Showing posts with label Broccoli. Show all posts
Showing posts with label Broccoli. Show all posts

Thursday, March 2, 2017

Tasty Broccoli Slaw #recipe @LucyBurdette

LUCY BURDETTE: Here's another recipe that got stuck in my brain and did not want to leave until I'd made it several times: broccoli slaw. Up until this point in my cooking life, I've thrown out my broccoli stalks. But no more! I decided against the sweet and raisin-y kind, and concentrated on lots of herbs. Here's what I came up with...


Two heaping tablespoons mayonnaise 
One heaping teaspoon mustard (I use Kozlik's--both tasty and low-sodium)
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon white pepper
1/2 teaspoon dried parsley
2 to 3 tablespoons olive oil
2 to 3 teaspoons cider vinegar
1/2 tsp sugar

One half head red cabbage 
Three stalks broccoli
Two carrots

Finely chop the cabbage. Peel the broccoli and carrots, and then chop them – I use the food processor for this. It's so easy and it makes the pieces more uniform.

Prepare the dressing by mixing all ingredients together and taste. Any of these can be replaced, increased, or decreased according to your liking. And of course those who feel the slaw needs salt can salt it at the table. The recipe makes a lot of slaw, but that's okay because it lasts several days and goes with most anything!

Lucy writes the Key West food critic mysteries. Follow her on Facebook, TwitterPinterest, and Instagram!

Monday, December 28, 2015

Broccoli Gratin

I was lucky to have two Christmas celebrations this year. We realized at the last minute that we had ignored veggies altogether for our celebration on Friday. So I needed a quick dish that was a little bit indulgent. I happened to have some very nice broccoli in the fridge and exactly one cup of leftover shredded sharp cheddar from some scones I had made.

When I found Food Network's Broccoli Gratin, I knew I had just the right thing. What I liked about this recipe is that the cheese doesn't have to be melted into the sauce. I switched it up a little bit, though. The original recipe calls for topping it with breadcrumbs cooked in butter. I was in a hurry, with a bunch of other dishes to prepare, so I mixed Panko with Parmesan instead. The Parmesan gave it a very salty flavor but it went over well. The baking time was a bit shorter than in the recipe for me, so keep an eye on that.

Bake it in a pretty oven to table dish and you have a healthy veggie, loaded with cheesiness.

Broccoli Gratin
from Food Network

1/4 cup unsalted butter + butter for greasing the dish
3 tablespoons flour
1 1/2 cups milk
1 1/2 teaspoons Kosher salt
pinch of nutmeg
freshly ground black pepper
8 cups (roughly 4 heads) broccoli
1 cup shredded or grated sharp Cheddar
1/4 cup Panko
1/4 cup grated Parmesan

Steam the broccoli. Preheat oven to 450. Grease an 8 x 8-inch baking dish.

Meanwhile, melt the butter and whisk in the flour until smooth. Add the milk, salt, and nutmeg, whisk well and bring to a boil. Simmer about 10 minutes, stirring occasionally, then add pepper.

Pour the broccoli into the baking dish and sprinkle with half of the shredded cheddar. Pour the sauce over top, and sprinkle with the remaining cheddar. Mix the Panko with the Parmesan and sprinkle over top.

Bake 20 minutes or until it bubbles.

So good for us!

Easy white sauce.

1/2 of the cheese goes on the broccoli, then top with sauce.

Add remaining cheese.

Sunday, January 12, 2014

Welcome our guest, Laurie Cass!!!

Please welcome author Laurie Cass!

Laurie Cass grew up in Michigan and graduated from Eastern Michigan University in the 80’s with a (mostly unused) Bachelor of Science degree in geology. Currently, Laurie and her husband share their house with two cats, the inestimable Eddie, and the adorably cute Sinii. When Laurie isn’t writing, she’s working at her day job, reading, yanking weeds out of her garden, or doing some variety of skiing. Laurie also writes the PTA Mystery Series under the name Laura Alden.

Take it away, Laurie/Laura:

* * *
From Laurie:

You know how it goes. There’s a church dinner or a family get-together or an office event or a neighborhood party and you’re called upon to bring a dish to pass. There’s no getting out of it; something must be concocted. This broccoli salad is one of the two recipes I’ve sweet-talked out of a friend and it’s now a standard potluck contribution (the other is bite-sized sausage-cheese balls, in our house also known as the Moist Balls of Fun). 

Warning: if you want to have any salad for your own family the next night, 
you’d better put some aside. There is rarely any left!


