Asparagus with Blue Cheese

Asparagus and Blue Cheese = Genius!
Asparagus with Blue Cheese

From: You Got Served

1 lb. asparagus
2 tsp. red wine vinegar
2 Tbs. olive oil
2 Tbs. chives, minced
4 Tbs. blue cheese, crumbled
freshly ground white pepper

Cut tough ends off of asparagus.  Fill a medium skillet with 1" of water and bring to a boil.  Add asparagus in a single layer and cook until tender.  Drain well and arrange on a serving plate.  Stir together vinegar and oil in a small bowl.  Add blue cheese and chives and mix well.  Pour over the hot asparagus.  Season to taste with white pepper.  Serve hot or at room temperature.

Zucchini Cakes

These were fantastic! Everything about them rocked!
Zucchini Cakes

From: The Pioneer Woman

1 large zucchini
1 Tbs. garlic, minced
1/2-3/4 cups breadcrumbs
1/2 cup 4-cheese Italian blend (or Parmesan or Romano cheese)
2 eggs
kosher salt and freshly ground black pepper, to taste
olive oil

Wash and cut the end off of one large zucchini.  Shred it using a large hole cheese grater.  Squeeze the shredded zucchini inside of a clean towel (I use cheesecloth) until you've removed as much liquid as possible.

Place shredded zucchini into a medium sized bowl.  Add minced garlic, breadcrumbs, cheese, eggs, kosher salt and pepper to taste.  Stir with a fork until well mixed.

Heat about 1/4" of olive oil in bottom of a deep skillet over medium heat.  When the oil is hot enough, drop a glob of zucchini batter into the skillet and flatten it a bit.  After about two minutes, turn the cakes over (they should be golden brown on bottom) and cook on the other side until done, about another 2-3 minutes.

Serve with the dipping sauc of your choice.

Vegetable Tian

Would you just look at all of those yummy veggies and cheese!
Vegetable Tian

From: Home Cooking Montana

1 lg. yellow onion, cut in half and sliced
2 cloves garlic, minced
unpeeled potatoes, slice in 1/4" thick rounds (I used red potatoes)
1 zucchini, slice in 1/4" thick rounds
1 yellow squash, slice in 1/4" thick rounds
2-3 roma tomatoes, slice in 1/4" thick rounds
kosher salt/pepper to taste
fresh thyme leaves, plus extra springs
gruyere cheese, grated (can use parmesan)
olive oil

Preheat oven to 375 degrees.Brush a baking dish with olive oil.  In a medium saute pan, heat about 1-2 Tbs. of olive oil and cook the onions over medium-low heat or until translucent.  It should take about 8-10 minutes.  Add the garlic and cook an additional minute.  Spread the onion mixture on the bottom of the oiled baking dish.

Layer them alternately on top of the onions.  Fit them tightly, making only 1 layer.  Sprinkle with some kosher salt and pepper.  Add some of the thyme leaves and a few thyme springs.  Drizzle with a bit of olive oil, about 1 Tbs. or so.  Cover the dish with foil.  Bake for about 35-40 minutes or until the potatoes are tender.  Uncover the dish, remove the thyme sprigs.  Sprinkle with some grated cheese.  Bake the Vegetable Tian for another 30 minutes or until browned.  Serve warm.

Lemon Asparagus with Pine Nuts

We all, especially the kids, love asparagus 'round these parts, so I have a ton of asparagus recipes. This one is by far our favorite.
Lemon Asparagus with Pine Nuts

From: You Got Served

1 lb. fresh asparagus
3 Tbs. pine nuts
1/4 cup olive oil
1 Tbs. lemon juice
1 clove garlic
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
freshly ground pepper, to taste

Cut off tough ends of asparagus.  Remove scales from stalks with a knife or vegetable peeler, if desired. (I don't bother).  Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.  Transfer to a serving platter.  Saute pine nuts in a small skillet over medium heat for 2-3 minutes, or until browned.  Set aside.

Combine olive oil and remaining ingredients in a medium saucepan, stirring with a wire whisk to blend.  Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.  Pour over asparagus.  Sprinkle with pine nuts.  Let stand until reaching room temperature before serving.  (I also like it hot.)

Twice Baked Sweet Potatoes

These were so so yummy. A Perfect fall side.
Twice Baked Sweet Potatoes

From: You Got Served

1 1/2 to 2 lbs. sweet potatoes
4 oz. smoked bacon
2 Tbs. dark brown sugar
3 Tbs. unsalted butter, softened
2 shallots, minced
1 tsp. minced fresh rosemary, plus more for garnish
1 large egg
2 Tbs. heavy cream
2 oz. gruyere cheese, finely grated, plus more for garnish
coarse salt and freshly ground pepper

Preheat oven to 400 degrees.  Place the sweet potatoes on a parchment lined baking sheet; bake until tender when pierced with a paring knife, about 45 min.  Remove from oven; let cool slightly.

