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Tag Archives: Veggie

Insanely Good Lasagna Roll Ups

So in my latest veggie post about Asparagus, completely forgot to mention that spinach is another one of my most disliked vegetables.

I have noticed a number of ways to add spinach to a recipe, but none of them looked appealing to me until I spotted this spinach lasagna. I tried it…and I LOVED it! I enjoy this recipe because it is superb! In fact, it’s so good that when I took a bite I honestly almost forgot I was eating spinach lol.

This is a simple dinner that can be made for a weeknight meal and or a party. Also, the amazing thing about this recipe is that you have the choice of personalizing it. If you’re like me, for example, and don’t prefer spinach then add a pound of ground turkey or beef instead. But, please do not feel restricted to any set of ingredients, try a variety of healthy ingredients to make it your own. 🙂 

[Tweet “Hey @CharlieBrown you’ll love these easy to make spinach #lasagna roll ups! #recipe #recipes #dinner”]

Spinach Lasagna Rollups

Ingredients

One pound lasagna noodles
15 oz. Ricotta cheese
1 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
One egg
10 Oz. Frozen spinach
2 1/2 C. marinara sauce
1/2 tsp. pepper
1 Tbsp. Salt (for cooking the noodles + 1/4 tsp. For the spinach mixture)
non-stick cooking spray

Directions

Preheat oven to 400 degrees. Line a 9×13 baking sheet with foil and lightly grease it with non-stick cooking spray.

Set aside.

1.Heat a big pot of water with a tablespoon of salt. When it gets to a full boil, Combine the lasagna noodles and cook until al dente (soft but not mushy… about twelve-fifteen minutes). When they are finished cooking, drain using a colander.

2. While the noodles are boiling, make the filling. Defrost the bag of frozen spinach in the microwave and then squeeze out as much excess water as possible. Mix the spinach in a medium-sized bowl with the ricotta, mozzarella, Parmesan, egg, freshly grated pepper and salt. Stir well until combined.

3. On a clean surface, lay out a sheet of wax paper and place a few noodles on it. Then, put a few tablespoons of the spinach mixture on each noodle. And using a spatula and or basting brush spread to coat from side to side. *Do not worry if the filling is not thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles*. 🙂

4. Roll the noodles up and place them in the previously prepared baking sheet. Keep redoing the same method until there is no more filling left. (there may be some noodles left over, these are “backups” in case any of the others rip during assembly).

5. Pour the marinara sauce over the folded noodles making sure to coat them entirely The sauce will prevent the noodles from drying out and soft while baking. Cover the dish with foil and bake for thirty minutes. Enjoy!!! 🙂

Tip on easing your stress with cooking: To help keep my fear levels down while I’m cooking, I dig listening to music and drink coffee lol. 😀

Recipe adapted from Kicking it with Kelly

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Asparagus, a new favorite veggie

What are your least favorite vegetables? Lol, I will certainly tell you what my least favorites are; celery, tomatoes, and asparagus. Yes, I know you think I’m incredibly crazy for not liking asparagus. Lol, I actually can’t agree with you more on that one because I think I’m insane too. Haha! 😀

However, thankfully with the help of this cheesy baked asparagus recipe, it came to my rescue lol. It’s incredibly tasty and after my first time of trying it, I am happy to say that I am already hooked. 🙂

Cheesy Baked Asparagus

Ingredients

1 bunch asparagus

3 Tbsp. Butter

1 Tbsp. Grated parmesan cheese

3/4 C. shredded mozzarella cheese

1 tsp. Italian seasoning

1/2 tsp. house seasoning

For those of you who cannot find house seasoning at your local grocery store, I include a method for house seasoning:

(1/4 cup each garlic powder, onion powder, pepper, and Salt. (optional)

Directions

Preheat oven to 400F.

1. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside. Rinse asparagus and pat dry. Next, cut the woody part off the asparagus.

