Grilled Broccoli & Cauliflower Parmesan

I have been trying to incorporate more vegetables into our meals. I don't really like vegetables. I have always eaten potatoes and corn. You can add broccoli to the list starting in my late 20's. It has to be cooked though. I can tolerate cooked carrots and cooked cauliflower. No raw veggies for me. That might just be about it. Hopefully Hayden does not get my eating habits/preferences. So far he likes a few more veggies then me. But again cooked, almost mushy.

Anyways, here is a recipe for broccoli and cauliflower that I made the other day. I thought it was ok. But you can't go by me since I don't like veggies. Mike really enjoyed it. We made it on the grill but you can make it in the oven also.

Here is the recipe: (which I cut in half and left out the sun dried tomatoes)

1 sheet (18x24-inches) Non-Stick Foil

4 cups broccoli florets

2 1/2cups cauliflower

1/2 cup sun-dried tomatoes

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried basil

1/3 cup grated Parmesan cheese

4 ice cubes

PREHEAT oven to 450°F or grill to medium-high. Combine broccoli, cauliflower sun-dried tomatoes, olive oil, garlic and basil.

CENTER vegetable mixture on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with Parmesan cheese; top with ice cubes.

BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.

BAKE 20 to 25 minutes on a cookie sheet in oven OR

GRILL 12 to 15 minutes in covered grill.

I got the recipe from a grilling cookbook but you can also see it here

Savory Parmesan Bites

I have had this recipe for ever. It is a good appetizer but I mainly serve it with a chicken dish or pasta dish. It is another easy one.

Ingredients:

1 pkg. (8 oz. Cream Cheese, softened
1 cup Grated Parmesan Cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions:
HEAT oven to 350°F.

BEAT cream cheese and 3/4 cup Parmesan with mixer until well blended.

SEPARATE dough into 8 rectangles; seal seams. Spread with cream cheese mixture
Fold each rectangle lengthwise into thirds to enclose filling; cut into 4 squares. Place, seam-sides down, on baking sheet; top with remaining Parmesan.

recipe from here

Chocolate Chip Cheeseball

I was looking for something different to take for an office food day. Its always the same old food. I spent a lot of time on allrecipes.com searching for something and stumbled upon this. It is more dessert like but can be used as an appetizer. It is kind of like eating cookie dough (but no risk of salmonella). My office full of women loved it.

Here is the recipe:
Ingredients:
* 1 pkg. 8oz. cream cheese (for a healthier version you can use low-fat)
* 1/2 cup butter
* 1/4 tsp. vanilla
* 2 Tbs. brown sugar
* 3/4 cup confectioners sugar
* 3/4 cup mini chocolate chips
* 3/4 cup finely chopped pecans (optional...I usually leave them out)

Directions:

Bring cream cheese to room temperature or microwave on 50% power for approximately one minute to soften. Beat cream cheese, butter and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Spoon batter into your favorite serving dish and sprinkle with pecans (if you are using them, if not, just sprinkle a few chips on top for a lovely presentation). You can also form into a ball by chilling the cheese ball for 15 minutes in the fridge before gently forming into a ball and rolling in pecans and/or chocolate chips.

Serve with assorted graham crackers .

Original Recipe here

Panera Bread Broccoli Cheese Soup

I love Panera Bread. I never go to "fast food" places any more so Panera Bread is my fast food place. (And Sheetz but that is another post...)

Most of the time I order the "you pick two" b/c I can never decide what I want. I usually get a turkey sandwich on asiago cheese bread and a bowl of broccoli cheese soup. Mmmm.

I found this copy cat recipe for the soup. It tastes very similar and isn't too hard to make. Sometimes I will pick up bread bowls to serve the soup in. I love bread bowls! Or we just buy a nice crusty loaf of bread.

Speaking of yummy bread check out the Parmesan cheese bread at the market district giant eagle. It is soooo good. It may have its own separate post coming up too.

But for now here is the recipe:

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Recipe is from here

White Spaghetti

I found this recipe a long time ago when Mike and I were 1st married. It was one of the first meals that I made that wasn't out of a box or packet! It is a quick, easy meal. Nothing too exciting, but a nice change from tomato sauce.

16 oz spaghetti noodles
2 or 3 eggs (beaten)
1 cup parm cheese
6-8 slices of bacon (cooked and crumbled)

Cook noodles according to directions. Drain. Immediately add the eggs and stir into the noodles (right in the pot). The eggs will cook right on the noodles (and the pot so stir often). Add the parm cheese. Top with bacon and serve.

So easy. The original recipe also called for ham and maybe green onions. I have also read where you can add garlic. You just heat some oil in a frying pan and cook some garlic. Then cook your bacon on in that pan.

Easter Dessert -- Vanilla oreo truffles

I was in charge of Easter dessert this year. I made egg shaped rice krispie treats decorated with white chocolate. I also made oreo truffles. But I didn't make chocolate ones. I made them using the Golden Oreos. They were yummy. I prefer them dipped in white chocolate but I always make some with regular chocolate for those who do not like white chocolate.

I made these for the first time for Christmas. The Smith family loved them. So did everyone else. I also make them with regular oreos and mint oreos. I can't decide which are my favorites...

Here is the recipe:
1 box of golden oreos finely crushed (into powder basically)
1 softened box of cream cheese
Chocolate for melting/dipping

Mix cookies and cream cheese. Roll into balls. Place on wax paper on cookie sheet. Put in freezer until they are hard. :O

Take out of freezer and dip into melted chocolate.

Decorate as you like.

Recipe is from here

Chicken Fingers

I love chicken fingers...Mike not so much. But he does enjoy these. The key to this recipe is soaking them in buttermilk. You have to do it, and you not substitute with regular milk.

After they are done frying, I melt some butter in a bowl and add hot sauce (only Frank's hot sauce please!). Then I roll them around and let them sit a minute or two. Sometimes I add some parmesan cheese too. Or i buy a bottle of arizona ranch sauce from quaker steak and lube.

For a new twist I tried this honey ginger sauce: sauce recipe

I want to do garlic and butter next time.

We usually eat these with a salad or make wraps. They are great the next day too (cold).

Here is the recipe:

Ingredients

* 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 1 egg, beaten
* 1 cup buttermilk
* 1 cup all-purpose flour
* 1 cup seasoned bread crumbs
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 quart oil for frying

Directions

1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, and buttermilk. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
2. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
3. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Recipe found here