Roasted Garlic Parmesan Broccoli

Sounds simple, right?

Well, it is.

But it also has a pretty impressive presentation and a great taste. Since my grandmother's birthday, she has called me four times to tell me how great it was and ask me questions about how I prepared it.  Usually side dishes get overlooked or overshadowed by the main dish. The main dishes for her dinner were marinated steak tips (to DIE for, I swear they melt in your mouth) and baked shrimp scampi (recipe to coming soon!). So the fact that the broccoli made such an impression on people really says something.

As I mentioned in my last post, I'm currently obsessed with roasting vegetables. I grew up with steamed frozen vegetables. When I'm running low on time or energy, frozen veggies are still my go to side dish. But if I have any fresh vegetables and a little time before dinner, I just cannot resist roasting them. Is it just me or does roasting give everything a wonderful nutty flavor? I might be making that up but I love it.

The addition of parmesan cheese and breadcrumbs makes the roasted broccoli look a little fancier and taste richer. The preparation is just as easy as simply roasting the broccoli with olive oil but the additions make it seem more appropriate for a special occasion.

Try this for a semi-elegant twist on roasted broccoli!

Roasted Garlic Parmesan Broccoli (4 servings)

• 1 lb fresh broccoli, broke up into large florets
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp pepper
• 1/4 tsp salt
• 1/3 cup seasoned bread crumbs
• 1/4 cup parmesan
• 2 Tbsp butter, cut into small pieces

1. Preheat the oven to 400 degrees.
2. Place the breadcrumbs in a 9x13 pan for 2 minutes. Transfer into a bowl and set aside. 
3. Toss the broccoli with olive oil, garlic, salt, and pepper. Mix in breadcrumbs and parmesan cheese.
4. Transfer to the 9x13 pan. Sprinkle pieces of butter evenly over the top of the broccoli. Roast for about 15 minutes or until the broccoli reaches the desired tenderness.

viola!

Roasted Rosemary Red Potoates

I love roasting vegetables for so many reasons. It's so easy. Basically you just have to chop your favorite veggies, toss them in olive oil and some seasoning, and put them in the oven at around 400-450 until they are cooked to your desired tenderness. Easy peasy!

I also love that it really brings out the natural flavors of the vegetables and the herbs that you choose to use. The vegetables aren't smothered in a rich sauce that overpowers them. Now don't get me wrong... I'm a HUGE fan of thick, creamy, cheesy sauces but we're trying to keep it light for summer, remember? Rosemary has a wonderful aroma. I got mine straight from my grandfather's garden, which makes it even better because it's completely fresh. And free :)

Roasted. Rosemary. Red potatoes. I love alliteration almost as much as I love roasting ridiculously remarkable raw red potatoes.

Ok, I'm done.

This recipe is so simple. The combination of fresh rosemary and potatoes is a classic combination for a side dish to accompany meat main dishes. The leftovers would be reheated in a skillet to make home fries and covered with drippy eggs.

I'll be sharing the other two dishes that I made with these potatoes for my grandmother's birthday later in the week so stay tuned!

Roasted Rosemary Red Potatoes (8 servings) 

• 3 lbs red potatoes, cut into 1/2 inch pieces
• 2 Tbsp olive oil
• 2 Tbsp rosemary, minced
• 1 tsp salt
• 1 tsp pepper

1. Preheat the oven to 400 degrees. Spray a 9x13 pan with cooking spray.
2. Toss the red potatoes with the olive oil, rosemary, salt, and pepper. 
3. Place the potatoes the prepared pan in a single layer to ensure even roasting. Roast for 30-40 minutes (I did around 40 because I had other items in the oven and we like our potatoes a little browned on the outside.)

Patriotic Trifle

I was looking through my camera and I realized that I forgot to post my 4th of July recipe! Food blogger fail. Especially for me because I get really excited about making themed food. And parties. And outfits. I blame my love for all things themed on my four years of sorority life <3

I made this patriotic trifle to bring to a family friend's barbeque. I had to whip something up really quickly because I was soaking up the sun all day and did not feel like being cooped up in the kitchen. I threw together this trifle in about 30 minutes so it was perfect!

This dessert is easily adaptable. I used angel food cake, strawberry puree, vanilla pudding, and blueberries and strawberries for the layers. You can use any flavor of cake, fruit puree/alcohol (to moisten the cake), pudding, and fruit/candy topping that you'd like. The possibilities are endless! My mom makes a boozy version with chocolate cake, Bailey's, chocolate pudding, and Heath Bar pieces. Everyone goes absolutely crazy for it. The important thing to remember is the order of the layers:

1. Cake
2. Fruit puree/alcohol
3. Pudding
4. Cool whip
5. Toppings (fruit/candy)
6. Repeat!

I cannot wait to experiment with more flavor combinations!  I will definitely be making plenty of other versions because: it's so easy to put together; it tastes great; and it's very pretty if the layers are carefully assembled. This is perfect for a party because it's cheap and makes a ton of servings!

