Really??! Those Pesky little weeds that got me a letter from the HOA last year!! It’s true, with these Dandelion Recipes , you can get rid of those weeds and eat dinner too!!
Usually on Wednesday mornings, I just grab the coupons & ads out of our local FREEBIE paper, but this morning something caught my eye. The front page had an article called Dandelions: Pesky Weed or Yummy Dinner. This was a first for me! I have picked Poke Salad and cooked it, but never Dandelions. The article included a couple Dandelion Recipes that I plan on testing out and I thought I would share them with you.
- 1-2 Cloves Garlic
- 1/2 tsp Kosher Salt, divided
- 3T Pine nuts
- 3/4 Bunch Dandelions (12oz) Trimmed & Chopped
- 2T Parmigiano-Reggiano Cheese
- 2T finely Grated Romano Cheese
- 2-4 T Olive Oil
- Lemon Juice to taste
- Grind Garlic and 1/8 tsp Salt into a smooth paste. Add Pine Nuts and grind until smooth. Add a handful of dandelions and a sprinkle of salt, grinding to break the leaves down to a pulp until all the dandelions & salt are incorporated. (this can take up to 30 minutes) Add the Cheeses and Olive Oil, grinding and stirring to combine. Add a touch of lemon juice to brighten the flavors. (All of the above can be done in a food processor or blender, but will require additional garlic) Serve with cooked pasta.
- Recipe Courtesy of Huntsville Times
- 2 Blood Oranges
- 1 lb of Dandelion Greens, Trimmed & torn
- 1 C toasted Pecan Halves
- 1/2 Red Onion Thinly Sliced
- 2/3 C Raisins
- 1/4 C Sherry Vinegar
- 1/4 C+2T of Olive Oil
- Salt & Pepper to taste
- 4 ounces fresh goat cheese crumbled
- Supreme the oranges over a bowl and collect the juices. Toss Dandelions with pecan halves, onion & raisins. In a separate bowl whisk together orange juice, vinegar, olive oil, salt & pepper. Toss dressing with salad. Add oranges and toss with salad. Plate salad and sprinkle with crumbled goat cheese.
- Recipe courtesy of Huntsville Times
Let me know if you try these Dandelion Recipes . Or if you have other Dandelion Recipes you would like to share, please email me: firstname.lastname@example.org
Oh my! That about sums it up for this delicious Spicy Thai Noodles recipe!! I found this recipe on Pinterest and followed it to the original posting on A Small Snippet. Let me tell you, this is one of the best blogs I have read in a very long time! So inspirational! You must check it out! Make sure and check out the Birthday Party ideas! Unbelievable! Okay, back to the Spicy Thai Noodles Recipe ! Whoever said on Pinterest that this recipe was restaurant quality…they did not lie! I can’t say I have tasted better at any restaurant I have visited! This Spicy Thai Noodle Recipe is SO EASY! It’s Spicy and so full of flavor! I served it with Asian Style Chicken breast similar to the recipe found HERE. The original recipe says to serve it cold, however, when I tasted it warm…I knew warm was the way to go for dinner. WELL….after tasting it this morning…COLD is awesome too! I cannot decide it Spicy Thai Noodles is better cold or warm!! I definitely think you should try it both ways!!
Here is how to make Spicy Thai Noodles
Spicy Thai Noodles Recipe
- 1 Box of Linguine or Angel Hair Pasta
- 1-2 T Crushed Red Pepper
- 1/4 C Vegetable Oil
- 1/2 C Sesame Oil
- 6 T Honey
- 6 T Soy Sauce
- Green Onions
- Cilantro (I left this out)
- Peanuts (I chopped these up pretty fine)
- Shredded Carrots (I left these out too!)
- Toasted Sesame Seeds
- Boil Noodles per directions on box
- Chop Onions, Cilantro, Carrots, Peanuts
- Over Medium Heat warm both oils & crushed red pepper. I did this for about 10 minutes. I turned off the heat and left it on the burner for about 10 minutes longer.
- Strain out pepper and reserve oil.
- Whisk Soy Sauce and Honey into your Oil.
- Toss Noodles with Mixture.
- Before Serving Toss with Onions, Carrots, Cilantro, Peanuts and Sesame Seeds.
- Serve Cold or Warm:)
Make sure and visited the Original Site asmallsnippet.com she has some great pictures to go a long with the recipe!
We tried another new recipe tonight! It will definitely be back on our menu! My family loved this hearty Sausage and Green Pepper Parmesan Pasta! I loved how quick & easy it came together!! It was also fairly inexpensive! Here is what you will need, this serves four. I have to double it for my family:)
Sausage and Green Pepper Parmesan Pasta
1 lb Fully cooked smoked sausage (I used Smithfield Smoked Sausage because I had it on hand)
1 lb box of Penne Pasta (cooked per box directions)
3/4 Cup Grated Parmesan
1 Can Progreso Hearty Tomato Soup
1 Green Bell Pepper (Julienne)
1/2 tsp Basil
2 T Oil
Salt & Pepper to taste
Directions are super simple!
Cook Pasta according to box. Cut Sausage into 1/2-3/4 inch rounds. Julienne Peppers & Onions. In a large skillet cook Bell Peppers, sausage and onions over medium/high heat until peppers are tender and onions are translucent. Add tomato soup, basil, salt & pepper & reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Toss Pasta with Sausage, Onion & peppers. Top with Parmesan. Enjoy!
Scroll down for a printable version.
Sausage and Green Pepper Parmesan Pasta recipe
- 1 lb Fully cooked smoked sausage (I used Smithfield Smoked Sausage because I had it on hand)
- 1 lb box of Penne Pasta (cooked per box directions)
- 3/4 Cup Grated Parmesan
- 1 Can Progreso Hearty Tomato Soup
- 1 Green Bell Pepper (Julienne)
- 1 Onion
- 1/2 tsp Basil
- 2 T Oil
- Salt & Pepper to taste
- Cook Pasta according to box.
- Cut Sausage into 1/2-3/4 inch rounds.
- Julienne Peppers & Onions.
- In a large skillet cook Bell Peppers, sausage and onions over medium/high heat until peppers are tender and onions are translucent.
- Add tomato soup, basil, salt & pepper & reduce heat.
- Cover and simmer for 10 minutes, stirring occasionally.
- Toss Pasta with Sausage, Onion & peppers.
- Top with Parmesan. Enjoy!
This Easy Oven Fried Pork chops recipe pleased my whole family! And..that is tough to accomplish in my house! This recipe was so quick and easy! The breading was nice and crunchy and the pork was moist and tender! Other Oven fried pork chop recipes I tried ended up being dry and the crust soggy! This recipe was excellent and probably fail-proof! I think I will try it with chicken next!
Easy Oven Fried Pork Chops
- 4 Center Cut Pork Chops 3/4-1 inch thick (I used 6)
- 1 Box Stove Top (I used pork flavored)
- 2 eggs
- 1/4 Cup Milk
- Garlic Salt to taste
- Pepper to taste
- Preheat Oven to 425.
- Spray a baking dish with Non Stick spray
- I crushed the Stove Top a little more in my Food Processor. Pour in a shallow dish.
- Beat Eggs, Milk, Pepper & Garlic Salt. Pour in a shallow dish.
- Dredge Pork in Stove Top. Shake off excess. Dredge in Egg. Dredge in Stove Top again. (if you like a thinner crust, skip the first dredge in Stove Top) Place in Baking Dish.
- Cook pork for 10 minutes per side or until juices run clear. Spray pork with cooking spray when you flip.