Cauliflower with Capers and Lemon

This is a lovely side dish that we accompanied with our Veal loaves.  It's a great dish with a pop of acidity from the lemon and capers.  It's a great way to change-up your cauliflower routine!

Cauliflower with Capers and Lemon

Serves 6

Ingredients:

1 Pound Bag Frozen Cauliflower or Fresh Cauliflower (prepared/cut into bite-sized pieces)

1 Teaspoon Oregano

1/4 Teaspoon Crushed Red Pepper Flakes

Zest from 1/2 Lemon

Juice from 1/2 Lemon

3 or 4 Tablespoons of Capers (drained)

1/2 Cup Parmesan Cheese, Grated

1 Tablespoon Olive Oil

Step 1:  Preheat oven to 400 degrees Fahrenheit. 

Step 2:  In a large bowl, combine all ingredients except the cauliflower.  Blend well.

Step 3:  Add in the cauliflower and stir to combine.  

Step 4:  Place ingredients in a greased 2-quart baking dish.  Place in oven and bake for 30-40 minutes, or until desired tenderness is achieved.

Sweet Pepper Slaw

Here is a fun twist on a cole slaw.  It uses traditional cabbage blend plus sweet bell peppers and a sweet onion.  The dressing is a combination sweet/sour reminiscent of the dressing used for a classic three-bean salad. 

Sweet Pepper Slaw

Serves 8

Ingredients:

7 oz Cabbage, Shredded (I use a 1/2 bag of classic preshred with carrots included)

1 Medium Sweet Onion - diced fine

1/2 Pound Sweet Bell Peppers - diced fine.

2 Tablespoons White Vinegar

2 Tablespoons White Sugar

1 Tablespoon Oil (canola, olive oil . . .your choice)

1/8 Teaspoon of Ground Black Pepper

Note:

1. For the peppers - I used a combination of red, yellow and orange mini bell peppers. 

2. To dice, I actually ran the (cleaned) onion and (cleaned) bell peppers through my food processor.  Use a course chop.

Instructions:

1.  Combine the cabbage, onion and peppers in a large bowl.

2.  Prepare the dressing by mixing together the vinegar, oil, sugar and black pepper in a small bowl.   Whisk until well combined. 

3.  Pour the dressing over the slaw mix and toss until well combined.  Cover and let sit in the fridge for at least an hour to let the cabbage soften and the flavors marry. 

Easy Cucumber Salad

People always think salads need to be so complicated all the time.  They don't need to be - really!  Here is a quick and easy yet delicious salad that your whole family can enjoy.

Easy Cucumber Salad

Serves 6

Ingredients:

2 Medium Cucumbers, peeled and sliced

1/2 Red Onion, cleaned and diced medium

2 Large Roma Tomatoes, cleaned and diced

2/3 Cup Italian Salad Dressing (such as Kraft or Newman's)

Instructions:

In a large bowl, combine the cucumbers, red onion and tomatoes.  Add the salad dressing and gently stir until all is combined.  You can serve immediately or cover it and store in the fridge up to a day.

Classic Pea Salad

Classic Pea Salad - served as a simple dish with many dinners for years upon years.  I love the simplicity of a good side salad . . .sweet peas, sharp cheddar cheese, crisp red onion . .easy peasy (all puns intended).  Great with almost anything, but truthfully - I'm serving it with fish tonight!

Classic Pea Salad

Serves 4 as a Side Dish

Ingredients:
1 - 15 oz Can Peas - I prefer Le Sueur Sweet Peas

1/2 Cup Diced Red Onion

1 Cup Shredded Cheddar Cheese

1/2 Cup Mayonnaise

1 Tablespoon Milk
Salt & Pepper

Instructions:
Step 1:   In a medium sized bowl, combine the diced red onion, shredded cheese, milk and mayonnaise.  

Step 2:  Drain the peas really well and discard the juice.  Add peas to the bowl of onion/cheese.  Stir very gently so you do not mash the peas!  Season with salt and pepper to your desire.

