Marinated Broccoli

 

 

 Here's a recipe that takes me WAY back. Many years ago, it was just one of those dishes that my family made for every single summer event. It was at BBQs, graduation parties, birthdays, you name it. TBH, I don't even know whose recipe it is, or who discovered it, but it was always a big hit and we used to make it in double and triple batches. Not even kidding! Crazy to think that a RAW broccoli dish could be so popular, right?

 Cut to years later, I guess we moved on to the next exciting new recipe and this one got left behind, just as so many recipes do (I'm thinking of you, Honey Chicken.) 

  Well, I think it's time to bring this recipe back. Actually, it's barely even a recipe, and there's literally no cooking involved. It's just raw broccoli in a vinegar and oil dressing. Nothing to it, right? WRONG! Just wait'll you taste it. Seriously, it's so good, I made a batch, and wound up eating so much of it, I had none left to take a picture. So I had to make another batch. True story! 

 Serve it as a side salad along with your burgers, dogs, and grilled chicken, or as part of a charcuterie board. And be ready for people to ask you for the recipe. It's just that tasty!

 

 

 

 

2 crowns of broccoli
1 1/2 cups vegetable oil
1 cup cider vinegar
1 tbs sugar
1 tbs Accent flavor enhancer (MSG)
1 tsp salt

1/2 tsp pepper

Cut up broccoli into small pieces.
Whisk together all remaining ingredients. 
Pour over broccoli florets. 
Marinate several hours or overnight.

 

 

 

Tips:

The key to this recipe is time. You really need to let it marinate in the dressing because it slightly changes the texture of the raw broccoli. That makes it the perfect time saver because you can make it a day in advance, or even two. You can get away with just a few hours, if you're in a rush, but overnight is best.

I like to place the small florets and dressing in a sealed container and then give a shake every so often. TBH, I like to make a double batch of the dressing so that the broccoli is practically swimming in it while it marinates, and then I drain off the excess dressing before I serve it. 

Oh, one other thing... Yes, the recipe calls for MSG, which brings out the umami flavor and makes everything taste better, in my humble opinion. Back in the day, it got a bad rap as being unhealthy, and still carries that stigma to this day, but it's simply not true. Well, unless you consume mass quantities of it, but then again, that's basically true of everything. 

Joey's Broccoli Stuffing

 

 This is an easy way to combine your stuffing with your veggie side dish.

It was inspired by a broccoli and stuffing casserole that I saw on a website called Al Dente Diva, and this is where I landed. I sort of used her recipe as a guideline, but then I added my own spin.. adding celery and onions, etc. The result wound up being pretty similar to the way I would usually make stuffing anyway, only now it has the addition of broccoli. Who knew it would be such a match made in heaven???? I literally couldn't stop myself from going back for more. It's goes perfectly with your holiday turkey or ham, or any Sunday roast dinner. My only question is "Why have we never done this before???? "

 Seriously. I'll definitely be adding this one to the repertoire! 

1 large baguette, torn into pieces
4 cups broccoli florets
1 stick butter
1 onion, chopped
3 ribs of celery, chopped
1 tbs chicken Better than Bouillon 
2 cups milk
1 tsp poultry seasoning
1/2 tsp black pepper


Heat oven to 350ºF.
Place torn baguette pieces on a dry baking tray. Bake for 15-20 minutes to lightly toast. Place in a very large mixing bowl along with broccoli florets. Set aside.
Melt butter in a sauté pan. Add chopped onions and celery.  Sauté until they begin to soften.
Meanwhile, in a small bowl, whisk together remaining ingredients.
Now it's time to assemble. 
Add sautéed veggies and milk mixture to bowl with broccoli and bread. Toss well to combine.
Pour into a buttered casserole dish.
Bake for about 45 minutes, or longer if you like a crispier stuffing.

 

 

Tips:
Be sure to tear the bread into rough craggy pieces, instead of cutting into cubes. They'll soak up the liquid much better, and give you lots of crispy bits on top.
There's no need to add any salt because the bouillon has plenty. If you're sensitive to salt, just hold back a little.

I give it a stir halfway through the cooking, just to insure even cooking. I like a pretty moist stuffing, so I don't leave it in the oven for too long, but you do you!

Slow Cooker Mongolian Chicken

 

So, lets talk about slow cookers, want to?
You KNOW how much I love my collection of slow cookers, and you know I use every single one of them. It's kind of one of those things where the more you use it, the more uses you find for it. I've used them for different kinds of beef stew, mac 'n' cheese, lasagna, and an entire 9 lb turkey. I've done soups, baked beans, breakfast casseroles, applesauce, fruit butters, hot dogs and sauerkraut, and even desserts, like bread or rice pudding. But there has always been one elusive thing that never comes out the way I want it.
 And that's CHICKEN. Wait, what??  Yes. Chicken. Specifically boneless chicken. 
 I know. I know. It's crazy, right? You'd think that chicken would be one of the go-to basics, right? Nope. I would see tons and tons of recipes, all saying the same thing:"Place chicken in your crock pot, cook for 8 hours on low." and I'd think to myself, NOOOO! That's too long! It doesn't need that long to cook! But I would try it anyway, because surely this was a tested recipe....and sure enough, it would turn out dry and rubbery and WAY overcooked. 

