Broccoli Cheese Rice Casserole

Broccoli Cheese Rice Casserole

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Recipe type: Side Dish

Author: Reeni

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 8

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown. Made with good-for-you broccoli, brown rice, real cheese and milk.

Ingredients

 

Broccoli Cheese Rice Casserole

Recipe type: Side Dish

Author: Reeni

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 8

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown. Made with good-for-you broccoli, brown rice, real cheese and milk.

Ingredients

• 4 tablespoons butter, plus more for greasing pan
• 4 cloves garlic, minced
• 1/4 cup flour
• 2 cups milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt and a few cracks fresh black pepper
• 2 + 1/2 cups cheddar cheese, shredded
• 1/3 cup fresh Parmesan cheese, shredded
• 3 cups cooked rice ( I used brown)
• 2 -3 cups cooked broccoli florets

Instructions

1. Grease a 9×13-inch casserole pan. Preheat oven to 400 degrees F.
2. In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
3. Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.

Spinach Cheese Puff

Spinach Cheese Puff

Recipe type: side dish

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 8

Martha Stewart’s Spinach Cheese Puff; a casserole made with spinach, Gruyere cheese, half & half and eggs. Baked to a bubbly golden brown, this spinach side dish will go great alongside just about anything.

Ingredients

• butter, for greasing dish
• 1 + 1/4 cups half-and-half
• 2 eggs, lightly beaten
• sea or kosher salt and fresh ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 cups mozzarella or Gruyere cheese, coarsely grated
• 20 ounces frozen chopped spinach, thawed and squeezed dry

Instructions

1. Preheat oven to 350 degrees F. Butter a shallow 1-quart baking dish.
2. In a large bowl whisk half-and-half, eggs, 1 teaspoon salt, 1/8 teaspoon pepper, and nutmeg together; stir in 1 +1/2 cups of the cheese then the spinach. Spread evenly in prepared baking dish, and top with remaining 1/2 cup cheese.
3. Bake until set in the middle and top is golden brown, 30 to 35 minutes.

Sweet Potato Fries

Sweet Potato Fries

You’ll need: sweet potato(es), olive oil, salt, pepper, garlic powder, and cayenne pepper.
(The spices/herbs can easily be changed for different flavor combos, so be creative with these. Maybe rosemary, salt, and olive oil? A simple trio, but mighty tasty too.)




Slice the sweet potato into strips, about 1/2″ thick. The thinner they are, the crispier they’ll be. They’ll cook quicker too, so make sure you account for that in the cook time.



Place the fries in a bowl and add the olive oil.



Then add the spices and combine well, coating all fries evenly. We like it spicy, so I added a full 1/8 teaspoon of cayenne to ours. Yum!



Spread in a single layer on a baking sheet and bake for 15 minutes. Toss and continue baking another 10-15 minutes until crisp. Ovens vary, so make sure to watch your first batch closely to see what cook time is appropriate for your oven.

Cheesy Parmesan Orzo

Cheesy Parmesan Orzo



Compliments of It’s a Keeper
Adapted from This Woman Cooks
www.everydaytastes




1 Tbsp butter

1 cup orzo

1 3/4 cup chicken broth
1 tsp garlic powder
Salt
Pepper
Fresh chopped parsley for garnish
1/2 cup freshly grated parmesan cheese
In a small saucepan combine the orzo and butter. Melt the butter and stir regularly, lightly toasting the orzo. Pour in the broth and add garlic powder. Heat over low heat, stirring regularly, until all of the liquid is absorbed. Stir in the cheese until melted. Season with salt and pepper to taste. Sprinkle parsley over top if desired .

Creamy Potluck Potatoes

3 pounds potatoes, peeled and cut up (about 6 cups)

1 (10 3/4 ounce) can cream of chicken soup

1/2 cup sour cream

1 (3 ounce) package cream cheese, softened

2 tablespoons butter, melted

3/4 cup shredded cheddar cheese

1/4 cup sliced green onions (about 2)

1/4 cup milk

1/4 teaspoon garlic salt

1/4 teaspoon black pepper

1 or 2 slices cooked bacon, crumbled

Preheat oven to 350 degrees F. Spray an 8 x 11-inch baking dish with nonstick cooking spray.

In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 10 to 12 minutes or until just tender. Drain; rinse with cold water. Drain again.

Meanwhile, in a large bowl stir together the soup, sour cream, cream cheese, and butter. Stir in 1/4 cup of the cheddar cheese, 3 tablespoons of the green onions, the milk, garlic salt, and pepper. Stir in the cooked potatoes. Transfer mixture to prepared baking dish. Sprinkle remaining green onions, cheddar cheese, and crumbled bacon over top. Bake in preheated oven for 25 - 30 minutes or until heated through.

Pour the cooked potatoes mixed with the other ingredients into a baking dish, then sprinkle the top with cheddar cheese, green onions and crumbled bacon. Bake for 25 - 30 minutes.

