Fixed Up Cauliflower

NEED:
1 small head cauliflower or 3 cups frozen cauliflower
1 tablespoon olive or vegetable oil
1 stalk celery, thinly sliced
2 tablespoons cider vinegar
2 tablespoons lower-sodium chicken broth or water
1 tablespoon chopped drained canned pimientos
1 teaspoon sugar
1⁄4 teaspoon dried thyme leaves
1⁄8 teaspoon black pepper

Cut fresh cauliflower into flowerets. In a large saucepan, bring 1⁄2 inch of lightly salted water to a boil over high heat. Add the cauliflower. Lower the heat and simmer, covered, for 8 to 10 minutes or until crisp-tender. (Or, cook the frozen cauliflower according to package directions.) Drain; transfer cauliflower to a serving bowl.

Meanwhile, in a small saucepan, heat the oil over moderate heat. Add the celery and cook for 5 minutes or until tender. Stir in the vinegar, chicken broth, pimientos, sugar, thyme, and pepper. Drizzle over the cauliflower and toss until mixed.

ENJOY!

Squash Casserole

NEED:
1 butternut squash small to medium size
1/4 to 1/2 cup brown sugar..do not pack
1/2 teaspoon salt
1 1/2 tablespoon butter
1 egg
mini marshmallows

Cut squash in half and remove seeds. If you only want to make half the squash, wrap the other half in plastic wrap and store in refidgerator. The squash will remain good ( it its fresh) for a week.
Dice the squash into one inch pieces and place in sauce pan with about 2 inches of lightly salted water. Bring to a boil and then lower temperature and simmer until squash is soft when pierced with a fork.**do not allow to boil dry..add water as needed** This takes approximately 20 minutes.
Drain and place in a mixing bowl. With a heavy whisk or large spoon mash the squash until fairly smooth. Add the brown sugar,butter and egg and mix until well blended.
Pour into a baking dish that has been sprayed with cooking spray.
Bake for 40 minutes at 350 degrees. Top with mini marshmallows ( just enough to make a single layer) return to oven for an additional 10 minutes.
You can make this a head and place in the refidgerator until ready to bake. Do not add the marshmallows until baked. You can store this in the refridgerator for about 24 hours before baking.

ENJOY!

Steamed Green Beans with Creamy Lemon Dressing

NEED:
2 pounds fresh green beans, trimmed
1/4 cup plain nonfat yogurt
3 Tablespoon mayonnaise
1 1/2 Teaspoon Dijon mustard
3 Tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)


Steam or Blanch beans and set aside.

Whisk all other ingredients together.

Pour over green beans and serve.

ENJOY!

Bread Salad

NEED:

3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce

In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.

For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine.

Makes 4 side-dish servings.


*Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.

ENJOY!

Texas Roadhouse Green Beans

One of my favorite places to eat is Texas Roadhouse. The green beans there are amazing. After a bit of searching I found the recipe. Easy and great!!
NEED:
2 cans of green beans, drained
2 cups of water
1 tbsp. of sugar
1/2 tsp. of pepper
4 oz. of bacon (raw, diced) or ham (cooked, diced)
4 oz. of diced onions

If using bacon, place it in the cooking pan first and brown. Then add diced onions and cook until tender and light brown. Add the water and beans, bring to boil, then simmer before serving.

If using ham, place diced ham and onions into cooking pan and cook until both are lightly brown. Add the water and beans, bring to boil, then simmer before serving.

ENJOY!

Skillet White Beans

NEED:

1 large sweet onion, halved lengthwise and thinly sliced (2 cups)
3 Tablespoon butter
1/2 cup maple or maple-flavored syrup
1/3 cup white balsamic vinegar or lemon juice
2 Tablespoon packed brown sugar
2 Tablespoon snipped fresh sage
2 Tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 15-1/2- or 16-oz. cans navy beans, rinsed and drained
2 15 1/2- or 16-oz. cans butter beans, rinsed and drained
1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
Dairy sour cream
Yellow, red, and/or green tomatoes, chopped (optional)
Sage leaves (optional)

In 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper. Add beans; stir to coat.

Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves. Makes 12 to 14 side-dish servings.

ENJOY!

Zucchini Bread

NEED:

2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts

Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out.
In a mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined. Add drained zucchini. Mix well.
Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans.
Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.

ENJOY!

Roasted Asparagus Bundles

NEED:

32 thin asparagus spears
1 package(s) (4 ounces) sliced panchetta
Freshly ground black pepper

Place a large baking sheet with sides on bottom rack of oven; heat oven to 450 degrees F. Trim asparagus spears to 6-inch lengths, using a knife or snapping ends off with your hands.

