Air Fryer Roasted Brussels Sprouts

January 29, 2018 by Nettie 1 Comment

Air Fryer Roasted Brussels Sprouts~ Delicious, crispy-on-the-outside, tender-on-the-inside air fryer Brussels sprouts.

I love Brussels Sprouts and am so excited to share this recipe with you!

I have been following Stephanie, from CopyKat.com for years online and we have become friends. Today she is co-hosting for me while I travel around the country. She has created this delicious Air Fryer Roasted Brussels Sprouts recipe for you!For over 20 years, Stephanie Manley has been creating copycat recipes for your favorite restaurant dishes. She helps you recreate your favorite restaurant dishes at home with easy recipes and ingredients you can find in your local grocery store.

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Stephanie’s recommendation is the Phillips Air Fryer ~ Philips TurboStar Airfryer, The Original Airfryer with Bonus 150+ Recipe Cookbook, Fry Healthy with 75% Less Fat.

[Multi-Functional and Versatile Air Fryer] Great for traditional French fries and onion rings, Cooks steak, roasted potatoes, vegetables and more. No oil smell, no splatter, no mess. This air fryer is perfect for frying, baking, grilling and roasting with little to no oil.
[Industry Leading Dynamic AirFlow Technology]FrenchMay Air Fryer features Dynamic AirFlow Technology, the leading Air frying technology rapidly circulates hot air and provides uniform cooking. The rapid hot air circulation cooking system combines the fast and precise of air flow to make your French Fries crispy and looks great.

I have roasted corn in my air fryer, have also made baked potatoes in there. Recently I tried making Brussels sprouts in my air fryer.

If you don’t know what an air fryer is, it is basically a small convection oven. It “air fries” food by the hot air rapidly circulating over the food. These are very common in foreign countries. In Japan many people have them. I have been using mine for about a year now, and I love it. You can basically use it to bake, or even air-fry in small quantities.

They can keep you from heating up the house too much during the summer, and they are very energy efficient. Air Fryers are super easy to use. Keep in mind you can use them in more ways can just reheating your favorite treats from the freezer.

Roasted vegetables are a perfect food to cook in the air fryer. I have a basic technique to roast vegetables in the air fryer, I wash them, peel if necessary, and then I coat them in olive oil, and add salt and pepper. This seems to work very well.

Air Fryer Brussels Sprouts:

You can use your air fryer for so many different ways to prepare food. Most people are aware that air fryers are great for making French fries, heating up pizzas, and so much more. Did you know you can actually cook in your air fryer?

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Crispy Garlic Smashed Potatoes

January 21, 2018 by Nettie 5 Comments

This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

These crispy, garlicky, easy-to-make smashed potatoes will make repeat appearances at your dinner table for and everyday meals and special occasions.

I really have been trying to eat healthier for the New Year. I am 20 days into the new year and I have been eating more salads daily, plus I like to create healthier sides. I created these very delicious Garlic Smashed Potatoes to go with our Rotisserie chicken.

These Crispy Garlic Smashed Potatoes are creamy in the middle and crispy on the outside, and full of flavor. I swapped out the butter with NAKANO® Seasoned Rice Vinegar Splash-on Roasted Garlic. These potatoes are so delicious and guilt free! They are so easy to make and will be your go-to potatoes when you need a delicious side dish.

Try NAKANO Rice Vinegars to create a better-for-you-meal this New Year.

NAKANO Rice Vinegars are available nationwide in seven clean-label varieties and two organic offerings.

NAKANO is a flavorful ingredient to have on hand in the kitchen and to use as a healthy substitute following the indulgent holiday season.

NAKANO Rice Vinegars are healthier swaps for many of your favorite condiments. When preparing winter meals, splash on any of the NAKANO Seasoned Rice Vinegars as a savory, low-calorie alternative to high-fat dressings, marinades, oils or butter. Get your coupon here: NAKANO Coupon

Available nationwide in seven delicious and tangy varieties, you can purchase any of the NAKANO Rice Vinegars clean-label and organic offerings at Kroger, Publix, and Walmart. Check out how more recipe swaps: NAKANO Swaps website

Start off by rinsing off potatoes in a colander.

