Easy Side Dish – Oven Roasted Vegetables

Looking for an easy and healthy side dish?  Janelle from Comfy in the Kitchen has an easy recipe for you!

Janelle writes:

I get asked all the time about sides…sometimes we just get “stuck in a rut” making the same side dishes with our meals (mashed potatoes, green beans, corn, etc…I know the drill). That is why I love these roasted veggies- they are so easy to make, delicious and versatile….you can serve them with just about any main course! You can also add any veggie of your choice to change it up a bit!

Wash and cut veggies of your choice. Here I used broccoli, cauliflower, carrots, and red potatoes. Drizzle with oil, add garlic powder, salt and fresh ground pepper. I microwaved the red potatoes for 2 mins prior (make sure to pierce them with a fork!) and sliced them in half-saves time and it helps the other veggies from becoming too roasted.

Place in a oven heated to 425 and turn on the timer for 8 mins. Stir with spatula and put back in another 8 mins.

If your main meal isn’t quite done (I was grilling steaks on the grill) you can simply cover with foil to keep warm.

Whala! Guess what? This is a gluten-free, dairy-free, egg-free meal. Not so bad hu?! This was served with my husband’s favorite- NY Strip Steak (from the butcher of course!)

Easy Side Dish — Oven Roasted Vegetables

Serves: 4-6
Prep time:
Cook time:
Total time:
Ingredients
  • 1 head broccoli
  • 1 head cauliflower
  • 4 carrots
  • 6 red potatoes (microwaved for 2 mins then cut in half)
  • 2-4 Tbsp Olive Oil
  • salt
  • fresh ground pepper
  • garlic powder
Instructions
  1. Pre-heat oven to 425
  2. Wash and cut veggies
  3. Foil line a baking sheet and add veggies
  4. Toss in olive oil and sprinkle with seasonings
  5. Roast for 8 mins-turn with spatula and roast another 8 mins. Enjoy!

Signature
speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

Easy & Refreshing Cucumber Salad Recipe


{Cucumber Salad shown with shrimp scampi and creamy parmesan rice; a gluten-free meal}

Janelle from Comfy In the Kitchen is here with a refreshing Cucumber Salad Recipe!

Janelle writes: I make this simple Cucumber Salad as a side all the time. It’s easy, refreshing, delicious and my entire family loves it! This makes a great dish for picnics…multiply the recipe as needed!


Peel an English Cucumber like so; Why? Because it’s pretty.


Slice in thin slices.


Slice a sweet Vidalia onion into thin slices.

Mix water, white vinegar and sugar together.

Pour over cucumbers and onions and let marinate for at least 2 hours {you may make ahead of time in the morning}.

Delicious!

Cucumber Salad Recipe

Serves:4
Prep time:
Total time:
Ingredients
  • 1 English Cucumber
  • 1 Vidalia Onion
  • ¾ cup water
  • ¾ cup white vinegar
  • 3 Tbsp sugar
  • salt, pepper, and/or dill weed optional}
Instructions
  1. Peel cucumber leaving some decorative peel in tact.
  2. Thinly slice cucumber and onion.
  3. Whisk water, vinegar and sugar together and poor over cucumber and onion.
  4. Let marinate for at least 2 hours or make ahead of time in morning.
  5. Add seasonings to your liking.

Signature
speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

New York Strip Steak on the Grill

 

Quick & Easy Summer Dinner

Have you fired up your grill yet?  My husband got me a new grill for Mother’s Day so I’m excited to try all the grill recipes I’ve been pinning on Pinterest! Lol! ;)

Janelle from Comfy in the Kitchen has the perfect summer meal:  New York Strip Steak with onions, Corn on the Cob, Smashed Potatoes, and Watermelon. Mmmmm this makes my mouth water!

Janelle writes:

I purchased the New York Strip Steaks from a local butcher. Can’t you see the difference? These steaks have slight marbling, but mainly the fat is on the outside-which cooks and adds flavor and and makes the steaks nice n juicy! Take your steaks out of the refrigerator for about 20 mins before grilling.

I keep it simple with steak- fresh ground pepper, garlic powder, and seasoned salt.

Sprinkle it on

Heat grill to med-high heat. Place the steak on the grill, wait 2 mins and turn the steaks slightly to give that nice criss cross pattern. Cook for another 5 mins. Then, turn over and repeat. 7 mins a side will get you medium for a thick steak. Take off grill with tongs and let sit for a couple mins to let the juices soak through.


Smashed Potatoes

Corn on the cob- I purchased this sweet corn at a local farm. YUM! Look for a multi-colored corn (white and yellow) All you do is husk it, place it in a pot of cool water, turn on the heat- when it boils the corn is done! Butter and salt!

I also sliced and sauteed onions in a pan with butter, salt and pepper. The only thing that would make this dinner better for my hubby is adding sauteed mushrooms- I love him, but I have yet to make these because I just.don’t.like.mushrooms.

 New York Strip Steak on the Grill
  • 4 NY Strips (butcher preferred)
  • Seasoned Salt
  • Pepper
  • Garlic Powder
  • 1 Onion sliced (optional)
  • Mushrooms (very optional)
  • 2 Tbsp butter for sauteing
Instructions
  1. Take steaks out of refrigerator for 20 mins
  2. Grease and heat grill to med-high heat
  3. Place steaks on grill for 2 mins and turn sideways, cook for 5 mins longer
  4. Flip over and repeat
  5. Take off of grill with tongs and let sit for 5 mins
  6. While steak is sitting, heat a pan with butter and add onions/mushrooms. Salt/pepper. Takes 5 min
Notes – Steak is a ton easier to make than people think…especially when you have a good cut from a good butcher. Try it!

Signature
speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

Fancy but Easy Wedge Salad

I’m so thankful for Janelle from Comfy in the Kitchen’s posts each Wednesday.  I love how fancy this salad is!

Janelle writes:

This beautiful salad is a”little” fancy..but a “lot” easy (less cutting means more time to make the main entree!). Impress your guests with a drizzle of homemade blue cheese dressing and we are taking this salad to the next level of deliciousness! YUMMMmm.

With Iceberg lettuce, I always take off the first layer of lettuce and throw it away.

 

Then, I cup the lettuce in one hand and “bang” the core on the side of the sink- this loosens the core.

Then, I simply dig out the core with my hand- it comes out easy. I take the rough/thick edges off around the side. Rinse!

Slice down the middle crossways to make 4 wedges. Top with bacon, shredded parmesan cheese, and fresh chives.

Now for the dressing! In a medium bowl combine mayo, sour cream, blue cheese, salt, and Worcestershire sauce.

Whala….add some freshly cracked pepper . Ohhhhh, Ahhhhhh…..

Fancy but Easy – Wedge Salad with Homemade Blue Cheese Dressing

Serves: 4
Prep time:
Total time:
Ingredients
  • 1 head of Iceberg Lettuce (quartered)
  • 1 cup cooked crumbled bacon (appx 8 slices)
  • Shredded Parmesan Cheese for sprinkling
  • Chives (sliced green onions) for garnish
  • Cracked Black Pepper
  • Dressing: (Combine all)
  • 1 Cup Mayo
  • 1 8 oz container sour cream
  • 1 4 oz crumbled blue cheese
  • ½ tsp salt
  • 2 tsp Worcestershire sauce
Instructions
  1. Place each wedge on an individual plate. Add toppings and dressing.

Signature
speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

How to Make a Beautiful Fruit Salsa

I am so excited to share this beautiful Fruit Salsa with you!  Janelle from Comfy In the Kitchen is here to show us how to make this in a snap!  Janelle writes:

Mmmm….doesn’t this look so refreshing, so juicy, so irresistible?! Something special happens when ordinary fruit is washed, diced, and combined with other delicious fruits {fruit salsa, if you will}. I can’t explain how addicting it is…but I can give testimony that this very triffle is sitting on my lap right now, haha. I keep taking 1 min breaks to scoop in a mouthful as I post this simple, yet very blog worthy treat. A definite “make” for Mother’s Day!

I found this beautiful vase at Marshall’s and thought it would be the perfect container for the fruit salsa! I love to be able to see the “parfait” appearance of all the fruits stacked onto one another.  Throw-away Ziplocs are more expensive than this- what a deal! Yea!

I used my dicer to dice the fruit. I diced, than rinsed.

Beautiful.

I continued dicing the fruits I had on hand…strawberries, pineapple, watermelon

And I threw in some grapes. You may want to add berries {do not dice} or bananas {they will brown, so eat immediately or toss in citrus juice}.

Layer like so. Would you look at those beautiful juices blending together?! Mmmmm!!!!!!

This dish doesn’t need a thing…just beautiful fruits blended together make it as delicious as ever. Oh…and it’s pretty, got to love presentation ;)  Enjoy and make often- I sure do!

 Fruit Salsa

Ingredients
  • 1 Fresh pineapple {Twist off leaves, cut outer layer off and slice lengthwise along core-leaving core out}
  • 4 cups strawberries
  • 4 cups grapes
  • ¼ of a watermelon
Instructions
  1. Dice fruits individually, then rinse.
  2. Layer one fruit at a time in a clear glass container.

Signature
speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen