Veggies and Side Dishes
Ears of corn
Van Roehling Sweet Piggy Seasoning and Rub™ to taste
Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Spread butter over the corn while hot and sprinkle with Sweet Piggy Seasoning.
3 tablespoons olive oil
Zest and juice of 1 lemon
Van Roehling Sizzlin' Oak Seasoning™ to taste (1-2 tablespoons)
Cut zucchinis into spears and place in a Ziploc bag along with remaining ingredients. Toss to coat. You can allow this to marinate or transfer right to the grill. Prepare the grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done. For an added bonus, you can top with grated cheese if you choose or they delicious as is!
7 Layer Dip
Ms. Cindy is asked to bring this every year to Super Bowl, you will see why!
This layer dip is simple, no cooking, less than 10 minutes prep and it's ready! You can also make it as large or small as you'd like, just increase or decrease how much you add to each layer!
Bottom layer: refried beans
2nd layer: plain Greek yogurt (if this is too adventurous for you - go with sour cream, we won't judge!)
3rd layer: Van Roehling Tequila Green Salsa™
4th layer: shredded spinach
5th layer: shredded cheddar cheese
6th layer: chopped tomatoes
7th layer: chopped green onions
Van's Smokey Green Bean Casserole
1 can condensed cream of mushroom soup
1/4 cup milk
1 teaspoon Van Roehling Campfire Dust™
2 (14 1/2 ounce) cans cut green beans, drained
1 1/3 cups French-fried onions
Combine soup, milk and Van Roehling Campfire Dust™ in a 1 1/2 qt baking dish; stir until blended. Stir in beans and 2/3 cup fried onions. Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup fried onions. Bake 5 more minutes or until onions are golden.
2 lb bag frozen diced (cubed) potatoes
1 can cream of chicken soup
½ cup butter, melted
Van Roehling Sizzlin' Oak Seasoning™
1 cup diced onion
1 lb sour cream
8 oz sharp cheddar cheese, shredded
1 cup crushed potato chips
Thaw diced potatoes for 30 minutes (in LARGE mixing bowl). After the 30 minutes, make sure all diced potatoes are separated. Mix in remaining ingredients except potato chips. Put in 9 x 13 pan and bake for 30 minutes at 375 degrees. Take pan out and cover top with crushed potato chips. Bake for another 30 minutes and enjoy!
Cheesy Potatoes Au Gratin
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
Van Roehling OMGarlic Seasoning™ (1-2 tablespoons)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F. Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season generously with Van Roehling OMGarlic Seasoning™. In a medium-size saucepan, melt butter over medium heat. Mix in the flour, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.
Van's Creamy Cornbread Casserole
1/2 cup butter, melted
2 eggs, beaten
1 ½ tablespoons Van Roehling Sweet Piggy Seasoning™
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, Van Roehling Sweet Piggy Seasoning™, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown. **For extra flavor, add a handful of chopped Van Roehling Texas Jalapeno Sweeties™!
Cheezy Garlic Bites
Baguette or Italian Bread
Stick of unsalted butter
1 tablespoon Van Roehling OMGarlic Seasoning™
1 cup shredded italian or cheddar cheese.
Preheat oven to 350. Allow butter to come to room temperature, then whip the seasoning into it. Slice the bread in half, lengthwise and spread the butter on both halves. Bake bread in preheated oven for 10 minutes, then remove and sprinkle cheese over both halves. Switch to the broiler and broil for just a few minutes until the cheese turns golden brown. Allow the bread to cool before slicing into bite size pieces. We like to serve this with ranch dip!
*If you have any butter left over, save it for anytime you can
3 (28 ounce) cans of prepared pork and beans
1 cup packed brown sugar
3/4 cup Van Roehling Daddy's German Sauce™
5 slices of crispy cooked bacon (crumbled)
Combine all ingredients and place in greased 3 quart baking dish. Bake uncovered@ 300 degrees for 2 hours.
