Posts Tagged ‘vegetables’

Oven Baked Country-Style Pork Ribs w/ Roasted Veggies

If you’re a meat lover and enjoy  finger-licking, fall-off-the-bone, tender, melt-in-your-mouth, flavor-filled ribs, then this is the recipe for you! It’s super easy to make and oh man, is it more then super delicious! I’m a picky meat eater, but now that I’m preggers I need the protein so I’m trying more new protein-filled and healthy recipes. Being allergic to tomatoes makes it harder to find  a good rib recipe but I finally found one! YAY! This recipe is sooo tasty and is actually bbq-ish flavored. The spice rub is easily adaptable to make it as spicy as you want. It’s also nice to just stick these in the oven and forget about it while you enjoy your weekend. Then before you know it dinner is ready! And after about an hour your whole house will smell amazing! Which is hard to handle when you’re hungry all the time already, but smelling this for hours before you get to eat it will drive you crazy! LOL The veggies make a yummy  side dish and look at that…….a nice, well-rounded, healthy meal! We even had enough for leftovers and they were just as good the next day! Next time I’ll make sure to double this! I’ve also been trying to add new things to my diet, and get hubby to eat them too, which for kinda picky eaters like us, its an adventure! I just keep telling myself its for the baby….but like most things, i guess certain foods are an acquired taste and I’m sure we’ll be loving them soon! LOL Give this one a try…. it’s not one you wanna miss out on! If you’re not a rib eater, you can use this rub on any meat and I’m sure its just as tasty!  Enjoy 🙂

Oven Baked Country-Style Pork Ribs w/ Roasted Veggies (Printable Version)Ribs

Ingredients:
2 lbs boneless country style pork ribs
2 Tbsp Paprika
1 Tbsp Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder
1 tablespoon or more Chili Powder
2 Tbsp Coarse Salt
1/4 cup Brown Sugar

Directions:
Place foil on the baking sheet and spray it with Pam.  Combine rub spices and cover ribs on each side. Place on pan. Cover tightly with foil and bake at 250F for 2 hours. Turn the ribs over, re-cover with foil and bake another 2 hours. Place ribs on a new foil-lined pan and bake uncovered at 400 for 20 minutes.

Vegetables: Steam potatoes, carrots and corn for 10 minutes in a steam basket. Drain and return to pan without the steam basket. Add the green beans, asparagus and sweet onions to the pan. Drizzle with oil and sprinkle with lawry’s garlic spice mix. Place on foil-lined baking sheet sprayed with Pam and bake at 400 for 15 minutes.

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Kicking 2013 off right with Mason Jar Salads

Every year the same New Year’s resolutions are made….and kept, with the best of intentions…..for about a week! LOL This is not just me I’m talking about here and you know it! The biggest one I hear of is people wanting to be healthier….eat healthy and exercise more. I’m gonna tell ya, sticking to that is hard work! And even with the best of intentions, its not always gonna happen! So…. I’m gonna see how long I can last this year! I don’t know where the time goes every morning when I’m getting ready for work (obviously its NOT cause I’m sitting here writing blogs, cause Ive been slacking lately. OH! Another NY resolution! LOL) Anyhow….I feel terrible when I don’t have time to fix something for hubs to take to work for lunch…. I mean, a guy can only eat so many lean pockets right?! LOL  So I saw this idea on Pinterest (yes that handy little devil of a website that is totally addicting and steals all my time! You KNOW what I’m talking about here right?!) And I thought….ohhhh yeah! I could SO do that! So…. a little jaunt over to Walmart for supplies….. and a huge mess in the kitchen…..viola! Success!! And I’m DONE with the entire weeks meals. Mason Jar SaladsNot only did I make the lovely mason jar salads for lunch, but I did smaller ones with layered fresh fruit! SO cute! LOL So….breakfast, lunch and 2 snacks are packed and ready to go for the rest of the week. Now if I can just make myself overcome my sheer exhaustion when I get home from work and make something good and healthy for dinner (like i USED to….this aging thing is CRAP i tell ya! LOL). These jar salads are totally customizable too….you really cant go wrong….unless you’re a picky eater (ahem, I wont mention any names but you know I’m talking about you! LOL) So have fun with them… and enjoy. Good luck with your own new years resolutions! 🙂

