Archive for the ‘Broccoli’ Category

Pan Roasted Steak Dinner

pan_roasted_steak_dinner

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 5 min
Makes: 4 servings

  • 1 lb. well-trimmed boneless beef sirloin steak, 1 inch thick
  • 1/2 cup KRAFT Light CATALINA Dressing, divided
  • 1/2 tsp. pepper
  • 1 onion, chopped
  • 3 cups small broccoli florets
  • 1-1/2 cups very thinly sliced carrots (4 large carrots)
  • 1-1/2 cups instant brown rice, uncooked
  1. Place steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 min. to marinate.
  2. Preheat oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard bag and marinade. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
  3. Bake 18 to 20 min. or until steak is cooked to medium doneness (160°F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.

**Personal Review: YUM! Jason couldn’t stop raving about this and I inhaled it before I realized I was finished. I will make this one again.**

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Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes

bacon-wrapped-salmon-with-broccoli-and-mashed-potatoes
Recipe & picture courtesy of Rachael Ray

Serves 4

  • 2 pounds small red-skinned or yukon gold potatoes
  • Salt
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • A few sprigs thyme
  • One 3-inch piece lemon peel
  • Pepper
  • Four 6-ounce salmon fillets, skinned
  • 4 slices black-pepper bacon
  • 1 head broccoli, cut into spears
  • One 1-inch piece fresh ginger, peeled and grated
  • 2 cloves garlic, peeled and grated
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 2 pinches crushed red pepper
  • 1/4 cup pure maple syrup
  • 2 tablespoons tamari (dark soy sauce)
  1. Position a rack in the upper third of the oven and preheat to 450°. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.
  2. While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. Cover to keep warm.
  3. Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.
  4. On a rimmed baking sheet, toss together the broccoli, ginger, garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.
  5. In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.

**Personal Review: No Review Yet**

Shortcut Chicken Manicotti

shortcut-chicken-manicotti
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr
Makes: 4 servings, 3 stuffed manicotti each

  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 1-1/2 cups water
  • 1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
  • 2 cups frozen broccoli florets
  • 12 manicotti shells, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 1/4 cup KRAFT Grated Parmesan Cheese
  1. Heat oven to 400ºF. Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min.; pour 1/3 into 13×9-inch baking dish. Set aside. Add broccoli to remaining soup mixture.
  2. Stuff manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil.
  3. Bake 45 to 50 min. or until manicotti is tender and chicken is done.

**Personal Review: No Review Yet**

Easy Cauliflower & Broccoli Au Gratin

easy-cauliflower-broccoli-au-gratin
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 23 min
Makes: 10 servings, about 3/4 cup each

  • 1 lb. large cauliflower florets
  • 1 lb. large broccoli florets
  • 1/2 cup water
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup milk
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
  • 10 RITZ Crackers, crushed
  • 3 Tbsp. KRAFT Grated Parmesan Cheese
  1. Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain. Set aside.
  2. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted.
  3. Mix cracker crumbs and Parmesan; sprinkle over vegetables.

**Personal Review: No Review Yet**

Baked Macaroni and Cheddar


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 10 min
Cook Time: 35 min

  • 1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
  • 1 pound whole wheat elbow pasta
  • 2 1/2 tablespoons butter
  • 1/2 cup finely chopped shallots (about 3)
  • 3 tablespoons flour
  • 3 1/2 cups low-fat milk
  • 3 tablespoons cornstarch
  • 12 ounces cheddar cheese, cut into small cubes
  • 6 tablespoons grated parmesan cheese
  • Salt and pepper
  • 1 clove garlic, smashed
  • 3 tablespoons bread crumbs
  1. Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.
  2. Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.
  3. Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.
  4. In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

**Personal Review: I had a problem with the sauce thicking – I added a bit more flour and that seemed to work.  Also, I added chopped garlic vs smashed garlic and left the garlic in the mixture – I would make more of that next time as well, it was a great topping.  I added chopped ham too – nice additive.  This tasted wonderful!**

Teriyaki Salmon Supper


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 53 min
Makes: 4 servings

  • 3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided
  • 4 salmon fillets (1 lb.), skin removed
  • 2 cups small broccoli florets
  • 1 cup short thin red pepper strips (about 1 medium)
  • 1 can (14 oz.) fat-free reduced-sodium chicken broth
  • 2 cups instant white rice, uncooked
  • 1/4 cup thinly sliced green onions (about 1 medium)
  1. Pour 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.
  2. Preheat broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.
  3. Meanwhile, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.

**Sprinkle with 1/4 cup chopped PLANTERS COCKTAIL Peanuts before serving.

**Personal Review: No Review Yet**

Zesty Chicken and Pasta


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 25 minMakes:
6 servings, 1 cup each

  • 1 pkg. (8 oz.) fusilli pasta
  • 1/2 cup KRAFT Light House Italian Dressing, divided
  • 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 large red pepper, chopped
  • 1 small onion, thinly sliced
  • 1 Tbsp. chopped fresh parsley
  • 1/4 cup KRAFT Grated Parmesan Cheese
  1. Cook pasta as directed on package.
  2. Meanwhile, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.
  3. Drain pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.
    Kraft Kitchens Tips

Substitute
Substitute cleaned uncooked shrimp for the chicken, reducing the cooking time to 2 min. or until shrimp turn pink before adding the vegetables and parsley.

 **Personal Review:  I threw this together and it was AWESOME. Very simple to make and you can throw any kind of pasta you like in.  I plan on making this one again!**