Uncategorized, Vegetables

Parmesan Brussel Sprouts

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I really like to change things up a bit. Today my husband took the cub scouts on a hike. The downfall of that is that the grounds were super muddy.  It’s been super rainy the last month. Coop came home and his shoes…HIS SCHOOL shoes are caked in mud. I was pretty aggravated that he wore his good shoes on the hike and my husband didn’t say hey kid, we’re hiking, take off your good shoes and put on your old shoes. I threw them in the washer, but washed shoes never feel the same afterwards. I’m pretty sure I’ll end up having to buy him new shoes before long. It’s ridiculous. Why do kids feet grow so fast?

I didn’t go on this hike. I’m not really an outdoors type of gal. I prefer to find other activities. When I think of outdoors all I can think of is ticks and snakes. I don’t think that’s going to work for me! I hate to go camping. I’ve been a few times, but my kind of camping is in a camper with it’s own shower and toilet. What do you enjoy outdoors?

I make these like my other Brussel sprouts. The only thing I do different is add parmesan. It’s really good!

 

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Uncategorized, Vegetables

Honey Roasted Carrots

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Oh heavens! This looks absolutely divine. I promise, it tastes as good as it looks. It’s super easy to make. Coop didn’t like it, but I think it’s because he doesn’t like the taste of honey very much. It’s really an acquired taste though. You really have to pay attention to them though, otherwise they will over cook. Also you want to time them perfectly to where as soon as you pull them out they are served. I like them best that way, but they’re good still if they sit out a bit.

I’ve been debating for a while to go through our board games. People who know us knows that we have tons of board games. I’d estimate that we have probably 50 of them. We have games that go back to the 50’s and 60’s. I think we might have 4 or 5 monopoly games. Who has that many games? I guess we do! Anyway, I’ve thought long and hard and I’ve decided that I am going to get rid of some of these that we never play…or maybe we just have multiples of. I don’t know why I feel the constant need to reduce the items we have in our home. Do other people do this too?

Roasted Carrots

8 Carrots, peeled

3 tablespoons olive oil

1/4 cup honey

salt and ground black pepper

Preheat oven to 350 degrees. Place carrots in a baking dish. Drizzle with olive oil. Mix until carrots are completely covered. Pour on honey and season with salt and pepper. Mix until evenly coated. Bake in preheated oven until tender. Cook to done to your liking. Mine took about an hour.

Uncategorized, Vegetables

Southern Succotash

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It’s turning into one of those days. I’ve had a lot of stuff on my plate lately. C has a lot going on with him, we have our adventure we’re participating in, and on top of all of that, I started spring cleaning. I must have been crazy to start all of this stuff at one time. So far I have 4 bags of either trash or give away from one bedroom and one closet. Today I’m going to work in the game room. Sadly, this room is the room that holds all the junk. I am hoping to get it done today. I’m thinking that I might be able to get it finished up. It just might take me an extra day. That’s a bit disappointing. We have so much to do. We have to do the other 3 bedrooms, the closets, the bathrooms, the laundry room, and all of that fun stuff. I really need to focus and get these rooms done before Monday. Wish me luck! Enjoy this recipe ya’ll. It’s really good; even leftovers are good!

2 slices bacon, chopped

1 onion, chopped

1 celery stalk, diced

10 oz frozen corn

10 oz frozen baby lima beans

1/4 cup chicken broth

1/2 teaspoon salt

1/8 teaspoon pepper

In a skillet over medium heat cook bacon until crisp. Remove back to a paper towel. Set aside. Add onion and celery drippings in skillet. Cook and stir until tender. Stir in remaining ingredients. Cover and simmer on low heat until tender. Garnish with bacon.

Uncategorized, Vegetables

Corn fritters

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I really like this recipe, but I prefer to use sweet corn in it. It’s really good. It’s different than most recipes. I consider corn to be a starch. I put it in the mac and cheese, potatoes, any other kind of pastas category. Therefore whenever it’s time to cook dinner, I usually do one meat, one starch, and one veggie. I figure we don’t need 100 veggies and starches, and so forth. It simply wont be eaten if I make all that stuff. I’ve been to eat at someone’s house before and they eat meat and just starches. They’ll have like…meatloaf, mac and cheese, and mashed potatoes. I’m not sure if that’s very healthy, but it’s not for me and mine.  I’ve also been at other people’s homes that they might have meatloaf, peas, and carrots. I find that pretty cool, but my family would look at me like where’s the mac mom? What do your families do??

1 pint corn

2 eggs

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

salt and pepper to taste

milk just to moisten dough

Separate eggs. Mix yolks with remaining ingredients. Beat egg white and fold in. Fry in hot oil. Yum.

Uncategorized, Vegetables

Brussel Sprouts

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I never thought I’d like Brussel sprouts. We didn’t eat them growing up, but my mother in law introduced them to me. I was so scared to eat them, but I did and I loved them. My 11 year old however hates them. My hope is that one day he will love them. It’s so simple, so easy. It’s easy and quick to cook which is important to me. I will be honest, I have a huge issue with vegetables. I don’t really understand why, but my veggies are always boring. It’s so annoying. Does anyone else have an issue with veggies??

Brussel sprouts, trimmed and cut in half

bacon or real bacon bits

salt, pepper, garlic powder

oil or butter, about a tablespoon

Mix all together and bake at 350 until tender (about 10-15 minutes).

Uncategorized, Vegetables

Mama’s Broccoli Casserole

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My mother got this recipe from somewhere or someone. It was very different from my grandmothers recipe. Her recipe has velveeta. Moms had regular shredded cheese. It has different textures. Sometimes it’s just a great change.

I can’t recall the first time mom made this recipe, but I know she’s been making it for at least 20 years. That tells you she’s got some experience under her belt. She doesn’t even need a recipe, she can just whip it out like it’s nothing. There are some things my mother makes that’s just amazing. This is one of those recipes.  I love my mother dearly.

 

1 can of cream of chicken soup

2-3 tablespoons of milk

1 box of chicken stove top stuffing

1 bunch of broccoli

8 oz Monterey jack cheese

Cook broccoli to desired doneness.  Take a little less than half the can and put into a casserole dish. Add milk and stir to combine. Drain broccoli and put on top of the soup mix. Top with cheese. Spread around the stuffing  on top. Bake at 350 degrees until stuffing mix is browned.

Vegetables

Asparagus

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I’ve never eaten asparagus. Ever. I was scared. I was nervous. I was…..I’m not sure what I was. But…i did it. I tried it. I, Heather, the picky eater of the South, ate it. I even liked it a little. It definitely has a taste that is unique, but I did not hate it. I’ll definitely eat it again. It’s a recipe I might not use again, but it was one I would eat again, if it was presented.  It’s simple. My husband loved it!

Asparagus

Season salt

garlic powder

italian seasoning

parmesan

mozarella cheese

Butter

Melt butter, mix with asparagus. season with season salt, garlic powder and italian seasoning.  Top with parmesan and mozarella. Bake at 350 until tender. Enjoy ya’ll!