Breakfast Baked Potatoes

I know, I know…..I did it again! I’ve been so terrible at keeping up with my posts! That is one of my New Years Resolutions though! LOL Maybe if I schedule blogging into my calendar, it will actually get done on a more regular basis?! That and clean out my closet… maybe I’ll tackle THAT for new years! Good luck ME! LOL

I really did have big plans this holiday season to bake all kinds of Christmas goodies…. and pretty much that never happened! LOL I did finally break down and make 1 batch of (the BEST!) sugar cookies, which will be showing up on here soon…. and some Chex Mix. Got my sweet AND salty……and I was set! The one great thing about food allergies is that it makes it reallllly easy to say no to all those holiday treats (you know the ones…. the counter full of Xmas goodies at work, the plates of cookies from friends, family and neighbors!) But… when you physically cannot have it or you get sick… its just plain common sense to say nope!  So sticking to just the one goodie this year was probably a good thing, cause I tend to eat my own stuff! I’m thinking if i can nip it in the bud and have the willpower to not even MAKE it, then I won’t have to depend on having that much needed willpower the entire next week of passing on devouring the treat! LOL

Ok then…..on to the recipe! These breakfast baked potatoes are the best! Just gonna tell ya up front though…. get the BIG potatoes!! I got up yesterday morning to make these and found a bag of small russet potatoes on my counter (thanks honey! LOL) and i thought how in the world is this gonna work! But…. i made it work….I’m awesome like that! 😉 And I’m not gonna say these don’t take some time, cause they do! Don’t you just love when you spend hours preparing a meal and then its gone in like 5 minutes! It had BETTER be much appreciated!! The other handy thing to know is when scooping out the insides of the potatoes, use a grapefruit spoon, you know, the spoon with the little knife ridges on it! Worked like a charm! Soooo much easier! Other than that you can’t really screw these up….even if the potatoes are too small and the eggs didn’t quite make it INTO the potato as planned, you just grab a spoon and scoop it up the best ya can!! Enjoy, and Happy New Year! 🙂

Breakfast Baked Potatoes (Printable Version)

Ingredients:Breakfast Baked Potatoes
baked potatoes, slightly cooled (see below)
melted non-dairy butter
seasoning salt and pepper
shredded (soy) cheddar cheese                                                                                                                                                                                     eggs
additional fillings of your choice: sautéed vegetables, green onions, bacon, ham, etc.

Instructions:

Bake your potatoes:

Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil and sprinkle with salt. Place on a foil lined baking sheet and bake for 45-60 min, or until tender.

Cool oven to 350 degrees. Slice a layer off the top of each potato.  Use a grapefruit spoon to gently scoop out insides, leaving a thin layer of potato against the skin. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings. Bake for about 30 minutes or until the eggs are cooked.

 

Vegetable Pancakes

These scrumptious vegetable pancakes are like deluxe potato latkes, and they must be amazingly good because my very picky non-cooked only vegetable eating husband loves them! You can fry them, but to keep them healthier i just stick em in the George Foreman…less of a mess that way too! They have to cook a minimum of 5 minutes to reach 160 but after that you can cook them as long as you want to reach the desired crispiness. Also, if you have leftovers, I like to just store the uncooked portion in the fridge and then grill them when i want to eat them, otherwise they’re really soggy which is gross! They’ll probably have oxidized a little, but just drain off the liquid and you’re good to go! You’ll want to squeeze out any extra moisture when you make them originally as well. The less moisture the better they’ll fry up! These are quick to make, especially if you shred your veggies in a food processor. You might be thinking these sound a little weird…..but trust me….this is something you’ll be grateful you tried! Enjoy! 🙂

