Sweet Carrots

I love a good side dish and this is my new favorite! I could eat the whole bowl for my main dish. 

Sweet Carrots

1 pound baby carrots
1 cup chicken broth
1 tbsp butter
1 tbsp sugar
Salt and pepper to taste

Place everything together in a medium saucepan. Bring to a boil and cook until carrots are tender. Drain and serve.

Serves 4-6


realmomkitchen.com

Roasted Garlic Cauliflower

For Mom.....

Roasted Garlic Cauliflower
2 garlic cloves, minced
2 tbsp olive oil
1 large head cauliflower, separated into florets
Parmesan cheese
Dried parsley
salt and pepper to taste

Preheat oven to 450 degrees. Grease a large baking sheet. Place oil and garlic in a bowl. Mix and add cauliflower. Put into prepared pan and season with salt and pepper. Bake 25 minutes, stirring halfway through. Sprinkle with cheese and parsley. Broil 3-5 minutes until golden brown.

Baked Zucchini

We still have zucchini coming out of our ears in our little garden! I saw this recipe on Food Network and made it to go with dinner last night. It was good and easy. Yet another way to use up all that zucchini!

Baked Zucchini

food network

1 tsp olive oil

1 lb zucchini, sliced about 1/4 inch thick

kosher salt and pepper

pinch of paprika

1/2 cup panko bread crumbs

1/4 cup parmesan cheese

1 tsp dried thyme

1 tbsp olive oil

Heat oven to 350 degrees. Brush 1 tsp of olive oil on the bottom of an 8x8 baking dish. Arrange sliced zucchini in the dish with an overlapping pattern. Sprinkle with salt, pepper, and paprika.

To make the topping, combine panko bread crumbs, parmesan cheese, thyme and sprinkle with a little salt and pepper. Add 1 tbsp of olive oil and stir until bread crumbs are soaked with a yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the topping is golden brown, about 30-35 minutes.

Summer Stew

Last night for dinner I made a summer stew, without the liquid. It was so yummy and my new favorite summertime dinner! You can add or omit anything you want to this dish. It was fresh and tasty!

Summer Stew

1 zucchini, cut into chunks

1 squash, cut into chunks

A handful of baby carrots, sliced

1 green pepper, cut into chunks

1 red pepper, cut into chucks

1/2 and onion, cut into chunks

1 can pineapple chunks, drained

1 sausage, cut into chunks (could also use, chicken, pork, steak or no meat at all)

Preheat oven to 325 degrees. Combine all cut vegetables and meat in a large bowl. Drizzle with olive oil and season with steak seasoning, kosher salt and garlic salt. Toss till all vegetables are covered. Place on a baking sheet. Cover with foil and cook 45-60 minutes or until veggies are tender. Serve over rice.

Serves 6-8 depending on how many veggies you use.

source: naptime journal

Summer Veggie Skillet Lasagna

I was so excited to make this dish for dinner last night! It is full of veggies and as our garden is growing I have been anxious to use our vegetables! This dish is refreshing, filling, and healthy. We loved it and will be making it every summer when the squash and zucchini make their way to my kitchen.

Summer Veggie Skillet Lasagna

2 tbsp EVOO

1 onion, finely chopped

4 garlic cloves, minced

1 (28oz) can diced tomatoes

salt and pepper

10 lasagna noodles, broken into 2 inch pieces

1 small zucchini, cut into 1/2 inch chunks

1 small squash, cut into 1/2 inch chunks

1/4 cup fresh basil, shredded

1 cup part skim ricotta cheese

1 cup freshly grated parmesan cheese

Heat oil in a large 12 inch skillet over medium heat until simmering. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 3o seconds. Drain tomatoes into a 2 cup measuring cup. Add additional water to make 2 full cups of liquid. Add to skillet with 1 tsp salt.

Scatter noodles in skillet. Layer tomatoes over noodles and bring to a simmer. Reduce heat to medium and cook, stirring occasionally for about 10 minutes.

Stir in veggies and cook, stirring occasionally about another 8 minutes or so until veggies and noodles are tender. Add basil, half of the ricotta and parmesan, and salt and pepper to taste. Stir until sauce is creamy. Dollop remaining ricotta over noodles and sprinkle with remaining parmesan cheese.

Serves 6

source: mel's kitchen cafe

Coconut Chicken and Smashed Sweet Potatoes

Tonight for dinner I made one of our favorites!

