Oven Roasted Brocolli

I thought this was delicious.  My 6-year old broccoli lover likes it better "unadulterated"-or just steamed; however, I need variety.  So...there.  I'm the mom.  My hubby needed it roasted a bit longer than it stated because he needs a big difference between raw and cooked. Weirdos.  They'll get it again some time whether they like it or not....because I'm the mom.

Recipe based off of: The Food Network

Ingredients
1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Directions

Preheat oven to 425 degrees F.

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a 9x13 pan and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko crumbs over the broccoli mixture. Place in the oven and roast just until the broccoli is tender, 8 to 10 minutes. Remove from the oven, toss in the cheese and serve immediately.

Spaghetti Pie

Spaghetti Pie
recipe from:Taste of Home

Ingredients

• 1 pound ground beef
  
• 1/2 cup finely chopped onion
• 1/4 cup chopped green pepper
• 1 cup canned diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sugar
• 1/4 teaspoon pepper
• 6 ounces spaghetti, cooked and drained
• 1 tablespoon butter, melted
• 2 egg whites, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 cup (8 ounces) fat-free cottage cheese
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• In a nonstick skillet, cook the beef, onion and green pepper over
• medium heat until meat is no longer pink; drain. Stir in the
• tomatoes, tomato paste, oregano, salt, garlic powder, sugar and
• pepper; set aside.
• In a large bowl, combine the spaghetti, butter, egg whites and
• Parmesan cheese. Press onto the bottom and up the sides of a
  • deep-dish pie plate coated with cooking spray. Top with cottage
  • cheese and beef mixture.
  • Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella
  • cheese. Bake 5-10 minutes longer or until cheese is melted and
  • filling is heated through. Let stand for 5 minutes before cutting.
  • Yield: 6 servings.
  Nutritional Facts: 1 piece equals 348 calories, 10 g fat (5 g saturated fat), 52 mg cholesterol, 690 mg sodium, 33 g carbohydrate, 4 g fiber, 29 g protein.Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Lemon Chicken Piccata

Lemon Chicken Piccata
Adapted from allrecipes

This was a hit for the whole family!

INGREDIENTS:

3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions salt and pepper to taste 1/2 cup all-purpose flour 2 tablespoons olive oil, or as needed 1 clove garlic, minced 2 cups low sodium chicken broth

1/2 lemon, thinly sliced 1/4 cup fresh lemon juice (juice from other half of lemon) 2 tablespoons capers, drained and rinsed -(I would call this optional because my kids will freak out if they see them) 3 tablespoons butter 2 tablespoons minced Italian (flat-leaf) parsley

DIRECTIONS:

1.	Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2.	Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3.	Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4.	Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Chocolate Fruit Dip

I've been told I'm not allowed to come to neighborhood parties unless I bring this dip! It's always a big hit. I usually serve it with strawberries and pineapple, but it's good with other fruit, such as apples and melon.

16 ServingsPrep/Total Time: 10 min.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1/3 cup baking cocoa
• 1 teaspoon vanilla extract
• 2 cups whipped topping
• Assorted fruit for dipping

Directions

• In a large bowl, beat cream cheese and sugar until smooth. Beat in
• cocoa and vanilla. Beat in whipped topping until smooth. Serve with
• fruit. Yield: 2 cups.

Nutritional Facts: 1 serving (2 tablespoons) equals 96 calories, 7 g fat (5 g saturated fat), 16 mg cholesterol, 42 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

No-sew rolled fabric flowers

No-Sew Rolled Fabric Flowers:

This is not food, but still something I "cooked up."

For Mother's Day, I was meaning to pick up a corsage for my MIL; however, time got away from me (as usual), so I needed to punt and use what I had at my house--google, scrap fabric & lace.  I found a tutorial here at: Pretty Prudent and went to work.  It turned out great.  I hope to have some neices born soon so that I can practice making some cute headbands with this technique.

Whole Wheat Bread

I have tried many different whole wheat bread recipes and this is absolutely the easiest!  As I was grinding the wheat, I added some quinoa to the grinder and even have some of that mixed in, which makes the bread even lighter and whiter--and healthier. It's good enough for the kids' sandwiches and absolutely delicious with honey butter.
Recipe Adapted from: Rate the Plate Utah

Whole Wheat Bread
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
2 1/4 tsp. salt
2 3/4 c. steaming hot tap water
1/4 c. gluten flour*
1 1/2 T. dough enhancer*
1 1/4 T. instant yeast
7-8 c. whole wheat flour

1. Mix together first four ingredients in a mixer.  Add 1/2 of the flour & mix until well-mixed.
2. Put in 1-2 more cups of flour, gluten flour, dough enhancer, & yeast.  Mix again. (This is where I change from a flat beater to a dough hook).
3. With mixer on medium speed, add remaining flour just until dough pulls away from sides of the bowl.  Knead 6-10 minutes on medium-high speed.
4. Pre-heat oven for 1 minute to lukewarm (Turn it on at the lowest setting for a minute and then turn it off).  Spray or oil pans.  Put dough onto an oiled counter, divide, & shape into loaves and put in pans. Put an additional pan of water in oven on bottom rack.
5. Let loaves rise for 35 minutes in warmed oven.  Do not remove bread from oven.  Turn oven up to 350 degrees and bake for about 30 minutes.
6. Remove from pans immediately and let cool on racks.

