Grilled Vegetable Salad

This is a great side dish to any meal as it is very quick and full of flavor! I served this as a side to bbq grilled shrimp and it was a great summer weeknight meal. If you don't have a grill, I'm sure you could roast the vegetables and it would be just as tasty.

Grilled Vegetable Salad

Ingredients:

1/4 cup(s) parsley, fresh, finely minced
1 medium garlic clove(s), finely minced
1/2 tsp sea salt
1/4 tsp olive oil
2 medium green pepper(s), cut into 8 chunks each
12 medium grape tomatoes
12 medium  baby bella, wiped clean, stems trimmed
Feta cheese 

Directions:

Preheat grill to high. In a medium bowl, combine parsley, garlic, salt and oil; add vegetables and toss to coat. Thread vegetables onto 4 long metal skewers. Grill, turning once, until tender and charred, about 6 to 10 minutes, depending on desired degree of doneness.

Easy Roasted Broccoli

So, the bottom line is...I need to eat more vegetables. It's not that I don't like vegetables, it's  just I never think to buy any at the grocery store unless I am making a recipe that calls for specific produce. I decided to stock up tonight at the grocery store and put myself to a 'don't let it spoil' challenge. You can of course find many recipes for roasted broccoli but I always just stick with what I know.

Zandria's Roasted Broccoli

2 cups of broccoli
olive oil for drizzling
fresh lemon juice from 1 lemon
2 cloves of garlic, minced
salt to taste
pepper to taste
parmigiano reggiano


Preheat oven to 450 degrees. Place broccoli and garlic on a baking sheet and drizzle with olive oil. Toss broccoli and garlic with olive oil until evenly coated. Sprinkle with salt, pepper, and parmigiano reggiano  to taste and roast in oven for 20-25 minutes.

Crockpot Stuffed Peppers

I was determined to make this recipe for two reasons. 1) I wanted a stuffed pepper because I had not had one in forever 2) I have been lazy bones lately and decided to stick these puppies in a crockpot to experiment. Christian told me it wouldn't work. He was halfway correct. These turned out pretty mushy BUT very very tasty. Christian had 2 so they must have been somewhat sucessful!  I cooked these on low for about 7 hours. The peppers had a nice roasted flavor and the stuffing was absolutely delicious. I would maybe cut the rice/turkey amount in half next time because I had a ton of leftover stuffing that I just ended up baking and making a hash. That ended up being pretty delicious on its own but I prefer it stuffed in a pepper. With all of this said, I will definitely make these again...just in the oven.

Ingredients:

1 cup cooked rice ( i cooked mine in 2 cups of chicken stock)

1 lb ground turkey

1 tablespoon of worcestershire sauce

1 tablespoon of ketchup

1 can of fire roasted tomatoes ( i used fire roasted with chipotle peppers)

pepper to taste

1/3 cup of chicken stock

Wash and clean peppers removing seeds and ribs of peppers. Reserve pepper tops. Mix all ingredients together except for peppers and chicken stock. Pour the chicken stock into the bottom of the crockpot and place peppers in crockpot. Cook for 6-8 hours on low or 2.5 hours on high.