Vegetable Pancakes (Printable Version)

2 med zucchini, coarsely grated (2 cups)

1 med carrot, peeled & grated

1 med potato, peeled & grated

1/3 c frozen peas

1/3 c frozen corn

2 eggs

¼ c gluten free flour

¼ c grated parmesan cheese

¼ tsp salt, pepper, garlic (each)

In colander, drain zucchini, squeezing to remove excess liquid. Combine zucc, carrot, potatoes, peas, & corn in bowl. Stir in eggs, flour, cheese, and seasonings. Mix well. Drop batter by ¼ cup-fulls onto greased George Foreman at medium heat, press lightly to flatten, fry until golden brown, about 5-8 min. Serve warm.

Roasted Potato Wedges & Homemade Ranch Dip (Gluten & Dairy Free!)

Somewhere in my distant memory I have this vague recollection of creamy ranch dressing.  I remember how I used to put Ranch dressing on everything! I also remember getting really bad indigestion after eating ranch dressing! That’s probably because of the buttermilk…since I’m allergic to milk and didn’t realize it! LOL! But now that I know…. I realized how much I miss ranch! So I set out to find a gluten free AND dairy free ranch dressing/dip. Found one! And OMG it tastes amazing! Its incredible paired with sweet little crunchy baby carrots, or these delicious roasted potato wedges! Yum! You can thin it down if needed with more almond milk to make a great creamy salad dressing too! If I could have pizza….trust me I’d be dipping it in this ranch sauce! Now I’m thinking of all the things that I can make that will utilize this fabulous dip! Got any suggestions?! Let me know! LOL. In the meantime though… give these a try! The wedges are super yummy with or without the ranch. They make a nice complementary side dish or have em just for a snack! Enjoy! 🙂

Roasted Potato Wedges (Printable Version)

Ingredients:
2 large Yukon Gold potatoes

1 tbsp vegetable oil

1/4 tsp paprika

Salt and pepper to taste

 Dash of Parsley flakes

Directions:

Preheat the oven to 425F.  Wash and scrub the potatoes well. Cut potatoes into wedges and place in a large bowl. Add oil, paprika, salt, pepper and parsley and mix well to coat thoroughly. Spread the wedges, side down, on a baking sheet lined with foil. Bake in the oven 15 minutes, turning potatoes, and bake for another 15 minutes.

Gluten & Dairy Free Ranch Dressing/Dip (Printable Version)

Ingredients

1 cup regular or lite Mayo
1/4 cup almond milk with a dash of lemon juice
1/2 tsp. dried Parsley
1/2 tsp dried Chives
1/2 tsp. dried Dill
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/8 tsp. Sea Salt
1/8 tsp. Black Pepper

Directions

  1. Combine all ingredients in a medium bowl.
  2. Store in an airtight container in the refrigerator for up to a week.

Makes 1 cup

Home-made Rice-a-Roni

After finding out you’re gluten and dairy intolerant, you realize you can’t have any of those easy boxed meals anymore…..which after looking at all the additives in them, I’m actually pretty grateful for this “inconvenience”! I’m eating much healthier…..when you create your own meals from scratch you can keep track of exactly what you are eating. One of the things I missed most was Rice-A-Roni! A good rice pilaf is an excellent side dish, and this recipe is so simple and quick to make….and its even tastier then I remember! We make it all the time….since it seems to go with just about everything! My gluten-eating husband can’t get enough of it, and most certainly can’t tell its both gluten and dairy free! I like to throw in some frozen vegetables and even some leftover meat chopped up to make a fried rice like dish! You can easily make this non-gluten and dairy free by using regular pasta and butter….. This is one you’ll really want to give a go! Enjoy! 🙂

Homemade Rice-a-Roni (Printable Version)

Ingredients:

¾ cup long grain white rice
½ cup broken gluten free spaghetti
1 ½ Tbsp (non-dairy) margarine or butter
14 oz water
1 Tbsp instant chicken bouillon
1 tsp dried parsley flakes
½ tsp garlic powder
salt and pepper to taste                                                                                                                                                                                                      1 cup frozen peas & carrots, cooked and drained (opt)

Directions:

Melt the butter in a pan and sauté the rice and pasta until lightly browned. Add the water, bouillon, parsley, garlic and salt. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes.

