Posts Tagged ‘scallion’

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Green Curry Noodle Soup

January 18, 2020

Our toddler is on a soup kick, and this is a great one! We usually roast the butternut squash on the weekend. Then this becomes a super quick and delicious weeknight dinner.

You will need:

  • 3 c butternut squash, peeled and cut into 3/4 inch cubes
  • 4 T olive oil, divided
  • 1/4 t salt
  • 1/2 t pepper
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper of your color choice, chopped or sliced thinly
  • 4 oz green curry paste
  • 2 c stock (recommend vegetable)
  • 2 cans (15 oz each) coconut milk
  • 12 oz frozen chopped broccoli
  • Packaged, cooked udon noodles (ours were about 15 oz worth), prepped according to the directions
  • Small bunch scallions, trimmed and chopped
  • 1/4 c cilantro, chopped
  • 2 limes, zested and juiced

20191215 Curry Noodle Soup 03

Then you will…

  1. Preheat your oven to 375 degrees. Line a large, edged baking sheet with parchment paper or nonstick foil.
  2. Toss your squash with 2 tablespoons of the olive oil plus the salt and pepper.
  3. Spread on the baking sheet and roast about 15 minutes. You want it to be soft enough to eat but not so soft it falls apart.
  4. In a large soup pot or a high-sided nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
  5. Add the onion and saute for 5 minutes.
  6. Mix in the garlic and bell pepper and saute for another 5 minutes.
  7. Stir in the curry paste until starting to be fragrant.
  8. Mix in the coconut milk, stock and broccoli. Bring to a simmer.
  9. Stir in the roasted squash, noodles, scallions, cilantro, lime zest and juice.
  10. Allow to simmer about 5 minutes before serving. Enjoy!
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Chicken Bacon Ranch Party Rolls

April 2, 2019

These are so easy and perfect for a gathering. You can prep everything in advance and then pop these in the oven until they are toasty, while you are having fun with your guests. I challenge you to only eat one.

20190302 Bacon Rolls 01

You will need:

  • 6 oz plain Greek yogurt
  • 1 packet Ranch seasoning powder
  • 1 T milk
  • 1 package 15-oz slider rolls
  • 7-8 oz sliced cheese, like a colby jack or provolone or cheddar
  • 1 precooked rotisserie chicken, picked from the bones and lightly shredded
  • 1/2 lb bacon, cooked and roughly chopped
  • 1 small bunch scallions, chopped
  • 4 T butter
  • 2 t garlic powder
  • 1 t onion powder
  • 1/2 t pepper
  • 1/4 t paprika
  • 1/4 t salt

Then you will…

  1. In a small mixing bowl, combine the Greek yogurt with the Ranch seasoning powder and milk. Set aside.
  2. Preheat your oven to 350 degrees. Line a 9×13 baking dish with parchment paper.
  3. Place the bottom halves of the rolls in the baking dish.
  4. Spread half of the cheese on the rolls.
  5. Top with the chicken.
  6. Top with the bacon.
  7. Top with the scallions.
  8. Place dollops of the Greek yogurt on top.
  9. Cover with the remaining half of the cheese.
  10. In a small bowl, melt the butter.
  11. Mix the garlic powder, onion powder, pepper, paprika, and salt into the butter.
  12. Spread a little of the butter on top of the final layer of cheese.
  13. Cover the sandwiches with the top halves of the rolls.
  14. Brush more butter on top of the rolls.
  15. Cover the dish with aluminum foil.
  16. Bake 15-20 minutes or until warm and melty.

 

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Sausage, Egg and Cheese Breakfast Casserole

February 4, 2019

20181225 Sausage Egg Casserole

You can whip this together the night before in just a few minutes, and then you will be well on your way to a wonderful hot breakfast.

You will need:

  • 1 can crescent dough sheet
  • 1 lb loose breakfast sausage, browned and crumbled
  • 1 bunch scallions, trimmed and chopped
  • 2 c shredded sharp cheddar cheese
  • 12 eggs
  • 4 T milk
  • 1 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt

Then you will…

  1. The night before, lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Spread the sheet of crescent dough on the bottom.
  3. Sprinkle with the sausage, scallions, and the cheese.
  4. In a small mixing bowl, whisk together the eggs, milk, garlic powder, salt and pepper.
  5. Pour on top of the ingredients in the baking dish.
  6. Cover with plastic wrap and refrigerate overnight.
  7. Place on the counter while you preheat your oven to 350 degrees.
  8. Remove the plastic wrap and bake until the crescent dough is browned and the eggs are set all the way through. It should take between 20-30 minutes.
  9. Allow to rest 10 minutes before slicing and serving.
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Island Pulled Pork with Red Cabbage Slaw

October 1, 2018

We went on a long weekend to the beach and wanted some easy meals while we were there. This was a great main dish! I loved that we could make it in advance in the crockpot; it was very portable and, most importantly, it was very moist and packed full of flavor from the sauce.

