This simple side dish will turn your broccoli-hater into a broccoli-lover! Our 3 ingredients Oven Roasted Broccoli is DELISH!
Friends, take me seriously when I tell you that cooking broccoli this way will convert your family into broccoli eaters. Want proof?
My husband who has turned his nose up at broccoli his entire life now scoops a generous portion of this onto his plate.
My two-year-old repeated the phrase, “Mo brockwy” at least five times when we served this at dinner for the first time.
When we went to a tailgate a few days later, the same two-year-old passed up the chips and other junk food for a handful of raw broccoli (thinking it would taste the way I made it.) She wasn’t too happy when she took a bite to find out it didn’t have the flavor of the oven-roasted goodness.
I don’t think I’ll ever go back to steaming broccoli. We are oven roasted converts.
The Three Simple Ingredients in Oven Roasted Broccoli
This side dish is incredibly easy. To be honest, I don’t even measure the ingredients any more. Once you get the feel for it, you will be able to make it intuitively as well. The ingredients you’ll need are:
Broccoli – using fresh is far better than roasting it from frozen. BUT from frozen will work in a pinch.
Olive oil – another great option is avocado oil.
Sea salt – I have for sure used table salt, kosher salt, and even garlic salt and they all work.
How Long do I Roast the Broccoli?
This really depends how crispy you want your broccoli to be. Anywhere from 13-18 minutes will have it done. I like mine pretty charred so I error on the longer side. If it’s not browning up like you want it to, you can always broil it for a minute or two at the end!
How to Store and Reheat Roasted Broccoli
Like most leftovers, you’ll want to store your roasted broccoli in an airtight container for 3-4 days.
To reheat, I highly recommend using a toaster oven or your oven. If not, the reheated broccoli will be pretty soggy and sad.
What to Serve with Roasted Broccoli
Roasted broccoli would be a great side dish for SO many meals. Here are a few ideas:
Oven roasted broccoli is the perfect side dish for your next meal. It is perfectly crispy, does not get soft, and has fantastic flavor because of the olive oil and sea salt.
Ingredients
2–3 heads of broccoli, cut up
1/4 cup olive oil
pinch of sea salt
Instructions
Cut the florets off of your broccoli and put them all in a ziplock bag
Add 1/4 cup olive oil and a pinch of salt
Shake it up until broccoli is coated with oil
Spread broccoli out on greased baking sheet
Cook at 450 for about 13 minutes.
1360.8 g596.4 mg14.2 g3 g1.2 g1.3 g0 mg
If you like roasted vegetables, you might also like:
Wow your guests at your next holiday meal with this deceptively simple Make Ahead Cranberry Sauce. The best part is that you can work ahead and freeze it, so you can spend more time with loved ones at your gathering.
To be honest, I used to think cranberry sauce came from a can, and I wanted nothing to do with that gelatinous mound of goo. Yuck! Once I tasted homemade cranberry sauce many years later, though, I realized what an amazingly delicious, tangy-sweet side dish it is!
What’s in This Sauce?
When first making my own cranberry sauce, I learned that it is one of THE easiest and most beautiful holiday side dishes ever, producing “ooos and ahhhs” every year it shows up at the holiday table.
My recipe includes fresh or frozen cranberries, fresh orange juice and zest, honey, and several autumnal spices. You can even toss in a little bit of fresh, minced rosemary if you’d like, too. The smell is out of this world!
My daughter, age 12 now, has been making this Make Ahead Cranberry Sauce for our Thanksgiving and Christmas dinners for many years now. Homemade cranberry sauce is THAT easy. It really only takes 10 minutes to come together!
Can You Freeze Cranberry Sauce?
You can definitely freeze homemade cranberry sauce! In fact, we double the recipe at Thanksgiving and freeze half for Christmas!
To freeze your sauce, let it cool and then seal and freeze it in a BPA freezer bag, a freezer container with lid, or a mason jar (leave 1 inch of head room at the top).
When you’re ready to use it later, let the cranberry sauce thaw in the refrigerator or use one of these 3 safes ways to defrosting it. Warm it up over low heat on the stovetop or in the slow cooker.
This cranberry sauce is made with all real food ingredients, comes together in just 10 minutes, and can be frozen ahead of time. So delicious!
Ingredients
12-ounce bag of fresh cranberries, rinsed and sorted
1⁄2 cup honey
Zest of 1 medium orange (about 1 teaspoon)
1 tablespoon freshly squeezed orange juice
1⁄4 teaspoon cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
Instructions
Make It Now
Stovetop Method: In a medium saucepan, combine the cranberries, honey, 1/2 cup water, orange zest and juice, cinnamon, cloves, and nutmeg. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5 to 10 minutes.
Instant Pot Method: Turn on the Sauté function. Combine the cranberries, honey, 1⁄2 cup water, orange zest and juice, cinnamon, cloves, and nutmeg. Bring the mixture to a boil. Cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5 to 10 minutes.
Freeze For Later
Let sauce cool completely. Seal and freeze in a freezer bag or freezer container with lid. Seal and freeze.
Prepare From Frozen
Thaw. Warm gently over low heat on the stove, in a crock pot, or in the microwave.
Crispy Smashed Potatoes are an easy side dish sure to please even the pickiest eater. They are easy to customize and will make you feel like a pro in the kitchen (even though they require very little cooking skills.)
What Potatoes Should I Use for Crispy Smashed Potatoes?
You’ll want to use a small variety of potato for this recipe. I used Yukon Gold potatoes. They have the smoothest texture and squish (that’s a technical cooking term) very easily!
