Roasted Cabbage Wedges

I am always happy to find a new way to eat a vegetable. This one looked delicious (and cheap) so I gave it a try. YUM!! This will definitely become a repeat. Hope you enjoy it as much as we did.

Ingredients:

1 t. olive oil

2 T. bacon bits

2 T lemon juice,

1 T. Worcestershire sauce

1/4 t. salt

1/4 t. pepper

1 Cabbage head, quartered

Directions:

- Mix all ingredients together except cabbage.

- Place on piece of quartered cabbage on large square of foil, spoon about 2 tablespoons of mixture on top, making sure to get it in the nooks and crannies. :) Repeat.

-Wrap tightly in foil and bake at 425 degrees for 20-30 minutes.

Tips from a Kitchen of Reality:

- This would be super easy to do on the grill!

- Had this two nights since we had 4 pieces and there was no way my kids would eat it. I made it with different seasonings – with and without lemon juice and overall it was just good!! So, no matter what you actually use, the technique is just good for cooking cabbage!

- I cooked mine for about 20 minutes and it was still crunchy, the way we like it. So bake accordingly.

Brussel Sprouts with Bacon

I LOVE brussel sprouts but I know it’s not a big hit with most people. HOWEVER… this recipe is awesome!! Try it, you’ll like it… unless you are Brian Raynor! :)

Ingredients

- 1 pound Brussels sprouts, stem trimmed and quartered
- 3 cloves garlic, minced
- 4 slices local thick sliced bacon, diced, fat rendered and fat reserved
- Lemon juice, salt and freshly ground pepper, to taste

Directions

- Blanch sprouts in boiling water for 4 to 5 minutes, or until just tender, and put into ice water to stop the cooking process. Allow to cool in ice water for about 3 to 4 minutes. Remove from ice water and dry sprouts very well.
- In a large skillet add all the bacon fat plus 2 tablespoons canola oil place over medium high heat.
- When the oil is hot, add Brussels sprouts and caramelize well on all sides, about 5 to 6 minutes or until sprouts are cooked through but still have a slight crunch.
- Remove from pan, toss with rendered bacon, season and serve.

Baked Zucchini with Mozzarella

I'm always looking for a new way to eat vegetables-- after awhile you get sick of cooking them the same old way. And everything is better with cheese, right?! This one is super easy and we loved it. I think I baked mine a bit too long, I'd rather have them a bit crispy, but they were still yummy. Enjoy!


Ingredients:

2 medium sized (or about 5 small) zucchini

Your favorite salt seasoning-- I LOVE Krazy Jane's!!

2 C shredded mozzarella cheese

Directions:

1. Slice your zucchini into 1/2 inch rings.
2. Lay them out flat on a large greased cookie sheet. Sprinkle with seasoning.
3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, put the cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Watch your oven, time will vary.

Crispy Parmesan Asparagus Sticks

I'm usually an olive oil and Crazy Salt kinda girl when it comes to cooking my asparagus in the oven. Saw this recipe and decided to try it. It was tasty! We will definitely be having it again.

Ingredients:

1 bunch of asparagus

2 egg whites

1/4 cup flour

1 cup seasoned breadcrumbs

1/4 cup Parmesan cheese

salt and pepper

Directions:

Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.

Snap off the tough ends of each asparagus spear.

On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese.

Season the panko mixture with salt and pepper if desired.

Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again.

Lay each spear on the wire rack.

Bake at 425 for 15 minutes, or until golden brown and crispy.

French Potato Salad

My friend Shannon made this for us while we were at the beach back in June, and I just tried my hand at making it. I love that it is a non-mayo potato salad recipe and the fresh herbs give it an awesome flavor. (Not to mention if you have an herb garden it makes you feel "super-gardeny" that you are able to use so much of your own ingredients!)

Thanks for the recipe Shannon... every time I make it I will remember the first time having it with you guys on the screen porch by the beach! YUM!!

Ingredients:
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Directions:
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Tips from a Kitchen of Reality:
- I used white wine vinegar instead of Champagne vinegar, that stuff is just too expensive.
- I couldn't find scallions at Harris Teeter, so I used green onions instead... and I didn't use as many because I don't especially care for a super onion flavor.
- I used all red potatoes instead of both kinds, because they come in 2 pound bags anyway.

