MARCH 2024 RECIPE GAME

momtochloe · ‎11-03-2013

Greetings Recipe Game Friends and welcome to March which brings warmer weather and the start of spring flowers but unfortunately those could be buried under snow which seems to come and go as it pleases lately . . .

One thing I do know is that March brings one of my favorite eating days (St. Patrick's Day!) so let's start dusting off our spring recipes and maybe a few featuring corned beef for leftovers (but to be honest, I'm not even sure that's a thing if you know what I mean). Many thanks to our friend @GenXmuse for that delicious roasted asparagus recipe (and yes I threw a jar of sun dried tomatoes in my next grocery order), yum!

OVEN ROASTED ASPARAGUS WITH SUN DRIED TOMATOES AND PARMESAN (with pine nuts)

COURSE: SIDE DISH

CUISINE: AMERICAN

PREP TIME: 10MINUTES MINUTES

COOK TIME: 17MINUTES MINUTES

TOTAL TIME: 27MINUTES MINUTES

SERVINGS: 6

CALORIES: 176KCAL

AUTHOR: BECKY HARDIN | THE COOKIE ROOKIE

Oven Roasted Asparagus with sun dried tomatoes, pine nuts, garlic, and more is a delicious Mediterranean-inspired side dish fit for any occasion. This easy roasted asparagus recipe is quick to make yet filled with flavor! Add this asparagus side dish to your holiday meals, or just to your weeknight dinners. Either way, it's sure to be a hit!

INGREDIENTS

1½ pounds fresh asparagus trimmed
3 tablespoons pine nuts
3 garlic cloves very thinly sliced
¾ cup 6 ounces sun-dried tomatoes (California Sun Dry Sundried Tomatoes, Julienne cut with herbs works well)
3 tablespoons olive oil divided
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons lemon juice (juice of 2 lemons), divided
¼ cup grated Parmesan cheese
Zest of 1 lemon

INSTRUCTIONS

Heat oven to 400°F and line a large sheet pan with aluminum foil.
Place the asparagus, pine nuts, garlic slices and sun-dried tomatoes on the foil.
In a small bowl, whisk together 2 tablespoons oil, salt, black pepper and 1 tablespoon lemon juice. Pour the oil mixture over the ingredients on the sheet pan and toss gently to coat.
Bake 15-17 minutes (depending on the thickness) or until asparagus is just tender but not overcooked.
Drizzle the cooked asparagus with the remaining 1 tablespoons lemon juice and sprinkle with the grated cheese and lemon zest.
Toss gently to combine and…
Enjoy!

NUTRITION

Next recipe has a P ingredient

KingstonMom · ‎05-20-2023

@momtochloe

Leftover (impossible!) corned beef & sauerkraut:

On rye bread (or your favorite), spread mustard (your favorite) or 1,000 Island dressing on both slices.

Add a slice of your favorite melty cheese (I like pepper jack or swiss)

Add leftover corned beef and top with leftover sauerkraut.

Grill in pan (like a grilled cheese sandwich) till brown on both sides.

Voila! A Reuben sandwich!

KingstonMom · ‎05-20-2023

And for @GenXmuse, whose next letter was P, From Taste of Home:

Pistachio Pudding Cake

Pistachio Pudding Cake Exps Ft24 47287 Ec 010924 1

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs
1 cup club soda
1/2 cup chopped walnuts

ICING:
1/2 cup canola oil
1 cup cold heavy whipping cream
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons confectioners' sugar
1/2 cup chopped walnuts

Directions

In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

Test Kitchen Tips

For perfect creamy icing, make sure that the heavy whipping cream is cold and that the thickest cream isn't left clinging to the carton. You need that fat to whip the cream properly.
This cake can also be made in a 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean.

Nutrition Facts

1 piece: 354 calories, 20g fat (6g saturated fat), 64mg cholesterol, 437mg sodium, 41g carbohydrate (24g sugars, 0 fiber), 4g protein.

