Zucchini and Corn casserole

Are you searching for a new side dish that incorporates vegetables in a different way?  I think I found one from the Six Sisters.  If you are not familiar with them, there are just that, six sisters with busy lives and families.  Some of their recipes are just fantastic.  This one I happened to find in magazine published last Fall 2016. (Six Sisters Stuff)  As usual, I adapt the recipe for our taste, but followed the same preparation technique, and the casserole was very tasty.

Here is how I prepared this side dish.  Gather olive oil, 1/3 red onion, garlic in a tube, 2 medium to large zucchini, cubed, one bag frozen corn, 1/2 cup shredded mozzarella,  1/2 cup shredded Parmesan cheese, and salt plus black pepper to taste.

Preheat the oven to 350 degrees.  On the cooktop, saute oil, onion, garlic to taste, and cook until the onions become tender.  Add in the zucchini and continue to cook for 8-10 minutes until the vegetables are browning.  Add corn, cheese, salt and pepper.

Place into a ceramic casserole dish and bake at 350 degrees for 20 minutes.  Serve while hot.

Any leftovers can be stored very easily with a new product I found at the home and housewares show.

Lidlover lids can be used with ceramic, stainless, glass, bamboo, plastic or even with plates.  They can be used to cover dishes in the oven up to 400 degrees.  They are BPA free and made of high quality food grade silicone. More about the product can be found on their website at http://www.LidLover.com

Watch for these products coming this year to stores.  Additionally, they will be featured on QVC this May. I have been using them for the past few weeks and they are an amazing new product.

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marmalade carrots

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Spring vegetables bring a delicious excitement to any dinner plate.  I am encouraged by their fresh taste to begin planting my summer vegetable garden.  Colorful carrots are some of my favorites.  This recipe highlights their beauty with a spectacular glaze.

This recipe is super easy to make and compliments grilled chicken.  I often serve the carrots with fluffy rice, as the glaze is very tasty mixed together.

To prepare the carrots:  Select 4-5 medium-sized colorful carrots.  Peel and cut into bite-sized slices. Boil on the stove top for 12-14 minutes until tender.  Meanwhile, in a separate saucepan, add these ingredients:

2/3 cup orange marmalade, 3 tablespoons brown sugar, 2 tablespoons margarine, and 1 teaspoon maple extract.  Cook until thickened for about 6-8 minutes and then add 1/3 cup sliced almonds.

Drain the carrots and add the glaze. Mix well and serve.

 

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citrus dill roasted carrots

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coastal living magazine offers a nice variety of dinner in a breeze recipes, for those meals to enjoy while vacationing.  i find their recipes very clean and fresh, offering a nice mix of easy preparation techniques using lots of fresh vegetables, fish and lighter fare.

this citrus herbal roasted carrot recipe was very good and a nice option from other ways i often prepare carrots for dinner. it uses fresh orange juice and fresh or dried dill.  it is both easy and quick.  i certainly will prepare these carrots again. the hint of orange juice is very light and does not overpower the carrots.  i think it would be nice to add some zest of orange as well for presentation and added flavor.

to make the roasted carrots: i used a ceramic baking dish and preheated the oven to 375 degrees.  drizzle the dish with about one tablespoon of olive oil and add 5 tablespoons of fresh orange juice.  arrange the cleaned carrots in the dish, and sprinkle with dill.  another option would be to use tarragon for another distinct flavor.

bake for 20 to 30 minutes until fork tender.  season with fine sea salt if desired.  serve and enjoy.  this is a nice side dish for any chicken or fish entrée.

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