Sun-Dried Tomato Chicken with Pistachios & Artichokes

 This recipe is from Shred Happens cookbook, So Easy, So Good. Perfect combo of sweet and savory with the crunch of the pistachios and tanginess of the sun-dried tomatoes. Great dish folks!

Ingredients:

• 1 cup artichokes marinated in olive oil
• 14 sun-dried tomato halves in olive oil, plus 3 tablespoons of the olive oil in the jar
• 3/4 cup toasted pistachios, plus more for garnish
• 3 cloves garlic
• 6 tablespoons fresh squeezed lemon juice, I always have in the freezer
• 1 1/2 tablespoon white wine vinegar
• 6 fresh basil leaves, plus more for garnish
• salt and pepper
• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 teaspoon baking powder
• crushed red pepper flakes to taste

Directions:

In a food processor, combine the artichokes, sun-dried tomatoes, 3 tablespoon oil from sun-dried tomatoes, pistachios, garlic, lemon juice, white wine vinegar, basil and salt and pepper.

Blend well, but slightly chunky. Set aside in refrigerator.

Coat the chicken thighs with EVOO and season with the smoked paprika and baking powder, salt and pepper. Massage well ensuring all the chicken is coated. Set in refrigerator for 2 hours. Bring back to room temperature before cooking.

Preheat oven to 425-degrees. 

Top each chicken thigh with the artichoke and sun-dried tomato mixture.

Bake for 35 to 40 minutes. 

Garnish with red pepper flakes and reserved pistachios and basil.

Brownie Crisp

 

This is from Ronnie Woo on Food Network. Very easy to make gluten-free. Great with ice cream!

Ingredients:

• 6 tablespoon unsalted butter
• 1/4 cup chopped unsweetened chocolate
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 1 egg
• 1/4 teaspoon salt
• 1/4 cup flour (I used King Arthur gluten-free cup for cup)

Directions:

Preheat oven to 375-degrees. Line a 15x10 inch baking sheet with parchment paper.

Combine the butter and chocolate in a microwave-safe bowl. Microwave about 45 seconds. Stir and microwave in 15 seconds intervals if necessary.

Stir in the sugar, then vanilla and then the egg. Mix well. Add the salt and flour and mix until just smooth.

Spread the batter on prepared baking sheet using a icing spatula. You will spread fairly thin. There is a video on Food Network.

Bake for 30 minutes. I checked after 15 minutes and seemed to be done at 20 minutes for me.

Cut while brownies are still warm. Cool completely.

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Date Snickers Recipe

 

• 

No bake treat that truly taste like a snickers bar... Thank you Natasha's Kitchen!

Ingredients:

• 20 Medjool dates, pitted
• 3/4 cup semisweet or milk chocolate chips or whatever chocolate bar you have hanging around
• 2/3 cup creamy natural peanut butter
• 1/2 cup peanuts, chopped

Directions:

Line a baking sheet with parchment paper. Open the dates so the sticky center is facing up. 

Arrange the dates side by side on the parchment paper to form a rough rectangle. 

Place a piece of saran on top and press the dates with a rolling pin, ensuring all spaces are filled.

Remove the saran wrap and spread the peanut butter evenly over the dates.

In a microwave safe bowl, heat the chocolate until melted. I have a mode on my microwave to melt chocolate. Stir half way through. 60-90 seconds...

Drizzle the melted chocolate over the peanut butter. Spread into an even layer.

Sprinkle chopped peanuts on top and gently press into the chocolate.

Refrigerate one hour or 30 minutes in freezer.

Once set, cut int pieces.

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Carrot Ginger Soup

 

From Instagram...

Ingredients:

• 1 tablespoon EVOO
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 pound carrots, chopped
• 1 large sweet potato, peeled and chopped
• 4 cups chicken broth
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 small container plain Greek yogurt
• 1 tablespoon fresh lemon juice

Directions:

Heat oil in large stock pot. Add onion and saute till soft. Stir in garlic and ginger. Add carrots, sweet potato, turmeric, pepper, cinnamon and broth.

