Choppin Broccoli: Easy Broccoli Cheese Pie

Easy Broccoli Cheese Pie

Anytime I make anything with broccoli I secretly sing Choppin Broccoli from the SNL skit by Dana Carvey in my head. It’s just one of those things that got embedded in my brain as a teen and may never leave. I may be singing it more often because this recipe was so easy that I will be making it again and again. You could easily substitute any vegetable or cheese in this simple recipe, I believe that there was something like this called impossible pie on the Bisquick box back in the day, again more childhood memories.

Easy Broccoli Cheese Pie

2 cups fresh Broccoli and/or Broccoli Slaw (this is a great recipe to use up whatever veggies are left in the fridge)

1/2 c chopped onion

1 T minced garlic

1 T oil

1 1/2 c shredded cheese, I used Smoked Gruyere and cheddar

1/2 c Bisquick

1 cup milk

1/2 t salt

1/4 t black pepper

2 eggs

Preheat oven to 400. Add oil to a med/large sauté pan and heat over med high. Add broccoli and onion sauté for 4 minutes or until onion and broccoli are soft but not falling apart, add garlic, stir and heat 1 more minute.

Easy Broccoli Cheese Pie

Add Broccoli mix to a pie pan, and mix with 1 c of the shredded cheese. In a separate bowl mix, Bisquick, Milk and eggs. Pour over Broccoli cheese mix.Easy Broccoli Cheese Pie

Bake for about 35 minute or until golden brown and set. add remaining cheese to the top and return to oven, cook for about 5 more minutes or until cheese is melted. Let cool 5-10 minutes before cutting.

Easy Broccoli Cheese Pie

And just in case you don’t have the ear worm yet, here is Dana Carvey performing Choppin Broccoli with an orchestra on The Tonight Show with Jimmy Fallon. Your Welcome.

Go Green: Enchiladas Verdes

Enchiladas Verdes

Mmm, I love the green enchilada sauce, to me it is so much better than the red. I love the tart, tangy flavor of the tomatillos. If you are unfamiliar with tomatillos, check out a previous post I wrote Tomatillos 101.  I don’t know why I don’t use them more often. I made this dish using a store bought rotisserie chicken to save me time and effort, a great weeknight cheat. These would also be great with any left over shredded meats like pork or beef.

Enchiladas Verdes

1 lb fresh tomatillos, husks removed an quartered

1 Jalapeño pepper halved with seeds and membrane removed

1 onion peeled and cut into 1/8s

1 T olive oil

1 t chopped garlic

1 T fresh cilantro 

1/2 t cumin

10 corn tortillas

4-5 c shredded or chopped chicken

1 c shredded Monterey jack cheese

Optional for garnish

1/2 c crumbled queso fresco cheese

chopped onion

chopped cilantro

sour cream

Preheat the oven to 400 degrees, place tomatillos, onion and jalapeno pepper on a rimmed baking sheet, toss with oil. Bake for 15 min or until soft and blistered in areas. 

Enchiladas Verdes

Scrape mixture into a food processor or blender bowl, add garlic, cilantro, and cumin. Puree until almost smooth, I like a little bit of chunk in my sauce. 

Enchiladas Verdes

Add 2 T sauce to the bottom of a 9×11 baking pan. Then take a tortilla and spread a light coating of the sauce with a spoon or spatula on top, add chicken on top (about a 1/4 c) and roll up, place the tortilla seam side down in the baking pan. Continue with the remainder of the tortillas and chicken.

Enchiladas Verdes

Enchiladas Verdes

Top with remaining sauce and cheese ( you may want to reserve a small amount of the sauce to top finished enchiladas with. 

Enchiladas Verdes

Bake for 20 minutes at 350 degrees. 

Enchiladas Verdes

Let cool for 5 minutes, then use a spatula to serve. Top with any remaining sauce, onion, queso fresco, chopped cilantro and sour cream.

Enchiladas Verdes

The Veggie Mother-load: Vegetable Lasagna with Cauliflower Béchamel Sauce

Vegetable Lasagna with Cauliflower Béchamel Sauce

As I noted in an earlier post, we are trying to eat less meat in our house. Which is fine with me, I love veggies, all kinds. However, I am finding that a lot of the vegetarian dishes just aren’t as filling as the good old meat and potato dinners. I also don’t want to just add a ton of other fats or bread just to compensate. So I was looking for some new ideas and a friend let me borrow her Forks Over Knives Cookbook. I loved it so much, I bought my own. The recipes in the book are no fat, vegan strict, uber healthy which is great and all but I feel like our baby steps are at least in the right direction and I know me (and my family) and there is no way I could stay on that strict of a diet. However, I love the ideas in the Forks Over Knives cookbook so I have been using their recipes and then tweaking them a little to fit my families needs and tastes. I am a sucker for cream sauces so when I saw their recipe for the much healthier Cauliflower Béchamel I was sold. I made a filling and delicious Vegetable Lasagna with it. Ok I may have cheated a little with some cheese on top but like I said baby steps.

