carrots

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Asian Slaw with Ginger-Peanut Dressing

honey

vegetable oil

rice vinegar

soy sauce

Asian sesame oil

peanut butter (I

salt

Sriracha sauce (optional)

ginger

garlic clove, minced

shredded coleslaw

red bell pepper, thinly sliced into bite-sized pieces

edamame

scallions,

peanuts

loosely packed chopped fresh cilantro

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Beef Stew with Carrots & Potatoes

beef

black pepper

olive oil

yellow onions,

garlic,

balsamic vinegar

tomato paste

all-purpose flour

dry red wine

beef broth

water

bay leaf

thyme

sugar

carrots,

potatoes

Fresh chopped parsley, for serving (optional)

Preheat the oven to 325°F and set a rack in the lower middle position.

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Make Mexican Beef &amp; Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef &amp; Rice Casserole also freezes well!

Mexican Beef &amp; Rice Casserole

lb. extra-lean ground beef

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

white rice, uncooked

mixed vegetables (carrots, corn, peas)

TACO BELL® Thick & Chunky Medium Salsa

chicken broth

Brown meat in large &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B00EXLOVU2/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00EXLOVU2&amp;linkId=3c7bbf75aa15f0a8d5ac1f19e4e71663 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;nonstick skillet&lt;/a&gt;; drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.

Spoon into &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=daedec54c50c87e3b99d48f3f92beae6 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch baking dish&lt;/a&gt; sprayed with cooking spray; cover.

Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

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This Italian giardiniera recipe is the perfect appetizer for your antipasto platter, with loads of garden fresh vegetables tossed in a seasoned vinaigrette. Lots of peppers!

Homemade Italian Giardiniera Recipe

bell peppers peppers

jalapeno peppers (sliced)

serrano peppers ((Optional,

celery (chopped)

cauliflower florets ((about 1/2 head of cauliflower))

garlic (minced)

basil

celery seed

Ground pepper

vinegar

Brine

To a large bowl, add all of the peppers with radishes, carrot, celery and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered.

Drain

Drain and rinse away the brine. Set aside.

Vinaigrette

In a separate bowl, add garlic, basil, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.

Vegetables

Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.

Refrigerate

Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

https://www.youtube.com/watch?v=dPo5zsfR6PA

Learn how to make giardiniera two different ways, including my recipes for Italian Giardiniera ,which is chunkier and usually served as an appetizer, and Chicago-Style Giardiniera, which is more finely chopped and used as a condiment for beef sandwiches and more. Giardiniera is a mix of fresh vegetables from the garden mixed in a vinaigrette with lots of seasonings. So delicious. I grew up in the Chicago area. Gotta have my giardiniera. 

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Italian Giardiniera Recipe

This Italian giardiniera recipe is the perfect appetizer for your antipasto platter, with loads of garden fresh vegetables tossed in a seasoned vinaigrette. Lots of peppers!

2 bell peppers sliced. Use colorful peppers - you can also use sweet peppers
2 jalapeno peppers sliced
2 serrano peppers (Optional, for a hotter version)
2 medium carrots chopped
2 celery stalks chopped
2 cups cauliflower florets (about 1/2 head of cauliflower)
1/2 cup salt
3 cloves garlic minced
2 teaspoons dried basil
1/2 teaspoon celery seed
Ground pepper
1 cup of white vinegar or half white and half apple cider vinegar
1 cup olive oil + more as needed

Instructions

To a large bowl, add all of the peppers with radishes, carrot, celery and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered.
Drain and rinse away the brine. Set aside.
In a separate bowl, add garlic, basil, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.
Add to your vegetable mixture.
Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.
Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

Chicago-Style Giardiniera Recipe

This Chicago-style giardiniera recipe is the ultimate condiment with fresh peppers and veggies in oil and seasonings, an absolute must for Italian beef sandwiches!

1 cup cauliflower florets chopped (about 1/4 head of cauliflower)
5 jalapeno peppers diced (use bell peppers for mild giardiniera
5 serrano peppers diced (or use sport peppers - optional, for hot giardiniera)
1 medium carrot diced
2 celery stalks diced
1/2 cup salt
1 cup olive oil (extra virgin is best, though you can use vegetable oil)
1 cup vinegar (or use water, like many Chicago giardiniera brands - see the Recipe Notes)
4 cloves of garlic minced
2 teaspoons dried oregano
1/2 teaspoon celery seeds
1 tablespoon crushed red pepper (or to taste)
Ground black pepper (to taste)
1/2 cup green olives chopped

Instructions

To a large bowl, add peppers with cauliflower, peppers, carrots and celery. Sprinkle with salt. Cover with cold water and refrigerate at least 12 hours, covered. I often brine for 24 hours.
Drain and rinse away the brine. Set aside.
In a separate bowl, add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.
Add to your vegetable mixture.
Add chopped olives and mix well.
Place it all into jars, ensuring the vegetables are covered with your oil mixture.
Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

Notes

Vinegar. Many Chicago-style giardiniera brands do not include vinegar in their recipes, and instead use only oil or oil with some water. Feel free to use either. Your giardiniera will last longer in the refrigerator with vinegar, however, as vinegar is a preservative. The choice is yours.

