So I saw the original recipe on Pinterest and tried to give it a try. Those who know me well know that I'm not a huge broccoli fan. But I've been making a huge effort to eat more veggies since Brynna watches everything we eat and emulates that. Plus I wouldn't mind losing the 10 pounds that have crept back on since Brynna stopped nursing! So here it is and the title says it all. Truly amazing. I am so going to buy more broccoli and lemons tomorrow so I can eat this again.
Ingredients
Broccoli (2 heads)
olive oil
salt
pepper
garlic (I used garlic powder since I didn't have fresh garlic and still tasted great)
lemon
Directions
1. Toss chopped, dried broccoli with olive oil, salt and pepper. (Original recipe says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too (or garlic powder if you feel like it).
2. Bake at 425 degrees for about 20 minutes, tossing occassionally.
3. Remove from oven, toss with 1/3 cup shredded parmesan. Zest one lemon over broccoli, squeeze lemon over broccoli.
4. Toss.
5. Enjoy.
6. Thank me later when your children actually eat broccoli.
Thursday, September 8, 2011
Friday, September 2, 2011
Microwave Rocky Road Brownie Dessert
1 cup walnut halves, toasted
3/4 cup of all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter
4 oz unsweetened chocolate
1 1/2 cups sugar
3 eggs
16 large marshmallows
20 milk chocolate kisses , unwrapped
-Coarsely chop walnuts (set aside)
-Combine flour, baking powder and salt (set aside)
-Cut butter into pieces and chop unsweetened chocolate; place butter and unsweetened chocolate into a microwaveable bowl uncovered for 1-2 minutes until mostly melted, stirring every 30 seconds.
-Add sugar and eggs to chocolate mixture; whisk until smooth.
-Fold in flour mixture and add 1/2 cup of the walnuts.
-Pour batter into glass dish (9X12...or 8X8- may need to cook longer)
-Microwave, uncovered on high 5-7 minutes or until toothpick inserted in the center comes out clean
-While it is cooking in the microwave, cut marshmallowS in half- top brownie with marshmallowS, chocolate kisses and remainIing 1/2 cup of walnuts. Microwave COVERED on high 1-2 minutes or until marshmallows start to soften.
-Let stand covered for 5 minutes.
*May serve with ice cream*
**I don't like walnuts so I don't use them
3/4 cup of all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter
4 oz unsweetened chocolate
1 1/2 cups sugar
3 eggs
16 large marshmallows
20 milk chocolate kisses , unwrapped
-Coarsely chop walnuts (set aside)
-Combine flour, baking powder and salt (set aside)
-Cut butter into pieces and chop unsweetened chocolate; place butter and unsweetened chocolate into a microwaveable bowl uncovered for 1-2 minutes until mostly melted, stirring every 30 seconds.
-Add sugar and eggs to chocolate mixture; whisk until smooth.
-Fold in flour mixture and add 1/2 cup of the walnuts.
-Pour batter into glass dish (9X12...or 8X8- may need to cook longer)
-Microwave, uncovered on high 5-7 minutes or until toothpick inserted in the center comes out clean
-While it is cooking in the microwave, cut marshmallowS in half- top brownie with marshmallowS, chocolate kisses and remainIing 1/2 cup of walnuts. Microwave COVERED on high 1-2 minutes or until marshmallows start to soften.
-Let stand covered for 5 minutes.
*May serve with ice cream*
**I don't like walnuts so I don't use them
Saturday, July 9, 2011
Shredded Beef Soft Tacos
I found this recipe online about 10 years ago when I was first living in Australia ad was starving for Mexican food. It is seriously yummy!
