bounty chocolate: VEGETABLE

Showing posts with label VEGETABLE. Show all posts

Showing posts with label VEGETABLE. Show all posts

THE MOST AMAZING OVEN ROASTED CORN

Had to make the corn again!!!! Amazing! You can go beyond the 40 minute baking mark if you like it even a deeper brown!!!!! yum!

Preheat oven to 400!
Very generously season your corn on the cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 30-40 minutes, or until starting to brown! While it's cooking, turn the corn occasionally. Simple and completely amazing!!!

WORLD'S MOST SCRUMPTIOUS BRUSSEL SPROUTS

INGREDIENTS:
2 pounds brussel sprouts (ends trimmed and outer leaves removed)
3 Tablespoons Chosen Foods Avocado Oil
salt and pepper

Directions:
Lay sprouts on a baking sheet and drizzle with oil. Sprinkle generously with salt and pepper and toss to coat evenly. Bake at 375 for about 30 minutes if you like them nice and crisp like we do!

PARMESAN ROASTED GREEN BEANS & PLUM TOMATOES

WASH AND TRIM YOUR GREEN BEANS. WASH PLUM TOMATOES. LAY BOTH ON A SHEET PAN AND DRIZZLE WITH OIL OF YOUR CHOICE. (I USED AVOCADO OIL-BUY IT HERE, BUT OLIVE OIL IS FINE.)

SPRINKLE WITH SALT AND PEPPER AND TOSS TO COAT.

ROAST AT 400 DEGREES FOR 5 MINUTES. STIR. ROAST AN ADDITIONAL 8 MINUTES TO KEEP GREEN BEANS CRUNCHY OR LONGER IF YOU DON'T WANT THEM CRUNCHY.

ONCE OUT OF THE OVEN IMMEDIATELY SPRINKLE WITH SHREDDED PARMESAN OR ASIAGO CHEESE. RETURN TO THE OVEN FOR ONE MINUTE TO MELT.

ROASTED BRUSSEL SPROUTS WITH MARCONA ALMONDS

INGREDIENTS:
2 pounds brussel sprouts (ends trimmed and outer leaves removed)
3 Tablespoons Chosen Foods Avocado Oil
salt and pepper
Marcona almonds-a big handful!!!!

Directions:
Lay sprouts on a baking sheet and drizzle with oil. Sprinkle generously with salt and pepper and toss to coat evenly. Bake at 375 for about 30 minutes if you like them nice and crisp like we do! Sprinkle Marcona almonds on top when done!

HONEY & BROWN SUGAR GLAZED CARROTS

Ingredients:

1 1/2 POUNDS CARROTS (I used 4 huge carrots), PEELED, CUT IN HALF AN HALF AGAIN LENGTHWISE

3 TABLESPOONS BUTTER (USE GRASSFED IF YOU CAN!!!-HEALTHIER!!!)

3 TABLESPOONS RAW HONEY

2 TABLESPOONS DARK BROWN SUGAR

Directions:
1. Boil carrots for about 20 mins or until fork tender. Drain.
2. Heat butter in skillet with honey and sugar until all are well combined.
3. Add carrots and simmer on low until they are well glazed.
4. Sprinkle with sea salt and serve!

BRUSSEL SPROUTS WITH BACON, PECANS & HONEY

Trim off ends of sprouts and lay on a nonstick foil lined sheet pan.
Drizzle with 2 Tablespoons olive oil, 1 Tablespoon balsamic vinegar & 1 T. Honey (I used raw honey)
Season with salt and pepper.
Roast at 450 for 20 mins. Stir often to prevent honey from burning! (Or reserve honey and add when done roasting)
Meanwhile, in a pan cook 2-3 slices chopped bacon. When almost browned, add 1/4 cup chopped pecans. Toss bacon & toasted nuts with cooked brussel sprouts!

THE MOST AMAZING OVEN ROASTED CORN

Preheat oven to 400!
Very generously season your corn on the cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown! While it's cooking, turn the corn occasionally. Simple and completely amazing!!!

BACONLICIOUS ASPARAGUS!!!!!

BACON WRAPPED ASPARAGUS!!!!
Totally delish!

Ingredients:
avocado oil or olive oil
asparagus
thick cut bacon, cut each slice in half

Line a pan with nonstick foil and preheat oven to 425. Toss asparagus with a drop of oil and season with salt/pepper. You have two choices. Either make bundles of 4-5 spears and wrap the bundle with half a slice of bacon laying it seam side down on the pan. OR.....individually wrap each spear with a half slice of bacon. (Add pepper to the bacon.) I did a combo of both ways and cooked some extra asparagus on the pan without bacon the same way. Roast for 10 minutes and flip over to brown the bacon for an additional 10 minutes!