For each bundle, wrap half a pancetta slice around the middle of 2 asparagus spears.

When all 16 bundles are assembled, carefully remove the hot baking sheet from oven. Arrange bundles, evenly spaced, on sheet. Roast 5 minutes. Turn bundles over with tongs. Continue to roast 5 minutes, or until pancetta is crisp and asparagus tender.

To serve, transfer bundles to a plate and finish with a grinding of fresh pepper. Bundles can be served hot, warm, or at room temperature.

ENJOY!

Freakishly Fantastic Baked Zucchini

NEED:
3/4 cup Fiber One Bran Cereal
1 tablespoon of dry ranch dressing or dip mix
1/2 teaspoon of garlic powder-divided
1/2 teaspoon of onion powder-divided
1/2 teaspooon of oregano-divided
salt and pepper to taste
1/4 cup fat free liquid egg substitute ( regular egg if you'd like)
2 large zucchini ( wash and cut off the ends )

In food processor or blender, place the cereal, dressing mix,1/4 teaspoon of garlic powder, onion powder,and oregano. Salt and pepper to taste. Grind to a bread crumb consistency. Pour mixture into a large bowl.

In another bowl combine egg substitue ( or beaten egg ) and the remaining onion powder, garlic powder and orgeno. Salt and pepper to taste and stir thoroughly.

Cut the zucchini into 1/2 inch wide circles. Blot away excess mositure.

Spray a large baking sheet with nonstick spary. Toss zucchini circles in egg mixture until evenly coated. Shake off excess egg mixture. Coat in the bread crumb mixture and lay flat on the baking sheet.

Oven at 350 degrees

Bake 10 minutes then turn and bake an additional 10 minutes or until outside is crispy.

ENJOY!

Beer Battered Asparagus with a Lemon Herbed Dipping Sauce

NEED:

Lemon Herbed Dipping Sauce:
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves
1/2 teaspoon roughly minced fresh rosemary leaves
Not a fan of thyme or rosemary? You may use the spices of your choice.
Pinch salt
Blend together and chill until ready to use.

Beer Battered Asparagus:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 pound asparagus, trimmed
Vegetable oil, for frying

Heat oil in a heavy saucepan until it reaches 375 degrees F. **you can lightly flick water off your fingers into the oil. If it pops it is hot enough
Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.

Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

ENJOY!

Roasted Asparagus

NEED:

2 bunches thin to medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Preheat the oven to 450 degrees F.

Start at about 1/2 inch from the bottom and snap off the end..if it does not snap easily..move up a bit higher and try again. You want to remove the lower part that is not nice and firm. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

ENJOY!

Baked Acorn Squash

NEED:
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt

Preheat oven to 400°F.

Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not under cook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

Enjoy!

Fried Green Tomatoes

This was one of my mothers favorites and my sister still makes them. With gardens in full swing it's a good time to give this a try.
NEED:
1/2 cup buttermilk ***No buttermilk on hand? Use same amount of milk.
8-12 slices firm, unripe green tomato, ½ inch thick

1 cup cornmeal

2 tablespoons flour

1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
**optional
1/2 teaspoon dried oregano **optional
1 cup cooking oil
*** I find that just the salt and pepper is enough..though I will sometimes add a
bit of garlic powder.

Place tomatoes in buttermilk; depending on time, you may let them marinate for a few minutes or do a quick dip.
To make coating, combine cornmeal, flour, salt, pepper, cayenne and oregano. Drain tomatoes and dredge in cornmeal mixture. Tomatoes should be completely coated.


Heat oil over medium heat (preferably in a cast-iron skillet) - oil should be shimmering, about 350 degrees.


Dip tomatoes into oil, in small batches, until crisp and golden, turning them once. Each side will take 2-3 minutes.


With tongs, remove tomatoes and allow to drain on paper towels or brown paper bags. Keep warm in a low oven until ready to eat.

ENJOY!

Corn, Broccoli Bake

NEED:
1 can creamed corn
1 package frozen broccoli ( 10 ounce) cooked and drained
1/2 cup coarse ground crackers ( put them in a zip lock bag and crush them)
1 egg
1 tablespoon minced onions
2 tablespoon melted butter
salt and pepper to taste

Mix together corn, broccoli, onion, 1/4 cup crackers, 1 tablespoon butter, salt and pepper and place in 1 quart casserole. Top with mixture of remaining butter and crackers.
Oven at 350 degrees for 30 minutes. Serves 4 to 6.

Enjoy!