Sunday, June 15, 2014

Chili Dog Casserole #SundaySupper

Do you need just the recipe? SCROLL TO THE END 

My goal in life has always been to provide these sweet little spirits,  that have been born into our family, with a life filled with love and kindness.  Cory has definitely filled those shoes and then some. I can't say it has always been easy for him to be married to a feisty-Irish-woman.  His patience and understanding with our kids are admirable.  I know that they roll their eyes when Dad says things but one day they will understand his wisdom.  I think, as kids, we all rolled our eyes at our parents.

Sunday Supper Movement
Cory loves hotdogs.  I thought today I would share a quick and easy casserole. This is a great addition to your weekly line up of simple meals, especially with the busy summer days ahead of us.

The bacon and jalapeno give it that gourmet flair for our family. How would you jazz this dish up to fit the mouth-watering taste buds of your family?  Share below in the comments.


We have 60 recipes that are centered around manly foods!  The recipes are listed with links at the end of this post.

Chili Dog Casserole

Serves 4, two small hotdogs per person

This dish can be thrown together with cans of chili, hotdogs, store-bought buns, pre-packaged shredded cheese, a jar of jalapenos and bacon bits OR go all out and make homemade chili (recipe here), fresh jalapenos, fried bacon, ciabatta rolls from your favorite bakery, and your favorite hotdogs. Make it so it fits into your schedule and family.  My recipe is just a guide.

2-15 oz cans of your favorite chili
4 large hotdogs, cut to fit buns
1 package of ciabatta rolls, I used gluten-free
2 cups of white cheddar cheese, grated
1 fresh jalapeno, sliced thin
1/2 cup fried bacon, diced small
yellow mustard, for the inside of buns
1/4 cup red onions, diced small

1.  Preheat oven to 350 degrees.  Spray a 10X10 baking dish.

2.  Precook hotdogs in the microwave for 3-5 minutes.  Fry bacon, grate the cheese, dice the onions, etc.  Prepare your ingredients for the casserole.

3.  I used 4 ciabatta rolls and cut them in half.  I cut the hotdogs to fit perfectly inside of the buns.  The little pieces of leftover hotdog, I sliced and added to the chili.

4.  Add Chili to the baking dish.  Place hotdogs and buns in the chili.  See picture.

5.  Bake casserole for 25 minutes.  Chili should be hot and buns toasted.

6.  Remove from oven and top with cheese, bacon, jalapenos and red onion.  Bake for an additional 15 minutes.  Cheese should be melted.

7.  Serve immediately.  Store leftovers in the refrigerator for up to 5 days.

Isabella was anxiously awaiting for the photoshoot to be over so that she could get her little fingers into the bacon and cheese.  I just so happened to turn around in time to capture the amazing moment.  She sat there and watched the rainfall and was pleasantly surprised to discover that cheese and bacon go nicely together.   

Manly Starters:
Manly Mains:
Manly Desserts:
Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Friday, June 13, 2014

Easy Zucchini Bake

When I say this is easy--it really is.  This picture was snapped in a hurry as my family was waiting to consume the dish.  It is one of our favorite quick meals.

I use this recipe for my leftovers in the refrigerator.  It is not uncommon for my kids to eat pasta with "red sauce" at least 3 times a week.  They love it.  Red sauce is any kind of Italian sauce. We make ours from scratch but using a jar brand is okay too.

I always have zucchini in the fridge.  We use them for our spiral salad, as noodles (see the marinara recipe) and in smoothies.  I just find that when I get down to two zucchini's it is almost not enough to do much with them.

I ground one pound of hamburger with 1/4 cup diced red onion, 2 cloves of fresh minced garlic and salt/pepper at the beginning of the week. This saves me a ton of time on busy nights to have this combination already pre-made and ready to go. With this basic ground beef mixture, I can whip this casserole up, add taco seasoning for taco salad, add it to a soup or make a quesadilla for the kids lunch.

Do you find yourself using left overs to make casseroles?  I feel like my Mom.  LOL

I know that some may find that a casserole is cheesy and creamy.  Well, I love those types too but we are trying to cut back on that and so this is the closest I get to cheesy--a little bit melted on top.

Whats with the guacamole?  Again, another leftover in the icebox.  It was awesome with each bite.  The zucchini had a bit of a bite and the guacamole was smooth and creamy.  Hey, there is that casserole yumminess right there, in the guacamole.