 Then I started following All Recipes. There's a woman by the name of Nicole McLaughlin who does many of their videos, and (I've said this before) I want to try every single thing she makes. (Seriously, look her up. You won't be disappointed!) So this one night, I'm going down the usual tiktok rabbit hole, and I'm watching her make 5 different slow cooker recipes, and she's talking about this ingredient and that.. 

 And then... lo and behold... as if she were reading my mind.... she states that her one big peeve is that people cook boneless chicken for way too long in the slow cooker. 

WHAT????? Did she just say that?? I was like YES! EXACTLY! THANK YOU! And in that exact moment, I felt so seen and so validated. FINALLY someone stated what I was thinking all along. She went on to say that all you need is 2 hours on high, or 4 hours on low. That's all. No more. Boom. That's it. THIS was the answer I had been wanting for so long. She had cracked the code!
 And then the clouds parted, and glorious rays of golden sunshine came down from The Heavens, with choirs of Angels singing for all joyous souls to hear, and all seemed right with the world.
 And guess what? She was absolutely right!! Since then, I've tried several recipes using this formula, and every single one of them has turned out perfectly. Dontcha just love it when you find something that just ...WORKS?????
 So... finally... that brings us to THIS recipe.
Since I've been on an Asian flavor kick for a while, my original thought was just to make my favorite Slow Cooker Mongolian Beef (it's my go-to entree at P.F. Chang's). But then I thought, why not chicken? So here's a slightly tweaked recipe from a website called Chef Savvy. It's super simple to make, only uses a few readily available ingredients, and it was just the thing I wanted for dinner that night. Side note, it made enough to feed a crowd as well. That ticks all the boxes for me!
 So there we have it. Give this one a try. I know you'll love it. Thanx again to Chef Savvy for the inspo, and BIG thanx to Nicole at All Recipes for cracking the code. GAME CHANGER!
 Now... what's my next slow cooker chicken recipe going to be??? Hmm... 

 
 
 
Sauce:
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tbs toasted sesame oil, plus more
3 tbs Hoisin sauce
Splash of rice wine (can also use white wine, or just omit)
1-2 tsp minced ginger
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
 
2-3 lbs boneless skinless chicken thighs
1/2 cup cold water
1 tbs corn starch
3 cups broccoli florets
Sesame seeds and sliced scallions for garnish
 
Place all sauce ingredients in a slow cooker. Whisk well to combine.
Taste the sauce and make adjustments, if needed.
Add chicken pieces, then toss until well coated with sauce.
Cover and cook on high for 2 hours or on low for 4 hours.
 
Remove the chicken pieces to a plate. Set aside.
Turn slow cooker to high. 
In a small bowl, stir together cold water and corn starch to make a slurry. Add to sauce and stir well. Add broccoli florets. Toss to coat with sauce. Cover. Let it cook for another half hour or until the broccoli is tender and the sauce has thickened. Meanwhile, using a very sharp knife, slice the pieces of chicken. When the broccoli is tender, add the chicken back to the slow cooker, toss all to combine. Serve over rice. Garnish with sesame seeds, sliced scallions, and an extra drizzle of toasted sesame oil.
 
 
To make the best rice:
Start by adding half of an onion, minced, to a sauce pot with a few pats of butter. Stir and saute until the onions begin to soften. Now add your dry rice. Stir well until each grain is coated with the butter, then add your liquid.
Now here's the big secret... don't just use water to cook your rice... if you add just water, your rice is gonna taste like just water. Use broth or stock or any other liquid instead. Onion soup, mushroom broth, beef stock, anything you like. For Tex-Mex dishes, I've used tomato juice. I've even made pineapple rice with pineapple juice. It'll make your rice SO much better. In this case, I used my own home made chicken stock. The rule of thumb is one part dry rice to two parts liquid. So I did one cup of rice, and two cups of stock. Bring it to a boil, give it a good stir, then cover and turn the heat to low. Leave it alone and let it cook for 18-20 minutes. Resist the urge to keep removing the lid and stirring it! It'll be fine. Just trust the process. It's finished when the liquid is absorbed and the rice is tender. 

 

Tips:

 I have to say it again, because it's worth repeating: 4 hours on low or 2 hours on high.  That's literally as much time as you should be slow cooking your chicken. You can use boneless breasts if you like, but I think the thighs have more flavor. 

