This is another easy, delicious recipe using CGD Original or Spicy. A total of only 4 ingredients - give this a try. I think you'll love it. Serves 3-4
1 LB Jumbo Shrimp, peeled & deveined
8 cups thinly sliced green cabbage
1 large red onion, thinly sliced
CGD Spicy or Original
Put shrimp in a large bowl & cover with Spicy or Original CGD. Set aside. In a large, non-stick frying pan, heat about 1/3 cup CGD over medium-high heat. Add cabbage & red onion. Saute - mixing so CGD is evenly distributed. Continue to saute to desired "doneness". I like to saute until parts of the cabbage & onion are lightly brown, about 7/8 minutes. Once done, put cabbage on a large serving plate and cover with foil to keep warm. Heat same pan to medium-high and add shrimp and CGD. Pan sear shrimp about 1 to 2 minutes on each side. *Cut one shrimp to be sure it's cook through. Remove from heat. Top sauteed cabbage/onions with shrimp and enjoy!!!!
Another great way to use CGD Original or Spicy - Fantastic Oven Baked Fries. 2 Ingredients...Potatoes & CGD
These fries are so good and so easy!
5 yellow potatoes
CGD Spicy or Original
Preheat oven to 425 degrees and put oven rack on top shelf. Cut potatoes lengthwise into about 1/2 to 3/4 inch thickness. Cut pieces again lengthwise in 1/2 inch thickness so you have steak fries. On a large, nonstick cookie sheet, pour enough CGD (or Spicy CGD) to lightly coat. Arrange potatoes on cookie sheet, spaced apart. Cook on top rack for 20 minutes. Pull out & flip fries. Return to oven and cook for another 15-20 minutes, checking after 10 minutes. Potatoes should be lightly brown and easily pierced. Remove, sprinkle with salt and serve! So tasty and so easy! Get your bottle of CGD today!
Picking up or ordering from your grocery store? Add a bottle of CGD Seasoned Olive Oil, Feta Cheese & a couple packages of zoodles. EASY, delicious salad even your kids will love!
BEST, TASTIEST - AND EASIEST - RECIPE EVER! NOTE: If you have a spirializer, make your own zoodles!
- 2 packages spiralized vegetables - or 5-6 cups spiralized vegetables of choice. I usually use butternut squash, zucchini & sweet potato, but all work.
- 1 cup crumbled feta (or more to taste)
- CGD Seasoned Olive Oil,(spicy or original) approximately 1/3 cup
Put zoodles in a large bowl and cut into bite-sized pieces with kitchen shears. Add crumbled feta and dress with CGD Seasoned Olive Oil. Mix well and ENJOY!
Another great way to use CGD while spending more time at home. Both Original & Spicy CGD work.....get Creative! CGD adds amazing flavor to just about anything! Remember - I can ship CGD when needed. Just let me know!
Cauliflower! Cut a head of cauliflower into desired-sized pieces. Put cauliflower in a large bowl and drizzle with CGD original or spicy. Toss to coat and set aside. Preheat oven to 425 degrees. Once hot, dump cauliflower onto a non-stick cookie sheet and arrange in one layer. Drizzle on more CGD & bake, checking every 15 minutes, until cauliflower can be pierced with a fork. This step is optional - When about done, put oven on low broil and broil a few minutes until lightly browned. I like a bit of a "char" on my veggies.
Another fantastic way to use CGD. CGD adds a ton of flavor without sugar or sodium, and this is one of my new favorite recipes. Super easy!
ROASTED BUTTERNUT SQUASH
1 Butternut Squash
CGD - spicy or original (whichever you prefer)
Preheat oven to 425 degrees and put oven rack on top shelf.
Butternut squash used to intimidate me. This squash is so big and seemed as though it would be really difficult to "shell". Turns out, it's easy! And roasted butternut squash is extremely tasty & very healthy. To prepare the squash: cut off both ends of squash, about 2 inches on each side. Stand squash length-wise & with a sharp knife, cut the outer shell/skin off all the way around the squash - about 1/8 inch deep. Lay squash down and cut into approximately 1 inch pieces. Cut around the seeded area & discard that piece.
Put squash pieces into a large bowl. Vigorously shake CGD & pour over squash to lightly coat. Mix squash to evenly distribute CGD.
Dump coated squash onto a non-stick cookie sheet, spreading out so squash is in one layer. Roast in oven for 40 minutes until lightly brown & pieces can be pierced easily with a fork. Toss squash and roast longer if necessary. Remove from oven & cool. Roasted squash is great on salads, as a side or (as I eat it) simply room temp in a bowl as a snack. Super clean snack! CGD adds tons of flavor but does not add salt or sugar. CGD is carried in MN stores, but will be available online shortly! Contact me direct in the interim.
The Tuesday segment on Twin Cities Live was preempted but will air next Wednesday, the day before Thanksgiving, at 3pm. Tune in - and Happy Thanksgiving!!
I love this soup. It's sooo good. Pumpkin soup can be served in individual, small pumpkins or one large pumpkin, your choice.
Pumpkin Soup, serves 4
4 small pumpkins, hollowed or one large pumpkin, hollowed
3 cups fresh pumpkin "meat", cut into 1 inch or so chunks (a 3 lb pumpkin should give you about 2 cups)
2 white onions, chopped
2 TBS chopped garlic
Finely grated rind & juice of one orange
3 TBS olive oil
3 TBS fresh thyme, chopped (stalks removed)
2/3 cup 2% milk
6 cups vegetable stock
2 TBS cornstarch
Preheat oven to 350 degrees. To cook hollowed pumpkins, place pumpkins (or pumpkin) on a large cookie sheet or casserole dish lined with parchment paper. Place in preheated oven & cook for 1 hour. If pumpkins can be pierced easily with a fork or knife. If not, continue cooking & check every 15 minutes.
Set cooked pumpkins aside. In a large soup pot, heat olive oil. Add chopped onions & cook over medium heat until softened, 3-4 minutes. Add garlic & chopped pumpkin meat. Cook another 3-4 minutes, stirring constantly.
Add vegetable stock, orange rind & juice to pan. Simmer over medium/low heat for 10 minutes. Add 2 TBS thyme & simmer for 10 minutes or until pumpkin pieces are tender.
Remove from heat & cool slightly. Puree mixture in food processor or use a hand mixer/processor. Season with salt & pepper to taste. Return soup to pot & add milk & cornstarch. Heat until boiling. Reduce heat & simmer until thickened, about 10 minutes. Pour the soup into cooked pumpkins, top with remaining TBS thyme. Serve & enjoy! NOTE: Be scrape the walls of the pumpkin "bowl" while eating to add extra pumpkin meat to your soup. Delicious!!!
Join me Saturday at THE PORCH & Atelier in Buffalo, MN for Girls Afternoon Out. Wander this wonderful shop while sampling CGD & treats from Cooking and Entertaining with Ease.
Back in stock!!!!! Cooking and Entertaining with Ease is back in time for the holidays. Pick up your copy at THE PORCH & Atelier Saturday, along with both original & spicy CGD - also in stock. See you Saturday!!!
Tune into Twin Cities Live tomorrow between 3 & 3:30pm for a few great appetizer recipes for your next cocktail party!
Loves cooking, gardening and creating incredible dishes to share with friends and family.