Welcome O!’Chef, to where the recipes are hot and the tips are fresh!
Looking for a delicious and easy way to add some Chinese flavor to your dinner? Look no further than our Stir-Fry Brown Sauce Chicken Recipe! Packed with soy sauce, ginger, garlic, and other classic Chinese flavors, this dish is sure to become a weeknight favorite.

Servings: 4-6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 1/2 cup low-sodium chicken broth
• 1/3-1/2 cup low-sodium soy sauce, or to taste
• 1/4 cup green onion, finely chopped
• 1/4 cup rice wine or sherry
• 1 shallot, minced

• 2 cloves garlic, minced
• 2 1/2 tablespoons cornstarch
• 2 tablespoons brown sugar
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame oil
• kosher salt and freshly ground pepper, to taste
• vegetable or canola oil, as needed

Time to get cooking! Follow these simple steps!

How to :

1. Heat 2 tablespoons vegetable or canola oil in a large pan or skillet over medium-high heat and brown chicken breasts on all sides. Remove from pan and add minced shallot, garlic, and ginger to the pan juices until fragrant.
   
2. In a medium bowl, combine chicken broth, 1/3 cup soy sauce, rice wine, brown sugar, and sesame oil, whisking together. Pour mixture into the pan and bring to a boil. Season with salt and pepper and add more soy sauce, if needed.
   
3. Bring the mixture to a boil and cook until reduced and thickened. In a small glass, whisk together cornstarch and 3 tablespoons water to create a slurry. Pour the mixture into the sauce and boil for another 3-5 minutes, or until thickened.
   
4. Reduce heat to medium and return chicken to the pan. Cook until chicken is cooked through. Garnish with chopped green onion and serve with white rice.

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition information:

Per serving: Calories: 291; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 90mg; Sodium: 1080mg; Carbohydrates: 13g; Dietary Fiber: 1g; Sugars: 7g; Protein: 38g

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

1. Can I use another type of meat instead of chicken?
   
   Yes, you can use beef, pork, or even shrimp instead of chicken.
   
2. Can I make this recipe in advance?
   
   Yes, you can make the sauce in advance and store it in an airtight container in the refrigerator for up to 3 days.
   
3. Can I freeze this dish?
   
   While you can freeze this dish, the sauce may separate when reheated, so it’s best to consume it fresh.
   
4. Can I use regular soy sauce instead of low-sodium soy sauce?
   
   Yes, you can use regular soy sauce, but the dish may be saltier, so adjust the seasoning accordingly

The post Chinese Stir-Fry Brown Sauce Chicken first appeared on O! highlights.

The post Chinese Stir-Fry Brown Sauce Chicken appeared first on O! highlights.

Welcome to our O! Recipes Show, where we bring you the best and quickest recipes around. Today, we’re excited to share with you one of our favorites: the 30-Minute Taco Soup Recipe. This soup is perfect for year-round enjoyment and takes only half an hour to make. It’s hearty, filling, and bursting with flavor, making it a great choice for meal prep.

Are you looking for a zesty and filling soup that is simple to make? Then look no further than this 30-Minute Taco Soup. This recipe has everything you need to make a delicious and satisfying meal that you’ll love. The best part is that you get to top it with all your favorite taco toppings, like sour cream, cheddar cheese, tortilla chips, cilantro, and lime wedges.

Servings: 6

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 1 lb ground beef
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 packet (2 tablespoons) taco seasoning
• 2 (4 oz each) cans green chilies

• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 2 cups beef broth
• 1 (15 oz) can crushed tomatoes
• Kosher salt and freshly ground black pepper, to taste

Time to get cooking! Follow these simple steps!

How to Taco Soup :

1. In a large Dutch oven or pot over medium-high heat, season the ground beef with salt and pepper and brown, breaking it apart as it cooks. Halfway through cooking, add the onion and continue cooking until the beef is cooked through.
2. Add the bell pepper and garlic and cook for 1 minute more.
3. Stir in the taco seasoning, then add green chilies, black beans, pinto beans, corn, beef broth, and crushed tomatoes.
4. Bring to a boil, reduce heat, and simmer for 20-30 minutes, stirring occasionally.
5. Adjust seasoning as needed and serve with your favorite toppings.

