broccoli Archives - For the Love of Food

Jazzed Up Broccoli Salad

Nicole Hood — Thu, 29 Mar 2018 17:30:00 +0000

As a Mom I am always trying to look out for what is best for my kiddos. That includes making sure they have a healthy balanced diet. Sure we all have a sweet tooth and enjoy treats and snacks but making sure they eat- and enjoy- their veggies is my #1 food goal right now. Ava especially is going through a phase where she wants carbs, carbs, and more carbs. The veggies she used to love like asparagus, spinach, and peas are no longer tasty to her but thank goodness she still enjoys salads and broccoli. I decided to combine the two and make a Jazzed Up Broccoli Salad for dinner the other night.

This side dish is inspired by my Mom’s broccoli salad from my childhood but jazzed up with dried fruit, sunflower seeds, a half yogurt/half mayo dressing, and of course, bacon! Check out the recipe below and let me know what you think. I hope your little foodies like it as much as mine did!

Ingredients:

Makes 8 servings

2 broccoli crowns, chopped
6 slice bacon, cooked and diced
1 1/2 cups red seedless grapes, halved
1/2 cup golden raisins
1/2 cup sliced roasted almonds
1/2 cup {about 2 stalks} green onions, diced
1/4 cup sunflower seeds
1/2 cup plain Greek yogurt
1/2 cup mayo
1/4 cup sugar
2 tbsp red wine vinegar

Directions:

In a large bowl add broccoli, bacon, grapes, raisins, almonds, and green onions.
Mix well and set aside.
In a small bowl add yogurt, mayo, sugar, and vinegar.
Whisk together then pour on top of the broccoli mix.
Toss to coat and sprinkle with sunflower seeds.
Cover and place in fridge until ready to serve.

In a small bowl add yogurt, mayo, sugar, and vinegar and mix well.

I use 2 medium broccoli crowns and chop them up well.

In a large bowl add broccoli, bacon, grapes, raisins, almonds, and green onions.

Add the dressing and mix well.

Sprinkle on sunflower seeds.

Toss to coat and cover and place in fridge until ready to serve.

Just like my Mama’s broccoli salad just jazzed up a bit! Enjoy!

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The Best Broccoli Recipes

Nicole Hood — Thu, 19 Jan 2017 23:30:00 +0000

Since becoming a Mom I have had to get pretty creative with my cooking at times, especially when my two little munchkins decide they detest any and all veggies.

Broccoli is my favorite and the girls usually like it so I use it a lot.

Sometimes I serve it as a side dish, steamed or roasted, and sometimes as the star of the meal like my Cheesy Broccoli Casserole or Beef and Broccoli Stir Fry.

Today I have put together a collection of my favorite recipes showcasing Broccoli. I know you {and your little munchkins} are going to love them all!

1. Crock-Pot Beef and Broccoli

One dish Crock-pot meals are my go to on busy weekdays and this Beef and Broccoli Crock-Pot meal is quickly becoming a family favorite, especially with my daughter. Serve over rice or noodles.

2. Broccoli Cornbread

This Broccoli Cornbread was the first of many recipes I made from “Southern Cooking for Company”. Cottage cheese adds a fluffy, moist texture and loads of broccoli and Cheddar make it a tasty and filling side dish!

3. The BEST EVER Lemon Parmesan Roasted Broccoli

This incredible crunchy, garlicky, cheesy roasted side dish is so good they call it “Magic Broccoli” and I could seriously eat a whole bowl of it!

4. Broccoli Cheese Soup

Creamy, cheesy, and chock full of broccoli goodness, the base of this soup is simply Borden milk and stock with some veggies and seasoning! Easy peasy {and oh so cheesy!}.

5. Broccoli Cheese Soup Poppers

These bite size poppers taste just like my favorite Broccoli Cheese Soup in a Bread Bowl! My daughter asks for “more,more!” and you will too!

6. Warm You Up Cheesy Broccoli Casserole

There is nothing better on a cold night than a comforting, cheesy casserole. This Broccoli Casserole is easy to prepare and make lots of leftovers! Perfect for a busy weeknight.

