Broccoli and Cashews

For me, the foundation of cooking is inspiration. I love to browse cookbooks and magazines, reading all the different tips and flavour combinations, and of course the recipes. I rarely follow a recipe word for word. I don't know if it's because I NEED to put my spin on it, or if it's a small deviance I've become used to, or perhaps both! I just know that a recipe is not a law. You do not need to abide by it. Instead, let it guide you in a certain direction, then open your imagination (and tastes) and let that guide you off the page. After you make a dish that has your own personal touch, you will have something to be proud about. It's easy to do something that someone else already has, but it is much more rewarding to make it yours. If anything, I hope the readers of this blog use my recipes for their own personal inspiration. That's what cooking is all about! Enjoy!

p.s. this is another veggie recipe INSPIRED from another recipe....

Broccoli and Cashews

• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 1/3 cup chopped cashews

1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Add garlic and cook for 2 minutes. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately. ENJOY!

Green Bean Delight

Today's theme is veggie side-dishes that I would like to try. Here is another recipe from allrecipes, adapted to make cooking easier (since I haven't made these, I am writing it how I WOULD make these, different from the original instructions). I am not a huge fan of green beans, but I am sure I would like these. Everything is "delightful" with bacon, right?! Enjoy :)

Green Bean Delight

• 1 pound fresh green beans, trimmed
• 8 bacon strips, cooked and crumbled
• 1 tablespoon finely chopped onion
• 3 tablespoons butter, or bacon drippings
• 1 tablespoon white wine vinegar (or cider vinegar)
• 1 tablespoon sugar
• 1/4 teaspoon salt

1. Cook the beans until crisp-tender. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through.
2. Add cooked beans and crumbled bacon to sauce, stir to evenly coat and serve immediately. ENJOY!

Sweet Corn Tomalito

This recipe isn't one I've tried, but once I get my hands on the ingredients required for it, I WILL be making it! It sounds delicious. Let me know if you try it before I do! Enjoy!
(p.s. it is from allrecipes)

Sweet Corn Tomalito

• 5 tablespoons butter, softened
• 1/4 cup masa harina
• 1/3 cup white sugar
• 1/2 cup water
• 2 cups frozen whole-kernel corn, thawed
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 teaspoons milk

1. In a medium bowl, mix together the butter, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.
2. Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops. ENJOY!

Mustard Beef Tenderloin

Okay - this recipe sounds amazing. I NEED to make this one! I think it would work with pork tenderloin, too. I will let you know when I try it! Enjoy!

Mustard Beef Tenderloin

• 4 beef tenderloin fillets
• 3 tablespoons Dijon mustard
• 3 tablespoons white vinegar
• 1 1/2 tablespoons olive oil
• 1 tablespoon pineapple juice
• 1 tablespoon dried tarragon
• 1/4 teaspoon black pepper

1. Mix together mustard, vinegar, olive oil, pineapple juice, tarragon and pepper. Simmer in a saucepan until evenly heated. Keep warm.

2. Preheat grill. Lightly pound fillets with kitchen mallet and sprinkle with salt and pepper. Place on grill and cook about 4 minutes on each side or until desired doneness. Remove from grill.

3. Place about 2 tablespoons of mustard mixture on a plate and place fillet onto the sauce. Serve and ENJOY!

Pesto Beef and Tomato Crock Pot Dinner

Here's another recipe I have not tried, but would like to. This sounds super easy and super delicious! If you try it before I do, please let me know what you think! Enjoy!

Pesto Beef and Tomato

• 1 Tablespoon olive oil
• 1/2 cup prepared pesto sauce
• 1/2 teaspoon black pepper
• 2 teaspoons minced onion
• 2 lbs round steak (or other lean steak cuts)
• 2 pints grape tomatoes (4-5 cups)
• 1/2 - 1 lb mozzarella, shredded

1. Grease crock pot with olive oil and leave excess in the crock.
2. Add pesto, pepper, and onion to the crockpot and stir into the remaining olive oil. Add steak and turn to coat with the pesto sauce mixture. Add tomatoes.
3. Cover and cook on LOW for 6 hours.
4. Serve steak and tomato pieces with shredded mozzarella on top. ENJOY!

Blueberry Oatmeal Squares

Here's an easy recipe to make with your kids. And the bonus - it IS healthy, too! This comes from kidshealth website. I haven't made them YET, but plan to. They sound very yummy. I'm sure the boys will like to make and eat these! Enjoy!

Blueberry Oatmeal Squares

• 1½ cups quick oats
• ½ cup whole-wheat flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup fresh or frozen blueberries
• 1 egg
• 1 cup skim milk
• 3 tablespoons apple sauce
• ¼ cup brown sugar

1. Preheat oven to 350° F. Coat baking pan with cooking spray.
2. Place all of the ingredients into a large bowl and mix until just combined.
3. Pour into prepared pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
4. Allow to cool for 5 minutes and cut into squares. ENJOY!

Lemon Thyme Chicken Legs

Last night's dinner was roasted chicken leg quarters. I don't generally buy this part of the chicken, but they were on special at the butcher, so I decided to give them another chance. While the flavour was good, the greasiness of the dark meat just isn't our favourite. If YOU prefer dark meat, here is a good recipe for baking them. Like I said, the flavour combo was great and these were tasty (.....not totally selling these - ha!). I'm sure this would also work with skin-on chicken breasts, too. Enjoy!

Lemon Thyme Chicken Legs

• 3-4 chicken leg quarters
• tiny drizzle EVOO
• 1 tbsp lemon juice
• s&p
• 1 tsp dried thyme
• 5-6 garlic cloves, smashed (skin removed)

1. Preheat oven to 425 degrees. Place chicken leg quarters in roasting dish, forming one layer (squish them, but don't stack them), skin side up.
2. Drizzle with a tiny amount of olive oil, lemon juice and s&p. Using your hands, rub chicken skin to evenly coat. Sprinkle with thyme. Place garlic cloves on and around chicken in pan.
3. Bake in preheated oven, uncovered, for about 45 minutes (ish - depending on size of chicken quarters). They are done when internal temp is at least 165 degrees and skin is brown and crispy. ENJOY!