Simple Roasted Vegetables

Simple, yet delicious Roasted Vegetables

 

Winter is a time to cook with different vegetable, that you don't find during the spring and summer seasons.  We like to add sweet potatoes and squash to our supper meals.  

Roasting the vegetables in the oven is an easy way to prepare a great side dish meal.  The vegetables are healthy for you.  Using the oven helps to heat your home, and it allows the delicious scents of your meal to waft through the house.  

This is our go-to recipe for making roasted vegetables. 

Vegetables

2 potatoes, peeled and cut into 1-inch cubes
2 bell peppers, seeds and membranes removed and cut into 1-inch pieces (optional)
4 carrots, cut into 1/2 inch pieces
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 onion, peeled and cut into 1-inch chunks
1/2 butternut squash, peeled, seeds removed and cut into 1/2-inch pieces
**see notes below for other vegetables

Dressing

4 tablespoons olive oil
2 tablespoons balsamic vinegar, wine vinegar or Worcestershire sauce
1 tsp. rosemary
1/8 to 1/4 tsp. thyme
Salt and pepper to taste
1/2 tsp. paprika
1/4 to 1/2 tsp. garlic powder
Red pepper flakes (optional)

Directions

Preheat the oven to 425°.

In a large bowl, combine potatoes, peppers, carrots, sweet potatoes, onion and squash.  You should have about 6 cups of vegetables. 

In a small bowl, combine olive oil, balsamic vinegar, rosemary, thyme.  Mix thoroughly.  Season the vegetables with salt and pepper as desired.  You can also add some Cajun seasoning if you like.  Pour the dressing over the vegetables.  Toss the vegetables until they are evenly coated.  

Spread the vegetables out in a single layer on a baking sheet. There should be space between the vegetables, and none of them should be on top of one another.  If you need to, divide the mixture between 2 baking sheets.

Bake for 18 minutes.  Remove the pan from the oven and shake or turn the vegetables over to ensure even cooking.  Put them back into the oven for another 15 minutes or so, until they are tender and golden.

Season to taste with additional salt and pepper, if needed. Serve warm.

Notes

You can also use broccoli, cauliflower, Brussels sprouts, zucchini, turnips, rutabaga, beets, or parsnips if you have them.

You can use russet potatoes, gold Yukon potatoes or any potato that you have on hand. For peppers, you can use any color pepper you like or have on hand.  I often use peppers that I've frozen that came from my garden.

For seasonings, you can add almost any seasoning you like.  We basically stick with salt, pepper, garlic and red pepper flakes.

Peas, Potatoes, and Carrots

This is a tasty, colorful side dish that is super easy to prepare.  Just peas, carrots, potatoes, and onions sautéd in one skillet and seasoned with salt and pepper.  This is one side dish that your family will love, and it is healthy for them too.

Ingredients

1 Tbs. olive oil
1 Tbs. butter
1 onion, chopped
2 garlic cloves, minced
1 potato, cut into bite sized cubes
1 lb. carrots, peeled and cut into rings
1/4 c. water or chicken, beef or vegetable stock or broth
1 lb. peas
salt and pepper to taste

Directions

In a cast iron skillet, heat olive oil and butter over medium heat. Add the onions. Sauté the onions and garlic until they are translucent.

Add the potatoes and carrots into the skillet. Season with salt and pepper to taste. Pour in the water.  Cover the skillet with a lid and cook for about 15 minutes, stirring frequently, so they do not burn. If the vegetables start to stick to the bottom of the skillet, pour in a little more water.  Cook until the vegetables are browned and tender.

Mix in the peas. Add more salt and pepper if desired.  Stir well, then cover and cook for another 5 minutes, or until the peas are tender. Season with more salt and pepper if needed. 

Serve and enjoy!

Potato and Vegetable Scallop

A delicious mixture of potatoes, onions and mixed vegetables served in a creamy, cheesy sauce. This is an easy side dish to make. If you want, you can use a condensed cream soup in place of the flour and milk.  Mix it up with your favorite vegetables if you like.