Carrot Orzo

I bought a box of orzo a while back and have been waiting for the perfect recipe to try it in. Turns out this is it! This is a recipe from Southern Living. It's almost like a risotto but easier!


Prep and Cook time: 40 minutes
Servings: 6-8

Ingredients:

8 oz. carrots, cut into 1 inch pieces (about 2 cups)
2 1/2 cups chicken broth
1 Tbsp butter
1 small onion, chopped
2 cups uncooked orzo pasta
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 cup freshly grated Parmesan cheese
3 Tbsp chopped fresh chives
1 tsp chopped fresh thyme

1. Process carrots in a food processor 15 seconds or until finely chopped.
2. Combine 2 1/2 cups of water and chicken broth in a microwave safe measuring cup. Microwave on HIGH 5 minutes or until very hot.
3. Melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes, or until tender. Add orzo and garlic, and cook 1 minute.
4. Add hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.
5. Stir in Parmesan cheese, chives, and thyme until blended. Serve immediately.

Notes from Kitchen of Reality:
-I cut this recipe in half and felt like it was about 6 servings. I can't imagine how HUGE of a serving you would get if you made the full recipe and made it into 6 servings.
-I used store bought pre-shredded Parmesan cheese.
-I didn't have fresh herbs so I omitted the chives and used a few sprinkles of dried thyme. I would LOVE to try it with both fresh but I didn't have them and didn't want to pay that much money for them either.
-This is an easy way to sneak veggies into picky kids diets because you can't even really taste the carrots, it just has a wonderful flavor.
-The recipe didn't really say what temperature to cook on once you added the broth mixture. I kept mine at a slow simmer (medium to medium high heat) and it worked well. Make sure you stir often because it will stick to the pot especially toward the end as the broth is absorbed.

Black bean, corn and zucchini enchiladas

Drew and I really enjoy this recipe. The homemade sauce is delicious and this combination of veggies is just great. I'm sure you could substitutue other veggies if you prefer. It takes a little while to cook but is very easy and makes a lot! The only change I make is using chicken broth instead of veggie broth since I always have it on hand and am not a vegetarian. Once again, a Cooking Light recipe!

Black Bean, Corn and Zucchini Enchiladas

1 tsp canola oil
2 c diced zucchini
1 (10-ounce) package frozen whole-kernel corn
1 can black beans, rinsed and drained
3 cups enchilada sauce (see below)
cooking spray
8 (8-inch) tortillas
2 c (8 ounces) shredded chedder cheese, divided

Heat oil in large non-stick skillet over medium-high heat. Add zucchini and corn; saute for 5 minutes or until veggies are tender. Remove from heat, stir in beans.

Spread 1 cup of Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup of veggies onto tortilla and sprinkle with 2 tbsp. of cheese, roll up, place seam-side down in baking dish. Repeat and make 7 more tortillas. Pour the rest of the sauce over the enchiladas.

Cover with foil and bake at 350 degrees for 30 minutes. Uncover, top with remaining 1 cup or cheese and bake for 10 more minutes or until the cheese melts.

Sauce

1 tsp. canola oil
1/2 diced onion
1 tsp. minced garlic
1/2 veggie/chicken broth
1 tbsp. chili powder
1 tbsp. honey
1 tsp. ground cumin
1/2 tsp. salt
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes.

Rhina's Tomato Basil Salad

4 medium tomatoes, sliced
2 tbsp chopped fresh basil or 2 tsp dried basil
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tsp sugar
1/2 tsp pepper
2 tbsp shredded mozzarella cheese
2 tsp shredded or grated Parmesan cheese

Arrange tomatoes on plate. Sprinkle with basil.

In small bowl, whisk together vinegar, oil, sugar and pepper - pour over tomatoes.

Sprinkle Parmesan and mozzarella cheeses on top. Cover and refrigerate.

Asian Slaw

Here is a great alternative to the traditional slaw recipes.