Serve!  Store in the fridge if you have leftovers.

Optional:  Add a half cup of cooked, crumbled bacon for a real treat!

Mexican Zuccini

Our family has made a few dietary changes over the past year or so . . .a little more low-carb than what we used to be.  We've cut out rice, breads and potatoes for the most part.  I'm not saying we never eat any of those anymore . . .but we have cut out most of it.  And when you are going that route - you find more creative ways to cook and serve vegetables.  This is recipe is one of them.  It is sooooooo good.  I really impressed myself with it.  We were making a green chile-type chicken and needed a side dish.  this is what I served and wow  . . .fantastic.

Mexican Zucchini

Serves 4

Ingredients:

2-3 Small Zucchini's 

1/2 Cup Red Onion (coarsely chopped) 

1 TB Butter

1 TB Olive Oil

1/2 Teaspoon Chili Powder

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Cayenne Powder

1 Teaspoon Lime Juice

1/2 Cup Water

1/2 Cup Shredded Mexican Cheese (I used a Kraft blend)

Cilantro for Garnish

Step 1:  Wash the zucchini and remove the ends.  Cut into thick sticks.  I usually cut my zucchini in half.  Then, I cut piece in half again (now I have 4 pieces).  I take one of those pieces and cut it into either 4 or 6 pieces, depending on the size of the zucchini.  Repeat that step with remaining zucchini.

Step 2:  In a small bowl or cup, combine the water and lime juice.  Set aside.

Step 3:  In a medium to large size skillet, add the olive oil and butter.  Heat over medium until butter melts.  Add the zucchini,  chili powder, garlic powder and cayenne.  Stir to combine/coat the zucchini.  Cook until the zucchini begins to brown on the bottom.  Stir again and then add the red onion and diluted lime juice - stir everything in the pan to combine.  Cook for another five minutes or until the water is evaporated.

Step 4:  Remove from heat and sprinkle with the cheese and cilantro.  Serve and enjoy!

  

Cheesy Polenta with Mushrooms

Here is a side dish that is hearty enough for a meal.  The original recipe is here.  However, we tweaked it a bit to fit our family tastes by adding more seasonings. Please note, it makes a lot.  And by a lot - I mean that we served it as a side dish along with lamb and another veggie dish for 3 people . . .and we ate it for three days as leftovers.  So, please note - it make a lot.  Feel free to cut the recipe in half.   

Cheesy Polenta with Mushrooms

Serves 8

Ingredients:

4 and 1/2 Cups Water 

1 and 1/2 Teaspoons Salt 

1 and 1/2 Cups Coarse or Medium Cornmeal 

3 Tablespoons Olive Oil 

1 Teaspoon Dried Sage 

1/2 Cup Grated Parmesan 

2 Tablespoons Butter 

1 and 1/2 Pounds Mushrooms, sliced thin 

1/2 Teaspoon Black Pepper

2 Teaspoons Garlic Powder

1 Teaspoon Onion Powder 

6 Oz Fontina Cheese, grated (about 1 1/2 cups)

    

Step 1:  Heat the oven to 350°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/2 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 1/4 cup of the Parmesan.

    

Step 2:  Meanwhile, butter an 8-by-12-inch baking dish or a 3-quart baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add the mushrooms, the remaining sage, black pepper, garlic powder and onion powder.  Cook, stirring frequently, until the mushrooms are golden and soft, about 5- 10 minutes. Remove from heat and set aside.

Step 3:  Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.

Browned Butter Macaroni

Are you familiar with browned butter?  It is something that is simply amazing.  The flavor of it is nutty and slightly sweet.  It is a total cinch to make too - you just need butter and little bit of patience.  And by a little, you can have it made (browned) in less than 10-15 minutes.  Boo-ya!  That's my kind of homemade sauce :)

Now what to do with it?  Well, add some sage and splash cream, stir, and toss with pasta.  Bam!  Best macaroni ever.  No lie.  Try it.  You will be addicted.

