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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
Servings:
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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peppers-

Brunch Stuffed Peppers

Brunch Stuffed Peppers
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Brunch Stuffed Peppers
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Remove the top 1/2-inch of each pepper. Discard the tops and seeds.
  3. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
  4. In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper.
  5. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Recipe Notes

Recipe Courtesy of Paula Deen

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Asparagus

Asparagus and Cilantro Soup

Asparagus and Cilantro Soup
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Asparagus and Cilantro Soup
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Ingredients
Servings:
Instructions
  1. Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery and garlic; sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano and cumin.
  2. Add the stock and bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer; stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
  3. Using a blender, work in small batches to puree the soup until smooth. Stir in the soy sauce, salt and pepper. Return the soup to a simmer and then stir in the cilantro.
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