Broccoli

Broccoli Corn Casserole

January 6, 2015 by Kay Leave a Comment

Broccoli Corn Casserole is a comforting side dish that is creamy and cheesy. Your family will fall in love with it, even the kids!

I have a lot of frozen corn in my freezer, we had an abundance in our garden so we ended up cutting it off the cob and freezing it in pint sized bags. It’s delicious and sweet. I have been dreaming up new recipes to use up some of the frozen corn and Broccoli Corn Casserole is one of those recipes.

This recipe comes together with a sauce that starts with creaming some of the frozen corn and then you add in some eggs, flour, seasonings and cheese. You bake the Broccoli Corn Casserole until the cheese is melted and bubbly.

Enjoy!

Broccoli Corn Casserole

Ingredients

2 – 16 ounce bags frozen corn, thawed
2 – 12 ounce bags broccoli, thawed
3 eggs, beaten
4 tbsp. flour
1 teaspoon salt
1 tsp. garlic salt
½ tsp. paprika
1 ½ cups cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees. Spray a 2.5 quart baking dish with cooking spray and set aside.
In a blender, add 2 cups of the thawed corn and pulse until creamed. Add the creamed corn to a bowl and add in the eggs, flour, salt, garlic salt and paprika. Stir to combine.
Add in the rest of the corn, broccoli and 1 cup of the cheddar cheese.
Spread the mixture into the baking dish. Spread the rest of the cheese on the top of the mixture.
Bake for 45 minutes and serve.

http://www.lovefoodwillshare.com/broccoli-corn-casserole/

Bake until the cheese is melted.

Broccoli Corn Casserole

Every bite is delicious.

Layers of Goodness

Broccoli Corn Casserole

Your family will love this dish!

Pesto 3 Ways

September 1, 2014 by Kay Leave a Comment

Greens are abundant this time of year rather it be from your garden, your CSA Share or from the Farmers Market. Pesto 3 Ways is a great way to utilize those greens.

How was your weekend? Did you enjoy the last weekend of summer? I was just happy that it was a three day weekend. The family (the husband, middle daughter Kiley and SIL & BIL Kathy & Dave) and I went to the Appleton’s Farmers Market to see my daughter Mackenzie, it was her last market before she headed back to college. We had a nice day bumming in Appleton.

Sunday was spent canning for the day. Cowboy Candy, Hot Peppers, Chipotle Sauce and Tomato Sauce were canned. We ended the day with Chicken that the husband made on the smoker. And lastly, Monday was spent doing much of nothing, just enjoying the day off and catching up on recipes and the blog.

Pesto 3 ways uses kale, broccoli and celery leaves to create three different kinds of pestos that are all equally delicious in my book. Pesto is always made up with a green, parmesan cheese, a nut, olive oil and garlic.

I am featuring Celery Pesto which uses celery leaves and walnuts, Kale Pesto which uses kale and cashews and Broccoli Kale Pesto which uses broccoli, kale and walnuts. Pesto stores well in the fridge for approx. 2 weeks and in the freezer for up to 3 months.

I will be featuring recipes in the next couple of days to use your Pesto 3 Ways with. So stay tuned for ways to use pesto.

Enjoy!

Pesto 3 Ways

Rating: 51

Yield: Each recipe yields approx. 1 cup of pesto.

Pesto 3 Ways

Ingredients

Celery Pesto
4 cups celery leaves, packed
½ cup chopped walnuts
2/3 cup olive oil
2 garlic cloves
½ cup shredded parmesan cheese
2 pinches of salt
Broccoli Kale Pesto
2 cups chopped broccoli florets, just the tops, no stems
1 cup (loosely packed) fresh basil leaves
2 cups kale, packed
2/3 cup grated Romano or Parmigiano-Reggiano cheese
2/3 cup chopped walnuts
3 garlic cloves, peeled
3/4 cup extra-virgin olive oil
1 tsp. salt
Kale Pesto
4 cups packed kale, stems removed
½ cup chopped cashews
2/3 cup olive oil
2 garlic cloves
½ cup shredded parmesan cheese
2 pinches of salt

Instructions

Celery Pesto: Add all the ingredients to a food processor. Pulse until thoroughly mixed. Taste for seasoning, you may need to add more salt.
Broccoli Kale Pesto: Add the broccoli florets in a microwave safe bowl and add ¼ cup of water. Microwave for 2 minutes or until the broccoli is bright green in color. Add the broccoli to the food processor.
Also add to the food processor the basil, kale, cheese, walnuts, garlic, olive oil and salt.
Process the pesto until thoroughly mixed. Taste, you may need to add more salt. If the mixture is thick, add a little water.
Kale Pesto: Add all the ingredients to a food processor. Pulse until thoroughly mixed. Taste for seasoning, you may need to add more salt.

http://www.lovefoodwillshare.com/pesto-3-ways/

Pesto 3 Ways

Such pretty colors of green.

This stores well in the fridge and freezer.

This is great to eat just by itself.

Yum!

I store my pesto in Ball Half Pint canning jars.

