Tag Archives: broccoli

Broccoli Cheese Patties Shared By My Friend

Broccoli Cheese Patties
Broccoli Cheese Patties

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!

yum borccoli patties

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!

broccoli patty upclose

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?

I love you Sue and keep the recipes coming!

Happy Baking!
~Catherine

Broccoli Cheese Patties
 
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Let the fun begin with broccoli, cheese and this delicious side dish!
Author:
Recipe type: Vegetable Side Dish
Serves: 8-9 patties
Ingredients
  • 1 teaspoon butter
  • 1 teaspoon minced garlic
  • ½ onion, chopped finely
  • 1 (12 ounce) bag frozen broccoli -- defrosted
  • ¾ cups breadcrumbs
  • ½ cup sharp cheddar cheese
  • ¼ cup shredded pepper jack cheese
  • ⅓ cup parmesan cheese
  • 2 eggs, lightly beaten
  • Salt and pepper to taste
  • 1 teaspoon vegetable oil
Instructions
  1. In a small frying pan melt butter on medium heat. Saute' the onions and garlic in the butter until translucent.
  2. Place defrosted broccoli in a strainer for 30 minutes (longer if still frozen) in the sink. Blot well and chop the broccoli into smaller pieces.
  3. Beat eggs in a mixing bowl. Add breadcrumbs, cheeses, salt and pepper. Mix well. Add broccoli and onion mixture. Mix well.
  4. On a cookie sheet use the 1 teaspoon vegetable oil and grease the cookie sheet. Form patties, they are about ½ cup each. (A large scoop works well.) Press together well.
  5. Bake at 400 degrees F. for 15 minutes on one side and then turn them over. Bake another 15 minutes or until browned and crispy around the edges.
  6. Serve with a favorite sauce or aioli.

 

 

Loaded Broccoli and Cauliflower

SONY DSC

When this website goes “down” and can’t be accessed, I get an email saying “My Daily Bread Body and Soul is down.”  When it is back online I get a similar email saying “it is back up.”  This happens occasionally for a variety of reasons and I don’t get too worked up over it.  But, for the past two days I have received an unusual number of these messages.  I didn’t think much about it until this morning when I signed on to the administrative part of my website.  Much to my surprise I saw a graph that shows I have received between 3,000 and 4,000 new views a day to my blog since Wednesday!

baked stuffed chicken breasts
What is happening?
  My Grandmother’s Kitchen.org – that’s what.

But wait, there’s more! Click here to continue reading

Broccoli au Gratin

broccoli au gratin spoonful

After a week of recipes like Tuesdays With Dorie Croissants and the Pioneer Women’s Cinnamon Rolls I knew I better end on a healthy note or my faithful reader-son Cory, will definitely disown me!  Enter a lovely bag of fresh broccoli.  I love broccoli.  I think it just may be my favorite vegetable, as an adult.  As a child the only vegetable I would eat was green beans.  But when I was about 45 I grew up and started eating other vegetables.  Today my favorite — broccoli!

steamed broccoli

In the culinary arts, the term au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese. The au gratin topping should be golden brown, which can be achieved by baking or by placing the dish under a broiler.  Au gratin — a perfect way to serve broccoli!!  Broccoli is a delicious side dish to so many meats and main dishes.  I started this colorful gratin by steaming the broccoli in the microwave. I like baking in a cast iron skillet but you can also use your favorite baking dish or casserole dish.

broccoli with cheese

While the broccoli is steaming in the microwave I made a cheesy white sauce, reserving a bit of the cheese to sprinkle on the hot broccoli.

sauce over broccoli

The cheesy white sauce is poured over the broccoli.

broc au gratin topping

I adore Panko bread crumbs so I used a handful to make up the crunchy topping.  The gratin is baked until lightly browned and bubbly.

broccoli au gratin skilletful
The nice part about using a cast iron skillet is it makes a fun serving dish as well.  From the oven to the table.

broccoli au gratin spoonful

I adapted this recipe from Food Network Kitchens.  It is a keeper for me.  It can easily be made and on the table in less than an hour while finishing up any main dish.

broccoli au gratin single cornbread

We like our broccoli tender-crisp and not mushy.  This recipe is easy to make without over-baking the broccoli.

What is your favorite broccoli recipe?  Please do-tell, I am always looking for tried and true recipes for this yummy vegetable!

~Blessings, Catherine

Broccoli au Gratin
 
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Broccoli -- cheese -- Panko -- you will love this au gratin!
Serves: 4 to 6 servings
Ingredients
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1½ cups milk (2% or whole)
  • 1½ teaspoons kosher salt
  • Freshly ground pepper, to taste
  • 2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
  • 1 cup grated sharp cheddar
  • 1 cup grated sharp and colby cheese, divided in half
  • ½ cup Panko bread crumbs
Instructions
  1. Place a rack in the middle of the oven and preheat to 425 degrees F. Spray canola oil in a 9" round cast iron skillet or 8" x 8" x 2" baking dish.
  2. Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, sharp cheddar cheese and salt and bring to a low simmer while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper to taste. Remove from heat.
  3. Meanwhile, place the broccoli in a glass microwaveable dish and add ¼ cup water. Cover with microwaveable lid or plastic wrap. Microwave for 3 minutes. Drain off water.
  4. Put the steamed broccoli in the prepared dish, sprinkle with the ½ cup sharp and colby cheese. Pour on the sauce. Sprinkle with remaining sharp and colby mixture.
  5. Cover the gratin with the Panko bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
Notes
Recipe adapted from Food Network Kitchens.

