Enjoy a taste of the Sweet
and Spicy Roasted Carrots.
4 Servings
Recipe Essentials
·Sharp Knife
·Vegetable
Peeler
·Medium size
Baking Pan (9” x13”)
·Aluminum Foil
to line baking pan
·Large Ziploc
bag
·Garbage bowl
for scraps
·Bowl for cut
carrots
Ingredients
·6 large
carrots – cut in roasting size
·2 tbsp Olive
Oil
·2 tbsp Thai Chili
Pepper Sauce
·½ tsp cinnamon
·½ tsp Nutmeg
·1 tsp dry
thyme
·1 tsp dry
basil
·½ tsp salt
& Pepper
Directions
Preheat the oven (Convection Oven) to 400° and roast for 35 minutes, or set the oven (Conventional Oven, gas, or electric) at 425° and roast for 40 – 45 minutes.
1.Place a Ziploc bag in a medium bowl so that you can mix your marinade. In the Ziploc bag, add oil, olive oil, chili sauce, cinnamon, nutmeg, thyme, basil, salt, and pepper. Close the bag and combine the ingredients.
2.Add cut carrots to the marinade, close the bag, and make sure all carrots are covered with the mixture.
3.Place carrots on the lined baking sheet. Be sure to spread them evenly before baking. Place in the oven at one of the temperatures above.
Grits,
eggs with bacon or sausage was a Sunday morning favorite when I was growing
up. Grits known for its mark on Southern
Cuisine is not just for breakfast anymore, it is now served for lunch and
dinner with shrimp, or lobster. So the next time you want to impress your
Sunday Brunch guest, try my recipe for Grits and Eggs. Just the right portion full of creamy cream cheese
and topped with egg, crispy bacon and a little onion flavor from chopped
chives. Enjoy
Ingredients
3/4 cup Quick - 5
minute Grits
2 tbsp Unsalted
Butter
4 ounces Cream
Cheese 1/3 Less Fat
1/4 cup Fat Free
Milk
2 Slices Bacon
4 eggs
1 tsp of Chopped
Chives
1/4 cup Cheddar Cheese, grated
Steps
Preheat oven to 350
degrees and prepare 4 ramekins with butter flavored or regular cooking
spray.
Cook Grits
according to package directions for about 5 minutes until nice and
creamy. Then add butter, cream
cheese, and milk stir until blended well. Let simmer for about 1- 2 minutes,
remove from heat.
Microwave on high,
bacon for 2 - 3 minutes or until crispy and golden brown. Remove and let drain on paper towel than
chop into small pieces, and then set aside.
Place grits in
prepared ramekins, filling each ramekin about half. Then crack one egg
over each ramekin filled with grits.
Be careful not to break the yolks, season with salt and pepper to
taste. Top with chives, cover with
aluminum foil, place ramekins on baking sheet, place in oven and let bake
for about 15 minutes or until egg whites are set and yolk is firm.
Remove from oven
and top each dish with Triple Cheddar cheese and chop bacon. Serve with
toast, or toasted English Muffins.
Fresh Kale
lends a taste of summer’s bounty to this lightened soup. Aromatic vegetables such as turnips, garlic,
onions and bell peppers together with cannellini beans and lean chicken sausage meat balls; add great flavor and plenty of vitamins while keeping the fat in
check. What a wonderful way to eat your vegetables!
Servings:
4
Prep
Time: 15
Cook
Time: 15
Ingredients
6 links Chicken Sausage
(casing remove and make meat balls)
½ each Bell Peppers – Red,
Yellow, Orange (diced)
4 Garlic Cloves, minced
1 large Turnip, diced
1 32 oz. Chicken Broth –
low sodium and fat free
1 14.5 oz. can Cannellini
Beans (rinsed and drain)
1 bunch of Kale ( about 1
pound – stems removed and chopped)
1 medium Onion – diced
Olive oil for sautéing
Salt and pepper
chopped scallions for
garnish
shredded parmesan cheese
for garnish (optional)
Steps
Make the sausage meat balls – take one sausage link and
twist to squeeze the sausage meat out of the casing and mold 1” meat balls with
your hands. Each link should yield about
5 – 6 meat balls. Place on a plate until
ready to cook.
In a medium skillet over medium heat, add one teaspoon of
olive oil and add meat balls. Sear on
all sides (this should take about 3 minutes.)
Then remove and set aside.
In large soup pot, over medium heat add a little olive oil
then add onions and garlic. Sauté until
onions and garlic are tender.
