Balsamic Brussel Sprouts

Balsamic Brussel Sprouts

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Low-Sodium Balsamic Glazed Carrots and Green Beans

I've been cutting way back on sodium lately

I haven't been adding any salt to my recipes and I honestly have not missed it.

This is one of those recipes.

The saltiness of the Parmesan makes up for the lack of salt.
 

Low-Sodium Balsamic Glazed Carrots and Green Beans

Ingredients:
1 pound fresh organic baby carrots
1 pound fresh green beans, rinsed and trimmed
1 large garlic clove, minced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar, regular flavor
1 teaspoon freshly squeezed lemon juice
1 Tablespoon Orange Clover Honey
1/4 teaspoon ground white pepper

1/2 cup slivered almonds

1/3 cup freshly grated Parmesan cheese

Directions:

Place carrots into a pot of water and bring to a boil. Cook carrots for 3 to 4 minutes

Then add the green beans to boiling water, boil for 6 minutes. Drain.

Sauté garlic in olive oil for 30 seconds over medium heat.

Add balsamic vinegar, honey and pepper.

Add carrots and beans, sauté 5 minutes.

Add slivered almonds, sauté an additional 3 minutes longer.

Place in a 4 quart rectangular casserole dish

Sprinkle with desired amount of parmesan cheese

Broil until cheese melts and lightly browns, about 3 to 4 minutes

 

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Cinnamon Honey Glazed Sweet Potatoes

Cinnamon Honey Glazed Sweet Potatoes

This is another one of those recipes my husband gorges on

He finished off his, our sons, then mine!

This is such a simple recipe

very few ingredients and very little work

Ingredients:
I only used *1* sweet potato
2 Tablespoons extra-virgin olive oil

1/4 cup honey

1 teaspoon ground cinnamon

vanilla extract can also be added, I was in a hurry and didn't

2 to 3 Tablespoons ground pecans
Directions:
Preheat over to 350 degrees F.
Rinse then slice sweet potatoes

half-moons, rounds or cubed, whichever you prefer

Toss potatoes in oil

Arrange slices on a nonstick baking sheet

Mix together honey and cinnamon in a microwave safe bowl

Heat for 20-30 seconds

Honey will become very thin and easy to drizzle

Drizzle cinnamon honey over potato slices

about 1 teaspoon per slice

Sprinkle ground pecans over top

Cover with aluminum foil

Bake for 10 to 12 minutes

Serve Hot

 

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Roasted Almond Garlic and Parmesan Green Beans

Roasted Almond Garlic and Parmesan Green Beans

My husband loves these beans so much
he could eat an entire pan full
My son says I have made him like beans with this dish
I truly treasure food compliments from my child

Ingredients:
1 pound Fresh thin green beans, rinsed and trimmed
1/4 cup extra-virgin olive oil
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fresh garlic, minced
1/3 cup slivered almonds
1 cup parmesan cheese

Directions:
Preheat oven to 375 ° F
Trim the tough parts from both ends of the green beans

Arrange the trimmed beans on nonstick baking sheet

Pour the evoo into a PYREX measuring cup with spout

Add the dried herbs and fresh garlic

Mix well then Drizzle over beans

Sprinkle slivered Almonds over beans
Tip: Pine nuts can be used in place of the almonds

Cover with aluminum foil

Bake 15-20 minutes or until desired tenderness is reached

Remove from oven, sprinkle parmesan cheese over top

then place under the broiler for a couple minutes

Just to add a light golden brown to the cheese
 

The cheese will start to melt right away

Serve Hot

 

Enjoy!

 

So glad you have stopped by

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and even any alterations you may have made to one of my recipe posts.

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Portobello Mushroom Burgers

Grilled Portobello Burgers

I haven't made these in awhile but they're fantastic and I want to share them.

Sorry no step-by-step photos

I wasn't blogging back then

We really enjoyed these burgers
I thought they tasted so much like a beef burger
I hope you enjoy them as much as we do
Ingredients:
2 Portobello mushroom caps
1/2 cup balsamic vinegar
4 tablespoons olive oil
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic pepper
1 teaspoon kosher salt
2 slices provolone cheese
2 Rolls of your choice
Shredded Lettuce
2 Tomato slices
1 Vidalia sweet onion sautéed in EVOO & butter

Directions:
Place the mushroom caps, smooth side up, in a shallow dish.
In a small bowl, whisk together vinegar, oil, basil, oregano, thyme, garlic pepper, and salt.
Pour over the mushrooms.
Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil.
Place mushrooms on the grill, reserving marinade for basting.
Grill for 6 to 7 minutes on each side, or until tender.
Brush with marinade frequently.
Top with cheese during the last 2 minutes of grilling.
Brush inside of rolls with the drippings from the sautéed onions, then place on grill for 3-4 minutes.
Assemble and Serve.

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

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You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!