Next letter : Q or skip to R

GenXmuse · ‎05-15-2016

Gluten Free Potato Ricotta Quenelles

Prep: 20 mins Level: Easy Cook: 20 mins Serves: 4
Description
Adapted from Manjula’s recipe for Potato Paneer Tots both version are yummy!
Ingredients
2 whole Medium Russet Potatoes, Washed 2 Tablespoons Rice Flour
5 Tablespoons Water
1 cup Ricotta Cheese Or Mashed Paneer
1 whole Finely Chopped Jalapeno 1 teaspoon Salt
1 pinch Black Pepper
Oil, For Frying
Preparation
Shred potatoes with a grater (skin can be left on or peeled off).
Put the shredded potatoes into a pan of boiling water and boil for a few minutes. Keep checking them as they must be soft, but not overcooked.
Drain the potatoes, run some cold water over them and leave them to drain and cool. In the meantime make the batter:
Mix the rice flour with the water (the batter needs to be quite thin) and set aside. Squeeze as much water as possible out of the potatoes.
Mix together ricotta (or paneer) potatoes, jalapeno, salt and pepper.
Take a small quantity of mixture at the time and form into a quenelles (you should get about 20 to 24).
Heat oil in frying pan (you should have at least 40 ml of oil in the pan).
Take one quenelle at a time, dip it in the batter( letting the excess run off ) and fry in the hot oil.
Cook them in batches so they will not be too crowded, turn them so they brown on all sides
Remove and drain on kitchen paper
As an appetizer, serve with a chutney dip.
or
Serve as a side to chicken or veal dishes.
Hint
Use a potato ricer to remove as much water as possible from the potatoes

Next Recipe has a food that starts with R

walker · ‎03-26-2010

ROAST BEEF Sliders au Jus*

2 pkgs. Hawaiian Sweet Rolls

24 slices thin deli ROAST BEEF (about 1 1/2 lbs.)

12 slices provolone cheese

8 tablespoons butter, melted

3 tablespoons Worcestershire sauce

1 tablespoon horseradish

1 tablespoon Dijon mustard

1 tablespoon minced fresh rosemary

Sauce: 2 tablespoons canola oil

2 shallots, chopped

2 garlic cloves, chopped

2 tablespoons dry red wine

3 cups beef broth

Without separating rolls, cut each package of rolls horizontally; arrange bottom halves in a greased 13x9" baking pan. Layer with ROAST BEEF and cheese; replace top halves of rolls.

In a small saucepan, melt butter; add Worcestershire sauce, horseradish, mustard and rosemary. Drizzle over the rolls. Cover and refrigerate at least 2 hours.

In another small saucepan, heat oil over medium-high heat. Add shallots; cook and stir until lightly browned and tender, 3-4 minutes. Add garlic, cook 1 minute longer. Add wine, scraping brown bits from bottom of pan. Add broth; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain sauce through a fine sieve. Set aside.

Preheat oven to 350. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, for 10 minutes. Cover with foil; bake until cheese is melted, about 10 minutes longer. Cut into individual sliders. Serve with warm sauce.

* Sliders are always great to have for kids and adults at casual gatherings. I'm always looking for new slider recipes. This was found in recent Taste of Home magazine.

NEXT ... RECIPE OR INGREDIENT USING LETTER T

GenXmuse · ‎05-15-2016

Summer Vegetable Tian

Fresh summer vegetables and savory herbs are layered together then topped with cheese before baking to perfection in this summer vegetable tian.

Prep Time15minutes mins

Cook Time45minutes mins

Total Time1hour hr

Total Cost: $5.11 recipe / $0.85 serving

Servings: 6

Author: Beth - Budget Bytes

Ingredients

1 medium yellow onion $0.42
2 cloves garlic, minced $0.16
1 Tbsp olive oil $0.11
1 medium zucchini $0.75
1 medium yellow squash $0.56
1 medium potato $0.77
1 medium tomato $0.71
1 tsp dried thyme $0.10
Salt & pepper $0.05
1 cup shredded Italian blend cheese $1.40
1 Tbsp chopped parsley, optional garnish $0.08

Instructions

Preheat the oven to 400ºF. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).
While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and potato thinly (1/4-inch slices). Make sure the potatoes are very thin so that they soften quickly while in the oven.
Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, top with the shredded cheese, and bake without the foil for an additional 15-20 minutes, or until the cheese is golden brown. Top with chopped fresh parsley for garnish, if desired.

Nutrition

Next letter is U

***edited to remove links

RespectLife · ‎02-27-2012

I'd like to repost this recipe....hope that is okay, SO good!

Posted by FunkyHulaGirl 06/15

Brazilian Banana Upside Down Muffins

Topping:

6 tbs. unsalted butter

1/2 cup firmly packed dark brown sugar

6 small, ripe bananas

Muffins:

1 cup unbleached AP flour

2 tsp. baking powder

1/2 tsp. ground nutmeg

1/4 tsp. salt

1/2 cup firmly packed dark brown sugar

1/2 cup neutral flavored vegetable oil

2 eggs

3 tbs. whole milk

3 tbs. dark rum

1 tsp. vanilla

Preheat oven to 375 and brush a 12 cup muffin tin with melted butter.

