Roasted California Blend Vegetables

I like to come up with new ways to fix my veggies.  I think the combination of cauliflower, broccoli, and carrots are a great dish.  Today I decided to broil them for a few minutes just to see what would happen.  It was delicious.

  • fresh sliced carrots
  • fresh cauliflower florets
  • fresh broccoli florets
  • olive oil
  • salt and pepper
  • garlic and cayenne or any spices desired

I started by blanching the vegetables for 2 minutes in boiling water and strain into ice water too cool.

Once cool, drain the veggies and toss with a little bit of olive oil and seasoning.  Spread onto buttered baking sheet and broil a few inches from the heat for about 10 – 12 minutes or until desired doneness.  I used the second rack from the top of my oven for the broiling position; I think next time I will try them closer to the heat source so I would assume they will cook faster; just keep an eye on them and serve when ready.

Enjoy ~ Kimberly

Broccoli Cheddar Soup

Charles made me some soup this evening with the bit of broccoli I had left in the fridge.  Quite tasty, I liked the way it came out; he added a bit of sour cream and thyme which added a different twist and of course our homemade chicken stock always sets any soup off!

  • 1/3 cup diced onion
  • 3 Tbs butter
  • 1 clove garlic
  • 2 cup chopped fresh broccoli
  • 2 Tbs flour
  • 1 1/2 cup chicken stock
  • 1 1/2 cup milk
  • 1 Tbs sour cream
  • 2/3 cup cheddar cheese
  • 1/2 tsp thyme
  • salt and pepper to taste and a dash or two of cayenne if desired

Melt butter in sauce pan over medium heat; saute onion for 2 – 3 minutes.  Add broccoli and garlic and continue cooking about 3 more minutes.  Add flour, stir until no lumps remain, cook for about 2 minutes to incorporate.  Add chicken stock and milk.  Heat to a simmer.  Add sour cream and stir in cheese a little at a time until melted.  Season with thyme, salt, pepper, and cayenne.

Enjoy ~ Kimerly

Loaded Baked Potato with Cheddar Broccoli and Bacon

I bought a couple of huge baking potatoes today and decided to make us a stuffed potato for lunch.  I thought a broccoli soup of sorts would be perfect and it was.  I chopped my bacon before cooking it but crumbled cooked bacon will work lovely too if you happen to have some leftover bacon waiting to be used.  I microwaved my potato today but feel free to cook them however you prefer.

  • 2 strips bacon – diced
  • 1 Tbs flour
  • 1 1/2 cups milk
  • 1 1/2 cups broccoli – chopped
  • 1 jalapeno – minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup cheddar
  • 1/4 cup sour cream

Cook potatoes and set aside.  Meanwhile, cook bacon until crispy.  Set aside reserving about 1 Tbs of bacon fat in skillet. Add flour to bacon fat, stir and cook for about 1 minute.  Add milk and stir until thickened.  Add broccoli, jalapeno, salt and pepper.  Cook for about 4 minutes until broccoli is desired tenderness.  Stir in cheddar until melted; add sour cream.  Serve over 2 giant baked potatoes or 4 small ones and sprinkle with bacon.

Enjoy ~ Kimberly

Mushroom Poached Chicken and Rice with Broccoli

I know I post chicken recipes often but there are so many ways to fix it and quite simply it is delicious.  Today I started by sautéing some mushrooms to make a flavorful base then added the sliced chicken to the broth for poaching.  I went with rice and broccoli and I seasoned with rosemary, but thyme would be delicious too.

Mushroom Poached Chicken and Rice with Broccoli

  • 8 o.z. fresh mushrooms
  • 2 Tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups water
  • 1/2 tsp crushed dried rosemary
  • 1 large boneless chicken breast cut into thin strips
  • 2 cloves garlic
  • 3/4 cup long cook rice ~ I like jasmine
  • 3 – 4 cups fresh broccoli florets
  • salt and pepper

In large skillet sauté mushrooms in olive oil over medium high heat for about 8 – 10 minutes until tender and starting to brown.

