Category: VEGETABLES

PARMESAN ROASTED GREEN BEANS ~ BLOG 366.320

PARMESAN ROASTED GREEN BEANS
Adapted from I WASH YOU DRY

1 1/2 pounds green beans, fresh & trimmed
1 tablespoon avocado oil
1/3 cup Parmesan cheese, FRESH & FINELY grated
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Preheat oven to 425°.
  • Lightly coat a baking sheet with non-stick spray and set aside.
  • In a large bowl toss the green beans in the oil.
  • Add the Parmesan cheese, garlic powder, salt and pepper, stirring to coat.
  • Spread in an even layer on the baking sheet and bake for 15 minutes.
  • Use a spatula to flip the green beans and continue cooking another 10 minutes, until tender.

SNAP PEA SALAD ~ BLOG 366.310

Make the perfect salad for potlucks, picnics or BBQ’s. This recipe is neutral enough to go with any dish, yet crisp, flavorful and fun.

SNAP PEA SALAD ~ serves 4

1 pound sugar snap peas, trimmed, washed & sliced diagonally into several pieces
1/2 SMALL red onion, diced small
3 green onions, sliced thin
2 tablespoons sesame seeds
3 tablespoons rice vinegar
Juice of 1 LARGE lemon (2-3 tablespoons)
2 tablespoons avocado oil
2 teaspoons QUALITY honey
1/2 teaspoon sesame oil
FRESH ground sea salt and black pepper
2 cloves garlic, FINELY chopped
1/4 cup toasted almond

  • Toast the sesame seeds in a dry pan over medium heat until they’re 1-2 shades darker and fragrant.
  • Toss peas, onions, sesame seeds, garlic and almonds in a large mixing bowl.
  • In a small bowl whisk together the oils, vinegar, lemon juice, honey and seasonings.
  • Drizzle over pea mixture and toss until everything is well combined.
  • Taste and adjust seasoning to your liking, if needed. Serve!

HONEY GLAZED SNAP PEAS ~ BLOG 366.271

HONEY GLAZED SNAP PEAS
1 1/2 pounds snap peas, rinsed and trimmed
1 LARGE shallot, sliced
2 tablespoons butter
1/4 cup QUALITY honey
FRESH ground sea salt and black pepper
1/2-1 teaspoon red pepper chili flakes

  • Bring a large sauce pan of salted water to a boil.
  • Add snap peas, cooking 2-3 minutes until they turn bright green.
  • Drain and set aside.
  • Melt butter in large skillet.
  • Add shallot and saute until tender.
  • Add honey, stirring to blend.
  • Add peas and season to taste with red pepper chili flakes, FRESH ground sea salt and black pepper.
  • Cook 2 more minutes and serve immediately.

NOTE: Heinz has some flavorful infused honeys that make for great flavor variations. I like the chili infused.

CREAMY CHICKEN & CAULIFLOWER SOUP ~ BLOG 366.263

Frontier soups had a creamy cauliflower that I LOVE, but hate the price of. Then I realized how much easier and less expensive it was to make FRESH that tastes even better.

Cauliflower can be bland, but roasted cauliflower makes soup taste amazing!! Adding a butter instead of cream makes it extra creamy. Adding the chicken makes it superb!

CREAMY CHICKEN & ROASTED CAULIFLOWER SOUP

1 large (2 pounds) head cauliflower, cut into bite-size florets
2 + 1 tablespoons avocado oil, divided
FRESH ground sea salt and black pepper, to taste
1 medium red onion, FINELY chopped
2-3 cloves garlic, FINELY minced
4 cups HOMEMADE chicken broth
2 tablespoons unsalted butter
Juice of 1 LARGE lemon
FRESH ground nutmeg
1-2 cups rotisserie chicken pieces
2 tablespoons each FINELY chopped fresh flat-leaf parsley and green onions for garnish

  • Preheat the oven to 425°.
  • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the cauliflower with 2 tablespoons of the avocado oil until lightly and evenly coated in 2 tablespoons of oil.
  • Arrange in a single layer on the baking sheet.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Bake 30 minutes until the cauliflower is tender and caramelized on the edges, turning halfway.
  • In a Dutch oven melt the remaining 1 tablespoon avocado oil over medium heat until shimmering.
  • Add the onion and a bit of salt.
  • Cook 4-5 minutes stirring occasionally, until the onion is softened and translucent.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the broth.
  • Reserve a few of the prettiest roasted cauliflower florets for garnish and add the rest of the roasted cauliflower to the pot.
  • Increase the heat to medium-high and bring the mixture to a simmer and then reduce the heat to a GENTLE simmer.
  • Cook 20 minutes, stirring occasionally, to give the flavors time to meld.
  • Remove the pot from the heat and let it cool for a few minutes.
  • Using an immersion blender blend until smooth.
  • Add the butter.
  • Add the lemon juice and nutmeg and blend again.
  • Add chicken pieces.
  • Adjust seasoning to taste. Don’t be afraid to use seasoning!!!
  • Ladle into bowls.
  • Garnish with a roasted floret and garnish with a sprinkle of chopped parsley, green onion IF desired.

