Irish Roasted Honey Glazed Root Vegetables

These honey roasted veggies are so amazing and so sweet.

Ingredients:

3 med. size turnips thick sliced

5 carrots peeled and sliced

2 large parsnips peeled and sliced

1/4 cup olive oil

1/4 tsp. black pepper

1/4 tsp salt

 3 tbsp. honey

Directions:  

Preheat the oven to 350 degrees. Peel and cut the  parsnips  and carrots  into 1 inch slices, and slice the turnips into 1/2 inch inch slices .

In a med. bowl mix the salt, pepper, olive oil and honey and whisk together, toss in the parsnips, carrots and turnips and  mix till coated.  Spread  the vegetables on a baking sheet in a single layer and bake for about 30 min.  and then with a spatula flip them over so they will brown on the other side for about another 15 min.until they start turning a golden brown and are tender with a fork.  Remove  and place on a platter (optional you  can sprinkle with dried parsley flakes) and serve  hot.  Serves  4

Stuffed Bell Peppers With Manwich

Ingredients

4-6 bell peppers

1 pound ground beef

1 can Manwich

thick sliced Cheddar cheese

1 med. yellow diced

Directions:

Stand each bell pepper up and place knife by the stem and cut it in half , remove insides and set in glass 8x8 baking dish and set aside.

In a skillet sautee the diced onions and add the ground meat and brown and drain off the fat and stir in the manwich and simmer for about 10 min.

Fill eat bell pepper with meat mixture, almost to full but do not overfill.

Place bell peppers in oven at 350° for 40-45 minutes.

About 10 min. before peppers are done, top each with a slice of cheese. Remove from oven when cheese is melted.

Black-Eyed Pea Salad

2 scallions minced
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
3 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
2 - 16 oz can of Black Eyed Peas ( rinsed and drained)
1 red bell pepper, cored, seeded, and diced
1 serrano pepper, cored, seeded, and diced
1 tablespoons dried oregano
2 tablespoons dried  parsley
 Spicy Vinaigrette (recipe follows)
2 ounces goat cheese, crumbled (about 1/2 cup)


1. Preheat the oven to 400ºF.
2. Scatter the cubes of butternut squash in one layer on a baking sheet with sides. Drizzle the squash with the olive oil, season with salt and pepper, and toss to coat. Roast for 30 to 35 minutes, until the squash is brown around the edges and tender when pierced with a fork, stirring the squash pieces periodically so they brown evenly. Allow it to cool slightly.
3.
Gently scrape the warm squash into a large mixing bowl. Add the peas, bell pepper, serrano pepper, oregano, parsley, salt, pepper, and 1/2 cup of the vinaigrette and toss gently. Season with additional salt, pepper, or vinaigrette to taste. Season with additional salt, pepper, or vinaigrette to taste. Transfer the salad to a serving platter and sprinkle with the crumbled goat cheese. Serve room temp. serves 6



Spicy vinaigrette
 Makes about 1 cup

1/3 cup apple cider vinegar
2 tablespoon honey
2 tablespoons lemon juice
½  teaspoon crushed red pepper
Salt and pepper to taste
1/3 cup olive oil

- Stir vinegar, honey, lemon juice, pepper flakes, salt and pepper together in a med. bowl. Add  the oil slowly, whisking constantly until all is mixed. Use immediately

Easy Pan Roasted Brussels Sprouts

1 pound fresh Brussels sprouts
½   slab  Applewood thick sliced bacon cut into 1/2 inch cubes
1/2 teaspoon salt
Freshly ground black pepper


Wash and then trim off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.
Cook the cubed  Bacon  in a large skillet  on med. Heat  Bacon just starts to get crispy. Transfer the bacon with a slotted spoon to a bowl and set aside.  In the Bacon grease add the Brussels  sprouts  flat side down in  the skillet and season with salt and pepper.  Stir a couple of times  and when Brussels are nice and roasted, turn down the heat to med.- low add ¼ cup of water and put a lid on cook for 15 min. or until tender. Then add the crispy bacon and stir and  transfer to a serving dish.

Zucchini Hash

1 large russet potato, or 2 medium, diced
1 small onion, diced
1 medium zucchini, or 2 small, chopped

Extra virgin olive oil, about 1 tablespoon
Pinch of salt
Coarse Pepper to taste

Dice the russet potatoes  onion and zucchini. In a large skillet add olive oil and potatoes  and fry  on med. High heat after the potatoes are halfway cooked add the onion  and the zucchini  and turn down to low heat and cover with a lid and cook for about 15 min, or until  zucchini is tender not mushy. Add  salt and  pepper to taste, stir, and serve.

Corn Pudding

Ingredients

1 can whole corn drained
1 can creamed corn
1 8 oz. container sour cream
1 stick softened butter diced
1 box jiffy cornmeal mix


- Mix  together  and put in a buttered 8 x 10  baking dish and bake at 350 for about 45 min. or until lightly golden brown.

Fried Okra

Ingredients

4 cups cut up okra                                                                                                                1 cup  cornmeal
2 tablespoons flour
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable Cooking oil, enough to cover okra completely in frying pan - see note *



* I used coconut oil for a healthier option and it did not change the flavor

Directions

1. Heat oil in large frying pan on medium heat. Use a pan large enough not to crowd the okra.
2. Chop okra into 1 inch pieces.
3. Beat egg lightly in a bowl and add the okra. Stir to coat okra with egg and let sit for 5 minutes.
4. Place the cornmeal, flour, salt and pepper in a separate large bowl and mix
5. Dredge the okra in the cornmeal mix to cover all sides of okra with mix.
6. Place one piece of okra in the hot oil and check that it immediately bubbles and sizzles. If not, the oil is not hot enough. Increase heat until you get the bubbles when adding one piece of okra.
7. If oil temperature is O.K., add all the okra
8. Cook the okra, stirring frequently to make sure it does not burn. Place on  a  paper towel to drain excess oil.