Bring to a boil, reduce heat and simmer about 20 minutes until vegetables are tender.

Blend with an immersion blender until smooth. 

Add some hot liquid to the yogurt and stir into soup. Add lemon juice.

Adjust seasonings. 

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Wild Rice and Mushroom Soup

 

Recipe from Dishing Out Health and it is delicious. Comfort food at it's finest!

Ingredients:

• 2 tablespoons EVOO
• 2 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 1 pound carrots, finely chopped ( called for celery which did not have, so used more carrots & onion)
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup dry wild rice blend ( such as Lundberg)
• 1 tablespoon Italian Blend seasoning from Spice House
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups chicken stock or vegetable broth
• 3/4 cup half and half
• fresh ground Parmesan for garnish

Directions:

Heat oil and butter in large stockpot over medium-high heat. Add onions and carrot (celery if using) and cook for 8 minutes or until softened.

Add mushrooms and garlic and cook an additional 6-8 minutes.

Add dry, rinsed rice and lightly roast for 1-2 minutes. Stir in Italian Blend seasoning, salt and pepper.

Add broth and 1 cup water, stir well.

Bring to a low boil, cover and reduce heat to medium low and simmer 60 minutes, or until rice is tender.

With heat off, stir in  half and half that has been heated to warm. Adjust salt and pepper. I also added some coarse Lemon Thyme finishing salt.

Serve with fresh Parmesan.

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Middle Eastern Chicken & Rice

 

Who does not like yourself a power bowl! The recipe is Arash from Shred Happens. Lots of bold flavors, so delicious!

Ingredients for Chicken:

• 2 pounds boneless, skinless chicken thighs
• 2 1/2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon thyme
• 1/2 tablespoon crushed red pepper
• 1/2 teaspoon cumin (I like more)
• 1/4 teaspoon ground cinnamon
• 2 tablespoon plain yogurt
• 5 tablespoons lemon juice
• Salt & pepper

Directions for Chicken:

Place chicken in a bowl and drizzle with the 1 1/2 tablespoons EVOO. Combine the paprika, garlic powder, thyme, red pepper, cumin and cinnamon and season the thighs. Combine the yogurt and lemon juice, salt and pepper and add the thighs.

Marinate for 4-6 hours in the fridge.

In a large skillet, heat remaining 1 tablespoon EVOO. Add chicken and sear for 4 minutes on each side, flip and cook another 1-2 minutes on each side again. Cook until internal temperature is 165-degrees. Set aside and keep warm.

Ingredients for the Salad:

• 1 red onion, thinly sliced
• 10 cherry tomatoes, thinly sliced
• 2 tablespoons chopped parsley
• 2 tablespoons sumac ( new herb for me, delicious)
• 5 tablespoons lemon juice
• salt & pepper

Directions for Salad:

Combine all and set aside.

Ingredients for the White Sauce:

• 1/4 cup yogurt (I used small container Greek plain yogurt)
• 3 tablespoons mayonnaise
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh dill
• Salt and pepper

Directions for White Sauce:

Combine all ingredients and let flavors meld in the frig. Great to use to make egg salad or salad dressing!

Place a serving of Baby Salad Mix in the bottom of the bowl ( my own addition) and then add cooked rice. I like Lundberg Wild Rice Mix. Add Chicken, Salad and then the White Sauce. 

Superb!

Spinach & Feta Tart

 Photo coming. This is from mumsfoodies on Insta. Truly yummy, easy recipe for lunch please.

Ingredients:

• 3/4 cup frozen chopped spinach
• 1 onion, chopped
• 3 eggs, beaten
• 4 scallions (green & white parts), chopped
• 2 teaspoons dill weed, parsley or herb of choice
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1/3 cup grated Parmesan
• 1 cup Mozzarella cheese, shredded
• 1 1/2 cup Feta cheese, crumbled
• 1/2 cup almond flour

Directions:

Preheat oven to 410-degrees.

