Vegetarian Archives - For the Love of Food

Pioneer Woman’s Spinach Stuffed Shells

Nicole Hood — Sun, 19 May 2024 06:38:24 +0000

This easy pasta recipe from The Pioneer Woman is a meat free dinner that the whole family will love!

Hearty, cheesy, and absolutely delicious!

Spinach Stuffed Shells

Ingredients

1 box jumbo pasta shells cooked, drained, and slightly cooled
1 box frozen spinach cooked and drained
1 container ricotta
1 1/2 cup Parmesan grated
1 cup Mozzarella shredded
1 jar 20-24oz Marinara sauce
1 egg

Instructions

Preheat oven to 375 degrees.
In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.
Spoon approximately about 1 tbsp mixture into each pasta shell.
Spread half the jar of pasta sauce on the bottom of a large baking dish.
Place the shells in the prepared dish until it is full.
Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.
Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese.
Cover with aluminum foil and bake for 35-40 minutes.
Serve hot and enjoy!

Notes

Recipe from The Pioneer Woman.

Start with a thick marinara sauce. I used The Pioneer Woman brand that was sent to me.

If you can’t find it, any brand marinara, around 20-24oz, will work.

Spread half the jar of pasta sauce on the bottom of a large baking dish.

Spread to cover the entire bottom evenly.

In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.

Spoon approximately about 1 tbsp mixture into each pasta shell.

Place the shells in the prepared dish.

Repeat until the dish is full.

Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.

Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese.

Cover with aluminum foil and bake at 375 degrees for 35-40 minutes.

Serve hot and enjoy!

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Creamy Deviled Egg Dip

Nicole Hood — Tue, 02 Apr 2024 07:13:34 +0000

This creamy appetizer is a delicious way to use up your leftover boiled eggs from Easter.

I love eating deviled eggs and I knew this tangy dip filled with all the flavors of my favorite appetizer would be a winner.

Serve it at holidays, picnics, and potlucks this spring!

Ingredients

6 boiled eggs peeled
1/4 cup mayo I use Duke's
2 heaping tbsp yellow mustard
2 heaping tbsp relish
1 tsp hot sauce
salt white pepper, and paprika to taste
2 tbsp chives/green onions diced for topping

Instructions

. Add all ingredients except the green onions to a food processor or blender.
Blend until all chunks are gone and it is creamy and smooth.
Pour into a serving bowl, smoothing the top.
Garnish with diced green onions.
Serve with fresh chopped veggies and crackers for dipping.

This recipe is perfect for using up Easter eggs.

Just peel six boiled eggs and add to a food processor or blender.

Pulse the eggs until they are broken into small bits.

Add all remaining ingredients (except for green onions) to the blender.

I used hot sauce to taste and ended up adding 1 tsp of this tasty Yellow Bird sauce.

Blend until all chunks are gone and it is creamy and smooth.

Pour into a serving bowl, smoothing the top.

Garnish with diced green onions.

Serve with fresh chopped veggies and crackers for dipping. Enjoy!

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Dragon’s Turf Smoothie Bowl #SpringSweetsWeek

Nicole Hood — Fri, 22 Mar 2024 10:16:36 +0000

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine alone.

This fun and delicious smoothie bowl is a colorful breakfast dish everyone will love!

Extra creamy with dragon fruit and coconut milk as a base the smoothie is topped with matcha coconut “grass”, granola “dirt”, and mango “dragon’s gold”.

Welcome to #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! Spring is finally here and the sun is shining and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa’s Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with three amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win!

