roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

stuffed leg of lamb

Ingredients

• Servings: 8
• 1 (5 pound) boneless leg of lamb
• salt and black pepper to taste
• 1 (10 ounce) bag fresh spinach leaves
• 6 ounces goat cheese, or more if needed
• 2 teaspoons pine nuts
• kitchen twine
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon fennel seeds
• 1 tablespoon sesame oil

Recipe

Preparation Time: 35 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. place the boned side of the roast up. with a sharp paring knife, cut away any excess fatty areas. use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
• preheat an oven to 400 degrees f (200 degrees c).
• sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
• roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. it's okay if a little stuffing protrudes from the sides of the roast.
• in a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
• heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees f (65 degrees c) for medium, about 40 minutes. remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Early Morning Oven Roasted New Potatoes

Ingredients

• Servings: 4
• 1 1/2 pounds new potatoes, cut into wedges
• 4 tablespoons butter
• 2 teaspoons fresh rosemary
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• in a hot skillet, melt the butter. stir in rosemary, salt and pepper. coat potatoes evenly with the melted butter. arrange the potatoes in a single layer on a baking pan.
• bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. toss them occasionally to ensure that they brown on all sides.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Eggplant And Garlic Hummus

Ingredients

• Servings: 12
• 1 eggplant, cut into 1/2-inch slices
• 2 tablespoons olive oil
• 2 cloves garlic, peeled and thinly sliced
• 1 (15 ounce) can garbanzo beans, drained
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. place garlic slices on top of the eggplant.
• bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
• place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Spicy Hot Garlic Chutney

Ingredients

• Servings: 10
• 1 teaspoon jeera (cumin seeds)
• 10 cloves garlic, peeled
• 1 tablespoon water
• 1 tablespoon cayenne pepper, or more to taste
• 1/2 teaspoon salt, or more to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• grind cumin seeds in a blender. add garlic, water, cayenne pepper, and salt; blend into a smooth paste.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

fresh from the vine tortellini

Ingredients

• Servings: 2
• 1 pint cherry tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• salt and black pepper to taste
• 1 (9 ounce) package refrigerated fresh tortellini
• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons spicy pesto
• 1/4 cup shredded parmesan cheese
• 6 leaves fresh basil, torn, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat an oven to 400 degrees f (200 degrees c).
• place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
• cook and drain the tortellini according to package directions, and set aside in a serving dish.
• in a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. remove the skillet from the heat, and stir in the pesto and roasted tomatoes. smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. sprinkle with shredded parmesan cheese and torn basil leaves.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Potato Medley

Ingredients

• Servings: 6
• 1 russet potato, cubed
• 1 red potato, cubed
• 1 sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced fresh thyme
• 3 cloves garlic, minced
• 1/4 cup low fat, low sodium chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. toss well to coat.
• place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

oven roasted parmesan potatoes

Ingredients

• Servings: 6
• cooking spray
• 1 teaspoon vegetable oil, or as needed
• 2 tablespoons freshly grated parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 2 pounds red potatoes, halved
• 1 tablespoon vegetable oil, or as needed
• 1/4 cup sour cream (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• mix parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• blot the cut-side of potatoes with a paper towel to remove any moisture. place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. sprinkle potatoes with parmesan cheese mixture; toss to coat. arrange potatoes, cut-side down, the prepared baking pan.
• bake in the preheated oven for 15 to 20 minutes. turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. serve with sour cream.

roasted corn chowder

Ingredients

• Servings: 8
• 3 tablespoons butter, divided
• 3 cups fresh white corn kernels
• 1 teaspoon dried tarragon
• 1 pound bacon
• 1 large onion, chopped
• 3 cups chicken stock, or as needed
• 6 potatoes, diced
• 1/4 cup chopped fresh flat-leaf parsley
• 4 cloves garlic, chopped
• 1 teaspoon dried celery flakes
• 1/2 teaspoon paprika
• 1/2 cup half-and-half
• salt and ground black pepper to taste
• 1/4 cup shredded cheddar cheese, or as needed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c).
• melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
• place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
• place bacon in a dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. remove bacon slices; drain on paper towels. pour off all but 1 tablespoon bacon fat.
• heat reserved bacon fat in dutch oven over medium heat; stir in onion. cook and stir until onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
• pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. stir potatoes, parsley, garlic, celery, and paprika into onion mixture. crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. reduce heat to low; simmer until potatoes are tender, about 30 minutes.
• stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. sprinkle reserved bacon and cheddar cheese over soup to serve.

