Yesterday was Mission Monday on Mom to the Screaming Masses Webpage and she talked about her hate hate relationship with veggies. I happen to be blessed/cursed with a husband who is wonderful and charming unless of course you put a plate of peas in front of him so I have recently faced the challenge of making the same old vegetable in a new way.
We of course have our friend Courtney's Corn Casserole Recipe:
2 pkg. frozen petite white corn1 cube butter, softened8 oz. cream cheese, softened1 can diced green chilis (ortega's)1/2 white onion, dicedsalsa (optional)salt & pepper to tasteBake in 9x13 pan at 350 degrees for 30-40 minutes, stir and serve. Serves 6-8ish.
And we can fall back on the tried and true roasted veggies with balsamic vingerette:
In a freezer bag place cut up bell peppers, red onions, whole grape tomatoes and cloves of garlic. Top with one cup balsamic vinegar, three table spoons of olive oil and two table spoons of italian seasoning. Close bag and shake. Grill on grill pan untill slightly seared (also good on the BBQ).
I'm still looking for something interesting to do with brocolli. We eat a lot of brocolli and brocolli with cheese. But really... there has to be more doesn't there?
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If you're family is a mustard family, even honey and mustard, melt some butter (1 to 2 tbsp per serving) in a sauce pan and whisk in some mustard (and honey if you want something sweet) until you get a nice pourable sauce to put over your steamed broccoli. Delicious!
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