Balsalmic Roasted Broccoli

From - www.thefarmgirlrecipes.blogspot.com

1 pound broccoli
1 1/2 tbsp soy sauce
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp honey
1 tsp peanut butter
1 tbsp toasted sesame seeds

1. Preheat your oven to 425°F.  Wash your broccoli and cut off the big stems. Spray a large cookie sheet with cookie spray and place the broccoli on it. Spray the top of the broccoli with cooking spray.

2. Roast the broccoli for about 10 minutes, or until a fork can be easily inserted.

3. While the broccoli is roasting, put soy sauce, olive oil, balsamic vinegar,  honey and peanut butter into a small sauce pan. Heat the sauce over medium high heat. When it boils, remove it from the heat.

4. When the broccoli is done, put it in a medium sized mixing bowl and pour the sauce over the top. Stir it all around, making sure each broccoli piece has sauce on it.  Sprinkle toasted sesame seeds over the broccoli and serve.  Enjoy!

Microwave Lemony Broccoli

1 (14 ounce) bag frozen broccoli florets, cleaned and cut into florets or 2 heads fresh broccoli, cleaned and cut into florets (I prefer fresh)
1/4 cup water
2 tablespoons olive oil
1 tablespoon lemon juice, bottled is fine
2 garlic cloves, minced or 1 teaspoon garlic powder
1 teaspoon red pepper flakes (optional)
1 teaspoon salt, adjust to your liking Directions:

1. Microwave broccoli, minced garlic, and water in covered bowl on high for 6 minutes or til crisp tender.
2. While it is cooking mix the rest of the ingredients together. Drain cooked broccoli.
3. Pour lemon garlic mixture over broccoli and mix to coat.

Oven Roasted Broccoli

1 large bunch broccoli into 3-inch spears
3 cloves garlic,
pinch red pepper flakes
3 Tbsp Sesame Oil

Sliced scallions
2 tsp soy sauce

Toss broccoli spears with 3 smashed cloves garlic, a pinch of red pepper flakes and 3 tablespoons sesame oil.

Spread the spears on a baking sheet and roast at 450 degrees for 15 minutes. Top the spears with a handful of sliced scallions and 2 teaspoons soy sauce.

Chicken and Broccoli Braid

Source: The Pampered Chef

6 servings

2 cups diced, cooked chicken
1/2 cup celery, chopped
1 cup shredded Cheddar cheese
2 teaspoons dried dill weed
2 tablespoons slivered almonds
2 cans refrigerated crescent dinner rolls
1 egg white, beaten
1 cup fresh broccoli, chopped
1 clove crushed garlic
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 cup diced onions

Heat oven to 375 degrees F.

In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Steaming Broccoli & Califlower

I know most people don't need this information. I am including it here for my sons' benefit -

Steaming: To steam, bring one inch of water to boil in the bottom of a pan. Place a colander or a collapsible steaming basket in the pan. Then put the vegetables in the colander or steamer and cover tightly. Reduce heat to medium-low, but make sure it is high enough to keep the water bubbling.

A whole cauliflower (about 1 1/2 pounds) will take about 20 minutes to steam. Cauliflower or broccoli flowerettes will take 6 to 10 minutes. Broccoli stalks will take 8 to 15 minutes.

Rolled Broccoli Soufflé

Easier than it sounds, an unusual treat for brunch.

Serves 8 to 12


⅓ cup butter

6 tablespoons flour

⅓ teaspoon salt

¼ teaspoon cayenne pepper or to taste

1¼ cups milk

½ cup freshly grated Parmesan cheese

½ cup grated sharp Cheddar cheese

7 egg yolks at room temperature

7 egg whites at room temperature

¼ teaspoon cream of tartar



1. Melt butter in saucepan. Whisk in flour, salt, and cayenne pepper. Cook over low heat, stirring constantly for 1 to 2 minutes. Add milk and bring to a boil, stirring constantly over low heat.

2. Beat in Parmesan and Cheddar cheeses. Stir until cheese melts.

3. Lightly beat egg yolks. Stir 1 to 2 tablespoons of hot cheese mixture into egg yolks, then beat warmed yolks into cheese mixture. Set aside.