Cauliflower Bechamel ( adapted from Forks Over Knives by Del Sroufe)

3c Cauliflower florets

Unsweetened plain almond milk

1 med yellow onion chopped

2 cloves chopped garlic

2 t minced thyme

1/4c chopped fresh basil

1/4 t nutmeg

salt and pepper

Add Cauliflower to a large sauce pan and cover with water. Bring to a boil and reduce heat to simmer. Cook until super tender, about 10 minutes. Drain. Meanwhile sauté the chopped onion in a small pan until soft with a little olive oil, add garlic and cook 1-2 minutes more. 

Add cauliflower, onion mixture, thyme, basil, nutmeg and salt and pepper to a food processor or blender. Pulse until Cauliflower is broken up, add Almond milk about 1-2 T at a time, pureeing in between until it has a smooth and creamy texture, about that same as a ricotta mixture. Taste and season again with salt and pepper if needed.

Vegetable Lasagna with Cauliflower Béchamel Sauce

Vegetable Lasagna with Cauliflower Béchamel Sauce

 

Use this sauce for stuffed shells, lasagna, or even as a base for macaroni and cheese. 

To make the Lasagna, start with a layer of the Cauliflower Bechamel sauce, then layer cooked Lasagna Noodles, Sauce, Vegetables ( I used thinly sliced zucchini, yellow squash, mushrooms, shredded carrots, spinach and halved grape tomatoes), and continue finishing with the sauce on top, and here is where I also added some shredded cheese. Cook at 350 degrees for about 35 minutes. Let cool at least 15 minutes and then serve.

Vegetable Lasagna with Cauliflower Béchamel Sauce

Vegetable Lasagna with Cauliflower Béchamel Sauce

Vegetable Lasagna with Cauliflower Béchamel Sauce

Vegetable Lasagna with Cauliflower Béchamel Sauce

Vegetable Lasagna with Cauliflower Béchamel Sauce

 

Greek Pasta Casserole

Greek Pasta

 

Think of this as a Greek Bolognese Sauce, it is a hearty and comforting dish. I served it with a salad of lettuce, radishes and beets and toasted pita with garlic.

Greek Pasta Casserole

16 oz of cooked pasta ( I used rigatoni)

1 lb ground Turkey (you could use lamb, beef or chicken)

1 can diced tomatoes (Undrained)

2 c chopped fresh spinach

2 T greek seasoning

2 cloves garlic chopped

2 T red wine vinegar

1 c cream

1 c crumbled feta

1 c mozzarella cheese

in a large skillet saute ground turkey until no longer pink, add 1 T greek seasoning, garlic, and spinach, cook over med until spinach is wilted and add tomatoes and vinegar.

Greek Pasta

Mix together with drained pasta and add to a large 9×12 baking dish. Add cream and feta and mozzarella cheese and remaining Greek Seasoning.

Greek Pasta

 

Cover with foil and bake at 350 for 20 minutes, stirring occasionally so pasta on top doesn’t get dry. Sauce will thicken and cheese will melt.

Greek Pasta

Greek Pasta

 

 

 

Baked Pumpkin and Sage Ziti

Baked Pumpkin and Sage Ziti

 

I love pumpkin ravioli but who has time or energy to make that, get all the flavor with none of the work with this baked ziti dish.

Baked Pumpkin and Sage Ziti

1 16 0z package of ziti or other pasta cooked and drained

2 c pumpkin puree

2 c ricotta cheese

1/4 c  shredded parmesan cheese

1 T honey

1 egg

1/2 t ground nutmeg

1 T chopped fresh sage

1 T butter

1/2 t salt

1/4 t pepper

1/4 c shredded mozzarella cheese

While pasta is cooking, mix pumpkin, ricotta and parmesan cheeses, honey, egg, nutmeg and sage in a bowl. When pasta is done drain and return to pot, add butter and stir over low heat until melted. Add pumpkin/cheese mixture and stir until evenly mixed. Stir in salt and pepper. Add to a large baking pan and sprinkle with shredded mozzarella. Bake for 20 min at 325 or until cheese is melted.

Baked Pumpkin and Sage Ziti

 

Baked Pumpkin and Sage Ziti

 

Baked Pumpkin and Sage Ziti

 

Baked Pumpkin and Sage Ziti

Cheesy Kale, Sausage, and White Bean Casserole

Cheesy Kale, Sausage and White Bean Casserole

MMM, this is delicious.

Cheesy Kale, Sausage, and White Bean Casserole

1T olive oil

4 smoked sausage links sliced into 1/2 ” rounds

1 carrot peeled and diced

1/2 c diced yellow onion

1 rib celery diced

1 can white beans rinsed and drained

3 c fresh baby kale

2 T flour

1/4 t salt

1/8 t black pepper

1 c chicken stock

3/4 shredded cheddar cheese

1/2 c panko bread crumbs

 

In a large saute pan heat olive oil over med h high heat. Add sausage, carrot, onion and celery, saute until onion is soft. Add Beans and kale, continue to saute until kale is wilted. Add flour and stir and cook about 2 more minutes. Add stock and bring to a simmer, sauce will thicken, add 1/2 c cheddar cheese and stir until melted.

