Roasted Maple Glazed Carrots for #FoodieExtravaganza

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. We take turns hosting and this month it's Lauren of Sew You Think You Can Cook.

December 17th is National Maple Syrup Day and Lauren challenged us to bake with, cook with, or make a beverage with maple syrup. (For some international bloggers who can't find maple syrup, they'll be joining the fun with honey as a substitute.)

December is a very busy month for everyone so I wanted to share a recipe that is quick, easy and perfect to serve during the holidays.  I love serving glazed carrots as a side to so many dishes. Almost everyone loves carrots and glazing them with a little sweetener is always a winner.  I normally just do my carrots on the stovetop with butter, olive oil and brown sugar.  The other night when I was going to serve carrots as a side for the meatloaf I had made for dinner I remembered that we were celebrating Maple Syrup this month and decided to change things up.

I tossed the carrot slices with some olive oil, maple syrup, salt and pepper and put them in the oven to roast while my meatloaf was baking.  It doesn't get any easier than that.  The carrots took about half an hour at 350* which is what my oven was at to bake the meatloaf.  You can adjust the time according to any oven temp.  If just roasting them on their own use a hot oven, 425*, for 15-20 minutes.  I was only feeding 2 of us, feel free to adjust the ingredients according to the number you are feeding.

Roasted Maple Glazed Carrots

3 carrots, peeled and slice into 1/2" diagonal disks

1 1/2 t. olive oil

1 1/2 t. maple syrup

salt and pepper to taste

Toss all ingredients together in a shallow baking pan and roast at 350* for 30-40 minutes, until tender and browned in spots.  Print Recipe

 If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Don't forget to check out all these other maply recipes:

• Basbousa - Egyptian Semolina Cake from Sneha of Sneha's Recipe
• Bangin' Breakfast Potatoes from Rebekah of Making Miracles
• Gluten-Free Maple Chestnut Cookies from Caroline of Caroline's Cooking
• Maple Pecan Bars from Nichole of Cookaholic Wife
• Maple Sugar Cookies from Sue of Palatable Pastime
• Maple Walnut Vinaigrette from Tara of Tara's Multicultural Table
• Momiji Tempura from Camilla of Culinary Adventures with Camilla
• Overnight French Toast Casserole from Elaine of Cookin and Craftin
• Roasted Maple Glazed Carrots from A Day in the Life on the Farm
• Rosemary Maple Glazed Turkey Breast from Lauren of Sew You Think You Can Cook
• The Back Forty Cocktail from Stacy of Food Lust People Love

Grilled Carrots #SundayFunday

 Grilling carrots is a wonderful way to bring out their sweetness while still leaving them tender-crisp.  

The Sunday Funday Bloggers are featuring Carrots today.......

Vegetable and Fruit Side Dishes

Air Fryer Roasted Broccoli (10/19/20)

Air Fryer Radishes (8/10/23)

Asparagus Almondine (3/24/19)
Asparagus Tips with Cucumber Vinaigrette (5/10/14)
Atkilt (Ethiopian Cabbage and Potatoes) (1/10/19)
Avocado and Corn Salad (6/19/18)
Bacon Wrapped Asparagus (9/1/17) FMD
Baked Beans (2/9/14)

Baked Corn Pudding (8/9/21)
Baked Lentils (2/20/16)
Baked Pineapple (3/15/14)

Baked Squash stuffed with Applesauce(10/23/13)

Baked Tomatoes Marchigiano Style (9/3/21)

Balsamic Glazed Brussels Sprouts (12/26/24)
Beans and Greens (10/3/15)
Beet Slaw (1/9/18)
Black Beans and Rice (4/26/15)
Blaukraut (8/5/19)
Broccoli Blue Cheese Gratin (3/19/18)
Broccoli Cheese Casserole (1/9/20)

Brussels Sprouts and Butternut Squash Salad (3/17/21)

Brussels Sprouts with Smoked Almonds and Manchego Cheese (11/1/21)
Butternut Squash Pizzettas (1/16/18)
Cabbage Charlotte (8/10/18)
Canned Peach Slices (8/21/15)

Caprese Asparagus (4/22/26)

Carrot Salad (7/22/20)

Cauliflower Gratin (8/15/17)

Charred String Beans (10/28/24)
Corn and Summer Squash Saute(7/29/14)
Corn and Jalapeno Saute (10/11/14)
Corn Casserole (8/21/17)
Corn Grits (11/19/19)
Couscous with Apples and Chives (10/20/15)