Fresh Cherry and Pecan Quinoa

Fresh Cherry and Pecan Quinoa

makes 2 cups

1 cup uncooked quinoa

1/2 onion, chopped

2 cups water, stock or liquid of choice (I used chicken stock)

1 bulb roasted garlic

1 tablespoon olive oil

1 cup fresh cherries, pitted and coarsely chopped

1/3 cup chopped pecans

1-2 ounces crumbled feta cheese

1/3 cup balsamic vinegar, reduced (I used cherry balsamic)

Heat a saucepan over medium heat and add olive oil. Once hot, add onions and cook for about 5-6 minutes, until soft and slightly caramelized. Add in quinoa then add in liquid. Bring mixture to a boil then reduce to a simmer, cover and cook for 12-15 minutes. While quinoa is cooking, add balsamic vinegar to a small saucepan and bring to a boil. Let simmer for 3-4 minutes, then remove from heat and allow to thicken.

Remove quinoa from heat and fold in cherries, pecans, roasted garlic, and feta. Drizzle with balsamic or stir it in. Season with salt and pepper if desired.

Note: this would also work with dried cherries. It can be served warm or cold.

Mexican Rice

RiceIngredients:
2 ripe tomatoes, cored and quartered
1 medium white onion, peeled, trimmed and quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving
Directions:
Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).  
Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.
Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
Stir in cilantro (if desired) and serve with lime wedges. 
Source: adapted from Dinner and Dessert, originally from Cook’s Illustrated, September 2004

Cinco De Mayo Salsa

Favorite SalsaIngredients:2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime
Directions:In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Chantilly Potatoes

Chantilly Potatoes
Printable Version
Printable Version with Picture

*Serves 4 to 6
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.

Recipe Source: adapted from Cook’s Country April/May 2010

Garlic-Roasted Cauliflower

 

 

 

 

 

 

 

 

Garlic-Roasted Cauliflower

slightly adapted from Ina Garten, How Easy is That?

printer-friendly recipe

Ingredients:

1 whole head garlic, cloves separated but not peeled (I used pre-peeled cloves found in the refrigerates section of the produce department)

1 large head cauliflower, trimmed and cut and cut into large florets

3 TBSP olive oil, divided

1 tsp. salt 

1 tsp. freshly-ground black pepper

1/4 c. minced fresh parsley

3 TBSP pine nuts, toasted

2 TBSP freshly-squeezed lemon juice

more salt and black pepper, to taste

Directions:

1.  Preheat the oven to 450 degrees.  

2.  Bring a small pot of water to boil.  Add the garlic cloves (with peel).  Boil for 15 seconds, then peel and cut off any brown parts.

3.  In a large bowl, toss the cauliflower, two TBSP olive oil, two tsp. salt, and one tsp. pepper.  Spread out onto a baking sheet and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.  Reserve empty bowl.

4.  Scrape the roasted cauliflower back into the empty mixing bowl, along with the garlic and any pan juices.  Toss well with remaining TBSP oil, parsley, pine nuts, and lemon juice.  Salt and pepper, to taste. 

5.  Pour into a serving bowl, if desired.  Serve hot or warm

Potstickers

Potstickers
1/2 lb ground pork
1 Tbsp sesame oil
2 Tbsp soy sauce
1/3 cup chives
2/3 cup green onions
1 cup Napa cabbage, thinly sliced
2 cloves garlic, minced
Wonton wrappers (about 30)
1 Tbsp vegetable oil
1 recipe Orange Sesame dipping sauce, for serving (follows)
Cook the ground pork over medium heat until done*. Add the remaining ingredients (through garlic) and cook until the greens are wilted nicely. Let mixture cool just a bit and add it to the bowl of a food processor. Process the filling until it reaches the desired consistency.
Lay a wrapper on a flat, dry surface put a Tbsp of mixture in in the middle. Using your fingers or a pastry brush (save the dirty-dish sink space – use your fingers), wet the wonton wrapper surrounding the filling and fold the dumpling, pressing the seams together: bring two opposite corners to the center, bring the remaining corners to the center one at a time and press tightly.
Add oil to a skillet (a clean skillet) and add dumplings. Add 1/3 cup water to the pan and cover tightly. Remove from heat when the dumplings are golden brown on one side (about 4 minutes).

* I fear raw pork so I pre-cooked the filling. You can prepare the potstickers “raw” just be sure to adjust the cooking time.
Orange Sesame dipping sauce (measurements are approximate)
1 tsp sesame oil
2 Tbsp lite soy sauce
2 Tbsp chives
1 small clove garlic, minced
1/2 tsp sugar
2 Tbsp orange juice
Whisk together all ingredients, adjust seasoning to taste.

Confections of a Foodie Bride

Easy Sesame Noodles

Ingredients12 ounces thin spaghetti
¼ cup soy sauce
2 tablespoons sugar
3-4 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons sesame oil
½ teaspoon hot chili oil
4 tablespoons olive oil
2 tablespoons hot water
3-4 green onions, sliced
DirectionsCook pasta according to package directions; drain.  Meanwhile, whisk remaining ingredients (except green onions) together in a large bowl. Pour drained noodles into bowl with soy sauce mixture and toss until noodles are evenly coated.  Sprinkle with green onions and serve.

