I cooked with flank steak for the first time a couple months ago and since then I have become obsessed with it. It’s easy, delicious, and so versatile!
I suppose this Orange Beef and Broccoli is a take-off of Chinese food but this is so much tastier than any orange dish I’ve had from a Chinese place. The sauce is exploding with orange flavor without the goopyness that take-out orange sauce has. It coats the beef and broccoli perfectly!
This had been on my “Make When the Husband Leaves” list but I am officially transferring it to the “Make When the Husband Comes Home” list! I absolutely adored it and had no problem eating it for lunch 3 days in a row.
I let out a huge sign of relief when I realize this week’s French Fridays with Dorie recipe was broccoli. Not only is it easy but how can you go wrong with broccoli? You can’t, it’s just not possible.
For this Garlickly Crumb-Coated Broccoli dish, you’re supposed to steam the broccoli (I roasted just because I only like 1 burner on my stove and it was occupied – worked fine) and then you toast up bread crumbs (I used panko. It’s what I had) in butter with lemon zest and top the broccoli with that mixture. Like I said, you can’t go wrong. I just made a tiny serving because I thought I was be alone in the broccoli eating but my 4 year old ate it up! He loved it and asked for more after it was all gone!
I’m kind of obsessed with quick, easy pasta dishes right now. This pasta seems fancy because it has wine it in but as long as you already have some chicken cooked, you’ll only need 2 pans and about 30 minutes to make it.
The pasta seems decadent but it actually has no cream in it – just wine and broth. I recommend that you search out a great cheese to use. I used the Cabot stuff and wish I had used either a sharper white cheddar or a stronger kind of cheese.
To make the garlic paste, take a few bulbs of garlic (I used 3 small ones) and chop off the tops, exposing each clove. Rub some olive oil on each clove and then wrap in aluminum foil. Bake at 400 degrees for about 30 minutes. Once they cool a little, squeeze the bulbs and the cloves will pop right out. Mash to make a paste.
1 large head of broccoli, cut into florets (about 2 cup)
2 cups cooked chicken, cubed or shredded
3 ounce aged reserve white cheddar grated (about 1½ cup)
4 – 6 thin strips of parmesan cheese (optional)
salt and ground pepper
Bring 4 quarts of water to a boil in large pot and cook ziti according to box directions to only al dente and set aside.
At the same time, lightly steam broccoli florets on to of pan in steamer and set aside.
Meanwhile, melt butter in large nonstick skillet over medium heat. When just coming to foaming, add garlic paste and cook until fragrant, about 1 minute. Add flour and whisk until beginning to turn golden. Add vermouth and cook until evaporated. Stir broth into pan and simmer sauce until slightly thickened, about 2 minutes. Add cheddar and stir constantly while returning to a boil. Fold in ziti cook for one minute additional and remove from heat. Add broccoli and chicken and fold until sauce covers uniformly.
Plate and top with one or two strips of parmesan (optional) and serve.
My apologies if the words “broccoli salad” bring back bad memories of the school cafeteria. I know all the cold veggie salads do that to me but I’ve been thinking about this salad for a few weeks now. I finally had a good reason to make it on Easter when I realized we were seriously lacking in the veggie department (yes, veggies coated in mayo are still veggies). I really thought I would be the only one eating this with, you know, people taking a little too be polite. No such thing. The men especially tore. it. up. There wasn’t a sunflower seed left when dinner was over. Talk about being shocked!
This recipe is apparently one that everyone has. I asked my mom if she had it and she managed to find it in 3 different places within about 2 minutes so you’ve probably got it in a cookbook somewhere, but I’m posting it anyway. Don’t be scared to try it, it’s pretty much a coleslaw with broccoli. The raisins add just the right amount of sweetness and this is coming from someone who thinks raisins taste like a tire. I truly love everything about this salad.
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.