Browned Butter Macaroni

Serves 4-6

Ingredients:

1/2 Pound Dry Macaroni

6 Tablespoons Unsalted Butter

2 Tablespoons Cream or 1/2 and 1/2

1/2 Tablespoon Dried Sage

Parmesan Cheese

Step 1:  Prepare macaroni according to the package.

Step 2:  While macaroni is cooking, in a small saucepan - add the butter.  Cook on stove top over medium/low heat.  And just let it sit and melt.  Stir occasionally.  It will begin to froth a little - which is fine.  Stir it, you will notice the color changing and little brown bits accumulating on the bottom of the pan.  This is totally what you want!  Add in the cream and sage.  Stir to combine.

Step 3:  Drain the pasta.  Add to bowl and then pour the butter sauce over the macaroni.  Stir to combine.  Top with Parmesan cheese to serve.  Enjoy!

Orange You Glad I'm Back?

So, I haven't blogged for a while.  I've missed it.  Not sure if you have missed me though.  I've been sick - but I am on the road to recovery!  And while being ill, my taste-buds were rendered useless.   I hope everyone had a nice Easter.  This salad reminds me of the many family gatherings that we once had on my maternal side of the family.  Enjoy!

Orange Fluff Jell-o Salad

Serves 8

Ingredients:

1 Small Box Orange Jell-o

1 Cup Cottage Cheese

1 Small Can Mandarin Oranges

1-8oz Container Cool Whip + more for garnish if desired

Step 1:  Prepare Jello according to the package and chill until firm.

Step 2:  Once Jello is firm, mash with fork.  Add the cottage cheese and stir until well combined.  You can use the electric mixer for this if you wish - it will break up the cottage cheese into smaller bits.

Step 3:  Fold in the Cool Whip into the Jello.

Step 4:  Gently fold in the drained oranges into the Jello mixture.

Step 5:  Chill until ready to serve.  Enjoy!

Scalloped Potatoes

Every once in a while, I just crave a good, old-fashioned scalloped potato.  Not that kind that comes from a box.  And not the cheesy kind either.  Rather, the creamy kind . . .with chives and dill.  Although it may seem a bit daunting, it really isn't.  The hardest part is cutting the potatoes thinly - I use a mandolin for ease.  But, don't let this recipe scare you . . it is supper yummy and goes great with pork chops.

Scalloped Potatoes

Serves 4-6

Ingredients:

2 Pounds Potatoes (standard Russett)

1/4 Cup Chives

8 Tablespoons of Butter (1 Stick)

1 Teaspoon Chopped Garlic

1/4 Cup Sour Cream

1/4 Cup Cream

1/2 Cup Milk 

Dill

Nature's Seasoning (or Salt and Pepper)

Step 1:  Preheat the oven to 375°F. Peel the potatoes and cut them into 1/4-inch thick slices.

Step 2:  In an oven-proof skillet, melt 4 tablespoons of the butter over low heat.  Add the garlic and stir to distribute.  

Step 3:  Remove from heat and now it's time to layer the potatoes etc.  Place a single layer of potato slices in the pan.  Season with Nature's Seasoning and sprinkle with dill.  Repeat with remaining potatoes until all the potatoes are in the pan.  

Step 4:  In a saucepan, add the remaining butter, sour cream and milk.  Heat and stir until combined and hot (do not boil).  Pour over the potatoes.  The liquid should almost come to the top of the potatoes.  If it does not, add a little extra milk to bring the liquid level up to the top of the potatoes (but do not cover them in milk).  

Step 5:  Return the skillet to the stove top and bring to a simmer.  Top with the chives.  

Step 6:  Place the pan in the oven and bake for about 45 minutes, or until the potatoes are tender when pierced with a fork. 

Refrigerator Cucumber Pickles

Here is a very, easy delicious recipe for Refrigerator Cucumber Pickles.  Perfect for those who don't have a garden with cucumbers and for those who don't want to can or put-up pickles.  Rather, this recipe can use store-bought cucumbers and is a cinch to make.  In fact, you don't even need to peel them . . .but's it's okay if you do.  It is totally up to you!  The hardest part is actually letting them set for a day before eating them!  