Line a rimmed baking sheet with foil; place a wire rack inside.  Arrange bacon strips on rack and sprinkle with brown sugar.  cook until well glazed and crisp, 12-15 minutes.  remove from oven; let cool slightly and roughly chop.  Set aside.

Melt 1 Tbs. butter in a small skillet over medium heat.  Add shallots; saute until soft and fragrant, about 2 minutes.  Add rosemary and cook 1 minutes more.  Remove from heat, and set aside.  Slice each potato in half lengthwise.  Carefully scoop out flesh, leaving about a 1/4" border all around potato halves; place halves on a baking sheet, and set aside.

Place potato flesh in the bowl of an electric mixer fitted with the paddle attachment.  Add remaining 2 Tbs. butter, reserved shallot mixture, egg, cream and Gruyere.  Mix well until combined.  Season with salt and pepper.  Place mixture into a baking dish.  Bake until golden, about 20 minutes.  Remove from oven; garnish with Gruyere, rosemary and reserved bacon.

Creamy Orzo with Chicken, Mushroom and Red Peppers

Creamy Orzo with Chicken, Mushroom and Red Peppers

From: Mel's Kitchen Cafe

1 Tbs. olive oil
2 (about 1-1 1/2 lbs.) chicken breasts, cut into chunks
2 red bell peppers, cut into 1/2" pieces
8 oz. white button mushrooms, quartered
1 tsp. dried thyme
3 cloves garlic, finely minced
1 lb. orzo
8 oz. cream cheese, softened
1 cup reserved pasta water
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup freshly grated Parmesan cheese
3 Tbs. flat leaf parsley, chopped
juice of 1 lemon

Bring a large pot of salted water to a boil.  Add the orzo and cook until done.  When the orzo is done, set aside 1 cup of the pasta water, drain orzo and set aside.

While the orzo is cooking, in a large nonstick skillet, heat olive oil over medium heat.  Season the chicken with salt and pepper.  Add the chicken to the hot oil and brown on all sides.  When browned, but cooked through, add the peppers, mushrooms and thyme.  Stir and let cook for 5 minutes, until the chicken in cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated.  Add the garlic and cook, stirring until fragrant, about 1 minute.

In the skillet over medium heat, add the softened cream cheese in small chunks and stir so that the cheese melts and coats the chicken and vegetables.  Add the reserved pasta water and bring to a simmer.  Add 1/2 tsp. salt and 1/2 tsp. pepper.  Stir.  Add the orzo, Parmesan, lemon juice and parsley. Stir to combine and heat through.  Garnish with additional Parmesan and parsley.

New Potatoes in Creamy Dill Sauce

New Potatoes in Creamy Dill Sauce

From: Kraft Foods

1-1/2 lb. small new potatoes, quartered

1/2 cup water

1/2 cup chive and onion cream cheese spread

1/2 cup milk

1/2 tsp. dill

 

Microwave potatoes and water in covered 3-qt. microwaveable dish on HIGH 15 to 17 min. or until potatoes are tender, stirring after 10 min.; drain. (I boiled mine on the stove.) Return potatoes to dish; set aside. 
 
Microwave cream cheese and milk in microwave safe bowl 1 min.; stir until smooth. Pour over potatoes; sprinkle with dill.


Microwave 1 to 2 minutes or until heated through; stir gently.

Roasted Garlic Cauliflower

Roasted Garlic Cauliflower

From: The Sisters Cafe

2 Tbs. garlic, minced
3 Tbs. olive oil
1 lg. head cauliflower, washed and separated into small florets
1/2 cup grated parmesan cheese, not the powdered stuff
salt and pepper to taste
1 Tbs. fresh parsley, chopped

Preheat oven to 450 degrees. Grease a large casserole dish.  Place olive oiland garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared baking dish. Bake for 25 minutes, stirring halfway through. Top with parmesan cheese and parsley and return to oven for 3 minutes.

Spinach Stuffed Squash

These were fabulous! Can't wait to have them again.
Spinach Stuffed Squash

From: The Duo Dishes

2 lg. yellow squash, halved and pulp removed
1/2 medium yellow onion, diced
3 cloves garlic, minced
3 roma tomatoes, seeds removed and chopped
3 cups spinach leaves
1/4 tsp. kosher salt
1/2 tsp. hot sauce (I use Sriracha)
1/4 cup panko bread crumbs
1 cup black eyed peas, cooked with juice (I just used canned)
2 Tbs. olive oil, divided
1/2 cup mozzarella cheese, shredded

Add 1 Tbs. olive oil to a medium sauté pan. Once hot, add the garlic and onions and cook until onions just begin to turn translucent.

