Tag Archives: broccoli

Broccoli Mashed Potatoes

9 Oct

Broccoli Mashed Potatoes
You know what’s weird? Having to tell your child that he’s eating mashed broccoli because if he knew there was potatoes involved he would have nothing to do with them. Yep, a four year old that doesn’t eat potatoes…not even fries. Sometimes I wonder if he’s really my child.
Broccoli Mashed Potatoes
These broccoli mashed potatoes are light yet flavorful. The sour cream adds a nice tang and the onions bring flavor to a dish that would otherwise be bland. I added a bit of parmesan to help sell these to the oldest member of the family, yes the almost 30 year old.
Broccoli Mashed Potatoes

I served these alongside some crispy baked pork chops (I’ll share that recipe later this week) for the perfect, healthy fall meal.

Broccoli Mashed Potatoes
recipe adapted from Everyday Light Meals

1 1/2 lbs. small red potatoes, skin on and cubed
2 1/2 cups fresh broccoli
1/2 onion, shredded
2 Tbsp. butter
1/3 cup light sour cream
1/4 cup parmesan, freshly grated
1 tsp. salt
1/4 tsp. pepper

1. Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat then cover and cook for 10 minutes. Meanwhile, chop broccoli florets and some stem into small pieces. After 10 minutes, add broccoli to potatoes and cook another 10 minutes.

2. In a saute pan, melt butter and cook onion until soft and slightly browned. Drain potatoes and broccoli then put back in the pan. Add onions, sour cream, parmesan, salt and pepper and mash together until smooth.

Thai Sweet Chili Broccoli

22 Apr

Easter with my loves
Did you all have a wonderful Easter? We spent the weekend with my parents enjoying the gorgeous weather, partaking in Easter egg hunts, church and a big dinner with some of our favorite people.
Excited about her basket

He was most excited about the $1 jump rope…figures.
A $1 jump rope? Yesss!

Me and my favorite boy.
Easter Egg Hunt with my boy

Sweet little chickie in her Easter basket.
Hannah in her basket.
Because Easter marks the end of Lent, that meant I got to feast on all kinds of naughty things that I haven’t had in months. Like peanut butter bars, cucumber dip, mac-n-cheese, corn casserole and a cherry coke or two. Needless to say, I felt very sick afterward.

During my 40 days of eating clean, I found that I had more energy and generally felt so much better. So, the plan going forward is to eat clean 5 days a week and the other two to still eat healthy but not so restrictive. Since starting a healthier lifestyle at the New Year, I’ve lost 30 pounds and would love to continue on that path.
Stir-Fried Broccoli
The only problem with healthy eating is that there aren’t a ton of vegetables that I love so the routine can get old kind of fast. I’m pretty sure I’ve professed before that broccoli is one of my favorite foods and I eat it several times a week. Joel doesn’t enjoy it as much as me so I have been on the hunt for different ways to prepare it rather than just serving it steamed as I usually do. When I came across this recipe at Mel’s Kitchen Café I knew it would be a hit with everyone.

Tender crisp, charred broccoli tossed in a slightly thickened sweet Thai chili sauce is the perfect side dish to grilled chicken and a bit of brown rice. You have to try this! It’s quickly become a staple in our dinner routine.

Thai Sweet Chili Broccoli
recipe from Mel’s Kitchen Cafe

1 Tbsp. olive oil
3-4 cups broccoli florets
2 cloves garlic, finely minced

For the sauce:
1/2 cup chicken or vegetable broth
4 tsp. low-sodium soy sauce or liquid aminos
1 Tbsp. Thai sweet chili sauce
2 tsp. sesame oil
2 tsp. cornstarch

1. In a large skillet, heat the olive oil over medium high heat. Add the broccoli and cook until the broccoli starts to brown in spots and turns bright green, making sure to stir often (about 7-9 minutes). Meanwhile, stir together the sauce ingredients.

2. Add garlic to skillet and cook an additional minute. Pour in the sauce and cook an additional minute or two until it thickens and the broccoli is coated.

 

Cheesy Broccoli Bites

24 Jan

Cheesy Broccoli Bites
On our quest for healthier eating, I have been looking for recipes that are lighter but still have enough heft to fill us up and keep the boys happy. I personally love steamed broccoli and would eat it everyday but Joel thinks it tastes like dirt. He is totally for it though when slathered with cheese.

