Green Beans and Mushrooms

I made this the other night as a side dish with fish and rice, it was really good, I didn't do the bacon this time, so instead of adding the bacon I added a little bit more salt.

Ingredients:

1 lbs of fresh green beans, cleaned and cut into pieces

1 pkg of button mushrooms chopped

2 tbsp butter or EVOO

1-2 cloves garlic, minsed

2 slices of bacon chopped (optional)

salt and pepper to taste

Directions:

In a large skillet brown bacon, remove once crisp. Add butter and garlic. Once garlic is cooked add green beans and let cook until bright green, salt and pepper. Once green beans are done to your likeness, add mushrooms and bacon and cook a couple minutes.

Candied Sweet Potatoes

I made this the other night with a left over stuffing and turkey casserole, very tasty...it's like a dessert and side dish rolled into sweet deliciousness ^_^

Ingredients:

3-4 medium sweet potatoes, peeled and sliced

1/2 stick of butter, but into separate tbsp

1/3 cup packed light brown sugar

1/2 bag of miniature marshmallows

2 tbsp toasted pecans (optional)

pinch of salt

Directions:

Preheat oven to 350. Coat a casserole dish with non-stick cooking spray.

In a large skillet melt butter with sliced sweet potatoes, coat potatoes with melted butter and cover. Steam potatoes until just cooked through. Add brown sugar and pinch of salt, cook until dissolved and a good syrup is made. Pour sweet potato mixture into prepared dish, sprinkle pecans over top, then top with marshmallows.

Bake for 10 minutes, or until marshmallows are browned.

Brussels Sprouts with Cranberries

Simple tasty way to make brussels sprouts, looks nice and pretty on your Thanksgiving table!

For a small variation add about half a cup of toasted pine nuts, it adds a nice crunch to it!

Ingredients:

1 pkg Fresh Brussels Sprouts, roughly chopped

2 tbsp butter

1-1.5 cups dried cranberries

salt, pepper and cayenne pepper to taste

Directions:

In a large skillet saute brussels sprouts in butter, about 2-3 minutes. Salt and pepper to taste, then add a pinch of cayenne pepper (all depending on how spicy you like it). Saute another minute. Stir in cranberries and serve.

Okra Fries

This is one of my own little concoctions, I got the idea from Iron Chef, they did wedges and deep fried them. I've been trying to go a little more healthy so here are some healthy fries ^_^

Ingredients:

1-bag of frozen/fresh okra or however much you want (I've done with both, fresh is a little more slimy but still very tasty)

1/2 cup egg whites or 2+ eggs + milk

1 cup(enough for dredging) whole wheat flour

salt and pepper to taste

pinch of cayenne pepper (optional)

Cooking spray

Directions:

Preheat oven to 400 degrees

Cut okra into 4's length wise. Combine flour, salt and pepper, and cayenne in bowl.

Dredge fries through egg whites and then flour mixture. (You can double dredge them if you like, but they come out good if dredged once)

Place fries on a foil lined cookie sheet.

Once all fries are dredged and on cookie sheet spray a lightly with cooking spray.

Bake in oven for 10-15 minutes or until fries have reached desired crispness

I baked these once at 350 and once at 400, I liked how crispy they came out at 400. I baked them at the same time I was baking something else. At 350 I used frozen okra (that had been thawed slightly) and they took about 20 - 30 minutes to cook.

Stuffed Young Zucchini

I so plan on trying this!!

Ingredients

• 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
• 2 tablespoons extra-virgin olive oil
• 12 crimini mushrooms, chopped
• 1 small to medium yellow onion, chopped
• 3 to 4 cloves garlic, grated or chopped
• Salt and freshly ground black pepper
• 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
• 2 slices white toasting bread
• Softened butter
• A small handful flat-leaf parsley
• A few sprigs fresh tarragon or a small handful basil leaves
• 3/4 cup shredded Parmigiano-Reggiano
• 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.

While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Cauliflower "Mac" and Cheese Casserole

I'm going cauliflower crazy today!

Ingredients:

• Kosher salt, as needed, plus 1/2 teaspoon
• 1 large head cauliflower, cut into small florets
• Vegetable oil spray
• 1 cup heavy cream
• 2 ounces cream cheese cut into small pieces
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• Equipment: 8 by 8-inch baking dish

Directions:

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

Spray the baking dish with vegetable oil spray.

Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Cauliflower Sauce with Whole-Wheat Penne

Ingredients

• 1 pound whole-wheat penne rigate
• Salt
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, cracked from skin and sliced
• 1 red onion, finely chopped
• 1 head cauliflower, stem removed and chopped
• 1 cup chicken stock
• 4 sprigs fresh rosemary, leaves stripped and finely chopped
• 3/4 cup grated Romano, 3 generous handfuls
• Salt and black pepper

Directions

Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.

While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.

Cheesy Cauliflower Gratin

So all who know me know how much I LOVE me some cauliflower, so when I saw this on Sandra Lee's (a.k.a. the alchies) show I had to share it with everyone...and I plan on trying it at some point...I mean cauliflower and cheese, what more could you ask for?!

Ingredients:
1 (10-ounce) package frozen cauliflower florets (recommended: Pictsweet)
1 (10.75-ounce) can condensed Cheddar cheese soup (recommended: Campbell's)
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup Mexican style shredded cheese (recommended: Kraft)
2 tablespoons grated Parmesan (recommended: Di Giorno)
2 tablespoons Italian style bread crumbs (recommended: Progresso)
1 teaspoon extra-virgin olive oil

Directions:
Preheat the broiler.

In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap and microwave on high setting for 6 minutes.

In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove cauliflower from microwave and remove plastic wrap. Spoon bread crumb mixture over cauliflower and broil for 1 to 2 minutes until top is golden brown. Serve hot.

Beer-battered Asparagus with Garlic Aioli

I usually don't particularly like Guy Fieri,  I think he's a a sell out, but this looks pretty good...and I do like Asparagus...and we are from the south so anything deep fried is worth trying, and beer batter tends to be good, from what I've tried ^_^

Ingredients:
1 bunch medium asparagus, ends trimmed
2 cups buttermilk
2 eggs, separated
3/4 cup beer, lager or pale ale
3/4 cup all-purpose flour
3/4 cup white cornmeal
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 cups peanut oil
Sea salt
Garlic Aioli, recipe follows

Directions:

In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.

In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli.

Garlic Aioli:

1 cup mayonnaise
1/3 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1 lemon, zested
4 tablespoons finely minced garlic
1 tablespoon minced fresh tarragon leaves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt
In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.