Category: Vegetarian

Honey mustard Broccoli For MY Honeys

10/1/2021

I am grateFULL to have a child that loves broccoli.. but I know some of my other Mom's are not as fortunate. Try this recipe and leave us a comment on what you think!

INGREDIENTS

1 1/2 pounds broccoli
1 tablespoon olive
Pepper to taste
1 tablespoon honey
1 tablespoon dijon mustard

INSTRUCTIONS

Preheat oven to 475 degrees F. Wash and dry broccoli, remove large stems, and slice florets into 1/2" thick pieces.
Toss on a baking sheet with olive oil, season with pepper, and bake until the pieces begin to look burnt on the edges, about 10 to 20 minutes (depending on if your veggies are dry or still wet from being washed).
In a small bowl whisk together the honey and mustard, drizzle over top, and serve.

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gluten free Mac & Cheese

9/1/2021

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..OK OK.. This isn't the healthiest recipe on this planet... but... this is an 11/10 Kid win.

INGREDIENTS

Box Of Pasta (We are gluten free & we prefer Barilla Chickpea Rotini)
4 tablespoons butter
2/3 cup heavy cream plus 2 extra tablespoons, divided
2 cups cheese freshly grated cheddar (<--all the cheddars! mild, NY, sharp - whatever) Monterey jack, Parmesan - any combo!
1 tablespoon minced garlic
Pepper to taste
1-2 tablespoons gluten free breadcrumbs

INSTRUCTIONS

In the pot you used to boil the noodles, melt the butter over medium-low heat. Stir in the 2/3 cup of cream until well combined.
Turn the heat down to low and add the noodles, cheese, garlic and pepper and cook while stirring until the cheese melts. Stir in the last tablespoon of cream at the end. Season with black pepper.
Transfer mac & cheese to an oven safe baking dish. Sprinkle the bread crumbs over the top. Put in oven set to broil for 4 minutes.

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Matt's famous brusselS sprouts

6/1/2021

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My son, Matty, keeps asking when his father, Matt, gets to hijack my blog to share his famous Brussels recipe. Since sharing is caring, and I have no problem eating my weight's worth of these brussels, I was happy to oblige. I offered Matt the opportunity for a blog takeover, however, since he is still recovering from admitting he has a Pinterest, he politely declined. So I will share this for him.. and await your feedback.

INGREDIENTS

2 pounds brussels sprouts
2 tablespoons unsalted butter (melted)
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
1/3 cup panko breadcrumbs (we substitute with gluten free panko breadcrumbs)

INSTRUCTIONS

Preheat oven to 385 degrees F. Spray a baking sheet (or two!) with nonstick spray.
Trim the stems off of the brussels sprouts, slice in half and put into large bowl.
Pour melted butter and olive oil over brussels and stir.
Add minced garlic, garlic powder, onion powder, pepper, parmesan cheese and panko breadcrumbs stirring to fully combine.
Transfer the brussels sprouts to the prepared baking sheets making sure they are cut side down in a single layer.
OPTIONAL: Scrape leftover mixture over the brussels sprouts.
Bake for 45-50 minutes on the middle rack. For the last 5 minutes move to top rack to crisp.

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Honey mustard Broccoli For MY Honeys

gluten free Mac & Cheese

Matt's famous brusselS sprouts

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