Chicken strips coated with crunchy peanuts and dipped in a savory ginger and lime sauce.
Roasted Broccoli
I read or heard about an increasing number of people who made roasted broccoli and found it amazingly delicious. However, when I first heard these reports, I didn’t believe it. How can simple roasting make something as unappetizing as broccoli amazing? However, after seeing more reports, I figured it would be worth a try, especially since some broccoli managed to make it’s way to the apartment. I suppose that’s what I get for making James get the groceries. I was still skeptical, so I made James promise to eat the resulting broccoli regardless of taste because I’m just nice like that, plus, isn’t it good not to waste food? :P
Luckily for him, this broccoli was AMAZINGLY delicious! I couldn't believe this roasted broccoli was made from the same vegetable I found detestable! I’m not sure how such a simple cooking method yielded such delicious results – and with broccoli! This broccoli definitely proves roasting vegetables is a simple and delicious way to prepare them! On top of that, you can really easily customize your roasted broccoli by adding other flavors as desired. I listed some of the ideas I came up with, but you could easily use your own as well! I’m guessing the roasting causes some caramelization, leading to deliciousness, but who really cares? Give this recipe a try and be amazed!
What's a food you found detestable until you discovered the right cooking method?
Roasted Broccoli
by CJ HuangBroccoli, tossed in olive oil and seasonings, and then roasted to scrumptious perfection for one delectable roasted broccoli.
Prep time:
Cook time:
Total time:
Yield: variable
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| broccoli florets, cleaned and dried | |||||
| oil | |||||
| seasonings | I kept it basic with just salt and pepper. You could also use chili pepper flakes, citrus zest, garlic, cheese, or whatever else you pleased. :) |
Methods:
 |
1. Gather all materials. |
 |
2. Drizzle or spray broccoli with oil. Add in desired seasonings and make sure broccoli's covered. I kept it simple with just salt and pepper this time and just shook the broccoli with oil and seasonings to disperse them. Bake at 425F for 15 minutes or until broccoli cooked to desired tenderness. |
Linked to: Fabulous Party, Inspire Me Monday, Tuesdays at Our Home, Your Whims Wednesday, Wine'd Down Wednesday, Party in Your PJs, Full Plate Thursday, Homestead Blog Hop
Parmesan Roasted Acorn Squash
Acorn squash, covered with garlicky Parmesan cheese and roasted to perfection.
Italian Dressing Seasoning
Use this Italian Dressing Seasoning to flavor up your pastas, marinades, casseroles, or just whip up some fresh Italian dressing in seconds!
Pumpkin Spice Muffins
Easy pumpkin spice muffins - healthy enough for breakfast, tasty enough for dessert!
Hasselback Potatoes
Potatoes, sliced mostly through, and baked for a crispy outside and tender, flavorful inside.
Burger and Veggies Foil Pack
Layer some chopped veggies on top of a beef patty and wrap it in foil to make some burger and veggie foil packs.
Chicken Tortas
I'm not usually one to make a meal that doesn't provide ample leftovers for lunches and future meals (unless it's seafood - I usually plan on those meals lasting just one meal). However, we'd gotten some torta rolls, so I figured I'd switch it up and make something more fun!
Tortas are like Mexican paninis. But don't worry if you don't have a panini press. I don't either! Instead, I used a cast iron skillet to press the tortas. For the filling, I used chicken thighs since I prefer them. You could also use chicken breasts. Maybe use a bit more avocado in that case. :) Then I topped the chicken with creamy avoado, juicy tomato, savory queso fresco, red onion, and a bit of cilantro. Slather some Sour Cream Lime Dressing on top, then put the torta top on, press with a heavy pot (cast iron or a pan weighted with water also work well), and you're just about ready to gobble!What are some of your favorite torta fillings?
Chicken Tortas
by CJ Huang
Tender chicken, along with creamy avocado, juicy tomato, savory queso fresco, red onion, a bit of cilantro, and some sour cream lime dressing, pressed between crispy torta rolls for some delightfully scrumptious chicken tortas.
Prep time:
Cook time:
Total time:
Yield: 4 tortas
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 531 grams | 18.75 ounces | 4 | boneless chicken thighs | ||
| 168 grams | 5.875 ounces | 1 | avocado | ||
| 266 grams | 9.375 ounces | 2 | tomatoes, sliced | ||
| 25 grams | 7/8 ounce | 1/2 | red onion, sliced | not pictured | |
| 100 grams | 3.5 ounces | queso fresco, crumbled | |||
| 4 | torta rolls, sliced | ||||
| cilantro | |||||
| Sour Cream Lime Dressing |
Methods:
 |
1. Gather all materials. |
 |
2. Cook chicken in a pan for approximately 5 minutes on each side, until slightly browned and cooked through. |
 |
3. Place chicken, avocado, red onion, tomatoes, queso fresco, and cilantro on the bottom half of a torta roll. |
 |
4. Top with some Sour Cream Lime Dressing and torta top, then transfer to a pan with a bit of oil. Press the tortas with a heavy pot until toasted. I used the same cast iron skillet I used to cook the chicken. You could also use a pot weighted with water if you don't have a heavy pot. |
Linked to: Hearth and Soul, Inspire Me Monday, Fabulous Party, Wine'd Down Wednesday, Party in Your PJs, Homestead Blog Hop, Full Plate Thursday, Thursday Favorite Things, BFF Open House, Friendship Friday, Traffic Jam, Home Matters, Saturday Sparks, Meal Plan Monday, Handmade and Otherwise, Mini Linky, What's for Dinner?, Happiness is Homemade, Inspire Me Monday, Over the Moon, Melt in Your Mouth, Hearth and Soul, Inspire Me Monday, Thursday Favorite Things
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