fresh from the vine tortellini

Ingredients

• Servings: 2
• 1 pint cherry tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• salt and black pepper to taste
• 1 (9 ounce) package refrigerated fresh tortellini
• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons spicy pesto
• 1/4 cup shredded parmesan cheese
• 6 leaves fresh basil, torn, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat an oven to 400 degrees f (200 degrees c).
• place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
• cook and drain the tortellini according to package directions, and set aside in a serving dish.
• in a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. remove the skillet from the heat, and stir in the pesto and roasted tomatoes. smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. sprinkle with shredded parmesan cheese and torn basil leaves.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

roasted corn chowder

Ingredients

• Servings: 8
• 3 tablespoons butter, divided
• 3 cups fresh white corn kernels
• 1 teaspoon dried tarragon
• 1 pound bacon
• 1 large onion, chopped
• 3 cups chicken stock, or as needed
• 6 potatoes, diced
• 1/4 cup chopped fresh flat-leaf parsley
• 4 cloves garlic, chopped
• 1 teaspoon dried celery flakes
• 1/2 teaspoon paprika
• 1/2 cup half-and-half
• salt and ground black pepper to taste
• 1/4 cup shredded cheddar cheese, or as needed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c).
• melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
• place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
• place bacon in a dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. remove bacon slices; drain on paper towels. pour off all but 1 tablespoon bacon fat.
• heat reserved bacon fat in dutch oven over medium heat; stir in onion. cook and stir until onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
• pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. stir potatoes, parsley, garlic, celery, and paprika into onion mixture. crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. reduce heat to low; simmer until potatoes are tender, about 30 minutes.
• stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. sprinkle reserved bacon and cheddar cheese over soup to serve.

oven roasted parmesan potatoes

Ingredients

• Servings: 6
• cooking spray
• 1 teaspoon vegetable oil, or as needed
• 2 tablespoons freshly grated parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 2 pounds red potatoes, halved
• 1 tablespoon vegetable oil, or as needed
• 1/4 cup sour cream (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• mix parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• blot the cut-side of potatoes with a paper towel to remove any moisture. place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. sprinkle potatoes with parmesan cheese mixture; toss to coat. arrange potatoes, cut-side down, the prepared baking pan.
• bake in the preheated oven for 15 to 20 minutes. turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. serve with sour cream.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Roasted Potato Medley

Ingredients

• Servings: 6
• 1 russet potato, cubed
• 1 red potato, cubed
• 1 sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced fresh thyme
• 3 cloves garlic, minced
• 1/4 cup low fat, low sodium chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. toss well to coat.
• place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted Asparagus And Mushrooms

Ingredients

• Servings: 6
• 1 bunch fresh asparagus, trimmed
• 1/2 pound fresh mushrooms, quartered
• 2 sprigs fresh rosemary, minced
• 2 teaspoons olive oil
• kosher salt to taste
• freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 450 degrees f (230 degrees c). lightly spray a cookie sheet with vegetable cooking spray.
• place the asparagus and mushrooms in a bowl. drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. lay the asparagus and mushrooms out on the prepared pan in an even layer. roast in the preheated oven until the asparagus is tender, about 15 minutes.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Chili And Cheese Stuffed Chicken Breasts

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breasts
• 2 cups cooked wild rice
• 1/2 cup roasted green chili, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1 teaspoon ground cumin
• salt to taste
• ground black pepper to taste
• 1 cup crushed corn flakes cereal
• 1 egg, beaten

Recipe

• mix together rice, chili, cheese, onion, and cumin.
• rinse chicken thoroughly, and pat dry. cut a slit in each breast to create a pouch that is open on one side only. stuff each chicken breast with rice filling.
• coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. season with salt and pepper to taste.
• bake at 375 degrees f (190 degrees c) for 40 minutes, or until juices run clear. if the breasts dry out too quickly, cover loosely with a piece of foil.

