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Quinoa Stuffed Peppers

 Quinoa Stuffed Peppers

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Ingredients

  • 1 cups cooked quinoa
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 4 bell peppers, tops cut, stemmed and seeded

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine quinoa, corn, beans, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
  • Spoon the filling into each bell pepper cavity. Place on baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  • Serve immediately.
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Parmesan Roasted Cauliflower

I love having a delicious vegetable side dish to pair with dinner that my girls will enjoy. It was excellent paired with salmon. I used my go to recipe and added some cajun salmon seasoning from whole foods. This recipe didn’t disappoint, my 2 year old couldn’t get enough! I hope your family loves it just as much, Enjoy!

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Parmesan Roasted Cauliflower Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 45 Minutes
Adapted from: Bon Appetit

Ingredients:

8 oz cauliflower florets, sliced bite size
2 tablespoons melted butter
1 tablespoon olive oil
Pinch of salt
3 light dashes of ground black pepper
1/2 cup Parmesan cheese

Directions

  1. Preheat oven to 400°.
  2. Toss the sliced cauliflower with the butter and olive oil. Season with salt and black pepper.
  3. Transfer the cauliflower to a baking sheet, in single layer, roast until almost tender about 20-30 minutes.
  4. Remove from the oven and sprinkle the grated Parmesan on top of the cauliflower, roast again until the cheese melts and slightly crusty, about 5-10 minutes.
  5. Remove from oven and serve immediately.

 

Roasted Cauliflower

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This cauliflower side dish is so simple and great paired with anything from a BBQ to a dinner party. You can also easily add other vegetables into the mix.

My sister in law made this when we were at the ocean a few weeks ago and my whole family loved it. I’ve already made it twice since we have been back. My 2 year old LOVES it and pops them in her mouth like candy, so if you have a picky eater in the house give these a shot. Enjoy!

Roasted Cauliflower Recipe

Serves 4-8
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Side Dish
Misc Serve Hot
Perfect and easy side dish that is great paired with anything from a BBQ to a dinner party. FrenchToasty.com has lots of delicious vegetable side dishes.

Ingredients

  • 1 head cauliflower (cut into bite size pieces)
  • olive oil
  • salt & pepper

Directions

Step 1
Preheat oven to 425 degrees F.
Step 2
Put a little olive oil on baking sheet. Place cauliflower in single layer on sheet.
Step 3
With a cooking brush, brush olive oil lightly on cauliflower.
Step 4
Sprinkle with salt and pepper to taste.
Step 5
Roast for 30-40 minutes. Until browned and a little crispy.
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Sweet and Spicy Cucumber Sliced Salad

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I’ve been trying to try new things and my goal has been to try at least 1 new veggie recipe a week and this week I decided to try this and it’s was so easy and yummy. Tastes just like the cucumber salad that comes with our chicken satay from our favorite Thai restaurant.

The only thing I want to stress about this super easy salad is to make it a few hours before you eat so the cucumbers can soak up the juice. Take this to your next BBQ and people will enjoy this recipe that took you under 15 minutes to prepare.

Sweet & Spicy Cucumber Sliced Salad Recipe

Serves 6-8
Prep time 1 hour, 15 minutes
Dietary Vegetarian
Meal type Salad, Side Dish
Misc Pre-preparable, Serve Cold
Occasion Barbecue
Website Our Best Bites
This cucumber salad is the great addition to a BBQ. FrenchToasty.com has lots of great salad and vegetable dishes.

Ingredients

  • 1lb cucumber (about 2 large, 3 medium) (peeled, halved lengthwise & thinly sliced)
  • 2 teaspoons salt
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1-2 tablespoon sugar (any sugar you like, splenda I've read turns out well also)
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons minced red onion

Directions

Step 1
Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cucumbers a few times while they drain as well. While cucumber slices are draining, prepare dressing.
Step 2
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.
Step 3
When cucumbers are done draining, pat them dry with a few paper towels and put in bowl. Pour dressing over. This can be served immedietly ot for best results refrigerate until well chilled, 1-2 hours.
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Oven Roasted Asparagus

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This recipe is super easy and so simple. It is my favorite way to prepare asparagus and not sure if I would ever steam again. It’s easy to prepare for a large crowd or small. You could also experiment with different spices to match whatever dish you are preparing it with, I’d love to hear what spices you try.

Oven Roasted Asparagus Recipe

Serves 4-6
Prep time 5 minutes
Cook time 8 minutes
Total time 13 minutes
Meal type Side Dish
This simple and healthy recipe is the perfect side to any dish. FrenchToasty.com makes vegetables easy to prepare and keeps them delicious.

Ingredients

  • 1 bunch asparagus
  • 4 tablespoons olive oil
  • kosher salt
  • fresh ground black pepper (to taste)

Note

The secret here is for the oven to be really hot so the asparagus can begin to brown on the outside without to over cooked on the inside and becoming flimsy, you want it to still have a bite to it.