Speaking of cheese and healthy, I don’t know about you but I have never been and never will be down with low fat/fat free cheese. It’s just not right. I would rather have no cheese at all. I’m fine with other light products like sour cream, milk, mayo, even cream cheese or ricotta but cheddar…no way, won’t do it.
Cheesy Broccoli Bites
I’ve had my eye on these cheesy broccoli bites for quite awhile but just never got around to making them until now. And now I’m kicking myself for taking so long to try them. They are a fun, healthy and delicious way to eat your veggies. The cheese melts into gooey goodness and the outside gets crispy.

And they got the approval of both boys. I’m thinking of trying them with cauliflower next time. I have a feeling these will be gracing our table very often.
Cheesy Broccoli Bites
Cheesy Broccoli Bites
recipe adapted from Stacey Snacks
yields 9

8 oz. fresh broccoli, lightly steamed and chopped
1/2 cup seasoned panko breadcrumbs
3/4 cup sharp cheddar cheese
1 egg
1 egg white

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment. Thoroughly combine all the ingredients and form patties, 1/4 cup each. Place on parchment.

2. Bake for 12 minutes, flip then bake another 12 minutes.
Cheesy Broccoli Bites

Blackened Beef Stir-Fry

19 Jun

Blackened Beef Stir Fry 1
So before I get to this recipe, I have to let you know that my computer is currently on the fritz. We have another so you wouldn’t think this would be a big problem but all of my photos are on my laptop along with the recipes. I have finally run into a problem of being too prepared and uploading my pictures too often. Luckily, these pictures were still on my camera so I have a recipe to share with you today. I do have photos of another recipe but I have to do some searching to see if I can find the link as I have it bookmarked on my laptop. Hopefully I will be back up and running by Monday but we still haven’t figured out the issue so we’ll see. If any of you have had any issues with a charger suddenly not working, please let me know. We aren’t sure if it’s the charger, battery or motherboard but it’s totally dead. In the meantime, I will work on whipping up some new recipes and taking photos so that I have some deliciousness to share. Enough with my sad story.
Blackened Beef Stir Fry 3
Whenever I think of stir-fry or whip up a quick one, soy sauce or teriyaki automatically pops into my head. So, when I was leafing through my cookbooks for some different recipes to try, this one jumped off the page at me. Stir-fry with blackening spice and tomato paste? I would have never thought of it but it was quite delicious.

I usually double the sauce for these types of recipes, but I didn’t this time and I wish I would have. We are the type of people who like extra sauce to drizzle over the rice and there wasn’t quite enough for that. I left the recipe as is but if you like things saucy, go ahead and double it.
Blackened Beef Stir Fry 4
Blackened Beef Stir-Fry
recipe from Better Homes and Gardens Cookbook

12 oz. boneless beef top sirloin steak or top round steak
2 1/4 tsp. blackening seasoning
2/3 cup water
2 Tbsp. tomato paste
2 tsp. cornstarch
1/2 tsp. instant beef bouillon granules
2 Tbsp. cooking oil
2 cups broccoli florets
1 cup sliced carrot
3 cups cooked rice

1. Thinly slice beef against the grain into bite-size pieces (it is easier to cut if it is partially frozen). Sprinkle with 2 teaspoons of the blackening spice and toss to coat.

2. In a small bowl, mix water, remaining 1/4 tsp. blackening spice, tomato paste, cornstarch and beef bouillon granules. Set aside.

3. Heat a wok over medium high heat and add 1 tablespoon oil. Saute broccoli and carrots for 3-4 minutes until tender crisp. Remove from the wok. Add remaining oil and quickly stir-fry the beef for about 2 minutes. Push the beef to the side and add in the sauce. Cook until thickened then mix in the beef and veggies until fully coated in sauce. Serve over rice.
Blackened Beef Stir Fry 2

Veggie Stirfry

18 Jan

Veggie Stir Fry 2
This is almost always the meal I make when Joel is working late or has something going on that takes him away at dinner time. I wait until Noah goes to bed then whip this up and eat my dinner in peace all by myself! As much as I love those boys of mine, sometimes it’s really nice to just have some time to myself and eat something Joel doesn’t like while enjoying silly, ridiculous shows that he makes fun of me for watching. My life is happy and uncomplicated so I sometimes like to get a little fix of stupid drama, so sue me.

