Roasting brings out the best of veggies in a side dish sized for a crowd.
Prep Time: 20 min
Total Time: 1 hour 20 min
Makes: 12 servings (1/2 cup each)
3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 medium red bell peppers, coarsely chopped (2 cups)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup zesty Italian dressing
4 1/2 cups Green Giant® SELECT® frozen whole green beans
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded fresh basil leaves
1. Heat oven to 450°F. Spray 15 x 10 x 1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
2. Add frozen green beans to vegetable mixture in pan; stir to mix.
3. Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.
Can't wait to check out this show
Wednesday, March 24, 2010
Jamie Oliver's Classic Tomato Spaghetti.
(new show by Mr Oliver coming soon to ABC and it looks fabulous! I got this recipe off the site from the show. Jamie Oliver's Food Revolution.)
Serves 4-6
2 cloves of garlic
1 fresh red chile
a small bunch of fresh basil
sea salt and freshly ground pepper
1 pound dried spaghetti
olive oil
1 x 14-oz can of diced tomatoes
4 oz Parm cheese
Peel and finely slice the garlic. Finely slice the chile (half and seed first if you don't want the auce too hot). Pick the basil leaves off the stalks and put to one side; finely chop the stalks.
Bring large pan of salted water to a boil, add the spaghetti and cook according to instructions. Meanwhile, put a large saucepan on a medium heat and add some olive oil. Add the garlic, chile, and basil satalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti and transfer to the pan of sauce and stir well. Add more salt and pepper to taste (if needed).
These can be added to your tomato sauce when it is finished. Stir in and warm through.
*Add a handful of baby spinach leaves to the sauce at the same time you add the pasta - when the leaves have wilted remove from the heat and serve with crumbled feta on top.
I have made something similar to this but without the canned tomatoes. Heat up olive oil in a saucepan, add baby spinach leaves and halved cherry tomatoes and garlic. Add to pasta and toss with crumbled feta cheese. Season with pepper.
Serves 4-6
2 cloves of garlic
1 fresh red chile
a small bunch of fresh basil
sea salt and freshly ground pepper
1 pound dried spaghetti
olive oil
1 x 14-oz can of diced tomatoes
4 oz Parm cheese
Peel and finely slice the garlic. Finely slice the chile (half and seed first if you don't want the auce too hot). Pick the basil leaves off the stalks and put to one side; finely chop the stalks.
Bring large pan of salted water to a boil, add the spaghetti and cook according to instructions. Meanwhile, put a large saucepan on a medium heat and add some olive oil. Add the garlic, chile, and basil satalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti and transfer to the pan of sauce and stir well. Add more salt and pepper to taste (if needed).
These can be added to your tomato sauce when it is finished. Stir in and warm through.
*Add a handful of baby spinach leaves to the sauce at the same time you add the pasta - when the leaves have wilted remove from the heat and serve with crumbled feta on top.
I have made something similar to this but without the canned tomatoes. Heat up olive oil in a saucepan, add baby spinach leaves and halved cherry tomatoes and garlic. Add to pasta and toss with crumbled feta cheese. Season with pepper.
Tuesday, March 2, 2010
Crab Rangoon
Ingredients
3 ounces reduced-fat cream cheese
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1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1 pouch (3.53 ounces) premium crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Directions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 14 appetizers.
tasteofhome.com
3 ounces reduced-fat cream cheese
X Featured sponsor Got a Philly Phavorite? Enter your recipe now for the chance to win up to $5,000 and more. Enter now»
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1 pouch (3.53 ounces) premium crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Directions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 14 appetizers.
tasteofhome.com
Monday, March 1, 2010
Sweet n Hot Mustard Dip
Ingredients
1-1/2 cups honey
1 cup white vinegar
3 eggs
2 containers (1-3/4 ounces each) ground mustard
1/2 teaspoon salt
Pretzels, cooked chicken fingers or sausage slices
Directions
In a blender, combine the first five ingredients; cover and process until blended.
Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage. Yield: 2-1/3 cups.
tasteofhome.com
1-1/2 cups honey
1 cup white vinegar
3 eggs
2 containers (1-3/4 ounces each) ground mustard
1/2 teaspoon salt
Pretzels, cooked chicken fingers or sausage slices
Directions
In a blender, combine the first five ingredients; cover and process until blended.
Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage. Yield: 2-1/3 cups.
tasteofhome.com
Beary Good Snack Mix
Found this at tasteofhome.com.
Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.
Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.
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