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Asparagus

Asparagus and Chicken Delight

Asparagus and Chicken Delight
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Asparagus and Chicken Delight
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Ingredients
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Instructions
  1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in skillet. Cook 15 minutes, until chicken is almost done.
  2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with shredded cheese to serve.
  3. Serve over pasta. (optional)
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Cauliflower

Oven Roasted Cauliflower with Rosemary and Garlic

Oven Roasted Cauliflower with Rosemary and Garlic
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Oven Roasted Cauliflower with Rosemary and Garlic
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Ingredients
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Instructions
  1. Preheat the oven to 400°F. Place everything but the cauliflower in a large bowl and stir to mix. Next, add the cauliflower and combine well with the seasonings using a rubber spatula. You can allow the mix to marinate for up to 2-24 hours (refrigerated in an airtight container.)
  2. Spread the mixture onto a large ungreased cookie sheet, using a rubber spatula to scrape all the herbs and spices onto the cauliflower. Bake for about 15 minutes.
  3. Turn the cauliflower over with a heat-proof spatula and bake for another 10-15 minutes, or until lightly browned and very tender. Remove and serve.
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Brussels-sprouts

Roasted Brussels Sprouts with Bacon, Apples and Onions

Roasted Brussels Sprouts with Bacon, Apples and Onions
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Roasted Brussels Sprouts with Bacon, Apples and Onions
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Ingredients
Servings:
Instructions
  1. Preheat oven to 325°F.
  2. Trim root ends of sprouts, remove dried outer leaves and cut each sprout in half. Toss with a tablespoon of olive oil and roast uncovered in oven about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along edges.
  3. In a pan large enough to contain all ingredients, sauté bacon until just starting to crisp at edges and remove to drain on paper towel. Pour all but 1 Tbsp. of bacon grease from pan and discard. Add onions and apples, lower the heat to medium and sauté, stirring occasionally, until starting to turn soft, about 5-6 minutes. Stir in sugar, wine and vinegar, raise the heat to medium high and cook, stirring, several minutes until the liquid is reduced to syrup. Remove from heat and stir in mustard
  4. Chop the bacon and add to pan, then add the sprouts to the pan and stir and toss to combine. Add salt and hot sauce to taste.
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Asparagus

Cold Asparagus Salad with Feta

Cold Asparagus Salad with Feta
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Cold Asparagus Salad with Feta
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Ingredients
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Instructions
  1. Whisk together the Balsamic vinegar and olive oil in the bottom of a salad bow.
  2. Add the asparagus, feta, tomato, green onion, spinach and cilantro to the bowl with the dressing: toss to coat.
  3. Cover and refrigerate for 1 hour before serving.
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tricolor-peppers

Marinated Roasted Peppers

Marinated Roasted Peppers
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Marinated Roasted Peppers
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Ingredients
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Instructions
  1. Preheat the oven to 450°F (200°C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
  2. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
  3. Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
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