Cowboy Beans (5/22/22)
Cranberry Sauce(11/28/13)

Creamed Corn (1/26/24)
Creamed Corn and Zucchini with Jalapeno (9/22/15)

Creamed Mushrooms and Chestnuts (10/14/22)

Crispy Eggplant with Sweet Corn (9/15/25)

Dandelion Pickles (4/26/16)
Dill Pickles (8/1/15)

Eggplant and Tomato Tian (8/12/21)
Fried Apples (11/21/13)
Fried Green Tomatoes (10/31/16)
Fried Plantains (4/14/16)

Garlic Basil Wax Beans (8/9/26)
Garlic Green Beans(11/28/13)
Glazed Carrots (9/24/13)

Gratin de Chouchou (11/10/21)
Gratin of Onions (8/19/14)
Green Bean and Potato Salad (5/9/17)
Green Bean Casserole (11/28/14)
Green Bean Salad (8/8/18)
Grilled Asparagus with Lemon Marinade (6/12/18)
Grilled Asparagus with Lemon and Mint (3/28/16) SRC
Grilled Bok Choy (7/19/15)

Grilled Cabbage (8/4/25)

Grilled Carrots (5/31/26)
Grilled Carrots with Red Skin Potatoes (7/17/16)
Grilled Corn on the Cob(8/11/14)
Grilled Corn Salad (5/16/18)
Grilled Corn Salad with Tomato and Avocado (6/29/17)
Grilled Fruit Salad (6/30/18)
Grilled Ratatouille (6/6/18)

Grilled Vegetable Platter (8/8/25)
Grilled Vegetable Salad (6/8/15)
Homemade Giardiniera (7/1/19)
Honey Spiced Peaches (8/21/15)

Hoppin' John (8/15/22)
Instant Pot Baked Beans (7/27/18)
Israeli Veggie Skewers (8/9/19)
Just Ducky Baked Beans (9/24/14)
Kale with Apples and Onions (10/11/14)

Korean Corn Cheese (9/10/20)

Maple Glazed Delicata Squash (11/4/20)

Maque Choux (6/27/24)

Marinated Asparagus (7/11/22)
Mushroom Barley (2/3/18)
Mushroom Bread Pudding (9/2/15)

Okra Mexicana (3/20/22)
Peach and Strawberry Platter with Balsamic Drizzle (7/13/17)

Pickled Cabbage (9/10/20)
Pickled Green Beans (8/30/14)
Pickled Spiced Beets (10/5/13)
Pierogi (4/27/15) (SRC)

Pineapple Bread Pudding (4/10/22)

Pineapple Casserole (11/2/22)
Quick Pickled Vegetables (4/22/19)

Rainbow Roasted Vegetables (4/3/22)

Ratatouille (8/7/20)
Refrigerator Pickles (9/3/13)
Roasted Asparagus (2/8/15)

Roasted Asparagus and Mushrooms (3/19/23)
Roasted Beets and Carrots with Balsamic Glaze (3/30/14)
Roasted Beets and Turnips (7/23/19)
Roasted Broccoli with Toasted Pine Nuts (7/2/14)
Roasted Brussels Sprouts with Apples and Onions (11/1/19)
Roasted Brussels Sprouts with Cranberries (11/21/16)

Roasted Carrots with Chocolate Balsamic Glaze (1/27/22)
Roasted Cauliflower (10/11/14)
Roasted Fingerling Potatoes and Delicata Squash (11/2/17)
Roasted Maple Glazed Carrots (12/7/16)
Roasted Mushrooms (3/1/18)

Roasted Sunchokes, Potatoes and Mushrooms (9/9/20)

Roasted Veggie Couscous (8/22/21)
Roasted Veggies in the Slow Cooker (10/19/15) SRC

Root Vegetable Gratin (11/1/23)
Sauteed Chayote Squash with Onions and Bacon (10/30/19)
Sauteed Greens (4/27/14)
Sauteed Kale with Toasted Pine Nuts (1/17/17)
Sauteed Onions and Mushrooms (4/14/14)
Sauteed Ribbons of Brussels Sprouts (1/5/20)
Sauteed Spinach with Mushrooms and Onions (3/12/15)

Sicilian Stuffed Artichokes (1/5/23)
Spiced Apples (11/10/15)