Be sure to taste the sauce before adding the chicken. That's a biggie. You won't be able to taste it after you add raw chicken, so now is the time. Then you can tweak it to your liking. Does it hit all the right notes for you? Do you want it to be sweeter? Add more brown sugar. Do you want it to be saltier? Add more soy sauce. Do you want more heat? Add more crushed red pepper flakes, some hot sauce, or some minced chili peppers.

 

Joey's Easy Sauteed Parmesan Veggies

 

  I was recently taking inventory of the contents of my fridge, and quickly realized I had the makings of an easy fabulously delicious side dish. I had already planned to bake some chicken cutlets in the oven, so this simple little veggie saute seemed like just the thing to go with it. 

 I started with a few pieces of bacon, because bacon makes everything better, then I threw in a couple veggies, just to use up what was in the crisper drawer. In this case, it was broccoli, red bell peppers, onions, and some crushed garlic. What's not to love, right? And after they finished cooking, I just tossed the whole thing with grated Parmesan cheese. And that's literally all there is to it! It was heaven in a pan!!! What I had originally thought of as just a little throw together user upper turned out to be a side dish that goes with anything from a piece of grilled chicken or a summer burger to a holiday meal or a roast dinner. Use whatever veggies you have. It will all work! Be creative and enjoy!!

4 strips of bacon, cut into lardons

2 pats butter

1 bunch broccoli, cut into florets

1 medium onion, sliced

1 red bell pepper, sliced

2-3 cloves garlic, minced

Splash of soy sauce (optional)

1/2 cup (or more) grated Parmesan cheese

In a large skillet, place your bacon and butter over medium heat. Let the fat render, stirring quite often until it starts to crisp. Add the veggies and stir until coated with bacon fat and butter. After a few minutes of stirring and sautéing, add about 1/2 cup water to the pan along with soy sauce, if using. Cover. 

Let it steam for about 10 minutes. Now remove the pan, turn up the heat a little, and continue to cook until almost all of the liquid is evaporated. Top with grated cheese. Toss gently. Serve immediately.

Tips:

The best thing about this dish is that you can change it from season to season. Use whatever is fresh! Add some asparagus in the spring, some zucchini in the summer, some butternut squash in the fall.

Use any veggies you like! Carrots, cauliflower, and sugar snap peas would be awesome!

The soy sauce I used was just one little packet leftover from take out. It just adds a little umami to the dish, but you can't really detect that soy sauce flavor.

Joey's Favorite Broccoli and Cheese Mac

 

 Ok ok, I know I have MANY recipes for mac and cheese, but seriously, can one have too many?? I think not! So this is another variation. It’s literally as simple as it sounds: Regular mac and cheese with broccoli added to it. Simple, right? But it’s definitely proof that sometimes the simplest things are the best.  
 Now, before you cheese purists out there go all Judgey McJudgerson on me about using Velveeta “processed cheese product”, all I have to say is don’t knock it ’til you’ve tried it! I’m not saying I don’t love cheddar or Swiss or any other variety of gooey cheese… but I just love how Velveeta melts, and it’s ALWAYS a big hit. Not only that, I just love how it tastes. I don’t even care if it’s not REAL American cheese. I still wind up cutting off little chunks for tasting whenever I use it. (It’s great in an omelette btw, and it makes fabulous queso!)
 This recipe is basically a riff on my sister Jeanie's recipe, and it's my go to for all things mac and cheese. It's a great side dish for, say, a ham dinner, and it also goes great with your Sunday roast. You can also just leave it as a stand alone dinner. This is definitely a great one to keep in your arsenal of recipes!


2 crowns fresh broccoli, cut into florets
1 lb cavatappi noodles or other favorite cut pasta
4 tbs butter
4 tbs flour
4 cups milk
2 tbs prepared mustard
1 lb Velveeta cheese, cubed


Heat oven to 350ºF.
Spray a large casserole dish with nonstick cooking spray.
In a large pot of salted boiling water, add broccoli florets. Stir them around for a minute or two, and then scoop them out, using a slotted spoon. Place them in the casserole dish. Set aside.
Add the pasta to the same boiling pot of water. Stir them around so they don’t stick together. Let it boil until about 2 minutes before they’re done.
Meanwhile, in another sauce pot, over medium heat, add the butter until melted. Add the flour and whisk to form a paste. Let it cook for about a minute, then add the milk, mustard, and cubes of velveeta. Stir over medium heat until the cheese is melted, and the sauce has thickened.
Drain the pasta, then add to the broccoli. Now pour the cheese sauce over the broccoli and pasta. Stir to coat well and evenly distribute the broccoli throughout the dish. Place casserole in oven, and bake for about 30 minutes or until bubbly. Let stand for a good 10 minutes before serving.

Tips:
Make sure you include the mustard. It makes the sauce taste cheesier!
Don’t like broccoli? Try another veggie instead! How about asparagus? or how about carrots and cauliflower? Seriously any veggie will work.
For an added touch, sprinkle some shredded cheddar over the top before you bake.
For an EXTRA added touch, add some panko bread crumbs and grated Parmesan cheese to a little melted butter. Then sprinkle the buttered bread crumbs over the top for the last 10 minutes of baking. Perfectly golden crust!

