Veggie Fries 4 Ways

Sweet Potato Fries

INGREDIENTS

• For the fries:
• 1 sweet potato
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon pepper

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
3. Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 - 25 minutes, flipping halfway through.
4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
5. Enjoy!

Zucchini Fries

INGREDIENTS

• 2 zucchinis
• 1 cup panko
• ½ cup grated parmesan
• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 eggs

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut zucchini into fries and set aside.
3. In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
6. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
7. Enjoy with dip in recipe above!

Carrot Fries

INGREDIENTS

• 2 carrots
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
3. Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
4. Enjoy with dip in recipe above!

Asparagus Fries

INGREDIENTS

• 1 bundle of asparagus
• 1 cup crushed almonds*
• ⅓ cup parmesan
• 1 tablespoon garlic powder
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 eggs

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut off about 1-2 inches of asparagus ends. Set aside.
3. In a large bowl combine crushed almonds, parmesan, garlic powder, oregano, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip asparagus in eggs, coating evenly, and then toss with the bread crumb mixture.
6. Place on a baking sheet lined with parchment paper in a single layer. Bake for 15-20 minutes, flipping halfway.
7. Enjoy with dip in recipe above!

*NOTE: To make crushed almonds, simply chop up almonds safely with a knife or use a blender to pulse them.

For the Greek yogurt chive dip

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons chives
• ¼ teaspoon salt
• ¼ teaspoon pepper

Source: https://www.buzzfeed.com

Video: https://www.facebook.com/video.php?v=1412984735438655

Crispy Bacon Grilled Cheese Roll Ups

Ingredients

• 8 slices of bread, crusts removed
• 8 slices of cheese or 1 cup+ grated cheddar
• 8 slices precooked bacon
• ¼ cup butter

Instructions

1. Using a rolling pin, roll slices of bread flat.
2. Place one slice of cheese (or 2-3 tablespoons grated cheddar). Roll up bread & cheese. Wrap one slice of bacon around each roll securing with a toothpick.
3. Place in a pan over medium-low heat. Add a small spoonful of butter & using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted.
4. Serve immediately.

Source: http://www.spendwithpennies.com/

Chef John's Irish Soda Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup rolled oats
• 1 1/4 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/4 cup cold unsalted butter, cut into small cubes
• 1 3/4 cups buttermilk
• 1 large egg
• 2 tablespoons honey, or more to taste
• 2 teaspoons grated orange zest
• 1 cup dried currants
• 1/3 cup golden raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
2. Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
3. Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
4. Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife.
5. Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.

Source: http://allrecipes.com/

STUFFED BREAKFAST BISCUITS WITH SAUSAGE AND EGG

Ingredients

• 1 8-piece package breakfast sausage patties
• 6 eggs
• 1 8-piece package refrigerated buttermilk biscuit dough
• 8 slices cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Crack eggs into small mixing bowl and discard shells. Add salt and pepper. Mix well using wire whisk or fork. Set aside.
2. Preheat non-stick skillet over medium-low heat for 2 minutes. Place breakfast sausage patties in heated pan and cook for 12-14 minutes, turning half-way through cooking.
3. Set cooked patties aside. Wipe out pan and discard any leftover grease. Place skillet back on stove over medium-high heat.
4. Add 1 tablespoon butter to skillet. When melted, add eggs. Cook eggs for about 2 minutes, stirring them gently throughout cooking time. Remove skillet from heat and set aside.
5. Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat. Remove biscuit dough from packaging.
6. Using clean hands, gently flatten and spread 1 piece of dough until it is about 5-6 inches wide. Place 1 slice of cheese, 1 sausage patty, and about 2 heaping tablespoons of scrambled eggs onto the dough. Carefully pull up two sides of dough and pinch them together above the ingredients. Repeat with opposite two sides, then with any remaining open sides until the ingredients are totally covered. Turn the roll over, and place it on a baking sheet.
7. Repeat the last step with the remaining ingredients to make 8 rolls.
8. Melt the remaining tablespoon of butter in microwave or on stovetop. Brush the tops of rolls with melted butter.
9. Place rolls in oven and bake for 15-20 minutes, rotating the pan halfway through baking time. The rolls will turn golden brown on the tops and bottoms when they are finished.
10. Allow rolls to sit for at least 10 minutes before serving. To store for later, allow rolls to cool completely (about 30 minutes) before packaging them in airtight containers such as glassware, plasticware, or zipper bags.
11. Refrigerated rolls can be heated in the toaster oven at 350ºF for 5-10 minutes.

