Back to My Childhood

 When I was little, my mom would make a broccoli and cheese casserole for holidays.  It was always a favorite.  I found this recipe and made a few little changes.  When I tasted it, it took me right back to my childhood.  The main difference is I didn't use Cheez Whiz and I made it into individual servings.  With there only being 2 of us at home now, the individual servings is nice.  If you put it in mini muffin pans, you could use it as an appetizer.

 

Broccoli and Rice Cups

2 cups cooked rice

1 12 oz bag of broccoli, chopped finely

1 cup shredded cheddar

1 Tb. minced garlic

2 eggs, beaten

1 Tb. minced onion

Salt and pepper to taste.

Mix well and scoop mixture into greased muffin tins.  Top with more cheese.  Bake at 350 degrees for 25 min.  You may have to run a knife around the edges of each muffin cup to loosen.

      

These Onions Won't Make You Cry

 I love cooked onions.  Raw onions?  YUK!  

I picked up  couple of Vidalia onions with the intention of caramelizing them.  They are so good I could eat a whole bowl of them.  Hubby is the same way.  They are extra good on a burger, on top of a steak, or grilled pork chops.  I think I'll fix hamburgers tomorrow and top them with these onions.  You know what's even better?  Add fresh sliced mushrooms to the onions while your cooking them!

Caramelized Onions

2 Tb. olive oil

2-3 large onions, sliced and halved

a little salt

1 Tb. balsamic vinegar

1/4 cup water

Heat the olive oil in a pan on high heat.  Add onions and cook for 10 min.  Stir continuously with a spatula.  Onions will begin to brown.  Turn heat down to medium and cook 10 more min.  Sprinkle salt over onions and add water.  Cover pan and stir frequently.  Add balsamic vinegar and stir to coat.  Turn heat down to low and cook for 10 more minutes. Vent the lid on the pan.  Continue to stir until done.

                               

Roasted Veggies

 Another easy recipe that's quick and healthy!  For a larger crowd increase each squash by 2.

 

Roasted Veggies

1 yellow squash

1 zucchini squash

1 onion

1 container of fresh sliced mushrooms

 Olive oil

salt and pepper taste

garlic powder to taste

 

Preheat oven to 400 degrees.  Slice the yellow squash and zucchini into rings and then cut them in half.  Cut the onion into slices or dice.  Add the mushrooms and other veggies into a gallon size ziploc bag and shake up to mix.  Add olive oil into bag and coat the veggies.  Spread onto the pan.  Sprinkle with salt, pepper, and garlic powder.  Place in oven for 25 - 30 minutes.

Veggie Pasta Salad

 I'm back with a pasta salad that's full of fresh veggies!  No story with this one, just a good recipe.

Veggie Pasta Salad

1 box tricolor rotini pasta (gluten free if preferred)

2 tomatoes, diced

1 zucchini, diced

1 cucumber, peeled and diced

1 small can sliced black olives

1/2 orange or red bell pepper, diced

1 cup Mozarella cheese

1 package diced ham or real bacon bits

Light mayo to taste

Cook the pasta and drain it.  Add all the fresh veggies, olives, and ham or bacon.  Stir well and let cool.  Add the cheese and mayo.  Stir until well coated.  Chill and serve.  Makes a lot!

Sweet Potato Hash

I was able to hang out with one of my besties the other day.  We are always looking for new recipes.  She showed me one she had found in a magazine and it sounded REALLY tasty!  An hour later, I get a text confirming it was true.  A couple of nights later, I made it for dinner with a few changes to suit us.  I was also able to confirm it was yummy.  This is a good recipe for breakfast OR dinner!

Sweet Potato Bacon Hash

8 slices bacon

2 sweet potatoes, peeled and diced

3 shallots, chopped

¾ tsp salt

¼ tsp pepper

2 cups spinach

1-2 Tb water

2 tsp lime juice

6 large eggs, beaten

1 avocado, diced

Sour cream to taste

Preheat the oven to 400 degrees.  Place bacon in a cast iron skillet and cook in oven for 12 min.  Remove bacon and chop into bite size pieces.  Save the leftover grease in the pan.  Put chopped shallots and diced sweet potatoes in the pan.  Sprinkle ½ the salt and pepper over the potatoes.  Stir to coat with leftover bacon grease.  Cook over medium high heat for 12 minutes or until potatoes are tender.  Add bacon, spinach, lime juice, and water to the pan.  Cover pan until the spinach is wilted.  Add in remaining salt and pepper.  Stir.  Pour beaten eggs over the top of the mixture and stir until cooked.  Top with diced avocados and sour cream and serve.