Creamy Hashbrown Casserole
1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 8 - ounce carton light sour cream
1/2 30 - ounce package (about 4 cups) frozen shredded hash brown potatoes
1 cup diced cooked ham
4 ounces shredded cheddar cheese
1/4 cup chopped onion
2 teaspoons Van Roehling OMGarlic Seasoning™
1 cup cornflakes
3 tablespoons butter, melted
Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and seasoning. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture. Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Guilt-Free Fettuccine Alfredo
2 tablespoons Van Roehling OMGarlic seasoning
8 oz Fettuccine
1 cup chicken stock
1 cup half and half or low fat cream
½ cup grated parmesan Italian parsley to garnish
In a small saucepan, combine Van Roehling OMGarlic seasoning and chicken stock and heat over medium heat. Simmer until reduced by half. Add half and half and simmer until thick. Add parmesan cheese and blend until smooth. Add pepper to taste, toss with cooked fettuccine noodles and serve. *To make a complete meal, top with grilled chicken or shrimp!
Deceptively Delicious Green Beans
1 oz pine nuts
1 ½ lbs. green beans
2 tablespoons lemon juice
1-2 tablespoons Van Roehling OMGarlic, depending on taste
Preheat oven to 375F. Toast pine nuts in a shallow baking pan in oven 3-5 minutes, shaking pan frequently. Place green beans in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes or until tender. Transfer green beans to a serving bowl, sprinkle with lemon juice, pine nuts and Van Roehling OMGarlic to taste and toss.
4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil
About 3 cups tomato sauce
2-3 tablespoons Van Roehling Cheezy Italian (more or less depending on personal preference)
1 cup cooked ground beef or turkey
1/2 cup couscous
3/4 cup grated asiago cheese
3 teaspoons red wine vinegar
1/2 cup chopped fresh parsley
Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 5 to 7 minutes. Meanwhile, mix the tomato sauce and Van Roehling Cheezy Italian. Take 2 cups of the tomato sauce mixture and add ground beef, couscous, 1/2 cup cheese, vinegar, and the parsley in a bowl. Put the remaining 1 cup of tomato sauce mixture in the bottom of a large baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese. Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.
Low-Carb Fried Rice
**It's made with cauliflower!
2 cups frozen peas
1/2 cup water
1/4 cup sesame oil, divided
4 cups cubed pork loin 6 green onions, sliced
1 large carrot, cubed
2 tablespoons Van Roehling OMGarlic seasoning
20 ounces shredded cauliflower
6 tablespoons soy sauce
2 eggs, beaten
Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and Van Roehling OMGarlic seasoning in hot oil until vegetables are softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes. Stir pork and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.
Beef Cabbage Rolls
2 teaspoons sesame oil
2 teaspoons Van Roehling OMGarlic seasoning
2 tablespoons minced red onion
1 pound 90% lean ground beef
2 Tablespoon Van Roehling Sweet Chipotle Glaze and Grilling Sauce, plus about 1/3 cup for drizzling
1/2 cup cooked brown rice
6-8 cabbage leaves
Heat up the sesame oil in a medium sized skillet over medium heat. Add the onion, and saute for about 3-4 minutes. Add the Van Roehling OMGarlic and ground beef and cook through. Drain any excess liquid and return to stove. Reduce heat to low and add the Van Roehling Sweet Chipotle Glaze and Grilling Sauce, and brown rice. Toss to thoroughly mix. Remain on low. Heat a large pot of water until boiling. Add the cabbage leaves 2-3 at a time for 2-3 minutes. Remove and fully submerge in iced cold water. Pat Dry. Spoon in the beef mix and drizzle with Van Roehling Sweet Chipotle Glaze and Grilling Sauce. Cheezy
8 cups chopped fresh broccoli
1 cup finely chopped onion
3/4 cup butter, cubed
2 cups heavy whipping cream
2 cups (8 ounces) shredded cheddar cheese, divided
1 ½ tablespoons Van Roehling Cheezy Italian Seasoning
In a large skillet over medium heat, saute broccoli and onion in butter until crisp-tender; set aside. In a large bowl, whisk the eggs, cream and 1-3/4 cups of the cheese. Stir in the broccoli mixture, and Van Roehling Cheezy Italian Seasoning. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving.