Easy Zucchini Bake

Serves 4

4 fresh small zucchinis, washed and halved
2 cups of cooked ground beef, seasoned (see comments above)
2-3 cups red sauce (homemade or store bought)
1 cup of mozzarella cheese, grated
guacamole, optional

1. Preheat oven to 350 degrees.

2.  In a small casserole dish (7X11) line up the halved zucchinis on the bottom of the pan.

3.  Sprinkle the meat, then pour the sauce, and add the cheese.

4.  Cover with foil and bake for 25 minutes.  The idea is to steam/cook until the zucchini is tender.  The zucchini will produce a small amount of water at the bottom of the dish when baking is complete.

5.  Remove from heat, serve and top with guacamole.

Written by Sherron Watson

Tuesday, June 10, 2014

Greek Pasta Salad

I love Greek food.  Annapolis just had its Greek Festival last week and we missed it. BOO

The primary reason we missed it was because taking a baby to the festival just did not sound fun to me.  I am usually up to packing Finnley to almost every event but the Greek Festivals are different.

The food is always soooooooo, did I mention, soooooooo good. The music is amazing.  I can never get enough of watching the dancing numbers.

The Greek Festivals is a day long event in my mind.  I want to stay and watch it all.  Take in the whole experience.

I am already planning next years visit.  Finnley will be older and can stay with a baby sitter, her older sister or come with us and nap at the festival.

To keep myself happy I made this Greek Salad with a nice greek yogurt dressing.  I love feta cheese and any type of olive.  The addition of crunchy cucumbers paired with the noodles is simply enjoyable.

I hope your summer is off to a great start.


This was from a few years ago.  We haven't changed much.

Greek Pasta Salad and Dressing

Serves: 4-6
Prep Time: 30 minutes

Salad Dressing

1 (16 oz) plain Greek Yogurt
1/4 cup extra virgin olive oil
1 tablespoon fresh dill
1 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
3 cloves of garlic

1.  Add all of the dressing ingredients to a high power blender or food processor and blend until smooth.  Refrigerate while preparing the pasta salad.  

*Can be prepared the day before.

Greek Pasta Salad

1 (16oz) box of Penne Pasta, cooked
1 cup pitted Kalamata olives
1/2 English cucumber, peeled, seeded and chopped
3/4 cup sun-dried tomatoes in oil, drained and chopped
1 cup of marinated artichoke hearts, drained and halved
1 cup crumbled feta cheese
1/4 cup fresh dill
1/4 cup green onion, diced

NOTE:  I use my favorite gluten free pasta to substitute the regular penne pasta listed above.

1.  Toss the above salad ingredients in a medium size bowl.

2.  Add salad dressing to salad and refrigerate until ready to serve.

Thursday, June 5, 2014

Creamy Caesar Salad Dressing and Salad

The family and I have been doing a lot of camping this spring.  We are trying to get out and beat the heat.  Maryland summers are hot and humid and the bugs are everywhere.  Ticks and mosquitos, oh my.

Spring and Fall are fabulous times of the year to explore new trails, hike to the falls, ride our bikes and take picnics in the park.

A few months ago I was asked to write up an article for Capital Style Magazine and share some lunch ideas with our readers.  I picked two things:  a salad and a soup.  This is my favorite salad.

I have ordered a chicken caesar salad more than any other salad on the menu.  I love the tangy dressing, crisp salad leaves, grilled chicken and ripeness of parmesan cheese.

In my mind it is the perfect combination.  I went to work on a recipe for the dressing.  I know that there are lots of them out there to be copied and tried but I enjoy the challenge of coming up with my own.  My own flavor profile.  I guess in someways I like the challenge, and sometimes failure, that recipe developing gives to me.

I was specifically trying to not use raw eggs.  I felt that I could get the same great flavor and texture by trying to use other ingredients.  I have nothing against raw eggs and love all types of caesar dressings. I had my kids in mind because they also enjoy this salad.

I have made this dressing several times in a variety of ways.  It turns out a bit different depending on if you hand mix the dressing or use a high power blender, like a Vitamix.  Personally, I like the hand mixed method best because you cans see the ingredients broken down into small pieces vs. having the dressing blended smooth.  Either way they both taste great.