Heat the onion and frozen spinach in a small skillet until softened and cooked. Set aside to cool.

Combine the rest of the ingredients and then add the cooled onion and spinach.

Line a 9x13 inch sheet pan with parchement and spread mixture to fit the parchment paper. I used an icing spreader. Trick is to get fairly thin.

Bake for 20-25 minutes.

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Viral Carrot Wraps

Photo coming. This recipe is fro shredhappens on Insta. They truly roll up like a tortilla. Gluten-free and actually hold together! May play with the spices... Makes 4. Delicious with egg salad.

Ingredients:

• 3 medium carrots, shredded
• 1 egg, beaten
• 1 cup shredded pepper jack cheese
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon garlic powder
• 1/2 teaspoon red pepper flakes
• pinch of salt

Directions:

Preheat oven to 375-degrees.

Line a sheet pan with parchment paper.

Mix all ingredients well.

Scoop carrot mixture into 4 circular shapes.

Bake 20-25 minutes. Allow to cool and peel from the parchment.

Green Chili Bowl

 

We purchase a bushel of roasted green chilies every year. This recipe was inspired because there is always a freezer full. Serve with Company Cornbread ( 1/14/2019 Label: quick bread) and you will not be disappointed!

Ingredients:

• 1 large boneless, skinless chicken breast, cooked in microwave and shredded (medium shallow Anyday dish, 4 power, 8-9 minutes, pierce breast a couple of times)
• 2 cups Cuisinart Green Chili Sauce (8/16/2018 label: sauces) plus 1 tablespoon heavy cream
• Lundberg Wild Rice Blend, cooked (1 cup raw wild rice, rinsed, saute in 1 tablespoon butter, add 1/3/4 cup water, bring to a boil, place lid on and place in 350-degree oven for 47 minutes.)
• 8 ounces fresh mushrooms, saute in butter
• 2 cups frozen spinach, cooked 2 minutes in microwave
• 1 tablespoon fresh lime juice
• salt to taste
• chopped tomato
• shredded cheese
• cilantro
• Greek yogurt

Directions:

Add shredded chicken to the green chili sauce and heat till hot. Add some of the hot liquid to the heavy cream and then add back into the green chili sauce. Add the lime juice. Keep warm.

Heat 1/2 of the cooked mushrooms and spinach in the microwave till hot and save othe half for another meal.

Heat 1 cup of the cook wild rice in the microwave till hot. 

To assemble: divide green chili and chicken into 2 large bowls, place 1/2 cup each wild rice, the mushrooms and spinach along the side of the bowl, garnish with tomato, shredded cheese, cilantro and Greek yogurt.

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Curried Zucchini

 

This recipe I adapted from a curry recipe that included meat. I always looking for a quick lunch idea and this fits the taste buds. All the vegetalbe ingredients are fresh from Aspen Moon minus the  ginger and jalapeno (from my garden).  Add Greek yogurt (I like Maple Hill Greek yogurt) and cilantro you have yourself lunch!

Ingredients:

• 4 medium zucchini, spiralized
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 Roma tomatoes, diced
• 1 jalapeno, sliced
• 1 tablespoon tomato paste
• 2 tablespoons peanut butter
• 1 cup chicken stock
• 1 tablespoon Madras Curry Powder (blog: 4/6/2013 label: spices)
• fresh cilantro
• Greek yogurt
• Salt to taste

Directions:

In a large skillet heat 1 tablespoon EVOO. Add onion and garlic and cook till soft.

Add curry powder and tomato paste. Cook a couple of minutes.

Add the ginger, zucchini and tomatoes. Cook about 3 minutes.

Add the chicken stock and peanut butter and cook until zucchini is the desired doneness. I like it kind of still crisp.

Adjust salt and garnish with fresh cilantro and yogurt.

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Ree's Jalapeno Poppers

 

This is by far the best popper recipe I have come across; reason being, cooking low and slow. Ree Drummond on Food Network. I had 4 jalapeno plants in containers this year and made the poppers. I am experimenting, froze some cooked and some uncooked. See how it goes!

