In the spring I visited my son Cory, and he introduced me to Blue Apron meal delivery service. The Sumac-Spiced Salmon he made for us was outstanding. Recently he sent me an invitation to try Blue Apron and they sent me one freedelivery of 3 meals for 2 people. One of the meals was for Empanadas de Picadillo with Tomato-Cucumber Salad and Lime Creme’ Fraiche.
Please forgive me for posting another salad recipe on the heels of this Family Favorite Fresh Vegetable Salad! But it is garden season in the USA and the vegetable stands and farmer’s markets are brimming with fresh vegetables like juicy wonderful tomatoes and sweet tasty cucumbers.
This may be a no-brainer salad for you but for me it shocked my shoes off! I have never made a vegetable salad that is dressed with only a little olive oil, salt, and pepper! Yep, that’s right – never. In my mind, the vegetables need a little help dressing – like a bottle of salad dressing, a creamy homemade dressing, or something more than olive oil, salt and pepper and a squeeze of lime juice
Got broccoli? I really, really like broccoli. As a kid, I don’t think I ever tasted broccoli, except maybe in a broccoli, rice, and cheese casserole, and even then that may have been after I grew up and started cooking on my own.
My last blog post was about friendship and this recipe comes from another of my God-given friends. Sue and I met when I was 21 years old, a young wife and mother of a 2-week old baby. We moved into the house next door to Sue, her husband Bill and their 3-year-old son, Warren.
Sue and I quickly became friends over the garden fence and migrated to her kitchen where we spent countless hours pouring over recipes, cookbooks and the latest news of the neighborhood. She taught me how to can green beans (and I ruined her canner in the process). Canning pickles were next and I am sure cooking broccoli was in there somewhere!
Thousands of miles have separated us for many years. But a phone call, an email, or a recipe, and we are in sync as if we have never been apart!
Last fall she sent me this recipe. She wrote a quick message saying she thinks they are “super” and even Bill liked them, and broccoli isn’t his favorite.
Well, broccoli is my favorite but this recipe settled near the bottom of a pile on my desk. Thanksgiving came and went. December was a blur. January settled in cold and rainy. We needed something “special” to perk up a mid-week dinner. Broccoli cheese patties to the rescue!
These patties are quick and easy to make. They are baked in the oven and while the recipe calls for sharp cheddar cheese, a hot pepper jack will take the flavor over the top!
Next time I make them I will include an aioli sauce and I really can’t wait! These little patties are crisp on the outside and yummy, creamy, warm and tender on the inside.
For 39 years I have called Sue my “walking book of knowledge.” She has a home economics degree, a very quick wit and a heart of gold. She makes me laugh and sometimes we cry. Who could ask for anything more in a friend?
UPDATE! My friend Maribeth says she chopped up cooked chicken breast to add to the dish and made a main dish meal out of it. She also added a sprinkling of dry ranch dressing to the mayonnaise before mixing up. I’m making this again with chicken! YUM! (I can imagine chopped ham also making a great addition.)
It was a Community Bible Study fellowship luncheon. That means that once a month our leadership group has a meal together and we talk, laugh, share, and in general, have a blast!
As I made my way down the food table I came across this casserole (well, one like it made by my friend Mary Ann). I took a “little” scoop since I couldn’t quite name all ingredients. BIG MISTAKE.
Have you ever baked potatoes in your Crock Pot? Why would you? I can think of several reasons. On this particular day I was going to be gone all afternoon and when I got home I put some meat on the grill for supper. I wanted the potatoes done at the same time. The outside temperatures have been 90 degrees and 90% humidity and so turning on my oven wasn’t appealing.