Beyond Broccoli, a glimps into my food obsession

It's no coincidence that the most consistent blogging topic I've stuck with this year so far is on food.
Before I get into it, I wanted to first explain why "broccoli"?  It's been a family nickname for as long as I can remember, made permanent by my good friends who lovingly addresses me with "she's choppin broccoli".  Thanks to Dana Carvey, I fear it's a nickname I will never live down.


So, there's the name.  It may also have something to do with having notoriously healthy eating habits.
And I love food.  Have I told you that?

Since I do, I thought I'd share some of my most recent faves.  One is my creation, the other is link to an amazing salad from one of my favorite food bloggers.  CHEERS!

Eggs cooked in Bell Peppers with pesto with pan roasted potatoes and prosciutto
2 Bell Peppers, cored and sliced into 1 1/2 inch rings (or so), I used red
Eggs, however many you want to make
2 T. Pesto, you might not use that much, but you definitely don't want to skimp
1 russet potato or 2 yukon golds, sliced
2-3 slices prosciutto
2 T olive oil, divided
salt and pepper, to taste


  1. 1. Heat 1 T. olive oil in a large skillet over med-high heat.  Once oil is hot, add the potato slices, season with salt and pepper.  Let cook a few minutes, until they are nice and brown on one side before turning. Turn and cook for a few minutes more until brown.  Set aside, keep warm in a warm oven if you'd like.
  2. 2. Return pan to stove, reduce heat to medium and add more oil to the pan if needed.  Add the pepper rings, cooking on one side for about 2 minutes.  Flip over and crack an egg into the center of each ring. Cook until whites are no longer clear and runny. 
  3. 3.  In the meantime, arrange a few potato slices on each plate, top with some prosciutto.  Carefully remove the egg/pepper ring from pan and place on top of potato/prosciutto bed.  Top with a spoon of pesto. 
  4. Eat.

Trust me on this one!
Vietnamese Chicken Avocado and Lemongrass Spring Roll Salad with Hoisin Crackers
 Half Baked Harvest

Your welcome.

Please share your favorite recipes and sites with me, I love exploring new things!



1 comment:

  1. My favorite salad has the following:

    1 lb of arugula
    2-3 small fuji apples or pears (or both) - sliced thin
    1 shallot - sliced thin
    toasted or raw walnuts
    chopped dried figs
    shaved manchego or sharp white cheddar

    Mix all of the ingredients thoroughly with a simple vinaigrette (I like to do olive oil and rice vinegar or champagne vinegar, salt, pepper). When the salad is ready to serve drizzle it with a balsamic glaze (reduce ~1/2 cup of balsamic to half volume over low heat). This salad is amazing!