Tag Archives: shopping on a budget

What’s for Dinner Wednesday: Don’s Broccoli Bake

18 Jul

A great twist for a simple veggie.

Broccoli is a vegetable our whole family enjoys. I buy it both fresh and frozen. I use it in my main entrees as well as on the side.

Recently, Don came up with a new way to make it and it was delicious. Everyone devoured it, especially me!

Don’s recipes come from in his head, so I don’t have specific measurements for you or a step-by-step recipe, but I’ll do my best to tell you how he made it.

DON’S BROCCOLI BAKE

Place cooked broccoli in the bottom of an oven-safe baking dish.

Sprinkle with bread crumbs, bacon bits, parmesan cheese, salt and pepper, garlic powder.

Drizzle with melted butter.

Bake for about 20 minutes at 350 degrees.

Top with shredded mozzarella cheese and broil until all the cheese has melted.

Enjoy!

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The perfect summer birthday cake recipe: Ice Cream Sandwich Cake

13 Jul

Turning on the oven is the last thing you want to do in the summer!

It’s mid-July and already we’ve had two heat waves this summer. A heat wave is defined as three or more days of excessively high heat. Our first one happened just after school got out in June, and as luck would have it, my youngest daughter was invited to an outdoor sprinkler party on Day Two of that heat wave.

It was 100 degrees that day and 103 the next.

I was sitting out there that afternoon, watching her NOT going in the sprinkler AT ALL, but running around with all her friends nevertheless, and having a great time when another mom, Melissa, brought out the dessert she brought with her that day.

Did someone say dessert?

Melissa did! Melissa had just finished telling me how much she loved The Whole Bag of Chips a little while before she brought out her cake, and now…her recipe is being featured in it.

Yay Melissa!

What did Melissa bring on that incredibly hot, hot day?

Ooey, gooey and COLD, this cake is absolutely perfect for a summer dessert!

She brought an Ice Cream Sandwich Cake! Bless you Melissa! That cake was pure heaven that afternoon and as I sat enjoying it, I said to her, “My kids would love this cake! In fact, my daughter has a summer birthday, this would be PERFECT for her party!”

And so it was.

This past weekend was Elizabeth’s 10th Birthday (gasp!) and I did indeed make Melissa’s Ice Cream Sandwich Cake.

It was a hit. Almost everyone had seconds.

I was nervous making it without a recipe to read as I went along, but I’d gotten the instructions from Melissa and even heard her son telling all of the other kids how it’s made, “You take a box of 12 ice cream sandwiches…”

I’d definitely make this cake again, and according to Melissa you can use any topping you want. There are also many different flavors of ice cream sandwiches including vanilla, chocolate and mint chocolate chip, just to name a few. I opted to go with just vanilla the first time because I didn’t know who would like what. Additionally, you could also throw some treats in between the layers like crushed Oreos, or M&M’s or whatever you want. I just kept it simple for my first time.

Here’s the recipe. In Melissa’s words, “If I can make it, anyone can!”

Thanks again Melissa!

I actually used TWO of each ingredient shown here for our cake: two boxes, two tubs, two jars.

MELISSA’S ICE CREAM SANDWICH CAKE

INGREDIENTS

(For a 9×13 glass baking dish)

2 boxes of 12 ice cream sandwiches, any flavor

2 tubs whipped topping, such as Cool Whip, thawed

2 12 oz. jars of hot fudge or any sundae topping you’d like. You could even mix and match, one hot fudge, one caramel, for example.
DIRECTIONS

I felt like I was racing against time, unwrapping all those ice cream sandwiches. I did not want them to melt!

1) Unwrap the first box of 12 ice cream sandwiches and place them in your baking dish so that the bottom of the dish is filled. (For some reason I only could fit 11 sandwiches on my bottom layer, but on my top I did fit 12. They were easier to move around on the second layer and push them close together).

2) Slightly heat your first jar of hot fudge so that it’s spreadable. I did about 25-30 seconds but it depends on your microwave. You don’t want it to be actually hot or it’ll melt the ice cream but you don’t want it to be solid or you won’t be able to spread it.

