Oil and Vinegar Dressing
¾ cup avocado oil
¼ cup of red wine vinegar
1 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tsp. salt
1/8 tsp. fresh cracked black pepper (or more to taste)
2 small cloves of garlic, minced
Blend all ingredients in a bullet, or whisk together in a small bowl until well blended.
Store in a mason jar or an oil and vinegar cruet with a lid. Let the flavors meld for 30 minutes at room temperature before the first use. Shake well before using.
Store in refrigerator for up to 5 days.
EASY CHEESE SAUCE
8 oz. bag of Kraft Shredded Triple Cheddar Cheese*
1 cup whole milk or half and half
¼ tsp. salt
¼ tsp. paprika
¼ tsp. garlic powder
1/8 tsp. pepper
Stir in the bag of cheese* with a whisk.
Add the spices, and stir until it thickens.
Side dish idea:
Preheat oven to 400 degrees.
Roast 24 ounces of broccoli florets on parchment in rectangular pan for 20 to 25 minutes until tender.
In a bowl, mix with 2 tablespoons of melted butter.
Sprinkle lightly with salt.
Using a spatula, fold in the cheese sauce.
Return to oven on clean parchment in rectangular pan for an additional 25 minutes at 400 degrees.
*Note: If you are shredding your cheese, add 1 tbsp. of corn starch with the spices to thicken the cheese sauce.
12 oz. bag of fresh cauliflower florets
2 tbsp. butter
1/8 tsp. salt
Preheat oven to 400 degrees.
Arrange florets in a single layer on a parchment lined metal pan.
Bake for 25 minutes.
Melt butter in a medium glass bowl in the microwave.
Add the cauliflower and salt to the bowl and gently mix.
Note: This can be served immediately. Or, it can be set aside and reheated for up to 10 minutes at 400 degrees.
1/2 cup of mayonnaise (or Vegenaise)
1/4 cup pickle relish
1/8 tsp. Cajun's Choice Blackened Seasoning
Strain excess liquid out of relish.
Mix all ingredients.
Refrigerate for at least an hour.
Serve with fish.
1 lb. asparagus spears (trimmed, rinsed, and dried)
3 tbsp. olive oil
3 tbsp. grated Romano cheese
Preheat oven to 425 degrees.
Pour oil into a foil-lined rectangular pan.
Add the asparagus in a single layer.
Roll the asparagus back and forth to coat with oil.
Sprinkle lightly with salt, pepper, and Romano cheese.
Bake for 15 - 25 minutes, depending on the diameter of the spears.
Serves 3 - 4
10 oz. frozen spinach
1 ¼ cup shredded sharp cheddar cheese
½ tsp. salt
Drain frozen spinach in a strainer, rinsing it under a faucet with cold water.
Use a fork to press excess water out of the spinach.
In a bowl, mix the spinach, cheese, and salt.
Press the mixture down into an 8 by 8 square pan that is lined with parchment paper.
Bake at 400 degrees for 20 minutes.
Slice into squares.
Cheddar Cheese Sauce
1 tsp butter
1/3 cup mayonnaise (I used soy free Vegenaise)
1 1/3 cup shredded sharp cheddar
¼ tsp salt
Dash of garlic powder
Dash of black pepper
Dash of dried dill weed
Heat butter and mayonnaise on very low heat in a nonstick pot.
Add cheese and spices.
Stir and remove from heat.
Use to top vegetables such as broccoli, cauliflower, or asparagus.
Serves 2 to 4