Recipes by Thomas Grossmann (Page 22)
Grilled Chicken with Spinach & Mozzarellanon-stick cooking sprayPreheat your grill to 400 degrees F. Season the chicken with salt and fresh cracked black pepper. Preheat your grill(indoor or outdoor). If using an indoor grill, spray it lightly with non-stick cooking spray. Cook the chicken on the grill until no longer pink.Preheat a saute pan over medium heat. Add olive oil… |
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Slow Cooker Corned Beef & Cabbage1 medium head cabbage, cut into 6 wedgesDirectionsPlace celery, carrots, onion and potatoes in the bottom of a large slow-cooker. Rinse the corned beef brisket and place over vegetables. Add the Guinness and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.Remove the meat and vegetables from the pot… |
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Asparagus with Cherry Tomatoes & Feta CheesePreheat oven to 375 degrees F. In a large baking dish, add the asparagus, olive oil, bread crumbs, garlic, salt and pepper. Toss to combine. Bake for about 20 minutes or until the asparagus is slightly tender. Add the cherry tomatoes and return to the oven for another 5 minutes. Add the feta cheese and toss to combine.Serve… |
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Slow Cooker BBQ Pulled PorkI made this pulled pork last week and invited some friends over. It sure was a hit! Normally I slow cook my pork in the oven, but with the weather being so hot, I decided to give it a try in the slow cooker. The meat just fell apart!Trim the pork of any excess fat. Turn your slow cooker on its low setting. Add the sliced onions. Place… |
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Tom’s Kickin’ Barbecue SauceI am a huge fan of barbecue sauce, and I think I really nailed it with this one! Late last night, Katie and I were in the kitchen preparing for a pulled pork I am making today. With a bit of tweaking, we created this barbecue sauce that is amazing and has a nice kick. |
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Summer Squash Sauté with White BeansMy local market has been flooded with fresh local summer squash. I love it ! I normally use it as a side dish, but here is a main dish using this wonderful veggie. The great northern beans make this dish very filling. Make sure you take the extra step to use FRESH oregano.On medium, heat the olive oil in a large nonstick skillet. Add… |
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Roasted Vegetable Sandwich2 slices breadAfter seasoning the eggplant and zucchini and roasting them in the oven, toast the bread. Spread the butter on the toasted bread. Layer the pesto, eggplant, zucchini, tomato and mozzarella. Top with the other slice of bread and serve!Serves 1 |
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Grilled Lemon Chicken with Mushroom SauceThis grilled chicken is infused with lemon and topped with a mushroom sauce.Place the chicken in a large baking dish. Coat the chicken pieces with the olive oil and fresh lemon juice. Season with salt and black pepper, to taste. Set aside.Preheat your grill or use a grill pan. Grill the chicken for 2-3 minutes on each side. Serve with… |
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Roasted Baby Red Potatoes with ParsleyPreheat the oven to 400 degrees F. In a large baking dish, combine all ingredients and toss well so that all the potatoes are coated. Place in the oven and cook for 30-45 minutes or until the potatoes are crisp and tender. Toss the potatoes half way through to evenly brown.Serves 4-6 |
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Spicy Green BeansThis is a perfect side dish for those who like their food HOT & SPICY !Steam the green beans for 5 minutes. Meanwhile, in a baking dish, combine all of the remaining ingredients. Transfer the green beans from the steamer to the baking dish and toss until the beans are evenly coated in the mixture. Place into a 350 degrees F preheated… |
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