Spinach Souffle (10/31/23)
Spring Pea and Mint Salad (4/10/15)
Spring Vegetable Gratin (4/8/19)

Squash, Apple, Cranberry Casserole (11/3/25)
Stir Fry Vegetables (3/20/13)
Stuffing (11/28/13)

Summer Squash Skewer (9/17/23)

Summer Succotash (8/2/26)
Sweet and Sour Cabbage (2/26/14)

Sweet and Spicy Broccoli (11/4/22)

Sweet Potato Casserole with Pretzel Pecan Streusel (4/26/22)
Sweet Potato Salad (8/14/16)

Sweet Potato Salad II (11/2/20)
Tomato Stuffed Portobello Mushrooms (5/30/19)
Vegetable Couscous (12/5/14)

Vegetable Pasta Salad (5/18/14)
Waldorf Salad (5/9/16) SRC
Warm Brussels Sprouts Salad (1/5/16)
Warm Brussels Sprouts Slaw (12/19/17)
Warm Eggplant Caprese Salad (10/16/18)

Watermelon Pizza (6/22/25)
Watermelon Salad (7/24/18)
Watermelon and Feta Salad (8/20/16)
White Bean, Bacon and Rosemary Salad (6/10/15)
White Bean Salad (10/25/13)
Zoodle Slaw (9/26/19)
Zoodles with Thai Peanut Sauce (6/20/17)

Zucchini Agrodolce (8/3/22)

Maple Glazed Delicata Squash #HolidaySides

This easy and delicious squash makes the perfect side dish for Thanksgiving or any Fall Comfort Meal.  No need to peel the squash, roast it until nice and crisp and the skin adds to the wonderful flavor and texture of this dish.

Today is the second day of the Holiday Side Dish Event.....

Delightful Date Night

We had a wonderful time with old family friends last night.  Mom seemed to enjoy herself and it was very nice catching up.  They loved my Chicken Marsala but the big hit of the evening were Frank's Glazed Carrots.  So I am going to have him share his recipe but unfortunately I did not take any pics to share.

Glazed Carrots

1 small package of baby carrots
3 T. Brown Sugar
1 T. Butter
1 T. Extra Virgin Olive Oil
Salt and Pepper to Taste

Place all ingredients into a sauté pan.  Cook, uncovered, over medium heat until most of the liquid has evaporated. Turn to low and simmer until carrots start to brown and are tender.  Once the carrots start to brown watch carefully because they burn quickly.  Total cook time is around 15 min.
Print Recipe

This morning we have to go pick up our truck from the service station (I think we are single handedly keeping that place running) and then I am running up to the Church to grab the altar linens as it is my week to launder them.  I also hope to make and can the Pear-Jalapeno Jelly that I did not get to yesterday.  

For date night tonight we are going for probably the last motorcycle ride of the season with Dick and Jackie.  We will grab dinner somewhere and enjoy great company.  Hope you all have a wonderful evening with those you love.

A Little Luck o' the Irish to You and a Recipe to Help You Celebrate!!

 Each year I celebrate my brother, Dick's, birthday by inviting him and his wife Jackie over for a Corned Beef dinner.  This year I glazed that Corned Beef with Orange Marmalade and Whiskey.  It was scrumptious!!

Wine Tasting Dinner with Friends

I  decided to have some friends over tonight for a wine tasting dinner.  My friend, Tamie, has just started discovering wines and was asking my opinion so I invited her over to try some different wines.  I then asked our friends, Linda and Greg Benda, to join us.  Linda and Greg are a wonderful, welcoming couple who love food and wine as much as we do and will be able to answer a lot of Tamie's questions.  So, needless to say, the shrimp pad thai is off the menu and a new menu is created for this special night

Wine Tasting Menu

Featuring Kendall-Jackson Winery

Spicy Citrus Shrimp-Sauvignon Blanc

Roasted Butternut Squash Soup-Chardonnay

Arugula and Pears with Shaved Parmesan-Chardonnay

Orichiette with Spiced Chicken Ragu-Merlot

Cranberry Sorbet

Individual Beef Wellington with Glazed Carrots-Cabernet Sauvignon

Apple Crumb Pie-Coffee

 

 

The Shrimp and Beef Wellington Recipes came from Cuisine at Home, Issue 42.  I make some changes to the original recipes to please the palates of my household.  The Soup recipe is linked to allrecipes.com and the Pasta recipe is from epicurious.com using chicken thighs instead of duck. The Sorbet is from a fun cookbook called Louisiana Entertains and the Carrots, Salad and Pie are my recipes. 

