Honey roasted holiday vegetables

Honey roasted holiday vegetables are the colorful picture prefect side dish to go along side any main meal. Oven roasted vegetables are an easy winter side dish that adds color and a festive touch to your holiday table. This is such a prefect holiday recipe with classic holiday ingredients, such as cranberries and walnuts. The cranberries provide a sweet tangy contrast to the vegetables and the  walnuts provide a nice crunch. Honey -roasted holiday vegetables make a delicious side dish with natural sweetness and a caramelized finish.

variations for this honey roasted holiday vegetable recipe

The vegetables: use any combination that fits your taste, the vegetables in this recipe can be customized. You can use carrots, parsnip or any any root vegetable.

Citrus zest: A bit of lemon or orange zest can add a fresh holiday inspired twist.

Control the sweetness: If you prefer less sweetness add a splash of balsamic vinegar when tossing the vegetables in the bowl.

Honey roasted vegetables bring warmth, color, and a festive flavor to any holiday table.

Ingredients

• 3 cups medium dice butternut squash
• 1 medium sliced delicate squash
• 4 cups brussel sprouts cut in half
•  2 peeled medium diced sweet potatoes
• 2 cups fresh cranberries
• 2 cups walnuts
• 1 Tbsp. Italian seasoning
• 3 Tbsp. olive oil
• 2 Tbsp. honey
• salt and pepper to taste
• crumbled gorgonzola

Instructions

1. preheat your oven to 400- degrees.  drizzle a baking sheet with olive oil.
2. Add the all the vegetables salt and pepper to taste to a large bowl. Drizzle with the olive oil, sprinkle with the Italian seasoning. Salt and pepper to taste. Toss to combine
3. Spread the vegetables on the prepared baking sheet. Add the walnuts and cranberries. Bake for 20 -25 minutes, or until the vegetables are starting to get tender. Turn and cook an additional 10 -15 minutes, or until fork tender and beginning to brown.
4. Adjust your seasonings. Sprinkle with gorgonzola crumbles. ENJOY!!!!

Baked gorgonzola stuffed pears

When it comes to creating an easy fall appetizer that’s as elegant as it easy to make. baked gorgonzola- stuffed pears are the perfect choice. The natural sweetness of ripe pears with the creamy bold creamy flavors of gorgonzola, and the crunch of walnuts resulting in an appetizer that’s delicious. When baked the pears become tender, while the gorgonzola melts into a creamy, tangy deliciousness.  Whether served as a starter or a elegant snack these baked gorgonzola stuffed pears  are sure to become a favorite for their simplicity and flavor.

What to use for this baked gorgonzola stuffed pear recipe

Choose slightly underripe pears and large ones. This recipe is perfect for those stone-hard pears. Roasting the pears softens them up without making them mushy. The best ones for roasting  are Anjou, bosc or my personal favorite Bartlett. They all retain their shape and flavor when baked.

Gorgonzola the star ingredient in this recipe adds a creamy, tangy flavor. You can use regular or dolce (a milder, creamier version) or blue cheese is a good substitute.

The walnuts add crunch and a nutty flavor i chop them fine you can also leave some whole to place on top of the pears.

The honey adds sweetness to balance the gorgonzola,  maple syrup does the same thing.

A sprinkle of fresh thyme or rosemary adds a hint of earthy flavor that complements the pears and cheese.

Ingredients

• 4 pears
• 1 cup gorgonzola
• 1 cup chopped walnuts
• 1 Tbsp. thyme
• 4 Tbsp. honey

Instructions

1.  Set your oven to 375-degrees
2. Start by washing the pears and drying. Then cut in half and scoop out the seeds.
3. Mix the gorgonzola, chopped walnuts, thyme and 2 Tbsp. of the honey.
4. Fill the cavities of the pears with the filling. Roast in the preheated oven for 20 -30 minutes. Then  drizzle the pear halves remaining honey . ENJOY!!!!

Roasted parmesan broccoli side dish

If your looking for a simple yet flavorful side dish that complements almost any meal, look no further than this oven roasted parmesan broccoli side dish. Roasting broccoli brings out it’s natural sweetness and adds a delicious crunch. The high heat caramelizes the edges, making it a far cry from the sometime soggy texture of steamed or boiled  broccoli. Once you try roasting broccoli with good quality parmesan,  breadcrumbs, and herbs, you’ll wonder why you ever cooked it any other way. It’s a game-changer in the world of side dish. Plus, it’s so easy to make!!!

