These go great as a side for a BBQ. My good friend Anna makes this and I had to post it because it is so easy to make and tastes so amazing.
Ingredients:
1 sweet onion chopped
1 1/2 cup baby carrots
2 large russet potatoes (or 5 small White potatoes) chopped into 1/2 inch slices
2 Tbsp. fresh chopped parsley (fresh is best, but dry will work)
1/3 cup olive oil
1 3/4 tsp. salt
1 tsp. black pepper
Directions:
Preheat oven to 400 degrees. Place all ingredients in a 13 X 9 inch baking dish (preferably a dish with an oven-safe lid). I use a heavy cast iron casserole dish with a lid. Mix to coat veggies. Cover with oven-safe lid or foil. Bake cover for 45 minutes to 1 hour or until done (veggies should be tender). Every 15 minutes or so mix veggies to coat. Serve hot and Enjoy!!!
Monday, May 28, 2012
Summer Rosemary Garlic Dijon Marinade for Grilled Pork or Chicken
This is a fun summer recipe perfect for grilling.
Ingredients:
1/3 cup white wine
1/3 cup lemon juice
1/4 cup olive oil
1/3 cup Dijon mustard
2 Tbsp. honey
1/4 cup brown sugar
2 tsp. salt
1 tsp. black pepper
1 bulb garlic minced (about 5 Tbsp.)
8 sprigs rosemary chopped (about 1/4 cup)
Directions:
Mix all ingredients together in large bowl or dish. Add desired meat (recommend chicken, pork or steak, works great for kebabs). Marinate for at least 1 hour and up to overnight.
If making kebabs, I also like to add my vegetables sliced vegetables to the marinade for at least an hour (up to 4 hours). Remember, that if you mix raw meat and vegetables or use any marinade that was mixed with raw meat for the vegetables, you must make sure to cook the vegetables thoroughly.
Remove meat from marinade and Grill or Bake meat until done.
I usually baste my kebobs or meat with the leftover marinade every few minutes while grilling. Remember that the marinade contained raw meat, so you must stop basting before the meat or kebabs are done and make sure to cook the basted meat long enough to ensure any marinade is also thoroughly cooked through.
Ingredients:
1/3 cup white wine
1/3 cup lemon juice
1/4 cup olive oil
1/3 cup Dijon mustard
2 Tbsp. honey
1/4 cup brown sugar
2 tsp. salt
1 tsp. black pepper
1 bulb garlic minced (about 5 Tbsp.)
8 sprigs rosemary chopped (about 1/4 cup)
Directions:
Mix all ingredients together in large bowl or dish. Add desired meat (recommend chicken, pork or steak, works great for kebabs). Marinate for at least 1 hour and up to overnight.
If making kebabs, I also like to add my vegetables sliced vegetables to the marinade for at least an hour (up to 4 hours). Remember, that if you mix raw meat and vegetables or use any marinade that was mixed with raw meat for the vegetables, you must make sure to cook the vegetables thoroughly.
Remove meat from marinade and Grill or Bake meat until done.
I usually baste my kebobs or meat with the leftover marinade every few minutes while grilling. Remember that the marinade contained raw meat, so you must stop basting before the meat or kebabs are done and make sure to cook the basted meat long enough to ensure any marinade is also thoroughly cooked through.
Friday, May 18, 2012
Double Chocolate Drop Scones for a Spring Bachelorette Party Brunch
Easy Double Chocolate Drop Scones for a Spring Bachelorette Party
Ingredients:
2 cups flour
4 Tsp. baking powder
3/4 tsp. salt
1/3 cup sugar
6 Tbsp. butter
1 egg
3/4 skim milk
1/2 cup chocolate chips
1/3 cup white chocolate chips
Directions:
Preheat oven to 350 degrees.
Mix flour, baking powder, salt and sugar; cut in butter. Beat egg and milk in a bowl, then add to dry ingredients and mix. Add chips to mixture and stir until incorporated. Drop batter 2 heaping tablespoons of batter per scone onto a cookie sheet, keep at least 1 inch apart. Bake for 15 minutes or until golden at edges.
Makes about 15-20.
Ingredients:
2 cups flour
4 Tsp. baking powder
3/4 tsp. salt
1/3 cup sugar
6 Tbsp. butter
1 egg
3/4 skim milk
1/2 cup chocolate chips
1/3 cup white chocolate chips
Directions:
Preheat oven to 350 degrees.
Mix flour, baking powder, salt and sugar; cut in butter. Beat egg and milk in a bowl, then add to dry ingredients and mix. Add chips to mixture and stir until incorporated. Drop batter 2 heaping tablespoons of batter per scone onto a cookie sheet, keep at least 1 inch apart. Bake for 15 minutes or until golden at edges.
Makes about 15-20.
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