Anyway, this is healthy and simple to throw together using ingredients I almost always have in the kitchen. You can add in anything you like, I just have listed what I had on hand that day. I also really like it with green beans and/or zucchini. I always look forward to whipping it up anytime I have a night to myself.
Veggie Stir Fry 1
Veggie Stirfry

6 oz. whole grain egg noodles
1-2 cups shredded cabbage
1/2 tsp. grated ginger (use microplane)
1 Tbsp. vegetable oil
1 egg
2 cloves garlic, finely minced
1/4 cup low sodium soy sauce
1/2 Tbsp. sesame oil
1/2 tsp. Sriracha
1/2 tsp. sugar
Sesame seeds
Additional add ins: green beans, zucchini, onion, carrots, mushrooms, peppers

1. Bring water to a boil then cook noodles according to package directions and add broccoli at the last 2 minutes.

2. Meanwhile, combine soy sauce, sesame oil, Sriracha and sugar in a small bowl. Heat a wok over medium high heat. Spray with non-stick spray and crack egg into it. Scramble it quickly then let it cook until set. Flip and cook until no longer runny. Remove from pan and chop into tiny pieces.

3. Pour vegetable oil into wok then saute ginger, garlic and cabbage for about 5 minutes or until translucent. Add in pasta, broccoli and sauce mixture and saute for 2-3 minutes. Sprinkle with sesame seeds. Enjoy!

Broccoli and Cheese Stuffed Chicken

19 Nov

Broccoli and Cheese Stuffed Chicken

Although this recipe looked delicious, I was worried about making it because it seemed involved and complicated with the pounding, filling, wrapping, breading and baking. Turns out it wasn’t so bad once I had all the required ingredients collected and placed in a little assembly line.
Broccoli and Cheese Stuffed Chicken
I knew I would love this recipe because it combines some of my very favorite foods: chicken, cheese and broccoli. Plus, it has a cripsy coating but is still healthy. I couldn’t really ask for more in a dinner. Well, maybe I could ask for more cheese but everything could always use more cheese in my world.

Broccoli and Cheese Stuffed Chicken
recipe adapted from Eat Yourself Skinny

4 chicken breasts
1/3 cup shredded part skim mozzarella
1/2-3/4 cup steamed and finely chopped broccoli (depends on size of chicken)
1 large egg
2 tsp. water
3/4 cup whole wheat seasoned bread crumbs
Nonstick cooking spray

1. Preheat oven to 375 degrees F. In a small bowl, combine egg, water and a little salt.  Beat with a fork to make an egg wash.  Set aside.  Fill a second bowl with breadcrumbs.

2. Butterfly chicken breasts then pound them to make them thinner and so that they are easier to roll.

3. On half of the chicken, sprinkle lightly with cheese then top with broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure.  Season with a little salt.  Dip chicken into egg wash, then breadcrumbs.  Spray cookie sheet with nonstick spray and place chicken on cookie sheet.
Broccoli and Cheese Stuffed Chicken
Lightly spray chicken and bake about 25 minutes, until cooked.

Broccoli Pesto Pasta with Chicken Sausage

2 Nov

Broccoli Pesto
Little man and I both love pesto and broccoli so when I saw this recipe I knew it would be hitting our table soon. When Joel found out about this recipe, he wasn’t quite as thrilled. He is not a pesto fan (I don’t understand him) and he doesn’t love cooked broccoli (once again, confused) so this was just a meal he was going to have to take for the team. Basically, he was outvoted. I like having someone that can help me outvote him! And so far, Noah has similar taste with me so I can look forward to more of this in the future. Insert evil laugh here.
Broccoli Pesto
To somewhat appease him, I added meat to this meal so it wasn’t a total loss for him. But then again, it was chicken sausage instead of the real deal so really he was just kind of screwed on this one. He obviously was not a fan but Noah and I enjoyed it quite a bit. It definitely didn’t taste like traditional pesto but it was a really fun, healthy spin. It’s quick and easy to throw together with very few ingredients which makes this a perfect weeknight meal.

Broccoli Pesto
recipe from The Galley Gourmet

2 cups steamed and chopped broccoli (about 1 crown)
1/4 cup chopped flat-leaf parsley
1 garlic clove
1/2 cup  freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
4-5 links chicken sausage, sliced into thick coins
Hot cooked pasta
Kosher salt
freshly ground black pepper
1. In the bowl of a food processor combine the broccoli, parsley, garlic, and Parmesan and begin processing.
2. While the processor is running, add the olive oil in a thin stream and blend until smooth.  Add salt and pepper to taste.
3. Cook pasta according to package directions. Meanwhile, heat skillet over medium-high heat. Drizzle a tablespoon of olive oil in the pan then add sliced chicken sausage. Cook until browned and heated through.
4. Toss pasta and sausage with pesto and enjoy!