Want to make this recipe even better? Check out these Tips:

O! Tips:

• For a healthier alternative, try using ground turkey instead of ground beef.
• If you’re short on time, you can use canned diced onions and peppers instead of chopping them yourself.
• This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
• To make this recipe gluten-free, be sure to use gluten-free taco seasoning and beef broth.

Nutrition Information:

• Calories: 380
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 61mg
• Sodium: 1,214mg
• Total Carbohydrates: 36g
• Dietary Fiber: 9g
• Sugars: 8g
• Protein: 28g

And there you have it, our Quick and Flavorful 30-Minute Taco Soup Recipe. We hope you give this recipe a try and let us know how it turns out. Don’t forget to check out our other O! Recipes for more quick and easy meal ideas.

Category: Soups

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs :

Q: Can I use ground turkey instead of ground beef? A: Yes, you can use ground turkey instead of ground beef. It will still be delicious!

Q: Can I use fresh chilies instead of canned? A: Absolutely! Just make sure to adjust the amount to your liking.

Q: Can I freeze this soup? A: Yes, you can freeze this soup. Just let it cool completely before transferring it to a freezer-safe container.

Q: Can I make this soup in a slow cooker? A: Yes, you can make this soup in a slow cooker. Brown the meat and sauté the vegetables in a separate pan, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Q: Can I make this soup vegetarian? A: Yes, you can make this soup vegetarian by using a meat substitute like soy crumbles instead of ground beef and vegetable broth instead of beef broth.

The post Quick & Flavorful 30 Minutes Taco Soup first appeared on O! highlights.

The post Quick & Flavorful 30 Minutes Taco Soup appeared first on O! highlights.

Are you craving bold, delicious Thai flavors? Look no further than this Thai sweet chili beef and broccoli recipe! Often, when it comes to Thai recipes, eating out or getting delivery is the only way to ensure that you’re getting the best flavor. But, with a simple trick, you can make a wonderful Thai sweet chili beef and broccoli dish right in your own kitchen.

Welcome O!’Chefs, to where the recipes are hot and the tips are fresh!

This recipe combines juicy steak, fresh broccoli, and sweet chili sauce to create a mouth-watering meal that will satisfy your cravings. The key to getting the most delicious Thai flavor at home is to get the sauce just right. The sauce part of this recipe calls for only a few ingredients and yet it comes out as a complex, bright, and tasty mixture.

Servings: 4-6

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 1 1/2 cups long-grain white rice
• 1 large or 2 small heads broccoli with stems removed
• 1 tablespoon butter, divided
• 1 (16 oz) NY sirloin (or preferred) steak
• Salt and pepper to taste
• 1 tablespoon minced garlic
• 2 teaspoons minced, fresh ginger

• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 1 1/2 teaspoons cornstarch
• 5 tablespoons Mae Ploy or other sweet Thai chili sauce
• 1/2 teaspoon Sriracha sauce or hot sauce (or more to taste)
• 2 tablespoons peanut oil or canola oil, divided
• 1 small red onion, thinly sliced

Time to get cooking! Follow these simple steps!

How to Make Thai Sweet Chili Beef and Broccoli:

1. Cook the rice according to package directions and set aside.
2. Cut the steak into short strips and season with salt and pepper.
3. Heat half of the butter in a cast iron or stainless skillet over medium-high heat.
4. Add the steak to the skillet and cook for 3-5 minutes on each side, until desired doneness is reached (adding remaining butter for second side). Cook until meat reaches an internal temperature of 145˚F.
5. Remove the steak to a cutting board, cover with foil, and allow it to cool for 10 minutes before slicing.
6. Set the broccoli in a steamer basket in a pot of boiling water. Cook for a few minutes or until florets turn bright green. Drain water and set aside.
7. While the steak is cooling, add half of the oil to the skillet along with the minced garlic, minced ginger, soy sauce, rice vinegar, and cornstarch.
8. Heat the mixture to medium-high heat, stirring occasionally until it begins to bubble.
9. Add the cooked steak and broccoli to the skillet and stir in the sweet Thai chili sauce and Sriracha sauce.
10. Cook until the sauce thickens. If the sauce seems too thick at any point, add a teaspoon or two of water to thin it out.
11. Remove the beef, broccoli, and sauce and add the remaining oil to the skillet.
12. Cook the sliced onion in the skillet until it begins to caramelize, about 8 minutes.
13. Layer the rice, beef and broccoli, and onion in bowls over rice.
14. Serve immediately.