Ingredients:
1 lb shredded cabbage
1/2 cup shredded carrots
1 cup sunflower seeds
2 pkgs. crushed uncooked Ramen noodles (beef flavor)
1 cup olive oil
1/2 cup sugar
1/3 cup balsamic vinegar

Directions:
- In a small bowl mix oil, sugar, vinegar, and Ramen seasoning packets.
- Refrigerate marinade for a few hours or overnight.
- Mix cabbage, carrots, sunflower seeds, and Ramen noodles in large bowl and pour marinade over the top.
- Toss together and serve.

Notes from a Kitchen of Reality:
- After making this recipe the first time, I quickly realized that the marinade makes a lot more than I think the recipe needs. I prefer a little less, so I scale back that part of the recipe by half when I make it. But try it and you decide.
- Bagged cabbage mixes can be substituted for fresh cabbage and carrots -- as well as broccoli slaw mix which we LOVE!!
- The marinade doesn't have to sit long if it's needed in a hurry-- just make sure the sugar and seasonings are well dissolved in the oil.
- A lot of people add slivered almonds-- but I've got the nut allergy so you won't find that here!

Asparagus Quiche

My favorite all-time quiche recipe.
My mom has made it as long as I can remember and it's even better the day after, reheated or cold!

Ingredients:
1 cup grated Swiss cheese
1 can asparagus -- FRESH is wonderful in season
1 cup evaporated milk
3 eggs
1/2 cup crumbled cooked bacon
1 tsp tarragon
1/2 tsp salt
1/2 tsp pepper

Directions:
Mix all ingredients and pour into a ready to bake pie shell. Bake at 350 for 45 minutes. Let stand 10 minutes before slicing.

Tips from Kitchen of Reality:
- The original recipe calls for bacon, but I almost like it with ham better. Probably because it's easier and I usually have it. (Just cut up some ham lunch meat in 1/2 inch squares to make 1/2 cup.)
- Be sure to use tarragon-- it makes the recipe!
- The original recipe calls for "whipping cream" but I've used plain old milk and evaporated milk-- doesn't seem to make a difference. (Except in calories!!)

Roasted Pepper Cheese Dip

Love this dip!
Great for parties or on a lazy Sunday with crackers and a glass of wine!
Enjoy!!

Ingredients:
2 large red bell peppers
2 large unpeeled garlic cloves
1 block (8 oz) cream cheese
2 tsp balsamic vinegar
1/4 tsp salt

Directions:
Prepare Peppers & Garlic
- Cut bell peppers in half lengthwise; discard seeds.
- Place peppers, skin side up, on foil-lined baking sheet.
- Flatten with hand.
- Add garlic to baking sheet.
- Broil 4 minutes.
- Turn garlic over.
- Broil 4 more minutes.
- Remove garlic and set aside.
- Broil peppers an additional 2 minutes or until blackened.
- Place peppers in Ziploc bag and seal; let stand 15 minutes.
- Peel peppers and garlic; discard skins.
Making the Dip
- Place peppers and garlic in food processor, process until smooth.
- Add cheese, process until smooth.
- Spoon mixture into bowl and add salt and vinegar.
- Serve immediately or cover and chill.

Tips from Kitchen of Reality:
- You can save some time by buying the roasted red peppers in a jar at the store-- it is easier but the flavor isn't as good as fresh. (The red pepper process is much easier than it sounds.)
- This dip is great with crackers or with fresh vegetables.

Corn Casserole

Thanksgiving- my favorite holiday- is quickly approaching and I thought that this would be a great time to share some holiday favorites. This is my absolute favorite side dish every Thanksgiving, but I actually like it more as leftovers for Friday lunch after a long day of Black Friday shopping.


Ingredients:
1 can whole kernel corn, drained
1 can cream style corn
1 small box Jiffy cornbread mix
1 cup sour cream
1/2 cup melted butter

Directions:
Mix all ingredients together and pour in 9 X 13 pan. Bake at 350 degrees for about 45 minutes. It should be a little brown on top and pulling away from the edges of the pan.

Notes from a Kitchen of Reality:
- For some reason this is the slowest baking thing in a full oven when preparing all your other Thanksgiving sides. We like to put it in 2 smaller shallow pans, so it cooks faster and is actually done with everything else.