The view from the side.

3) Spread it so that all the ice cream sandwiches on the bottom layer are covered.

4) Spread the first tub of whipped topping across the layer of hot fudge.

Ready to freeze!

5) Repeat steps again with a second layer of sandwiches, hot fudge and cool whip.

6) Freeze until ready to serve.

I decorated mine just before serving as I wasn’t sure how the sprinkles and writing would freeze.

Thanks to Melissa for such a delicious recipe!

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Couponing Update: My Summer Stockpile

2 Jul

I had to break my own rule and make an overflow spot for all the shampoo and conditioner I’ve stockpiled.

It’s official.

I’ve saved $1053 at CVS since January 31.

I’d never couponed a day before that.

I’m completely blown away by how much you can save when you coupon. I still can’t help but kick myself for not doing it sooner.

Today for example, I went in to CVS just to buy my newspaper. I went to their red coupon machine in the store though, to check and see what store coupons came out.

Tons of coupons came out. And $5 Extra Bucks from a previous Beauty Club purchase. Since I was there and since I wasn’t planning on coming back for a while, I decided to see how I could best spend those $5 Extra Bucks and combine them with the coupons that came out of the machine.

I bought:

1 Cranston Herald 50 cents

1 Hershey Simple Pleasures (on sale $3 but normally $4.59)
2 VO5 Shampoo
2 VO5 Conditioner (on sale 79 cents each for all four)
2 CVS body wash (on sale buy one get one 1/2 off)
I had $3 in coupons for the chocolate ($1 from the CVS machine  and one for $2 from the mail that I’d stuck in my pocketbook the day I got it.)
I had no other manufacturer’s coupons with me but the machine had given me $1 off the body wash and $2 off shampoo or conditioner.
I saved $14,  I spent 74 cents out of pocket.
I’d saved so much that at the register my balance was negative and they can’t give me back money so I had to send my kids back to the aisle to get more stuff. Twice. We finally got it up to the 74 cents, so I could leave.
Anyway…..
About six weeks ago or so, I set a goal for myself. Knowing that my couponing was going so well, and knowing that my paycheck can be significantly less over the summer when school is out (less hours I’m available to work and less school news to cover), I decided that while my pay was consistent and while my kids were in school–I could shop alone, and concentrate, I’d start stockpiling as many non-grocery items as I could for summer. I’d use my Extra Bucks at CVS as wisely as possible between then and now. I’d use my coupons and my Target Red Card as wisely as I could also. I’d get us set up so that other than fresh fruits and veggies, and meats, I’d have as much as possible on hand so that we spent less over the summer and used up what we had.
(I still shop mainly at CVS and Target because they allow the stacking of their store coupons together with manufacturer’s coupons and they have great sales. CVS is my top favorite spot because of the added Extra Bucks.)

I won’t need toilet paper or Lysol wipes all summer long.

I tried to utilize the sales to my advantage when I could, especially the ones at CVS where I had coupons, a sale, their own store coupons, and received Extra Bucks back on top of it. I got three cases of water for free, six tubs of laundry detergent for free, four cases of toilet paper for free, shaving cream, cereal, body wash, allergy medicine, and lots and lots of shampoo and conditioner, all for free. I had four tubs of Lysol Wipes until just before I took this picture.

I was stocking up, for sure.

And meanwhile, my regular grocery spending has been shrinking every month.
Did you know that Suave deodorant is just $1.37 at CVS before coupons? Get a $1 off and you’re paying 37 cents. That happens all the time.

