Oven-Roasted Brussels Sprouts with Garlic

 

Oven-Roasted Brussels Sprouts with Garlic

If you’re looking for a challenging yet yummy side dish, try these oven-roasted Brussel Sprouts with Garlic, you won’t be disappointed.

Servings: 4

Ingredients

• 6 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved lengthwise
• 6 cloves garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon balsamic vinegar

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Heat oil in a cast iron skillet until shimmering. Carefully place Brussels sprouts, cut sides down, into hot oil. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes. Transfer the skillet to the preheated oven; cook until Brussels sprouts are very browned and tender, 20 minutes. Shake the skillet every 5 minutes to ensure even cooking. Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

Top of Form

 

Cheddar Cheese Scalloped Potatoes

 

Cheddar Cheese Scalloped Potatoes

Servings: 6 servings

The only kind of potatoes that I absolutely love is that of cheddar cheese Scallop Potatoes. These cheddar scalloped potatoes are a sure hit for family dinners, potlucks, or festive gatherings.  Pre-cooking the potatoes (boiling) shortens oven time while ensuring they’re tender and tasty.

Enhance with ham, bacon, or your favorite cheese blend. For a hint of garlic, rub a cut clove on the baking dish before buttering it.

Opt for red-skinned or low-starch potatoes like Yukon Gold!

Ingredients

2 pounds potatoes, red-skinned or another waxy type, peeled and sliced 1/4-inch thick

3 tablespoons unsalted butter

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dry mustard

1/4 teaspoon paprika

3 tablespoons all-purpose flour

1 cup heavy cream

3/4 cup milk

2 1/2 cups shredded cheddar cheese, divided

Directions

Preheat the oven to 375 F. Lightly butter a 2-quart casserole.

Put the sliced potatoes in a medium saucepan and cover with water. Bring to a boil and boil for about 5-8 minutes, or until just barely tender. Drain and set aside.

Place potatoes in colander to ensure drainage

In a saucepan, heat butter over medium heat. Once butter is melted, stir in the salt, pepper, mustard, paprika, and flour. Stir until smooth and bubbly.

Stir in the cream and milk and cook, stirring, until thickened.

Stir in about 1 1/2 cups of the shredded cheese and cook until melted.

Combine the sauce and potatoes in a bowl.

Then, spoon into the baking dish and top with remaining cheese.

Bake for 25 to 35 minutes, until bubbly and nicely browned.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

 

Hungarian Cabbage Rolls

Hungarian Cabbage Rolls

Ingredients: 

1 Large Head of Cabbage Halved and cored 

1 tablespoon of butter 

1/2 teaspoon of Extra Virgin Olive oil 

1/2 a yellow onion, minced

1 clove of garlic minced 

28 ounce crushed tomatoes 

1 teaspoon white wine vinegar

1 teaspoon of sugar

1 lb ground beef 

1 lb ground pork 

1 cup cooked white rice

1 egg

2 tsp salt 

1 teaspoon onion powder 

Directions: 

Preheat oven to 350 degrees f

In a large pot bringing 4-6 cups of water to a boil, add 1 teaspoon of salt and the cabbage Boil for 10 minutes or until the cabbage is soft and pliable.  Once completely cooked, drain and set aside. 

Sautee onion in a sautee pan until translucent. about 8-10 minutes stirring often. add garlic and continue to saute for about another minute. reduce heat to a low simmer. In another pan, saute a can of crushed tomatoes for 1 minute.  In a large mixing bowl combine beef, pork cooked rice egg, and onion mixture. Pour some of the tomato mixture into a baking dish that has been greased with olive oil (9x13 pan). begin to assemble the cabbage leaves with a spoonful of meat mixture into the center roll up and place into the baking dish. Continue until the baking dish is filled, then cover the top with the remaining tomato mixture. Bake for 1 hour and serve hot with garlic bread and cole slaw.  

TIP: Cabbage Rolls can be frozen for up to three months after cooking. Thaw in fridge for 2 days then reheat in 350 degrees oven for 30 minutes. Be sure to recover with fresh tomato sauce. 

Artist and Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a master’s in criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.

 

Festive Rice

 

Festive rice

Just like the vibrant Nation of Israel, this recipe combines a delightful mix of flavors and colors to transform your rice into a celebration! Follow the cooking instructions for perfectly fluffy rice. 

6 Servings

Ingredients

Festive Rice

2 teaspoons olive oil

1 onion, finely chopped

1 and 1/2 cups rice (white or brown)

1 and 1/2 teaspoons salt

1 carrot, grated

1 green pepper chopped up into small pieces

1/2 fennel bulb, chopped (optional)

1/2 cup raisins or Dried Cranberries

1/2 cup almonds, sliced or slivered as preferred

1 teaspoon turmeric

1/2 teaspoon Gefen Ground Ginger

1 tablespoon parsley, finely chopped

1 tablespoon fresh mint, finely chopped

3 cups boiling water

Directions

Prepare the Festive Rice

Heat olive oil in a medium pot. Add your rice and toast it for about 2-3 minutes.

