Archive for the ‘Sides and Extras’ Category

Stuffed Mushrooms

Stuffed MushroomsSTUFFED MUSHROOMS RECIPE – A SIMPLE, IMPRESSIVE APPETIZER

The base ingredients for stuffed mushrooms is simple, you need mushrooms,
cheese and whatever flavors you enjoy (onions, garlic).
Here is an easy stuffed mushroom recipe, but remember you can substitute or add whatever you’d like to the filling.

STUFFED MUSHROOMS

INGREDIENTS:

Large Mushrooms (whatever kind your prefer)
1 package of cream cheese
1/2 cup of parmesan cheese
half of an onion, chopped finely
garlic, chopped finely
chives, chopped finely
1/4 red pepper, chopped finely
1 tablespoon butter or margarine

PREPARATION:

Begin by chopping your ingredients.
Next remove the stems from the mushrooms and chop them up.
Hollow out any excess to create space within the mushroom for the filling.

Sauté the vegetables in the oil until they’re golden.
In a bowl combine the sautéed veggies and cheeses (hold back a bit of the parmesan to top each cap before baking),
blend well and your filling is ready.

The next step is the most important, if you forget it you will end up with wrinkly,
shrivelled mushrooms which are certain to leave your guests unimpressed.
The key is to baste each mushroom with melted butter, make sure you cover all of the mushroom and it won’t dry out.

With your mushroom caps basted you’re ready to add in the filling.
Simply spoon it in and be generous, believe me your guest will thank you because it’s delicious.

Stuffed Mushrooms ready for oven

Sprinkle the remaining parmesan onto each cap and pop them into an oven pre-heated to 400 degrees
for approximately 20 minutes or until the tops are golden brown.

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Serves: 8

April 12, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Roasted Mushrooms with Garlic and Thyme

Roasted Mushrooms with Garlic and ThymeRoasted Mushrooms with Garlic and Thyme

Ingredients

16 even-sized open cup mushrooms, stalks cut level
3 tbsp olive or vegetable oil
2 cloves garlic, chopped very finely
3 tbsp unsalted butter, softened
2 tbsp fresh thyme, chopped
½ tsp garlic powder
5 tbsp fresh breadcrumbs
1½ tbsp lemon juice
salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 400F.
Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
Arrange the mushrooms in a a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand)
with the stalks facing upwards.
In a small bowl, mix together the butter (make sure its softened),
garlic, thyme, lemon juice and seasoning.
Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
Either refrigerate for later use, or bake immediately in the oven for 15 minutes
or golden around the mushroom cap.

April 12, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Roasted Vegetables with Dijon Sauce

Roasted Vegetables with DijonRoasted Vegetable Magic Recipe

Vegetables are so tasty seasoned with a Dijon mustard sauce- especially tender new potatoes and onions.
Throw in some sausage and you have a one pan dinner.

For the Dijon roasting sauce:

4 tablespoons olive oil
1/2 cup Dijon mustard
4-5 cloves garlic, chopped
1 tablespoon fresh chopped dill, marjoram, parsley or mint

Cut up:

2 cups sliced young potatoes- try a mix of blue, red and gold
1 medium sweet or red onion, cut up
4 carrots, sliced into thin diagonal coins or matchsticks
1 bunch of broccoli, cut up
1 yellow squash, sliced into half moons
1 zucchini squash, sliced into half moons
1 small cabbage, sliced
Sea salt and fresh ground pepper

4 Italian style sausages, sliced- optional

Preheat the oven to 400ºF.

Toss the cut vegetables into a large roasting pan. Season with sea salt and ground pepper.

Whisk together the Dijon sauce and pour over the veggies. Stir to coat.

Roast for an hour, until fork tender.

Add in sliced cooked sausage during the last twenty minutes of roasting time, if desired.

Serves 3-4.

April 12, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Pepper Roasted Cauliflower

Pepper Roasted Cauliflower

Pepper-Roasted Cauliflower!!!

INGREDIENTS:

8 cups cauliflower, cut into small, even-size florets (from 1 large head)
2 tablespoons soy sauce
1/2-1 tablespoon vegetable oil
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon granulated sugar

DIRECTIONS:

1 Heat the oven to 450°F and arrange the rack in the middle.
Combine all ingredients in a large bowl and toss to coat.
Let marinate 20 minutes, tossing cauliflower occasionally.
2 Arrange cauliflower in a single layer on a baking sheet.
Roast until tender and slightly blackened, about 15-20 minutes.
3 Remove from the oven and serve hot or at room temperature.

