Roasted Broccoli

Shame. Shame shame shame upon me. I have no real reason why I haven't posted in almost a month. It's shear laziness. I've been cooking. I've been taking pictures of what I'm cooking. I just can't take the last step of putting fingers to laptop and posting. 
Shame.
But, as penance, I'm posting something (surprisingly) super yummy. Roasted broccoli. Now, I happen to lurve me some broccoli. I'll eat it almost every way except steamed. It just gets so mushy that way. 

The key for this is to make sure that it gets brown and crispy. That's what makes it so good. 


Roasted Broccoli

Serves 4

1 bunch broccoli
Olive oil


Preheat the oven to 350. Cut broccoli into bite-sized floretes. Arrange floretes on a roasting sheet in a single layer. Drizzle with olive oil and toss to coat. 
Roast for 10 minutes, then toss. Continue to cook for 10 minutes or until tops start browning. 
Serve and enjoy. 

Hubs and I can put away almost an entire bunch of broccoli ourselves, but probably for normal people a bunch can probably feed 4 people. 

Honey Chicken

I can almost always eat Chinese food. I love it. All the time. But there's usually loads of sugar in the sauces and we can't have that now, can we?


So I gots ta do it myself.


Honey Chicken
(From A Full Measure of Happiness)


1 & 1/2 lbs chicken breast (boneless, skinless)
3 T honey
2 T low sodium soy sauce
1 egg
1/4 C cornstarch
1-2 T veg oil
2 C broccoli (thawed from frozen or fresh)


Cut the chicken into bite size pieces and set aside. Mix the egg and cornstarch. Pour over the chicken to coat. Combine the honey and soy sauce and set aside. 

Warm the oil over medium heat in a large skillet. Cook the chicken (about 7-10 minutes). Add sauce and broccoli and cook until the sauce thickens, just a few minutes.

Ta da. Super simple. Serve over rice. 

I would make this honey chicken a lot more often, but I ran out of cornstarch and keep forgetting to buy it. 

Broccoli!!!

Confession:

I 

love

taking

pictures

of 

broccoli.