Broccoli Salad

2-3 large bunches of broccoli, cut into small, bite-sized pieces (about 4 cups, chopped)
1/2 cup golden raisins
1/2 lb. crumbled bacon
1/2 cup onion (optional - personally, I never put it in)
Add salted sunflower seeds to taste

Dressing - add just before serving
3/4 cup mayonnaise
1/3 cup sugar
2 T. vinegar  

Mix broccoli, golden raisins, bacon, optional onion, and sunflower seeds. Just before serving, add the dressing about 1/4 cup at a time until you reach the desired amount of goo-iness. Be careful not to overgoo.
This version has onion!

Make-ahead tip:  cook the bacon in advance, then freeze. And don’t thaw the bacon before cutting the strips into crumbly bits; it cuts up easy-peasy when still frozen.

Bacon cooking tip:  bake the bacon. Take a cookie sheet and line it with parchment paper. Place a wire rack on top of the parchment paper, lay bacon strips individually across the rack, then cook in a pre-heated oven at 350 degrees until desired doneness is achieved, 20 to 30 minutes. Longer if you’re using thick-sliced bacon.

What's not to love about bacon??! 

Note from Daryl (who invited Laurie) - um, where's the recipe for the Moist Balls of Fun???!!!  :)  Thank you for joining us!

Wednesday, November 27, 2013

Broccoli Cheese-y Casserole #recipe for Thanksgiving

From Daryl aka Avery

IT'S THANKSGIVING WEEK on Mystery Lovers Kitchen.

I'm so thankful for all of you, our MLK foodie fans, that I'm offering a giveaway below! Check it out.

Also, I am so thankful for all my buddies on Mystery Lovers Kitchen! We have been so blessed over the years with good companionship.

I don't know if you have purchased everything from the store or whether you have a set menu and don't intend to vary from it, but if you haven't and you don't, think about the casserole. If you have (and do), then consider it for Christmas.

Granted, it's not pretty.  LOL Is there any way to make a pretty casserole?? I mean, c'mon. Stuff clings to the sides. But isn't that the fun? It sure is for the person who's cleaning up. Sometimes the remains are the best parts of a casserole. Get a spoon. Lick. Yep. Gooey, cheese-y fun! And when you put a casserole portion on a plate, it oozes out on all sides. Only in cooking magazines and cookbooks do you see a "perfect" picture. Don't despair. Pretty doesn't matter. Taste does. And this is tasty!

In fact, this is one of my new favorite dishes that I'll make throughout the year. I adore Gouda cheese. I hope you do, too. For those who can't get Gouda, I'll bet you could use Monterey Jack cheese in its place. In fact, I'm going to test that and report back.

May this Thanksgiving bring you good times with family or friends or, if you're on your own, a wonderful private time with a good book or a good movie!

Broccoli Cheese Casserole


(serves 6)

1 pound broccoli
2 cups sweet onions, sliced
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons cornstarch or potato flour
1/2 teaspoon salt
dash of pepper
1/2 cup half and half
1/2 cup milk
3-5 tablespoons cream cheese
1/2 cup Gouda cheese (shredded)
2 more tablespoons butter

3/4 cup dry gluten-free rice cereal, crushed


In a large saucepan, bring 6 cups of water to boil. Add chopped broccoli and sliced onions. Cook 3 minutes. Drain and set aside.

In another large saucepan, melt 2 tablespoons butter, stir in cornstarch (or potato flour), minced garlic, salt, and a dash of pepper.

Add half and half and milk; cook and stir until thickened and bubbly.

Add cream cheese; cook and stir 1-2 minutes then stir in broccoli and onions. (I skipped this step and combined the two right in the casserole dish.)

Put in 2-1/2 quart casserole dish. Top with Gouda cheese.

Melt remaining 2 tablespoons butter and toss with rice cereal crumbs. Sprinkle over casserole.

Bake at 350°F for 25-30 minutes.

So...what are you thankful for?

Giveaway: IF YOU POST THIS ON FACEBOOK, TWEET IT, or PIN IT ON YOUR PINTEREST PAGE, and let me know in a comment HERE, you'll be entered to win your choice of either a Cheese Shop Mystery (4 choices) or A Cookbook Nook Mystery (1 choice, Final Sentence). I'll announce the winner next Wednesday. Remember to add your email in your comment, or send me your email to avery at averyaames dot com. Good luck!

LAST BUT NOT LEAST, Krista Davis, Lucy Burdette, Julie Hyzy and I are having a contest on Facebook. It's fun with lots of ways to win. We're giving away a fabulous gift basket from Salt & Pepper books (you know, the store that inspired the Cookbook Nook mysteries) as well as our books. And we might even sweeten the deal in weeks to come. Runs to the middle of December. So check it out. Click on the picture for the link!


Friend Daryl on Facebook
Friend Avery on Facebook
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Check out our website.

Next up: 
Days of Wine and Roquefort Feb 2014, preorder here
Inherit the Word March 2014, preorder here

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so you can learn about upcoming events, releases, and contests! 