SMOTHERED POTATOES ~ BLOG 366.249

This is one of those recipes I found written on a scrap piece of paper in the bottom of an antique recipe box. Whoever wrote it had written a side note saying it was excellent.

 

SMOTHERED POTATOES

2 extra large russet potatoes,baked, cooled and sliced
3-4 strips bacon, diced, cooked crisp, reserve rendered fat
1 LARGE shallot, diced
1/2-1 SMALL red pepper, diced
FRESH ground sea salt and black pepper
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese

  • In the same pan you cooked the bacon, add shallot pieces, cooking 1 minute.
  • Add red pepper pieces, cooking until peppers are softened.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick spray.
  • Layer potatoes in baking dish, seasoning with FRESH ground sea salt, black pepper and paprika.
  • Sprinkle with bacon pieces and cheese.
  • Bake 10 minutes until heated through.

OVEN BAKED CORN on the COB ~ BLOG 366.243

Tyler Florence has said more than once that you will never go back to boiling once you try oven roasted corn on the cob, but I had never gotten around to trying it until now! Boy am I sorry I waited so long to try it! The corn steams and bakes in its own husk leaving only tender flavor packed bites. The silks will peel right off with the husk. You can use the husk as a handle for backyard BBQs or cut it off for a civilized indoor dinner 😀

OVEN BAKED CORN on the COB

4-6 ears corn on the cob in their husks

  • Preheat oven to 350°.
  • Gently pull back husks and rinse ears.
  • Lightly rub butter all over corn,
  • Sprinkle with FRESH ground sea salt and black pepper, to taste.
  • Fold husk back into place.
  • Place corn cobs on large baking sheet on the middle rack of the oven.
  • Bake 30-45 minutes based on cob size.
  • Remove corn cobs.
  • Pull back husks and enjoy!

HAWAIIAN CHICKEN SALAD ~ BLOG 366.235

A giant salad loaded with the tropical flavors of Hawaii!

HAWAIIAN CHICKEN SALAD

MARINADE
1/3 cup heavy cream
1/4 cup pineapple juice
1 tablespoon jalapeno or chipotle ketchup
1 tablespoon Bragg’s liquid amino
Zest of 1 LARGE lime
2 garlic cloves , minced
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ginger
FRESH ground sea salt and black pepper

  • Mix together Marinade ingredients.
  • Marinate chicken for at least 3 hours, but preferably overnight.

DRESSING

1 1/2 tablespoon lime juice
2 1/2 tablespoon avocado oil
2 tablespoon finely chopped cilantro/coriander
1 clove garlic, FINELY minced
1/2 teaspoon sugar or QUALITY honey
FRESH ground sea salt and black pepper

  • Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

CHICKEN & SALAD
1/2 tablespoon avocado oil
1 large chicken breast , halved horizontally
1/2 cup corn frozen, thawed and drained or a can of Green Giant niblets)
1 can pineapple tidbits, drained and juice reserved
4 – 6 cups chopped lettuce
1/2 avocado , cut into wedges
1/2 red onion , finely sliced
1/2 cup cherry tomatoes , halved
1 small carrot, finely shredded
1/4 cup shredded coconut

  • Heat oil in a non stick skillet over high heat or spray BBQ grill with non-stick spray.
  • Add chicken and cook each side for 3 minutes or until golden.
  • Remove and cover loosely with foil for 5 minutes, then slice thickly.
  • Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
  • Pile salad ingredients on a platter and top with sliced chicken.
  • Drizzle over Dressing.
  • Serve and pretend you’re in Hawaii!

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE ~ BLOG 366.233

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE adapted from the INTERNET
Yields 4 – 6 serving(s)

FRESH ground Kosher salt and black pepper
1 lb. gemelli or small penne pasta
8 ounces snap peas, trimmed
2 tablespoons unsalted butter
4 cloves garlic, FINELY minced
2 tablespoons WONDRA flour
1 1/4 cup WHOLE milk
2 cups shredded rotisserie chicken
1/3 cup grated Parmesan
2 tablespoons chopped FRESH basil, plus more for garnish

  • Bring a LARGE pot of salted water to a boil.
  • Cook pasta per package directions.
  • Reserve 1/2 cup pasta water and then drain.
  • Melt butter in a large skillet over medium heat.
  • Add garlic, cooking and stirring 1-2 minutes until fragrant.
  • Add flour, whisking and stirring 1 minute until golden.
  • Slowly whisk in milk, stirring constantly in the beginning and then occasionally 3-4 minutes until thickened.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Stir in pasta, peas, chicken pieces, Parmesan and basil.
  • Stir in reserved pasta water, 1 tablespoon at a time as needed until desired sauce consistency.
  • Garnish with basil and serve immediately.

