Roasted Brussels Sprouts with Lemon and Garlic Aioli

Source: Stacie Allred

Adapted from: Lifestyle 365

Ingredients:
Roasted Brussels Sprouts:
Brussels Sprouts
Olive Oil
Salt
Pepper

Lemon and Garlic Aioli:
3/4 C Mayonnaise
2-4 tsp Lemon Juice
1/2 - 3/4 tsp Minced Garlic
2 Tbsp Dried Parsley

Directions:
Roasted Brussels Sprouts:

1. Preheat oven to 350F.
2. Quarter Brussels Sprouts lengthwise. See photo for closeup.
3. Toss Brussels Sprouts in bowl with 2-3 Tbsp of olive oil, enough to coat each little sprout.
4. Salt and pepper to taste.
5. Lay out in a single layer on a large, rimmed cookie sheet. (I like my half-sheet cookie sheets that I got at Costco years ago. You just need something that has a little 1" edge around it.)
6. Bake for 20 minutes, and then gently turn them over.
7. Bake for an additional 10 minutes, and then turn them over, again.
8. Repeat that last step until they have reached your desired level of doneness.

Lemon and Garlic Aioli:

• In a small bowl, combine all ingredients and mix well. Adjust the ingredients to your preference. We like a little more acidity to our aioli, so we increased the amount of lemon juice we added.
• Best if made just after you pop the Brussels Sprouts in the oven.

Cleaning with Olive Oil

FB Source: Julie Morgan

1. Clean your cast-iron pans: Make a scrubbing paste with olive or another vegetable oil and a teaspoon of coarse salt. Scrub it in with a stiff brush, then rinse with hot water.
2. Get paint off your hands: Rub some oil into your skin, let it sink in for 5 minutes, and then wash thoroughly with soap.
3. Repair scratches on leather furniture: Pour a very small amount of oil onto a cotton cloth and rub it into the scratched leather furniture in a light circular motion.
4. Protect rattan and wicker furniture: To help keep rattan and wicker furniture from cracking, gently rub some warm oil into the furniture with a soft cloth.
5. Shine stainless steel: For extra sparkle, pour olive oil onto a cloth and buff to your heart's content.
6. Polish wood furniture: Combine 2 cups olive oil with 1 cup lemon juice or vinegar. Work the mixture into the furniture with a soft cloth. To smooth out scratches in light-colored wood, rub them with a solution of equal parts olive or vegetable oil and lemon juice.

Other non-cleaning solutions with olive oil include spraying a bit on squeaky door hinges, and sprucing up your dusty plant leaves.

DIY Chai Spice Balm

ORIGINAL Source: Homegrown & Healthy

Ingredients:
Infused oil (1/4 cup of spices to 1 cup of oil), olive or sesame
Beeswax (4 oz of oil = ½ oz of beeswax)
Vitamin E (optional)

Directions:
To infuse Oil

• To get more spice from your spices, lightly muddle or crush them while you gently heat them in oil in your water bath, ensuring no water gets into your oil.
• Or shake them daily while infusing them in jars over 30 days or more. If using the 30-day method, ensure your oil fills the jar to the top and it is capped tightly, with a dish towel underneath to allow for any leakage.

To make Balm

1. Once you have your strained, infused, warm oil, add melted beeswax.
2. Test the consistency by removing the spoon with a little of the mixture on it. It will cool quickly and give you an indication of how hard it will be once set.
3. If it is softer than you’d like, add more beeswax and continue to heat until melted.
4. If it is too hard, add more infused oil and repeat the test until you reach the consistency you desire.
5. Remove the mixture from heat, making sure absolutely no water from the bath gets into your blend.
6. Add a splash of vitamin E if you have it, for a natural preservative, and pour the mixture into clean, dry containers.
7. Once cooled, cap the containers and gift them to others or enjoy the spice blend yourself.

Read more: http://homegrownandhealthy.com/diy-chai-spice-balm/#ixzz2mXWjVTu3

Cucumbers with a Bang

FB Source: Sherry Kirkpatrick Patterson

Ingredients:

Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chili powder

Directions :

1. Chop a baby cucumber.
2. In a bowl, add lemon juice, olive oil, salt and pepper. 
3. Mix in the sliced cucumbers.
4. Sprinkle with chili powder on top.

Be careful as these are addictive!

Preserving Fresh Herbs

FB Source: Modern Pioneer

Hasselback Garlic Potatoes with Bacon and Cheese

Source: Kris Maks

Ingredients:

Potatoes:
16 oz potatoes
3 to 5 garlic cloves, thinly sliced
4 Tbsp butter, melted
2 Tbsp olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
1 cup Shredded Cheese of your choice

Herbed Sour Cream:
1/2 cup sour cream
1/2 tsp garlic powder
1 Tbsp finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Directions:

Potatoes:

1. Preheat oven to 400 degrees F.
2. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. 
3. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. 
4. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
5. When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
6. Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
7. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Original Source: Easy Recipes, Healthy Eating Ideas

For many people, Hasselback style potatoes are nothing new.
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!

Grilled Chicken Sandwiches with Cilantro Jalapeno Pesto

Sunnye KnipeHillbilly Recipes.