February 24, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Broccoli Crunch Salad

Broccoli Crunch Salad

BROCCOLI CRUNCH SALAD

Ingredients & Directions:

1 head broccoli (chopped )
1 red onion (chopped)
1 cup sunflower seeds
3 strips bacon (cooked and chopped)
1 cup raisins

mix these in a large bowl

in a small bowl mix

1 cup mayonnaise ( i use miracle whip)
2 tbsp white vinegar
1/3 cup sugar

pour this over the broccoli and mix well
refrigerate for a few hours

February 24, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Parmesan Yellow Squash Fries

Parmesan Yellow Squash Fries

Parmesan Yellow Squash Fries

1 large yellow squash or 2-3 small ones
1/4 C. flour
1/4 C. Italian bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. smoked paprika
2 eggs
2 T. milk
1/4 C. freshly grated parmesan cheese

Wash the squash and then slice them into strips.
Combine the flour, bread crumbs, salt, pepper and paprika in a bowl.
In a separate bowl, beat together the eggs and milk.
Line a baking sheet with tinfoil and spray with cooking spray.
Take each squash strip and dip into the flour mixture
then into the egg and place on the baking sheet.
Repeat with remaining strips. Once they are all on the baking sheet,
sprinkle the tops with the parmesan cheese.
Place under the broiler for 5-6 minutes or until they begin to brown,
remove and gently turn them over and return to the oven for another 2 minutes
or so or until browned. Watch closely, remove from the oven and enjoy!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Grain Free Pumpkin Nut Bread

Grain Free Pumpkin Nut Bread

Grain Free Pumpkin Nut Bread

Ingredients

1 cup homemade pumpkin puree
4 eggs
1/3 cup Vermont maple syrup
¼ cup MELT Organic spread
½ tsp salt
2 tsp cinnamon
2 tsp pumpkin pie spice
¼ cup tapioca flour
½ cup coconut flour
½ tsp baking soda
½ tsp baking powder
¾ cup chopped nuts of your choice

Instructions

Preheat the oven to 350F.
Line a small loaf pan with parchment paper.
Mix the pumpkin, eggs, maple syrup & MELT Organic.
Sift in the salt, spices, flours, baking soda and baking powder.
Mix thoroughly.
Add the nuts and mix.
Pour the batter into the pan and bake for 45-50 minutes or until it tests done in the center.

Read more at http://www.confessionsofanover-workedmom.com/2015/01/allergy-friendly-grain-free-pumpkin-nut-bread.html#ql1DHEyQrjZlwpC4.99

February 19, 2016Cat Lady No Comments »
FILED UNDER :Breakfast , Gluten Free , Sides and Extras , Treats

Carrot Zucchini Bread

Carrot Zucchini Bread

Carrot Zucchini Bread

INGREDIENTS
3 eggs
2 cups sugar
1 cup oil
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla
2 cups zucchini, grated
1 1/4 cups carrots, grated
1 teaspoon cinnamon
1 cup walnuts, chopped (optional)

DIRECTIONS

Place cleaned carrots in food processor and pulse until nicely shredded or chopped
repeat with zucchini
Beat together the eggs, sugar, and oil.
Add the all the other ingredients and beat well.
Pour into 2 greased and floured 9 x 5 loaf pans and bake at 350 degrees for about 1 hour.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Breakfast , Sides and Extras , Treats

Cauliflower Bread Sticks

Cauliflower Breadsticks

Cauliflower Breadsticks! Hardly any calories for the whole pan!

1 large head of cauliflower
2 cloves garlic, grated or minced
2 large eggs, lightly beaten
4 oz low fat mozzarella cheese
1/2 teaspoon onion powder
salt
pepper

Preheat oven to 450 degrees.
Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
Place the cauliflower into a food processor and blend until it’s a mashed potato texture
In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
Bake at 450 degrees for 20-25 minutes or until the top starts to brown
Add additional cheese to the top and enjoy!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Fresh Veggie Salad

Fresh Veggie Salad

FRESH VEGGIE SALAD

Ingredients:

16 oz container of the small medley tomatoes
10 baby cucumbers
1 red or yellow onion
12 sweet mini peppers
1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup of water
1 T. sugar
1 teaspoon salt
pepper to taste

Directions:

Chop all veggies into small bite size pieces and place in large bowl.
Add apple cider vinegar, olive oil, water, sugar, salt and pepper to veggies and toss until thoroughly mixed.

Refrigerate for 4 hours so it can marinate.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras