HERBED HARVEST VEGETABLE CASSEROLE
I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! -Netty Dyck, St. Catharines, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.
Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 105mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
SPRING VEGETABLE BUNDLES
You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter on a heating tray.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 bundles.
Number Of Ingredients 9
Steps:
- Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.
Nutrition Facts :
VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 24 bundles
Number Of Ingredients 10
Steps:
- For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
- For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.
HERBED ROOT VEGETABLES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
HERB CHICKEN SOUP WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
- When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
- Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.
SPRING VEGETABLE BUNDLES
Impress your dinner guests with these colorful vegetables bundles. The trick is to get as long of a green stem on the green onions as possible. If you can do that, these are very simple to put together. I'll share my secret to making them easier to tie together at the end of the recipe directions.
Provided by Bobbie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Trim both ends of onions - making sure the green tops are as long as possible - at least 7 to 8 inches long.
- In a saucepan, bring some water to a boil, add the green onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside. (I always do a few extra onion tops -- just in case any tear as I'm tieing it around the bundles).
- Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top (into a knot).*.
- In a large skillet, place wine or broth, chopped onion and vegetable bundles. Bring to a boil. Cook uncovered for 5 to 7 minutes or until vegetables are crisp-tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving platter (or individual plates). Add butter to skillet; cook and stir until melted. Spoon over bundles.
- Note: Use asparagus spears that are ¼ inch in diameter. Larger spears should be cut lengthwise.
- Note #2: I have also used fresh green beans -- they work great, but the if you substitute them for either of the peppers, the color isn't quite as attractive. But for someone who doesn't like asparagus, that would be a good alternate.
- *I secure the bundles with a thin rubber band and then tie the onion top around it (then cut away the rubber band). I also don't place the thyme in the bundle until after I have them tied.
Nutrition Facts : Calories 67.2, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 35.3, Carbohydrate 5, Fiber 1.5, Sugar 1.7, Protein 1.4
CHICKEN VEGETABLE BUNDLES
I have not made this recipe yet, but the photo from my Land-O-Lakes cookbook looks delicious. It also looks time consuming so prepping ahead sounds like a good idea. If you try this please let me know. Hope you enjoy.
Provided by daisygrl64
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- heat oven to 3508°F.
- flatten each chicken breast half to about 1/4" thickness by pounding between two sheets of waxed paper, set aside.
- in medium bowl combine butter, carrots, zucchini, salt, rosemary, and black pepper.
- divide mixture evenly between each flattened chicken breast.
- roll up chicken breast.
- wrap one bacon piece around each chicken breast bundle, secure with toothpicks.
- in a 13x9 baking pan, place chicken bundles.
- in small bowl stir together brandy and chicken broth.
- pour over chicken.
- bake basting occasionally for 35 to 40 minutes, or until chicken is fork tender.
- Reserve pan juices.
- place chicken bundles on platter, keep warm.
- in a 1-qt saucepan combine pan juices plus enough chicken broth to equal 1/4 cup.
- in a small bowl mix together sour cream and flour.
- stir into pan juice mixture.
- cook over medium-low heat (DO NOT BOIL) stirring until thickened (2 to 4 minutes).
- when ready serve sauce over chicken bundles.
Nutrition Facts : Calories 372.9, Fat 21.6, SaturatedFat 10, Cholesterol 107.5, Sodium 559.6, Carbohydrate 5.1, Fiber 1, Sugar 1.6, Protein 31.5
STEAMED VEGGIE BUNDLES
"In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies," says Terri Mulé from Angola, New York. "Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.
Nutrition Facts : Calories 131 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 266mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
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