Blue Cheese and Bacon Broiled Tomatoes

Blue Cheese and Bacon Broiled Tomatoes

(Picture and shared recipe by Sophia C.)

Slice about 2-3 medium sized Heirloom or other tomatoes about 1/2-3/4” thick and place on a baking sheet with parchment.  Then in a small mixing bowl, add:

1 sleeve of Ritz crackers

About half to 1 cup of Blue cheese or Feta Cheese crumbles

6 slices of cooked and crumbled bacon

2 or 3 chopped creek onions (the entire thing from the green end down to the last 1/2 where the roots are)

1/2 stick of butter, melted

About 1/4 cup of mayonnaise (enough to make the crackers stick together)

Lots of salt and pepper

Mix all of this together, adding enough mayo to make it all stick together.  I used my pampered chef medium scoop and scooped the mixture onto the top at slices and then flattened the cracker mix a bit so that it covered the entire tomato.  Bake them at 350’ for about 5-10 minutes.  The tops will start to brown.  

Yummy Baked Beans with Secret ingredient

While we were in St. George with the Petty's, Tom fired up his smoker and did fabulous ribs and tri tip.  Patty made potato salad (her trick is to add some Famous Dave's relish with a kick to it- yum!) and baked beans.  Now I make really good baked beans but these were a totally different taste and texture.  I have been CRAVING them ever since!  When I asked for the recipe, I was surprised at one of the ingredients.  Maybe you are one to add pickle juice to your baked beans but I have never heard of such a thing!  I'm a believer!

Pretty Patty Petty's Baked Beans

1- 21 oz. can pork and beans
1 med. onion, finely chopped
1- 12 oz. bottle catsup
1 T. yellow mustard (I might add more)
1 1/8 cup brown sugar, packed
1/8 cup(2 T.) molasses
1/8 cup (2 T.) sweet pickle juice
1 tsp. apple cider vinegar
salt and pepper to taste
1/2 lb. cooked bacon, crumbled


Combine all ingredients except the bacon in a 2 quart casserole dish.  Crumble bacon on top.  Bake at 350 for an hour.

Corn Pudding with Butter Sauce

Okay, this is a died and gone to heaven recipe. I think it is an old Southern favorite.  Friend Linda Madsen catered our daughter's wedding dinner and she made this dish that evening and I become a believer.  Brendalyn made it for our Girl's Night Out- Taco Tuesday.  I can't wait to have this again!

 (stock picture from the Internet)

Corn Pudding with Butter Sauce

1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can creamed corn
1 stick butter
1 cup sour cream
1 box Jiffy corn bread mix
2 T. finely minced onion
1 cup cheddar cheese, shredded

In a large bowl, melt butter.  Add corn and sour cream.  Mix together well.  Add corn bread mix and onion and stir all together.  Sprinkle with cheese.  Pour into buttered 9 x 13 pan.  Bake 45 minutes at 350 degrees.  Remove from oven and immediately pour butter sauce over the top.

Butter Sauce
1/2 c. butter
1/2 c. white sugar
1/2 c. water
2 T. flour

In a small sauce pan, combine butter, sugar, water, and flour.  Cook until clear.  When Corn Pudding is removed from oven, pour butter sauce over the top and serve immediately.

Cauliflower Rice with Coconut Turmeric Relish

 1 small or 1/2 large head of cauliflower, coarsely shopped (about 7 cups) or you can usually buy cauliflower riced in your vegetable department which makes this quick and easy!

4 Tbsp. extra-virgin olive oil, divided

• Kosher salt, freshly ground pepper

Saute cauliflower in oil and add salt.

 

top with:

• Coconut-Turmeric Relish (for serving; optional)

Coconut- Turmeric Relish
2–4 servings

The sweet, spicy, and tart flavors in this coconut-turmeric relish recipe make it a perfect match with cauliflower (any way you like it). Use it on top of cauliflower rice, cauliflower steaks, a crunchy shaved cauliflower salad, or simple roasted cauliflower.

