Wow! If you are looking for another way to serve Broccoli to family and friends, this just may be the one.
- 3 cups broccoli florets, fresh not frozen
- 3 tbsp. butter
- 3 tbsp. flour
- 1 cup milk
- 1 – 3 oz. package of cream cheese
- 1/4 – 1/3 cup blue cheese, crumbled (depends how much you love blue cheese)
- 1/2 cup panko crumbs
- 1-2 tbsp. melted butter
Steam the broccoli for about 5-8 minutes, just until tender and set aside.
In a skillet, make a roux by melting the butter and slowly whisking in the flour and, stirring constantly, slowly add the milk. ( you may need to add about 1/4 cup milk more to make a consistent roux. Add the cream cheese and blue cheese.
Stir in the broccoli and pour into a buttered casserole. Top with the panko crumbs and drizzle over with the melted butter.
Bake for 35 minutes in a 350 degree oven.
Roasted Broccoli and…….Olives
Who would think of this? It really works with the crispiness of the roasted broccoli and the tang of the olives and garlic…..just be sure to add the touch of lemon to really make this dish sing.
- 6 cloves of garlic, peeled and gently crushed
- 1 tsp. kosher salt
- 1/4 cup olive oil
- 2 1/2 lbs. broccoli, washed, drained and patted dry
- 1/2 cup mixed unpitted olives
- flaked sea salt
- 1/2 lemon
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the garlic and 1/2 tsp. of kosher salt. Using the back of a spoon, muddle the two together until the garlic releases its oil. Let this stand for 10 minutes. Stir in the olive oil and set aside.
Trim the broccoli stems, cut the stalks lengthwise into halves. Place in the prepared baking sheet. Pour the garlic oil and olive over and toss to coat. Sprinkle with the remaining salt. Roast for 20 minutes, tossing occasionally. Cook only until al dente. Transfer to a baking dish.
To serve, sprinkle with the salt flakes, drizzle with additional extra virgin olive oil, squeeze lemon juice over,
This will serve 8 people.
Quick And Easy Chicken Sausage With Pasta
I know what it is like….you have had hard day, dog-tired and somewhat famished. This, my friend, is a quick, easy and nutritious meal to make in under an hour.
- 3 cups medium shell pasta
- 1 small bunch of broccoli, cut in to florets that make up to 3 cups
- 2 tbsp. olive oil
- 12 oz. fully cooked spicy chicken sausage links, cut into 1/2 inch pieces
- 1 small onion, coarsely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- pinch of salt and pepper
- 2 cups arugula
- 1/3 – 1/2 cup grated asiago cheese
- crushed red pepper flakes
In a large pot, cook the pasta according to directions, adding the florets the last 5 minutes of cooking time. Drain in cold water and drain again. Set aside
In a large skillet, heat the oil over a medium heat. Add the sausage pieces, onion and garlic, cooking until the sausage has browned. Stir occasionally to make sure it doesn’t burn and is cooked through.
Add the pasta, broth, salt and pepper and heat through. Add the arugula and toss gently to wilt the greens.
Divide among bowls, sprinkle with the cheese, Drizzle a little olive oil and lightly sprinkle with the pepper flakes.
Add bread or rolls and a glass of vino and voila! The world ceases to be a mad house. Enjoy!
Chicken And Broccoli Pie
You won’t believe your eyes. This is an ‘impossible pie’. With all the cheese, it is pretty awesome. Can be used for a luncheon…small chilled, green salad or for even a brunch on a holiday weekend.
- 1 300 g pkg. frozen chopped broccoli
- 3 cups grated Cheddar cheese, divided
- 1 1/2 cups cooked (leftover) chicken, skin removed
- 1/3 cup finely chopped onion
- 1 cup milk
- 1/3 cup whipping cream
- 3 eggs
- 3/4 Bisquick baking mix
- pinch each of salt and freshly ground pepper
Heat oven to 400 degrees. Butter a 10 inch pie plate.
