I rarely drink soda anymore, so I like to make it count when I do. That means diet is not an option. If I’m going to indulge, I don’t want it to have that fake sweetener taste. And since I’ve kicked my caffeine habit, dark cherry soda has become my go-to flavor of soda. That’s why I decided I needed to try this recipe for Dark Chocolate Bourbon Cherry Soda Floats. Well, that and the dark chocolate and bourbon. There’s nothing in this recipe for bourbon floats I don’t like. Let’s see if they all taste good together.
We love some spiked floats in this house. Well, I enjoy them… my husband is NUTS over them. Adores them. They are like one of his favorite things.
Recipe Author:Â Jessica Merchant at How Sweet Eats Get the recipe
The Ingredients
With only 3 ingredients, my shopping list for this recipe for bourbon floats was super short. I already had a bottle of bourbon for the chocolate chip cookies I just made. That left bottles of cherry soda and dark chocolate ice cream. I roamed the soda and frozen aisles and ended up with dark cherry soda and chocolate ice cream. And I was hoping that was at least close enough for this recipe. Fingers crossed!
Bourbon, cherry soda, and chocolate ice cream
The Process
Making these bourbon floats was as easy as I thought it would be. It only took me 2 minutes to scoop the chocolate ice cream, add shots of bourbon, and top it all off with a can drink of dark cherry soda. The recipe calls for 2 bottles of soda, so I’m thinking my glasses were too small or I added too much ice cream (like that’s possible!). Either way, I ended up with some of the best ice cream floats I’ve ever had!
The Baklava Cheesecake I made earlier this month must have triggered my sweet tooth because here I am making another dessert this month. This time around I’m craving chocolate and a new cooking adventure. I can’t remember the last time I made cookies, so that’s what I decided on for this week. This recipe for Boozy Bourbon Chocolate Chippers sounded like something I could handle. No rolling out the dough or cookie cutter is required, just spoon the batter onto a baking sheet. I can totally do this!
The sweetness and caramel undertones of bourbon are well suited to a classic dough recipe. Keep these chewy cookies in a separate tin for the grown-ups in the house.
I’m sure it’s no surprise that the bourbon was the most expensive item on the list of ingredients for this Boozy Bourbon Chocolate Chippers recipe. No worries, though, you aren’t using anywhere near the whole bottle and will have plenty left over. The rest of the ingredients were mostly pantry staples like flour, sugar, etc. and you might already have them on hand. Bonus points if you keep chocolate chips around!
Semi-sweet chocolate chips, dark brown sugar, sugar, chopped pecans, flour, butter, egg, bourbon, salt, and baking soda
The Process
Making these cookies was as easy as I expected it to be even without a stand mixer. My trusty hand mixer that I used to never use came through like a charm. One thing to watch out for is the flour. It can get messy even when you add it in small batches. Trust me, I’ve learned this by having my hand mixer spray flour all over my counter, cabinets, and floor. Now I add a little flour, stir it a little with a wooden spoon, then turn on my hand mixer. My kitchen stays much cleaner this way!
Once my cookie dough was mixed I transferred it to an airtight container and refrigerated it overnight. I thought about just covering the mixing bowl with foil or plastic wrap, but I didn’t want the bourbon to evaporate. The next day was baking. I have 2 small cookie pans and was able to bake my chocolate chip cookies in 2 batches. I was very generous with the cookie dough and ended up with 30 cookies. Here’s how the time broke down:
15 minutes to prep the cookie dough
6 minutes to prep the first batch
15 minutes to bake the first batch
5 minutes to cool the first batch on the cookie sheets
2 minutes to prep the second batch
15 minutes to bake the second batch
5 minutes to cool the second batch on the cookie sheets
20 minutes for the second batch to cool completely on wire racks
1 hour 23 minutes total* (not including 12-24 hours to refrigerate dough)
*You might be able to reduce the prep and baking times if you have large baking sheets and can bake your cookies in a single batch.
I love roast chicken, but it can be hard to find the time to make it. I usually spend a couple of hours prepping, basting, etc. Roast chicken is definitely a weekend type of meal around here. Then I read about spatchcock chicken and how this simple technique cuts down on cooking time. I was beyond intrigued. It looked easy enough and promised to cut the roasting time down significantly. I must try this!
Spatchcock chicken turns into a one-pan meal once you add roasted potatoes and asparagus.
