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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Root Beer Glazed Pork Chops with Fresh Apple Salsa

Root Beer Glazed Pork Chops with Fresh Apple Salsa

I’m getting Fall fever, even if it is still 90 degrees here in Florida. I drank my first pumpkin beer this week, I’m going to get my fall decorations out this weekend and I made my first seasonal dinner.  You can never go wrong with the combination of pork and apples so when I saw a recipe in my Tupelo Honey Cafe Cookbook for Root Beer Pork Chops with Apple Salsa I knew I had to try it. I loved the idea but made some changes to the recipes to fit my tastes.

Root Beer Glazed Pork Chops with Fresh Apple Salsa

4 Boneless Pork Loin Chops

1/4 c molasses

6 oz root beer

1 T oil

Combine Root Beer and Molasses in a ziplock bag or shallow dish add pork chops and refrigerate 4 hrs-overnight, turning occasionally. Heat oil in a large skillet over med high heat and add pork chops. Cook for 2-3 minutes or until seared with some dark brown coloring. Turn chops and repeat on the other side. Add remaining root beer mixture to pan  with chops and bring to a boil. reduce heat to low and cover, cook for 4 more minutes or until desired doneness. ( use a meat thermometer if desired)

Root Beer Glazed Pork Chops

Fresh Apple Salsa

2 large crisp apples, (I used Fiji, Granny Smiths would be good also)

1/2 c chopped onion

1/4-1/2 t minced jalapeño pepper

1 T lemon juice

2 T honey

1/4 t salt

1 T chopped fresh parsley

add all ingredients to a bowl and stir, cover and refrigerate until ready to use. This makes more than needed for the pork chops, use the leftovers for wraps, chicken salad, or peanut butter would be great, or also as an accompaniment with a cheese plate or with cinnamon sugar pita chips.

Fresh Apple Salsa great on top of pork or chicken

Root Beer Glazed Pork Chops with Fresh Apple Salsa

Pinspired : Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Pinspired : Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

This is another recipe that I found while combing Pinterest, it is from Whole Foods and I loved the simplicity of it. It is a great Summertime recipe because it is great on the grill and uses Sweet Summer corn. I only tweaked this recipe slightly using ingredients I had on hand. The original recipe can be found here or on my Pinterest board “To Try”.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

1 1/2 Top Sirloin Steak

1 T Montreal steak seasoning (optional)

1 lb small yukon gold potatoes

3 ears of fresh corn cut into 1 1/2 inch rounds

1 c arugula

1/2 c fresh parsley

1/4 c  light olive oil

1 t Worchestershire sauce

1 t dijon mustard

1 clove garlic

1/2 t white or champagne vinegar

Place potatoes in salted water and bring to a boil, simmer for ten minute or until they are tender, but not falling apart. remove potatoes from water and add sliced corn, bring water back to a boil and cook corn for 2 minutes. Remove corn and let cool.

In a food processor or blender combine arugula, parsley, oil. Worchestershire, mustard, garlic and vinegar. puree until it is the consistency of pesto. set aside.

Cut Steak into 1 1/2 ” cubes and sprinkle with steak seasoning. Thread skewers, (if using wooden ones soak in water for 1/2 hour prior to threading), alternating steak, potatoes and corn.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Pre heat a grill to med high, then place the kabobs on the grill for 6 minutes, rotating them so that all side are cooked, these will be med-med-rare, cook longer if desired.

Remove from grill, drizzle with pesto. I served mine with a simple salad and rice.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

 

We recently ate at a new Mexican restaurant in town. They had a Butternut squash dip on the menu, I liked the idea of it but theirs was very greasy. Here is my attempt of a healthier and more delicious dip.

Roasted Squash and Poblano Dip

1 small butternut squash peeled, seeded and cubed

1 c eggplant cubed ( peeled or unpeeled is fine)

2 poblano peppers cut into 1 ” pieces

1 onion peeled and sliced into 8ths

1 tomato sliced into wedges

1 T olive oil

1 t salt

1/4 t pepper

1 t chopped garlic

2 t cumin

1 T lime juice

Queso Fresco and Chopped Cilantro for garnish if desired

Place cut vegetables on a baking sheet ( I used a silpat to prevent sticking) add oil and toss until vegetables are coated. Sprinkle with salt and pepper. Bake at 425 for 20 minutes or until squash is fork tender/soft. Let cool for 5 minutes. Add to a food processor or blender or mash by hand until smooth but not pureed, I like it better with a little texture. Stir in cumin, garlic and  lime juice. place in serving dish and top with queso fresco and chopped cilantro if desired. Serve with tortilla or pita chips. This would also be a great filling for veggie enchiladas or tacos.