     ¼ cup golden raisins

• ¼ cup fresh lemon juice
• 4 garlic cloves, thinly sliced
• ⅓ cup extra-virgin olive oil
• ¼ cup unsweetened coconut flakes
• 1 Fresno chile, seeds removed, finely chopped
• 1 ½" piece ginger, peeled, finely grated
• 1 Tbsp. mustard seeds
• ½ tsp. ground turmeric
• Kosher salt, freshly ground pepper

 

• Combine raisins and lemon juice in a small bowl; let sit 15–20 minutes for raisins to plump.
• Meanwhile, combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6–8 minutes. Remove from heat immediately and stir in chile, ginger, mustard seeds, and turmeric. Transfer to a heatproof measuring glass and let cool.
• Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt.

Barbecue Green Beans

Who would have thought????  I was looking through my Pinterest pins and found this recipe that looked intriguing.

We love BBQ beans...but BBQ Green Beans?

FABULOUS!!!!  Easy recipe and so, so good!  Good enough for Bon Appetit!!!!

Barbecue Green Beans

 

     2 cans cut green beans, drained

1/4 - 1/2 cup onion, diced

     5-6 slices bacon, chopped

     3/4 cup Sweet Baby Ray's BBQ sauce

or whatever BBQ sauce your like

or make your own with-

• ½ cup ketchup
• 1 Tb Worcestershire sauce
• ¼ cup brown sugar
• a titch of Dijon mustard

Instructions

1. Preheat oven to 350 degrees. Place green beans in the bottom of a casserole dish and set aside.
2. Cook onion with the chopped bacon in a skillet over medium-high heat until bacon is crisp. Drain most of the fat.
3. Stir in BBQ sauce of choice and simmer for an additional 2-3 minutes.
4. Pour the sauce over the green beans and gently mix. Bake green beans in the preheated oven for 15-20 minutes.

Red Cabbage with Vinegar

  Another course at Chef Valene's Bon appetite dinner.  I LOVE red cabbage so I wanted to eat the whole bowl by myself.  But since I was a guest, I did not.  But I wanted to! (from Bon Appetit magazine)

 

 

Red Cabbage with Vinegar

      

   .  1/4 cup extra-virgin oil

• 1 cup chopped onion
• 4 garlic cloves, peeled, crushed
• 1 2 1/2-pound red cabbage, quartered, cut crosswise into 1/2-inch strips
• 1/2 teaspoon caraway seeds
• 1 1/2 cups low-salt chicken broth
• 3 tablespoons red wine vinegar

 

• Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.

Skillet Turnips and Potatoes with Bacon

        Another fabulous recipe from Chef Valene's amazing Bon Appetit dinner!

 

 

 

 

 

Skillet Turnips and Potatoes with Bacon

Recipe from Bon Appétit, October 2010
This side dish is great with pork.  Make sure to use a big skillet so the vegetables have plenty of room to brown, alternatively divide the recipe in half or use two smaller skillets.  Makes 6 servings.

1 T red wine vinegar
1 T sugar
2 T extra-virgin olive oil
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
1 medium sweet onion, thinly sliced
4 large  fresh garlic cloves, peeled, crushed
1 ½ pounds turnips, peeled, cut into 1-inch chunks
1 ½ pounds  potatoes, peeled, cut into 1-inch chunks
1 t coarse sea salt
1 T chopped fresh Italian parsley

Mix ¼ cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

Late Summer Risotto with Roasted Tomatoes, Corn and Figs

 

 This was my favorite dish I made for Go Figgy Bon Appetit.  I loved the risotta with fresh corn and roasted tomatoes (with or without figs).  Wonderful summer/fall dish!