Recipe Author:Â Christine Pittman at Cook the Story Get the recipe
The Ingredients
I chose this recipe because it had a short list of ingredients and made a complete meal in 1 pan. It sounded perfect for a weeknight meal, and that’s exactly when I made it. The chicken was the most expensive item at $6.54 for just under 4 pounds. A nice size for the 2 of us with guaranteed leftovers for lunch the next day.
Whole chicken, red potatoes, lemons, asparagus, and thyme
The Process
I never imagined the words ‘easy’ and ‘roast chicken’ in the same sentence, but that’s exactly what this was. The instructions are easy to follow, and I didn’t have too much trouble spatchcocking my chicken. Even with sharp kitchen shears some of the ribs were tough to cut through, but I just needed 2 hands to breakthrough. The original post even links to a short video so you can see how it’s done.
I did deviate slightly from the recipe when it came to the potatoes. The red potatoes I bought seemed very large, so I quartered them instead of just halving them. That worked out well, though the cut sides did stick to the sheet pan more than the skinned sides.
This recipe took me 15 minutes to prep and 1 hour to roast for a total of 1 hour 15 minutes. I think it’s amazingly quick for a roast chicken, let alone a complete meal. And the result was a golden brown chicken with perfectly roasted vegetables. My husband and I loved it!
Getting ready to put the chicken and potatoes into the oven
I grew up eating beans and rice in all sorts of combinations. I know now it was partly tradition and partly a good way to stretch our food budget. But beans and rice will always be a comfort food that brings back happy memories of cooking with my mom. And since I started this week with a Cajun shrimp dish, this New Orleans-Style Red Beans and Rice recipe was a natural follow up.
The list of ingredients for this red beans and rice recipe is sort of long, but have no fear! It’s full of inexpensive and easy to find ingredients that any grocery store should stock. This recipe does call for a specific brand of red kidney beans, but I wasn’t able to find it at my local grocery store. I opted for generic beans instead since other brands didn’t have 1-pound bags.
I looked around Pinterest for a Creole spice recipe and couldn’t find one I liked. From what I’ve read, Creole seasoning is similar to Cajun but not as hot. Everything I found sounded like it would be very hot. Fortunately, I had a can of Tony Chachere's Creole Seasoning in my pantry so I used that. If you’ve never tried it, you need to. It works on everything from meat to vegetables and makes even blah stuff tasty.
Kidney beans, celery, onion, bay leaves, thyme, Creole seasoning, ham hock, parsley, garlic, chicken broth, and green pepper
The Process
This recipe took some time (3 hours 37 minutes to be exact), but it was so worth it! The first thing to do is sort the beans. Spread them out on a clean, dry kitchen towel and remove any that are wrinkled or not whole. Keep an eye out for any stones or dried stems too. They aren’t likely but are always a possibility. Once that’s done, put the sorted beans into a colander and give them a rinse in cold water.
You’re ready to boil them at this point. I used a cast-iron pot that was just over 5 quarts and boiled the beans for an hour and a half. I left the pot uncovered (for more tender beans) and stirred the beans every 15 minutes. There was a lot of evaporation, so I had to add 6 cups of water during that time (1-2 cups at a time as I noticed the liquid evaporating).
While the beans were boiling, I had plenty of time to prep the rest of the ingredients. It took 10 minutes to chop and measure everything and 7 minutes to saute the vegetables. I completely forgot to time browning the ham hock, but it was done in minutes. Since it was oddly shaped, I used a pair of tongs to hold it in place so I could brown all sides. The last part of the recipe was the easiest: just let it boil for 2 hours. This was also uncovered, and I had to add another 6 cups of water during that time (also 1-2 cups at a time).
I made the rice when the beans were close to being done. You’ll need 2 cups of dry rice to make 6 cups of cooked rice. The rule of thumb here is the volume of rice triples when cooked.
The final step was seasoning the beans. The Creole seasoning I used has salt and pepper in it, so I skipped those. I ended up adding 1 tablespoon of Creole seasoning and 2 tablespoons of Tabasco Original Hot Sauce. It sounds like a lot, but there is plenty of liquid to dilute the seasonings.
Chopped celery, parsley, onion, green pepper, and garlic
I’ve been craving shrimp lately, so what better excuse to make this Cajun shrimp recipe? I love seafood and spicy, so this recipe sounds like one I’ll love. I know the chipotle pepper isn’t a traditional Cajun flavor/seasoning, but I’m still intrigued. I’m betting the smokey flavor will compliment the spicy Cajun flavors nicely. Let’s find out!