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

 

 

 

Food Trend: Burrata Cheese Salad with Basil Honey Vinaigrette

Burrata Cheese Salad with Basil Honey Vinaigrette

 

Burrata cheese is popping up on menus all over town. What is it? Pure indulgence, it is fresh mozzarella cheese filled with shredded mozzarella cheese that has been soaked in cream. Here is my recipe for a delicious salad using the best that summer has to offer. Make sure you use good ripe tomatoes for this recipe.

Burrata Cheese Salad with Basil Honey Vinaigrette

makes 1 dinner or 2 appetizer portions

For the vinaigrette

2 T fresh Basil leaves

1 T honey

2 T balsamic vinegar

1 T olive oil

salt and pepper

Mix the above ingredients in a blender until smooth.

 

Salad

1 vine ripened tomato sliced

1 c spring mix greens

2 T thinly sliced radish

2 t sliced fresh basil

1 T pepitas ( roasted pumpkin seeds)

1 ball Burrata cheese

Layer greens, and tomatoes on a plate, sprinkle sliced radishes, pepitas and chopped basil on top. drizzle with Basil Honey Vinaigrette and sprinkle with salt and pepper.

Burrata Cheese Salad with Basil Honey Vinaigrette

Burrata Cheese Salad with Basil Honey Vinaigrette

 

Sippin on Gin And Juice: Cucumber Lime Gin Fizz

I can’t drink Craft Beer all the time, IPAs are sometimes too heavy in the dog days of Summer. This is my new favorite cocktail, light, refreshing and delicious.

Cucumber Lime Gin Fizz

1/4  Hot house cucumber

1 Lime

1 jigger Gin ( about 1 1/2 oz)

1 c ice

1 t chopped mint

8 oz club soda

Muddle mint and about 2 T cucumber in the bottom of a glass, add juice from 1/2 a lime ( about 1T) add gin and club soda, stir. Garnish with cucumber and a lime slice.

Peach and Cream Muffins

Peach and Cream Muffins

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

1/4c water

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)

Peach and Cream Muffins

Peach and Cream Muffins

Mexican Corn Salad

Mexican Corn Salad

A smokey, sweet, fresh and zesty side to go with steaks or grilled chicken.

Mexican Corn Salad

5 ears of fresh corn on the cob,husks and silk removed

1 T olive oil

1/4 c crema ( a mexican sour cream found in the dairy section) or 3 T sour cream and 1 T mayo

1/4 t smoked paprika

zest of 1 lime

juice of 1 lime

1/2 cup crumbled Queso Fresco ( mexican crumbling cheese) you could substitute Parmesan or Feta but use less as they are stronger cheeses

1 T chopped parsley or cilantro

salt and pepper

Preheat oven to 400 Drizzle olive oil over corn and rub in ensuring all sides are coated. Sprinkle with salt and pepper. roast for about 20 minutes or until corn starts to char.

IMG_8771

Let corn cool so you are able to handle it and remove niblets from cob with a sharp knife. Mix together with remaining ingredients, season with salt and pepper to taste. Serve.

* you could grill the corn as well, that was my intention before it started pouring down rain.

Fresh Pineapple Beeritas

Yay! It’s Friday, the longest day of the year and the first Official Day of Summer. You should celebrate! Try this twist on one of my favorite cocktails, The Beerita. Using fresh pineapple makes this drink even better than the classic.

Fresh Pineapple Beerita

2 cups fresh pineapple cored, peeled and chopped

1/3 c tequila

1 c Corona or Corona Light Beer

1 T Lime juice

1 cup ice

Throw this all in a blender and puree until smooth then drink up.

Fresh Pineapple Beeritas

Fresh Pineapple Beeritas

Greek Chicken with Tomatoes and Feta with Lemon Orzo

Greek Chicken with Tomatoes and Feta

This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.

Greek Chicken with Tomatoes and Feta

3-4 chicken breasts

1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)

3 small ripe tomatoes chopped

1/3 c feta cheese chopped

1 T fresh oregano chopped  ( or 1/2 t dried)

salt and pepper to taste

Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.

Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.

Greek Chicken with Tomatoes and Feta

Lemon and Feta Orzo

12 oz  orzo cooked according to package directions and drained.

1 T lemon juice

1/4 t lemon zest

2 T feta cheese

1 T chopped fresh parsley

2 t olive oil

Toss all ingredients together in a bowl add salt and pepper to taste.

Lemon Feta Orzo