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!
Chicken Soup Casserole

Chicken Soup Casserole

Nothing compares to Homemade Chicken Noodle Soup. But it takes so long to make, I usually end up making a really huge batch. This chicken soup casserole is a great way to re-purpose any leftover Chicken Soup. You can make the filling ahead of time and freeze it for a quick dinner on busy nights. My husband asks for this dinner so often now, I find myself making a pot of Stock just to whip up a quick version of this recipe. This recipe will also work well with a Cream of Chicken Soup to substitute the Homemade Chicken Noodle.

Healthy and Delicious

Start with 2 ½ cups Homemade Chicken Noodle Soup or Cream of Chicken Soup. If you are using a chicken noodle soup with a store bought broth instead of a Homemade Stock add in 1/3 cup Flour to thicken it. Now we will bulk up the filling by adding in our extra meat and veggies. Chop 1 cup Cooked Chicken to mix in. Add in ½ cup sliced Carrots and ½ cup sliced Celery. I always recommend using fresh produce, but this recipe works just as well with frozen if you are in a pinch. Next mix 1 cup Peas and 1 cup Corn into your soup. It should be very thick now and full of delicious veggies. Pour ½ cup Milk into the mixture and stir everything together.

Pour this filling into a casserole dish and bake in the oven at 350 degrees for 15 minutes while you prepare the topping. In a medium mixing bowl, mix together 1 cup Flour, ½ teaspoon Baking Powder, and ¼ teaspoon Salt. Crumble in 1/8 cup Butter. Then add the seasonings, ½ teaspoon Rosemary, 1 teaspoon Oregano, 1 teaspoon Basil, ½ teaspoon Thyme. Mix all of this together, so the seasonings are spread evenly through your topping. Then add 1 beaten Egg and ½ cup Milk. Mix these in to make a thick batter.

Take the casserole dish out of the oven and pour the batter gently over the filling. Don’t get too much in one spot. The batter will expand as it bakes, so it’s ok if the topping doesn’t touch all across the casserole. As long as there’s not too much in one spot it should come together. Bake at 350 degrees for 30 – 40 minutes or until the top is golden brown. Enjoy!

Chicken Soup Casserole

2 ½ cups Homemade Chicken Noodle Soup

1 cup Cooked Chicken

½ cup Carrots

½ cup Celery

1 cup Peas

1 cup Corn

½ cup Milk

1 cup Flour

½ teaspoon Baking Powder

¼ teaspoon Salt

1/8 cup Butter

½ teaspoon Rosemary

1 teaspoon Oregano

1 teaspoon Basil

½ teaspoon Thyme

1 Egg

½ cup Milk

In a large bowl, combine Chicken Noodle Soup, chopped Cooked Chicken, sliced Carrots and Celery, as well as Peas and Corn. Add in ½ cup Milk and mix well. Pour filling into a large casserole dish and bake at 350 degrees for 15 minutes. Meanwhile, in a medium mixing bowl, combine 1 cup Flour with Baking Powder, Salt, and crumbled Butter. Mix in the seasonings, Rosemary, Oregano, Basil, and Thyme. Add in 1 beaten Egg and ½ cup Milk to create a thick batter. Take the casserole out of the oven and gently pour the batter over top of the filling, spreading evenly throughout the casserole. Bake at 350 degrees for 30 – 40 minutes or until the top is golden brown.