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Sautéed Snow Peas, Mushrooms and Carrot in Moo Goo Gai Pan Sauce

Looking to make an easy, light meal with lots of vegetables and great flavor? The sauce in this dish, made with vegetable broth, garlic, ginger, wine and


Creamed Corn

Rockin’ Chef Creamed Corn 1 tbsp butter 1 tbsp flour 1 cup milk ½ cup heavy cream (or whipping cream) 1 lb frozen kernel corn ½ teaspoon

Mashed potatoes

Mashed Potatoes

Creamy Herb Mashed Potatoes Yield: 12-16 servings 12 potatoes, peeled, quartered Salt, as needed 1 ea bay leaf 1 stick butter, cut in 1/8 pieces ½ cup

Pico De Gallo (Fresh Salsa)

Pico de Gallo Serves 2 ½ medium onion, finely diced 1 ea jalapeno, finely diced 2 ea tomatoes, finely diced 1 ea lime Salt, as needed 1

Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash Vegetable oil or non-stick spray 1 ea butternut squash (about 1½ lbs) 1 tsp salt 2 Tbsp butter 2 Tbsp brown sugar Nutmeg Ground

Tomato Basil Soup

Tomato Basil Soup

Tomato Basil Soup 1 lb. tomatoes, seeded and diced 1 tbsp canola oil ½ onion, diced 1 clove garlic, minced ¼ cup white wine 1 cup tomato


Fennel Three Ways

Fennel Gratin Serves 4-8 4 large fennel bulbs 3 T butter 2 oz. freshly grated Parmesan Garnish: feathery fennel tops Trim feathery tops and tough bases off


Rockin’ Chef Carrot Soup

ROCKIN’ CHEF CARROT SOUP Yield: 4 servings 1 T pure olive oil or butter ½ ea onion, diced 1 lb. carrots, peeled & rough cut 1 ea


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