Roasted Parmesan Green Beans

My new favorite thing to do is roast vegetables. Broccoli, cauliflower, zucchini, mushrooms… you name it, I’ve probably roasted it. I especially love roasting green beans.

I’ve never been a big fan of the green bean casserole and its soft, mushy green beans. Instead, this year I’m going to roast them and you are going to love them. This is the easiest way to prepare the best tasting green beans, picky-kid approved!

Roasted Parmesan Green Beans
Serves 4

Ingredients
12 oz. green beans, trimmed
2 tsp. olive oil
Kosher salt plus fresh cracked pepper to taste
¼ tsp. garlic powder
1 ½ tbsp. shredded Parmesan

Directions
Preheat the oven to 425 degrees.

Line a baking sheet with foil for easy clean-up. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.

Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes.

Remove from the oven and sprinkle with grated cheese.

Mushroom Risotto

Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it’s worth it. This is a dish that will impress guests. This recipe uses Baby Bella mushrooms, but you can use crimini, Portobello, porcini or a combination of all three.

Mushroom Risotto
Serves 6

Ingredients
2 cups Baby Bella mushrooms, sliced
2 cups Arborio rice
1 tsp. olive oil
3 tsp. butter
2 shallots, minced
1 cup white wine
8 cups fat free chicken stock
Salt and pepper
½ cup grated Parmesan cheese
4 tbsp. chopped parsley

Directions
In a medium size heavy sauce pan, sauté garlic in 1 tsp. olive oil. Add mushrooms, salt and pepper and cook 1 minute. Add ½ cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.

Add butter to the pan on set flame to medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add mushrooms, Parmesan cheese and parsley, mix well and serve.

Creamed Spinach

A creamy blend of spinach, shallots, Parmesan cheese and Boursin Light makes a rich and flavorful side dish. This is a low-fat version of a steakhouse favorite. Your family and friends will love this and you won’t feel guilty eating this.

Creamed Spinach
Makes 6 ½ cups

Ingredients
2 tsp. butter
½ cup shallots, minced
1 clove garlic, minced
2 tbsp. flour
1 ½ cups fat free milk
2 tbsp. Parmesan cheese
½ tsp. nutmeg
¼ tsp. fresh pepper
Salt to taste
1.4 oz. Boursin Light
16 oz. bag frozen chopped spinach, thawed and drained of moisture

Directions
In a large sauté pan melt butter.

Add shallots and garlic and cook on medium about 5 minutes. Add flour to shallots, mix well and cook one more minute.

Reduce heat to low and slowly add milk, whisking well.

Add Parmesan cheese, nutmeg, salt and pepper and mix well.

Add Boursin Light and mix until smooth.

Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary.

Sautéed Brussels Sprouts with Pancetta

I’ve decided that my next couple of recipes will be dedicated to lightened-up Thanksgiving recipes. We all know Thanksgiving is about gorging, splurging and indulging. But, hopefully these recipes will show you that dishes can be healthy, yet still be awfully tasty.

First up, Brussels sprouts – everyone’s favorite vegetable (not!). You’ll quickly change your mind when you taste them sautéed with pancetta, garlic and oil. And it doesn't get any easier than this - prepare this the night before and warm it up when you are ready to serve if you decide to make it for Thanksgiving.

Sautéed Brussels Sprouts with Pancetta
Makes about 7 cups

Ingredients
2 ounces pancetta, minced
2 pounds Brussels sprouts
1 ½ tablespoon extra-virgin olive oil
4 cloves garlic, minced
Kosher salt and fresh ground pepper

Directions
With a large knife finely shred the Brussels sprouts after thoroughly washing.
In a deep, heavy sauté pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes.

Add olive oil and garlic and sauté until golden.

Add shredded Brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4 to 5 minutes until tender crisp.

Rosemary Garlic Parmesan Biscuits

The scent of garlic + rosemary + baked bread = total intoxication. I’m equal parts savory and sweet but if you put a dozen cupcakes in front of me along with a dozen biscuits, I’d probably go for the biscuits, hands down. These would be perfect as a side dish for Thanksgiving. The Pillsbury doughboy would be oh-so-jealous.