Refrigerator Cucumber Pickles

Serves Several

Ingredients:

7 Cups of Thinly Sliced Cucumbers (about 3 average-sized cukes)

1 Tablespoon Salt

2 Cups White Vinegar

2 Cups Sugar

1 Tablespoon Mustard Seeds

1 Tablespoon Celery Seeds

1 Cup Thinly Sliced White or Yellow Onion

1 Green Bell Pepper, Diced (optional)

Step 1:  Mixed the cucumbers with the 1 Tablespoon of salt.  Cover with water and let stand for 4 hours.

Step 2:  While the cucumbers are hanging out, you can make the brine.  In a sauce pan, heat the vinegar and sugar until it's dissolved.  Once dissolved, add the mustard seed, celery seed, onions and green pepper.  Stir to combine.  Set aside to let cool.  

Step 3:  After the cucumbers have sat for 4 hours, drain and rinse them.  Place back in the bowl and pour the brine over the cucumbers.  Cover tightly and keep in the fridge.  Let sit overnight or for a day before serving.

Step 3 Alternative:  After the cucumbers have sat for 4 hours, drain and rinse them.  Pack them as best you can into pint-sized mason jars (or larger).  Really be sure to pack them in, if you don't super-pack them in, you won't have enough brine!  Once the cukes are in the jars, ladle the brine into the jars - making sure to fill them to the top so that the all the cukes are covered in the brine.  Cover with the lid and store in the fridge.

These pickles usually last a couple weeks in the fridge. . . .providing you don't inhale them right away!

Popovers

You don't need to go to a fancy restaurant next time you are craving a delicious popover - just make this recipe instead!  You'll save yourself a little cash instead of eating out and still be left wanting more popovers.  No lie.  You can't have just 1.  This recipe is very easy to make - the key is to way over-grease your muffin tin.  

Popovers

Yield: 12

Ingredients:

1 and 1/2 Cups All Purpose Flour

3/4 Teaspoon Salt

1 and 1/2 Tablespoons Melted Butter

1 and 1/2 Cups Milk

3 Large Eggs, Slightly Beaten

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  

Step 2:  Grease the heck out of  a muffin tin.  Grease like you've never greased before!

Step 3:  In mixing bowl, whisk together the salt and flour.  Add the remaining ingredients and stir together until just combined.

Step 4:  Disburse the batter among a 12-cup muffin tin.  Place in the preheated oven and bake for 1 hour.

Step 5:  Remove from the pans and serve warm.  

Balsamic Glazed Asparagus

Delicious, tender asparagus glazed in a sweet, tangy sauce made of butter and balsamic vinegar.  What could be more tasty?  The earthy and bold flavors go perfectly with a tender, juicy steak.  You can thank me later.

Balsamic Glazed Asparagus

Serves 4

Ingredients:

1 Pound Asparagus, cleaned and trimmed

1 Tablespoon Low-Sodium Soy Sauce

1 Teaspoon Balsamic Vinegar

2 Tablespoons Butter

1 Tablespoon Olive Oil

Salt and Pepper

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  

Lay out the asparagus on a baking sheet and drizzle with the olive oil.  Sprinkle with salt and pepper.

Step 2:  Place baking sheet with asparagus in the oven and roast it for 12-15 minutes or until desired consistency.

Step 3:  While the asparagus is in the oven . . . on the stove top in a small saucepan, combine the soy sauce, butter and balsamic vinegar.  Cook over medium heat, stirring occasionally, and then turn to low once the butter has melted.

Step 4:  After the asparagus has been pulled from the oven, place on or in your serving dish of choice and pour the sauce over the asparagus.  Serve!

Incredible Edible Sweet Potatoes

Love sweet potato fries?  Then you will love these!  Less fuss, same effect.  Delicious.  Sweet, creamy texture in the center and slightly crispy on the outside.  Buy extra when shopping for sweet potatoes - this recipe always disappears fast!  All you do is dice up the sweet potatoes and roast . . .and shebam!  Before you know it . . .happy family.  The hardest issue is just waiting for them to roast (approximately 1 hour baking time)!  These go great with pork chops, just sayin'.