How Do I Make Them Crispy?
Here’s how you’ll get that glorious contrast of “moist in the middle and crispy on the outside” texture. In short, you’ll boil or pressure cook the potatoes, give them a squish, and then roast them.
First, you’ll need to cook your potatoes until tender. Here are some ways to do that:
Use the Instant Pot! I cooked mine for 12 minutes at high pressure with a quick release in the Instant Pot. Here’s a cooking times chart for reference on other types of meals.
You could steam them on the stove top. Add about 1 cup of chicken stock or water and the potatoes to a pot. Cover the pot and bring the liquid to a boil. Reduce heat to simmer and steam for 10-15 minutes.
Once you’ve cooked your potatoes, lay them out on a greased baking sheet and SQUISH THEM! This is a fun part for kids to do. I’ve found that using the bottom of a glass is an easy way to do this.
After you’ve smashed your potatoes down, you’ll want to season them up. You can also have fun with this.
Drizzle olive oil over the tops of them to help them get crispy in the oven. Your pan will get messy. Fret not. This is quite normal.
Now, add seasonings that make you happiest in life. Some ideas:
Garlic powder
Onion powder
Fresh chopped thyme leaves
Fresh minced rosemary
Salt (lots of salt in my opinion!)
Pepper
Next, you’re going to roast those puppies!
Beware. They smell SO good.
What to Serve with Crispy Smashed Potatoes
These make a great side dish for a lot of different types of main dishes. Here are some ideas:
Delicate Yukon gold potatoes are cooked, seasoned and roasted in the oven. Quite likely to become your next favorite side dish.
Ingredients
2 pounds baby potatoes (recommended: Yukon gold)
3–4 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & pepper to taste
Optional: fresh thyme, rosemary. Top with chives and parmesan after cooked!
Instructions
Boil potatoes using this quick stovetop method. Or, cook them in the Instant Pot: Add 1 cup of water to the bottom, place potatoes on the trivet, lock and seal the lid, cook at high pressure for 12 minutes, and use a quick release of pressure. Drain and pat dry the cooked potatoes.
Pre-heat the oven to 450°F.
Place cooked potatoes on a foil-lined, greased baking sheet
Use the bottom of a mason jar or glass to partially flatten the cooked potatoes.
Drizzle olive oil generously over the potatoes and evenly sprinkle the seasonings over the potatoes.
Bake for 18-20 minutes until golden and crispy. Serve immediately!
Notes
Potatoes can be prepped in advance through Step 5 and sit out a few hours before baking.
This light, flavorful Asian slaw is a delicious, healthy side dish that is perfect for the spring and summer months. Serve it with some grilled chicken, corn on the cob, and watermelon and you have yourself a perfect meal.
A Short Video of How Asian Slaw Comes Together:
Asian Slaw makes a perfect light side for a summer dinner or a “no mayo” salad for an outdoor BBQ. It’s made with fresh veggies and gives that satisfying crunch while still providing tons of flavor. Here is a short video of how it comes together!
You know that delicious slaw salad made from Oriental Ramen Noodles? Well, unfortunately, that recipe is usually full of processed ingredients and MSG.
The good news is, my friend Carla took a stab at making a homemade version of that dressing. I then tweaked the recipe resulting in a delicious Asian Slaw recipe that is healthy and still awesome-tasting according to our husbands and friends.
What’s in Asian Slaw?
The ingredients in Asian Slaw are quite simple and require very little prep. Here’s what you’ll need:
Cabbage slaw mix
Chopped green onion
Almond slivers or slices
Dried cranberries
Sunflower seeds
1 crisp pear or apple
Optional: grilled chicken
You could also toss in some edamame, peanuts, or snow peas. Play with it! Have fun!
The dressing has a handful of ingredients that you likely have in your pantry.
What to Serve with Asian Slaw?
While this recipe can be used any time of the year, I seem to gravitate towards it in the summer time. Here are some ideas that it would pair well with:
This light, flavorful Asian slaw is a delicious, healthy side dish that is perfect for the spring and summer months. Serve it with some grilled chicken, corn on the cob, and watermelon and you have yourself a perfect meal.
Ingredients
Dressing Ingredients:
1/3 cup avocado or olive oil
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
4 teaspoon red wine vinegar
1 tablespoon soy sauce
juice of 1 lemon
3 tablespoons sugar
1/4 teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon minced onion
½ teaspoon salt
Slaw Ingredients:
16 oz bag of cabbage slaw mix
2 tablespoons finely chopped green onion
1/2 cup almond slivers or slices
1/2 cup dried cranberries
1/4 cup toasted sunflower seeds
1 crisp pear or apple, diced in small chunks
Optional: 1 1/2 lbs grilled chicken, diced
Instructions
Combine the dressing ingredients in a sealed jar and shake until combined. Chill in the fridge while making the rest of the salad.
Toast the almonds at 350°F for about 5-10 minutes until lightly browned. Watch closely so they don’t burn.
Approximately 30 minutes before serving, combine the slaw ingredients and then toss with part of the dressing. Taste and then add more dressing, as needed.
Optional: To add grilled chicken, make a second batch of the dressing. Marinate chicken breasts in that mixture for 1-2 hours and discard the marinade. Grill chicken over medium heat for about 8-10 minutes, turning once, until internal temperature reaches 165°F. Let rest for 5 minutes and then slice on against the grain and top the Asian Slaw.
This steak fries recipe turns out perfectly crispy and seasoned, thanks to a few tricks including a secret ingredient. Plus, this oven baked method is healthier and less messy than frying!