Rosemary Garlic Parmesan Biscuits
Makes 14 biscuits

Ingredients
2 tbsp salted butter, melted
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 1/2 tbsp fresh chopped rosemary
2 cups Heart Smart Bisquick
3 oz shredded parmesan cheese
2/3 cup fat free milk

Directions
Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute.Remove from heat and add chopped rosemary.

In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (about 1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
 

Pumpkin Oatmeal Cookies with Dried Cranberries and Chocolate Chips

I’m on a baking kick and this past weekend I made these pumpkin oatmeal cookies with dried cranberries and chocolate chips. Can you say yummy? They are super scrumptious and perfect for sharing. And they’re indescribably delicious when they’re right out of the oven! After all, who doesn’t like a freshly baked cookie?

Pumpkin Oatmeal Cookies with Dried Cranberries and Chocolate Chips
Makes 3 dozen cookies

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon all ground allspice
1/8 teaspoon ground cloves
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
1 cup semi-sweet chocolate chips
1 cup dried cranberries

Directions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Set dry ingredients aside.

In a large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.

Stir in oats, chocolate chips, and dried cranberries. Drop cookie dough by rounded tablespoons onto prepared baking sheet.

Bake cookies for about 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Creamy Mac and Cheese

With one day left, rely on an old favorite for a most memorable feast. Try this mac and cheese for one of your Thanksgiving sides. It’s incredibly creamy and tasty. And the best part? You can make this dish in your slow cooker/crock pot and save the oven and stovetop for other dishes. Happy Thanksgiving!

Creamy Mac and Cheese
Serves 12

Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 ½ cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
½ cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
½ teaspoon salt
1 cup whole milk
½ teaspoon dry mustard
½ teaspoon black pepper

Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Twice Baked Sweet Potatoes

I was never a big fan of sweet potatoes until this recipe. One taste and you’ll never want your sweet potatoes any other way. A little spicy, a little sweet – it’ll be love at first bite!

Twice Baked Sweet Potatoes
Serves 4

Ingredients
4 large sweet potatoes, scrubbed
1 ½ cups heavy cream
1 tablespoon chipotle peppers in adobo, pureed
1 stick unsalted butter, softened
¼ cup crème fraiche
½ cup maple syrup, plus 2 tablespoons
Salt and freshly ground pepper
Nonstick cooking spray

Directions
Preheat oven to 375 degrees.

Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Rice the flesh in a ricer set over a bowl.

Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan. Stir the warm cream, butter, crème fraiche and 1/2 cup of the maple syrup into the sweet potato mixture until combined. Season with salt and pepper, to taste. Spray the baking dish with cooking spray. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup.

Bacon-Wrapped Dates

This appetizer is sure to make you hungry and will surely whet your guests’ appetite for the big Thanksgiving feast that awaits them.

Bacon-Wrapped Dates
Serves 18

Ingredients
18 (1 by 1/4-inch) pieces cream cheese
18 pitted dates (preferably Medjool)
6 slices bacon cut crosswise into thirds
Special equipment: 18 wooden picks

Directions
Heat the oven to 400 degrees.

Stuff 1 piece of cheese into each date, then wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately.

Mini Cheese Pumpkins

Start your feast with this Thanksgiving appetizer. Guests will enjoy this clever edible pumpkin, whether served as an appetizer or used as a garnish. What a treat!

Mini Cheese Pumpkins

Ingredients
1 block Velveeta cheese
1 cup cheddar cheese
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves

Directions
Line small serving plate with waxed paper. Make cheese spread by mixing Velveeta and cheddar cheese. Take 1 tablespoon of “cheese spread” and roll into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.

With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.

Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

Roast Turkey

At the request of a very loyal follower, here is my favorite recipe to cook a turkey. It was the first time I ever made a turkey and it was the best turkey ever. Classic yet simple, this turkey recipe is simply amazing! Moist, juicy and tasty, everyone will devour this bird and you can forget leftover turkey sandwiches tomorrow.

Roast Turkey
Serves 10-12

Ingredients
1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
½ cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 ½ teaspoons allspice berries
1 ½ teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, sliced
½ onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature and refrigerate.

Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees . Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.