Joey's Loaded Tater Tot Casserole

 OK, so my original thought was not to make a casserole, but rather to make a party dip. I was looking for recipes to post for New Year's Eve, and I found a recipe for Tater Tot Dip. Ooo that sounds good, ok, let's run with it. But then I started thinking of a loaded baked potato, and I thought, "why not add bacon to it? Why not add broccoli to it? And scallions?" Suddenly my loaded dip was turning into a loaded casserole. So I figured I'd go with it! Turns out it was quite a happy accident because it's delicious! Serve it as an all in one casserole, or do what I did and serve it with a couple fried eggs on the side. FABULOUS. It's actually not as heavy as it might seem and you can definitely taste all the flavors.
 If you like a loaded baked potato, then you'll love this one! Maybe eventually I'll get back to finding just the right recipe for a tater tot dip!




1 (2 lb) bag frozen tater tots
1 lb ground beef
1/2 pound thick cut bacon
2 cups shredded Cheddar cheese
3-4 scallions, plus more, chopped
1-2 cups cooked broccoli
16 oz container of sour cream
salt and pepper
2 eggs, beaten


Preheat oven to 350ºF.
Cut up the bacon into small pieces. Place it in a saute pan, and slowly cook over medium heat until slightly crisp. Remove from pan and place in a large mixing bowl. Do the same thing with the ground beef, cooking until browned. Drain any excess fat and add to the bowl. Add the tater tots, 1 cup of cheese, and remaining ingredients to the bowl. Stir until well combined. Taste it and adjust the seasoning, if needed. Pour mixture into a large casserole dish. Bake uncovered for 30 minutes. Sprinkle remaining cup of shredded cheese over the top. Bake for another 15 minutes until the cheese is melted and bubbly. Remove from oven. Top with additional chopped scallions, if desired. Let it sit for a good 10 minutes before serving.



Tips:
Be sure to season it well. The potatoes are quite bland without a good pinch of salt and pepper. You can even use any favorite all purpose seasoned salt, if you'd like.
Feel free to swap out any of the ingredients to suit your likes or to use what you have on hand. Don't have any broccoli? Leave it out! Use what you have and make it your own!

Asian Chicken and Veggies

  Are you looking for a dish that comes together in just a few minutes?? If so, I think I've found the perfect thing for you! Lately I've been in the mood for take-out Chinese food, but then I thought "Well, I have a wok, I can just make it myself!!" And frankly I could be enjoying a delicious dish LONG before the food would arrive anyway. So here we go!
 I found (and ever so slightly tweaked) a recipe for Sauteed Asian Broccoli, but then I wound up adding chicken and a few other veggies. Actually, I swapped out a couple sauce ingredients and changed a few of the amounts too. Wait, actually, I didn't cook it the same way either. Anyway, this is where I landed! And honestly, it turned out so perfectly, I immediately made another batch, just so I would have leftovers! It's SO tasty!!! And seriously, it cooks so quickly, it's literally ready in less time than it takes to cook the rice. Now that's what I call a perfect week night meal! Even if you don't have a wok, give this recipe a try. Just use a big saute pan! For an even speedier time, you can prep the chicken and veggies the night before!
Hope you like it!


2-3 cups stir fry veggies of your choice (broccoli, peppers, snap peas, carrots, etc)
2 tbs vegetable oil
1/4 cup water, plus a few splashes
2 pc boneless chicken breast, VERY THINLY sliced into small pieces
3 tbs soy sauce
1 tbs cornstarch
1/4 cup brown sugar
2 garlic cloves, finely minced or grated
1 tsp toasted sesame oil
 toasted sesame seeds for garnish


Heat the oil in a large pan or wok over medium-high heat until shimmering. Add the veggies and stir to coat in the oil. Add a few splashes of water. Cover and let the veggies steam for about 3 minutes, or unto most of the water has evaporated. Add the chicken and frequently give everything a good stir.
In a small bowl, mix 1/4 cup water, soy sauce, cornstarch, brown sugar, and garlic. Whisk to combine. Immediately add to the wok and stir to coat everything for about two minutes or until sauce thickens. Drizzle with toasted sesame oil. Serve over rice. Top with a sprinkle of sesame seeds and serve.


Tips:
The original recipe called for crushed red pepper flakes. I wasn't feeling the spice, so I omitted it, but if you're all about the heat, go for it!
Be sure to use just a TINY drizzle of toasted sesame oil. It's only meant to be used as a flavor enhancer, and a little goes a very long way!
If you like a lot of sauce, just double all of the sauce ingredients!
For extra delicious rice, saute a small chopped onion in a little bit of oil, then add your rice to the pot. Instead of adding water, add chicken broth. Then cover and finish cooking as directed. You won't believe how delicious white rice can be!

