Broccoli? That green vegetable? A “favorite family food”? Yep. Just try it this way, it is surprisingly good. My WHOLE family eats this…..without complaining.
head of broccoli
salt & pepper
Cut the broccoli up into florets, spread out on a cookie sheet. Drizzle with olive oil (a few TB’s is good), drizzle with lemon juice (1 TB. or so), sprinkle with salt & pepper. Toss. Roast @ 425º for 15-25 minutes ~ tossing once. You want them to be tender yet with a slight crunch, not mushy. Serve and enjoy!
I am hoping to share a few Quick Easy Meals, Simple Side Dishes and Simple Snacks over the next few weeks! I know those are popular requests and I am hoping to help you guys out…..maybe you can help us out too by sharing one of your favorite recipes??? Send it here ~ firstname.lastname@example.org ~ and I will try my very best to try it and share it with our readers!! Fun.
So let’s start with a Simple Side Dish.
I used to get a fun little present in the mail every few months…… the Kraft Recipe magazine (I believe it was called something like “Food & Family” ~ don’t quote me on that. Oh, wait, it may have just come to me ~ Kraft Foods ~ oh wait, maybe not…..anyone remember the title????) Anyways, that magazine was fun! Full of great easy recipes, ranging from snacks to breakfast to dinner. There were coupons and fun articles to read. I miss that magazine…… Oh, anyway, sorry ~ this recipe (though I have changed a few things) came from one of those magazines. It is a nice side dish, it pairs well with something like chicken nuggets or even something like “breakfast for dinner”! (Even the kids will eat it……….probably cause of all the cheesy yumminess in it!)
Have rice from another nights dinner??? This is a great way to use leftover rice!!
Cheesy Rice Cups
2 c. cooked brown rice
3 c. frozen chopped broccoli, thawed
2 c. Monterey jack cheese (divided)
1/2 c. ranch dressing
salt & pepper to taste
Combine the rice, broccoli, 1 1/4 c. of the cheese, dressing, eggs and salt & pepper. Mix well. Grease your muffin tin WELL and divide rice mixture evenly. Top with remaining 3/4 c. cheese. Bake @ 350° for 30 minutes. Let set 5 minutes. Run a knife around the edge of the rice cups and they should pop right out. Enjoy!!!
Yields 12 Cheesy Rice Cups
Recipe adapted from Kraft Foods Magazine.
Today I am going to take a moment to share some FANTASTIC recipes from some friends of mine. Sorry, you will have to do just a BIT of clicking around BUT you will not be sorry. These girls are great cooks and have some fun delicious recipes to share!! Tell ’em, Bobbi sent you…..OH KIDDING that is nerdy. Just enjoy and let me know if you see anything fun/good/unique….I just might have missed a delicious treasure!! Happy Cooking!!!
Oven – Roasted Ranch Broccoli
Looking for a unique new side dish?? Look no farther than RIGHT here! This recipe comes from Lisa at Cooking Up a Sale, she actually uses cauliflower ~ but I had broccoli on hand, so I went with that! IT was really good. Looking forward to trying it with cauliflower soon!
Italian Sausage Soup with Tortellini
I enjoy soup for many reasons:
- It means COOD weather IS here!!!
- Soup can usually be made early in the day and them simmer the afternoon away OR put the pre-made soup in the fridge till an hour before dinner, then just simmer till heated through. I like to make my meals early in the day.
- Leftovers are fantastic. Not only for my lunch….my husbands as well.
- I can hide veggies LIKE CRAZY in soup and my kids don’t seem to see or taste them….hum…… they just like soup ~ that means that they like the veggies IN the soup! Bonus!!!
- Soup in a good way to stretch a buck, you can EVEN make soup out of your leftovers from another meal…if you are creative!!!
SO. I am happy to share this fantastic soup from Rachael, she shared this recipe with me not to long ago and my mouth was watering. Yum. Check out the recipe here on her blog Blue Skies and Butterflies.
* I did make one change. I had some fresh spinach in my fridge, just begging to be added….so I made a pile of spinach leaves and cut up into strips and added to the soup along with the zucchini. Else I followed her recipe exactly. It was enjoyed by ALL here!!! Hope your family enjoys too!!!
Don’t Forget the Bread!!
Steakhouse Wheat Bread
I enjoy homemade bread for these reasons:
- It is fun to bake. It is handy to use a bread machine.
- Makes the house smell fantastic!!!
- It means cooler weather is here……. (though I still do bake bread in the summer……so maybe this one doesn’t count. But I still like this reason…)
- It is not store-bought bread….ugh…..my leastest of all favorite foods.
- MAKES a fantastic dipper in your soup (if you are into that…..).
This bread at Kat’s Kitchen caught my eye INSTANTLY!!! It was delicious.
* I doubled her recipe. It made one loaf of bread (I baked in my 4″ x 8″ loaf pan) and 7 rolls. (I actually used the rolls as hamburger buns…..cause it was nearly summer one day and winter the next!!!! So we grilled one night and had soup the next!!! Ha. Such unique weather we have had lately!!!!!)