Stir Fry Veggies

Just a quick post today for some veggies I fixed a couple of days ago.  It’s a quick way to dress up a frozen vegetable blend.

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  • 1 Tbs sesame oil ~ olive oil will work too but sesame adds a nice oriental flavor
  • 1 pound frozen stir fry vegetable blend; any combination
  • 1/4 cup teriyaki sauce
  • 1 Tbs soy sauce
  • 1/2 cup cooked rice

Heat oil in large skillet or wok.  Add vegetables and saute for about 6 – 8 minutes until veggies are thawed and cooked to desired tenderness.  Stir in teriyaki sauce, soy sauce, and rice and heat through.

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Enjoy ~ Kimberly

Spaghetti Squash with lemon and goat cheese

I had half of a spaghetti squash that needed used so I decided to pair it with some goat cheese.  I really liked this combination.  I wish I could have gotten a better photograph but something about the shade of the squash seems to distort he color and I didn’t really have the time to find some better lights today.  Anyway, here is the recipe for today.

  • 1 1/2 cups spaghetti squash
  • 1 Tbs butter
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • juice of half a lemon
  • a bit of soft goat cheese

In skillet melt butter; add squash, garlic, salt, pepper, and cayenne.  Cook for about 4 minutes or until heated through.  Squeeze lemon juice on top and stir.  Serve with a little goat cheese stirred in just before serving.

Enjoy ~ Kimberly

Scalloped Spaghetti Squash

We were looking for a side dish for our ham tonight and thought we’d give our spaghetti squash a different  twist.  My pictures don’t do it justice; for some reason I have a hard time photographing things like this sometimes.  Anyway, just a quick post for the recipe today.

  • 1 1/2 cups spaghetti squash
  • 1/4 tsp salt
  • 1/8 tsp cayenne
  • 1/8 tsp garlic powder
  • 1/8 tsp pepper
  • 1/4 cup milk
  • 1/2 cup shredded cheddar

Prep spaghetti squash by baking to soften ~ we baked out whole for about 45 minutes at 350 degrees to soften; then cut in half and removed seeds before shredding with a fork.

In buttered baking dish spread spaghetti squash; sprinkle with salt, pepper, garlic, and cayenne.  Pour milk over top and spread with shredded cheese.  Bake at 350 degrees for about 30 minutes.

Enjoy ~ Kimberly

Fried Corn

Just a quick post for an easy way to fix corn.  This is one of my favorites; the corn gets a bit chewy and the sugars release to make it super sweet.

  • 2 cups frozen corn
  • 1 – 2 Tbs butter
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 tsp black pepper

In hot non-stick skillet add frozen corn over medium high heat.  Let a bit of the moisture start to evaporate (3-4 minutes) and add 1 Tbs butter before it starts to stick.  Stir in the butter as it melts and season with salt, pepper, and crushed red pepper.  Cook for about 5 minutes or so; until corn has browned a bit and is desired doneness.  I like to add another teaspoon or so of butter to loosen the little bits that stick to the pan.

Enjoy ~ Kimberly

Onion Dip with dill and lemon for Chips or Veggies

I thought I would try a vegetable dip tonight.  It came out pretty good; reminded me quite a bit of a french onion potato chip dip but the hint of lemon lightened it up so it was tasty on the veggies.

  • 1/2 cup sour cream
  • 1 Tbs toasted dried onion flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp dill
  • 1/2 tsp parsley
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice

Combine all ingredients in bowl at least 30 minutes before serving.  Chill until ready to serve.

Enjoy ~ Kimberly

Roasted California Blend Vegetables

I like to come up with new ways to fix my veggies.  I think the combination of cauliflower, broccoli, and carrots are a great dish.  Today I decided to broil them for a few minutes just to see what would happen.  It was delicious.

  • fresh sliced carrots
  • fresh cauliflower florets
  • fresh broccoli florets
  • olive oil
  • salt and pepper
  • garlic and cayenne or any spices desired

I started by blanching the vegetables for 2 minutes in boiling water and strain into ice water too cool.