7. Broccoli Slaw Salad

Whether you call it broccoli salad or broccoli slaw it is a yummy, fresh summer salad that is easy to make and it will surely be a hit at your next picnic or potluck!

8. Four Cheese Broccoli Quiche

This vegetarian quiche is loaded with broccoli and four, yes four, different melty cheeses! It is perfect for breakfast, lunch or dinner.

9. Jazzed Up Broccoli Salad

This side dish is inspired by my Mom’s broccoli salad from my childhood but jazzed up with dried fruit, sunflower seeds, a half yogurt/half mayo dressing, and of course, bacon!

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Southern Broccoli Cornbread

Nicole Hood — Wed, 12 Aug 2015 23:00:00 +0000

One of the great perks of my job is getting sent cookbooks to review.

I have shelves and shelves of cookbooks of all kinds but I seriously never get tired of them and add to my collection often.

When I received Nicki Pendleton Wood’s new cookbook, Southern Cooking for Company, I was intrigued by the description: “More than 200 Southern Hospitality secrets and show off recipes.”. After reading it over and marking recipes I wanted to try, I was chomping at the bit to get in the kitchen and start cookin’ some good ol’ Southern food!

Here are the recipes I have made so far:

Frozen Pink Lemonade Pie

Summer Squash Souffle Casserole

Sweet Corn and Chorizo Sausage Pudding

Chocolate Whiskey Buttermilk Cake with Praline Topping

“Of all the great ideas in Southern Cooking for Company, the best bit of advice is, don’t wait to entertain- have people over whenever you can, however you can.” – Nicki P. Wood

Nicki is a blogger, food write, and restaurant review and for Southern Cooking for Company, she has complied 200+ Southern inspired recipes that go from traditional to out there {but in a good way}! I made five of her recipes in one week and this Broccoli Cornbread was the first. Cottage cheese adds a fluffy, moist texture and loads of broccoli and Cheddar make it a tasty and filling side dish!

Come back all week for more recipes from Southern Cooking for Company and scroll down for the Broccoli Cornbread recipe and to enter to win a copy of Southern Cooking for Company for yourself!

Southern Broccoli Cornbread

Ingredients

4 large eggs
1 head of broccoli stem removed and cut into florets (or 9 ounce pkg of frozen broccoli, thawed)
1/2 cup sharp Cheddar cheese shredded
1/2 cup 1 stick butter, melted
3/4 cup low-fat cottage cheese {can sub sour cream}
1 medium onion chopped (or 2/3 cup green onion, sliced)
6 ounce pkg cornbread mix yellow, white, or buttermilk

Instructions

Preheat oven to 400 degrees.
Grease a 8 or 9 inch square pan.
Beat the eggs in a large bowl.
Add the broccoli and mix well.
Add the cheese and butter and mix well.
Stir in the cottage cheese and onion.
Sprinkle the cornbread mix over the ingredients and mix until no pockets of dry mix remain.
Pour the mixture into the pan.
Bake for 35 minutes, or until a wooden pick inserted into the center comes out clean.
Remove from oven, let cool slightly, then cut into squares and serve.
*You can also add a couple cups of cooked chicken to make it an entree!

Notes

Recipe from Southern Cooking for Company by Nicki Pendleton Wood

I used one head of Broccoli for this recipe. Cut off the stem and cut into florets.

The original recipe calls for frozen broccoli which works well too.

Beat the eggs in a large bowl.

Add the broccoli, cheese, and melted butter to the bowl and mix well.

I like to use Vadallia onions. 1/2 of one large Vadilla is plenty.

Stir in the cottage cheese and onion.

The recipe calls for a small pkg of cornbread mix.

I chose traditional yellow cornbread.

Sprinkle the cornbread mix over the ingredients

and mix until no pockets of dry mix remain.

Pour the mixture into the pan.

Smooth down the top and bake at 400 degrees for approx 35 minutes.

Remove from oven and let cool slightly.

Cut into squares and serve.

