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.

Cheesy Chipotle Chicken and Corn, Tomato, and Avocado Salad

Cheesy Chipotle Chicken

 

Cheesy Chipotle Chicken

4 chicken breasts

1 c mexican creama, found in the dairy section  ( or 3/4 c sour cream and 1/4 c mayo mixed)

2 chipotle chilis in adobo chopped

1 1/2 c queso fresco (mexican cheese found in the dairy section), crumbled

 

Preheat oven to 350, mixed chopped chipotle chilis with crema in a shallow bowl/dish. Crumble queso fresco onto a plate or shallow dish. Dredge chicken breast in creama mixture, then dredge into cheese and place in a baking pan.

Cheesy Chipotle Chicken

Bake for 30 minutes or until chicken in no longer pink ( use a meat thermometer)

Cheesy Chipotle Chicken

 

A great accompaniment to this dish is a Corn, Tomato and Avocado Salad. Mix one bag cooked frozen corn with 1 c chopped cherry tomatoes and 1/2 chopped avocado. Add 1 T chopped cilantro. Squeeze the juice from half a lime over the top and add salt and pepper.

Corn, Avocado, and Tomato Salad

Pea Soup with Mint and Feta

Pea Soup with Mint and Feta

Light and perfect for Spring. Great as lunch with a salad or a grilled cheese sandwich.

Pea Soup with Feta and Mint

2 cups vegetable or chicken broth

2 cups frozen peas

1/4 cup cream

1 T chopped shallots

juice of 1/2 lemon

1 T chopped mint

1-2 T crumbled Feta cheese

In a sauce pan bring broth to a simmer, add peas and shallot continue to cook for 4–5  minutes or until peas are cooked, add chopped mint, lemon juice and cream, cook 1 more minute. Remove from heat and puree in blender. Re heat in pan if necessary.  Ladle into bowls and add crumbled feta. Makes 4 appetizer or 2 main course servings.

IMG_7389

 

5 Minute Craft: Frosted Pumpkins

I love crafts but often don’t have the patience to finish them. This one is so easy that even I can do it. It’s cheap too and makes a perfect Halloween centerpiece. This method is easy and I already have ideas for Christmas to use pears and persimmons.

Frosted Pumpkins

1 bag epsom salts (so much cheaper than glitter, and has a nicer subtler effect)

2 T white glue

2 T water

paintbrush

small pumpkins or gourds

Mix glue and water together, I used a disposable cup for easy clean up. Paint pumpkin with glue mixture.

Sprinkle with epsom salts. I did it over a paper plate for faster clean up.

Let dry and arrange in group on table, I scattered some fall leaves around first, I would use real ones but I’m in Florida so I went with the silk ones. This would be fun with kids too as a party craft.

Warm Apple, Bacon, and Spinach Salad

 

 

This is an easy and quick side dish or weeknight meal that captures the season’s flavors.

Warm Apple, Bacon, and Spinach Salad

5 slices of bacon chopped into 1″ pieces

1/4 c chopped onion

1 apple, chopped into bite sized pieces ( I left the skin on)

2 T apple cider vinegar

2 t honey

6 c fresh spinach

1/4 c pepitas (roasted and salted pumpkin seeds)

In a large fry pan, cook bacon over med high, add onions and cook until crisp, add apples and cook for 2 min, add honey and vinegar until heated through ( if you bacon is very fatty drain off all but 2 T fat before adding the honey and vinegar)

 

Add warm apple mixture to spinach toss and sprinkle with pepitas and serve.

Easiest Dessert: Chocolate Mousse with Lemon Cream

 

I am not a baker, desserts and breads are hard for me. That’s why I love this easy dessert you make in a blender. This is a recipe favorite from Bon Appetit’s Fast Easy Fresh cookbook by Barbra Fairchild. The lemon cream goes perfectly with the dark chocolate mousse but if you prefer use milk chocolate chips instead of dark and vanilla extract (1 t) instead of the lemon juice in the cream. This recipe is doubled from the original recipe in the cookbook and made 6 servings.

Blender Chocolate Mousse with Lemon Cream

2 c chocolate chips ( I used 1 cup good dark chocolate chips and 1 c milk chocolate)

1 1/2 c water

6 T sugar divided

1/2 t instant espresso powder (or instant coffee)

6 large egg whites

2/3 c chilled heavy whipping cream

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

 

Place chocolate chips into a blender. Bring water,  4 T sugar and espresso powder to a simmer in a sauce pan, stir to dissolve coffee and sugar. Pour over chocolate chips in blender. Cover tightly and blend for 5-10 seconds. Add egg whites and cover and blend on high for 1 minute. Pour into glasses or bowls and chill until mousse is set. Mine took about 2 hours.

 

For Lemon Cream:

whisk cream, lemon juice, 2 Tablespoons of sugar and lemon zest in a small bowl until small peaks form, add dollop to top of the mousse.

 

 

 

 

Blueberry and Cucumber Salad with Lime and Ginger Dressing

This healthy and  refreshing Summer salad is punched up with a zip of lime. Delicious as a side to any dinner or add grilled chicken to make this the entrée.

2 c fresh spinach washed and torn into bite sized pieces

2 c romaine washed and torn into bite sized pieces

1 c fresh blueberries

1 cucumber  peeled, halved and sliced

1/4 c sliced roasted almonds

Mix all ingredients in a large bowl

Dressing:

Juice of 2 limes, or about 2 T

1/4 c extra virgin olive oil

1 t sugar (or substitute)

1 t minced ginger

Whisk ingredients together in a small bowl, pour over salad, toss together

Broiled Salmon with Chili Lime Glaze

2 large salmon filets cut into 6 pieces

4 T Sweet Thai Chili Sauce (found in Asian section of supermarket)

1T minced ginger

1T Lime Juice

Mix together ingredients in a small bowl, pour over salmon Marinate in fridge for 30 minutes, Preheat Broiler.

Place on Broiler Pan and Cook for 7-10 minutes or until salmon is cooked through.

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.

Greek Chicken Pitas with Tzatziki Sauce

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

This is one of our favorite week night dinners, quick, easy and healthy.

For the chicken

1 1/2 lbs boneless chicken breat cutlets

1/2 T Greek seasoning

1/4 c olive oil

2T red wine vinegar

Combine all ingredients in a shallow baking pan (or large ziplock bag), add chicken and turn until well coated. Place in refrigerator for at least 30 min.

Grill over med heat about 3 minutes per side ( these were very thin cutlets, adjust your grilling time accordingly) or until no longer pink.

Cut chicken into bite size pieces or strips.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

Serve over grilled pita with chopped cucumber, tomato, kalamata olives, lettuce, crumbled feta cheese and tzatziki sauce.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

Tzatziki Sauce

1/2 c greek yogurt

1/2 c sour cream

1T chopped fresh dill

1/2 t minced garlic

1/4 cucumber finely grated

1/2 t salt

1/8 t pepper

Combine all ingredients in a small bowl and chill. Serve with chicken pitas, can also be served with cut up vegetables and pita chips as a dip.