Ingredients:

• 16 large whole jalapeno peppers
• 1 8-ounce block cream cheese
• 16 slices thin bacon, cut in half

Directions:

Prepare the fresh jalapenos, by cutting in half lengthwise and devein and deseed. Stuff each half with the cream cheese, 8 ounces was perfect...

Wrap each stuffed peper with one bacon half and secure with a toothpick.

Preheat oven to 275-degrees.

Lightly grease a wire rack and place the prepared peppers on the rack.

Bake for 1 hour and 15 minutes.

Delish!

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Spinach and Tomato Egg Biscuits

 

Recipe is off of Instagram. Called Sun Dried Tomato High Protein Egg Biscuits courtesy of Stella Drivas. I changed up a bit... 2 cups kale, used frozen spinach, 1/2 cup sundried tomatoes, used 1/2 cup fresh minced tomatoes, 1/2 cup cottage cheese, used 5.3 ounce Fage Greek yogurt, and 1/4 cup coconut flour, used almond flour. I added some Frank's Hot Sauce and generous sprinkling of Pecorino. Love having lunch already made and these have lots of flavor

Ingredients:

• 6 large eggs, beaten
• 1/2 cup diced onion
• 2 teaspoon fresh garlic, mince
• 2 cups frozen spinach
• 1/2 cup fresh tomato, finely minced with my new Alligator chopper
• EVOO
• 1- 5.3 ounce Fage Greek Yogurt
• 1 cup fine almond flour plus more to reach right consistency to hold together 
• 1/2 teaspoon baking powder
• 1/2 cup shredded Mozzarella
• Pecorino cheese, finely grated
• Intalian Seasoning blend
• salt and pepper to taste
• Frank's hot sauce to taste

Directions:

Preheat oven to 375-degrees.

Beat eggs in large bowl and in separate bowl, measure out almond flour and baking powder.

Cook frozen spinach in microwave for 2 minutes on high and once cooled, squeeze out excess liquid.

In a small skillet add EVOO, about 1 tablespoon, and place over medium heat.

Add onion and cook till soft. Add garlic, spinach and tomatoes. Remove from heat and add the Greek yogurt.

Add the vegetable mixture to the beaten eggs, Italian Seasoning blend, Frank's Hot Sauce, salt and pepper and shredded cheese.

Add the almond flour mixture. May have to add more almond flour to reach consistency that will be firm enough to stand alone on parchment paper.

Line a large baking sheet with parchment paper. Using a 1/4 measuring cup, scoop batter onto the baking sheet.

Top each biscuit with a generous sprinkle of Pecorino cheese.

Bake for 25 minutes until golden, Makes 12.

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Easy Dill Dip or Salad Dressing

 

This recipe is courtesy of Kat Boytsova. Delicious and as the recipe states - easy. 

Ingredients:

• 1-5.3 ounce Fage Greek Yogurt
• 1/2 cup mayonnaise
• 1/4 cup fresh parsley, minced
• 1/4 cup fresh dill, minced
• 1 teaspoon dried onion
• 1/2 teaspoon granulated garlic
• salt and pepper to taste

Directions:

In a medium bowl, mix yogurt, mayonnaise, dill, parsley, dried onion, granulated garlic until fluffy.

Season with salt and pepper.

Garnish with fresh dill and more fresh pepper.

Serve with vegetables and crackers.

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Spring Salad with Herb Goat Cheese

 

Our neighbors, Larry & Alice, are from Georgia and come most summers. Alice is most talented. She knitted a sweater for me and it is absolutely gorgeous. So generous, caring people! She shared this salad with dinner recently. Dressing is fabulous and lots of fun ingredients for the salad. This recipe is for 4. I did double dressing, just in case. Think secretly wanted leftovers. I also increased honey in original recipe by 1 teaspoon...

