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
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.
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.
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.
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.
My good friend just brought me back a bunch of delicious peaches from Georgia and I wanted to use them before they started to go bad. I made these yummy muffins which are great for breakfasts, snacks or dessert.
Preheat oven to 375
2 1/2 cups all purpose flour
3/4 white sugar
1T baking powder
Pinch of salt
(Whisk these ingredients together in a bowl and set aside.)
1/2 c of melted butter (cooled slightly)
1c heavy cream
2 large eggs
1/2 of pure vanilla extract
1 1/2 c of fresh peaches peeled and diced
In a bowl whisk together melted butter, cream, eggs, water and vanilla. Get your dry ingredients and mix together in a large bowl and then make a small”well” in the middle, pour in the wet ingredients and stir by hand until incorporated but not over mixed (there may be some lumps). Add peaches and mix gently. Divide batter into 12 large muffin tins or 18 for smaller snack sized muffins, bake until golden brown about 20-25 minutes (check by inserting a toothpick into the muffin, it should come out clean)
All the flavors of a supreme pizza in a lasagna.
1 package no cook lasagna noodles
1 lb ricotta cheese
1 T chopped fresh oregano
1 T chopped fresh basil
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.
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)
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.
Add a little zip to your stuffed shells recipe with pepperoni and arugula.
Pepperoni and Cheese Stuffed Shells
12 oz box of large shell shaped pasta
2 lb container of ricotta cheese
2 cups chopped pepperoni
3 c grated mozzarella cheese
1/4 c chopped arugula
1 T lemon juice
1 t lemon zest
2 T chopped basil
1 t crushed red pepper
1 t salt
1/2 t ground black pepper
1 1/2 c grated parmesan cheese
1 jar of your favorite tomato sauce
In a large pot boil shells until done, drain and rinse with cold water. Meanwhile prepare filling in a large mixing bowl. Add ricotta cheese, eggs, 1 cup pepperoni, arugula, lemon juice, lemon zest, salt, pepper, 1 cup parmesan cheese and 1 1/2 c mozzarella cheese, stir until combined.
Pre heat oven to 350. Pour about 1/2 c of tomato sauce onto the bottom of a large glass casserole pan to prevent shells from sticking. Use a heaping tablespoon to stuff each past shell with cheese mixture. Line them up in your casserole pan.
Top with tomato sauce and remaining pepperoni, mozzarella and parmesan cheese.
Bake for about 30 minutes or until sauce is bubbling and cheese is melted. Let cool in pan for 10 minutes and serve. Top with chopped basil and arugula if desired.
Cauliflower replaces the higher carb potatoes or grits in this easy cheesy casserole.
Twice Baked Cauliflower
1 1/2 heads of Cauliflower, cut into large pieces
1/4 c water
1/4 c cream
4 oz cream cheese
2 cups shredded cheddar cheese
2 T butter
1/4 t cayenne pepper, 1/4 t salt
1/8 t black pepper
2 eggs (beaten)
6 strips of cooked bacon crumbled
Place cauliflower and water in a large pot, bring to a boil reduce heat to simmer and cover. Cook for about 7-10 minute or until cauliflower is soft. Drain Water. Add cream and butter. Using a hand held blender, puree the cauliflower until smooth. (you could mash, use a blender of food processor too)
Mix in cream cheese, cheddar, salt, cayenne and pepper. Add in eggs. Pour into a large baking pan and top with cooked bacon (omit for a vegetarian option).
Bake at 350 for about 30 min.
The other day when I made dark chocolate mousse in the blender I found myself with 6 left over egg yolks, what was I going to do with that? I googled recipes and found one for lemon curd, which was funny because I also had an abundance of lemons. I went ahead and made it, it was super easy, and I was surprised at how delicious it was, I found that I wanted to put it on everything. The recipe I found was on about.com from John Mitzewhich. I will be making this again.
Classic Lemon Curd
- 6 egg yolks
- 1 cup sugar
- 1/3 cup fresh lemon juice (about 4-5 lemons)
- 2 T grated lemon zest
- 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices
- Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
- Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.
- Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.
We served it on pancakes with blueberries for a sunday breakfast, also try it on scones, muffins, biscuits, pound cake or as a filling for layer cakes.
I love a good Cobb Salad, it is so easy and so versatile. I like to serve mine in a glass 9×12 pan and serve it family style so that everyone can pick and choose what toppings they like, it’s is kind of like a low carb taco night. Use the ingredients your family likes and serve with a vinaigrette or ranch dressing.
Family Style Cobb Salad
2 heads of romaine hearts chopped into bite sized pieces
2 tomatoes chopped
1 ripe avocado peeled and chopped ( sprinkle with lemon or lime juice to prevent discoloring)
2 cups cooked chicken or turkey chopped ( I used a rotisserie chicken from my stores deli)
6 slices of cooked bacon chopped
1/2 c blue cheese crumbled ( Use feta or even cheddar if that is your family’s preference)
3 hard boiled eggs chopped
Add lettuce to the pan, top with remaining ingredients, in rows. Sprinkle with salt and pepper if desired. Serve with dressing and tongs so that each person can get the ingredients they desire. This salad is also great for parties and pot lucks.