Cornbread goes well with anything in the South!

Ashton grilled ribs (and hot dogs for Ava) and corn to go with ours!

Oh boy, you better believe we ate every bit of our dinner!

The next night it was Paula Deen’s Peanut Butter Ham

and Squash Casserole with more Broccoli Cornbread.

I could eat this cornbread every day!

Enter to win a copy of Southern Cooking for Company by Nicki P. Wood!

a Rafflecopter giveaway

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The BEST EVER Lemon Parmesan Roasted Broccoli

Nicole Hood — Fri, 16 Jan 2015 02:55:00 +0000

My family and I are veggie lovers and I am always looking for a new way to cook them. My go to route is roasting pretty much any vegetable and when I came across a version of this recipe on Pinterest called “Magic Broccoli” I was intrigued! Apparently what makes it magic is how a little roasting and a drizzle of lemon juice can transform broccoli into this incredible crunchy, garlicky, cheesy dish that I could seriously eat a whole bowl of {and to be honest I have}!

I promise you this is the BEST EVER Lemon Parmesan Roasted Broccoli you will ever have and even better it’s good for you {and I eat them like potato chips}!

Lemon Parmesan Roasted Broccoli

Serves 2-4

Ingredients

1 large head of broccoli
2 garlic cloves pressed
2 tbsp olive oil add more if needed
sea salt/ black pepper to taste
1 tbsp lemon juice
zest from 1/4 lemon
1-2 tbsp Parmesan cheese grated

Instructions

Preheat oven to 350 degrees.
Cut broccoli into florets, removing the stems and spread onto a baking tray.
Drizzle with about a tbsp of olive oil and sprinkle with salt, pepper, and pressed garlic. Toss to combine, then spread out in a single layer.
Bake for 20-25 minutes until slightly browned.
Remove from oven and immediately drizzle with lemon juice and remaining tbsp of olive oil. Toss to coat.
Sprinkle with lemon zest and Parmesan cheese.
Serve immediately.

Notes

Recipe adapted from: http://www.recipetineats.com

Cut broccoli into florets, removing the stems and spread onto a baking tray.

Drizzle with about a tbsp of olive oil and sprinkle with salt, pepper, and pressed garlic.
Toss to coat and spread out on baking sheet in a single layer.

My veggie roasting go to ingredients: olive oil, fresh ground pepper, and sea salt.

Bake at 350 degrees for 20-25 minutes until slightly browned.

Remove from oven and immediately drizzle with lemon juice and remaining tbsp of olive oil. Toss to coat.

Sprinkle with lemon zest and Parmesan cheese.
Serve immediately.

I made this broccoli twice this week already {and I still want more!}.
It goes with everything including my Stuffed Peppers!

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Broccoli Cheese Soup and Borden Dairy’s Mooo-dy Summer Mania!

Nicole Hood — Fri, 18 Jul 2014 00:36:00 +0000

I don’t know about y’all but we are big milk drinkers in our house, especially my daughter Ava. We live in a small town but luckily Wal-Mart here carries my favorite milk brand: Borden. Today I want to share with you a delicious recipe I made with Borden milk: Broccoli Cheese Soup. Creamy, cheesy, and chock full of broccoli goodness, the base of this soup is simply Borden milk and stock with some veggies and seasoning! Easy peasy {and oh so cheesy!}.

From now until July 31st you {or your kiddos!} can win some pretty awesome prizes courtesy of Borden and the fun book series Judy Moody and Stink! Purchase Borden half gallons and enter the
unique code found on the container to download exclusive items/activities
from Mooo-dy Summer Mania.

There are a total of 9 downloadable items you can choose from when you enter your code, including downloadable stories about Judy Moody and Stink – including an original, never-before published story – sample chapters from the books, and activities.

Enter your codes here: bordendairy.com/moodymania

Wait there’s more!

Be sure to enter the Way Cool Sweepstakes too for a chance to win some uber-awesome prizes!

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Third Prize – Uber-Awesome Temporary Tattoo

Hurry! This promotion runs through July 31st!

