Roasted Vegetables

I love the taste of roasted vegetables.  Its pretty easy to make them too.  The hard part is the prep, peeling and cutting all the yummy veggies.  I use what I have on hand and you can feel free to add or subtract any veggies you may like.  This makes a great side dish for holidays.  Enjoy!!!

ROASTED VEGETABLES

1 pound Brussel Sprouts

2 large sweet potatoes

1 large onion

about 3 Large Carrots, or half a bag mini carrots

1 large red pepper

salt

pepper

garlic powder

1/4- 1/2 cup oil, I use canola

DIRECTIONS

pre heat oven to 400 degrees

Peel and dice sweet potatoes, peel and cut carrots into bite size pieces, peel and dice onion make sure you use a larger dice on the onions so they don’t burn, clean and large dice the red pepper, clean and cur Brussel sprouts in half.

On a foil lined pan add all vegetables, pour oil over top, I start with 1/4 cup and go up to half cup if needed to coat all the vegetables.  spread veggies evenly.  sprinkle the vegetables with salt pepper and garlic powder.

bake for 15 minutes, mix the vegetables making sure they don’t stick.  if they do add about 1 tablespoon oil to pan mix. place back in the oven for an additional 15 minutes or until the vegetables are cooked through and fork tender.

Enjoy!!!

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Blog Tour: Snatching Dianna

Snatching Dianna
Feisty Lawyers Book 1
By Seelie Kay
 
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About Snatching Dianna:

The hours are counting down as investigators try to prove that Dianna Murphy has been snatched. Unfortunately, without witnesses and solid evidence, all the police really know is that she is missing.
 
When suburban Milwaukee law student Dianna Murphy fails to connect with her roommate, there is no real evidence that she has been snatched. Until Law Professor Janet MacLachlan, a former covert agent, discovers a single clue, one that points to a taking by a slave trafficking cartel. In a race against time, Janet recruits her husband, secret agent Cade Matthews, small-town Police Chief David Manders and his wife, criminal defense attorney Julianna Constant, and other law students to uncover the truth. Can they prove she has been taken, before Dianna disappears without a trace?
Romantic Suspense (Three Flames)

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Excerpt:
After what seemed like hours in the sweltering van, it lurched to a stop.
 
Dianna heard a man bark orders. A door to the van opened and someone pulled the rope from her feet, then removed her hood. She took a deep breath.  A man grabbed her by the arm, forced to her feet, and pulled from the van. Dianna stumbled when she hit the ground. The stones were hot and her feet were covered by athletic socks, no shoes. Show no weakness.
 
Dianna immediately surveyed her surroundings. It was still night, but she was in a well-lit courtyard. A large stone mansion stood in front of her. She looked to her right, then her left. The courtyard was enclosed by a large stone fence, at least eight feet high. A fortress. Fortunately, Dianna was a rock-climber. She could rappel over the fence with the right equipment. All she would need was something to serve as a pick, maybe a rope. A knife, a screwdriver, even a fork. Keep your eyes and ears open. Be ready.
 
A large black man, dressed in a white suit and a maroon turban, walked out of the front door and down the stairs. He stopped and flashed a malevolent smile. He flung his arms wide and in a cultured baritone boomed, “Welcome to paradise, ladies. I hope you enjoy your stay.”
 
Some of the guards laughed.
 
“Crikey,” Tillie muttered. “Sounds like a blasted genie.”
 
Dianna glanced sideways and for the first time, got a look at her new friend. She was tall and thin, her body well defined. She looked strong and aware, almost fierce. Her eyes seemed to be studying the place, taking everything in. She showed no fear. Instead, she seemed interested. Something was off. Tillie did not act like a victim as the others did. She was not cowed. Was she a cop? Or like Dianna, someone who would not permit themselves to be broken?
 
There was only one thing of which Dianna was certain. She had found a friend. A useful one.
 
About Seelie Kay:
Seelie Kay is a nom de plume for a writer, editor, and author with more than 30 years of experience in law, journalism, marketing, and public relations. When she writes about love and lust in the legal world, something kinky is bound to happen!  In possession of a wicked pen and an overly inquisitive mind, Ms. Kay is the author of multiple works of fiction, including the Kinky Briefs series, The Garage Dweller, A Touchdown to Remember, and The President’s Wife.
 
