Tag Archives: veggie

Roast Chicken With Spring Vegetables

Food Network Magazine
Yield: 4 servings

Ingredients

3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill

Directions

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry.

Season with salt and pepper, then place skin-side up on a rimmed baking sheet.

Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil.

Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it.

Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes.

Squeeze the remaining 1/2 lemon over the chicken and vegetables.

Top with the dill and season with salt.
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Baked Zucchini Fries

by Chung-Ah
yield: 6 servings

Ingredients

1 cup Panko
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
4 zucchini, quartered lengthwise
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons chopped fresh parsley leaves

Directions

Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.

Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.

Serve immediately, garnished with parsley, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
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Easy Creamy Mushrooms

by Chung-Ah
yield: 4 servings

Ingredients

2 tablespoons unsalted butter
3 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
1/3 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Directions:

Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.

Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan.

Serve immediately, garnished with parsley, if desired.
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Easy Roasted Vegetables

by Chung-Ah
yield: 6 servings

Ingredients

2 cup broccoli florets
2 cups cremini mushrooms
2 cups chopped butternut squash
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red bell pepper, chopped
1 red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12-15 minutes, or until tender.*

Serve immediately.

*Baking time may need to be adjusted depending on the thickness of the vegetables.
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Honey Glazed Baby Carrots

by Chung-Ah
Yield: 4 servings

Ingredients

2 tablespoons unsalted butter
1 (16-ounce) bag Grimmway Farms Baby Carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves

Directions

Melt butter in a large skillet over medium heat. Add carrots, honey, brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*

Serve immediately.

*Cooking time may need to be adjusted depending on the thickness of the carrots.
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Idaho Nachos

Recipe Courtesy of Capone’s Pub & Grill
Yield: 1 to 2 servings

Ingredients

1 1/2 pounds waffle fries
Kosher salt
2 cups shredded Cheddar-Jack cheese blend
1/2 cup cooked chopped bacon
1/4 cup diced tomatoes
1/4 cup sliced green onions
1/4 cup sour cream

Directions

Begin with warming your fryer to 350 degrees F. Preheat the oven to 400 degrees F.

Fry the waffle fries until golden brown, 2 to 4 minutes. Then lightly dust with salt and place on a cookie sheet or metal pizza pan. Top with the cheese and bacon. Place in the oven until the cheese is completely melted, 2 to 3 minutes. Remove from the oven and finish by sprinkling on the tomatoes, green onions and sour cream.

Note: To cut the waffle fries, slice downward on the end of a potato with a crinkle cutter. Rotato the potato 90 degrees, and slice downward again. Repeat this process until the entire potato is sliced. This may take some practice to get the perfect waffle cut.
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Garlic Parmesan Roasted Broccoli

by Chung-Ah
yield: 6 servings

Ingredients

24 ounces broccoli florets*
3 tablespoons olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
Juice of 1 lemon

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 10-12 minutes, or until tender.

Serve immediately, sprinkled with Parmesan and lemon juice.

*24 ounces broccoli florets is equal to about 5 cups.
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Baked Parmesan Mushrooms

by Chung-Ah
yield: 4 servings

Ingredients

1 1/2 pounds cremini mushrooms, thinly sliced
3 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
3 cloves garlic, minced
2 teaspoons dried thyme
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.

Serve immediately.
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Beef Stew

By Lena Abraham
8 Servings

Ingredients

1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1″ pieces
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish

Directions

In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.

In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.

Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.

Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.

Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.

Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
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Baked Green Bean Fries

by Chung-Ah
yield: 6 servings

Ingredients

1 cup Panko
1/2 cup grated Parmesan cheese
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds green beans, trimmed
1/2 cup all-purpose flour
2 large eggs, beaten

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large bowl, combine Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside.

Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.

Serve immediately (with Ranch dipping sauce – if desired.)
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