Garlic Parmesan Green Beans. Grilled Corn and Tomato Fettuccine. Last summer I fell in love with a million things.
Nude nail polish, avocado toast, baked beans on top of eggs and super long walks with lots of gossip to name just a few. Oh and cold beer. A little late on that train, but…. better late than never. By far, the cream of the crop was grilled corn. Best.thing.ever. Anywaaaaay. Grilled corn is the bees knees. It became a thing. An addiction. Sooo… I also grilled the tomatoes, which was in a word… awesome. Grilled Corn and Tomato Fettuccine serves 2-4 1 pound whole wheat fettucine 4 large ears of corn 3 vine tomatoes, cut in half 1 green pepper, seeded and sliced 2 garlic cloves, minced 1/4 cup + 3-4 tablespoons olive oil 1/4 cup parmesan cheese salt and pepper Preheat the grill on the highest setting.
Boil water and prepare pasta according to directions. Once corn is finished, unwrap and let cool for a few minutes. Eat at allie's: Oven Roasted Broccoli. French Fries: The No-Guilt Version. There’s nothing like a french fried potato.
The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes. Bacon and Cheddar Macaroni & Cheese.
I tend to cook healthy dishes most of the time, but decided to go all in on this one and it was so worth it! I was in the mood for some comfort food this week, and my cute little French Onion Soup bowls were begging to be used again, so I dreamed up this French Onion Mac & Cheese! Uh huh, cavatappi pasta mixed with a creamy fontina, asiago, and mascarpone cheese sauce and a healthy dose of caramelized onions (which just make everything better!).
I didn’t stop there though. In order to mimic the soup, I filled up the bowls with my mac & cheese and topped them with some croutons and grated gruyere cheese. French Onion Mac & Cheese Printable Recipe Directions: Heat 2 tablespoons butter and olive oil over medium low heat in a large nonstick skillet. Meanwhile, prepare pasta according to package directions. Melt remaining 4 tablespoons butter in a large saucepan over medium heat. Magazine/Cookbook Monday: Slow-Baked Mac and Cheese. Happy Monday!
And my second official Magazine/Cookbook day! John Legends Macaroni and Cheese. Grilled Sweet Potato Fries Recipe : Sweet Potato Biscuits with Honey Cinnamon Butter. Have you given up on making biscuits?
Do they seem like too much trouble for the end result? I was kinda in that boat. There are far more interesting things to make…or so I thought! I made these for the first time last fall to go with some Thanksgiving leftovers. My family went wild for them! And to make a good thing even better, they always turn out great! And because I live in the land of biscuits and honey, we top it all off with some must-have honey cinnamon butter! Gather Up:2 cups cooked, mashed sweet potatoes 1 stick butter, melted 1 ¼ cups milk 4 cups self-rising flour Pinch baking soda 3 tablespoons sugar For the Honey Cinnamon Butter:1 stick butter, room temperature 3 tablespoons honey ¼ teaspoon cinnamon Pinch kosher salt Mix together the sweet potatoes, butter and milk until well blended.
Shape the dough into a ball and knead about 10 times on a well-floured surface. Roll the dough out about ¾ inch thick and cut with a 2-inch biscuit cutter.