Monday, August 6, 2012
Oven Roasted Green Beans
Eat your greens! I have oven roasted green beans before, but none ever turned out quite this good. The kiddos gobbled them right up with their fingers. This one will be a weekly staple for us! Thanks Emeril!
Ingredients:
1 1/2 pounds green beans
1 1/2 T extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 fresh minced garlic cloves
Directions:
Preheat the oven to 425 degrees.
Trim/snap the ends of the green beans and add to a large bowl. Toss with the extra-virgin olive oil, salt, pepper and garlic. Spread out evenly on a parchment lined baking sheet.
Roast, stirring once halfway through, until lightly caramelized and crisp tender, 20 minutes.
Tips:
-Recipe easily halved (that is what I did)
-I cooked the full 20 mins to get them extra browned
-I think the beans get more blistered/browned in a good way with no parchment paper
Wednesday, August 1, 2012
How to post a recipe
A lot of yall have been asking me for a reminder on how to post, so here it is!
I have all the HDs as authors, so all of you should be able to make a new post at any time. When you open the blog webpage (link below), you should see a link in the top right-hand corner that says 'sign-in' or maybe 'new post' sometimes if you are already signed in.
http://www.hddailydish.blogspot.com/
If you click 'New Post' it will open right up where you can write up a new post. If you are not signed in (most of y'all), click 'sign in' and it brings up a log-in screen. Your login ID is your email address that your blog emails go to. As for password - - I am not sure, one of y'all needs to try it and let me know what password you need or if it prompts you set up one. I have a gmail account and blogger is connected to the gmail network, so for me it is just my gmail login info I type in. For those of you without gmail, someone try it and let me know! I don't think any non-gmail HD's have posted anything in the last year.
Once you sign-in, there should be a button on the left that says 'New Post'. Just click that and it opens up a space to type and you are ready to go!
If you need me to update the email address that your blogs emails go to or if you want to use a different one to post blogs, let me know and I can change that.
Don't forget when posting a recipe, please use the labels on your post so the search capability will work correctly on our blog when we want to find recipes quickly. The labels that we have already made already pop up under the label box, so you can choose one or more of those or make a new one up.
I have all the HDs as authors, so all of you should be able to make a new post at any time. When you open the blog webpage (link below), you should see a link in the top right-hand corner that says 'sign-in' or maybe 'new post' sometimes if you are already signed in.
http://www.hddailydish.blogspot.com/
If you click 'New Post' it will open right up where you can write up a new post. If you are not signed in (most of y'all), click 'sign in' and it brings up a log-in screen. Your login ID is your email address that your blog emails go to. As for password - - I am not sure, one of y'all needs to try it and let me know what password you need or if it prompts you set up one. I have a gmail account and blogger is connected to the gmail network, so for me it is just my gmail login info I type in. For those of you without gmail, someone try it and let me know! I don't think any non-gmail HD's have posted anything in the last year.
Once you sign-in, there should be a button on the left that says 'New Post'. Just click that and it opens up a space to type and you are ready to go!
If you need me to update the email address that your blogs emails go to or if you want to use a different one to post blogs, let me know and I can change that.
Don't forget when posting a recipe, please use the labels on your post so the search capability will work correctly on our blog when we want to find recipes quickly. The labels that we have already made already pop up under the label box, so you can choose one or more of those or make a new one up.
Wednesday, July 25, 2012
Baked Kale Chips
Sheehan house motto: Eat Your Greens! :) This recipe makes it easy to eat Kale which is one of the most nutritious things you can eat.
They really do turn out like crispy chips - I promise you will like them. Even the kiddies gobbled them up. They save for a few days too, so you can make them ahead of time.
Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Tips:
-I bought the pre-chopped Kale as a short cut.
-They are very salty, so you can cut the salt down to your taste
-It is key to get the right cooking time - watch them carefully - undercooked = still chewy, overcooked = burned
-They are very salty, so you can cut the salt down to your taste
-It is key to get the right cooking time - watch them carefully - undercooked = still chewy, overcooked = burned
They really do turn out like crispy chips - I promise you will like them. Even the kiddies gobbled them up. They save for a few days too, so you can make them ahead of time.
Monday, July 23, 2012
Grilled Romaine with Blue Cheese Bacon Vinaigrette
y'all- try this salad. We made it at the beach- DELISH!!!
Grilled Romaine with Blue Cheese Bacon Vinaigrette
Ingredients
4 tablespoons extra-virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in 1/2 lengthwise
1/2 cup crumbled blue cheese
Freshly ground black pepper
Directions
Preheat the grill to high heat.
Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
Grilled Romaine with Blue Cheese Bacon Vinaigrette
Grilled Romaine with Blue Cheese Bacon Vinaigrette
Ingredients
4 tablespoons extra-virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in 1/2 lengthwise
1/2 cup crumbled blue cheese
Freshly ground black pepper
Directions
Preheat the grill to high heat.
Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
Grilled Romaine with Blue Cheese Bacon Vinaigrette
Monday, April 30, 2012
Taco Chicken Wraps
This is an old recipe I dug up last week and it was super easy, tasty, can be made from canned stuff you have on hand, relatively healthy and the whole family loved it. I think I actually got this from Jen years and years ago. It is just a different twist on Mexican fare, but very tasty. The key is oven baking them and freshly shredding your cheese - makes it so melty and yummy. Enjoy!
Ingredients:
1 can (10oz) diced tomatoes and green chilies, drained
1 large can chunk white chicken, drained
1 C shredded sharp cheddar and/or monterey jack cheese
2 T diced jalapeno peppers (*add however much to taste for your family's spice level)
2 tsp taco seasoning 6 flour tortillas (6in)
Toppings: taco sauce, salsa, sour cream, avocado - all optional
Instructions:
In small bowl, combine tomatoes, chicken, cheese, jalapenos and taco seasoning. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in greased baking dish. Bake uncovered at 350˚ for 10-15 min or until heated through. Serve with desired toppings.
Tips:
You can mix up the chicken mix earlier in the day, then just take it out of the fridge and roll up your wraps when you are ready to go. I baked them in the toaster oven to save energy and it was perfect.
Ingredients:
1 can (10oz) diced tomatoes and green chilies, drained
1 large can chunk white chicken, drained
1 C shredded sharp cheddar and/or monterey jack cheese
2 T diced jalapeno peppers (*add however much to taste for your family's spice level)
2 tsp taco seasoning 6 flour tortillas (6in)
Toppings: taco sauce, salsa, sour cream, avocado - all optional
Instructions:
In small bowl, combine tomatoes, chicken, cheese, jalapenos and taco seasoning. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in greased baking dish. Bake uncovered at 350˚ for 10-15 min or until heated through. Serve with desired toppings.
Tips:
You can mix up the chicken mix earlier in the day, then just take it out of the fridge and roll up your wraps when you are ready to go. I baked them in the toaster oven to save energy and it was perfect.
Wednesday, February 29, 2012
Roasted Garlic Cauliflower
I couldn't let February get by without at least one new recipe on the blog, so here it is - Cauliflower. You might say YUCK, but it was actually great and the whole family loved it. It will be in the weekly veggie rotation from now on. I have been trying all sorts of new veggie recipes lately to help us make it to '5 a day' each day and this is one of the only good ones so far. I hope you enjoy!
Ingredients:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into small florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley
Directions:
Preheat the oven to 450 degrees. Grease a large casserole dish or use non-stick baking/roasting pan. Place the olive oil and garlic in a large resealable bag or bowl. Add cauliflower and mix well. 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.
Note:
I omitted the parsley because it is not my favorite and it still tasted great!
Ingredients:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into small florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley
Directions:
Preheat the oven to 450 degrees. Grease a large casserole dish or use non-stick baking/roasting pan. Place the olive oil and garlic in a large resealable bag or bowl. Add cauliflower and mix well. 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.
Note:
I omitted the parsley because it is not my favorite and it still tasted great!
Thursday, January 26, 2012
Cheezits Chicken
One of Tanner and Kenzie's favorites - they are the Cheezit hogs in the family.
Ingredients:
4 boneless skinless chicken breasts
1 cup sour cream
3 cups Cheezits, crushed
1 cup margarine, melted
Directions:
Melt margarine in 13 X 9 baking dish. Dredge clean chicken in sour cream. Roll in Cheezits crumbs. Place chicken in baking dish with melted margarine. Turn over so margarine is on both sides.
Bake at 375 degrees for 40 minutes
Tips:
I usually butterfly the chicken breasts or pound them out so they are not too thick. I also sometimes cut the breasts in half to make smaller pieces so there is more surface area for cheezits - sort of like chicken fingers. This is one of those recipes you don't really have to measure and don't really have to have the exact amounts of anything - whatever you have on hand will work. I typically use butter instead of margarine, but that is just because we are more of a butter family. I am sure both are great.
Ingredients:
4 boneless skinless chicken breasts
1 cup sour cream
3 cups Cheezits, crushed
1 cup margarine, melted
Directions:
Melt margarine in 13 X 9 baking dish. Dredge clean chicken in sour cream. Roll in Cheezits crumbs. Place chicken in baking dish with melted margarine. Turn over so margarine is on both sides.
Bake at 375 degrees for 40 minutes
Tips:
I usually butterfly the chicken breasts or pound them out so they are not too thick. I also sometimes cut the breasts in half to make smaller pieces so there is more surface area for cheezits - sort of like chicken fingers. This is one of those recipes you don't really have to measure and don't really have to have the exact amounts of anything - whatever you have on hand will work. I typically use butter instead of margarine, but that is just because we are more of a butter family. I am sure both are great.
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