Ingredients 3 pounds fingerling potatoes, washed and halved lengthwise (don’t peel) 3 tablespoons olive oil 1/2 tablespoon Adobo seasoning 1-1/2 teaspoons sea salt 1 teaspoon coarse ground pepper 3/4 teaspoon dried thyme 1/4 teaspoon dried marjoram Instructions Preheat oven to 400 degrees and line a rimmed 11-by-17-inch baking sheet with parchment paper. In a largeContinue reading “Roasted Fingerling Potatoes”
Category Archives: Salads & Sides
Creamy Boursin Pasta
Ingredients 1 pound rotini pasta 1 package (5.2 ounces) Boursin cheese, any flavor 2-3 teaspoons garlic and herb seasoning, to taste Instructions In a large pot, cook pasta according to package directions. Drain the pasta, reserving about 1/4 cup of pasta water. In a large skillet (or in the same pot used to boil pasta),Continue reading “Creamy Boursin Pasta”
Roasted Brussels Sprouts
Ingredients 2 pounds Brussels sprouts, trimmed and cut in half 4 tablespoons olive oil 1-1/2 teaspoons salt 1 teaspoon coarse ground pepper Instructions Preheat oven to 400 degrees, and line a large rimmed baking pan with parchment paper or a silicone pad. Place the Brussels sprouts in a large bowl. Add the olive oil, saltContinue reading “Roasted Brussels Sprouts”
Seasoned Rice
Ingredients 1 cup long-grain white rice 1 tablespoon Adobo seasoning 1 teaspoon chicken bouillon 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/2 teaspoon dried parsley 1/2 teaspoon dried thyme 1-2/3 cups chicken broth 2 tablespoons unsalted butter Instructions In a medium saucepan, combine the rice, Adobo, bouillon, black pepper, paprika, dried thyme, dried parsley, unsaltedContinue reading “Seasoned Rice”
Pepper Jack Risotto
Ingredients 1 large bell pepper, diced 1/2 cup diced onion 1-1/2 tablespoons olive oil 1 tablespoon minced garlic 1 cup uncooked arborio rice 1 teaspoon ground coriander 1 teaspoon cumin 28-30 ounces vegetable broth 1 can Mexi-corn, drained 8 ounces pepper jack cheese, shredded Instructions In a large stock pot, sauté bell pepper and onion inContinue reading “Pepper Jack Risotto”
Broccoli Cheddar Rice
Ingredients 1 cup rice (regular, not Minute) 1 can (10.5 ounces) broccoli cheese soup 1 can (10.5 ounces) cream of broccoli soup 1-1/4 cups vegetable broth 1/2 cup (1 stick) butter Instructions Preheat oven to 350 degrees. Add the rice, soups and broth to a 2.5-quart casserole dish, and stir until well combined. Place theContinue reading “Broccoli Cheddar Rice”
Roasted Delicata Squash
Ingredients 2 medium delicata squash 1-1/2 tablespoons olive oil 1-1/2 tablespoons garlic and herb seasoning Instructions Preheat oven to 425 degrees and line a large, rimmed sheet pan with parchment paper or a silicone baking pad. Remove the ends from the squash, then cut each one in half, lengthwise. Scoop out the seeds with aContinue reading “Roasted Delicata Squash”
Corn Casserole
Ingredients 1 stick (8 tablespoons) butter, melted 1 cup sour cream 2 large eggs 1 can (15.5 ounces) creamed corn 1 can (11 ounces) Mexi-corn, drained 1 box (8.5 ounces) Jiffy corn muffin mix Instructions Preheat the oven to 350 degrees, and grease a 9-by-9-inch baking dish with oil or butter. In a large bowl,Continue reading “Corn Casserole”
Pesto Caprese Orzo
Ingredients 1 tablespoon olive oil 2 tablespoons minced garlic 16 ounces uncooked orzo 3-1/2 cups vegetable broth 1/2 teaspoon black pepper 1 jar (6.5 ounces) pesto 1 tablespoon basil paste 15 cherry tomatoes, sliced in half 1 container (6 ounces) small mozzarella balls, drained Instructions In a large pot, heat olive oil over medium heat.Continue reading “Pesto Caprese Orzo”
Seafood Salad
Ingredients 1 small onion, finely diced 3 stalks celery, finely diced 3/4 cups sour cream 1-1/4 cups mayonnaise 2 teaspoons dill weed 1 teaspoon Creole seasoning 1/2 teaspoon Adobo seasoning 1/2 teaspoon coriander 1/4 teaspoon black pepper 8 ounces salad shrimp, thawed 8 ounces refrigerated imitation crabmeat, chopped 8 ounces refrigerated imitation lobster meat, choppedContinue reading “Seafood Salad”