Rinse broccoli under cold water to thaw and then drain completely. Mix the broccoli, 2 cups of the cheese, chicken, and onion together. Set aside.
Beat the milk, eggs, Bisquick, salt and pepper until smooth (20 seconds in the blender or 60 seconds with a hand beater).
Stir the broccoli mixture into the milk mixture and then pour into pie plate.
Bake until a knife inserted in the middle comes out clean (35-40 minutes).
Top with the remaining cup of cheese and bake another 2-3 minutes until; melted. Cool at least 5 minutes before cutting into slices and serving.
It comes out with a ‘pastry’ bottom and you won’t believe it. Impossible? Nah!
Broccoli and Swiss Cheese Quiche
This makes a nice breakfast quiche or better yet, add a cold, fresh salad and a glass of white wine: perfect lunch fare. I prefer the lunch idea.
- 9 inch unbaked pie shell
- 1/4 cup grated parmesan cheese
- 2 cups finely chopped fresh broccoli
- 1 1/2 cups grated swiss cheese
- 3 eggs
- 1/3 cup chicken broth
- 3/4 cup whipping cream
- pinch of salt
- dash of tabasco
Preheat oven to 450 degrees. Prick the bottom and sides of the pie shell with a fork and bake for 5 minutes. Remove from the oven and quickly sprinkle 2 tbsp. parmesan cheese. Layer half the broccoli over the cheese. Layer half the swiss cheese on top. Repeat the layers of broccoli and cheese.
In a bowl, beat the eggs, add the broth, cream, salt and tabasco and mix well. Pour this mixture over the layers in the pastry shell. Sprinkle the remaining parmesan cheese over the top and place the pie on a cookie sheet lined with parchment paper and bake for 10 minutes. Reduce the temperature in the oven to 325 degrees and bake for another 20-25 minutes until a knife inserted in the center comes out clean.
Let stand 10 minutes before cutting to allow the pie to settle.
Did I mention that this is yummy? It is.
Broccoli Orange Salad
Even Mikey likes this. My grandaughter (when small) called broccoli ‘trees’. So this is a nice way to eat the ‘trees’.
Serves 4-6
- 2 eggs
- 1/4 cup sugar
- 1 tsp cornstarch
- 1 tsp dry mustard
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1/2 cup Hellmans mayonnaise
- 4 cups fresh broccoli florets
- 1/2 cup golden raisins
- 8 slices of bacon, cooked crisp and chopped
- 2 cups thinly slices fresh button mushrooms
- 1/2 cup toasted pecans
- 10 oz. can orange slices drained, or
- 2 blood oranges segmented (if in season)
In a saucepan, whisk the first six ingredients and cook until thickened. Remove from heat and stir in the mayo until smooth. Cool. Marinate broccoli in dressing for several hours. Add remaining ingredients and toss well.
Serve with grilled Italian Bread, two servings of warm sunshine, and a bottle or so of wine. Enjoy! Bring it on. Tell me, does this qualify as being “green”?
I know, that’s bad…later
Broccoli/Pistachio Appetizers
With holiday season about to hit full wing, this is easy, affordable and great tasting to boot!
My friend, Sharon, shared this with me and I am going to share it with you.
- 1 pkg. Philadelphia cream cheese
- 1/3 cup three- cheese Ranch dressing
- 1 pkg. Uncle Dan’s Ranch dressing mix
- 3 tbsp. sour cream
- 3 tbsp. mayonnaise, not salad dressing
- 2/3 cup shredded cheddar cheese
- 2/3 cup finely chopped broccoli, no stems
- 1/2 cup chopped pistachios
- 8 tortillas (large and round)
Mix the first five ingredients together and when well blended, add the remaining ingredients. Spread this over the tortillas and then roll them up. Place them on a flat plate and cover with plastic wrap and put in the refrigerator overnight.
When ready to party…..cut into bite size pieces and serve.
To quote Sharon “really quite delicious”. To be fair, I omitted the onion and replaced it with pistachios. There, I confessed!