Tag Archives: veggie

Casseroles, Potatoes, Squash, Vegetables

Vegetable Tian

May 1, 2014 Sharon Leave a comment

Vegetable Tian

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Sharon Springfield

Vegetable Tian

Broccoli, Salads, Side Dishes, Vegetables

Broccoli Salad

April 26, 2014 Sharon Leave a comment

Broccoli Salad

This fresh broccoli salad could not be easier. It goes together in a few minutes and is a real crowd pleaser! 🙂

All you need is:

fresh broccoli florets (organic if possible)
T. Marzetti’s Slaw Dressing
1/4 red onion, diced
1 snack size package of raisins
1 cup grated cheddar cheese*

Wash and cut the broccoli florets off the stalk. Cut the big pieces into bite sized pieces. Combine the rest of the ingredients in a large bowl and mix it all up. *The pic above doesn’t show the cheese because I omitted it for a dairy free version.

Chill well. Stir it around before serving to coat the broccoli with the dressing. If you like, you can stir in chopped walnuts or pecans or sunflower seeds.

Sharon Springfield

Broccoli Salad

Holidays, Side Dishes, Vegetables, Vegetarian, Yams

Citrus Glazed Yams

April 24, 2014 Sharon Leave a comment

Citrus Glazed Yams

Citrus Glazed yams make a great side dish for holidays and goes well with ham, pork roasts, roasted chicken and turkey. The glaze does double duty and can be used as a glaze for ham. You can also top with pecans or your favorite chopped nuts.

Yam Patties (in the freezer section at the grocery store) OR medium sized sweet potatoes, baked, cooled, skins removed and sliced.
1/2 cup pecan halves
1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Arrange the sweet potato or yam slices in a lightly oiled baking dish. Top with pecans.

Combine orange juice and next 5 ingredients in a small saucepan, stirring well. Bring to a boil. Boil until thickened, about a minute. Remove from heat. Stir in vanilla. Spoon citrus glaze over the potatoes. Bake, uncovered in a 350º F oven for 30 – 45 minutes or until glaze is thickened. Makes 10 servings.

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Sharon Springfield

Citrus Glazed Yams

Bell Pepper, Mushrooms, Onions, Side Dishes, Squash, Vegetables, Vegetarian

Marinated Grilled Veggies

April 4, 2014 Sharon 1 Comment

Marinated Grilled Veggies are so easy to prepare and they make a great side dish. You can cut up your veggies up to a day ahead and let them marinate until you are ready to fire up the grill. We have a grill basket that we use to make these grilled veggies.

Ingredients:

2 zucchini squash
2 yellow squash
1 sweet onion
1 red bell pepper
1 package fresh mushrooms

Wash, rinse and dry the veggies. (I always use antibacterial soap and rinse well to remove any pesticides or other cooties.) Rinse the mushrooms in just water, removing all the dirt, and set on a towel to dry. Cut off the stems.

Prepare the marinade:

In a large ziplock bag, add 3 Tablespoons olive oil, 2 Tablespoons balsamic vinegar, 1 teaspoon minced garlic, 1 teaspoon oregano, a dash of seasoned salt such as Everglades seasoning or Adobo seasoning. If you want to go the easy route, just use a balsamic vinagrette dressing, approx 1/4 cup.

Chop all the veggies up in bite sized pieces and add to the ziploc bag with the marinade. Seal the bag and toss the marinade over all the chopped veggies. If you are going to be cooking it right away, you can just leave it out on the counter while your grill heats. If you aren’t cooking them immediately, refrigerate until you are ready to cook.

Pre-heat your grill and the grill basket. Add approximately half of the marinated veggies to the basket. Stir to evenly distribute them in the basket. Close the grill lid and let them sizzzzzle away for a few minutes. Stir every couple minutes. When they are crisp-tender, they are done. Scoop them out of the basket into a serving bowl. Repeat with remaining marinated vegetables.

Serve as a side dish or make into a vegetarian dinner in a whole wheat wrap or on a bun.

We had ours with grilled fish and rice pilaf.

Marinated Grilled Veggies are SOOO GOOD that I would eat them every single day! Give this a try, you will love it!

Pin it on Pinterest! Here’s the link: http://www.pinterest.com/pin/280278776783968285/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

Marinated Grilled Veggies

Asian, Chicken, Ethnic - Regional, Main Dish, Rice

Orange Cashew Chicken Recipe

September 9, 2013 Sharon Leave a comment

Orange – Cashew Chicken

Chicken:
1 lb chicken breast, cubed
1/4 cup flour
1 T flour
a couple dashes of paprika & garlic powder
2 T butter

Sauce:
1 cup orange juice
1 T cornstarch
1 tsp ground ginger
1 tsp minced garlic
fresh ground white pepper
1/4 cup orange marmalade

Veggies:
2 cups broccoli florets
1 (4 oz) can sliced mushrooms (drained) or use fresh sliced
2 T diced pimento (or fresh diced red bell pepper)

Toppings:
1/4 cup cashews
1 tsp sesame seeds

Directions:

Put flour, cornstarch, paprika and garlic powder in a large ziplock and mix around until blended.
Add chicken and toss until well coated.

Melt the butter in a large deep sided skillet or a wok. Add chicken (shake off excess flour) and stir fry until
chicken is golden brown and is done inside (firm when pressed on with spoon). Remove chicken to a bowl.

Whisk together the sauce ingredients and pour into the skillet. Add the veggies and stir until sauce thickens
and veggies are crisp tender. Stir in chicken and the toppings. Stir over steamed rice.

Orange Cashew Chicken Recipe

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Sharon Springfield

Cooking With Sharon Springfield

Tag Archives: veggie

Vegetable Tian

Vegetable Tian

Broccoli Salad

Broccoli Salad

Citrus Glazed Yams

Citrus Glazed Yams

Marinated Grilled Veggies

Marinated Grilled Veggies

Orange Cashew Chicken Recipe

Orange – Cashew Chicken

Orange Cashew Chicken Recipe

Sharing my love of cooking and favorite recipes with you!