Then add salt and boiling water, stir well, and cover.  I usually place 2 full pieces of paper towel under the lid to help capture the moisture and allow the rice to cook properly.

3. Turn the heat down to a very low setting and let steam for about 15-20 minutes.

4.  While the rice is cooking, in a separate pot sauté the peppers and onion pieces along with remaining ingredients until tender. Once the rice is cooked, drain remaining water and place in a serving bowl or plate, add cooked veggies and combine. Serve Hot.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

 

 

Roasted Cauliflower

 

Roasted Cauliflower 

 Serves 4**

Discover the joy of roasting cauliflower with three scrumptious variations: Italian, Mexican, and Indian! 

While raw cauliflower doesn't excite me, roasted is a different story—it's utterly addictive. Just toss it in olive oil, salt, and pepper for a delightful side dish perfect for cozy fall and winter meals!

Basic roasted cauliflower is a fantastic way to enhance your veggie dishes, like lentil tacos and farro salad. Its mild flavor complements various cuisines without overpowering them.

While I adore plain roasted cauliflower, it’s also great for experimenting with bold flavors. This week, I created three unique combinations inspired by Italian, Mexican, and Indian cuisine! Check out the recipe below for options including my flavorful twists.

Roasting Cauliflower Made Easy**

For perfectly roasted cauliflower, follow these simple tips:

1) Slice for Maximum Flavor: Cut the cauliflower into bite-sized pieces with flat edges to encourage caramelization. Start by creating a flat base, then cut it into wedges and slice them ½ inch thick.

2) Avoid Overcrowding: Give your florets space on the pan! This ensures they crisp up nicely instead of steaming.

Happy roasting!

3) Bake the cauliflower at a high temperature.

Aim for crispy, golden edges without burning the olive oil. I suggest 425°F for optimal results.

4) Flip halfway through baking.

Turning them ensures both sides caramelize beautifully—maximizing that tasty flavor!

5) Roast until deeply golden.

 

Keep roasting until they’re rich and brown; it takes about 25 to 35 minutes, so watch closely!

Ingredients

Basic roasted cauliflower

1 large head of cauliflower

2 to 3 tablespoons extra-virgin olive oil, as needed

¼ teaspoon fine sea salt

Freshly ground black pepper, to taste

1 teaspoon finely chopped fresh Italian parsley, for garnish

Finely grated lemon zest, for garnish

Red pepper flakes (omit if sensitive to spice), for garnish

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.

To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make ½″ wide slices, then use your fingers to break apart any florets that are stuck together.

Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.

Bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.  

Cheese and Herb Potato Fans

 

Cheese & Herb Potato Fans

For a different potato dish, I highly recommend this one. 

8 servings

Ingredients

8 medium potatoes

1/2 cup butter, melted

2 teaspoons salt

1/2 teaspoon pepper

2/3 cup shredded cheddar cheese

1/3 cup shredded Parmesan cheese

2 tablespoons each of minced fresh chives, sage, and thyme

Directions

Preheat oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish. In a small bowl, mix butter, salt, and pepper; drizzle over potatoes.

Bake, uncovered, 50-55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs, and sprinkle over potatoes. Bake 5 minutes longer or until cheese is melted.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

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Green Bean Cassarole

 

The holidays are right around the corner, so I thought how about sharing my holiday menu items with you each day. One recipe a day to cover the entire month. I’m going to start off with green bean casserole as a side dish. Ingredients

Ingredients:

2 pounds fresh green beans, ends cut off

Pinch of Salt

4 slices bacon, cut into 1/4-inch pieces

3 cloves garlic, minced

1 green bell pepper, diced

1/2 whole large onion, chopped

4 tablespoons (1/2 stick) butter

4 tablespoons all-purpose flour

2 1/2 cups whole milk, plus extra for thinning if needed

1/2 cup half-and-half

Freshly ground black pepper

1/8 teaspoon cayenne pepper

1 cup grated sharp Cheddar

1 cup panko breadcrumbs

Directions:

Preheat the oven to 350 degrees F.

Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 5 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice-cold water to stop the cooking process. Drain the beans once they're cool and set aside.

Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2-3 minutes, and then add the peppers, garlic, and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown for 3 to 5 minutes. Remove from the heat and set aside.

In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. (You’re making a roux for the white sauce) Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.

Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.

Preheat the oven to 350°F. Spoon half the green bean mixture into a 13×9-inch baking dish and spread it into an even layer. Then, layer half the french-fried onions over the bean layer.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.