Coconut Chicken and Smashed Sweet Potatoes. It was delicious!

Coconut Chicken

2 eggs, beaten

2 tbsp water

1 cup coconut

1/2 cup flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1 1/2 lbs boneless, skinless chicken breasts, cut into strips

4 tbsp melted butter

In a shallow dish, mix together coconut, flour, salt, pepper, and garlic powder. In another shallow dish, beat 2 eggs with the water.

Dredge the chicken in the egg wash, then coconut mixture. Place chicken on sprayed cookie sheet. Drizzle each piece with a little melted butter. Bake at 400 degrees for about 25 minutes.

Dipping Sauce:

Combine 1/4 cup orange marmalade with 2 tbsp Dijon mustard. Serve with chicken.

Smashed Sweet Potatoes

2 1/2 lbs sweet potatoes, peeled and chopped

1 cup chicken stock

1/4 cup honey

juice of 1 lemon

salt and pepper

nutmeg to taste

Boil potatoes until tender. Drain and return them to pot. Mash with stock, honey, salt, pepper, and nutmeg. Serve and enjoy!

(sources: adapted from Anna Can Cook and Rachael Ray)

Ribs and Potatoes

When I saw that ribs were on sale at the grocery store the other day, we had a change in our menu! I made the meat with my homemade bbq sauce and these crazy good twice baked potatoes. My two year old loved the meat and my 4 year old LOVED the potatoes. He said, "I could eat these all day long!"

Becky's BBQ Sauce

1 cup chili sauce

4 tbsp Dijon mustard

6 tbsp orange marmalade

4 dashes hot sauce

4 tbsp Worcestershire sauce

4 tbsp apple cider

salt

Mix it all together and dump it over your meat in a crock pot or lather it up before putting in the oven. Sweet and tangy! Makes about 2 cups

Marbled Stuffed Potatoes

food network magazine

4 large russet potatoes

1 large sweet potato

1/4 cup sour cream

3 tbsp unsalted butter, softened and cut up

2 scallions, thinly sliced

3/4 cup shredded sharp cheese

kosher salt and black pepper

olive oil

Preheat oven to 400*. Clean russet potatoes and spear all potatoes with a fork. Bake in oven for 40-60 minutes or until soft on inside. Remove from oven and let cool slightly. Peel sweet potato (skin should slide off if you pull on it) and place in a bowl. Cut the tops of the potatoes off (lengthwise) and scoop out the flesh from the insides and place in bowl with sweet potato. Add sour cream, butter, scallion, 1/2 cup of cheese and salt and pepper to taste. Mix together until well combined. Brush potato skins with olive oil and place on baking sheet. Fill the skins with potato mixture and sprinkle with remaining cheese. Bake at 375* for 25-30 minutes or until cheese has melted.

Serves 4

A month ago I was called to be young women's president in our ward. Since then, Sunday's have been anything but a day of rest. Valentine's day was full of meetings and therefore-no cooking occurred. We had leftovers. I had a beautiful menu planned, but wasn't able to make it until this week. However, as I got dinner on the table, my kids decided to go wacko on me resulting in no nice tablecloth, no candles, and cold food by the time we sat down to eat. I was frustrated that it wasn't the nice, calm, romantic meal I had been hoping for, but I guess that is life. The food still tasted delicious (even though Tessa wouldn't touch it. I tried not to be offended.). Maybe next year will be a bit calmer-ha ha ha!

Balsamic Pork Tenderloin

1 pork tenderloin

1 cup balsamic vinegar

1/4 cup honey

Bake pork tenderloin at 325* for about 20-25 minutes. Meanwhile, combine vinegar and honey in a small saucepan. Simmer until reduced by half. Remove pork from oven, brush with reduced vinegar. Place under broiler until sauce is bubbly and starting to caramelized. Remove, turn, brush with vinegar and repeat. When finished, remove from oven and let rest 7-10 minutes before cutting. Drizzle with remaining vinegar.

Green Mashed Potatoes

redhead recipes

6 russet potatoes

1/2 bag frozen peas

4 tbsp butter

4 tbsp sour cream

salt and pepper to taste

milk

Boil potatoes until soft. Add in peas for last 2 minutes of cooking. Drain peas and potatoes. Add butter, sour cream, salt and pepper. Mash. Add milk as needed to obtain desired texture. Serve.