Broccoli is one of my favorite sides and this version is my absolute fav...I am sure there are many variations and versions but I will share mine. : ) At first when I came up with this I was trying to think of something flavorful that would be good with broccoli. I had a lemon and tried this a while back and since have tweaked and changed it to the way we like it. I hope you enjoy!
1 head of broccoli, florets chopped off
3 tablespoon olive oil or butter
2 cloves garlic, pressed
3 tablespoons fresh lemon juice
salt, to taste
1. Steam broccoli until tender but firm, about 5 to 7 minutes.
2. Heat the butter or olive oil in a nonstick skillet over medium heat; add the garlic and sauté for about 1 minute.
3. Squeeze the fresh lemon juice into a cup or bowl. Place the cooked broccoli in a bowl and pour lemon juice over to cote. Add the cooked broccoli to the garlic and oil pan and add salt and pepper to taste, cooking briefly to combine. Serve with a fresh lemon slice as a garnish.
These Sperry Top-Sider KidsPelican Rain boots are super cute. And with all of this rain we have had in Northeast Ohio these are very practical. If I had a little girl these would be a must have. These come in 7 infant to size 18 youth and run around 35.00.
I really like lentils and they are soooo good for you! Lentils are from the legume family of fruit. Try this recipe side dish for your next dinner and tell me what you think..
1 cup lentils
1 bay leaf
1 small sweet onion
5 Tablespoons olive oil
1/2 cup dry white wine
3Tabelspoons white wine vinegar
1 teaspoon hot mustard like Grey Poupon
Freshly ground pepper
2 Tabelspoons chopped fresh chives
1. Place the lentils and bay leaf in a sauce pan and cover with cold water. Cover the pan and cook over medium heat until the lentils are soft but firm about 40 to 60 minutes.
2. Peel the onion and slice, Saute in 2 tablespoons of the oil over medium-low heat until translucent. Pour in the wine and simmer for a few minutes. Remove from heat.
3.Drain the lentils. Mix warm lentils well with sauteed onion. In a small bowl blend vinegar with the remaining 3 Tablespoons oil and the mustard, pour over the lentils and stir. Season with salt and pepper and sprinkle chopped chives over top.
If two friends ask you to judge a dispute don't accept, because you will lose one friend; on the other hand, if two strangers come with the same request, accept because you will gain one friend. - Saint Augustine
A high school friend told me about this company that makes super cute bags, its called Spartina 449 and she was totally right. If some of you already new...shame on you for not sharing this. I chose a couple of my favs including the island girl print...so in love ; ) Sweetgrass is next in line for me. So take a look and let me know what you think. I hope you enjoy this edition of Shoptastic Saturday!!
Who doesn't love bread....and bread stuffed with something at that! : )
2 cloves of garlic
Fresh basil leaves
1/4 cup soft butter
10 oz. fresh Mozzarella cheese
4 medium sized ripe tomatoes
Freshly ground pepper
1. Pre-heat oven to 450 degrees F. Peel and finely chop garlic. Cut basil leaves into thin strips. Mix both basil and garlic with the soft butter. Cut the mozzarella into thin slices then wash and thinly slice tomatoes.
2.Make deep cuts in the baguette at 1-inch intervals but do not cut all the way through. I have also sliced it straight down the middle but again do not slice all the way through. Spread each pocket with the seasoned butter, and slide a slice of tomato and mozzarella into each pocket. Then season with salt and pepper. Bake for 15 minutes until cheese is melted.