Boccoli-Cauliflower Casserole

Recipe

Broccoli-Cauliflower Casserole

Prep Time:

 10 Minutes

 

Cook Time:

 30 Minutes

 

Difficulty:

 Easy

 

Servings:

 8

Print Recipe

Ingredients

• 1 head (large) Broccoli
• 1 head Cauliflower
• 6 Tablespoons Butter
• 1/2 whole Medium Onion, Diced
• 2 cloves Garlic, Minced
• 1/4 cup Flour
• 2-1/2 cups Low Sodium Chicken Broth
• 4 ounces, weight Cream Cheese, Room Temperature
• 1/4 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Seasoned Salt, More To Taste
• 1/4 teaspoon Paprika
• 1-1/2 cup Grated Monterey Jack Cheese, More To Taste
• 1 Tablespoon Butter
• 1/3 cup Seasoned Breadcrumbs

Preparation Instructions

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.

In a small bowl, stir together the breadcrumbs and melted butter. Set aside.

Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.

End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.

Frog Eye Salad

16 oz Box Acini Pepe Pasta
1 C. Mini Marshmallows
1 TBS. Lemon Juice
1 Carton Cool Whip
3 TBS. flour
2 Can Mandarin Oranges (save the juice)
1 Can Pineapple Chunks (save the juice)
2 TBS. Oil
2 Beaten Eggs
1 C. Coconut Flakes
1 tsp. Salt
1 C. Sugar

Bring to boil 6 cups of water. Add oil, salt(1/2 tsp) and pasta. Cook 8 minutes (until tender). Drain and rinse with cool water. In a large saucepan add 2 cups saved fruit juice, beaten eggs, sugar, flour, salt(1/2 tsp), and lemon juice. Cook until thick, stirring constantly with whisk. Cool and pour over cooked pasta. Add everything else. Chill in fridge before serving. Best is served the same day as its made! Enjoy!

GRILLED SWEET POTATOES WITH LIME AND CILANTRO

I had these grilled sweet potatoes at Ben and Michelles and I fell in love with them.    I have made them many times and just cant get enough.  So very good.
(courtesy of Bobby Flay and the Food Network)

Total Time:

20 min

Prep   10 min

Cook   10 min

Yield:  4 servings 

Level:  Easy

Ingredients

• 3 sweet potatoes, unpeeled
• Kosher salt
• 2 teaspoons finely grated lime zest
• Pinch of cayenne pepper
• 1/4 cup canola oil
• Freshly ground pepper
• 1/4 cup finely chopped fresh cilantro

Directions

Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

SERVES: 4 (SIDE); Calories: 209; Total Fat 14 grams; Saturated Fat: 1 grams; Protein: 2 grams; Total carbohydrates: 20 grams; Sugar: 4 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 174 milligrams

HASH BROWN SUPREME

Or Funeral Potaoes as some people call it.

SPREAD 1 PACKAGE OF FROZEN HASH BROWNS IN A 9X13 PAN.
CAN USE FRESH BOILED, SHREDDED POTATOES IF DESIRED. ABOUT 10-12 MEDIUM SIZED.
HEAT TOGETHER UNTIL BLENDED
1 CAN CREAM CHICKEN SOUP
1/2 CUP MARGARINE

REMOVE FROM HEAT AND ADD:
1 CUP SOUR CREAM
1/2 CUP CHOPPED ONION
1 1/2 CUP GRATED CHEESE
MIX TOGETHER AND POUR MIXTURE OVER POTATOES.
SPRINKLE WITH 1 CUP CRUSHEDCORN FLAKES. (OPTIONAL)
BAKE 350 DEGREES. 45 MINUTES.

MEXICAN TOMATO RICE AND BEANS

Mexican Tomato Rice and Beans:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from Fine Cooking Annual 1
1 cup of white rice (Optional brown rice)
2 cups of water
1 15 oz can of diced tomatoes (I used a can of rotelle with chilies because I didn't have a jalapeno)
1-2 tsp olive oil
5-6 cloves of garlic, chopped
1 jalapeno, seeded and chopped finely
1 15 oz can of black beans, drained and rinsed
2 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
1/4 cup of fresh cilantro, chopped finely
Bring the water to boil in a large sauce pan over medium high heat, add the rice, cover with lid and simmer on low for 20 minutes. Remove from heat and let stand, covered, for another 5 minutes.
While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup. Chop the tomatoes very finely.
Heat the olive oil a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly. Add the black beans, cumin, chili powder, oregano, sea salt and freshly cracked pepper, to taste. Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. (I found that all the liquid didnt absorb, so I spooned some of it out.) Add the tomatoes, cilantro and cooked rice then cook, stirring occasionally, until the rice is warm, 1-2 minutes. Serve immediately. Enjoy.
We made tacos and taco salad with this and Jeff especially like it with chicken as a taco.

THIS MAKE A LOT OF RICE!

EASY SPANISH RICE

Ingredients

1 1/2 cups rice 2 1/2 cups chicken broth 1 cup plain tomato sauce* 3 cloves garlic, chopped* 1/4 medium onion chopped* 2 Tbsp. oil 4 heaping Tbsp. finely chopped parsley (i used my dried)

Preparation In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 miunutes until rice becomes a golden brown color. Add in broth and tomato sauce (slowly into rice, not directly onto hot pan) Add in the parsley, stir and bring to a boil. Once it starts boiling, turn the heat to low and cover. let i simmer for 20 minutes and fluff with a fork. *If you don't have fresh garlic or onion you can use the equivalent in powder form. Add when you add the liquid. If you don't have tomato sauce you can use canned stewed or dice tomatoes with their liquid. (I use mild Rotell w/ chilies, blended slightly in the blender)



SORRY ABOUT THE FORMATTING OF THIS RECIPE, I CANNOT FOR THE LIFE OF ME FIGURE OUT WHY IT WOULD NOT PUT IT IN THE PROPER FORM :( THE SPACING IS ALL MESSED UP.

POPPYSEED COLESLAW SALAD

1 PACKAGE OF COLESLAW MIX

1 CUP CRAN-RAISINS

1/2 CUP CHOPPED  CASHEWS

1/2 BOTTLE OF BRIANNAS POPPYSEED DRESSING.

MIX TOGETHER ALL INGREDIENTS.

THIS IS A RECIPE THAT CAN BE MADE AT THE LAST MINUTE.  YOU CAN ALSO MAKE THE RECIPE LARGER USING TWO BAGS OF COLESLAW, YOU CAN USE MORE OR LESS CRAN RAISINS OR NUTS DEPENDING ON WHAT'S YOUR CHOICE.