Incredible Edible Sweet Potatoes

Serves 4-8 

Ingredients:

1-2 Pounds of Sweet Potatoes

1-2 Tablespoons Olive Oil

Step 1:  Preheat oven to 400 degrees Fahrenheit.  Prepare a large baking sheet by spraying with non-stick pan spray.  Set aside.

Step 2:  Wash the sweet potatoes.  Once washed - leave the skins on.  No need to peel!!  Cube them into approximately 1/2 inch cubes.  Place on the cookie sheet in a single layer.  Use two cookie sheets if you run out of room on the first cookie sheet!

Step 3: Once all potatoes are cubed, drizzle olive oil over the potatoes and then give them a quick toss with your hands.  No need to fully coat them in oil.  You just want the oil to get disbursed.

Step 4:  Time to roast up these babies!  Place in the oven for 30 minutes.  Then, stir them around/flip them.  Return to the oven and bake for another 30  minutes - until they are soft when pierced with a fork and slightly beginning to brown around the edges.  

Cloud Bread

Have you ever come across a recipe that just sounded so interesting that you had to try it?  This recipe is one of those for me.  I've seen it around the web in varying forms, but finally just had to give it a try.  It is a carb-free recipe . . .but that doesn't really interest me.  I was more intrigued by the fact that so few ingredients when prepared the right way . . .could taste unlike their original form.  In this recipe, you take eggs and cream cheese . . .and in the end, the final product doesn't even taste like cream cheese OR eggs.  ** Mind.Blown**  What you do end up with though - is a very soft, pillow-y and delicious bread substitute.  One thing about this recipe though - it was super simps because I had the right tools.  If I didn't have a mixer or my mini food processor, I'm not sure it would have turned out so well.  Regardless, everyone in my family loved the 'bread' and is already begging for it again.

Cloud Bread

Yield:  9 Pieces

Ingredients:

3 Eggs

3 Tablespoons Cream Cheese (or 1.5 ounces total - if you prefer to go by weight)

1/4 Teaspoon Cream of Tartar

Rosemary

Step 1:  Preheat the oven to 300 degrees Fahrenheit.  Next, line a very large baking sheet with parchment paper - or use two smaller baking sheets.  Set aside.

Step 2:  Separate the eggs.  Place the egg whites in one bowl, egg yolks in a different bowl.

Step 3:  Add the cream cheese to the egg yolks.  With a fork, mash and blend until it becomes fully combined.  If you have a small food processor - you can use it here instead doing this the old-fashioned-by-hand method.  Set aside.

Step 4:  Add the cream of tartar to the egg whites.  Whip the egg whites until stiff peaks form. 

Step 5:  Fold the yolk mixture into whipped egg whites.  Do this very gently and until just combined.

Step 6:  Scoop the mixture by spoonfuls out onto the parchment paper.  I used an ice-cream scoop and got 9 rounds.  Depending on how stiff you beat your egg whites, you may want to flatten them a bit.  They don't really spread while baking.  Season with crushed rosemary.

Step 7:  Place in the oven and bake for 17-20 minutes, they will be a light tan color.  Then, turn on the broiler (or crank the heat) and bake a minute or two longer until the tops brown.  Remove from the oven and cool slightly before serving.

To store, place in an air tight container.  However, I doubt they'll last long enough to actually store!

Beer Bread

Why would anyone buy beer bread mix from a retailer when it is so easy to make?  Seriously, it is crazy easy to make yourself.  No lie.  Just a few simple ingredients . . .and voila!  Beer Bread.  Great with soups, stews, dips etc etc etc.  Or by itself . . .with a thick layer of butter.  Just sayin'.

