Month: July 2018

Carrot Mash with Honey Butter

Ingredients:

6 large carrots, peeled and cut into slices
1/2 stick butter, softened
2 tablespoons honey

Directions:

  1. Prep Work: Peel carrots and cut into slices.
  2. Place carrots into a medium pan with water (just enough to cover the tops of the cauliflower) and bring to a boil.  Reduce to medium heat and allow carrots to get tender, approximately 15-20 minutes.
  3. Drain water from pan.  Mash carrots with a masher until no large pieces remain.
  4. In a small bowl, mix together butter and honey.  Serve with mashed carrots.

Cauliflower Mash

Ingredients:

1 large head of cauliflower
1/2 cup sour cream
1/4 teaspoon Himalayan sea salt
1 tablespoon red chili pepper flakes

Directions:

  1. Prep Work: Break the cauliflower into florets.
  2. Place cauliflower into a medium pan with water (just enough to cover the tops of the cauliflower) and bring to a boil.  Reduce to medium heat and allow cauliflower to get tender, approximately 15-20 minutes.
  3. Drain water from pan.  Mash cauliflower with a masher until no large pieces remain.
  4. Stir in sour cream, salt, and red chili pepper flakes.

Stuffed Mushrooms

Preheat oven to 350 degrees F.

Ingredients:

12 whole fresh mushrooms, stem removed
1 tablespoon olive oil
1 package cream cheese (8oz), softened
2 garlic cloves, minced
1/4 cup grated parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Directions:

  1. Wash and remove the stem from the whole mushrooms.  Pat mushrooms dry.
  2. In a small skillet with 2 teaspoons of olive oil, cook the garlic being careful not to burn it.  After cooking, allow to cool.
  3. In a medium bowl, stir together cream cheese, parmesan cheese, black pepper, onion powder, and cayenne pepper.  Fill each mushroom cap with stuffing and place on a baking sheet.
  4. Bake in the preheated oven for 15-20 minutes or until stuffing is slightly browned.

Yield: 12 stuffed mushrooms

Peach Cobbler

Preheat oven to 350 degrees F.

Ingredients:

6-8 fresh peaches, peeled and sliced
1/2 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon nutmeg
1 large egg
1 teaspoon vanilla

Directions:

1. Place sliced peaches in a 2 quart glass baking dish.
2. In a medium bowl, cream butter and sugar.  Add baking powder, nutmeg, egg, and vanilla and beat on HIGH for 1 minute.
3. Spread crust mixture on top of peaches, as evenly as possible.
4. Bake cobbler in the pre-heated oven for approximately 30 minutes or until crust is brown.

Chicken and Veggie Soft Tacos

Ingredients:

1 teaspoon ground cumin
1/4 teaspoon Himalayan sea salt
1/4 teaspoon black pepper
3/4 pound chicken tenderloins
1 cup red onion
1 cup zucchini
2 ears of corn
1/2 cup salsa verde
4 flour tortillas
Optional: shredded cheese

Directions:

1. Prep work: Dice chicken tenderloins and set aside.  Dice zucchini and red onion and place into a medium bowl.  Remove corn from the cob and place in the medium bowl to complete your vegetable mixture.
2. Heat a large skillet over medium-high heat.  Once skillet is hot, add 2 teaspoons of olive oil and add chicken.  Sprinkle the cumin evenly over the chicken.  Cook chicken for 4-5 minutes or until done.
3. Add the vegetable mixture into the skillet.  Sprinkle salt and black pepper evenly.  Saute for 2 minutes.
4. Stir in salsa verde and cook for an additional 2 minutes.
5. Set oven to BROIL and place flour tortillas in the oven on a baking sheet for approximately 1 minute or until warm and a slightly crispy.

Yield: Make 4 tortillas

Down Home Guacamole

Ingredients:

4 avocados, peeled, pitted, and mashed
1/2 cup onion
2 Roma tomatoes
1 lime, juiced
1 teaspoon salt
3 tablespoons fresh cilantro
Optional: jalapenos

Directions:

  1. Peel, pit, and mash the avocados in a medium-sized bowl.
  2. Dice the onion and Roma tomatoes and place on a baking sheet.  Broil on high in the oven for approximately 2 minutes or until onions are translucent.  Once ready, allow to cool.
  3. Stir together avocados, onion, tomatoes, lime juice, salt, and cilantro.  Allow flavors to meld together in the refrigerator for 1 hour.  Serve with tortilla chips.

 

Mini Bacon Veggie Quiches

Preheat oven to 375 degrees Fahrenheit

Ingredients:

2 packages of Crescent Rolls (makes 16)
10 large eggs
4 strips bacon
1/4 cup onions
1/4 cup bell pepper
1/4 cup mushrooms, chopped

Directions:

  1. Prep Work: In a medium skillet over medium-high heat, cook bacon until crispy.  Once cooked, remove from pan and place on paper towels to absorb the grease and allow to cool.  Once cooled, chop bacon in pieces and set aside.  Dice onion, mushrooms, and bell pepper.  In a medium skillet, cook onion, mushrooms, and bell pepper for 3-5 minutes until onion is translucent and mushrooms and bell pepper are slightly charred.  Set aside.
  2. Spray each cup of a muffin pan so dough doesn’t stick.  Put one triangle of Crescent Roll dough into each muffin cup and use your fingers to spread the dough, making sure it completely covers the cup up to the top.  Cut off any excess dough hanging over the top.
  3. In a bowl, whisk together the eggs, then add to the egg mixture the bacon, onions, bell pepper, and mushrooms.
  4. Pour egg mixture into each muffin cup being careful to not overflow the cup.  Only fill the muffin cup 3/4 full.  The eggs will rise up when baking in the oven.
  5. Place muffin pan in the pre-heated oven for approximately 15-20 minutes or until the egg is thoroughly cooked.  Dough should turn dark brown.

Yield: 16 mini quiches

Basil Pesto Sun-Dried Tomato Chicken

Preheat oven to 375 degrees Fahrenheit.

Ingredients:

4oz basil pesto
1 jar sun-dried tomatoes in olive oil
1 pound chicken tenderloins
Salt and pepper, to taste

Directions:

1. Prep Work: Remove sun-dried tomatoes from jar and chop into pieces.
2. Rinse chicken tenderloins and pat dry.  Place on a baking sheet.
3. With a knife, cut a slit in the middle of each chicken tenderloin without completely going through.
4.  With a spoon, place a generous amount of basil pesto on each tenderloin and spread around.
5. Top each slit in the chicken with sun-dried tomatoes.  Salt and pepper, to taste.
6. Bake chicken in the pre-heated oven for 10-15 minutes or until done and juices run clear.

The Whisky Mom