One of my favorite days I saved $99 at CVS. I got 32 items:  23 bottles of shampoo and/or conditioner, two bottles of laundry detergent, two toothbrushes, one toothpaste, and four deodorants, all for $36 (including tax). I had utilized the manufacturer’s buy one get one free coupons, plus CVS coupons and sales, and Extra Bucks. I was so excited when I left that my hands were shaking.
Not to mention that for every $50 you spend at CVS on beauty items (which includes all the shampoo and conditioner) you get $5 back in Extra Bucks on one of your next trips. So I knew I’d have more money to spend.
At the end of each quarter you get 2% of your spending back (including prescriptions, which we have quite a few of during the year) and I earned $16.50 to spend after July 1. Of course, I’ll find the best way to stretch that with sales, coupons (both CVS and manufacturer’s) and see if I can earn any additional Extra Bucks back.
Last week, I spent $24 ($20 before tax) and got a men’s razor that came with two refill blades, a pack of 5 refill blades, two bottles of vitamins, four mascaras, and two 12 packs of wet Swiffer cloths. I saved $59. I’d gone in specifically because I needed the razor and Swiffers, and I had coupons for them all; both CVS coupons and manufacturer’s coupons. But, when I got there, there were sales, and Extra Bucks were earned on the razor (which ended up being free with all my coupons), which paid for one of the packs of Swiffers, and I earned $5 more Beauty Club Extra Bucks with the mascaras. (The mascaras were buy one get one free with my two BOGO manufacturer’s coupons plus I had four $1 off coupons too, that I was able to use.)
And so it goes and goes and goes.
I don’t want to spend my summer scanning sales, cutting coupons or shopping with my kids. I want to be outdoors, with my family, having fun. So now, we dip into the stockpile and see how long it lasts us.
And you know I’ll keep you posted!

With a family of five, three of them being long-haired girls, we go through a lot of shampoo, conditioner, body wash and shaving cream, in particular.

In total, I’d stockpiled eight containers of shaving cream!

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No Bake Blueberry Pie

29 Jun

Everyone in our house loves blueberries!

I love summertime fruit. It’s so fresh and sweet, it’s very affordable and there’s so many choices. One of our favorites is blueberries and besides being just overall delicious, they’re super good for you too. Good thing, because we eat tons and tons of them.

A few years back my mom passed along an easy no-bake blueberry pie recipe to me that she found in our local newspaper. Aunt Molly is no relation to us!

I’ve used the recipe several times and even posted it on Facebook a couple of years ago, so some of you may have seen it already.

It’s fast, it’s easy, there’s no need to turn on the oven, and it’s yummy. Serve it with whipped cream or ice cream if you’d like.

Enjoy!

This pie is easy, tasty and pretty!

AUNT MOLLY’S UNBAKED BLUEBERRY PIE

INGREDIENTS

1 quart blueberries, divided use

3/4 cup water

2 tablespoons flour

1/2 cup sugar

1/8 teaspoon salt

9-inch baked pie shell or prepared graham cracker crust

Whipped cream for topping, optional

Cooking on the stove, not in, makes this a cool recipe for a hot summer day.

DIRECTIONS

Put 1 cup of the blueberries in a saucepan. Mix water and flour together and add to the pan. Add sugar and salt. Start cooking on high until first bubbles appear, then lower to medium heat, stirring frequently until thickened and the berries are a deep color, 7-10 minutes. Some berries will pop. Remove from heat and let sit a few minutes.

Add remainder of uncooked berries to the pan using a spatula to scrape juices into mixture. Mix well and again let it sit a few minutes, then pour into pie shell. Gently level off. Allow to set and cool completely before slicing. It may take several hours for it to reach room temperature, or even overnight. Refrigerate after cutting.

Note: If using your own pie crust, bake it for 10-15 minutes until cooked and cool before filling.

Whipped cream makes a nice topping but so, too, does ice cream.

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What’s for Dinner Wednesday: Recital Chicken

27 Jun

Recital Chicken!

My girls are dancers. Since they were toddlers they’ve each taken dance class, and this year is their 10th, 8th, and 5th year of dance, each.

This means that each year we are treated to their summer dance recital, a culmination of all their hard work and dedication that year. It’s usually a busy day when we have the recital with a small crowd for dinner and we’re always hurrying to get them to the show on time, so I need a really quick meal.

Hence, my Recital Chicken.

This is the chicken recipe I make every single year for the recital lunch or dinner either before or after the recital, depending on what time of day they dance. Its original name was Hellman’s Parmesan Chicken, and it’s courtesy of my mom, of course!