I’ve been making this steak fries recipe at home for many years. Not only do they taste like restaurant quality, but they are much healthier thanks to the oven baking method.
Tips for Making Crispy Oven Baked Steak Fries
To make sure your oven baked fries turn out right, follow these tips to make them crispy:.
1) Soak the cut potatoes in a bowl of water for 30 minutes or more. Then, drain and rinse them. This removes some of the starch from the potatoes.
2) Dry the potatoes really well using a dish towel or paper towels.
3) Season with our secret ingredient in this recipe! Believe it or not, just a little bit of sugar in the seasoning mix helps the potatoes to caramelize in the oven and produces delicious flavor. Be sure to season these fries well before they go in the oven and after (to taste).
4) Make sure the potato wedges don’t touch or over lap so they can get nice and crispy on both sides. Be sure to flip them halfway through the cook time. I’ve found that using parchment paper underneath makes for much easier flipping and clean up.
How to Make Crispy Oven Fries at Home
Making homemade steak fries is not only cheaper and healthier than eating out, but they really are easy to make. Once you’ve done this a time or two, it will become like second nature.
Here’s how to make Steak Fries in the Oven..
What to Serve with Oven Baked Steak Fries
Oven Baked Steak Fries are one of our favorite side dishes. They go well with some of these main dishes…
Try your hand at these yummy, healthy oven steak fries. With just a bit of sugar added, you’ll amaze your friends and family with how good these taste.
Ingredients
4 medium russet potatoes, scrubbed clean (no need to peel them)
1–2 tablespoons avocado oil (sub: olive oil)
1 tablespoon sea salt
Ground black pepper, to taste
2 teaspoons sugar (this addition makes a big taste difference!)
1 teaspoon garlic powder
Instructions
Preheat oven to 450°F. Line two sheet pans with parchment paper.
Cut potatoes in half lengthwise and then slice into steak fry wedges, about 1/4-1/2 inch wide each. (Just make sure they are all about the same size to ensure even cooking.)
Soak the fries in a large bowl of water for about 30 minutes or until you’re ready to bake them. (This helps remove some of the starch and makes them crispier in the end.)
Drain the potatoes in a colander and then pat them very dry with a dish towel. (This is a VERY important step! They must be really dry.)
Rinse and dry out the large bowl and return the potatoes to it. Toss with enough oil to coat them, sea salt, a few cranks of fresh ground pepper, garlic powder, and sugar.
Spread out the potatoes in a single layer on the two sheet pans. Make sure none of the fries touch, so they can get nice and crispy all around.
Bake for 15 minutes. Then, flip the fries over with a spatula, and rotate the pans by moving the one on the top rack to the bottom and vice versa. We also recommend rotating the pans themselves 180 degrees, so the front is now in the back of the oven and vice versa. (Rotating the pans like this helps with even baking.) Bake another 10-20 minutes, until golden brown and crispy. Keep an eye on them, so they don’t burn.
Sprinkle a little more salt and pepper, as desired. Serve while hot with ketchup or our Avocado Aioli.
Do you have a green bean hater? I dare you to try this bacon-wrapped green bean recipe. I dare you.
I took the dare and I now have a transformed husband who looks forward to his green beans. Not to mention my kiddos who eat them up as fast as all the other food on their plates. I also love this recipe because it looks super fancy when in reality it takes very little skill to assemble.
Want to take the dare?
How to Make Bacon-Wrapped Green Beans
Preheat your oven to 400°F.
Cook 6-8 pieces of bacon about half way done. You don’t want them cooked all the way because they are going to go into the oven. You don’t want them too undercooked because they won’t get finished in the oven. Half way. Trust me on this one. I cooked my bacon for about 6 minutes but it really depends on the type of bacon you use.
Meanwhile, wash and snap off the ends of about 1 pound of green beans. Bring a large pot of water to a boil and toss green beans into boiling water. Let boil for only 3-4 minutes. They should turn bright green and be softened a tad.
Now, gather about 6-8 green beans and wrap them up in either 1/2 piece of bacon or a whole piece. It kind of depends on how healthy you want to be OR how much of a green bean hater you have at your dinner table.
Green bean hater=full piece of bacon.
Once you’ve wrapped up your green bean bundle, stick it all the way through with a toothpick. This holds the bacon in place, thus holding your green beans in place.
Sprinkle the tops of your bundles with a little salt, pepper, and brown sugar.
Bake your green bean bundles in the oven at 350°F for 15-20 minutes.
Do you have a green bean hater in your house? Try this simple, no-fail bacon and green bean recipe. You’ll convert everyone who tries them!
Ingredients
1 pound fresh green beans, trimmed
1/2 pound bacon (here is where we get our favorite bacon)
2 tablespoons brown sugar
Salt & Pepper to taste
Toothpicks
Instructions
Preheat oven to 400°F.
Bake the bacon on a sheet pan for about 10 minutes, until cooked but not crispy at all. Set aside.
Bring a large pot of water to boil. Boil green beans for about 2 minutes, until still crisp and only partially cooked through. Drain in a colander and run cold water over them to stop the cooking process.
Wrap 6-8 green beans with 1/2 piece of bacon. Secure with a toothpick.
Sprinkle a little salt, pepper, and brown sugar on top of bean bundles.
Cook 15-20 minutes at 400°F until the bacon is done to your preference.
2878.6 g960.3 mg22.5 g13.4 g3.2 g9.2 g37 mg
What goes well with bacon wrapped green beans?
Here are some ideas that bacon wrapped green beans would go great with!