A fiery twist on the Creole classic, these Spicy Louisiana Cajun Shrimp with Chipotle Mayonnaise are positively bursting with flavour with a zingy combination of Cajun seasoning, chipotle peppers, a little brown sugar and a squeeze of fresh lime juice.
Recipe Author: Leslie at Scrumpdillyicious Get the recipe
The Ingredients
This dish is made up of 3 recipes: marinade for the shrimp, Cajun spice mix, and the chipotle mayonnaise dip. It sounds like a lot, but most of the ingredients are pantry staples. All I had to buy were the shrimp, chipotle peppers in adobo sauce, and a couple of limes. I was hoping to find fresh shrimp but ended up buying frozen in order to get it peeled and deveined. It’s worth the convenience—peeling and defining a pound of shrimp takes a while.
Shrimp, lime, brown sugar, cajun seasoning (salt, cayenne, garlic powder, chili powder, cumin, paprika, oregano, thyme, black pepper, and onion powder), chipotle peppers in adobo sauce, mayonnaise, and olive oil
The Process
This Cajun shrimp recipe was very easy to make. I started with the spice mix since it had to be used in the marinade for the shrimp. That recipe was just a matter of measuring the spices into a small container and mixing them together. It took me just under 2 minutes.
Next was the marinade for the shrimp. That was almost as easy as the Cajun spice mix and only took 4 minutes. It was also a matter of adding all the ingredients to a bowl, tossing the shrimp in the mixture, then put the whole thing into the refrigerator for an hour.
I made the chipotle mayonnaise well the shrimp were marinating. Again, the recipe was just a matter of tossing all the ingredients into my mini-prep food processor and mixing thoroughly. The chipotle mayonnaise step took me about 5 minutes to make.
The last part of this recipe was threading the shrimp onto the skewers and cooking them. It’s been raining here constantly for about two weeks so I decided to bake them in the oven. It took me about eight minutes to thread the shrimp onto the skewers then 10 minutes to bake them. The total time on this recipe was:
It’s been a while since I’ve blogged about a dessert recipe—over a month. The last time was the No-Bake Amaretto Truffles I made in April. I don’t have a huge sweet tooth, but wow! I feel like I need to redeem myself in a big way, and this Baklava Cheesecake recipe sounds like it’s up to the challenge. Did I say I didn’t have a huge sweet tooth? I’m starting to wonder after reading over this recipe…
Note: This post was originally published on June 8, 2018. The text and photos were updated on May 18, 2024, but the review was not changed.
This Baklava Cheesecake is such a fun twist on the traditional Greek dessert. With all the flavors of cinnamon, honey and walnuts, it’s a fun way to mix together two delicious desserts into one!
Recipe Author: Lindsay at Life, Love and Sugar Get the recipe
The Ingredients
The majority of the ingredients for this Baklava Cheesecake were pretty standard. In other words, nothing hard to find or too expensive. The walnuts were the most expensive item (or items since I bought 2 bags) at just over $13.
I expected the phyllo dough to be a special trip to a gourmet grocery store, but even that was stocked in the frozen section. I wasn’t sure how much to buy, but a 1-pound box has 2 separate packets of dough and was more than enough.
And don’t forget the whipped cream. It’s not listed with the ingredients, but you’ll need it to top your cheesecake (Step 16). I added dollops of it throughout the topping. It lasted for a day or so, then it pretty much dissolved. Next time I’ll use canned whipped cream and add it to each slice as they are served.
I’m not the greatest baker, but the instructions for this recipe made it pretty easy. Most of the work was cooking basics like measuring, using a hand mixer, and stirring the filling/topping. The most difficult part was working with the delicate phyllo dough to make the crust. It’s like working with extremely fragile paper, and it tore a lot.
I tried covering the extra with a damp towel to keep it from drying out, but it just turned soggy. My towel may have been too damp, though, because I lost a few layers of dough and gave up on the towel—the dry dough was easier to work with than soggy dough.
Layered phyllo dough in a springform pan. I left a lot outside the pan to make a dramatic crust.
Eventually, figured out that the tears didn’t matter, though, since I was piecing the crust together anyway. It worked out in the end, but I wish I hadn’t left so much of the corners sticking up because the baked phyllo was very, very delicate and broke easily.