 

I enjoy having wine tasting parties.  Tonight we are trying several varietals from the same winery.  Sometimes we will have the same type of wine but from several different wineries.  And sometimes I will have different wineries and different varietals depending on my mood and the guests invited. I always try to make these dinners special for my guests.  I try to find neat little keepsakes for them to help them remember their experience.

 

 I found these cute little pumpkins on sale and used them as place cards.

 

 My table all set and ready to go.

 

I place a menu at each place setting so that everyone knows what they are being served and which wine is being poured to go with the dish.

Butternut Squash Soup

 

Orichiette with Spiced Chicken Ragu.

 

 

Individual Beef Wellington with Glazed Carrots.

 

Dinner was wonderful but all that wine tasting about did me in and I have to get up early tomorrow to get ready for Frank's CPL class so it is bedtime for me.  Good Night All, Sweet Dreams.

Nearly Finished

I know that my posts have been scarce lately but I have been busy getting ready to have a baby shower here tomorrow!!!

But I figured I had 5 minutes available so I would link up with Lisa Jo Baker at Five Minute Friday.  I was saddened to hear that Lisa Jo had decided to hand off the reins of Five Minute Friday to another host beginning next month but I appreciate all the hard work she put in to making FMF a comfortable, friendly place for us to write our hearts out for 5 minutes each week.  Good luck Lisa in all your future endeavors.

Today's prompt is FINISH.

Go

I spent today finishing up all the running around that needed to be done to be ready for the baby shower we are hosting this weekend.  For those of you who are new to my blog, our Chinese daughter, Tingting is having a baby girl in September.  We are very excited and have been working hard to throw her a nice shower that is actually more of a summer party in which we will be celebrating life.

My Traverse City family arrived last night so Jen and Spence went running around with me today as I did the last of the shopping.  We hit Menard's, Costco, Target, met Amy and Ting for lunch, Nino Salvaggio and then stopped to see Mom on the way home.  We left the house around 9 am and got home after 3 pm.  We were pretty worn out but excited because we were finished....with the running around at least.

Jen and I wasted a couple of hours lying around in the pool and catching up with our lives.

Stop

So now I am going to finish up my Friday post LOL.  Last week, I visited the Farmer's Market because it was Fish Day.  I got some lovely local walleye fillets so that is what we are having tonight for Fish Friday along with some Mac and Cheese and Glazed Carrots.  Frank put together the Mac and Cheese while we were lounging in the pool so it just needs to go in the oven.  He also made the batter for the fish and I have it soaking until it is time to fry it.  Frank is also making the glazed carrots.  That just leaves me to throw together the tartar sauce before frying up the fish.

Making your own Tartar Sauce is easy as can be.

Only 4 ingredients and 3 if you don't like onion.

Half a minute later you have Tartar Sauce that tastes better and is much less expensive than store bought.

It is going to be delicious on these Walleye Fillets.

Tartar Sauce

1/2 c. Miracle Whip

1/4 c. Sweet Relish

2 T. onion, finely diced

2 T. lemon juice

Mix all ingredients in a small bowl.  Print Recipe

A Special Dinner for my Valentine featuring L'Ecole Cabernet and the Weekly Menu

I received a sample of L'Ecole No. 41 Cabernet Sauvignon from Columbia Valley for tasting and pairing purposes.  I received no monetary compensation.  All thoughts, writings and opinions are my own.

My husband is very predictable.  Whenever I am making him a special dinner he asks for either Filet Mignon with Zip Sauce, Garlic Mashed Potatoes and Glazed Carrots or Chicken Marsala, Fettuccine Alfredo and Glazed Carrots.  Every. Single. Time. for the past 30 years.

This year was the same on his end....however, on my end, I made some changes.  You see, my husband recently had a stroke so I am doing my best to feed him a little healthier. 

Root Vegetable Gratin #HolidaySideDishes

Russet Potatoes, Carrots, Turnips, and Beets, thinly sliced and drenched in cream, garlic, and herbs, topped with cheese, and baked to perfection.  A perfect side dish for your holiday dinner.

It is Day 2 of our sharing Holiday Side Dishes........

Coq au Vin Blanc and a Sancerre from Loire Valley and the Weekly Menu #Winophiles

A Sancerre by any other name......is a Sauvignon Blanc.  Sancerre is the French appellation in which this 100% Sauvignon Blanc is made.  Sancerre is located in the eastern part of the Loire Valley.  The Loire Valley is our destination this month with the French Winophiles.  Specifically, the White Wines of Loire Valley.