Want to make this recipe even better? Check out these Tips:

O! Tips:

For a healthier version, swap the NY sirloin steak for leaner cuts such as flank or skirt steak.

Nutrition Information:

This Thai Sweet Chili Beef and Broccoli recipe contains approximately 455 calories per serving. It’s also gluten-free, but contains soy.

And there you have it! This delicious Thai Sweet Chili Beef and Broccoli Recipe is perfect for Holidays. We hope you enjoyed cooking it as much as we enjoyed sharing it with you. Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes for more culinary inspiration!

Categories:

Breakfast, Brunch, Lunch, Dinner, Appetizers, Desserts, Baking, Vegetarian, Vegan, Gluten-free, Low-carb, Keto, Paleo, Mediterranean, Asian, Mexican, Italian, American, BBQ, Holiday

Want to make this recipe even better? Check out these Tips:

FAQs:

1. Can I use a different cut of beef for this recipe?
   • Yes, you can use your preferred cut of beef, but sirloin steak works best for this recipe.
2. Can I make this recipe ahead of time?
   • While it’s best served fresh, you can prepare the sauce and cook the steak and broccoli ahead of time, then reheat and combine when ready to serve.
3. Can I freeze the leftovers?
   • Yes, you can freeze any leftovers for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in a pan until hot.
4. Can I substitute the sweet chili sauce with something else?
   • While it won’t be the same flavor profile, you can use a sweet and sour sauce as a substitute.
5. Is this recipe spicy?
   • It can be spicy if you use the recommended amount of Sriracha or hot sauce. If you prefer a milder heat level, simply omit the hot sauce.

The post Thai Sweet Chili Beef and Broccoli first appeared on O! highlights.

The post Thai Sweet Chili Beef and Broccoli appeared first on O! highlights.

Salads do not have to be boring. If you are not a big fan of the typical lettuce loaded salads, then you are in luck. Looking for a refreshing and easy-to-make salad for a summer day? You’re in luck because this Mexican Cucumber Salad is here to satisfy your taste buds.

Welcome O! Chefs, to where the recipes are hot and the tips are fresh!

Say goodbye to boring salads that consist of just lettuce, and hello to a delicious mixture of fresh cucumbers, juicy corn, tangy lime, and flavorful spices. Inspired by the famous Mexican street corn, this salad is creamy, crunchy, and perfect as a side dish or a light meal.
The best part? You won’t need to turn on the oven to whip up this dish, making it ideal for those hot summer days. Follow this recipe and be prepared to wow your family and friends with a colorful and healthy salad that’s bursting with flavor.

This Mexican Cucumber Salad is a perfect summer salad that is free of leafy greens and easy to make. It combines fresh cucumbers with all the elements of our favorite tangy Mexican street corn, making it an irresistible summer side dish.

Let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Servings: 4-6

Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes

Ingredients:

• 3 tablespoons sour cream
• 1 tablespoon mayo
• ¼ cup cotija cheese, crumbled
• 1 lime, juice and zest
• 1 clove garlic, minced
• ½ teaspoon chili powder

• 2 English cucumbers, thinly sliced
• 1 cup frozen corn, thawed
• ¼ cup cilantro, roughly chopped
• ¼ cup red onion, finely diced
• Salt and pepper to taste

Time to get cooking! Follow these simple steps!

