Tag Archives: Vegetarian

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

Weekly Review for July 17th – 22nd

Brown Sugar Pork Chops – Just four simple ingredients is all you need for these chops. They were so very juicy and moist!

Side Dish – Zucchini with Garlic – The side was no different from the chops. It only requires less than ten ingredients. It was delish!

Slow Cooker Buffalo Chicken and Potato Casserole – This casserole has all of the good parts of loaded potatoes and Buffalo wings –in a bowl. This would make an excellent dish to serve to your guests during a party or football season. It's packed with flavor and memorable.

20-Minute Taco Salad Casserole – This recipe is incredibly quick and easy. It is also a fantastic meal to throw together when you have limited time on your hands to prepare dinner.

Coming up this week on cooking with Court

One Pan Cheesy Smoked Sausage & Pasta Recipe

Apple Cider Pork Chops

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

IMG_4193

 

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

IMG_4069.JPG

Turning a thought into a Reality

 

I recently mentioned in another article that I started the process of making cooking videos. I also said will not upload any just yet because I have been making some practice videos. The process is going really well. I’m having a great time! Yes, of course, I will post some real soon. My goal is to have a video uploaded on my blog and on my Facebook page sometime either next week or early next month. So be on the outlook for one.

Now onto the recipe

Garlic Parmesan Zucchini Casserole is a simple side dish recipe that comes together less than thirty minutes. It’s the perfect way to get your kiddos to eat their vegetables.

Garlic Parmesan Zucchini Casserole

4 C grated zucchini
½ tsp salt
½ C finely diced onion
1 Tbsp minced garlic
2 eggs
½ C grated Parmesan cheese, plus an additional 2 tablespoons
1 C shredded mozzarella cheese
½ C Shredded cheddar cheese
½ C Panko breadcrumbs
2 Tbsp melted butter

Instructions

1. Preheat oven to 375 degrees F. Lightly grease a small baking dish with cooking spray and set aside (I recommend using an 8-inch or an 8-in x 5-in baking pan.)

2. Place zucchini in a colander, sprinkle with salt and allow to sit for approximately ten minutes (this will help draw out some of the water from the zucchini). After ten minutes, squeeze out the majority of the moisture from the zucchini.

3. In the prepared dish, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish.

4. Bake uncovered for twenty minutes. Meanwhile, in a small bowl, combine the melted butter with breadcrumbs and two tablespoons of Parmesan cheese. Stir until completely combined. After twenty minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about five-ten more minutes, or until the top is golden brown and crispy.

Court’s Cooking Notes: You can use yellow squash as a substitute for zucchini. Also, this dish would be an excellent side for Cordon Bleu Chicken or Grilled Turkey Patties.

Source The Seasoned Mom

IMG_3890

 

A Love For Green Veggies

Garlic Parmesan Roasted Asparagus
INGREDIENTS

½ lb fresh asparagus
½ tsp salt
½ tsp fresh ground black pepper
3 cloves minced garlic
2-3 Tbsp parmesan cheese
olive oil spray

Directions

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.

1. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet. Spray the asparagus lightly with a coat of olive oil spray.

2. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then layout into an even layer again. Spray with one more light coat of olive oil. Bake in the preheated oven for eight minutes. Remove from oven and serve immediately. Enjoy!

Source Belle of the Kitchen

IMG_3824