Broccomole

As you may have guessed, Broccomole is the broccoli version of Guacamole. I first heard of it as I was browsing a cookbook that was given to me as a Christmas gift. It was the very first recipe I read and I immediately knew I wanted to try it.
 As is often the case, the holidays can be brutal to one's diet, and this seemed like the perfect appetizer to make for those of us who are trying to get back on track by restricting carbs from our diets. And since I hear there's some sort of big game happening somewhere soon, I figured this would be the perfect time to share the recipe. I served mine with homemade low carb tortilla chips, but feel free to serve it with any kind of chips or any other assorted veggies.
I bet your guests will devour it!


1 large head broccoli
1/4 cup sour cream
1-2 tbs finely chopped onion
1 tbs mayonnaise
2 tbs lemon juice
1/2 tsp chili powder
salt and pepper to taste
tortilla chips


Cut off the florets of the broccoli and place them in the basket of a steamer. Cut off and discard the ends of the broccoli stems and use a vegetable peeler to remove the fibrous tough exterior of the stems. Cut them into smaller pieces and add the to the steamer. Steam the broccoli over simmering water until it is quite tender. Remove from steamer and let cool or chill.
Add all ingredients except the chips to a food processor and pulse until well pureed. Adjust seasoning if needed.  Serve with tortilla chips.

Tips:
The key to this recipe is making sure you cook the hell out of the broccoli so that it becomes nice and soft. Otherwise, it won't puree properly. Yes, you could boil it, but then it will become too watery.
Do you like it spicy? Add some chopped jalapeños, chopped chilis, or crushed red pepper flakes.
To make your own tortilla chips, cut flour tortillas (regular or low carb) into wedges. Place in a single layer on a baking tray, then brush with olive or vegetable oil. Sprinkle with salt and/or any other seasonings you like. Bake in a 400ºF for about 8-10 minutes or until lightly brown.

Classic Beef with Broccoli

 If there is ONE kind of take out food I could eat several times a week, it would absolutely Chinese food. Actually, I could probably eat it every single day and not get tired of it. From Sesame Chicken to Egg Rolls to Chicken with Garlic Sauce to Lo Mein, I love it all. One of my all time go-to favorites is absolutely, hands down, your classic beef with broccoli. It's the tender beef, it's the stir fried broccoli, yes. But for me, it's all about the savory delicious oyster sauce. OMG I could pour that sauce over anything. It's just so good! Marinate the beef in it with a few other ingredients, throw it into a wok, and in less time than it takes to have it delivered to your door, you're enjoying fabulous beef and broccoli. Simple, right? Serve it with your choice of rice, and you're good to go.
 I made this for the gang a few months ago and everyone loved it. Definitely gonna need to make this again soon! You should give it a try too!

1/3 cup oyster sauce

2 teaspoons toasted sesame oil

1/3 cup sherry

1 teaspoon soy sauce

1 teaspoon white sugar

1 teaspoon cornstarch

3/4 pound beef round steak, cut into 1/8-inch thick strips

3 tablespoons vegetable oil, plus more if needed

1 thin slice of fresh ginger root

1 clove garlic, peeled and smashed

1 pound broccoli, cut into florets

	Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
	Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
	Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Tips:
You'll find bottled oyster sauce in your grocery store in the international foods aisle.
Don't have a wok? Use a big skillet!

Hamburger Broccoli Dip

Here's a recipe that falls into the "how can this not be good?" category. Lots of gooey cheesy deliciousness melted with beef and broccoli and served with chips. Sounds good to me! It's an easy do-ahead that you can just pop into the oven right before your guests to arrive. It's perfect for a casual hang with friends, or an elegant soiree as you ring in the new year. Mix up a batch of your signature drink, and boom, there's your party!

3 cups frozen chopped broccoli
1/2 small onion, minced
1/2 pound ground beef
1/2 teaspoon salt
1 pound Velveeta, cubed
1 can (10 ounces) diced tomatoes with mild green chilies
Corn chips

Cook broccoli according to package directions; drain and set aside.
In a small skillet, cook beef, onions, and salt over medium heat until onions are soft and meat is no longer pink; drain. Add cheese; cook and stir until cheese is melted. Add tomatoes and broccoli; mix well. Serve with chips.

Tips:
I like to serve this with "scoops" chips because then you can really dig in and get all the chunky goodness with each dip.
You can also add just regular diced tomatoes, but also add a few shakes of crushed red pepper flakes, just to give it a little poke.
If you'd like to add MORE heat, go for it! Add a chopped jalapeno or any favorite chopped chilies.

Reen's Rabe and Roasted Red

Here's another amazing dish from my sister, Reen. She loves throwing together all kinds of delicious appetizers by using fresh ingredients and they're ALWAYS incredible and ALWAYS easy to make! That's exactly how I would describe this one. It's SO delicious! Your family and friends will RAVE about it. They'll think you went to a lot of trouble making it, but they don't have to know how crazy simple it is to make. Don't worry. Your secret is safe with me! You should try it!
Thanx Been!


