Delicious, Healthy, & Quick. . .
- 1 head romaine lettuce–chopped
- 1/2 bag of baby spinach leaves
- 1 bundle of asparagus–steamed and chilled then cut
- 1 pint of strawberries–sliced
- 1/3 cup sliced almonds–sugar toasted
- Layer ingredients in a large bowl.
- 1/4 cup rice vinegar
- 2 Tb olive oil
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- Combine dressing ingredients in a jar and shake until combined.
- Pour over salad and enjoy!
Oven Roasted Vegetables
Who doesn’t like trying a new way to add flavor to your vegetables.
I’m not a chef 🙂 but I am always trying to find new ways to enhance the flavor of food. Fair warning: The owner of this recipe said “I like to cook in big batches, so I don’t have to cook a lot later!” So, scale down the ingredients if you’d like to make a smaller portion.
- 1 bundle of asparagus
- 1 small bag of snow peas
- 2 medium to small yellow squash
- 1 zucchini
- 1 small bag of baby carrots
- 1 package of grape tomatoes (or cherry tomatoes)
- 1 small bag of baby red potatoes (a.k.a. red bliss or you can use fingerling potatoes)
- EVOO (extra virgin olive oil)
- 2 tablespoons Rosemary (If you are using fresh, then it would be 3 tablespoons)
- 2 1/2 tablespoons Basil (If you are using fresh, then it would be 1/3 cup basil)
- McCormick’s steak seasoning’s (pepper mix-it’s part of their Grinders series)
- 1 1/2 tablespoons Garlic Salt
- Pre-heat the oven to 425 degrees
- Cut squash and potatoes into chunks. For the asparagus, snap at the appropriate areas for them. This is usually about 1 to 1 1/2 inches from the bottom of the asparagus. Then cut Asparagus in half. Not down the middle in half, but across. We want to leave the spears intact.
- Next, you will want to mix the vegetables in one bowl. Unless you have a really HUGE bowl, then do like me and use 2 separate bowls.
- Once the vegetables are in the bowl, sprinkle your EVOO all around the top of them. This will probably wind up being about 1/4 cup.
- Add all of the seasonings on top. Now, Use the salt and McCormick’s pepper mix to your own liking. Everyone has their own salt and pepper threshold. Some might even want to add more rosemary and less basil, but to each their own. With a wooden spatula, fold all of the vegetables and seasoning together. Keep mixing until you are sure that the ingredients are nice and spread out.
- When done, place your vegetables into a deep baking dish. I had to use two! lol..don’t judge me. Cover the dishes with foil, and bake for 30 minutes. Then, take off the foil and bake for another 10 to 15 minutes. If you like your vegetables more al dente, then lessen the covered cooking time.
- Voila! You’re all done! Now just enjoy it! This makes a great “anytime-of-the-year” dish or side dish to appeal to the masses
I hope you enjoy this like I did! Have a great day!
- 1 habanero, seeded and chopped
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons sugar
- 2 teaspoons fennel seed
- 2 teaspoons cayenne pepper
- 2 teaspoons allspice
- 2 teaspoons dried thyme
- 1 teaspoon ground ginger
- 4 garlic cloves, chopped
- 4 green onions, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1/4 cup orange juice
- 7 pounds chicken wings
Total Time: 4 hr 55 min
Prep: 15 min
Inactive: 4 hr
Cook: 40 min
In a food processor, blend together all the ingredients but the chicken until smooth.Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.