ROASTED ASPARAGUS

Roasted Asparagus Recipe

This is such an easy side dish to make and goes with everything. Break the ends of your asparagus and lay on a sprayed dish or pan. Top with a quick splash of olive oil and then sprinkle with salt and pepper.

Top with chopped garlic.

Place in 400 degree oven and cook until the asparagus reaches the level you like. Its usually about 20 minutes. If you like your asparagus cooked to a very tender level I would cook without garlic for 10 minutes then add garlic to finish cook. This will help the garlic to not burn. 

Its that easy! 

 

Taken from ericasrunningjourney.blogspot.com

AU JUS RANCH CROCKPOT ROAST

Au Jus Ranch Crock Pot Roast

This is one of the easiest dishes I have ever made! Perfect to put in the crock pot before you head off to church or a work day.

Ingredients

1 3-pound chuck roast

1 1-ounce packet of dry ranch seasoning mix

1 1-ounce packet of dry au jus gravy mix

6 tbsp. butter

1/3 cup water

 

The How To:

• Add 1/3 cup of water into your crock pot then place the chuck roast on top.
•  Sprinkle the dry au jus mix on top, sprinkle the dry ranch seasoning mix on top of the chuck roast, then place 6 tbsp. of butter on top of the roast.
• Cook on low for 7-8 hours or until the meat is tender enough to shred.
• Shred and serve with the gravy.
• You can serve over mashed potatoes or rice.

I wanted my roast very tender so I cooked on high for 2 of the hours.

 

Taken from ericasrunningjourney.blogspot.com

LET'S TRAVEL TO RUSSIA - BLINI (RUSSIAN PANCAKES)

BLINI (RUSSIAN PANCAKES)

Basically, these are crepes.  Mix 2 tblsp. of sugar, 1 pinch of salt and 1 cup of flour.  Add 1 1/2 cups of milk, 2-3 eggs and 1/2 tsp. vanilla.  Whisk everything until the mix is smooth.  While whisking add another cup of milk and 2 tblsp. melted butter.

Brush a preheated skillet with butter and pour in about 3 tblsp. of batter.  When the edges are brown flip the pancake using a spatula.  Hold it for 10-15 seconds then remove from pan.  Place fried pancakes on a plate.  Serve with jam, berries or sour cream.  You can also stuff them with cottage cheese. 

LET'S TRAVEL TO BULGARIA - COLD CUCUMBER SOUP

COLD CUCUMBER SOUP

Put 2-4 cloves of garlic in a mortar.  Add 1/2 tsp. of salt and mash to make a paste.  Put two cups of plain yogurt in a bowl.  Add 2 oz. of walnuts, 2 tblsp. of olive oil, and the garlic paste.  Mix with 2 tblsp. lemon juice and 1/2 cup of water.  Season with salt and pepper.  Set aside for 1 to 1 1/2 hours.

Season 2 chopped cucumbers with salt and let it drain for 10 to 15 minutes.  Mix the cucumbers with the yogurt and stir together.  Serve the soup cold and and add chopped walnuts.  Drizzle with olive oil and add mint leaves if you want.

LET'S TRAVEL TO ITALY -- DELICIOUS PIZZA

Shape 2 lbs. of flour into a well.  Put 1 ounce of yeast, 1/4 cup of warm water and a pinch of salt in the center.  Knead the dough with your hands for 15 minutes.  The dough must become smooth.  Put the dough into a large bowl.  Cover it with a dish towel and keep it out of the sunlight.  Let it rise at room temperature for about two hours.

When the dough is ready, shape it into a flat disc.  Spread it with tomato sauce.  Add garlic, mushrooms, black olives and cheese.  Bake in 450*F. oven for 15 minutes or until the cheese is melted.

Buon appetito! 

OVEN FISH AND CHIPS

Oven Fish and Chips

WebMD Recipe from EatingWell.com

Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt vinegar or lemon wedges.

Ingredients

Prep: 25 minutes | Total Time: 45 minutes

• 1 1/2   pounds russet potatoes, scrubbed and cut into 1/4 inch thick wedges
• 4   teaspoons canola oil
• 1 1/2   teaspoons Cajun or Creole seasoning, divided
• 2   cups cornflakes
• 1/4   cup all-purpose flour
• 1/4   teaspoon salt
• 2   large egg whites, beaten
• 1   pound Pacific cod, or haddock, cut into 4 portions
• canola or olive oil cooking spray
  
  

Instructions

1. Position racks in upper and lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.
2. Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
3. Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.
4. Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.

Nutritional Information

---

Makes: 4 servings

• Calories325
• Fat5 g
  • Saturated fat0 g
• Cholesterol43 mg
• Carbohydrates45 g
  • Dietary fiber3 g
• Protein24 g
• Sodium331 mg

* Nutritional Guidelines based on the USDA's MyPlate Standards.

TWICE-BAKED POTATOES WITH BACON AND EGGS

Take baked potatoes up a notch -- yum!

twice-baked potatoes with bacon and eggs

Time:  1 hour 40 minutes
Serves:  4

4 large russet potatoes
6 slices bacon
1/4 cup milk, warmed
1 cup shredded cheddar cheese (about 4 ounces) 
2 scallions, thinly sliced, plus more for topping
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper
4 large eggs

1.  Preheat the oven to 375*F, and line a baking sheet with parchment paper.  Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes.  Set aside until cool enough to handle.

2.  Meanwhile cook th bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes.  Drain on paper towels, reserving the drippings.  Roughly chop 4 slices and break the other 2 slices in half; set aside.

3.  Slice off the top 1/4 inch of the potatoes, lengthwise.  Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell.  Repeat with the remaining potato, but discard the flesh.  Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl, and mash with a potato masher or a fork until smooth.  Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

4.  Season the inside of the potato skins with salt and pepper.  Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well.  Brush the outside of the skins with the remaining bacon drippings, and transfer to the baking sheet.

5.  One at a time, crack an egg into a small bowl, then carefully pour it into a potato.  (It's OK if some of the egg white overflows.)  Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper, and top with more scallions and the halved bacon strips.

Taken from HGTV Magazine, January/February 2017 issue.