Add chicken broth and 1 cup of water to sauté onions and
garlic. Then bell peppers, diced
turnips, cannellini beans, and kale. Season
with salt and pepper to taste, reduce heat and let simmer for about 5 - 8
minutes.
Add sausage meat balls and let simmer another 2 – 3
minutes. Serve soup – garnish with fresh
chopped scallions and shredded cheese if desired.
Fragrant,
fresh, and full of flavor – here’s a salad that’s high on health and great
taste! Served in a wonderful baked
tortilla shell bowl; the result not only looks good but has such an array of
fresh ingredients and it’s sure to please everyone. This salad is also a powerhouse of vitamins
and fiber, which play important roles in keeping your heart strong. Enjoy
Ingredients
2 cups fresh corn kernels
or frozen (thawed and drained)
1 can 14.5 oz. black beans
– low sodium (rinsed and drained)
½ large red onion, chopped
3 cloves minced garlic
½ red pepper (diced)
2 jalapeño peppers (seeded
& diced)
1 medium tomato (seeded
& pulp removed, diced)
½ cup fresh cilantro,
chopped
1 tablespoon lime zest
¼ cup fresh lime juice ( about 1 lime)
2 teaspoon rice vinegar
(seasoned)
2 teaspoons ground cumin
1 teaspoon Fajita
seasonings
2 cups of shredded iceberg
lettuce
4 baked tortilla shells
for serving
Steps
In a large bowl, add corn, black beans, onions, garlic,
peppers, tomato, cilantro, lime juice and vinegar. Combine well, and then add cumin, fajita
seasoning, lime zest, salt and pepper to taste.
Chill for about 10 minutes before serving. Bake tortilla shells according to the
directions on the mini tortilla shell molds. Or you may serve in regular bowls.
Layer salad as follows – put a serving of shredded lettuce
in your tortilla bowl and then a serving of corn and black bean salad. Serve with your favorite grill chicken, steak
or fish.
What a
wonderful way to use leftover turkey from Thanksgiving. This Turkey Dumpling Stew is loaded with flavor
and jazzed up with star dumplings.
Big-bowl meals are the rage now, but the idea dates back to my Grandma’s
kitchen. It’s easy to see why robust
one-dish recipes have withstood the test of time.
Prep Time: 15
Cooking Time: 1 hour
Servings: 6
Tools: Stock Pot and Star Cookie Cutter
Ingredients
Dumplings
2 cups Bisquick Mix
2/3 cup Milk
Turkey Stew
Leftover Turkey Parts ( including the bones)
1/2 onion chopped
4 whole garlic cloves
4 tablespoons unsalted butter
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon salt and pepper
1/2 cup fresh chopped celery
1 cup carrots sliced thin
1 cup frozen peas
Fresh chopped parsley and chives for garnish
I love using Litehouse Instantly Fresh Freeze-Dried Herbs.
Easy to Use
No refrigeration
add water to rehydrate
no preservatives
1 tsp. = 1 tsp of fresh
Directions for Turkey Stew
In a large stock pot, place leftover turkey
breast, drumsticks, and wings including the bones. Add water to cover the turkey and add
onions, garlic, butter, sage thyme, salt, pepper, celery. Cover and then bring to a boil, reduce
heat and let simmer for about 30 to 45 minutes or until the broth is
flavored with all the essences of the turkey and seasonings.
Transfer turkey to a plate. Strain broth through a strainer over a
large bowl. Discard bones, onions, garlic,
and then return the broth to stock pot and add turkey back in.
Add sliced carrots and frozen peas to stew and
simmer uncovered for about five minutes.
Raise the heat on the stew just a little and
follow directions for dumplings.
Directions for Dumplings
Combine Bisquick mix and milk together until
soft and dough forms.
Then flour your board and scrape dough on
board and flour your hands. Knead
dough by hand until smooth. Pat
dough flat about ¼ inch and use your star cookie cutter or any type shape
you have to cut out your dumpling shapes.
Drop dumplings into stew and reduce heat. Cook
uncovered for about 5 minutes, and then cover stew and let simmer for
about 5 – 10 minutes.
Garnish stew with fresh parsley, chives, and
serve warm slice of French bread.
Just A Pinch Recipe Contest - Blue Ribbon "This isn't a Philly Cheesesteak"
I am so excite to be competing in the World Food Championship. Held in Las Vegas November 12th through the 18th. My category is recipe and general theme is cheese. My big cooking day is Thursday November 13th 2014.
My Asiago & Smoked Gouda Cheese Sauce is the star of this sandwich.