Since I only make it for the recital and I make it every time, I’ve changed the name to Recital Chicken. It’s quick, easy, few ingredients and can be prepped the day before. It cooks fast and we can sit down and eat relatively quickly, whether we are eating before or after the recital. I serve this with Grandma Grello’s Marinated Green Beans on the side, which can be made ahead of time also.

INGREDIENTS

*I usually have to double this because I’m cooking for a large group.*

1/2 cup Hellman’s Mayo (can use light, I never do though.)
1/4 cup grated Parm Cheese
4 boneless skinless chicken breasts (I thaw out the chicken tenders that are boneless and skinless.)
4 tsp Italian Seasoned dry bread crumbs (I use plain.)

Recital Chicken can be prepped ahead of time so you don’t have to do anything but cook it when you’re ready.

DIRECTIONS
Combine mayo and cheese.

Spread on chicken, then sprinkle with bread crumbs.

Bake at 425 for 20 minutes. For that nice golden brown color, we do a quick broil at the end for a few minutes.

I serve with rice pilaf which coincidentally takes about 20 minutes so they cook at the same time.
Happy Recital!

My three dancers

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Muffins on the brain

22 Jun

All I could think about was having another muffin!

I did.

I had muffins on the brain.

Ever since I did the peach muffin post a couple of weeks ago, all I could think about was making more muffins.

The following weekend I wanted to make the peach muffins again, but I decided it was too soon for peach. But, it wasn’t too soon for blueberry! I just happened to have fresh blueberries in my fridge.

I’m sure I have a blueberry muffin recipe somewhere. Probably dozens of them. But, I was lazy. I googled a recipe for blueberry muffins and I was not disappointed!

I was directed to my favorite spot: Allrecipes.com for “To Die For Blueberry Muffins” and they were.

To.Die.For.

It was the streusel topping that did it, I know. I’m a sucker for a cinnamon sugar topping.

Here’s the recipe. Try it yourself this weekend and see what you think. I know you’ll have muffins on the brain when you do!

Super easy ingredients. I threw in the whole pint of blueberries.

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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What’s for dinner Wednesday: Maple Glazed Pork Chops

20 Jun

Pork chops with maple and brown sugar glaze. Who wouldn’t love that?

Did you ever hear it said that the definition of insanity is doing the same thing over and over again and expecting different results?

I think I’m well on my way down that insanity path.

My family doesn’t love pork chops. I’d almost venture to say some of them are close to saying they hate pork chops.

However, I really like “the other white meat” and I’m determined to find a recipe for pork chops that they like.

So every so often, I try a new recipe. I wait for the results, everyone says they don’t like them, and we move on until I find the next one.

Nine times out of ten, I personally like the recipe.

A cookbook from Grandma Grello’s house. Lots of yummy looking recipes in here!

Today’s recipe is one of my attempts at tricking my family into liking pork chops. I got it out of a cookbook from Grandma Grello and I liked seeing her little notes and recipes stuck in amongst the pages as I went through it.

I figured that if they were smothered in maple syrup in brown sugar 1) I’d like them a lot and 2) they’d think they were pancakes. Or waffles. And like them.

I liked them a lot, they did not.

Shocker.

Back to the drawing board.

If you are someone who does enjoy pork chops and you also enjoy recipes of the “sweet” variety, you’ll be in luck with this one.

Try it out and see what you think.

I doubled the recipe for the glaze because I had a lot of pork chops, but I did not double the amount of brown sugar. That would have been too much.

INGREDIENTS

1/2 cup all purpose flour

Salt and pepper to taste

4 bone in pork chops (I used eight)

2 tablespoons butter or margarine (I doubled this recipe)

1/4 cup cider vinegar

1/3 cup maple syrup

1 tablespoon cornstarch

3 tablespoons water

2/3 cup packed brown sugar (no need to double)

I sprinkled very generously with brown sugar!

DIRECTIONS

In a large resealable plastic bag, combine flour, salt and pepper.

Add pork chops and shake to coat (I could not do more than 2 at a time or they wouldn’t get fully coated.)