Celery, Broccoli/Kale & Kale Pesto are featured.

Celery Pesto with walnuts.

Broccoli Kale Pesto with walnuts.

Kale Pesto with cashews.

Broccoli Rice Casserole

August 21, 2014 by Kay Leave a Comment

Broccoli Rice Casserole is a comforting side dish filled with broccoli, rice and cheese and is sure to please even the finicky eaters!

As I sit and write this I am looking at my two cats, Oscars and Olives taking an afternoon nap. Oh, the life a cat leads. On long days like today I envy them, wishing I could snuggle up and take a nap. Unfortunately, that won’t happen today.

I just got home from work (my paying job) and am sitting down to work on my blog (my non-paying job). Don’t get me wrong, I love working on the blog but some days after getting home from work my mind is a bit blank and creativity is hard to come by.

I am also busy canning cucumbers this week. I am making dill pickles and sweet pickle relish. I received the best cucumbers for pickling from The Berry Dairy, the perfect height for pint sized jars and very little seeds, two things I find very important when canning dill pickle spears and relish.

Broccoli Rice Casserole can easily be made gluten free if that is a diet you follow. The cheese sauce used in Broccoli Rice Casserole is extra special because it uses two kinds of cheese, gouda and cheddar cheese. To the cheese sauce you add sauteed broccoli & onion and cooked rice. The casserole is topped with more cheese and baked until its bubbly and brown.

Feel free to serve this dish along side some grilled chicken or pork chops.

Enjoy!

Broccoli Rice Casserole

Rating: 51

Yield: 6 Servings

Broccoli Rice Casserole

Ingredients

2 tbsp. olive oil
1 medium Vidalia onion, chopped
3 ½ - 4 cups broccoli, chopped into small pieces
3 tbsp. water
1 ½ tbsp. butter
2 tbsp. gluten free flour, or regular flour
½ tsp. salt
¼ tsp. pepper
½ cup half & half
1 cup milk, I used skim
1 cup gouda cheese, divided
¾ cup cheddar cheese divided
1 cup rice, cooked

Instructions

Preheat the oven to 375 degrees.
In a pan, heat the olive oil over medium high heat and add the onion. Cook the onion for 6-8 minutes, until the onions turn translucent and start to brown.
Add the broccoli and water to the pan, cook another 5 minutes, until the broccoli turns a bright green. Put the broccoli mixture in a bowl and set aside.
Add the pan back on the burner and add the butter to melt. Lower the temperature to medium and whisk in the flour, let cook for 2-3 minutes, working any lumps out of the mixture. Let the mixture come to a boil and once it is thick, remove the pan from the heat. Whisk in ½ cup of the gouda cheese and ¼ cup of the cheddar cheese.
Stir in the broccoli mixture and the rice. Pour the casserole into a 2.5 quart baking dish sprayed with cooking spray.
Cook for 25-30 minutes, until the cheese starts to turn brown. Let sit 5 minutes before serving.

Notes

Adapted from Iowa Girl Eats.

http://www.lovefoodwillshare.com/broccoli-rice-casserole/

Saute the broccoli and onion.

Gouda & Cheddar Cheese is added to the sauce.

Stir in the rice, broccoli and onion mixture.

Add the mixture to your baking dish.

Top with more cheese!

Bake until golden brown.

Broccoli Rice Casserole

Real Comfort Food

Every bite is delicious.

Cheesy Broccoli Potato

July 13, 2014 by Kay Leave a Comment

Cheesy Broccoli Potato is packed full of nutrients, broccoli & cheese and can be eaten as a main course or a side dish.

I am a huge fan of broccoli cheese soup, but in the summer I don’t always like to eat hot soup. Cheesy Broccoli Potato is a close 2nd to broccoli cheese soup. You have the creaminess of the potato, topped with butter, broccoli and cheddar cheese. Put it in the oven until the cheese is melted and bubbly and it’s ready to eat.

When I bake potatoes I like to do a bunch at a time. Aside from eating the baked potato like in this recipe, I also like them for my lunch, to make American Fries or twice baked potato or use them a baked potato soup.

Enjoy!

Cheesy Broccoli Potato

Rating: 41

Yield: 2 Potatoes

Cheesy Broccoli Potato

Ingredients

2 cups broccoli, in small pieces
2 Russet potatoes, baked & hot
2 tbsp. butter, softened
1/2 cup of cheese

Instructions

Place the broccoli in a microwave safe bowl. Add 2 tbsp. of water. Microwave on high for 3 minutes. Check the broccoli, if it's bright green it is done, otherwise put it back in the microwave for 1 minute.
Take your potatoes and cut in half the long way. Spread 1 tbsp. of butter on each potato.
Spoon half of the broccoli on one of the potatoes and repeat with the second.
Top each potato with 1/4 cup of cheese.
Microwave each potatoes for approx. 2 1/2 minutes, or until the cheese is melted. The time will vary depending on the wattage of your microwave.

http://www.lovefoodwillshare.com/cheesy-broccoli-potato/