Beer Bread

Yield:  1 Loaf

Ingredients:

3 Cups Self Rising Flour

1/4 Cup Sugar

1 and 1/2 Cups Beer (12 oz)

4 Tablespoons Butter, melted and divided (3 TB + 1 TB)

Step 1:  Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan.

Step 2:  In a bowl, mix together the dry ingredients:  the flour and sugar.  Once blended, add in 3 tablespoons of the melted butter and the beer.  Stir until mostly smooth (don't worry about having it a little lumpy).

Step 3:  Pour the the batter into the prepared bread pan and spread out evenly.  Drizzle with the remaining 1 tablespoon melted butter on top of the batter.

Step 4:  Place the filled bread pan into the preheated oven and bake the bread for 45 to 50 minutes, until a toothpick inserted into the top of the loaf comes out clean.  

Step 5:  Remove the bread from the oven and let cool for 5 minutes.  Then, turn it out of the pan and let it finish cooling on a rack.  Once cooled, slice and serve!

I prefer a good dark beer and used Guinness for this recipe.  But, use what you like for beer.

French Bread Toasts

French Bread Toasts are the perfect accompaniment to warm, steamy soups as well as tasty, spreadable, creamy dips.  They are so simple to make - I almost thought about not posting the recipe.  However, everybody loves them!  They are crunchy, a bit savory from the olive oil and store well in a sealed container.  You know what that means?  You can make them ahead of time before your big shin-dig and store them until you need them.  On the counter.  No refrigeration necessary.  And you serve them at room temperature.  You can thank me later.

This year on Christmas, we went with a self-service soup bar (how fun is that?!?!?).  We served 3 different soups along with these toasts.  They are just so much yummier than crackers.  Trust me.  And the neutral flavor of them goes well with all types of soups etc.  

French Bread Toasts

Ingredients:  

1 lb French Bread Loaf

Olive Oil

Step 1:  Preheat the oven to 425 degrees Fahrenheit.  On a large baking sheet, drizzle a little olive oil. 

Step 2: Carefully slice the French bread with a serrated knife into 1/2 inch slices (rounds).  Place them in a single layer onto the baking sheet.  Drizzle with additional olive oil.

Step 3:  Once the oven is preheated, place the pan in the oven.  Bake for 15-20 minutes, until the tops start turning golden brown.

Step 4:  Remove from oven and flip the slices over.  The bottoms are likely pale compared to the browned tops.  Once the slices are all flipped up, place back in the oven and bake for an additional 10 - 15 minutes - or until golden brown.

You can serve these warm, cold, or room temp.  Once they are cooled, you can store them in an air-tight container for up to a week.  Please note, these do not freeze well.

Scalloped Corn

Need a side dish that feeds a crowd for the holidays?  This is it.  Trust me, it's delicious and absolutely not-healthy-for-you-but-could-be-considered-a-vegetable.  That makes it absolutely perfect for holiday gatherings :)

Scalloped Corn

Serves 12+

Ingredients:

4 Eggs

1 Cup Milk

1/2 Cup Sugar

2 Teaspoons Salt

2 (16oz) Cans of Corn, drained

2 (16oz) Cans of Cream-Style Corn

8 Tablespoons Butter

1 Sleeve Saltine Crackers, Crushed (approximately 30-36 crackers)

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Grease a 9x13 baking dish and set aside.

Step 2:  In a large microwavable bowl, melt the butter.  Once melted, add the milk, sugar, salt and corn.  Stir until combined.

Step 3:  Place 1/2 the corn mixture in the baking dish.  Top with 1/2 the crushed crackers.

Step 4:  Place the remaining corn mixture in the baking dish (on top of the crushed crackers layer).  Next, top with the remaining crushed crackers.

Step 5:  Bake uncovered for 45 minutes - 1 hour until the corn is bubbly and beginning to brown on the top.  Serve immediately.

FYI:  this does reheat well as a left-over, but it loses that 'crunch' on the top.  As well, in case you aren't feeding a huge crowd . . .this recipe can easily be cut in half, but retain the same baking time and use a smaller dish to bake it in.

