Roasted Broccoli with Cumin & Red Pepper Butter

If you don't like broccoli - try it prepared this way. This dish is so tasty, and is a great compliment to any meal.

1 head of Broccoli, chopped

3 TBSP Butter

3/4 tsp Salt

1/2 tsp ground Cumin

1/4 tsp ground Red Pepper

1/4 tsp Sugar

1. Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.

2. In a small skillet over medium heat melt butter. Add Salt, Cumin, Red Pepper and Sugar; cook 30 seconds. Toss butter mixture with the broccoli in a large bowl.

3. Place broccoli on the prepared baking sheet and bake 12-15 minutes, stirring occassionally, until tender ad lightly browned.

Funeral Potatoes

This is a dish my mom always made growing up on holidays. I love it, and it is the ultimate comfort food.

7-8 Potatoes, boiled until very soft, cooled, peeled, and grated (Or use simply potatoes or frozen hashbrowns)

1 can cream of chicken soup

1 cup sour cream

2 TBSP melted butter

1/2 cup milk

1 1/2 cups grated cheddar cheese

1 cup crushed corn flakes

1 cup parmesan cheese

2-4 TBSP melted butter

Place potatoes in a greased cake pan.

Combine soup, 2 TBSP butter, milk, sour cream, and cheddar cheese. Spoon over potatoes.

Combine corn flakes, parmesan and butter. Sprinkle on top.

Bake at 350 degrees for 25-30 minutes.

Roasted Asparagus

A quick, easy and delicious side dish.

1 LB Asparagus

1/8 tsp ground black pepper

1 TBSP Olive Oil

3 TBSP grated parmesan

Preheat oven to 450 degrees. Place asparagus in a baking dish. Sprinkle with pepper. Drizzle with Olive Oil. Toss lightly to coat. Roast, uncovered for 15 minutes or until tender crisp. Toss twice during cooking. Transfer to a serving platter and sprinkle with cheese.

Marinated Cucumber Salad

This is one of my favorite side dishes for the warmer months.  I look forward to all of the fresh produce that comes along with summer.  This dish is great with any meal, or as a healthy snack.

Marinated Cucumber Salad

1 Cucumber, sliced

1 Avocado, sliced

1 Tomato, cut into wedges (optional)

1/4 C Heinz Gourmet Salad Vinegar

1/4 C Olive Oil

1 tsp Garlic Powder

1/2 tsp Italian Seasoning blend

1/2 tsp Salt

1/4 tsp Pepper

Toss ingredients together, and marinate in the fridge for 30 minutes prior to serving.

Seasoned Potato Wedges

These potato wedges are easy to make and are great along side a grilled piece of chicken or steak.

Seasoned Potato Wedges

1/3 Cup all-purpose flour
1/3 Cup grated Parmesan Cheese
1 tsp Paprika
3 Large baking Potatoes
1/3 Cup Milk
Olive Oil Spray

1. In a large ziplock bag, combine flour, Parmesan, and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.

2. Place in a baking pan that has been sprayed with Olive Oil Spray.  Spray the tops of the potatoes with the Olive Oil Spray.  Bake, uncovered at 400 degrees for 20 minutes.

3. Turn wedges; spray with Olive Oil Spray. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

4. Serve warm with dipping sauce of your choice - BBQ sauce, Ketchup, sour cream, or Ranch Dressing.

Grilled Chicken and Veggie Kabobs

This is one of our favorite dinners!  It is so simple, easy, and good!  This chicken is really tender and flavorful, and veggies on the grill always have a yummy flavor.

Grilled Chicken and Veggie Kabobs

4 Cups assorted Vegetable pieces

1/4 Cup Olive Oil

2 Tablespoons White Vinegar

2 teaspoons McCormick Montreal Chicken Seasoning

1 LB Chicken Breast, cut into bite sized pieces

1.  Combine oil, vinegar, and seasoning in a bowl.

2.  Thread ingredients onto skewers

3.  Place in a glass dish, and pour marinade over top.  Refrigerate for 8 hours, or overnight.

4.  Cook on a gas grill on medium heat until tender, and chicken is cooked through.

You can use whatever veggies are in season!  My favorites are Onions, Peppers, Zucchini, Mushrooms, Corn on the cob, Canned potatoes, and Pineapple.

We used to alternately thread the ingredients on each stick, but we found that some things cooke faster than others.  So, we started threading each stick exclusively with one ingredient so we could control the cooking a bit more and boy did it make a difference.  It is great to be able to put the chicken on the grill first, and then some of the more delicate veggies on later.

Our favorite way to serve this meal is to pile all of the cooked ingredients on a platter and serve it family style!

This meal is great with a side of white rice, or is great on it's own!  My husband likes to add a bit of teriyaki sauce to his plate for an extra kick.

Grilled Asparagus

This is a quick and easy side dish that is a compliment to any meal!

Grilled Asparagus 

1 bundle of Asparagus, ends trimmed

2 tbsp Olive Oil

1 Clove Garlic, minced

Generous pinch of Kosher Salt

Toss all ingredients together.  Grill on a pre-heated grill for about 10 minutes, or until tender

Cheesy Potato Bake

For an easy, home cookin' side dish - try this cheesy potato bake.

Cheesy Potato Bake

6 Lg Red Potatoes, sliced

1 Can of Cream of Chicken Soup

1 8 oz Carton of Sour Cream

1/4 Cup Bread Crumbs

1/4 Cup Parmesan Cheese

1 Cup Shredded Cheddar Cheese

Cook Potatoes in boiling water until tender.  Drain.

Combine soup, sour cream, pepper, and cheese.  Mix Well.  Stir Cheese mixture into potatoes and transfer to a greased casserole dish.

Top with bread crumbs and parmesan cheese.

Bake at 350 degrees for 30 minutes or until golden brown on top.