It took me 40 minutes of work to get my Baklava Cheesecake into the oven. After an hour of baking, I still had a very jiggly cheesecake. I was worried! But I followed the instructions and placed my cheesecake into the refrigerator overnight to make sure it was completely set before I topped it. Thankfully, my worries were for nothing, and I found a perfectly done cheesecake the next day. Then it took just a few minutes to make the topping.
Baklava Cheesecake
The Timing
Here’s how the whole process broke down:
40 minutes to make the crust and filling
1 hour 50 minutes to bake/rest in the oven
6 minutes to make the topping
2 hours 36 minutes total (not including time to cool)
My time was just six minutes over the time listed on the recipe (2 hours 30 minutes). I might have been able to make this cheesecake in 1 day if I had gotten an earlier start. However, I think making it the day before so it has plenty of time to set is the best plan.
Tzatziki is good on so many things, but I don’t think I have ever tried it with eggplant. I need to fix that! So my Greek-inspired recipe week continues with Baked Eggplant Fries with Greek Tzatziki Sauce. How good does that sound? I made the tzatziki sauce and served it with Marinated Greek Chicken Skewers, and WOW! The stuff was magical!! But don’t worry, I have plenty left over for these eggplant fries, and I’m dying to try them out.
In this recipe, eggplant batons take on a simple seasoned breading and quickly softens in the oven, resulting in the perfect eggplant fries–crisp on the outside, and velvety, tender on the inside. Simply addictive! For a little side dip, I like to use Greek tzatziki sauce. But you can also simply use a store-bought dip of your choice like marinara or a light ranch.
Recipe Author:Â Suzy at The Mediterranean Dish Get the recipe
The Ingredients
Most everything I needed for this recipe was easy to find. I even had a lot of them on hand, so all I had to buy were the vegetables and dairy items. However, the one thing I had trouble with was the English cucumber. It took a little research, but I found out they are also called hothouse cucumbers and sold individually wrapped. Additionally, they have fewer seeds, thinner skins, and a sweeter taste than regular cucumbers. I highly recommend using this type of cucumber if it’s available. If you do need to use a regular cucumber, I would completely peel it instead of striping it and also seed it.
Eggplant, flour, breadcrumbs, English cucumber, white vinegar, olive oil, Greek yogurt, garlic, salt, white pepper, eggs, garlic powder, and oregano
The Process
Making these eggplant fries wasn’t difficult, but it was time-consuming. I spent a total of 55 minutes making them, which was far more than the 40 minutes I expected. Most of that was spent on steps 1-4, which took me 40 minutes. That includes 20 minutes for salting the eggplant slices and allowing them to sweat.
Most of the remaining time was for breading the eggplant. I had to take my time with that because the egg (and then the breadcrumbs) didn’t want to stick to the flour, as you can see in the picture below. I also had to crack an extra egg so I had enough for all the fries.
Once the eggplant was breaded and arranged on the wire baking racks, I popped it into the oven for 10 minutes. It wasn’t very golden when the timer went off, so I gave it another 5 minutes, for a total cooking time of 15 minutes. That seemed to do the trick, but I think another 5 minutes would have been better (I like my eggplant well done).
The times listed above do not include the tzatziki sauce, which took 15 minutes to prepare, just as listed in the recipe.
Step 4, breaded eggplant fries on a wire baking rack
I can’t attest to the authenticity of this recipe, but I’m okay with that. The combination of chicken, vegetables, and seasonings sound healthy and delicious. I’m all for that! Plus I’m always looking for tasty ways to make boneless, skinless chicken breasts. I know it’s healthy, but the stuff can get boring real quick. I don’t think that will be a problem with these Greek chicken skewers.
Dip the sizzling skewers in tzatziki or hummus, stuff ’em in a pita, or spread ’em over a bed of spinach or Greek salad. This is a wonderfully uncomplicated and delicious dish.
Recipe Author:Â Jessie at A Hint of Honey Get the recipe
The Ingredients
The list of ingredients for this recipe is fairly short, and there’s nothing unusual about it. Many of the items, like oregano, olive oil, salt, and pepper, are pantry staples you probably won’t have to shop for. I had to pick up the chicken, onion, and bell peppers, but that wasn’t so bad.
