Showing posts with label veggie recipes. Show all posts

Garlic Butter Roasted Parmesan Carrots

Oh delicious carrot heaven! I just can't take it. I'd ask to be reincarnated as a bunny rabbit if i knew I could be fed these orange tasty treasures all day.

I seriously kept watching over my shoulder and popping them in my mouth. They are that scrumptious! You'll want them all to yourself.

Or maybe I'm just a bona fide veggie pheen. Who knows...

Just get a 1lb bag of carrots. Chop those  beauties up into large bite size pieces. Take some butter, melt it and stir in the garlic. 

Pour the garlic butter over the carrots and toss them to coat. Sprinkle some salt and pepper on them and a little parsley. Half way through cooking add the Parmesan. 

In 30 minutes you'll understand my addiction. And we can eventually both seek help together...you first (wink).

Here's What You'll Need:
1 lb of carrots
2 oz grated Parmesan 
3 Tbsp butter
1/2 tsp garlic powder 
1 tsp parsley
1 tsp Kosher salt 
1/2 tsp black pepper

Here's What You Do:
1. Preheat oven to 400F
2. Cut carrots in pieces or leave them while.
3. Place butter in a microwavable bowl and warm a few seconds until melted. Add garlic to bowl stir. 4. Pour garlic butter over carrots. Toss carrots around in sauce until coated. Season with salt, pepper and parsley. 
5. Place in oven for about 20 mins. Remove from oven sprinkle on Parmesan cheese. Place back in over for an additional 10 mins. 

Bacon Garlic Parm Brussels Sprouts

Hello my loves!

The past few weeks at the grocery I've been eyeballing these tiny cabbage like thingies. I'm such a huge veggie thot (I can't believe I just said that) but well gotta call it like I see it. I've been with every veggie you could possibly name, accept these guys. There's no real rhyme or reason why, just haven't tried them yet. 

Well over the weekend, my darling wife took me to my favorite place (Olive Garden), and these guys were on the menu.

{By the way, if you haven't tried my Zuppa Toscana recipe (An amazing Italian soup) check it out here.} 

The sprouts were offered two ways, cheese and bacon or a balsamic version. They both sounded equally scrumptious, but you know me and my cheese. I had to go with the bacon and cheese. I'm so glad I did. I literally could not stop eating them. I mean every single green morsel. I would of licked the plate, but I didn't want to be judged. 

This time when we went to the grocery store the first thing I did was toss a pound of these round greens into the cart and seat belted them in. What you don't lock your food in?

I mean usually I don't either, but I kept thinking about how much the spouts reminded me of Cabbage patch kids. I had to make sure these precious little babies were safe (so I could devour them at home).

Cruel, I know.

 Exactly why I wouldn't lick the plate at OG. #PeopleAreSoJudgy

But once you get a taste of the deliciousness in this dish, I assure you, you will know exactly where I'm coming from. And if I see you carefully locking your little cabbage babies in, I promise not to judge and may even ask do you need any assistance in giving them a nice warm bath and making sure they are perfectly cooked, I mean coddled. Coddled, sweetheart. Em. em.
 
Here's What You'll Need:
1lb. Brussels sprouts
5 pieces of bacon; sliced into small pieces (I cut each slice into about 5 pieces)
1/2 cup of grated Parmesan
1.5 tsp of garlic
Kosher salt and black pepper to taste

Here's What You Do:
1. Put on a pot of water and lightly season water with kosher salt (about a tsp).
2. Peel off any leaves that look wilted (may be yellow in color) and trim off bottom if you would like.
3. Place sprout in boiling water for about 5mins, then immediately remove from heat, drain, and dump into bowl into ice water.

4. In a shallow pan, over medium heat cook bacon until almost crisp.
5. While waiting for bacon to cook drain water from sprouts and cut them in half the long way.
6. Once bacon is mostly cooked, add sprouts to the pan, facing cut side down.
7. Allow sprouts to sear in bacon fat for a 4-5 minutes.
8. Add garlic and salt & pepper to taste.
9. Move sprouts around pan and allow to cook an additional 5 mins or until sprouts are done but still crunchy.
 10. Add cheese to dish and serve warm.

Zucchini & Squash Caserole

There is only a short time before summer officially ends. To be honest, I hate summer. It's hot, there's more wasp than you can count, and to be frank it's just too hot! Did I say that already? I mean the humidity here in the south is the worst. I'm so use to being in Virginia where there are beaches, that I have no idea what to do with myself here in Tennessee.

The only thing I can truthfully express that I will miss as fall approaches is the squash. I've been strangely addicted to it and zucchini the entire summer, adding it randomly to many of my family's meals.

As a side dish, one of my favorite's is my zucchini and squash casserole.

I'm about to share this recipe with you, but I must warn you, it is so good. I mean soooo good. I'm saying make you wanna slap your mother-in-law kind of good. Go ahead admit it, you wanna do that anyway.

Shhh I promise your secret is safe with me. And vice versa I hope.

Now that were newly established besties here's the yummy deliciousness you've been waiting for.

Here's What You'll Need:
2 medium zucchinis; quartered
2 crookneck squash; quartered
1/4 of large yellow onion; sliced
1 cup Italian bread crumbs
8oz bag of shredded Mozzarella cheese
Tbsp garlic powder (or more if you're a garlic feen like I am)
Tbsp butter; melted
salt and pepper to taste

Here's What You Do:
Preheat oven to 400F
Place zucchini, squash and onion in a large bowl.
Pour 1 melted butter over veggies.
toss with spoon to coat.
Add garlic, and salt and pepper, again tossing to be sure everything is seasoned.
In a 8x8 in pan pour a third of the veggie mixture into the pan.
Top with a layer of mozzarella. Repeat until all veggies are in the casserole dish.
End with a top layer of cheese.
Pour Italian bread crumbs on top.
Place in oven for 20-25mins or until veggies are cooked to desired.

By the way, true besties leave a comment, even if it's just to say hi. Go ahead. I'll come say hi back. Pinky Promise.
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