Broccoli Kale Slaw

How could I have forgotten to post this Broccoli Kale Slaw salad? I have made it so many times and it is yummy! It keeps surprisingly well if you dress it the night before and have leftovers for lunch the next day. I use dried cherries instead of the dried cranberries just because I love me some cherries! Great quick weeknight meal too. ..sometimes I will add some chopped fuji, or honeycrisp apple up in there too. This is a copy cat recipe from Tracy at Shutterbean - she created it wanting a fresh alternative to the Trader Joe "salad kit" for Broccoli Kale Slaw. As Tracy states in her recipe post get in there with your hands and massage the kale with the dressing. (Kale likes a good massage - who doesn't! Kale knows whats up! Massaging kale takes it from bitter and tough to silky and sweet. Kale is a lot like us isn't it!) Serve with crusty bread.

Perfectly Moist Chicken w/ Roasted Broccoli

For the chicken:

brush boneless skinless chicken breasts with olive oil. Season as desired. ( I used Mrs. Dash "table blend", fresh cracked pepper, and a little ground cumin.) Bake in a preheated 400 degree oven for 15 to 20 minutes. Let sit for 10 minutes then slice.

For the Roasted Broccoli:

1 head broccoli
3 tbl. extra virgin olive oil ( I used only 2 tbl)
1 tsp. kosher salt, or sea salt ( I didn't use any salt)
1/2 tsp sugar

carefully peel the outer peel from the broccoli stalks with a sharp paring knife the best you can. (be careful!)  Put your oven rack in its lowest position. Place a rimmed baking sheet INTO the oven WHILE the oven preheats to 500 degrees. Meanwhile; cut the stems into long 1/2 inch long pieces. (as you can see by the picture I had a broccoli head on hand, so I didn't have much stalk) cut the broccoli into long narrow florets. Put into a bowl and drizzle with the olive oil. Use your hands (your best cooking tool for mixing broccoli and olive oil - it's a given that your hands are clean at this point) to mix to coat. Sprinkle with sugar and salt and mix some more to distribute.  (the sugar helps to brown, and also gives it a slight sweetness) Your oven is probably 500 degrees by now. Open the door quickly ( oven not front) and remove the baking sheet. Now remember, the pan is very hot, so put it directly on top of the stove, or on hot plates, please don't forget the pan is HOT! ..carefully transfer the broccoli to the pan and spread in an even layer ( you will hear it sizzling - reminding you the pan is HOT!) laying the broccoli flat if it will let you. Using a POT HOLDER place the HOT pan back into the oven and bake for 10-15 minutes, or until well browned. Serve immediately.

****I've used this same roasting method with cauliflower - just as yummy!

Quick & Spicy Asian Broccoli Rabe

1 bunch Asian broccoli rabe, trimmed and cut into 2 inch pieces

2 tsp extra virgin olive oil
3 garlic cloves, minced
1 tbl fresh lemon juice
1 tsp crushed red pepper

Cook broccoli rabe in boiling water 2 minutes or until tender crisp. Drain and plunge into ice water, drain. Squeeze dry.

Heat olive oil in large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, lemon juice, and crushed red pepper to pan; cook 3 minutes, stirring occasionally.

Broccoli Bites

• 3 eggs
• 6 oz shredded monterey jack cheese
• 6 oz shredded colby cheese
• 1 -16 oz box frozen chopped broccoli, thawed, drained well and dried
• 2 1/2 oz bacon pieces
• 1/2 oz diced yellow onion
• 1 oz all purpose flour
• italian bread crumbs

Beat eggs in a mixing bowl with a whisk until well blended. Place remaining ingredients EXCEPT breadcrumbs into bowl with eggs. Stir with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix. Heat about 4 cups oil in a deep fryer, or deep pan for frying at 350 degrees. Set up a shallow pan with bread crumbs. Scoop about 1/2 oz portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket , or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing.
Honey Mustard Dressing

• 3/4 cup sour cream
• 1/3 cup EACH mayonnaise, dijon mustard and honey
• 1 tbl + 1 tsp lemon juice

In a mixing bowl combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

Chicken Divan

Mom found this recipe in the Catholic Women's Guild cookbook, Rota Spain 1973 - submitted by Mary Ellen Heibel - it has been a family favorite ever since! 

1 large bunch broccoli, OR 2 packages frozen broccoli ( use fresh okay?! - you will thank me later)

6 whole chicken breasts, cooked, deboned, cubed (this recipe was created back in 1973 when chicken breasts weren't hopped up on things to make them larger! You only need about 2 or 3 present day chicken breasts)

2 cans cream of chicken soup

3/4 cup mayonnaise

1/2 tsp curry powder

1/2 tsp lemon juice

1 1/2 cup cheddar cheese, grated

2 Tbl butter, melted

1 1/2 cup bread crumbs

Steam broccoli for 10 minutes. Place broccoli in a greased 9x13 inch baking dish. Place cooked cubed chicken on top of broccoli.

Mix soup, mayonnaise, curry powder and lemon juice and place over the chicken. Sprinkle with grated cheese.

Mix melted butter and bread crumbs in a small bowl. Place this over the cheese. Bake at 350 degrees for 30 minutes, or until cheese is melted and casserole is bubbly.

You can put cooked white rice on the bottom of the pan before adding the broccoli, but we usually serve white rice on the side. Trust me - you need cooked white rice as a side, because the sauce goes very well with it.

Cheesy Chicken Casserole - Crockpot

The taste of this dish always reminded me of an alfredo sauce. 

• 2 -10 oz pkg frozen broccoli spears, thawed
• 2 cups milk
• 2 -8 oz pkg cream cheese
• 1/2 tsp salt
• 1/2 tsp garlic salt
• 1 1/2 cups grated parmesan cheese - in the green can
• 10 -12 slices cooked chicken or turkey

Cut broccoli spears into bite size pieces and place in the bottom of a greased crock pot. In a saucepan blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted or smooth. Pour one cup over broccoli, top with sliced chicken. Pour remaining sauce over chicken. Cover and cook on low heat setting 4-6 hours. Serve over noodles.

The Best Alfredo Sauce with Ham and Peas

No one will guess how easy it is to make. Pair it up with a green salad and toasted garlic french bread it will be a hit!

• 3/4 pd bow tie pasta, or pasta of your choice
• 1 cup frozen peas ( or 2 cups cooked broccoli florets)
• 2 tbl. all - purpose flour
• 1 cup milk
• 1 tbl. salted butter
• 3 cloves garlic, chopped
• 4 oz cream cheese
• 1/4 cup grated parmesan cheese - in the green can
• 3/4 tsp salt (seems like a lot, but not salty)
• 1/4 tsp black pepper
• 1/4 pd lean sliced ham, cut into slivers

Bring a large pot of lightly salted water to boiling for pasta. Add pasta; cook 12 minutes, or until firm, but tender. Add peas for last 3 minutes of cooking. Reserve 1/2 cup of the pasta cooking water; drain pasta.

Meanwhile, shake together flour and milk in a jar with a tight fitting lid until blended. Heat butter in saucepan over medium heat. Add garlic; saute 1 minute. Whisk in milk mixture. Simmer 3 minutes. Whisk in cream cheese, 2 tbl. parmesan cheese, salt and pepper. Simmer, whisking, 2 minutes. Remove from heat.

Toss together pasta, peas or broccoli, sauce and ham in large bowl. Add 1/4 -1/2 cup of the reserved pasta water, tossing to make creamy sauce. Top with remaining parmesan. Serve hot.