Roasted Broccoli

This is my favorite way to eat broccoli!  I think it tastes so much better this way instead of steamed.  Plus, it's super simple. 

-Head of broccoli, cut into bite-site florets

-Olive oil

-Garlic powder

-Salt

-Pepper

Pre-heat oven to 450 degrees.  Layer broccoli florets on a baking sheet.  Spray with olive oil (I have one of those Pampered Chef sprayers).  If you don't have this or something comparable, you can just drizzle with a little olive oil (1-2 T maximum).  Mix broccoli around to make sure it's well coated.  Sprinkle generously with garlic powder, salt and freshly ground pepper.  Bake for about 10 minutes (give or a take a few minutes) until the florets start to brown.  Keep an eye on it.  It changes quick.  You are usually safe for at least 8 minutes.  I love that the broccoli stays bright green and is still a little crunchy.  My kids love it too.  Enjoy!

Ina's Sweet Potato Fries

Does anyone else love Ina Garten?  I saw her make these on Barefoot Contessa a few weeks ago and had to try them for myself.  They were a hit with all 3 boys.  A & Z especially loved that I was giving them permission to eat as many "fries" as they wanted.

-2 medium sweet potatoes, peeled

-2 tablespoons good olive oil
-1 tablespoon light brown sugar
-1/2 teaspoon kosher salt, plus extra for sprinkling
-1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.  Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer.   Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.  Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Drain on a paper towel.  Sprinkle lightly with salt and serve hot.

Restaurant Style Salsa

My friend, Katie, brought this PERFECT salsa over the other night.  She snagged it off the Pioneer Woman's website (I love the Pioneer Woman!!) and said that she never eats jarred salsa anymore.  It's super easy and I have a feeling I will be doing the same thing.  I love me some chips and salsa!

-1 can (28 Ounce) Whole Tomatoes With Juice
-2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
-1/4 cup Chopped Onion
-1 clove Garlic, Minced
-1 whole Jalapeno, Quartered And Sliced Thin
-1/4 teaspoon Sugar
-1/4 teaspoon Salt
-1/4 teaspoon Ground Cumin
-1/2 cup Cilantro (more to taste)
-1/2 whole Lime Juice

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.  I haven't tried this yet, but I think I will add in a rinsed jar of black beans and a rinsed can of sweet corn and gently stir before serving.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

From the kitchen of Katie Talbert

Blue Cheese and Honey on Baguettes

My husband recently came home from a trip up in Canada where he tasted this yummy appetizer one evening.  It didn't sound tasty to me but once I tried a bite, I could not stop eating!!!  Very simple and so good.

-Honey
-Large hunk of blue cheese
-A baguette, sliced into 1/2 inch pieces

Slather some blue cheese onto a piece of bread.  Drizzle with a few dots of honey (not too much...just a smidge for a little sweetness).  Eat.  Pure heaven!  Goes great with a glass of wine.