Tag: onion
You Are Going To Love This Veggie Pasta
Wait!
This is NOT veggies, spiraled, claiming to be pasta. There IS pasta in this dish. And..there are veggies that are spiraled and sliced, too.
The thing is… I.love.pasta. I love all the things you can add to pasta. Protein and sauce and cheese, oh my! It takes me right back to my Midwestern roots. Meat, starch and cheese LOL.
Anyhow, this pasta dish has pasta, zucchini that has been zoodled, and onions that have been sliced. This way, you get more flavor, a little bit of color, and an all around healthier dish.
Veggie Pasta
- 2 tablespoons avocado oil
- 1 red onion, sliced
- 1 yellow onion, sliced
- 2 zucchinis, zoodled or cut into long, thin strips
- a quarter-sized diameter of gluten-free spaghetti
Boil the noodles per package directions.
In a separate skillet, add the oil and the onions. On medium heat, cook bout 5 minutes. Remove the onion and set aside. Add the zucchini into the skillet and cook for about 3 minutes or until slightly softened. One the zucchini is done salt and pepper it and add the onions and pasta. It’s done!
You can top this with a cheese sauce, spaghetti sauce, garlic, and so much more! Yum!
Like this recipe? Go HERE to check out my published books!
Honey Maple BBQ Pulled Pork with Walnut Toffee Whiskey
When it comes to dinners, I love to try new things and mix and match delicious flavors! Do you, too? I know I’m not the only one!
We got this whiskey at a food festival but I’ve seen it online, too. It adds something awesome and as a slow cooker recipe, this meal doesn’t get much easier!
Honey Maple BBQ Pulled Pork with Toffee Whiskey
- 4 pound pork loin (fat trimmed and cut into 4 equal pieces)
- 1/2 cup Walnut Toffee whiskey
- salt and pepper
- 1 onion, sliced
- 3 cloves garlic, diced
- 2 cups Honey Maple BBQ sauce
Add everything, except the BBQ sauce, to a crock pot. Turn on high for 4 hours, or low for 8 hours. In the last 30 minutes, add the BBQ sauce. After time, shred and it’s ready!
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
Chipotle Egg Casserole with Red Pepper and Gouda
Eggs and vegetables are such a great start to the day. Whether you like breakfast at 8am or 11am, this casserole is the perfect fit.
Chipolte Egg Casserole is stuffed with veggies, has bacon and gouda, and is prepped and ready to pop into the oven in just minutes.
Chipotle Egg Casserole with Red Pepper and Gouda
- 8 eggs, scrambled
- 5 strips bacon, cooked and crumbled
- 1/2 red bell pepper, chopped
- 1/2 onion, chopped
- 1/2 cup gouda cheese, shredded
- 1 tablespoon Chipotle seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons bacon grease
Cover the bottom and sides of a 9X9 pan with the bacon grease and heat the oven to 350 degrees. In a separate bowl, whisk to scramble the eggs. Pour into the baking pan.
Add the onion, red pepper, and bacon and stir. Sprinkle in the cheese. Finish by adding the seasonings and stirring to combine. Pour into your baking dish and bake in the oven for 30 minutes. Enjoy!
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one.
Sauteed, and Sliced Zucchini, Onion, and Mushroom
Are there any foods you like the smell of, but not the taste? This was me, and mushrooms. My Mom loved them, and sauteed them often, but as much as I liked the smell, I never wanted to eat them. Then came this dish.
This side dish was made for me by a friend, and I’ve loved mushrooms (and onions) ever since. These vegetables are a great combo, and all you have to do is sprinkle on some salt and pepper. So good.
Sauteed, and Sliced Zucchini, Onion, and Mushroom
- 2 tablespoons coconut oil
- 2 cups sliced, fresh zucchini
- 2 cups sliced, fresh onion
- 2 cups sliced, fresh mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In a large, shallow skillet pan (or wok) add the coconut oil to the pan on medium heat. Add your zucchini slices to the pan, and cook for four minutes or until they have begun to brown. Add the onion slices, and cook for one minute. Last, add the mushrooms, and cook an additional minute. Season with salt and pepper and it’s ready!
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
Creamy Tuna Mushroom Skillet
Even working from home, there are some days it gets to be 4 or 5 pm and I realize I haven’t even thought about making dinner nor is there any meat thawed or things prepped.
This was made on one of those nights. I needed to throw together dinner and canned tuna was what was ready.
With some vegetables and a “creamy” sauce, these flavors were great together and made for a delicious for dinner.
Enjoy!
Creamy Tuna Mushroom Skillet
- 1 tablespoon olive oil
- 1 onion, sliced
- 5 mushrooms, sliced
- 2 cans tuna
- 1 tablespoon black pepper
- 2 tablespoons cream (Almond milk for Paleo option)
- 1 tablespoon water
- 1 tablespoon parmesan cheese (omit for Paleo)
- 1 tablespoon parsley
In a medium sized sauce pan on medium heat, add one tablespoon olive oil and the sliced onion. Cook for about a minute. Add sliced mushrooms to the pan and cook about 5 minutes. The tuna gets added next followed by the cream and water (I didn’t have any milk but this mixture is creamier to me anyhow.) Lastly add cheese and parsley.
Use this as a topping for a vegetable or starch of your choice. Good on top of:
- rice
- spaghetti squash
- pasta
- potatoes
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
Christmas Sides To Satisfy Everyone: 4 Sides In Under 40 Minutes
Holiday entertaining this year? The holidays are chock full of parties, get togethers and various festivities. And the food. The FOOD!
I love party food. Party meals are fun too but can be daunting for a host or hostess. Have no fear! You decide on the main course and dessert, and leave the sides to me! These side dishes are delicious, easy and healthy too.
