Oven Roasted Broccoli

We've been trying to eat more veggies around here. Eating more means I can't fix them the same way every time or we'd get bored very quickly. Since we all love oven roasted zucchini and oven roasted cauliflower, I thought why not try to roast some broccoli?

The Princess has been wanting to help me in the kitchen, so I put her to work chopping up some broccoli. She pretty much make the entire recipe by herself with just a little advice from me. That's how easy this recipe is.

Here's what you need:

1-2 broccoli crowns
1-2 TBSP olive oil
2 teas minced garlic
salt and pepper, to taste
lemon juice

Chop the broccoli into similarly sized pieces. Try not to make them too small or they might burn. Toss with the olive oil, garlic, salt and pepper. Spread in a single layer on a greased baking sheet (I covered mine with foil, then greased it for easier clean-up). Roast in a 400 degree oven for 12-15 minutes, until the broccoli is tender. Stir at least once during cooking.

Remove the broccoli from the oven and drizzle with a little lemon juice. So good!

Oven Roasted Herbed Zucchini

It's the time of year for zucchini harvest, and many people find it difficult to know what to do with it. This easy recipe adds some pizazz to the veggie that some people find bland. And other than slicing it up, you won't do much at all besides enjoying it.

Here's what you need:

2 zucchini, sliced into 1/4 inch slices
1/4 cup olive oil
2 TBSP Italian seasoning
2 teas lemon juice
salt and pepper

Mix the olive oil, Italian seasoning and lemon juice in a Ziploc bag big enough to hold all the zucchini slices. I use a gallon bag. Then put the zucchini slices in the bag and squish around carefully until all the slices have been covered with the oil mixture.

Place the zucchini slices in a single layer on a baking sheet. Bake at 400 degrees for 15-20 minutes or until zucchini is tender.

Sprinkle with a little salt and pepper to taste, then enjoy!

Garlic Sesame Noodles

My daughter's favorite Asian side dish is this one - garlic sesame noodles. She likes it even more than rice. It's a snap to throw together, so I like preparing it.

Here's what you need:

1/4 cup soy sauce
2 TBSP rice vinegar
2 TBSP sesame oil
2 TBSP olive oil
1 TBSP honey
2 teas minced garlic
2 teas sesame seeds
8 oz. thin spaghetti noodles, cooked and drained

In a small sauce pan, combine the ingredients except the spaghetti noodles. Heat over low, stirring until the honey is melted. Pour over the noodles and toss to coat.

The Princess likes to eat hers with chopsticks!

Simple Cucumber and Tomato Salad

We've had a bumper crop of tomatoes this summer, so I've been preparing this easy salad nearly every week. The Princess and I love to snack on it in the afternoons.

I don't usually measure, just slice up the tomatoes and cucumbers I have on hand and layer them in a container, sprinkling each layer with a little sea salt. Then I pour about 1/2 cup of Italian dressing over the layers. I crumble some feta cheese over the top, thencover and refrigerate for a couple of hours to allow the flavors to blend a little.

After a few hours, I stir the mixture, then scoop some onto a plate and enjoy!

Crockpot Roasted Potatoes

I love using my slow cookers. As in plural. I have three that get regular use. Two of them are large 6-qt. ones, then I have a smaller 4-qt one. It's not unusual for me to have two, and sometimes all three, going at once.

This recipe is perfect when one slow cooker is being used for a large roast or other main dish meat. But you can make these potatoes anytime. They're so easy!

Here's what you need:

2-3 lbs. small potatoes, depending on how big your crockpot is
1/4 cup butter, melted
1 TBSP dried parsley
1 teas garlic powder
1 teas sea salt
1/2 teas black pepper

Wash your potatoes well, removing the dirt from the skin. Leave the skins on. Place in a lightly greased crockpot.

Combine the butter and seasonings. Pour over the potatoes. Cover and cook on low for 4-5 hours or on high for 3 hours.

You'll know they're done when you can pierce them easily with a fork. Remove the potatoes from the crockpot and pour the liquids over them before serving.

Simple and delicious!

*Note: You can cut the potatoes into wedges if you like. Adjust the cooking time accordingly, though. It won't take as long for them to cook through. However, I like just throwing them in there whole....takes less prep time!

Cheesy Broccoli Quinoa

Quinoa is quickly becoming one of my favorite ingredients to use in my cooking. It's full of protein and can be used in a variety of dishes. I've made muffins and chili with it. How is that for variety?

This recipes takes the classic cheesy broccoli rice casserole and offers the modern twist of quinoa instead of rice. I think I like it even better than rice!

