5 Heads Broccoli (divided), cut into florets
Salt and Pepper
4 oz Unsalted Butter
1 Onion, diced
1/3 Cup Flour
4 Cups Whole Milk
2 Cups Half-and-Half
3 Cups Shredded Cheddar Cheese
Preheat oven to 375°F.
Cut one head of broccoli florets in half and lay cut-side down on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until browned, about 20 minutes.
Melt butter in a soup pot over medium heat. Add onions, cooking until softened. Sprinkle with flour and stir for about a minute. Whisk in milk and half-and-half. Add nutmeg, broccoli and season with salt and pepper. Simmer with the lid on over low heat until the broccoli is tender, about 20 minutes. Stir in cheese until melted.
Puree soup with a blender or immersion blender.
Serve with roasted broccoli on top and additional cheese.
Yield: 8-10 Servings
-Recipe slightly adapted from Food Network-
Broccoli Potato Mash is a great way to add in some extra vegetables to your family’s diet! This great side dish would go great with just about any dinner. I used Idaho potatoes for my Broccoli Potato Mash, but it would be delicious with any type. With delicious cheese mashed in, this Broccoli Potato Mash is sure to because a family favorite!
1 lb Potatoes
3/4 lb Broccoli Florets
3/4 Cup Shredded Colby Jack Cheese
1/2 Cup Milk
Salt & Pepper, to taste
Cut potatoes into 2 inch chunks and place in a large pot of water. Bring to a boil, reduce heat and simmer until almost done.
Add broccoli florets to the water with the potatoes. Simmer until potatoes and broccoli are tender. Drain.
Mash potatoes and broccoli together with the cheese and milk. Season to taste with salt and pepper.
Yield: 4 Servings
-Recipe adapted from Sweet and Savory Tooth–
Stir fry just got easier! Roasted Stir Fry is a quick and easy meal that I’m sure you will love. Roasting vegetables gives them a delicious flavor and really makes this dish amazing.
4 Boneless, Skinless Pork Chops
1/3 Cup Soy Sauce
2 Broccoli Crowns, cut into florets
2 Cups Baby Carrots
3 Cloves Garlic, minced
2 Tablespoons Canola Oil
Salt & Pepper
Slice the pork chops into 1/2 inch thick strips. Place in a zip top bag with soy sauce. Refrigerate overnight, or at least 4 hours.
Preheat oven to 400°F.
Combine broccoli, carrots, garlic, canola oil, salt and pepper together in a large bowl. Remove the pork from the marinade and mix with the veggies. Place all on a baking sheet.
Bake until the pork is cooked and veggies are tender, about 25-30 minutes.
Serve over brown rice.
Yield: 4 Servings
This Sausage and Broccoli Risotto is a rich and creamy meal. The sweet Italian sausage gives this dish a fantastic flavor. You could even use a spicy sausage to give the Sausage and Broccoli Risotto a kick! The broccoli is stir-fried quickly, so it retains some crunch when the risotto is finished. This Sausage and Broccoli Risotto is seriously delicious.
8 Cups Chicken Broth
3 Tablespoons Unsalted Butter, divided
1 Head Broccoli, cut into small florets
3 Sweet Italian Sausages, about 1 lb
1/2 Medium Onion, finely chopped
1 Medium Carrot, finely chopped
1 Cup Brown Rice
1 Clove Garlic, minced
1 (14 oz) Can Diced Tomatoes
3/4 Cup Parmesan Cheese, grated
Bring the chicken broth to a bubble in a sauce pan over high heat. Reduce heat to low to keep warm.
Heat 1 Tablespoon butter in a large pot over high heat. Add the broccoli and cook, stirring frequently until tender, 3-4 minutes. Reserve on a plate.
Remove the casings from the sausages. Add the sausage, onion and carrot to the pot. Cook until the sausage is browned, about 5 minutes.
Stir in the rice and garlic, cooking for 1 minute. Pour in the diced tomatoes, bring to a bubble and simmer for a couple minutes.
Start adding the warm broth, a ladle at a time. Stir the rice each time broth is added and let cook until almost all the broth is absorbed before adding more. Keep adding broth until the rice is softened and creamy, about 45 minutes.
Remove from the heat and stir in the remaining 2 Tablespoons butter, Parmesan cheese and broccoli.
Yield: 4 Servings
-Recipe inspired by a recipe in Food Network Magazine-
Everyone loves a good one-pot meal for a quick and easy weeknight dinner. This Skillet Penne with Chicken and Broccoli cooks all in the same skillet in just under 30 minutes total. Dinner doesn’t get much easier than this! Garlic is a main flavor in this Skillet Penne with Chicken and Broccoli, as there are 6 cloves of fresh garlic in there. The garlic creates a delicious base for this meal. There is also a bit of heat from the red pepper flakes, although not too overpowering. Skillet Penne with Chicken and Broccoli is a simple, classic Italian meal with tons of flavor that I hope you enjoy.
1 lb Boneless, Skinless Chicken Breasts
1/4 Cup Olive Oil
1 Onion, thinly sliced
6 Garlic Cloves, minced
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Dried Oregano
2 1/2 Cups Chicken Broth
2 1/2 Cups Water
8 oz Penne
8 oz Broccoli Florets, cut into 1 inch pieces
1 Cup Grated Parmesan Cheese
Thinly slice the chicken breasts and season with salt and pepper. Heat 1 Tablespoon olive oil in a large skillet over medium/high heat. Once hot, add the chicken and let brown for 1 minute without moving it. Stir and let cook another 2 minutes. Reserve on a plate.
Add 1 Tablespoon of olive oil to the same skillet over medium heat. Add onion and 1/2 teaspoon salt, cooking until softened, about 5 minutes. Add garlic, red pepper flakes and oregano and cook for about 30 seconds. Pour in 1/2 cup broth and simmer until some of the liquid is evaporated. Add the remaining broth, water and penne. Simmer over medium/high heat until the pasta is almost cooked, about 12 minutes.
Add the broccoli and chicken with any juices from the plate. Simmer until the pasta and broccoli are tender and the chicken is heated and cooked through. Remove from the heat and stir in the remaining 2 Tablespoons olive oil and the Parmesan cheese.
Yield: 4 Servings
-Recipe adapted from Cook’s Country magazine-
Yum! I love Chinese food! This dish was amazing and even gives my favorite Chinese food restaurant a run for their money.
1 1/2 pounds Boneless Skinless Chicken Breasts, cut into bite sized pieces
2½ Tablespoons Sesame Oil, divided
2 Cloves Garlic (chopped)
¼ teaspoon Dried Red Pepper Flakes
4 Cups Fresh Broccoli Florets
6 Tablespoons Chicken Broth, divided
Salt and Pepper
¼ Cup Hoisin Sauce
3 Tablespoons Oyster Sauce
5 Green Onions, sliced
Sesame Seeds, for garnish
Heat a wok or large skillet over medium-high heat. Pour in 1 1/2 Tablespoons sesame oil. Once the oil is hot, add the garlic and red pepper flakes, stir frying for about 30 seconds. Add the broccoli and 4 Tablespoons chicken broth. Cook for about 2 minutes, stirring constantly until they turn a brighter green. Reserve the broccoli on a plate.
Heat the remaining sesame oil in the skillet. Add the chicken and season with salt and pepper. Stir fry for 3-5 minutes to fully cook the chicken.
In a small bowl, combine the remaining chicken broth, oyster sauce and hoisin sauce. Pour this mixture into the skillet along with the broccoli and green onions.
Serve over brown rice and garnish with sesame seeds.
-Recipe from BlogChef.net–