Recipe | Roasted Root Vegetables

Thanksgiving_10

This was my first time to ever cook or eat parsnips. Verdict: I like them! You could add any vegetables you like to this and roast them and it would be good. Lately, I have really been loving fresh rosemary. If you have any recipes you like with rosemary please let me know! I would love to try it!

Roasted Root Vegetables
Serves 10
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215 calories
35 g
0 g
8 g
4 g
1 g
238 g
768 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
238g
Servings
10
Amount Per Serving
Calories 215
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 768mg
32%
Total Carbohydrates 35g
12%
Dietary Fiber 6g
24%
Sugars 6g
Protein 4g
Vitamin A
152%
Vitamin C
38%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 lbs red potatoes, quartered
  2. 1 lb baby carrots, halved
  3. 1 lb parsnips, peeled and chopped
  4. 6 cloves fresh garlic, peeled and roughly chopped
  5. 4 shallots, peeled and quartered
  6. 1/3 cup olive oil
  7. 1/4 cup fresh rosemary, chopped
  8. 1 tbs salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover 2 baking sheets with foil and set aside.
  3. In a large bowl, combine the potatoes, carrots, parsnips, garlic, shallots and oil. Toss until vegetables are coated in oil.
  4. Spread vegetables onto prepared baking sheets making sure they are in a single layer.
  5. Sprinkle with rosemary and salt.
  6. Bake for 45 minutes to an hour until vegetables are browned. Stir while cooking to prevent burning.
beta
calories
215
fat
8g
protein
4g
carbs
35g
more
Adapted from Christmas Cottage Cookbook
Brittany A. Ray http://www.brittanyaray.com/

Recipe | Jalapeño Popper Dip

Thanksgiving_9

Here is another recipe from Thanksgiving. This dip was delicious and went fast! This will be a must to make for the Sugar Bowl! Roll Tide! 

Jalapeño Popper Dip
Serves 10
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450 calories
14 g
64 g
42 g
6 g
13 g
101 g
474 g
2 g
0 g
26 g
Nutrition Facts
Serving Size
101g
Servings
10
Amount Per Serving
Calories 450
Calories from Fat 370
% Daily Value *
Total Fat 42g
65%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 12g
Cholesterol 64mg
21%
Sodium 474mg
20%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
4%
Sugars 2g
Protein 6g
Vitamin A
14%
Vitamin C
11%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 (8 oz) packages cream cheese, softened
  2. 1 cup mayonnaise
  3. 1/2 cup pepper jack cheese, shredded
  4. 1/3 cup canned jalapeno peppers, diced
  5. 1/4 cup green chilies, diced
  6. 1 cup jalapeño potato chips, crushed
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix all of the ingredients except for the chips.
  3. Spread mixture into a baking dish.
  4. Sprinkle the top with the crushed chips.
  5. Bake for 30 minutes or until bubbling and browned.
Notes
  1. Serve with tortilla chips, carrots, celery (my favorite), etc.
Adapted from A Beautiful Mess
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calories
450
fat
42g
protein
6g
carbs
14g
more
Adapted from A Beautiful Mess
Brittany A. Ray http://www.brittanyaray.com/

Recipe | Macaroni & Cheese

Thanksgiving_3

Horrible picture! Hungry people were waiting on me to take pictures to eat on Thanksgiving. Forgive me, please. I think I should make it again to get a better picture :). But seriously, this is the best mac ‘n cheese I have ever made. You need to make it!  

Macaroni & Cheese
Serves 12
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613 calories
41 g
130 g
40 g
23 g
24 g
199 g
989 g
5 g
1 g
13 g
Nutrition Facts
Serving Size
199g
Servings
12
Amount Per Serving
Calories 613
Calories from Fat 351
% Daily Value *
Total Fat 40g
61%
Saturated Fat 24g
120%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 130mg
43%
Sodium 989mg
41%
Total Carbohydrates 41g
14%
Dietary Fiber 2g
6%
Sugars 5g
Protein 23g
Vitamin A
25%
Vitamin C
0%
Calcium
67%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1⁄4 cup unsalted butter
  2. 1⁄4 cup all-purpose flour
  3. 3 cups whole milk
  4. 11⁄4 tsp salt
  5. 1⁄2 tsp dry ground mustard
  6. 1 egg
  7. 3 1/2 cups American cheese, shredded and divided (2 cups, 1 cup & 1/2 cup)
  8. 3 1/2 cups sharp Cheddar cheese, shredded and divided (2 cups, 1 cup & 1/2 cup)
  9. 1 (16-ounce) package elbow macaroni, cooked
Instructions
  1. Preheat oven to 350 degrees.
  2. Use a cooking spray to coat a large baking dish. Set aside.
  3. On medium heat, melt the butter in a large pot.
  4. Whisk in the flour and cook for 1 minute. Make sure to whisk while it cooks to keep the flour from burning.
  5. Whisk in milk, salt and ground mustard. Cook for 5 minutes or until the sauce thickens.
  6. In a bowl, whisk the egg and slowly whisk in a cup of the flour milk mixture.
  7. Whisk in the egg milk mixture into the large pot of sauce.
  8. Stir in 2 cups of the American and Cheddar cheese. Stir until cheese is melted and well combined. Add the cooked noodles to the cheese sauce. Stir until noodles are coated.
  9. Put half of the noodles into the prepared baking dish. Sprinkle noodles with 1 cup of the American and 1 cup the Cheddar cheese. Top with the remaining noodles and then sprinkle with the remaining cheese.
  10. Bake for 20-30 minutes until bubbling and browned.
beta
calories
613
fat
40g
protein
23g
carbs
41g
more
Adapted from Taste of the South magazine
Brittany A. Ray http://www.brittanyaray.com/