Looking for an incredibly simple side dish for a weeknight meal or a special occasion? Boiled baby (or small) potatoes take very little time to cook and only a few ingredients to look stunning and please everyone at the table.
Video Tutorial: How to Prepare Boiled Baby Potatoes
Tips for Making Delicious Boiled Baby Potatoes
Start by selecting the smallest potatoes you can find. If they are not bite-sized, you may want to cut them in half. Make sure they are all roughly the same size, so that they boil at the same rate.
The key to making these baby potatoes look appetizing and festive is finding an assortment of blue, red, and yellow baby potatoes. I see these all over the place now, even at Aldi and Walmart. The fresh or dried parsley flakes you’ll add at the end lends a little pop of color that add to the holiday feel.
I’ve given a range on the seasonings, so you will have to taste and adjust to your liking. Our family really enjoys a sprinkling of grated Parmesan on the potatoes at the end, but it’s totally optional.
How Long Should I Boil Baby Potatoes?
Add enough water to your pot to cover your baby potatoes by at least 1 inch of water. Bring it to a boil and salt the water liberally. Boil the baby (or small) potatoes until they are fork tender, about 10 minutes depending on the size of your potatoes.
What Main Dishes Go Well with Boiled Baby Potatoes?
Here are some of my favorite main dishes to make that go with Boiled Baby Potatoes:
You won’t believe how easy and delicious these Boiled Baby Potatoes are! It’s hard to mess these up. You can even make extras and save them in the fridge for leftovers for lunch or dinner another day.
If your potatoes are not bite-sized, then cut them in half.
In a large pot, add enough water to cover your baby potatoes by at least 1 inch of water. Bring to a boil over high heat (put on the lid to help it boil faster). Then, salt the water liberally once it’s boiling.
Boil the baby (or small) potatoes until they are fork tender, about 10 minutes depending on the size of your potatoes.
Drain the potatoes in a colander over the sink and then return them to the pot.
Gently toss the potatoes with the butter, 1 teaspoon Kosher salt, the pepper, the garlic powder, and the parsley. Taste and add more salt, pepper, or garlic powder, as desired. Stir in Parmesan, if desired.
Serve warm or at room temperature.
Notes
Dairy-Free Option: Use ghee (lactose-free clarified butter) or olive oil instead of butter. Leave out the Parmesan cheese.
Kosher Salt Substitute: If subbing table salt for the Kosher salt in this recipe, use about half as much.
3893.4 g2900.8 mg26.2 g30.1 g17.3 g21.8 g61.1 mg
https://thrivinghomeblog.com/wp-content/uploads/2019/11/th-boiled-baby-potatoes-5.jpg24291600Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2019-11-06 05:00:002020-11-13 06:46:49How Long to Boil Baby Potatoes (+ Delicious Recipe)
Thank you to my mother-in-law for this quick trick on how to cook corn on the cob in the microwave! Did you know that cooking corn on the cob doesn’t require dirtying up a pot, heating up the kitchen, or waiting for a gallon of water to boil? I sure didn’t.
Get this. You can cook your corn on the cob to perfection in the microwave. It’s especially helpful when you only need to cook a few ears at a time.
Video Tutorial: How to Cook Corn on the Cob in the Microwave
Directions to Microwave Corn on the Cob (Without Husk)
Here’s the foolproof and ridiculously easy trick that I like to call the 3-Minute No Boil Corn on the Cob Method:
1 – Take your shucked ear of corn and wrap it in a moist paper towel so that it is entirely wrapped.
2 – Place it in your microwave and nuke for 3-4 minutes. 3 minutes works for my microwave, but yours may take a smidgen longer. Note: I usually do two ears at the same time and they turn out fine.
3 – Using a potholder or towel, remove the hot ears of corn. They will continue to cook a bit if you leave it in the paper towel after you remove it.
4 – Butter and salt and enjoy some perfectly done corn on the cob!
How Long Do You Microwave Corn on the Cob Without a Husk?
Bottom line: Wrap each shucked ear of corn on the cob in a damp paper towel and microwave for 3-4 minutes, depending on your microwave oven.
I sure hope you enjoy this simple method for cooking corn!
Don’t have time to wait for water to boil? Not enough daylight left to turn on your grill? Then try this 3-minute, no boil microwave method for corn on the cob. It’s a winner!
Ingredients
4 ears of corn, shucked
paper towels
salt and pepper, to taste
Instructions
Take your shucked ear of corn and wrap it in a moist paper towel so that it is entirely wrapped.
Place it in your microwave and nuke for 3-4 minutes. *3 minutes works for my microwave, but yours may take a smidgen longer. Note: I usually do two ears at the same time and they turn out fine.
Using a pot holder or towel, remove the hot ears of corn. They will continue to cook a bit if you leave it in the paper towel after you remove it.
Butter and salt and enjoy some perfectly done corn on the cob!
https://thrivinghomeblog.com/wp-content/uploads/2019/10/th-microwave-corn-6.jpg10601600Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2019-10-14 07:00:002020-11-13 06:46:51How to Cook Corn on the Cob in the Microwave
In the book, Salt Sugar Fat, I learnedthat the man responsible for popularizing baby carrots was a top executive for Coca-Cola. After years of using his genius marketing strategies towards promoting a sugary beverage, he realized he was a major contributor to the health crisis in western countries. In an effort to rectify the harm he had done, he set out to use the same marketing strategies to promote something healthy–the baby carrot. In short, he marketed baby carrots as a junk food (not as an antidote to junk food). Very quickly, baby carrots became a regular item in homes, vending machines and other food venues.