Tuesday, October 23, 2012

How to Make Pretty Penne and Perfect Pumpkin Pancakes + 2 Fun Giveaways via Cleo Coyle

I have two treats for you
this Halloween Week!

Treat Number 1: Cozy Mystery Book Reviews is celebrating the Culinary Mystery this week, and I am happy to be part of it with a guest recipe post and giveaway. 

If you leave a comment on my guest post (click here), you will be entered to win a signed copy of my latest Coffeehouse Mystery: A Brew to a Kill, in its beautiful hardcover edition along with a bookmark hand embroidered by Bella, the blog owner, with some very sage advice: Keep Calm and Read a Coffeehouse Mystery!

(Isn't Bella's bookmark adorable? >>>)

The recipe I'm sharing at Bella's blog is one of my fall favorites, Perfect Pumpkin Pancakes with warm Butter Pecan Sauce. If you missed my previous chances to share this recipe, you can hop over to Bella's blog now and check it out. 

The drawing for A Brew to a Kill and the Coffeehouse bookmark is next Monday, Oct. 29th, and you have until then to leave a comment for the giveaway.

As for Treat Number 2,  you will
find it 
below today's recipe!

Behold one of my favorite fast meals....

With an Italian-born mom and aunt, I grew up on spaghetti aglio e olio. Mom and Aunt Mary did it traditionally. Now I do it my way with high-fiber penne and broccoli!

A word on the pasta...

I've been trying out various "healthier" pasta products recently, and I've become enamored with the Ronzoni "Smart Taste" pasta (pictured right). This high-fiber pasta has a taste like regular pasta, and that's a big success in our house since I simply cannot persuade my husband to eat whole wheat pasta or anything that doesn't taste like standard Italian pasta. This does, I'm happy report; I just bought a boatload of it for our fall pantry... 

...and here is one of
the many ways I use it!

Cleo Coyle's
Penne with Broccoli
and "Fast-Infused"
Garlic Olive Oil

For a PDF of this recipe that you can print, save or share, click here.


1 bunch broccoli chopped into florets (or 3½ to 4 cups florets)  

1 twelve-ounce box of pasta (I use high-fiber Ronzoni Smart Taste, penne,  spaghetti, or thin spaghetti) 

* 2–4 cloves of garlic 

* ¼ cup (+ just a splash more) extra virgin olive oil 

* 2–4 tablespoons grated Romano, 
Parmesan, or aged (hard) Asiago cheese 

* Dried Italian seasonings mix to taste (oregano, basil, rosemary) 

* Freshly ground black pepper (optional)

Tips: Flavor is the key to this recipe. For best results, (1) be sure to infuse the olive oil with as powerful a garlic flavor as you have time to impart; and (2) don’t skimp on the grated cheese or dried herbs. I recommend an Italian seasoning mix to save time, but you can do your own thing with dried oregano, basil, and rosemary.


(1) First steam or boil the broccoli until fork-tender (12 to 15 minutes). While broccoli is cooking infuse the olive oil with garlic as directed in my note below. 

(2) When broccoli is finished cooking, drain it over a large bowl to catch the broccoli-infused water. Transfer this water to a deep pot, add more water, a splash of oil, and salt and boil the pasta according to package directions. 

(3) Drain the pasta and return it to the same pot in which you boiled it. Toss in the broccoli. Drizzle on the garlic-infused olive oil and mix well with the pasta and broccoli. Mix in the grated cheese (to your taste) and dried Italian seasonings to taste (I use about 1 teaspoon). Finish with (optional) freshly ground black pepper. 

How to quickly infuse garlic into olive oil: Place the oil in a small saucepan and place over low heat. Add roughly chopped and/or crushed garlic. (The chopping and crushing help to release the flavor.) Applying the heat to the garlic and oil will speed up the infusion. After ten minutes, check for desired flavor. If you’d like a stronger flavor, continue heating for another five minutes. Remove the garlic chunks from the oil, use in the recipe above, and...

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

Treat #2
(You found it!)

Enter to win $25.00 in books (via gift card), an NYPD travel mug, and a signed copy of A Brew to a Kill by entering my 2nd Printing Party contest at Fresh Like Bella's contest, this one ends on Monday, Oct. 29th.

To enter the Fresh Fiction
click here

Good luck! 

Yes, this is me - Cleo Coyle
Learn about my books here.

Friend me on Facebook here.
Follow me on Twitter here.

To view the
Coffeehouse Mystery
book trailer, click here.

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit
my online coffeehouse:

The Coffeehouse Mysteries are national bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village 
coffeehouse, and each of the
12 titles includes the 
added bonus of recipes. 

The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.