(opt) While the rice is cooking, microwave the frozen veggies. Drain and add to the rice after rice is cooked through.

** You could also add some chopped up cooked meat after the rice is done cooking.

Scrumptious Sides

Does the thought “what in the world am I going to have with ________?” ever cross your mind?! I get that a lot when I’ve got a great meat recipe to make, but no idea what to make to accompany it! There are starch sides like rice, potatoes and pasta, and of course your vegetable sides as well. I’m not a big fan of salads, although I’ll occasionally make a nice Caesar salad for my hubby. Vegetables in our house are pretty limited as my stomach can’t handle a lot of them, and my husbands never been a big fan of cooked vegetables. Now that cheese is a no-no, its gotten even harder to come up with some yummy side dishes. I’m just now getting these posted, but these are the sides that I made for Thanksgiving. Yes, I hosted Thanksgiving this year and it was a success! All gluten and dairy free too! These sides will go well with more than just Thanksgiving turkey though. I’m sure these will become some great staple sides in our house! Hope you’ll give them a try! Ive got some fantastic new rice recipes coming and a few potato dishes to try, so I look forward to sharing those with your soon! Enjoy! 🙂

Golden Mashed Potatoes (Printable Version)

Ingredients

  • 2-1/2 lbs Yukon Gold potatoes, quartered
  • 1 cup chicken broth
  • 1/4 cup butter, softened
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

 Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; place in a large bowl. Add the butter, pepper, salt, and broth; beat until smooth.

Sautéed Carrots (Printable Version)

Ingredients
2 pounds carrots
1 teaspoon kosher salt
Dash of freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh flat-leaf parsley

Directions
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) sauté pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and sauté for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the parsley. Sprinkle with salt and pepper and serve.

Garlic Green Beans (Printable Version)

Ingredients

1/2 cup water

1/2 teaspoon chicken bouillon granules, optional

1 package (16 ounces) frozen whole green beans

1 to 2 garlic cloves, minced

1 tablespoon butter

1/4 teaspoon seasoned salt

 Directions

In a saucepan, bring water and bouillon if desired to a boil. Add beans. Reduce heat; cover and simmer for 10-12 minutes or until beans are tender. In a large skillet, sauté garlic in butter for 1 minute. Drain beans; add to skillet. Sprinkle with seasoned salt and toss to coat.

Baked Candied Yams (Printable Version)

Peel, wash and slice the yams

Bring a large pot of water to a boil and add the sliced yams. Cook until just barely fork tender. You want them to hold their shape, not fall apart (they will be really mushy that way), but definitely cooked through. Drain the yams and run cold water over them to stop the cooking. Spray a baking pan with cooking spray. Lay one layer of yams on the bottom of the pan and dot with very small dots of butter. Sprinkle with cinnamon and grate fresh nutmeg very sparingly over the layer. You should only taste a hint of the nutmeg when eating the yams.

If you like nuts throw them on, I used chopped pecans but almonds or walnuts work well also.

Using your hand sprinkle dark brown sugar over the yams, how much you use depends on how sweet you like them. Then very thinly pour real maple syrup over the yams.

Repeat this for as many layers as you have yams.

Bake at 350 degrees for 35 – 45 minutes until butter and sugar are bubbling on the bottom of the pan.

Top with marshmallows and bake until puffy and light golden brown (watch them close).

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