LEMONY BRAISED CHICKEN THIGHS with ONIONS and POTATOES ~ BLOG 366.229

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced
3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

  • Heat your oven to 325°.
  • Place a enameled cast iron pot over medium-high heat.
  • Pat the chicken thighs dry and season well with salt and pepper.
  • Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
  • Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
  • Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
  • Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
  • Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
  • Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
  • Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
  • Stir the broth mixture into the pan, coating everything well. 
  • Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
  • Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
  • After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
  • Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
  • Top with grated cheese if desired.

 

 

HONEY THYME PORK TENDERLOIN & CARROTS ~ BLOG 366.172

HONEY THYME PORK TENDERLOIN & CARROTS
1 tablespoon avocado oil
2-3 pounds pork tenderloin
1 clove garlic, minced
FRESH ground sea salt and black pepper
1 tablespoon FRESH lemon thyme
2 tablespoons QUALITY honey
1/2-3/4 cup homemade chicken bone broth
1+1+1 tablespoons butter
4-6 LARGE carrots, rustic cut

  • Preheat oven to 450°.
  • Melt 1 tablespoon butter and coat carrot pieces.
  • Arrange carrots on a sheet pan, generously seasoning with salt and pepper.
  • Roast carrots 20 minutes until crisp tender.
  • Pat pork dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil and 1 tablespoons butter in a skillet over medium high heat.
  • Add pork brown all over 6-8 minutes. DO NOT CLEAN OUT SKILLET!
  • Move carrots to one side of pan and add pork tenderloin to sheet pan.
  • Roast another 8-12 minutes until pork is cooked through.
  • While pork is roasting make the sauce. Using the skillet remains heat and add the garlic and thyme.
  • Whisk together the honey and chicken stock.
  • Add to skillet, simmering 3-4 minutes and scraping up any bits from the bottom of the skillet.
  • Whisk in butter and season to taste with FRESH ground sea salt and black pepper.
  • If sauce is too thick add a splash or two more of chicken stock or water.
  • Let pork rest 2-3 minutes before slicing.

SWEET CORN TOMALITOS ~ BLOG 366.166

SWEET CORN TOMALITOS

Sweet Corn Tomalitos, a Chevy’s copycat recipe tastes just like the scoop of corn bread cake served along with their entrees.
  
6 tablespoons butter, softened)
1/2 cup masa harina (Mexican corn flour)
1/4 cup water
14 ounces QUALITY canned cream style corn
1/3 cup corn meal
1/3 cup sugar
2 tablespoons WHOLE milk
1/4 teaspoon sea salt
1/2 teaspoon QUALITY baking powder

  • Preheat oven to 350°.

  • In a medium bowl beat butter until creamy.
  • Add the corn flour and water, beating JUST until well mixed.
  • Add corn mixture into the butter mixture.

  • Add corn meal, sugar, milk, salt and baking powder, stirring to combine well.

  • Pour batter into an ungreased 8×8-inch baking pan.
  • Smooth batter and cover with aluminum foil.
  • Place pan in a 9×13 inch baking dish that is filled 1/3 of the way with water. Pretend you’re baking a cheesecake 🙂
  • Bake for 50 to 60 minutes until JUST set.
  • Allow to cool for 10 minutes.
  • Use an ice cream scoop or dough scoop for easy removal from pan.


SWEET & SOUR GREEN BEANS ~ BLOG 366.163

SWEET & SOUR GREEN BEANS
2 pounds green beans, trimmed
3/4 pound bacon, diced
2 LARGE shallots, diced
2 cloves garlic, minced
1 heaping tablespoon cornstarch
1/2 cup chicken bone broth
1/4 cup dark brown sugar
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper

  • Blanch the beans in boiling water for 5-7 minutes until crisp tender.
  • Drain and rinse in cold water. Set aside to drain.
  • In a large skillet add bacon pieces, sauteing until crisp tender. Using slotted spoon remove bacon to drain on paper toweling. Drain off all but 1 tablespoon of bacon grease.
  • Add shallots and garlic, sauteing 3-5 minutes until tender.
  • Whisk together broth, vinegar, brown sugar, cornstarch, salt and pepper until smooth.
  • Add green beans to skillet.
  • Add bacon pieces
  • Pour sauce over beans and stir to coat well.
  • Heat through and serve hot.