<![CDATA[Happy Peace Within - Food]]>Fri, 23 Jun 2017 18:42:54 -0700Weebly<![CDATA[Sunset Grille - Wendy Park, Cleveland OH]]>Mon, 29 Sep 2014 22:08:48 GMThttp://myluckypeace.com/4/post/2014/09/sunset-grille-wendy-park.html
Went to Sunset Grille
 @ Whiskey Island, Cleveland OH. We had Lake Erie Perch Sandwich. The food was so so (but I was hungry, so even deep fried tasted good!) But how we can seat outside enjoy the lake view and nice Autumn weather in Cleveland!
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<![CDATA[Salmon Taco with Avocado Dinner]]>Sun, 28 Sep 2014 22:28:39 GMThttp://myluckypeace.com/4/post/2014/09/september-28th-2014.htmlPicture
home made Salmon taco with avocado - simple and yummy! ;)

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<![CDATA[Roasted Maple Rosemary Carrots]]>Sun, 28 Sep 2014 02:43:30 GMThttp://myluckypeace.com/4/post/2014/09/roasted-maple-rosemary-carrots.html
Roasted Maple Rosemary Carrots Author: erin Recipe type: side dish Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 6-8   Maple Rosemary Carrots are the perfect side dish for any meal. They are savory, sweet and delicious. Ingredients
  • 2 pounds carrots, peeled
  • 2 Tbsp butter
  • ⅓ cup maple syrup (do yourself a favor and use the real stuff, not Auntie J.) ;)
  • 2 Tbsp Rosemary
  • 1 teaspoon whole grain mustard
  • Salt and pepper to taste
  • Butter and rosemary and sea salt for top at the end.
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil or parchment paper and spray with cooking spray or drizzle with olive oil; set aside.
  3. Peel carrots, and slice into thirds. You want the carrots to all be about the same size. (Some of them I half down the middle longways to match the thinner ends.) Add carrots to a bowl; set aside.
  4. In a microwave-safe bowl or saucepan, combine butter and maple syrup. Heat until butter has melted and liquid is warm. Add the (fresh or dried) rosemary and mustard. Stir.
  5. Pour mixture over carrots.
  6. Mix together until the carrots are covered with the maple syrup mixture.
  7. Place carrots in a single layer on baking sheet and sprinkle with salt and pepper.
  8. Roast for 10 minutes then flip the carrots and cook for 5 to 10 minutes more (or until fork tender.)
  9. Note: Cooking time depends on how thick you cut your carrots and how soft you like them.
  10. Place carrots in a serving bowl and add 1 tbsp. of butter, a dash of salt and a sprinkle more of rosemary.
  11. Serve.
  12. Enjoy!
3.2.1255  http://www.pinterest.com/pin/37225134394082749/


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