Grilled Rosemary Chicken & Veggie Kebabs

After discovering this amazing marinade recipe, we're hoping that grilling season will last forever!  This grilled chicken seriously comes out so tender and flavorful!  

We're sharing the recipe, and a quick and easy technique for grilled veggies over at 

OSSS.  

Roasted Fall Vegetable Medley

Leesh and her family celebrate Canadian Thanksgiving in October - and she text me a picture of this beautiful and delicious dish.  Needless to say, I was practically drooling on my phone!  I knew I had to make it - and it was a hit!  We loved it!  I absolutely love roasted vegetables and this medley of fall veggies was not just tasty but so beautiful.  Doesn't it just scream fall to you?  It does to me!  Anyhow, if you're in charge of a veggie at Thanksgiving or perhaps just want to mix up your veggie some week night, this is for you!  

We're sharing the recipe on Or So She Says {<<<< Click here to see it} today! Enjoy!

Honey Chicken & Veggie Stir-Fry

We're down to single digit days on our Christmas countdown.  For me that means lots of last minute errands, gift wrapping, and not tons of extra time to spend in the kitchen.  Lu shared this recipe with me and we had this for dinner last night.  It was so yummy!  I told my kids it was Christmas stir-fry and they ate it right up.  The best part is that is was on the table in under 30 minutes.  Also, it was pretty much a one pan meal...well, one pan + a rice cooker--but still pretty minimal in the dirty dishes department.  

We're sharing the recipe over at Or So She Says today.  Head here to get the handy dandy printable and give it a try.  Also, bonus points if you can find Lu in the picture below:

How To Roast Red Peppers {or any other pepper}

I love roasted red peppers!  The sweet and smoky taste compliments so many things. Pizza, pasta, quesadillas, soup, salad, quiche, etc. The options are endless.  Sometimes I buy them in a bottle, but when they are on sale and I have lots of things I want to make with them, roasting them at home seems to be the cheaper option. And since it's super easy, why not?  

So today I'm going to share with you a step by step picture on how to roast them in the oven.  You can do as many peppers as will fit on a single layer of a baking sheet and fit under your broiler. Pictured here are just two peppers.

1) Wash the peppers, cut them into quarters and cut and rinse out all the seeds and membranes. Shake most of the water off of them over the sink. 

2) Next you'll lay them with the insides face down on a foil lined baking sheet (here I used a 9x13 metal pan lid since I only had 2 peppers).  You can press them so they lay as flat as possible. 

3) Place them on the top rack of your oven and turn it to broil on low for 10-20 minutes or until the skin is black and the flesh is still moist and fork tender. You may want to rotate your pan part way through depending on how even your broiler is roasting them. 

*You can do this with any kind of pepper - but the thinner the skin and flesh the less time you'll want to broil. Red peppers are pretty thick when it comes to peppers. 

4) As soon as you remove them from the oven place them in a zip locking bag and let them sit for at least 10 minutes. As they steam in the bag the skins will loosen and will be really easy to peel off with your fingers or by softly scraping them with a knife. 

5) After 10 minutes the skins should be able to be peeled or slid off with a knife quite easily. If not, then you probably didn't get them black enough.

6) Once they are all peeled you can chop/blend them up to use in whatever you want. If I don't use them all I freeze them in little snack size bags, putting about the amount I'd want for a meal in each bag and then putting the snack bags into a freezer bag.  They thaw quickly on the counter or in warm water for quick and easy use. 

Here is a handy printable and all the instructions in one place without pictures.  Hope you'll enjoy some roasted peppers! 

-Lu

Roasted Red Peppers {How-to}

Printable Version {Click Here}

Ingredients:

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Red peppers (or any other pepper - see note below)

Foil

Baking sheet

Zip locking plastic bag

Directions:

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NOTE: *You can do this with any kind of pepper - but the thinner the skin and flesh the less time you'll want to broil. Red peppers are pretty thick when it comes to peppers.

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1. Wash the peppers, cut them into quarters and cut and rinse out all the seeds and membranes. Shake most of the water off of them over the sink.

2. Next you'll lay them with the insides face down on a foil lined baking sheet (here I used a 9x13 metal pan lid since I only had 2 peppers).  You can press them so they lay as flat as possible.

3. Place them on the top rack of your oven and turn it to broil on low for 10-20 minutes or until the skin is black and the flesh is still moist and fork tender. You may want to rotate your pan part way through depending on how even your broiler is roasting them.