1-1/2 pounds (750g) top sirloin steak or flank/skirt steak
3 cups chopped yellow onions
1 cup chopped green bell pepper
1/4 cup dry red wine
1/2 cup low-sodium ketchup (or tomato sauce, as called in Australia)
2T cider vinegar
6 cloves garlic, minced or 1T bottled minced garlic
2 tsp beef bouillion granules
2 bay leaves
1 tsp ground cumin, divided
1/2 tsp red hot pepper sauce
1/4 tsp pepper
1 tsp brown sugar
8 flour tortillas, sour cream, shredded cheese, salsa and any other toppings you like, to serve
1. Put meat in slow cooker. Add onions and bell pepper. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon, bay leaves, 1/2 tsp cumin, hot pepper sauce & pepper. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 8-9 hours, or until meat is tender.
2. Shred meat using two forks, and return to slow cooker. Remove and discard bay leaves. Add 1/2 tsp cumin and sugar - let mixture stand on low heat for 1 hour to allow flavors to blend.
3. Get out your tortillas, heat them (microwave or wrapped in foil in the oven). Spoon meat mixture into tortilla. Top how you like and enjoy.
Warning: these tend to be a bit messy - the drip a lot of juice - so be careful! Also freeze wonderfully and are usually better later as the flavors have more time to mix together.
1-1/2 pounds (750g) top sirloin steak or flank/skirt steak
3 cups chopped yellow onions
1 cup chopped green bell pepper
1/4 cup dry red wine
1/2 cup low-sodium ketchup (or tomato sauce, as called in Australia)
2T cider vinegar
6 cloves garlic, minced or 1T bottled minced garlic
2 tsp beef bouillion granules
2 bay leaves
1 tsp ground cumin, divided
1/2 tsp red hot pepper sauce
1/4 tsp pepper
1 tsp brown sugar
8 flour tortillas, sour cream, shredded cheese, salsa and any other toppings you like, to serve
1. Put meat in slow cooker. Add onions and bell pepper. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon, bay leaves, 1/2 tsp cumin, hot pepper sauce & pepper. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 8-9 hours, or until meat is tender.
2. Shred meat using two forks, and return to slow cooker. Remove and discard bay leaves. Add 1/2 tsp cumin and sugar - let mixture stand on low heat for 1 hour to allow flavors to blend.
3. Get out your tortillas, heat them (microwave or wrapped in foil in the oven). Spoon meat mixture into tortilla. Top how you like and enjoy.
Warning: these tend to be a bit messy - the drip a lot of juice - so be careful! Also freeze wonderfully and are usually better later as the flavors have more time to mix together.
Saturday, June 11, 2011
Homemade pizza
For pizza crust- pour 1 1/2 cups of warm water into a big bowl. Add 2 tsp. of dry active yeast. Add 3T olive oil. Let set 5 minutes. Measure and add 4 1/2 cups of flour. You could use 2 cups of whole wheat and 2 1/2 of white. It's up to you. It can be varied though. Mix doughs and knead them into the liquid mixture. Let rise 30-40 minutes. Preheat oven to 425 degrees.
You can prepare your topping while the dough is rising. We love mozzarella and provolone together with pepperoni. Just a tip-grate your cheese from a block instead of buying store bought shredded. Your cheese will taste better and not be so dried out.
Bake your pizzas for 15-20 minutes.
Friday, June 3, 2011
Garlic Parmasean Croutons
Ingredients:
whole wheat bread
olive oil
parsley flakes
fresh garlic
parmasen cheese (fresh or canned)
Directions:
I don't usually measure on this. Just throw some olive oil, parsley, garlic, and parm cheese in a bowl and mix it up. Then brush it on the bread (both sides) and cut into cubes. Bake in oven on 350 degrees tossing about every 5 minutes (about 20 minutes total cooking time). Otherwise you could cut the cubes first then toss them in the mix then bake.
whole wheat bread
olive oil
parsley flakes
fresh garlic
parmasen cheese (fresh or canned)
Directions:
I don't usually measure on this. Just throw some olive oil, parsley, garlic, and parm cheese in a bowl and mix it up. Then brush it on the bread (both sides) and cut into cubes. Bake in oven on 350 degrees tossing about every 5 minutes (about 20 minutes total cooking time). Otherwise you could cut the cubes first then toss them in the mix then bake.
