Garlic Focaccia Cheesy bread

I bought some focaccia bread at Costco today and completely spaced getting garlic bread...So I thought I could cue the foccaccia bread instead...It turned out really good, and had that fresh chewy texture I really like! 

I know you are looking at the picture thinking "wow this girl must be a professional photographer" right? LMBO!! I really have a desire to take great pictures, but unfortunately I lack the patience needed to learn photography. One day when I have time, and I make these again I'll retake the pic.

3 Focaccia bread rolls sliced in half

Extra virgin olive oil

Garlic powder

5 cheese Italian blend

Pre heat your oven to 400F. Drizzle on the EVOO (olive oil), sprinkle about 1/4 tea garlic powder over each roll, and sprinkle 1/4 c. cheese and bake for 5-10 min until lightly toasted.

They really do turn out great!They're crispy on the outside, and chewy on the inside-just the way this lady likes!

Baked Beans

A friend made these at her son's birthday party, and I was impressed by the way my kids wolfed them down. They're really simple, no soaking over night, no cooking in the crock pot for hours...

1 large can maple baked beans
1/2 lb ground beef/turkey
1 small onion diced
2-3 tabl yellow mustard
3-5 tabl ketchup

Cook your ground beef until browned, add in the onions and cook until the onions are translucent. Add the mustard and ketchup and baked beans. Simmer for 10 min and serve! Easy!

Roasted Veggies

I've NEVER been a fan of cooked carrots, so I was hesitant with trying carrots this way.

I bought a large bag of carrots, and wasn't able to use them for what I wanted. So instead of allowing them to go to waste, I decided to use them. I figured roasting them would make them taste better than steaming them. I also had some zucchini on hand (in case I didn't like the carrots, I'd have a "back up" veggie lol!) 

I was so shocked when I took my first bite of the roasted carrots. I wasn't sure if I should pat my self on the back, or try another to make sure it wasn't a fluke...I tried more...a lot more. I think I ate most of the carrots. THEY.WERE.GOOD...Reeeeal Good! 

3-4 large carrots

2 med. zucchini

2 tabl olive oil

1/4-1/2 tea cumin

1/4-1/2 tea lawry's all purpose seasoning salt

Pinch of salt and pepper

Pre-heat your over to 425. Wash and peel your carrots, cut them in half long ways, and cut those halves in half. Pop them in a mixing bowl. Next the zucchini, cut them in half long ways, then cut those halves in thirds. Pop them in the mixing bowl too (you don't want them feeling left out) Wow, maybe I should be a mathematician?!?!

Drizzle the oil over and toss. Sprinkle them with the seasonings and once again toss well. 

Place them in the oven, and bake 20 min, flipping after 10 min.

Roasted Brussels Sprouts

I went my entire life dodging Brussels sprouts, until one day a friend brought some over. I didn't want to be rude, and I didn't want to break my "not eating Brussels sprouts" streak. I chose not to be rude! I tasted one, and saw the light! Not only did they NOT taste like feet like my dad warned me, they were absolutely delicious!!! I now bless our dinner table with them once a week at least. Roasting them is one if my favorite ways to make them. Plus it's quick! (And you avoid the strange smell they can give off-like it's their last defense lol!)

1lb Brussels sprouts trimmed and cut in half

2 tabl olive oil

Lawry's seasoning salt

Pre heat oven to 400, toss your sprouts with the oil, then sprinkle a couple dashes of the seasoning salt and toss again. Dump them out on a cookie sheet and spread them evenly in a single layer. Roast 10 minutes, then stir them up a bit and roast another 10 minutes.

There you have it. Super easy peasy! 

Sun-dried Tomato PastaSalad

The fam and I were headed out of town for a field trip to an aquarium the other day, and I didn't want to go out to eat (New year resolution to eat healthier and eat out less yadda yadda ya...)

I found on Pinterest this Sun-dried Tomato Pasta Salad recipe that tastes JUST LIKE the pasta salad from Beyond Bread. Its a winner, and travels well FYI

I didn't add the black olives-I used to love them, but for some strange reason when I was preggo with my 1st child, I couldn't stand them and still can't ;(

12 sun-dried tomatoes in oil, drained and divided
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, coarsely chopped
1 teaspoon capers, drained
Kosher salt, to taste
3/4 teaspoon freshly ground black pepper
1/2 pound orecchiette or other small pasta
1/2 pound cherry tomatoes, halved
1/2 pound fresh mozzarella, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced (optional)
1 cup freshly grated parmesan
1 cup packed basil leaves, julienned

DIRECTIONS

1. Add half the sun-dried tomatoes, vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.
2. Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.
3. Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.
4. Serve at room temperature.