Dragon's Turf Smoothie Bowl

Makes 1 large smoothie bowl

Ingredients

For the Smoothie:

1/4 cup coconut milk
1 cup frozen Melissa's Produce dragon fruit chopped
1 frozen banana peeled and chopped
1/2 cup frozen blueberries
1 scoop vanilla protein powder your favorite brand

For the toppings:

3 tbsp sweetened shredded coconut
1/2 tsp Selefina Spices Matcha Powder
1/3 cup mango diced
1/4 cup granola

Instructions

Add coconut milk, frozen dragon fruit, frozen banana, frozen blueberries, and protein powder to a blender.
Blend until smooth.
Pour into a wide bowl, filling to the rim and smoothing the top.
In a small bowl mix together the coconut and matcha powder. It should be fully green and represent grass.
Now add the toppings in rows on the top of the smoothie bowl.
Add one or two rows of matcha coconut "grass", then one row of granola "dirt", and then one row of diced mango "dragon gold".
Serve immediately with a spoon and enjoy!

In a small bowl mix together the coconut and matcha powder. Set aside.

It should be fully green and represent grass.

These beautiful dragon fruits were sent to me from Melissa’s Produce.

I cut it open, diced it up, and added to a freezer bag and let it freeze overnight.

The best way to make these smoothie bowls is to measure and prep everything and have all the fruits (except mango) frozen and diced.

Add coconut milk, frozen dragon fruit, frozen banana, frozen blueberries, and protein powder to a blender.

Mix until smooth.

I just love the bright pink color!

Pour into a wide bowl.

Fill to the rim and smooth the top.

Now time to add toppings!

Add one row of granola “dirt”.

Add one or two rows of matcha coconut “grass”.

Delicious and fun to eat!

Then, add one row of diced mango “dragon gold”.

A tasty and hearty way to start your day!

Serve immediately with a spoon and enjoy!

My husband Ashton dreamed up this fun recipe and I just love how it turned out!

Friday #SpringSweetsWeek Recipes

Blood Orange and Cardamom Bundt Cake from Blogghetti
Blood Orange Creamsicle Pie from A Day in the Life on the Farm
Blood Orange Crinkle Cookies from Shockingly Delicious
Blood Orange Curd Tart from The Spiffy Cookie
Cardamom Bread from Art of Natural Living
Carrot Cake Cookies from Palatable Pastime
Dragon Fruit Cheesecake Tart from Karen’s Kitchen Stories
Dragon Fruit Lassi from That Recipe
Dragon’s Turf Smoothie Bowl from For the Love of Food
Easter Strawberries Recipe from In Our Spare Time
Fig Crumble Bars from Cheesecurd In Paradise
Fresh Fruit and Scone Breakfast Board from Hezzi-D’s Recipe Box
Lavender Cardamom Mishti Doi from Magical Ingredients
Lavender Cupcakes with Almond Glaze from Our Good Life
Moist Meyer Lemon Loaf from A Kitchen Hoor’s Adventures
Tangerine Cheesecake Pretzel Cups from Cindy’s Recipes and Writings
Tangerine Olive Oil Cake from Jolene’s Recipe Journal

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa’s Produce.

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

One winner will receive a selection of extract pastes to include Almond Paste Extract, Organic Vanilla Bean Paste, and Lavender Extract Paste. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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French Onion Glazed Rainbow Carrots

Nicole Hood — Thu, 16 Nov 2023 22:45:50 +0000

These sauteed rainbow carrots are glazed with a rich French onion butter.

Serve this bright and colorful side dish at your holiday meals this year.

French Onion Glazed Rainbow Carrots

Makes 4 servings

Ingredients

6 large approx 1 lb rainbow carrots, ends removed, peeled and sliced into coins
4 tbsp French Onion butter I used Chef Shamy
1 cup water

Instructions

Add the carrots and water to a large skillet.
Bring a to a simmer and cook over medium heat for 8-10 minutes until tender and water has evaporated.
Stir in the butter.
Cook and continue to stir for a few more minutes until coated.
Serve warm .

Rainbow carrots are such a pretty veggie and they taste delicious too!

I have been a fan of this butter from Chef Shamy for years since I tried the product at Everything Food Conference.

Now I buy a few different flavors every time I go to Sam’s Club.

