Tasty Tuesday: Buffalo Cauliflower

Well Hello There,

Please excuse my lateness, and lack of posting recipes, but shyt happens, LOL!  I am running way behind schedule today, so I am going to post something very simple and hopefully something I have not posted previously.

I recently remodeled my office and there are still things that have not gotten filed away, labeled or even covered with contact paper.  A slow process but I am diligently working on it.

Today’s yummy recipe is Buffalo Cauliflower with Edgy Veg.  I thought that I would switch up a bit, so today you get to actually see a very energetic individual give you a presentation, and as a bonus, if you like her you can easily just subscribe directly to her channel.  Sweet, right?  Enjoy!  LP

 

Advertisements

Sheet-Pan Steak and Rainbow Veggies

Although I have recently cut down on my meat intake, when I came across this recipe I just had to share it.  It’s so simple and one could easily substitute the steak with any type of meat that takes minutes to cook in the oven. This yummy recipe also comes courtesy of Alix Traeger and Greg P. Gleason/Tasty.  Great for a Friday night or Saturday afternoon or evening.  Lois.

INGREDIENTS

Vegetables

1½ cups cherry tomatoes

1 large carrot, cut into coins

1 yellow bell pepper, 1-inch dices

1 medium-size red onion, 1-inch dices

10 asparagus spears, trimmed and cut in half

3-4 tablespoons olive oil

Salt, to taste

Pepper, to taste

4-5 garlic cloves

4-5 sprigs of thyme

Steak

1 pound sirloin steak, or favorite cut

1 tablespoon olive oil

1 garlic clove

Salt

Pepper

PREPARATION

# Preheat oven to 400°F/200˚C.

# Prepare the vegetables.

# Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)

# Season with olive oil, salt, and pepper (to taste).

# Add garlic cloves and sprigs of thyme on top of the vegetables.

# Roast vegetables for 15 minutes.

# Bring back the tray and push vegetables to the side to make room for the steak.

# Place the steak in the middle of the pan and season both sides with salt and pepper.

# Top the steak with a sprig of thyme and a clove of garlic.

# Place back in oven for 10 more minutes or until desired doneness is reached.

# Allow the steak to rest for 5-10 minutes.

# Plate the vegetables and top with cut steak.

# Enjoy!

Here’s The YouTube Video To Show You How It’s Done:

Lunch: Chicken Parm Bites

Here’s a quick easy recipe for when you just want something light or if you are having friends over for watching a game.  It’s called Chicken Parm Bites, also found on Tasty/BuzzFeed and was submitted by Greg P. Gleason.  It looks exceptionally delicious and who doesn’t like a little gooeyness of flavor?  I’m a little sad that I am now a vegetarian :(). Lois.

 

INGREDIENTS

Servings: 2-3

1 pound chicken tenders

1 ball mozzarella cheese

2 cups panko bread crumbs

1 tablespoon garlic powder

1 tablespoon dried basil

1 tablespoon dried parsley

1 tablespoon salt

½ cup flour

2 eggs

Oil to fry

1 cup marinara sauce

Here’s the YouTube Video:

PREPARATION

1. Cut the chicken tenders into 1.5-inch pieces.

2. Take a knife and carefully cut a hole into the chicken tenders. Make sure to not cut all the way to the other side.

3. Stuff the holes with mozzarella cheese.

4. Add garlic powder, dried basil, dried parsley, and salt to the panko bread crumbs.

5. Batter the chicken in flour, egg, then panko bread crumb mixture.

6. Add around 1-inch of oil to a pan and heat until around 350˚F/175˚C.

7. Fry the chicken on both sides until fully cooked and golden brown.

8. Serve with marinara sauce and garnish with more parmesan cheese. Enjoy!

Mango Chicken Bowl in 20 Minutes

Happy Tasty Tuesday to ya!  Because I am running a little behind I m going, to begin with. Dinner.  Sorry about the poor quality, but I had to screen shot the ingredients because they show at the end of the video, and I wanted to make them handy for you.  Todays’ recipe was featured on MyFitnessPal’s website, but the video was found on YouTube.  I hope you enjoy this one.  Lois

 

 

Lunch: Roasted Shrimp & Veggie Salad

Preparing lunch should b easy and mouth-watering, don’t you agree?  Well, thanks to Mercedes Sandoval you get just that with this delicious Roasted Shrimp & Veggie Salad.  Mmm, I so can not wait to try this salad over the weekend. Lois

Roasted Shrimp Veggie Salad

 

This Roasted Shrimp And Veggie Salad Is Perfect For A Filling Lunch

Servings: 2

INGREDIENTS

1 cup cherry tomatoes, sliced
1 cup carrots, shredded
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 pound shrimp
Olive oil
Chili powder
Oregano
Salt
Pepper
Lime juice
Large handful of mixed greens

Chili Lime Vinaigrette Dressing:
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
Salt, to taste
Pepper, to taste

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Add cut vegetables to a baking sheet lined with parchment paper. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
3. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
4. Mix dressing ingredients together in a small bowl.
5. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
6. Serve and enjoy!

One-Pan Breakfast Potatoes

One Panb Potatoes

Today’s Breakfast Recipe is courtesy of Claire Nolan from Buzzfeed, as you know I am a rabid fan of one pan recipes, so here is one just for Breakfast.  I know, who has time for Breakfast, you can always set up the tablet in the kitchen on the weekends and try this one out.  Or maybe get up a little early and skip the trip to the fast food spot you love, (ssshhh, did I just say that? 😮 ).  Lois

Recipe: One-Pan Breakfast Potatoes

INGREDIENTS

Servings: 4-6

3 russet potatoes, cut into bite-size pieces
1 red bell pepper, diced
1 small white onion, diced
Olive oil, to taste
1 tablespoon rosemary
1 tablespoon garlic, minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper

PREPARATION

1. Preheat oven to 500˚F/260˚C.
2. Place potato pieces, diced red bell pepper, and diced onion on a baking sheet.
3. Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated.
4. Spread coated potatoes, peppers, and onions out into an even layer.
5. Bake for 30 minutes, stirring every 10-15 minutes.
6. Serve with your favorite breakfast sides.
7. Enjoy!