Roasted

Roasted Pepper Potato Soup – Roasted Pepper Potato Soup-oh, This Made For Some Happy Bellies For Sure! So Delish! I Was Tempted To Leave Out The Lemon Juice And Cilantro And Not Blend It Up. But I Followed The Recipe And Yum! Ndt 10/9/13

Source: www.tasteofhome.com

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Roasted Mushrooms

Source: repinrecipe.com

Parmesan Roasted Cauliflower- My Version- Olive Oil, Parmesan, Cherry Peppers, Capers. 425* For 40 Min, Tossed 1/2 Way Thru

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Roasted Kale with Crumbled Feta

Roasted Kale with Crumbled Feta
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 bunch kale, stems trimmed from the leaves and leaves chopped into bite-sized pieces
  • 1 large onion, cut in half then sliced into1/2-inch wedges
  • 1 tablespoon vegetable oil
  • 4 ounces crumbled feta
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil.
  2. Place the kale and onion on the prepared baking sheet and drizzle with the oil.
  3. Season with salt and pepper, then toss to combine.
  4. Roast the kale and onion in the oven until it begins to wilt, about 5 minutes.
  5. Stir the kale, then sprinkle with the feta and continue cooking until the feta is browned, about 10 minutes more.
  6. Serve immediately.Roasted Kale with Crumbled Feta

 

Roasted Asparagus with Parmesan and Lemon

Roasted Asparagus with Parmesan and Lemon
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 bunch asparagus, tough ends trimmed
  • 1 tablespoon vegetable oil
  • 2 tablespoons grated Parmesan
  • ½ teaspoon lemon zest
  • 2 teaspoons lemon juice
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Place the asparagus on a baking sheet and drizzle with the oil.
  3. Sprinkle with Parmesan, salt, and pepper, then toss to combine.
  4. Spread the asparagus into a single even layer.
  5. Roast the asparagus until tender, about 12 minutes.
  6. Sprinkle with lemon zest and juice, then serve.Roasted Asparagus with Parmesan and Lemon

 

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary
Recipe type: Sides
Serves: 4

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Ingredients
  • 1½ pound fingerling potatoes, scrubbed and halved lengthwise
  • 1 tablespoons vegetable oil
  • 1 tablespoon chopped fresh rosemary
  • 2 cups grape tomatoes
  • ½ cup Kalamata olives, halved lengthwise
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 450ºF.
  2. Place the potatoes on a baking sheet, drizzle with the oil, sprinkle with rosemary, salt, and pepper, then toss to combine.
  3. Roast the potatoes until they begin to become tender, about 15 minutes.
  4. Add the tomatoes, olives, then stir to combine.
  5. Continue roasting until the potatoes are browned and tender, about 10 minutes more.Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

 

Roasted Pork Tenderloin with Cognac Dijon Sauce

Roasted Pork Tenderloin with Cognac Dijon Sauce
Cuisine: American
Recipe type: Pork
Serves: 6

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Ingredients
  • 2 pork tenderloins
  • 1 tbs. vegetable oil
  • ¼ cup green onions, chopped
  • ½ cup cognac
  • 1 cup chicken stock
  • ¾ cup heavy cream
  • 2 tbs. dijon mustard
  • Salt and pepper

Instructions
  1. Pre-heat oven to 425 degrees. Add vegetable oil to a cast-iron skillet. Season pork loin with salt and pepper. Add pork to the skillet, browning on all sides, 2minutes per side, about 8 minutes total.
  2. Place skillet with both tenderloins into oven for 10-15 minutes, or until the internal temperature reaches 145-150 degrees.
  3. Remove from oven, set the tenderloins aside on a plate while you make the pan sauce. Using the skillet, add green onion, cook for one minute. Add the cognac, bring to a boil, deglazing the pan by scraping the pork bits off of the bottom of the pan. Add stock, bring to a simmer and let reduce for 8 minutes or so, until the sauce is reduced by a third.
  4. Turn the heat to medium and stir in the heavy cream, cook for another 3 minutes, until the sauce thickens.Roasted Pork Tenderloin with Cognac Dijon Sauce

 

Roasted Strawberry Ice Cream

Roasted Strawberry Ice Cream
Recipe type: Dessert
Serves: 1 pint

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Ingredients
  • 1 pound fresh strawberries, halved and de-stemed
  • 2 tbs. granulated sugar
  • 2 tbs. light corn syrup
For vanilla base:
  • 1 cup whole milk
  • 1 cup heavy cream
  • seeds from half a vanilla bean
  • 5 egg yolks
  • ½ cup granulated sugar

Instructions
  1. Place strawberries on foil-lined baking sheet. Sprinkle with granulated sugar and corn syrup, then place in a 350 degree oven for 30-35 minutes, or until they’re soft and have released their juices. Remove from oven, place in a large mixing bowl, and gently mash.
  2. In a saucepan, over medium heat, combine the milk, cream, and sugar. Bring to a simmer.
  3. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Add the vanilla bean.
  4. Remove from the heat and stir in the strawberries. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions.Roasted Strawberry Ice Cream

