Some things in life just make everything better: a pinch of salt, a sprinkle of cheese, a waterfall of chocolate...I think just about everything would taste awesome drenched in melted chocolate, and thanks to my bestie Melissa, every party at Casa Paula features the glorious chocolate flow. Pretty much the only think I haven't tried dunking in chocolate is vegetables, cuz that just sounds gross. But never fear, there is one thing that can make every vegetable taste awesome and it's as simple as a a little time in the oven!
If you grew up like me, veggies came from a can and boiled to mush on the stovetop. I ate them because I was supposed to, but I never really enjoyed them. But the first time I tried roasted veggies, I was blown away! They were actually good! Like, as in, I want some more, good! I think cauliflower was the first veggie I tried roasting, but I soon discovered that every vegetable I tried tasted amazing--sooooo much better than boiling or steaming. I haven't tried every veggie, but I'm pretty sure there's not a one that it wouldn't improve.
Below you'll find a list of all the veggies I have tried roasting and some suggestions for how to season them and how long to roast them. I say suggestions because I am frequently too lazy to look up the exact recipe for each veggie, so I just wing it and it usually turns out fine. You want them to caramelize and tenderize, but how much is really up to you. As far as seasoning is concerned, a drizzle of olive oil and a dash of salt and pepper is all you really need, but you can get fancy with other spices and seasonings if you like. If you try roasting something that's not on this list, let me know how it turns out!
Roasted Veggies
Preheat oven to 450 (high heat ensures veggies will caramelize before they overcook.)
Line a sheet pan with foil and coat with cooking spray.
Cut veggies into bite size pieces, drizzle with a tablespoon or two of olive oil (to keep them from drying out) and season liberally with salt and pepper and other spices, as desired.
Spread veggies in a single layer on the sheet pan and roast till browned and crisp tender, stirring occasionally.
If desired, sprinkle with your favorite cheese and return to oven till melted, 3-5 minutes.
Asparagus - garlic, lemon juice - 10-15 min
Broccoli - garlic, Parmesan - 15-20 min
Bell Peppers - garlic, oregano, red pepper flakes - 20 min
Brussels sprouts - bacon - 30-40 min
Cabbage(sliced into discs) - caraway or fennel seeds - 30-40 min
Carrots - honey, ginger, cinnamon - 40-45 min
Cauliflower - garlic, thyme, cheddar - 15-20 min
Corn - chili powder, Cotija cheese - 5-10 min
Edamame(shelled) - Parmesan - 10-15 min
Onions - balsamic vinegar - 30-45 min
Potatoes(no need to peel) - garlic, rosemary, sage, parsley, ranch powder - 40-50 min
Sweet potatoes(peeled) - honey, cinnamon - 40-50 min
Squash(butternut and acorn are my faves) - brown sugar, cinnamon, honey - 40-50 min
It's freezing cold here in sunny NC today, with temps in the 20's, which is fairly unusual since our average winter temperature is about 50 degrees. This means that the Thermostat Nazi(aka Allen) and I had the sweater argument again. I think we should turn up the heat or turn on the fireplace, but he thinks I should put on a couple more sweaters and quit my whining. Mind you, I am already wearing one sweater, heavy corduroy pants, and a blanket, yet I'm still shivering. I refuse to put on any more clothing! I don't like wearing layers - they make me feel stiff and uncomfortable, not to mention what they do to my figure! Being bundled up like an Eskimo is NOT attractive, but it is tasty. That is, if you're talking about these scrumptious little bundles. Juicy chicken wrapped in 2 kinds of cheese and flaky pastry - now that's my kind of layering!
This is actually a double batch of the original recipe, but I always make it this way for 2 reasons: first, puff pastry comes 2 sheets to a box and you can't separate them until you thaw them, so you might as well use them both, and second, because they're so darn good one batch just isn't enough!
Puff Pastry Chicken Bundles
link to original recipe
Prep time: 20 min Bake time: 20 min
Serves 8
8 chicken tenderloins - (or 2 breasts, cut up)
Salt and pepper, to taste
2 sheets frozen puff pastry, thawed
1 (8 oz) tub spinach and artichoke cream cheese (or chive and onion)
8 slices Muenster cheese
1 egg
1 Tbs water
Sprinkle chicken liberally with salt and pepper; set aside.
On a lightly floured surface, roll a sheet of puff pastry into a 14-in. square. Cut into four squares. Repeat with second sheet of pastry.
Spread 2 tablespoons cream cheese on each square, leaving a half inch border of pastry around each side; top with Muenster cheese and chicken.
Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture.
Bake at 400° for 18-22 minutes or until golden brown.
342 calories per serving. Click here for more nutritional info and shopping list!
The holidays are over and this busy momma couldn't be happier! I haven't even had time to blog in weeks! Sorry if you missed me! = ) I definitely find the holidays more stressful than nostalgic, so why on earth did I plan a New Year's Eve party on top of everything else I had going on? I really don't know the answer to that other than, when I planned it, the chaos of Christmas was just a vague and distant memory from holidays past. When the day of the party arrived, though, I was tired of people, tired of parties, and tired of the holidays in general. Fortunately, I at least had the foresight to plan party foods that were quick, simple, and still spectacular. Parties call for finger food, and that can be terribly time-consuming, making all those individual bites of food, but this recipe makes a ton of servings, and they're a little larger than your average appetizer, so they go a long way towards feeding a hungry crowd. Plus, they're chewy, crunchy, meaty, cheesy, and satisfying all at the same time, so you don't have to have a lot of other hors d'oeuvres to round out your buffet. As it turned out, the party was a lot of fun, very little stress, and a great way to round out the holidays, thanks in no small party to this fabulous party bread!
Party Bread
Prep time: 15 min Bake time: 20 min
Serves 15
1 loaf French bread
4 oz deli ham, diced
1 clove garlic, minced
1/2 small onion, diced
1/3 cup yogurt
1/2 stick melted butter
1/4 cup sour cream
1 1/4 cups shredded cheddar
1/4 tsp paprika
1/2 cup chives, minced
salt and pepper, to taste
Slice bread into 1/2 inch thick slices (1 got 15 out of mine.) Line a cookie sheet with parchment paper and top with sliced bread.
In a large bowl, stir together yogurt, butter and sour cream. Add ham, garlic, onion, paprika, salt and pepper,1 cup of the cheese and half the chives. Spread generously on top of bread slices, then sprinkle remaining cheese on top.
Bake at 400F for 20 minutes or until cheese is golden brown and melted. Top with remaining chives and serve warm.
95 calories per serving. Click here for more nutritional info and shopping list!