This French Onion butter is one of my favorites and tastes great on veggies.

Peel, remove the ends, and slice carrots into coins.

Add the carrots and water to a large skillet.

Bring a to a simmer and cook over medium heat for 8-10 minutes until tender.

All of the water should be evaporated.

Now add a few scoops of butter. I start with 2 or 3 tbsp ad add more if needed.

Stir in the butter. Cook and continue to stir for a few more minutes until coated.

Serve warm with just about any meal and enjoy!

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85+ Meatless Meals for a Healthy New Year!

Nicole Hood — Wed, 11 Jan 2023 23:33:18 +0000

Happy New Year!

This year my family and I have made a goal to eat healthier- smaller portions and more vegetables.

So I have decided to make a vegetarian meal once or twice a week for our dinner. I am lucky that my whole family, kids included, loves vegetables

but I want them to know we can eat vegetarian meals that are more than just salads.

For encouragement, I put together this collection of over 85 hearty, healthy, and delicious meatless meals to try this year.

Here’s to a happy new year full of many new veggie filled meals and delicious dishes!

1. Quinoa and Mushroom Vegetarian Chili – For the Love of Food

2. Italian Lentil Soup – Zuppa Di Lenticchie – Xoxo Bella

3. Sweet Potato Chickpea Buddha Bowl – Whole Lotta Yum

4. Healthy Mushroom Soup – Aubrey’s Kitchen

5. Wild Mushroom and Pesto Linguine – For the Love of Food

6. BBQ Jackfruit Sandwiches – Cadry’s Kitchen

7. Vegetable Chickpea Teriyaki – Slow the Cook Down

8. Winter Salad with Butternut Squash – The Live-In Kitchen

9. Stuffed Portobello Mushroom Burger – For the Love of Food

10. Kale, Butternut Squash & Farro Salad with Feta & Pomegranate – No Frills Kitchen

11. Vegetarian Gnocchi Soup – Through the Fibro Fog

12. Tofu and Edamame Pad Thai Noodles – For the Love of Food

13. Sicilian Eggplant Caponata – All That’s Jas

14. Creamy Tomato Soup (Dairy Free) – Bobbi’s Kozy Kitchen

15. Spinach Smothered White Bean Portobello Mushrooms – Eat Plant Based

16. Greek Baked Eggplant With Tomato & Feta – Scrummy Lane

17. Cream of Artichoke Soup – For the Love of Food

18. The Best Vegetarian Chili You’ll Ever Have – The Clean Eating Couple

19. Vegetarian Tortilla Soup with Black Beans and Rice – Razzle Dazzle Life

20. Vegan Taco Rice Bowls – Delightful Adventures

20. Vegetable Ramen Soup – For the Love of Food

21. Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli – From the Comfort of My Bowl