Why you will love this  roasted parmesan broccoli side dish

Quick and easy: The prep time is minimal,  the oven does the work . leaving you hands free to focus on other parts of the meal.

Healthy and delicious: Broccoli is packed with fiber, vitamins, and antioxidants, and roasting it with olive oil and parmesan keeps it both nutritious and delicious.

Kid friendly: Even picky eaters will like this crispy, cheesy take on broccoli.

Pairing ideas: Oven roasted parmesan broccoli works  as a great side to many dishes. I served with crispy oven fried chicken cutlets. It’s also delicious  along side grilled chicken, steak or pasta dish.

If you make this super easy roasted parmesan broccoli side dish please leave me a comment on your experience with the recipe. I love hearing from you. It’s my favorite part!!!

Ingredients

• 2 Lbs. broccoli florets
• 2 Tbsp. extra virgin olive oil
• 1 cup breadcrumbs
• 1 cup grated parmesan cheese
• 2 Tbsp. chopped Italian parsley
• 2 Tbsp. finely minced garlic
• salt and pepper to taste

Instructions

1. Start by washing and  broccoli  pat dry with paper towels then cut into equal pieces
2. Place on a cookie sheet drizzle with the olive oil top the broccoli with the breadcrumbs, parmesan cheese, garlic and Italian parsley.
3. Roast in a preheated 400 -degree oven for 20 to 30 minutes, or until beginning to brown with a crust form the breadcrumbs and cheese. ENJOY!!!

  Apple cinnamon zeppole Fritters

These Easy Cinnamon Apple zeppole Fritters are luscious deep fried donuts filled with apples,  full of cinnamon flavor and covered in sugary goodness or a simple glaze.

You can have these delicious warm fritters in your hands in less than 30 minutes. Be sure to stash some for yourself before setting them out they disappear really quick.

I love apple recipes, but honestly who doesn’t? After all with so many different varieties I like to use them in sweet and savory recipes.

What variety of apple you use doesn’t  matter much. unless you prefer one variety over another. In this Easy Cinnamon Apple zeppole Fritter recipe I used what I had 1 Gala and 2 golden delicious.

3 Tips When Making   Apple zeppole Fritters

The first tip when making these Easy Cinnamon Apple zeppole Fritters is the oil you use. Canola oil is the best oil for frying because of it’s high smoke point, neutral flavor and high value.

Second. the oil temperature needs to be between 360 and 375 degrees for the fritters to cook all the way through keeping them crispy on the outside and fluffy on the inside.  It’s a good idea to invest in a food thermometer or a counter top electric fryer!!!

Third, These Easy Cinnamon Apple Fritters with a generous amount of sugar with still warm or make a simple glaze by mixing 1 cup of powered sugar with 1 tsp.  vanilla and 1 Tbs. of water to drizzle over the fritters.

And lastly please leave me a comment if you make these easy Apple fritter recipe and please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

Ingredients

• 2 cups canola oil for frying
• 3 apples peeled and cut in small dice
• 1 cup flour
• 1/2 cup sugar
• 1 Tbs. cornstarch
• 1 tsp. baking powder
• 1 Tbs. cinnamon
• 1 tsp. cloves
• 1 Tbs. vanilla
• 2 eggs separated
• 1 Tbs. lemon juice
• 1/4 cup milk
• 2 Tbs. melted butter

Instructions

1. Chop  the pitted unpeeled apples into small pieces add the juice from one lemon. 1 tsp. of cinnamon and 1 Tbsp. of sugar . Set aside while you make the batter
2. In a large saute pan bring the oil to 350 degrees over moderate heat
3. Mix the flour. baking powder, cinnamon and cloves
4. In a clean bowl  beat the egg whites with a pinch of salt until stiff set aside in a separate bowl  beat the egg yolks with the sugar until light and fluffy then mix in the milk, vanilla and melted butter
5. Slowly wisk flour mixture into the egg mixture
6. Mix in the apples
7. Fold in the egg whites
8. Drop by heaping Tablespoons into hot oil being sure the oil is hot and not do overcrowd the pan
9. Fry 4 to 5 minutes per side or until golden brown
10. Drain on paper towels sprinkle generously with powder sugar will warm. ENJOY!!!

