Category Archives: 11. Vegetables

Honey Roasted Red Potatoes

 

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Honey Roasted Red Potatoes

Makes about 2 servings

 

1 pound red potatoes, cut into bite size chunks

3 tablespoons diced onion

5 tablespoons butter, melted

3 tablespoon honey

3 teaspoon dry mustard

Salt and pepper to taste

 

Preheat oven to 375 degrees

Lightly coat a 9×13 inch baking dish with nonstick cooking spray

In a large bowl combine melted butter, honey, mustard, salt and pepper

Add potatoes and onion, mix well

Pour mixture into prepared pan

Bake in the preheated 375 degrees oven for 40-60 minutes or until tender, stirring a few times during cooking time

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Stuffed Baked Potatoes

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Stuffed Baked Potatoes

 

Wash potatoes making them free of dirt and any bad spots

Poke several holes in potatoes with a fork

Pre-cook potatoes in microwave for 10 minutes

 

Place potatoes in 350 degree oven for 20 minutes

After potatoes have cooled enough to touch, cut each one in half

Scoop out insides and place potato shell aside

 

Mash potatoes with filling ingredients of your choice

Milk, butter, cheese, bacon bits, salt, pepper, ect

Mix well and scoop filling back into shell

 

Place back in oven and bake for 10 minutes or until top is golden and crispy

Remove from oven and top with sour cream, bacon bits, cheese, and scallions

Enjoy!

Baked Corn Casserole

Corn Casserole

Baked Corn Casserole

Makes 8 servings

 

2 eggs

3 Tablespoons sugar

3 Tablespoons flour

1 can cream corn

1 can corn drained

1 cup cracker crumbs

Salt and pepper to taste

2/3 cup milk

1/4 cup butter melted

 

In a medium sized bowl beat eggs

Next add sugar and flour, mix well

Stir in creamed corn, drained corn, cracker crumbs, salt and pepper

Carefully mix in milk until well blended

Pour into a buttered 2 qt casserole dish and top with melted butter

Bake at 350 degrees for 75 minutes or until casserole is set

Allow to cool for 5 minutes before serving

Honey Glazed Carrots

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Honey Glazed Carrots

Makes about 6 servings

 

3 tablespoons butter

1/2 sweet onion diced

1/2 cup vegetable or chicken stock

2 cans 14.5 oz Sliced Carrots, well drained

1/4 cup honey

1/2 teaspoon salt more or less to taste

1/4 teaspoon pepper more or less to taste

1 tablespoon honey

Garnish with Dried or Fresh Parsley

 

Preheat oven to 400 degrees

Melt butter in cast iron pan over medium-high heat

Toss the onions in the pan and cook for about 5 minutes, stirring occasionally

Add the stock to the pan, cook over medium-heat for about 3 minutes

Toss the carrots in the pan, stir, drizzle with 1/4 cup honey

Add salt and pepper

Carefully place the cast iron pan in the preheated 400 degree oven

Cook for 25 to 30 minutes

Drizzle another tablespoon of honey over top of the carrots, stir

Serve from cast iron pan or transfer to a large serving bowl

Garnish and enjoy!

Green Bean Casserole

Green Bean Casserole Pic from Campbells

Green Bean Casserole

Makes 6 servings

 

1 (10.75 ounce) can Cream of Mushroom Soup

1/3 cup milk (optional)

1 teaspoon Worcestershire sauce

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup shredded cheddar cheese

4 cups fresh green beans steamed for 7-8 minutes

French Fried Onions

Bread crumbs

 

Stir soup, milk, Worcestershire sauce, pepper, garlic powder, onion powder, cheddar cheese, beans and 1 1/3 cups onions in 9×13 baking pan

Sprinkle the top of the dish with bread crumbs

Bake at 350 degrees covered for 25 minutes or until hot

Top with remaining onions

Bake for 5 minutes more uncovered

*I forgot to get a picture of our dish before we plated our meals.  I attached a picture from the Campbell’s website that looks very close to how ours came out.

*I want to add that leftovers are not as flavorful as fresh, so this might be one dish that you make close to the serving side for your group.

Oven Roasted Potatoes

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Oven Roasted Potatoes

Makes about 2-3 Servings

 

1 Quart Jarred Potatoes

Olive Oil

Adobo

Garlic Salt

Turmeric

Paprika

Thyme

 

Preheat oven to 475 degrees

In a bowl large enough to toss in, add all above ingredients

Toss until well coated

Spread in a single layer on oven pans

Bake in a preheated oven

Using a flat spatula, scrape and flip potatoes about every 10 minutes

Mine were done after 30 minutes

 

You can also use fresh cut potatoes for this.  You will need to add to the cooking time since they are fresh cut.

 

Parmesan Stuffed Tomatoes

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Parmesan Stuffed Tomatoes

2 ripe Tomatoes, sliced

3 Tablespoons Mayonnaise

6 Tablespoons Parmesan cheese

1 Tablespoon Dijon Mustard

1 teaspoon Chopped Garlic

 

1 teaspoon dried oregano

salt and pepper to taste

1 teaspoon chopped fresh parsley

1/4 cup shredded mozzarella cheese

Seasoned bread crumbs

 

Slice tomatoes in half, clean out insides and lay out on a paper towel to let the liquid drain.  Topping will stay on better

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Arrange tomato slices in a single layer on a baking sheet

In a small bowl, mix together mayonnaise, Parmesan, Dijon mustard, and garlic

Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture

Season with oregano, and salt and pepper to taste

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Sprinkle with bread crumbs, mozzarella and then top with parsley

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Broil 5-10 minutes

Serve immediately