Ingredients for vegetables:

• 1 bunch fresh asparagus, cut into 1-inch pieces, about 1 1/2 cups
• 1 cup frozen peas
• 1/4 teaspoon salt

Directions for above:

Prepare a bowel of ice water. Bring 8 cups water to a boil in a stockpot. Add asparagus and peas, and cook until tender, 2-3 minutes; drain. 

Plunge asparagus and peas into ice bath; drain.

Transfer to a paper towel lined baking sheet. Sprinkle with 1/4 teaspoon salt.

Maybe made a day ahead refrigerated.

Ingredients for Herb Goat Cheese:

• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chive
• 3 oz goat cheese log

Directions for goat cheese:

Crumble the goat cheese in a bowl and incorporate the fresh herbs with a fork.

Maybe made a day ahead refrigerated.

Ingredients for Dressing:

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon fresh mint
• 1/2 teaspoon fresh pepper
• 3/4 teaspoon salt
• 2 1/2 tablespoon EVOO

Directions for Dressing:

Combine all ingredients and incorporate with whisk.

Maybe made a day ahead refrigerated.

Ingredients for Salad:

• 1 container fresh baby spinach
• 1 cup thinly sliced radishes, I used the mandolin
• 1/4 cup roasted nuts of choice

So I am making this tomorrow for Easter. Hope all enjoy. I plan on serving in a large, shallow platter. I thought if I toss the dressing with the spinach first, then add the asparagus, peas, radishes, nuts and goat cheese in that order. Then drizzle a little more dressing. Sounds like a solid plan!

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High Protein Ranch Dip or Dressing

 

Creamy texture and simple ingredients. Uses cottage cheese and plain greek yogurt. I will publish original recipe, but I did not have Greek yogurt, so used all cottage cheese, 2 tablespoons mayo and 2 tablespoons fresh grated Parmesan. I did not have dill, but used extra chives as substitute. Totally a versatile recipe! Thank you Rash Hashemi of Shred Happens, Instagram!

Ingredients:

• 1 1/4 cup cottage cheese (I use Nancy's)
• 1/2 cup Greek yogurt
• 1/2 lemon, juiced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon granulated garlic (some fresh garlic maybe nice)
• 1/2 teaspoon onion powder
• 1 teaspoon dried dill weed
• 1 teaspoon dried chives
• fresh parsley (I used fresh parsley that I dried in microwave)

Directions:

Add the cottage cheese, Greek yogurt and lemon juice to a food processor. Process until smooth.

Add the seasonings. Pulse a few times to mix. Taste and adjust seasonings.

Sprinkle with fresh parsley.

Store up to one week in refrigerator. Stir before serving.

Green Goddess Dip

 

This is delicious, I used as a salad dressing. I used what I had in the frig and freezer, so some changes to recipe. I did not have dill, scallions (I used chopped chives), basil and used sour cream instead of yogurt. Truth be told this is a flexible recipe courtesy of Arash Hashemi of Shred Happens, Instagram.

Ingredients:

• 1 ounce fresh dill
• 1/2 ounce fresh mint leaves
• 1 ounce fresh parsley
• 3 scallions, white and green parts
• 4 cloves garlic
• 1 ounce fresh basil
• 2 tablespoons fresh lemon juice
• 1/3 cup EVOO
• 1/2 cup plain Greek yogurt
• 2 1/2 cup feta cheese
• salt and pepper

Directions:

In a food processor combine dill, mint, parsley, scallions, garlic, basil, lemon juice, EVOO, yogurt and feta and blend until creamy.

Adjust salt and pepper to taste. 

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Pasta with Pesto, Feta and Tomatoes

 

What better combo than pesto and feta! Pure comfort food at it's finest! Thank you Dave Lieberman of Food Network...

Ingredients:

• 1 pound pasta of choice
• 3/4 cup Pesto, recipe follow
• 1/2 pint cherry tomatoes, halved (I used Anyday Quick Confit Tomatoes I had in freezer)
• 1 cup feta, crumbled
• salt and pepper, to taste
• olive oil, as needed

Ingredients for Pesto:

• 2 hefty bunches of fresh basil
• 1/2 cup pine nuts
• 1/2 cup fresh grated Parmesan
• juice of one small lemon
• 2 garlic cloves, peeled
• salt and pepper to taste
• 3/4 cup EVOO

Directions for Pasta:

Cook pasta of choice according to package direction. Drain well.