Broccoli Rabe
lots of fresh garlic
olive oil
roasted peppers
shaved Parmesan cheese
sliced hearty crusty bread


Rinse and chop the broccoli rabe, removing any
woody ends. Blanch it in boiling water for a few minutes. Drain.
Then saute in a frying pan with garlic and olive oil until tender. I serve it
with roasted peppers, sharp cheese and crostini as an appetizer, or I
mix it with sausage, short pasta and Parmesan cheese as a meal.
Enjoy!

Tips:
The ingredient amounts are to your own taste. Do you like a lot?Add a lot!
You can buy roasted peppers in a jar, or you can roast them yourself. If you're not sure how to roast them, have a quick look at my video How to Roast Peppers.
If you're serving it with sausage and pasta, you can slice links of Italian sausage into little wheels and then saute it, or remove the casing completely and then fry it up in the pan before tossing it with any kind of cooked short pasta.
To make crostini, simply arrange the slices of crusty bread in one layer on a baking sheet, drizzle with olive oil, and then bake at 350F until lightly crispy. Be careful not to burn them!
Btw, if you leave out the bread and pasta, this is a great dish if you're low carbing. And even if you're not!

Broccoli Rice Casserole

My sister in law, Terri, found this recipe in the Taste of Home magazine. It's really simple to make and it's REALLY yummy. I made it a few weeks ago for some friends and they loved it! Your friends will love it too. You MUST try it!
Thanx Ter!

1 medium onion, chopped
1 cup celery, chopped
2 (10 oz) pkg frozen chopped broccoli, thawed
2 tbs butter
1 lb. Velveeta cheese
2 cans condensed cream of mushroom soup, undiluted
1 (12 oz) can evaporated milk
6 cups cooked rice

In a large pot, over medium heat, saute onion, celery, and broccoli in butter until softened. Stir in cheese, soup, and milk. Simmer until cheese melts and sauce is well combined. Meanwhile, place cooked rice in a greased 9x13x2 casserole dish. Pour cheese mixture over. Do not stir. Bake uncovered at 325F for 25-30 minutes or until hot and bubbly. It will thicken as it sits.


Tips:
This recipe can be cut in half and baked in an 8x8x8 casserole pan.

Trish's Chicken Divan

Once again, my fabulous friend, Trish, has come through with another recipe that is nothing short of divine. This is one of those dishes that I have to stop myself from eating because I'll just keep going until it's gone. I'm serious! The last time she made this, I had to keep telling myself things like "Joe, you're done.....you're full.....you had enough.....you're not hungry anymore.....step away from the table." Well, I have to say that to myself any time Trish makes a fabulously creamy wine sauce. SO good!!!
Thanx again, Trish!

2 (10oz. pkg) frozen chopped broccoli
6 cups shredded chicken, cooked
2 (10 3/4oz) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 tbs lemon juice
1 tsp curry powder
salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 tbs butter, melted

Preheat oven 350 degrees F.

Remove wrappers and open 1 end of each box of broccoli. Microwave full power for 2 minutes, until thawed. Drain the broccoli and put into large bowl. Add the shredded chicken.

In medium bowl, combine soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper to taste and wine. Whisk together to make a sauce. Pour over the broccoli and chicken, mix well with spatula.

Place the mixture into a 9x13 inch casserole dish sprayed with vegetable oil cooking spray. Smooth with spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over top.

Bake for about 30 - 45 minutes. Serve over rice.

Tip:
If using fresh chicken, cut into bite size pieces. Put flour and paprika into a bowl. Coat the chicken with the flour mixture. Saute with butter until brown.

Cream of Broccoli Soup

This is one of my favorite soups, like ever in the whole wide world. Actually, it's Patty's Cream of Vegetable Soup. I use it mostly for Cream of Broccoli, though, so that's what's in the picture. The truth is you can use this exact same recipe for any vegetable (or combination of vegetables) and you'll get a completely different result. I was telling Trish about it, and she mentioned having once tasted a really good cream of carrot soup. So, of course, I made her a batch of this soup, only using carrots instead of broccoli. After the carrots and onions finished cooking, I just threw the whole batch into a food processor and pureed it until it was smooth. It turned out REALLY good, and it was completely different from the Cream of Broccoli. I also remember bringing some Cream of Cauliflower to Robert's office (about a million years ago when Brian worked there), and Brian loved it. Seriously, you can go in any direction with it, and it'll be perfect. Potatoes, asparagus, celery, even a bag of frozen mixed vegetables would be amazing. I seem to remember Denny telling me that he also uses this recipe to make corn chowder. YUM! And if you need to feed a crowd, you can easily double everything. Fabulous!!!
Thanx Pat!

