Savory Winter Vegetable Cobbler

Savory Winter Vegetable Cobbler

Prep Time: 1 hour

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 10 minutes

Category: main dish

Yield: 8

Serving Size: 8

Savory Winter Vegetable Cobbler

Ingredients

  • Vegis:
  • 3 tbsp Cornstarch
  • 1 1/2c Vegetable Broth
  • 1 tbsp hot sauce
  • 2 tbsp olive oil
  • 1 lg onion chopped
  • 1 clove garlic, minced
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 c butternut squash, peeled and diced
  • 2 c cauliflower florets
  • 12 oz mushrooms, sliced
  • 14.5 oz diced tomatoes
  • 2 tsp fresh thyme chopped
  • Biscuits:
  • 2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 1/2 tsp granulated sugar
  • 2 tsp thyme, chopped
  • 8 tbsp unsalted butter, thinly sliced
  • 1c shredded cheddar cheese, plus extra to top biscuits
  • 1c milk, plus extra to brush biscuits

Instructions

  1. Preheat oven 350
  2. Whisk the cornstarch, broth and hot sauce. Should become a slurry with no lumps. Set aside.
  3. Heat olive oil in oven proof skillet ( I made mine in a cast iron skillet and it worked beautifully). Add onion and saute for about 5 min. Add garlic let cook for a minute. Add carrots, celery, squash, cauliflower. Cook another 5 minutes. Add mushrooms and tomatoes, stir well.
  4. Remix cornstarch and pour into the skillet. Add Thyme, mix well.
  5. Cover with tinfoil and cook in over for 30 min.
  6. For Biscuits:
  7. Whisk dry ingredients. Add the butter and blend well, should look course, Add milk, cheddar cheese and thyme. Mix until sticky.
  8. Remove skillet from oven and then dollop the biscuits onto the vegetable mixture. Brush with milk. Cook for 40 minutes.
  9. Once done pull out and top with remaining cheese. Let sit for 10 minutes before serving.

Notes

For the thyme if using fresh, just hold the twig and pull down. The little leaves will come off and no need to chop.

https://twotwistedsisters.blog/2018/02/16/savory-winter-vegetable-cobbler/

This recipe is from Saving Room For Dessert

Cucumber Cantaloupe Salad With Feta

Cucumber Honeydew Salad With Feta

Prep Time: 15 minutes

Total Time: 15 minutes

Category: side dish

Yield: 10

Cucumber Honeydew Salad With Feta

Refreshing fruit and vegetable salad that makes a beautiful side dish.

Ingredients

  • 2 tbsp lemon juice
  • 1/4 c olive oil
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp poppy seed
  • 1 med cantaloupe
  • 1 cucumber
  • 3 green onions
  • 2 tbsp dill , fresh
  • 4 oz feta cheese

Instructions

  1. Mix lemon juice, oil, honey, salt, pepper and poppy seeds in bowl and set aside.
  2. Cut the cantaloupe in half and scoop out seeds. Cut rind off of cantaloupe and cut into wedges. Thinly slice the cucumber and place one top of the cantaloupe wedges. Thinly slice the green onions and add. Ad the feta cheese and finely chopped dill.
  3. Pour the lemon juice mixture and blend the cantaloupe thoroughly. Ready to serve.

Notes

I used fresh dill which is optional.

https://twotwistedsisters.blog/2018/02/16/cucumber-cantaloupe-salad-with-feta/

Adapted from Cucumber Honeydew Salad with Feta found on Better Homes and Garden.

Roast Beef Sandwich

Roast Beef Sandwich

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Category: Sandwich

Yield: 1

Serving Size: 1

Roast Beef Sandwich

A tasty sandwich for a quick and easy dinner.

Ingredients

  • 2 slices of your favorite bread
  • 1/4 lb of Roast Beef from deli
  • handful of Arugula
  • 1/4 of a Red onion
  • 1 tbsp butter
  • Cheddar Cheese-slices 1
  • Spread:
  • 1/2 tsp horseradish
  • 1 tbsp sour cream
  • 1 tbsp mayonaise

Instructions

  1. Thinly slice the onion. Using a pan put butter in, once melted put onion in. Saute until it becomes caramelized, about 25 minutes.
  2. Mix the spread ingredients together.
  3. Grab your bread slices and smear the spread on the two pieces. Put the roast beef , then the cheddar slice, followed by the arugula. Using tongs top with caramelized onions. Top with second piece of bread.

Notes

The horseradish is hot so if you don't like spicy omit this.

For vegetarian version I used phony baloney on those sandwiches.

The recipe is just for one but you can double ingredients depending how many people you are serving.

I served with chips

https://twotwistedsisters.blog/2018/02/16/roast-beef-sandwich/

Chocolate Chip Cookies

These chocolate chip cookies are perfect to make for your loved ones on Valentine’s Day.

 

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups all purpose-flour
  • 1 t. baking soda
  • 2 t. cornstarch
  • 1/2 t. salt
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup butter, melted
  • 1 lg. egg
  • 1 lg. egg yolk
  • 1 T. vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a large bowl whisk together flour, baking soda, cornstarch and salt.
  2. With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and the egg yolk and beat to combine. Add vanilla.
  3. Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
  4. Cover and chill in the refrigerator for at least an hour or overnight.
  5. When you are ready to bake the cookie preheat the oven to 325F. Pull the dough out of the fridge and let it sit for 10 minutes or longer.
  6. Line baking sheets with parchment paper. The dough will be hard but make the balls about 2 tablespoons. Bake for 8-10 minutes or until slightly golden on top.
  7. Let the cookies cool slightly before putting them on a wire rack to cool further. Enjoy!
https://twotwistedsisters.blog/2018/02/14/258/

This recipe was adapted from The Girl Who Ate Everything soft chocolate chip cookies

Amalfi-Style Risotto

 

Amalfi-Style Risotto

Creamy risotto that can be made in about 30 minutes.

  • 32 oz chicken stock
  • 2 Tbsp olive oil
  • 2 shallots (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine
  • 1 lemon (juiced, and zested)
  • 3 Tbsp butter
  • 1/2 cup parmigiano-reggiano (grated)
  • 1/2 cup loosely packed basil (chopped)
  • 1/4 cup loosely packed tarrogon (chopped)
  1. In a small saucepan combine the chicken stock and 1 cup water and keep warm over low heat.
  2. In a large saucepan, heat the olive oil over medium-high heat.  Add the shallots and garlic and stir for 2 minutes.  Stir in the rice for 1 minute; season with salt and pepper.  Stir in the wine and the lemon zest until it is absorbed into the rice.  Begin adding the warm stock a few ladlefuls at a time, stirring vigorously with each addition, until the risotto is al dente, about 18 minutes.  You may not need all the stock.
  3. Stir the butter into the risotto to combine, then stir in the lemon juice to your taste.  Depending on how much juice you get from your lemon you may not want all of it.  Stir in the cheese, basil and tarragon; season with salt and pepper.  Serve immediately.

Popovers

 

Popovers

A nice light popover to accent a meal

  • 1 1/2 cups flour
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 3 lg eggs
  • 1 1/2 cup milk
  • 2 tbsp butter (melted)
  1. Mix dry ingredients in a mixing bowl.   Add the eggs and blend.  Mix in the milk and melted butter.  Spray muffin tin with cooking spray.  Pour into muffin tins

    Cook for 30 minutes at 425.   Check about 20 minutes in, my convection oven only needed 25 minutes.

I used a silicone muffin tin that had a flower shape so it is not the round shape it usually is.

Instant Pot Wendy’s Copycat Chili

Instant Pot Wendy's Copycat Chili

This truly is a copycat recipe, was so good and even better the next day.

  • 1 tbsp olive oil
  • 2 tsp garlic (minced)
  • 1 lb ground beef
  • 1 large onion (chopped)
  • 1 red pepper (chopped)
  • 6 stalks celery (chopped)
  • 1 package McCormicks Chili Seasoning
  • 1 cup water
  • 15 oz ranch style beans
  • 15 oz dark red kidney beans (drained)
  • 15 oz Rotel original diced tomatoes
  • 15 oz diced tomatoes
  • 15 oz tomato sauce
  • salt and pepper (to taste)
  1. Add all ingredients excerpt Rotel, diced tomatoes and sauce. to Instant Pot and mix well.   Pour Rotel, diced tomatoes, and sauce but just leave on top-do not stir.

    Set Instant Pot to beans and let cook

    Once done and pressure down on Instant Pot open and enjoy.

I found this recipe on A Night Owl Blog, they had more steps which I did not follow correctly but mine did turn out just the same.   

I topped with cheese but would also be good with green onions and sour cream.