Garlic & Butter Broccoli

When I made this, I originally served this with the Poppy Seed Chicken I made one night, but this could really go with so many things. If you're looking for a good, healthy, AND Gluten-Free side-dish, or really could be a lunch time meal if you so wish it to be, look no further than here! It's also great if you're a broccoli lover like myself!

(Not my picture or recipe. Click title for original.)

Garlic & Butter Broccoli

Ingredients:

20 oz (2 1/2 c.) Broccoli (can be fresh or frozen)

2 Tbsp. butter or margarine

1 clove garlic, minced

Salt and pepper

Directions:

Cook broccoli in salted boiling water until tender (about 5 minutes) and drain.

In a pan, melt butter. Add garlic and cook for about 2 minutes. Add broccoli and toss.

Garnish with pepper. Enjoy!

See? Quick, easy, and practically fool proof! I hope you all enjoy it as much as we did!

For pin, click here!

Until next time,

Amanda

Loaded Mashed Potatoes

I love mashed potatoes. It's seriously my most favorite form of potato and I'm convinced that my grandma makes the best on this planet. I don't know how she manages to make them taste so darn good, but they are to die for.

When I found this recipe on Pinterest I KNEW it was going to be love. Boy, oh, boy was I right! I coupled them with a previous recipe I posted, Honey Butter Pork Tenderloin.

(Not my picture or original recipe. To view recipe click on title)

Loaded Mashed Potatoes

Ingredients:

5 lbs. potatoes, peeled and cubed

3/4 c. sour cream

1/2 c. milk

3 Tbsp. butter

salt and pepper to taste

3 c. shredded cheddar cheese blend, divided

1/2 lb. sliced bacon, cooked and crumbled

3 green onions, sliced

Directions:

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on med-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.

Transfer to a greased 3 qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through and cheese is melted. 

I hope you enjoy this recipe as much as my family did!

To view the pin, click here!

Until next time,

Amanda

Layered Zucchini Parmesan

Here, I present to you my second post for the night!

In my last post I gave you a recipe for Pork Schnitzel. Well the night this week that I made that I was trying to figure out what could with it and decided on this recipe. Now, this Zucchini Parmesan could either be a side dish or a vegetarian dish on it's own I suppose. I chose to do it as a side so I could have more for leftovers! So here you go, ladies and gentleman!

(Not my picture or my recipe. Click the title for original)

Layered Zucchini Parmesan

Ingredients:

3 large zucchini, sliced into 1/3-inch coins

1 Tablespoon Extra-Virgin Olive Oil

1/2 cup parmesan cheese, grated and divided in half

1/4 cup Italian bread crumbs

salt & freshly ground pepper to taste

1 cu marinara sauce, homemade or bottled

1/2 cup mozzarella cheese, grated

Directions:

Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray.

Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper.

Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.

Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending a sprinkling of cheese.

Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.

There you have it folks! Another great recipe for you to try!

Check out the pin here!

Until next time,

Amanda