Spicy roasted garlic cheese bread

We can all agree that  it doesn’t get better then butter, garlic and bread.  Wait it does get better if you roast the garlic and add hot sauce you take this  Roasted Garlic cheesy garlic bread to a higher level.

This recipe takes the classic garlic bread you know and love topping it with an irresistible blend of cheeses, roasted garlic, hot sauce and a hint of fresh herbs, resulting in a mouth watering creation that’s crispy on the outside and soft on the inside. It’s a prefect accompaniment to pasta nights, soups, salads or any meal that can use the added flavor of garlic.

Things to know about this roasted garlic cheese bread

Roasting the garlic mellows the flavor, you can do this up to 2 days ahead of time. Mash it first it’s easier when the garlic is still warm from roasting. Use a crusty bread like ciabatta, or sour dough for the best texture. Slice the bread lengthwise and toast before adding the garlic butter and cheese and re baking. This extra step ensures a crispy crust.

You can adjust the spiciness to your taste. Red pepper flakes or even finely chopped chilis can add heat.  After spreading the pre toasted bread with the garlic  butter and topping with the cheese , bake the bread again in a preheated 375-degree oven for 15 minutes. For an extra crispy top broil for a few minutes. Serve it hot with a side of marinara for dipping.

You are going to love this spicy roasted garlic cheese bread recipe. Not only is it delicious, it’s easy to make and can be made ahead of time and frozen already assembled and then defrosted and baked for the second time when you are ready to serve.

Ingredients

• 1 loaf medium size Italian bread
• 12 to 15 gloves of fresh peeled garlic
• 1/3 cup extra virgin olive oil
• a few springs of fresh oregano, thyme and rosemary
• 2 sticks of butter
• Freshly ground black pepper
• 1 cup grated parmesan cheese
• 2 cups freshly grated mozzarella
• 1/2 cup chopped fresh basil

Instructions

1. Start by adding the garlic, olive oil, fresh herbs to an oven proof ramekin roast in a preheated375-degree oven for 15 to 20 minutes over until the garlic is golden brown and soft
2. Slice the bread in half and toast along with the garlic for 10 minutes before adding the garlic butter.
3. Meanwhile add the room soften butter to a bowl add the parmesan, mozzarella and Italian parsley. Salt and pepper the butter mixture according to taste.
4. removed the herbs from the roasted garlic and mash using a fork. Add the garlic to the butter mixture and mix until well combined.
5. Slice your Italian bread in half spread the roasted garlic butter on bot sides on the bread. top with the shredded mozzarella and more grated parmesan and bake  in a 375- degree oven until the cheese is melted and beginning to brown top with freshly chopped Italian parsley. ENJOY!!!

Crispy zucchini scarpaccia

Scarpaccia is a kind of rustic Italian flat bread from the Tuscany region of Italy, usually thin, and delicious.

Usually made with zucchini, there are as many variations for this vegetable tart as there are people who make them. I really like the thin, crispy texture  and the slight sweetness from roasting the zucchini. I love this simple summer Italian snack. It is a simple recipe full of beautiful summer zucchini. This scarpaccia is perfectly crispy on the outside and chewy and tender on the inside. Topping it with cornmeal before baking adds a nice nutty crunch. This delicious summertime recipe can a simple snack, fancied up into bite size appetizers, or a perfect side dish  with a salad for an easy weeknight  vegetarian  meal.

 Zucchini Scarpaccia recipes tips

Salting the zucchini and letting it sit extracts some of the liquid from the zucchini. Baking   the zucchini before adding it to the batter also helps dry out the zucchini. These are important steps in achieving a crispy  scarpaccia verses a soggy one.  And using this water in the batter adds extra flavor.

Using the right size pan is important in any recipe. In this scapaccia recipe I am using a 7″ x 11″ cookie sheet to get a thin crispy tart,

Ingredients

• 2 medium zucchini cut into rounds
• 1 Tbsp. salt
• 2 Tbsp. olive olive +1/3 cup
• 1 cup finely chopped onion
• 1 1/2 cups of flour
• 1/2 cup grated parmesan cheese
• 1 tsp. each onion. garlic, paprika and oregano
• 1 1/2 cups of water + the water extract from the zucchini
• 1/3 cup corn meal

