Cooking Lessons for Dad

Cooking Lessons for Beginners

Parmesan Roasted Carrot Fries

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Parmesan Roasted Carrot Fries

Parmesan Roasted Carrot Fries

Ingredients

  • 2 pounds carrots
  • 1 tablespoon olive oil
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon Kosher salt (or to taste)
  • 1/4 teaspoon ground pepper (or to taste)

Instructions

    1: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
    2: Peel the carrots. Slice them into 1/4 inch thick “fries”. Try to make them similar sizes.
    3: In a large bowl, toss the carrots with the olive oil until they are well coated.
    4: Sprinkle in the Parmesan cheese. Stir the carrots until they are evenly coated with the cheese.
    5: Sprinkle in salt and pepper. Mix until the seasonings are evenly distributed over the carrots.
    6: Place the carrots in a single layer on the baking sheet.
    7: Roast 25 - 30 minutes until the carrots are tender and lightly browned. Turn the carrots halfway through the roasting time (at about the 15 minute mark).
    8: Serve as is or with a dip.

Notes

Roast the carrots to your desired doneness and brownness. Larger carrot will take longer to cook and smaller ones cook faster.
Take the smaller fries out early so they won’t burn.

© Karen Breyer

Try these delicious Parmesan Roasted Carrot Fries! They are easy to make and healthy too! If you have always wanted to count “fries” as a vegetable serving now you can! They are tasty as is or with a dip. Serve them as a side dish, appetizer or snack. In this cooking video Karen Breyer will show you step-by-step how to make these Parmesan Roasted Carrot Fries. Watch this cooking video and make these super delicious Parmesan Roasted Carrot Fries today!

Black Bean and Corn Salsa

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Yield: 12 Servings

Black Bean and Corn Salsa

Black Bean and Corn Salsa

Ingredients

  • 1 15 ounce can black beans, rinsed and drained
  • 1 15.5 ounce can corn, drained
  • 1 14.5 ounce can diced tomatoes, petite (drained)
  • 1/2 cup green onions, sliced
  • 2 teaspoons garlic, minced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin, ground (or to taste)
  • 1/4 cup cilantro, chopped
  • Kosher salt (to taste)
  • Pepper, ground (to taste)

Instructions

    1: Add all ingredients together in a large bowl. Mix well.
    2: Chill in the refrigerator and serve.

Notes

This Black Bean and Corn Salsa is prefect as a dip for tortilla chips, spooned over burritos, enchiladas, tostadas, taco salad and more.

Adjust the ingredients to taste as desired.

You can eat if before chilling if you can’t wait 🙂

© Karen Breyer

Try this tasty Black Bean and Corn Salsa! It’s an easy, healthy recipe and so quick to make! In this cooking video Karen Breyer will show you step-by-step how to make this delicious Black Bean and Corn Salsa. The ingredients are easy to find and you may already have most or all of them. This salsa is delicious on tostadas, enchiladas, taco salads and in tacos and burritos. I think you will also love it as a dip for tortilla chips. Watch this cooking video and make this tasty Black Bean and Corn Salsa recipe today!

Crockpot Roasted Garlic

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Roasting Garlic in a crockpot is super easy! Learn how to roast whole heads of garlic in a crockpot or slow cooker! Spread roasted garlic on toast, crackers or bread. Stir it into soups, pasta or mashed potatoes. It is very yummy as a spread on sandwiches. You can also dice the roasted garlic cloves and sprinkle them over pasta, pizza, vegetables or beans. Using roasted garlic is the perfect way to make healthy garlic bread or toast.

In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Roasted Garlic. Watch this video and roast some delicious garlic cloves today!

 

Yield: 6 - 8 servings

Crockpot Roasted Garlic

Ingredients

  • 3 - 4 (or as desired) garlic bulbs
  • 1 - 2 teaspoons olive oil (per garlic bulb)
  • Kosher salt (to taste)
  • Pepper, fresh ground (to taste)

Instructions

  1. Cut a 1/4 to 1/2 inch slice from the top of the garlic bulbs. Cut off enough so the cloves are exposed.
  2. Carefully peel off the outer paper-like skin from the garlic bulbs. Leave enough to hold the cloves together.
  3. Place the bulbs in a glass bowl or small wide mouth jar. Use more than one bowl or jar as needed to fit the number of bulbs. Arrange the bulbs so they will stay upright.
  4. Drizzle 1 - 2 teaspoons of olive oil over each bulb.
  5. Sprinkle with salt and pepper.
  6. Cover the bowl with foil.
  7. Place the glass bowl on a trivet like a metal jar lid or canning ring so the glass is not touching the bottom of the crockpot.
  8. Cook on high for 1 1/2 - 2 hours or until the garlic is tender when pierced with a fork or toothpick.
  9. Squeeze the garlic out of the cloves. Sprinkle with more salt and pepper if desired.

Notes

Spread the creamy roasted garlic on toast, crackers or bread. Stir it into soups, pasta or mashed potatoes. You can also dice the roasted cloves and sprinkle over pasta, pizza, vegetables or beans.

Instead of roasting the garlic in a glass dish you can wrap each bulb tightly in foil.

© Karen Breyer

 

Nutty Cheese Spread

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Do you love cheese? Love nuts? Try this tasty Nutty Cheese Spread recipe! It is so easy to make! Serve this cheese spread with crackers, veggies, pretzels and on sandwiches. In this cooking video Karen Breyer will show you step-by-step how to make Nutty Cheese Spread.

You will be surprised how easy it is to make a delicious cheese spread from scratch! This Nutty Cheese Spread is perfect as an appetizer, snack or as a spread on sandwiches. Serve this cheese spread at your next party, dinner or game night! Watch this cooking video and make this tasty Nutty Cheese Spread today!

Yield: 8 servings

Nutty Cheese Spread

Ingredients

  • 1 8-ounce package cream cheese (room temperature)
  • 1/2 cup (2 ounces) cheddar cheese, shredded (room temperature)
  • 1/4 cup milk
  • 1/2 cup walnuts, chopped
  • 2 teaspoons parsley, dried
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt (optional)

Instructions

  1. Bring cream cheese and cheddar cheese to room temperature.
  2. In a mixing bowl, stir together cream cheese and shredded cheddar cheese.
  3. Add milk to the cheese mixture and stir until creamy.
  4. Add the walnuts, parsley, onion powder and salt. Stir until well combined.
  5. Cover and chill for 24 hours.
  6. Serve this Nutty Cheese Spread as a dip or a spread. Try it spread on crackers or toast and as a dip for fresh vegetables and fruit slices.

Notes

You can use 2 tablespoons fresh, minced parsley in place of the dried parsley.

Use this Nutty Cheese Spread on crackers, toast, in a sandwich or as a dip for sliced apples, pears or vegetables.

You can use shredded swiss cheese in place of the cheddar cheese.

You can also serve this Nutty Cheese Spread right after you make it (if you can’t wait until it chills!).

See a cooking demonstration of this Nutty Cheese Spread recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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