The first is my mashed potatoes, so good you’d never believe they’re dairy free, gluten free, vegan and paleo. Next is sweet and spicy carrots, followed by bacon and brussels and last but not least, roasted cauliflower.
Emmy’s Mashed Potatoes
- 3 medium sized bakers potatoes, rinsed off and chopped
- 1 red onion, chopped
- 1/3 cup vegetable stock
- 3 tablespoons refined coconut oil
- 1 tablespoon salt
- 1 teaspoon pepper
Boil the chopped potatoes for about 15 minutes or until you can start to stick a fork through them but they are still firm. Add in the chopped onion for the last 5 minutes or until everything is tender. Drain off the water and add the potatoes back into the pan with the remaining ingredients. Mash everything together and serve hot.
Sweet And Spicy Carrots
- 4 carrots, skinned and chopped into rounds
- 1 cup 100% orange juice of choice
- 1 tablespoon honey
- pinch of ginger
- pinch of cinnamon
- pinch of cayenne pepper
In a small sauce pan on medium/high heat, simmer all the ingredients together until the juice evaporates and the carrots are soft, or about 20 minutes
Baked Bacon And Brussel Sprouts
Baked Bacon And Brussel Sprouts
- 4 slices bacon, fried
- 3 cups of brussel sprouts, ends cut off and quartered
Fry bacon on medium heat while flipping throughout, until preferred crispiness. Take bacon out and set aside. Do not drain the grease from the pan!
Cut the ends off of the brussel sprouts and then cut in quarters, or so that all the brussel pieces are about equal size. Add them into the pan you fried the bacon in and coat the brussel sprouts with the grease.
Place brussel sprouts on a baking sheet and bake for about 20 minutes in a 375 degree oven or until they begin to brown. In the last 5 minutes, crumble the bacon on top of the brussel sprouts and mix.
Tip: When you take the bacon out, lay it on a paper towel and dab off the excess grease.
Roasted Cauliflower
Cauliflower is one of my favorite vegetables, it’s so versatile and can take on different flavors and textures. In this recipe, cauliflower is mixed with garlic and olive oil and becomes almost nutty.
- 1 head cauliflower, chopped or sliced and broken up into pieces
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 2-3 tablespoons olive oil (to coat)
Preheat oven to about 375 degrees. Combine ingredients together in a bowl. Cover a baking sheet with aluminum foil (for the fastest and easiest clean up!) and spread cauliflower evenly on the baking sheet. Bake until it begins to brown on the outside or to your preferred texture- about 25 minutes.
Regulars in my house, these veggies are some of my favorites. From my kitchen to yours, Merry Christmas and Happy Holidays!
Creamy Tomato Basil Soup
It’s soup season and this traditional soup filled with fresh ingredients is just too good to pass up. Start off on the stove top and then blend for a creamy and tasty lunch or dinner.
Creamy Tomato Basil Soup
- 3 tablespoons butter
- 1/2 small onion, chopped
- 6 cloves garlic, chopped
- 10 fresh basil leaves, no stems
- 1 teaspoon black pepper
- 2 cans (30 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 tablespoons honey
- 1/2 cup cream
- 1/2 cup parmesan cheese, grated
In a medium sized sauce pan on medium heat, add butter and onions to the pan and cook for 5 minutes. Add garlic, basil and black pepper and cook for another 5 minutes. Mix in the diced tomatoes, tomato sauce, and honey and cook an additional 5 minutes. Finish by mixing in the cream and the parmesan cheese.
Blend in a blender until preferred consistency: chunky, thick or creamy and enjoy!
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
Homemade Crock Pot Italian Beef
Fresh recipes are fun but nailing new recipes on the first try- now that’s the best!
These crock pot Italian beefs are packed full of flavor and once you have the ingredients together, they cook themselves. This makes dinner not only delicious but easy too.
Crock Pot Italian Beef
- 1 1/2 pound chuck roast
- 1 cup beef stock
- 1 onion, sliced
- 1/2 green pepper, sliced
- 1 tablespoon honey
- 1 tablespoon garlic powder
- 1 tablespoon parsley
- 2 tablespoons oregano
- 1 teaspoon pepper
- 1 teaspoon basil
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
Place the roast and vegetables into the bottom of a crock pot. Add the rest of the ingredients and cook for 8 hours on low or 4 hours on high. Remove the bay leaf, shred and enjoy!
Tip: Serve over rolls with a mild white cheese and broil for about 20 seconds or until browned.
Paleo Chicken & Vegetables with Ginger Garlic Sauce
Thursday nights are for my homemade take on Chinese! This chicken and vegetables with ginger garlic sauce is packed with green vegetables, onions and a sauce so good you’d swear it’s a new item on your favorite Chinese menu!
Paleo Chicken & Vegetables with Ginger Garlic Sauce
- 1 tablespoon olive oil
- 1 cup carrots, diced
- 3 tablespoons water
- 1 1/2 large onion, diced
- 2 cups asparagus, diced
- 2 cups chicken breast, diced
- 4 tablespoons coconut aminos (soy sauce)
- 1/4 teaspoon roasted sesame oil
- 2 tablespoons honey
- 1/2 teaspoon fresh ginger, diced (or 1/4 teaspoon ground ginger)
- 2 cloves garlic, diced
Add the olive oil to a pan on medium low heat and then add in carrots and 3 tablespoons of water. Cook for 5 minutes. Add the onions to the pan and cook an additional minute. Add in the asparagus and chicken and cook for about 10 to 15 minutes or until the chicken turns white.
Add the rest of the ingredients and cook an additional 10 minutes. Top with sesame seeds, serve with your vegetable of choice and enjoy!
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