Wednesday, May 25, 2011
Brat veggie pack
This is my ultimate summer go to recipe. Especially when we are having people over to grill.
3 lbs of bratwurst cut into fourths
1 lb of baby carrots
1 lb of red potatoes
2 jars of button mushrooms
French onion soup mix packet
2T Soy sauce
1/2 stick butter sliced
salt and pepper to taste
1 large foil bag
Cut brats, chunk up potatoes, drain mushrooms, and cut up butter. Add it all into a heavy duty foil bag. Dump in baby carrots, onion soup mix packet, soy sauce and salt and pepper. Cook on grill 30-45 minutes until cooked through.
3 lbs of bratwurst cut into fourths
1 lb of baby carrots
1 lb of red potatoes
2 jars of button mushrooms
French onion soup mix packet
2T Soy sauce
1/2 stick butter sliced
salt and pepper to taste
1 large foil bag
Cut brats, chunk up potatoes, drain mushrooms, and cut up butter. Add it all into a heavy duty foil bag. Dump in baby carrots, onion soup mix packet, soy sauce and salt and pepper. Cook on grill 30-45 minutes until cooked through.
Tuesday, May 24, 2011
Garlic Chicken Pasta
We ate this tonight. So yummy!
Ingredients
2 cups cooked chicken, cut into bite sized pieces 2
2 cloves garlic
1-2 Tablespoons olive oil
2 1/2 cups whole wheat pasta
3 cups milk 3 Tablespoons butter
grated parmesan cheese
3 ounces cream cheese
Directions
1. In a skillet, saute chicken and garlic in olive oil. Turn to low heat to keep warm.
2. Meanwhile, cook the pasta in a big pot with the milk, butter and salt. Stir almost constantly, especially as the pasta is becoming tender and the milk is beginning to boil. Cook and stir over medium heat until pasta is tender and the starch from the pasta has thickened the milk, creating a creamy sauce.
3. Stir in cheeses.
4. Stir in the chicken and serve immediately.
Ingredients
2 cups cooked chicken, cut into bite sized pieces 2
2 cloves garlic
1-2 Tablespoons olive oil
2 1/2 cups whole wheat pasta
3 cups milk 3 Tablespoons butter
grated parmesan cheese
3 ounces cream cheese
Directions
1. In a skillet, saute chicken and garlic in olive oil. Turn to low heat to keep warm.
2. Meanwhile, cook the pasta in a big pot with the milk, butter and salt. Stir almost constantly, especially as the pasta is becoming tender and the milk is beginning to boil. Cook and stir over medium heat until pasta is tender and the starch from the pasta has thickened the milk, creating a creamy sauce.
3. Stir in cheeses.
4. Stir in the chicken and serve immediately.
Sunday, May 22, 2011
New Blog Feature
I just added a new area to our blog on the right - desired recipes. Post any requests that you have been looking for. For example, I'm looking or a great pita bread recipe. Make sure to check the list from time to time and if someone has a recipe post it! Update what you are looking for!
Mary
Mary
Saturday, May 21, 2011
Cheesy Corn & Potato Chowder
I got this wonderful recipe from Mary Ostyn's book "Family Feasts for $75 a Week". I tend to bake 1-2 chicken breasts whilst I'm cooking this on the stove, shred the chicken and throw it in at the very end. So I guess you could call mine Cheesy Corn, Potato and Chicken Chowder.