Ingredients

2 c. potatoes or 2 large potatoes, peeled and sliced
1 (10 oz.) pkg mixed vegetables, or peas thawed
1 onion, chopped
1/4 c. water
2 Tbs. flour
1 1/2 tsp. seasoned salt
1/4 tsp. dry mustard
pepper
1 c. milk
dash hot pepper sauce (Optional)
1 can mushrooms, drained
1/2 c. cheese, shredded
dash of hot pepper sauce

Directions

In a roasting dish or casserole dish, add potatoes, mixed vegetables and onion.

In a saucepan, combine water and cornstarch.  Mix until smooth.  Add seasoned salt, dry mustard, pepper and milk.  Whisk until smooth. 

Whisking constantly, pour in the milk.  Cook over medium heat until thickened and bubbly.  

Stir in cheese and mushrooms.  Stir until the cheese melts.

Pour the mixture over the potatoes and mixed vegetables.  Mix well. Sprinkle some more cheese over the top if desired.

Bake for 1 hour and 40 minutes, or until the potatoes are tender and everything is heated through.

Garlic Lemon Green Beans

 

Whether you serve this as a side dish or as a healthy snack, this recipe is sure to be a hit with your family. It is quick, easy and full of flavor.

Ingredients

1 lb. green beans fresh, frozen
2 Tbs. butter
1 Tbs. olive oil or cooking oil
1 onion, chopped
2 cloves garlic, chopped
1 Tbs. lemon juice
2 tsp. parsley
1 tsp. red chili pepper flakes (optional)
1 tsp. hot sauce, (optional)
2 Tbs. vegetable, beef or chicken stock
salt and pepper to taste

Directions

Fill a pot with water and bring to a boil. 

Rinse and trim the green beans if needed. Cut the green beans into small bite sized pieces. 

Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans just start to soften, 3 to 5 minutes. Drain off the water and pat dry the green beans with paper towels.

In a pan or a cast iron skillet, heat the butter and oil over medium high heat.  Add the onion, and sauté until the onion is tender and translucent.

Add the green beans and garlic. Sauté the vegetables until the green beans are crisp tender. This takes about 3 minutes. 

Stir in the hot sauce, lemon juice, parsley, reed chili pepper flakes and pepper.  Cook for about 4 minutes, or until the mixture begins to look caramelized.

Pour in the stock and scrape the bottom of the pot or skillet to deglaze the pan and add some delicious flavor to the dish.  Cook for 2 minutes.

Season with salt and pepper to taste. 

Serve and enjoy.

Onion Brie

This is an easy appetizer to make, but it will look like it took you hours to make.  Caramelized onions and Brie with a hint of sweet and sour. It is the perfect combination to satisfy your hunger.

Ingredients

1 onion, sliced thin
3 Tbs. butter
2 Tbs. brown sugar
1 sheet frozen puff pastry, thawed
1/2 tsp. vinegar
4 oz. Brie cheese, rind removed and softened
1 to 2 tsp. caraway seeds
1 egg
2 tsp. water

Directions

Heat oven to 375°. Line a baking sheet with a sheet of parchment paper.

In a cast iron skillet, melt butter over medium low heat.  Stir in onions, brown sugar and vinegar. Cook and stir until golden brown.  Remove with a slotted spoon and set aside to cool.

Cut Brie into thin slices.  Set aside.

On a lightly floured surface, roll the puff pastry into an 11 x 8-inch rectangle. 

Place the Brie onto the puff pastry, evenly.  

Add the onions evenly over the top of the Brie. Sprinkle the caraway seeds over the top. 

Starting on the long side, roll up the puff pastry like a jellyroll.  Only roll this one side to the middle of the puff pastry. Roll up the other side until it meets in the center with the other side that you just rolled. 

Cut the log into 1/2 inch slices.  Place the puff pastry cut side down onto the prepared baking sheet. With your hand, flatten the puff pastry to 1/4-inch thickness.  

Place the baking sheet in the refrigerator to chill for 15 minutes.

In a bowl, combine egg and water. Mix well.  Brush the egg mixture over the top of each puff pastry slice. 

Bake 12 to 14 minutes, or until golden brown.

Serve warm.

Broccoli Cheese Casserole

Who can resist broccoli and rice in a creamy, cheesy sauce? It will get even the pickiest of eaters wanting to eat more of this delicious vegetable. 

