Marinated Veggie by TheLookingGlassCraft.com

Marinated Veggies

I’m absolutely in love with this new recipe that was shared with me for marinated veggies! These veggies are perfect for any occasion. Feel free to alter the veggies used, adding in your favorites. The flavors will blend well together for a variety of veggie combinations. Marinated veggies can be served warm or cold, as a side dish or overtop lettuce to turn your salad into a meal. This recipe is perfect for summer parties!

Your Favorite Veggies

What a great way to get in your daily dose of veggies! Mix up a big batch of marinated veggies and you’ll have no problem eating your greens this week. I love to throw in a variety of bell peppers for an extra splash of color, making this dish fun and bright. Slice and chop all of your veggies into bite sized pieces. For more color add in extra bell peppers, or substitute a yellow squash for a zucchini. Pour all of the chopped veggies into a large ziplock bag.

Delicious Dressing

In a small blender or food processor, pour in ½ cup Vegetable Oil and ½ cup Olive Oil. Add in ½ cup White Wine Vinegar and ½ cup Sugar. This is the base for your marinade and will make a sweet vinaigrette type dressing. Then mince 3 cloves of fresh Garlic to season your marinade. I love garlic and tend to add in a little extra if I’m making this for the family. Finally, finish the seasonings with 1 tablespoon Salt, 1 tablespoon Mustard, and 2 tablespoons Tarragon. I like to use stone ground mustard whenever possible, it adds the perfect balance of flavor, but you can use any kind you prefer. Blend these ingredients until well combined.

Perfect for Summer Parties

Pour the marinade over the veggies. Seal the bag tightly and refrigerate overnight. Since this marinade is essentially a salad dressing, you can eat the veggies right away. The flavors, however, will combine and develop after marinating overnight. I’ll occasionally make an extra batch of the dressing to use on salads throughout the week, since it’s delicious on it’s own as well. These veggies are wonderful for summer parties. You can make them up the night before and let them marinate until you’re ready to leave. Perfect for cookouts and potlucks! Have fun mixing up your favorite veggies this summer and enjoy!

Marinated Veggies

2 Bell Peppers

1 lb. Carrots

1 lb. Mushrooms

1 bunch Broccoli

1 bunch Cauliflower

2 Zucchini

5 Stalks Celery

½ cup Vegetable Oil

½ cup Olive Oil

½ cup White Wine Vinegar

½ cup Sugar

3 cloves garlic

1 T. Salt

1 T. Mustard

2 T. Tarragon

 

Slice and chop all veggies to bite sized pieces and combine in a large ziplock bag. In a small blender or food processor combine both Oils, Vinegar, and Sugar. Add in Garlic, Salt, Mustard, and Tarragon for seasoning. Blend until fully combined. Pour the marinade over the veggies and let sit overnight, sealed, in the refrigerator. Enjoy your veggies!

Marinated Veggies by TheLookingGlassCraft.com
This delicious dressing will have you coming back for more!
Spicy Cajun Pasta

Spicy Cajun Pasta

Opposites attract, in the best of ways, with this creamy, spicy dish. This rich and smooth Fettuccini Alfredo kicks it up a notch with colorful peppers and spicy seasonings! Our Spicy Cajun Pasta is a step away from the ordinary with a unique, colorful dinner that’s quick and easy to prepare. This spicy variation of an Alfredo sauce came together one night when my husband brought home a Siracha seasoning mix for me to experiment with. That night a new family favorite meal was born. The calm Alfredo sauce balances out the intense spices in this dish and the colorful peppers make it as pretty as it is delicious.

Classic Dinner with a Spicy Twist

Using fresh ingredients and a homemade Alfredo Sauce makes this a meal bursting with flavor! Peppers can be sliced and stored ahead of time, making this dinner a breeze to throw together.

Prepare your Homemade Alfredo Sauce in a small stove pot , or heat a pre-made Alfredo over low heat. Add ½ teaspoon salt and ½ teaspoon pepper. This can be adjusted for taste. Next mix in ¼ teaspoon Garlic Powder and ¼ teaspoon Onion Powder. This will give the sauce a rich, hearty taste, without a lot of extra effort. It lays a great foundation for the additional spices. Now comes the hot stuff. Add 1 teaspoon Cajun Seasoning. I love this seasoning as it adds just the right amount of spicy flavor, without being too hot or overpowering. Stir in ½ teaspoon Siracha Powder to really kick up the spices a notch. Siracha powder is an intense spice, so don’t overdo this one! ¼ teaspoon Red Pepper Flakes adds some extra bits of color as well as enhancing the flavor and adding an extra bite of spice. Finally, stir in 1 teaspoon of your favorite Hot Sauce. I usually use Franks or Louisiana hot sauce. Combine all of these seasonings together with the Alfredo sauce to create the perfect balance between smooth and spicy. Continue letting the Alfredo thicken or heat until it is the right temperature and consistency for you.

While the sauce is heating, slice 1 Bell Pepper of each color (red, green, yellow, and orange). Sauté the peppers in a large skillet with 1 or 2 tablespoons Butter. When the peppers are soft throughout and no longer crisp on the inside, remove from the heat. Pour the finished sauce and peppers over cooked noodles and toss to combine. Serve immediately for the best taste. Enjoy!

Spicy Cajun Pasta

Alfredo Sauce

½ teaspoon Salt

½ teaspoon Pepper

¼ teaspoon Garlic Powder

¼ teaspoon Onion Powder

1 teaspoon Cajun Seasoning

½ teaspoon Siracha Powder

¼ teaspoon Red Pepper Flakes

1 teaspoon Hot Sauce

1 Green Pepper

1 Red Pepper

1 Yellow Pepper

1 Orange Pepper

Cooked Noodles

Heat or prepare Alfredo Sauce in a small stove pot. Mix in all seasonings for a spicy kick. Slice 4 different colored peppers (Green, Red, Yellow, and Orange) and sauté in a large skillet. Pour the Spicy Alfredo Sauce and Sautéed Peppers over cooked noodles. Toss to combine and enjoy!