I haven’t posted a recipe in a while! I have been up to my eyeballs in muslin lol
Here is a great veggie recipe. Enjoy 🙂
Check out my You Tube Video for this yummy recipe:
Category Archives: Vegetables
Scalloped Potatoes
Don’t you love the aromatherapy of scalloped potatoes bubbling away in your oven. Me too!
Ingredients:
- 5-6 russet potatoes sliced thinly
- 2 garlic cloves finely chopped
- 2 tsp of fresh thyme chopped
- 1 1/2 cups of half and half
- 2 tbsp of butter
- 2 tbsp of flour
- salt and pepper to taste
- 1/2 cup shredded cheese of your choice (I used parmesan) plus more for sprinkling on top to broil
Directions:
I used a mandolin to slice potatoes perfectly thin 🙂
Watch your fingers! I know from experience I had a trip to the ER when I was a young lady.I sliced the tip of my finger off. Ok no more gross talk. Next!
Yum fresh herbs and garlic.
Ok turn your burner on medium high and melt your butter and add your flour. Cook off the raw flour for a minute whisk constantly and add your half and half with the herb mixture.
Once you let that simmer for 5 to 10 minutes. Turn the heat off. Oh ya looks like I added my salt and pepper to taste here.
Pour your concoction over your potatoes and toss to coat.
Take your grated cheese and add to the mix and toss.
Sprinkle a bit more grated cheese on top and cover potatoes with tinfoil.
Cook in 400 degree oven for about 45 minutes. I take off the tinfoil and allow to cook for another 10 minutes to brown the cheese on top. Enjoy!
By the way I am a super messy cook. I will let you peek in to my kitchen and see my disaster lol. My sous chef comes in a few weeks to help me out. AKA Dad. My parents live in northern Canada so I don’t get to see them that often but when I do we have great quality time and I love to cook for them. My mess drives my dad crazy so he is always behind me doing the clean up. 🙂
Ok I am so eager when the food is cooked I forgot the money shot of the casserole before we digged in. I made these scalloped potatoes along with my meatloaf and honey glazed carrots. I have this pic.
Scalloped Potatoes
Ingredients:
- 5-6 russet potatoes sliced thinly
- 2 garlic cloves finely chopped
- 2 tsp of fresh thyme chopped
- 1 1/2 cups of half and half
- 2 tbsp of butter
- 2 tbsp of flour
- salt and pepper to taste
- 1/2 cup shredded cheese of your choice (I used parmesan) plus more for sprinkling on top to broil
Directions:
Cut the potatoes in thin slices. (A mandolin works great if you have one)
Chop up your fresh herbs and garlic.
Ok turn your burner on medium high and melt your butter and add your flour. Cook off the raw flour for a minute whisk constantly and add your half and half with the herb mixture.
Once you let that simmer for 5 to 10 minutes. Turn the heat off. Add salt and pepper to taste.
Pour your concoction over your potatoes and toss to coat. Take your grated cheese and add to the mix and toss. Pour into a buttered 9×9 casserole dish and sprinkle a bit more grated cheese on top and cover potatoes with tinfoil.
Cook in 400 degree oven for about 45 minutes. I take off the tinfoil and allow to cook for another 10 minutes to brown the cheese on top. Enjoy!
Roasted Plum Tomatoes
These pack a ton of flavor and melt in your mouth! Easy peasy to make and super healthy, diet friendly!
Ingredients:
- 8 plum tomatoes
- Extra Virgin Olive Oil
- balsamic vinegar
- freshly cracked black pepper
- kosher salt
- 2 freshly minced garlic
Directions:
Turn your oven onto 400 degrees. Cut all plum tomatoes in half and scoop out the seeds. Place on a sheet pan.
Drizzle the tomatoes with EVOO, balsamic vinegar, salt and pepper liberally. Sprinkle minced garlic on top.
Place in the oven for 30 minutes till softened. I served this like a tomato chutney with some porterhouses I grilled at a friends house.
I helped a friend move and made dinner for her the other night. I made apple crisp for dessert! That will be posted for tomorrow’s recipe.
Roasted Plum Tomatoes
Ingredients:
- 8 plum tomatoes
- Extra Virgin Olive Oil
- balsamic vinegar
- freshly cracked black pepper
- kosher salt
- 2 freshly minced garlic
Directions:
Turn your oven onto 400 degrees. Cut all plum tomatoes in half and scoop out the seeds. Place on a sheet pan.
