1 lb. asparagus, bottoms trimmed
2 Tablespoons olive oil
Salt or garlic salt and pepper to taste
Place asparagus on a cookie sheet and brush with olive oil. Sprinkle with salt and pepper. Place in a 350 degree oven for 10 min. or until asparagus is tender to touch. Remove from oven and serve.
Great roasted on the grill too!
1 lb. 93% lean ground beef
1-1/2 teaspoon kosher salt
1 tsp. olive oil
1/2 large onion chopped
3 garlic cloves minced
1 (28 oz. can ) crushed tomatoes
2tbsp. chopped fresh basil
black pepper to taste
3 medium zucchini sliced 1/8" thick
1 1/2 part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz. (4 cups) shredded part-skim mozzarella cheese
In a medium sauce pan, brown meat and season with salt. Drain in colander to remove any fat. Add olive oil to the pan and saute' garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, alt nd pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
Easy Peach Tea
1 cup sugar
1 cup water
2-3 slices fresh peaches
3 tea bags
6 cups water
Bring syrup ingredients to a boil. Then reduce heat to medium. Crush peach slices as you stir to dissolve sugar.
Turn off heat cover and let sit forv30 minutes. Boil water and brew tea let steep 5 minutes. Remove tea bags and refrigerate. Strain syrup through a fine strainer to remove fruit pieces. Add syrup to tea and serve over ice.
The Pioneer Woman's Caprese Salad
2 c. balsamic vinegar
3 tomatoes sliced thick
12 oz. mozzarella cheese sliced thick
olive oil for drizzling
kosher salt and freshly ground pepper
In a small sauce pan bring the balsamic vinegar to a boil over medium low heat. Boil for10-20 minutes or until balsamic has reduced to a thicker glaze. Be sure to keep an eye on this and stir occasionally. Remove from heat and transfer to a bowl to cool Arrange tomato and mozzarella slices on a platter. Place 2 basil leaves between the slices. Drizzle the olive oil over the top of the salad , getting a little bit on each slice. Then drizzle the balsamic glaze over the salad, same as the olive oil. Store left over balsamic in the fridge. Sprinkle salt and pepper over the salad. This salad is perfect on its own or you can serve it with toasted bread or as a side dish. Enjoy!
21/2 cups of grated zucchini
1 egg beaten
2 tablespoons melted butter
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all purpose flour
1/2 cup vegetable oil for frying
In a large, combine zucchini, egg, and butter. Stir in bread crumbs, minced onion, and Old Bay. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
How To Cook Butternut Squash
Wrap butternut squash with aluminum foil and place inside the slow cooker insert. Cook on high for 4 hours or low for 6 hours. Remove from slow cooker and allow to cool for about 15 minutes before trying to handle. Unwrap butternut squash, slice it in half with a knife, and the scoop out the seeds and membrane from the inside of the butternut squash and discard. Scoop out the soft butternut squash flesh with a large spoon and place into an airtight container for later use. Keep refrigerator up to one week in an airtight container.
Pumpkin Butter Dip
3/4 cup pumpkin butter
1 package ( 3 oz.) cream cheese
3/4 cup marshmallow cream
sliced apples or pears
In a blender or food processor, combine the pumpkin butter, cream cheese, and marshmallow cream until smooth.
Transfer pumpkin butter dip into a serving bowl. Sprinkle with cinnamon. Serve with apples, pears,and gingerbread cookies. Yield 2 cups.
Cheesy Bacon Stuffed Mini Peppers
6 mini peppers halved seeded and membranes removed
4 oz. cream cheese
2 T. green onion
4 slices bacon cooked and crumbled
1/2 tsp. garlic powder
1/2 cup shredded cheddar cheese + extra for topping
1 tsp. Worcestershire sauce
Preheat oven too 400. Spray cookie sheet with nonstick spray. In a small bowl beat together cream cheese, green onion, bacon, garlic powder, cheese and Worcestershire sauce with an electric mixer until smooth.
Fill each pepper half with a heaping tablespoon of the mixture. Place on cookie sheet and sprinkle with extra cheese. Bake 10-12 min., until cheese is melted & bubbly & pepper have softened. Allow to cool slightly before eating.
Spagetti Squash Chow Mein
1 large spaghetti squash
1/4 cup soy sauce
3 cloves garlic minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons olive oil
1 onion diced
3 stalks celery sliced diagonally
2 cups of cole slaw mix ( shredded cabbage and carrots)
Cut a spaghetti squash in half length wise and scoop out the seeds, lay skin side up in a 13x9 pyrex and pour 1/2 inch water in the bottom of the pan. Bake at 400 degrees for 30-40 min. until flesh is very tender. Once done scoop out flesh with a fork so it breaks apart into strings, set aside.
in a small bowl whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside. Heat olive oil in a large skillet over medium heat. Add onions and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through about one minute.
Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes. Serve immediately.
Easy Peach Cobbler
2 c. sliced peaches
1/2 cup melted butter
1 c. flour
1 c. milk
1 tsp. baking powder
Preheat oven 350. Pour melted butter into an 8x8 square pan. Combine flour, sugar, baking powder & milk and pour over melted butter. Place peaches on top of the batter and bake for 30 min. or until golden brown.
1/4 cup butter, softened
2 cups fresh or frozen blackberries
3/4 cup raspberry or apple juice
ice cream or whipped cream, optional
1/2 cup milk
1/2 cup sugar
1 cup flour
2 tsp. baking powder
In a small bowl, cream butter and sugar until light and fluffy. Combine flour and baking powder; add to creamed mixture alternately with milk just until moistened.
Pour into greased 1-1/2 qt. baking pan. Sprinkle with blackberries. Pour juice all over. Bake at 350 degrees for 45-50 minutes or until golden brown. Serve warm; top with ice cream or cream if desired. Yield: 6-8 servings.
1- 8 oz. jar either sweet or hot pepper jam
1- 8 oz. package cream cheese, softened
Open cream cheese and place on a plate. Scoop the pepper jam over the cream cheese. Serve with crackers like our Rip Rap crackers.