Blasted Broccoli

Before we get into my absolutely favorite broccoli (it tastes like candy), I know I've been MIA. I was busy relaxing and enjoying some vacation time in Hawaii.

This trip will definitely get its own travel post, but I can't tell you how nice it was to have an entire week off of work. It had been way too long. I will be inundating you with pictures from our exploring, relaxing, eating and drinking our way through the Big Island in another post. So back to the broccoli for now!

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Cilantro Lime Rice

Are you in awe? I just put before you a giant bowl of white rice! Don't worry, while a vat of white rice would excite Mr. KMW, I wouldn't do that to you guys. This rice has some flavor! It was a perfect side to the carnitas I posted earlier this week, and would really work well with any Mexican dinner.

My sister in law's secret?

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Creamy Tomato Spaghetti Squash

I threw this together on a whim one night as I needed a side for grilled steak, and had a spaghetti squash sitting on my counter.

It turned out delicious and was addicting. I love it when that happens, when I just throw something together with ingredients I have on hand, and it results in a recipe that I will be repeating...over, and over. This could definitely work for a main dish too. You could either have it as a veggie main dish, or mix some grilled or roasted chicken in if you wanted some meat. 

Cooking the squash in the oven takes awhile, but it's hands off, and after the squash is cooked this recipe is super quick and easy. You could also always microwave it for a shortcut, like I did with this Spaghetti Squash with Scallops in Cream Sauce or my Baked Spaghetti Squash with Turkey Sausage. 

Looking at

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Broccoli Pomegranate Salad

If you're like me and are still deciding on your Christmas menu, then consider this salad. I always try to make a healthy green side to go with the stuffing, mashed potatoes and creamed corn sides that I love. Don't be afraid to use it after Christmas either, it goes well with burgers, and I imagine a lot of other things too!

This is a recipe I received from my sister-in-law several years ago, the original recipe calls for dried currants but I went with pomegranate seeds and made a few other changes along the way. 

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Serrano Creamed Spinach Stuffed Tomatoes

With the mouth watering Rib-Eye with Stout Sauce we had last week, I made these stuffed tomatoes on the side, and it was the perfect touch to a date night dinner at home. The bottom of that tomato tasted really darn good after soaking in that stout sauce.

I used my Serrano Creamed Spinach recipe as a base (I'm addicted to that stuff), scooped out a tomato and baked it. Easy as that, and it looks kind of fancy. Well, maybe it would, if you were more delicate than me and didn't crack the tomato when you were scooping the inside out. Being delicate isn't really my thing. 

Keep reading for the recipe, which will work for two overly stuffed large tomatoes or four smaller tomatoes. It may have served more, but I kept snacking on the spinach while making it.

Ingredients
1 10 oz. package chopped frozen spinach
3-4 serrano peppers, chopped
3 oz low fat cream cheese (or about 1/3 of a block)
1-2 tablespoons milk
1/4 cup shredded parmesan cheese, plus more for sprinkling on top of tomatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 to 4 tomatoes

Directions 
Cook spinach according to package directions, drain and squeeze out excess water.

Preheat broiler.

Place spinach and all remaining ingredients in stovetop pan and heat over medium to medium low heat, stirring occasionally. Cook until heated through and cheese is bubbling.  

While spinach is cooking, cut the tops off the tomato and using a spoon, scoop on the seeds and some of the inside of the tomato.

Stuff tomatoes with spinach, sprinkle with more parmesan cheese.

Place under broiler until cheese starts to melt, approximately 3 to 5 minutes. Keep a close eye on the food under broiler, that can burn food really quick.