4. As soon as you remove them from the oven place them in a zip locking bag and let them sit for at least 10 minutes. As they steam in the bag the skins will loosen and will be really easy to peel off with your fingers or by softly scraping them with a knife.

5. After 10 minutes the skins should be able to be peeled or slid off with a knife quite easily. If not, then you probably didn't get them black enough.  

6. Once they are all peeled you can chop/blend them up to use in whatever you want. If I don't use them all I freeze them in little snack size bags, putting about the amount I'd want for a meal in each bag and then putting the snack bags into a freezer bag.  They thaw quickly on the counter or in warm water for quick and easy use.

Source:

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Similar methods as seen on here and here.

Buttery Scored Potatoes

I spied a recipe for these scored potatoes on Taste of Home's facebook page. I immediately sent the recipe to Leesh, cause that's what we do, telling her they looked so good. And I made them a few days later.  My 4 year old saw them in the oven and was so excited. And I was excited becasue she's never really loved potatoes in any form, besides that I can sneak them into quiche, breakfast taquitos, and breakfast casserole.  But a potato in true potato form has never been something she'd eat.  She thought they looked good and she ate them and loved them. My husband and I loved them too! They were loaded with flavor and tasty as can be!

Scored potatoes give the perfect home for drizzled butter.  Topped with paprika, sea salt and pepper and some parsley for garnish (you could also season them with any other herbs that compliment your meal), these were eye and tummy pleasing.  I also thought they'd be fun for Easter dinner too. We'll be having them Sunday when our friends come for dinner. We'll also be having, ham, salad, rolls, and apple pudding (requested by my husband). 

Buttery Scored Potatoes

Printable Version {Click Here}

Ingredients:

---

4  large potatoes (yellow or baking potatoes)

2-3 tablespoons butter, melted

paprika to sprinkle

parsley to sprinkle (or any other herb(s) that compliment your meal)

sea salt & pepper to taste

Directions:

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1. Preheat oven to 350 degrees. Scrub potatoes under running water to clean off any dirt.  Cut out any bad spots on the potato. Cut the potatoes in half lengthwise. Slice each half every ¼-½ inch, but not all the way through the potato. Fan the potatoes open a little bit.

2. Place on a baking sheet lined with a silicone baking liner or lightly sprayed with grease. Place potatoes on sheet. Using a pastry brush, brush potatoes with about half the butter. Sprinkle them paprika, sea salt, black pepper and fresh or dried parsley.  

3. Bake uncovered for 50-70 minutes or until potatoes are tender and cooked through. You can test them with a fork for done-ness.  Drizzle them with the remaining butter.  

Recipe Source:

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lightly adapted from Taste of Home

Gourmet Green Beans

I feel a bit bad that I've been holding out on you guys by not sharing this sooner.  These beans are perfect for a Thanksgiving side. That's why I'm sharing them now.  But really we enjoy them all summer long when fresh beans are in abundance, but they are just as good with frozen beans too, so really they should be enjoyed all year long!

I first tried these beans several years ago when staying at my Uncle DJ & Aunt Lisa's. I almost feel weird calling them my uncle and aunt, because they are only a few years older than me, and more like my peers. :)  When I tried these beans, I was instantly converted to having this kind of bean from then on.  No more canned string beans for me!  These are so easy to fix and come together in a flash, that they are practically as easy as canned beans. 

Aunt Lisa (she's gonna love that), didn't really give me a recipe, but told me how she does this.  So I've made them several times, more times than I can count.  I wrote down what I did after following her instructions so I can share this goodness with the world.  Aunt Lisa says that they are also super good with bacon added in. Um, hello! I think that would be fabulous! And also some caramelized mushrooms!    She says she usually adds the bacon and/or mushrooms for special occasions, like say, Thanksgiving or a Christmas dinner. If you want to keep it simpler for a regular week night you can forgo the bacon and mushrooms and just do the beans and almonds, whatever floats your boat! Super yum!  

I have to say this is probably on my top 5 favorite vegetable dishes of all time.  I'm probably holding out on your more since I haven't shared all of those, but one of my other favorites is this Zucchini Sauté. I'll try to get on that, and share some more. In the meantime, enjoy these gourmet green beans!

  

Gourmet Green Beans

Printable Version {Click Here}

*Notes:

---

I don’t give any specific amounts here - I never measure anything when I make these. I just lightly sprinkle the seasonings below until I think it looks like enough. And you can do as many or as little almonds as you like (I usually make enough for 4 servings of beans and use about ¼-⅓ cup of almonds).  Also you can use any kind of almond you have. I usually always have whole ones, and you can chop those up. Or buy slivered or sliced almonds. Use what you’ve got.  