Chicken breasts, oregano, salt, pepper, green bell pepper, red bell pepper, red onion, lemon, garlic, and olive oil
The Process
This recipe didn’t list any times, but it went together very smoothly. Here’s how my time broke down:
12 minutes to prep
30 minutes to marinate
8 minutes to thread the chicken and vegetables onto the skewers
10 minutes to cook
1 hour total
If you’re pressed for time, you can easily prep this ahead of time by chopping the chicken and vegetables and pre-mixing the marinade. I made some tzatziki sauce the night before I planned to sever these chicken skewers, so I prepped them at the same time. The next day I marinated the chicken while I let it sit on the countertop and come up to room temperature. Then it was just a matter of threading the chicken skewers and grilling them. I let the frill preheat while I threaded the chicken and vegetables, then I grilled the skewers for 10 minutes, turning them a few times. They were super easy!
I don’t know about you, but I love spinach. A quick saute in a little olive oil, a shake of salt and pepper, and a squeeze of lemon are soooo good! Plus it’s a super quick side dish for weeknights that goes with almost anything. But the same thing too often can get a little boring. This palak paneer recipe will change that. Palak paneer is a vegetarian spinach curry that has been a favorite of mine for a long time. And like the rogan josh I made earlier this week, it’s been ages since I’ve had it. That’s about to change!
Palak Paneer is a quintessential Indian dish, a favorite across the length and breadth of India. Made using Paneer (Indian Cottage Cheese) and spinach puree, this dish a delight to eat with any Indian bread.
Recipe Author:Â Neha Mathur at Whisk Affair Get the recipe
The Ingredients
The list of ingredients for this recipe is long, but most of it is basic stuff that’s easy to find. The only item that might be difficult to find is the paneer cheese. That might require a special trip to a local Indian market or you can make it with 2 ingredients in under an hour. I used this paneer recipe and had it ready in just under 40 minutes. This recipe makes about double the amount of paneer you need for palak paneer, but you can freeze the extra to use later.
Also, if you make the paneer ahead of time, cut it into cubes and store it in water to keep it from souring or the outside from hardening. I used an airtight plastic container and changed the water each day until I was ready to make my palak paneer.
Spinach, onion, tomato, green chili peppers, garlic, coriander, garam masala, cumin seeds, dried red chilis, and paneer cheese
The Process
There are almost 20 steps to this recipe, but don’t let that intimidate you. The author broke everything down, and it makes the instructions very easy to follow. There are also lots of pictures in the accompanying blog post, which came in very handy.
I wasn’t sure about the steps involving the coal, but her pictures showed me exactly how to do it. I used a piece of charcoal for burning incense in a ramekin dish and lit it with a long candle lighter.
The prep work took exactly 10 minutes and cooking took 39 minutes. Total time spent on this recipe was 49 minutes, just slightly longer than the 40 minutes listed.
The only change I might make to this recipe is frying the paneer a bit before adding it to the spinach puree mixture. I prefer my paneer softer than it got just by heating it in the spinach mixture. Plus frying browns the outside and makes it a little crisp. It’s a nice texture.
Step 10, frying the cumin seeds, dried red chilis, onion, garlic, and tomato
Is it weird that I remember the first dish I ever tried at an Indian restaurant? Probably, but I do. It was rogan josh, and I loved it! That was a long time ago, and it started an ongoing love affair with Indian food. If you’ve been reading my blog, you might know my husband isn’t a fan of lamb. I have to plan around his schedule to get my lamb fix, and he was out of town on business this past weekend. That meant a lamb dish was going to be on my menu, and I decided on rogan josh because I haven’t had it in ages.
Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India. Today, I’m sharing with you my take on Lamb Rogan Josh, cooked in slow cooker for an easy Indian Lamb Dinner at home!
The list of ingredients for this recipe looks long, but it’s not so bad. In fact, this recipe gives you the option of using garam masala instead of 6 separate spices. I decided on that since I had garam masala in my pantry but not all of the spices. I had all the other spics, and a few other ingredients, so shopping was just for the lamb, potatoes, and onion. Not too bad for what appeared to be a recipe with lots of ingredients.
Finding boneless lamb usually means a special trip, but I wasn’t feeling up to it. Instead, I decided to chance it and go to my neighborhood grocery store. They didn’t have any boneless lamb on display in the meat counter, but the butcher was nice enough to make up a package for me. That saved me a ton of time, and I was super grateful for it.
