Posts Tagged ‘broccoli’

Broccoli and Cauliflower Quiche with Hash Brown Crust

Change up your quiche routine with a crispy hash brown crust baked in a cast iron skillet. Fill it up with broccoli, cauliflower, eggs, and cheese or any of your favorite quiche add-ins for a great way to start the day.

Broccoli and Cauliflower Quiche with Hash Brown Crust 2

This post is a bit delayed but better late than never! While in LA Kate requested that I make a quiche one day for breakfast which was perfect because I had been wanting to try out a hash brown crust. Since my nephew Luke loves broccoli I knew I had to incorporate that into the quiche as well, which lead to the creation of this broccoli and cauliflower quiche with a hash brown crust! Instead of baking it in a pie pan, the quiche is baked and served in a cast iron skillet. Food is more appealing when presented in a cast iron skillet, don’t you think? If you don’t have a cat iron, use an oven-safe skillet or a 10-inch spring-form pan.

Broccoli and Cauliflower Quiche with Hash Brown Crust 1

One year ago: Hot Oat & Quinoa Cereal

Two years ago: Blueberry Oatmeal Bagels
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Hoisin-Glazed Turkey Meatloaf Cupcakes

I’ve only been here a week and am already loosing track of what day of the week it is, let alone the date. The days are blending together and it’s hard to remember what happened yesterday, or what it two days ago? Speaking of time-warps, I starting digging through my old stuff here and I’ve stumbled across many interesting things: terrible-style clothing from middle school, old tennis and soccer uniforms, prom dresses, and even stuff from former boyfriends. It’s actually been fun recalling memories but now what to do with it all? I think I should just bake up a storm while wearing the prom dresses. I’d totally look like a little baking fairy haha.

Now even though these may look like cupcakes, I did not bake them while wearing a prom dress nor are they sweet dessert items. These “cupcakes” are actually mini meatloaves baked in a muffin pan and topped with whipped sweet potatoes as the “frosting”. I’ve always thought that meatloaves were ugly to photograph and this made for a much more appealing presentation. And I get to say I made/ate cupcakes for dinner O:-).

Hoisin-Glazed Turkey Meatloaf Cupcakes

Two years ago: Valentine’s Day Recipe Roundup (2012)

Three years ago: Nutella Cream Cheese Swirl Heart Brownies
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Spicy Thai Noodles with Tofu

I dropped that ball yesterday and missed posting for Single Serving Sunday. You may not have even noticed (which if that’s the case maybe I should rethink those posts), but in case you did my apologies. I had a quick single serving breakfast recipe that I had every intention of preparing and posting, but the first time it did not come out right and then I ran out of eggs and didn’t get to the store until it was too late to fuss over. Maybe by next weekend I will have it ready haha.

With one week until I need to send the final draft of my dissertation to my committee I have been in super-productive mode. Hence my lack of a post yesterday. I did next to nothing other than write all last week until Friday afternoon when my brain died. After sending my Introduction to my advisor I just couldn’t process nerdy thoughts, so I took the night off and hung out with friends Friday night. The rest of the weekend wasn’t as writing-productive as I would have liked, but I feel less tense and my apartment is cleaner. Accomplishments come in many forms.

For all my fellow stressed out people who are desperately trying to get things done while still getting some sustenance, here is a quick and healthy meal for you tonight. It’s kind of like those healthier pasta recipes that mix in fettucine-sized slices of zucchini. This time whole wheat spaghetti is mixed with broccoli slaw and tofu which has sauteed into a spicy-honey sauce and topped with peanuts, cilantro and green onion. It’s spaghetti gone Thai!

Spicy Thai Noodles with Tofu

Two years ago: Chewy Peanut Butter Cookies with Chocolate Candied Bacon
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Slow Cooker Beef & Broccoli

The other day I spotted a 2.5 quart crock pot in a sale bin at Kroger. For $9.99. With purple polka dots! With my need for a smaller crock pot, minimal funds, and love for purple it’s like it was meant to be mine and therefore I swiped it up and purchased it (and heck yea for extra gas points). Hopefully cooking smaller volume recipes in this smaller crock pot will solve my issue with things cooking too fast in my larger 5 quart one, although it still lacks a timer setting on it so I will still have to depend on my plug timer.

Unfortunately, I bought the 2.5 quart crock pot after making this recipe I am sharing with you today, so I cannot yet report on it’s functionality just yet. So as usual for my 5 quart crock pot this recipe cooked twice as fast and therefore be sure to adjust the cooking time based on your crock pot’s mannerisms. But cooking time adjustments aside, this was an awesome meal. The beef was tender and the sauce was so good I ended up using every last drop on top of some leftover rice. Yes, I ate just the sauce over some rice because I enjoyed it that much.

