Thursday, August 30, 2012

Oven Roasted Cauliflower

I don't really like cauliflower.  I never eat it raw, and steamed it is just kind of bland.  But I thought I would try roasting it similar to how I do broccoli and it turned out quite good! Cooked through with a little bit of crunch/texture in the roasted parts. I didn't put lemon juice or cheese on it, but it was still pretty tasty.

Oven Roasted Cauliflower
From: Elizabeth
Prep time: 5 min
Cook time: 25 min

1 head of Cauliflower, cut florets into small chunks
1 head of garlic, sliced or chopped
Olive Oil
Sea salt

1. Preheat oven to 400 and line a cookie sheet with foil.

2. Place cauliflower and garlic on cookie sheet, drizzle with olive oil.  Move around to coat.  Sprinkle with sea salt.  Cook for 20-30 minutes, turning once or twice during cooking, until desired tenderness (I like it when it gets a little crispy).  Enjoy!

Sunday, August 26, 2012

Carnation Instant Breakfast Smoothie

This is a shake disguised as a breakfast smoothie... yum.  Bill came up with it based on a Men's Health recipe.  It is super easy and delicious... plus an excuse to eat ice cream (or frozen yogurt) for breakfast.

Carnation Instant Breakfast Smoothie
From: Bill & Men's Health
Prep time: 5 minutes

1 1/2 cup milk
1 carnation instant breakfast packet (we use milk chocolate)
3-4 scoops frozen yogurt (or ice cream)
1/4 - 1/2 cup peanut butter
1 banana

1.  Add all ingredients to blender and blend until smooth. Enjoy!


Tuesday, August 21, 2012

Dijon Dill Salmon

When we were visiting my brother in California over the 4th of July he made this awesome Salmon.  I asked him for the recipe and made it last week.  It turned out great!!!! Lots of good flavor with a little sweetness in the glaze.  Added bonus... it was super easy and only about 20 min start to finish!

Dijon Dill Salmon
From: David Bos
Prep time: 5 min
Cook time: 15 min

2 Salmon Fillets
2 Tbsp Dijon Mustard
2 Tbsp Brown Sugar

1. Preheat oven to 400 degrees.  Place Salmon on aluminum foil on baking seet.

2. Smear mustard over Salmon, add as much dill as you like and sprinkle with brown sugar.

3. Bake at 400 for 10 - 12 minutes (cook time may be longer for larger pieces).  Place in broiler for 1-2 minutes.  Serve.

Monday, August 13, 2012

Farmer's Market Skillet with Quinoa, Feta, Zucchini, Tomatoes, and Corn


I saw this recipe on Pinterest and knew I had to make it. When Bill was out of town one night last week I made this for myself since I knew I probably wouldn't be able to get away with a meal without meat if Bill was home.  It was absolutely fantastic! I saved some of it and gobbled it up the next night for dinner as well.  It is very easy and tastes so fresh and filling that I want to make it again already!  The dressing is just perfect and brings the flavors of the veggies and feta all together. I highly suggest trying it for a meatless meal, or a side dish.

Farmer's Market Skillet with Quinoa, Feta, Zucchini, Tomatoes, and Corn
From: Iowa Girl Eats
Prep time: 10 min
Cook time: 30 min

1 3/4 cup chicken broth (aprox. 1 can)
1 cup quinoa, rinsed and drained
1 Tbsp Olive Oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced
2 ears sweet corn, kernals cut off the cob
2 green onions
salt & peper
1 tomato, chopped
1/2 cup feta
2 Tbsp chopped basil

For the Honey Lemon Vinaigrette:
1 Tbsp lemon Zest
2 Tbsp lemon juice
1 1/2 Tbsp Honey
1 garlic clove, finely minced
1/2 tsp salt
1/4 tsp pepper

1. Bring chicken broth to boil in a saucepan.  Add rinsed quinoa and cover, turn heat down to medium low, then let cook until the broth is absorbed and quinoa is tender, about 25 minutes.  Fluff with a fork and let cool slightly.

2. While Quinoa is cooking, combine all ingredients for Honey Lemon Vinaigrette in a large jar or bowl, then shake or whisk to combine and set aside.  Chop all vegetables.

3. Heat oil in a large skillet over medium- high heat.  Add garlic and saute until golden brown, about 30 seconds.  Add zucchini, sweet corn, and green onions, season with salt and pepper, ten saute until barely tender, about 4 minutes.

4.  Add cooked quinoa and half of Honey Lime Vinaigrette, then stir and cook for 1 minute more.

5.  Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet.  Stir well, taste, and add more salt and pepper if necessary.  Let cool 5-10 minutes before serving.

Monday, August 6, 2012

Gin & Rhubarb Delight

This is my new favorite cocktail.  It was inspired by a drink we had at DMK Burger bar, and Bill concocted a similar drink after I made Strawberry Rhubarb Jam.  I don't love gin, but in this cocktail, I could drink Gin all day (although I shouldn't).  Everyone we have made these for has loved it!

Gin and Rhubarb Delight
From: DMK and Bill
Prep Time: 5 min

1 shot of Gin
Tonic (or soda if you prefer)
juice of 1/2 a Lime
2 spoonfuls of Strawberry-Rhubarb Jam


1.  Fill a glass (or mason jar) with ice, add gin, lime, tonic, and Jam.  Stir until jam is mixed in.  Enjoy!


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