Lamb, yogurt, paprika, cayenne, red onion, potatoes, garlic, ginger, turmeric, coriander, and garam masala
The Process
This rogan josh recipe was a little more work than most slow cooker recipes because there was some cooking involved before putting everything into the crockpot. I spent 15 minutes on prep work and 15 minutes browning the meat and cooking the spices first. Then everything went into my crockpot, and I got to drool over the delicious smell for the next 5 hours. Total time on this recipe was 5 hours and 30 minutes.
The directions were clear and easy to follow, but there was one typo that was a little confusing before I figured it out. Step 3 lists “chili pasta”, but that should be “chili paste”, referring to the degi mirch or cayenne/paprika mixture you may substitute for it (I used the substitute).
Also, I added slightly more water than is called for in Step 6. The 1 1/2 cups listed didn’t look like enough, so I added an extra 1/2 cup. That nearly submerged the lamb in my 6-quart slow cooker just as the recipe notes instructed.
For me, there are some things that just belong together, like steak and bourbon. I already covered the steak this week, so now it’s time for the bourbon. I almost swooned when I found this Blackberry Bourbon Smash recipe because I also love blackberries. It simply had to be made!
While I do enjoy a sip of Bourbon every now and then, I would never call myself an actual bourbon lover. But once I smashed and swirled up a BBS or Blackberry Bourbon Smash, I was surprised at how much I loved it, plus it didn’t hurt that it was really fun to make.
Recipe Author:Â Mandy Kellogg Rye at Waiting on Martha Get the recipe
The Ingredients
A quick trip to the grocery store for fresh blackberries and mint, and I was ready to make my blackberry bourbon smash. The blog post that accompanied the post mentioned using shaved ice, but I decided not to go that route. The store that carries it (Whole Foods) was pretty far out of my way, and who makes a special trip just for ice? I decided to use crushed ice with a bit of extra crushing courtesy of my meat mallet. I was hoping that would give me a similar texture to the ice described in the author’s post.
Bourbon, simple syrup, blackberries, and mint
The Process
The instructions for this cocktail recipe were simple, it was quick to make (just 3 minutes), but they lacked specific quantities for everything except the bourbon. I decided to experiment with it over a few nights to find the right combination for me.
My first try used 8 blackberries, 1 spring of mint leaves, and 1 ounce of simple syrup (recipe below). I discovered 2 things after I made it. First, 1 ounce of simple syrup was too sweet for me. The second was this drink needs to be stirred well, otherwise, you end up sipping the bourbon away and end up with very sweet fruit juice.
For the second try, I used the same amount of fruit and mint and reduced the simple syrup to 1/2 ounce. I also made sure to stir this one well, and I really liked the result. The bourbon was still the main flavor, but it was also sweet and fruity.
My final try used 4 blackberries, 1 spring of mint, and 1/4 ounce (1 1/2 teaspoons) of simple syrup. This was the perfect mix! I could still taste the fruit, it had a touch of sweetness, and I could taste the mint in this version. I really enjoyed sipping this cocktail. So much that I made a second.
Simple Syrup
The Hungry Pinner
A quick and easy-to-make staple of any well-stocked bar. This recipe yields approximately 12 ounces of simple syrup.
I knew I would be treating my husband and myself to a filet mignon dinner this week, and I needed a good side dish to go with it. I wanted it to be something green and my go-to grilled asparagus seemed too boring. This broccolini recipe jumped out at me. It’s something we’ve never tried, but we both like broccoli. Plus it isn’t seasoned too much, so it didn’t sound like it would overpower the steak. Perfect!
I had no idea what broccolini was until I read this recipe (it’s a hybrid of 2 varieties of broccoli). Thinking it was something unusual, I was prepared to have to make a special trip to find it, but it turned out to be available at my local grocery store. I had no idea! It was sold by the bunch for about $4. I only bought 1 bunch as it looked like just enough to serve 2 people.
Broccolini, butter, garlic, and lemon juice
The Process
I love an easy recipe, and this recipe didn’t disappoint. It took me all of 12 minutes to prep and cook, just slightly longer than the 10 minutes listed in the recipe. I had some difficulty peeling the garlic cloves, so the prep work took 7 minutes instead of 5. Otherwise, the directions were easy to follow, and everything went very smoothly.
You’ll need to toss the broccolini in the butter and garlic, so be sure to use a large skillet or things will get messy. And don’t worry about the amount of garlic. It looks like a lot, but most of it stays in the pan when you remove the broccolini.