A note about anchovies.  I was the biggest scaredy-cat when it came to using these salty little fishy-poohs.  I avoided them like the plague in my other attempts at this dressing and you just can't get the "real" flavor without them.  The recipe calls for 3-5.  If you are hesitant, use a couple, blend, taste, and add more if it needs it.  The flavor does develop as it sits in the refrigerator.  Five anchovies will grow hair on your chest--JUST KIDDING--but,  it is a very strong addition to the salad dressing.

I found these adorable lunch boxes for salads and soups at Target.  I tell ya, school lunch boxes have come a long way since I was a kid...LOL

I bought way too many for the photoshoot but now I have an assortment of fun lunch boxes for us to take camping and hiking this spring and next fall.


Caesar Salad

1 chicken breast, cooked
2 cups of romaine heart lettuce, chopped
Fresh parmesan cheese, grated
1/4 cup croutons  I make my own gluten free croutons at home
2 tablespoons Caesar salad dressing (see below)

Creamy Caesar Salad Dressing

Makes 1 cup
Prep Time: 10 minutes

1 large clove garlic, minced
2 teaspoons fresh lemon juice
1/4 teaspoon Worcestershire Sauce
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
3-5 anchovy fillets
1/2 teaspoon sea salt
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup parmesan cheese, finely grated
Black pepper to taste

1.  Combine all ingredients in a food processor or a high power blender. Or you can use a medium bowl and a whisk.  The dressing is not smooth but just as delicious.  See my comments above.

2.  Blend until smooth. 

3.  Store in refrigerator for up to 10 days.

Written by Sherron Watson

Wednesday, May 28, 2014

10 Things we Bring when Camping with Baby and Asian Style Drumsticks

When I first met Cory I camped four times in my life.  I remember vividly going camping with my Dad over a short weekend with my sisters.  I went once with our 5th grade class in California with Mr. Zimmerman.  The last two times were with my uncle, aunt and cousins.

My Mom loathed getting dirty or having us dirty in any shape or form.  Dirt was not something we were ever encouraged to play in or be around.  I can't say it bothered me because I didn't know, at the time, how much fun it was to get dirty and muddy.

26 years of marriage has allowed me plenty of time to get dirty, muddy and enjoy camping.  My kids have a love/hate relationship when it comes to camping.  They love the experience of being in camp, camp food, camp hikes, canoeing and Smore's.  What they don't enjoy is the process of setting up and breaking camp down.  There are times I don't like it too..LOL

I think we have a pretty good system camping. We have learned a lot along the way.  Last weekend we took Finnley on her second overnight camping trip.  Sleeping in our trailer was much better than a tent.  Our bed's soft mattress  is more comfortable than the hard ground to sleep on. Much of the noise from outside was silenced by the canvas walls.

I can't say I had a perfect night sleep but she is becoming more adjusted to the idea each time we take the family camping.  She is our only baby, so far, that has not adjusted to having her schedule disrupted.  My other three kids had no problem sleeping in strange places, at different hours and with odd noises.

During the day Finnley is a gem.  She goes with the flow.  We bring a few things along that help us to keep her busy and entertained.  These items also free up your hands when I am trying to unload the car, make dinner or set up the trailer.  I found that this variety of items keeps her happy too.  I have included a few other items that are a must for our "home-away-from-home" excursions.

Keep in mind that Finnley is 8 months old.  My list is designed for babies that are between 5 months and 1 year of age.  Take your babies age and abilities into consideration when packing the car full of baby equipment.

1.  Port-a-crib is a requirement for us.  If nothing else can fit in the car but this, we bring this.  It allows us to put her down, contain her without worry, keeps her off the dirt and provides a place for her to safely sleep.

2.  Stroller's are optional but with Finnley we are learning that she will fall asleep on a walk in her stroller and this provides us a place for her to nap.  We brought the small umbrella stroller the first time and I felt bad that she was all hunched over while napping.  This last trip we brought the big-kahuna with us and she was a happy camper.  We actually got a nap in..YAY!

3.  Table high chair is a new purchase and I love it. We had one with our older kids and thought we could live without it--we can't.  I came home after our first trip and ordered the one you see in the picture.  It was awesome and she loved eating at the table with the family.

4.  Backpack (not pictured) was another easy to pack item that came in handy on our hike.  The stroller can't always go into the woods or on the trails.  She was able to snuggle right in and take a nap while we walked around the park.  Can you tell naps are an important part of her day, and mine too.