Here's what you need:

1 cup quinoa, rinsed
2 cups chicken broth
1 cup chopped cooked broccoli
1 1/2 cups shredded cheddar cheese, divided
1/2 cup milk
1 egg, lightly beaten
1/2 teas seasoning salt
1/2 teas garlic powder
1/4 cup panko bread crumbs

In a saucepan, combine the quinoa and broth. Bring to a boil, then cover and simmer for 15 minutes, until the liquid is absorbed and the quinoa is tender. Mix the cooked quinoa with the broccoli, 1 cup of cheese, milk, egg, seasoning salt and garlic powder.

Transfer to a greased 8x8 dish. Sprinkle with the remaining cheese then the panko crumbs. Bake at 350 degrees for 15-20 minutes.

Black Bean and Corn Salad

I love serving Mexican dishes like enchiladas and burritos. But I struggle with side dishes to serve with them. Mexican rice is always a great option, but as good as it is, it gets old after awhile.

This yummy salad is a fantastic solution. It can be served warm or cold, depending on your family's preferences. You can also up the spices to give it more heat if you like. It's so simple to put together, too. And if you're serving more than 4 or 5 people, it's quite easy to double the recipe.

Here's what you need:

1 can black beans, rinsed and drained (2 cups if you cook your own beans)
2 cups frozen corn, thawed
1 small red pepper, chopped
3 green onions, sliced
3 TBSP olive oil
1 TBSP lime juice
1 1/2 teas cumin
1/2 teas sea salt
1/4 teas chili powder
dash of hot sauce, optional
chopped cilantro, to taste

In a bowl combine the beans, corn, red pepper and green onions. Combine the remaining ingredients (except cilantro) in a small bowl. Pour over the bean mixture and stir to coat. Sprinkle cilantro over all.

Twice Baked Potatoes

When I was in Florida on my girls' weekend getaway, I had some marvelous twice baked potatoes at a seafood place. I wanted to recreate them at home, so I experimented a little. I came up with a pretty good version, I think. My family gobbled them up, so I did something right!

The beauty of these potatoes is that they can be frozen and baked for the second time at a later date. Such a convenient side dish to have on hand! These potatoes pair beautifully with steak, chicken, pork and seafood.

Here's what you need:

6 large potatoes
1 small onion, diced (about 1/2 cup)
2 teas sea salt
2 teas garlic powder
2 teas dried parsley
3/4 cup sour cream
2 cups shredded cheese (I used white cheddar)

Scrub the potatoes well and dry with a paper towel. Place directly on the oven rack to bake. I bake mine at 350 degrees for an hour and a half.

While the potatoes are baking, melt a little butter in a small pan. Add the diced onion and cook until soft and browned. Set aside.

Allow the baked potatoes to cool enough to handle. Slice each potato in half lengthwise. Using a spoon, scoop out the potato pulp from each half, leaving a 1/4-inch shell.

In a mixing bowl, combine the browned onions and potato pulp. Stir in the seasonings, herbs and sour cream. Feel free to add whatever seasonings your family likes here. Mix in 1 1/2 cups of the shredded cheese. Take a little taste and see if you need to add more seasonings. Spoon this filling back into the potato shells.

Sprinkle the remaining cheese over the tops of the stuffed potatoes.

If you're going to serve immediately, bake at 375 degrees for about 10 minutes, or until the cheese is melted.

  To freeze for later, wrap each stuffed potato half in plastic wrap. Place in a Ziploc freezer bag. To serve, remove as many halves as you need from the freezer. Allow to thaw in the fridge for a few hours. Then bake as directed above, increasing the baking time a little.

Creamy Mac 'n Cheese

I adore macaroni and cheese. But only if it's homemade. I used to make a version that called for canned cheese soup. I've revised it to make it a little healthier - although it does contain a lot of cheese! But you can't have mac 'n cheese without a whole lot of cheese, can you?

 Here's what you need:

8 oz. dry macaroni
1/4 cup butter
1/4 cup flour
1 teas salt
1/4 teas pepper
1/2 teas dry mustard
2 cups milk
3 cups shredded sharp cheddar cheese
paprika, optional

Cook the macaroni according to package directions for al dente. The macaroni is going to soak up some of the cheese sauce you're about to make. So if it's overcooked, the mac will be mushy.

Melt the butter in a medium saucepan. Stir in the flour, salt, pepper and dry mustard and whisk until blended. Slowly whisk in the milk until smooth. Over medium heat, stir constantly until boiling. Reduce heat to low and cook for one more minute.