Easy Mustard Vinaigrette
2 T olive oil
3 T red wine vinegar
1 t dijon mustard
salt and pepper
whisk together all ingredients, serve over salad.
Asian Marinated London Broil
1 1/2 lb London Broil
1/4 c soy sauce
1 t garlic
1/2 T agave nectar ( or honey)
2 T lime juice
Place meat in a large zip lock bag, mix remaining ingredients in a small bowl and add to the bag. Place in refrigerator for at least 4 hrs to overnight.
Pre heat oven to broil, place empty broiler pan in oven to preheat also. Add meat to pan when hot. Cook about 5-7 min per side, or until desired temperature. Let rest for at least 5 min and cut meat against the grain in thin slices.
Vegetable Pad Thai
4 T oil
1 c broccoli
1 c matchstick carrots
1 c sugar snap peas
2 T minced garlic
2 eggs (beaten)
1/4 c lime juice
2 T fish sauce
2 T sugar
2 t sriracha hot sauce
1 cup bean sprouts
1 8 oz package of rice noodles, softened in warm water for 10 min and drained.
Mix together lime juice, fish sauce, sugar, and hot sauce in a small bowl and set aside.
In a large fry pan or wok, heat 2 T oil, add vegetables (except sprouts) and garlic cook over med heat for 2 minutes, move to edges of pan and add beaten eggs, and cook until done about 1 min.
Add remaining oil, then noodles,sauce and bean sprouts and cook until heated through, using tongs to mix together.
Top with lime wedges, fresh cilantro, scallions and crushed peanuts if desired.
It’s that time of year here in Florida where you can’t drive on a major road and not see a sign for fresh Georgia peaches. We are lucky to be a neighboring state. Georgia also grows delicious pecans so I decided to try to use them both in a dessert. My oldest son’s favorite dessert is pecan pie which he usually gets only once a year at Thanksgiving, so I decided to lighten it up with the fresh peaches and make it into a summer dessert. Turned out delicious and best of all this recipe doesn’t contain any corn syrup.
Peach Pecan Pie
1 9″ ready to bake pie crust
1/2 c melted butter
2 T flour
1 c brown sugar
1 T milk
1 t vanilla extract
1/4 t salt
3/4 c pecans
1 c fresh peeled and diced peaches
Beat eggs with a whisk in a large mixing bowl, add melted butter and continue whisking. Stir in flour, sugar and salt. Add milk and vanilla and then stir in peaches and pecans.
Pour into pie shell and bake 45 minutes. Tent with foil if crust starts to get too brown.
It is done when sides are set and there is only the slightest jiggle in the middle
Let cool and serve with whipped cream if desired
I am not a fan of breakfast, not because I don’t like to eat it, just because I am not a morning person. Also it can be hard to get everything ready on time to feed a whole family or god forbid guests. I feel like a harried short order cook with a huge mess in my kitchen. It can ruin my whole day. This is an easy way to serve a crowd or just make ahead for the week to save you time and stress.
Bacon, love it probably more than any other food, but it can be messy. When I was a young bride I was not such a great cook and I tried making bacon in a fry pan on the stove, what a mess, it doesn’t really fit in the pan, and it never cooks evenly. Who wants to stand over the stove with grease flying at you? Then there is the microwave, sure it cooks but your oven is covered in a layer of grease that will take forever to clean, there goes the 5 minutes you saved choosing that method of cooking. For whatever reason one day I tried it in the oven, why had I not ever tried this before? There was no mess, no standing like a slave to the cook top and guess what it came out better and more evenly cooked. Not to mention you can make a whole pound at one time if you are feeding a crowd or in my case a family of 4, who loves bacon.
Lay your slices on a heavy-duty sheet pan with sides. Bake in the oven at 400 degrees for 12-15 minutes. Take out and drain on paper towels. My family likes it “well done” this was cooked for about 17 minutes.Unused bacon can be stored in the refrigerator in a plastic bag and reheated in the microwave for 30 seconds or warmed in a skillet pan.
For the Egg Cups:
3T half and half or milk
1/4 t cayenne pepper
1/4 t black pepper
1/2 t salt
3 T creamy goat cheese
1/2 c chopped arugula
1/2 c chopped tomatoes
Grease or spray a 6 muffin tin. Preheat oven to 325 degrees
In a large bowl add eggs, spices, goat cheese and half and half, whisk until combined.
Pour into muffin tins, I used a large ice cream scoop. Then add about a tablespoon of tomatoes and a tablespoon of arugula to each cup. and stir with a fork.
Bake in the oven for 15 to 20 minutes or until eggs are set. Eggs will rise but with deflate when removed from the oven. If you are worried about spillage in your oven, place muffin tin on a cookie sheet before baking. You can put any uneaten cups in a large freezer bag and place into the freezer for future use.