5.  Bug spray and Sunscreen is a requirement in Maryland.  The ticks and mosquitos are relentless when we are camping.  I try to buy the safest products I can for our family.  Bug spray with Deet is a must.  Lyme disease is a big problem on the east coast.  We take extra precautions of not applying it to her skin, we apply it to our hands and wipe it on her clothes.  We remove her clothes before she sleeps and wash her skin.  Please do your own research and make the best call for your family.  This is what works for us and our pediatrician has approved this method.

6.  Bottles and food.  I keep a plastic tub with all of Finnley's kitchen items stored together.  This insures that everyone at camp knows exactly where her stuff is.  I keep her favorite crackers, teething cookies, formula, Ella food bags, spoons, bowls, bibs, bottles, bottle brush and formula in one dollar store bucket.  I know it sounds like a lot and now you can see why I try to keep it all together.  I bring enough fresh bottles to last the stay of the trip (1-2 days) OR I boil water and sterilize them at camp.  I do this on longer stays.

7.  Blankets and bedding are pretty simple.  I bring a fresh blanket for each day.  I have learned that the blankets can get really dirty from unexpected encounters with tire swings, canoe rides, hiking trails, baby barf (it happens), drool and smoke from the fire.

8.  Clothes.  Always pack more than you think you will need.  Plan on layering your babies clothes.  Even the hottest day can have a cool evening.  Or sitting by the fire can feel warm and then you walk away and the air is chilly-nilly-willy.  <--thats cold!  Water.  Oh the joy of the unexpected deluge of water that kids find, even babies.  Sippy cups have a tendency to make the front of them quite wet.  Then I have the bug spray issue.  Sleeping is another set of clothes.  Diapers that like to explode at the most inopportune times.  So, yeah--pack a few extra changes of clothes.

9.  Toys are not required but it sure is nice when they have something that is familiar to them to hold and play with.  We have even purchased a few new things as an added element of surprise.

10.  Patience and realistic expectations.  This one is for Mom and Dad.  Camping with babies is fun. It is also tiring.  I find it nice to camp with other families.  This allows for many helping hands to keep babies happy.  We have four kids with a wide gap in ages and so I know that Finnley and I will not be able to do everything that is planned.  I do my best but I stay flexible.

I hope this helps when you decide to go camping with your little guy or girlie.  We love taking our kids into the wilderness and introducing them to the sites and sounds.

If you have any other suggestions, please leave them in the comment section for everyone to read.  As our kids get older our needs change and sharing what we have learned helps all of us that love to camp.

I will say that camping with kids, in general, is a ton of fun but Mom's get tired real fast.  I know this about myself so when it comes to the meals I try to keep things simple.  REAL SIMPLE.

These drumsticks are a family favorite.  I make them at home the night before and let them marinate until I am ready to grill them in camp.  I bought a new grill to go with our new tent trailer (well, new to us).


Our friends own this model of grill and I am really glad we bought it.  It is made by Coleman.  I like the fact that I can change out the grill tops for a griddle and a burner top.  I bought the coffee percolator too.  Kids, mommies need their coffee in the morning.  I keep our meat in a small cooler separate from the other food items.  I find that the our main cooler is opened a bajillion times through out the day. By placing the meat in its own cooler I can guarantee that it stays cold the hold day.  This little red cooler does the trick. (see pictures below)

I use heavy duty freezer bags to store the marinating meat in.  Storage bags will work but they are a bit thinner.  I have also used storage containers but I like the bags because when I am done I can throw it away and not have to wash ONE. MORE. DISH.

I love my little food tents.  I bought these for $1.00 at the Dollar store a few years ago.  They are great for keeping bugs and little fingers out of the food until you are ready to devour your delicious meal. My kids are always extra hungry when we camp so I make extra food.

Asian Style Drumsticks

Makes 15-18 drumsticks, large family pack

1 large family pack chicken drumsticks
1 cup beef broth
2 tablespoons Worcestershire Sauce
2 tablespoons soy sauce, use gluten free if you need too
1/4 cup Oyster Sauce
1-3 teaspoons chili garlic sauce (spicy)
1 tablespoon sugar or honey
1/2 cup chopped green onion

1.  Combine everything in a large freezer bag or container.

2.  Marinate overnight or longer.  I have let it sit for 24 hours in my cooler.

3.  Spray grill with your favorite nonstick spray.  Cook drumsticks until firm to the touch.  Every grill is different so cook times will vary.