Ingredients

4 c.  broccoli fresh or thawed frozen
1 onion sliced in half rings
1 c. minute rice or cooked left over rice
1 can cream of mushroom soup
1/2 c. milk
1 tsp. mustard
salt and pepper to taste
1 1/2 c. cheddar cheese, shredded

Directions

Preheat oven to 350°. 

Make minute rice according to directions on package.

Place broccoli and onion in a 1 1/2 qt. baking dish.

In a saucepan, mix soup, milk, mustard, 1 cup cheese, and cooked minute rice.

Pour over the broccoli and onion. Stir to coat with the cheese sauce.  Season with salt and pepper.

Sprinkle the remaining 1/2 cup of cheese over the top

Bake for 30 minutes until the broccoli is tender.

Colorful Creamy Corn Salad

This salad is so colorful and so easy to make. It is prepared with a creamy dressing instead of a plain vinegar base.  It is the perfect side dish to accompany any meal.

Ingredients

3 (15 oz.) cans whole kernel corn, drained or 2 lbs. frozen corn
1 sweet bell pepper, chopped
1 c. cherry tomatoes, diced or use any tomato that you may have
1 onion, chopped Use a red onion for extra color
1 jalapeño pepper, chopped
2 Tbs. parsley
1 Tbs. basil
1/2 c. mayonnaise
1/2 c. sour cream, or plain Greek yogurt
2 Tbs. vinegar
2 Tbs. olive oil
1/4 tsp. garlic powder
1/4 tsp. chili powder
 salt and pepper to taste
1/2 c. feta cheese, crumbled (optional)

Directions

In a bowl, combine corn, sweet bell pepper, tomatoes, onion, jalapeno pepper, parsley and basil. Mix thoroughly.

In a small bowl or cup, combine mayonnaise, sour cream, vinegar, olive oil, garlic powder, and chili powder.  Stir until you have a smooth, creamy sauce. 

Pour the mayonnaise sauce over the corn vegetable mixture.  Mix well. Season with salt and pepper as desired. 

Top with feta crumbles if desired.

Refrigerate for several hours before serving. This allows the flavors to mix and mingle for a delicious tasting vegetable side dish.

Potato and Cheese Stuffed Peppers

Peppers stuffed with potatoes, onion, garlic and bacon. Instead of the usual stuffed peppers with meat and rice, this is a different version of an old classic. It is easy to prepare and works great as a side dish. 

Ingredients 

4 strips bacon
6 green peppers
1 1/2 tsp. salt
1 small onion
1 garlic clove
1/2 c. celery, diced
3 Tbs. bacon drippings, divided
3 c. cooked potatoes, mashed
1 c. cheese, cut into small cubes or shredded
salt and pepper to taste
1/2 c. soft bread crumbs

Directions

Preheat oven to 350°. 

Fill a large saucepan with water and salt. Bring to a boil. While the water is heating, cut a thin slice from the stem end of each pepper.  Remove the seeds.

Place the peppers in boiling salted water. Boil for 5 minutes. Remove the peppers, and tip to drain the water out of them. Invert the peppers on a tray to drain the water well.

In a cast iron skillet, cook bacon slices until crisp. Remove the bacon from the skillet and place on paper towels. Remove all but 2 tablespoons of grease, but set aside the other tablespoon of bacon grease to use later.  Crumple the bacon when it is cool enough to handle. Set aside.

In the same skillet you fried the bacon in, sauté the onion, garlic and celery until tender. 

Add the potatoes, cheese, bacon, and pepper. Mix well. Season with salt and pepper to taste.

Spoon the potato mixture into the open cavity of each pepper. Place the peppers close together to keep them from falling over in a casserole dish.

In a small bowl, combine 1 tablespoon bacon drippings and the soft bread crumbs.

Bake 30 minutes. Remove the cover and bake another 10 minutes, or until the bread crumbs are brown. 

Serve and enjoy.

Corn Creole Casserole

This is an easy recipe to make, and it is perfect as a side dish. Whole kernel corn, rice, tomatoes and jalapeños, makes this a colorful and flavorful dish. You can make it as hot as you like.