Remove the pan from the heat and stir in 2 cups of the shredded cheese. Stir in the macaroni and make sure all the pasta is covered with sauce. Pour into a greased 2-quart baking dish. Sprinkle the remaining cheese over the top. If desired, sprinkle a little paprika over the cheese for some extra color.

Bake at 375 degrees for 20 minutes or until the cheese is golden brown and the whole casserole is bubbly.

Please note that you can substitute other cheeses for the cheddar. I have replaced half the cheddar with shredded pepper jack cheese for a zesty twist, and it's amazing!

Garlic Roasted Potatoes

I have always loved potatoes. Cook 'em however you want to, and I'll eat 'em! But really, I think roasted potatoes are my favorite. I love the crispy-edged ones especially. This recipe is super easy and not fancy at all. But it delivers fantastic flavor. Sometimes simple really is best.

Here's what you need:

3 lbs small potatoes (I used Honey Gold but red works great, too)
1/4 cup olive oil
1 1/2 teas sea salt
1/2 teas pepper
2 TBSP minced garlic
1 teas dried parsley (optional)

In a bowl, combine the olive oil, salt, pepper and minced garlic. Allow to sit for a few minutes so the flavors can blend.

Quarter the potatoes, making sure all the pieces are roughly the same size. This ensures even cooking without some pieces getting burned while others aren't cooked through. Dump the potatoes into the bowl with the olive oil and toss to coat well. Spread in an even layer on a greased baking sheet.

Bake at 400 degrees for 45 minutes to an hour. Flip the potatoes over with a spatula every 15 minutes or so.

Sprinkle with dried parsley if desired.

Quinoa with Veggies

Since I joined Pinterest, I've seen quinoa (pronounced keen-wa) recipes popping up everywhere. I decided to investigate this grain a little further and found out it's really not a grain, but a seed related to the spinach family. It's very popular with vegetarians because it's considered a complete protein. It's also gluten-free, making it ideal for people with celiac disease. Here's a great article about the health benefits of quinoa if you want to find out more.

My first attempt at making a quinoa dish was a huge hit with the family. I mixed the cooked quinoa with sauteed veggies and spices. So easy!

Here's what you need:

1 cup quinoa, rinsed
2 cups water or chicken broth
1/2 TBSP garlic powder
1/2 TBSP onion powder
3 cups diced veggies (I used zucchini, mushrooms and carrots)
1 teas sea salt (or to taste)

In a saucepan, combine the quinoa and water or broth. Bring to a boil. Stir in half the garlic powder (this will be 3/4 teas) and half the onion powder (3/4 teas). Reduce heat to a low and allow to simmer for about 15 minutes. Fluff with a fork.

While the quinoa is cooking, saute the veggies in a little olive oil until soft. Combine the quinoa and veggies, then stir in the remaining garlic powder, onion powder and sea salt.

The quinoa had a slightly nutty flavor. As it cooks, the outer shell slips off, adding a little texture. You can see the tiny little shells in the picture.

I'm looking forward to experimenting with other quinoa recipes, including some breakfast ones. I'll share them when I do.

For more yummy recipes shared by cooks from all over, visit Full Plate Thursday hosted by Miz Helen's Country Cottage.

Cheesy Green Chile Rice

We are a rice-eating family, so I'm always looking for ways to jazz it up. I found this recipe on Pinterest and knew I had to try it. It was so easy and delicious that it's going to find a permanent spot in my meal planning.

Here's what you need:

1 cup brown or white rice
Chicken broth (2 cups if using brown rice, 1 1/2 if using white rice)
1/2 cup chopped onion
1/2 teas garlic powder
1/2 teas sea salt
1 (4 oz) can chopped mild green chiles
1/2 cup heavy whipping cream (you can use sour cream as suggested in original recipe)
1 1/2 cups shredded cheddar cheese

In a saucepan or rice cooker, combine the rice, chicken broth, onions and garlic powder. Cook according to package or rice cooker directions until tender.

Stir in the salt, chiles, cream and 1 cup of cheese. Mix well, then transfer to a greased 8x8 baking dish. Sprinkle the remaining cheese over the top. Bake at  350 degrees for 15 minutes until the cheese is melted.

Mediterranean Couscous

Couscous is a staple food in North African countries like Morocco and Tunisia and has been for centuries. It is a teeny, tiny little pasta made from semolina. Most couscous varieties sold here in the US are pre-steamed, then dried and packaged for easy preparation. It takes very little time to cook, usually 5 minutes or so.

The beauty of couscous, besides how quickly it's ready, is how many ways you can serve it. It can be used in place of rice in stews. Or you can flavor it with sauces or cheese. In North African countries, it's sweetened with honey and topped with cinnamon, raisins and cream.