So happy belated 4th of July! I'm within a week so it's still acceptable to celebrate, right?

Patriotic Trifle

• 2 angel food cakes
• 2 boxes instant vanilla pudding (I used sugar free)
• 1 quart whole milk
• 1 large container Cool Whip (I used fat free)
• 1 Tbsp granulated sugar
• 2 Tbsp water
• 2 16 oz containers strawberries, sliced
• 2 pints blueberries
• 1 banana, sliced

1. Prepare the instant pudding according to the directions on the back of the package (I used 1 quart of whole milk for two packages of pudding mix). Chill in the refrigerator for about a half hour.
2. Puree 1 cup of strawberries with the sugar and water. Set aside.
3. Tear up one angel food cake into bite-sized pieces. Place in an even layer at the bottom of a large, clear serving bowl.
4. Pour half of the strawberry puree over the cake layer. 
5. Spread half of the pudding evenly over the cake. Make sure the pudding goes all the way to the sides of bowl so the separation of layers can be seen from the outside of the bowl.
6. Spread half of the Cool Whip over the pudding layer in the same manner.
7. Reserve enough strawberries and blueberries for the flag decoration. Combine the rest of the blueberries and strawberries. Make an even layer of fruit. 
8. Repeat steps 3 through 6.
9. Create an American flag out of the remaining fruit, as shown in the pictures below.

look at those layers!

Happy 4th of July, America!

yeah, that's a themed dessert and a matching outfit :)

diggin' in!

Crab-Stuffed Baked Cod

Happy July 1st! July is my favorite month. I generally don't have work or school. I get to lay in the sun all day. And it's my birthday month. Yay!

Anyway... onto the food! I really want to try to eat more fish. I think I have always just assumed that I don't like fish because I don't like plain baked salmon. It's just too fishy and it's ugly and it smells weird. Not for me. So I never bother trying, ordering out, or cooking any other kind of fish. Well, that's silly so I'm making a change.

I decided to try crab-stuffed cod because it's something that I always contemplate ordering when I'm out to eat but then I chicken out. I'm glad that I finally tried it because it was great! The cod was thick and flaky. I think the sauce was a perfect combination of olive oil, butter, lemon juice, and parsley because you can really taste each ingredient. The stuffing made the fish more filling and was really tasty. The only change I might make is to decrease the bread crumbs and to use fresh crab rather than canned for a more crab-y and less carb-y stuffing.

This recipe definitely changed my mind about fish and I CANNOT wait to try more. So be on the lookout for more seafood recipes on the blog. And in the meantime, give this a try :)

Crab-Stuffed Baked Cod (4 servings)

• 1 ½ lbs cod

Sauce

• ¼ cup Chicken Broth
• 2 Tbsp lemon juice
• 1 ½ Tbsp Butter, melted
• 1 Tbsp olive oil
• 1 tsp parsley
• salt and pepper

Crab Meat Stuffing

• 4 oz Crabmeat (I used canned)
• 3/4 cups Italian style bread crumbs
• 2 Tbsp Parmesan cheese
• 1 ½  Tbsp butter, melted
• 1 Tbsp parsley
• 1 egg, beaten
• 1 Tbsp Olive Oil
• salt, pepper and paprika to taste

Topping

• bread crumbs
• parsley

1.       Preheat oven to 375 degrees.

2.       Combine all the sauce ingredients and pour into an 8x8 baking dish sprayed with non-stick spray.

3.       Make a cut into the fillet length-wise, almost all the way through (almost as if butterflying it). Peel back the top layer of the fish and put stuffing on the bottom layer of the fish. Put the top layer of the fish back over the stuffing (see the picture below, if this is confusing).

4.       Place stuffed filets in the baking dish. Drizzle olive oil on the filets. Sprinkle with bread crumbs. Bake for 30 minutes or until bread crumbs are browned and fish is flaky. Garnish with parsley.

the sauce

the stuffing

stuffing the fish!

ready to be baked

all baked!

Lamb Loin Chops with a Ginger Brandy Sauce

My grandmother wanted to cook lamb loin chops for my grandfather. I wasn't exactly sure what they looked like, tasted like, or how to cook them. And every time I talked to her she called them something different so I was thoroughly terrified.

Well, they look like small, fat pork chops but more of a red meat. The taste sort of like steak but wayyyyy more tender and flavorful when eaten medium-rare. And I'm about to tell you how to cook them!  I'm no expert, considering this was my first time cooking or eating them, but we all thought they were delicious.

I think the only down sides to these lamb loins is that 1) the cut of meat is usually pretty pricey and 2) it's a lot of work to get all the meat off the bone and it's a very small amount of meat. Like I was shameless gnawing on the bone to get all the meat off because I was at my grandparents' house. If I was out to dinner, things may have gotten a little weird. But as for the taste and ease of cooking, they are wonderful!

