Baked Asparagus Fries

Ingredients

1 cup Panko
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
1 pound asparagus, trimmed
1/2 cup all-purpose flour
2 large eggs, beaten


Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.

Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.

Serve immediately.

Garlic Parmesan Roasted Broccoli

Directions

24 ounces broccoli florets
3 tablespoons olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan
Juice of 1 lemon
Ingredients

Ingredients

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 10-12 minutes, or until tender.

Serve immediately, sprinkled with Parmesan and lemon juice.

Easy Creamed Corn

Ingredients

6 ounces Cream Cheese, cubed
1/4 cup
unsalted butter
3 cloves garlic, minced
1/3 cup milk
2 cups corn kernels, frozen, canned or roasted
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves


Directions

Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.

Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.

Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
Serve immediately, garnished with parsley, if desired.

Baked Green Bean Fries

• Ingredients
• 
  
• 1 cup Panko*
• 1/2 cup grated Parmesan cheese
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds green beans, trimmed
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 
  

• Directions
• 
  

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
5. Serve immediately.

Parmesan Crusted Scalloped Potatoes

• Ingredients
• 
  
• 1 1/2 cups heavy cream
• 2 cloves garlic, pressed
• 1 sprig fresh thyme
• Pinch of nutmeg
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Kosher salt and freshly ground black pepper, to taste
• 9 tablespoons grated Parmesan, divided, plus more for broiling

Directions

1. Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
2. In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
3. Add a layer of potatoes to prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, cream mixture and Parmesan to create 2 more layers.
4. Place into oven and bake until cooked through, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until top becomes golden brown and crusted.
5. Serve immediately.

Sweet 'N Creamy Corn

Ingredients

2 (16-ounce) bags frozen whole kernel corn
1 (8-ounce) package regular or light cream cheese, cubed
1/4 cup Land O Lakes® Butter, cut into chunks
2 tablespoons
sugar
Chopped fresh parsley, if desired

Directions

Combine all ingredients in 4-quart slow cooker.

Cook, stirring once or twice, on High 2-2 1/2 hours, or on Low 4-5 hours or until flavors are well blended. 

Sprinkle with chopped parsley, if desired.

Stuffed Eggplant

Ingredients

1 large or 2 small Eggplants
2-3 Tablespoons olive oil
1 large onion – chopped
8 ounces fresh mushrooms - sliced
3-4 cloves garlic – minced
1 pound Italian sausage (3 links = approximately 1 pound)
1 (15 ounce) can tomato sauce
½ cup grated Parmesan or Romano cheese
1 Tablespoon dried fennel seeds
1 Tablespoon dried oregano
1 Tablespoon dried basil
Salt & pepper
Mozzarella cheese – grated (about ½ cup per eggplant half)

Directions

Cut the stem off and then cut the eggplant in half length-wise.
Use a small, sharp knife to cut around the inner edge of the eggplant leaving about ½ inch to form a shell.

Being careful not to cut through the bottom of the eggplant, cut the interior into pieces and scoop out pulp from eggplant.

Bring a large pot of water to a boil and salt generously. Drop in the eggplant shells and cook for only 2 minutes. Drain on paper towels. Chop up the onion, slice the mushrooms and chop the inner pulp from the eggplant and set aside.

If you are using Italian Sausage links, remove the outer casings from each sausage. Add 2 Tablespoons of olive oil to a large pan and brown the sausage over medium high heat breaking it up as it cooks.

Remove the cooked sausage from the pan and sauté the onion in the same pan. Use a spoon to scrape up any sausage bits from the bottom of the pan. When the onions are tender but not browned (about 5 minutes) add the mushrooms and chopped eggplant.

You might need to add an additional Tablespoon of olive oil for cooking. Cook until tender about 10 minutes. Return the Italian Sausage to the pan and add 1 can (15 oz) of tomato sauce.

Add ½ cup grated Parmesan or Romano cheese. Season with 1 Tablespoon each dried fennel seeds, oregano and basil. Season with salt and pepper to taste.

Stir together and cook until thick- about 5 minutes. Place the eggplant shells in a large baking dish and fill with the sausage mixture. Cover the pan with foil and bake at 350 degrees for 30 minutes.

After 30 minutes, remove the foil and top each eggplant half with mozzarella cheese. Return to the oven, uncovered for 15 more minutes to melt the cheese.

To brown the tops, turn on the broiler for the last minute of cooking. Watch carefully so that the cheese does not burn under the broiler.

Baked Green Bean Fries

• 
  

Ingredients

• 1 cup Panko
• 1/2 cup grated Parmesan cheese
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds green beans, trimmed
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Directions

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
5. Serve immediately.

Risotto alla Milanese

• Ingredients
• 
  
• 1 medium onion, very finely chopped
• 8 Tbs. unsalted butter
• 1 lb. (2 cups) arborio, vialone nano, or carnaroli rice, or other medium- or short-grain Italian rice
• 1/2 cup dry white wine
• 6 cups hot homemade or low-salt canned chicken broth; more as needed
• 1/2 tsp. saffron threads
• 1 cup finely grated parmesan, preferably Parmigiano-Reggiano
• Salt and freshly ground black pepper to taste

Directions

In a heavy-based saucepan that's large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the butter over medium heat until it's translucent and fragrant, about 5 minutes.

Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 2 cups of broth, and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.

Cook until most of the liquid has been absorbed, stirring every minute or two (there's no need to stir constantly). Add another cup of broth and keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle (see tip on Stirring risotto).

When the rice is ready, stir in the cheese. Add a little more broth to give the risotto the consistency you like (from fairly tight to almost soupy). Off the heat, stir in the remaining 6 tablespoons butter. Season with salt and pepper and ladle onto heated plates or bowls.