Laura's Lemon Roasted Potatoes

Ingredients

• Servings: 6
• 1/4 cup canola oil
• 1/2 cup butter, melted
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried dill weed
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 5 large potatoes, peeled and cubed

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat the oven to 400 degrees f (200 degrees c).
• in a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. add potatoes and toss to coat. spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
• bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

emily's herb roasted chicken and vegetables

Ingredients

• Servings: 4
• reynolds wrap® heavy duty aluminum foil
• 6 bone-in chicken pieces
• 2 tablespoons olive oil, divided
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon garlic salt
• 4 medium red-skin potatoes, quartered
• 1 (8 ounce) package peeled baby carrots
• 1 medium onion, cut in eighths

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 425 degrees f. line a 13x9x2-inch pan with reynolds wrap® heavy duty aluminum foil.
• place chicken pieces in pan. brush with 1 tablespoon olive oil.
• combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
• add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. arrange vegetables in an even layer around chicken.
• cover dish with sheet of foil; fold back one corner of cover for heat circulation.
• bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees f for white meat and 180 degrees f for dark meat. carefully remove cover.

oven roasted red potatoes and asparagus

Ingredients

• Servings: 6
• 1 1/2 pounds red potatoes, cut into chunks
• 2 tablespoons extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 4 teaspoons dried rosemary
• 4 teaspoons dried thyme
• 2 teaspoons kosher salt
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• in a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. cover with aluminum foil.
• bake 20 minutes in the preheated oven. mix in the asparagus, remaining olive oil, and remaining salt. cover, and continue cooking 15 minutes, or until the potatoes are tender. increase oven temperature to 450 degrees f (230 degrees c). remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. season with pepper to serve.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

rabbit with mustard

Ingredients

• Servings: 4
• 1 (2 pound) rabbit, cleaned and cut into pieces
• salt and pepper to taste
• 3 tablespoons prepared mustard
• 3 tablespoons vegetable oil
• 1 cup white
• 4 small onions
• 2 slices bacon, cut into 1/2 inch pieces
• 1 orange

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c).
• season the rabbit with salt and pepper, and spread the mustard it. place into a dutch oven, and pour the oil and white around it. then put in the small onions and sprinkle with the bacon pieces.
• bake covered, for 30 minutes in the preheated oven. remove lid and turn rabbit pieces over. squeeze some juice from the orange over. return to the oven, uncovered, for 30 minutes, or until rabbit is tender. serve with sliced orange and mashed potato. bon appetite!!!

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

roasted asparagus with shallots

Ingredients

• Servings: 4
• 2 bunches fresh asparagus spears, trimmed
• 4 medium shallots, thinly sliced
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons red vinegar, divided
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• preheat the oven to 400 degrees f (200 degrees c).
• place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. season with salt and pepper, and toss to coat evenly. spread the asparagus spears out in a single layer on a baking sheet.
• bake for 20 minutes in the preheated oven, or until tender and bright green. shake the pan about half way through to roll the spears over so they cook evenly. remove from the oven, and drizzle the remaining vinegar over the asparagus. toss lightly to coat, and serve immediately.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Chicken Stuffed Chiles