Ingredients

4 Tbs. butter
1 onion, chopped
1 green pepper, chopped
2 Tbs. flour
2 (11 oz.) cans whole kernel corn, or Mexican style corn and peppers mix, undrained
2 c. tomatoes, diced
2 c. cooked rice
2 hard-boiled eggs, finely chopped (optional)
1 to 2 jalapeños, chopped
1 tsp. Worcestershire
1/2 tsp. hot sauce (optional)
salt and pepper to taste
grated cheese

Directions

In a cast iron skillet, or a saucepan, melt butter over medium heat. Sauté onion and bell pepper until light brown. 

Add flour.  Cook and stir for 1 to 2 minutes to remove the flour taste.

Add corn, tomatoes, rice, hard-boiled eggs, jalapenos, Worcestershire sauce, hot sauce and salt. Stir to combine. Season with salt and pepper as desired.

Pour this into a large greased casserole dish.  

Sprinkle cheese over the top.  

Bake at 350° for 30 minutes, or until cheese melts and everything is heated through.

Sweet Marinated Green Beans

This is a quick and easy green bean and onion vegetable salad recipe that my aunt used to make. In her recipe, she called them string beans and not green beans. But they are the same. Back in the day, people used to call them string beans. The beans had something that looked like a string running down the length of the pod. So when you broke off the tip end that grew on the plant, you also had to keep pulling the string off as well.

Ingredients

1/2 c. vinegar
1/2 c. sugar, (use more or less sugar to suit your taste)
1/4 c. cold water
1 1/2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
16 to 17 oz. or 2 cups green beans
1 onion, sliced thin

Directions

In a bowl, combine vinegar, sugar, cold water, olive oil, salt, and pepper.  Mix well until the sugar dissolves. 

In a serving bowl, add a layer of green beans, and then a layer of onion.  Repeat adding the green beans and onion in layers until done.

Pour the marinade over the top of the green beans and onions. 

Cover the bowl with a lid or plastic wrap and place in the refrigerator overnight.

Creamy, Cheesy Potatoes Au Gratin

 I remember my mother making this dish often for her family.  It was so good! She didn't always add cheese, because we didn't buy much cheese back then. We couldn't afford it very often.  However, it was still delicious.  If you are craving comfort food, this dish will not disappoint.  She always made it in her CorningWare casserole dishes. I still use those same dishes to make my potatoes au gratin in!

Ingredients

2 lbs. potatoes
2 Tbs. butter
1 onion, cut into thin half circles
2 Tbs. flour
1 can mushrooms, drained. Cut into smaller pieces if desired
1 1/2 c. whole milk
1 tsp. chickem bouillon, (optional)
salt and pepper to taste
1 c. cheese

Directions

Preheat oven to 350°. Butter the bottom and sides of a 9 x 9-inch baking dish.

Thinly slice the potatoes. Try to make the potato slices as thin as possible. We use a mandoline to ensure evenly cut slices, but be careful because the blade is very sharp. 

Put a layer of potatoes and season with salt and pepper. Then add a layer of onion. Repeat adding the layers of potatoes, seasoning with salt and pepper, then layering the onion until it is all in the baking dish.

In a large saucepan, melt butter over medium heat. Whisk in the flour. Cook for 1 to 2 minutes to remove the flour taste. 

Slowly pour in the milk, whisking continuously/  Add the chicken bouillon and mushrooms.  Cook and stir until the sauce is thickened.

Reduce the heat to low. Add the cheese. Cook and stir until the cheese is fully melted.  Season with salt and pepper to taste.

Pour the sauce over the potatoes. 

Cover the baking dish with a lid or use a sheet of aluminum foil.

Bake for 60 minutes, or until the potatoes are tender and the sauce has thickened.  Serve and enjoy!

Notes

You can use cream of mushroom soup in place of the butter, flour, mushrooms, chicken bouillon, and some of the milk.  In a saucepan, add the condensed cream of mushroom soup. Stir in a soup can full of whole milk, Cook and stir over medium heat until the sauce starts to simmer. Do not boil. Add the cheese and stir until melted. 

If you are not adding cheese, simply combine the condensed cream of mushroom soup and one soup can full of whole milk. Stir until smooth.

Cabbage Pepper Slaw

This is an easy recipe to make and it is so good.   Crisp cabbage, colorful bell pepper, and an onion, in a creamy salad dressing mixture. The dressing has a hint of sweetness, with a bit of sour to bring out the flavor.

