, minced
1 lb baby carrots
1/4 tsp salt
3 dashes ground black pepper
1/2 Tbsp honey
1 tsp chopped thyme 

Directions:

Preheat oven to 425F.

Heat up an oven-safe skillet and cook the butter over medium heat until it starts to form and turn into golden brown. Combine the garlic and quickly saute before adding the carrots. Stir a few times, then stir in the salt, black pepper, honey and thyme or parsley. Transfer the skillet and roast in the oven for fifteen-twenty minutes or until the carrots become tender. Serve immediately.

Source Rasa Malaysia

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PARMESAN RANCH CORN

Corn is one of my all-time favorite vegetables. And yes, of course, I enjoy eating it off the cob with some butter. Yum, yum! 😀 But, whenever I’m cooking the vegetable I prefer to cook frozen corn as it is easier and faster. Although you never know one of these I just might cook corn on the cob as well.

Furthermore, this parmesan ranch corn recipe that I’m sharing with you today was delish. Lol, and since parmesan is cooked into this dish I, of course, loved it!! You’ll practically forget you are eating a vegetable because it’s just that good. Haha, I know I did! 

 

PARMESAN RANCH CORN

Ingredients

3 C. frozen corn (you could also use fresh corn and cut it off the cob)
2 Tbsp butter (salted or unsalted)
1/2 C. shredded Parmesan cheese
1 Tbsp ranch dressing mix
1/4 tsp Salt
1/2 tsp pepper

Instructions

Cook the corn according to the package.
Pour the cooked corn into a medium bowl, and combine the butter, stirring it in until fully melted. Then, add the Parmesan cheese, ranch dressing mix, and salt and pepper. Mix until well combined and serve warm.

Source Six sisters stuff

 

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Coming up next week on cooking with court

Spanish Chicken Casserole

Side Dish Garlic Parmesan Edamame

Slow Cooker Julia Child’s Potato and Leek Soup 

Butternut Squash Alfredo 

Fun and relaxing munchie is gonna be Cinnamon-sugar Pecans

Then in two weeks

Oktoberfest Sheet pan Brats with roasted veggies

Crockpot Buffalo Chicken Pasta

Coca-Cola Pork Chops 

Side dish Garlic Parmesan Yellow Squash Chips

Parmesan cheese tastes GOOD on anything

I’m certain most of you know my reasoning of why I chose to cook this dish. If you guessed, it’s because of parmesan cheese; then you got it right 🙂 I know I probably said this once before, but whenever parmesan cheese is a listed ingredient in a particular recipe, I get excited lol and make the immediate decision in cooking.

This Garlic Parmesan Green Beans recipe makes a healthy and a tasty side dish!

Garlic Parmesan Green Beans

Ingredients

1-2 lbs green beans, fresh or frozen
3 Tbsp olive oil
4 Tbsp minced garlic
1/2 – 1/4 tsp red pepper flakes
1/8 tsp Salt
1/2 tsp pepper
2 Tbsp shredded parmesan cheese

Instructions

In a medium/large pot, boil green beans for five minutes, drain through a colander. Set aside. In the same pan over medium heat, combine olive oil, garlic and pepper flakes cook for about a minute or until garlic turns golden brown. Stir in the green beans and cook for five more minutes. Season with salt and pepper. Top with shredded parmesan cheese.

Source  Six sisters stuff

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Describing cooking in 1 word is difficult

For me cooking is therapeutic, relaxing, fun and much more! I love it how I can walk into the kitchen, start preparing dinner and automatically go into an entirely different world lol. It too has been an incredible learning experience. Here’s what I have learned so far and still currently improving on; being extra patient with myself when I make mistakes, try not to get discouraged when things don’t go my way, experimenting and substituting with certain ingredients that go with the appropriate recipe(s).

Here are a few examples of my experience with substituting, last week when I was cooking sloppy joes, I saw we had no tomato sauce and did a web search to see what could replace it and quickly learned that I could use tomato paste and add one cup of water. Last night when I was cooking pork chops, I discovered that we had no nutmeg and looked on google for a substitute and read that it can be replaced with ginger.

I know I’ve said this before, but I love foil packed dinners. They are so easy to prepare, clean-up is a breeze and last but definitely not least they are so very GOOD! 

Garlic Parmesan Broccoli and Potatoes in Foil

INGREDIENTS:

3 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp. Italian seasoning
1/4 tsp onion powder
1/4 tsp salt
1/2 tsp black pepper, to taste
24 oz broccoli florets
*16 oz baby potatoes, halved
1/4 C. freshly grated Parmesan
2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F.

In a small bowl, combine olive oil, garlic, Italian seasoning, and onion powder; season with salt and pepper, to taste. Cut four sheets of foil, about 12-inches long. Arrange broccoli and potatoes into four equal portions and add to the center of each foil in a single layer.

Fold up all four sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking dish. Put it into the oven and bake until tender, approximately thirty-forty five minutes.*Serve immediately, sprinkled with Parmesan and parsley, if desired.

*24 ounces broccoli florets is equal to about 5 cups.

*Cooking time will vary depending on the size and thickness of the potatoes.

Source Damn delicious

 

Broccoli can taste delicious

Hello cooks,

So I am going to be telling you as I promised how to make broccoli taste yummy. For me, this side dish is very addicting. Why you might ask???
Because it is full of zest and my all time favorite – parmesan cheese. Lol, I have an obsession with it. And of course, yes, the dish does involve working with an oven which in a way is excellent cause it will help you feel more confident dealing with it. If you use the appliance often, you someday will overcome your fear of using it.

Here’s the fabulous recipe:

Roasted Lemon Broccoli Parmesan

Ingredients

24oz broccoli florets
3 Tbsps of olive oil
Two cloves garlic, minced
1/2 C grated parmesan, divided
Juice of 1 small lemon
Two lemons, cut into wedges (Small)

Instructions

Preheat oven to 425F Line a baking dish with foil and spray it with non-stick cooking spray and set aside.

In a large bowl, stir broccoli, olive oil, salt and pepper, garlic, lemon juice, and half of the parmesan. Mix all of the flavors until well blended. Arrange broccoli in a single layer on the dish and place lemon wedges around as you see fit. Bake for twelve-fourteen minutes, or until soft. Take it out of the oven and sprinkle the remaining of the parmesan. Squeeze lemon wedges over broccoli if desired. Enjoy!

Now I completely understand you still might be a little nervous using the oven but remember what I shared with you in my last post that God will assist you in giving you boldness whenever you become afraid of doing something. 🙂

Thank you again for reading and have a great weekend.

 

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Recipe was adapted from The Rookie Cookie 

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