4. Beat egg whites with cream of tartar until they hold stiff peaks. Fold egg whites into cheese mixture.

5. Line a greased jelly roll pan with waxed paper, then grease paper. Spread soufflé evenly in pan and bake at 350° for 15 to 17 minutes, or until firm and lightly browned. Allow to remain in pan while making broccoli filling.


Broccoil Filling

½ cup minced onion

2 tablespoons butter

1 bunch broccoli, steamed for 10 minutes, and finely chopped

⅛ teaspoon salt

½ cup sour cream

¼ cup shredded sharp Cheddar cheese plus ¼ pound sliced Cheddar cheese



1. Sauté onions in butter until soft. Add broccoli, salt, sour cream, and the shredded Cheddar cheese and mix well.

2. Invert the jelly roll soufflé on waxed papper that has been lightly sprinkled with Parmesan cheese. Carefully peel paper from back of the baked roll.

3. Spread broccoli mixture evenly over surface and roll up the soufflé. Place seam side down on a greased cookied sheet and lay sliced Cheddar cheese over top.

4. Broil until cheese melts. Slice and serve.

From- Applehood & Motherpie by The Junior League of Rochester, JLR Publications, Rochester, NY, 1981.

Chicken Broccoli Casserole

You will just love this dish. So good and so quick to put together and simply delicious. Rice as a side goes very well I have even used the frozen mixed vegetables instead of broccoli. Excellent!

50 min | 5 min prep

SERVES 4

* 4 chicken breasts, cooked and cubed
* 1 (10 1/2 ounce) can cream of chicken soup
* 1 teaspoon lemon juice
* 2 tablespoons mayonnaise
* 1 (10 ounce) package frozen broccoli, partially cooked
* parmesan cheese
* breadcrumbs

1. Combine chicken, cream of chicken soup, lemon juice, mayonnaise, and broccoli.
2. Pour into a 9x13-inch pan.
3. Sprinkle with parmesan cheese and bread crumbs.
4. Bake in a 350°F oven for 45 minutes.

Fantastic Broccoli Casserole

400 Degree Oven (if baking right away)
** If warming up a cold pan – put it in the oven before turning the oven on so it doesn’t break.

2 packages of chopped frozen broccoli
1 can condensed cream of mushroom soup
¾ cup grated cheddar cheese
1 egg well beaten
½ cup mayo
1 TBSP grated onion
salt and pepper to taste
½ cup crushed potato chips, or cheese crackers

Cook broccoli 5 minutes – Drain well.
Combine in a medium sauce pan:
Soup, cheese, beaten egg, onion, mayo and salt & pepper. Cook on low until it is creamy and the cheese is melted, stirring constantly. Add to the drained broccoli and mix well. Pour into a 10” square baking dish and top with the crushed Potato chips or cheese crackers or almonds.

Bake 20 minutes ( longer if it’s been refrigerated before hand)

This is super with fresh squeezed lemon on it or you can add 1 TBSP lemon juice to the
Cheese mix.

Serves 6 – 8

She Loves Wine's Onion, Broccoli, Cheese & Bacon Quiche

This recipe is one I created or tweaked from another recipe and it is wonderful...very savory.

Wine Suggestion: Riesling

Crust
I used a regular frozen pie crust thawed– not deep and I did NOT prebake it - I'm sure a homemade crust would be better and have more calories but I'm all about convenience, especially if I can save a few calories in the process.


Filling
1/2 lb.thin bacon, chopped
1 large onion, thinly sliced
1/2 cup chopped broccoli florets
2 generous pinches of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
pinch nutmeg (optional)
1 1/4 cups of shredded Cheddar/Monterey Jack

For filling:
Sauté bacon in medium skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Add onion and sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes.
Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend.
Spread onion over bottom of baked crust; sprinkle bacon over, then add broccoli florets. Top with cheese.
Place pie pan on a baking sheet.Pour cream mixture over.

Bake until quiche is puffed and filling is set, about 20 - 25 minutes.
Cool on rack 10 minutes.
Serve warm or at room temperature with warm crusty bread.

Makes 6 servings.

Favorite Broccoli Salad

1 bunch of broccoli flowerettes
12 head of cauliflower
8 bacon strips, fried and crumbled
1/3 cup chopped onions
1 cup chopped (seeded )tomatoes
2 hard boiled eggs, sliced

Dressing
1 cup mayo
1/3 cup sugar
2 TBSP red wine vinegar