Parmesan and Chive Cous Cous

Alert:  Do not waste your money on buying flavored, boxed cous cous!  It is so simple to make flavorful cous cous without buying the boxed versions.  Rather, with a few simple things from you pantry and fridge, you can have an easy, super flavorful side dish with less sodium and preservatives!  Typically, most stores carry cous cous in the bulk area (you know the area - the one where you measure out your own ingredients . ..candy, grains, dried fruits etc).  It is so much less spendy buying it from this area.  You will save yourself a few bucks by going this route.  No lie.  And this side dish?  Guaranteed to be loved by everyone in your family.

Parmesan and Chive Cous Cous

Serves 4

Ingredients:

1 Cup Cous Cous

1 and 1/2 Cups Low-Sodium Chicken Broth

3 Tablespoons Butter

2 Tablespoons Chives

1/4 Cup Parmesan Cheese

In medium sized pot, add the chicken broth.  Heat until boiling.  Once boiling, remove the heat and add the cous cous, butter, chives and Parmesan cheese.  Cover the pot and let stand 6-10 minutes until all the liquid is absorbed.  Fluff with a fork before serving.

Mexi-Corn and Black Beans

I grew up not eating corn.  I can't say I never had it - after all, I did eat school hot lunch and they occasionally served corn.  However, I was raised in a family that didn't believe corn was a vegetable.  We were taught that it is a grain.  Specifically, a grain that is grown on the farm and then later fed to the animals. Therefore, you would never find corn being served at any dinner my parents served (even the holidays).  Fast forward a few decades to today . . .I still coincide with those beliefs.  But everyone once in a while I do have to give in and serve corn.  And when I do - it's usually this recipe.  The sweetness of the corn and meatiness of the beans are laced with taco seasoning that combines the flavors into a fantastic flavorful side dish.  Serve it up today!

Mexi-Corn and Black Beans

Serves 4-6

Ingredients:

1 (14.5 oz) Can of Corn with Sweet Peppers

1 (14.5 oz) Can of Black Beans

1 Teaspoon Taco Seasoning

1 Tablespoon Butter

Open and drain the can of corn and empty into a large bowl.  Open, drain, and rinse the can of black beans (that sludge the coats the beans just totally grosses me out!).  Add the drained/rinsed beans to corn.  Add the taco seasoning to the corn/beans.  Add the butter.  Microwave the entire bowl of corny/black bean goodness until heated thoroughly (2-3 minutes, depending on your m'wave).  Remove from the microwave, stir again to distribute the melted butter and make sure everything is hot.  Serve and enjoy.

Seared and Roasted Cabbage

Cabbage.  Most people either love or hate it.  I am on the LOVE IT bandwagon.  Seriously, a good slaw can make or break lunch.  No joke.  But, let's talk about cooked cabbage . . .seared in a hot pan until the edges char a bit, then add a little broth or water and place in the oven to roast until tender.  SO YUMMY.  Once you make this, it will definitely go into your vegetable rotation.  It pairs excellently with a great roast.

Seared & Roasted Cabbage

Serves 4

Ingredients:

1 Small Head of Cabbage (Red or Green)

1 Tablespoon Olive Oil

1 Tablespoon Butter

Nature's Seasoning (or salt and pepper)

1 Cup Chicken Broth or Water

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  For this recipe, you will be using the stovetop and the oven, so you will want to use a pan that can be transferred from the top of the stove and then into the oven.  

Step 2:  Prep your cabbage by washing it and then very carefully cut it into 4 wedges.  Leave the core in!

Step 3:  In a heavy duty fry pan, skillet or small dutch oven - heat the oil to medium.  Once heated, add in the cabbage.  Cook on one cut-side until deeply browned.  Turn the cabbage to the other cut-side and brown that side as well.  Once both sides of the cut wedges are browned, add the butter to the pan along with the broth (or water).  Season the wedges on all sides with the Nature's Seasoning or salt and pepper.

Step 4:  Place the pan in the oven, uncovered - and bake for 45 minutes to 1 hour.