Colorful Christmas Vegetable Dishes

Jesus Calling By Sarah Young

December 21

MY PLAN FOR YOUR LIFE is unfolding before you. Sometimes the road you are traveling seems blocked, or it opens up so painfully slowly that you must hold yourself back. Then, when time is right, the way before you suddenly clears — through no effort of your own. What you have longed for and worked for I present to you freely, as pure gift. You feel awed by the ease with which I operate in the world, and you glimpse My Power and My Glory.

Psalm 63:2;      2 Corinthians 5:7;      John 11:40

 The cookbook giveaway continues until tomorrow night at 7 p.m. For all of you who have left a comment in our other drawings you will automatically be entered in this drawing.  If you leave another comment today or tomorrow — you will be entered for each comment!  Have fun, tell your friends and let us know — what are you eating this weekend?

I mentioned yesterday that I am done with making sweets for the rest of this week.  It isn’t that we have been eating everything sweet, but we have had our fair share and it is time for some serious food!  Looking ahead to Christmas weekend if you are making a BIG breakfast don’t forget about Apple Sage Sausage. It is awesome, easy to make ahead and put in the freezer until you are ready to bake!

Cinnamon Raisin Biscuits  also make a great accompaniment to any breakfast!

And, If you don’t have all your side dishes planned for Christmas dinner I have a couple in mind that are festive in color, easy to prepare, and really, really good! I like broccoli.  I could eat it nearly every day.  My family is glad that we don’t — but I digress.  I have eaten broccoli casserole that is more saucy than broccoli and I prefer the crispness of broccoli enhanced by flavorful Velveta cheese and the buttery crunch of Ritz crackers but not over-powered by them.  This is just such a recipe.  A wonderfully “green” dish for your Christmas table that starts like this:


And ends like this:

And just in case you want to go green, but broccoli isn’t your thing feast your eyes and your palate on this simple, yet richly delicious dish ……
Creamed Peas and Carrots!  I used to shudder at the idea of “Creamed” anything.  Then I learned that “creamed” doesn’t mean to cover up a yucky taste, but rather deepen the richness and enhance the taste.  When I was a kid I refused to eat peas.  That family legend still goes something like this:  Mom fixed dinner that included peas.  I ate my dinner cleaning my plate.  When mom cleared the table (and I was no where to be found) there were a ring of peas carefully placed under the edge of the plate all the way around …  Mom is still surprised when I fix and EAT peas to this day!  🙂  What a brat I must have been.

Be sure and leave a comment on today’s post to be automatically entered to win the cookbook giveaway on Thursday evening at 7 p.m. central!

have a blessed day and happy cooking!
Broccoli and Cheese Casserole
 
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Taste the broccoli, taste the cheese, feel the crunch! This is a cheesy broccoli casserole without all the sauce! Yummy delicious!
Serves: 8
Ingredients
  • 8 cup Fresh Broccoli, cut up in spears
  • 8 oz Velveta Cheese, diced
  • 1 Sleeve Ritz Crackers, crushed
  • ½ cup butter, melted
  • ¼ cup Butter, melted
Instructions
  1. Slice fresh broccoli into small spears. Place in microwavable bowl, add ¼ cup water, cover with plastic wrap and cook on high for 3 minutes.
  2. Crush Ritz crackers and mix with ¼ cup melted butter.
  3. Spread crumbs and butter on the bottom of a 1½ or 2 quart buttered casserole dish; cover with ½ of the diced cheese, followed by ½ of the broccoli and ½ of the crumbs. Add the remainder of the broccoli and cheese; top with remaining crumbs.
  4. Bake at 375 degrees for 30 minutes.
Notes
2 packages (10 oz. each) of frozen chopped broccoli can be used instead of the fresh broccoli.  Cook according to package directions.

Creamed Peas and Carrots
 
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Colorful and tasty! Creamy peas and carrots. A delicious addition to any festive meal.
Serves: 4
Ingredients
  • 4 medium Carrots, sliced
  • 2 cup Peas, frozen
  • 1 tablespoon Cornstarch
  • ¼ cup onion, diced
  • Salt and Pepper To Taste
  • ½ cup Whipping Cream
Instructions
  1. Place 1 inch of water in a large saucepan; add the carrots. Bring to a boil, reduce heat and cover. Simmer for 10 minutes.
  2. Add peas and onions, return to a boil. Reduce heat; cover and simmer for 5 to 10 minutes longer or until the vegetables are tender.
  3. Drain vegetables, reserving ½ cup cooking liquid. Return the vegetables and reserved liquid to the pan. Combine cornstarch, salt, pepper, and cream until smooth. Stir into the vegetables. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened.
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