Probably like you, baby carrots are very much a staple in our home. My kids love them and they seem to be a go-to veggie when nothing else sounds good or I don’t have time to make something. While I do like a fresh baby carrot, it’s fun to tinker with recipes that give them a new flavor.
Sweet and Savory Baby Carrots
I’m pretty much a sucker for any sweet-savory combination so it is no surprise that I liked this recipe. I was inspired by this recipe but made tweaks with what ingredients I had on hand.
It’s super simple to make. Simply mix together all of the ingredients, minus the carrots.
Now stir in the carrots, making sure they are all coated with the glazed goodness. Place them in a baking dish or on a baking sheet and cook them for 30-40 minutes. I like mine a tad on the firm side so I cooked mine for 30. If you like a little more mush to your cooked carrot, let them cook for around 40.
Behold. You have now created a super flavorful baby carrot.
I think these would be a great side dish to any of these dinners:
This colorful Cranberry Spinach Salad and Creamy Citrus Dressing came from my mom and was a delightful hit at our family’s Christmas celebration.
The dressing is just about perfect in my estimation–citrusy, light, yet creamy-tasting. A simple mix of baby spinach, dried cranberries, feta or goat cheese crumbles, and some toasted pecans was complemented well by the Creamy Citrus Dressing. Honestly, this is my favorite kind of salad–one that is topped with fruit, some good cheese, toasted nuts, and an interesting dressing.
I guess what I’m trying to say is that this is a darn good salad recipe that my mom passed on to me!
Since I was in charge of bringing some type of broccoli casserole to Thanksgiving this year, I searched high and low for a recipe that could be made in advance (since we had to drive 2 hours that day) and that most people would like.
I came across Pioneer Woman’s Broccoli and Wild Rice Casserole recipe. I mean, a Pioneer Woman recipe has never served me wrong so I thought it was a no brainer. Well, I’m glad I gave it a trial run before making it for Thanksgiving because, well, I didn’t like it. (Please note-the pictures in this post are from when I made it the FIRST time. I have since tweaked it so if you make it, it may look a bit different).
I made quite a few changes to the recipe. First of all, the original recipe was WAY too much rice. I also felt like it needed more broccoli and veggies so I upped the amount of broccoli and added in some cauliflower. With a few other tweaks, I got the recipe to be where I wanted it. I thought it was pretty dang good! I felt confident about the dish I was bringing (and that felt somewhat representative of my cooking abilities to my in-laws).
Well, pride comes before the fall, my friends. I probably should have known that at a large Thanksgiving, people have LOTS of options and little space on their plate. When a broccoli and rice casserole is competing with cheesy twice baked potatoes, buttery rolls, three different types of turkey and so on, it pretty much doesn’t stand a chance. It just wasn’t fair to put the broccoli casserole to caramelized sweet potatoes topped with marshmallows. Or maybe I’m making excuses. I don’t know. For one reason or not, the broccoli casserole was not a hit. Just being real here.
Despite the majority of the crowds turning their nose at it, I stand by my recipe. I liked it and think it is worth sharing. It was full of flavor, filled with seasoned veggies, and made a great side dish. If you’re a broccoli and rice lover like me, you’ll probably like it too.
Ready or not, here is how to make Broccoli and Wild Rice Casserole.
Preheat oven to 375.
Time to get that wild rice cooking. Combine rice with 4-5 cups of chicken stock. Bring to a boil, then reduce heat to a simmer, cover and cook until rice begins to break open. Mine took about 35-40 minutes, but follow the instructions on the package. As I mentioned above, the pictures I have are not necessarily representative of what it should look like. I used half of the rice in the picture below AND this rice should have cooked a bit more.
Once the rice is cooked, set it aside or go ahead and spread it out in a 9×13 casserole dish.
Meanwhile, get to chopping up all of those veggies. Cut the broccoli into small florets. Finely chop the other veggies up. This recipe does have a lot of chopping to do so use a food chopper if you have one! Otherwise, give your forearms a pep talk because they are about to get a workout.
To make sure your broccoli gets cooked, you’re going to need to give it a head start. This means cooking it in boiling water for a minute or two then blanching it (removing it from the boiling water and plunging it into icy water to stop the cooking process). After this step, spread it out evenly over your wild rice.
Now it’s time to make the good stuff. In a large pot, melt about 6 tablespoons of butter and then toss all the rest of your diced veggies in with it. Stir frequently for about 8 minutes until they are softening and turning a bit darker.
Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed.
Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables.
Melt the remaining 2 tablespoons of butter, combine in separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top.
Cover with foil and bake your casserole for 20 minutes. Uncover and bake 15-20 minutes more until the breadcrumbs brown a bit.
Broccoli and wild rice casserole. Full of flavor, packed with healthy, fresh ingredients and freezer friendly. Take this to your next family gathering!
Ingredients
1 cup uncooked Wild Rice
10 cups Low-sodium Chicken Broth, more If needed for thinning
1/2 cup (1 Stick) Butter
4 heads broccoli, cut into small florets
1 package (8oz) white mushrooms, finely chopped
1.5 cup cauliflower, finely chopped
1 whole medium onion, finely diced
2 whole carrots, peeled and finely diced
2 stalks celery, finely diced
4 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon salt, more to taste
1 teaspoon black pepper
1 cup Panko breadcrumbs
Instructions
Start cooking your wild rice. Combine 4-5 cups chicken broth with wild rice. Bring to a boil (follow the cooking instructions that are on the wild rice package or cook the rice until it has just started to break open and is slightly tender). Mine took about 35 to 40 minutes. Drain and set it aside.
Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes. Immediately drain and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add all of your vegetables and cook them, stirring frequently for about 7-8 minutes. When they start to soften and turn a bit brown, they are done.
Sprinkle the flour on the vegetables and stir to incorporate. Then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed.
Add the cooked rice to the bottom of a 9×13 baking dish, then layer on the broccoli. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables.
Melt the remaining 2 tablespoons of butter, combine in separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top.
Cover with foil and bake the casserole at 375 for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top. Optional: sprinkle on the parsley after you remove it from the oven.
Notes
Freezer Meal Instructions: To Freeze:
Follow steps 1-6. Freeze before cooking.
To Prepare:
When ready to cook, let thaw completely and follow step 7.
For Thanksgiving, I worked up this new dressing recipe and it did not disappoint. Several family members commented on the outstanding flavor of this salad/dressing combo. Although I love my mom’s Balsamic Parmesan Salad Dressing, this one tastes a bit lighter and more fresh, especially with the addition of the dried herbs. It’s also very versatile and can be used on almost any type of green salad you can dream up.
For some reason I have always preferred canned green beans versus fresh. Maybe it’s just what I grew up on, but I have never been able to LOVE fresh green beans.
However, when I saw the Pioneer Woman make this recipe on her show, I knew I had to give them a try. I have yet to find a recipe of hers that I don’t like, so I was hoping these green beans wouldn’t be the exception.
I was right! Even my husband who claims he doesn’t like green beans at all went back for seconds. It probably doesn’t hurt that they have a little bacon grease in them. If bacon is in any recipe I make, my husband has an open mind.
Have a picky eater in your house? Try these crowd-pleasing green beans. A touch of bacon grease and a combo of fresh veggies makes a delicious side dish!
1/2 to 1 teaspoon kosher salt (can substitute regular tablesalt, use 1/4 to 1/2 teaspoon)
Ground black pepper
Instructions
Snap the stem ends of the green beans
Melt the bacon grease (or butter) in a skillet over medium-low heat.
Add the garlic and onions and cook for about a minute.
Add the green beans. Toss and cook for about 1-2 minutes
Add the chicken broth, chopped red pepper, salt and pepper to taste.
Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape.
Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp. Usually takes about 20 to 30 minutes depending on cooking temperature.
You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can start to caramelize.
Notes
Recipe adapted from The Food Network
844 g412.2 mg4.8 g9.3 g2.8 g2.7 g4.1 mg
https://thrivinghomeblog.com/wp-content/uploads/2014/05/green-bean-recipe.jpg480720Polly Connerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngPolly Conner2014-06-09 05:44:022020-11-13 06:52:27Crowd Pleaser Green Beans
As afternoon snacks go, dark chocolate chips and peanuts rank #1 in my book. But, Creamy Avocado Dip might come in at #2. This healthy and filling dip is a great love of mine for lunch or for snacking.
You can also whip up this Creamy Avocado Dip for an appetizer for a crowd. Pinky swear that it doesn’t taste “healthy”–just creamy and delicious! Serve with tortilla chips, carrots sticks, and any other fresh veggies you like.
I must note that my absolute favorite salsa in this recipe is the Double Roasted Salsa from Trader Joes. We always stock up on it when we’re in the city. As you may know, I heart TJs.
Check out more of our healthy snacks here and appetizers here. I hope you can enjoy some of this green goodness soon!
You can whip up this Creamy Avocado Dip for an appetizer or for a crowd. It is creamy and delicious! Serve with tortilla chips, carrots sticks, and any other fresh veggies you like.
Ingredients
For One:
1 avocado
1 tablespoon fresh lemon or lime juice
salt, pepper, and garlic powder, to taste
1–2 tablespoons of salsa (I love Double Smoked Salsa at Trader Joe’s in mine!)
1–2 tablespoons of plain Greek Yogurt (fat-free works fine)
For a Crowd (serves 8-10):
8 avocados
8 tablespoons fresh lemon juice (juice of 2–3 lemons)
salt, pepper and garlic powder, to taste
1 1/2 cups salsa
1 1/2 cups plain Greek yogurt (fat-free works fine)
Instructions
Remove the avocado flesh with a spoon and place in a bowl. Add lemon juice and smash with a potato masher or back of a fork until smooth.
Add salt, pepper, and garlic powder to taste. Stir to combine.
Add in salsa and Greek yogurt and stir until thoroughly combined.
Serve with fresh veggies (carrots, celery, broccoli, peppers) and/or chips.
3673.8 g478.6 mg30.9 g21.1 g13.3 g8 g5.6 mg
https://thrivinghomeblog.com/wp-content/uploads/2014/05/IMG_4214-e1400366574627.jpg540720Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2014-05-23 05:00:042020-11-13 06:52:29Creamy Avocado Dip: For One or For a Crowd
I’ve found this mantra to be so true over the years–from Brussel Sprouts to Asparagus to Purple Potatoes and Carrots to Broccoli. My young kids will try just about anything roasted! And, this simple recipe for Roasted Vegetables is the key.
The basic recipe came from Ina Garten on Food Network, but I use my own vegetable mixture every time. Really, experiment with whatever veggies you have on hand. Some ideas: carrots, sweet potatoes, beets, butternut squash, mushrooms, peppers, parsnips, radishes, purple potatoes. Be sure to cut up the vegetables into similar-sized pieces and watch them closely so they don’t burn. But, honestly, it’s hard to mess this dish up.
Get ready to make some veggie eaters out of your family. Keep at it and they will come eat!