BROCCOLI WITH TOASTED CASHEWS & A SPLASH OF FRESH ORANGE JUICE

2 heads of fresh broccoli
1 T. good butter (containing omega 3's if you can get it!)
1 T. Avocado oil (or olive oil) Buy from chosen foods
1 orange
1/2c. raw cashews

1. Fill a pan with 1 inch water and cook broccoli until bright green and still crisp. Drain water and return broccoli to pot.

2. Stir in butter and allow heat from broccoli to melt it. Pour in the avocado oil.

3. Juice half of the orange over the broccoli and zest the other half over the broccoli.

4. Toast cashews in a dry skillet on medium until starting to brown. Toss over the broccoli.

5. Add sea salt to taste.

STUFFED ZUCCHINI BOATS

THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE. SCOOP OUT THE INSIDES WITH A SPOON. DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER. LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT.

PAN FRY 4-5 SLICES CHOPPED BACON. ADD 1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES AND SAUTEE ALL IN THE PAN UNTIL BROWNED. ADD SOME OLIVE OIL IF NEEDED. REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED RUSSO'S GLUTEN FREE GOURMET)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN. PILE ON SOME SHREDDED MOZZARELLA CHEESE ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT! TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY

STUFFED ZUCCHINI BOATS

THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE. SCOOP OUT THE INSIDES WITH A SPOON. DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER. LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT.

PAN FRY 4-5 SLICES CHOPPED BACON. ADD 1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES AND SAUTEE ALL IN THE PAN UNTIL BROWNED. ADD SOME OLIVE OIL IF NEEDED. REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED RUSSO'S GLUTEN FREE GOURMET)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN. PILE ON SOME SHREDDED MOZZARELLA CHEESE ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT! TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY

BRUSSEL SPROUTS!!! OMG...WHO KNEW HOW DELISH THEY ARE!!!

We have a new favorite veggie here...brussel sprouts!!! Trim off the bottoms and peel off the outer few leaves. Toss with avocado or grapeseed oil, salt & pepper and roast at 400 for 30-45 mins.
I use Chosen Foods Avocado OIL (ORDER HERE) or
I use WILDTREE GRAPESEED OIL (ORDER HE RE)

TIME TO PREP THE VEGGIES!

CHEESY BROCCOLI BITES WITH AVOCADO CREAM DIPPING SAUCE....GOOD EATS RIGHT HERE!!!

Oven Fried Broccoli Bites-awesome eats right here!!!
12-16 oz. fresh steamed broccoli
1 1/2 cup of grated mozzarella cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs (I used aleia's GF)
Avocado Oil

Preheat oven to 375. Mix all the ingredients together in a large bowl. Form patties by hand and lay on a cookie sheet (I used my PC stone) that has been oiled (I use AVOCADO OIL BY CHOSEN FOODS!!!!!) Bake in oven 20-30 mins until browned, turning once.

Adapted from Stacey's Snacks

Avocado Cream Dipping Sauce:
Mix together 1 avocado (scooped) and 1-2T. sour cream, salt and pepper. Serve on the side as a dip!

ZUCCHINI BOATS STUFFED WITH BACON, BREADCRUMBS & CHEESE!

THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE. SCOOP OUT THE INSIDES WITH A SPOON. DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER. LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT.

PAN FRY 4-5 SLICES CHOPPED BACON. ADD 1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES AND SAUTEE ALL IN THE PAN UNTIL BROWNED. ADD SOME OLIVE OIL IF NEEDED. REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED ALEIA'S GLUTEN FREE)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN. PILE ON SOME SHREDDED MOZZARELLA CHEESE ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT! TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY

SWEET POTATOES TOPPED WITH MINI MARSHMALLOWS

ROAST SWEET POTATOES ON A COOKIE SHEET IN THE OVEN AT 400 DEGREES FOR 45-60 MINS OR UNTIL THEY PIERCE VERY EASILY IN THE CENTER. SLICE OPEN, ADD BUTTER AND A LIGHT SPRINKLE OF SALT. TOP WITH LOTS OF MINI MARSHMALLOWS AND BROIL JUST UNTIL TOASTY ABOUT 2 MIN-KEEP AN EYE ON THEM!!!!

GREEN BEANS WITH BACON & SHALLOTS

2 1/2 pounds green beans, trimmed, cut into 2-inch pieces8 bacon slices, thinly sliced crosswise
3 tablespoons butter
2/3 cup finely chopped shallots (about 4 large)

Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper.

ADAPTED FROM EPICURIOUS

ROASTED CAULIFLOWER REACHES NEW HEIGHTS!

THIS RECIPE WILL TURN ANYONE INTO A CAULIFLOWER LOVER...TRULY!!!
Roasted Cauliflower with Parmesan and Bread Crumbs
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste
Preheat oven to 400º.
Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ourS verrrry browned!!!)

Adapted from my SPECIAL FOODIE FRIEND LIZ http://thatskinnychickcanbake.blogspot.com/