Roasted spiralized sweet potatoes

I had to work this weekend so Iasked my husband to go to the 25th anniversary celebration at Cook Wares. Over the years Ihad taken classes at Cooks Ware and had bought my share of items from them.  They were selling their anniversary cookbook and vendors were selling some of their favorite gadgets.  So I sent my husband to buy the cookbook and a gadget.

Happily,  my husband found an OXO Good Grips 3-Blade Spiralizer with StrongHold Suctionthat actually works. This is my third attempt at owning a spiralizer.  First, I tried a hand held version, but it was awkward and hard to hold.  Next I tried an electric version which was bettter but still did not work well.  In order for it to work well the vegetable needs to be just the right size.  Though even still the vegetable often fell to the side and would not spiralize properly.

This is the spiralizer my husband picked up at Cooks Ware. It is the Good Grips Oxo spiralizer. What I like is that the vegetable/fruit is held in place by the spiralizer plate and turner. It is all manual so no worries about electricity. There is a separate case for the blades which makes it easy to store. It stays in place on the counter with suction.  Clean up is very easy.

I used the fettucine spiral to make a sweet potato salad.

Using a recipe that came with the device, I roasted the sweet potatoes in a 385 degree oven. Use  2 sweet potatoes, peel and spiralize with the fettuccine blade. Add 2 tablespoons of olive oil, salt and pepper. Roast the sweet potatoes for 20-25 minutes, turn once. While baking mix together red wine vinegar, olive oil, diced red pepper, red pepper flakes, salt and pepper in a food processor. Mix until well blended. Once the sweet potatoes are cooked add the vinaigrette dressing to the potatoes and mix well. Serve warm or at room temperature.  Makes a great side for grilled steak and onion straws.

Ma

 

Pasta and Chicken Bowl

You can leave out the chicken if you want to make this a vegetarian meal. Any vegetables will do here. For this bowl I used snap peas, red peppers, spinach, carrots and Mt. Kofinos’ infused olive oil.  I do not receive any commission from Mt. Kofinos but it is a local olive oil found at the Findley Market and now online.  The olive oil is imported from a small Greek island that the Cincinnati family immigrated from.  The original olive oil is very tasty in recipes.  For this one I used the garlic infused olive oil.

I did not start out with the intention of stir frying the vegetables and chicken but it makes sense as the wok provides heat on all sides.


Print Recipe
Pasta and Chicken Bowl
An easy to make meal using left over chicken from the tisserie chicken from the Dude diet
Cuisine dinner
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups pasta
  • 1 cup water
  • 1/2-1 cup left over chicken chopped
  • 1/2 medium red pepper diced
  • 1 medium carrot peeled and shredded
  • 1/2-1 cup spinach rinsed and chopped
  • 1 clove garlic chopped
  • 2 tablespoons garlic,infused olive oil
  • 1 handful spinach chopped
Cuisine dinner
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups pasta
  • 1 cup water
  • 1/2-1 cup left over chicken chopped
  • 1/2 medium red pepper diced
  • 1 medium carrot peeled and shredded
  • 1/2-1 cup spinach rinsed and chopped
  • 1 clove garlic chopped
  • 2 tablespoons garlic,infused olive oil
  • 1 handful spinach chopped
Instructions
  1. Heat one cup of water in a pan to boiling. Add 1-1/2 cups of pasta to the boiling water. Cook for 20 minutes, drain and add to vegetables
  2. Chop left over chicken or use rotisserie chicken from the grocery store.
  3. Rinse and chop spinach, and red pepper,
  4. Rinse and peel carrot. Shred carrot with a julienne peeler or grater.
  5. Add drops of water to the wok until it sizzles within one to two seconds. Add olive oil to wok . Add garlic and stir fry for a 30 seconds. Add snap peas, red peppers and chicken. Stir fry for one minute. Add spinach and carrots. Stir fry for 30 seconds.
  6. When pasta is cooked, drain and add to the vegetables. Add pasta mixture to a bowl and sprinkle Parmesan cheese on top.
Recipe Notes

Easy to make pasta bowl using left over chicken.

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Glazed Chicken and Veggies

Hubby’s turn to cook tonight. He used the left over glaze from our Easter ham (not your father’s rootbeer/bourban glaze) from easter dinner on chicken thighs. He placed the chicken thighs in a 350 degrees oven and baked for 20 minutes or until the temperature reached 165 degrees.
Vegetables included carrots, red peppers and yellow squash stir fried in olive oil with an addition of black beans. Seasoned with thyme and basil. Unfortunately I forgot to take a picture of the chicken. It was crisp and brown and the veggies were a delicious combination.

Print Recipe
Glazed Chicken and Veggies
Using leftover glaze from easter dinner this made a delicious meal of chicken and veggies.
Course Main Dish, Veggies
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 4 chicken thighs bone-in
  • 2 medium carrots peeled and sliced
  • 1 red pepper sliced
  • 1 yellow yellow squash sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 cup black beans rinsed
  • 1/2to 3/4 cup rootbeer/bourbon glaze
Course Main Dish, Veggies
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 4 chicken thighs bone-in
  • 2 medium carrots peeled and sliced
  • 1 red pepper sliced
  • 1 yellow yellow squash sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 cup black beans rinsed
  • 1/2to 3/4 cup rootbeer/bourbon glaze
Instructions
  1. Heat oven to 350 degrees. Place chicken thighs in an oven proof pan or skillet.
  2. Brush chicken thighs with the glaze and place in the oven. Brush the chicken two more times until they are cooked through. They should reach a temperature of 165 degrees.
  3. In the mean time wash and slice vegetables.
  4. Heat a 12" skillet over medium heat. Add olive oil.
  5. Place the vegetables and stir fry for 1 minute. Add black beans, thyme and basil, salt and pepper. Stir fry for 30 more seconds or until crisp tender.
Recipe Notes

This glaze would also work well with pork.

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Sauteed Chicken Thighs with Cherry Tomatoes, Zucchini, and Yellow Squash

Dinner tonight was from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Dayfrom America’s Test Kitchen, page 292.  The recipe calls for chicken breasts, I used boneless/skinless chicken thighs, cherry tomatoes (I used chopped roma tomatoes.  Capers are used but not having any I used Kalamata olives.  The herbs include herbes de Provence, salt and pepper and fresh basil or mint.  (I used basil instead of mint).    Other ingredients include:  zucchini, yellow squash, garlic cloves, salt and pepper.  The flavors are amazing. The recipe serves four and is very easy to make.