Semi-homemade oreos

My darling daughter requested homemade oreos tonight.  This needed to happen as quickly as possible, so I turned to a recipe using a cake mix and voila!  Success!

 recipe from: your cup of cake
Semi-Homemade Oreos

Yield: 24 cookies, 12 sandwiches

Ingredients

Cookies:

1 box Devil's Food Cake Mix

2 eggs

1/3 cup oil

Filling:

4 ounces cream cheese, softened

1/4 cup butter, softened

1 1/2 - 2 cups powdered sugar

1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees.

2. Mix Devil's Food Cake mix, eggs and oil in a bowl, the dough will be thick.

3. Line cookie sheets with parchment paper and make dough balls smaller than the size of golf balls.

4. Place dough balls on cookie sheets, about 12 per sheet and pat down to make disks with fingers.

5. Bake for 7-10 minutes.

6. Let cool on cookie sheets for 3 minutes and then move to cooling racks.

7. !Filling: Beat cream cheese and butter for 3 minutes. Add powdered sugar and vanilla extract. Thicken with more powdered sugar if needed.

8. Frost the bottoms of half the cookies (once cooled) and sandwich them!

Place cookies in a tupperware and chill for at least an hour. *I didn't do this.  I served them immediately and they were awesome!

Chunky Chicken Vegetable Soup

With all the allergies, colds, sore throats, etc. going through my house right now, I decided to stick to the basics and made soup and bread, even though it's supposed to be spring.  This was perfect with homemade whole wheat bread, a salad, and cut-up watermelon (our proof on the table that spring is here).  This received rave reviews from all 9 of us! Enjoy!
Adapted from:The Pioneer Woman

Chunky Chicken Soup

Ingredients

• 3 chicken breast halves
• 1-2 T olive oil
• 64 ounces, fluid Unsalted (or Low Sodium) Chicken Broth (you May Use Half Broth And Half Water If Desired.)
• 1 whole Large Onion, Chopped
• 3 whole Ribs Of Celery, Sliced
• 4 whole Carrots, Peeled And Chopped 
• 4 whole russet potatoes, Peeled And Chopped
• 1/2 teaspoon Salt
•  Ground Black Pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 teaspoon Poultry seasoning

Preparation Instructions

Place all ingredients but the potatoes and broth/water into a pot. Saute vegetables and chicken for 3-5 minutes in 1-2 T olive oil.  Add potatoes and broth.  Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed.

Serve in a bowl, then sprinkle black pepper over the top.

*Note: Adjust broth levels and/or vegetable amounts as needed.

Slow-Cooker Shredded Beef Tacos

Slow-Cooker Shredded Beef Tacos

recipe adapted from: gimme some oven

Ingredients

• 2 Tbsp. extra virgin olive oil
• 2 pounds beef (I used top sirloin steaks)
• 2 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. smoked paprika
• 1 cup beef stock
• 2 Tbsp. tomato paste
• 1 medium onion, diced
• 4 cloves garlic, minced
• Flour/corn tortillas
Favorite taco toppings:
• guacamole or avocado
• fresh salsa
• Mexican rice
• grated cheese
• fresh lettuce
• tomato
• onion
• cilantro
• squeeze of lime juice

Method

Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.

Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.

Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.

Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Baked S'mores

Baked S'mores

recipe courtesy:The Apron Gal: Baked S'mores

Ingredients
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla 
1 1/3 cups flour
1/4 tsp salt (optional) 
3/4 cup graham cracker crumbs (approximately 5 full graham crackers)
1 tsp baking powder
4 chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (or mini marshmallows if you must!) 
Directions

Preheat oven to 350. Grease bottom of  pan. 

In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla.

Add the flour, graham cracker crumbs, baking powder and salt and mix at a low speed until combined. 

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Four 5 oz. Hershey’s bars should fit perfectly in an 11x7 pan.

Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use a rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars. 

Enjoy!

Chicken Pesto Burgers with Pesto Mayo

Chicken Pesto Burgers with Pesto Mayo

My family absolutely loves these.  When entertaining, we'll often make sliders with traditional American burgers, buffalo burgers (made with buffalo sauce and blue cheese in the ground beef), and these delicious light pesto burgers.  

