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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Slow Cooker BBQ Chicken Sweet Potato Boats

Let's talk about easy weeknight dinners. I don't know about you, but I need more of them in my life and these BBQ Chicken Sweet Potato Boats are officialy in the rotation. What's your favorite easy weeknight dinner?

I kind of cheated, I used my Slow Cooker BBQ Chicken to top a sweet potato that I cooked in the microwave...does it get any easier than that? I'm just trying to give you some proof on how versatile that slow cooker chicken is, as I pair it with my love for sweet potatoes.

You could also always

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Butternut Squash Hash Browns

You know we love our Butternut Squash around here. We usually go through one squash a week, and this time around I decided to make it for breakfast. If you're a butternut squash fan, KMW is the place for you.

I also put one of my latest favorite kitchen gadgets to use, the shredding disc on my food processor. I love that thing. Oh, I need to shred this block of cheese? 20 seconds and done. Shredded the heck out of some potatoes for this Bacon, Egg & Cheese Hash Brown Skillet. It can help you make coleslaw in no time at all. I'm a shredding machine lately, well I guess my food processor is more the shredding machine...you get it.

So get out your shredding attachment, shred up some butternut squash and make yourself some hash browns!

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Gnocchi with Butternut Squash & Collard Greens

Butternut Squash and Collard Greens were in our CSA delivery a couple of weeks ago. I know, we're becoming sooooo Seattle, we belong to a CSA and as you can tell by the picture, Mr. KMW is always in plaid flannel these days.

In addition to those veggies, I also had some gnocchi on hand and this happened. This was really good, delicious flavors and I don't feel as guilty eating pasta when it is loaded with veggies. I hope I have some gnocchi fans out there, because this is a recipe you'll want to try. And if you are a gnocchi fan, you'll also want to check out my Shrimp & Sausage Gnocchi with Asparagus.

Ingredients
1 tablespoon olive oil
1 butternut squash, peeled and cubed
1/2 small onion, diced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 small bunch collard greens
3/4 cup milk
1/3 cup parmesan cheese, shredded
2 teaspoons dried thyme
1 package of gnocchi, approx. 10 oz.

Directions
Heat olive oil over medium to medium high heat in large stovetop pan.

Add butternut squash, onion and garlic, and season with salt and pepper. Cook for 10 to 12 minutes, stirring around occasionally. Adding collard greens about 6 to 8 minutes in.

Meanwhile cook gnocchi according to package directions.

Mash squash in pan with potato masher (if it's not easy to mash, cook it a little longer). Stir in milk, parmesan and thyme. Taste to see if more seasoning is needed and adjust accordingly.

Stir gnocchi into squash and collard greens mixture.  Serve and enjoy! 

Bread with 'Stuff On It'

It's been forever! After traveling for Christmas and New Years, I spent a week in Vegas for work, then came back and was off for a long weekend in Whistler enjoying this.

I will definitely be following up with a Whistler travel post. It was a fun weekend of skiing, good company, après skiing, beautiful scenery and some good eats.

Now onto the Bread with 'Stuff On It.' 

I know, I know. I ditch you for a couple weeks and I come back with this non-recipe recipe. It's actually a perfect post vacation, quick throw together lunch or dinner as you get back into the grind. Or an easy one to throw together after working late. Not to mention, Mr. KMW loved this.

My cousin mentioned this 'recipe' when she visited a few months ago and it's already made its way into our rotation.

So here it goes for a really loose recipe, mix it up, use what you have on hand and play with your favorite ingredients. Below is the base to what I used this time around, and the measurements are rough estimates, this isn't a measuring kind of meal.

Let me know in the comments what 'stuff' you plan on putting on your bread!

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