Roasted Balsamic Brussels Sprouts

I could eat roasted veggies everyday!

Ingredients:
1 1/2 pounds brussel sprouts, halved (quartered if large)
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

Directions:

• Line baking sheet with aluminum foil and preheat oven to 425 degrees
• Toss brussels sprouts with 2 tablespoons oil, salt and pepper.
• Spread onto baking sheet.  Roast, stirring occasionally, for 20 minutes, or until carmelized.
• Place sprouts back into bowl with remaining oil, vinegar and honey.  Toss evenly.
• Spread onto baking sheet again, and roast for 3-5 minutes longer.

Sweet Potato and Quinoa Salad

This hearty salad can be a meal in and of itself, or as side.  I like it just a little warmer than room temperature.  It's also great tossed with raw spinach leaves.

Ingredients:

1 1/2 pounds of sweet potatoes, peeled and cut in to 1/2 inch chunks

1 sweet onion, cut into 1/2 inch chunks

4 tablespoons, olive oil, divided

1 teaspoon ground chili powder

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1 1/2 cups cooked quinoa

Zest and juice of 2 limes

2 teaspoons maple syrup, or honey

1 clove minced garlic

1 (15 ounce) can black beans, rinsed and drained

1 large bell pepper, cored and diced

3/4 cup fresh cilantro, chopped

Directions:

• Preheat oven to 400 degrees.
• Place onion and sweet potatoes on large baking sheet. Drizzle with 1 tablespoon oil
• Combine spices and sprinkle over onions and potatoes. Toss to coat
• Bake in a single layer, 20-25 minutes, tossing halfway through.
• Remove from oven and set aside.
• In small container with a lid, combine 3 tablespoons oil, lime juice, zest, maple syrup and garlic.  Shake to combine
• In a large mixing bowl, combine cooked quinoa, black beans, bell pepper, cilantro, potatoes and onions.
• Pour dressing over and toss to combine.
• Best slightly warm, or at room temperature.

Yields: 6-8 servings

Baked Asparagus

I could eat the whole recipe myself.  Quick, easy and flavorful!

Ingredients:

1 pound asparagus
2 tablespoons olive oil
salt and pepper
1/2 cup grated parmesan

Directions:

• Preheat oven to 400 degrees.  Cover rimmed making sheet with foil.
• Cut the woody stems off of the asparagus spears.
• Lay spears on the baking sheet and coat with olive oil.
• Sprinkle with salt, pepper and cheese
• Bake until cheese begins to brown, about 8-10 minutes.

Dressing

I say dressing.  You say stuffing.  If I'm not stuffing it into anything, it's dressing. Play with the seasonings as you wish. I once didn't have any fresh sage or rosemary and used a good dash of dried Italian Seasoning.  It came out great!

Ingredients:

1 1/2 sticks of butter
1 pound white bread torn into 1 inch pieces ( about 10 cups)
2 1/2 cups chopped onion
1 1/2 cups celery slices
1/2 cup flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons sea salt
1 teaspoon pepper
2 1/2 cups low-sodium chicken broth, divided
2 eggs

Directions:

•  Preheat oven to 250 degrees.  Scatter bread in a single layer on rimmed baking sheet.
• Bake stirring occasionally until dried out, about an hour.  Let cool, transfer to large bowl.
• Melt butter in a large skillet over medium-high heat. Add onions and celery and cook for 10 minutes, stirring often.
• Add to bowl with bread. Stir in herbs, salt and pepper.
• Drizzle in 1 1/4 cups broth and toss gently.  Let cool.
• Preheat oven to 350 degrees.  Whisk 1 1/4 cups broth and eggs in a small bowl
• Add to bread mixture and stir until combined.
• Transfer to a buttered 13x9 inch baking dish, cover with foil and bake 40 mintes.
• (Dressing can be made ahead up to one day--uncover at this stage, let cool, cover and chill before baking further)
• Bake uncovered 40-45 minutes longer (if chilled, add 10-15 minutes)

Parmesan Roasted Potatoes

I've been making these quick potatoes for years, but haven't taken the time to write down the recipe.  Don't bother to peel the potatoes--the skins make them crispy.

Ingredients:
4 cups cubed Yukon Gold potatoes
3 tablespoons oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon pepper
1/4 cup of grated Parmesan, plus a little more for finish

Directions:

• Preheat oven to 425 degrees.  Spray a rimmed baking sheet with cooking spray. Place potatoes in baking sheet
• Pour on oil, seasonings and cheese.  Mix to coat
• Bake for 30 minutes, removing and tossing after every 10 minutes.
• Season with salt and extra parmesan before serving.

