Parmesan-Roasted Cauliflower

This recipe can be used as a side dish to one of your main dishes, or it can be used as a stand-alone appetizer at a party. Or maybe, just as a snack. If serving at a party, use small cupcake papers to serve.

6 cups cauliflower florets

1 Tbls olive oil

Salt and pepper to taste

1/2 cup shredded parmesan cheese

1/4 cup (1 half of a stick) butter

2 cloves of garlic (minced)*

2/3 cup slivered almonds, chopped

2/3 cup panko

I buy minced garlic in a jar in my produce section of grocery store. 1 teaspoon is equal to 1 clove garlic. So much easier and I always have garlic on hand.

Preheat oven to 450 degrees. Place cauliflower in a 13 x 9″ baking pan. Drizzle with oil an sprinkle with salt and pepper. Toss to coat all pieces. Roast for 20 minutes. Stir in Parmesan cheese. Roast 3 to 5 minutes more or until cauliflower is crisp-tender.

Meanwhile in a medium skillet, melt the butter over medium heat, Add garlic and cook for 20 seconds stirring all the time. Stir in almonds and panko. Cook over medium-low heat until almond mixture is golden. Sprinkle over cauliflower. Makes 8 servings.

Red Cabbage Slaw

Red cabbage is a colorful vegetable that may color up your dinner plate or paper plate at the grill. This is an easy recipe that can be made ahead of time and will also be great as a leftover. If you don’t have a food processor, it may be worth the cost. it makes it very easy in recipes that call for grated or chopped vegetable, fruits, etc.

1 small head of red cabbage sliced very thin and chopped up. (about 6 cups)

1/2 cup grated carrot.

1/2 cup mayonnaise

1/4 cup dried cranberries (raisins can be substituted if you are like me and not very fond of cranberries

1/4 cup chopped walnuts

2 TBSP apple cider vinegar

1 tsp sugar (more if you like it sweeter)

Pinch of black pepper

Stir together all ingredients until well combined. Place in a covered bowl in the refrigerator for at least 4 hours. If you make it the night before, it not only frees up some time, but is well blended.

Easy Twice-Baked Potato Casserole

This is a tasty side dish. If you are a vegetarian or just want to skip meat for one day, this may work for you as a filler meal. Of course, it has bacon. You can leave out the bacon, but why would you?

This makes a 9 x 13 pan serving for about 5 to 6 people. I have listed the ingredient amounts needed to make an 8 x 8 serving good for 3 to 4 people below. Follow the same instructions, just lower the amounts you are using.

*The potatoes can be baked the day before if your oven is already being used and kept in refrigerator overnight. Take out an hour before you are planning on making the casserole to bring to room temp.

*1 pound washed, unpeeled Russet Potatoes. Usually about 6 if not too big.

3 cups sour cream

2 cups Monterey Jack cheese

2 cups shredded Cheddar cheese

1 pound cooked bacon, crumbled (or vegetarian substitute)

5 green onions, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 400 degrees. Grease a 9 x 13″ baking dish.

Prick potatoes with a fork and place on baking sheet. This can be done the day before to save time. Bake in oven until potatoes are easily pierced with a fork. 45 minutes to 1 hour.

While potatoes are baking, fry bacon and drain. Crumble to use in mixture later.

Reduce temperature to 375 degrees. Remove potatoes from oven and let cool completely at least for 30 minutes.

Cut potatoes into cubes. Combine sour cream, Monterey Jack and Cheddar cheeses, chopped green onions, salt and pepper in a large bowl. Add herbs at this time if you desire. Add the potatoes and mix well being careful not to mash the potatoes. Spoon into a 9 x 13 or 8 x 8 baking dish depending on the recipe size you have decided to make. Sprinkle the bacon bits on top.

After making this a couple of times, I have found that if you sprinkle the bacon bits on top, rather than mixing them in, they stay a lot more crunchy. Mixing them in tends to make them soft and tough unless they are really really small

You can also add some herbs to up the flavor if you like. I have found that the recipe, as is, would make a great potato salad. So upping the herbs and adding a little more savory flavor will make it more of a side dish.

Bake in oven for about 40 minutes until cheese is melted.

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For smaller serving: (3 to 4 people)

3 Russet potatoes pre-baked as noted above.

1 1/2 cups sour cream

1 cup Monterey Jack shredded cheese

1 cup Cheddar Shredded cheese

1/2 pound bacon, crumbled. About 6 pieces

3 green onions or 1/8 cup chopped regular onions

1/8 tsp. salt

1/4 tsp pepper

Follow instructions above and

Place in greased 8 x 8 inch pan. and bake for about 45 minutes to 1 hour in 375 degree oven.