Add potatoes and salt to a medium saucepan covered in water.

Bring to a boil, reduce heat and simmer until potatoes are tender about 20 minutes.

Drain potatoes, add olive oil and toss gently to cover.

Transfer potatoes to a baking sheet lined with aluminum foil.

Using a heavy mug, smash potatoes to a 1/2-inch thickness.

Bake for 20 minutes.

Add 20 garlic cloves.

Flip over potatoes, bake for another 20 minutes.

Add salt, pepper, chives and 2 tablespoons Nakano Roasted Garlic Vinegar to the smashed potatoes.

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Green Goddess Mac and Cheese #SundaySupper

September 25, 2016 by Nettie 19 Comments

The most flavorful creamy cheesy mac and cheese filled with a spinach and basil sauce!This is my newest favorite mac and cheese! Since I love mac and cheese so much and have switched over to low carb eating, I added a creamy spinach and basil sauce with lots of sharp cheddar cheese and parmesan cheese with a low carb pasta!

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Sweet Corn Spoonbread

January 2, 2016 by Nettie 7 Comments

When we lived in New Jersey, our dear friend and neighbor would make us Corn Souffle for Christmas Eve. I have been looking for her recipe for years and finally found it. It’s also called Sweet Corn Spoonbread in the south. Being from the west coast, I just know that it tastes amazing!

If you love cornbread, you are going to go bonkers over this Easy Sweet Corn Spoonbread! I made it for Christmas Eve supper and when I tasted it, I wanted it all to myself! Too bad my family smelled it and they all wanted to know what I was cooking. It was gone in a matter of minutes! I heard a lot of “mmmmmmm so delicious Mom”! It’s super easy to make and it is now my favorite side dish. Although I could eat it just as my main meal! It’s like a corn souffle but so much better!

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Dole® Strawberry Garden Smoothie

December 28, 2015 by Nettie 4 Comments

Enjoy a delightful, refreshing “Paseo” into the New Year with this Dole-icious Strawberry Garden smoothie in honor of the first “Live on Green” event in Downtown Pasadena, December 29-31. Located across from Paseo Colorado, there is fun to be had for the entire family – both indoors and outside in view of the beautiful San Gabriel Mountains. We’ll be watching Ally from Ally’s Kitchen giving a demo cooking Live On Green of these delicious Dole Recipes!

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Broccoli Salad

July 5, 2015 by Nettie 20 Comments

This is my favorite summer side salad, I am actually very happy to have it as a meal! It is so delicious with fresh picked Broccoli, crispy Hardwood Bacon, Crispy Gala Apples, Chopped Hazelnuts, Slivered Almonds, Cabot White Sharp Cheddar Cheese, Zippy Red Onion and Dried Cranberries.

It’s like a Cobb salad but instead of lettuce, broccoli is the main star.

Our friend Jenny picked this HUGE Broccoli from her Veggie Garden and left it on our kitchen table! Lucky me, so immediately I thought of making a delicious salad with it! Thank you Jenny and Carol!!

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Slow Cooker Pork Chops

January 16, 2015 by Nettie 3 Comments

Using the Slow Cooker is a fantastic idea when you have a package of chops and a bowl of veggies. Pork chops come out so tender and fall apart. They are full of so much flavor. Serve over Couscous or Rice. I used a package of 6 thin Pork Chops. Hubs could eat two with no problem, great for leftovers the next day!

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Slow Cooker Pork Chops

Author: Moore or Less Cooking

Recipe type: Slow Cooker

Cuisine: American

Prep time: 5 mins

Cook time: 6 hours

Total time: 6 hours 5 mins

Serves: 6

Easy and delicious pork chops cooked in the slow cooker with red peppers and onions, served over couscous.

Ingredients

1 package of 6 thin pork chops
1 large onion, chopped
1 large red pepper, chopped
1 package mini Portobella Mushrooms, sliced
½ cup Chicken Broth or water
½ Tbsp Lawry's Seasoned Salt
½ Tbsp Fresh Ground Pepper
1 tsp dried Oregano
1 tsp Garlic Powder

Instructions

In a Slow Cooker, place pork chops, veggies, seasonings and broth.
Cook for 6-8 hours on Low or 4-5 hours on High.
Serve over Couscous or rice.

