Broccoli and Cheese

Yum! I love me some broccoli and cheese. I guess I am blessed that I have always liked my veggies. I am blessed to also have a son that will eat anything:-) Most kiddos that don't really care for broccoli will eat it when it's covered in goodness!!! This is another totally simple side dish and yummy!

You need:
broccoli (FRESH...NOT FROZEN..YUCK!)
1 clove of fresh garlic
salt
pepper
(2 tablespoons of butter)
A LOT of good sharp cheddar cheese!!

Preheat oven to 350-375

Clean and cut up about 2-3 heads of fresh broccoli...seriously don't even try this is all you have is frozen broccoli...you don't know what you are missing!!! Steam broccoli for about 10 minutes. You don't want the broccoli mushy...but you want it cooked.

Put steamed broccoli into a baking dish. Melt butter and choped clove of garlic in a bowl together in microwave for about 30 seconds. Drizzle butter and garlic mixture on broccoli...stir. Sprinkle with salt and pepper....then comes the goodness! Oh yeah! I say be just about as generous as you want to with the cheese...especially if you are trying to get your kiddos to eat veggies lol!! No, seriously I probably use about 1 cup of shredded cheese...but feel free to use as much as you would like.

Bake for about 10 minutes or until the cheese is melted and bubbly! Now that's good stuff!

Fried Taters

Ok...here is another one that most people already know how to make...but hey! I remember when I would look for simple recipes like this and I couldn't find them. So....figured I would put this recipe up in case anyone needs a simple potatoe recipe that is to die for!!!

You need:
Potatoes
veg oil (2-3 tablespoons)
butter (2 tablespoons)
salt
pepper blend seasoning
garlic powder

Peel and chope potatoes into cubes. Wash potatoes

I use an electric skillet for my potatoes. They always seem to turn out better for some reason! Put the skillet on 350. Put oil and butter in skillet and let it get good and hot. Add potatoes and sprinkle with garlic and pepper blend. Don't add salt to your potatoes until they are done or they will get soggy...yuck! Who likes a soogy fried potato?? NOT ME!!!

Cook for about 5-7 minutes then trun. Turn as needed for about 25 more minutes or until the potatoes are cooked through and nice and brown:-) Drain on paper towel...then salt potatoes before serving. This is one of my faves....it really doesn't get much better then some fried taters...I could eat them every day...but won't because I want to live past 50!!!!

BBQ Chicken

Such a simple yet totally yummy meal:-) I am sure most everyone has their own way to make it...but I thought I would share mine:-)

What you need:
(3) chicken breasts
a good BBQ sauce (or you can make a homemade sauce)
salt/pepper

Preheat oven to 375. Put chicken breasts in a baking dish. Sprinkle both sides with salt and pepper. Drizzle both sides of the chicken with BBQ sauce. Cover with aluminum foil and bake for 30 minutes or until chicken is done. Once the chicken is done remove the foil and turn oven on broil. Let chicken broil on each side for 2-3 minutes...this will make the outside of the chicken a little crisp...mmmm...so good:-)

French Puffs

This is another Pioneer Woman recipe. It sounded so good and easy to make so I decided to try it out on the kids this weekend. What kid isn't going to like something that is covered in cinnamon and sugar?? DUH! They turned out super delicious!!! I will make them again no questions asked:-)

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Spicy Poblano and Corn Soup

My friend Stacey found this recipe on the line the other day and decided to try it out last night. She was supposed to take a picture....but forgot...it's ok..I forgive you Stacey:-) Any who....she brought some to work today and it's delicious...and spicy!...but not too spicy. I think she added some jalepeno's to the recipe. You guys should try this one out! I will!!!

Ingredients
1 (16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided
2 cups 2% milk, divided
4 poblano chiles, seeded and chopped (about 1 pound)
1 cup refrigerated prechopped onion (or fresh)
1 tablespoon water
3/4 teaspoon salt
1/2 cup (2 ounces) shredded sharp cheddar cheese

Preparation
1. Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.
2. Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.
3. Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.

Beef Strogonoff

I found this recipe on the Cooking Light website. I am trying to make some lighter meals that are still tasty. Astually...I am trying to make lighter meals that Joel likes and can't tell they are lighter...he.he!! This was super simple to make and pretty tasty! It wasn't on the top of the list for Joel....but it was ok. I think adding less sour cream would have made it a little better. The sour cream took over a lot of the taste. Try it out and let me know what you think:-)

Ingredients:
1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

Preparation
1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.