Check out my printable giardiniera recipes with further notes and discussions.

Italian Style Giardiniera: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-spicy-giardiniera/

Chicago-Style Giardiniera: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-chicago-style-giardiniera/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

How to Make Giardiniera - Italian and Chicago-Style Recipe - Chili Pepper Madness

Roasted chicken thighs, potatoes, carrots and onion tossed in simple spices, garlic and oil. Then oven baked until chicken is juicy with crispy skin and onions are roasted. Major yum!

Roasted Chicken Thighs and Potatoes

lbs chicken thighs, bone

potatoes,

onion,

garlic cloves, sliced

tbsp avocado or olive oil

cumin

oregano

rosemary

black pepper,

bay leaves

Preheat oven to 450 degrees F and prepare large 9 x 13 baking dish with walls.

To the dish, add chicken, potatoes, carrots, onion, garlic and bay leaves.

Drizzle with oil and then sprinkle with cumin or coriander, dried herbs, salt and pepper.

Bake for 40-45 minutes or until potatoes are fork tender and chicken juices run clear when poked.

Remove from the oven and dig in! How easy was this?!

This one good looking dish,I know by reading the ingredients it will be good,only way to know ,is I will make it tomorrow,
Thanks

Just wanted to let you know this was delicious! As we ate it all one could hear was Mmmm… as we ate it &amp; finished… only one thigh &amp; a few left over potatoes/carrots left. There’s just the two of us so I’m thinking my husband will finish the rest later for dinner! He definitely loves your recipes which I’ve made – all of them so far!! LOL… No, I’ve not run out of recipes to cook yet… still more to try! I don’t know if I commented on the Avocado Salad w/green onions I’ve made twice, but it’s good, too. Also, the Chickpea Avocado Salad. I’m thinking I’m going to make the Cedar Plank Salmon next – after I go buy Cedar Planks. I’m sure that will be good, too. Between your website I should be all set up without having to worry on what to fix next!! SERIOUSLY! Again,Olena, “thank-you”!!

Making again today - it was that good the first time around... repeat performer!! Thank you for some of the best recipes I've cooked recently! In fact, my husband is still talking about them!
Happy Easter to you &amp; your family!

This is a great recipe!  Good enough to rate hand writing it in my notebook of true keeper recipes (with credit to your website).  I've made it several times. Last night I didn't have carrots, and used mushrooms in their place.  Fifteen minutes before it was done, I put in a pan of seasoned asparagus in the oven and roasted that too.  My husband raves every time we have this. The prep work is pretty simple and it makes the house smell amazing once the meal starts cooking.  Last night I was made a second pan to put in the oven tonight, too!

Olena, after making this several times - as it's that good - I realized why I/we love it! It came to me one day like a light bulb in my head... you see my mother-in-law was from Czech Republic (hours away from Ukraine) &amp; this is exactly the way she cooked! It was comforting to me as she has now passed away &amp; we miss her great meals similar to this. Just wanted to share this memory...!?

I just found your site and at just the right time.  I am attempting to eat much healthier, and I am exited to try lots of your recipes with real and easily accessible ingredients.  This chicken was just honest, homey and REAL food.  It was delicious.  I have stopped buying as many individual spices since they go stale before I use them.  I now buy spice blends of spices I would use together anyway.  For this recipe I used Trader Joe's 21 seasoning salute and salt.  It came out delicious.  Also, since it is just me and I wanted to do your trick of prepping for two meals at once, I cooked with two chicken thighs and vegetables last night and put an equal amount in a baggie to dump into the pan tonight.  Two suppers and two lunches with one prep time!

Doc delicious.  Perfect for big family dinners. Allows cook some time to socialize while dish bakes.  Easy clean-up also.

I have made this recipe four times now! My toddler gobbled up the chicken and asked for more! I have been playing around adding red onions or red potatoes as well as using a sweet potato one night. It turns out great every time and it is so fast to make on a weeknight or weekend. Thank you for sharing this dinner...it is the one I'm sure to keep in rotation during the cooler months.

