Recipes – Page 36

Beef Sauteed Asparagus

April 18, 2013 Nicole

I love asparagus and make as many recipe with it as possible. Right now it’s very inexpensive so I am using it as much as possible. It’s great for you and taste great too.

This recipe is delicious. It gives the asparagus an incredible flavor. As the asparagus is cooking it infuses with the beef broth which tastes great.

Ingredients:

1 pound asparagus
2 cups beef broth

Directions:

Wash and trim the bottoms of the asparagus stalks Cut each stalk into one inch pieces the woody bottoms should be discarded.
Add two cups of beef broth to a skillet and bring to a boil. Reduce heat to medium and add asparagus and steam until asparagus is tender.
Most of the liquid should have evaporated if not discard liquid.

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Recipes

Creole Okra

April 17, 2013 Nicole

I grew up with a Cajun father so eating Creole food was a way of life. We still eat a ton of Creole and Cajun food in our home. One of my favorite recipes is Creole Okra. I love okra to begin with so that helps. This is a great combination of ingredients that produce a wonderfully flavored veggies dish full of veggies and flavor and very low in calories.

One of the many great things about this recipe is you can adjust the heat level by using more of less Tony Chachere Cajun Seasoning or by changing the degree of heat in the can of Rotel you choose.

Ingredients:

16 ounce bag frozen (un-breaded) okra
2 cloves garlic minced
1 large onion diced
½ teaspoon Tony Chachere Cajun Seasoning
Mild Rotel Tomatoes 1 can drained
14 ounce can diced tomatoes (un-drained)
Salt as desired

Directions:

To a medium size pot add one diced onion and sauté until the onion starts to get a nice brown color. You can add margarine to the pot to help the onion brown, or you can use a few tablespoons of water to get the same affect without the calories.
Next add the garlic and allow to cook until it becomes fragrant about another minute. Now add the remaining ingredients, tomatoes, Tony’s and the okra.
Cook until okra is tender add salt if necessary.

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Recipes

Spicy Roasted Cauliflower

April 16, 2013 Nicole

This recipe is delicious! It’s one of those recipes I couldn’t keep my hands off of. Each time I walked into the kitchen I found myself grabbing a piece even cold.

I love roasted veggies, but there is something special about roasted cauliflower. It ends with a nice nutty flavor that you don’t find in many recipes. Easy, delicious, and low in calories! WOW the best!

Ingredients:

1 head cauliflower
Cooking spray
Tony Chachere’s Cajun Seasoning
Garlic Powder

Directions:

Preheat oven at 425 degree.
Cut cauliflower up in florets. Spread out on a tin foil lined baking sheet.
Spray cauliflower liberally with the cooking spray then sprinkle with the Tony’s and garlic powder as you desire, then with clean hands mix up the cauliflower so that the oil and spices are spread out.
Bake on 425 for 20-30 minutes.
After the first 10 minutes stir up the cauliflower every 5 minutes to insure browning on all sides.

Adapted from Original Recipe Source

Recipes

Sesame Roasted Carrots

April 14, 2013 Nicole

These carrots are divine. They are super sweet. The sesame oil adds a surprisingly wonderful earthy flavor to the carrots. It’s quit unexpected. I think the roasting along with the oil makes a nice paring. It’s another great option when you are looking into adding more vegetables to your diet.

Ingredients:

1 pound baby carrots
1 tablespoons sesame oil
1 tablespoon of sesame seeds
1 teaspoon salt

Directions:

Place carrots on a foil lined baking pan drizzle the sesame oil over the carrots and with clean hands rub in the sesame oil then salt the carrots.
Bake at 400 for 20-30 minutes, turning carrots with spatula every 5 minutes after the first 15 minutes
Sprinkle with sesame seeds (Not shown above *I forgot them*)

Recipes

Loaded Cauliflower Casserole

April 13, 2013 Nicole

Although the picture is horrible this recipe is delicious and super rich. It seemed to take forever to cool down. I am pretty sure we all ended up with third degree burns on our tongues. Once it cooled down it was heaven on earth. It’s very much like a potatoes casserole.

You have all of the same ingredients just cauliflower instead of potatoes which helps to lower the calories of the casserole. I actually only made a half recipe because the whole recipe was way too much for use to eat. I could have gotten away with an entire recipe because we had none left by the end of dinner.

Ingredients:

1 lbs. cauliflower florets
4 oz. shredded sharp cheddar cheese, divided
4 oz. shredded Monterey Jack cheese, divided
2 oz. block cream cheese, softened
2 tablespoons milk
1 bunches green onions, sliced (1 1/2 cups)
3 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Directions:

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz. of the shredded cheddar, 6 oz. of the Monterey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.