3 cups chicken broth
1 onion, diced
2 cups diced broccoli or any kind of vegetable
1 cup diced potato
2 tbs. butter
2 tbs. flour
1 cup milk

Put chicken broth, onion, and vegetables in a large saucepan. Heat until boiling. Reduce heat and simmer 10 minutes.
Meanwhile, melt butter in another pan. Add flour and cook over low heat 2-3 minutes. whisk in milk and heat until thickened. Add to vegetable mixture. Salt and pepper to taste.


Note:
This is how Patty lists the recipe, but I must confess, I don't make it exactly as it's written. I always use 4 tbs each of butter and flour, instead of using 2 tbs of each. This makes for a much thicker soup. Also, I don't add potatoes (unless I'm making cream of potato soup!)

Broccoli Salad

This is another one of my favorite cold salads. I love how the sharpness of the cheddar cheese cuts through the sweetness of the dressing. It's a really nice blend. My fabulous, gorgeous, talented, youthful, vibrant, funny, caring and all-around wonderful sister, Cathy, made it for a family party a few weeks ago and of course, everyone loved it. It's always a big hit! Thanx Cath!

1 c mayonnaise
1/2 c sugar
1/4 c vinegar
2 big bunches broccoli
1 c sharp cheddar cheese, shredded
1/2 cup red onion, chopped
1/2 lb. (or more) bacon, crisp fried and crumbled
1/2 cup golden raisins
salt and pepper to taste

In a large mixing bowl, whisk together mayonnaise, sugar, and vinegar. Cut broccoli into florets and add to bowl with cheese, onion, bacon, raisins, salt and pepper. Toss everything together until well coated with dressing. Cover and chill for a few hours or overnight before serving.

Tips:
Cathy told me that some people like to blanch the broccoli, but she just puts it in raw.
These amounts are just guidelines. As I always say, use the Cass Quaile rule of cooking. "If you like a lot of something, add a lot".
You can take a quick shortcut by using a bottle of cole slaw dressing instead of mixing up the mayo, sugar, and vinegar. But like I always say, it's better when you make it!

China - Sesame Chicken

This is my very favorite Chinese American food. When I order Chinese take out, nine times out of ten, I'll order this. Well, OK, ten times out of ten! I absolutely love it! Mitch has been asking me for months to make this, so this is for you, Mitch! I hope you like it! I made it for my family when we all got together to watch the Opening Ceremonies and everyone loved it! I think your family will love it too!




Chicken
4 chicken breasts, cut into cubes
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sherry wine
pinch of Chinese five spice powder (optional)
2 drops sesame oil
cornstarch, to coat
vegetable oil or peanut oil (for frying)

Sauce
1/2 cup honey
1/4 cup soy sauce
1/2 cup chicken broth
1 tbs toasted sesame oil
1 tsp ground ginger
2 ts chopped garlic
2 tbs brown sugar
1 dash red chili pepper flakes
2 tbs cornstarch (or more if you want a thicker sauce)

sesame seeds (to garnish)
sliced green onions (to garnish)

prepared rice
steamed broccoli


Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.
Drain chicken, (discard marinade) and toss pieces of chicken in cornstarch until coated. Deep fry chicken in hot oil until cooked through. Remove from pan and keep warm in oven while making the sauce.
Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over medium heat.
Mix cornstarch with a little cold water in a cup until dissolved, then slowly add to the sauce mixture on the stove and heat until thickened to your liking. Gently toss chicken and steamed broccoli spears in sauce until everything is coated. Spoon over cooked rice. Garnish with a sprinkling of sesame seeds and chopped green onion.

Tips:
I like the sauce to be really thick and gooey, so I add extra cornstarch when I'm thickening the sauce.
Use the toasted sesame oil sparingly. A little goes a long way. If you add too much, it'll overpower the rest of the flavors. The same goes for the crushed red pepper flakes. You just want a little shake, even just a pinch.
When I made it, I didn't have any sherry wine, so I just used white wine in the marinade and it was great!

Steamed Broccoli with Cheddar Cheese Sauce

So, Kelli called me up last night and asked me if I was cooking dinner. "Um, sure, yes, I'm cooking dinner. What shall we have?" We decided to just pick up a rotisserie chicken and have some vegetables on the side. I suggested steaming some broccoli and roasting some asparagus. She asked if we could maybe melt some cheese over the broccoli and I said "Well, how do you feel about cheese sauce?" "PERFECT!"
So here it is. A super easy sauce that's absurdly simple to make and is perfect over any steamed veggies, French fries, or baked potato. So good!

1 bunch fresh broccoli
2 cups cheddar cheese, shredded
1/2 cup heavy cream
salt and pepper to taste

Cut broccoli into spears and steam over boiling water until tender. Meanwhile, in a small saucepan, over medium heat, stir together cheese, cream and salt and pepper. Let it simmer for a few minutes until it's smooth and thick. Pour over steamed broccoli and serve.