Season with salt and pepper, add water and rosemary and bring to simmer.  Add chicken and garlic and reduce to medium low cooking for about 3 – 5 minutes or until chicken is just cooked.  Remove chicken and some of the mushrooms from the broth in skillet; cover and set aside.

Add rice to broth and begin cooking for about 5 minutes.  Add broccoli florets and cook an additional 10 – 15 minutes or until rice is tender.  Stir in chicken and mushrooms; heating through if necessary.  Season with additional salt and pepper if desired.

Enjoy ~ Kimberly

Scallops with Broccoli, Garlic, and Wine

I don’t often cook with wine.  I am not a big fan.  It tends to overpower if not used correctly.  Tonight however I was sipping on a Moscato Spumante.  I am sure this would be frowned upon for cooking, but it was what I was having at the time.  I however rather enjoyed the sweet flavor with the seafood.  A dry cooking wine might be more suitable if desired, but if you are feeling adventurous use any kind you like to drink.

Scallops with Broccoli, Garlic, and Wine

  • 1 head broccoli cut into florets
  • 2 cloves garlic ~ mince
  • 1 jalapeno ~ finely diced
  • 1 pound scallops
  • salt and pepper
  • 1/4 tsp paprika
  • 1/2 cup white wine ~ something you like the flavor of
  • 1/2 cup cooked rice
  • 1/4 tsp thyme

In skillet with 1/2 cup water over medium heat add broccoli, garlic, and jalapeno.

Cook for about 4 minutes and remove from skillet; set aside.  Season scallops with salt, pepper, and paprika.

In same skillet add scallops.  Cook for about 3 minutes; drain off excess juices if desired and return to pan cooking an additional 2 minutes.  Add wine, stir in rice, thyme, and cooked broccoli.  Heat through and serve.

Enjoy ~ Kimberly

Angel Hair Pasta with Broccoli and Parmesan

We tried for a lighter lunch today.  Usually my pasta dishes are very heavy so I thought I would try to lighten it up a bit.  I really did enjoy this.  Full of flavor and totally delicious.

Angel Hair Pasta with Broccoli and Parmesan

  • 8 o.z. uncooked angel hair pasta
  • 2 cups fresh broccoli cut into bite size pieces
  • 1 Tbs butter
  • 2 cloves garlic chopped
  • 1/2 tsp thyme
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup reserved pasta water
  • 1/4 cup parmesan cheese

Bring large pot of water to boil.  Add a bit of salt and angel hair pasta.  Cook for 2 minutes; keep boiling and add broccoli and cook for about 3 minutes more.  Pasta should be cooked to desired doneness and broccoli should be just tender.  Reserve 1/2 cup of cooking water and drain pasta and brocoli.  Set aside.  Melt butter in skillet.  Over medium heat add garlic, thyme, crushed red pepper, salt and pepper.  Cook for about 3 minutes allowing garlic flavors to release but not toast.  Add reserved pasta water and toss with pasta and broccoli.  Stir in 1/2 of the parmesan and garnish with the rest just before serving.

Enjoy ~ Kimberly

Lemon Broccoli

I bought some broccoli at the farmers market today …. in retrospect I should have known it wasn’t the best idea.   Broccoli doesn’t like this much heat and it’s been very hot.  It tends to get bitter and I am not a huge fan of bitter.  I did a little research on how to remedy this and combined the best ideas I could find.  I must agree that it worked.  I first blanched the broccoli with a little vinegar in the water … this probably did the job alone, but I decided I wanted a lemon butter seasoning so I went ahead with my plans.  It came out very well; I must confess I purchased this fresh from the farm I did have to remove a couple of worms … they happen; I’d much rather pick out pests than contend with pesticides.  After blanching I found the 2 rather easily.  Soaking in salt water before beginning also helps so make sure and wash and check your veggies thoroughly.