What you'll need

• FOR THE BURGERS:
• 1 1/2 pounds ground chicken (I've used ground turkey and my family can't tell the difference)
• 3/4 cup grated sharp Cheddar or 1/2 cup finely grated Parmesan (we like a combo of both)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/3 cup mayonnaise
• 2 tablespoons pesto (store-bought or your favorite recipe)
• Oil for brushing the burgers
• 6 burger rolls
• Lettuce
• Sliced tomatoes
• FOR THE PESTO MAYONNAISE:
• 1/2 cup mayonnaise
• 2 tablespoons pesto

How to make it

1. Line a medium-size baking sheet with plastic wrap and set it aside. In a large mixing bowl, combine the ground chicken, cheese, salt, and pepper, mayo, and pesto, gently tossing the mixture with your hands or a large fork, until evenly blended.
2. 
   
3. Shape the meat into six 1/2-inch-thick patties, placing each one on the lined baking sheet as you go. Cover the burgers with plastic wrap and refrigerate them for at least 30 minutes to firm them. (Note: The patties will be softer than traditional hamburgers. You may also want to add up to 1/4 c panko crumbs to help them not fall through the grill.)
4. 
   
5. While the meat is chilling, prepare the grill and make the Pesto Mayonnaise (just combine the ingredients in a small bowl). Then brush one side of each of the burgers with a little oil and place them on the grill, oiled side down. Lightly brush oil on the other side of the burgers and cook them for 5 minutes on each side, turning once, or until the meat is no longer pink inside.
6. 
   
7. 
   
8. Adapted from Familyfun magazine

Restaurant Style Egg Drop Soup

Restaurant Style Egg Drop Soup

This is so easy and healthy!  My girls crave this soup.  It's super kid-friendly and inexpensive. I served this with egg rolls and stir-fry Oriental vegetables.

4 c chicken broth
1/4 tsp ground ginger
2 T chopped chives
1/4 tsp salt
1/2 tsp sesame oil
3 eggs
1 1/2 T cornstarch
3/4 c chicken broth

1.Put first 5 ingredients in a saucepan and bring to a boil. In a cup or small boil, combine 3/4c chicken broth and cornstarch. Set aside.
2. Whisk eggs together in a separate bowl using a fork.  Drizzle eggs a little at a time in the boiling broth mixture. Eggs should cook immediately.  Stir in the cornstarch mixture gradually until desired consistency.
Serve and Enjoy!

MmmmGood Slow Cooker Beef Stew

Even though it's warming up (finally) here in Idaho, I still crave comfort food.  This was requested by C-man, and he was supposed to get it in the crockpot before school; unfortunately, he takes forever to wake up, so I completed the task after dropping off all the kids.  My house smelled marvelous the whole day!  It was perfect with our whole wheat bread and a salad.

MmmGood Slow Cooker Beef Stew

2 pounds beef stew meat, (browned in pan over stove in oil, salt & pepper, then cut in bite size pieces)

*I never use stew meat--I found top loin steaks on sale and used those.
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas

1/4 cup cornstarch
1/4 cup water

Directions:

1.  Combine beef, celery, carrots, red onion, potatoes, salt,  pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.  I cooked it on low for 7 hours, panicked when the potatoes weren't soft, and turned it up to high for 2 hours because I'm always nervous like that. 

2.  About 30 minutes before serving, mix the cornstarch and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas. Continue cooking covered for 30 minutes.

Adapted from family fresh meals

Cake Mix Waffles

Some may think because this uses a cake mix, it has to be for dessert.  Aren't muffins just a different version of cake?  Coffee cake?  I love sweet breakfasts!  These are an easy way to get kids out of bed and can even be made by them!  The variations are endless...

Sunday, my princess made these with a dark chocolate cake mix, coconut, chocolate chips, and smashed up walnuts for "Almond Joy Waffles."  Be creative and have fun!

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• Prep Time 30 min
 
• Total Time 30 min
 
• Servings 12

Ingredients

1

box Betty Crocker® SuperMoist® cake mix (any flavor)

1 1/3

cups water

1/3

cup vegetable oil

3

eggs

• 1Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
• 2Make cake batter as directed on box, using water, oil and eggs.
• 3For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.

Dark Chocolate Brownies

This is a delicious, rich brownie recipe that would please any chocolate lover like myself.

Dark Chocolate Brownies

• 2 sticks (8 oz) butter
• 8 oz good-quality semisweet chocolate
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract
• 5 large eggs
• 1/3 cup unsweetened Dutch-process cocoa powder
• 1/2 tsp salt
• 2/3 cup all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
2. Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.
3. Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
4. Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.     

Adapted from Mel's Kitchen Cafe Mel's Kitchen Cafe