 

Late Summer Risotto with Roasted Tomatoes, Corn and Figs

recipe by howsweetitis.com

 

Yield: serves 4
Total Time: 1 hour

Ingredients:

• 2 pints cherry tomatoes (I used an heirloom variety), sliced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon fresh thyme
• 1 tablespoon unsalted butter
• 1 1/2 cups arborio rice
• 3 garlic cloves, minced
• 1 cup dry white wine
• 4 to 5 cups low-sodium chicken stock, warmed
• 1/3 cup freshly grated parmesan cheese, plus more for topping
• 2 ears sweet corn, kernels cut from the cob
• 1 pint figs, sliced or quartered
• a handful of fresh basil, chopped
• 3 tablespoons freshly snipped chives

Directions:

Preheat the oven to 300 degrees F. Like a baking sheet with foil. Add the tomatoes and toss with 1 tablespoon of olive oil, salt, pepper and thyme. Roast for 45 to 60 minutes, until the tomatoes are deep in color and caramely and crumpled. Remove from the oven once finished.
While the tomatoes are roasting, heat a large pot or saucepan over medium heat and add the remaining olive oil with the butter. Add the rice and stirring often, toast the rice until it's somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear "hydrated" - and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
Just before the risotto is almost finished, stir in the parmesan cheese. Stir in the tomatoes, fresh corn and figs. Stir in most of the chives and basil. Taste and if desired, add a bit of salt and pepper (this will depend on the saltiness of your cheese and the taste of your tomatoes). Serve immediately with the remaining chives and basil. Top with freshly grated parmesan.

Balsamic Roasted Brussel Sprouts with Grapes & Figs

 I thought I would try this new Brussel sprouts recipe for our Go Figgy Bon Appetit.  I thought it was good but my husband  isn't a Brussels fan so it wasn't a favorite part of the meal.  I had never roasted grapes before and we really liked those.

 

Balsamic Roasted Brussel Sprouts with Grapes  and Figs

 

Author Abbey Sharp (abbeyskitchen.com)

Ingredients

• 1 1/2 tbsp olive oil
• 2 cups of Brussels sprouts trimmed and halved
• 1 cup seedless red grapes
• 8 figs halved
• Leaves from 6 sprigs of thyme
• Salt and pepper
• 1 tbsp aged balsamic vinegar
• 1/4 cup candied pecans chopped

Instructions

1. Preheat oven to 400 F.
2. Toss the Brussels sprouts, grapes and figs with the olive oil and lay on a baking sheet lined with parchment paper. Sprinkle with thyme leaves, salt and pepper.
3. Roast for about 30-35 minutes, turning the Brussels sprouts at least once to evenly roast.
4. Once the Brussels sprouts are caramelized, and the grapes and figs are slightly shriveled, remove from the oven, and coat with the aged balsamic vinegar.
5. Top with the candied pecans and serve warm.

Mediterranean Bon Appetit

Last night we had Bon Appetit at the Cook's.  Valene cooked a amazing Mediterranean dinner (from a Bon Appetit 2004).  Over the top amazing.  Just look at these pictures!  Truly, Valene's home is my favorite restaurant!!!!!  Delish!
 
White Bean Puree with Sun-Dried Tomatoes with Pita Slices
 

 

Makes 4 cups

• 1 cup dried Great Northern beans
• 4 cups water
• 2 small onion, quartered

• 2 4-inch-long fresh rosemary sprigs

          1 cup drained oil-packed sun-dried tomatoes

• 1 1/2 tablespoons chopped shallots
• 1 tablespoon chopped fresh rosemary leaves
• 4 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup (or more) boiling water

          2 tablespoons chopped fresh parsley

• Lemon wedges
• Toasted pita triangles

       

Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.  Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.

 

Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

Recipe by Zov Karamardian

 Skewered Rosemary Shrimp with Mint Pesto

 

 

Makes 24 Servings

Mint pesto

• 1/2 cup pine nuts, toasted
• 3 garlic cloves, peeled
• 2 tablespoon (packed) feta cheese
• 2 tablespoons (packed) Parmesan cheese
• 1 tablespoon coarsely chopped jalapeño chile
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups (packed) fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/3 cup extra-virgin olive oil

Shrimp

• 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 3 tablespoons fresh lemon juice
• 24 4-inch-long woody rosemary sprigs

       

For mint pesto:

Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. DO AHEAD Can be made 1 day ahead; cover and refrigerate.