Once cool, drain the veggies and toss with a little bit of olive oil and seasoning.  Spread onto buttered baking sheet and broil a few inches from the heat for about 10 – 12 minutes or until desired doneness.  I used the second rack from the top of my oven for the broiling position; I think next time I will try them closer to the heat source so I would assume they will cook faster; just keep an eye on them and serve when ready.

Enjoy ~ Kimberly

Broiled Brussels Sprouts and Mushrooms

Just a quick post for another brussels sprouts technique.  These were very tasty; in fact maybe one of my favorites so far.

  • about a pound of fresh brussels sprouts
  • a few fresh mushrooms
  • salt, pepper, and crushed red peppers

Trim brussels sprouts and remove outer leaves. Make a small slit in the bottom of each.

Boil a pot of water and blanch brussels sprouts for about 10 minutes; remove from heat and dip into an ice bath to cool.  Cut brussels sprouts in half and slice mushrooms.  Spread on baking sheet and sprinkle with salt, pepper, and crushed red pepper.

Broil about 3 inches from the heat and cook for about 8 – 10 minutes until toasty.

Enjoy ~ Kimberly

Southern Collard Greens

Charles wanted to make some plain collard greens today so I let him give them a whirl. I still love the spicy greens with balsamic and lemon juice but these were tasty too.  Of course the great flavor from pork jowl helps!  He slow cooked the pork jowl for about 45 minutes over low heat to render out the excess fat and crisp up the meat; bacon or diced ham could be substituted if desired.  I forgot to take a picture today so I have inserted my spicy collard greens pic but it will look about the same just taste a bit different!

  • 1 bunch collard greens
  • 1/4 cup diced onion
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups pork stock (chicken stock would work fine too)
  • 1/2 cup sliced pork jowl ~ cooked till crispy and diced or crumbled

Cover collard greens with water and bring to boil.  Reduce heat, cover, and simmer for 10 minutes.  Drain and return to pot; add remaining ingredients and cook an additional 10 minutes until onion and collard greens are tender.

Enjoy ~ Kimberly

Lemon Buttered Green Beans

I bought a little package of fresh green beans at the store today and thought I’d pair them with a little lemon.  I rather liked the results; it was really simple to do and a refreshing change.

  • 8 o.z. fresh green beans
  • 1 Tbs butter
  • salt and pepper
  • 1 lemon

Melt butter over medium to medium high heat add green beans season with salt and pepper and toss together.  Cover and cook for about 7 minutes stirring occasionally. Meanwhile zest the lemon. Once green beans are desired tenderness remove from heat and season with lemon zest and juice from half of the lemon.

Enjoy ~ Kimberly

Loaded Baked Potato with Cheddar Broccoli and Bacon

I bought a couple of huge baking potatoes today and decided to make us a stuffed potato for lunch.  I thought a broccoli soup of sorts would be perfect and it was.  I chopped my bacon before cooking it but crumbled cooked bacon will work lovely too if you happen to have some leftover bacon waiting to be used.  I microwaved my potato today but feel free to cook them however you prefer.

  • 2 strips bacon – diced
  • 1 Tbs flour
  • 1 1/2 cups milk
  • 1 1/2 cups broccoli – chopped
  • 1 jalapeno – minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup cheddar
  • 1/4 cup sour cream

Cook potatoes and set aside.  Meanwhile, cook bacon until crispy.  Set aside reserving about 1 Tbs of bacon fat in skillet. Add flour to bacon fat, stir and cook for about 1 minute.  Add milk and stir until thickened.  Add broccoli, jalapeno, salt and pepper.  Cook for about 4 minutes until broccoli is desired tenderness.  Stir in cheddar until melted; add sour cream.  Serve over 2 giant baked potatoes or 4 small ones and sprinkle with bacon.

Enjoy ~ Kimberly