In a skillet, brown the chops on both sides in butter.

Place in an ungreased 13x9x2″ baking dish.

Bake, uncovered, at 450 degrees for 20-25 minutes or until juices run clear.

Meanwhile, in a skillet, (I used the same skillet)  bring the vinegar to a boil.

Reduce heat; add maple syrup. Cover and cook for 10 minutes.

Combine cornstarch and water until smooth; add to the maple mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Place chops on a broiler pan. Sprinkle with brown sugar.

Broil 4″ from the heat for 2-3 minutes or until sugar is melted.

Drizzle with maple glaze.

See? Doesn’t that look good? I served ours over brown rice.

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What’s For Dinner Wednesday: Chicken, Grapes and a Dash of Karma

13 Jun

I made this recipe for the first time in January 2003 and I marked it as being “Excellent” at that time. it was just as good this time, as it was then. At least I thought so.

It’s hard to find one meal to feed five people and have all five people like it. It almost never happens. Very rarely anyway. My goal is basically to find one meal that everyone at least likes one part of.

Last week though, I thought I had a winner. I was shooting for at least four out of five “likes” on this one. It was a recipe I’d first made years ago, out of the “Better Homes and Gardens New Dieter’s Cookbook” in 2003, and we loved it. I’m sure I’ve made it since then, but not recently and not since we’ve had all three of the girls. None of them remembered ever having it before.

Liz I was pretty sure on, and Caroline I was pretty sure wouldn’t like it. She hates apple juice, but I was hoping maybe the rest of it would win her over.

(I’ll give away the ending: It didn’t.)

Alex though, was a sure thing. I had considered the ingredients as always, when planning the meal: chicken, pasta, grapes and apple juice. She likes the pasta, the apple juice and the grapes. All those things, a lot.

I served the meal. I sat back. I waited.

“So?????”  I asked them.

Don liked it, I liked it, Liz was fine with it, but I couldn’t wait to get Alex’s review. I was expecting two thumbs up.

She hated it.

And this is where the dash of karma comes in.

Chicken, grapes, pasta….karma.

I said to her, “Alex, you love everything in this! You love grapes, you love apple juice and you love pasta! How could you not love this meal?”

She said, “Mommy, I do like all those things by themselves, I do. I just don’t like all of those things touching each other.”

BAM.

I hate when my food touches. If you look back at all my recipe posts, you can always tell when the dish being photographed is mine because the food is all spread waaayyyyy apart on the plate.

She’s already a mini-me. This just seals the deal. Her food can’t touch. I’m so doomed.

In any case, the dish is really yummy, as unusual as it sounds. You can use any color grapes or a mix of more than one color. I had green so that’s what I used. Here is the recipe. Give it a try.

CHICKEN WITH GRAPES

INGREDIENTS

4 small skinless, boneless chicken breast halves (12 oz. total) *I used chicken tenders.

Nonstick Spray Coating

1/2 cup white grape juice, apple juice or apple cider (this time I used apple juice, the last time I used apple cider.)

1 tsp. instant chicken bouillon granules

1 tsp. cornstarch

1 cup seedless green and/or red grapes, halved

Hot cooked linguine (optional)

Fresh herb, such as oregano or thyme (optional) *I opted out.
DIRECTIONS

1. Rinse chicken; pat dry with paper towels. Spray an unheated large skillet with nonstick coating.

2. Preheat skillet over medium to medium-high heat. Add chicken. Cook for 8-10 minutes or until tender and no longer pink, turning to brown evenly. Remove from skillet, keep warm.

3. Meanwhile, combine grape or apple juice or cider, bouillon granules, and cornstarch. Add to skillet. Cook and stir until thickened and bubbly.

4. Cook and stir two minutes more. Stir in grapes; heat through. Serve over chicken.

If desired, serve with linguine and garnish with herb. (I used wide egg noodles instead of linguine this time. No herbs.)

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The Power of Marketing and Advertising: Peach Muffins

8 Jun

We can thank a radio commercial for inspiring me to make homemade peach muffins!