4.  Store leftovers in cooler or refrigerator.

Written by Sherron Watson

Monday, May 26, 2014

Asian Style Spiral Salad with Chicken

I bought myself a new toy for the kitchen: a Spiralizer.  I can't stop using it.  I tell you it is freaking awesome!

My kids can't wait to use it too.  They  eat more vegetables.  Heck, I am eating more vegetables.

The best new vegetable we have learned to LOVE LOVE LOVE-- are yellow beets.

They are my favorite.  Way better for a beet virgin like myself than the red beet.  Sorry red beet! I do love marinated red beets just not raw red beets.  Yeah, say that fast 10X's.

Maybe I am crazy and there is not a difference in flavor, but in my mind, the yellow beet, taste better.  It is a bit sweeter and not so earthy.

Before I went gluten free and started reading labels,  we used to eat this salad that had cabbage and a bag of Top Ramen.  I sort of miss that salad.  I miss the crunchy noodles, the crispy cabbage and the seasoning  from the packet.

After I made this salad I asked Cory if it reminded him of anything we have had before and he brought up the Top Ramen salad.  I had the same thought.

For some reason the dressing, the crunchy almonds and the spiraly vegetables made us believe that we were eating a very similar salad to the one we loved from our early days of marriage.  And you know that was a long time ago-- wink..wink

I added chicken for some protein and to help fill us up for dinner.  We are trying, and failing miserably on some nights, to not snack late into the night.

I committed a while back to eating more salads and this is one salad that the whole family has asked for several times.  It is a great way to involve your kids in meal planning, get them to try new vegetables and get creative.  Use any vegetable you want.

If you do get a Spiralizer (this is not a paid post-heck-they don't even know I bought one) I would recommend saving the tails.  When you put the vegetable onto the spiralizer you push and crank with one hand and hold the bowl with the other. The vegetable is being pushed through a metal tube and cut at the same time.  You are left with an assortment of "tails".  I tossed them into a baggie and froze them for when I make a vegetable broth or chicken noodle soup next.

This is a fun salad.  It is simple, and yet, you can do so much with it to add that gourmet flair.  I threw some black sesame seeds into ours for fun.


Asian Style Spiral Salad

Makes 4 adult servings
Prep Time:  25 minutes
1 carrot, peeled
1 red or green apple
lemon juice (for apple)
1 yellow beet, peeled
1 zucchini, peel left on
4 large red radishes, peel left on
toasted almonds, optional
black sesame seeds, optional
cooked chicken pieces, optional
Meat is optional for this dish.  Chicken, beef or shrimp work well.  This is a great salad to use any leftover meat in the refrigerator from the night before, this is what we do.

Makes 1/4 cup 
2 tablespoons extra-virgin olive oil 
2 tablespoons Mirin.  
Mirin is a japanese sweet cooking rice wine.  It can be found in the asian section of most grocery stores.

1.  Spiral all of the vegetables into a large bowl.

2.  Prepare a small bowl with 1 cup of cold water and juice from half a lemon.  Spiral the apple and add to the lemon water.  This will prevent the apple from turning brown.

3.  Combine the two dressing ingredients into a jar with a lid.  Shake.  Pour over salad and toss.
4.  Salad is best served immediately.  Everything is crunchy and crisp.   Add any optional ingredients and toss again.  Leftovers should be stored in the refrigerator and will soften a bit as it sits in the dressing.

Written by Sherron Watson

Thursday, May 22, 2014

Browned Butter Noodles

Everyone has their favorite dish and this is mine.

I love the combination of noodles, browned-butter and Mizithra cheese.

With this recipe you can use homemade noodles or packaged noodles.  Wheat noodles or gluten free noodles.  Long noodles or short noodles.

Browned-butter and Mizithra cheese work with most noodle types.  In fact, I have yet to meet a noodle I don't like drenched in browned-butter. Okay maybe drenched is a bit too much; but not really.

Making browned-butter is easy.  Take a cube of butter (salted or unsalted) and melt in a small sauce pan.  Keep your heat around medium.  You can go up to medium high if you are going to watch the butter.  Burned-butter is not our goal and if you don't watch it closely this is what you will have.  The melting and browning process takes about 7 minutes.  Every stove will be a bit different so the cooking time may vary.  

If you make it often, you will learn the stages:  melted, bubbly/ foamy, two distinct layers,and finally, browned specks at the bottom of the pan.

