Vegetables

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OVEN ROASTED GREEN BEANS

Oven Roasted Green Beans

5 minPrep Time 

30 minCook Time 

35 minTotal Time 

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Ingredients

• 1 pound of frozen green beans
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• About 10 grinds of fresh ground pepper (or to taste)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Instructions

1. Preheat oven to 425 degrees
2. Prepare a lipped baking sheet with aluminum foil
3. In a medium bowl combine all ingredients and toss
4. Spread beans onto baking sheet
5. Roast for 30 minutes (at 15 minute remove to stir)
6. Serve immediately

Texas Style Creamed Corn

• 4 cups of Frozen Sweet Corn (or 2 cans)
• 6 oz. Fat Free Cream Cheese (*optional)
• 1/4 cup of Margarine
• 1/2 cup Half and Half
• 1 teaspoon Black Pepper
• 1/2 teaspoon Salt

Prepping the ”˜Creamed”™ Corn: 
1. Place 2 cups (or 1 can) of sweet corn into a blender with the half and half. Pulse blend a few times to chop the corn and combine with the half and half. Do not over blend or liquify. Set aside. 
3 Ways to Cook Your Creamed Corn:  
2. Microwave: Combine the remaining 2 cups of corn (or 1 can) in a microwave safe bowl and cook for one minute. Then add in the creamed corn from the blender, margarine, cream cheese, salt, and pepper and microwave for 2 more minutes. Stir and garnish with a thin slice of margarine. 
3. Crockpot: Combine the creamed corn from the blender, the additional 2 cups (or 1 can) of sweet corn, margarine, cream cheese, salt, and pepper in a crockpot and cook on low for 2-3 hours. This is a fantastic way for all the flavors to seep together, and is easy double or triple the recipe to serve a crowd! Serve out of your crockpot or in a serving dish. Garnish with a thin slice of margarine.
4. Stove Top: Combine the remaining 2 cups of corn (or 1 can) in a medium sized pot and cook for 3-5 minutes on medium heat. Next, add in the creamed corn from the blender, margarine, cream cheese, salt, and pepper and cook for 2 more minutes. Stir and garnish with a thin slice of margarine.

Slow Cooker Creamed Corn Recipe

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Prep time

10 mins

Cook time

4 hours 30 mins

Total time

4 hours 40 mins

Get ready to make yourself some southern style comfort food with this easy Slow Cooker Creamed Corn Recipe!

Author: The Frugal Girls

Recipe type: Main

Cuisine: American

Serves: 12

Ingredients

• 2 lbs Frozen White Corn (32 oz.)
• 8 oz. Cream Cheese, cubed
• 1 stick Butter (1/2 cup), cut into thin slices
• 1 cup Evaporated Milk (8 oz.)
• 2 Tbsp Sugar
• 1 tsp Salt
• ½ tsp Pepper

Instructions

1. Add Corn, Sugar, Salt and Pepper to Crock Pot, then stir.
2. Pour Evaporated Milk over Corn, then place Butter pieces and cubed Cream Cheese on top of Corn mixture.
3. Cover Crock Pot, and cook on HIGH for 3 hours.
4. After 3 hours on HIGH, stir your corn mixture, then replace lid.
5. Cook for an additional 1 hour and 30 minutes on HIGH or until done, stirring every 30 minutes. Enjoy!!

Cream Corn
Nicholle slocum

1 cube Buttor Or margrin (Melted)
4 tbl. flour (mix until it is a paste)
Add 1 pint whipping cream, mix until thick over low heat
Remove from heat and add 2 tsp of salt, 1/2 tsp of accent seasoning, 2 tbl. of sugar, and 32 oz sweet corn
Pour into 9x13 pan
Sprinkle a 6 oz bag of grated parmesan cheese over the top and bake at 350 degrees for 45 mins.  

PARMESAN TOMATO ZUCCHINI BAKE

• 2 medium small zucchinis
• 2 medium small yellow squash
• 3 tomatoes
• 1 tablespoon olive oil
• 3/4 cup Parmesan cheese, shredded
• 2 teaspoons garlic salt
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Cut zucchinis, yellow squash, and tomatoes into thin slices.
3. Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and tomatoes, in rows.
4. Drizzle olive oil over the vegetables, and sprinkle Parmesan cheese, garlic salt, and black pepper.
5. Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.

Roasted BROCCOLI 

preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.” By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.

Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

I shook the pan around a bit as it went, but not sure that’s necessary.

When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.