Celebrating Spring with Blogger CLUE Society

April's theme for Blogger CLUE Society is Spring Vegetables.  What is Blogger CLUE Society?  It is a fun group of bloggers that get together each month to Cook, Learn, Undertake, and Eat.  Each month we are assigned a member of the group and a theme.  Then we stalk check out the member we are assigned.  Learn about them, go through their recipe files, follow their new posts and find a dish to recreate that fits into the theme for the month.

This month I was fortunate to be assigned Liz, the host of this party and the author  of That Skinny Chick Can Bake.  Now as the title proclaims, Liz's specialty is baked goods....OMG....you have never seen such luscious looking baked goods in your life...Cakes, Pastries, Pies, Chocolate, Cookies......OMG.  Did I already say that???

So naturally I wanted to bake something....I mean what is the sense of being assigned Liz's blog if you aren't going to bake.  I am sure that she thought it was hilarious for me to be assigned her blog when the theme was vegetables....funny, Liz, very funny!!  I could have made a quiche but meh...There were some delicious desserts using zucchini (could I push it and say it was spring squash instead of summer squash??).  Then I was inspired "hey" I said to myself  "rhubarb is a spring vegetable".  I was sooooooooo excited.  I jumped back into Liz's recipe file and went through page, after page, after page, after.....well you get the idea.  I saw not one recipe using rhubarb....Don't like rhubarb Liz??  

"Fahgeddaboudit" I said to myself and started looking at salads and sides.  There were beautiful salads and sides.  Some that I fully intend to go back and make but I would be danged if I was going to be assigned Liz's blog and not bake something!!

So I held my breath and jumped back into the archives....specifically pies this time....perhaps there was a berry pie that included some rhubarb?  If there was, I didn't find it. What I did find was a recipe for Rustic Berry Turnovers that sounded scrumptious!!!  Perfect, I thought, I will just change out some of the berries for rhubarb and I am golden.

I was golden!  And so were the tarts, golden, beautiful and delicious.  Thank you for this wonderful recipe Liz. I just have a teensy little request; a search button on your recipe page because going through your pages and pages of archives made me VERY hungry and caused me to drool all over my computer....WHAT A MESS!!

Other than adding the rhubarb the other adaptations I made were to add more sugar to the filling to offset the tartness of the rhubarb and instead of sprinkling the tarts with sugar before baking I decided to drizzle them with a glaze. YUM!

Raspberry and Rhubarb Rustic Tarts
adapted from That Skinny Chick Can Bake

2 c. flour
14 T. butter, each tablespoon cut in half
1 egg, lightly beaten
2 T. sugar
1 T. cream
2 t. fresh lemon juice
1 t. salt
1 pt. raspberries
1 stalk rhubarb, cut in small dice (about 3/4 c.)
3 T. sugar
1 T. flour
1/2 t. cinnamon
Milk to brush on pastry and seal edges
1/4 c. powdered sugar, sifted
2 T. heavy cream

In food processor, combine flour, butter, egg, sugar, cream, lemon juice and salt.  Pulse until dough starts to clump together.  Remove to counter and gather dough together.  Flatten into two disks and wrap in plastic wrap. Refrigerate at least 20 minutes.

Toss raspberries and rhubarb with the sugar, flour and cinnamon and allow to macerate while the dough chills.

Roll out one of the pastry disks on a lightly floured surface to about 1/8" thickness. Cut out six 4" rounds with a biscuit cutter.  Using a spatula, remove the rounds, one at a time to a parchment lined baking sheet.  Place 1 T. of filling on one side of the round.  Brush edges with milk, fold the other half over the filling and press to seal. Repeat with the rest of the rounds.  Place prepared turnovers in the refrigerator while the oven preheats to 300*.

Brush the tops of the tarts with milk and bake for 30 minutes.  Allow to cool on a rack before icing.

Place the powdered sugar and cream into a small bowl and mix to combine.  Drizzle over cooled tarts.  Print Recipe

Check out all these great Springtime Recipes!!