Ingredients:

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1-2 tablespoons olive oil

Fresh or frozen green beans, ends snipped off the fresh ones and washed

Kosher or regular salt to taste

Black pepper to taste

Garlic powder to taste (or fresh minced garlic)

Almonds (chopped, sliced or slivered - I’ve used them all 3 ways and they are all good)

Bacon, cooked and crumbled (optional)

Caramelized mushrooms, (optional) - to caramelize just saute in a pan with some olive oil til cooked, soft and some brown spots

Directions:

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In a 12-inch skillet heat oil over medium heat until hot.  Add beans and sprinkle with the seasonings (as much as desired).  Cook beans stirring frequently until they are hot and until the sides are browned a little; you want them mostly cooked, but still with a nice little crunch in the middle. Add the almonds the last 2-3 minutes.  If you use fresh minced garlic add it at the end with the almonds and cook it in one little section of the pan for about 30 second and mix it up in the rest of the mixture.  

Serve hot, and enjoy!

Recipe Source:

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Inspired by the beans my aunt Lisa makes! She didn’t give me a recipe, so I’m not sure if this is exactly how she does it, but it is more or less. :)

Carrot Soufflé {or Sweet Potato Soufflé}

 

This kind of recipe is my favorite. It tastes like dessert but can be classified as a side dish/vegetable at the dinner table.  My sister-in-law made this for our family for Thanksgiving a few years ago, and it's a favorite! It's been added to the must-have list for Thanksgiving dinner.  The rest of the list includes, turkey, homemade rolls, stuffing, cranberries (raw & cooked), whipped potatoes and gravy, gourmet green beans, cranberry cream salad, pumpkin pie, apple pie, and chocolate mousse pie. (I'll be sharing some of these other recipes soon)

We started getting a bountiful basket a few months ago and we got tons of carrots, and they were huge, like the size of a butternut squash or over grown zucchini.  As I was brainstorming what to make, this recipe came to mind, and I had to get it from my sister-in-law.  It was as good as I remembered!  My husband, myself, and our little 3 year old gobbled it all up!  

I hope you enjoy this, during the fall or for Thanksgiving dinner. Or anytime of year, really! :)

Carrot Soufflé {or Sweet Potato Soufflé}

Ingredients:

---

2 cups carrots/sweet potato, cooked and slightly mashed

1 cup milk

3 large eggs

⅔ cup granulated sugar

¼ cup butter, softened

2 tablespoons all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

Directions:

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Pre-heat oven to 350° F.  

Cook/steam carrots or sweet potatoes until very tender, and mash.  Measure out 2 cups and place in blender.  Add the remaining ingredients to the blender and blender until mixture is smooth.  

Grease a 2 quart casserole dish (or 8x8 glass pan) with butter or non-stick cooking spray.  Pour blended mixture into dish and bake for 45 minutes or until puffed and set.  

Note:

Double recipe for a 9x13 size casserole dish.  

Source:

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My sister-in law, Alissa

Mango, Corn, and Black Bean Salsa

With Cinco de Mayo approaching, mangoes are on sale here this week and I can't get enough.  Do I really know much about Cinco de Mayo? No.  But for me, as every holiday is, it is an excuse to have a party and eat yummy food! So to make myself feel a little less guilty for the pigging out that I'm sure I'll do on Saturday, I did a little research.  So, in case you are wondering too, here is a little tidbit on Cinco de Mayo: It is often confused with Mexican Independence day, which is the 16th of September.  Rather, Cinco de Mayo is the anniversary of the Battle of the Puebla, which was fought between the French and the Mexicans in 1862.  The Mexicans were definitely the underdog in the situation.  Their forces were dramatically outnumbered, but they managed to come out on top after only a 4-hour battle.  So there you have it.  The underdogs won and that right there is reason enough for me to celebrate!  

Back to the food...

Mangoes have always been one of my most favorite fruits.  I was trying to think of something to go with some enchiladas that I made and I thought this would be perfect.  And it was.  It totally hit the spot.  I love the freshness, the sweetness, and the color that this salsa added to our meal.  I sometimes struggle with what to serve as a side when we eat Mexican food.  Yesterday we served it with chips, but it also makes a fabulous Latin-style side dish.  Forget the authenticity of rice and beans, this is superb just served as a salad--and easily tossed with a little brown rice or quinoa.  Too bad there were no leftovers...      