I served these chops with the lemon thyme turnips and the honey glazed snow peas and carrots that I shared in the last two posts. I loved the combination of the lemon, the honey, and the ginger. It was just so flavorful, yet fresh and subtle.

Give these a try if you're feeling adventurous or want to cook a meal that sounds/looks really impressive!

Lamb Loin Chops with a Ginger Brandy Sauce (4 servings of 2 chops) adapted from The Hungry Mouse

Ingredients:

• seasonings (we got them from our butcher but you can just make your own using whatever herbs you have/like)
• 1 Tbsp olive oil
• 2 Tbsp butter, cold
• 1/4 cup ginger brandy
• 2 tsp parsley 
• 2 tsp oregano

1. Heat the oil over medium-high heat. 
2.  Cook the chops for 3-4 minutes on each side. This will cook the meat medium-rare.  
3. Remove the chops from the pan and place in a baking dish. Place into the oven (any low-ish temperature is fine because they will only be in there for a minute or two, you just don't want them to get cold).
4. Add cold butter to the pan. Pour in the brandy. It will produce a lot of smoke so stand back and don't worry. 
5. Add the parsley and oregano to the sauce. 
6. Add the chops back to the pan. Flip once or twice to coat them in the sauce. 
7. Transfer the chops to a serving platter. Drizzle the remaining sauce on top. Serve immediately.

the chops are done!

cooked and sauced!

Honey Glazed Snow Peas and Carrots

In the last post I said that I always get too distracted to make vegetable side dishes that require a recipe. I usually take the easy way out and just serve some frozen veggies with some seasonings and butter and call it a day. I know, I know... a total food blog flop.

But now I'm giving you two veggie side dish recipes in a row! Aren't you thrilled?!?! Actually, I'm sure you'd rather see some epic dessert. And, frankly, so would I. But it's bikini season so I'm throwing some veggies on here to motivate us all.

I love the honey glaze on this dish. It works perfectly with the sweet carrots and the delicate snow peas. This light sauce would be great to throw on any vegetables that you are serving to accompany a sweeter main dish like barbeque or teryaki flavored meats. I served this with the turnips that I just posted and the main dish that I'll post in a couple days! The tangy lemon and the sweet honey paired quite well together. And this bright side dish jazzed up the tasty but visually boring turnips. Success!

Simple. Easy. Light. Summery. Perfect.

Honey Glazed Snow Peas and Carrots (6 servings)

• 2 cups baby carrots
• 1/2 lb snow peas
• 2 Tbsp butter
• 2 Tbsp honey
• 1tsp garlic powder (or fresh minced would be great!)

1. Steam the carrots for 10-15 minutes (mine took a little on the longer side) or until tender. Add snow peas and continue steaming for 2 minutes. 
2. Melt the butter in a pan. Add the vegetables. Stir in honey and garlic powder. 
3. Cook over medium heat for 2 minutes.

on my grandmother's fancy dishes :)

Roasted Lemon Thyme Turnips

I am constantly looking to experiment with side dish recipes. However, I generally forget about the side dish because I am concentrating on the main dish (and the dessert of course!). I also make a lot of one dish meals. But enough with the excuses, I have an awesome and easy veggie side dish recipe for you guys!

In the winter, I crave soup, pasta, cream sauce, and anything else that will make me feel warm and full. In the summer, I love fresh, crisp vegetables that I can enjoy while sitting on a patio. When I went to my grandmother's house for dinner the other day, she had bought some turnips from the farmer's market. I had never eaten turnips before but I was up for the challenge of cooking them! My grandmother said that they are usually served mashed but, as I said before, I really like the feel of fresher vegetables in the summer so I decided to roasted them with onions and lemon juice.

I really liked the way they turned out! The texture reminded me of something between a carrot and a potato while the taste reminded me more of cauliflower. However you want to describe it, I dig it and plan on using them more often. The lemon and thyme gave the dish quite a strong tangy flavor. It went really well with the other side dish and main course I served (recipes will be coming later this week!). The only negative aspect of this dish is that it looks very boring with the white turnips and the white onions. When I made it again, I will at least garnish it with slices of lemon and larger sprigs of thyme. It might even be nice to throw in a nice green vegetable like asparagus, green beans, or Brussels sprouts!

If you're a turnip virgin like I was, give it up already and try these ;)

Roasted Lemon Thyme Turnips (6 servings)

• 6 turnips, cut into 2'' cubes
• 1/2 Vidalia onion, sliced
• 2 Tbsp olive oil
• 1/4 cup lemon juice
• 2 Tbsp thyme

1. Preheat the oven to 400 degrees. 
2. Toss the turnips and onions with the olive oil, lemon juice, and thyme. Place in a baking dish. 
3. Bake for about 30-40 minutes or until tender.

I went to use dried thyme but my grandfather had some fresh in his garden!

it tastes a lot more exciting than it looks!