Tip:
You can easily add other cheeses or substitute another cheese such as Gruyere or Fontina. If you'd like to cut the fat a little, use light cream or half and half.

Simply Sauteed Broccoli Rabe or Broccoli "I was Rabed"

Trish and I were talking about broccoli rabe and how we love it sauteed with a little garlic and olive oil. I suggested that maybe we could add something to it to counter its slightly bitter taste. I thought maybe nutmeg, she thought maybe cinnamon. So we added both! It turned out to be a really nice flavor combination! It literally took less than 10 minutes to cook and it became the perfect little side dish!

1 bunch broccoli rabe
3 cloves garlic, finely chopped
a few glugs of olive oil
sprinkle of nutmeg
sprinkle of cinnamon
1/2 tsp sugar

Cut broccoli rabe into small pieces, about an inch long. In a large skillet, add olive oil ang garlic. When it starts to sizzle add broccoli rabe. Cover. Saute until it's tender, stirring often. Sprinkle with spices and sugar. Give it another good stir. Remove from pan and serve immediately.

Tip:
You can easily substitute spinach leaves or your favorite other leafy green for the broccoli rabe.

Chicken and Broccoli Pasta

Here's a great 'all in one dish' dinner. The sauce is made in as little time as it takes to boil pasta. The key to this recipe is the combination of thyme and fresh basil. It gives the entire dish an amazingly fresh taste. I made it for Marie's birthday party, and true to form, I made FAR too much. So I decided to just leave out the pasta altogether and just serve the chicken and veggies as a casserole. It was a huge hit! I'm so thrilled that everyone loved it!
I know you will too!

1 lb. pasta
1 bunch broccoli, cut into florets
2 carrots, sliced
1 package boneless chicken


Sauce:
2 cloves garlic, minced
1 onion, chopped
1 can cream of chicken soup
1 can broccoli cheese soup
1 soup can of milk
1/2 tsp dried thyme leaves
5 or 6 large fresh basil leaves, chopped
freshly ground black pepper

In a large pot of salted water, boil pasta until al dente. Steam broccoli and carrots over boiling pasta water until tender. Cut chicken into bite sized pieces. In saucepan, over medium heat, saute chicken in a little oil until almost cooked through. Remove from pan. Saute onions and garlic. Add all remaining sauce ingredients. Add chicken back to the pan. Simmer 10 minutes.
Pour sauce over drained pasta and vegetables. Top with additional chopped fresh basil and serve.


Tip:
If sauce is too thick, add a splash of the pasta water to thin it slightly.
I originally posted this recipe with a large can of chunk chicken instead of the boneless chicken, but then I realized that every time I make it, I use the boneless instead of the canned. I just like it better. You can use either one, though.
Great then.

Swiss Vegetable Medley

So, my Jeanie and Roz called me to ask me if I could remember a recipe that Mom used to make all the time, like a million years ago.
"Do you remember it? It was like a casserole with vegetables, and it had French fried onion rings in it, or something like that."
I immediately knew what recipe she meant.
"Not only do I know what recipe it is, but I know the actual name of the recipe, where Mom got it, and I even remember how to make it (since I just made it recently!) It was called Swiss Vegetable Medley. Mom clipped the recipe out of the newspaper because she thought it looked good."
When I told Jeanie this, she was amazed!
"How do you remember that?? It was a million years ago! You were probably, like, 10 years old when she used to make it!"
Well, even then, I was watching and learning everything that my Mother cooked. I used to come home from school and sit and watch and ask questions.
So, here it is. It's very similar to my Chicken DiQuaile but just slightly different.
Last year, before Jason and Jimmy got married, I made it when I catered their engagement party, but I added chicken to it (because I wanted it to be an entree instead of a side dish). It was a big hit!
I've seen versions of it that have chopped pimento, or water chestnuts, but I didn't include them. I'm sure it's delicious any way you make it!


1 (16 oz.) bag frozen broccoli, carrots and cauliflower
1 can cream of mushroom soup
1 c. shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. black pepper
1 (2.8 oz.) can French fried onions

Thaw and drain vegetables. Mix vegetables, soup, 1/2 amount of the Swiss cheese, sour cream, black pepper and 1/2 amount of the French fried onions. Put into casserole dish. Bake covered at 350 degrees for 30 minutes. Top with remainder of the Swiss cheese and French fired onions. Bake 5 minutes more.

Tip:
When I made this, I used fresh vegetables instead of frozen. Also, I like to mix it up instead of always using the same vegetables. I like to see what looks good at the produce section of the grocery store and then decide which veggies to use.
If you'd like to add chicken to it, like I did for Jason and Jimmy's engagement party, just cut some boneless chicken into bite sized pieces and saute them in a skillet until they're almost but not completely cooked. Stir them up with your vegetables and bake as usual. YUM!