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2. Place the veggie on the baking sheet. In a microwave safe bowl melt the butter. Next, combine the house seasoning and parmesan cheese and mix well. Drizzle mixture on top of the vegetable.

3. Sprinkle a little bit of parmesan and place the veggie in your oven for 15 minutes. Remove and top with the mozzarella cheese and a little bit of Italian seasoning over the top. Return to the oven for additional 5-7 minutes. Bake until cheese is melted and bubbly.

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Recipe adapted from Just a Pinch

 

 

Parmesan Garlic Roasted Potatoes

As some of you know, I love, love and love lol parmesan, and if garlic is mixed in a recipe then boy, I surely know it’s gonna be so very GOOD! And the combination of both made these potatoes fantastic! 😀 I was quickly able to put them right in the oven, and they were ready in about 20 minutes. They were a perfect compliment to last night’s dinner. I’m confident you’ll agree with me about how delish they are if you give them a try. 🙂

Man, I just love to bake my veggies in the oven because I like how it gives them a bit of a sweet taste, a nice crispy edge and have a soft center. The garlic parmesan flavor was excellent on top of these potatoes, and they became my favorite new side! I definitely will be making this dish again and again!

PARMESAN GARLIC ROASTED POTATOES

Ingredients

2 lbs red potatoes, Cut potatoes into 1-inch pieces
2 Tbsp. Olive oil
½ C. grated Parmesan cheese
Three garlic cloves minced
½ tsp. Oregano
¼ tsp. Salt
¼ tsp pepper
chopped parsley for topping

Instructions

Preheat oven to 400 degrees.

1. Line a baking a baking with parchment paper and or foil and lightly spray it with nonstick cooking spray. Set aside.

2. In a large bowl combine olive oil, potatoes, parmesan cheese, garlic, salt, pepper, and oregano. Stir well. Next, toss mixture onto previously prepared baking sheet and lay in a single layer. 

 3. Roast in the oven for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

 

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Recipe adapted from The Recipe Critic

Coming up next week:

Crockpot BBQ Coca-Cola Pulled Pork sandwiches

Garlic Herb Roasted Salmon Cheesy Baked Asparagus

White Chicken Enchiladas

Next weekend’s fun and relaxing concoction is gonna be Crockpot Vanilla Latte

“Learn how to cook-
try new recipes,
Learn from your mistakes,
Be fearless, And above all
Have fun!”

-Julia Child

Thanks for reading and have an excellent weekend!

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Garlic Parmesan Edamame

A few months ago, I was home alone and bored. Couldn’t find anything fun to do except I did have little motivation to cook something. But, I didn’t know what it was going to be lol, so I decided to look at my cookbook for some ideas. Sure enough, I quickly found what I wanted to try, and am thankful that I did! Not because it cured my boredom lol but also cause I soon discovered how incredibly addicting this Garlic Parmesan Edamame is and totally wanted to make it again. And so last night I had the pleasure of preparing this as a side dish, and I also cooked salmon. In which of course, the outcome was not only fantastic but, it too was my third time to prepare salmon successfully.

I know I might sound ridiculously insane, but recently and only once a week try to challenge myself to pick out one side dish that I think would go perfectly with the main dish and cook them all at once. Yes, most of the time it’s just me, myself and I doing the cooking. And sometimes it can get crazy stressful and messy. However, overall I love it because I believe that it’s a great exercise for my mind on testing it to see how well it does following two separate recipes while being under pressure.

Seriously – WOW! No, honestly. This is fantastic. It takes about 15 minutes to make and is amazingly tasty. I think this may have just become my absolute favorite way to eat it. Go ahead – give it a try! –

Garlic Parmesan Edamame

 1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
1/2 tsp salt to taste

Method

Steam edamame in a microwave until slightly warm and not frozen.
In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok or a deep skillet over medium-high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. In a small mixing bowl combine breadcrumbs, Parmesan, and salt and stir well. Next, add breadcrumb mixture to skillet and stir until well coated. Serve immediately.