How to :

1. In a small bowl, mix together the sour cream, mayo, cotija cheese, lime juice and zest, minced garlic, and chili powder to create the dressing.
2. In a large salad bowl, combine the sliced cucumbers, thawed corn, chopped cilantro, and finely diced red onion.
3. Pour the dressing over the salad and toss until all ingredients are evenly coated.
4. Season with salt and pepper to taste.
5. Chill the salad in the refrigerator until you are ready to serve.

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition Information:

Calories: 110
Fat: 6g
Protein: 3g
Carbohydrates: 12g
Fiber: 2g
Sugar: 3g

And there you have it! A refreshing and flavorful Mexican Cucumber Salad that is perfect for summer. It’s simple to make, healthy, and bursting with tangy and creamy flavors that everyone will love.
Serve it as a side dish for your grilled meat or tacos, or add a chicken breast to make it a complete meal on its own. Don’t forget to chill it before serving to enhance its crispiness and flavors.

We hope you enjoy this recipe and be sure to check out our other delicious O! Recipes for more inspiration.

Category: Salad, Mexican cuisine, Summer dishes, Gluten-free, Vegetarian, Side dish

You could also include subcategories such as: Cucumber salad, Corn salad, Lime dressing

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

Can I use regular corn instead of frozen corn?
Yes, you can use regular corn instead of frozen corn. Just be sure to cook it first and let it cool before adding it to the salad.

Can I use a different type of cheese instead of cotija?
Yes, you can use a different type of cheese such as feta or queso fresco instead of cotija.

Can I make the dressing ahead of time?
Yes, you can make the dressing ahead of time and store it in the fridge until ready to use.

Can I add avocado to this salad?
Yes, you can add diced avocado to this salad for some extra creaminess and flavor.

The post Mexican Cucumber Salad first appeared on O! highlights.

The post Mexican Cucumber Salad appeared first on O! highlights.

New Mexico Green Chili Stew is a delightful and spicy stew that will warm your soul any night you crave a bit of heat. This recipe originates from New Mexico, the chili pepper capital of the world, and it is a staple dish in the region.
I came across this recipe while researching various stews across America and was immediately drawn to the unique combination of classic pot roast ingredients and green chilis. These peppers are bursting with flavor and add a distinctive taste to the stew that will leave you wanting more.

Welcome O!’Chefs, to where the recipes are hot and the tips are fresh! Today, we bring you a recipe that will transport you straight to the heart of New Mexico: Green Chili Stew. This recipe is a staple in the region, and we’re excited to share it with you!

New Mexico is known as the chili pepper capital of the world, and this recipe is a testament to their love for this spicy ingredient. The star of this stew is the green chili pepper, which adds a depth of flavor and heat that will leave you craving more. If you’ve never tried a stew with green chilis before, get ready to have your taste buds blown away.

This stew takes all the classic elements of pot roast and elevates them with the addition of green chilis. Whether you have the time to roast and peel fresh peppers or opt for jarred ones, this recipe is sure to become a new favorite.

Servings: 6

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 2 lbs. beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 onions, diced
• 5 garlic cloves, minced
• 4 hatch green chilis
• 2 poblano chilis
• 2 jalapenos
• 1/2 lb. tomatillos, husked removed and halved

• 1 lb. russet potato, peeled and diced
• 1 quart chicken broth
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 bay leaf
• 1/4 cup fresh cilantro, chopped
• Kosher salt and freshly cracked black pepper, to taste

Time to get cooking! Follow these simple steps!

How to Make New Mexico Green Chili Stew:

1. Begin by roasting the fresh chilis over an open fire until the outside of each chili is blackened. If you do not have access to an open flame, you can broil them in the oven until they are charred. Once the chilis are fully charred, place them in a Ziploc bag and let them steam in the closed bag for 10 minutes.
2. Cut the beef chuck roast into 1-inch cubes and season with salt and pepper. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat.
3. Add the beef to the pot and sear until browned on all sides. Once the beef is fully seared, remove it from the pot and set it aside in a separate bowl.
4. Remove the charred skin from each pepper, discard any unwanted seeds and stems, then chop all the peppers into a small dice. Add the garlic, onions, and peppers to the pot and cook for 5-6 minutes, stirring occasionally.
5. Once the onions are translucent, add the seared beef, halved tomatillos, diced potatoes, chicken broth, ground cumin, dried oregano, and bay leaf to the pot.
6. Bring the mixture to a boil, then reduce the heat to a simmer and cook, covered, for 45 minutes to 1 hour. The beef should be very tender.
7. Remove the bay leaf and discard it. Serve the stew in bowls and garnish with lime wedges and chopped cilantro.