When not spinning her kinky tales, Ms. Kay ghostwrites nonfiction for lawyers and other professionals. She resides in a bucolic exurb outside Milwaukee, Wisconsin, where she shares a home with her son and enjoys opera, gourmet cooking, organic gardening, and an occasional bottle of red wine.
 
Ms. Kay is an MS warrior and ruthlessly battles the disease on a daily basis. Her message to those diagnosed with MS:  Never give up. You define MS, it does not define you!
Author links:
 

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Semi-Homemade Lemon Meringue Pie

Thanksgiving in my family is not complete with out a Lemon Meringue and Dutch Apple Pie.  I have previously posted the Dutch Apple Pie and now I am posting the recipe for this scrumptious Lemon pie.  What is your favorite holiday dessert?

LEMON MERINGUE PIE

For the crust:

1 1/3 cup all-purpose flour

½ teaspoon salt

½ cup chilled shortening, (I used Crisco brand)

3-6 Tablespoons ice cold water

Pre-Heat Oven 450 degrees

In a large mixing bowl, mix flour and salt.

Place shortening in bowl, using a pastry blender, in an up and down motion mix until it looks like pea sized crumbs.

Sprinkle in 3 tablespoons cold water over the flour mixture.  Using a fork distribute the water evenly into the flour.  Press the chunks to the bottom of bowl with fork, add more water by the tablespoon until dough is held together when pressed.

Shape dough into a ball then make a disc shape.

ROLL dough  from center outward with steady pressure on a lightly floured work surface into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.

Poke the sides and bottom of crust with a fork.

Bake crust in lower third of oven, at 425°F, 10 to 12 minutes or until edges and bottom are golden brown.

Now this is a very important step, let the crust cool completely before filling

Pie Filling :

1 can Comstock Pie Filling & Topping, Lemon, 15.75 Ounce

In a completely cooled pie crust add can of pie filling

FOR THE MERINGUE:

  • MERINGUE
  • 3 large egg whites
  • 1/8 teaspoon salt (optional)
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract

BEAT egg whites and salt in small bowl until frothy. Gradually add sugar, beating well after each addition. Beat until stiff, but not dry. Beat in vanilla.Spread meringue over filling, sealing meringue to edge of pie shell.

BAKE at 350ºF for 15 minutes or until golden brown. Cool completely on rack. Cut with sharp knife dipped into hot water.

Roasted Pumpkin Seeds

I love carving my pumpkins every year and making different faces to scare the little trick or treaters.  Every year when I finish carving the pumpkin I roast the seeds and that has become a favorite yearly snack my family looks forward to.

 

Roasted Pumpkin Seeds

After carving pumpkin, collect all the seeds in a colander.  Wash the seeds under water to get all the pumpkins guts off.

Place the seeds in a medium size bowl, set aside

Pre heat oven to 350 degrees

Add 1-2 tablespoons canola or vegetable oil to the pumpkin seeds, start with 1 tablespoon, you just want to coat all the seeds.

Now once all seeds are coated, place them in one layer on a foil lined greased baking sheet. Sprinkle with salt

Place in oven, cook for ten minutes, after ten minutes, mix the seeds around on the pan, add back for 5 more minutes, check to see if they are done, if they start to get golden brown they are done, You may need 5 more minutes, I did,  Just check every few minutes to make sure they don’t burn.

When golden brown & crunchy, remove from oven, let sit to cool a bit, enjoy!!

UPDATE: I found some pumpkin seed eating info on a site that I feel is helpful for this recipe:

Know that many people prefer to eat pumpkin seeds whole, along with the shell. If you toast or roast your pumpkin seeds to perfection, the outer shells don’t really need to be removed in order to enjoy the seed inside, although some people like doing this. Pry the pumpkin shell open and get at just the seed.

Pumpkin Cake

I was Pinning for pumpkin recipes when I came across this very easy cake.  I had all ingredients on hand and gave it a try.  It is delicious and so easy.  Goes great with a cold glass of apple cider.  This could be a new addition to your holiday table.  I can’t take credit for this recipe, just the photo, for the full recipe please visit Noble Pig.

Enjoy!!! —Rae