Roasted Brussel Sprouts
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 tablespoons Van Roehling Campfire Dust seasoning
Preheat oven to 400 degrees F. Place trimmed Brussels sprouts, olive oil, and Van Roehling Campfire Dust seasoning in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be very dark brown when done. Serve immediately.
Creamy Onion & Chive Hash brown Potatoes
1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 ½ tablespoons Van Roehling Yard Bird Seasoning
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed
Preheat oven to 375°. In a Dutch oven, combine the first four ingredients; cook and stir over medium heat until blended. Stir in potatoes. In a greased 13x9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter. Bake, covered, 35 minutes. Bake, uncovered, 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives.
Hungarian/Italian Mashed Potatoes
1 Tbsp. butter, heaping
3 Tbsp. sour cream, heaping
1/4 c. olive oil
2 Tbsp. Van Roehling Cheezy Italian Seasoning, heaping
Salt & pepper to taste
Peel, cut and cook potatoes in large saucepan, until soft. Drain off water. To potatoes in saucepan, add butter and sour cream. Stir well and mash together until blended. Add oil and Van Roehling Cheezy Italian seasoning and mix well. Salt and pepper to taste if desired. Let sit for 15 min. covered in the pot before serving. Submitted by Susan J., Houston, TX
1 serving carrots
1/4 c. chicken broth
2 Tbsp. butter
2 Tbsp. Van Roehling Jalapeno Red Plum Glaze
Add butter to skillet and melt. Add broth and carrots, cook for 4-5 min., then add Van Roehling Jalapeno Red Plum Glaze. Cook until done, stirring constantly to glaze. Submitted by Alan W, Tomball, TX
Sweet Onion Potatoes
1 baking potato
½ tsp. olive oil
1 slice onion Van Roehling Sweet Piggy Pork Rub
Rub potato with olive oil. Sprinkle generously with Van Roehling Sweet Piggy Pork rub. Place on sheet of foil. Place onion slice on top of potato. Close up foil and bake for 1 hour on 400. Submitted by Brenda L., League City, TX Texas
1/2 c. mayo
1/2 tsp. celery seeds
2 Tbsp. chopped Van Roehling Texas Jalapeno Sweeties
3 c. finely shredded green cabbage
1 c. finely shredded purple cabbage
1 c. finely shredded carrots
Mix mayo, celery seeds, and Van Roehling Texas Jalapeno Sweeties. Toss with cabbage and carrots. Cover and chill before serving (may add additional Texas Jalapeno Sweeties to mixture for more kick)
Roasted Root Vegetables Van Roehling
1 Butternut Squash
2 Sweet Potatoes
1 Lg. Onion
1/4c. Van Roehling Jalapeno Red Plum Sauce
3 Tbs. Olive Oil
Peel all vegetables and cut into 1" squares. On a large sheet pan, place all vegetables and coat with olive oil, then salt and pepper to taste. Bake at 400 for 20-25 minutes. Remove from oven and apply Van Roehling Jalapeno Red Plum Sauce, coating vegetables and place back in oven for 10 min. Submitted by: Lucy H. - San Antonio, TX
BLT Tomato Bites
12 Cherry or Campari Tomatoes
3 oz. Shredded Cheddar Cheese
1/4 c. Chopped Green Onion
5 Tbs. Mayonnaise
4 Tbs. Bacon, crisply fried & crumbled
1 tsp. Van Roehling Sizzlin' Oak Steak Rub
Mix all ingredients except tomatoes. Slice top off tomatoes, and scoop out pulp. Allow to drain on paper towel briefly. Fill each tomato with remaining ingredient mixture. Chill & Serve.