Slow Cooker Beef & Broccoli

One year ago: Blackened Chicken with Cilantro Lime Quinoa and Avocado Cream Sauce
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Pepperoni Pasta Bake

There are times when I go to the grocery store and somehow leave without actually getting everything on my list. And then there are times when I cross every last thing off, only to get home and realize I didn’t buy enough of something or forgot to put something on the list in the first place. Enter improvisation. When making these stuffed shells, I substituted broccoli for shredded zucchini because I failed to buy any, and also some of the ricotta for Greek yogurt because I didn’t buy enough! Some people say you shouldn’t admit to screwing up and instead say it was all planned out from the beginning. However, I prefer admitting how awesome my creative skills under pressure because these shells were still awesome.

Pepperoni Pasta Bake

Two years ago: Butterscotch Haystack Cookies
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Review: Blue Diamond Nut-Thins & Pecan-Crusted Chicken with Roasted Broccoli

With one of my best friends being gluten intolerant, I am always very interested in trying out new gluten-free products. Especially since she tells me how far gluten-free products have come over the years (you should see how excited she gets over bagels). Gone are the days when gluten-free meant boring. One proof of this fact lies with Blue Diamond’s Nut-Thins. They are a crunchy cracker loaded with nutritious nuts and baked to perfection. Flavors include: Plain Almond, Almond Hint of Sea Salt, Almond Smokehouse, Almond Cheddar Cheese, Almond Country Ranch, Almond Pepper Jack Cheese and also Hazelnut, and Pecan.

Although these crackers are great for dips and snacking, I decided to make a meal with them. I had made this recipe before with bread crumbs and ground pecans, so I decided to replace all of the breading with ground up Blue Diamond Pecan Nut-Thins. The result? A perfectly crunchy and flavorful exterior. I really want to try the Almond Cheddar Nut-Thins for a cheesy version! Hopefully I’ll like it better than the unhealthier Cheetos Crusted Chicken haha.

Blue Diamond products can be found at any Whole Foods or natural foods section in your local grocery store, and online at www.bluediamond.com.

Wondering what those purple lumps are in the background? You will find out soon!

One year ago: Homemade Pumpkin Puree
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Chicken, Broccoli and White Cheddar Pita Pizzas

This is another recipe recreated from my undergraduate years at Ohio State. I pretty much rotated through these pita pizzas, stir frys, the Asian BBQ Chicken, and pasta with meat sauce when I lived off campus the last two years. Oh the days before my need to try a new recipe every single stinking day. Nowadays I rarely repeat recipes in my kitchen. Mostly because there are too many others I want to try and cooking for one slows me down. Which was one bonus to staying with my parents in Knoxville in August, because I had the ability to cook entrees more often and therefore actually did remake past recipes. What a treat to have some of them again!

When making the pitas for this recipe, I was also reminded how much better it is homemade than store bought. The store stuff is stale and dry in comparison, and I find it difficult to even entertain the idea of purchasing them ever again. Especially since it’s so fun to watch them puff up in the oven.

One year ago: Falafel Pizza
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Bacon and Broccoli Mac and Cheese

Are we really halfway through September already? I know many of you are experiencing fall weather, but it’s still summer in Memphis. Although I think whoever controls the temperature inside my lab building wants to pretend it’s fall inside, because I now require two sweatshirts to be comfortable. I don’t know about you, but if I saw someone walking around in high 80 degree weather with two sweatshirts and jeans, I would think they were a little off their rocker. So I leave them at my desk and try not to shiver on my way out for the day. Apparently being a graduate student now requires costume changes.

To comfort my seasonally confused self, I made some mac and cheese! Speaking of comforting things, I really do require comfort anywhere I can find it these days. After missing my flight this past Sunday, I didn’t think this week could get any worse. That was until I got a notice in the mail Wednesday saying I failed to show up to an August 10th court date for my expired license plate tags (which btw were processed the very next day, pain in my butt). Ya know, the court date for which I called about two months ago to reschedule to this very day, Friday September 14th, because I was living in Knoxville for all of August? Oh, but wait the person with whom I spoke to about this failed to do their job and file the proper paperwork. Now I have to hope the judge believes me and doesn’t take away my drivers license for a “failure to comply” charge. I wish I could bring in some cupcakes to sweeten the deal.