Scroll down for the Broccoli Cheese Soup recipe and learn more about this awesome promotion!

Borden milk is putting the “moo” in Megan McDonald’s Judy Moody series with a summer reading campaign featuring the nine-year-old and her brother, Stink, Mooo-dy Summer Mania.

Broccoli Cheese Soup

Ingredients

3 small/medium heads of broccoli stems removed and broccoli florets diced
½ cup shredded carrots
1 small sweet yellow onion minced
2 garlic cloves. pressed
2 cups chicken stock
2 cups cheddar cheese shredded (plus additional for garnish)
5 tbsp butter
4 tbsp flour
3 cups Borden milk I used 2%
½ tsp. ground nutmeg
½ tsp. dried thyme
salt and white pepper to taste
bread toasted for serving

Instructions

In a small skillet, melt 1 tbsp butter over medium heat. Add onions and garlic and saute until softened. Remove from heat.
In a large pot or double boiler, add remaining 4 tbsp butter. Melt over medium heat and whisk in flour to make a roux (mixture will clump).
Turn heat to medium low, slowly whisk in milk and chicken stock until smooth.
Bring to a simmer and add onions, carrots, and broccoli.
Stir, bringing back to a simmer, and cover and cook for 20 minutes until vegetables are tender.
Stir in cheese, nutmeg, thyme, salt, and pepper. Whisk until smooth and let simmer for a couple more minutes.
If you like a smooth soup without the chunky vegetables pour the soup into a food processor or blender and pulse for a few seconds until smooth. I like some texture to my soup so I added half my soup to a food processor and left half in the pot.
Serve warm topped with more shredded cheddar cheese and toasted bread on the side.

Start by melting 1 tbsp butter in a skillet. Add diced onions and garlic and saute until softened. Remove from heat.

In a large pot add 4 tbsp butter. Let melt then whisk in flour to make a roux.

I use a lot of broccoli in my soup {well, it is broccoli soup}.

This is 3 heads of broccoli, stems removed and florets diced.

Now add 3 cups of Borden milk {I used 2%} and 2 cups of chicken stock.

If you want this to be vegetarian you can use vegetable stock but I love the depth of flavor chicken stock adds to soup.

Slowly whisk the milk and stock in to the roux and bring to a simmer over med-low.

I like to add a variety of veg to my soup so along with the diced broccoli I add shredded carrots.

Whisk in cooked onions and the broccoli and carrots and bring to a simmer again.

Cover, let cook until tender, about 20 minutes.

Oh yeah, that’s a lot of good for you broccoli!

Time to stir in some cheesy goodness! Add 2 cups of shredded cheddar to the soup.

Stir until smooth then season.

Nutmeg is easily one of my favorite spices {it’s not just for baking!}.

Add some fresh grated nutmeg and salt and white pepper to the soup in the last few minutes of cooking.

I don’t know about y’all, but I have to have bread with my soup. I like to serve my soup in a bread bowl or serve toasted garlic pita or Naan {pictured above} bread cut into dippable triangles on the side.
I added pesto to mine.

Not even 2 and already a big help in the kitchen. Ava liked to stir the soup for me

Optional: If you want a creamier soup without the chunky vegetables pour the soup into a food processor or blender and pulse for a few seconds until smooth. I like some texture to my soup so I added half my soup to a food processor and left half in the pot. Delicious!

That is a bowl full of goodness!

Be sure to top your serving bowls of soup with a hearty sprinkle of shredded cheddar {you can’t have too much cheese, right?}

Dinner is served {and will be gobbled up in minutes I’m sure!}

Growing kids need to read stories that keep up with their growing minds! Download an exclusive Judy Moody + Borden story by redeeming the code on Borden Milk.

My princess loves books and story time! We go to the library often and really enjoy the story hour there each week. We have books in every room and one of my favorite things to do with Ava is cuddle together and read a book. I can’t wait until she starts to read and I can introduce her to the Judy Moody series!

