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November 19, 2017

Roasted mushrooms with Garlic & Thyme

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Roasted Mushrooms

Roasted mushrooms with Garlic & Thyme

Ingredients

  • 16 even-sized open cup mushrooms, stalks cut level
  • 3 tbsp olive or vegetable oil
  • 2 cloves garlic, chopped very finely
  • 3 tbsp unsalted butter, softened
  • 2 tbsp fresh thyme, chopped
  • ½ tsp garlic powder
  • 5 tbsp fresh breadcrumbs
  • 1½ tbsp lemon juice
  • salt and freshly ground black pepper to taste

Instructions

  • Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
  • Arrange the mushrooms in a a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
  • In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
  • Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
  • Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.
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April 18, 2017

bacon wrapped avocado fries

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ingredients:

  • 20 strips of precooked packaged bacon
  • 1 large avocado, sliced into thin fry-size pieces (I sliced each avocado half into 5 slices, and then cut them down the middle to make them shorter, making 10 fries per half avocado)

directions:

Preheat oven to 425F. Take one strip of precooked bacon and try to gently stretch a little longer without it breaking (especially near the lighter pink and white parts). Carefully wrap around avocado fry, starting at one end and working to other end, and securely tuck in end piece. Repeat with remaining and place onto baking sheet. Bake for 5-10 minutes or until bacon becomes crisp.

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February 12, 2017

Zucchini Noodles with Pesto

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Zucchini Noodles with Pesto

ingredients:

4 small Zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

directions:

1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.Source:pinterest.com/angelwanga/

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