20180817 Pulled Pork 01

You will need:

  • 3 lb pork butt (or shoulder), excess fat trimmed
  • 20 oz crushed pineapple
  • 1/3 c hoisin sauce
  • 1/3 c pineapple juice
  • 1 lime, zested and juiced
  • 4 T soy sauce
  • 3 T honey
  • 2 t sesame oil
  • 2 T sambal oelek
  • 1 T garlic powder
  • 1/2 t Chinese five spice
  • 1/4 t ground ginger
  • 1/4 t pepper
  • 1/4 t salt
  • 2 c shredded red cabbage
  • 1 small bunch scallions, trimmed and chopped
  • 3 T apple cider vinegar
  • 2 T olive oil

Then you will…

  1. Place the pork butt in the crockpot.
  2. Pour the crushed pineapple on top of the pork.
  3. In a small bowl, combine all of the remaining ingredients.
  4. Pour 2/3rds of the sauce on top of the pork.
  5. Slow cook on LOW for 7-8 hours.
  6. Remove the pork from the crockpot and shred.
  7. Put the pork in a large bowl with the last third of the sauce.
  8. Add 1/2 – 3/4 cup of the sauce from the crockpot to the pulled pork until moist and juicy. I recommend using a gravy separator to pour the juices into the pork, since it will help remove the excess fat.
  9. Allow to rest in the sauce at least 10 minutes to soak up some of the juices.
  10. Meanwhile, in a medium bowl, toss together the red cabbage with the scallion, vinegar and olive oil. Season with salt and pepper to taste.
  11. Serve the pulled pork topped with the slaw on toasted Hawaiian rolls.

 

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Grilled Corn Salad

September 11, 2017

 

20170612 Grilled Corn Salad 03This is a wonderful side dish with only a few ingredients. It comes together quickly and evokes the summer sun and evening BBQs.

You will need:

  • 4 ears of corn, shucked
  • 1 bunch of scallions
  • 2 t olive oil
  • 1/4 c grated Parmesan
  • 2 T chives, minced
  • 1 T butter, melted
  • 1/2 t paprika
  • 1/2 t cumin
  • Salt and Pepper

Then you will…

  1. Brush the corn and scallions with the olive oil.
  2. Season lightly with salt and pepper.
  3. Grill the corn and scallions, until beginning to char. Turn frequently for a total of 6-10 minutes for the scallion and about 20 minutes for the corn.
  4. Remove from the grill and allow to cool until able to handle the corn by hand.
  5. Cut the corn off the cob and put in a medium mixing bowl.
  6. Chop the scallions roughly, after trimming off the root end. Add to the mixing bowl.
  7. Stir in the Parmesan, chives, butter, paprika and cumin.
  8. Season with salt and pepper to taste.
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Hot and Cheesy Corn Dip

June 15, 2017

This is a fun twist on gooey, cheesy dips that reminds me of summer with all the sweet corn inside. It goes wonderfully with crispy tortilla chips (we had a mix of blue corn and sweet potato chips on hand). If you have fresh summer corn at home, feel free to cut the kernels off a cob or two and mix it in before baking for extra crunch and the deliciousness of long sunny days.

20170505 Corn Dip 01

You will need:

 

  • 16 oz (2 sticks) low fat cream cheese, softened
  • 1/2 c sour cream
  • 3 cloves garlic, minced
  • 3 T hot sauce
  • 2 limes, zested and juices
  • 2 1/2 c shredded cheddar cheese, divided
  • ~30 oz canned corn, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 4.5 oz chopped green chiles (mild to spicy, depending on your taste)
  • 1 bunch scallions, trimmed and chopped
  • 3 T red onion, chopped
  • 1/3 c fresh cilantro, chopped

 

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a pie plate with nonstick cooking spray.
  2. Use a food processor to mix together the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheddar.
  3. In a large mixing bowl, combine the cream cheese mixture with 1 cup of the cheddar, lime zest, corn, feta, green chiles with their liquid, red onion, scallion and cilantro.
  4. Pour mixture into a prepared pie plate.
  5. Sprinkle with the remaining cheddar.
  6. Bake for 20 minutes or until bubbly and delicious.
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Deconstructed Pierogi Lasagna

March 17, 2017

Pierogi are filled dumplings that often have some combination of potato, cheese and meat inside. Rather than making individual dumplings, we decided to try it in the style of a lasagna. This is a rich and hearty dinner, so consider a light salad alongside for freshness.

20170301 Pierogi 01

You will need:

  • 1 package fresh lasagna noodles (or 9 boxed noodles, parboiled)
  • 12 oz thick cut bacon
  • 1 large onion, diced
  • 2 lb red skinned potato
  • 3 T butter
  • 8 oz reduced fat chive and onion cream cheese, room temperature
  • 1 small bunch scallions, trimmed and chopped
  • Salt and pepper, to taste
  • 3 c shredded cheddar cheese

Then you will…

  1. Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Spread the bacon on the prepared baking sheet. Bake for 10-12 minutes or until starting to crisp up. Remove from the oven. Transfer the bacon to a paper-towel lined plate and set aside. Crumble once cool.
  3. Reduce oven temperature to 350 degrees.
  4. Cut the potatoes into 1 inch chunks. Put them in a large pan and cover with cold water. Add some salt.
  5. Bring the potatoes to a boil and allow to cook until able to be easily pierced with a fork, about 7-10 minutes.
  6. Drain the potatoes and return to the pan. Add the butter and cream cheese, and mash the potatoes until mostly smooth.
  7. Mix in the scallions and half of the bacon.
  8. Season with salt and pepper to taste.
  9. Line the baking dish with 1/3 of the lasagna noodles.
  10. Spread 1/3 of the mashed potatoes and sprinkle with 1/3 of the cheese.
  11. Repeat two more times with the remaining noodles, potatoes and cheese.
  12. Sprinkle the top with the remaining bacon.
  13. Cover lightly with foil.
  14. Bake for 30 minutes.
  15. Remove the foil and continue baking until warmed through, bubbly and golden, another 15 minutes or so.

20170301 Pierogi 02

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