Add the tomatoes and spinach leaves. Once the spinach has wilted, remove from heat. Stir in salt and sriracha. Set aside.

Using a food processor, blend black eyed peas until smooth. Spread evenly over the bottom of the four squash halves.

Top each squash half with some of the spinach mixture, followed by a sprinkling of cheese and panko crumbs.

Bake at 375 degrees for 20-25 minutes or until cheese and panko brown and squash feels soft once pricked with a fork.

Lemony Lentils with Pumpkin

Lemony Lentils with Pumpkin

From: SAA Cookbook Volume 4: Surviving Medical School, One Bite at a Time

1 med. onion, chopped (about 3/4 cup)
1 cup lentils
3 cups vegetable broth or water
3/4 lb. pumpkin, peeled and cut into 1/2" cubes (about 3 cups)
3 Tbs. lemon juice
1/4 cup fresh parsley, minced
3/4 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cumin
1/3 cup green onions, sliced

In a large saucepan, add the onions, lentils and broth.  Bring the mixture to a boil, reduce heat and cover the pan.  Simmer the lentils, stirring them occasionally, for 30 minutes.  Add the pumpkin, lemon juice, parsley, ginger, salt, pepper, and cumin, stirring to combine the ingredients well.  Cover the pan and cook the mixture until the pumpkin is tender, about 20-25 minutes.  Before serving, toss the mixture with the green onions.

Parmesan Roasted Broccoli

This was nice for a change up with the broccoli!
Parmesan Roasted Broccoli

From: SAA Cookbook Volume 4: Surviving Medical School, One Bite at a time

4-5 lbs. broccoli
4 cloves garlic, peeled and thinly sliced
olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. lemon zest
2 Tbs. freshly squeezed lemon juice
3 Tbs. pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 Tbs. fresh basil leaves, julienned

Preheat oven to 425 degrees.  Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  You should have about 8 cups of florets.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 Tbs. of olive oil.  Sprinkle with the salt and pepper.  Roast for 20-25 minutes, until crisp tender and the tips of some of the florets are browned.  Remove the broccoli from the oven and immediately toss with 1 1/2 Tbs. olive oil, the lemon zest, lemon juice, pine nuts, parmesan and basil.  Serve hot.

Antipasto Picnic Salad

This was yummo. I will add a bit less of the reserved liquid next time.
Antipasto Picnic Salad

From: Taste of Home Simple & Delicious Cookbook

1 pkg. (16 oz.) medium pasta shells
2 jars (16 oz. each) giardiniera
1 lb. fresh broccoli florets
1/2 lb. mozzarella cheese, cubed
1/2 lb. hard salami, cubed
1/2 lb. deli ham, cubed
2 pkgs. (3 1/2 oz. each) sliced pepperoni, halved
1 lg. green pepper, cut into chunks
1 can (6 oz.) black olives, drained

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbs. lemon juice
1 tsp. Italian seasoning
1 tsp. coarsely ground pepper
1/2 tsp. salt

Cook the pasta according to package directions.  Meanwhile drain giardiniera, reserving 3/4 cup liquid (I thought this was too much and will be cutting it in half next time.).  In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives.

Drain pasta and rinse in cold water; stir into meat mixture.  For dressing, in a small bowl, whisk oil, vinegar, lemon juice, Italian seasoning, pepper and salt and reserved giardiniera liquid.  Pour over salad and toss to coat.  Chill until serving. 

Memphis Style Coleslaw

This coleslaw is the best by far than any I've ever made, sorry mom. I make it whenever a recipe calls for coleslaw and then we eat it as a side with the meal the next day and so on.
Memphis Style Coleslaw

From: Our Best Bites

1 cup mayonnaise
2 Tbs. dijon or whole-grain mustard
2 Tbs. apple cider vinegar
2 Tbs. sugar
1/2 heaping tsp. kosher salt
1 Tbs. onion, grated
2 - 2 1/2 tsp. celery seed
1 (16 oz.) bag shredded cabbage with carrots (not fine shreds)
1/2 green bell pepper, minced
1 carrot, peeled and grated

Combine the mayo, mustard, vinegar, sugar, salt, onion and celery seed.  In a large bowl, combine shredded cabbage, carrots and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.

Buttery Brussels Sprouts

This was my husband's first experience with Brussels Sprouts. I was worried, because they tend to be a love it or hate it type of food. I loved it. He liked them, but didn't love them. My kids... well, not so much. But if you like Brussels Sprouts, these are yummy. I halved the recipe when I made this, so the recipe below is also halved.
Buttery Brussels Sprouts

From: Taste of Home Simple and Delicious Cookbook

1/2 cup chicken broth
3 Tbs. white wine
2 1/4 tsp. butter
1/8 tsp. white pepper, divided
1 pkg. (10 oz.) frozen brussels sprouts
1/4 tsp. salt

In large saucepan, combine broth, wine, butter and half of the white pepper; bring to a boil.  Add brussels sprouts.  Reduce heat; cover and simmer for 6-9 minutes or until tender.  Drain and transfer to a bowl.  Sprinkle with salt and remaining pepper.

