ROASTED VEGGIES

This recipe was fantastic!

Cut veggies into chunks. Use any mix of veggies you like! I used the following:
--1 small head cauliflower
--1 red pepper
--1 yellow pepper
--6 baby yukon gold potatoes
--2 zuchinni
--8 oz button mushrooms
--4-5 green onions
Slurry/Marinade

Puree in blender:
--3-4 sun dried tomatoes (rehydrated in water) I put in small dish and barely covered with water and let them rehydrate then dumped all of it in the blender.
--3-4 fresh basil leaves
--3-4 fresh sage leaves
--sprig (minus stem) rosemary
--3 garlic cloves, finely chopped or grated
--2-3 Tbps low sodium soy sauce
--1/3-1/2 c grapeseed oil
--pinch cayenne pepper
--sea salt to taste (I salted when took out of oven)

You can add any fresh herbs you prefer. The original recipe called for thyme, but I used sage and rosemary instead (because that's what I had on hand).

Toss veggies with Slurry/Marinade.

Spread evenly on baking pan. Bake 35-40 minutes at 425 until veggies begin to brown.

Enjoy!

Til next time ~ find your joy!
Kelly

It's Grilling Season!

I know I've already posted about our new grill and some of the food we've grilled, but thought I'd share more of what we've been eating.  Both Jim and I are on a quest to look and feel a little better before our daughter's wedding in June, so we've been eating a lot of fish/chicken and veggies (the ribeye was a special meal - no judging!)

I hope your spring is off to a fantastic start and you've cleaned and fired up the grill!

Til next time ~ find your joy!
Kelly

Brussel Sprouts!

I love brussel sprouts.  Yes, those baby cabbage looking things are one of my favorite veggies.  I didn't make them for Thanksgiving as I'm the only one in my family that likes them, but I keep them on hand and saute a batch when I'm craving them.

It's so simple and delicious!

Cut off the end of each sprout.  Slice into thirds or quarters.  Toss in a pan and drizzle with extra virgin olive oil.

Add sliced almonds.  I add about 1/4 cup for about 1 1/2 - 2 cups brussel sprouts.  Saute until warmed through. (I like mine lightly browned but crunchy.)

Season to taste. (I sprinkle with a pinch of sea salt and creole seasoning.)

And voila! A scrumptious, green-leafy-vegetable-good-for-you meal!

Til next time ~ find your joy!
Kelly

Veggie Pizza

PROM is finally here!

Today is daughter #2's prom.  She is going with a group of 11 highschoolers, 9 girls and 2 guys.  We are taking pictures at one of the girl's houses at 5:30 pm.  When the kids head to dinner after pictures are concluded, we parents are having hors d'oeuvres.  I decided to make something I've had countless times before, but I've never actually made-- Veggie Pizza!  I found a few different recipes and kind of put them all together to make my version.

VEGGIE PIZZA

INGREDIENTS
16 oz crescent roll (2 cans)
16 oz cream cheese, room temperature
1 package dry ranch dressing (1 oz.)
¼ cup mayonnaise
½ cup green pepper, chopped
½ cup red pepper, chopped
1 cup broccoli, chopped
½ cup green onions, finely chopped
½ cup carrots, finely chopped
¾ cup cheddar & monterey jack cheese, shredded

CRUST:

Unroll crescent rolls and pat into a 15 ½ x 10 ½ x 2 inch cookie pan. Bake for 10 minutes at the temperature indicated on the package. Let cool

SPREAD:

Mix cream cheese, mayo & dry ranch mix.

Spread over the cooled crust.
VEGGIE LAYERS:

Fresh veggies of your choice! Any raw vegetables work nicely.

 

Mushrooms!  As you know, one of my favorite foods!

Chopped red & green peppers.

Chopped mushrooms & carrots!

Chopped green onions

.

Chopped brocolli florets.

Sprinkle chopped vegetables and cheese on top of crust spread with cream cheese mixture.  I gently pushed the veggies into the cream cheese mixture.

Cut into small squares and serve.

Enjoy!

Kelly

It's What's For Dinner! Grilled Asparagus & Top Sirloin Steak

Tonight for dinner we grilled steak and asparagus.  It was heavenly!  It's been ages since I've cooked fresh asparagus.  I'll be doing it again soon while it's still in season.

In a platter, drizzle with olive oil and lemon juice.  Salt and pepper.  Roll asparagus over and over until coated.  Grill until slightly tender, but still firm/crunchy.

This was so good!

Top Sirloin!  I drizzled each side of the steak with olive oil (just a little bit) and then rubbed in steak seasoning.

Steak seasoning (Sam's Club) and Asian Sesame dressing for my.....

...salad!  Steak, romanine lettuce, fresh mushrooms, green onions, crumbled feta cheese and All Seasons Asian Sesame dressing!

It's what's for dinner!

Enjoy!

Kelly