Beef and Broccoli

24 Oct

Beef and Broccoli
I love chinese food and beef and broccoli is one of my favorite dishes. If you haven’t noticed, I enjoy making chinese food at home often because it’s usually quick and easy to throw together and so much healthier. I even have a whole section of the door to my fridge dedicated to Asian condiments so that I always have the necessary ingredients on hand. But, I do have a problem with collecting condiments so I guess this shouldn’t be a big surprise.

I made this awhile ago when I still had a huge amount of green beans growing in the garden so I threw in a big handful of those in with the broccoli. You could add any other veggies you have in the crisper such as red peppers, mushrooms or zucchini. Serve alongside some basmati or brown rice.

Beef and Broccoli
recipe from Mel’s Kitchen Cafe

Sauce:
1 tablespoon rice wine vinegar
2 tablespoons low-sodium chicken broth
5 tablespoons oyster sauce
2 tablespoons light brown sugar
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Beef and Broccoli:
3 tablespoons soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1-inch piece fresh ginger, minced (about 1 tablespoon)
1 teaspoon peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions and serve.

Chicken Bratwurst and Veggie Kabobs

29 Aug

First, I have to start by saying happy 31st anniversary to my amazing parents! You both inspire me and I pray that Joel and I will be as happy as you two when we’ve been married for 31 years! I love you so much and hope that you have a wonderful anniversary!

Onto the kabobs! We are trying to get all the grilling in we can before the days of summer are long gone. And they will be soon around here.
Chicken Bratwurst Kabobs
I love kabobs but the problem I always encounter is that everything has a different cook time. Because of this, I don’t make them very often which is really too bad since it’s a full meal on a stick….no worrying about side dishes. So, to combat this problem I parboiled and blanched the longer cooking items so that they could all be threaded together on the skewers and I wouldn’t have to worry about undercooking the chicken or burning the veggies. Plus, I was able to put them all together while Noah napped and just throw them in the fridge. Then when dinner rolled around I simply grabbed them out of the fridge, preheated the grill and we had dinner on the table in less than 15 minutes. Gotta love that on a weeknight!
Chicken Bratwurst Kabobs
The combinations are endless when it comes to these kabobs. A more traditional take would be to swap out the potatoes, broccoli and zucchini with peppers and onions. Go with whatever your family enjoys!

Chicken Bratwurst and Veggie Kabobs

5 chicken bratwurst (approx. 19 oz.)
2 medium russet potatoes, diced into 1-inch chunks
1 cup broccoli florets
2-3 small zucchini, sliced into 1/4-inch rounds
2-3 Tbsp. olive oil
Salt and pepper to taste
Wooden skewers, soaked for 30 minutes

1. Parboil potatoes for 10 minutes. Meanwhile, boil the brats until they are cooked through, about 8 minutes. When potatoes have 1 minute left, add the broccoli. Drain. Toss all the veggies in olive oil.

2. Remove brats and allow to cool enough to handle. Cut into 1-inch chunks. Preheat grill to medium-high heat.

3. Thread brats alternatively with veggies. Grill 3 minutes per side, seasoning with salt and pepper.

Broccoli Cheese Casserole

4 Apr

Broccoli Cheese Casserole
Today I am bringing you another favorite holiday dish that would be perfect for your upcoming Easter celebration! This is one of those recipes that I inherited when I married Joel that was kind of like the passing of the torch. I was given several recipe cards of Joel’s favorite dishes when we married and this was a definite favorite on the list. It always appears at every holiday meal and is usually one of the few dishes that completely disappears before we are done eating.
Broccoli Cheese Casserole
This is an incredible holiday side dish because it’s super simple to throw together and only involves 4 ingredients. We usually put this together hours before it needs to be baked so it keeps the stress low. I sometimes double the cracker topping for some extra crunch.

Updates on our New Orleans trip coming soon! Man did we eat some good food!
Broccoli Cheese Casserole
Broccoli Cheese Casserole

32 oz. frozen broccoli florets
16 oz.  Velveeta, cubed
1 sleeve Ritz crackers, crushed*
1 stick butter, melted

1. Steam broccoli and place in a casserole dish. Mix in cubed velveeta (it doesn’t have to melt).

2. Mix crushed crackers and melted butter together until throroughly combined. Top broccoli with cracker crumb mixture.

3. Bake for 20-30 minutes at 350 degrees F.

*I use whole-wheat Ritz crackers and can’t tell the difference.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, Cast Party Wednesday, What I Whipped Up Wednesday, Full Plate Thursday and These Chicks Cooked.

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