Want to make this recipe even better? Check out these Tips:

O! Tips:

This stew is perfect for those chilly nights or when you’re in the mood for something spicy and flavorful. The combination of the roasted green chilis, tender beef, and potatoes make it a hearty and satisfying meal. Don’t forget to serve it with some warm flour tortillas, lime wedges, and sour cream to add some extra flavor. Give it a try and let us know what you think!

A member Try !

Nutrition Information:

Calories: 464kcal | Carbohydrates: 30g | Protein: 39g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 1204mg | Potassium: 1484mg | Fiber: 5g

it is also an excellent source of vitamin C, vitamin A, iron, and potassium.

Thank you for trying out this delicious New Mexico Green Chili Stew recipe! We hope that you enjoyed cooking it as much as we did.

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

Q: Can I use a different type of meat for this stew?
A: Yes, you can use any type of meat that you prefer. However, we recommend using a tougher cut of meat that will become tender after simmering for a long time.

Q: Can I use canned green chilis instead of fresh ones?
A: Yes, you can use canned green chilis if you don’t have access to fresh ones. However, the flavor won’t be as intense as using fresh roasted chilis.

Q: How do I roast the peppers if I don’t have a gas stove?
A: You can also roast the peppers in the oven under the broiler setting or on a grill.

Q: Is this stew spicy?
A: Yes, this stew is mildly spicy because of the green chilis. You can adjust the level of heat by adding more or less jalapenos or by using a milder variety of chili peppers.

Q: How long can I store the leftover stew?
A: You can store the leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

The post New Mexico Green Chili Stew first appeared on O! highlights.

The post New Mexico Green Chili Stew appeared first on O! highlights.

Welcome O! Chefs, get ready for a delicious and nutritious meal that will fill you up without weighing you down. This Sweet Potato and Black Bean Chili recipe is perfect as a make-ahead lunch option and only takes about thirty minutes to make.

If you are looking for a hearty and healthy vegetarian dish that is packed with flavor, this recipe is just what you need. The sweetness of the sweet potatoes blends perfectly with the spices, and the black beans add a satisfying texture to the dish.

Servings: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Now, let’s dive into the ingredients that make this recipe so special:

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and finely chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika

• 1 (28 oz) can fire roasted tomatoes
• 2 (15 oz each) cans black beans, drained and rinsed
• 1 1/2 cups water or broth
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving
• Fresh cilantro, for serving
• Kosher salt and freshly ground black pepper, to taste

Time to get cooking! Follow these simple steps!

How to make :

1. Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 4 minutes. Add garlic and sweet potatoes, cooking for another 2 minutes.
2. Stir in chili powder, cumin, smoked paprika, and season with salt and pepper.
3. Add fire-roasted tomatoes with their juices, black beans, and water or broth. Stir everything to combine and bring to a boil. Reduce the heat and let it simmer for 20 minutes.
4. Season to taste with salt and pepper and stir in chopped cilantro. For a thinner texture, add more water or broth. For a thicker texture, mash some of the sweet potatoes with a spoon.
5. Serve with lime wedges and additional cilantro.

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition information:

Each serving of Sweet Potato and Black Bean Chili contains approximately:

• Calories: 290
• Total Fat: 8g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 540mg
• Total Carbohydrates: 47g
• Dietary Fiber: 14g
• Sugars: 8g
• Protein: 12g

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes:

Category: Vegetarian, Chili

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

1. Can I substitute sweet potatoes for regular potatoes?
   • No, sweet potatoes give this chili its distinct flavor and texture. We don’t recommend substituting them with regular potatoes.
     
