Mouth Watering Recipes from our Garden to Yours!
OREGANO ROASTED POTATOES
Looking for an extra flavor boost for your baked potatoes without adding extra salt? Look no further.
Ingredients for Oregano Roasted Potatoes
* 2 pounds of baby potatoes (halved)
- 2 TBS of Olive Oil
- 1 tsp. dried oregano or 1 TBS of fresh oregano
- 1 tsp. garlic powder
- dash of pepper w
Preheat oven ton 400 degrees. Toss potatoes with olive oil, garlic powder, oregano, and pepper. Spread on a lined baking sheet and roast for 30-35 minutes, flipping once, until golden and crispy to your liking. Sprinkle with extra fresh oregano befor serving.
EASY OREGANO CHICKEN TENDERS
a TASTY ALTERNATIVE TO A POPULAR KIDS ENTREE!
Ingredients for Oregano Chicken Tenders
* 1 pound chicken breasts cut into slender pieces
- 12 TB Olive Oil
- 1 TB Lemon Juice
- pinch of salt
- dash of pepper
- 1 TB chopped fresh oregano or 1 tsp. dried
Mix olive oil, lemon juice, oregano, salt, and pepper in a bowl. Coat chicken tenders and let
marinate for 15 minutes. Grill or pan-fry over medium heat for 4-5 minutes on each side or until cooked through.
Serve with veggies and/or over rice.
OREGANO TOMATO PASTA SAUCE
A TASTY TWIST ON A EVERYDAY RECIPE
Ingredients for Oregano Tomato Pasta Sauce
* 1 can diced tomatoes (15 oz)
- 1 TB Olive Oil
- 2 cloves of garlic
- 1 tsp dried oregano or 1 TB fresh
- 1 tsp sugar
- pepper to taste
Heat olive oil in a pan over medium heat. Add garlic and saute until fragrant. Stir in tomatoes, oregano, saugar, and pepper. Simmer for 15-20 minutes. Serve over pasta or use as a pizza sauce. You can also use as a dipping sauce for your chicken tenders.
Mouth Watering Recipes from our Garden to Yours!
STUFFED MINI PEPPERS
Looking for a tasty snack or quick appetizer? These stuffed mini peppers filled with cream cheese, chives, and broccoli should do the trick. They are delicious!
Preheat your oven to 400 degrees while prepping your peppers. Cut them in half lengthwise and remove the seeds and inner membrane.
Ingredients for Stuffed Mini Peppers:
* 12 miniature sweet peppers*
- 1 pkg. cream cheese (8 oz)
- 1/3 cup minced fresh chives
- pinch of salt
- dash of pepper
- 2/3 cup finely chopped broccoli
- 2/3 cup shredded cheddar cheese
(instead of mini sweet peppers, you can use jalapeno peppers)
After prepping your peppers, MAKE THE FILLING. Mix your cream cheese, chives, salt and pepper in a bowl and stir in your broccoli until mix well. Then, STUFF YOUR PEPPERS. Spoon the filling into the pepper halves being careful not to overfill them. This will prevent the filling from spilling out on all sides when being baked. Now BAKE THE PEPPERS. Place the pepper halves on a foil lined baking sheet. Bake until the filling is heated through and the peppers begin to soften; about 9-11 minutes. Take out of the oven, sprinkle with cheddar cheese, and return to the oven. Bake 3-4 minutes long until the cheese is melted. Let peppers cool slightly before serving. In case of LEFTOVERS, put in a container with an air tight nlid. When ready to serve them again, you can eat them cold or reheat under the oven broiler for about a minute. You can also put them in your airfryer for about 2 minutes at 400 degrees.
CHIVE BUTTERED CARROTS
This side dish pairs well with any entree.
You can use fresh carrots and peel and slice them, or frozen sliced carrots will work as well.
Ingredients for Chive Buttered Carrots:
* 2-1/2 pounds of carrots, sliced or one bag of frozen carrots
- 6 TB butter. cubed
- 1/2 tsp saltt
- dash of pepper
- 2 TB of chopped chives
Place carrots in a pan of water and boil covered 3-4 minutes or until crisp-tender. Drain well.
In a large skillet, heat butter over medium-high heat. Add carrots, salt, and pepper. Cook and stir 1-2 minutes or until carrots are crisp-tender. Sprinkle with chives. Serve.
Mouth Watering Recipes from our Garden to Yours!
Mint Lemonade
There is nothing quite like the refreshing taste of mint lemonade on a hot summer day. Give it a try this July.
In a small pan, combine 1 cup of water, sugar, and mint leaves. Heat until sugar dissolves. Remove from heat and let mint steep for 10-15 minutes.'
Then strain out mint leaves and combine the syrup with lemon juice and remaining cold water.
Serve over ice with mint sprigs and lemon slices.
Ingredients for Mint Lemonade:
- 1 cup fresh lemon juice (4-6 lemons)
- 1/2 cup fresh mint leaves
- 1/2 cup of sugar (adjust to taste)
- 5 cups cold water
- 1/4 tsp. salt
- Ice
Savory Mint Recipe: Mint and Cucumber Yogurt Dip
Instructions:
- In a mixing bowl, combine the yogurt, cucumber, lemon juice, mint, and garlic
- Stir until everything is well blended.
- Add salt and pepper to taste.
- Chill in the fridge for at least 30 minutes to let the flavors mix.
- Serve with fresh veggies, pita chips, or grilled chicken.
Ingredients:
- 1 cup plain Greek yogurt
- 1/2 cup finely chopped cucumber
- 1 tbs. of lemon juice
- 2 Tbs of chopped fresh mint
- 1 small garlic clove, minced
- Salt and Pepper to taste
Basil Pesto; an easy recipe
There is nothing quite like vibrant flavor of homemade basil pesto. With just a few ingredients, this easy recipe brings out the bold, fresh taste of basil, balanced perfectly with garlic, Parmesan, nuts, and olive oil. Whether you grow your own basil (which is best) or grab a bunch from the market, this pesto is a delicious way to use it up--and it comes together in minutes!
Ingredients Basil Pesto:
- 2 cups freshly chopped basil
- 1/3 cup pine nuts (can use walnuts, almonds, sunflower seeds, pumpkin seeds)
- 1/3 cup Parmesan cheese, grated or shredded
- 3 small cloves of garlic or 3 tsp. powdered garlic
- 1/3 cup olive oil
- 1 tsp. lemon juice
- 1/4 tsp. salt
- ground pepper to taste
Add the Basil, nuts, cheese, and garlic in a food processor or blender and pulse. Scrape down sides and add the oil, lemon juice, and salt. Pulse until everything is well blended and smooth. If necessary, drizzle a little more olive oil to smooth it out. Taste and add pepper or more salt if desired. Store in a sealed jar or container in the fridge for a week or in freezer for 3 months. Thaw before using.