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TURKEY AND RICE SOUP

December 3, 2014 by Nettie 8 Comments

I had a cold for weeks and then my daughter caught it. We have really just been craving home-made soup.

Since I saved the Turkey bones from Thanksgiving, I thought a big pot of Turkey, Veggies and Rice soup would hit the spot and help those sore throats feel better! There are a few steps, but in the end you will be so happy to have a big bowl of hot Turkey and Rice Soup!

5.0 from 2 reviews

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TURKEY AND RICE SOUP

Author: Moore or Less Cooking

Recipe type: Lunch or Dinner

Cuisine: American

Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours 20 mins

Serves: 12 bowls

This is an easy soup to make, there are some steps, but in the end you will have a big pot of delicious home- made soup! Nothing better than a bowl of hot soup with some Honey Cornbread Muffins!

Ingredients

1 Turkey Carcass with some meat still on it
1 onion, sliced ( for broth)
3 carrots, chopped into chunks
2 potatoes chopped into chunks
5 mini Portobella Mushrooms, chopped into chunks
1 onion ,diced
2½ cups brown rice, cooked
2 TBsp Olive Oil
salt and pepper to taste

Instructions

Place turkey carcass and sliced onion in large soup pot, cover with cold water. Bring to a boil, lower heat, let simmer for a couple of hours, until all turkey has fallen off the bones.
Drain turkey and broth in a colander with bowl or pot underneath to catch broth. Let turkey cool, remove bones, use fingers if not hot.
In a sauce pan, add Olive Oil, over medium heat, add onions, carrots and mushrooms, saute until veggies are soft.
Take drained broth and vegetables and turkey and simmer on medium heat until potatoes are tender, add rice, serve hot. Add salt and pepper to taste.

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Full Plate Thursday 12-4-14

Easy Beef Kabobs

July 24, 2014 by Nettie 4 Comments

Inspiration

.

What inspires me?

Photographs?

A description?

Is the recipe simple, is it difficult? Depending on how much time I set aside for a recipe, I usually head towards an easy recipe, especially if we have guests coming over. If I see a luscious dessert, I have to make it.

If I see juicy Beef with Vegetables Kabob, you betcha, I am going to try to make that! I saw the photograph from my friend, Cooking from a SAHM’s kabobs (AND DROOLED) and had been thinking about them for a while.

The photograph was shared on facebook again, that was it! I found all of the ingredients that I wanted to build on my kabob sticks. This is a creative outlet, that is fun and delicious, you be the master chef and decide what to build for your kabobs.

My choices FOR THE BEEF KABOBS.

Marinated Steak Tips
Mushrooms
Zucchini
Onion
Pineapple, canned or fresh
Orange Peppers
Garlic

RECIPE for Marinade:

1/2 C Soy Sauce
1/4 C BBQ Sauce
2 Tablespoons of Cherry Coke(or regular or skip it)
Sprinkle of Nutmeg
Sprinkle of Ginger
Sprinkle of Garlic Powder or minced Garlic

Directions for Marinade:

Put all these ingredients in a bowl and whisk.
Add your steak tips and marinade for 2 hours.

BEEF KABOBS

Wooden Sticks or Metal Skewers
Marinated Steak Tips
6 Mushrooms
2 Orange Peppers
2 Onions
Pineapple Chunks
2 Zucchini
Whole garlic

Soak your wooden sticks in water for about 2 hours or so.
Chop all your vegetables (plus pineapple) into chunks.
Stick Meat and Vegetables and pineapple on stick.
This is the order that I skewered for the kabobs: Meat, Onion, pepper, pineapple, mushroom, garlic, zucchini.
Repeat until all meat and vegetables are on the skewers.
Grill on a medium high flame, move kabobs to top rack to keep warm while cooking the rest of the kabobs.
Grill the meat to your liking.

RECIPE ADAPTED FROM COOKING FROM A SAHM

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Stuffed Squash Blossoms

July 16, 2014 by Nettie 16 Comments

I love everything about summer, especially seeing what is growing my vegetable garden. My kale, basil, and tomatoes are explosive. We have had huge thunder showers, so I haven’t had to water much lately. My zucchini and squash blossoms are just coming out.