Instructions

1. Start by cutting the zucchini as thin as possible into rounds. Lay the rounds flat on a parchment lined cookie sheet , sprinkle with 1 Tbsp. of salt and let sit for 30 minutes to extract the liquid.  Then pat dry with paper towels. Drizzle with 1 Tbsp. of olive oil and bake in a preheated 375-degree oven for 15 minutes.
2. Meanwhile make the batter by mixing the rest of the ingredients except for the corn meal.
3. Fold the baked zucchini into the batter. Spread the batter in a  lightly greased 7 x 11 parchment line cookie sheet.
4. Cover the top lightly with the corn meal drizzle with olive oil, sprinkle with grated parmesan cheese. And bake in a preheated 375-degree oven for 45 to 60 minutes or until golden brown and crispy. Cut into squares. ENJOY!!!

Walnut pesto tomato Bruschetta

Walnut pesto tomato bruschetta combines four my favorite things – juicy summer tomatoes, rich homemade walnut pesto, creamy fresh mozzarella and crunchy toasted bread.

This bruschetta recipe takes advantage of summer produce and  it’s easy to make at the last minute. Complete with plenty of ways to customize this recipe, you will be serving this Italian restaurant quality appetizer often.

Things to know about this walnut pesto tomato bruschetta

First making your own pesto is easy uses a few ingredients and keeps well refrigerated. I am using a mortar and pestle to pound the ingredients. Also I am using walnuts instead of pine nuts to keep this pesto recipe more affordable.

Also most crusty breads work in tis recipe. It needs a bread that can  hold up to the toppings without becoming soggy. Which brings me to the next good  thing to know about this tomato bruschetta recipe- by sautéing the bread on both sides the bread remains crisp.

One more good thing this recipe can be made in stages. Pesto is something every kitchen should have on hand Make extra and freeze it. You can toast the bread ahead of time and assemble the bruschetta with the pesto, cheese and tomatoes when your ready to serve.

Ingredients

• 6 cloves of garlic
• 4 cups basil leaves
• 1 cup grated parmesan
• 1 cup walnuts
• 2 cups extra virgin olive oil
• 6 slices of crusty Italian bread
• 12 slices fresh mozzarella
• 12 slices heirloom tomatoes
• 4 Tbsp. balsamic vinegar

Instructions

1. In a mortar with a pestle add the garlic, basil and parmesan cheese. Pound until a smooth contingency. Slowly add the olive oil mixing vigorously until well incorporated,
2. Brush the bread slices on both sides with olive oil . In a saute pan over medium high heat saute the bread until golden brown on both sides. About 3 minutes per side.
3. Top the toasted bread first with the pesto then 2 slices of mozzarella top with 2 tomato slices. Drizzle with olive oil, balsamic vinegar and fresh basil. ENJOY!!

Italian green bean recipe

Sometimes the most delicious recipes are the ones that use few ingredients simply prepared. This Italian green bean recipe is a perfect example. With just six ingredients and a cook time of 20 minutes from start to finish, it doesn’t get munch easier than this classic Italian side dish from my childhood.

Green beans are one of my favorite vegetable side dish. They are quick and easy to make, everyone loves them and we usually grow them in the garden, which is the Italian way of cooking with seasonal ingredients  simply prepared to showcase the fresh taste.

tips for success when making this Italian green bean recipe

First: To keep the green beans green be sure the water is boiling before adding the green beans.

Second: Don’t cover the pot when cooking the beans. Covering the pot changes the vibrant green color giving the beans a dull lack luster look.

Third: Be sure your stock pot is large enough for the beans to move freely, to insure even cooking. Here is a link to a good size all around stock pot.

And lastly: Run the green beans under cold water after draining to stop the cooking process and prevent soggy green beans,

Ingredient

• 2 Lbs. green beans
• 1 cup extra virgin olive oil
• 4 Tbsp. minced garlic
• 1/2 cup chopped Italian parsley
• 1/2 cup chopped mint
• Juice and zest from 0ne lemon
• salt and pepper to taste

Instructions

1. Start by washing and trimming the green beans.
2. Then in a large stock pot in boiling salted water boil the green beans uncovered until fork tender, but still el dente
3.  In a bowl add the rest of the ingredients and 1/2 cup of the bean water. add the green beans to the dressing. Salt and pepper to taste.

Melanzane polpette eggplant meatballs

Melanzane polpette eggplant meatballs are a delicious meatless alternative to the traditional meatball recipe. Moist and flavorful with the fresh taste, light taste of ricotta cheese and the sharp taste of a good freshly grated parmesan.