2. Can I use canned sweet potatoes instead of fresh ones?
   • We recommend using fresh sweet potatoes as they hold their shape better when cooked. Canned sweet potatoes may become mushy and affect the texture of the chili.
     
3. an I use a different type of bean instead of black beans?
   • Yes, you can substitute black beans with kidney beans or pinto beans.
     
4. Can I make this recipe ahead of time?
   • Yes, you can make it ahead of time and reheat it when you’re ready to serve.
     
5. How can I make this recipe spicier?
   • You can add more chili powder or some chopped jalapeño peppers for a spicier version.
     
6. Is this recipe vegan?
   • Yes, this recipe is vegan as it doesn’t contain any animal products.

The post Healthy Sweet Potato and Black Bean Chili first appeared on O! highlights.

The post Healthy Sweet Potato and Black Bean Chili appeared first on O! highlights.

Welcome O!’Chefs, to where the recipes are hot and the tips are fresh! We’re excited to share with you our delicious Cheesy Baked Zucchini Casserole Recipe. This recipe is the perfect way to get your daily dose of vegetables while indulging in a cheesy, creamy dish that’s sure to satisfy your taste buds. Let’s get started!

This Cheesy Baked Zucchini Casserole Recipe is easy to make and perfect for any occasion. It features fresh zucchini slices layered with a creamy onion and garlic mixture, then topped with a crispy Parmesan and panko breadcrumb topping. This recipe is sure to be a hit with your family and friends!

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

3-4 medium zucchini, sliced into discs
1 small yellow onion, finely chopped
2 tablespoons unsalted butter, divided
1-2 tablespoons minced garlic
1/2-1 cup heavy cream
1/2 cup grated Parmesan cheese, divided

1 large egg yolk, whisked
cooking oil spray, for baking
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup panko breadcrumbs
Kosher salt and black pepper, to taste

Garnish: Fresh basil

Time to get cooking! Follow these simple steps!

How to make :

1. Preheat the oven to 400°F.
2. In a small skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and minced garlic, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Remove the skillet from the heat and set it aside.
3. Melt the remaining butter in the microwave.
4. In a medium mixing bowl, whisk together the melted butter, heavy cream, whisked egg yolk, and the onion and garlic mixture. Stir until well combined, then add the sliced zucchini, dried oregano, dried basil, and 1/4 cup of grated Parmesan cheese. Mix everything together until the zucchini is evenly coated with the mixture.
5. Spray a baking dish with cooking oil, then transfer the zucchini mixture to the dish, stacking the zucchini slices horizontally. Make sure to spread the mixture evenly throughout the dish.
6. Cover the dish with foil and bake for 10-15 minutes, or until the zucchini has softened.
7. While the zucchini is baking, combine the panko breadcrumbs with the remaining grated Parmesan cheese and any remaining herbs.
8. Remove the dish from the oven and discard the foil. Sprinkle the breadcrumb mixture evenly over the top of the zucchini.
9. Return the dish to the oven and bake for an additional 15 minutes, or until the topping is golden brown and the filling is bubbling.
10. Remove the dish from the oven and let it cool for a few minutes. Sprinkle a pinch of salt and black pepper over the top of the casserole, then garnish with fresh basil before serving. Enjoy!

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition Information:

Calories: 308
Total Fat: 26g
Saturated Fat: 16g
Cholesterol: 126mg
Sodium: 470mg
Total Carbohydrate: 10g

And there you have it! A delicious and creamy zucchini casserole that is easy to make and perfect for any occasion. Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes.

Categories: Casseroles, Vegetarian, Side Dishes

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

Can I use a different type of cheese?
Absolutely! You can use any type of cheese that melts well, such as cheddar or mozzarella.

Can I use a different type of vegetable?
Sure! You can substitute the zucchini with other vegetables like eggplant or yellow squash.

Can I use milk instead of heavy cream?
Yes, you can use milk as a substitute for heavy cream, but keep in mind that the dish may not be as rich and creamy.

The post Cheesy Baked Parmesan Zucchini Casserole first appeared on O! highlights.

The post Cheesy Baked Parmesan Zucchini Casserole appeared first on O! highlights.

