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lyricalfit:

Yes, it would have been faster to grab a slice of pizza and opt for instant gratification, but I couldn’t resist the thoughts of vegetables with caramelized crispy bits on the outside and sweet, tender goodness on the inside. I love this dish. It’s so easy, healthy, and delicious. You can use any vegetables and add additional ingredients to the pan to liven it up—such as sausage or fresh herbs. Yes, you tend to grow hungrier while the vegetables cook, but that’s why cheese and crackers were invented, right?
Simple Roasted Vegetable Medley with Sausage
What you’ll need:2 small heads of broccoli1 eggplant1 sweet potato1 squash or zuchinni1 red pepper2 sausages (any kind)Olive oilSalt and pepper
How to make it:1. Cut all the vegetables into chunks about 1/2 inch thick. Dump them into a large bowl and toss to coat with olive oil, salt, and pepper.2. Arrange the vegetables on a baking sheet or in a roasting pan and bake in an oven set to  375°F degrees until the vegetables are tender, about 45 mintues.  Stir occasionaly during baking.3. Cut the sausage into 1/2 inch slices and add to the roasting pan during the last 15 minutes of cooking. You can use the mixture to top pasta, pizza, or couscous, as in the photo. Serves 2.

lyricalfit:

Yes, it would have been faster to grab a slice of pizza and opt for instant gratification, but I couldn’t resist the thoughts of vegetables with caramelized crispy bits on the outside and sweet, tender goodness on the inside. I love this dish. It’s so easy, healthy, and delicious. You can use any vegetables and add additional ingredients to the pan to liven it up—such as sausage or fresh herbs. Yes, you tend to grow hungrier while the vegetables cook, but that’s why cheese and crackers were invented, right?

Simple Roasted Vegetable Medley with Sausage

What you’ll need:
2 small heads of broccoli
1 eggplant
1 sweet potato
1 squash or zuchinni
1 red pepper
2 sausages (any kind)
Olive oil
Salt and pepper

How to make it:
1. Cut all the vegetables into chunks about 1/2 inch thick. Dump them into a large bowl and toss to coat with olive oil, salt, and pepper.
2. Arrange the vegetables on a baking sheet or in a roasting pan and bake in an oven set to 375°F degrees until the vegetables are tender, about 45 mintues. Stir occasionaly during baking.
3. Cut the sausage into 1/2 inch slices and add to the roasting pan during the last 15 minutes of cooking. You can use the mixture to top pasta, pizza, or couscous, as in the photo. Serves 2.

(via eb4prez)

Source : lyricalfit
Source : fullmeasureofhappiness.com
Source : howsweeteats.com
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Source : prettygirlfood
Want. All 3. Now.

Want. All 3. Now.


BBQ Pork Chops w/ onions and mushrooms. Served with creamy roasted garlic mashed potatoes and string beans!


Taco Time!

I want to try this recipe!


Fried Cauliflower Wraps with Lemon Garlic Mayo

I want to try this recipe!

Fried Cauliflower Wraps with Lemon Garlic Mayo

(via eb4prez)

Source : foodwhore

Tacos & Margaritas!!!

I’d been CRAVING tacos for WEEKS and when I ran across this recipe for Homemade Tex Mex Beef Tacos on Carnal Dish, I knew I HAD to give them a shot! This recipe calls for making your own taco seasoning AND frying your own tortilla shells, so you’re going to be in for a treat if you try this one out. While I didn’t use her taco seasoning recipe (I decided to go with another one, recipe below), I actually enjoyed frying my tortillas! And what else to pair with tacos but margaritas?! I used a simple margarita recipe from AllRecipes that turned out delicious, with a few tweaks of my own. Give these a shot and let me know how they turn out for you!

Margarita Ingredients:

Ice

1 6oz can frozen limeade concentrate

8 oz tequila

2 oz triple sec

shot of Chambord 

lime juice, to taste.

Combine all of the ingredients in a blender and make it work! LOL

If you listen to NOTHING else I tell you, listen to this: THESE ARE THE BEST MARGARITAS EVER! 100x better than any of those pre-made syrupy margarita mixes you find in stores!

I actually forgot to put cheese on these tacos because I was so hungry, but you get the idea! Bon appetit!