Project: Best Broccoli

Most people don't like broccoli. I used to. Actually, I used to not eat vegetables. But this is going to change since one of my resolutions for Lent is to only have 1 meat dish everyday. Not easy for me, but making it. This recipe sounded good to me, plus what trouble can I get into? 

Boy, did I get in trouble. I LOVED THIS RECIPE!! It is safe to say that I will be making this a lot during this Lenten season.

The recipe is simple, and the ingredients are easy to find! 

Note: If you wash the broccoli, make sure that you dry it well, or else it will not get crispy.

Best Broccoli Recipe:

Ingredients:

1 bunch of broccoli ( pre-packaged bunch)

6 1/2 tablespoons of Olive Oil

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic salt

2 cloves of garlic, sliced

1 lemon

1 cup grated Parmesan cheese (I use three blend parmesan)

Procedure:

1. Preheat oven to 425 degrees.

2. Cut the broccoli into florets. Place them in a baking sheet or pan lined with foil (for easier cleanup).

3. Pour 5 tablespoons Olive oil into the broccoli, sprinkle salt, pepper and garlic salt.

4. Toss in the garlic slices. Toss everything together, until florets are well seasoned and covered with oil.

5. Put in the oven for 15-20 minutes. The smaller the florets that you cut, the less time it will need to cook.

6. When it is crispy and browned (NOT BURNT!), take out the broccoli, and pour the rest of the olive out.

7. Transfer to a plate. Squeeze lemon over the broccoli, and sprinkle the parmesan cheese. 

8. Toss and serve. Enoy!

The Verdict:

The broccoli was crunchy, and chewy in some parts. The lemon really brightened up the flavor of the olive oil and parmesan. It was really good, and in my opinion, if parents would serve this to kids, they wont have problems eating there veggies.

Project: Vegetable Beef Soup

One of the BEST dishes I can recall eating as a child was my mom's Vegetable Beef Soup.

I loved it on a frosty night or on a warm and breezy day. No matter the reason or the season, it hits the spot and is a crowd-pleaser for both cook and consumer.

This recipe is:

1. EASY to make.

2. EASY on the wallet. (It has only a few ingredients that are available in every grocery store. Plus, you'll   probably have leftovers for the following day. This soup is ALWAYS better the next day!)

3. EASY on the time sensitive chefs. (Takes less than 45 minutes from prep to completion.)

Lorraine Hayen-Hilton's Vegetable Beef Soup:

1 package hamburger.

1 small onion (diced)

1 bag frozen mixed veggies

2 cups frozen cut okra

3 Tablespoons ketchup

1 box of beef broth

1/2 cup red wine (any brand is fine)

1 dash of worcestershire sauce

1 can (large) of diced tomatoes

3 dashes on basil, oregano, parsley

In a large pot, brown the hamburger and onion together. Turn your temperature to medium heat and add the remaining ingredients. Stir occasionally. When the vegetables are tender and the taste is to your liking, YOU. ARE. DONE. :)

Project: Creamy Lemon Chicken with Asparagus

This weekend, I was looking for something to eat. I came across 2 chicken breasts leftover from the Chicken Pillows. Then, I remembered that I got Philadelphia Lemon and Herbs Cooking Cream Cheese when I bought the groceries. 

Recipe Number 1:

So I thought of making Creamy Lemon Chicken. Here are the ingredients that you will need:

2 Chicken Breasts, cut into strips

1/2 Cup Flour

Seasoning (Salt, Pepper, and Garlic Salt)

Oil for sautèing 

1/2 Cup Philadelphia Lemon and Herbs Cream Cheese

*Capers (optional)\

*milk/water (optional for cream cheese)

Procedure:

1. Season the strips of chicken with the seasoning.

2. Dust the strips with flour

3. In a pan with some oil, on medium heat, sautè the chicken strips until brown.

4. Put the Philadelphia Lemon and Herbs Cream Cheese in the pan and cook in low heat.

5. The cream will thicken, if you want a more watery mixture, you can put milk or water.

6. ** Put the capers in.**

7. Let it cool and serve with mashed potatoes/rice/pasta.

The Verdict:

This recipe was a bit too creamy for me. So it would be good to serve it over something. The chicken was yummy, but the creaminess of the cream cheese was a bit overpowering since I did not eat with pasta or rice. It was good with mashed potatoes, but this dish would be better off on top of pasta or rice.

Recipe Number 2: 

I am a big fan of asparagus. I never used to eat vegetables but this made me see how much I was missing. I LOVE THIS RECIPE. My friend made this and I adapted her recipe but made some changes to it. My version might not be that healthy, but it sure tastes good!

YUMMY ASPARAGUS:

1 Bundle of Fresh Asparagus

1/4 Cup of I Can't Believe It's Not Butter Spray

Salt

Pepper

Garlic Salt

Mrs. Dash Original Seasoning

Mrs. Dash Table Blend Seasoning

Half of a small lemon

Procedure:

1. Cook the asparagus. (I usually steam them. If they have thick stems, I steam them for 5 minutes. If they have thin stems, I steam them for 3 1/2 minutes.)

2. Put them in a container and spread the I Can't Believe It's Not Butter into the asparagus. I usually spray mine with it until it is covered.

3. Season with Salt, Pepper, Garlic Salt, Mrs. Dash Seasonings.

4. Squeeze the half of a small lemon over it and serve.

The Verdict:

The asparagus will have tangy, salty, and yummy taste. I usually serve this whenever I make steaks, but it is good with schnitzel and everything else. I can eat this everyday if not for the nuclear pee that usually follows after eating this. LOL.