Let's Dish

Nutty Lemon-Herb Brown Rice with Avocado

Nutty Lemon-Herb Brown Rice with Avocado
from Perrys' Plate

1 T preferred cooking oil (grapeseed or coconut is best)
1 cup chopped onion
2 cups cold, cooked brown rice
1/2 cup chicken broth
2 tsp fresh rosemary (or 1 tsp dried)
2 tsp fresh thyme (or 1 tsp dried)
1 cup chopped pecans, walnuts, or almonds
Zest from 1 lemon (about 2 tsp)
2 tsp white wine vinegar
1 avocado, peeled, pitted, and diced

In a large skillet, saute onion over medium-high heat until onion begins to turn golden brown, about 8-10 minutes. Reduce heat if onion scorches.

Add remaining ingredients (except the avocado). Stir well and cook over medium heat until everything is heated through and rice has absorbed all of the chicken broth.

Remove from heat and stir in diced avocado.

Makes about 4 servings. Great alongside grilled fish or chicken

Creamy Parmesan Orzo

Creamy Parmesan Orzo
Ingredients:
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons parsley
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
-Heat butter in a medium saucepan over medium heat.
-Add orzo and cook three minutes, stirring constantly.
-Stir in broth and water; bring to a boil.
-Reduce heat and simmer until liquid is absorbed, about 15 minutes.
-Remove from heat.
-Stir in cheese, parsley, salt and pepper.
Source: Adapted from Cooking Light

Baked Beans In Crockpot

Baked Beans (Serves 4-6)
1 Tbsp Olive Oil
1 Small Onion, chopped
1 16 oz. Pkg White Beans
1 6 oz Can Tomato Paste
1/4 Cup Maple Syrup
1/4 Cup Molasses
2 Tbsp Dijon Mustard
1 32 fl. oz. Box Vegetable Broth
2 Tsp Kosher Salt
1. Heat 1 tbsp of olive oil in a pan and sauté the onions for 3-4 minutes.
2. Transfer the onions to a crock pot, pour in remaining ingredients and stir to combine.
3. Cook on low for 8-10 hours or until beans are tender.
4. Serve.

Crash Hot Potatoes

CRASH HOT POTATOES by Pioneer Woman

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Difficulty: Easy

Servings: 6

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Warm Bacon Potato Salad

 

 

Ingredients

Vinaigrette:

• 1/2 cup white wine vinegar
• 1 tablespoon coarse-grained mustard
• 1 tablespoon sugar
• 2 1/2 pounds red potatoes, diced into 1-inch cubes
• Salt
• 6 bacon slices, chopped
• 1 medium sized red onion, diced
• Freshly ground black pepper
• 2 cloves garlic, chopped
• 1/4 cup freshly chopped dill leaves, plus more for garnish

Directions

For the vinaigrette:
Mix all the ingredients together in a small bowl and set aside.

Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.

Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.

Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato

Broccoli with Pecan Brown Butter

 

Ingredients

• Kosher salt
• 2 pounds broccoli, cut into florets
• 1 stick salted butter
• 2 shallots, chopped
• 3 cloves garlic, chopped
• 2/3 cup chopped toasted pecans
• Salt and freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 tablespoon lemon juice

Directions

Bring a large pot of salted water to a boil over medium heat and add the broccoli. Blanch until tender-crisp and bright green, about 3 minutes. Drain well and set aside.

Melt the butter in a large skillet over medium heat. Add the shallots, garlic, and pecans, and saute until the shallots and garlic are tender, about 3 to 4 minutes. Season with salt and pepper, to taste. Keep stirring until the butter begins to brown, another 3 minutes. Add the red pepper flakes and the broccoli. Using tongs, toss the broccoli with the butter and pecans. Cook, while tossing, until the broccoli is heated through, about 5 to 6 more minutes. Remove from heat and transfer to a serving bowl. Sprinkle with the lemon juice and season with salt and pepper, to taste.

Jicama Slaw

 

Ingredients

• 3 tablespoons lime juice
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon chili powder
• 6 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups peeled, julienned jicama
• 1 cup, peeled, julienned carrots
• 1 cup shredded napa cabbage
• 1/2 cup thinly sliced red onion
• 1 cup julienned English cucumber
• 1/2 cup julienned red bell pepper
• 1 tablespoon cilantro, chopped

Directions

In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.

Sczechuan Noodles

Ingredients

• 6 garlic cloves, chopped
• 1/4 cup fresh ginger, peeled and chopped
• 1/2 cup vegetable oil
• 1/2 cup tahini (sesame paste)
• 1/2 cup smooth peanut butter
• 1/2 cup good soy sauce
• 1/4 cup dry sherry
• 1/4 cup sherry vinegar
• 1/4 cup honey
• 1/2 teaspoon hot chili oil
• 2 tablespoons dark sesame oil
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 pound spaghetti
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 4 scallions, sliced diagonally (white and green parts)

Directions

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.