Bruschetta

Bruschetta is one of my favorite appetizers, and it's so easy to make! It's light, fresh, and a great compliment to any meal. I've had many different variations, but this is one of my favorite ways to eat it. You can also customize this recipe and replace anything you don't like, or add ingredients that I may have left out. I know many people like their bruschetta with fresh parmesan, which I also think is great, however the fresh mozzarella makes it delicious as well! It can be a little pricey, but places like Sam's Club and Costco often have great deals on the cheese.

Here's what you'll need:

4 ripe tomatoes, diced
4-5 leaves of fresh basil, chopped
2 garlic cloves, minced
1tsp of olive oil, plus about an extra 1/4 cup for the bread
1 tbsp of balsamic vinegar
1/2 tsp of salt
1/4 tsp of pepper
1 loaf of french bread
1 package of fresh mozzarella cheese
garlic powder to taste

Chop the tomatoes, basil, and garlic and add to a medium sized bowl. Add the olive oil, balsamic vinegar, salt, and pepper. Stir well, until fully incorporated. Taste the mixture to make sure it is seasoned to your liking, and then refrigerate for 1-2 hours.

Start the broiler in your oven. Cut the french bread into thin slices and lay on a cookie sheet. Take a small bowl and add olive oil and garlic powder. Add as much garlic as you want. We really like garlic, so I typically add a couple teaspoons. However, you can add more or less, depending on your taste. Spread the mixture evenly onto the slices of bread.

Broil for several minutes, checking often to prevent the bread from burning. Once the bread has browned, remove from the oven. Cut the mozzarella into thin slices and place it on top of the bread, then add the tomato mixture on top of that. Serve and enjoy!

Roasted Root Vegetables

One of my favorite ways to prepare vegetables is roasting them. I think they are perfect for spring, because they are light, flavorful, and easy to make! They go with most any kind spring time food and can be seasoned in a variety of different ways, to mix it up a bit! My typical "go to" is with potatoes, carrots, onion, and garlic. I do like to also mix in brussel spouts at times, but I have to be in the mood for that :) The aroma from these cooking, is fantastic! Plus, kids love them!! Win-win :)

Here's what you'll need:

3-4 large potatoes
1/2 bag of baby carrots
1 large onion
2-3 garlic cloves, minced
2 tbsp of olive oil, divided
1 tsp of salt
1/4 tsp of pepper

Preheat the oven to 425. Start by cleaning and chopping your vegetables into bite sized pieces, and make sure they are chopped into the same size, so that they all cook evenly. Add the salt and pepper. You can also add other seasonings at this time as well, it just depends on what you have a taste for!

Toss them in 1 tbsp of olive oil, until they are evenly coated.

Coat a cookie sheet with the remaining olive oil. Carefully pour the vegetables onto the cookie sheet. Cook for 45min-1 hour, flipping once halfway through, and remove when they are fork tender. Try them and add more salt and pepper if needed, depending on your tastes. Then, serve and enjoy!

Sauteed Cabbage in Brown Butter

I love cabbage, however never really knew how to cook it. I had always had it either raw or boiled with corned beef and potatoes, but was never fond of how overly "crunchy" or "mushy" the consistency was. I craved the flavor, but wanted a way to cook it, so it would still have a bit of a crunch to it, yet be soft. One day I decided to just sauté it in a pan with butter and salt, and it was fantastic! It had everything I wanted...the flavor, it was crisp yet soft, and melts in your mouth!! The best part, is that it's so simple to make :) This side is a great option for springtime meals, such as corned beef or even a roasted chicken.

Here's what you'll need:

1 fresh cabbage
2-3 tbsp of butter
salt to taste

First step, wash the cabbage.

Cut the cabbage in half down the middle, then cut into large chunks. I cut out the core and throw that part away, however keep the remaining white part of the cabbage; it's good and crunchy.

Melt the butter in the pan, until is starts to slightly brown.

Add all of the cabbage. Do not worry if it seems crowded, it will cook down. Sprinkle with salt and cook on medium-high, until it starts to brown.