Ingredients

• Servings: 12
• 24 fresh green chile peppers
• 1/4 cup olive oil, or as needed
• 3 cooked, shredded chicken breast halves
• 4 cups shredded cheddar cheese, divided
• 3 cups enchilada sauce, divided
• 1 (2.25 ounce) can black olives
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat the oven broiler. brush peppers with oil and arrange on a baking sheet. broil peppers 5 minutes, turning occasionally, until scorched on all sides. remove from heat, cool slightly, and peel. reduce oven temperature to 350 degrees f (175 degrees c).
• in a bowl, mix the shredded chicken, 2 cups cheese, and 1 cup enchilada sauce. cut a slit in each roasted chile pepper, and stuff each with about 1 tablespoon of the chicken mixture. arrange stuffed chiles in a single layer in a large baking dish. cover with the remaining enchilada sauce.
• bake 35 minutes in the 350 degrees f (175 degrees c) oven, until bubbly. sprinkle with remaining cheese, and continue baking 5 minutes, or until cheese is melted. garnish with olives and sour cream to serve.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Contadina® Italian Chili

Ingredients

• Servings: 6
• 1 pound mild or sweet italian sausage
• 1 cup chopped onion
• 2 teaspoons dried oregano
• 1/2 teaspoon dried red pepper flakes
• 2 (14.5 ounce) cans contadina® diced tomatoes with roasted garlic, undrained
• 1 (8 ounce) can contadina® tomato sauce
• 1 (15 ounce) can cannellini beans, drained and rinsed
• cooked pasta (optional)
• optional toppings:
• shredded mozzarella or provolone cheese
• sour cream
• sliced green onion

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• brown sausage in a large saucepan over medium-high heat. drain excess fat if needed.
• add onion, oregano and chili flakes. cook until onion is softened, about 3 minutes.
• stir in tomatoes, tomato sauce and beans. bring to a simmer; cover and simmer on low heat 10 minutes. serve over pasta with choice of toppings, if desired.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

shrimp and balsamic butternut squash salad

Ingredients

• Servings: 2
• 1 small butternut squash, halved and seeded
• 1 tablespoon olive oil, or as needed
• salt and ground black pepper to taste
• 2 tablespoons balsamic vinegar, or more to taste
• 1 tablespoon dry mustard
• 1 tablespoon dried basil
• 4 cloves garlic, crushed
• 2 teaspoons brown sugar
• 1/2 cup olive oil
• 12 ounces deveined, shell-on shrimp
• 1 teaspoon lemon juice, or to taste
• 4 large green lettuce leaves, ripped
• 2 roma (plum) tomatoes, halved and seeded
• 1 small red onion, cut into matchstick-size pieces

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place butternut, cut-side up, on a baking sheet. brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
• bake in the preheated oven until flesh is tender when punctured with a fork, about 45 minutes. remove from oven and let squash cool on baking sheet; remove peel and slice into 1/2-inch thick by 2-inch long pieces.
• whisk vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper together in a bowl. slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified.
• bring a pot of salted water to a boil; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 4 to 5 minutes. drain shrimp and sprinkle with lemon juice, salt, and pepper.
• divide lettuce between 2 serving plates; top with butternut squash, tomatoes, and onion. generously brush dressing squash and tomatoes. arrange shrimp evenly on both plates.

oven roasted red potatoes and asparagus

Ingredients

• Servings: 6
• 1 1/2 pounds red potatoes, cut into chunks
• 2 tablespoons extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 4 teaspoons dried rosemary
• 4 teaspoons dried thyme
• 2 teaspoons kosher salt
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• in a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. cover with aluminum foil.
• bake 20 minutes in the preheated oven. mix in the asparagus, remaining olive oil, and remaining salt. cover, and continue cooking 15 minutes, or until the potatoes are tender. increase oven temperature to 450 degrees f (230 degrees c). remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. season with pepper to serve.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Gravy Stuffing Chicken Bake

Ingredients

• Servings: 8
• 1 (3 pound) roasted chicken
• 1 (15 ounce) can corn
• 1 (16 ounce) can sliced carrots, drained (optional)
• 1 (12 ounce) jar chicken gravy
• 1 (12 ounce) jar turkey gravy
• 3 cups prepared stuffing

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• shred or tear the chicken into bite size pieces. try to get most off the whole chicken as possible, or as much as you think you can handle.
• place torn chicken in a 9x13 inch baking dish. mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. sprinkle stuffing over top to cover..
• bake at 400 degrees f (200 degrees c) for about 30 minutes, or until golden brown.