2pkgs. frozen chopped spinach
8 oz. lasagna noodles
1 sm. container ricotta cheese
1 large jar alfredo sauce
2 green onions
1 1/2c mozzarella cheese
3 t. Van Roehling Cheezy Italian Seasoning
Thaw spinach. Preheat the oven to 375F. Bring water to boil in a saucepan. Cook lasagna noodles as directed on package. Grease an 8x8 baking pan. Chop the green onions. In a large bowl, lightly beat the eggs. Add the spinach, ricotta cheese, onions, and the Van Roehling Cheezy Italian Seasoning. Drain the pasta well. Layer half the noodles in the bottom of the baking pan. Top with half the ricotta cheese mixture, half the alfredo sauce, and half the mozzarella cheese. Repeat with a second layer of each. Bake the lasagna until it is hot and bubbly, about 25 minutes.
Grilled Sweet Potato Fries
4 Sweet potatoes, cut into sticks
¼ c light olive oil
½ c Van Roehling Jalapeno Red Plum Glaze Sauce
Place sweet potato sticks in microwaveable bowl for 10 min. on high. Remove and place on cookie sheet. Add oil and toss to cover. Preheat grill to 375º. Place sticks on grid, sprayed with non-stick cooking spray. Grill, covered for 5-7 min. During the last 2 min. brush with Glaze sauce. Serves 8
1 pkg pepperoni slices, diced
1 sm can ripe olives, drained and sliced
½ c Mozzarella cheese
2 T flour
3 T. Van Roehling Cheezy Italian seasoning
2 pkgs. Refrigerated French bread dough
Marinara sauce (optional)
Preheat oven to 375º. Combine pepperoni, olives, cheese, and mix well. Place bread dough seam side up on cutting board. Using a bread knife, slice each loaf lengthwise, end to end, cutting only halfway through to center of loaf. Spread dough open and flat. Sprinkle lightly with additional flour and roll out with rolling pin, crosswise to a 4” width, creating a well in each loaf. Spoon half of the pepperoni mixture down the center of each loaf. Gather edges over filling and pinch closed. Place dough on cookie sheet, crossing in a figure 8 pattern. Separate egg, beat egg white with Van Roehling Cheezy Italian seasoning, brush over dough. Using bread knife, cut 3” slits in top section of the figure 8 to reveal filling. Bake 30-35 minutes. Serves with marinara sauce
1 Lg Avocado
¼ c Van Roehling Jalapeno Red Plum Glaze Sauce
1 T Van Roehling Sweet Piggy Pork Rub
Halve and seed avocado. Scoop entire halves out of skin. Sprinkle with pork rub. Place on preheated 375º grill, sprayed with non-stick cooking spray. Grill until slightly browned. Brush with glaze sauce, turn, and repeat.
Broccoli & Cheese Potato
1(10oz) pkg. frozen broccoli in cheese sauce
2 large baking potatoes
3 tsp. Van Roehling Sizzlin' Oak Steak Rub
Microwave broccoli according to package directions. Scrub potatoes; prick with fork, place on microwave safe dish. Cook on high 10-13 minutes, turning once. Let stand 2 minutes. Cut X in top of each potato, fluff pulp with fork. Sprinkle each with Van Roehling Sizzlin' Oak Steak Rub. Spoon broccoli cheese mix over top. Serve. May add more cheese to broccoli if desired. Serve with sliced tomatoes.
4 Baking potatoes, well scrubbed, but not dried
Van Roehling Campfire Dust Seasoning
2 T. butter Prick the potatoes with a fork.
Rub each with butter and sprinkle with Van Roehling Campfire Dust Seasoning. Wrap them individually in foil. Place in a 4-6Qt. slow cooker, cover and cook on low for 6-8 hours, until soft.