{Honey Balsamic Roasted Brussels Sprouts}

This is my very first time trying Brussels Sprouts and I’m obsessed. These turned out to be so yummy, and I’ve been making them a lot because they are so simple. I’m excited to make these delicious veggies with different flavor combinations!

1 1/2 lbs brussels sprouts
3 Tbsp olive oil, divided
3/4 tsp kosher salt
1/2 tsp black pepper
2 Tbsp balsamic vinegar
2 tsp honey

Preheat your oven to 425 degrees.
Line a baking sheet with aluminum foil or use a baking mat.
Trim off the outer, dry leaves and cut the bottom off and slice the sprouts lengthwise.
In a large bowl, toss Brussels sprouts with 2 Tbsp olive oil, salt and pepper to coat thoroughly.
Transfer the sprouts to a baking sheet and roast until tender and caramelized, about 20 minutes. Place the sprouts back in the bowl, add remaining Tbs olive oil, balsamic vinegar and honey and toss to coat evenly. Taste to season with salt and pepper.

 

Recipe Source: Kevin is Cooking

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{PF Chang’s Green Beans}

I love fresh green beans, I buy a huge bag of the organic frozen ones at Costco, and make them all the time. There are so many different ways to make them, and so far this recipe has been my favorite. They are so yummy!

Ingredients:

1-2 lbs. fresh green beans, trimmed and cut
2 green onions, chopped thin
1/2 tsp red pepper flakes
4 garlic gloves, minced
2 Tbsp. sesame oil
1/4 tsp salt
pepper to taste
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 tsp white sugar
1/4 cup water
1 tsp corn starch

In a small bowl mix together soy sauce, rice vinegar, sugar, water, corn starch, salt, and pepper; set aside.

In a wok or large skillet, add oil; let heat over medium high heat for 30 seconds. Add garlic, green onions, and 1 tsp red pepper flakes. Stir fry quickly, for about 30 seconds. Add green beans and stir constantly until they are almost fully cooked, about 3 minutes.
Push green beans to the side, pour sauce into pan, stir to distribute sauce to bottom of pan. Cook for 30 seconds over medium high heat; allow to come to a boil, reduce heat to low, stir to coat green beans with sauce. Cook for 30 more seconds.

Recipe Source: Domestic Super Hero

[Herb Roasted Potatoes}

These are amazing and so simple. I put mine in a big zip lock bag and shake them up until they are well coated. (Sometimes adding in other veggies, like Carrots)  They turned out perfect with great flavor. I Made these over the weekend to go along with a Roast.

Ingredients:
¼ cup olive oil
1 ½ tablespoons freshly squeezed lemon juice
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
2 1/2 to 3 pounds red potatoes, scrubbed and cut into ½-inch cubes, leave the skin on

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl or Ziploc bag. Stir (or shake the bag) to blend well. Add the cut potatoes to the seasoning mixture and toss to coat. Transfer the potatoes to a large rimmed baking sheet, spreading out in a single layer. Bake until the potatoes are browned and tender, about 40 minutes, flipping the potatoes with a spatula halfway through cooking.

 

Recipe Source: Mel’s Kitchen Cafe

{Summer Vegetable Cobbler}

This was a great dish. My garden is producing way to much zucchini then I know what to do with so I am really happy that I found this recipe. I used all zucchini but you can use any squash or a combo of any and it would be delicious!

 
2 Tbs butter
3 small zucchini, sliced
1 small sweet red pepper, finely chopped
1 small onion, finely chopped
3 garlic cloves, minced
2 Tbs flour
1 cup milk
1/2 tsp salt
1/4 tsp pepper
 
Biscuit Topping:
1 cup flour
1 tsp baking powder
1/2 tsp salt
3 Tbs cold butter
1/4 cup shredded parmesan cheese
3 Tbs fresh basil, minced
2/3 cups milk

 

  • Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer.
  • In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in.-square baking dish.
  • For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown. 
Recipe Source: Taste of Home

The Best Asparagus Dish Ever.