22. Miso Noodles with Tenderstem Broccoli – The Veg Connection

23. Speedy Stuffed Cabbage Rolls with Zesty Sauce – For the Love of Food

24. Poached Eggs & Lentil Hash – Homemade and Yummy

25. Mushroom Ragu with Vegan Pasta Sauce – Xoxo Bella

26. Eggplant Manicotti – For the Love of Food

27. Instant Pot Red Lentil Soup with Kale – The Mama Maven

28. Spinach Tortellini Soup – What A Girl Eats

29. Oven Roasted Cauliflower Soup – All That’s Jas

30. Vegan Stuffed Butternut Squash – Chocolate Moosey

31. Four Cheese Broccoli Quiche – For the Love of Food

32. Vegan Stuffed Mushrooms with Ricotta and Spinach – Happy Kitchen

33. Bruschetta Pasta – Urban Bliss Life

34. Halloumi Fajitas – Maple and Mango

35. Wine and Mushroom Risotto – For the Love of Food

36. Vegetarian Thai Lettuce Wraps – Make it Skinny Please

37. Pan-fried Gnocchi With Cherry Tomato Sauce – Scrummy Lane

38. Vegetarian Burritos – Homemade and Yummy

45. Mashed Vegetable Stew – All That’s Jas

46. Butternut Squash Soup – The Forked Spoon

47. Italian Spaghetti Salad – For the Love of Food

48. Instant Pot Quinoa Salad with Feta – The Mama Maven

49. Air Fryer Southwest Egg Rolls – The Dizzy Cook

50. Finger-Licking Veggie Fajitas – Happy Kitchen

51. Easy Sheet Pan Oven Baked Gnocchi with Roasted Vegetables – Frugal Family Times

52. Crockpot Bavarian Cabbage and Apples – For the Love of Food

53. Easy Tofu Stir Fry – Healthy My Lifestyle

54. Hearty Vegetarian Pasta e Fagioli – No Frills Kitchen

55. Instant Pot Vegetarian Burrito Bowl – Urban Bliss Life

56. Manwich Roasted Vegetable Stew – For the Love of Food

57. Vegetarian Greek Quinoa Salad – Money Wise Moms

58. Vegetarian Fajitas – Make it Skinny Please

59. Instant Pot Vegetarian Tortilla Soup – Eating in An Instant

60. Spaghetti Squash and Spinach Casserole – For the Love of Food

61. Lentil Bolognese – I Heart Eating

62. Vegetarian Taco Salad with Sweet Potato – Thai Caliente

63. Mushroom Steaks – Easy and Delish

64. Spinach Artichoke Grilled Cheese Sandwich – For the Love of Food

65. Vegetarian Instant Pot Moroccan Stew – Paint the Kitchen Red

66. Broccoli Cheese Soup – For the Love of Food

67. Tuscan Kale, White Bean and Pasta Soup – The Pasta Project

68. Pasta Alla Norma – Pinch and Swirl

69. One Pot Pappardelle Pasta Primavera – Craving Something Healthy

70. Mushroom Spinach Enchiladas – For the Love of Food

71. Curried Green Wrap – Veg Cook Book

72. Fennel Asparagus Salad – Noshing with the Nolands

73. Mushroom Aglio Olio – Aussie Home Cook

74. Italian Tricolore Salad – Flavor the Moments

75. P.F. Chang’s Buddha’s Feast Stir Fry – For the Love of Food

76. Sweet Potato Casserole with Black Beans, Kale and Quinoa – Happy Kitchen

77. Italian Chunky Vegetable Soup – The Rustic Foodie

78. Roasted Chickpea Salad – Quiche My Grits

79. Easy Butter Bean Soup – Neil’s Healthy Meals

80. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

81. Basil Pesto Pasta with Spinach and Avocado – Suburban Simplicity

82. Spinach And Feta Omelette – The Littlest Crumb

83. Slow Cooker Lentil Soup – The Roasted Root

84. Creamy Parmesan Squash and Mushroom Pasta – For the Love of Food

85. Vegetable Sushi – Aubrey’s Kitchen

86. Curried Quinoa Salad with Spinach and Avocado – Indiaphile

87. Wild Rice, Asparagus, and Portobello Frittata – For the Love of Food

88. Spanish Vegan Paella – Health My Lifestyle

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TikTok Viral Air Fryer Green Beans

Nicole Hood — Sun, 15 May 2022 20:52:14 +0000

This recipe from TikTok has gone viral for good reason!

It’s a simple and easy way to make a family friendly side dish that goes with just about any meal. I have made it many times for my family on busy weeknights.

Check out the recipe below and give it a try in your Air Fryer at home!

Also check out this recipe and many more in my Air Fryer Recipe Roundup!

Air Fryer Green Beans

Ingredients

1 lb green beans washed and ends trimmed
cooking oil I recommend spray avocado or coconut oil, for coating
salt and pepper to taste
garlic powder
onion powder to taste
1/4 cup approx Parmesan cheese, grated

Instructions

Add green beans to your air fryer basket then coat and toss in cooking oil (I used avocado oil).
Season to taste with salt, pepper, garlic powder, and onion powder.
Close and cook at 400 degrees for 6 minutes.
Open, shake the basket, and spray again with cooking oil.
Now add grated Parmesan cheese all over.
Close and cook at 400 degrees for another 5 minutes.
Remove to a plate and serve warm.

