1/2 cup Butter, softened
1 cup chopped onion
3 tablespoons harissa or prepared horseradish
3 tablespoons olive oil
1 teaspoon salt
1 carrot, chopped
6 fresh mushrooms, sliced
3 slices Cheddar cheese
1 carrot, sliced
1 tablespoon heavy cream
2 tablespoons melted butter
In a medium bowl, whip the butter, onion and harissa until fluffy. Lightly grease a medium skillet.
To the cabbage mix, add olive oil, salt, carrot, mushrooms and cheese. Mix well gently. Transfer to a greased 13 x 9-inch baking dish.
In a skillet over medium heat, beat 1 tablespoon butter, 2 tablespoons horseradish, 3 tablespoons olive oil, chicken seasoning, cream cheese, cream cheese, lemon juice and butter until blended. Slowly add carrots and mushrooms to skillet. Stirring just until carrots are tender, allow to boil. Stir in cauliflower and repeat with green and brown vegetables. Serve with additional horseradish, cream cheese and half of cheese scraps.
After following the recipe, the beef was tender and delicious but the chicken too. Beefy. I lowered the temperature to reduce the risk of over-browning the outsides and made an early breakfast. Lovely color! Kids will eat this at lunch! Thanks!
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