Those of you who are friends of mine on Facebook, you may have followed this story last week through my status updates and I know you’ve been waiting for this recipe to post, but those who are not, it’ll be new to you. So if you’re aware of it, bear with me.

Last week I was running between stories for the newspaper, when I heard a commercial on the radio for Honeydew Donuts and their peach muffins. We have several Honeydew Donuts right in our area, and I love their peach muffins!

I was hungry. Starving, really.

I was going to get myself one of those peach muffins, ASAP.

I got out my gift card. I got ready to go to the next closest Honeydew. I could taste it.

But then, as I drove some more, I got to thinking, “I have frozen peaches in my freezer. I could just go home and MAKE peach muffins. Then, instead of having one, I’d have lots of them. Everyone could have one. They could be today’s after school snack and then tomorrow’s breakfast.”

I talked myself out of the Honeydew trip.

I put away my gift card and went home.

Only problem was, once I got home, it was now 1:30. I was of course, still starving and of course, I had no peach muffin and I had no recipe to make them either.

When one is starving, as I was, one chooses huge lunches. Well, at least I do. So rather than having a little peach muffin for lunch, I had Eggs Benedict, minus the ham/Canadian Bacon, since we had none.

As I sopped up my Hollandaise Sauce with my English Muffin, I browsed the internet for peach muffins. I came across this one on Allrecipes.com. When I read the summary from the original cook, it said, “just like peach cobbler in a muffin,” and I knew I’d found my recipe. I was sold.

These muffins were super-easy to make. My frozen peaches were already peeled and sliced. I get them for smoothies from the frozen food section at Aldi’s and I’d used half the bag for smoothies earlier in the week and had half the bag left. It was the perfect amount. All I had to do was chop them up.

My favorite thing though, about this recipe: it made 16 muffins. With a family of five, one dozen never seems to be enough. With 16 it was perfect. The girls and I all got to have one after school, and then we all had one or two for breakfast the next day, too. I even had enough left to give some to my friend Donna to try out.

I highly recommend this recipe. It got thumbs up from everyone, and I totally recommend using the Aldi’s frozen peaches if you don’t have fresh ones, (or try out whatever frozen peaches you have near you).

****OMG: Just as I’m about to post this recipe, I notice that it says you can also make this into a bread, two loaves!! I’m SO doing that next time! This is the best recipe EVER!!!!****

Enjoy!

Because this recipe yields so much, you need two good-sized bowls for mixing your ingredients.

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 3 eggs, lightly beaten
  • 2 cups white sugar
  • 2 cups peeled, pitted, and chopped peaches (or in my case, Aldi’s frozen peaches)

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
  2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
  3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
    **For the two loaves of bread you can “increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.”***UPDATE: On June 17 I used this recipe to make one loaf bread and three mini loaves as end of year gifts. It worked out great!! I cooked the mini loaves until a knife inserted in the center came out clean, and then I continued on with the larger loaf until the same. The entire baking time was approximately one hour.***

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Balsamic & Parmesan Roasted Cauliflower

7 Jun

Besides the new recipe for cauliflower, this was also the first time I’d used Panko bread crumbs.

Veggies are great side dishes to your main meal, but finding new ways to cook them is always a challenge. A while back, I came across this recipe for Balsamic & Parmesan Roasted Cauliflower from the EatingWell website. Since I love both those ingredients, I thought I’d try out the recipe. I liked it, Don liked it, but the kids didn’t love it. They thought the balsamic was too strong, but did I mention that I liked it?? I’d make it again, but provide an alternate vegetable for the kids.

Additionally, Panko Bread Crumbs: am I the only person on the planet who had never used them before?? I love them!! They have so much more crunch to them than regular bread crumbs do.

This meal was a meal of chicken thighs, which I don’t buy often because they’re fattier than some of the other kinds of chicken parts I buy, but every once in a while I just want a change so I buy them.

Anyway….here is the recipe for the cauliflower. If you try it, let me know what you think!

INGREDIENTS

  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese

DIRECTIONS

  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

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