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.

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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

 

Christmas Entertaining: Bloody Mary and Hot Chocolate Bars

Hot Chocolate Bar

Hot Chocolate Bar

Holiday entertaining doesn’t have to be difficult, it just has to be festive and fun. A couple of years ago I had a Christmas Brunch complete with a Bloody Mary bar and a Hot Chocolate bar for the kids, (and adults too, just add some Baileys’).

For the Hot Chocolate bar, have hot water in a carafe, packets or a container of hot chocolate mix, marshmallows, chocolate chips, whipped cream, festive sprinkles, and candy canes for stirring. Let the guests make there own favorite concoction, this was a big hit with the preteens.

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For the Bloody Mary Christmas Bar, make pitchers of Basic Bloody Mary’s 3parts tomato juice, to 1 part vodka (have regular tomato juice on hand for those who don’t drink alcohol) Then set up the bar with ice,  Worcestershire, celery salt, hot sauce, old bay seasoning, picked vegetables, lemon and lime wedges, celery, cooked shrimp, olives and any other topping or garnish you desire. Again let the guest play bartender, set out some pastries, breakfast casseroles and a salad and the party is complete.

Bloody Mary Christmas Bar

Bloody Mary Christmas Bar

Cheesy Poblano, Sausage and Grits Casserole

 

This casserole is great for Brunch, Lunch or Dinner or for a potluck, don’t like it spicy, then use green peppers instead of poblanos.

Cheesy Poblano, Sausage and Grits Casserole

4 c water

1 cup grits (not instant or quick)

1 tsp salt

2 1/2 c grated sharp cheddar

1/2 c butter

2 eggs beaten

4 poblano peppers roasted and skin and seeds removed, cut into 4ths

1 package of smoked sausage cut into 1 ” rounds

1/4 c sliced green onions

In a large pan boil water, add grits and salt and stir, cover and reduce heat to low, cook for 5 minutes. Let cool slightly, add 2 c grated cheese, 2 eggs (slowly so they do not scramble, and butter, stir. Add 1/3 grit mixture to the bottom of a 9×13 pan, Layer the poblanos on to of the grits

Cover with another 1/3 of the grits and then a layer of the smoked sausage.

 

Cover with the remaining grits and then top with 1/2 c cheese and the green onions.

Bake for 30-40 minutes at 350 degrees, let cool to room temp before cutting if you want it to be cut into squares, if not the casserole will be runny (still delicious though, just serve with a spoon).

 

Pappardelle Pasta with Peas, Ricotta, and Mint

This is a quick, easy, and light pasta dish. Delicious as a weeknight dinner, a great addition to a brunch or terrific meatless option. If you want to please your meat eaters, try adding, crispy bacon, ham or prosciutto at the end.

1 package pappardelle pasta ( or your favorite shape)

1/2 to 1 c reserved pasta cooking water

1 1/2 c ricotta cheese

1 c frozen peas

2 T fresh mint

1 T fresh lemon juice

1/4 t black pepper

1/2 t salt

crumbled ricotta salata or shaved parmesan for topping

Cook pasta in salted water according to package directions, reserving 1 c pasta water before draining. Add ricotta, peas, mint and lemon juice to a food processor and pulse until combined, stir in salt and pepper.

Toss ricotta mixture and pasta together, add reserved cooking liquid 1/4 cup at a time until sauce is desired consistency. Serve topped with crumbled ricotta salata or shaved parmesan.

Best Ever Barbecued Shrimp and Sausage with Grits (and I’ve tried a lot)

No Easter Brunch, or any brunch or Mardi Gras celebration is complete without Shrimp and Grits. It is one of my favorite comfort foods and my go to order at restaurants. So I have had my fair share, and feel like I am a good judge of this dish. The winner for me is this recipe , from one of my heavily used cookbooks, Southern Living’s All Time Favorites. The sauce I use is pretty much the same but I add Cajun Style smoked sausage because my kids are not huge seafood fans.  I have had many compliments and given the recipe to many friends. This is a must have in your recipe file.

2Lbs unpeeled, extra large raw shrimp, cleaned and deveined (don’t be tempted to take the peels off, the shrimp will be dry and will not have as much flavor, the mess is worth it)

4 links Cajun style smoked sausage cut into 2 ” chunks (if you prefer add another pound of shrimp and skip the sausage)

1/2 c butter

1/2 olive oil

1/4 c chili sauce ( I use Heinz)

1/4 c Worcestershire sauce

2 lemons sliced

4 garlic cloves minced

2T Creole Seasoning

1T chopped fresh parsley

2T lemon juice

1t smoked paprika

1t dried oregeno

1t ground black pepper

1/2 t of your favorite hot sauce

Line a large baking sheet with foil, spread shrimp and sausage on pan evenly

Combine butter and remaining ingredients in a med saucepan over low heat stirring until butter melts and ingrediants are combined

Pour over Shrimp and Sausage, cover and chill in refrigerator for 2 hours, turning shrimp once ( I have even marinated them overnight and  just cooked them for a little less time)

Bake at 400 degrees for 15 minutes or until shrimp are opaque

Serve over cheese grits, sprinkle with chopped chives or parsley