Add the pesto until pasta is coated and toss in tomatoes and feta. Adjust salt and pepper. If seems dry add some EVOO.

Directions for Pesto:

Place all ingredients in a food processor with 1/2 cup EVOO. Blend. Gradually drizzle the remaining 1/4 cup EVOO until pesto is thick and smooth.

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Taco Potatoes

 The recipe serves 12 and can easily be halved; although roasted potatoes freeze beautifully! I have been adding the taco potatoes to my tacos. They are a delicious partner with any protein taco filling. Recipe is courtesy of Ree Drummond. 

Ingredients:

• 5 pounds russet potatoes, scrubbed, peeled or not and cut into chunks
• 1/2 cup EVOO
• 1/4 cup taco seasoning (Taco Seasoning (2/21/2024 label: spices)

Directions:

Preheat oven to 400-degrees.

Put potatoes in a large bowl, drizzle with EVOO and sprinkle with taco seasoning. Toss to coat.

Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go.

35-40 minutes

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Marsala Omelet

 

This is from The Splendid Table So flavorful, great for lunch!

Ingredients:

• 2 tablespoons butter, 1/2 melted
• 4 large eggs
• 1 small onion, finely chopped
• 2 green chiles, chopped
• 1 tablespoon ginger root, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon fresh pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 1/2 tablespoon milk

Directions:

Place 1 tablespoon melted butter in bowl along with the remaining ingredients and whisk until combined.

Heat remaining butter in a small skillet over medium heat. Add the omelette mixture and cook until set. Turn over and cook further until done.

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Classic Italian Turkey Meatballs

 

Courtesy of Giada De Laurentis

Ingredients:

• 1 cup breadcrumbs
• 1/2 cup grated Parmesan, plus more for serving
• 1/4 cup fresh parsley, chopped
• 14 cup fresh basil, chopped
• 1/4 cup whole milk, at room temperature, I use powdered whole milk, so always have on hand
• 1 tablespoon tomato paste
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 large eggs, at room temperature
• 2 cloves garlic, minced, always have in freezer
• 1 small onion, finely chopped, always have in freezer
• 1 pound ground dark turkey meat, Lucky's market the best
• 1 pound spicy Italian turkey sausage, casings removed
• EVOO, for drizzling
• sauce of choice, I use Rao and doctor up

Directions:

Preheat oven to 400-degrees.

In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onion.

Add the turkey and turkey sausage meat. Using finger mix to combine.

Form into 1 1/2-inch balls (about 24). Space on parchment-lined baking sheet, spacing apart.

Drizzle with olive oil.

Bake until cooked, about 15 minutes.

May reheat in tomato sauce, about 10 minutes and serve with Parmesan alongside.

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Crispy Parmesan Smashed Carrots

 

From The Kitchn and Chreryl's Healthy Life. Carrots are my favorite vegetable... Picture is not the greatest, but these are delicious. So good could be served as a appetizer! 

Ingredients:

• 1 pound carrots, about 8 medium carrots, or about 3-4 cups
• 2 tablespoons EVOO
• about 1/2 cup finely-grated Parmesan cheese
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red chili flakes
• fresh ground pepper
• finely chopped fresh herbs for serving, such as parsley

Directions:

Heat oven to 400-degrees.

Peel carrots, then cut crosswise into 2-inch peices. Cut each piece in half lengthwise.

Place in a medium shallow Anyday dish with 1 tablespoon water. Microwave for about 7 minutes or until  knife-tender.

Drizzle 1 tablespoon EVOO over carrots along with salt, pepper and garlic powder. Toss to coat.

Line a large sheet pan with parchment paper. Brush with 1 tablespoon of EVOO and sprinkle with the Parmesan. 