Lemon Broccoli

  • 12 o.z. fresh broccoli
  • 1 quart water
  • 1/4 cup white vinegar
  • 1 tsp lemon zest
  • 1 Tbs butter
  • juice of one lemon

Bring water and vinegar to boil.  Add broccoli and boil for 1 – 2 minutes.  Immediately drain and submerge in ice water for 2 minutes.  Drain and set aside until ready to cook.  In sauce pan melt butter, add lemon zest and lemon juice.  Cook broccoli 4 – 5 minutes until heated through.

Enjoy ~ Kimberly

 

Creamy Chicken and Broccoli Pasta

This dish is so simple.   I used some cut up leftover spaghetti for this; but any kind of pasta will work great.  It has a bit of an alfredo flair with the parmesan and garlic but a bit lighter sauce.   It can easily be adapted to be made with leftover cooked chicken and what ever vegetables you desire.

Creamy Chicken and Broccoli Pasta

  • 2 boneless skinless chicken breast
  • 2 cloves garlic – minced
  • 1 Tbs olive oil
  • 1/4 ts cayenne
  • salt and pepper to taste
  • 2 small heads broccoli
  • 1/2 cup water
  • 1/2 cup cream
  • 1 o.z. parmesan
  • cooked pasta

Heat olive oil in skillet over medium high; slice chicken breasts and add to hot skillet.  Add garlic, cayenne, salt, and pepper. Cook about 10 minutes until meat has browned and in cooked through.  Reduce heat to medium add broccoli and water cover and cook 5 minutes.  Stir in cream, parmesan, and cooked pasta; simmer another 5 minutes until heated through and broccoli is desired tenderness.

Enjoy ~ Kimberly

Broccoli Cauliflower and Olive Salad

I have never been a huge green olive fan but for some reason this salad is irresistable.  I used martini olives marinated in dry vermouth.  I think this brings out the best flavor; Spanish Queen Martini Olives marinated with Dry Vermouth to be even more precise. It’s definitely a salty salad; but a nice change from the usual picnic salads when planning a cook out.

Broccoli Cauliflower and Olive Salad

  • 2 cups bite size broccoli florets
  • 2 cups bite size cauliflower florets
  • 1/2 cup mayonnaise
  • 1/4 cup quartered olives (about 5 very large martini olives)
  • 1/8 cup olive juice
  • 2 hard-boiled eggs – peeled and sliced
  • 3 strips bacon – cooked and crumbled
  • black pepper

Mix together all ingredients in large bowl; I like to toss in bacon just before serving.  Serve immediately or refrigerate until ready to serve.

Enjoy ~ Kimberly

 

Cheesy Tuna Casserole with Broccoli

Tuna casserole is one of those easy and versatile recipes to throw together.  I usually use what I have on hand; sometimes I opt for noodles other times a macaroni type pasta. The vegetables can vary too ~ peas are one of my favorite additions!  It can be cheesy or just a creamy sauce if desired adjust to your tastes!

Cheesy Tuna Casserole

  • 2 cups penne pasta
  • 1 cup broccoli florets
  • 1 cup diced mushrooms
  • 1 clove garlic ~ minced
  • 1/4 cup onion
  • 1 Tbs butter
  • 1 1/2 cup heavy cream
  • 2 cup shredded cheese
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can tuna

Cook pasta according to package.  Add chopped broccoli florets to pasta at the last 2 minutes of cooking. Drain pasta and broccoli and pour into buttered baking dish.  (Do not rinse the pasta)

Sauté mushrooms, onion, and garlic in butter until desired tenderness.  Add cream; heat through.  Slowly stir in cheese 1/2 cup at a time.  Add seasonings and stir in tuna.  Pour over pasta and broccoli.  Top with extra cheese and some crushed cracker or bread crumbs if desired.  Bake about 20 minutes at 350 degrees or until hot and bubbly.

Enjoy ~ Kimberly