Posted by Carole-Anne on August 29, 2007
Broccoli – one of the best vegetables we can eat, is in the dark family and full of good vitamins. With this excellent recipe, your children may be tempted to taste (Secret: has cheese in it!)
INGREDIENTS:
Whole pieces of broccoli enough to fill a 9 by 12 inch baking dish
One 8 oz Light Philadelphia Cream Cheese package
1 cup Parmesan light cheese shredded
1 cup green onion chopped
1 elephant clove of garlic minced
1 tsp powdered mustard
1 small container of light sour cream
1 egg
cayenne pepper to taste
NOW TO DO:
Wash broccoli, chopping into 1 inch pieces (use mostly the tops) and lay in baking dish
Mix together in a bowl light parmesan, light cream cheese, minced garlic, powdered mustard, light sour cream, with one beaten egg.
Pour mixture over broccoli evenly. Sprinkle generously with cayenne pepper.
Bake at 350 F for 45 minutes.
Serves 4 – 6 as a side dish.
Easy dish to make and very satisfying – new way to feed broccoli to your guests or family.
Posted by Carole-Anne on August 28, 2007
Grilling chicken- there is no doubt about it – it is most fun, and really tasty for a nice change. Just seems to bring out that extra fancy flavor – for indoor or outdoors.
YOU WILL NEED:
8 wood/metal skewers
2 lbs. boned, skinned chicken breasts cut into cubes about 1 – 1/2 inch each
1/2 cup chopped fresh cilantro
1/2 cup extra-virgin oli ve oil – divided
2 tbsp fresh lime ( this is my very favorite part as I love lime in almost anything)!
2 tbsp minced garlic
1 tbsp Kosher or sea salt (not ground)
Smoked Spanish paprika
1/2 tbsp freshly ground pepper ( I always use Watkins)
3/4 cup roasted red peppers (skins on) fresh preferred
1/2 cup sliced almonds toasted
1 tbsp sherry vinegar
2 freshly picked green onions, roots off please!
1 slice crusty whole wheat bread toasted and cut into cubes
FOLLOW ME NOW:
Using large Zip Lock Bag, add chicken, cilantro, 3 tbsp olive oil, lime juice, 1 tbsp garlic minced, Kosher or sea salt unrefined, Spanish paprika and freshly ground pepper. Seal Zip Lock Bag, and toss to coat and then leave to marinate for 1/2 hour. What a marinade – yummy!
While waiting for marinade to do it’s work, let’s put roasted pepper, nuts, toasted bread cubes, sherry vinegar, remainder of minced garlic, and 1/4 cup olive oil in food processor, and process until mixture becomes a thick sauce.
Preheat your gas barbecue grill or your indoor grill until it reaches medium-high (check it carefully).
Thread your chicken onto skewers approximately 3 – 4 pieces, and drip green onions with remaining olive oil.
Put skewers onto grill – cover with lid and cook approximately 4 minutes. Turn over and and lay the green onions onto grill. Cover and cook until chicken is browned. You may have to remove onions earlier than the chicken.
Serve this delightful dish with Romesco sauce, or a smokey nutty sauce of your choice and I prefer it with Saffron Couscous – the recipe for the couscous will be under Pastas, Rice and Couscous.
To the Cook! A good white wine will top off this flashy, simply amazing meal.
Serves 6.
