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Tag Archives: Vegatables

Cheesy Goodness Brussel Sprouts

Cheesy Garlic Brussels Sprouts with a variety of different melted cheese is the best side dish to any meal! Low Carb, Keto AND the excellent way to get your veggies in! Even non-sprouts fans will ENJOY this recipe! Tastes so amazing that the whole family gets behind this one.

Cheesy Garlic Brussel Sprouts

Ingredients

24 oz (700 g) brussels sprouts trimmed and cut in half lengthways

2-3 Tbsp. olive oil

2 Tbsp. unsalted butter

6 cloves garlic, minced (1 tablespoon)

3/4 tsp. salt

1/4 tsp. fresh cracked black pepper

1 1/2 C. shredded cheese (I used mild cheddar)

Instructions

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. Set aside.

2. Heat oil in pan over medium-high heat until hot. Toss in sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (approximately six-eight minutes). Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about thirty seconds), stirring through the sprouts.

3. Transfer sprouts to the prepared baking sheet in a single layer. Bake for eight-ten minutes, or until just fork tender.
Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden approximately four-five minutes.
Adjust salt and pepper, if needed. Serve immediately

Court’s Cooking Notes

FOR OVEN ONLY METHOD:

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. 

2. Arrange sprouts on baking sheet in a single layer. Set aside.

3. In a small bowl mix together olive oil, melted butter, garlic, salt and pepper. Drizzle the oil/butter mixture over the brussels sprouts and toss to evenly coat.

4. Bake for twenty – twenty-five minutes until vibrant and just fork tender.

5. Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Adjust salt and pepper, if needed. Serve immediately

Source Cafe Delites

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Seasonal Produce Guide for February

As winter comes to a close we will start seeing more cruciferous veggies like brussels sprout, broccoli, and cauliflower showing up at the grocery store.  Be sure you are eating the freshest foods available.  That means buying as many things seasonal as you can.

February

Brussel Sprouts

Crispy Parmesan Brussel sprouts

Bang Bang Brussel sprouts

Pistachios with Brussel Sprouts

Broccoli

Fancy up your tasteless broccoli

Roasted broccoli & savory mustard sauce

Cauliflower

A twist on Chicken Wings

Parmesan Roasted Cauliflower

Fennel

Grapefruit

Greens

Leeks

Lemons

Oranges

Parsnips

Potatoes

Semi-healthy Roasted Red Potatoes

SLOW COOKER DIJON PORK CHOPS & POTATOES

Radishes

Sunchokes

Tangelos

Tangerines

Turnips

Winter Squash

Spaghetti Squash and meatballs

Yellow Squash is the new Zucchini

Skinny Butternut Squash Soup

Delicious & Zero fuss green beans

Outsmart the picky eaters and the kiddos in your family by serving them this delicious, tender & sweet green bean recipe. They are made with my all-time favorites bacon and brown sugar. It’s so incredibly flavorful and makes the perfect side dish, especially for holiday meals.

BROWN SUGAR GREEN BEANS WITH BACON

Ingredients

2 lbs fresh green beans, ends trimmed

4-6 strips bacon, chopped (may sub turkey bacon)

⅔ C brown sugar

2 Tbsp dijon mustard

1 Tbsp minced garlic

1/2 tsp salt

1/2 tsp pepper

Directions

1. Toss beans into a large pot and cover beans with water. Cover pot and bring to a boil over high heat. Boil until beans are tender, but not soggy (they are going to get cooked a bit longer later on so you don’t want them overcooked at this point, just to the point they can be easily pierced with a fork). Carefully pour the beans into a colander to let the water drain and rinse the beans in cold water. Set aside.

2. In a skillet, cook bacon over medium-high heat for six-eight minutes until fully cooked but not yet crispy. Next add the brown sugar, dijon mustard, and garlic to the pan and stir until all ingredients are combined. Add green beans and continue to stir until sauce is bubbly and green beans are thoroughly coated in the sauce four-six minutes. Season with salt and pepper to taste and serve hot.

Source Creme De La Crumb

How to cut broccoli into florets 

I am going to be posting videos on how to cut or slice certain vegetables for those of you who don’t know how or not entirely comfortable working with a knife. I know that I have mentioned this several times in some of my articles I have a complete understanding of what it’s like to be fearful of using knives as I used to be scared of them myself. But I am not as fearful anymore.

My hope and prayer is that these videos will encourage you to conquer the fear of using a knife.

To begin I am teaching you my way of cutting broccoli into florets.

