Categories
- Appetizers (39)
- Asian Flavors (12)
- Breakfast (19)
- Brunch (32)
- Candy (5)
- Child's play (1)
- Christmas Dinner (12)
- Decorating Ideas (4)
- Dessert – Eat dessert first, Life is uncertain (35)
- Dinner Time (21)
- Drinks (6)
- Easter (2)
- Eat your vegetables (31)
- Fan Favorites (48)
- Fire and Smoke (9)
- Halloween (1)
- Indian Cuisine and Curries (4)
- Italian Restaurant (22)
- Leftovers – Great Time Savers (9)
- Mexican Restaurant (20)
- My Bakery (82)
- My Cannery (24)
- Jams and Jelly (18)
- Pickles (3)
- My Muse (50)
- Carol's Cupboard (4)
- Grandma Jacque's Favorites (9)
- Helen's Kitchen (38)
- My Pantry (14)
- Ocean's Best Seafood (27)
- Omnivore's Best (57)
- Ryan's Restaurant (1)
- Salads (37)
- Salad Dressings (1)
- Sandwiches (16)
- Sauces (12)
- Side Dishes (19)
- Soup Kitchen (34)
- Thanksgiving (15)
- Uncategorized (236)
- Vegetarian (17)
Category Archives: Eat your vegetables
Coleslaw with Red Cabbage and Peanuts
I didn’t eat much coleslaw as a kid, just didn’t. But upon getting married, my mother-in-law Jacque loved coleslaw. Her coleslaw was the creamy style without the red cabbage, but right before serving, she would add peanuts, toss and serve. Good! … Continue reading
Posted in Eat your vegetables, Fan Favorites, Grandma Jacque's Favorites, Salads
Tagged Cabbage, chopped cabbage, Coleslaw, jalapeno, Lime, peanuts
Leave a comment
Stuffed Portabello Mushrooms with Pickled Beets, Goat Cheese and Walnuts
If you want to make appetizers, just use the baby portabellos instead of the big guys. Ingredients 1 jar (16 ounces) Whole Pickled Beets 4 large portobello mushrooms (about 1 pound) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper … Continue reading
Posted in Appetizers, Eat your vegetables, Vegetarian
Tagged goat cheese, Mushrooms, pickled beet, portabello, walnuts
Leave a comment
Portabello Mushrooms with Tomato Bruschetta
My this makes me hungry. Trying to stay away from carbs? How about Tomato Bruschetta on a Grilled or Oven Roasted Portabello. Heavenly. Clean the mushrooms by wiping with a towel. Remove the stem so you have a flat mushroom … Continue reading
Posted in Appetizers, Eat your vegetables, Vegetarian
Tagged Bruschetta, Portabello mushroom, Tomato
Leave a comment
Grilled Pesto Veggie Pizza Portabello Mushroom Caps
Spread pesto sauce onto marinated portabello mushroom caps cover pesto with thinly sliced black olives, sliced cherry tomatoes and minced garlic. Add tiny dollops of ricotta cheese over veggies. Sprinkle with goat or mozzarella cheese or both if you like. … Continue reading
Posted in Appetizers, Eat your vegetables, Side Dishes, Vegetarian
Tagged Pesto, Pizza, portabello
Leave a comment
Zesty Corn Salad
Serve with grilled chicken or fish. 2 cans (15-1/4 oz. each) whole kernel corn, drained (you can also use fresh corn that has been grilled. Cut off the cob.) 1 medium red onion finely chopped 6 jalapeño peppers, seeded, minced … Continue reading
Sauted Cabbage, Brussel Sprouts and Onions
I happen to love cabbage. This can easily be made with brussel sprouts instead of cabbage or add sliced brussel sprouts along with cabbage for a wonderful mixture. Olive oil 1 medium yellow onion, chopped 1 cloves garlic, minced 1 … Continue reading
Posted in Eat your vegetables, Side Dishes
Leave a comment
Roasted Asparagus
Ingredients 2 pounds fresh asparagus Good olive oil Kosher salt, plus extra for sprinkling Freshly ground black pepper Freshly grated parmesan (optional) Directions Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if … Continue reading
Carrot Casserole
Ingredients: 2 cups carrots 1 cup sugar 1/4 tablespoon flour 1/4 teaspoon baking powder 1 stick butter, softened 2 eggs cinnamon Directions: Clean carrots and slice–no need to peel. Cook and mash carrots (easy to do in food processor but … Continue reading
Panzanella – Bread Salad
Ingredients: 2 tomatoes 1 small cucumber, peeled and sliced 1 small red onion, thinly sliced bell peppers (optional) Kalmata olives (optional) 1 cup fresh basil leaves, torn into small pieces 1/2 cup extra-virgin olive oil, plus more as needed 3 … Continue reading
Posted in Eat your vegetables, Salads
Tagged basil, Bread, olive oil, Red Onion, tomatoes
Leave a comment
Peanut Coleslaw
Ingredients: 1 (16 ounce) cabbage and carrot coleslaw mix, packaged, shredded 1 ½ cups red cabbage, packaged, shredded 3/4 cup celery, finely sliced 1/3 cup green onion, finely chopped 1/3 cup red wine vinegar 1 tablespoon water 1 ½ tablespoon … Continue reading
Posted in Eat your vegetables, Fan Favorites, Uncategorized
Tagged Coleslaw, peanuts
Leave a comment