Italian Broccoli

Ingredients

1 large head broccoli, cut into florets 

2 tablespoons extra virgin olive oil 

4 garlic cloves, thinly sliced 

4 shallots, thinly sliced 

1 sweet red pepper, sliced into rounds 

1⁄4 cup asiago cheese, grated 

salt and pepper 

red pepper flakes 

Directions

Place the broccoli in a steamer basket.
Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
Transfer to large bowl.
Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
Remove from heat.
Add the broccoli and mix well.
Add the salt, black pepper, red-pepper flakes and Asiago cheese.
Toss lightly.  

Bacon Crackle Corn Bake

Ingredients

6 slices bacon 

½ c onion

2T flour 

½ t salt 

½ t pepper 

½ t garlic 

1c sour cream 

38 oz. Corn 

1T parsley

1T chives 

Directions

Fry bacon until partially cooked, add onion, fry until bacon is done

Drain all but 1 T fat, remove bacon and onion

Stir flour, salt, pepper, garlic into fat – stir until bubbly

Stir in sour cream, corn and 1/3 of bacon mixture

Pour into dish, sprinkle with remaining mixture

Bake at 350, 25-30 minutes, top with chives and parsley

Gorgonzola Risotto

Ingredients

1 2/3 cups Aborio rice 
3 tablespoons butter
1/2 a medium onion, minced
1/2 a glass of dry white wine, warmed
Beef broth (have about 1 quart simmering)
1/3 pound Gorgonzola (DOLCE!) 
½ tablespoon cream

Directions

Melt butter and saute onion until tender and translucent.
Warm the white wine, and simmer the broth in a nearby pot.
Add rice.
Start adding broth about 1 cup at a time, allow rice to completely absorb liquid - use a spoon to make sure the mixture is thick enough to see the bottom of the pan before adding more water.
Continue adding water 1 cup at a time until rice is tender.
Add warmed wine and allow to absorb.
Add cream, then Gorgonzola cheese.

Chnese Eggplant with spicy garlic sauce

Ingredients

2 T cooking oil, divided
3 small eggplants, but into strips
2 cl garlic, minchd
1 red chile pepper, finely diced
1 T ginger, minced
1 stalk green onion, chooped
1 T soy sauce
1 T black vinegar
1/2 t sugar

Directions

In wok over high heat, add 1 T cooking oil, when hot, add eggplant in single layer
Cook 1 minute and flip, cook 2-3 minuts
Push eggplant aside and add 1 T oil. Add garlic, chile pepper, ginger, onion, stir until fragrant
 Combine with eggplant and stir fry 1 min. Add soy, vinegar, and sugar

Susan's Deep South Stuffin'

Ingredients

5 c. cornbread crumbs
1 T poultry seasoning (mix of sage, savory, rosemary, thyme, garlic salt, dry mustard)
1 can Cream of chicken soup
1/4 c. milk (combine with soup)
2 c. chicken broth
Shredded chicken (optional)
1 stick butter
1/2 c onion, chopped
1/2 c celery, chopped

Directions

Saute onion and celery in butter
Mix dry ingredients, season to tastt
Add soup/milk mixture, broth, onion and celery
Mix well
Bake 30 min @350 or until top browns

Hush Puppies

Ingredients

1 quart vegetable oil for frying, or as needed 1/2 cup all-purpose flour 1/2 cup self-rising cornmeal 1/2 onion, minced 1/2 cup milk 1 egg, beaten 1 stalk celery, minced 2 cloves garlic, minced 1 pinch Cajun seasoning, or to taste

Directions:

	Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
	Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
	Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

French Fries

Ingredients

4 Russet Potatoes
1-2 qt. vegetable oil
salt

Directions

Cut potatoes into strips for frying
Blanche 3-4 minutes in very salted, boiling water until tender
Remove from water, place in single layer on cookie sheet, put in freezer to cool

Once cool, fry for 3-4 minutes in very hot oil to crisp the outside
Drain, place in single layer on cookie sheet, return to freezer

Once frozen (1-2 hours), fry again for 2-3 minutes for extra crispy outside
Drain, salt immediately

Avacado Snack

Ingredients

2 Tbsp Dijon mustard4 tbsp extra-virgin olive oil

Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 large ripe avocado

Directions

Mix together all of the ingredients and whisk to emulsify.  

Just before serving, slice the avocado in half and remove the pit or seed.

Take one half of the avocado and fill the center with half of the vinaigrette. Same thing for the other side.
Serve one half to yourself and one half to someone you love!
As you eat the avocado, scoop out just a bit of the vinaigrette with each bite.

Veggie Trio (Squash, Potatoes, Toms)

Ingredients

1 Zuchinni
1 Squash
2 large tomatoes
2 potatoes
1 med. onion
1 clove garlic
2 c. shredded cheese
2 Tbsp. olive oil
Thyme

Directions

Mince and saute onion & garlic, spread on bottom of baking dish with oil
Slice veggies thin and place vertically in bowl, sprinkle s&p, thyme, other seasonings.
Bake @350 covered, 30 min. 
Uncover, top with cheese, bake another 10-15 min uncovered. 

Honey Vinegar Carrots

Ingredients

1 bag baby carrots

2 Tbsp. olive oil

3 Tbsp. honey

1 tsp. balsalmic vinegar. 

Directions

Cover carrots in oil, s&p

Bake @ 400 for 20 minutes.

Drizzle remaining ingredients

Bake another 5 minutes. 

Baked Parm Tomatoes

ingredients

• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

Directions

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.