Posts Tagged ‘broccoli’

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Instant Pot Beef and Broccoli

May 18, 2019

We love using our Instant Pot, and this is fun new recipe for our rotation of family meals. I recommend using a decent quality steak with good marbling for an extra delicious dish.

20190505 Beef and Broccoli 02

You will need:

  • 2 T olive oil
  • 2 lbs steak, sliced into thin strips
  • 3 cloves garlic, minced
  • 1/2 t salt
  • 1 t ground pepper
  • 1/2 c low-sodium beef stock
  • 1/2 c low-sodium soy sauce
  • 4 T brown sugar
  • 4 T rice wine vinegar
  • 1 T sambal oelek or other chili sauce (optional)
  • 1 T corn starch
  • 12 oz frozen broccoli florets, defrosted

Then you will…

  1. Turn on the saute mode on your Instant Pot to medium heat and warm up the olive oil.
  2. Saute the steak strips with the garlic, salt and pepper until starting to brown, 3-5 minutes.
  3. In a small bowl, mix together the beef stock with the soy sauce, brown sugar, rice wine vinegar, and the sambal oelek.
  4. Stir the sauce into the steak mixture.
  5. Add the lid and close your Instant Pot. Cook for 10 minutes on high pressure.
  6. Allow the Instant Pot to rest for 5-10 minutes after done to begin releasing some of the pressure. Then manually release the rest.
  7. In a small bowl, combine several tablespoons of the broth with the cornstarch to make a slurry.
  8. Stir it back into the Instant Pot along with the broccoli.
  9. Turn the saute mode back on, allowing the sauce to thicken slightly while stirring. This should take about 5-10 minutes.
  10. Serve with rice.
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Cheesy Chicken and Broccoli Casserole

October 18, 2018

Casseroles are particularly lovely when you are busy, because you can prep them when you have a quiet moment. Then all you have to do is pop them in the oven when you need them. This one brings together some of our favorite flavors: cheese, chicken, and broccoli.

You will need:

  • 4 T unsalted butter
  • 1/2 yellow onion, chopped
  • 4 T flour
  • 1 1/4 c unsalted chicken stock
  • 1 c milk
  • 1 c light cream
  • 1 t paprika
  • 2 c shredded Gruyere cheese
  • 1 lb chicken breast, chopped into bite-sized pieces
  • oz frozen chopped broccoli, thawed and drained
  • 1 box stuffing mix, prepared according to instructions (I used a cornbread version)
  • 1/2 c shredded cheddar cheese
  • 3 T fresh chives, minced

20180910 Chicken Broccoli Cheese Casserole 01

Then you will…

  1. Preheat your oven to 375 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In small sauce pan, melt the butter over medium heat.
  3. Add the onion and saute until starting to soften, about 4 minutes.
  4. Whisk in the flour and allow to cook for 2 minutes (keep whisking!).
  5. Whisk in the stock, milk, cream and paprika until well combined.
  6. Bring to a simmer and allow to thicken, stirring frequently, about 8-10 minutes.
  7. Stir in the Gruyere until melted.
  8. Season with salt and pepper, to taste.
  9. In a large mixing bowl, combine the chicken with the cheese sauce and broccoli.
  10. In a medium mixing bowl, mix together the prepared stuffing with the cheddar and chives.
  11. Spread the chicken mixture in the prepared baking dish.
  12. Top with the stuffing mixture.
  13. Bake until bubbly and the stuffing starts to turn a bit more golden, about 30-40 minutes.
  14. Allow to rest for at least 5 minutes before serving.
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Roasted Dijon Broccoli

January 2, 2018

We eat oodles of broccoli at our house. Raw, steamed, roasted, smothered in cheese sauce…you name the variation and we’ll give it a whirl. This is a quick, versatile side dish that is sure to be a family favorite.

You will need:

  • 1 head broccoli, cut into florets
  • 4 T olive oil
  • 2 T red wine vinegar
  • 2 t Dijon mustard
  • 2 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt

Then you will…

  1. Preheat your oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
  2. In a small mixing bowl, whisk together the olive oil with the vinegar, mustard, garlic powder, pepper and salt.
  3. In a large mixing bowl, toss the broccoli with the mustard mixture.
  4. Spread the broccoli on the baking sheet.
  5. Bake for 15-20 minutes or until tender.

201711106 Dijon Broccoli

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Cheesy Broccoli and Mushroom Casserole

November 25, 2015

20151114 Broccoli Casserole

I made this as a side dish for our Friendsgiving feast this year. I loved that you could make it ahead of time and pop it back into the oven while the turkey rests. This meant less fuss, mess and stress when our friends were all here. Plus, who doesn’t like broccoli and cheese?

You will need:

  • 11 T unsalted butter (or olive oil), divided
  • 8 oz baby bella mushrooms, washed and sliced
  • 1 yellow onion, chopped
  • 1.5 lb broccoli, cut into florets
  • 1 c panko bread crumbs
  • 1 T + 1 1/2 t garlic powder, divided
  • 1 T + 2 t oregano, divided
  • 3 t paprika, divided
  • 4 c shredded cheese, divided (I used a cheddar and jack blend)5 T flour
  • 4 c milk
  • 2 T Dijon mustard
  • 1 t dried thyme
  • 1/2 t cayenne pepper
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with non-stick cooking spray.
  2. In a large skillet, melt 2 tablespoons of butter (or use olive oil) over medium heat.
  3. Add the mushrooms and onion, and saute 3-5 minutes until the onions start to soften.
  4. Stir in the broccoli. Saute for another 4 minutes. Remove from heat.
  5. In a small mixing bowl, combine the panko with 1 1/2 teaspoons garlic powder, 2 teaspoons oregano, and 1 teaspoon paprika.
  6. Melt 4 tablespoons of the butter (or use olive oil). Stir into the crumb mixture.
  7. Stir in 1/2 cup of the cheese to the crumb mixture. Set aside.
  8. In a large sauce pan, melt the remaining 5 tablespoons of butter (or use olive oil) over medium heat.
  9. Stir in the flour and cook 2 minutes.
  10. Slowly whisk in the milk until combined and smooth.
  11. Whisk in the mustard, 1 T garlic powder, 1 T oregano, 2 teaspoons paprika, 1 t dried thyme and the cayenne pepper.
  12. Allow to thicken until sauce clings to the back of a spoon, whisking frequently.
  13. Whisk in the remaining 3 1/2 cups of cheese until melted and smooth.
  14. Season with salt and pepper to taste.
  15. In a large mixing bowl, combine the vegetables with the cheese sauce.
  16. Spread the mixture into the prepared baking dish.
  17. Sprinkle with the crumb mixture.
  18. Bake 30-40 minutes or until the crumbs are golden and the dish is hot and bubbly.

NOTE: if preparing in advance, you can partially cook it or just wait until the day of your meal to cook it all the way. Whatever is easiest for your planning!

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