Showing posts with label vegetable recipes. Show all posts
Showing posts with label vegetable recipes. Show all posts

Wednesday, October 4, 2017

Spicy Sweet Squash Chips

Squash Chips

This "Spicy & Sweet Squash Chips" recipe was given to me by Granny Mildred Anderson is delicious. They always grow tons of squash every year and this recipe is a great way to use it! 


Ingredients

2 large yellow squash; sliced thinly
2 Teaspoons salt
1 Teaspoon cumin powder
1 Teaspoon paprika powder
1 Teaspoon coarsely ground black pepper
½  to 1 Teaspoon ground cayenne pepper
¼ cup melted butter
1 cups unsalted nuts; finely chopped
2 cup Parmesan cheese; finely shredded

For Sweet Only

1 cup sugar
Substitute ½ tsp nutmeg for ground black pepper
Substitute ¼ tsp cloves for cayenne pepper

Leave out cumin

Directions

Preheat oven to 325̊.
Grease 2 foil lined cookie sheet.

Combine dry ingredients in small bowl.

Mix dry ingredients into melted butter.
Stir in nuts and toss until entirely covered.
Divide between baking sheets and spread evenly.
Bake 25-27 min, stirring every 10 min.
Cool on wax paper, and store in airtight container.

Friday, October 9, 2015

Creamy Spinach & Fennel Dip

Creamy Spinach Fennel Dip

I decided to make a "Easy Creamy Spinach & Fennel Dip" this recipe that you can whip together easily. It is supper creamy – so I threw everything together and the results were very delicious.

Yield: Makes 6 cups dip

Ingredients:

3 cups fresh spinach, remove stems—rinse and chopped
1 (16 oz.) sour cream
1 cup Hellmann's ® or Best Foods® Real Mayonnaise
1 Knorr ® Vegetable recipe mix
1 (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
1 large fennel bulb, stalk—rinse chopped
1 Tablespoon Olive oil
2 teaspoons butter
2 large garlic clove minced

Directions:

In a skillet add oil and butter; bring to medium heat.

Add fennel, garlic cloves and spinach saute for 10-12 minutes; remove from heat and drain liquids off.

Let fennel and spinach cool for 45 minutes.

Combine all the ingredients in a large bowl and mix well.

Let chill 2-4 hours or overnight.

Hollow out round sour dough loaf and fill with dip.

Garnish with chopped fennel fronds.

Serve with your favorite chips and crackers or hallow out cherry tomatoes or cucumber slices and fill with dip.




Sunday, November 2, 2014

Chicken, Sausage and Peppers


"Chicken, Sausage and Peppers" is quick, easy to make and tastes delicious.

Ingredients

2 tablespoons butter
1 lbs. sweet or hot Italian sausage, cut into chunks
1 lbs. skinless, boneless chicken breasts, cut into chunks
1 tablespoon all-purpose flour
1 small onion, chopped
2 large green or red peppers, cut into 1-inch pieces
4 cloves garlic, minced
3/4 cup white wine
1 cup Pacific Organic Chicken Broth
1/4 cup roughly chopped fresh parsley
2 pickled cherry peppers, chopped, plus 3 tablespoons liquid from the jar
Sea salt and freshly ground pepper to taste

Directions

Heat 1 tablespoon butter in a large skillet over medium-high heat. 

Cook the sausage until golden. 

Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through.

Add the onion, peppers, garlic, sea salt, and pepper to taste and cook 5-7 minutes. 

Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced. 

Add the broth and bring to a gentle simmer. 

Cover and cook until the sausage and chicken are cooked through, about 5-7 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. 

Increase the heat to high. 

Stir the parsley and cherry peppers and their liquid into the skillet.

Boil until reduced by one-third, 3 to 4 minutes. 

Remove from the heat and stir in the remaining 1 tablespoon butter. 

Pour the sauce over the chicken mixture.

Serve over rice or pasta.

Easy Vegetable Recipes

Easy Vegetable Recipes




Thursday, October 30, 2014

Broccoli Salad


Passed down from grandma, classic "Broccoli Salad" recipe. Delicious and easy to make.


Ingredients

1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem. 

Remove the tough stalk at the end and wash broccoli head thoroughly. 

Cut the head into florets and the stem into bite-size pieces. 

Place in a large bowl. 

Add the crumbled bacon, onion, raisins if using, and cheese. 

In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.





Wednesday, October 29, 2014

Garlic Grilled Brussels Sprout


The special thing about this "Garlic Grilled Brussels Sprout" recipe is that it's so simple and you can truly enjoy the all natural flavor of the brussels sprout.