I start with washed and trimmed fresh green beans.

Add green beans to your air fryer basket then coat and toss in cooking oil (I used avocado oil).

Season to taste with salt, pepper, garlic powder, and onion powder.
Close and cook at 400 degrees for 6 minutes.

Open, shake the basket, and spray again with cooking oil.
Now add grated Parmesan cheese all over.

Close and cook at 400 degrees for another 5 minutes.

Remove to a plate and serve warm.

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April Fool’s Mashed Potato Ice Cream Sundae Prank

Nicole Hood — Fri, 01 Apr 2022 11:02:29 +0000

Happy April Fool’s Day!

My funny family went all out today. My girls even covered my door with balloons so I had a surprise when I opened it this morning! So naturally, I had to surprise them too. I made them a special “dessert” to enjoy before dinner last night. I prepared creamy, thick mashed potatoes and dark brown gravy and presented them scooped in a parfait dish. The final addition? A bright cherry (tomato) on top! Voila you have a Mashed Potato Ice Cream Sundae for April Fool’s Day!

My girls loved it and I hope your kids will love this April Fool’s food prank too!

Also check out 18+ Easy Food Pranks and Recipes for April Fool’s Day !

April Fool’s Mashed Potato Ice Cream Sundae Prank

Makes 2 large sundaes

Ingredients

2 1/2 cups homestyle thick mashed potatoes homemade or packaged
1 cup brown gravy
2 cherry tomatoes

Instructions

Prepare the gravy, stirring to remove any clumps. Let cool slightly.
Heat potatoes. You can make homemade or use premade homestyle mashed potatoes. Stir and make sure they are smooth and warm.
Using a medium ice cream scoop add 3-4 scoops of potatoes into each sundae glass.
Drizzle on a few spoonfuls of gravy, making sure it goes down inside the glass.
Top with a round cherry tomato.
Serve your "ice cream sundae" and enjoy your fun food!

Three simple ingredients are all you need for this tasty, kid friendly “treat”!

I thought these large parfait glasses were perfect for my prank sundaes!

Mine are big so I used 3-4 scoops of potatoes but you could adjust according to the dish you serve it in.

Heat potatoes. You can make homemade or use premade homestyle mashed potatoes.

Stir and make sure they are smooth and warm.

Using a medium ice cream scoop add 3-4 scoops of potatoes into each sundae glass.

Drizzle on a few spoonfuls of gravy.

Make sure it goes down inside the glass so it looks like caramel drizzle.

Top with a round cherry tomato.

Serve your “ice cream sundae” and enjoy your fun food!

My kids are still talking about this funny trick! Hope you enjoy it as much as we did!

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The Pioneer Woman’s Hot Artichoke Dip

Nicole Hood — Sat, 19 Feb 2022 12:51:21 +0000

Most people have tried or at least heard of the classic appetizer Spinach Artichoke Dip but have you ever tried Hot Artichoke Dip?

This delicious recipe is adapted from The Pioneer Woman’s favorite appetizer. The dip is creamy and rich and makes a tasty hors d’oeuvre to share or lunchtime sandwich spread.

Hot Artichoke Dip

Makes 4 cups

Ingredients

2 14 oz cans artichoke hearts drained
8 oz package cream cheese softened and cubed
1 cup parmesan cheese shredded
1 cup mayo I prefer Duke's
garlic salt and black pepper to taste
cayenne powder optional

Instructions

Preheat the oven to 350 degrees.
Add one drained can of artichoke hearts, the cubed cream cheese, and the cup of mayo to a food processor or blender.
Pulse a few times until chopped and just blended.
Mix in parmesan cheese and spices.
Add remaining can of artichoke hearts to a cutting board and roughly chop into bite size pieces.
Add to the bowl of dip and stir together gently.
Pour the mixture into a pie plate or baking dish and spread to smooth out.
Bake for 15-20 minutes until heated through and bubbly.
Turn on the broiler and broil for 2 minutes until the top is golden.
Serve warm with chips or crackers for dipping.