Better Broccoli and Cheese Casserole

I was craving the church potluck version of Broccoli Cheese casserole, but not the pound of butter and Velveeta, when I happened upon this lighter version

Ingredients:
2 (10 ounce) packages frozen chopped broccoli
1/2 teaspoon minced garlic
5 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 (3 ounce) package cream cheese, softened
3/4 cup shredded cheddar cheese
3/4 cup crushed Ritz crackers

Directions:

• Place broccoli in greased one quart baking dish. Set aside
• Melt 2 tablespoons butter in pan over low heat; add flour and stir until smooth
• Gradually add milk and cook over medium heat, stirring until thick and bubbly
• Add salt, pepper and cream cheese, stirring until well combined.  Add half the cheddar cheese.
• Pour sauce over broccoli and sprinkle with remaining cheese
• Melt remaining butter and combine with cracker crumbs; Sprinkle over casserole
• Bake at 350 degrees for 40 minutes until thoroughly heated

Oven Roasted Sweet Potatoes

 I was afraid these wouldn't be sweet enough without brown sugar and cinnamon.  They are great!  You can really taste the sweetness of the potato.  


Ingredients:
3-4 large sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon sea salt

Directions:

• Peel and cube sweet potatoes into about an inch cube
• Spray a 9"x13" baking dish with cooking spray and add potatoes
• Whisk together oil, honey and lemon juice in a small bowl
• Pour over potatoes tossing to coat
• Bake in a 350 degree oven for 60-75 minutes. Stir every 15 minutes.

Cheddar Scallion Grit Cakes

Learned to make these at Charleston Cooks and discovered I do like grits after all! For creamy cheese grits, serve immediately after adding cheese and scallions.

Ingredients:
3 cups water
1/2 teaspoon salt
2 tablespoons butter
1 cup stone ground grits
1 cup heavy cream
1 cup cheddar cheese, grated
1 bunch of scallions, chopped
Dash of Tabasco
Cornmeal
Canola Oil

Directions:

• Place water, salt and 1 tablespoon butter in a medium sauce pan. Bring water to a boil.
• Add grits to boiling water, stir well and reduce to low heat.
• Cook stirring occasionally until thick and creamy (about 40 minutes).
• Mix in cream and remaining butter.
• Remove pan from heat and mix in cheese and scallions. Add Tabasco and season to taste with salt and pepper
• Pour grits into a shallow sheet pan, and spread across pan in an even layer. Place sheet in refrigerator until grits are cool and hardened.
• Remove pan from refrigerator and cut into round cakes of desired size with a biscuit cutter.
• Place some cornmeal in a shallow dish. Coat cakes in cornmeal on both sides.
• Heat 1/8 inch of canola oil in a large saute pan over medium heat. Heat oil until hot.
• Carefully place grit cakes in hot oil and fry until golden brown on both sides

Scalloped Potatoes

For even cooking, use a mandoline or very sharp knife to slice potatoes to 1/8 inch thickness.

Ingredients:
4 tablespoons butter
2 medium onions, minced
4 cloves of garlic, minced
1 tablespoon minced fresh thyme
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups chicken broth
1 1/2 cups cream
3 bay leaves
5 pounds potatoes, peeled and sliced 1/8 inch thick
8 ounces cheddar cheese, shredded

Directions:

• Melt butter in dutch oven over medium-high heat. Add onions and cook until softened, about 8 minutes. Add garlic, thyme, salt and pepper and stir about 30 seconds.
• Stir in broth, cream and bay leaves. Add potatoes and bring to a simmer. Cover, reduce heat to medium-low, stir often and cook until potatoes are mostly tender, about 15 minutes
• Discard bay leaves. Pour mixture into 9'x13" baking dish and press gently.
• Sprinkle with cheese, cover with foil and bake in a 400 degree oven for 20-30 minutes. Let cool for 10 minutes before serving.
• Can freeze before adding cheese. Cover with plastic wrap, cut vents. Refrigerate for up to 2 days or wrap in foil and freeze for up to one month. If frozen, thaw completely in refrigerator for 24 hours. Bake covered with foil for 20-40 minutes; remove foil and bake 30 minutes more.

Green Bean Casserole

Yes, this is more labor intensive than the typical church potluck version with canned soup, but the flavor is worth the effort!

