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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Baked Maple Mascarpone Sweet Potatoes

Baked Maple Mascarpone Sweet Potatoes

 

This dish is delicious and decadent. The perfect side dish for Thanksgiving or any special dinner. They bake in a rich butter sauce so they absorb all of the flavor with none of the fluff of the traditional Sweet Potato and marshmallow casserole. Try this as an elegant alternative this year.

Baked Maple Mascarpone Sweet Potatoes

3 large sweet potatoes peeled and sliced in 1/4 ” rounds

4 T butter

8 0z mascarpone cheese

1 t chopped rosemary

2 T maple syrup

1/2 c milk.

Preheat the oven to 350. Arrange sweet potato slices in layers in an oven proof dish ( I used a 8×8)

Baked Maple Marscapone Sweet Potatoes

 

In a sauce pan melt butter and mascarpone cheese together over medium heat. Add maple syrup, milk and rosemary and stir to combine.

Baked Maple Mascarpone Sweet Potatoes

 

Pour mixture over potatoes and cover with foil. Bake for 45 minutes or until potatoes are tender. Serve on the plate with a spoonful of the butter sauce from pan over the top.

 

Cheesy Mashed Potatoes and Carrots

Cheesy Mashed Potatoes and Carrots

 

Mashed Potatoes are my favorite food and these are one of my favorites. These would be a perfect side for Thanksgiving, an alternative to the traditional mashed potatoes, or a weeknight meal.

Cheesy Mashed Potatoes and Carrots

6 large Gold Potatoes peeled and quartered

1 1/2 c peeled baby carrots

1/2 c cream or milk

1 t salt

1/2 t pepper

4 T butter

1/2 t dried thyme

1/2 c sharp cheddar cheese

Add potatoes and carrots to a pot of boiling salted water, cook until fork tender ( your fork should be able to mash them easily). Drain and return to the pot, add cream/milk, salt, Pepper, butter, and thyme. Use and electric mixer or mash by hand until smooth. Stir in cheese and serve. These also make a great topping for Shepherds or Cottage Pie.

Cheesy Mashed Potatoes and Carrots

Chicken with Citrus Bernaise and Wilted Spinach

 

 

I am a foodie, I love to make my own sauces and purees but I have a weakness, powdered Bernaise sauce. Don’t judge, I have tried making my own, it was good (and much more difficult) but when I crave Bernaise I want the Knorr green, red, and yellow packet.  I was shopping in Publix the other day and heard over the loudspeaker that the Aprons lady was making some kind of fish with a Citrus Bernaise.  Sounds delicious, I thought, so I changed up my menu a little to include it. I always have packet in the pantry as well as some sort of citrus in the fruit bowl. Here is what I came up with…

Chicken with Citrus Bernaise Sauce and Wilted Spinach

For the chicken

2 T olive oil

2 T lemon juice

1 t salt

1/4 t black pepper

1/2 t dried thyme

Mix together pour into a large zip lock bag  and add 4 – 6 chicken cutlets. Seal and refrigerate 30 min to 2 hours. Grill over medium high about 5 min per side depending on thickness ( alway check temp with a meat thermometer to ensure doneness).

Citrus Bernaise

1 package Knorr Bernaise Sauce mix

1 c milk

6 T butter

1T Orange Juice

1/2 T lemon juice

1/2 t zest from orange and lemon

fresh parsley (if desired)

Follow Bernaise sauce directions, then add juices and zest stir and cook about 2-3 minutes over low, add chopped fresh parsley if desired.

Wilted Spinach

1 T olive oil

2 bags washed baby spinach

1 t garlic

salt and pepper

heat oil in a large skillet over med high,

add spinach and garlic and cook over low heat, stirring constantly until spinach is just wilted. Remove from heat, do not over cook.

Wilted Spinach

Place spinach on plate, top with grilled chicken and ladle Bernaise sauce over top.

Chicken with Citrus Bernaise and Wilted Spinach

 

** This would be great with grill fish as well

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

 

Irish Coffee Cupcakes

Irish Coffee Cupcakes

St. Patrick’s Day is one of my favorite holidays, that figures since I am German. However, I always feel a little Irish this time of year, I think we all do. So celebrate and make these delicious Mocha Cupcakes with Bailey’s Irish Cream Frosting.  This recipe makes about 10 cupcakes, double it if you are having the whole family over of a party.