Notes

Adapted from The Pioneer Woman's cookbook "The Pioneer Woman Cooks"

I love that this hearty appetizer only has four main ingredients!

A thick Southern style mayo works best for this dip. Duke’s is my favorite!

Add one drained can of artichoke hearts, the cubed cream cheese, and the cup of mayo to a food processor or blender.

Pulse a few times until chopped and just blended.

Mix in parmesan cheese and spices. Cayenne is optional. I skip it with my kids.

Add remaining can of artichoke hearts to a cutting board and roughly chop into bite size pieces.

Add to the bowl of dip and stir together gently.

Pour the mixture into a pie plate or baking dish.

Spread to smooth out and cover.

Bake at 350 degrees for 15-20 minutes until heated through and bubbly.

Turn on the broiler and broil for 2 minutes until the top is golden.

Serve warm with chips or crackers for dipping.

I also like to serve in individual ramekins or skillets

for personal appetizers to nibble on while watching the game or on movie night!

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Air Fryer Crispy Brussels Sprouts | TikTok Challenge

Nicole Hood — Fri, 28 Jan 2022 19:34:59 +0000

I love finding new recipes on social media especially viral trends like TikTok videos. Sometimes they turn out amazing and other times they’re duds.

Luckily, this viral Air Fryer Crispy Brussels Sprouts recipe (thanks to user @nourishedbynic) was a homerun and I’ve made it many times now- and always with delicious results!

Check out the recipe below and let me know if you love it too!

Air Fryer Crispy Brussels Sprouts

Ingredients

1 lb Brussels Sprouts thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 1/2 tsp honey
1/2 tsp salt
1/8 tsp black pepper
pinch red pepper flakes optional

Instructions

Add thinly sliced Brussels Sprouts to a large bowl and top with remaining ingredients.
Toss to coat well then pour into Air Fryer basket and spread out evenly.
Air fry at 375 degrees for 5 minutes.
Shake basket then air fry for another 5 minutes.
Pour into a bowl and serve right away.

Notes

If not crispy enough air fry for another 2 minutes.

Add thinly sliced Brussels Sprouts to a large bowl.

Top with olive oil.

Add honey.

Drizzle on balsamic vinegar.

Add seasonings and toss to coat well.

Pour into Air Fryer basket and spread out evenly.

Air fry at 375 degrees for 5 minutes.

Shake basket then air fry for another 5 minutes.

If not crispy enough air fry for another 2 minutes.

Pour into a bowl and serve right away.

This recipe was a hit with our whole family! Give it a try and you’ll love it too.

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40+ New Year’s Day Recipes To Bring You Luck!

Nicole Hood — Fri, 31 Dec 2021 12:38:31 +0000

Happy New Year’s Eve!

We are getting ready to celebrate the New Year with our traditional big family meal on New Year’s Day. I like to cook quite a few foods that are said to bring good luck every year. I’m sharing those recipes today along with a collection of other recipes and foods to bring you luck, prosperity, and happiness in the New Year!

A few lucky foods included in this recipe roundup:

Cornbread symbolizes gold and money and represent wealth and prosperity in your life .

Black-eyed peas resemble coins and they are said to bring prosperity and wealth along with good luck.

Chinese noodles represent long life.

Pomegranates symbolizes life and abundance and are said to bring fertility, health, and prosperity.

Oranges represent health according to Chinese tradition.

Greens like cabbage and collards represent wealth and money.

Other lucky foods? Pork, red grapes, and lentils!