Cheesy Kale, Sausage and White Bean Casserole

 

Preheat oven to 350

Pour mixture into a baking dish, top with panko and remaining cheese.

Cheesy Kale, Sausage and White Bean Casserole

 

Bake for 30 minutes.

Cheesy Kale, Sausage and White Bean Casserole

Cheesy Kale, Sausage and White Bean Casserole

Lasagna Supreme : Just Like the Pizza but Better

Lasagna Supreme: Just Like the Pizza but Better

 

All the flavors of a supreme pizza in a lasagna.

Supreme Lasagna

1 package no cook lasagna noodles

1 lb ricotta cheese

1 T  chopped fresh oregano

1 T chopped fresh basil

2 eggs

1 t salt

1/4 t pepper

4 hot italian sausage links (I used Turkey sausage)

1 green pepper sliced

1 c sliced onion

1 c sliced mushrooms

1 large jar marinara sauce

2 c shredded mozzarella cheese

Preheat oven to 400. in a large bowl mix ricotta, oregano, basil, eggs, salt and pepper and 1 c shredded mozzarella cheese.  Cut open casing of sausage and squeeze meat into a large saute pan, cook over med high heat until no longer pink. Add onion and green pepper and cook until onion is translucent, add mushroom and cook until slightly soft. Drain any liquid from pan.

Lasagna Supreme: Just Like the Pizza but Better

 

Using a large spoon, put approx 1/4 c of marinara sauce on the bottom of a 9×13 baking dish. Add one layer of noodles, then 1/3 ricotta mixture, a layer of sauce about 1 c and then 1/2 of the sausage mixture. Add another layer of noodles, 1/3 ricotta mixture, 1 c sauce, then noodles. The 1/3 ricotta mixture,  1 c sauce , 1/2 sausage mixture, and then noodles. Cover noodles with sauce and remaining mozzarella cheese and cover with foil. (The middle layer will be just cheese)

Lasagna Supreme: Just Like the Pizza but Better

Lasagna Supreme: Just Like the Pizza but Better

 

Bake for 30 minutes with foil on, then remove and cook 15 minutes more or until cheese is melted and golden. Let sit at room temperature at least 15 minutes before cutting.

Lasagna Supreme: Just Like the Pizza but Better

 

Lasagna Supreme: Just Like the Pizza but Better

Happy Cinco De Mayo!

Cinco De Mayo is this weekend and I will be in London but here are some recipes for you to enjoy while I am gone.

Spicy Tequila Pulled Pork

Spicy Tequila Pulled Pork

Beer Ritas

Beer-ritas

Chicken Frito Pie

Chicken Frito Pie

Chicken Frito Pie

Cactus Pear Margaritas

Cactus Pear Margarita

Salsa and Guacamole

Homemade Salsa and Guacamole

Calabacitas

Calabacitas

IMG_3571 IMG_3554

and here are some ideas for decor

Enjoy!

Ham and Cheese Casserole

Ham and Cheese Casserole

 

Do you have ham you need to use up, leftover lunch meat or ham from brunch? Here’s and easy comforting casserole to try.

Ham and Cheese Casserole

16 0z box ziti cooked and rinsed

2 T butter

2 T flour

1 t dijon mustard

2 c milk

1/4 ham cut into chunks or bite sized pieces

1/2 cup canned corn

1/2 c shredded cheddar cheese

1/2 c shredded swiss cheese

1/4 t black pepper

 

Preheat oven to 350

In a medium saucepan melt butter over low heat, stir in flour and cook 1 minute. slowly add milk, stirring constantly and turn heat up to med high. When sauce begins to bubble turn back to low and stir until slightly thickened, about 2 minutes. add dijon mustard, and both cheeses. stir until cheese is melted. add pepper and stir.

add cooked pasta, chopped ham and corn to a large baking dish. Pour cheese sauce over top and combine. Bake for 25 -30 minutes or until sauce is bubbly and crust form on top.

If you want  you can add breadcrumbs or more shredded cheese on top before putting in the oven.

Ham and Cheese Casserole

 

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

 

Potatoes are my favorite food!

 

Loaded Baked Potato Casserole

1 bag small (petite) yukon gold potatoes cut in 1/8″ slices

1/4 c green onion or chives chopped

5 sliced cooked bacon

2 t salt

1/2 stick of butter

2 c milk

1/4 c flour

1 c shredded cheese

 

Pre heat oven to 350

Add potatoes, green onion and bacon to an oven proof baking dish

in a sauce pan melt butter over med heat, add flour and stir. Slowly add milk and continue cooking over med high heat until mixture starts to bubble, turn heat to low and continue stirring until liquid thickens into a sauce. Add salt and cheese, stir until cheese is melted. Pour mixture over potatoes in baking dish. Cover with foil and cook for 45 minutes or until potatoes are tender, remove foil and cook 15-20 minutes more or until top is golden.

Loaded Baked Potato Casserol

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole