Tag: crushed red pepper flakes

Spicy Broccoli and Sharp Cheddar Topped Baked Potato

by Pam on December 4, 2013

I was craving a baked potato for lunch so I decided to make one. I steamed some broccoli then sautéed it in a bit of olive oil with crushed red pepper flakes. I topped the potato with sour cream, the spicy broccoli, and sharp cheddar cheese. It was so hearty, satisfying, cheesy, and delicious. It was a fantastic lunch but it would also be a terrific side dish to chicken, pork, beef, or fish. I think I might be having this for lunch again tomorrow.

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar, sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.

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Spicy Broccoli and Sharp Cheddar Topped Baked Potato

Yield: 1

Total Time: 1 hour 10 min.

Ingredients:

1 russet potato
1 cup of broccoli florets
1 tsp olive oil
Pinch of crushed red pepper flakes
1 tsp butter
1 tbsp sour cream
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar, sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Garlicky Orzo with Roasted Vegetables

by Pam on September 25, 2013

I was roasting a chicken for dinner and wanted a nice healthy side dish to serve with it. I looked through my pantry and refrigerator to see what I had on hand. I found some orzo, garlic, yellow squash, asparagus, red onion, orange bell pepper, and cherry tomatoes. I cooked the orzo per instructions and roasted the veggies then I sautéed them with olive oil, garlic, and a bit of crushed red pepper flakes. I simply seasoned it with sea salt and freshly cracked pepper then served. It was light, healthy, filling, and flavorful and it paired nicely with the roasted chicken.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15-20 minutes. Remove from the oven.

While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add 1 tablespoon of olive oil, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste. Mix until well combined. Taste and re-season if needed. Serve and enjoy.

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Garlicky Orzo with Roasted Vegetables

Yield: 4

Prep Time: 10 min.

Cook Time: 20-25 min.

Ingredients:

Olive oil
10 spears of asparagus, diced
1 yellow squash, diced
1 baby orange bell pepper, diced
1/4 red onion, diced
Handful of cherry tomatoes, halved
1 cup of dry orzo, cooked per instructions
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15-20 minutes.

While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add a tablespoon of olive oil, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste. Mix until well combined. Taste and re-season if needed. Serve and enjoy.

References

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Spicy Garlic Edamame

by Pam on May 28, 2014

Edamame is one of our favorite side dishes to pair with Asian food. My son REALLY loves it – especially doused with soy sauce. I sautéed this edamame with a bit of butter until cooked through then added the minced garlic and crushed red pepper flakes and cooked it for an additional minute or so. I seasoned it with sea salt, to taste. Of course, my son still added soy sauce to his. It was a hit with all of us.

Heat a skillet over medium heat. Add the butter and edamame together in the skillet and mix well. Add the edamame and stir to coat evenly. Cook for 4-5 minutes, stirring often. Add the minced garlic and crushed red pepper flakes and cook, stirring often, for 1 minute. Season with sea salt, to taste then remove from the skillet and serve. Enjoy!

Note: To eat whole edamame, simply put the pod into your mouth, bite down and pull through your teeth (similar to eating an artichoke leaf), the soybeans pop out of the pod and into your mouth. Discard the pods.

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Spicy Garlic Edamame

Yield: 4

Cook Time: 5-6 minutes

Ingredients:

2 cups of whole edamame
1 tbsp butter
2 cloves of garlic, minced
Crushed red pepper flakes, to taste
Sea salt, to taste

Directions:

Heat a skillet over medium heat. Add the butter and edamame together in the skillet and mix well. Add the edamame and stir to coat evenly. Cook for 4-5 minutes, stirring often. Add the minced garlic and crushed red pepper flakes and cook, stirring often, for 1 minute. Season with sea salt, to taste then remove from the skillet and serve. Enjoy!

Note: To eat whole edamame, simply put the pod into your mouth, bite down and pull through your teeth (similar to eating an artichoke leaf), the soybeans pop out of the pod and into your mouth. Discard the pods.

Recipe and photos by For the Love of Cooking.net

References

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