Oven Braised Corned Beef & Cabbage

Ingredients

• 4 cups Swanson® 50% Less Sodium Beef Brothor Swanson® Unsalted Beef Flavored Stock
• 1 corned beef brisket(3 to 4 pounds) (with seasoning packet)
• 2 tablespoons Dijon-style mustard
• 2 tablespoons packed brown sugar
• 2 large onion, peeled and cut in quarters
• 3 medium carrot, peeled and cut crosswise in thirds
• 6 small red potato, cut in quarters
• 1 head green cabbage, cut in wedges

How to Make It

Step 1

Set the oven to 350°F. Stir the broth and the contents of seasoning packet in a roasting pan. Place the beef, fat side-up, into the pan. Spread the mustard on the beef. Sprinkle with the brown sugar. Cover the pan.

Step 2

Bake for 2 hours. Arrange the onions, carrots, potatoes and cabbage around the beef in the pan.

Step 3

Bake, uncovered, for 1 hour or until the beef and vegetables are fork-tender. Let stand for 10 minutes. Place the beef and vegetables into a serving dish. Strain the broth mixture and serve with the beef and vegetables.

Source: https://www.campbells.com

Pork Chops Stuffed with Smoked Gouda and Bacon

Ingredients

• 2 ounces smoked Gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in pork chops
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

Directions

1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Source: http://allrecipes.com/

CREAMY BEEF NOODLE BAKE

Ingredients

• 1 lb ground beef
• 1 can (15 oz) tomato sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 12 oz egg noodles
• 3/4 cup sour cream
• 1 container (16 oz) cottage cheese
• 2 cups grated cheese, I always use Colby Jack

Instructions

1. Heat oven to 350 degrees.
2. Cook the ground beef in a skillet until no longer pink. Drain any excess fat.
3. Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest.
4. Cook the egg noodles according to package directions [don't forget to salt the water!]
5. In large bowl, mix together the sour cream and the cottage cheese.
6. Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles.
7. In a 9x13 sprayed with cooking spray. Start with half the egg noodle mixture, top with half the ground beef mixture, and then half the shredded cheese. Repeat.
8. Bake for 20 minutes

Source: http://togetherasfamily.com/

6 Mouthwatering Egg-Topped Dishes

1.) Chef John’s Colcannon Hash

Photo by Chef John

This healthy hash with kale and bacon is a great meal at any time of the day and that softly poached egg just brings it all together.

2.) Cliff’s Greek Breakfast Pitas

Photo by Christina

Just imagine biting into this crispy pitta sandwich with that saucy egg yolk. Now, make it happen!

3.) Roasted Asparagus Prosciutto and Egg

Photo by Baking Nana

If you want to go all fancy, then you can’t go wrong with this winning combination of asparagus, crispy Prosciutto, and creamy poached eggs.

4.) Chef John’s Monte Cristo Benedict

Photo by Baking Nana

What could be better than a sweet cheese and ham Monte Cristo? One with a melty poached egg on top, of course.

5.) Vegetarian Bibimbap

Photo by Chef’d

The egg brings just the right amount of sauciness and a bonus protein kick to this Korean veggie bowl.

6.) Mauigirl’s Loco Moco

Photo by Soup Loving Nicole

Go loco with this Hawaiian classic. You won’t be sorry you went just a little bit mad.

Loaded Potato Soup

Ingredients

• 8 ounces bacon, diced (about 8 slices)
• 2 large russet potato (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
• 1 large onion, chopped (about 1 cup)
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 3 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth orSwanson® Certified Organic Chicken Broth
• 1/2 cup shredded Cheddar cheese
• 1/4 cup half and half
• 3 green onion or fresh chives, chopped

How to Make It

Step 1

Cook the bacon in a 4-quart saucepan over medium heat until crisp, stirring often. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings.

Step 2

Add the potatoes and chopped onion to the saucepan and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and garlic and cook and stir for 1 minute.

Step 3

Stir in the broth and cook until the mixture boils and thickens. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.

Step 4

Stir in half the bacon and half the cheese. Stir in the half and half and cook until hot. Season to taste. Top with the remaining bacon, remaining cheese and the green onions.

Source: https://www.campbells.com