 

Mango, Corn, and Black Bean Salsa/Salad
Printable Version


Ingredients: 


2-3 roma tomatoes, diced
1 large mango, peeled and diced
1 cup frozen sweet corn, rinsed
1-15 ounce can black beans, drained and rinsed
2 green onions, sliced
2 tablespoons lime juice
¼ cup chopped cilantro
½ teaspoon garlic salt
½ teaspoon sugar
¼ teaspoon cumin
¼ teaspoon cracked black pepper


Directions:


Combine all ingredients in bowl.  Refrigerate salsa for at least 3 hours before devouring.   

Zucchini Patties

I'm back! It's been awhile since I've posted. We've were on vacation, and then I have (and still am) canning, freezing, and dehydrating food like crazy. I am up to my ears in peaches, pears, apples, and tomatoes! So if I don't post again for a week, you'll know that I am worn out and stocked with goodness! I hesitated doing all this canning, freezing, and dehydrating. But, I keep telling myself how grateful I will be for it all. It's delicious, cheap (free tomatoes and apples), and makes me feel like I've accomplished something significant. When I'm done maybe I'll post a picture of all my preserves....if you are interested in seeing!

This is a recipe I should have posted towards the beginning of summer so you could be enjoying it (sorry, friends). If your zucchini or your friends zucchini are still growing like crazy here is yet another recipe you must try! Zucchini Patties! Zucchini Patties?!?!? What are those?

Let me tell you just what this recipe is all about. This is a soft n' tender in the middle, lightly crispy on the outside, cheesy, grilled to a golden perfection-y goodness kind of zucchini recipe. The main party of the mixture is grated zucchini, that is accompianed by two of the yummiest cheese on earth (I love mostly all cheese): Mozzarella and Parmesan (this can be the powdered stuff, but I much prefer the real kind....the wedge of all flavor!). I'm not sure I've mentioned my love for Parmesan cheese, you can buy a wedge of it for fairly cheap, and I have on in my fridge at all times. Okay, now I'm getting a little off track.

I probably could eat this as the main dish and eat the whole batch myself! But, these little beauties make an excellent side dish, which is how we like to have them. We like to serve them along side some grilled steak or chicken. (And in case you'd like to know....my hubby has become a grill master, we've been enjoying some rather tender and juicy grilled goodness around these parts!)

Zucchini Patties
Printable Version

Serves about 3 (2 patties per person)

2 cups zucchini, freshly grated
2 eggs, lightly beaten
¼ cup yellow or sweet onion, finely chopped
½ cup all-purpose flour
½ cup fresh Parmesan cheese, grated
½ cup Mozzarella cheese, grated
½ teaspoon salt
¼ teaspoon fresh ground pepper
1 tablespoon butter (to cook them in)

Combine above ingredients, except butter, in a medium size mixing bowl, mix until well blended. Heat a large non-stick skillet or griddle over medium to medium-high heat (depending on how hot your stove gets - you don’t want them to burn). Place 1 tablespoon of butter in skillet/griddle and let it melt. Place ⅓ cup scoops of zucchini mixture on skillet/griddle and cook about 2-3 minutes per side or until golden. When they are done cooking sprinkle with Parmesan cheese.

This is a great side dish for grilled chicken or steak!

Recipe Source: slightly adapted from Maureen G.

Zucchini Sauté

I love summer! I love all the vegetables and fruits that are in season (peaches, corn on the cob, zucchini, green beans, strawberries, etc.) I usually use zucchini for two things: grated and put into brownies/cake or bread OR this zucchini sauté. This is one of our favorite summer side dishes.
The zucchini is tenderly sautéd with the perfect mixture of onions/garlic, seasonings, salt, and cheese. It is tempting to eat the whole skillet-full, and if you do, that's okay cause it's green! :)

Enjoy!

Zucchini Sauté
Printable Version
1-2 tablespoons butter
1 medium zucchini, yellow or green or a mixture of both
2 tablespoons yellow onion, finely chopped
1-2 cloves garlic, minced
¾ teaspoon Mrs. Dash® seasoning blend
Garlic salt to taste
Grated cheese to taste

Cut zucchini lengthwise into quarters, and then cut each quartered section into ¼ inch increments from there.

In a medium size non-stick skillet melt butter over medium heat. When butter is melted add onion and cook for 3-4 minutes until onion is slightly golden and tender, add garlic, zucchini, garlic salt, and Mrs. Dash®. Stir occasionally until zucchini has reached desired tenderness (I like mine to have just a little bit of a bite to it - which is 3-5 minutes). When it’s finished cooking sprinkle with grated cheese and let it melt. Serve immediately.

Recipe Source: Diana K.