Five Favorite Vegetables

This was supposed to be posted yesterday,
but somehow my day just got away from me.
WHOOPS

Anyway...

I'm back today for another Friday Link Up (but a day late)!

This week, I'm linking up with THREE different groups.
Make sure to check them all out at the bottom of this post!

I'm a really big fan of eating vegetables.

I'm not picky and like pretty much all vegetables,

and since this is mostly a food blog I thought today I'd share my 

FIVE FAVORITE VEGETABLE TO EAT!!!

These are in no particular order because I honestly love eating them all,

but my favorite changes depending on the time of year

Lucky for me though because living in California,

means I can get them all pretty much year round!

Enough yapping outta me, let's get to the vegetables!

Asparagus

My favorite way to eat asparagus is to roast it.

I drizzle a little olive oil and then sprinkle salt and pepper on top

before roasting at 350 degrees for about 15 to 20 minutes.

Broccoli

I can't decide if I like roasted or steamed broccoli more.

I prepare my roasted broccoli the same way I do the asparagus,

but I sometimes add a little fresh Parmesan at the very end. 

Brussels Sprouts

I didn't know how much I loved brussels sprouts until I was an adult.

And since I discovered how much I love eating them,

I haven't found a single way of preparing them that I don't like!

Cauliflower

Cauliflower is the most recent vegetable I've realized I love to eat.

Again, I think the method of preparing it I like the most is to roast it.

Adding a lemon juice and zest gives it a little extra flavor too!

Corn on the Cob

Fresh, sweet corn on the cob roasted or grilled in the husk is AMAZING!

I've been known to make extra to have as leftover too.

Can't wait for Summer to get here because that means fresh corn!

Now for more Friday Link Up Fun, check out the blogs below!

Andrea and Erika's blogs from Friday Favorites.

April and Christina's blogs from 5 on Friday.

Karli and Amy's blogs from oh hey friday!

Quinoa Broccoli Cheddar Bites

A few weeks ago one of my friends shared this recipe on their Facebook.

I love quinoa, so as soon as I saw it I made a mental note to make it soon.

Soon didn't take too long to come and after tasting these little bites,

I knew it was a recipe I wanted to share on my blog.

These Quinoa Broccoli Cheddar Bites are easy to make,

so you'll be enjoying their deliciousness in very little time.

Keep reading to see how easy they really are to make!

I think you'll be happy with the outcome.

The Goods:

Quinoa

Broccoli

Cheddar

Onion

Garlic

Egg

Red Peppers

Paprika

(Full recipe found in link above)

Get your ingredients all prepped.

Cook your quinoa, 

chop your broccoli, 

dice you onion,

mince your garlic

and shred your cheese.

Then throw everything into one bowl....

And mix until everything is well combined.

Spray your mini muffin pan and fill with the mixture.

Note - I halved the original recipe and still had 24 bites.

Bake at 350 degrees for 10 to 20 minutes,

or until the edges turn golden brown.

Cool in the pan for a minute or two,

then remove and finish cooling on a wire rack.

I ate a few these delicious bites the day they were made,

but also enjoyed them reheated over the next few days.

Homemade Soup: Vegetable Soup!

Now that it's practically Summer, it's pretty warm out

so I doubt many of you are in the mood for some soup.

That's a shame because I recently made an AMAZING Vegetable Soup.

I researched recipes online for awhile and I didn't find anything I loved.

So, I combined two recipes (here and here) and sorta just did my own thing!

So take a look below at how I made my Homemade Vegetable Soup.

The Goods:

Frozen Lima Beans 

Frozen Corn 

Frozen Peas 

Spinach 

Garlic 

Onion 

Leeks 

Broccoli 

Green Bean 

Carrots 

Tomatoes 

Potatoes 

Parsley 

Salt 

Pepper 

Vegetable Broth

Chop and measure everything out.

Cook the leeks, onion and garlic.

Season with salt and pepper.

Add the potatoes, carrots, green beans and broccoli.

Season with salt and pepper again!

Cook for three or so minutes.

Add the broth.

Season with salt and pepper.

Add the tomatoes, corn, peas and lima beans.

Stir and then add the spinach and stir again!

Season with salt and pepper once more!!!

It made A LOT!!

It was so light and delicious.

And I cannot wait to make it again!!

If soup isn't your thing during the Spring and Summer, 

remember this recipe and make it when you are in the mood for soup! 

Sunday Night Dinner: Take 21

It's been a few weeks since I posted a Sunday Night Dinner post, so I'm sorry! But - tonight's post is extra special because it's completely vegetarian and is still absolutely amazing and very filling!!!

I was going to roast a butternut squash, but I found a banana squash at the grocery store tonight and decided I wanted that instead! With the roasted squash, I had some roasted broccoli, sauteed garlic brussels sprouts and small salad with baby greens and bleu cheese tossed in a creamy balsamic dressing.

This meal was SO good and just thinking about it now makes me want to go eat some leftovers. Not only does it taste to good, it's all really simple to make as well.