Roasted Green Beans

Green beans are like veggie candy in my opinion. I can eat them like candy, and there are so many ways to make them from time consuming to a quick toss with some seasonings. Tonight I wanted to stray from our usual way of making them, and try a quicker way of cooking them...

1-1 1/2 lbs Trimmed green beans

1-2 tabl. olive oil

Lawry's Seasoning Salt

Pre heat your oven to 425. toss the green beans with the olive oil, give a quick few dashes of the seasoning. Spread them out on a metal cookie sheet and roast them for 20 min. Turning once half way through.

Broccoli Casserole

• This is by FAR the BEST ever broccoli casserole I have ever had the pleasure of eating! This recipe has been in my family for over 25 years. Not sure where it originated from, but holy holly is it good!
  Broccoli is one of my favorite veggies, so it is practically exciting to eat this. I know-weird-o right? I look forwards to this dish each Thanksgiving, in fact my brother and I fight over who gets the left overs...why are there left overs when its supposedly the BEST by FAR you ask? Because I double, sometimes triple this recipe so I'll have leftovers and I'll be able to enjoy it the next day. So when you make it, you may want to double it...just sayin'!

• 1 1/2 C water
• 1 stick butter
• 4 tabl. diced onion
• 1 bag frozen broccoli florets
• 1 1/2 c instant rice
• 1 can cream of celery soup
• 1 8 oz. jar cheez whiz
• 
  
• Pre heat oven to 350.Bring water to a boil, add butter, onion, and broccoli.Boil for 5 min then remove from heat. Add rice and let stand for 5 minutes covered.Add soup, and cheez whiz. Bake 40 min. Uncover dish for the last 15 minutes if you want it crispier

Veggie Side Dish

I've seen this on Pinterest, and couldn't find a link for the recipe, so I came up with my own. I like the idea of using thinly sliced veggies and forming them into an upright line together...makes it look pretty;)

1 Zucchini thinly sliced
1 yellow squash thinly sliced
1 large baking potato thinly sliced
1 large tomato...yep, thinly sliced too
2 table olive oil
1 large garlic clove minced
1/2 tea italian seasoning
s&p (salt and pepper)
1/4 c. parmesan cheese
1/2 c. shredded mozzerella

Heat your oven to 375. Place veggie in a mixing bowl, pour your olive oil over, put in your garlic, italian seasoning, s&p and mix together. (my kids call this part "fluffing together" because your gently tossing them) Arrange the veggies in a glass 9"x9" baking dish, and sprinkle with parmesan and mozz cheese. Bake for 45ish minutes and serve.
My kids especially liked this dish. We had a little left over, and I poured warm spaghetti sauce over the veggies, and the kids were in heaven!

Fruit Salad

I don't know about you, but when I'm sleeping, or half way there, I get some of the best ideas. A lot of the time I'll come up with a new dinner idea, or some clever activity to do with the kids. The other night I thought "wouldn't cinnamon be good in a fruit salad? There are so many spins on fruit salad, and I'm sure someone already tried this one, but to me its a new recipe.

You'll need:

1 1/2 c. halved red grapes (green works too, but red tend to be healthier-so I'm told)
1 pear chopped
1 apple chopped (I used Gala-our fav!)
1-2 bananas (depending on size, and how much you like 'em)
8 strawberries quartered
1/2 c. chopped walnuts (can use slivered almonds)
1/2 lemon
1-5oz container vanilla greek yogurt
1/2 tea. cinnamon)

Place fruit in a mixing bowl, squeeze the lemon juice over the fruit (this will keep it from browning and you'll be able to store it in your frig for 2 days.) then toss fruit.
Open the top of the yogurt, and stir in the cinnamon (I had enough room inside my yogurt container to do this.) pour yogurt over fruit, dump in the nuts, and mix well.

To me, the flavor of cinnamon wasn't overwhelming. It was very mild. You can add more or less if you prefer.
2 of my kiddos loved it, then there's the baby who doesn't eat solids yet, and Miss. Drama Queen who has to be dramatic about EVERYTHING...I wonder where she gets THAT from?!?

I made this to go along with the Pumpkin Spice Muffins I made for breakfast.