• Asian Fried Quinoa by Kate from Kate's Kitchen
• Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef
• Asparagus Salmon Fried Rice by Stacy from Food Lust People Love
• Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines
• Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch
• Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen
• Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch
• Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies
• Cheese Soufflé with Garden Salad by Debra from Eliot's Eats
• Chicken Tikka Salad by Ramona from Curry and Comfort
• Chocolate Strawberry Pound Cake by Kim from Liv Life
• Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme
• Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
• Honey Balsamic Glazed Carrots by Rebekah from Making Miracles
• Lemon Bars by Anna from Anna Dishes
• Maple Soy Glazed Spring Carrots by Lora from Cake Duchess
• Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet
• Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm
• Spring Green Risotto by Lauren from Sew You Think You Can Cook
• Asparagus Quiche from A Mama, Baby and Shar-pei in the Kitchen
• Creamy Asparagus Soup from Anna Dishes
• Fresh Basil Pesto from Confessions of a Culinary Diva

Pan Seared Shrimp with Wild Mushroom Risotto and Laguna Wine #ItalianFWT

Our Italian Food Wine and Travel group was provided with samples of Lugana wine this month by our generous sponsor, Susannah at Vigneto Communications.   Susannah requested that we pour, sip, pair and then provide our honest impression.  All opinions and thoughts are solely mine. 

If you are of legal drinking age, I invite you to join us as we visit this wonderful area that borders Lake Garda in Northern Italy.

Sunday Sharing

It has been a lovely Sunday so far.  We went to to Mass.  I love Advent and all the advent songs we sing.  When we got home, Ting came by so we could help her with Melody while she got some work done.  She has been hired by a company to translate their website from Chinese into English.  It is a great job for her because she can stop when Melody needs feeding.

Frank and I went out and got the outdoor decorations up.  We are still removing light bulbs from the tree but we only have one section left before we can start putting lights back onto the tree.  When Frank was done needing my help outside, Little Miss and I made cookies.  I can't share the cookies with you right now but if you come back on the 16th you will see my post on our Great Food Blogger Cookie Swap.   Not only will you get to see my cookies but there will be numerous Christmas Cookie recipes being shared that day.

While we were doing all of that fun stuff, our dinner was in the oven and it was starting to smell pretty darn good in this house. Dinner was early today because we had a late breakfast and then skipped lunch.

I love slow, easy Sundays when we have nothing on the calendar.  It is a perfect time to make a slowly braised Sunday Supper.  Today I made Osso Bucco, which literally means "Bone with a Hole". They are traditionally made with Veal shanks but any shanks can be used and today I used Beef Shanks.  They are easy and delicious.  I served them today with Mashed Potatoes and Glazed Carrots.
In Europe the marrow is taken from the bone and smeared on bread.  Tingting said that in China this dish is made with Pork and they suck the marrow out with a straw.  I have never tried the marrow however my Pops used to love it and just ate it with a fork.  Of course, Pops loved eating fat too.  I would cut all the fat from my meat and he would grab it off my plate and eat it.  I don't know if marrow is actually like fat but that is what it reminds me of so I don't eat it.

Use nice, meaty shanks that have been patted dry and seasoned liberally on both sides with salt and pepper.  Heat 2 T. of  Olive Oil in the bottom of a dutch oven over med high heat.  Place beef shanks in single layer into hot oil and sear on both sides.  This can be done in batches if need be.

Prepare the vegetables so they are ready when the shanks are finished browning.

Once the beef shanks are browned on both sides remove them to a plate.

Add another T of olive oil, if needed, to the same dutch oven and bring the temperature back up to med high.  Add the vegetables, garlic, thyme, basil and rosemary stir and cook until vegetables are coated and starting to soften.

Add the tomato sauce and water.

Nestle the beef shanks into the pan, cover and bake at 350* for 3-4 hrs.

We poured a James and Bell 2012 Zinfandel to go along with the Braised Beef Shanks.

This wine was part of a Christmas Package from my brother and sister-in-law.

Osso Bucco (Braised Beef Shanks)

1 meaty beef shank per person
salt and pepper to taste
2-3 T. olive oil
1 sweet onion, diced
2 stalks celery, diced
2 carrots, scraped and sliced
2 cloves garlic, minced
1/2 t. dried thyme, crushed
1 t. dried basil, crushed
1 sprig fresh rosemary
1 (12 oz) can tomato sauce
1/4 c. water

Pat beef shanks dry and season liberally with salt and pepper.  Heat 2 T. of oil in the bottom of a dutch oven over med high heat.  Sear the beef shanks on both sides about 5-7 minutes per side.  Remove to a plate.  In same pan, add 1 T. oil (if necessary), add the vegetables and seasonings to the hot oil, cook and stir, scraping up any brown bits stuck to the bottom of the pan, until vegetables start to soften.  Add the tomato sauce, swirl the water in the sauce can to release any sauce stuck to the can and add to the pot.  Nestle the beef shanks into the pan with the sauce and vegetables along with any juices collected from the shanks.  Cover and place in a preheated 350* oven for 3-4 hrs.  Print Recipe

Sharing our Easter and the Weekly Menu (Repurposing Easter Leftovers)

I hope you all had as wonderful an Easter as we.

