Up until a week ago, the sons had never taken a single bite out of a Brussel sprout. Still, they had an instinctive hatred of them, refusing to try a single bite of their side of ‘roasted’ Brussel sprouts they were served with dinner. Yet, how can I blame them? Up until this recipe last week, I too had always steered clear to them, to the point or stubborn out-right refusal of even considering to try them. Even when my mantra to the sons is try new things. Brussels sprouts probably have the worst reputation of any vegetable. As you’ve seen, they’re the classic example of the vegetable hated by both kids and adults, only eaten because they’re so good for you. However, we were able to use this awesome recipe to change our whole familiys’ minds. A lot of the issue with people who have tried Brussel sprouts and hated them, is that they are a naturally bitter vegetable. And I do mean, bitter! However, roasting them (whether in a pan as in this recipe, or even in the oven) allows the sugars to break down and caramelize, nicely balancing out and breaking down their originally bite.
1 lb Brussel Sprouts 4 Tbsp butter 5- 6 tbsp minced garlic 1 1/2 tbsp lemon juice 3 tbsp Parmesan cheese, grated or shredded salt & pepper, to taste
1. Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. 2. Heat the butter in a large skillet over medium high heat. 3. Once heated, add the halved brussel sprouts to the pan and saute for about 8-10 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. 4. Add the garlic half way through the cooking. 5. Reduce the heat to low and add the lemon juice, salt and pepper. 6. Stir to combine and taste. Adjust seasonings if needed. Add the cheese on top and serve.
Note: So if you need to convince someone stubborn to like Brussel sprouts or it’s their first time trying them; the best way to have brussels sprouts is to roast them, and this is the only recipe you will ever need.
Sriracha is an amazing sauce. We’re a little nuts for it over here. In fact, I have it on good authority one of the sons is even getting a bottle in his Easter basket this year. This hot sauce can literally make anything taste better. Add it to some broccoli and you’ve got yourself an epic combination. I realize it may not look quite as vibrant or delicious now, but that’s just what soy sauce does to broccoli. It turns it brown. This saucy side dish may not be all that much of a looker, but rest assured, she’s got it going on! While skinny on the calories, this Asian-style broccoli is full on flavor and packs just the right amount of spice.
3 heads of broccoli 2 tbsp soy sauce 2 tsp sesame seed oil 3 tbsp Sriracha (your choice on how spicy you want it. Use 1 1/2 tbs for less spicy) 2 tsp minced garlic small handful of crushed peanuts (~15) salt & pepper, to taste
1. Preheat the oven to 400°. 2. Cut the broccoli from the stalk into small florets and wash & dry well. 3. In a large bowl, mix all the seasonings and diced garlic together. 4. Coat the broccoli evenly. 5. Put the seasoned broccoli onto a baking pan with a baking sheet, or parchment paper, under the broccoli. 6. Bake for 15 minutes, but remember to toss it half way through. 7. Serve with extra crushed peanuts on top!
We eat potatoes at least 2 times a week, sometimes three, so I’m always on the look out for new things to do with them. Although they probably wouldn’t want to readily admit to it, the sons like a little spice in their lives, or in this case, variety. These are a different take on ‘traditional’ roasted potatoes. We shall call them oven fries. I have kids, which would yours choose? The fancy, shmancy roasted potatoes, or something with the word fries in it? The lemon juice gives them a little tang and they’re roasted to crispy perfection on the outside, leaving the inside nice and tender. These oven roasted, Greek-style fries are the perfect accompaniment to almost any meal. I highly recommend making sure to double the recipe though, because you won’t have enough!! Yes, they are THAT GOOD!!!
1. Cut each potato lengthwise into 8 wedges. 2. Combine lemon juice, olive oil, oregano, pepper, salt, and garlic in a large bowl. 3. Add potatoes and toss well to coat. 4. Place potatoes, skin side down, on a baking sheet that has been coated with cooking spray. 5. Bake at 400 degrees for 45 minutes or until potatoes are tender and lightly browned.
If desired, you can sprinkle some Feta cheese crumbles over potatoes before serving.
Do you like your vegetables? On the fence? Turn your veggies into something you love with these Maple Glazed Thyme Roasted Carrots. Tender roasted carrots are glazed with smooth maple syrup, sauteed with thyme leaves, and roasted to perfection. It’s sure to be your go to side dish for any meal.
Every week I try to do a ‘Taco Tuesday’ since we all love ‘Mexican’ food. It’s evolved into more of a ‘tex-mex’ themed meal as opposed to being just the traditional tacos. One thing my kids always, unanimously, ask for on Tuesday’s is this Yellow Basmati Rice.
I originally discovered this in a Taste of Home list of easy grill meals. After briefly scanning the ingredients and directions, I knew I had to try it, and it was love at first bite. Creamy, cheesy, bacon-y…what better elements to build a mouth-watering side-dish for any meal? These potatoes are delicious, and equally easy to prepare and cook. We love having them any evening we grill out. They’re great for just our family’s dinner, or I can easily double the recipe, making a second batch, to feed a larger crowd. I’ve also found that these make a great, easy side-dish for camping meals. Even better, use this recipe as a guideline and get creative in your kitchen, or backyard. These potatoes have plenty of potential possibilities. Try adding broccoli. We also make, and love, a sweet potato version based off of this recipe. Whether you decide to stick to the original, or spice your potato packet up a little, you can’t go wrong with these cheese potatoes.
Grilled Three-Cheese Potatoes
3 large russet potatoes, scrubbed, peeled, and diced into 1 inch cubes
1 medium onion, chopped
3 tbsp grated Parmesan cheese
1 tbsp chives, minced
1/2 tsp seasoning salt, or plain salt
1/4 tsp pepper
2 tbsp butter
1/2 cooked, crumbled bacon, or 1/2 cup cooked, diced ham
1/2 cup shredded, part-skim mozzarella
1/2 cup shredded cheddar cheese
In a large bowl, combine the first six ingredients.
Transfer contents to a double thickness of greased, heavy-duty aluminum foil (about 18 inches square).
Dot with butter.
Fold foil around potato mixture and seal tightly.
Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
Carefully (very carefully because the escaping steam can burn you) open the foil packet.
Sprinkle the bacon, or ham, and cheeses over the potato mixture.
Reseal and grill for 3-5 minutes longer or until cheese is melted.
Didn’t think a classic potato salad could ever get better? This creamy Loaded Baked Potato Salad features off your favorite classic ‘loaded’ toppings, like crisp bacon, tangy cheddar, and flavorful green onions (even sour cream!), mixed right in. A hot oven staple gets a make over just in time for barbecuing season, and picnic tables all over.