Mom's Broccoli Casserole

You know how everyone has their favorite meals that they grew up around? Well, I am fortunate to have many great cooks in my family, so I have many :) However, this is one of my Mom's favorite things that she made. It can be made with just broccoli, or you can add chicken if you want. Both are amazing! For this past weekend, there was a potluck and this was one of the dishes I made. Enjoy!

Ingredients:
- 2 bags of frozen broccoli florets (I use the kind you can steam in the microwave)
- 1 beaten egg
- 1 cup shredded cheddar cheese (plus shredded cheddar cheese to top with later)
- 1/2 cup chopped yellow onion
- 1 can cream of chicken soup
- 1 can cream of mushroom soup (can use another can of chicken soup if preferred instead)
- Splash of chicken broth (optional)
- 1/2 cup bread crumbs (plus more for topping later)
- 1/2 cup sour cream (as desired)
- salt and pepper (few shakes of each)

Steam broccoli and drain. I also cut up the florets into smaller pieces if necessary. Mix together all remaining ingredients (except the additional bread crumbs and additional cheese for topping). Spread mixture into a baking dish and top with bread crumbs. Bake at 350 degrees for approximately 25 minutes. Take out the casserole and top with shredded cheddar cheese and bake for another 5-10 minutes.

Note: If making the chicken broccoli casserole, boil the chicken in water with salt and pepper and shred when cooled. Add to the mixture. Pulling apart a rotisserie chicken (without the skin) also works.

Carne Asada Tacos with Pico de Gallo

Courtesy of Cooking Light (believe it or not)

I fell in love with this recipe and highly recommend making it with steak (as featured here), but it is also very good with some grilled tilapia or halibut.  This is my healthy alternative of going to get Chipotle (also cheaper and probably higher quality ingredients)!

Ingredients

• 1/4  cup  fresh lime juice (about 2 medium)
• 1  (1-pound) skirt steak, trimmed
• 1  teaspoon  ground cumin
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  ground red pepper
• Cooking spray
• 1  cup  diced seeded plum tomato
• 1/4  cup  diced red onion
• 3  tablespoons  finely chopped fresh cilantro (not the end of the world if left out)
• 1  tablespoon  diced seeded jalapeño pepper (optional)
• 1  tablespoon  fresh lime juice
• 1  garlic clove, minced
• 3/4  cup  diced avocado (about 1 medium)
• 1/4  teaspoon  kosher salt
• Tortillas (I use flour personally, but corn can be used too)

Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator for up to 3 hours (I recommend at least 30 minutes). Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.

Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with shredded cheddar cheese and sour cream, if desired.

Note: This go around, I mashed up the ingredients a bit more so it was more like a guacamole topping. I also did not have cilantro at home, so I left it out this time. The pico de gallo is also delicious on its own.

Roasted Red Pepper Hummus

Courtesy of Emeril
This makes a great appetizer and is super easy to make (if you have a food processor). I just serve them with pita bread, torn up into wedges (or cut into wedges if you're a perfectionist).

Ingredients:

• 3 cups drained cooked chickpeas (or garbanzo beans)
• 1 roasted red bell pepper, skinned, seeded, and coarsely chopped (about 1/2 cup)
• 3/4 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/2 cup tahini
• 2 tablespoons water
• 4 to 6 tablespoons lemon juice, to taste
• 4 tablespoons extra-virgin olive oil
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped parsley leaves
• 1/4 teaspoon sweet paprika

In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature.

Roasted Garlic Pesto Linguine with Sausage

I saw this made on the Food Network (since I am obsessed with that channel, as anyone that's been at my place can tell you) and have been really wanting to make it. After Nick and I got our rears kicked at CrossFit, I decided that tonight was the night! This recipe was adapted from Sonny Anderson, I just replaced the shrimp with sausage this go around.

Ingredients:

• 15 garlic cloves, peeled (about 1 head)
• 1 cup olive oil, plus extra for tomatoes
• 1 pound cherry tomatoes
• Salt and freshly ground black pepper
• 1/4 cup grated Parmesan
• 1 cup packed basil leaves
• 1 pound linguine
• 2 Italian sausages
• 1/4 cup pine nuts, toasted

Preheat oven to 375 degrees F. Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 30-45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes. This is what they should look like :)

Strain garlic cloves and set aside in a small bowl, reserving infused oil separately (to use later if desired). In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve. Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain. Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil (or olive oil if desired). Saute the Italian sausage until it is cooked through. In a large bowl add the linguine and some of the pesto. Toss to coat and top with the sausage and parmesan cheese if desired. Garnish with toasted pine nuts and serve. I did not end up using the toasted pine nuts this go around, but may try them next time (OK, I actually toasted them a bit too much and was too hungry to try again).

SALSA!

This is one of my favorite things to make, and it always gets rave reviews! I can thank my previous, wonderful roommate Kim for this. I adapted it from her. I don't use exact measurements, so definitely taste test as you go along and determine how you want it...for example, I like a lot of lime juice and not a ton of onion. Anddddd go!


Toss approximately 2 handfuls of fresh cilantro (I take out stems), 3 cloves of garlic, and half a red onion into the food processor. Blend for a hot minute. Quarter 2 large or 3 small tomatoes (I use Roma or Hot House and take the seeds out) and toss into the food processor, along with 2 cans of drained Mild Rotel and half a can of drained Original Rotel. I juice two limes and add salt as well. Combine everything together. Season however else you desire. I tend to sometimes need to add more salt. For a spicier salsa, you can add the entire can of the Original Rotel.

Beware: this goes FAST!

Breakfast by Nick :)

Nick came across a recipe that caught his eye...and lucky for me, he likes to cook as much as I do! :) So, this is all him. All I did was clean up behind him -- which he found very irritating, hehe. I blame my Mother for that.

Sour Cream & Banana Pancakes
nocoupons

• 1 1/2 cups flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup sour cream
• 3/4 cup plus 1 tablespoon milk
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• Unsalted butter
• 2 ripe bananas, diced, plus extra for serving
• Pure maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake.

Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.