Arrange the seasoned carrots in a single layer atop Parmesan. Using the bottom of a metal measuring cup, smash each piece until flattened.

Roast for 20-25 minutes until undersides of carrots are deeply golden brown.

Sprinkle with red pepper flakes and fresh herbs.

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One Pan Garlicky Zucchini Sauce

 

Ok my new obsession. Anyday freezer trays! This recipe is from ShredHappens on Insta. It can be use as a pasta sauce, spread or just licked from a spoon! I froze in my handy dandy 2 tablespoon trays; ready to pop out of freezer... 

Ingredients:

• 1 large or 2 medium zucchini
• 2 or so tablespoons EVOO
• pinch of salt
•  1 tablespoon onion powder
• 1/2 tablespoon chili pepper flakes
• Italian seasoning, to taste
• 1 package Boursin cheese
• 1 garlic bulb

Directions:

Line an 9x13 inch baking pan with parchment paper and preheat oven to 400-degrees.

Dice zucchini and pass on parchment. Drizzle with 2 tablespoons EVOO.

Combine salt, onion powder, chili pepper flakes and Italian seasoning and toss to combine with zucchini.

Add Boursin cheese in the middle.

Cut off top of garlic bulb, drizzle with EVOO and wrap in parchment paper and add to pan.

Roast for about 40 minutes.

With a fork gently mash the cheese, squeeze out the garlic cloves and combine with the roasted zucchini. 

If serving with pasta, top with Parmesan and fresh basil.

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Cream of Celery Soup

 

This recipe is from Food Network. I followed some of the reviews. Used whole milk instead of heavy whipping cream and added fresh thyme and parsley as my herbs of choice. I added Savory Mushrooms plus some of the sauce before serving and put it over the top! Savory Mushrooms 1/15/2025 label: vegetable

Ingredients:

• 2 tablesspoons unsalted butter
• 2 tablespoons EVOO
• 1 onion, chopped
• salt to taste
• 6-8 stalks celery stalks, chopped
• 1 bay leaf
• 4 cups chicken stock
• 1 cup heavy cream, milk or sour cream
• 1 cup mixed herbs, parsley and thyme

Directions:

Melt the butter with the EVOO in a large pot over medium-high heat.

Add the onions and season with 1/2 teaspoon salt and cook until softened, about 4 minutes.

Add the celery and 1 teaspoon salt and cook until tender, about 7 minutes.

Add the bay leaf and chicken stock and bring to a boil. Reduce to medium low and cook about 20 minutes. 

Add the heavy cream or milk and return to a simmer.

Working in batches, transfer to a blender and puree until smooth, adding the herbs to each batch.

Serve with Savory Mushrooms.

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Warm Jalapeno White Cheddar Dip

 

This recipe was in my archived files & so glad I unearthed! It is totally cooked in the microwave and I used my new obsession, Anyday Microwave small dish and their 2 tablespoon freezer tray. Once made and cooled; I placed in the freezer tray. Once frozen I popped out and packaged 3 per package. So far I have used the dip as a cream sauce over pasta. Just heat gently in microwave, add to the cooked pasta and thin with reserved pasta water. Delicious! You know me, love, love freezer to table. I omitted 3 tablespoons chopped red sweet pepper, as they do not like me... and the 1/2 teaspoon crushed red pepper because the jalapenos I grew and froze are super spicy.

Ingredients:

• 8-ounce block white cheddar cheese - good quality- 2 cups shredded
• 2 teaspoons cornstarch
• 6 tablespoons half and half, whole milk, or condensed milk (I used condensed as had leftover in freezer)
• 2 tablespoons mayonnaise
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 jalapeno, chopped

Directions:

Toss the cornstarch with the shredded cheese in a small Anyday dish. 

Add the 6 tablespoons liquid of choice, mayonnaise, cumin and onion powder.

Microwave on high for about 1 minute, until cheese is mostly melted. Stir and return to microwave for about another minute until smooth.

