Honey Mustard Glazed Carrots

Mar 26, 2018

Honey Mustard Glazed Carrots are a quick and easy side dish your family will love.

Prep time:  5 mins     Cook time:  20 mins    Total time:  25 mins

Ingredients

• 2 bunches of carrots (10-13 carrots)
• 2 tablespoons stone ground mustard
• 3 tablespoons honey
• salt

Directions

1.     Preheat oven to 400°F.
2.     Slice washed and peeled carrots in half lengthwise. Place sliced carrots on a baking sheet.
3.     In small bowl, add honey and mustard and whisk until combined.
4.     Drizzle half of the mixture over the carrots. Coat evenly. Season with salt.
5.     Bake for 15-20 minutes, or until tender.
6.     Remove from oven and drizzle with the remaining honey mustard mixture. Serve.

Tomato Tulip Bouquet Appetizer

Mar 26, 2018

This easy to make Tomato Tulip Bouquet is a beautiful way to create a vegetable appetizer for Spring entertaining or Easter celebrations!

Ingredients

•    15 Large Cherry Tomatoes
•    16 stalks of chives
•    8 oz. Kraft Philadelphia Cream Cheese – Chive & Onion or Garden Vegetable

Instructions

1.     With stem side down, cut a cross in the top of each cherry tomato (about ¾ down the tomato).
2.     Using a spoon, scrape out the tomato seeds gently.
3.     Use a skewer to make a hole where the stem currently is.
4.     Fill each tomato tulip with about 1 teaspoon of cream cheese mixture.
5.     Insert a chive into the hole at the bottom of each tomato.
6.     Use a damp paper towel to clean any excess cream cheese filling from outside of tomatoes.
7.     Arrange the tulip bouquet on a large plate or platter. Use the extra chive stalk to tie around the chive stems.

Cod Fillets in Pil Pil Sauce

Mar 26, 2018

Flaky cod fillet in a creamy, thick garlic sauce with a hint of chili.

Ingredients

•     2 fresh cod fillets
•     4 medium garlic cloves sliced
•     1 red chili, seeds removed, chopped
•     ½ cup olive oil
•     salt

Directions

1. In a medium-size, non-stick skillet, heat olive oil over medium-low heat. Add the garlic and red chili.
2. Gently simmer the garlic and pepper for 4 minutes until the garlic is golden. With slotted spoon, remove the garlic and chili. Set aside.
3. Increase heat to medium and add the cod fillets.
4. Simmer the cod for 10 minutes, or until opaque and flaky.
5. Remove the cod fillets from skillet and place them on a plate and cover with foil. Remove skillet from heat and let the olive oil cool down. Drain oil into a small bowl leaving about 2 tablespoons of oil in skillet,
6. Whisk the olive oil until it starts to look a little pale.
7. Gradually add teaspoons of the remaining oil from bowl. Add a little flour if necessary. Whisk constantly until oil becomes creamy and emulsified; about 20-30 minutes.
8. Add pepper and salt to taste. Place the cooked salted cod steaks onto plates and cover with the sauce. Sprinkle with the fried garlic and red pepper. Serve immediately.

NOTE: You can use Salted Cod for this recipe but the fish must be soaked to remove salt. Put the salt cod in a large pot, add water until the fish is fully submerged. Let the cod soak for at least 8 hours to get rid of the salt. Drain and refresh the water twice. Drain water and pat the fish dry with paper towels. Use in recipe as directed.