 

Parmesan Ranch Broccoli

5-MINUTE PARMESAN RANCH BROCCOLI

INGREDIENTS

6-7 C broccoli (about 1 1/2 lbs, stalks removed)
1 1/2 tsp dry Ranch dressing mix
2 Tbsp butter
2 Tbsp grated Parmesan

Directions

1. Heat a large skillet over medium-high heat. Melt butter in the skillet, then combine broccoli. Stir to coat and cook for approximately four minutes, until broccoli starts to soften but still has a crisp bite to it.

2. Sprinkle Ranch mix over broccoli. Add about two-three tablespoons of water and stir to coat broccoli completely. Cook for about a minute. If you prefer broccoli to be very soft, cook a couple of minutes longer. Sprinkle Parmesan cheese over broccoli and serve hot.

Source Yellow Bliss Road

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Eating healthy, doesn’t have to be bland

I am certain that every food blogger/cook would admit that having the advantage of living very close to a grocery store is really nice and convenient. I live incredibly close to a grocery store called (HEB). It’s so close that the market is a walking distance from my home. So do you know what I did? I put my tires (feet) to work and walked to the store. I purchased some zucchini and carrots so I could prepare this Sauteed Zucchini and Carrots recipe! It’s special enough for a date night, but simple enough for weeknight meals. So flavorful and healthy!

 

Sauteed Zucchini Carrots

INGREDIENTS

2 Medium sized zucchini (thinly sliced)
2 Medium sized carrots (thinly sliced)
1 Tbsp olive oil
2 Tbsp butter
1 tsp dried thyme
a pinch of sea salt and ground pepper (to taste)

DIRECTIONS

Heat a large pan over medium-high heat. Add the oil and butter.
Once the butter is melted, combine the zucchini and carrots. Sprinkle with thyme, salt, and pepper, toss to coat. Saute vegetables until lightly browned and tender, stirring occasionally so they do not burn.

Source Cooking with curls

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Tonight’s Main Dish was Country Style Pork Chops

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Balsamic Chicken and Vegetables

I enjoy anything with balsamic vinegar. Food covered with a thick, delicious layer of balsamic reduction is my kind of food. Whenever I taste food that is coated with balsamic my, taste buds can’t help it but go crazy over this stuff. I love the sweet and tanginess to it. Mmm…mmm..It’s just so so good!

Last night I was doing what we all strive to do and work best toward, and that’s multitasking. Here’s what I did; watched Netflix and cooked this tasty One-Skillet Balsamic Chicken and Vegetables. Ha, I’m pleased to say that it was a success and I did a great job!

This recipe is easy, ready in fifteen minutes, healthy, and made in one pan, and your hungry stomach asks for in seconds. Not to mention veggies. The chicken is juicy and tender while the vegetables are perfectly crisp-tender. I used broccoli and sugar snap peas, but you could try zucchini, cauliflower, asparagus, tomatoes, or your favorites. Everything is coated with a tangy yet mildly sweet balsamic glaze. It’s perfectly thick and clings to the chicken and seeps into the cracks of the broccoli.

Omgoodness crazy it’s good! I want to drizzle balsamic on everything lol.

 

One-Skillet Balsamic Chicken and Vegetables

Ingredients:

1/3 C balsamic vinegar
2 Tbsps honey
1 Tbsp light brown sugar packed
1 Tbsp olive oil for sauce + 2 Tbsp for cooking chicken
2 tsp flour
1/4 tsp salt
1/2 tsp pepper
4 boneless skinless chicken breasts (approximately 1 pound), pounded thin and cut in half
2 C broccoli florets
1 1/2 C sugar snap peas (peapods may be substituted)
2 to 4 Tbsp water, optional and if needed
Directions:

1. Combine in a medium bowl the balsamic vinegar, honey, brown sugar, olive oil, cornstarch, salt, pepper, and stir well; set the sauce aside. In a large skillet, add the two tablespoons of olive oil, add the chicken breasts, season with salt and pepper and cook over medium-high heat for approximately five minutes or until chicken is nearly seventy-five percent cooked through.

2. Flip chicken halfway through cooking. Cooking time will vary based on the thickness of chicken breasts and sizes of pieces. I cut the chicken breasts in half (or use a meat mallet to pound them thin) as they will cook quicker. Combine the sauce, seeing that it may bubble up in the first few seconds.

3. Next, add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If required add two to four tablespoons of water to help the vegetable steam. Adding water will vary based on the amount of natural juices the chicken released while cooking. Cover skillet and allow vegetables to cook for about three to five minutes, or until crisp-tender and chicken is cooked through.