 

Roasted Habanero Salsa

Roasted Habanero Salsa
Cuisine: Mexican
Recipe type: Salads
Serves: 2

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Ingredients
  • 9 plum tomatoes
  • 2 Habanero peppers
  • ½ red onion
  • 6 cloves of garlic
  • Handful of fresh cilantro
  • Juice of one lime
  • 1 tbs. olive oil
  • 1 tsp. red wine vinegar
  • Salt and pepper to taste

Instructions
  1. Half the habanero peppers, remove stems and seeds.
  2. Line baking sheet with foil, place halved peppers on foil, and roast under broiler until slightly blackened, about 2-3 minutes.
  3. Finely dice roasted habaneros, tomatoes, garlic, and onions, place in large bowl.
  4. Wash and de-stem cilantro, chop finely, add to bowl.
  5. Add wet ingredients (lime juice, olive oil, and vinegar) to bowl.
  6. Mix together, salt and pepper to taste.Roasted Habanero Salsa-2

 

Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes

Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes
Cuisine: American
Recipe type: Fish
Serves: 2

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When it comes to hearty, satisfying seafood dinners, it’s hard to beat a thick, tender swordfish steak with a flavorful sauce to dress it up, and buttery, golden hash browns on the side. If this sounds like a typical “meat and potatoes” meal, it is—but on the lighter side.

Swordfish is flavorful without tasting “fishy,” and a simple preparation is all it needs to bring out its richness. Salt, pepper, a little oil, and a hot pan are all it takes. A bright, citrusy drizzle tops these roasted steaks for a fresh finish. Using both lemon and lime adds a colorful, floral mix, and a touch of brown sugar gives the sauce a slightly sweet edge.

Yellow potatoes and Yukon gold are known for their delicate skins and creamy texture. They make the perfect potato to cook very simply in butter until they turn golden on the outside and lusciously tender on the inside. Lightly smashing them gives the potatoes a buttery “hash browns” appearance. Don’t worry if they break apart a bit as they cook—it’s all a part of the right look.

A note about swordfish: The health benefits of eating lean fish are well noted, but it’s also important to keep the health of nature in mind. Be sure the fish you purchase is certified sustainable—in this case, wild-caught (or “harpoon-caught”). Swordfish has made a comeback from the endangered list in recent years due to sustainability efforts, but overfishing can quickly turn the tide again.

Ingredients
For the Potatoes
  • 2 medium yellow potatoes (or Yukon gold), 3-4 oz each, cut in half lengthwise
  • 1½ tbsp unsalted butter, plus more as needed
  • sea salt
  • freshly ground black pepper
For the Swordfish and Drizzle
  • 1 small garlic clove, finely chopped
  • 1 tsp finely chopped lemon zest
  • 1 tsp finely chopped lime zest
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • ½ tsp brown sugar
  • sea salt
  • freshly ground black pepper
  • olive oil, for brushing
  • 2 swordfish steaks (preferably wild-caught), about 1-inch thick, 5-6 oz each
  • watercress, cilantro, or mixed greens, for serving (optional)

Instructions
For the Potatoes
  1. Place the potatoes in a small pot and cover with cold water. Bring to a boil and boil until tender enough to pierce slightly with a fork, about 15 minutes. Drain.Potatoes Ready to Cook
  2. Heat a heavy (preferably cast-iron) skillet over medium heat and add 1½ tablespoons of butter. When the butter melts and begins to sizzle, season the potatoes with salt and pepper and add to the skillet cut-side down.Golden Potatoes
  3. Cook, undisturbed, until beginning to brown on the bottom, about 5 minutes. Turn and cook until the second side begins to brown and the potatoes are tender and creamy. (Add a little more butter if the skillet becomes too dry.)
  4. Turn cut-side-down again and use a spatula to lightly smash the potatoes. (If they break a bit, simply shove the pieces back together with the spatula.)Smashed Potato Halves
  5. To serve, place 2 smashed potato halves on each of 2 plates, alongside the swordfish (recipe follows).
For the Swordfish and Drizzle
  1. Preheat the oven to 400° F.Zest Ready to Chop
    Drizzle Ingredients
  2. Place the garlic, lemon and lime zest, and oil in a small saucepan or skillet and warm over medium-low heat until the oil begins to simmer, about 2 minutes.Lemon-Lime Drizzle
  3. Stir in the lemon and lime juice and brown sugar and season with salt and pepper. Simmer 1 minute and remove from the heat. Cover the pan while the fish cooks.Swordfish Steaks
  4. Meanwhile, heat an ovenproof skillet over medium-high heat and brush with olive oil. Season the swordfish with salt and pepper and sear 3 minutes. Turn the steaks over and place the pan in the oven. Roast until the fish is tender and just cooked through, about 3 minutes.Pan-Roasted Swordfish
  5. To serve, make a bed of greens (if using) on each of 2 plates and place 1 swordfish steak on top. Drizzle with the lemon-lime mixture and spoon potatoes alongside. Serve right away.