Roasted Sweet Potatoes with Honey and Cinnamon

December 28, 2021 by

Roasted Sweet Potatoes with Honey and Cinnamon

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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Servings 4

Ingredients
  

  • 4 Sweet Potatoes Peeled and cut into 1 inch cubes
  • 1/4 cup Extra Virgin Olive Oil little extra for drizzling after cooked
  • 1/4 cup Honey
  • 2 tsp Ground Cinnamon

Instructions
 

  • Preheat oven to 375 degrees F
  • Lay the sweet potatoes out in a single layer on roasting tray
  • Drizzle Oil, Honey, Cinnamon, Salt & Pepper over Potatoes
  • Roast for 25-30 minutes until tender
  • Transfer to serving platter
  • Drizzle with more Olive Oil

Notes

Can be prepped the day before:
Peel and cube sweet potatoes. Place in large zip lock bag with Honey, Cinnamon, Olive Oil and let sit in the refrigerator overnight. 
Filed Under: Dishes and Meals, Healthy, Holidays, Potato, Quick and Easy, Side Dish, Vegetables, Vegetarian

Creamy Cauliflower Salad

December 10, 2020 by

Creamy Cauliflower Salad

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Prep Time 20 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad, Side Dish
Servings 8
Calories 180 kcal

Ingredients
  

  • 3 Eggs
  • 1 head Cauliflower cored and cut into bite-sized pieces
  • 2 stalks Celery chopped
  • 6 slices Cooked Bacon chopped
  • 2 Green Onions white and light green parts only, chopped
  • 1/2 cup Mayonnaise
  • 2 tbsp Dijon Mustard
  • 1/4 tsp Paprika
  • Salt and Ground Pepper to taste
  • Parsley for garnish (optional)

Instructions
 

  • In a large pot over medium high heat, bring 2 quarts of water to a boil. Gently lower eggs into water and boil for 12 minutes.
  • While eggs are cooking, fill a medium bowl with ice and water. Once eggs are done, quickly transfer to the ice bath. Let eggs sit 10 minutes before peeling. Once peeled, roughly chop 2 of the eggs and slice the third.
  • Place cauliflower pieces in another large pot and fill pot halfway with water. Bring to a boil and cook until cauliflower is just fork tender, about 3 minutes. Drain in a colander and let cool.
  • In a large bowl, combine chopped eggs, cauliflower, celery, bacon, green onions, mayonnaise, Dijon, and paprika. Stir until well combined and the cauliflower is fully coated. Taste for seasoning and adjust with salt and pepper if desired.
  • Transfer cauliflower salad to a serving bowl and top with the sliced egg and a pinch of paprika. Garnish with parsley if desired, and serve immediately or cover and chill in refrigerator.

Notes

Source: https://www.peteandgerrys.com/egg-recipes/cauliflower-salad
Filed Under: Dishes and Meals, Quick and Easy, Salad, Side Dish, Vegetables

Rainbow Slaw with Sesame Honey Lime Dressing

October 16, 2015 by

Rainbow Slaw with Sesame Honey Lime Dressing

Christine Carlisle
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Prep Time 15 mins
Cook Time 20 mins
Servings 4

Ingredients
  

  • 2 cups sugar snap peas sliced in half, lengthwise
  • 1 orange bell pepper sliced into thin strips
  • 1 yellow bell pepper sliced into thin strips
  • ½ head of red cabbage sliced thin
  • 2 carrots shredded
  • Juice of 1 lime
  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. honey
  • 1 Tbsp. sesame oil
  • 1 clove garlic minced
  • ¼ cup olive oil
  • salt and pepper to taste
  • toasted sesame seeds for serving

Instructions
 

  • Combine all of the vegetables in a large bowl. Set aside.
  • In a small bowl, combine the lime juice, soy sauce, honey, sesame oil, and garlic.
  • Stir until combined.
  • Gradually whisk in the olive oil, until combined.
  • Season with salt and pepper.
  • Toss the vegetables with the dressing, making sure everything is evenly coated.
  • Allow the salad to rest for about 20 minutes, tossing every once in a while to redistribute the dressing.
  • Season with salt and pepper and serve, topped with toasted sesame seeds.