For shrimp:

Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Recipe by Zov Karamardian

Mediterranean Chicken with Roasted Potatoes and Herbs and Asparagus

 

 

Mediterranean Chicken

Ingredients

8 Servings

• 6 tablespoons olive oil, divided
• 8 skinless boneless chicken breast halves (about 2 1/2 pounds)
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• 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced
• 1 1/2 cups low-salt chicken broth
• 2/3 cup pitted Kalamata olives
• 3 plum tomatoes, seeded, diced
• 3 garlic cloves, minced
• 1 tablespoon chopped shallot
• 1 tablespoon drained capers
• 2 tablespoon (1/4 stick) chilled butter
• 1 cup teardrop tomatoes (red and yellow)
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• 3 tablespoons chopped fresh parsley
• 3 tablespoons pine nuts, toasted
• Caper berries, halved (optional)

Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.

Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper.

Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.

Capers are flower buds from the caper bush, and caper berries are the fruit. They are about the size of an olive, and are usually pickled and sold in jars. They can be found at Italian markets, specialty foods stores, and some supermarkets.

Recipe by Zov Karamardian

Roasted Potatoes and Herbs

8 Servings

• 4 pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes, unpeeled, each cut into 6 wedges
• 1 cup chopped shallots (about 5 large)
• 1/2 cup olive oil
• 1 tablespoon coarse kosher salt
• 1 teaspoon ground black pepper
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• 6 tablespoons chopped fresh parsley, divided
• 4 teaspoons chopped fresh thyme

 

Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. DO AHEAD Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.

Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.

Recipe by Zov Karamardian

Spinach and Roasted Red Pepper Gratin

 

Makes 8 Servings

• 4 10-ounce bags fresh spinach leaves

• 3 red bell peppers

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
• 1 large shallot, chopped (about 1/4 cup)
• 3 garlic cloves, minced
• 1 cup whipping cream
• 4 large eggs
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.

Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). DO AHEAD - Can be prepared 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

Recipe by Zov Karamardian

 

Balsamic Roasted Cauliflower

Made this recipe for birthday dinners and we loved it!  Recipe from allrecipes.com  It's a winner!

Balsamic Roasted Cauliflower

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt

• 3 cloves garlic, chopped
• 1 head cauliflower, chopped into bite size pieces

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
2. Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
3. Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Rodkaal (Red Cabbage)

Rodkaal (Red Cabbage)

Red cabbage, 1 1/2 pounds- 2 lbs.
4 Tbsp. butter, cut into small pieces
1/3 cup water
1 Tbsp. salt
1 Tbsp. sugar
1/3 cup white vinegar
1/4 cup currant jelly or jam
2 Tbsp. grated apple

Wash the cabbage and remove tough outer leaves, shred the cabbage with a knife.  Cut out core.  There should be about 9 cups of cabbage.

Preheat oven to 325.  Combine the butter, sugar, salt, water and vinegar in a heavy 4 to 5 quart oven proof pan.  When it comes to a boil and the butter has melted, add the cabbage and toss thoroughly with two wooden spoons or forks. Bring to a boil again, cover tightly and place in the center of the oven to braise for two hours.  Check the liquid level occasionally and add a little water if needed.  About 10 minutes before the cabbage is finished, stir in the apple and jelly.  Replace the cover and complete the cooking.

The piquant taste of red cabbage will improve after it has cooled.  It is allowed to rest for a day in the refrigerator and then heated either on top of the stove or back into the oven.  Serve hot.  It will keep in the fridge several weeks.  Taste to see if it needs more sweet or vinegar.

Mac and Cheese Spaghetti Squash

Believe it or not, I've never cooked spaghetti squash before but I've pinned some great recipes and started trying some.  I LOVED this recipe.  Feel free to add bacon or broccoli or peas or whatever buzzes you!