Directions

Step 1
Preheat oven to 425 degrees.
Step 2
Wash the asparagus thoroughly then stack a bunch together and cut off the tough/thick bottom an inch or so. Or where they break easily.
Step 3
Pat dry, if there is water on them it will steam them. In a single layer spread asparagus and generously drizzle the olive oil and then with the salt and pepper.
Step 4
Roast the asparagus for 8-10 minutes. Not flimsy, but brown with a bit of a crunch to it.
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On the pan before roasting.

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Tempura Green Beans

Tempura Green Beans

Tempura Green Beans

As a mom you are always trying to come up with a new way to get your kids to eat their veggies. Thankfully at this point I haven’t had to much of a problem but I know as she gets older I may come across this problem. This is a delicious spin on green beans that you could even pass off instead of fries…well maybe not but you could try:)

This kid and adult friendly side dish is the perfect way to eat green beans. My daughter wasn’t so sure about them so when I saw this idea in Parents magazine, I thought this is a perfect recipe to try. My 2 year old loved them, she liked the crunchy outside and I liked that she was eating them and loving them. Even my husband thought they were delicious.

Tempura Green Beans

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Side Dish
Misc Child Friendly
From magazine Parent Magazine
Crunchy addition to your dinner table. Kids and adults love this spin on a classic vegetable. FrenchToasty.com has lots of side dish recipes.

Ingredients

  • 1 bunch green beans (washed and ends trimmed)
  • 1/2 cup flour
  • 1 Large egg (beaten)
  • 1/2 cup panko bread crumbs

Directions

Step 1
Wash and trim green beans.
Step 2
Dip beans one at a time in the flour and coat, then into the egg and then coat in bread crumbs.
Step 3
Place on a greased baking sheet. Bake at 450 degrees F for 10-15 minutes.
Tempura Green Beans

Before Baking

Tempura Green Beans
Tempura Green Beans

 

Tempura Green Beans

Jalapeno & Artichoke Stuffed Mushrooms

Artichoke Jalapeno Stuffed Mushrooms

I love stuffed mushrooms and when a friend told me that she used pre-made dip to stuff her mushrooms, I thought what a great idea that I’d never thought of. These were so delicious, I served them as a side dish but would be excellent as an appetizer and that is probably what I will do next time. I pre-made these earlier in the day and then popped them in the oven to bake right before dinner was about to be served.

I would bet these would be even better if you made homemade dip and then stuffed them, but I was preparing a huge feast so I thought one little short cut wouldn’t hurt. I’d love to hear what dip you chose to stuff your mushrooms with, Enjoy!

Jalapeno & Artichoke Stuffed Mushrooms Recipe

Serves 12-24
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Appetizer, Side Dish
Website Stonemill Kitchens
These mushrooms are the perfect addition to any meal, from a great side dish to an appetizer. FrenchToasty.com has lots of great veggie recipes.

Ingredients

  • 24 button mushrooms
  • 1/2lb italian sausage
  • 1/4 cup green onions (sliced)
  • 1/4 cup red bell pepper (diced)
  • 1 cup Artichoke Jalapeno Dip

Directions

Step 1
Preheat oven to 425 degrees F.
Step 2
Brown sausage, drain and let cool.
Step 3
Rinse mushrooms and remove the stems.
Step 4
Combine dip, green onions, red bell pepper and cooled sausage.
Step 5
Stuff mushroom caps with equal amount of the dip mixture.
Step 6
Bake in the preheated oven for 10 minutes until browned on top.
Step 7
Serve immedietly, best when hot.
ArtichokeJalapeno Stuffed Mushrooms
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Artichoke Jalapeno Stuffed Mushrooms

Ruth’s Chris Style Sweet Potatoes

Ruth's Chris Sweet Potatoes

I love sweet potato fries but never have really been a huge fan of the side dish at Thanksgiving. Until I tried this recipe. These will be at all Thanksgivings from here on out. This recipe was a little on the sweet side so I might experiment next time with the amount of sugar I put in the potato mixture, it was sooooo good but if it was a little less sweet I could’ve eaten more. The top my so crunchy and my favorite part.

This was my first Thanksgiving that I hosted. I loved it so much. I got to set the table all fancy and use all my pretty stuff that we got as wedding gifts, 5 years ago :). All of my recipes turned out amazing, so I couldn’t have been happier. Well I could have been happier if my daughter hadn’t just woke up from a nap grumpy right when we sat down for dinner. But overall it was a wonderful day and I am so lucky and thankful to have such a loving family.

I love Thanksgiving food, and I hope this recipe makes it to your table. Enjoy!

Ruth’s Chris Style Sweet Potatoes Recipe

Serves 12
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Side Dish
Misc Child Friendly
Occasion Thanksgiving
Website The Girl Who Ate Everything
These sweet potatoes are a must at all thanksgiving meals, they are sweet and delicious. FrenchToasty.com has lots of holiday recipes.

