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Tag Archives: vegetables

Maple Glazed Baby Carrots

Maple Glazed Baby Carrots

I made these the other night with the Crockpot Italian Chicken and they were delicious!

I love carrots and these had such great flavor, there wasn’t any left over.

 

 

Maple Glazed Baby Carrots

Ingredients:
3 Tbsp. Butter
3 Tbsp.Brown Sugar, packed (Light or Dark)
1 Tbsp.Maple Syrup
1 pound Baby Carrots (or whole carrots chopped into chunks)
Directions:
In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.
Add the carrots and toss to coat. Cover and reduce the heat to low.
Simmer for 15 to 20 minutes or until the carrots are tender and glazed.
I had to cook mine a little longer, because I turned my burner too low on the stove.  Once I turned it back up to medium instead of simmer, they finally started to soften and I could have cooked them a little longer to soften a little more, but the rest of the meal was ready and they had softened up quite a bit.

Here’s the delicious dinner we had….

Let me know if you get a chance to make these and how you like them!!

Happy Cooking,
Lori
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Posted by on March 12, 2012 in Quick & Easy, Sides, Vegetables

 

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Roasted Parmesan Green Beans

Roasted Parmesan Green Beans

These Roasted Parmesan Green Beans were the perfect side to serve with the Ranch House Crockpot Pork Chops and Parmesan Mashed Potatoes that I made for dinner tonight!  They were so yummy and everyone loved them, except for Cheyenne.  Unfortunately, she didn’t try them.  She has never been a big green bean fan, but I was hoping she would try them, to no avail. 

 
 
Roasted Parmesan Green Beans

 

Ingredients:

  • 12 oz green beans, trimmed (make sure they are dry)
  • 2 tsp olive oil
  • kosher salt + fresh cracked pepper to taste
  • 1/4 tsp garlic powder
  • 1 1/2 tbsp shredded parmesan

Directions:

Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.

Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with Parmesan cheese.  I didn’t measure out the 1 1/2 tablespoons, I just sprinkled a little cheese over the top.  So yummy!!

This is the fantastic meal you end up with that will be devoured in minutes!!

 

 

 

 

 

 

 

Let me know if you try this and how you like it!! 

Happy Cooking,

Lori

 
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Posted by on February 9, 2012 in Sides, Vegetables

 

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Black Bean and Corn Topped Potatoes

Black Bean and Corn Topped Potatoes

 

These Black Bean and Corn Topped Baked Potatoes were really good, but I wish I had picked out some smaller potatoes.  I fixed them alongside some little smothered Salisbury Steaks and it was so good!  The potatoes could have been a meal in itself so next time I will get smaller potatoes.  Anyway, they were really delicious and I hope you get a chance to try them soon!! 

Black Bean and Corn Topped Baked Potatoes

4 (6 oz.) baking potatoes

cooking spray

1/2 cup chopped onion

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 (15 oz.) can black beans, rinsed and drained

1 1/2 cup frozen whole kernel corn

1 1/2 cups fresh salsa

1/4 cup (1 oz.) shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

Preparation

  1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
  2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
  3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

This is what you get when you are all done…delicious!!

These were really good and I will definitely be making these again!! 

Enjoy,

Lori

 
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Posted by on January 9, 2012 in Quick & Easy

 

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Sweet & Sour Chicken and Fried Rice

Sweet & Sour Chicken and Fried Rice

I actually faced one of my fears tonight and made Chinese food for dinner.  I’ve always been afraid to fix Chinese food because I figured I couldn’t possibly make it as good as the restaurants because they use some secret ingredient that nobody knows about, don’t they?  Apparently they don’t….because mine tasted as good if not better than what I get at the restaurants.  Plus, I love that it is baked instead of deep fried in all of that grease and it tastes awesome!!  This was extremely yummy and everyone, even my 2 1/2 year old who loves rice, peas and carrots, ate it all up! 

Baked Sweet and Sour Chicken
 
For the chicken coating:
 
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
 
For the sweet and sour sauce:
 
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt
 
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. 
 

After cooking in the oven...mmmmmmm

 
 
Fried  Rice                                                                                             
 
3 cups cooked white rice                                            
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
 
 On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!  YUMMO!!
 
 
This rice was amazing as well and my daughter especially loved it!  She had two helpings!!
 
You too can cook Chinese food at home that tastes better than the restaurants!  I hope you get to sit down to a plate like this very soon!!
 
 
 
Enjoy,
 
Lori
 
 
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Posted by on January 4, 2012 in Chinese

 

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