We ended up with extra guests so served dinner Buffet Style after all.

Farfalle and Soy Bean Soup, Spinach Salad, Roasted Asparagus, Roasted Beet Salad,

Glazed Carrots, Roast Prime Rib of Beef, Roasted Fresh Kielbasa and Baked Ham along withs some excellent dishes brought by others.

Most of our meals this week will be made repurposing leftovers.  Please stop by each day as I share photos and recipes.  I am also linking up at Menu Plan Monday where you will find lots of great menu ideas.

Monday

Soy Bean and Farfalle Soup

French Dip Sandwiches (Using the Leftover Prime Rib)

Tuesday

Sliced Baked Ham

Leftover Cheesy Potatoes

Beet and Tomato Salad

Wednesday

Vegetable Beef Barley Soup (Broth made from Rib Bones and incorporating leftover corn and carrots)

Spinach/Strawberry Salad

Ham Tetrazinni Casserole (using leftover ham and leftover cheese from cheese platter)

Thursday

Out for dinner with friends

Friday-Company for Dinner

Roast Chicken

Potato Gallette

Spring Peas with Mint

Sauteed Chayote Squash with Onions and Bacon #HolidaySideDish

Quick and easy to make, this Chayote squash flavored with bacon and onion makes a deliciously different side dish to your meal.

Today is the second installment of Holiday Side Dishes........

Changing things up....

It has been a pretty uneventful couple of days.  Yesterday was spent at the food pantry.  Today I went to Zumba, to see Mom and then came home and read for a while.  It is hibernating weather around here.

I thought I would post today because I changed up the Weekly Menu...not a lot, but enough to share a new recipe before I leave for choir.  Originally we were going to have Smoked Sausage with Mushrooms and Onions, Buttered Noodles and Glazed Carrots.  But I still have 4 heads of cabbage from my CSA that I am trying to get rid of use up so I decided to nix the carrots and have Fried Cabbage and Sausage for dinner.  I also had 2 potato boats left over from Sunday so we had those instead of the noodles.

This makes for a very Thrifty Thursday so I will be sharing this post there.  You should stop by for some great money saving recipes, crafts and ideas.

Fried Cabbage with Sausage

1 small onion, sliced

6 oz. mushrooms, sliced

1 small cabbage. sliced

salt and pepper to taste

2 T. butter

1/2 lb. smoked sausage, sliced

Melt butter in large skillet over med high heat.  Add onions and mushrooms, season with salt and pepper and cook until mushrooms release liquid and onions are translucent.  Add the cabbage, season with salt and pepper and stir fry until tender but still crisp.  Add smoked sausage and stir fry until sausage starts to brown and is heated through.  Print Recipe

One year ago--Planned Leftovers

Date Glazed Beef Kebabs #EattheWorld

These amazing Kebabs are loaded with Middle Eastern flavors of dates, pomegranate and pine nuts.  They are quick to make and cook up in just a few minutes on the grill.

We are visiting Israel this month as we Eat the World.......

Cider Glazed Rotisserie Chicken and a Sampling of Hard Ciders #WorldWineTravel

I was fortunate enough to recieve some samples of hard cider from across the pond courtesy of Winesellers, Ltd.  These samples were provided for tasting purposes only.  I received no monetary compensation for this post.  All opinions are strictly my own.

Welcome to World Wine Travel..................

Giving Honor and Thanks and The Weekly Menu

Memorial Day is a weird holiday to me.  Everyone gets excited about having a 3 day weekend and what is considered by many the onset of summer.  Somewhere in there we might go to a parade.  We have BBQ's and if the weather is conducive we open up the pool so the kids can swim.

But somewhere, in all the festivities, I think we need to take a moment and kneel in prayer.  I think we need to tell the children why they don't have to attend school.  Heck, I think we need to tell the adults why they don't have to go to work.