Roasted Asparagus Recipe In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus. Add a little freshly grated Parmesan cheese for an extra touch. Method 1 Preheat oven to 400°F. Rinse clean the asparagus. 2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. 3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork.
garlic butter roasted mushrooms A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms. And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. “It’s your birthday! If only I knew the secret: escargot! I found this recipe a while back on Gourmet.com, something that hadn’t made the cut of what had to have been their final issue (moment of silence, but do you know what’s almost as wonderful?). One year ago: Coffee ToffeeTwo years ago: All Butter, Really Flaky Pie Dough and Pumpkin Cupcakes with Maple Cream Cheese FrostingThree years ago: Ratatouille Tart and Pear Crisps with Vanilla Brown ButterFour years ago: Cinnamon Chocolate Chip Sour Cream Coffee Cake and Wild Mushroom Pirogis
Double-Fried French Fries Recipe : Guy Fieri Directions Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes.
Fresh Corn Tomato Salad Recipe Directions 3 tablespoons white wine vinegar 2 teaspoons kosher salt Freshly ground black pepper 1/4 cup extra-virgin olive oil 6 ears fresh corn, husked (about 4 cups corn kernels) 2 cups red or orange grape tomatoes, halved 1 bunch scallions (white and green), thinly sliced 8 ounces fresh mozzarella, cut into small cubes 1 1/2 cups fresh basil leaves Whisk the vinegar, salt, and pepper in a small bowl. Shear off the corn kernels with a sharp knife over a bowl. Copyright 2005 Television Food Network, G.P. From Food Network Kitchens
Parmesan – Roasted Zucchini Recipe If you like this recipe then PIN IT on Pinterest This is one of my favorite ways to prepare zucchini. Prep work is less than 5 minutes and ready to eat in 15. Very family- friendly. Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Looking for a similar recipes check out and Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 2 zucchini – cut off the ends, cut into 4ths – length wise – You should have 8 total 1 tablespoon olive oil salt garlic powder black pepper1⁄3 cup parmesan cheese What To Do Preheat oven to 400. Lay zucchini on a cookie sheet covered with parchment paper. Top with cheese. Bake for 15 minutes or until zucchini is tender and cheese is browned. Enjoy! Parmesan – Roasted Zucchini Sara @ Budget Savvy Diva : Side 2 zucchini – cut into 4ths – length wise1 tablespoon olive oilsaltgarlic powderblack pepper1⁄3 cup parmesan cheese
Recipe: Steamed Cabbage with Dijon Butter Drizzle Steamed Cabbage with Dijon Butter Drizzle Serves 4. Note: If you can find only large cabbage heads, either cut one in eighths or use only half of the cabbage. Store the remainder covered in plastic for up to a week in the refrigerator. • 1 small head of cabbage (about 11/4lb.) • 3 tbsp. butter • 1 tbsp. • Salt and black pepper to taste Directions Place about 1 inch of water (about 3 cups) in a 2-quart or larger saucepan, cover, and bring it to a boil over high heat. When the water boils, place the cabbage pieces in the pan, cover it, and cook until the cabbage is crisp-tender, about 6 to 8 minutes. When the cabbage is done, remove the pan from the heat and pour the cabbage into a colander to drain well, shaking to remove as much water as possible. Nutrition information per serving: Calories 123 Fat 9 g Saturated fat 6 g Sodium 187 mg Carbohydrates 10 g Calcium 89 mg Protein 3 g Cholesterol 23 mg Dietary fiber 4 g
the best baked spinach On a beach vacation that already feels like it was too long ago, I tucked into the collection of letters between Julia Child and Avis DeVoto and realized I’d inadvertently brought on vacation with me the very best book ever for my current brand of mental unevenness. Apparently, even the great Julia Child went a little insane writing her cookbook. She fretted over if varied and uneven ingredients would keep her recipes from working as she wanted them to in others’ kitchens and even had occasional bouts of frustration with her tiny, ill-equipped kitchens. And Julia is like my superhero! I was no less than 10 pages in when I already felt better about my choices, the work I had left, life itself, the universe at large… or perhaps it was just those no-good piña coladas and that blue-meets-blue horizon working their magic on me. Nevertheless, I thanked Julia. I pined for it immediately. * Amusingly, Alex and I had the exact same reaction when we were last in Paris. Serves 6
Oven-Baked Seasoned Fries Recipe : Aaron McCargo, Jr. Ingredients 6 medium (about 2 pounds) russet potatoes , cleaned 2 tablespoons grapeseed oil 2 tablespoons freshly chopped rosemary 1 tablespoon freshly chopped thyme leaves 3 tablespoons chopped garlic 2 tablespoons Big Daddy Seasoning, recipe follows Freshly chopped parsley leaves , for garnish Directions Preheat oven to 400 degrees F. Cut potatoes with a mandoline. In a large bowl, combine cut potatoes and grapeseed oil. Place in a single layer on a greased baking sheet. Big Daddy Seasoning: 1/2 cup smokey paprika 1/4 cup granulated onion powder 1/4 cup granulated garlic powder 3 tablespoons seasoned salt 1/4 cup fresh cracked pepper 1/2 cup kosher salt In a large bowl, mix ingredients together.
Grilled Vegetable-Couscous Salad Recipe Directions Preheat a grill to medium high. Meanwhile, bring a large pot of salted water to a boil. Add the couscous and cook until just tender, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon olive oil and season with salt and pepper. Meanwhile, soak the red onion in a small bowl of hot water, 10 minutes. Drain the onion and add to the couscous along with the bell peppers, zucchini and chickpeas. Green Goddess Dressing Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Photograph by Ryan Liebe Recipe courtesy of Food Network Magazine