My husband loves this simple roasted potato recipe. They are quick to prepare, and take about 30 minutes to bake. Enjoy!
Ingredients
15 Baby Yellow Potatoes (cut in half)
1 Tblsp. Olive Oil
1/2 tsp. garlic salt
1/8 tsp. pepper
1/8 tsp. Rosemary
1/8 tsp. Parsley
Instructions
Preheat the oven to 425.
Rinse and cut potatoes (leave the skin on) in half placing them in a Pyrex dish. Add Olive oil, and mix well with the rest of the ingredients.Bake for 30 minutes, mixing once. Serve.
The fall season brings with it some wonderful winter squash, producing varying shape and colors from cylindrical to pear shaped, smooth, sweet, dense and buttery orange flesh.
Butternut squash can be served in a variety of recipes for stews, gratins, pasta dishes, risottos, soups. When baked and mashed, perhaps with a touch of nutmeg or cinnamon, it makes a very appetizing side dish in the Fall. I love this recipe with lamb. I didn’t think you could cook squash in the microwave, but it worked great. Such a time saver!
1 ½ lb butternut squash
2 tbsp butter softened
Salt and pepper to taste
1 tsp. brown sugar
1/4 tsp. cinnamon
1. Wash and cut squash in half lengthwise – place in microwaveable dish, cut side down with water to cover up to approx. half of the squash– cook for approx. 10-15 min [depends on your microwave, check every 5 min after cooking for 10 minutes] it is done when the side can be indented easily when squeezed.
2. Once cooked, drain water, turn squash over and scoop out seeds and discard. Then scoop out the rest of the squash and place in a small shallow casserole dish.
3 .Add in the butter and brown sugar. Stir until butter is melted and completely mixed. Serve hot.
Ingredients:
2 cups water
1 bunch (pound) fresh asparagus, trimmed
2 Tablespoons balsamic vinegar
1 Tablespoon butter, melted
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
In a large pan, bring water to a boil. Add asparagus, and boil uncovered for 4-5 minutes or until tender. In a small bowl, whisk together vinegar, butter, garlic, salt and pepper. Drain asparagus and drizzle with balsamic mixture.
March is a very strange month. Here in Southern California it’s starting to get warm. It was 80 degrees today, but we still get some cold mornings (as low as 37 degrees). I guess that’s what you get when you live in the desert. So it’s true what they say, in like a lion,out like a lamb?
In spite of our weird weather, I’m praying for warmth, and I’ll begin to post some succulent spring recipes! Enjoy.
Ingredients
1 lb Brussel Sprouts
2 tbsp olive oil
squirt of lemon juice
2 cloves garlic, minced
Garlic Salt
basil
pepper
Instructions
Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
In a glass bowl add brussel sprouts olive oil, minced garlic, basil, lemon juice, garlic salt, and pepper. Mix and let marinate for 15 minutes.
Heat large skillet over medium high heat.
Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
Serve.
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