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.
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
Chicken Frito Pie
Chicken Frito Pie
Cactus Pear Margarita
Homemade Salsa and Guacamole
and here are some ideas for decor
I made Key Lime Pie last week, one of my family’s favorites, and as I was licking the spoon and bowl I had an idea. Why not make this into a dip that I could eat on graham crackers and fruit? So here it is, tastes just like the pie,I don’t have to lick the bowl anymore and it’s so easy with only 3 ingredients I will be making it all Summer.
Key Lime Pie Dip
1 c sweetened condensed milk
1 c sour cream
1 1/2 T key lime juice
Mix the ingredients together in a small bowl. Garnish with a lime slice and graham cracker crumbs if desired. Serve with graham crackers, apples, strawberries, vanilla wafers etc..
Chicken Frito Pie
As promised here is the recipe for Chicken Frito Pie that I made for Gone Girl Book Club
Chicken Frito Pie
1 T vegetable oil
2 c cooked chicken ( I used a rotisserie, one from my grocers deli)
1/4 cup chopped onion
1 tsp chopped garlic
1 can cannelli beans drained (white beans)
1 can tomatoes with green chilies (rotel)
1 T chili powder
1 2 c bag shredded cheddar cheese
1 bag fritos (not scoops)
Heat a large skillet over medium high heat. add oil. Then add chicken, onion, and garlic, saute about 3-5 minutes or until onion is soft and garlic is browned. add beans, tomatoes, and chili powder. Continue cooking until all ingredients are heated through.
Preheat oven to 350
Pour fritos into the bottom of a pie pan ( enough to cover the bottom) take the heel of your hand and slightly crush the corn chips so the lay flat. add 1 c shredded cheese, then chicken mixture, then 1 more cup cheese and then cover with fritos. Bake for about 25 minutes or until cheese is melted and bubbly. Serve with sour cream.
This dip is perfect for a Fall, Halloween or Thanksgiving gathering. All the taste of pumpkin pie with out the hassle of baking, and its a finger food so it is perfect for parties.
Creamy Pumpkin Dip
1 8oz brick of cream cheese softened
1/2 cup pumpkin puree
1/2 c brown sugar
1 tsp pumpkin pie spice
1 t vanilla
Mix the cream cheese, pumpkin, sugar, spice and vanilla in a mixing bowl with an electric beater until smooth and incorporated. Serve with apples and ginger snaps.
For a pretty and festive presentation, hollow out a small pumpkin or gourd and serve dip inside.
As much as I like big bold flavors and exotic dishes, sometimes I just have to get back to my roots. Born and raised in the South, comfort cooking will always have a place in my heart and kitchen. One of my favorite recipes is old-fashioned tomato pie. I love this easy, take anywhere, dish. The tomatoes have been good here the last couple of weeks so I decided to whip one up. These are great for a vegetarian dinner, bring along to a potluck, picnic or party or as a side to some classic southern fried chicken.
1 9″ pie crust cooked ( I used the frozen variety)
2 large ripe tomatoes sliced
2 T chopped fresh basil
1 c mayonnaise
1/2 c cheddar cheese
1/2 c mozzarella cheese
1 T chopped chives
Cut tomatoes in slices, place in colander and sprinkle with salt. Let sit for about 20 min, so juices run out. Preheat over to 350.
Place a layer tomatoes in bottom of cooked pie crust
Sprinkle with chopped basil, then repeat with another layer of tomatoes and basil.
Mix mayo, chives and cheeses in a medium sized bowl
Spoon mounds of the mixture on top of the pie
Then smooth out evenly over pie and bake for 30 minutes or until top is browned.
Let cool before slicing, serve warm or at room temperature.
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
It’s strawberry season, and this week they were on sale and ridiculously sweet. I made an easy and delicious strawberry pie for a midweek dessert. I cheated and used a pre-made pie crust but it would have probably been even better if I would have made it myself, if only I had more time. The filling would also be delicious topping over ice cream or yogurt.
One pre made graham cracker or shortbread pie crust ( make one yourself if your feeling up to it)
2 quarts fresh strawberries washed
2 T Balsamic Vinegar
1T fresh lemon juice
Slice about 12 large strawberries in half and cover bottom of pie shell ( use whole strawberries if they are small)
For filling: slice remaining strawberries, Place in nonstick skillet with balsamic vinegar over medium heat for 3 minutes.
Combine water and cornstarch in a small bowl until dissolved, add this and sugar to pan and bring to a boil.
Heat for 1 minute stirring constantly, remove from heat and add lemon juice. Cool and pour over strawberries in pie shell.
Cover and refrigerate until cool, about 3 hours.
Top with whipped cream and granola.