Ingredients

4 c.  cabbage, shredded
1 c. bell pepper, chopped
1 onion, chopped or thinly sliced into half circles
1/2 c. salad dressing
2 Tbs. vinegar
1 tsp. prepared mustard
2 Tbs. sugar
1 tsp.salt
1 tsp. celery seed

Directions

In a large bowl, combine cabbage, bell pepper, and onion.

In a small bowl, combine salad dressing, vinegar, prepared mustard, sugar, salt and celery seed. Pour this over the cabbage, bell pepper and onion. Mix thoroughly.

Notes

You can chop up different colors of bell peppers for a beautiful cabbage slaw. 

Shred up a carrot for more color.

Spicy Refried Beans

The refried beans you buy at the store often lack taste. By making your own refried beans at home, you can make them as spicy as you like. This is a simple recipe to make, and it doesn't have to always go with a Mexican style dinner. They are good to eat any time.

Ingredients

1 Tbs. oil 
1 onion, chopped
2 to 3 cloves garlic, minced
1 to 2 jalapeño peppers, chopped
2 can (16 oz.) pinto beans
3/4 tsp. chili powder
3/4 tsp. cumin
1/8 to 1/4 tsp. cayenne pepper
1 1/2 tsp. chicken bouillon
salt and pepper to taste
1/2 c. shredded cheese

Directions

In a large cast iron skillet, heat oil over medium high heat. Add the onion, garlic and jalapeno peppers. Sauté for 2 to 3 minutes, or until they are tender. 

Stir in the pinto beans, chili powder, cumin, cayenne pepper, and chicken bouillon. Season with salt and pepper to taste. 

Using a potato masher or a hand held blending wand, mash the beans to your desired consistency. They should be like mashed potatoes. If the mixture is too thick for you, add a little water to thin it.  

Cook and stir over medium low heat until the contents are heated through. Top with cheese.

Garlic Parmesan Primavera

Garlic, pasta and vegetables mixed together into a flavorful dish.  This can serve as a great side dish, or you can add some sausage and it can be the main meal. It is a hardy, colorful dish packed with healthy vegetables.  

Ingredients

10 oz. pasta
2 Tbs. olive oil
2 c. broccoli or cauliflower, cut into florets
1 carrot, sliced
1 sweet bell pepper, chopped
1 medium zucchini, chopped
1 medium squash, chopped
1 stalk celery, chopped
1 onion, chopped
6 cloves garlic, minced
10 asparagus spears (trimmed), cut into 1 inch pieces
2 Tbs. butter
1 Tbs. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste

Directions

Fill a large pot with water. Add 1 teaspoon salt to the water and bring to a boil. Add pasta and cook according to box directions. Drain.  Leave the pasta in the pot.

While the pasta is cooking, add oil to a cast iron skillet. Heat until hot.  

Sauté the carrot, bell pepper, zucchini, squash, celery, onion, garlic, and asparagus.  Fry until tender. 

Mix the vegetables in with the cooked pasta.  Add the butter.

Stir in the Italian seasoning, garlic powder, and onion powder.  Add salt and pepper to taste. If

Sprinkle the Parmesan cheese over the top. Cover with a lid and cook over low heat until the cheese is melted and everything is hot.

Serve and enjoy.

Green Beans in Garlic Butter

 

We really don't like green beans, but find they are very good when I add garlic butter to them.  This totally changes them into a Wow side dish.  

Ingredients

1 lb green beans, trimmed * see notes
3 cloves garlic, minced
1 Tbs. butter
1 tsp. soy sauce
salt and pepper to taste

Directions

Fill a saucepan with 5 cups of water. Bring the water to a boil over medium high heat. 

Add the green beans. Cook for about 5 to 6 minutes. Drain away the water and set aside.

In a large cast iron skillet, melt butter over medium low heat.  Add the garlic to the skillet. Turn the heat up to medium heat and sauté the garlic until tender. Stir the garlic and butter, to keep the garlic from burning, otherwise it will taste bitter.

Add the green beans. Cook and stir for about 3 minutes. Make sure that the green beans get a coating of the garlic infused butter. 

Stir in the soy sauce and season the dish with salt and pepper to taste. Cook and stir for 1 to 2 minutes. 

Serve.

Notes

We do use canned green beans. If you use those, drain off the liquid. Then follow the steps where you sauté the minced garlic in the butter.