Easy and delicious!  Great for a crowd.  I make it at least once a month. thanks!

Delicious winter comfort food and the house starts smelling so good beforehand already :)

Excellent recipe!!! Thank you very much! My family loved it!

Easy to make, healthy and absolutely delicious.  3 hours later and i'm still thinking omg that was so good.  Great for families, guests and bachelors; highly recommended.

I made s smaller portion for my wife and I
. Went to the local store and purchased everything I needed for less than $7 . 
Most seasonings I had at home. Simple quick and delicious .

I can sum up this dish in one word - DELISH!  So easy, my husband could have done it.  I used chicken thighs and drumsticks (for the kids) with red potatoes, onion and carrots.  I didn't have a lot of variety in my cupboard, so I seasoned with salt, pepper, garlic gloves, granulated garlic and fresh rosemary sprigs.  The entire family gave it two thumbs up.  I will definitely be making this dish again.  So glad I wandered onto your site!  Thank you Olena.

This was so good and easy.Love it. Used fresh rosemary,  dried thyme,  bay leaves, salt, pepper and cumin. Can't wait to make it again.  The chicken was crispy and so tasty, and you can just throw it together with whatever you want.

Simple, yummy meal.  Delicious.
I prepped meal exactly as on recipe. And even added sweet potatoes.
Turned out delish.

This is a great recipe 
*because the prep is simple, 
*because your kitchen smells wonderful while  you're baking it, 
*because you have leftovers for at least 2 or 3 days

This will become one of my top Go-To recipes.

Awesome and I used cumin and I added sweat potato to the mix.  Oh and I didn't have a single onion can you believe it?!  So, I used shallots instead!  Awesome one pan dinner!

Thanks and hope you're staying safe!

Norma Macias from Miami, FL

Found your recipe by accident.  Decided to try a whole chicken-never done that before.  Big difference is I put the whole shabang in my insta pot on high heat  pressure cook setting.  Used celery, green peppers, minced garlic, garlic powder, dried mustard, Italian seasonings.  For liquid to steam out I put in a bunch of chicken broth no extra salt.  Today (05/16/20) is first attempt at this.  Looks good in the pot.  Easy to do which I love!

A rainy holiday Saturday. Stiff from 2 days of gardening. Craving chicken thighs,  wanted a quick prep oven meal. WOW!!!!! For once I followed a recipe exactly, with only 2 exceptions. I only had mini potatoes and hate coriander.  Halved the potatoes and substituted cumin.  The flavours were perfect. In my favourite pottery lasagna pan it looked just like the photo. I’m so glad I made enough for 3 meals.

I REALLY recommend  this recipe.  Wonderful for everyday, for company, and will be shared at many potlucks.






it 
.

I made this dish once so far and it was very tasty. Definitely will become a regular dish at our house!

The carrots were not cooked all the way through. I recommend boiling them first if you like them soft like me! Delicious recipe!

This is great! So easy. I’m always looking for one pot/pan meals. Most of my favorites are cajun or southern style recipes that cook down for hours. This recipe has the same homestyle-comfort deliciousness but is quick and easy. Set it and forget it! The spice blend is fantastic, garlic is mandatory, and chicken thighs are the way to go... We also add brussel sprouts.

Thanks for sharing! My house smells amazing right now and the prep was super easy🤗

The chicken and vegetables are roasting in the oven and it smells so good.  My Grandmother immigrated here to the US from Ukraine.  She was the best cook and taught me many traditional Ukrainian dishes.

I can’t wait to eat this!!!!

This was a very challenging experience for me...  40 min, very hard potato’s and carrots, +5 min, +5, +10, +10... Ok now I’m cutting each potato and carrot pieces in half.  Back in for 10min, +10, still not cooked...  What wrong?  Doesn’t make sense, everyone is having success with this recipe😳. And we’re getting hungry...

Wait!  I’m using my micro-convection oven in my motorhome (it’s my home) which usually cooks really well.  Let’s check.. Oh boy, the temps drops to 375F degrees, darn, no wonder it’s not ready!!!  My micro-convection isn’t good enough to cook at 450F for prolong periods 😟

It was finally ready after 2 hours... (note to self, use your propane oven next time Marie!..). and result?  

SO INCREDIBLY DELICIOUS!!!  It’s been more than 1 hour I’m done eating supper and this wonderful taste is still I n my mouth!!!  It’s coming back regularly, for sure!! (with the right motorhome cooking tool..)

Thank you again, and again Olena!  Love your recipes!😍

Fantastic! This was honestly tastier than I expected.  Thank you!