Also, If you have leftovers, this delightful dish makes an excellent snack. 🙂

My encouragement to you today is if you ever get stressed out while cooking one recipe and or feel like you’re confident enough to graduate and want to prepare two. Please remember to relax, take your time and don’t get discouraged if the result of the food(s) you cooked did not come out the way you wanted it. 🙂 Cooking takes lots and lots of practice so keep on working at it.

Here are the two things I do whenever I get stressed out when I’m cooking; 1. Ask God for help and 2. I too love drinking coffee when I’m preparing dinner. Like the famous French chef Julia Child with her wine lol.

 

Recipe adapted from 28 Cooks

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The charm of roasting a veggie

I cannot believe I am saying this about veggies but ever since discovering the magic of roasting them, I often imagine them saying to me “Courtney, could you, pretty please bake me? I promise I will be your forever best friend.” And not surprisingly while I was looking through my massive homemade cookbook for a side dish to go along with the main meal I found another roasted veggie recipe calling my name. I, of course, reacted to its cry lol.

Although, I do admit I can be particular about what veggie to roast because I’m not a huge fan of most vegetables. However, one of the few veggies I do like are carrots. I also love butter and garlic being baked together, and this roasted carrot recipe has a fantastic combination of all four. I hope you enjoy this recipe just as much as I did! 🙂

What is your favorite go-to veggie to roast?

GARLIC BUTTER ROASTED CARROTS

Ingredients

2 lbs carrots, diagonally cut into about 2 to 3-inch pieces
Five tbsp butter
Four garlic cloves, minced
¼ tsp salt
¼ tsp fresh ground pepper
chopped fresh parsley, for garnish (Optional)

Directions

1. Preheat oven to 425F.

2. Line a baking sheet with foil and grease it with cooking spray; set aside. Cut up the carrots and set aside.

3. Melt butter over medium heat in a medium, or large nonstick skillet or pan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.

4. Toss the carrots in a large mixing bowl. Next, add garlic butter mixture, pepper, and salt. Stir until well combined. Transfer carrots to previously prepared baking sheet. Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender. Remove from oven and transfer to a serving plate. Garnish with fresh chopped parsley.

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Recipe adapted from Diethood

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A new outlook on veggies

I have to confess to you that I’m not a fan of eating veggies. My main reason for not wanting to eat vegetables is because they have no taste. Haha! 😀 Still, I do like to consume healthy foods, and I know several of veggies is a part of living a healthy life. Since that fact, I do my best to make them taste yummy. When I discovered roasting them, I was amazed at how it changed the taste from just being steamed or sauteed. Roasting imparts a delicious slightly sweet and smokey flavor that makes veggies pretty amazing. A few weeks ago, I posted a blog post how to make broccoli taste delicious, and it’s an excellent example of that. If you are the same as me and want to live a healthy lifestyle, but you do not want to eat bland veggies. Then may I suggest making them outstanding by roasting your vegetables?

Oven Roasted Green Beans

Ingredients

1 lb of frozen green beans
2 tbsp olive oil
½ tsp salt
About 10 grinds of fresh ground pepper (or to taste)
½ tsp onion powder
½ tsp garlic powder

Instructions

1. Preheat oven to 425 degrees

2. While oven is preheating, prepare a lipped baking sheet with aluminum foil

 

3. In a medium bowl combine olive oil, salt, pepper, onion powder and garlic powder. Toss mixture into the baking dish. Spread beans onto a baking sheet. Stir beans and mixture until well blended.

 

5. Roast for 30 minutes (at 15 minutes remove to stir)

 

6. Enjoy!

Recipe adapted from Frugal living mom

So I, unfortunately, will not be able to post any crockpot recipes for awhile because my family recently had a little accident with the glass top/lid thingy. So until we get another one I will be posting ones that require using the oven or stove. Moreover, I promise 🙂 I will do my best to not make it stressful for you as much as possible.

Tomorrow I will teach you how to make Spaghetti. Yummy. 🙂

Have a great night, cooks. 🙂