1/2 pound sliced bacon, cut into 1/2-inch pieces
1 onion, minced or finely diced
2 ribs celery, thinly sliced
2 cloves garlic, minced
2 tsp dried thyme
2 tsp dried parsley
1 tsp salt
1/2 tsp black pepper
1/3 cup all-purpose flour
4 cups chicken broth
4 medium-sized russet potatoes, peeled and cut into bite-sized cubes
1 cup frozen (thawed) or canned (drained) corn kernels
2 cups milk
1 cup shredded Cheddar cheese
1. Cook bacon in a soup pot until nicely browned. Using a fork or slotted spoon, remove bacon bits from pan, leaving drippings in pan
2. Add onion, celery, garlic, thyme, parsley, salt & pepper; cook, stirring frequently, 2 to 3 minutes. Sprinkle flour into pan; stir well. Gradually whisk in broth. Stir in potatoes; cook 15 minutes over medium to low heat, stirring occasionally.
3. Add corn and milk; simmer 10 more minutes. Add cheese and stir until cheese is melted. Ladle into individual bowls & serve topped with crumbled bacon.
Serves 6. Highly recommend serving in small individual bread bowls.
Variation: To make Clam Chowder, omit corn, substitute half of milk with heavy cream, and add 1 cup canned chopped clams.
1/2 pound sliced bacon, cut into 1/2-inch pieces
1 onion, minced or finely diced
2 ribs celery, thinly sliced
2 cloves garlic, minced
2 tsp dried thyme
2 tsp dried parsley
1 tsp salt
1/2 tsp black pepper
1/3 cup all-purpose flour
4 cups chicken broth
4 medium-sized russet potatoes, peeled and cut into bite-sized cubes
1 cup frozen (thawed) or canned (drained) corn kernels
2 cups milk
1 cup shredded Cheddar cheese
1. Cook bacon in a soup pot until nicely browned. Using a fork or slotted spoon, remove bacon bits from pan, leaving drippings in pan
2. Add onion, celery, garlic, thyme, parsley, salt & pepper; cook, stirring frequently, 2 to 3 minutes. Sprinkle flour into pan; stir well. Gradually whisk in broth. Stir in potatoes; cook 15 minutes over medium to low heat, stirring occasionally.
3. Add corn and milk; simmer 10 more minutes. Add cheese and stir until cheese is melted. Ladle into individual bowls & serve topped with crumbled bacon.
Serves 6. Highly recommend serving in small individual bread bowls.
Variation: To make Clam Chowder, omit corn, substitute half of milk with heavy cream, and add 1 cup canned chopped clams.
Olive Oil Granola
This wonderful toasted granola recipe was posted by my good friend, Nic, on her new blog equilibre.com.au. I make a double batch of this and store it in air-tight containers; it lasts for weeks and weeks, and is especially yummy on natural yogurt with berries!
3 cups old-fashioned rolled oats
1 1/2 cups mixed nuts of your choice (pistachios, pecans, slivered almonds, walnuts...)
1 cup mixed raw pumpkin seeds (pepitas), sunflower seeds & sesame seeds
1 cup shredded coconut
3/4 cup pure maple syrup (NOT the imitation stuff)
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
Preheat oven to 320F (160C).
In a large bowl, combine oats, nuts, seeds, coconut, maple syrup, olive oil, brown sugar, salt and spices.
Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
Makes about 9 cups.
Friday, May 20, 2011
Pumpkin Chocolate Chip Muffins
I originally got this recipe off of Money Saving Mom's website and have changed it a bit to make it "healthier". So below is my recipe with these changes. It originally called for 1 1/2 cups oil, and i'm just not that into oil, so I substitute most of the oil with applesauce. Also, if you can't get ahold of a can of pumpkin puree, which I can't down in Australia, you can also make your own Butternut Pumpkin/Squash puree by boiling the pumpkin/squash, blend it and then let it strain out a little bit to get rid of some of the water.
4 eggs
2 cups sugar
1 (16oz) can pureed pumpkin
1 1/4 cup applesauce (no added sugar)
1/4 cup oil
2 3/4 cups whole wheat flour
1/4 cups ground flaxseed
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon (or more if you like it, like me)
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.