Fabulous Feta Salad

This was simple and yummy, my kind of side dish. I made it without the chicken since we were already having chicken.
Fabulous Feta Salad

From: Taste of Home Simple and Delicious Cookbook

2 1/2 cups bow tie pasta
4 cups romaine lettuce, torn
1 cup cooked chicken, cubed
1/2 cup feta cheese, crumbled
1/2 cup Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water.  In a large bowl, combine pasta, romaine, chicken and feta cheese.  Drizzle with the dressing and toss to coat.

Lemon Pepper Vegetables

Lemon Pepper Vegetables

From: Taste of Home Simple and Delicious Cookbook

1 lb. fresh green beans, trimmed and cut into 2" pieces
2 Tbs. water
1 small yellow squash, cut into 1/2" slices
1 cup cherry tomatoes, halved
2 Tbs. butter
3/4 tsp. lemon pepper seasoning
1/4 tsp. Italian seasoning

In a large microwave-safe bowl, combine the green beans and water.  Cover and microwave on high for 5-6 minutes or until crisp tender.  Stir in squash.  Cover and microwave on high for 2 minutes.  Add tomatoes.  Cover and cook for 30 seconds longer or until heated through; drain.  Gently stir in the butter, lemon pepper and Italian seasoning.

Balsamic Asparagus

Balsamic Asparagus

From: Taste of Home Simple and Delicious Cookbook

1 cup water
1 lb. fresh asparagus, trimmed
2 Tbs. balsamic vinegar
1 Tbs. butter, melted
1 tsp. garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

In a large skillet, bring water to a boil.  Add asparagus; cover and cook for 2-4 minutes or until crisp tender.  In a small bowl, combine the vinegar, butter, garlic, salt and pepper.  Drain asparagus; drizzle with balsamic mixture.
 

Dolloped Sweet Potatoes

These were so sweet and mega yum.
Dolloped Sweet Potatoes

From: Taste of Home Simple and Delicious Cookbook

4 small sweet potatoes
1 pkg. (3 oz.) cream cheese, softened
1 Tbs. butter, softened
2 Tbs. brown sugar
1/4 tsp. pumpkin pie spice

Scrub and pierce sweet potatoes; place on a microwave safe plate.  Microwave, uncovered on high for 10-13 minutes or until tender, turning twice.

Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice.  Make a slice in the top of each potato; fluff the pulp with a fork.  Dollop with cream cheese mixture.

Cauliflower Tomato Medley

This doesn't look like much, but it sure was tasty.

Cauliflower Tomato Medley

From: Taste of Home Simple and Delicious Cookbook
  
1 medium head cauliflower, broken into florets
 6 strips bacon, diced
1 1/2 cups soft bread crumbs
3 medium tomatoes, cut into wedges
2 Tbs. green onions, sliced
1 1/2 tsp. snipped fresh dill or 1/4 tsp. dried dill weed
1/4 tsp. salt
dash pepper
3/4 cup cheddar cheese, shredded

Place cauliflower in a large saucepan and add 1 inch of water.  Bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp tender.

Meanwhile, in a large skillet, cook bacon until crisp.  Removed to paper towels.  Drain drippings, reserving 3 Tbs.  Toss bacon and bread crumbs with drippings and set aside.

Drain cauliflower.  Arrange the tomatoes in a greased shallow 2 quart baking dish.  Sprinkle with onions, dill, slat and pepper.  Top with cauliflower and bacon mixture.

Cover and bake at 400 degrees for 10 minutes.  Uncover and sprinkle with cheese.  Bake for 5 minutes longer or until cheese is melted.

Festive Rice Medley

Festive Rice Medley

From: Taste of Home Simple and Delicious Cookbook

1 1/2 cups uncooked instant rice (I use regular rice unless I'm in a super big hurry)
1/4 cup sweet red pepper, chopped
1/4 cup sweet yellow pepper chopped
2 tsp. canola oil
2 Tbs. fresh cilantro, minced
2 Tbs. green onions, chopped
1/2 tsp. garlic, minced
1/4 tsp. salt
1/4 tsp. paprika, optional

Cook rice according to package directions. In a large skillet, saute the peppers in oil for 2-3 minutes or until tender. Add the cilantro, onion, garlic and salt. Stir in the rice and paprika if desired. Cook for 2-3 minutes or until heated through.