Add the jalapenos and more liquid if mixture is too thick. 

May serve with chips or use as a sauce.

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Creamy Chicken Green Chili Soup

This is from Joanna Gaines' Cookbook. After reading reviews I did tweak a bit. We buy a bushel of roasted green chilies in the fall, so replaced 3 poblano peppers. I added more cumin, used less chicken broth, butter, cream, used fresh thyme and added smoked paprika. This is very good comfort food for the absolutely frigid temperature of the week!

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons EVOO
• 2 cups onion, diced
• 4 stalks celery, diced
• 3 carrots, diced
• 2 cloves garlic, minced
• 4-5 roasted green chilies, chopped
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon ground cumin
• 2 teaspoons smoked hot paprika
• 2 teaspoons fresh thyme
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup chicken broth or more if needed to blend with immersion blender
• 2 boneless, skinless chicken breast, cooked in Anyday microwave dish
• fresh cilantro
• tortilla chips

Directions:

I suggest prepping a day before...

I do not have the extra large Anyday dish to cook all 3 chicken breasts. Place the 2 chicken breasts in the  large, shallow Anyday dish. Prick the surface of the chicken and salt and pepper.

Cover with the lid with the knob lifted.

Microwave 12- 13 minutes on power 4. Check with instant read for 165-degrees. Place the remaining breast in medium, shallow Everday dish. Prick surface, lid on with knob up, salt and pepper, 8 minutes at power 4.

The chicken sits in the naturally created broth overnite.

Prep all vegetables night before makes for easy cooking the next day.

Melt the butter and EVOO in a large stock pan. Add onion, celery, carrots, green chilies and garlic. Saute till soft.

Add salt, pepper, cumin, paprika and thyme.  

Add enough chicken broth to cover the vegetables. Simmer until vegetables are soft.

Using an immersion blender, puree with immersion blender. Add the cream and milk and blend well.

Add just salt and pepper.

Shred the cooked chicken breast and add to the soup, along with the juices.

Heat gently to serve. Garnish with fresh cilantro and serve with tortilla chips and a green salad.

Serves 6.

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Savory Mushrooms

 

New obsession... Anyday cookware. Microwave perfection. Check it out. The mushrooms are so good!

Ingredients:

• 8 ounces mushrooms of your choice
• 2 tablespoons tamari
• 4 teaspoons sesame oil
• 2 tablespoons water or chicken stock
• thinly sliced scallions

Directions:

Trim the mushrooms into even pieces. Settle neatly into the medium shallow Everday dish. 

Add tamari, sesame oil and water or stock and stir gently.

Cover with the lid, knob lifted.

Cook in microwave for 4-5 minutes and then allow to rest with lid on for 1-2 minutes.

Season to taste and top with sliced scallions.

Cream Cheese Stuffed Dates with Walnuts

 

So I purchased these new Anyday microwave dishes. This is one of their recipes. Easy and delicious. I froze extra dates stuffed with cream cheese, will thaw and add the walnut topping.

Ingredients:

•  Medjool dates
• cream cheese
• walnuts
• fresh rosemary
• olive oil
• orange zest
• cinnamon
• salt

Directions:

Stuff dates with cream cheese.

Combine walnuts, chopped rosemary, drizzle of olive oil and salt.

Place walnut on top and around stuffed dates.

Microwave 1-2 minutes until cheese melts.

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Baked Sweet Potato

 This is from Chelsea's Messy Apron and excellent way to bake sweet potatoes.

Ingrediets:

• medium sweet potatoes, scrubbed clean and halved lengthwise
• 3 tablespoon olive oil
• salt and pepper

Directions:

Preheat oven to 400-degrees.

Line a sheet pan with parchment paper.

Place potatoes flesh side down and pierce the skin side 3 times with a fork. Drizzle oil over potatoes and rub the oil on both sides of each potato thoroughly. Sprinkle both sides with salt and pepper.

Place potatoes flesh side down and bake for 30-37 until potatoes are tender.

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