Ingredients

1 pound fresh brussels sprout; trimmed
2 cloves of fresh garlic; chopped.
1 tablespoon extra-virgin olive oil
Sea salt and pepper to taste

Directions

Grill

Preheat grill for high heat.

Microwave brussels sprout for 8 minutes.

Let cool to touch and then place 4-5 brussels sprouts on a skew.

Lightly coat the brussels sprout with olive oil and chopped garlic.

Season with salt and pepper to taste.

Grill over high heat for 2 to 3 minutes, or to desired tenderness.


Remove from skews or leave them on the skews.

Serve.


Stove Top

In a large skillet over medium heat for 8 to 15 minutes, or to desired tenderness.


Oven


Preheat oven 350 degrees F.

Basting with any leftover sauce in 8 minute.

Cook until brussels sprout are fork-tender, 20 to 30 minutes.

Remove from oven.

Serve.







Tuesday, October 28, 2014

Vegetable Recipes

BBQ and Grilling



Kansas City BBQ Sauce



This traditional Kansas City BBQ Sauce is a thick sweet sauce with a touch of heat to give it a little kick. Easy barbecue sauce recipe.


Ingredients

1 cup ketchup
1/4 cup water
1/4 cup vinegar
2/3 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne


Directions


Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.




Chunky Italian Spaghetti Sauce


This great Italian Spaghetti Sauce is one of our family's best kept secrets. Nothing brings good times and good friends together like delicious food made with love. The recipe can be used as a base sauce for a number of Italian recipes.



Ingredients

2 (6 ounce) cans tomato paste
1 (28 ounce) cans tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1 large yellow onion, chopped
1 large bell pepper (red, green or yellow), chopped
1 package of Portabella mushroom
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water  

Directions

In a large skillet on low-med heat add your olive oil and saute your onions, bell peppers, mushrooms for about 6 minutes,then add your crushed garlic,cook for 2 minutes longer. 

Combine with all the ingredients in a large crock pot.

Make sure you mix everything very well.

Cover and cook on medium heat for 6 to 8 hours.

Serve over pasta.



Creamy Avocado Sauce



This "Creamy Avocado Sauce" recipe is awesome on a turkey, chicken or salmon burgers or Mexican foods seasoned with chilies-lime.


Ingredients


3 large ripe avocados, peeled and pitted
2 green onions, finely chopped
1/4  teaspoon coriander powder
1/4  teaspoon sea salt
1 tablespoon olive oil
2-3  tablespoons lime juice
1/4  teaspoon garlic powder
3 tablespoons plain Greek Yogurt or sour cream


Directions


Put water in a blender first. 

Add remaining ingredients and blend until smooth and creamy. 

Refrigerate until ready to serve.




Sunday, October 26, 2014

Red Potato Bacon-Ranch Salad

Red Potato Bacon-Ranch Salad

Jazz up meal by add a side of "Red Potato Bacon-Ranch Salad". This easy to follow recipe is creamy and delicious.



Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
¾ cup real bacon bits
1 cup Hellmann’s mayonnaise
½ cup Kraft Ranch Dressing
1 cup thinly diced celery
½ cup chopped scallions
¼ teaspoon sea salt
¼ teaspoon black pepper

Directions

Put potatoes in a large pot and fill with cold water.

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.



Ranch Red Potato Salad

Ranch Red Potato Salad


"Ranch Red Potato Salad" is easy to make and delicious. Everyone in the house loved it!


Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
½ cup Kraft Ranch Dressing
1 cup thinly diced celery
½ cup diced yellow onion
¼ teaspoon sea salt
¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.






Classic Ranch Potato Salad

Classic Ranch Potato Salad

"Classic Ranch Potato Salad"  this is my basic starter recipe for potato salad. It's simple, easy to make and taste delicious.


Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
½ cup Kraft Ranch Dressing
1 cup thinly diced celery
½ cup diced yellow onion
¼ teaspoon sea salt
¼ teaspoon black pepper
chives or garlic chives, chopped

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Top with chives or garlic chives.





Curry Potato Salad





Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks
1 cup Greek Yogurt
1/3 cup olive oil
1/3 cup Golden Raisins
2 cups frozen green beans.
1/2 cup diced scallions
2 tablespoons white wine vinegar
2 teaspoons curry powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Potatoes

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.


Green Beans

Cover green beans with water in 2-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until green beans tender.

Drain and cool slightly.

Dressing

In a small skillet add oil, raisins, green beans and curry cook on medium heat.

Stir every 30 seconds for 2 minutes.

Cool slightly.

Place potatoes and green beans, dressing, yogurt, salt, pepper in a large bowl.


Gently toss potatoes.

Serve cooled or warmed.