Balsamic Roasted Broccoli and Ranch Potato Salad

I've been in a huge cooking mood lately (and my checking account isn't happy with all the trips to Kroger I've been making). Anytime I get a new cookbook or pull out an old one, I always find myself flipping through until I get to the dessert section. I love to bake. I'm pretty sure everyone knows that about me though. I keep telling myself to work in the cooking department rather than the baking department for a while because man can't live off desserts alone, right? Or can they.....I suppose they can but maybe with a severe case of diabetes and major blood sugar problems. ANYWAYS I'm super bad at looking at food recipes in cookbooks and deciding if they'd be good or not so I just like playing with stuff and making my own recipes. Tonight I made a childhood favorite that mom still makes a lot, oven-bbq chicken. It's really easy. All you do is boil chicken until it's done, shred it, and mix in your favorite barbecue sauce. I haven't decided on my favorite recipe for bbq sauce so I just used Sweet Baby Rays. After you mix the sauce and shredded chicken, place it in a baking dish at about 400 degrees until the bbq caramelizes. It's yummy. But for my side dishes, I roasted broccoli and made a potato salad. Yall should try them. They're good ways to switch up your usual broccoli and potatoes.

I know I'm really bad about timing my food, but I promise I'll work on that!!

Balsamic Roasted Broccoli

(enough for 1 person. Easy to make for more than one though!)

4 oz. fresh broccoli

1 1/2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

salt and pepper to taste

Preheat to 400 degrees. Toss all ingredients in bowl. Place on cookie sheet and bake until tender.


Ranch Potato Salad

(enough for 2 people)

4 medium sized red potatoes, quartered

1 1/2 Tbsp. dry ranch dressing mix

3 Tbsp. mayo

1 t. prepared mustard

1 Tbsp. sour cream

salt and pepper to taste

Boil potatoes until tender when you poke them with a fork. Drain off all water and add the other ingredients. Combine well and serve!

Creamy Corn Dip

This stuff is amazing yall!! You've seriously got to try this. It's really easy too. I would suggest serving it with Fritos but I only had Ritz crackers in my pantry. Not bad but Fritos would definitely be perfect. I like using Neufchâtel cheese instead of cream cheese because it's a little bit healthier.

Creamy Corn Dip

Adapted from Taste of Home

1- 8 oz. package Neufchâtel cheese (or cream cheese)

2 Tbsp. sour cream

1/2 tsp. cayenne pepper

3/4 tsp. ground cumin

1/2 tsp. dried cilantro

2 (15 oz) cans of corn, drained

1 (10 oz.) can of Rotel, drained (I used original but if you like things spicy go for hot)

1 cup shredded Colby-Jack cheese

Mix all ingredients together with electric mixer. Bake in small baking dish (9x9 or pie dish) at 350 degrees until bubbly. I think I baked it about 20 to 30 minutes but I forgot to time it....If you're feeling fancy serve it in a bread bowl!