Use the browned-butter immediately or store the rest in the refrigerator.  It will form into a hard disk.  I usually break off with my fork a small amount and melt it in the microwave for individual lunch portions. If you are not going to use it immediately, I would suggest transferring it to a bowl.  Even with the heat turned off the butter will continue to brown.

Are you wondering why I shot this with chopsticks when it is clearly not an oriental dish?  Our family uses chopsticks for most meals.   In our drawer we have a spot for the normal utensils: forks, spoons and knives.  We also have a spot for chopsticks.  I think I might have a slight addiction to buying them too.

We go to HMart once a month and I always come home with a couple new pairs.  My latest pair are black and gold.  I haven't shown the kids yet because I want to surprise them with a fun meal first.

I wanted the picture to show how we eat our food.  I could have used a fork,  but why when chopsticks are a bit more fun and more true to how my family eats our dinners.

Serve with your favorite vegetable or side salad.

Another simply gourmet dish that will WOW your friends and family.

Browned Butter Noodles with Mizithra Cheese

1 batch of homemade noodles or prepared noodles/pasta, cooked and drained
1 stick of butter, soft
1 cup of Mizithra cheese, grated
salt, to taste

1.  Prepare noodles according to package directions.  Set aside.  If using homemade noodles then bring water to a rolling boil, add noodles, boil under done, drain and set aside.

2.  In a small sauce pan over medium heat melt butter.  Butter will start to foam and then  begin to form brown specks at the bottom of the pan.  Watch closely as not to burn the butter.  Stir until the aroma is nutty and the butter is a nice golden brown color.  Remove from heat.  See comments above.

3.  Serve noodles tossed in browned butter or have guest pour butter onto noodles themselves (I have done both).  Add cheese--lots of cheese.

4.  Serve immediately.  Store any leftover butter in the refrigerator for 2 weeks.

Written by Sherron Watson

Tuesday, May 20, 2014

Roasted Carrots with Ginger-Honey Sauce

Carrots are a family favorite.  My kids love three vegetables: carrots, corn and peas.  

These carrots are a bit borderline as a kid friendly side dish or so I thought.  

I always make my recipes a few times before they are posted on the blog.  The first time I made these I used those fancy carrots with the pretty green tops still attached.  They usually come in a bundle of about 8 carrots and range in color from a red-orange to a yam-yellow.  
I buy them because they are pretty. I like pretty food.

Let me say that I should have bought three bundles because the kids loved them. My kids enjoy the flavor of ginger, lemon and honey together; I felt confident they would like them but, then again, getting them to actually try "just one" can sometimes prove to be more challenging.

Not this time. They swooped right in and gobbled up every single pretty carrot.

So I made them again, and again (you know for recipe testing purposes).

Just so you know, I used plain every day carrots for the other batches because Easter had passed and for some reason the cute bundles of pretty carrots were no longer available in my area.

Same result!  Kids ate them right up.  The one thing I had to do differently was cut the thicker carrots in half.  I tried to keep all of the whole carrots and pieces to about 1/2 an inch in thickness.

This recipe is simple and I like that.  Busy people sometimes need easy, delicious food. Oh, and pretty food too.

I have used these carrots as a side served with salad and chicken thighs and as an added garnishment for Carrot Peel Soup.   <-- That recipe is still being developed.  LOVE IT! Coming soon.

I would love to hear how your family enjoyed these tasty carrots.  

Drop me an email or comment on this post.


Roasted Carrots with Ginger-Honey Sauce

Makes 3 servings
Prep Time: 5 minutes
Bake Time: 15 minutes

1 small bunch of carrots, remove green tops
2 teaspoons olive oil
Salt and pepper


3 tablespoons honey
Juice of 1/2 lemon
1 teaspoon fresh ginger root
2 tablespoons butter, melted 
Salt and pepper

1. Preheat oven to 425 degrees.

2. Toss carrots with olive oil, salt and pepper.  Line a cookie sheet with parchment paper and bake for 15 minutes.  If you don't use parchment paper be aware that the sauce may burn to a cookie sheet if left in the oven too long.

3.  While carrots are baking, combine sauce ingredients in a small bowl.

4.  Remove carrots from oven and, using half of the sauce, brush over the carrots. 

5.  Roast for 5 more minutes.  The sauce should be bubbly and the carrots starting to brown.

6.  Remove carrots to serving dish and pour the remaining sauce over the roasted carrots.

7.   Serve immediately.

Written by Sherron Watson

Donut Breakfast Casserole

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