Filed Under: Appetizers, Dishes and Meals, Quick and Easy, Side Dish, Vegetables

Zucchini and Kale Bites

October 16, 2015 by

Zucchini and Kale Bites

Fifty Shades of Kale by Drew Ramsey, MD and Jennifer Iserloh, Harper Wave, 2013
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Prep Time 30 mins
Cook Time 35 mins
Servings 4

Ingredients
  

  • 2 cups roughly chopped kale
  • ½ cup toasted chopped walnuts
  • 2 medium zucchinis tops removed and cut in half lengthwise
  • 4 tablespoons mayonnaise
  • 1 cup Parmesan or Manchego cheese
  • 2 tablespoons minced fresh parsley
  • Extra virgin olive oil for drizzling

Instructions
 

  • Preheat the oven to 400 degrees.
  • Combine the kale and walnuts in a food processor and process until smooth.
  • In a large saucepan, steam the zucchini for 8 to 10 minutes, until it begins to soften but is still firm to the touch.
  • Remove and place the zucchini cut side up on a cookie sheet lined with parchment paper or aluminum foil.
  • In a medium bowl, mix the mayonnaise, half of the kale mixture, half of the cheese, and 1 tablespoon of the parsley.
  • Cover each half of zucchini with a thin layer of the mixture and top with the remaining cheese.
  • Drizzle lightly with olive oil and bake for 20 to 25 minutes, until the cheese bubbles and starts to brown.
  • Allow the zucchini boats to cool for a few minutes, then slice into 2-inch chunks and sprinkle with remaining kale mixture and parsley.
  • Serve warm or at room temperature.

Filed Under: Appetizers, Dishes and Meals, Healthy, Side Dish, Vegetables

Butternut Squash with Brown Sugar and Cinnamon

February 5, 2014 by

Crockpot Butternut Squash

Print Recipe
Servings 4

Ingredients
  

  • 1 large Butternut Squash 3-4 lbs
  • 1 cup Apple Juice
  • 4 tbs Butter
  • 1/4 cup Brown Sugar melted
  • 1/2 tsp Ground Cinnamon

Instructions
 

  • Quarter butternut squash lengthwise
  • Cut Stem off
  • Scoop out seeds
  • Pour apple juice in slow cooker
  • Combine butter, brown sugar and cinnamon in small bowl
  • Place 2 of the squash quarters (cut side up) in slow cooker
  • Drizzle half of the brown sugar butter mixture on squash
  • Place remaining 2 squash quarters on top of first ones and drizzle with remaining brown sugar butter mixture
  • Cover and cook on LOW for 6-8 hours (or until squash is tender)

Filed Under: Dishes and Meals, Main Dish, Quick and Easy, Side Dish, Slow Cooker, Vegetables, Vegetarian

Wendy’s Chili

November 5, 2013 by

Wendy's Chili

Wendy's Chili

Wendy
Classic chili from Wendy's
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Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs

Ingredients
  

  • 2 pounds fresh ground beef
  • 1 quart tomato juice
  • 1 29-ounce can tomato puree
  • 1 15-ounce can red beans, drained
  • 1 15-ounce can pinto beans, drained
  • 1 large onion chopped (about 1 1/2 cups)
  • 1/2 cup diced celery
  • 1/4 cup diced green bell pepper
  • 1/4 cup chili powder you may want to use less, as some people find this is too much
  • 1 teaspoon ground cumin if you like real flavor, add more
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • In a skillet, brown the ground beef; drain.
  • Put the drained beef and the remaining ingredients in a 6-quart pot.
  • Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Notes

Please note: While Wendy’s may use grilled hamburger patties, I suggest that home cooks use ground meat for convenience. You can start by grilling patties first and then incorporating them into your chili if you desire.

Filed Under: Beef, Dishes and Meals, Main Dish, Side Dish, Vegetables

Macaroni Salad

December 4, 2011 by Leave a Comment

Macaroni Salad

Shelley
Tastes like deviled eggs!
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

  • 8 oz Elbow Macaroni
  • 1 lb Cheddar Cheese Shredded
  • 12 oz Sweet Pickles or Relish Chopped
  • 9 Hard Boiled Eggs
  • 1 lb'ish Celery Chopped fine
  • 1 1/2 Tablespoon Salt Optional
  • 1 qt Mayo

Instructions
 

  • Boil Macaroni and salt
  • Combine with all other ingredients

Filed Under: Dishes and Meals, Pasta, Side Dish

Baked Sweet Potatoes with Raisins and Pecans

December 4, 2011 by Leave a Comment

Baked Sweet Potatoes with Raisins and Pecans

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Prep Time 10 mins
Cook Time 1 min
Total Time 1 hr 10 mins

Ingredients
  

  • 5 Sweet Potatoes peeled and cubed
  • 1 oz Raisins
  • 1 oz Chopped Pecans
  • 1/4 Cup Butter Melted
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Water

Instructions
 

  • Preheat oven to 400 degrees F.
  • Spread sweet potatoes in a single layer in a 9x13 inch baking dish. Sprinkle with raisins and chopped pecans.
  • In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.
  • Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.

Filed Under: Dishes and Meals, Potato, Side Dish, Vegetables