These freeze really well and taste just as moist and yummy after being defrosted or heated. They are also yummy heated up and served with a bit of chocolate for dessert.
4 eggs
2 cups sugar
1 (16oz) can pureed pumpkin
1 1/4 cup applesauce (no added sugar)
1/4 cup oil
2 3/4 cups whole wheat flour
1/4 cups ground flaxseed
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon (or more if you like it, like me)
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.
These freeze really well and taste just as moist and yummy after being defrosted or heated. They are also yummy heated up and served with a bit of chocolate for dessert.
Popeye Pasta
Brynna and I just made this dish and I wanted to share! This recipe was a favorite of my niece Sydney's as a toddler and now Brynna loves it too! I'd be lying if I said Mommy didn't enjoy it on crackers as well! I thought it was a great recipe to share because many of us have toddlers running around the house these days! It's quick and easy to make and a good source of iron, dairy, and fiber. I am also going to experiment with adding some veggie purees to it in the future. Pretty sure you could replace the milk with cauliflower puree without anyone noticing. :)
Ingredients
(1) package frozen Spinach
8 ounces pasta (calls for small pasta, I usually cook noodles and chop them finely)
4 ounces cream cheese
2 tablespoons butter
2 tablespoons milk
4 ounces grated cheese - I've used mozzerella and sharp cheddar
Directions
Cook spinach via directions on package, drain.
Cook pasta.
Saute spinach in butter.
Combine pasta, spinach, milk, cheeses and mix well.
Serve as is or delicious on crackers as well!
Ingredients
(1) package frozen Spinach
8 ounces pasta (calls for small pasta, I usually cook noodles and chop them finely)
4 ounces cream cheese
2 tablespoons butter
2 tablespoons milk
4 ounces grated cheese - I've used mozzerella and sharp cheddar
Directions
Cook spinach via directions on package, drain.
Cook pasta.
Saute spinach in butter.
Combine pasta, spinach, milk, cheeses and mix well.
Serve as is or delicious on crackers as well!
 |
| Mixing it up! |
 |
| Taste testing her creation! |
Wednesday, May 18, 2011
Buffalo Chicken Dip
This is a party favorite. I always get asked for the recipe at least once every time I make it. It's easy and delicious!
Ingredients
Chicken (about 2 cups shredded)
8 ounces cream cheese
3/4 cup Frank's hot sauce
Bleu Cheese salad dressing
8 ounces Parmasen Cheese
Directions
1. Melt cream cheese, combine with 1/4 cup hot sauce
2. Spread mixture on bottom of dish (about 8x8)
3. Combine chicken with remaining hot sauce
4. Spread on top of cream cheese mixture
5. Spread desired amount of Bleu cheese dressing (or crumbled bleu cheese)
6. Top with parmesan cheese
7. Bake at 350 degrees (about 30 minutes or until bubbly)
ENJOY with tortilla chips (or Fritos if you're my husband!)
Modified versions: For a quick version you can combine all the ingredients and microwave until warm. The original recipe calls for rotisserie chicken. For a "healthier" version I bake 1-2 chicken breasts and chop that up into small pieces. You can also add more/less hot sauce depending on your palates! Some people also use mozzerella instead of parmesan (I find the parm melts nicer and doesn't burn as easily).
Ingredients
Chicken (about 2 cups shredded)
8 ounces cream cheese
3/4 cup Frank's hot sauce
Bleu Cheese salad dressing
8 ounces Parmasen Cheese
Directions
1. Melt cream cheese, combine with 1/4 cup hot sauce
2. Spread mixture on bottom of dish (about 8x8)
3. Combine chicken with remaining hot sauce
4. Spread on top of cream cheese mixture
5. Spread desired amount of Bleu cheese dressing (or crumbled bleu cheese)
6. Top with parmesan cheese
7. Bake at 350 degrees (about 30 minutes or until bubbly)
ENJOY with tortilla chips (or Fritos if you're my husband!)