Preheat the oven to 425 degrees F. Line two baking sheets with foil or parchment paper for easy clean up. Spray with cooking spray.
Cut the carrots, parsnips, sweet potato, and butternut squash (or whatever starchy veggies you desire) in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, pepper, and garlic powder. Toss well and spread out on the pan. Bake for about 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula halfway through. Keep an eye on them so they don’t burn.
Sprinkle with parsley, season to taste, and serve hot.
I seriously can’t believe it has taken me this long to share this citrus pasta recipe. After my friend Sara shared this dish with me that she found in a Rachel Ray cookbook, I’ve been making it for years. I’ve made a few tweaks, but it’s pretty close to the original. Its creamy sauce is full of flavor and has proven to be a hit with all ages.
I really like to serve it with roasted broccoli and wheat dinner rolls. It can be a great pasta dish for the summer, too. While it’s warm and creamy, the citrus flavor makes it seem fresh and light.
Give it a whirl if you are looking for a new recipe!
It’s not often I get addicted to a salad and can’t stop eating it. But, I did with this Garden Greek Salad. (Oh, and this one, too.) Who doesn’t want to be addicted to veggies?!?
The simplicity of the dressing highlights the freshness of the produce this time of year and lends some sweetness, as well. So, load up on the Garden Greek Salad and pat yourself on the back when you binge on this dish!
Have you ever had purple potatoes? My son picked them out at Natural Grocer a few weeks ago (that’s one of my keys to getting the kids to try new foods) and they were delightful. The bluish-purple hue popped against the carrots when I served them. And, since you eat with your eyes as well as your mouth, it made for a delicious and beautiful side dish. The rosemary and thyme lent some deeper character to them, as well.
But…get this. Purple potatoes are much better for you than white potatoes. Why? This Chicago Tribune article reports that their bluish-purple color is “due to the antioxidant powerhouse anthocyanin…This flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits such as boosting the immune system and protecting against age-related memory loss. U.S. Department of Agriculture analysis of potato varieties reveals that their content of phenols (powerful plant antioxidants) rivals that of broccoli, spinach and Brussels sprouts.”
If I have choice in potatoes to roast, purple is my pick!
Have you ever cooked with purple potatoes? If not, check your local store for these beauties. They are full of anti-cancer ingredients and may help fight against memory loss.
Ingredients
2–3 purple potatoes (they are fairly small), cut into 1 inch cubes
2–3 carrots, cut into 1/2 inch slices
1–2 tablespoons good olive oil
1 teaspoon sea salt or kosher salt
1/4 teaspoon freshly ground black pepper (or a few good cranks)
3–4 sprigs of thyme, stems removed and chopped
1 sprig of rosemary, stems removed and minced
Instructions
Preheat the oven to 425 degrees F.
Place all the cut vegetables in a single layer on a baking sheet. Drizzle them with olive oil, salt, pepper, thyme and rosemary. Toss well. Bake for about 20 to 30 minutes, until all the vegetables are tender, turning once with a metal spatula. Keep an eye on them so they don’t burn.
Season with salt and pepper to taste and serve hot.
906.4 g628.9 mg3.8 g13.9 g3.3 g1.5 g0 mg
https://thrivinghomeblog.com/wp-content/uploads/2013/07/roasted-potatoes-e1374805267274.jpg692720Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2013-08-22 05:00:132020-11-13 06:53:45Roasted Purple Potatoes and Carrots
I’ll give you 3 reasons why you need to make this dip soon:
1 – It’s an easy, no-cook and healthy meal. I left this in the fridge, and we ate on it for lunch, snacks, and dinner throughout the week. Not only can you dip tortilla chips but carrot sticks, as well. Seriously one of my favorite meals.
2 – Perfect for a Thanksgiving or holiday party appetizer. You can throw this app together in about 15 minutes and there’s no cooking required. Plus, who doesn’t love this dip? It’s sure to be a party favorite.
3 – This version of the 7 Layer Taco Dip is actually healthy! Let’s take a glance at what’s in my version:
Beans = fiber, protein, low in fat and calories (Make sure you either make your own refried beans or buy organic to avoid strange ingredients. I’ve found that the Vegetarian Refried Beans in my store had the least amount of ingredients and were the lowest in fat, as well.)
Avocados = good fat, vitamins, minerals
Yogurt = probiotics, calcium, protein (By the way, yogurt is a near perfect substitution for sour cream! It adds some awesome probiotics.)
A little cheese = calcium, protein
Veggies of your choice (lettuce, tomatoes, olives) = fiber, vitamins, minerals
Now, you’re not sure your kids will eat 7 Layer Taco Dip, are you? And for moms like me, that’s always a factor when taking time to prepare food. Well, I’m here to say that at least one of my kiddos did eat this when I improvised a bit. I scooped out some of the beans, guac, and cheese part (minus the veggies on top), rolled it up in a tortilla, and warmed it up. She loved it when it looked “normal.” The other little people had to make due with leftovers or sandwiches that night.
Ready to get your 7 Layer Taco Dip on? Here’s my simple, healthy recipe fit for a fiesta or a quick low-key meal.
We get a little crazy with the sweet potato recipes around Thriving Home. Rachel has found amazing ways to sneak them into banana bread, biscuits, pancakes, and even french toast. If you poke around our Recipe Index you will have no problem finding lots of recipes that include them. Why are we so crazy about sweet potatoes? Because they are seriously good for you.