Ingredients

Crust

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 cup melted butter

Sweet Potato Mixture

  • 3 cups yams or sweet potatoes (cooked and mashed)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs (well beaten)
  • 1/2 cup butter (1 stick)

Sweet Potato Mixture (Optional)

  • splash of milk

Note

Next time I make this I might try 1/2 the amount of sugar in the potato mixture.

You can blend and prepare your potato mixture the day before. Just refrigerate. The day of your event start on step 4 with baking for 25 minutes and follow the rest of the directions.

Directions

Sweet Potato Mixture
Step 1
Pierce sweet potatoes with fork at bake at 400 degrees F for 50-60 minutes.
Step 2
Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray, or lightly rub butter in dish.
Step 3
Pull the inside of the sweet potatoes out of the skin and place in a medium sized bowl. With a hand mixer mix the potatoes, sugar, salt, vanilla, eggs and butter. Add a small splash of milk if needed.
Step 4
Pour mixture into greased baking dish. Bake for 25 minutes. (After this step I scooped it into individual ramekins.)
Crust
Step 5
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside until ready to top cooked sweet potatoes.
Sweet Potato Mixture
Step 6
Sprinkle the top of the sweet potatoe mixture evenly with the crust mixture and return to the oven for 10 minutes. Allow to set for atleast 30 minutes before serving. (I let mine sit in the warming drawer for about an hour, until everything else was done.) Te brown sugar and pecan crust will be browned and crunchy!
Ruth's Chris Sweet Potatoes
Ruth's Chris Sweet Potatoes

Roasted Seasoned Carrots

Oven baked carrots

I was at the farmers market the other day buying some delicious huge snap peas and I looked over and saw these gorgeous carrots, so I grabbed a bunch up. We ate a few as soon as we got home in some dip but I wanted to have them for dinner. So I figured why not bake them and add a little seasoning. They turned out excellent and my whole family loved them, especially my daughter.

I feel like carrots don’t get enough credit, they are often pushed to the side of peoples plates and left :( but that is a shame. Next dinner party you have make these and watch them get gobbled up.

For this recipe you can cut them into spears, slices or leave them whole like I did. If they are really big I’d recommend cutting them in some way for even cooking. You can add a huge variety of spices to change these dramatically. Some suggestions are paprika, thyme, rosemary, cumin, sage, cayenne, crushed red peppers actually anything you can think of would be great just make sure not to do too many at once :). You could also try pre-made spice blends such as Italian, Old Bay or Mexican. Let me know what spices you experiment with.

Roasted Seasoned Carrots

Serves 4-6
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Website Voracious Vander
This is the easiest way to make delicious carrots for a terrific vegetable side dish. FrenchToasty.com has lots of vegetable dishes.

Ingredients

  • 1lb carrots
  • salt & pepper
  • crushed red peppers
  • 1 tablespoon olive oil

Directions

Step 1
Preheat oven to 425 degrees F.
Step 2
Clean and chop carrots into desired size. Coat carrots with olive oil.
Step 3
Spread onto cookie sheet and season with salt, pepper and crushed red pepper.
Step 4
Cook for about 20 minutes flipping about half way through. Edges will be slightly golden brown.

Turn this…

carrots

into this. YUM!

Oven baked carrots

Roasted Browned Butter Balsamic Asparagus

Asparagus is a great vegetable to have, it’s not only fun to eat but very tasty. This recipe is excellent to make for a large group because you apply the sauce over the asparagus and people can serve themselves. If you like balsamic vinegar then you will love this recipe. It’s not an overpowering flavor but a slight hint and that makes it very tasty.

This recipe can easily be doubled for a large crowd, so serve this at your next family dinner.

Buttered Asparagus

Roasted Browned Butter Balsamic Asparagus

20 Asparagus spears, trimmed (about 1lb)
dash of sea salt and pepper
2 tablespoons unsalted butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
cracked black pepper, for topping

Directions

  1. Preheat oven to 400 degrees F.
  2. Arrange asparagus in single layer on a baking sheet and spray with cooking spray.
  3. Sprinkle with salt and pepper
  4. Bake at 400 degrees for 10 minutes (slightly tender), do not overcook
  5. Remove from oven a lay on platter, pour sauce over the top, garnish with cracked pepper and serve.

Browned Butter Balsamic Sauce

  1. Melt butter in small skillet over medium heat for about 3 minutes (lightly browned), make sure to shaking pan occasionally.
  2. Remove from heat and stir in soy sauce and balsamic vinegar.
  3. Drizzle over vegetable. Garnish with cracked pepper if desired.

The browned butter balsamic sauce would be excellent on any vegetable. I have tried it on broccoli, brussel sprouts and of course asparagus.

Balsamic Asparagus

Crunchy and delicious, my 1 year old daughter loved it.

Asparagus