Balsamic Glazed Carrots

Ingredients

• 3 cups baby carrots
• 1 tablespoon olive oil

• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
  
  Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Pat's Mushroom Saute

Ingredients

2 tbsps butter
12 tbsp olive oil
12 tbsp balsamic vinegar
1 clove minced garlic
18 tsp dried oregano
1 lb button mushrooms (sliced)

Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

Grilled Asparagus & Feta Salad

Ingredients

• 1 bunch thick asparagus, about 24 spears, ends trimmed
• 3 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• 1 teaspoon lemon zest, from one lemon
• 1 tablespoon freshly squeezed lemon juice, from one lemon
• 1/3 cup crumbled feta cheese
• Preheat grill to high.  Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper. Put asparagus on the grill, making sure spears are perpendicular to grates so they don’t fall through. Set asparagus dish next to grill (do not clean). Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½” pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice. Toss gently and season with more salt, pepper and lemon juice to taste. Serve room temperature or cold.

Sauteed Apples

Ingredients

• 1/4 cup butter
• 4 large tart apples – peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch

• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.  Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Donna's Cheesy Quiche

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 eggs
• 1 cup heavy cream
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (9 inch) pie crust
• 3/4 cup mozzarella cheese, shredded
• 3/4 cup Cheddar cheese, shredded
• Preheat oven to 375 degrees.  Heat oil in a skillet over medium-high heat.  Add onions and saute until soft (about 3-5 minutes).  In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.  Spoon the onions into the pie crust.  Pour the egg mixture over the onions and sprinkle the shredded cheese on top. Bake for 30-40 minutes until a toothpick inserted in the center of the quiche comes out clean.  Let cool slightly before serving.

Our Review

I made one following this recipe and then made one with sliced ham added into the pie crust with the onions.  I found that the crust wasn’t 100% cooked on the ham one and we actually voted that the non-ham one was slightly better.

Salmon with Brown Sugar Glaze

• Ingredients

• 1/4 cup packed light brown sugar

• 2 tablespoons Dijon mustard

• 4 (6 ounce) boneless salmon fillets
• salt and ground black pepper to taste
• Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.  Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.  Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

Apple Blue Cheese Salad

Ingredients

• 1 Granny Smith apple, cored and julienned
• 1 cup balsamic vinaigrette salad dressing
• 1 cup crumbled blue cheese

• 1/2 cup chopped pecans
• 4 slices turkey bacon
• 6 cups torn romaine lettuce
• Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.  Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.  In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top

Our Review

It was a lot of dressing, use less next time.  Otherwise it was good.

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