Zucchini Boats

You have choices for the protein in this. I used hamburger, but the original recipe called for Turkey Sausage. You can also use ground pork, chirizo, or ground chicken. This recipe is for 6 servings. I usually cut it in half as I am the only one in this house that will get close to a zucchini. It makes great leftovers.

6 medium zucchini

1 lb. Protein (turkey sausage, hamburger, ground chicken etc.)

1 teaspoon minced garlic

1 1/2 tsp. Italian seasoning

1/4 tsp. salt

1/4 tsp cayenne pepper

1/4 tsp paprika

1 small onion finely chopped

1 stalk of celery finely chopped

1 cup salad croutons (I use seasoned bread crumbs)

1 cup finely shredded mozzarella cheese (divided)

Preheat oven to 350 degrees. You will need a 13 by 9 baking pan Cut zucchini in half lengthwise. Scoop out the seeds and pulp. Chop this up and put aside for later. Leave 1/4 inch or more in shell.

In a large skillet, over medium heat, cook your meat, onion, celery, garlic and seasonings. Cook until meat is no longer pink. About 6 to 8 minutes. Be sure to break up large chunks into crumbles. Stir in bread crumbs or croutons, 1/2 cup of the cheese and the chopped pulp and seeds from the zucchini.

Place halved zucchini onto an ungreased 13 x 9 inch pan. Fill with meat mixture. Add 1/4 inch of water in bottom of pan. Bake uncovered for 30 minutes or until zucchini is tender. Sprinkle with remaining 1/2 cup of cheese and bake for another 5 minutes until cheese on top is melted.

This full recipe will give you 12 halves. Great for a dinner with guests. Serve with a lightly tossed green salad or fresh sliced tomatoes.

Sunshine Casserole

This is an easy recipe that is listed as a vegetarian meal. You could add a protein and use this as a side dish. This is especially good on a cold, dreary day where you are just looking for a little sunshine.

2 Cups Finely Shredded Carrots

2 Cups Cooked Rice

2 Eggs Beaten

1 1/2 Cups Diced Am.Cheese

1/4 Cup Milk

1 can of Creamed Corn

1 Tbs. Butter or Margarine (melted)

1 Tbs Minced Onion

1/2 tsp. Salt

1/4 tsp. Pepper

Combine all ingredients in a 2 quart baking dish. Bake uncovered at 350 degrees for 35-45 minutes or until set. Makes 6-8 servings.

Roasting Vegetables

The big move now is roasting veggies. I like cauliflower, broccoli, onions, Brussel sprouts, carrots and any other veggie I have resting in the vegetable bin of my refrigerator. I have always put them in a pot with a steamer basket and cooked them that way. When visiting my sister, I tried her roasted vegetables. She is definitely a better cook than I am. She uses a lot of spices. For one reason, her husband likes spice. Mine, not so much. And her husband likes vegetables. Mine, not so much. Now I roast vegetables just for me.

I cut them into pieces depending on their cook time. Carrots and Brussel sprouts will take longer to cook than zucchini. Or onions. So the pieces of carrots are smaller than the other vegetables. I place all the cut veggies in a large bowl and coat them with olive oil. Then I pick one of my many spice mixes, (I use Mrs. Dash) and sprinkle some on. You can use Garlic and Herb, Onion and Herb, Lemon and herb etc. I usually use more than one. Or I you want just one flavor, use Italian seasoning. Then you mix the veggies with the seasoning and oil one last time.

I spray a 9 x `3 baking pan lightly with butter spray and dump in all the veggies. I roast mine slowly in a 350 degree oven. Most recipes will use the 400 to 425 degree span. I find that tends to char some of the veggies and I am not a fan of char. It will be trial and error for you. Find which way it works for your taste and use that temp from now on. It will take about 40 to 50 minutes depending on the oven heat, so start them before your main dish.

Glazed Carrots

3 to 4 carrots peeled and sliced

2 tbls butter

2 tbls. Brown Sugar

1/4 tsp. Stoneground Mustard.

Peel and slice carrots. Place in a small saucepan and cover with water. Bring to a boil Lower heat and cook until tender. About 12 to 15 minutes. Drain carrots and add the butter, brown sugar and mustard. Stir until butter and sugar is melted. Serve and enjoy.