This couscous takes on the flavor of the Mediterranean with cucumbers, mint, tomatoes and feta cheese. Lemon juice provides a nice tang. It is a fantastic accompaniment to steak and chicken.

Here's what you need:

1 box (10 oz) plain couscous (If you buy in bulk, this will be about 1 1/2 cups)
2 cups chicken broth
2 TBSP lemon juice
1 TBSP olive oil
2 Roma tomatoes, chopped
1 cucumber, peeled, seeded and diced
2 TBSP chopped fresh mint
1 TBSP chopped fresh basil
1/2 cup crumbled feta cheese

Bring the chicken broth to a boil in a medium saucepan. Add the couscous and stir well. Cover and remove from the heat. Let stand for 5 minutes.

When the couscous is tender, transfer to a bowl. Stir in the remaining ingredients. This can be served warm or chilled. Once it has been refrigerated, though, it might become a little dry. Just splash with a little more lemon juice and olive oil until it's a moist as you like.

One of my favorite ways to use the leftovers is to add grilled chicken then wrap in flatbread or a tortilla. Super yummy!

Parmesan Zucchini

I love squash and zucchini, my husband and kids don't. I've always had one way to prepare them - breaded and fried with lots of butter. They turned their noses up. I mean, who doesn't like breaded veggies swimming in lots of butter?

So I started searching for healthier ways to prepare zucchini, hoping that they'd at least try something new. I found this recipe on Pinterest and knew it was exactly what I was looking for. I adapted it slightly to make the prep a little easier, but it's a perfect way to get my family to eat the dreaded zucchini.

Here's what you need:

2 zucchini
1/2 TBSP olive oil
1/4 teas each salt, pepper and garlic powder
Shredded Parmesan cheese

Cut the ends off each zucchini and then cut into fourths, making a total of 8 pieces.

Place on a lightly greased baking sheet. Mix the olive oil and seasonings together, then brush over the zucchini. Sprinkle each piece with some Parmesan cheese. You definitely want the shredded kind, not the grated stuff in a green can.

Bake at 400 degrees for 15 minutes, or until the zucchini is tender and the cheese is melted.

See how yummy that looks? And no frying!

Provencal Peppers

When I saw this recipe over at Food Floozie, I knew I had to try it. I tweaked it just a little to suit our family's tastes. It is tangy and flavorful and goes well as a side dish with just about anything.

Provencal refers to the southern region of France where lavender is abundant. Using herbs de provence gives you a little taste of French cooking in your own kitchen. If you can't find herbs de provence in the grocery store, check out Mountain Rose Herbs. I use their blend and it's phenomenal!

Here's what you need:

2 TBSP olive oil
1 yellow pepper, cut into thin strips
1 orange or red pepper, cut into thin strips
1 teas minced garlic
1 pinch sea salt
1/4 cup white cooking wine
1/2 teas herbs de provence

In a saute pan, heat the olive oil over medium heat. Add the pepper strips and cook until they start to brown.

Add the minced garlic and sea salt. Then stir in the white wine and cook until the peppers are softened and most of the liquid has evaporated. Sprinkle on the herbs de provence and enjoy!

Greek Lemon Roasted Potatoes

Last fall Charles and I went to a Greek restaurant for our anniversary. Well, it was actually a very nice seafood restaurant whose owners were Greek, so there were many Greek-inspired items on the menu. One such item was lemon potatoes. I'd never had potatoes seasoned with lemon before, so I was eager to try it. I wasn't disappointed, as the potatoes were delicious! This is my attempt to recreate that wonderful side dish.

Here's what you need:

3 lbs small potatoes
1/2 cup chicken broth
1/4 cup melted butter
2 TBSP lemon juice
2 teas dried oregano
1 teas garlic powder
salt and pepper to taste
1/4 cup grated Parmesan cheese

Wash and scrub the potatoes, leaving the skins on. I used a variety called Honey Gold, which is why my potatoes are so yellow. You can use red potatoes, too.


Cut the potatoes into quarters. If your potatoes are on the larger side, you might need to cut into sixths or eighths. Basically you want all the potato wedges to be roughly the same size. Place the potatoes into a greased baking pan.


In a small bowl, combine the broth, butter, lemon juice, oregano, garlic powder, salt and pepper. Pour over the potatoes, then give them a good stir to make sure everything is coated. Cover the pan tightly with foil. Bake at 375 for 40 minutes.


Take the potatoes out of the oven and remove the foil. Sprinkle with Parmesan cheese and return to the oven, uncovered, for another 20-30 minutes, or until the potatoes are browned to your preference.