Enter here: http://moodymania.bordendairy.com/sweepstakes

This is a sponsored post written on behalf of Borden Milk and Scholastic. All opinions are mine.
Borden photo credits: Facebook

Learn more about this promotion: http://bit.ly/MooodySummerMania

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Broccoli Cheese Soup Poppers

Nicole Hood — Tue, 11 Mar 2014 02:32:00 +0000

Happy Meatless Monday!

This recipe was created completely by experiment. Sometimes my kitchen experiments turn out tasty, sometimes not so much! Luckily this one was a success! I wanted to make my

Game Day Spinach Snackers for Ava’s lunch and realized we were out of spinach. So I searched my fridge and found broccoli and baby carrots. I decided to use the same idea and basic recipe for the Spinach Snackers but make Broccoli Poppers instead. Even better I added a few a carrots and some cheddar cheese and the end result tasted exactly like my favorite, Broccoli Cheese Soup in a Bread Bowl!

Ava loved them, asking for “more, more!” and you will want more too!

Ava chowing down on my Broccoli Cheese Soup and Bread Bowl when we were out to eat last month.
She loves it as much as I do!

Broccoli Cheese Soup Poppers

Makes 30-40 poppers

Ingredients

1/2 large crown of broccoli or 2 small, steamed until soft (about 1 1/2 cups when cooked)
5 baby carrots or 1 regular carrot, steamed until soft and chopped
3 eggs beaten
1/4 cup butter melted and slightly cooled
1 cup shredded cheese cheddar or mixed, plus more for topping
Stuffing mix I use low sodium, whole wheat
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 tsp onion powder

Instructions

Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper or a Silpat liner.
Add steamed broccoli and carrots to a food processor and pulse until blended and everything is in small pieces.
In a large bowl, whisk together eggs, butter, and cheese.
Add broccoli and carrot mix, seasonings, and stuffing and mix well.
Roll into small walnut sized balls and line up on the baking sheet, about 20 on each.
Bake for 20 min until crispy and lightly golden.
Immediately after taking out of the oven sprinkle each popper with a pinch of shredded cheese so it melts on top.
Remove to a paper towel lined plate to soak up any excess butter and then serve warm.

Mix together beaten eggs and cheese in a large bowl.

Add cooled melted butter and whisk until combined.

Steam broccoli and baby carrots until soft. You could use the frozen Steamables too.

Blend the cooked broccoli and carrots in a food processor until thoroughly mashed

and no large pieces remain. Add to the bowl.

Add 1 cup dry stuffing mix and seasonings and stir to combine.

Roll into small walnut sized balls and place on a lined baking sheet. You should be able to fit 20 or so per sheet.

Bake at 350 degrees for 20 minutes.

Remove from oven when they are brown and slightly crispy on the outside.

Immediately top with a pinch of shredded cheese on each popper so it melts right away.

Remove to a paper towel lined plate to soak any excess oil and serve.

Soft and moist on the inside with a slight golden crust on the outside and topped with gooey cheese!

Love Broccoli Cheese Soup? You will love these poppers!

Try these bite size, portable, kid friendly Broccoli Cheese Soup Poppers!

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Meatless Monday: Warm You Up Cheesy Broccoli Casserole

Nicole Hood — Tue, 25 Feb 2014 05:09:00 +0000

I have been a fan of the Pacific Organic brand since I reviewed their products last month for my

Cranberry Sandwich Cookies recipe and promoted Carton Smart. Luckily, my local commissary on base carries a lot of their products including soups, broth, and purees. I purchased their Cream of Mushroom soup (a childhood favorite of mine!) a few weeks ago and was excited to try the recipe on the back for Broccoli Casserole. Ava loves pasta and cheese and broccoli (all the good stuff!) so I knew this would be a hit with my little girl, for sure! And casserole’s are a favorite of mine because they are easy to prepare and make lots of leftovers. Perfect for this busy Mama!

