Category: Vegetables

Categories
Breakfast Potatoes

Cracker Barrel Hashbrown Casserole

2 lb Frozen hash potatoes, thawed
1/2 c  Margarine, melted
1 tsp Salt
1/2 tsp Black pepper
1/2 c  Onion, finely chopped
1 can Cream of chicken soup
2 c  Colby cheese, grated
 
Preheat oven to 350º.  Spray a 9×13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese.   Gently mix in the potatoes and pour into prepared pan or dish.  Bake uncovered at 350~ for 35 minutes.
 6  Servings
Categories
Breakfast Potatoes

Breakfast Casserole

This is a recipe I make on Christmas eve and bake Christmas morning while we are opening gifts.  Super good!
1     package hash brown potatoes, Simply Potatoes – shredded potatoes, fried til golden brown
1     onion, medium, diced
1     red and yellow bell pepper, diced
1     package sausage, brown and serve, cooked and sliced into bite-sized pieces
12    eggs, whipped with dash of milk, salt & pepper
2     cups cheddar cheese, shredded
Cook hash browns, spread in bottom of buttered 13 x 9 baking dish.  Saute onions and peppers; spread over potatoes.  Place slices of sausage on top of casserole.  Spread 1 1/2 cups cheese over entire casserole.  Pour eggs  into casserole.  Bake at 350 for 1 hour. Remove from oven 5 minutes early and sprinkle remaining cheese on top, then bake until melted. 
*May substitute diced ham for the sausage.
 8  Servings
Categories
Soups Vegetables Vegetarian

Minestrone

1/3 cup olive oil
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1/2 cup great northern beans, soaked
1 bay leaf
Sprig of thyme
4 cups beef stock
2 cups Italian canned tomatoes and their juice
Salt and pepper to taste
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded savoy cabbage
1 cup small pasta shells
In a large pot heat olive oil. Add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Then add the plum tomatoes and their juice, and salt and pepper to taste.  Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with the pesto and grated parmesean.

*To make this Vegetarian, substitute Vegetable Broth for Beef Broth.

10  Servings
Categories
Bacon Potato Salad Potatoes Salads Side Dishes

Potato Salad – Emeril’s Recipe

14 red potatoes, about 2 1/2 pounds
8 slices bacon, crisp cooked, crumbled
6 hard boiled eggs, peeled and coarsely chopped
1/3 cup red onions, finely chopped
1/3 cup celery, finely chopped
1 –12 oz. jar ranch dressing  , Marie’s brand is good
2 tablespoons fresh parsley, chopped
Place potatoes in medium saucepan with enough water to cover by one inch.  Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss.  Refrigerate the salad several hours before serving to allow the flavors to blend.
 8  Servings
Categories
Desserts Dips Pumpkin Vegetarian

Silky Pumpkin Dip

1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar or 1/2 cup brown sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice

In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and pumpkin pie spice, until smooth and well blended. Chill until serving.

Serve with gingersnap cookies & vanilla wafers.

It’s a nice idea to seve this dip in bowl that sits in a bowl of ice.

Categories
Appetizers Asian Chicken Dips Spinach

Sesame Chicken Dip

2 tablespoons soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 packages (8 ounces each) reduced-fat cream cheese
8 green onions, thinly sliced
1/2 cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 jar (10 ounces) sweet-and-sour sauce
Sesame rice crackers

In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.

Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.

Yield: 36 servings (1/4 cup each).

Categories
Pasta Pumpkin Ravioli

Pumpkin Ravioli with Gorgonzola Sauce

I found this recipe on Cooking Light’s website. Perfect for a romantic fall dinner!

For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorgonzola sauce.

You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.

Yield: 6 servings
Ingredients

* 1 1/4 cups canned pumpkin
* 2 tablespoons dry breadcrumbs
* 2 tablespoons fresh grated Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh sage
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
* 30 round won-ton wrappers
* 1 tablespoon cornstarch
* Cooking spray
* 1 cup fat-free milk
* 1 tablespoon all-purpose flour
* 1 1/2 tablespoons butter
* 1/2 cup (2 ounces) crumbled Gorgonzola cheese
* 3 tablespoons chopped hazelnuts, toasted

Preparation

Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.

Working with 1 won-ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining won-ton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.
Nutritional Information

Calories: 250 (33% from fat)
Fat: 9.1g (sat 4.5g,mono 2.7g,poly 0.7g)
Protein: 9.5g
Carbohydrate: 33g
Fiber: 3.1g
Cholesterol: 22mg
Iron: 2.4mg
Sodium: 636mg
Calcium: 162mg

Categories
Casseroles Main Dish Make Ahead Mushrooms Stuffing Turkey

Turkey and Mushroom Casserole

1 can condensed cream of chicken soup
1 can sliced mushrooms
1/4 tsp Worcestershire sauce
1 6-oz can diced chicken or turkey
1/2 cup packaged stuffing mix

Combine 1 can condensed cream of chicken soup, 1 can sliced mushrooms (drained), 1/4 tsp Worcestershire sauce in 1 qt baking dish. Add 1 6-oz can diced chicken or turkey. Sprinkle with 1/2 cup packaged stuffing mix for poultry. Bake at 375 for 25 minutes or until bubbly hot. Or bake in individual serving sized baking dishes for 20 minutes.

Categories
Corn Grill Vegetables

Grilled Sweet Corn with Chili-Lime Butter

4 ears Florida sweet corn

Chili Lime Butter:
1 stick of sweet butter, softened
zest of 1 lime
zest of 1 lemon
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
pinch of cayenne pepper

Place softened butter in a bowl. Add the rest of the ingredients, except corn, and mix until incorporated. Peel and clean corn.

Place cobs on a gas grill or barbecue with fire burned down to white coals, and turn corn frequently. Cook until nicely browned.

Slather hot grilled corn with chili-lime butter and serve immediately.

Serves 4

Categories
Grill Vegetables

Vegetables On The Grill


1 large green bell pepper, cut into 2 inch pieces
1 large red bell pepper, cut into 2 inch pieces
1 large red onion, quartered
1 medium zucchini squash, sliced lengthwise 1/4″ thick
2 medium summer squash, sliced lengthwise 1/4″ thick
6 shallots, halved
2 tbsp. olive oil
1 tsp. balsamic vinegar
1 tsp. sugar
1 tsp. salt
1 tsp. coarsely ground pepper
Vegetable cooking spray
2 pints grape, or cherry tomatoes

1. Combine first 6 ingredients in a large bowl. Drizzle with oil & vinegar and sprinkle with sugar, salt and pepper, tossing to coat.
2. Grill vegetable mixture in a metal basket or grill wok coated with cooking spray, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from basket; add tomatoes to basket, and grill, covered with grill lid, 1 to 2 minutes or until tomato skins begin to burst.

Serves 8