Quick and Easy Ways With Vegetables - Asparagus Ham Rolls, Baked Onions, Hash Brown Potato Pancakes

With the recipes in this article you will be able to find tasty ways to quickly and easily prepare some different recipes using vegetables. Try the Asparagus Ham Rolls for a cheesy ham, asparagus dish. For a meatless dish go with the Honey-Baked Onions or Hash Brown Potato Pancakes.

ASPARAGUS HAM ROLLS

4 long slices Swiss cheese
8 thin slices boiled ham
1 can (15-oz) long asparagus spears, drained
1 can (10-oz) Cheddar cheese soup
2 tbsp water
1/4 tsp celery salt
sliced almonds, for garnish
Lay ham slices out and top each with half a slice of the Swiss cheese. Top cheese with 2 or 3 asparagus spears. Roll up jelly-roll style and place seam side down in an 8 x 12-inch pyrex-type glass baking dish.
In a bowl combine the soup, water, and celery salt, mixing well. Spoon the mixture over the rolls.
Cover with plastic wrap and microwave on high setting for 5 to 7 minutes or until the asparagus rolls are heated through.
Before serving, sprinkle the almonds over the top.

HONEY-BAKED ONIONS

6 medium yellow onions
1/4 cup honey
2 tbsp butter, cut into pieces
2 tbsp chopped parsley

Peel the onions and cut in half crosswise. Arrange the halves in a single layer in a 7 x 11-inch baking dish. Pour the honey evenly over the onions and dot with the butter.
Cover loosely with waxed paper or plastic wrap and microwave on high for 8 to 10 minutes or until the onions are tender. Baste with the pan juices twice during the cooking time.
Garnish with the chopped parsley and let stand for 3 minutes.

HASH BROWN POTATO PANCAKES

1/2 cup canola oil for frying
1 tsp salt
1/8 tsp ground black pepper
2 large eggs
4 cups (20-oz) refrigerated shredded hash browns
2 to 3 green onions, sliced thin

Preheat oven to 250 degrees.
Line a large cookie sheet with paper towels.
Heat the oil in a large skillet over medium-high heat until very hot.
 In a large bowl mix the salt, pepper, and eggs together. Add the potatoes and green onions; stir to blend well.
Drop potato mixture by barely 1/2 cup at a time into the hot oil. Flatten cakes into 4-inch ovals. Cook 5 to 7 minutes or until golden brown on each side. Using a slotted spoon, remove cooked cakes and place on the prepared cookie sheet. Set in oven to keep warm while you cook the remaining cakes.

These cakes are delicious served with applesauce and/or sour cream.

Yield: 12 servings.

Enjoy!

You will find more of Linda's quick and easy recipes on her blog at http://grandmasquickfixrecipes.blogspot.com She also shares her crockpot and slow cooker recipes at http://grandmasslowcookerrecipes.blogspot.com

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Clay Baker Recipes - Fat-Free Chicken Dishes

Everybody knows that clay cooking pots already existed long before slow cookers came into existence. Since the use of clay pots avoid over-cooking while eliminating the need for added fats, baking chicken in a clay baker has been considered a good way to prepare a healthy, flavorful and fat-free chicken meal.

When clay bakers are soaked in water before placing into the oven, it allows the pot to produce moisture as it cooks sealing in nutrients in the food and preventing it from escaping; and even if you cook chicken without skin, it still would come out moist, tender, flavorful and perfectly browned. This makes clay bakers most ideal for braising as it provides fat-free moistness for vegetables, meat, chicken and fish.

Allow me to share two chicken recipes cooked in a clay baker with a special taste of baked lemon and peppers:

Roast Chicken and Lemon

Ingredients

• ¼ pound chicken, rinsed with giblets and neck removed
• 1 large red onion, sliced thickly
• 2 large potatoes, peeled and cut in chunks
• 3 carrots, cut in chunks
• 3 of cloves garlic, sliced thinly
• 1 teaspoon salt
• 1/2 teaspoon pepper (freshly ground black pepper is best)
• ½ lemon, sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 4 sprigs of fresh thyme, minced or 1 teaspoon dried thyme

Directions

Immerse the clay baker in water for 20 minutes; drain and dry. Place onions in the bottom of the baker then arrange potatoes, carrots and garlic around sides. Sprinkle half each of the salt and pepper all over. Pat dry chicken inside and out then stuff cavity with lemon. Tie legs together with string and push wings under back. Place on top of onions in the baker with the breast side up.

Combine vinegar, soy sauce and honey then brush mixture all over chicken. Sprinkle with the thyme and remaining salt and pepper. Place clay baker in the middle of oven then turn on oven to 400 F (200 C). Roast for 2 hours or until juices run clear when chicken is pierced. Meat thermometer should register 185 F (85 C) for your chicken to be thoroughly cooked.

