How To make Sweet 'N' Sour Squash Medley
1 c Firmly Packed Brown Sugar
1 ts Mustard Seeds
1 Stick Cinnamon
4 Whole Cloves
1 c White Wine Vinegar
3 Lemon Slices
1 md Tomato Cut Into Wedges
1 md Pattypan Squash, Sliced
Horizontally & Cut Into Wedges 1/4 lb Green Beans, Cut Into
1 in. Pieces
1 sm Zucchini Sliced
1 sm Yellow Squash, Halved
Lengthwise & Sliced 1 Green Onion Chopped
Combine Brown Sugar, Mustard Seeds, Cinnamon, Cloves, Vinegar & Lemon Slices in A Medium Nonaluminum Saucepan. Bring To A Boil; Reduce Heat & Simmer 5 Min. Add Remaining Ingredients & Simmer An Additional 2 Min. Remove From Heat; Cover & Let Cool To Room Temperature. Remove Whole Spices & Lemon; Drain. Serve Immediately OR Store in An Airtight Container in The Refrigerator. (Fat 0.1. Chol. O.)
How To make Sweet 'N' Sour Squash Medley's Videos
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How to Roast Vegetables the Right Way with Balsamic Vinaigrette // Side Dish❤️
This is one of my all time favorite side dishes, it just goes so well with so many things. These vegetables are crispy from the outside and soft from the inside, and the Balsamic Vinaigrette takes them to a whole new level. In this video I will show you how I prepare my vegetables and show you how to get the perfectly roasted vegetables, so you wont have to settle for mushy uneven roadted vegetables. Whether you enjoy them as a side dish, omelet or alone they just won’t let you down. I hope you give this recipe a try. ❤️
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Oxo good Grips Prep Y- Peeler, silicone
INGREDIENTS-----------------------------------------------
1 MEDIUM SWEET POTATO (3/4-1 inch Cubes)
1 MEDIUM ZUCCINI (1 INCH HALF MOON SLICES)
1 SMALL BROCCOLI HEAD (FLORETS CUT LONG WAY)
1 MEDIUM PURPLE ONION (1 INCH PIECES)
1 MEDIUM RED BELL PEPPER (1 inch pieces)
3 TBSP OLIVE OIL or (AS NEEDED)
3 1/2 TBSP BALSAMIC VINAIGRETTE or (AS NEEDED)
SALT as needed
PEPPER as needed
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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Best stir fry yellow squash recipe/Recette kalbas jaune.
Best Ever Roasted Sweet Potatoes Recipe - How to Bake Sweet Potatoes
These roasted sweet potatoes will hands down be your best way of roasted sweet potatoes. The sweet potatoes are deliciously soft inside and caramelized outside, perfect roasted sweet potatoes side dish for the holidays.
INGREDIENTS
3 large sweet potatoes ( i recommend using fresh newly bought sweet potatoes, they taste the best)
3 Tbs olive oil
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp paprika
1 Tbs brown sugar
1 tsp ground cinnamon
salt and pepper to your taste taste ( i used about 1 and 1/2 tsp salt and 1/4 tsp black pepper)
BRIEF INSTRUCTION
1. Cut sweet potatoes into cubes
2. Add the rest of the ingredients to sweet potatoes and mix very well
3. Place sweet potatoes into a greased baking pan, be sure to space them out well.
4. Bake at 425 F for 30 to 35 minutes
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Roasted Seasoned Winter Squash Medley is made on a sheet pan seasoned with a savory, sweet, spicy and smoky seasoning blend. SO good!
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Wild Rice with Dried Cherries and Butternut Squash ❤ HOLIDAY DISH
This delicious Wild Rice with Dried Cherries and Butternut Squash dish is one if my favorite for the Holidays, but it is perfect for year round too, it is loaded with flavor and it is beautiful on the table. The butternut squash is a perfect combination with the dried cherries and the wild rice blend. It is a very easy dish to prepare, but will look elegant and festive when set on the table. I love adding sauteed onions, garlic, a pinch of cayenne and coarsely chopped pecans with golden raisins too. The sweet and savory combination makes it a hit in my home, I always have the recipe printed for my family and guests. This dish is a real winner.
INGREDIENTS----------------
1/2 C. Wild rice blend (rinsed well)
2 & 3/4 C. Chicken Broth (low sodium)
1/3 C. finely diced onions
1/2 C. chopped green onions (white and green)
2 C. Cubed butternut squash (peeled and seeds removed)
1 large minced garlic clove
1 C. White long grained rice (rinsed very well)
3/4 C. coarsely chopped pecans
1/2 C. golden raisins
1/2 C. dried cherries
1/3 C. chopped parsley
1/3 C. diced yellow Bell pepper
1 tsp fresh thyme or 1/2 tsp dried
pinch cayenne (optional)
2 Tbls melted butter
1 1/2- 2 Tbsp brown sugar
Salt and pepper (to your liking)
Olive oil (to drizzle on butternut squash)
2 tsp Chicken bouillon
WILD RICE-----------
1/2 C. wild rice blend
3/4 C. chicken broth
WHITE RICE -------------------
1 C. long grain white rice
2 C. chicken broth
2 tsp chicken bouillon (I used KNORR)
1/2 tsp dried thyme
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.