Roasted Potatoes With Greens

Ingredients

• Servings: 2
• 6 small red potatoes, quartered
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• sea salt and ground black pepper to taste
• 1 cup fresh spinach leaves

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat the oven to 400 degrees f (200 degrees c).
• place the potatoes in a single layer in a ceramic casserole dish. melt the butter in a skillet over medium heat. add garlic, and cook until golden. stir in the rosemary, and cook just until fragrant. pour over the potatoes in the dish. season with sea salt and pepper.
• roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. remove from the oven, and toss with the spinach leaves. return to the oven for 1 to 2 minutes, until the spinach has wilted.

Onion Roasted Sweet Potatoes

Ingredients

• Servings: 4
• 2 (1 ounce) packages dry onion soup mix
• 2 pounds sweet potatoes, peeled and diced
• 1/3 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 450 degrees f (230 degrees c).
• in a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
• arrange the mixture on a large baking sheet. bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

superfast asparagus

Ingredients

• Servings: 3
• 1 pound asparagus
• 1 teaspoon seasoning

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• snap the asparagus at the tender part of the stalk. arrange spears in one layer on a baking sheet. spray lightly with nonstick spray; sprinkle with the seasoning.
• bake in the preheated oven until tender, about 10 minutes.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Roasted Potatoes With Greens

Ingredients

• Servings: 2
• 6 small red potatoes, quartered
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• sea salt and ground black pepper to taste
• 1 cup fresh spinach leaves

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat the oven to 400 degrees f (200 degrees c).
• place the potatoes in a single layer in a ceramic casserole dish. melt the butter in a skillet over medium heat. add garlic, and cook until golden. stir in the rosemary, and cook just until fragrant. pour over the potatoes in the dish. season with sea salt and pepper.
• roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. remove from the oven, and toss with the spinach leaves. return to the oven for 1 to 2 minutes, until the spinach has wilted.

Shrimpy Mashed Potatoes

Ingredients

• Servings: 8
• 2 (4 ounce) packages idahoan® roasted garlic flavored mashed potatoes
• 2 cups shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 1/2 cup sour cream
• paprika

Recipe

• preheat oven to 350 degrees f.
• prepare idahoan roasted garlic mashed potatoes according to package directions. set aside.
• saute shrimp in olive oil until cooked through.
• fold in gently the cheeses, sour cream and cooked shrimp to the mashed potatoes.
• place mixture in a glass baking dish coated with cooking spray. sprinkle with paprika.
• bake uncovered at 350 degrees for 25 minutes.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

easy spicy roasted potatoes

Ingredients

• Servings: 4
• 5 medium red potatoes, diced with peel
• 1 medium onion, chopped
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 1/4 cup extra virgin olive oil
• 1 cup shredded cheddar cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat the oven to 450 degrees f (220 degrees c).
• arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. season with garlic powder, salt and chili powder. drizzle with olive oil. stir to coat potatoes and onions with oil and spices.
• bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. stir every 10 minutes. when done, sprinkle with cheese. wait about 5 minutes for the cheese to melt before serving.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roast Potatoes

Ingredients

• Servings: 4
• 2 pounds red potatoes, cut into quarters
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried rosemary, crushed

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (250 degrees c).
• place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. spread out potatoes in a single layer.
• bake in preheated oven for 20 minutes, stirring occasionally. serve immediately.

German Roasted Nuts

Ingredients

• Servings: 16
• 1/2 cup honey
• 2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 4 cups cashews
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c). line a baking sheet with aluminum foil.
• combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. cook and stir until butter is melted, about 2 minutes.
• place cashews in a large bowl; pour honey mixture over cashews. stir to thoroughly coat. spread coated cashews on the prepared baking sheet.
• bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. cool cashews for about 20 minutes; transfer to a bowl.
• mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. stir to coat evenly.