MMM…mmm..broccoli. One of my favourite vegetables. Hubby and I visited Sweet Tomatoes when we were down in Florida a few years ago, and we left thinking, I wish we had them in Canada! Such a great restaurant, I stumbled on this version of their broccoli salad over at Cinnamon Spice and Everything Nice. We loved the restaurant, we love broccoli AND I was asked to bring salad when going to a friend’s house. The starts aligned. I made it, and it was the best broccoli salad I have made to date! Did I already say Yum?
- ½ cup cashews- toasted
- 1 big head broccoli
- 6 slices cooked, chopped bacon
- ⅓ cup dried cranberries
- ¼ cup thinly-sliced red onion – I used white
- 1 cup mayonnaise
- ⅓ cup sugar
- 2 tablespoons apple cider vinegar
- salt and pepper, to taste
1. Gently blanche broccoli by putting it in boiling water for 2 minutes. Dump and rinse with ice water.
2. Combine this with cashews, bacon, dried cranberries and sliced onion.
3. Combine dressing ingredients. Toss with broccoli mixture. Let sit for 10 minutes. Toss again before serving.
4. Eat and enjoy!
Cookies. Cookies have my heart. Cookies are a great way to show you love someone. Baking cookies just feels good! These cookies. They were so so good. They use a special kind of chips that my parents brought us back from the states. I hadn’t actually decided what to do with them. I was perusing this month’s Secret Recipe Club assignment, Fantastical Sharing of Recipes, and found this gem. I made them immediately. I wasn’t even planning to bake that day, I literally left the computer and went straight to the kitchen. I am so glad I did, they were met with rave reviews. We simply loved them. I am happy to report that although almost the entire batch got eaten in one day, I secretly hid some in the freezer to add to the Christmas baking tray. Chocolate Cherry will be such a nice addition. I came back after my baking and perused the rest of the blog, and I have pinned so many recipes. I think I have met my taste bud doppelgänger. Every single recipe sounds so delicious. So expect to see many more recipes popping up! From Vermont Pumpkin Spice Cake, Taco Macaroni and Cheese, Hazelnut Pancakes, I will be coming back for more!
On to the cookies:
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3.4 oz chocolate fudge instant pudding mix
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1 bag Nestle Tollhouse DelightFulls Dark Chocolate and Cherry morsels
- 1/2 cup dark chocolate chips
- Parchment paper
- Cream butter and brown sugar. Add eggs and vanilla, then pudding mix. Add flour and baking soda. Stir in both chips.
- Line cookie sheet with parchment paper. Scoop about a Tbsp. of dough per cookie. Bake each batch for 8 minutes at 350 degrees. Let rest on warm cookie sheet for 5 additional minutes, then remove to cool.
- Eat and enjoy!
Okay, I have a question for all of you. Why, oh, why is this called Monkey Bread. I have seen this recipe in so many forms, sweet, savoury, all of the above. I think the defining factor is the torn biscuits. Anyone have any idea? Anyways, regardless of name, I know one thing. I love monkey bread. I mean torn up pillsbury biscuits , topped with what ever you are in the mood for, seems like a good idea to me. This specific recipe comes from The Seasoned Mom. I was looking for a recipe to go on the meal plan that used chopped ham, because I knew we would have some leftover from a previous meal. I have quite a store of “leftover” recipes. I like to use meat at least twice in a meal plan, especially if it’s on sale. I wanted, surprise, surprise, to try out a new one, and with all ingredients on hand besides the biscuits, this one seemed the root to go. Plus, my whole family loves eggs, so I knew I had a sure fire hit!
- 6 eggs
- ⅓ cup milk
- 2 (10.2-oz.) cans refrigerated biscuit dough
- 1 ½ cups diced, cooked ham
- 1 cup shredded Cheddar cheese
- ¼ cup finely chopped green onions
- Whisk together eggs and milk. Add some salt and pepper. Stir in ham, cheese and green onions.
- Tear biscuits into quarters. Stir into egg mixture until biscuits are coated.
- Scoop into greased 13×9 inch baking dish.
- Bake for 25-30 minutes at 350 degrees. Let sit for 5 minutes before serving.
- Eat and enjoy!
You know how sometimes at the grocery store the big package is cheaper than the little package. Yup, that happens, and when it does I always go big. So much better on the grocery budget. I originally planned lentil soup. We made it, we liked it. Still have enough lentils to get us through the apocalypse. So I went on a lentil recipe hunt. As I am a recipe hoarder, recipe hunts can be quite fun. Hundreds, no Thousands of recipes still waiting to be made. I found this one over at iFOODreal, and knew it was just what I wanted to use the lentils in. We still have more, many, many more, so I can make it again and again. Or I can go on another lentil recipe hunting expedition, and find something else. What is your favourite lentil recipe?
- 1 large onion, finely chopped
- 6 garlic cloves, crushed
- 1 tsp coconut oil
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1 tsp curry powder
- 1 tsp cumin
- 11/4 tsp salt
- 14 oz can coconut milk
- 5.5 oz can tomato paste
- 2 cups green lentils
- 3 cups boiling water
- green onions, chopped (for garnish)
- Hot cooked rice
- Heat coconut oil in skillet. Add onion and garlic and cook until onion is just tender, not brown. Add spices, cook and stir 1 minute.
- Add coconut milk, tomato paste, boiling water, and lentils. Bring to a boil.
- Reduce heat to low. Cover. Cook for 45 minutes, stirring occasionally. Remove from heat and let sit for 5 minutes before serving.
- Serve over hot rice, with green onions.
- Eat and enjoy!