So simple. Needed a last minute chicken recipe. This one tastes great and your whole dinner cooks together in one dish.

The foods look really good need to start making healthier foods

So simple and good. I really like the grated garlic vs crushed so much more favor. I like one pan meals easy prep clean up. I used what vegetables that I had on hand; Red potatoes, carrots, brocoli, mushrooms, onions, garlic, Italian blend seasoning, salt &amp; pepper and skin on thighs. it was very good. Even a serrano pepper at one end since I like a little heat for me.

Love this recipe! So easy and delicious! I could never knew chicken could be juicy until I found Olena’s recipes!

A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you’re craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).

Chicken Potpie With Cornbread Biscuits

chicken breasts (2 breasts)

Olive oil

Kosher salt and black pepper

unsalted butter

celery stalks,

yellow onion, chopped (about 1 1/2 cups)

chicken stock

milk

dry sherry

chives

yellow cornmeal

baking powder

chilled unsalted butter, diced

180 milliliters buttermilk, shaken

Heat the oven to 400 degrees and line a sheet pan with parchment paper.

Pat the chicken breasts dry and place them on the prepared sheet pan. Rub all over with olive oil and sprinkle generously with salt and pepper. Roast until just cooked through, 35 to 45 minutes, depending on the size of the breasts. Set aside until cool enough to handle, then discard the skin and bones and shred the meat into bite-size pieces.

While the chicken roasts, begin making the biscuits: In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well combined. Add the butter, and working quickly, cut the butter into the flour using your fingers or a pastry cutter, until it forms crumbles about the size of peas. Switch to a fork, and stir constantly while adding the buttermilk in a slow, steady steam. Mix just until a wet, sticky dough forms. (Do not overmix!) Scrape the dough onto a piece of plastic wrap, pat it into a mound, then wrap and chill it in the refrigerator while you make the filling.

In a 10-inch cast-iron skillet, melt the 3 tablespoons butter over medium heat. Add the carrots, celery, onion and rosemary, season with salt and pepper, and cook, stirring occasionally, until tender, 10 to 12 minutes.

Add the flour and cook, stirring constantly, for 30 seconds, or until no white clumps of flour are visible. Add the chicken stock, milk, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and bring to a simmer over medium heat. Turn the heat to low and simmer, stirring often and scraping the bottom of the pan, until very thick, 7 to 10 minutes; remove from heat. Add the sherry, chives and chicken, and stir until well combined.

Unwrap the chilled biscuit dough and place it on a well-floured surface. Working quickly (you want the biscuits to be as cold as possible when they go into the oven) lightly press the dough with your hands into a rectangle about 3/4-inch thick. Fold the dough in half and press once more to a 3/4-inch-thick rectangle. Cut out biscuits with a 2 1/2- to 3-inch-round cutter and arrange them on top of the filling. (You should have about 10 biscuits.)

Brush the tops of the biscuits with the egg wash. Place the skillet on a sheet pan to catch any drips, and bake, uncovered, for 20 to 30 minutes, until biscuits are puffed and golden. Cool for 10 minutes to let the filling thicken slightly, then serve.

Simmered and shredded chicken in a sweet chili sauce with crunchy veggies and fresh lime. The perfect wrap for dinner!

Sweet Chili Chicken Wraps

chicken breasts

sweet chili sauce

lime, juice only

Green lettuce

Daikon radish, shredded

carrot

Sweet peppers, chopped

wraps

Sweet Chili Sauce, garnish

The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart.

Guinness Lamb Stew with Vegetables

lamb shoulder,

Guinness

green peas

Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.

Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.

Stir in the tomato paste and cook a few minutes more.

Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.

Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes.

Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)

Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.

Make Ahead: This stew can be made a day or two ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. Also, the broth will thicken in the fridge so it may be necessary to thin it with a bit of water (add it little by little).

Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side.

These 5 Minute Brown Sugar Glazed Carrots are the perfect, quick and easy veggie side dish to accompany your holiday dinner!

5 Minute Brown Sugar Glazed Carrots

Libby's® Sliced Carrots (drained)

butter

brown sugar

cinnamon

tsp salt

Drain the sliced carrots and set aside.

In a large skillet combine the butter, brown sugar, cinnamon and salt over medium heat. Stir until mixture is combined and slightly bubbling. Add in the carrots and stir to coat, cooking an additional 2 to 3 minutes.

Serve warm and enjoy!

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Ossobucco

packet dried porcini

veal

plain flour, seasoned

celery stick,

dry white wine

tomatosugocasa

tsp Marigold Swiss vegetable bouillon powder

Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.

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