Cheesy Broccoli Casserole

Ingredients

1 12 oz carton Pacific Foods Cream of Mushroom Condensed Soup
2 heads of broccoli cleaned and trimmed
1 large shallot diced
2 cups cooked pasta I like Veggie Rotini
5 tbsp butter divided
1/4 cup flour
2 cups skim or low fat milk
1 1/2 cups shredded cheese
1 clove garlic pressed
salt/white pepper to taste

Instructions

Preheat oven to 350 degrees.
Steam broccoli until tender and then chop into bite size pieces.
Heat a skillet over medium and add 2 tbsp butter (or sub olive oil).
Add shallots and garlic and cook until softened and browned. Remove from heat.
In a saucepan add remaining 3 tbsp butter and flour. Heat over medium and whisk until combined.
Slowly whisk in milk until combined then add cheese and salt and white pepper. Whisk until melted.
In a large bowl mix together broccoli, cooked pasta, shallots, soup, butter, and cheese sauce.
Pour mixture into a 8X8 baking dish.
Bake for approx 30 minutes until golden and set.
Try not to eat the whole pan! This casserole is addicting!

Notes

Recipe adapted from Pacific Foods.

I am hooked on this tasty Cream of Mushroom soup from Pacific Foods.

Ava and I are hooked on veggie pasta so for this recipe I used veggie
rotini. You can also use bowtie, penne, or macaroni pasta. Cook
according to package directions, drain, and set aside.

Dice a large shallot then saute with garlic in a skillet over medium with 2 tbsp butter
(or sub olive oil).

Steam broccoli until tender and then chop into bite size pieces.

Start the cheese sauce with a roux: butter and flour whisked together.

Slowly whisk in milk until blended and heated through.

Add shredded cheese and season with salt and white pepper.

Mix until melted and blended. Mix into a bowl with all other ingredients.

Pour into baking dish and bake for approx 30 minutes at 350 degrees until golden and set.

Hot out of the oven and ready to dig in!

There is nothing better on a cold night than a comforting, cheesy casserole.

Ava and I ate this dish for days and never got tired of it!

Happy Meatless Monday!

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Four Cheese Broccoli Quiche

Nicole Hood — Fri, 25 Jan 2013 04:07:00 +0000

My favorite easy dish, for breakfast, lunch or dinner is Quiche.

Every quiche I make is different, I usually create one depending on what I have on hand in the fridge.

So this week I decided to create a vegetarian quiche loaded with broccoli and four, yes four, different melty cheeses. As you can see from the photos above it came out spectacular and might be my new favorite!

The basic recipe for quiche is 6 eggs, pie crust, a splash of milk, cheese, and whatever mix-ins you would like. So try this recipe and then experiment with different meats, veggies, spices, and cheese and see what you can come up with.

Four Cheese Broccoli Quiche

Ingredients

1/3 cup milk
6 eggs beaten
Pie shell defrosted
1/2 sweet onion chopped
1 cup chopped broccoli florets
1/2 cup shredded cheddar cheese
1/2 cup shredded smoked Gouda
1/4 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
2 slices muenster cheese
1 tsp garlic powder
salt and pepper to taste

Instructions

Preheat oven to 375 degrees.
In a large bowl whisk together eggs, milk, and seasoning.
Add the chopped broccoli and onions and mix well.
Finally add the shredded cheeses and breadcrumbs.
Place the pie shell on a baking sheet and pour the ingredients in to the shell.
Slice the muenster cheese in half or thirds and place on top of the quiche.
Bake for 20-25 minutes or until eggs are set and top is golden brown.

I prefer to use bite size fresh broccoli florets but you can use the stems also.

I love onions, and for this recipe I recommend sweet yellow or Vidalia onions not strong flavored red onions.

In a large bowl whisk together eggs, milk, and seasoning.
Add the chopped broccoli and onions and mix well.

Finally add the shredded cheeses and breadcrumbs.

Place the pie shell on a baking sheet and pour the ingredients in to the shell.
Slice the muenster cheese in half or thirds and place on top of the quiche.

I love Muenster cheese for the flavor and it melts nicely. However, Provolone would be tasty too!

This quiche is full of flavor, with crunchy broccoli, gooey cheese, and rich eggs. It is a simple, delicious meal that everyone will love!

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