Mac and Cheese Spaghetti Squash

3 Tbsp. flour

1/2 cube butter (1/4 cup)

salt & pepper

1/2 cup milk

1/2 shredded cheese, blends are great

2 Tbsp. softened cream cheese

1/2 spaghetti squash, cleaned and cooked

(see below)

Parmesan cheese for garnish

Directions

Preheat oven to 350. Put a few inches of water in the bottom of a small casserole dish and turn the cleaned squash upside down and microwave about 10 minutes.  Turn upside down carefully (it will be hot) and shred with a fork going with the grain-.sideways  Turn out into a greased casserole dish.

 Set aside.

In a small saucepan, over medium heat, whisk together butter, flour and salt & pepper. Slowly whisk in milk until smooth. Cook and stir until thickened. Remove from heat and stir in  cheeses until melted and smooth.

Mix with the spaghetti squash and put in hot oven till all is hot and bubbly.  So good!!!

Sweet Potato Noodles with Sage Brown Butter Sauce

I love going through my pins on Pinterest- and selecting a new recipe to try.  I have a million pins (exaggeration) of sweet potato recipes- but this one had WITH SAGE BROWN BUTTER SAUCE!  I would eat grasshoppers with a brown butter sauce so I knew this recipe would satisfy.  And it did!  I had to slice the sweet potatoes with the long side of a grater.  It worked okay.  What is nice about this recipe is that it is a change from "sweet."  I will definitely make this again!  (and if nothing else, the new word "inspiralized" was so inspiring I had to try it!)

Sweet Potato Noodles with Sage Brown Butter Sauce

from joyfulhealthyeats.com (author: Krista)

• 2-3 Tablespoons of olive oil
• 2 sweet potatoes, inspiralized
• 1 stick unsalted butter
• 1 teaspoon olive oil
• 2 tablespoons of red onion, minced
• 2 teaspoons of fresh sage, chopped
• ¼ teaspoon of ground nutmeg
• ¼ cup parmesan reggiano
• 5 strips of bacon, diced and cooked crispy
• ½ cup of pecans, chopped

Instructions

1. In a medium sauce pan over medium high heat, add diced bacon and saute until crispy {about 4-5 minutes} Remove from pan, set aside.
2. Heat a large saute pan to medium high heat, add 2-3 Tablespoons of olive oil to pan. Next add in sweet potato noodles.
3. Saute until soft, but still somewhat crisp, stirring on and off. About 5-8 minutes.
4. In a small saute pan heated to medium high heat, add 1 teaspoon of olive oil and red onion. Saute until translucent, about 2-3 minutes.
5. Add butter to pan and melt, reduce heat to medium and cook butter for 3-5 minutes stirring the entire time until butter turns a golden brown color.
6. Add sage, nutmeg, and parmesan. Stir until cheese just melted. Remove sauce from the heat.
7. Toss cooked sweet potato noodles, sage brown butter sauce, bacon, and pecans.
8. Serve!

Balsamic Roasted Cauliflower

Made this recipe for birthday dinners and we loved it!  Recipe from allrecipes.com  It's a winner!

Balsamic Roasted Cauliflower

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt

• 3 cloves garlic, chopped
• 1 head cauliflower, chopped into bite size pieces

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
2. Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
3. Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Pecan, Bacon with Blue Cheese Green Beans

This is another Pinterest try- recipe by littleleopardbook.com


I posted an earlier green bean recipe that I love- green beans with bacon and peppers (flakes).  That has a touch of Balsamic.  I love them both.



Pecan, Bacon with Blue Cheese Green Beans
Ingredients (serves 4-6)

• 1 lb green beans
• 3 slices bacon
• 4 oz blue cheese
• 1 cup candied pecans (chopped)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt

Bring a medium pot of water to a boil. Add the green beans and cook for 2-3 minutes.

Next, drain the beans and immediately place them in a bowl of ice water for 2-3 minutes.
Remove the beans from the ice water and set aside.  Cook the bacon slices in a large skillet until crisp.
Remove the slices of bacon and place on a paper towel. Add the green beans to the bacon drippings and cook for 2-3 minutes.
Then, crumble the bacon and add to the green beans with the blue cheese, chopped pecans, salt and pepper