Dill O'Clock...and broccoli can come too...

Anyone who knows me knows I love dill in every form. That is why for this post I took it upon myself to make some dillicious (haha get it, DILL-icious, because their good and made of dill...any way) creations and some broccoli cheese patties because I never say no to a recipe that calls for a cup and a half of cheese.

Behold the creations that solidify the reasons I am meant to be on planet earth.

Broccoli and Cheese Patties (or in my case mounds)

Ingredients

-3 Eggs
-Cup of cut up broccoli
-3/4 cup of broccoli
-Pinch of onion powder
-1 1/2 CUPS OF CHEESE :)

Instructions

Mix everything together in a  bowl. Make them into patty shapes (or mounds because you can't seem to make a patty and you don't want to talk about it anymore...). Place on non stick or greased tray, place in oven and cook those babies up for 25-30min. at 375F.

WARNING: I will not be responsible for the second butt you develop should you make these a daily snack.

Carrot and Dill Soup

Ingredients

-Carrots (I used a bag of shredded and half a bag of cut up baby carrots)
-1 large Potato (doesn't matter what kind)
-2 Table Spoons dill (if dry), 3 Tablespoons if fresh or in those liquid tubey things, or to taste
-3/4 cup of 2% milk
-3 1/2 cups Chicken or Vegetable Broth
-1 cup finely chopped onion
-2 Tablespoons Garlic (make it 1 if it's fresh)
-2 Tablespoons of oil (you pick the kind, I prefer olive)

Instructions

Peel, cut and boil your potato in slightly salted water. Once potato is tender enough to mash, drain and mash. Shred or dice carrots (if they are not already) and boil  in soup broth. Once carrots are tender, drain broth into separate bowl as you will be using this as your soup base. Mash your carrots up. While the carrots and potato are boiling you should be sauteing you onions, garlic and dill in oil. Now that everything is mashed and sauteed, mix your broth, milk and vegetable medley together in a pot; let boil for 5 minutes while stirring to avoid burning the milk. turn down temp, let sit for about 10 minutes and enjoy. You can add a bit of sour cream to your soup for garnish and extra taste.

...and I know, after reading those directions your wondering why I'm not a professional recipe writer.

Dill Dip

Ingredients

- 1/4 cup Sour Cream (14%)
-2 Table Spoons Dill
-1 Table Spoon Garlic
-Pinch of Onion Powder
-Salt to taste

Instructions

Mix everything together. Chill and let sit for 30-40 minutes. Enjoy with your favorite veggie, pita, or chip.


Well I hope everyone enjoys these dillicious recipes (and broccoli)!

Until next time folks! :)

Family Dinner

Success!!

I opted to make Sunday dinner for my sisters and made 4 successful dishes!!!

There will not be any lengthy commentary this post however I will advise anyone who is working with beets to purchase gloves unless you want it to look like you recently fondled Barney the Dinosaur's no no zone (and if that is in fact a look you are going for, know I am judging you).

Any way posted below are the pictures and recipes! Enjoy!

Beet Salad

Ingredients:

5 Beets
1 Green Onion
Feta Cheese (to taste)
3 Table spoons of Olive Oil
Salt & Pepper

Instructions:

Peel 5 medium beets and cut into 1/2-inch pieces. Toss with 3 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped green onion and 2 teaspoons lemon/lime juice. Top with crumbled feta.

Pasta Primavera Salad Style

Ingredients

12 ounces fusilli or other corkscrew pasta
1/2 pound snow peas
Broccoli florets
2 carrots, shredded
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 to 1/2 teaspoon chili pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated Parmesan cheese
4 ounces feta cheese, crumbled
1/2 Table spoon lemon juice
1/2 table spoon lime juice
Sliced black kalamata olives

Instructions:

Cook the noodles until al dente, strain, and place in fridge until cool. Once pasta is cool mix in vegetables and cheeses. In a separate bowl mix olive oil, garlic, chili flakes, lemon juice lime juice, and mint. Stir the dressing and apply to salad. Stir that puppy up and enjoy!! For best flavor, cover and let sit in fridge for 20-30 minutes.

Maple Roasted Brussel Sprouts and Bacon

Ingredients:

20 Brussel Sprouts
Real Bacon
1 Granny Smith Apple
Maple Syrup (does not have to be the real deal)
Balsamic Vinegar
Olive Oil

Instructions:

Put your bacon into the oven and cook for about 15 mins or until crisp. Rip bacon into bits. Cut brussel sprouts in halves or thirds. Cut apple up into dice shape. Mix bacon, brussel sprouts and apples together in a bowl. Add about 2 table spoons of balsamic vinegar, 3 Table spoons of maple syrup and 1/4 cup of olive oil. Mix everything together and place on a baking sheet. Bake at 400F for about 20 minutes (flip occasionally), broil for the last minute (your end goal is to ensure the brussel sprouts are tender and browned).

AND THE LAST ONE!!!

Cucumber Salsa

Ingredients:

1 or 2 Jalapeno
A little bit of fresh Parsley chopped
25 Cherry Tomatoes chopped finely (you can use any tomatoes this is just what I had)
1 English cucumber chopped finely
1/3 of a Red onion chopped finely
2 Garlic cloves, you've guessed it, chopped finely
Lemon and/or lime juice
1 teaspoon of Cumin powder
1/3 cup of regular sour cream

Instructions:

Once everything is cut up mix it all together. Let sit covered in the fridge for 30-40minutes. After it has sat you may need to strain off some of the extra moisture that will be released from the tomatoes and cucumber.
Enjoy with your favorite brand of nacho chips or pita!!!

Hope everyone enjoys the good eats!!!

The Starting Line

I have decided to create a blog... my first blog.

This blog is going to be dedicated to my number one addiction and love; food. My relationship with food is the longest one I have had, growing stronger every year. I also like experimenting and cooking with new foods! So I figured why not take pictures and post these creations to drool over and remember in the future. Now if you are expecting another health food blog, this will not be the place to find it. Since I do happen to like vegetables and fruit A LOT most of the things on my blog won't be terrible (as in you will not be seeing ducks, wrapped in cows, wrapped in bacon, and deep fried twice over) however you may see the odd item smothered in cheese. I also will not be shying away from posting my complete food blunders, as you will see below. This blog is literally going to be the good, the bad, and the (more then often) ugly.

As I mentioned above my first post is going to be the ugly. To give some background, I love baking and my creations usually come out looking pretty and tasting good. Apparently I met my decorating fail with a box of "just-add-water" cupcakes from a box. Before I'm judged terribly I will point out that these were for my boyfriend for his birthday and he said that despite the lack of aesthetics they taste amazing!!!

Depressing, I know.

If you are interested in duplicating this eye torturing, mouth watering creation please check out below!

Any way, that is all for now! Happy cooking :)

Recipe:

-1 box of Betty Crocker Cake Mix
-3 Eggs
-1 1/4 of Chocolate Milk
-1/2 cup of oil
-Icing
-Sprinkles
-Peanut Butter Chocolate Chips
-Skors Toffee bits

Instructions:

Mix all together. Use an electric beater on high for 2 minutes. Pour into cupcake tray. Bake at 350 for 20 minutes. Decorate like a boss.