4. Stir to coat vegetables with sauce evenly. Taste sauce, correct for seasoning balance, making any required corrections before serving (more salt, pepper, touch of honey or balsamic vinegar, etc.) Will keep airtight in the fridge for up to four days. Serve cold or reheat gently before serving if desired.

Source Averie cooks

 

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Flu Fighter Chicken Noodle Soup

Help your family conquer, the crazy cold & flu season, by feeding them this chicken noodle soup. It’s incredibly savory, hearty and stuffed with good for you ingredients! I’m confident this soup will become a new favorite!

Chicken Noodle Soup

You will need

For the chicken:
1 lb skinless, boneless chicken breasts
2 Tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp-1/2 tsp cayenne pepper, optional
1/2 tsp dried oregano
1/4 tsp salt
1/2 ground black pepper

For the soup:
3 Tbsp olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 large onion, finely diced
8 cloves garlic, minced
a pinch of salt
(1) 32 oz container chicken stock
4 C water
1 bay leaf
2 C noodles of your choice, I used gluten free elbows
Juice of 1 lemon, plus more for serving
1/4 C to 1/2 C dried dill, chopped

Instructions

Preheat oven to 375 degrees (F). Line, a 9×13 baking dish with parchment paper or foil and lightly, grease it with non-stick cooking spray.

1. Place chicken breast in the previously prepared large baking dish and drizzle with two tablespoons of oil and sprinkle with spices. Place in the oven and bake for twenty-five to thirty minutes, flipping the chicken halfway through cooking. Once the chicken is done cooking, pull into small pieces using two forks.

2. While the chicken is cooking, make the soup. Heat olive oil in a large, pot over medium heat. Combine the carrots, celery, and onion, and cook – occasionally stirring – for eight-nine minutes. Add the garlic and salt and cook for one minute before adding the bay leaf, water, and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for ten – fifteen minutes, or until the vegetables are tender and the pasta al dente. Mix in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve immediately. Yummoelicious!! 🙂

Court’s cooking notes

* You can cook the noodles in the broth (as instructed in the recipe), but if you intend to have a lot of leftovers, you may also choose to cook the noodles in a different pot, then stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.

Source Baker By Nature

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Here’s my veggie mason jar trick that I have mentioned a few times in some of my posts and occasionally do whenever I have to cut up various vegetables for certain recipes. Then I stick them in the fridge until I’m ready to start cooking. It’s really convenient because it makes the cooking go a little faster.

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My favorite recipes 

Chicken Buffalo Soup 

Crockpot Spaghetti & Meatballs

Insanely Addicting Pecans 

Crock pot King Ranch Chicken

A southern girl & food blogger

As many of you know, I live in the vast and exciting city of Houston located in the heart of Texas. There are numerous of things I like and don’t like about life in the city. I love it that there are a lot of fun things to do here, so many that I can’t share all with you today because it would take forever. However, I will tell you my three most favorite attractions, they are watching the Houston Astros baseball team, checking out the variety of museums and shopping at The Galleria Mall.

What I dislike most about living in H-town is the crazy weather, especially when wintertime arrives, close to the Christmas season, because it never snows here. If we are fortunate, maybe every ten years! Although it can get chilly here, it only stays around for a few days and then it will get hot. If you ever have lived in Houston, then you understand what I’m talking about.

Now on to the recipe

Last Thursday I made Butternut Squash Alfredo Pasta, and I still had a quite bit of butternut squash cubes leftover. So on Sunday afternoon since it was a chilly, rainy and lazy day I decided to get creative in using the remaining of the squash and made my own recipe. The butternut squash is roasted in a garlic butter and honey glaze. It was delish! This recipe would make a great side dish to go along with your family’s weeknight dinner.

Garlic Butter Honey Roasted Butternut Squash

INGREDIENTS:

1 lb butternut squash, peeled and roughly cubed and or you can purchase the cubes in packages at a grocery store
2 Tbsps melted butter, salted or unsalted
3 dashes ground black pepper if desired
2 tsp finely chopped parsley leaves
2 Tbsps honey

Directions

Preheat the oven to 400°F. Line a 9×13 baking dish with foil or parchment paper. Set aside

Combine the butternut squash cubes, the melted butter, black pepper, parsley, and honey in a big bowl, then spread out the squash in a single even layer onto the previously prepared baking sheet. Roast for 30-45 minutes, or until the squash is fork-tender and lightly browned. Serve with chicken or pork chops.

Created By: Courtney Kennedy

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