Roast Chicken and Peppers

Ingredients

• 3 pounds chicken, cut into chunks
• 3 tablespoons olive oil, divided 1 tablespoon plus 1-1/2 teaspoons
• fresh rosemary, chopped or 1-1/2 teaspoons dried rosemary
• 1 tablespoon fresh lemon juice
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 3 bell peppers, red, yellow and green cut into 1-inch strips
• 1 medium onion, cut into wedges

Directions

Soak clay baker the usual way and pat dry. Preheat oven to 375°F. Place chicken into the clay baker. Combine 2 tablespoons oil, rosemary and lemon juice then brush over chicken. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Put clay baker in the center of oven and roast for 15 minutes. Toss vegetables with remaining oil, salt and pepper then arrange around chicken. Cook for 45 minutes. Meat thermometer should register at 180°F for chicken to cook thoroughly.

Find Clay Bakers at Your Smart Kitchen. Your online source for quality cllay bakers and terracotta cookware. Browse the rest of the stores for something else you may be interested in. To access special coupons and discounts, become a Chef Wannabee.

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Understanding Bacon Mania

People are passionate about bacon. There are even bacon of the month clubs that offer membership for a yearly fee. So why does this simple cured meat have such a devoted following? What is the reason for its popularity?

The animal fat in the meat mixed with the added flavor infused into it during the curing process gives bacon an addictive quality that many people find hard to resist. That coupled with the fact that there isn't a readily available substitute, no matter how often health enthusiasts wish for such a thing, and you can clearly see why that bacon is so beloved.

Beyond that, however, it is a very versatile food. For example, it can be added to batter in order to make exceptionally good cornbread. Or it can be covered in dark chocolate and served. Either way, the wonderful flavor of the cured meat is still there and it pairs very well with a wide range of foods. Other novel uses of bacon include chicken fried bacon and bacon doughnuts.

While health experts decry the popularity of bacon as being a threat to the health of those who consume it, there seems to be no end to the mania that has swept the nation. The fact is that bacon has been around for thousands of years and has long since been a staple at the breakfast table. So it is highly unlikely that even with the increased awareness of consumers to their own health and nutrition that sales of bacon will decline substantially.

Some authors have even suggested that bacon is the perfect food for those of us who want to rebel against the status quo. Not only is it anti foodie, but it is also basic breakfast food in America. Some have even deemed bacon to be our national meat.

Even bacon fat has its uses. Saving the rendered fat is popular among thrifty consumers who use the oil in a variety of meal preparations ranging from gravy to cornbread to salad dressings.

As you can see, there is no other meat that really compares to bacon, both in terms of versatility and taste. One should also remember that although bacon is one of the more flavorful foods available, it is also relatively cheap. There is little doubt that this has helped increase its popularity among consumers. Bacon will certainly continue to be one of the more popular foods in America going forward.

Please visit How To Cook Bacon for tips on how to prepare bacon in a variety of different ways including baking bacon, microwaving bacon, and frying it.

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Easy And Delicious Chicken Meals

RITIZER CHICKEN

Preheat oven 350 degrees
-6 chicken breasts, slightly pounded 1 tbsp corn starch
-3 eggs or 3 egg whites 1 1/2 cups milk
-3/4 cup seasoned bread crumbs 3 ounces grated Parmesan cheese
-2 tbsp olive oil (divided) 3 tbsp parsley (chopped)
-5 ounces mozzarella cheese (shredded) 1/2 tsp black pepper

Dip chicken breasts in beaten eggs or egg whites and then coat with bread crumbs. Heat 1/2 the oil in large saute pan over medium heat. Add half of chicken and brown on both sides.

Remove from pan and place in baking dish. Repeat with remaining oil and chicken. Top with mozzarella cheese. Dissolve corn starch in 3 tbsp milk. Heat remaining milk, Parmesan cheese, parsley and pepper in small sauce pan. Stir in corn starch mixture and cook until sauce thickens. Pour over chicken and bake for 30 minutes. May be prepared ahead up to the sauce and refrigerated for a day ahead before baking. Bake a little longer if chicken is chilled. This is one of my oldest son's favorites.

CHICKEN CORDON BLEU

Serves 2
Preheat oven to 350 degrees
Flatten 8 ounces chicken breast, skinless, boneless and halved. Use sheets of waxed paper to pound chicken about 1/8 inch thick. Top each half with a slice of prosciutto ham and a slice of Swiss cheese. Sprinkle with 1 tsp of dried sage. Fold in sides of chicken and roll breasts up firmly like a jelly roll. Dip the breasts in 4 tbsp melted butter and then coat them with 1/3 cup Panko bread crumbs mixed with 2 tbsp grated Parmesan cheese and 2 tbsp chopped parsley. Transfer to a baking dish and bake for 15 to 20 minutes, depending on the size of the chicken breasts.

SAUCE MORNEY

-2 tbsp butter salt to taste
-2 tbsp flour dash of pepper
-1 cup chicken stock
-1 cup of cream or half and half
-1 cup shredded cheese. Use a combination of Swiss, cheddar, and Parmesan

Melt butter, add flour and cook stirring constantly until mixture is smooth and bubbly. Remove from heat and stir in chicken stock. Bring to a boil, lower heat and cook for 1 minute. Add cream, the cheeses, salt and pepper. Pour over chicken breasts and put under a preheated broiler. Broil until golden brown and bubbly. Watch carefully so the chicken does not burn. This dish is very good with a simple salad with vinaigrette.

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