Sunday Night Dinner: Take 19

I missed a few weeks - but I'm back with a Sunday Night Dinner post! And the wait was worth it because this dinner was A-M-A-Z-I-N-G!!!

I recently came across a chicken piccata recipe that I found and saved awhile ago, but never made. I decided I wanted chicken piccata for dinner tonight so I made it and boy was I glad I did! I served it with some buttered herbed pasta, roasted garlic broccoli and a little sauteed fresh spinach. The chicken was amazing, but everything together was just perfect! I think I'll make it again, but add a little fresh garlic to the lemon sauce. That's really the ONLY way this could get better!!!

Sunday Night Dinner: Take 18!

Last week, I said I would try to be better about posting a Sunday Night Dinner post more frequently. So, without missing a week - here it is! 

I made a VERY simple chicken recipe that I'd never made before, but well absolutly be making again. It was made using a whole chicken, an onion, spices and my wondeful crock pot. I'll probably end up posting about this, but until then - the recipe can be found here!

Along with the delicious chicken, I made some whipped/mashed potatoes, gravy and a sauteed broccoli.  While I loved the mashed potatoes (who doesn't?!?!), I wasn't in love with the broccoli recipe. And this is odd because I normally LOVE it prepared any way. Oh well - lesson learned. I will eat the leftovers, but I will NOT make it this way again... 

Overall, the dinner was very tasty (see below - I cleaned my plate!) and I look forward to having the leftovers tomorrow!!!

Farfalle Pasta a la Robyn!

I've made a version of this pasta numerous times, but it never really occurred to me to blog about it - until the other night! I was going to make dinner for a friend and wanted to use what I had in my fridge, freezer, pantry and growing in my garden. This a pretty simple dish and can be modified so many ways.  Take a look at what I ended up doing last night!

The Goods:

Farfalle Pasta - I used Mini!

Olive Oil

Bell Pepper - I used Orange, 

but whatever you have works!

Broccoli

Yellow Onion

Garlic

Chicken Sausage - ANY kind.

Parmesan Cheese

Fresh Basil

Chop up the bell pepper...

Cut the broccoli and cook for a few minutes.

It should still have a LITTLE crunch, but not tons.

Now chop up the onion...

And slice the garlic!

Now start the pasta and cook as directed on the box.

While the pasta is cooking, heat up a pan and add olive oil.

Throw in the onions and garlic and sauté for a couple minutes.

Next throw in the bell pepper, and cook for a few more minutes.

Now it's time to throw in the sausage.

Note - if your sausage isn't precooked, you'll want to do that FIRST!

Cook until the sausage gets a nice little color.

Turn off the heat and throw in some cooked, drained pasta.

Mix the pasta around and then add the cooked broccoli. 

Mix the broccoli in...

And COVER it with fresh Parmesan!

Now get the basil and cut it into long thin slices - AKA chiffonade.

Put the pasta in a bowl and top with the fresh basil.

Dig in and ENJOY!!!

Vegetable Pizza

My friend Ron came over the other night and I made a vegetable pizza for us to enjoy together. I've made many kinds of pizza before, but never one like this! While I have made dough from scratch in the past, I didn't this time and I relied on the pre-made kind from Trade Joe's.

This Vegetable Pizza is so easy to make and can be modiefied however you'd like. Here's how I made ours pizza!

The Goods:

Trade Joe's Whole Wheat Pizza Dough

Pizza Sauce

Mozzorella Cheese

Broccoli

Green Pepper

Tomatoes

Red Onion

Let dough sit and stretch out to pan shape.

Cover in pizza sauce.

Add some Cheese and Veggies.

Add more Cheese and more Veggies!

Preheat oven to 450 degrees and bake for 8 to 10 minutes.

 MMMMM!

Devour alone or with a great friend like I did!

Homemade Soup: Broccoli Cheese Soup

I'm really love soup, but I've never been a hugh fan of Broccoli Soup. That changed when I ran across a Broccoli-Cheese Soup on The Pioneer Woman's website. I wanted to make it and eat it as soon as I saw it and I never have that reaction from Broccoli Soup. Maybe it was the cheese that was drawing me in...

Not too long after spotting the recipe, I decided I would make it to eat and share with a couple friends.  This was my first attempt at a soup that you puree/blend so I was a little nervous, but I went to town making it anyway.

The Goods:

Broccoli, Milk, Half & Half, Chopped Onions, 

Shredded Cheese, Nutmeg, Butter, Flour, Salt and Pepper!

Melt butter in large stockpot.

Add onions and sauté. 

Add flour and stir around to combine. 

Let the butter, onion, flour mixture cook for a minute or so.

Then slowly add the Milk and Half & Half. 

Season with Nutmeg, Salt and Pepper. 

Now it's time for the broccoli! 

Cover the pot and simmer for about 30 minutes. 

The broccoli should now be nice and tender. 

Add the yummy cheese.

And stir it in!

Transfer the soup to a blender.

And blend until it's the the consistency you desire. 

Now pour the soup back into the stock pot to keep warm. 

Serve with delicious crusty Garlic Bread.