Continue to cook, stirring occasionally, until all of the cabbage has browned. However, be careful not to burn it. Taste and add a little more salt if necessary. Then serve and enjoy!

Broccoli Sautéed With Fresh Garlic

I'm always looking for a quick, healthy side to add to our family dinners. This is one of my "go-to" recipes. It's easy to make, fresh, and my kids eat it!! Plus, there's no butter or cheese added, so it's a lot healthier than the other broccoli recipes I have :) This is a great side for grilled chicken or steak, and a great addition to any week night meal.

Here's what you'll need:

1 bunch of fresh broccoli, chopped
2-3 cloves of fresh garlic, minced
1 tbsp of olive oil
salt to taste

Chop the broccoli into smaller pieces.

Put the broccoli in a pot and cover it with water. Bring to a boil for about 3-5 minutes, or until a fork is able to pierce the broccoli, but still somewhat firm.

Drain the broccoli and move it to one side of the pan. Add the olive oil to the other side and heat the pan. Drop the minced garlic into the olive oil and cook until it starts to brown.

Mix the garlic mixture with the broccoli and add salt to taste. Sautee for several minutes, then serve and enjoy!

Mushrooms in Red Wine Sauce

One of my favorite toppings for steak, are mushrooms cooked in red wine sauce! I love to order them at restaurants so much, that I decided to go home and try to make them myself. This recipe is so easy, that there's no reason you can't have them every time you make steak! The taste of these are fantastic, so people will think you put a lot of effort into them. Believe me, anyone can make these :)

Here's what you'll need:

1 container of sliced mushrooms
1 tbsp of butter
salt to taste
pepper to taste
1/4 cup of red wine

Start by melting your butter in a pan. Pour in your mushrooms and sprinkle them with salt and pepper to taste. Stir the mushrooms in the pan, sautéing until they start to brown.

Once the mushrooms are cooked through and have started to brown, carefully pour the red wine over the mushrooms and cook for 30-60 seconds. You want them to cook long enough so that the wine gets incorporated into the mushrooms, and the alcohol cooks off, but the flavor remains.

Let the mushrooms rest until you are ready to serve.

Top your favorite cut of steak, and enjoy!

Roasted Sweet Potatoes

With the new year, many people have made it a goal to get healthy and get in shape. I am definitely one of those, especially after all of the treats from the holidays!! One of the most important things I try to do is find healthy alternatives that taste good, but also ones that my kids will eat :) I've grown up in the midwest where we always had a meat, starch, and vegetable at every dinner. It's hard for me to get away from that, because I feel like a meal isn't complete without those items. I love potatoes whether they are mashed, fried, or roasted. However, my waistline does not! Instead of making regular potatoes, I've started using sweet potatoes. Now, these are not the sweet potatoes that are loaded with butter, sugar, and cinnamon...I mean, the goal is to be healthy right?! Well even though these aren't loaded with a lot of bad things, they still taste great, and are so simple to make!! Plus, my kids love them...need I say more?

Here's what you'll need:

2-3 large sweet potatoes (depending on the sizes, you may only need 2), peeled
1 tsp sea salt
2 tbsp olive oil

Preheat your oven to 375. Peel and then chop into bite sized pieces. Try to cut them all the same size, so that they cook evenly. Put the potatoes in a large glass bowl and mix in the olive oil and salt. Stir so they are evenly coated. At this point, I personally put them in the microwave and hit "potato," in order to soften them a bit before roasting them in the oven. I work every day, so saving any bit of time is helpful!

Use non-stick foil or some extra olive oil to coat the bottom of a cookie sheet. I personally use non-stick foil to save on the calories, however you get a crispier potato if you cook it in oil on the metal pan.

Roast the potatoes for 30-45 minutes, turning halfway through. Once the potatoes are to your preferred crispiness, take them out and sprinkle just a bit more salt on them while they are still hot. I suggest serving this as a side to roasted or grilled chicken and a vegetable, then enjoy! This should make 4-6 servings.