While Rachel may be the queen of baking with sweet potatoes, I have stumbled upon a flavorful way to cook them that I can’t get enough of. This is an easy sweet potato recipe that only requires a few simple ingredients. The glaze adds such a unique flavor from the sweet potatoes that I’ve never tasted before. Ready for some serious YUM?
The unique flavor from the glaze makes these sweet potatoes taste out of this world! If you’re not a sweet potato fan, you will be after this recipe.
Ingredients
1/4 cup balsamic vinegar
1 tablespoon (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon coarse kosher salt
2–3 large sweet potatoes, peeled, cut into 1 1/4-inch pieces
Instructions
Preheat oven to 400°F. Cover a rimmed baking sheet with foil or parchment paper (for easy clean up).
In large skillet over medium heat, bring balsamic vinegar and brown sugar to a boil, stirring until sugar dissolves. Reduce heat and simmer until vinegar thickens slightly, about 3 minutes.
Add butter and salt and stir until butter melts.
Add potato pieces to skillet; toss to coat. Season potatoes with freshly ground black pepper.
Spread potatoes evenly on the rimmed baking sheet. Bake until potatoes are tender and golden, stirring occasionally, about 30-40 minutes.
Taste and season to taste with salt and pepper. Transfer potatoes to large platter or bowl and serve.
This grilled peach recipe is an explosion of flavors. It’s a perfect side dish for your next cookout! Grilled peaches are also a great recipe for large groups.
Ever had grilled peaches? I hadn’t until this weekend. At first I was a bit skeptical. Especially when I saw that there was Gorgonzola cheese involved. However, after my first bite, I was sold on this grilled peaches recipe.
It was an explosion of different flavors that somehow deliciously complimented each other. I also love that it just has a few simple ingredients: Peaches (preferably Freestone peaches), honey, Gorgonzola cheese, balsamic vinegar, and a little olive oil.
Want to give these grilled peaches a shot? Here’s how you make them.
Heat your grill to about 400 degrees.
Using freestone peaches if possible, slice peaches in half and remove the seed.
Brush the cut side of peaches lightly with olive oil.
Place peaches face down on grill and cook 1-2 minutes.
Flip peaches over, so the cut side of the peach is up. Fill the seed hole with Gorgonzola cheese. Drizzle with honey. Now drizzle with balsamic vinegar. Close the grill lid and let the peaches cook until they are soft. Ours took about 5 minutes.
Carefully remove peaches from the grill so that the ingredients remain in the peach seed cavity.
Serve warm and enjoy the flavorful combination!
Thanks to our friend, Jane, who gave us this yummy grilled peach recipe!
Grilled peaches create an explosion of flavor! Perfect side dish for a summer cookout.
Ingredients
4–6 Peaches (preferably Freestone peaches)
Honey
Gorgonzola cheese
Balsamic vinegar
Drizzle of olive oil
Instructions
Heat your grill to about 400 degrees.
Using freestone peaches if possible, slice peaches in half and remove the seed.
Brush the cut side of peaches lightly with olive oil.
Place peaches face down on grill and cook 1-2 minutes.
Flip peaches over, so the cut side of the peach is up. Fill the seed hole with gorgonzola cheese. Drizzle with honey. Now drizzle with balsamic vinegar.
Close the grill lid and let the peaches cook until they are soft. Ours took about 5 minutes.
Carefully remove peaches from the grill so that the ingredients remain in the peach seed cavity.
The sweet potato adds moisture and a hint of sweetness, and the whole grain mix makes them more nutritious than your average biscuit. Even my husband–who was raised on amazing buttery homemade biscuits–likes these.
Check this out. Your biscuit dough will look orange because it’s full of Vitamin A and C-rich sweet potato.
Then, you’ll simply drop biscuits by the spoonful onto a cookie sheet. I doubled the recipe for my fam, because the people will eat these for breakfast, lunch and dinner.
Last night we had them for dinner with Homemade Chicken Nuggets and some steamed broccoli. Success for all ages, I cry!
One ingredient you’ll need to have on hand is a good whole grain baking mix. I found mine in the bulk food section of our natural grocer, but I’ve also bought it at Trader Joes in a box before, too. This shortcut is what makes the recipe so quick and easy!
You’ll also need some buttermilk, which isn’t something I normally have in the fridge. Instead, I’ve found that dry buttermilk mix (something like this) is handy to keep in the pantry, since the fresh stuff often goes to waste. The dry mix works very well!
These sweet potato biscuits are packed with Vitamins A and C. Try these healthy, flavorful biscuits as part of your next meal.
Ingredients
1 medium sweet potato
1 1/4 cups whole grain baking mix
2 tablespoons chilled unsalted butter, cubed
1/2 cup low fat buttermilk
1/4 teaspoons ground allspice (or cinnamon works)
Instructions
Preheat oven to 400°.
Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside.
Place baking mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk and allspice; mix until just combined.
Drop dough by big spoonfuls onto greased cookie sheet (making eight total).
Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.
Notes
Freezer Meal Instructions: To Freeze:
Bake biscuits as directed. Cool completely. Place in freezer safe bag or container for up to 3 months. To Prepare:
Wrap biscuits in damp paper towel and heat in microwave for 20-30 seconds.
Prep Time:
Yield:
Category:
Method:
Cuisine:
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Since I was in charge of bringing some type of broccoli casserole to Thanksgiving this year, I searched high and low for a recipe that could be made in advance (since we had to drive 2 hours that day) and that most people would like.
For Thanksgiving, I worked up this new dressing recipe and it did not disappoint. Several family members commented on the outstanding flavor of this salad/dressing combo. Although I love my mom’s 