When my neighbor told me that he has lots of butternut squash blossoms and zucchini blossoms and would I like some, I couldn’t get my sandals on fast enough!

I decided to stuff them with Mozzarella, Parmesan Reggiano and Basil. You can actually stuff blossoms with any kind of cheese that you like, ricotta, goat, gruyere, or with meat or rice. I have had them many ways, all so delicious.

For 7 Blossoms, I grated about 1 cup of Mozzarella Cheese and added about a 1/4 cup of Parmesan Reggiano Cheese, I ripped up freshly picked basil leaves and stuffed the blossoms.

Twist the ends closed and try to pinch the blossoms closed so that the cheese doesn’t fall out.

Dip stuffed blossoms in flour, then in egg, then again in flour

Fill skillet pan with about an inch of vegetable oil, carefully place stuffed blossoms in pan on medium high heat, saute until golden brown.

These are a delicious summer treat, a perfect appetizer with a cold glass of Chardonnay!

Stuffed Squash Blossoms

Ingredients:

12 squash blossoms, stamen removed
8 oz mozzarella, grated
1/4 cup Parmesan Reggiano, grated
3 large basil leaves
1 cup flour
2 eggs
Vegetable oil
1 tablespoons sea salt plus more for garnishing
1/2 tablespoon pepper

Preparation:
Wash squash blossoms. Take the stamen out from inside the blossom. Pat dry. In a small bowl, combine Mozzarella , Parmesan, and basil. Carefully fill the blossoms with the cheese mixture. Twist the top of the blossoms to close off, repeat with remaining blossoms.

Place the flour in a shallow bowl and add the pepper and salt, mix. Beat the eggs in a bowl and place next to the flour. Cover the squash blossoms in flour mixture, then in the egg wash and back in the flour, until very well coated. Repeat with remaining blossoms.

Pour oil into a rimmed frying pan, filling about 2-3 inches. Heat until hot but not smoking, about 350-380 degrees. Carefully fry blossoms in batches, until a nice golden brown color. Serve warm.

Recipe adapted from Epicurean Mom

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Inspiration

.

What inspires me?

Photographs?

A description?

Is the recipe simple, is it difficult? Depending on how much time I set aside for a recipe, I usually head towards an easy recipe, especially if we have guests coming over. If I see a luscious dessert, I have to make it.

If I see juicy Beef with Vegetables Kabob, you betcha, I am going to try to make that! I saw the photograph from my friend, Cooking from a SAHM’s kabobs (AND DROOLED) and had been thinking about them for a while.

The photograph was shared on facebook again, that was it! I found all of the ingredients that I wanted to build on my kabob sticks. This is a creative outlet, that is fun and delicious, you be the master chef and decide what to build for your kabobs.

My choices FOR THE BEEF KABOBS.

Marinated Steak Tips

Mushrooms

Zucchini

Onion

Pineapple, canned or fresh

Orange Peppers

Garlic

RECIPE for Marinade:

1/2 C Soy Sauce

1/4 C BBQ Sauce

2 Tablespoons of Cherry Coke(or regular or skip it)

Sprinkle of Nutmeg

Sprinkle of Ginger

Sprinkle of Garlic Powder or minced Garlic

Directions for Marinade:

Put all these ingredients in a bowl and whisk.

Add your steak tips and marinade for 2 hours.

BEEF KABOBS

Wooden Sticks or Metal Skewers

Marinated Steak Tips

6 Mushrooms

2 Orange Peppers

2 Onions

Pineapple Chunks

2 Zucchini

Whole garlic

Soak your wooden sticks in water for about 2 hours or so.

Chop all your vegetables (plus pineapple) into chunks.

Stick Meat and Vegetables and pineapple on stick.

This is the order that I skewered for the kabobs: Meat, Onion, pepper, pineapple, mushroom, garlic, zucchini.

Repeat until all meat and vegetables are on the skewers.

Grill on a medium high flame, move kabobs to top rack to keep warm while cooking the rest of the kabobs.

Grill the meat to your liking.

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