Irish Coffee Cupcakes

for the  mocha cake

1 cup all purpose flour

1 cup sugar

1/4 cup unsweetened cocoa powder

2 T instant espresso coffee crystals

1 t baking powder

1/4 t baking soda

3/4 c milk

1/4 c shortening

1/2t vanilla

1 egg

Preheat oven to 350

Combine all dry ingredients into a bowl. Add milk, shortening and vanilla, beat on med speed for 2 minutes. Add egg and beat 2 more minutes.

Pour into muffin tins lined with baking cups. (I use an ice cream scoop, so that they are all filled evenly) Bake for about 22 minutes or until a toothpick comes out clean.

Let Cool.

Bailey’s Irish Cream Frosting

1/4 c butter softened

2 1/2 c powdered sugar

1 T Bailey’s Irish Cream

2 T milk

Cream butter on low-med speed until smooth, add 2 c powdered sugar and beat until combined. Add Bailey’s and milk, beat until smooth. Add remaining 1/4 of powdered sugar slowly until frosting is desired consistency.

Frost cup cakes and sprinkle with nutmeg or cinnamon if desired.

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Cantaloupe Smoothies

Cantaloupe Smoothies

 

A quick dessert or after school treat, these are rich and delicious (and healthy too).

Cantaloupe Smoothie

1 small-med cantaloupe cut into chunks, seeds and rind removed

1/2 c milk

1 cup ice

Put milk and cantaloupe into a blender and puree until cantaloupe is broken up, add ice and puree until smooth. Serve with fresh berries if desired.

If you have a larger cantaloupe add 1/4 cup more milk and ice.

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Creamy Mashed Sweet Potatoes with Jalapenos

 

I always thought I hated sweet potatoes/yams when I was young because the only way I had ever had them was canned at Thanksgiving with the marshmallows on top. Well then I realized that they could be used in as many applications as regular potatoes and they were fresh and delicious. This was one of my very first sweet potato recipes and is still my favorite, try this for Thanksgiving instead of the old mushy stand by.

Creamy Mashed Sweet Potatoes with Jalapenos

2 large sweet potatoes peeled and cut into 4ths

1 t salt

2 T butter

1 small jalapeno minced ( use more or less depending on your tastes and heat of your pepper)

2 t minced garlic

1/4 c cream cheese

1/4 c milk

salt and pepper to taste

Boil potatoes with salt in a large pot until tender. Drain potatoes and add to a bowl, add butter, jalapeno, garlic, cream cheese and milk, mash together with a potato masher or whip with a mixer until smooth. Season with salt and pepper and serve. This makes approximately 4 servings, can be doubled or tripled.

 

Chicken with Creamy Corn and Basil Sauce

My kids love goopy, buttery, Alfredo sauces. They are fine every once in a while, but pretty fattening and lack any sort of vegetable or seasonal ingredient. I put this dish together using fresh summer corn and basil from the garden. It is  a lighter summer version of a white sauce with a hint of sweetness and no butter or cream.

2 ears of corn, kernels removed with a knife (or about 3 cups corn frozen of canned)

1/2 one lemon juiced

1/2 c milk

1 t salt

1/4 t pepper

2 oz cream cheese

1/4 c shredded parmesan cheese

1 t minced garlic

1.5 lbs chicken breast ( I cut mine in to bite sized pieces but you could use whole breasts)

1T oil

4 T chopped basil

Remove kernels from cob if using fresh corn.

add kernels, lemon juice, and milk to a food processor, pulse until finely chopped. Add milk salt pepper and cheeses, pulse until mixture is well combined.

Set aside and heat a large skillet over med high heat. Add oil. Sprinkle chicken with salt and pepper. add to pan. Sauté for about 5 minutes or until chicken is cooked through.

Add corn and cheese mixture to pan, simmer for about 5 min over low

Stir in fresh basil and serve.

Serve over, Rice, Noodles or Pasta. Sprinkle with grated parmesan if desired.