Modified versions: For a quick version you can combine all the ingredients and microwave until warm. The original recipe calls for rotisserie chicken. For a "healthier" version I bake 1-2 chicken breasts and chop that up into small pieces. You can also add more/less hot sauce depending on your palates! Some people also use mozzerella instead of parmesan (I find the parm melts nicer and doesn't burn as easily).
Pasta Salad
This is a perfect summer meal without a lot of preparing. Perfect for potlucks as it feeds a lot or if you have a lot of garbage disposals like me. You can always cut this recipe in half for a small family.
Ingredients
1 lb of pasta
1 big head of broccoli, cut into florets
1 container of grape tomatoes, halved
2 cans of sliced black olives
1 red pepper chopped
1 cup of Italian salad dressing
1/4 cup of fresh grated parmesan cheese
Directions
Boil pasta according to instructions. Steam broccoli until bright green with a bit of crunch left to it.
Place all other ingredients into a large bowl. Add cooled pasta and broccoli. Stir well. Serve immediately or refrigerate.
Ingredients
1 lb of pasta
1 big head of broccoli, cut into florets
1 container of grape tomatoes, halved
2 cans of sliced black olives
1 red pepper chopped
1 cup of Italian salad dressing
1/4 cup of fresh grated parmesan cheese
Directions
Boil pasta according to instructions. Steam broccoli until bright green with a bit of crunch left to it.
Place all other ingredients into a large bowl. Add cooled pasta and broccoli. Stir well. Serve immediately or refrigerate.
Tuesday, May 17, 2011
Crock Pot Burritos
I saw these on one of my favorite blogs and tried them out, they are delicious! And so easy to make!
Ingredients:
4 chicken breasts
1 jar salsa
½ cup water
1-15oz can of black beans (drain and rinse)
1-11oz or 15oz can corn (drain and rinse)
½ packet taco seasoning
-------------------
1 cup uncooked brown rice
8 oz brick cream cheese (low fat works well)
-------------------
Tortillas
Directions:
1. Combine first 6 ingredients in crock pot. Cook on low 6-8 hours.
2. One hour before you're ready to serve, add 1 cup uncooked brown rice.
3. Half hour later, add 1 brick of cream cheese. Shred chicken and scoop into tortillas to make burritos.
Katie has lots of great recipes if you're looking for other ideas!
Ingredients:
4 chicken breasts
1 jar salsa
½ cup water
1-15oz can of black beans (drain and rinse)
1-11oz or 15oz can corn (drain and rinse)
½ packet taco seasoning
-------------------
1 cup uncooked brown rice
8 oz brick cream cheese (low fat works well)
-------------------
Tortillas
Directions:
1. Combine first 6 ingredients in crock pot. Cook on low 6-8 hours.
2. One hour before you're ready to serve, add 1 cup uncooked brown rice.
3. Half hour later, add 1 brick of cream cheese. Shred chicken and scoop into tortillas to make burritos.
Katie has lots of great recipes if you're looking for other ideas!
Community Kitchen
I don't know about everyone else but I always seem to be scrambling for new recipes and ideas of things to feed my family. I feel like Pesto Chicken and Tacos make the rotation every week. And while we love both, I need some new ideas! So I came up with the idea of Community Kitchen. A place where we can post our favorite recipes and browse each others' for new ideas. You can be as involved as you want, posting recipes or your menu for the week or just looking at everyone else's ideas. When you post make sure to "link" what the main ingredient is - chicken, beef, fish, etc so everyone else can easily click on the topic they're looking for and get a list of recipes. Also link your name. How do you do this? When you're in the "posting" mode, you'll see a section called "labels". Type in your name or chicken (as many as you want) to link the post to that code word. If you need help, email me! I am happy to post things if you email the recipe! I hope everyone enjoys this and gets some use out of it! Let's get cookin!
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