The Princess pronounced these "most delicious" in her best Mary Poppins voice. She's been practicing a British accent for days for some reason. Mr. Lego asked for seconds. And Charles and I were both pleased that this tasted remarkably similar to what we had at the Greek place.

Carmelized Squash

Side dishes are always a challenge for me. I have no problems with main dishes. Give me a slab of meat and I can do something with it! But I find myself relying on the same veggies - beans, broccoli, carrots and corn - to round out my meals. Oh...and potatoes. We love potatoes.

My sister-in-law shared this recipe on her blog, so I tried it and loved it! The squash was tender and sweet. The hardest part was chopping those butternut squashes into chunks, but the end result was well worth the effort!

Here's what you need:

2 medium butternut squash
6 TBSP butter
1/4 cup brown sugar
1 1/2 teas kosher salt
1/2 teas coarse pepper

Cut off and discard the ends of each squash. Peel and cut in half length-wise, then scoop out and discard the seeds. Chop into chunks and place on a greased baking sheet or pan.


In a small saucepan, melt the butter. Stir in the brown sugar until dissolved. Add the salt and pepper.


Pour the butter mixture over the squash and toss to coat.


Bake at 400 degrees for 45-55 minutes until the squash is tender and the glaze has carmelized. Turn the squash every fifteen minutes or so to make sure all sides gets browned and toasty!

Cheddar Apple Salad

I love eating salads. They are so versatile. You can throw just about any ingredient in and make it work. This salad is sweet with some yummy cheese and crunchy pecans. Perfect for fall.

Here's what you need:

8 cups torn salad greens of your choice (I use romaine and iceberg)
1 cup chopped apple - tart is best, but any kind will work
1/2 cup chopped pecans
4 oz. sharp cheddar cheese, cut into small cubes
6 slices bacon, cooked and diced

For the dressing:
1/2 cup poppy seed dressing
1/4 cup balsamic viniagrette

In a large bowl, toss the salad ingredients together. Whisk the poppy seed and balsamic dressings together. Pour over the salad and toss to coat. You may not need all of the dressing, so just save it in the fridge for future use. I only used about a two-thirds of it so I didn't drown the salad.

Also, if you don't think all of the salad will get eaten, you can leave the dressing off and serve it on the side. Cause lettuce does some funny wilting stuff once it comes in contact with dressing.

Minty Orzo Salad with Feta

Summer time is the perfect season for cold pasta salads, so this year I've tried a few new recipes to broaden my salad horizons. This salad is refreshing and delicious. It takes advantage of the mint I have growing all over my backyard, too.

Here's what you need:

1 cup uncooked orzo pasta
1 tomato, chopped
1 small cucumber, seeded and diced
1/2 cup crumbled feta cheese
1/4 cup olive oil
1 TBSP lemon juice
3 TBSP chopped mint
3 TBSP chopped dill
salt and pepper, to taste

Cook the orzo pasta according to the package directions. Rinse and allow to cool. While the pasta is cooling, whisk the olive oil, lemon juice, mint and dill together. Pour over the pasta and stir in the tomato, cucumber and feta. Season to taste with salt and pepper. Cover and chill for an hour before serving.

If you're looking for some more yummy recipes, check out Miz Helen's Full Plate Thursday. And link up with your own tasty recipe!

Southwestern Bean Salad

If you need a fabulous summer dish to take to a cookout or potluck, this yummy bean salad is for you! Plan ahead because it needs to chill. The longer it sits, the better the flavors blend together, so make this the night before if you can. This tasty dish also doubles as a dip for tortilla chips - my favorite way to eat it!

Feel free to adjust the spices to your family's tastes!

Here's what you'll need:
1 can black beans
1 can cannellini beans
1 can dark red kidney beans
1 cup frozen corn, thawed
1/2 cup chopped green or red pepper
1/2 cup chopped onion (red onions are really pretty in this dish)
1/3 cup olive oil
1/3 cup red wine vinegar
1 TBSP sugar
1 TBSP lemon juice
1 TBSP lime juice
2 teas cumin
2 teas dried parsley
1 teas garlic powder
1 teas chili powder
1 teas sea salt
1/2 teas black pepper

Drain and rinse all the beans.


Mix the remaining ingredients in a measuring cup.


In a large bowl, combine the beans, corn, pepper and onion. Pour the dressing over the bowl and stir gently to mix.


Aren't all those colors lovely?

Cover and refrigerate until time to serve.


For more yummy recipes, head over to Miz Helen's Full Plate Thursday.