Ingredients:
2 slices bread, torn into quarters
1 tablespoon butter, softened
dash salt and pepper
3/4 of a 6oz can of fried onions
1 pound green beans, ends trimmed and halved
1 1/2 tablespoons of butter
1/2 pound mushrooms, coarsely chopped
2 garlic cloves, minced
1 1/2 tablespoons flour
3/4 cup chicken broth
3/4 cup heavy cream

Directions:

• Pulse bread, butter, salt and pepper in the food processor until mixture resembles coarse crumbs. Transfer to a large bowl and toss with onions; set aside.
• Preheat oven to 425 degrees. Bring 2 quarts water to boil. Add beans and salt. Cook beans until bright green and crisp tender, about 5 minutes. Drain beans in colander and plunge into ice water to stop cooking. Spread on paper towels to drain.
• Add butter to empty pan and melt over med-high heat. Add mushrooms, garlic, salt, and pepper; cook about 5 minutes until mushrooms release moisture and then evaporates.
• Add flour and cook one minute. Add broth and bring to simmer, stirring constantly. Add cream, reduce heat and simmer until thickened--about 6 minutes.
• Add green beans to sauce and stir to coat. Layer evenly in an 8 inch square baking dish. Sprinkle with topping and bake until golden brown, about 10 minutes.

Servings: 5-6

Coconut Rice

Ingredients:
1 1/2 cups water
2 cups rice
1 cup coconut milk
1 teaspoon kosher salt

Directions:

• Rinse and drain rice.
• Combine all ingredients in medium saucepan. Bring to a boil
• Cover and reduce heat to low. Cook 15 minutes. Let stand covered 10 minutes

Kimchi-style slaw

This spicy slaw is great with the porkchops above. My family likes "sweet and spicy", so I add more sugar or Splenda to the dressing.

Ingredients:
1/4 cup rice wine vinegar
1 to 2 teaspoons Sriracha
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon canola oil
1 teaspoon sea salt
1/2 teaspoon sugar
4 cups shredded Napa cabbage
1/2 cup thinly sliced green onions

Directions:

• Combine first seven ingredients in a large bowl; stir with a whisk.
• Add cabbage and green onion; toss to coat.
• Serve within 10-15 minutes.

Servings: 4-6

Scalloped Cabbage

Adjust the amount of white sauce according to how much cabbage you have or how creamy you like it. I always increase the buttered bread crumbs for extra crunch. To cook the cabbage, coarsely chop and place in a small amount of boiling water for 2 minutes. Reduce heat to low and cook covered for 6-8 minutes until crisp-tender.

Ingredients:
5 cups cooked cabbage
2 cups white sauce (below)
1/2 cup fine dry breadcrumbs
2 tablespoons butter, cut into small pieces

Directions:

• Place cabbage in buttered baking dish. Pour white sauce over; sprinkle with bread crumbs then dot with butter.
• Bake at 400 degrees for 20 minutes.

Servings: 6

Basic White Sauce

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 2 cups heated milk
• salt, pepper

Directions:

• Melt butter over medium heat. Add flour and stir until well blended
• Gradually stir in hot milk. Cook over medium heat, stirring constantly until sauce begins to thicken and boil.
• Simmer, stirring frequently, over very low heat for 5 minutes.
• Season with salt and pepper
• Makes 2 cupf of white sauce

Macaroni and Cheese

This is not the stuff in the "blue box". This is real mac and cheese. Vary the cheeses for different flavors or use a combination of them.





Ingredients:

2 cups macaroni
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons of flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups milk
3 cups shredded cheese (cheddar, monterey jack, american, etc.)



Directions:

• Cook the macaroni according to package directions; drain.


• In a medium saucepan, melt butter. Cook onion in butter until tender.


• Stir in flour, salt and pepper. Add milk all at once and stir until thickened and bubbly


• Remove from heat and stir in 2 1/2 cups cheese until melted


• Combine cheese and macaroni and pour into a 9'x13" baking dish coated with cooking spray.


• Sprinkle with remaining cheese


• Bake at 350 degrees for 30 minutes

Servings: 6

Brussels Sprouts with Bacon

I've always liked brussels sprouts, but just boiling them was a little blah. This Emeril recipe with carmelized onion and bacon is the key to my family's favorite side dish this winter. You can find more "green" recipes at www.planetgreen.discovery.com/food-health

Ingredients:
1/4 pound bacon, chopped
2 tablespoons olive oil
1 large sweet onion, thinly sliced
2 cloves minced garlic
salt and pepper
1 pound Brussels sprouts, halved and ends trimmed
1/2 cup chicken stock

Directions:

• Heat a saute pan over medium heat; add bacon and oil. Cook for 10 minutes until bacon begins to crisp.
• Add onion and garlic; season with salt and pepper
• Cook for 5 minutes; add the Brussels sprouts and chicken stock. Cover with a lid and cook 15 minutes.