Drizzle the tomatoes with EVOO, balsamic vinegar, salt and pepper liberally. Sprinkle minced garlic on top.
Place in the oven for 30 minutes till softened. I like to serve this like a tomato chutney with some porterhouses! Enjoy!
Blue Cheese Wedge Salad with Crispy Shallots and Bacon
Blue Cheese Dressing Ingredients:
- 1/2 cup of sour cream
- 1/2 cup of mayonnaise
- 1 tsp of Worcestershire sauce
- 2 tsp of Dijon mustard
- 1/2 tsp garlic powder
- salt and cracked black pepper to taste
- 4 ounces of crumbled blue cheese
- 2 tablespoons of freshly squeezed lemon juice
Salad Ingredients:
- blue cheese dressing
- wedges of iceberg lettuce
- crispy shallots
- bacon bits
Directions:
Whisk together the sour cream and mayo with all the seasonings and stir in the blue cheese, add the lemon juice and give it a few more stirs.
Crispy Shallots and Bacon:
I made these in the frying pan when I was making my braised beef short ribs.
Cut your shallots in thin slices and dust them with flour.
Cook in your pan with some vegetable oil on high heat. They will turn golden and crispy.
Cut up your bacon in small pieces and fry in oil as well till crispy. I use turkey bacon so I need to add a bit of oil to my pan because it does not render any fat.
Now just cut large wedges of iceberg lettuce and top with the dressing, shallots and bacon. Enjoy!
I served this with my braised beef short ribs supper.
Blue Cheese Wedge Salad with Crispy Shallots and Bacon
Blue Cheese Dressing Ingredients:
- 1/2 cup of sour cream
- 1/2 cup of mayonnaise
- 1 tsp of Worcestershire sauce
- 2 tsp of Dijon mustard
- 1/2 tsp garlic powder
- salt and cracked black pepper to taste
- 4 ounces of crumbled blue cheese
- 2 tablespoons of freshly squeezed lemon juice
Salad Ingredients:
- blue cheese dressing
- wedges of iceberg lettuce
- crispy shallots
- bacon bits
Directions:
Whisk together the sour cream and mayo with all the seasonings and stir in the blue cheese, add the lemon juice and give it a few more stirs. Place in fridge and let sit for few hours for flavors to mingle.
Crispy Shallots and Bacon:
Cook shallots in a pan with some vegetable oil on high heat. They will turn golden and crispy.
Cut up your bacon in small pieces and fry as well till crispy. I use turkey bacon so I need to add a bit of oil to my pan because it does not render any fat.
Now just cut large wedges of iceberg lettuce and top with the dressing, shallots and bacon. Enjoy!
Sautéed Collard Greens
I love to compliment the flavor of dark greens with a bit of shallots and garlic in my pan first!
Ingredients:
- 1 shallot minced fine
- 1 garlic clove minced fine
- 1 tablespoon of Extra Virgin Olive Oil
- 1 package of pre washed and trimmed collard greens
- 1/2 tsp of chili pepper flakes (optional)
Directions:
Pour your extra virgin olive oil into a sauce pan and heat your pan to med high. Once hot cook your shallots till soften and translucent this will take only 2 minutes then throw in your garlic and sauté for another minute.
Throw in your collard greens I bought rainbow collard greens and the colors were lovely. The colors of the stems and veins are such a contrast to the green it put a smile on my face. I know I’m weird and easily impressed 😛
Ok toss this around as best you can it will wilt down quickly.
Now if you like a little heat I sometimes throw in some chili pepper flakes at this stage and continue to toss for another minute. Take off heat and salt and pepper your greens to taste. Serve and enjoy.
I made this as a side dish to my Polenta and braised beef short ribs. Check out those recipes too if you’d like 🙂
Sautéed Collard Greens
Ingredients:
- 1 shallot minced fine
- 1 garlic clove minced fine
- 1 tablespoon of Extra Virgin Olive Oil
- 1 package of pre washed and trimmed collard greens
- 1/2 tsp of chili pepper flakes (optional)
Directions:
Pour your extra virgin olive oil into a sauce pan and heat your pan to med high. Once hot cook your shallots till soften and translucent this will take only 2 minutes then throw in your garlic and sauté for another minute.
Throw in your collard greens and toss this around as best you can it will wilt down quickly.
Now if you like a little heat I sometimes throw in some chili pepper flakes at this stage and continue to toss for another minute. Take off heat and salt and pepper your greens to taste. Serve and enjoy.
Sewing with Scooby Snacks 