 Fried Potatoes

This is a dish I make quite often for my family. To me, it is comfort food, and it transports me back to a time when I was young.  My dad didn't cook very often, but when he did, this was one of the dishes he liked to make. He would make a large skillet full to feed the family. It is a simple recipe. You can use this as the main meal, or cut the recipe down to use as a side dish.

Ingredients

12 to 16 ounces thick-sliced bacon, cut in 2-inch pieces (optional)
1 onion, sliced and diced
6 to 8 large potatoes, about 3 pounds, peeled
salt and pepper, to taste
1 tsp. onion powder
1 tsp. garlic powder
cayenne pepper, (optional)

Directions

Fill a pot with cold water. Cut the potatoes into 1/2 inch cubes. Place the potato cubes in the cold water.  Allow the potatoes to soak while you cook the bacon.  This removes some of the starch from the potatoes.

In a large, cast iron skillet, cook the bacon until crisp.  Remove the bacon, placing it on paper towels to drain. Crumple the bacon and set aside.

Remove all but 2 to 3 tablespoons of the bacon grease from the skillet. Save the rest of the bacon grease to use for another recipe.  

Drain the water from the potatoes. Try to get the potatoes as dry as you can before adding to the hot skillet.  

Carefully add the potatoes and onion to the skillet.  Stir to coat the potatoes and onion in the bacon grease. 

Season the potatoes with salt, pepper, onion powder, garlic powder, and cayenne pepper, stirring to ensure they all get seasoned.

Cook over medium heat for about 6 minutes, then turn them over with a spatula. Cook them another 6 minutes and turn them again with a spatula. Cover the skillet with a lid, and lower the heat to medium low heat. This allows the potatoes to fry slowly, so they get tender.  

Cook until the potatoes are tender. Turn them occasionally so they do not burn.  When they are almost tender, remove the lid. Continue to cook the potatoes and onion until they are crispy on the outside and tender on the inside.

Mix the bacon into the potatoes, or sprinkle the bacon over the top.  Serve and enjoy!

Notes:

You can omit the bacon.  Instead of using bacon grease to fry the potatoes in, add 1 tablespoon butter and a tablespoon of olive oil.  

You can also mix in a little Parmesan cheese in during the last 5 minutes of cooking.

Sprinkle shredded cheese over the top. Cover and cook until the cheese is melted. 

Fried Garlic, Potatoes, Peppers, and Onions

Crispy, pan fried potatoes with garlic, onions, and peppers. Simple to make, yet perfect as a side dish or to serve as a main meal. 

Ingredients

2 Tbs. oil** see notes below
1 Tbs. butter
2 lbs. potatoes, peeled if desired and cut into 1/2-inch cubes
1 onion, chopped
1 sweet bell pepper, diced
12 garlic cloves, whole
1/2 tsp. paprika
salt and pepper to taste

Directions

In a cast iron skillet, heat oil over medium heat. 

Add potatoes, onion, sweet bell pepper and garlic. Sprinkle the paprika over the potatoes, and season with salt and pepper to taste.

Cook covered for 20 to 25 minutes, turning the vegetables to keep them from sticking and burning on the bottom of the pan. Cook until the potatoes are almost tender and are golden brown.

Remove the lid and cook another 10 to 15 minutes, or until the potatoes are fork tender. Add more salt and pepper if desired.

Notes

For extra flavor, fry some bacon until crisp. Remove from the skillet to a plate lined with paper towels. Crumble the bacon and set aside.  Use the bacon grease instead of the oil and butter to fry the potatoes, garlic, onions, and bell peppers in.  At the final 10 to 15 minutes cooking time, mix in the crumpled bacon. 

Broccoli with Garlic Butter

Ingredients

2 lbs. broccoli, cut into bite-size pieces
1/3 c. butter
3 garlic cloves, minced
4 Tbs. brown sugar (more or less depending how sweet you like your sauce to be)
5 Tbs. soy sauce
4 tsp. vinegar
1/4 tsp. pepper
dash crushed red pepper

Directions

Fill a large pot with an inch of water. Add the broccoli and bring to a boil.  Cook 4 to 5 minutes, or until the broccoli is crisp tender. Drain well and cover to keep warm. You can also steam the broccoli in a basket over hot water if desired.

