Saturday, September 12, 2015

Weekend Round-Up

Some of the week's best
Snack
Kristin from iowagirleats.com created this delicious bite of cracker spread with Laughing Cow Creamy White Cheddar Cheese topped with crunchy apples and flash-fried fresh sage leaves. It's a delicious twist on the classic cheese and apple snack combination.
How to do flash-fried sage leaves: 
Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt
A favorite fall food magazine the September issue of Food Network. It is filled with a lot of eye catching and easy recipes. I particularly liked the insert 50 Bar Cookies. They came up with dozens of creative ways to make one pan treats. The magazine offers a whole section of recipes on how to put all your tomatoes and basil to good use. 
Mediterranean Heirloom Tomato Salad with Feta and Pomegranate Seeds.
 And no-fuss galettes a perfect way to end a summer meal. 
Top of my list to try this week is Strawberry Barbecue Sauce Baked Beans. 

I was intrigued by the idea using strawberries in a barbecue sauce. 
Last, but certainly not least a favorite veggie side for the week Honey Maple Roasted Carrots from damndelicious.net
Cook's notes: It's an easy simple side dish to accompany any meal, tossed in olive oil, maple syrup, honey and herbs. Just 5 min prep. That’s it! I added a sprinkle of pumpkin pie spice over the carrots before roasting.
Ingredients:

  • 2 TB. olive oil
  • 2 TB. honey
  • 2 TB. maple syrup
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. thyme
  • 1/4 tsp. oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) package frozen crinkly cut carrots
  • 2 TB. chopped parsley leaves

Directions:
  • Preheat oven to 450 degrees and cover a rimmed baking sheet with parchment paper.
  • In a small bowl, whisk together olive oil, honey, maple syrup, garlic and onion powder, thyme and oregano. Season with salt and pepper, to taste.
  • Place carrots in a single layer onto the prepared baking sheet. Add olive oil mixture and gently toss to combine. Sprinkle with pumpkin pie spice.
  • Place into oven and bake for 15-18 minutes, or until tender, stirring occasionally.
  • Serve immediately, garnished with parsley, if desired.

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