The title is true. This is the most amazing way to eat asparagus in my book. The flavors were incredible. It’s really addictive, I couldn’t stop eating it. Supposedly this was a contest winner, I believe it! I will be making this again and again.

4 oz pancetta, cut into chunks
1 Tbs butter
1 pound asparagus, wood ends trimmed, sliced into 2 inch pieces
1 1/4 cups leeks, sliced, white and pale green parts only
2 cloves garlic
zest of one lemon
1 tsp orange zest
1/4 cup toasted pine nuts
1-2 Tbs dried italian parsley
1 tsp garlic salt
salt and pepper to taste

In a large non stick pan, saute pancetta over med heat until crisp and lightly golden.
Add 1 Tbs butter, add in the asparagus and leeks. Saute until the asparagus is tender but still crisp about 3-4 minutes

Add garlic, lemon and orange zest, toasted pine nuts, parsley and garlic salt. Saute for 1-2 more minutes until fragrant  Season to taste with salt and pepper and serve immediately.

Recipe Source: Food 52

{Spinach and Fruit Smoothie}

I have been making these in the mornings for awhile now and LOVE them, they are so good and refreshing and it makes me happy to get that extra veggie serving in my diet. My husband and kids both loves these too. Try it! I know you will love it too.

All I do is get about 2 cups of fresh baby spinach or kale and pour in enough water to blend it all up. Afterwards I use what ever I have on hand for the fruit, but usually I just buy the big bags of frozen fruit at costco and use about 1 1/2 cups of that. Then I just add some organic vanilla almond milk and blend it all together. Pretty easy eh? And so good, and even better…So good for you 🙂

{Chicken and Zucchini Stir Fry}

This is one of those quick fix meals for a busy day when you don’t feel like cooking. The flavors in this dish are delicious and fresh. Great way to use up all the zucchini in your garden.

1 lb boneless skinless chicken breast
1 Tbs canola oil
1 Tbs sesame oil
4 small zucchini, cut into 1 inch chunks
1 green bell pepper, sliced
4 Tbs soy sauce
2 Tbs balsamic vinegar
4 garlic cloves minced
1 tsp ground ginger
garlic salt to taste (I used about 1/2 tsp)

DIRECTIONS:
Cut the chicken into bite-sized pieces. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
Add the zucchini and  green pepper to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the peppers and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked jasmine rice.
Adapted from: Mel’s Kitchen Cafe

{Favorite Pasta Salad}

Another salad that was a huge hit this summer. When I saw that it had pesto, pine nuts and basil I knew I had to make this. It was the best pasta salad I’ve had yet.

1 12 oz. package tri-color rotini pasta, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup parmesan cheese, shredded
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing ( I used Newmans)
salt, pepper and garlic powder to taste
½-1 cup toasted pine nuts
DIRECTIONS:
Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts. Refrigerate until ready to serve.

Recipe Source: Mel’s Kitchen Cafe

{Veggie Pasta Salad}

This is a recipe that has been in the family for a long time and we make it a lot in the summer when we BBQ. It’s really tasty and simple.

1 Ib bag of vegetable spiral pasta
1 cucumber, sliced and cubed
1 green pepper, cut into strips
1small carton cherry tomatoes, halved
1 8oz can sliced black olives
1/4 cup grated parmesan cheese
1/2 bottle Bernsteins cheese and garlic salad dressing

Cook the pasta until al-dente with a little bit of a bite to it. Chop up the veggies. When the pasta is cooked run it under cold water in a strainer. Transfer into a large bowl and dump in all the veggies and olives. Poor in about 1/3 cup of dressing and stir until it is well incorporated, add the cheese and stir. Let it sit in the fridge for at least a 1/2 hour. Taste and add a little more dressing and cheese until you get the taste you want. (The noodles will soak  in the dressing so when it comes out of the fridge make sure and add some more)