To make this recipe, we’re using broccolini, but regular broccoli, green beans, asparagus, or cauliflower can also be used. The key is to use fresh veggies that can retain their crunchiness after spending time in the oven. Sheet pan cooking is the secret to this recipe’s simplicity. By using only one tray, you can quickly bake everything and have very little to clean up after.

Our Lemon Roasted Broccolini recipe combines the tanginess of lemon, the earthiness of garlic, and the cheesiness of parmesan to create a delicious and unique flavor. While you may be tempted to add more cheese, we’ve found that using just enough parmesan provides the perfect cheesy flavor that complements the other ingredients. Bread crumbs are also sprinkled over the top to keep everything crispy without overcooking the broccolini.

This recipe serves 4 and takes only 5 minutes of prep time and 15 minutes of cook time. It’s vegetarian and may contain allergens such as citrus and nuts. Now, let’s get cooking!

Ingredients:

• 2 bunches of broccolini (or 2 florets of broccoli)
• 1/4 cup olive oil
• Juice of 1 lemon (4 tablespoons)
• 1 tablespoon apple cider vinegar
• 2 tablespoons onion flakes
• 2 tablespoons minced garlic

• 1/2 cup crushed almonds
• 1/2 cup parmesan cheese
• 2 tablespoons breadcrumbs
• Kosher salt and black pepper, to taste
• Garnish: lemon wedges

How to make Broccolini:

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine olive oil, lemon juice, apple cider vinegar, minced garlic, and onion flakes. Stir the ingredients thoroughly.
3. Trim the ends of the broccolini (leaving less than an inch) and add them to the mixing bowl. Toss the broccolini florets with the lemon mixture until they are well coated.
4. Line a sheet pan with parchment paper and place the broccolini onto it. Pour any remaining sauce over the broccolini.
5. Sprinkle the crushed almonds on top of the broccolini. Then, cover with parmesan cheese, breadcrumbs, salt, and pepper.
6. Place the sheet pan into the preheated oven and bake for 15-20 minutes, or until the broccolini florets start to crisp up.
7. Once done, remove the sheet pan from the oven and place the roasted broccolini into a serving dish. Garnish with lemon wedges and serve hot with the protein of your choice.

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Nutrition information:

Calories: 263 kcal
Total fat: 21g
Saturated fat: 4g
Cholesterol: 11mg
Sodium: 307mg
Total carbohydrates: 12g
Dietary fiber: 5g
Sugars: 3g
Protein: 10g

Categories: Side dish, Vegetarian dish, Gluten-free dish, Low-carb dish

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

Can I make this recipe in advance?
Yes, you can prepare the broccolini and the lemon mixture in advance, then store them separately in the fridge. When you’re ready to cook, simply toss the broccolini with the lemon mixture and follow the baking instructions as usual.

Can I use frozen broccolini for this recipe?
While fresh broccolini is preferred, you can use frozen broccolini if you can’t find fresh. Just be sure to thaw it completely and pat it dry with paper towels before using.

Can I use a different type of cheese?
Yes, you can use any type of cheese you like, but parmesan is recommended for its distinct flavor that pairs well with the lemon and garlic.

Can I add other vegetables to the sheet pan?
Absolutely! This recipe is versatile and can be adapted to include other veggies such as cherry tomatoes, sliced bell peppers, or even sliced zucchini. Just be sure to adjust the baking time as needed.

Can I substitute the almonds with another type of nut?
Yes, you can substitute the almonds with another type of nut, such as pine nuts or walnuts.

Can I make this recipe ahead of time?
While this recipe is best served fresh, you can make it ahead of time and reheat it in the oven at 350°F for 5-10 minutes before serving.

Can I add other vegetables to this recipe?
Yes, you can add other vegetables such as asparagus or green beans to this recipe.

Can I make this recipe vegan?
Yes, you can make this recipe vegan by omitting the parmesan cheese and using a vegan substitute such as nutritional yeast.

The post Easy Lemon Roasted Broccolini first appeared on O! highlights.

The post Easy Lemon Roasted Broccolini appeared first on O! highlights.