To make the topping, add 1/2 tbs. butter and 2 tsp. brown sugar to each cup; bake until the mixture is melted and bubble - about 10 minutes. Remove from oven and let cool for a few minutes. Peel the bananas and cut each on the diagonal into 12 slices; place 2 slices on the bottom and 2 slices along the side of each muffin cup.

Sift together the dry ingredients (except brown sugar) in a large bowl. In a medium bowl, whisk together the rest of the ingredients. Make a well in the flour mixture, and pour in the sugar mixture. Using a wooden spoon, mix until just blended. Divide the batter evenly among the muffin cups, filling as full as possible.

Bake until the muffins spring back when pressed lightly in the center, about 18 minutes. Turn immediately onto a wire rack, and cool for a few minutes before eating.

These are best eaten the day they are made.

NEXT INGREDIENT V

GenXmuse · ‎05-15-2016

Veggie Skewers with Vegan Green Goddess Dressing

These simple veggie skewers are packed with flavour thanks to their soy balsamic marinade and herby vegan green goddess dressing. Don’t worry if you don’t have a grill, these vegetable kebabs are baked in the oven!

Course: Appetizer, Side Dish

Cuisine: American

Total Price: $7.74

Prep Time: 30minutes minutes

Cook Time: 15minutes minutes

Total Time: 45minutes minutes

Servings: 6

Calories: 205kcal

Ingredients

For the veggie skewers

1 small red pepper cut into squares - $0.79
1 small yellow pepper cut into squares - $1.17
1 small zucchini cut into rounds then quartered - $0.21
½ red onion cut into chunks - $0.18
12 button mushrooms halved - $0.99
15 cherry tomatoes - $0.89
3 tablespoons balsamic vinegar - $0.18
2 tablespoons soy sauce - $0.12
1 tablespoon olive oil - $0.10
A few grinds of pepper - $0.02

For the vegan green goddess dressing

½ cup vegan mayo - $0.40
½ cup unsweetened vegan yogurt - $1.52
½ cup loosely packed flat-leaf parsley - $0.40
¼ cup tarragon or basil - $0.50
¼ cup roughly chopped chives - $0.50
1 ½ tablespoons lemon juice - $0.18
1 clove of garlic - $0.08
½ teaspoon salt - $0.01

Instructions

First chop all your veggies. My skewers are small (15 cm / 6 inches) so I chopped my veggies quite small at about ¾ inch.
Toss the chopped veggies into a bowl and pour over the balsamic vinegar, soy sauce, olive oil and a few grinds of pepper. Mix well and marinate for 15 minutes, stirring them up from time to time.
Meanwhile combine all the ingredients for the dressing in a food processor and blend until smooth. Refrigerate until ready to serve.
Preheat the oven to 400°F / 200°C.
Skewer your veggies and place them on an oven rack over a pan to catch the drips or directly on a baking pan. Bake for 10 – 15 minutes or until the veggies are tender.
Let them cool for a couple of minutes then serve with the vegan green goddess dressing.
Next letter is: W

walker · ‎03-26-2010

Spanish Rice.....Easy and Good!

3 tablespoons vegetable or canola oil

1 medium yellow onion, chopped

4 cloves of garlic, minced

1 cup WHITE RICE (uncooked)

1 (14 oz) can diced tomatoes

1 (14 oz) can chicken broth

1 teaspoon salt or less (to taste)

Heat oil in large pan in medium heat. Add onions and garlic; cook 3-5 minutes or until onions start to soften. Add rice, stirring regularly, until lightly browned. Add tomatoes with juice, chicken broth and salt. Mix well. Cover pan and turn heat to low. Continue to cook until liquid is absorbed. **

** original recipe said 10-12 minutes but it always takes me

longer...about 30 minutes....check after 15 minutes

Serves 4-6

NEXT .. RECIPE OR INGREDIENT USING LETTER

X, Y, or Z (or Poster's Choice)

GenXmuse · ‎05-15-2016

CUCUMBER DILL ROTISSERIE CHICKEN SALAD

Author: Julie (PB Fingers)
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 8 -1/2 cup servings 1x

DESCRIPTION

This recipe for lightened-up Cucumber Dill Greek Yogurt Rotisserie Chicken Salad comes together in less than 10 minutes and tastes like summer in a bowl thanks to crisp cucumber and flavorful herbs. Made with Greek yogurt, it’s a protein-packed salad that will fill you up without making you feel weighed down!

INGREDIENTS