No flavor is lost in this flavor and hearty  Italian eggplant meatballs. It’s a delicious alternative when your craving Italian flavors and want vegetarian too.

Your whole family will enjoy these tender melanzane polpette that pair perfectly with your favorite pasta. vegetable side or by themselves with crusty bread.

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Ingredients for melanzane polpette eggplant meatballs

Eggplant: Eggplant is the “meat” in this eggplant meatball and with good reason. It’s rich , meaty and spongy texture holds up well and complements the other ingredients.

Almost any variety of eggplant can be used  in this recipe. I prefer to use  the large globe eggplant because it has the most meaty pulp. When select an eggplant, look for a slightly firm, but not hard, texture and choose an eggplant that’s heavy for it’s size.

Breadcrumbs: breadcrumbs act as a binder for the eggplant mixture and also absorbs the juices from the meatballs as they cook.

Oil: I use a 50/50 blend of canola and extra virgin olive oil for frying. It has a high smoke point and the olive oil adds flavor.

Ingredients

• 1 medium eggplant
• 1 cup breadcrumbs
• 1/2 cup grated parmesan
• 2 eggs
• 2 Tbsp. chopped Italian parsley
• 1 minced garlic
• 1/3 cup chopped onions
• 2 Tbsp. olive oil
• salt and pepper to taste
• 2 cups oil for frying
• 4 cups marinara sauce
• 2 cups ricotta cheese
• 2 Tbsp. chopped basil

Instructions

1. cut the unpeeled eggplant into small dice. Drizzle with the olive oil, salt and roast in a 375-dregree oven for 15 to 20 minutes. Mash the eggplant using a fork
2. Meanwhile in a bowl add the eggs and wisk to combine mix in  the rest of the ingredients, mix well. add in the mashed eggplant and mix just until well mixed.   Refrigerate the mixture for at least 30 minutes . Then form into golf size balls
3. Bake in a 375- degree oven for 20 minutes. Heat your favorite marinara add the eggplant meatballs o the sauce. add the basil add dollops of ricotta in between the meatballs. ENJOY!!!

Italian Potatoes, tomatoes and green beans

Fresh green beans and potatoes simmered together in a light tomato sauce until deliciously tender. This recipe brings me back to my childhood. My mother would prepare this for dinner when the tomatoes and green beans were in season. She would instill my sisters and I in picking and trimming the green beans, and we would sit under the olive trees in the hills of Tuscany trimming green beans, telling stories and making priceless memories.

Fresh, vibrant and full of delicious flavor this Italian potatoes, tomatoes and green beans is full of good for you ingredients.

Made with a savory combination of onions, garlic, potatoes and green beans all simmered in a delicious Italian flavored tomato sauce makes for a delicious vegetarian dish that’s easy to make.

Things to know about this Italian potatoes, tomatoes and green bean recipe

Freshly picked green beans have such a distinct texture and flavor over any frozen or canned product. If you don’t have excess to fresh green beans the best alternative  would be to use frozen green beans.

When Summer rolls around though , beans are one garden staple I almost always plant. If you don’t have a green thumb the use fresh store-bought.

I use cherry tomatoes in this recipe but any tomato works. If you are going to use large tomatoes cut them into dice.

One more thing always use Italian parsley when you make this Italian potato tomato and green bean recipe. The curly parsley is flavorless and should not be used in Italian cooking.  I hope you make this. I think you will love it!!!!

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Ingredients

• 1 lb. trimmed green beans
• 3 russet potatoes
• 4 cups cherry tomatoes
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 medium chopped onion
• 2 cup marinara sauce
• 1 cup potato water
• 1/2 cup chopped Italian parsley

Instructions

1. Start by peeling the potatoes and cutting into large dice. Clean and trim the green beans
2. In salted boiling water cook the the potatoes until almost cooked about 10 minutes. Add the green beans and cook 10 minutes longer or until the potatoes are fort tender and the green beans cooked but still crisp.
3. meanwhile in a saute pan over medium high heat in the olive oil sate the garlic and onion until soft and just beginning to brown.
4. Then add in the tomatoes, marinara and the cooking water from the potatoes. Simmer until sauce thickens. About 10 minutes. Add the drained cooked potatoes and green beans to the tomato sauce. Add in the Italian parsley. ENJOY!!!