Easy Peasy Roasted Veggies

Easy Peasy Roasted Veggies

Ingredients:

3-5 large carrots, peeled and cut into 1 to 1.5  inch chunks
Brussel Sprouts cut into half vertically
1 pound baby potatoes, cut into half
1 large red onion, cut into thick one inch pieces
Could also add other chunky vegetables (peeled sweet potatoes, bell pepper, broccoli, cauliflower, etc. -- just make sure everything is about the same size)

Herbs -- fresh is best but dried is okay -- thyme, rosemary, oregano, basil
Olive oil
Balsamic Vinegar (2-3 Tbsp.)
Salt and Pepper

Directions:

Preheat oven to 400.  Put veggies on Silpat on cookie sheet.  Do not overlap or veggies will steam and not roast.  Sprinkle with olive oil, balsamic vinegar, herbs, salt and pepper.  Roast for about 40 minutes and flip/stir occasionally.

Jen's Roasted Grape Tomatoes

Jen's Roasted Grape Tomatoes:

Ingredients:

Grape Tomatoes
Olive Oil
Garlic Cloves
Herbs de Provence Seasoning (or fresh herbs)
Salt
Pepper
Fresh Basil
Bread

Optional:  Crushed Red Pepper

Directions:

Preheat oven to 400 degrees.  Rinse and dry tomatoes and put on a cookie sheet with a Silpat.  Add 7-10 whole cloves of garlic.  Toss with olive oil, salt, pepper, herbs de provence.  Roast for about 20 minutes until skins burst.  Top with fresh basil and eat as a side dish or spoon onto bread.

Lazy Dog Brussel Sprouts

Lazy Dog Brussel Sprouts:

Ingredients:

1 lb Brussels Sprouts

2 fl oz Olive Oil

1/2 tsp Salt

1/2 tsp Garlic, chopped fine

1/4 cup Lemon Juice

2 T Capers

4 T Romano cheese grated

1 cup Housemade Croutons

·        2 cups of French Bread, cut into 1” cubes

·        2 T. Olive oil

·        ¼ tsp Italian Seasonings

·        ¼ tsp Garlic powder

·        ¼ tsp Salt

Croutons Recipe

1.      Toss bread with seasonings and oil.

2.      Place single layer on baking tray.

3.      Place in preheated 325 degree oven.

4.      Bake for 10-15 minutes until light golden brown and crispy.

Brussels Sprouts Recipe

1.     Clean the Brussels sprouts and trim the bottom. Cut them in half vertically. 

2.     Toss Brussels sprouts with olive oil and salt. Roast in a preheated 450 degree oven until slightly charred. About 12 minutes.

3.     Place toasted croutons in the bottom of the serving dish you are using.

4.     Transfer cooked Brussels sprouts to a mixing bowl and toss with garlic, lemon juice, capers, cheese and salt until everything looks evenly coated.  

5.     Pour the contents of the bowl over your croutons and enjoy.

Chocolate Texas Sheet Cake

Chocolate Texas Sheet Cake
Pioneer Woman

Ingredients:

•  FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
•  FOR FROSTING:
• 1/2 cup Finely Chopped Pecans (optional)
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Directions:

For the cake: Preheat the oven to 350 degrees F.

In a large bowl, combine the flour, sugar and salt. Stir together and set aside.

In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.

In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for 30 seconds, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or 18x13 rimmed baking sheet) and bake for 20 minutes.

While the cake is baking, make the icing.  If adding pecans, make sure they are chopped.  Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth.  Allow it to bubble for 30 seconds, then turn off the heat. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.  When cake is finished cooking, pour over the surface of the cake.

Easy Chicken Tenders

Easy Chicken Tenders
Giada de Laurentis


Ingredients:

Olive oil
1 cup buttermilk
2 pounds chicken tenders 
1 1/2 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

• Directions:
  
  Preheat the oven to 450 degrees F.
  Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
  Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
  
  Other suggestions:
  Use panko?  Add a little tabasco to buttermilk for a spicy kick?  Serve with Sautéed Broccolini and pasta with butter and parmesan noodles?

Sautéed Broccolini

Sautéed Broccolini
Ina Garten

Ingredients:

• 1 bunch broccolini
• Kosher salt
• 2 tablespoons unsalted butter
• 1/2 lemon, zested
• 1 teaspoon minced garlic
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground black pepper

Directions:

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.