Ingredients:
Chicken
1 bunch Cilantro
2 Jalapenos
1/2 White Onion
2 cloves Garlic
Olive Oil
Salt and Pepper to taste
French Bread
Cheese

Directions:

1. Grill up some chicken with whatever seasonings you like. 
2. In food processor combine a whole bunch of cilantro, 2 jalapenos, 1/2 white onion, 2 cloves garlic, olive oil, salt and pepper until it makes a paste like sauce.
3. Toast some French bread smeared with the sauce, top with cheese and grilled chicken.

Dragons Breath Dip aka Cheesy Garlic Dip

Confessions of Crafty Witches

Dragons Breath Dip aka Cheesy garlic Dip  ~Frisky

There are two heads (yes, entire heads) of garlic in this dip! (That's why it's called Dragon's Breath). But I assure you, when garlic is roasted, it becomes sweet and nutty. This is one of the most popular dips I have ever served.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

2 heads garlic
1 Tbsp. olive oil
8 oz. Brie cheese
1 (3-oz.) pkg. cream cheese, softened
1/2 tsp. seasoned salt
dash white pepper
optional parsley or green onions for decoration on the top

Preparation:

Preheat oven to 350 degrees. Cut top 1/2" off the top of the garlic heads. Remove some of the loose papery skin, leaving the heads intact. Place each on a square of foil, drizzle each with the olive oil, and wrap well. Bake at 350 degrees 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle. Squeeze each head to remove the soft roasted cloves.
In a food processor, process Brie cheese and cream cheese with the seasoned salt, pepper, and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.

Slow Cooker Balsamic Chicken

What The Hell Am I Making For Dinner?

Slow Cooker Balsamic Chicken

Ingredients

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Directions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Nutrition Info

Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*

CYK

Loaded Baked Potato & Chicken Casserole

Sheri Lynne McDaniel

OH HOLY SMOKES!!! SHUT THE FRONT DOOR!!
This is what I really want Saturday!!!

Loaded Baked Potato & Chicken Casserole

Ingredients
2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce

{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions**
Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked

**Stacie's notes: This recipe is eerily similar to another recipe I posted a while back, but the instructions in this post were a little hard for me to interpret. If you're having a hard time with these instructions, check out this page: 

http://nowyoucanpinit.blogspot.com/2013/04/loaded-potato-and-chicken-casserole.html

Cucumber Salad

The Unintentional Urban Farmer

Cucumber Salad

3 Med. Cucumbers Peeled and Sliced 1/4"
1 Med. Onion sliced and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper
a couple sprigs of dill (optional)

Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least 2 hrs before serving.

Baked Margherita Spaghetti Squash

Dail Stuart

Baked Margarita Spaghetti Squash - Not only is it healthy, but its gluten free as well!

Ingredients:
1 large spaghetti squash
2 tbsp. olive oil
1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

Steps:
Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Slow Cooker Parmesan Honey Pork Roast

Cynthia A. Hobbs

Oh my gosh!!
Crock Pot Parmesan Honey Pork Roast!!

Ingredients:
1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Directions:
Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Nutritional Facts:
5 ounces cooked pork with 3 tablespoons gravy equals 330 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 529 mg sodium, 15 g carbohydrate, trace fiber, 38 g protein.

Amazing Heel Repair

Teresa Price

*** Amazing!!! ***

Grind a handful of rice until u get a fine but coarse flour. Add a few spoons of raw honey to the mixture along with enough apple cider vinegar to obtain a thick paste. If the cracks are very deep, add a spoon of olive oil. Soak feet for 20 minutes & gently massage with this paste.

Baked Broccoli Bites

Mommy Made

Ingredients:
Head of broccoli
2-3 cloves of garlic, minced
2 Tbsp olive oil*
salt and pepper to taste

Directions:

1. Preheat oven to 375°
2. Line a baking sheet with foil for easy cleanup.
3. Chop a head of broccoli (do not rinse immediately prior to preparing!)
4. Put broccoli, garlic, olive oil, and a few shakes of salt and pepper in a plastic zipper bag.
5. Shake it well.
6. Spread out on baking sheet, place on top rack, and bake for about 30 minutes.

Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!

*Stacie says: I use unrefined coconut oil in all of my cooking dishes, and in this one, it is FABULOUS! 

Chicken Stuffed with Spinach and Pepper Jack Cheese

Cooking In The Kitchen

Chicken Stuffed with Spinach and Pepper Jack Cheese

Ingredients
1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
2 tbsp. Cajun Seasoning Mix (below)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Directions

1. Preheat oven to 350F degrees.
2. Flatten the chicken to 1/4-inch thickness.
3. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
4. Combine the Cajun seasoning and breadcrumbs together in a small bowl.
5. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!
6. Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
7. Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
8. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.

*Cajun Seasoning Mix
3/4 tbsp paprika
3/4 tsp onion salt
3/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp cumin
1/4 tsp thyme
1/8 tsp oregano

Better Than Fries

Quotes Etc.

Garlic and Lemon Chicken with Green Beans and Red Potatoes

Terri Noscov

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

WOW!!!! THIS IS AWESOME!!!!
GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!
(Gluten free, Low Carb, Diabetic Friendly and so simple to make)

Blow Your Mind Tomato Basil Pasta

Christopher John Hopkins

Blow your MIND Tomato Basil Pasta! - No Straining, just Stirring

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

Avocado and Tomato Salad

Tina Charlene

Avocado and Tomato Salad

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)

Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g