In other words, this recipe may state that it serves 4 but with my current emotional level this week I took that as a joke. Good thing it’s a little bit healthier than traditional mac and cheese.

One year ago: Peanut Butter Hummus
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Broccoli Quiche

I don’t eat very exciting things for breakfast during the week. My usual rotation is either cereal, a toasted English muffin with crunchy peanut butter, yogurt with granola or (if I’m feeling “fancy”) a smoothie. In other words, this quiche was not breakfast, it was dinner. Even though this only took about 40 minutes, my current weekeday-morning routine with a nonintensive breakfast takes 30 minutes from the moment my alarm goes off until I lock the door behind me. I rarely have any desire to wake up any earlier (6:30am normally, but today was special with a 2:15am alarm – yay grad school!).

My favorite part of this quiche is the crust, is that sad? Not that I don’t love the cheesy goodness complete with yummy broccoli and eggs, but the bites with most crust in them were the best! I found myself saving the crust edge for last so that my last bites could be the ones I remember. I actually do that with most things I eat – save the best parts for last. Does anyone else do this?

The good thing about this quiche, is that in my home it makes leftovers which means I can in fact have this on a weekday after all! If you are not a lover of leftovers, you do not make sense to me. I understand some things cannot be as good as they were the first time around (although I have discovered that reheating in a toaster oven does wonders), but many things make fantastic leftovers and are the reason I manage to have a packed lunch most days, or even a complete meal ready for dinner on a busy night.

One year ago: Pizza Dough

BROCCOLI QUICHE

Serves 6

Ingredients:

3 Tbsp butter, divided

1 onion, minced

1 tsp minced garlic

2 cups chopped fresh broccoli

1-9 inch unbaked pie crust

1 cups shredded mozzarella cheese

1/2 cup shredded sharp cheddar

1/4 cup chopped Canadian bacon

4 eggs, well beaten

1-1/2 cups milk

1 tsp salt

1/2 tsp black pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Top with Canadian bacon.
  3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
  4. Bake in preheated oven for 30 minutes, or until center has set.

Source: Adapted slightly All Recipes

Chicken Alfredo Biscuit Casserole

When you think of an Alfredo sauce, “light” is not the first word that normally pops into your head to describe it. So when I was given a sample of Classico’s new light Alfredo pasta sauce, I’d be lying if I said I weren’t skeptical. 50% less fat at 45% fewer calories (60 cal/serving)? But aren’t fat and calories the reason why Alfredo sauce is so good to begin with? Why rob it’s characteristics?

This skeptic was proven wrong – this sauce was great. I couldn’t tell it was a lighter version at all. Granted I did not eat it by itself, but who sits down with a bowl of Alfredo for dinner? I won’t judge you if you do, because pasta is just a vehicle for sauce to get into my mouth anyway. However, this dish has no pasta at all. Instead there are buttery biscuits on top, MmMmm!! Definitely making this again, and will be looking for this light Alfredo sauce on the shelf the next time pasta sauce is on my grocery list.

CHICKEN ALFREDO BISCUIT CASSEROLE

Serves 5

Ingredients:

2 Tbsp butter, divided

2 cups sliced fresh mushrooms

1/2 cup chopped onion

1 clove garlic, minced

1 jar (15 oz) Classico light creamy Alfredo pasta sauce

1/4 cup milk

2 cups chopped cooked chicken

2 cups frozen broccoli florets, thawed

1/4 cup + 1 Tbsp grated Parmesan cheese, divided

1/4 tsp dried basil leaves

Salt and pepper

1 can (10 biscuits) refrigerated buttermilk biscuits

Directions:

  1. Heat oven to 375 degrees. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  2. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms, onion and garlic in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli, 1/4 cup Parmesan and basil. Season with salt and pepper to taste. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
  3. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with remaining 1 tablespoon melted butter; sprinkle with 1 tablespoon Parmesan cheese.
  4. Bake 15 to 20 minutes or until biscuits are golden brown.
(To make ahead, follow directions through step 2, using a glass baking dish. Cover and refrigerate. When ready to bake, uncover and heat in microwave until bubbly and heated throughout, stirring as needed. Then complete steps 3 and 4.)

Source: Adapted slightly from Pillsbury

Disclosure: This post is part of a Foodbuzz Tastemaker program with Classico Light Creamy Alfredo Pasta Sauce and I received a free sample of Classico® Light Creamy Alfredo Pasta Sauce.

Recipe also featured on All Free Casserole Recipes.

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