Melt butter in a small saucepan. Sauté garlic for a minute or two to release the flavor into the butter. Stir in brown sugar, soy sauce, vinegar, pepper, and a dash of red pepper. Bring to a boil.

Lower heat and simmer until the mixture reduces and thickens, stirring occasionally. 

Pour the sauce over the broccoli and stir to coat.

Serve over rice if desired.

Notes

If you want a thicker sauce, combine 1 tablespoon cornstarch and 1 tablespoon cold water. Stir until smooth. When the sauce comes to a boil, gradually pour in the cornstarch mixture, whisking constantly.  Cook until thickened.

You can use frozen broccoli instead of fresh.

Depending on your taste, if you like a sweeter sauce, add more brown sugar or honey. If you like the taste of soy sauce, add more of that. As always, taste the sauce as you make it. You can always add more soy sauce or brown sugar, but it is really hard to remove those ingredients after they are added.

Pepperoni Tortilla Pinwheels 

We first had these in a restaurant years ago, and we thought they were the best.  Since then, we save a lot of money by making our own instead of getting them at a restaurant.

Ingredients

1 (12 oz.) pkg. sliced pepperoni
1 (8 oz.) pkg cream cheese, softened
1 c. sour cream
1/8 tsp. crushed red pepper flakes (or more if desired)
1/4 tsp. garlic powder
1 c. shredded cheddar cheese
1 (4 1/2 oz.) can green chilies, drained and chopped
1 (4  1/2 oz.) can olives, drained and chopped
1 onion, chopped
salt and pepper to taste

Directions

Cut the pepperoni into small pieces. Set aside.

In a mixing bowl, combine cream cheese, sour cream, red pepper flakes and garlic powder.  Beat until thoroughly mixed.

Stir in pepperoni, cheddar cheese, green chilies, olives, onions, and garlic powder.  Mix well. 

Season with salt and pepper to taste.

Spread the cream cheese mixture thinly and evenly over one tortilla wrap, stopping about 1/4-inch from the edge of the tortilla wrap.   Roll the tortillas up tightly. Repeat with the remaining tortilla wraps. 

Wrap each rolled tortilla in a sheet of plastic wrap. Refrigerate until ready to serve.

When ready to serve, cut the tortilla wraps with a sharp serrated knife into a 1/2-inch or 3/4 inch slices. 

Serve with salsa, sour cream or guacamole.

Notes

You can add or change out and use different ingredients with this recipe. Try adding bacon, ham, diced chicken, smoked salmon, or even dill pickles. If you want a more Mexican flavor, sprinkle in some taco seasoning or a seasoning packet from Ramen noodles. 

Tortilla Pinwheels will keep up to 4 days in the refrigerator or up to 2 months in the freezer.

Bacon Deviled Eggs

We love deviled eggs. However, add some bacon over the top and these deviled eggs disappear quickly.   

Ingredients

12 large eggs
1/3 c. mayonnaise,  or more
2 tsp. prepared mustard
1 Tbs. scallions, finely chopped
salt and pepper to taste
4 slices bacon, fried and crumpled for topping
Paprika

Directions

In a large saucepan, carefully place the eggs on the bottom. Fill a large saucepan with water. The water should be at least an inch above the eggs.

Bring the water to a boil.  Cover and remove from heat.  Let sit for 15 to 20 minutes. Drain.

Run cold tap water over the eggs to cool them down, or place the eggs in a bowl of ice water. 

Peel the shell off of the eggs.  Cut the eggs in half lengthwise and place them on a dish or serving platter.   Carefully remove the yolks and place them in a small bowl.  

Mash the egg yolks with a fork, until there are no large pieces of egg yolk. The egg yolks should be like fine crumbs. You can use a food processor to do this for you as well.

Add the mayonnaise, mustard, and scallions.  Mix well. Season with salt and pepper, if desired, to taste.

Spoon the egg yolk mixture back into the empty cavity of the egg white. 

Sprinkle paprika over the top. 

Add some crumpled bacon over the top of the egg yolks.  

Notes

Sometimes our eggs do not peel very good.  When that happens, we make potato salad.  Do you have a way to cook eggs that doesn't take pieces of shell off along with the peeling? Post your favorite ways to make hard-boiled eggs that leave you with beautiful eggs when peeled.