GRILLED BROCCOLI OVER BLUE CHEESE DRESSING
Try a fresh and flavorful new way to prepare broccoli topped off with a crunchy Rice Krispies topping. This recipe comes from Stephanie Izard, chef of Girl & the Goat restaurant in Chicago.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- Make the blue cheese dressing: Place heavy cream, 1 1/4 ounces blue cheese, brown sugar, salt, and red-pepper flakes in a medium saucepan; cook over medium-high heat, stirring, until blue cheese is melted. Remove from heat and fold in sour cream and remaining 1/2 cup crumbled blue cheese; set aside.
- Make the Rice Krispies topping: In a medium skillet, heat butter and vinaigrette over medium heat until butter is melted. Add crisp rice cereal and toss to coat; cook until cereal is lightly toasted and fragrant. Remove from heat and set aside.
- Make the grilled broccoli: Preheat a grill pan over medium-high heat. Place broccoli in a large bowl; add vinaigrette and toss to coat. Place broccoli on grill and cook, turning, until broccoli is charred.
- Meanwhile, heat 1/3 cup blue cheese dressing over medium-low heat until warmed through, reserving any remaining for another use. Spread heated blue-cheese dressing on a serving plate; top with grilled broccoli. Sprinkle Rice Krispies topping over broccoli and serve.
GRILLED BROCCOLI STEAKS WITH BASIL AND FETA CHEESE
This recipe is sponsored by Walmart. This recipe is a great way to bring a meaty texture to your summer table without the meat. It can be served as part of a steakhouse dinner on the grill or even in place of meat for a meatless Monday. The recipe also works wonderfully with cauliflower, cabbage or any other hearty vegetable. Choose bigger, sturdier heads of broccoli. This is the type of recipe where carefully selecting your produce matters!
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Get ready: Preheat the grill on high.
- The broccoli: Place the broccoli on a flat surface. Peel the stems with a vegetable peeler, then trim each side of the broccoli so it sits flat like a steak. In a medium bowl, combine the garlic and 4 tablespoons of the olive oil with a pinch salt. Arrange the broccoli on a baking sheet and brush with the oil mixture.
- Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Place the broccoli steaks directly on the hottest part of the grill and char 3 to 4 minutes, covered. Rotate the steaks a half turn and char another 3 minutes, covered. Flip the steaks and char another 3 to 4 minutes on their second side. Close the lid and cook until the broccoli stem is tender when pierced with the tip of a knife, 5 to 8 additional minutes. Remove the steaks from the grill and place on a tray with a fitted rack to rest.
- The sauce: In a medium bowl, combine the red wine vinegar and remaining 2 tablespoons olive oil with the oregano. Coarsely chop the basil (stems and all) and add it to the bowl along with the mint leaves and feta cheese.
- Serve: Arrange the broccoli on a serving platter. Spoon all of the feta mix over the top.
DELICIOUS BLUE CHEESE BROCCOLI CASSEROLE
This dish has been served every year at my holiday dinner table, I double the recipe and sometimes even triple depending on how many people I have at my table, there is never anything left and I always receive rave reviews all around! --- two small cloves fresh minced garlic may also be added in and sauteed for one minute in butter before adding in the flour--- you will also find this recipe on my food blog http://kittencalskitchen.com/2009/09/15/blue-cheese-broccoli-bake/
Provided by Kittencalrecipezazz
Categories Cheese
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350°F.
- Grease a medium casserole dish.
- Steam broccoli florets until firm-tender (about 2-3 minutes) drain well then pat dry with paper towels.
- In a large saucepan melt 2 tbsp butter over med-low heat; add in flour and stir for 1 minute.
- Add cream cheese, blue cheese and milk; stir over low heat until melted and smooth, then add/stir in broccoli.
- Mix 6 tbsp melted butter with the cracker crumbs until well combined.
- Stir in 1 cup cracker mixture into the broccoli mixture.
- Season with black pepper if desired.
- Pour mixture into a casserole dish.
- Cover with foil or a lid and bake for 15 minutes.
- Remove from oven then sprinkle the top with remaining cracker crumbs.
- Return to oven and bake uncovered for another 15 minutes.
- Allow to cool for 10 minutes before serving.
BROCCOLI WITH BALSAMIC DRESSING
Make and share this Broccoli With Balsamic Dressing recipe from Food.com.
Provided by chelle keithley
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam broccoli until crisp tender.
- Heat 2 tsp oil in small skillet.
- Add shallots and garlic.
- Saute 2 minutes.
- Remove from heat, stir in vinegar, remaining oil and mustard.
- Add to broccoli and toss well.
Nutrition Facts : Calories 226.9, Fat 6.7, SaturatedFat 1, Sodium 239.6, Carbohydrate 38.4, Fiber 17.1, Sugar 7.2, Protein 12.5
GRILLED PARMESAN BROCCOLI
This delicious grilled side dish will add nutrition and flavor to any meal. Recipe is from Light and Tasty's April/May 2005 issue. I love broccoli anyway, and grilling veggies always kicks them up a notch.
Provided by A Messy Cook
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place broccoli in large bowl.
- Combine next four ingredients, drizzle over broccoli, and toss to coat; let stand for half an hour.
- Spray grill rack before preparing grill for indirect heat.
- Toss broccoli again and drain marinade; place Parmesan in large ziploc bag and shake broccoli, a few pieces at a time, with the cheese to coat.
- Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.
Nutrition Facts : Calories 126.2, Fat 8.4, SaturatedFat 2.8, Cholesterol 11, Sodium 318.2, Carbohydrate 7, Fiber 2.4, Sugar 1.8, Protein 7.4
BROCCOLI WITH BLUE CHEESE SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter in a medium saucepan over medium heat and add the flour. Cook, whisking constantly, until the butter begins to toast the flour, about 3 minutes. Add the rosemary and nutmeg and whisk for 15 seconds to toast. Add the milk. Bring the sauce to a simmer and cook for 5 minutes over low heat, stirring occasionally. Add the blue cheese and whisk until melted. Set aside over low heat to keep warm.
- Bring a pot of salted water to a boil. Set up a bowl of ice water and set aside. Line a tray with paper towels.
- Trim the broccoli stems and break the heads into equal-size florets. Add the broccoli to the boiling water and let cook until bright green and tender but still with a slight resistance when pierced with a knife, 3 to 5 minutes. Transfer the broccoli to the ice bath for about 10 seconds just to shock and stop the cooking. Using a spider or a slotted spoon, transfer the broccoli from the ice bath to the paper towel-lined tray. Give the tray a good shake to get any excess water off the broccoli. Set aside.
- Heat the remaining 2 tablespoons butter together with the olive oil in a large cast-iron pan over medium heat. Add the shallots and garlic and cook until softened, 3 to 4 minutes. Season with salt and pepper. Add the broccoli and toss gently with a wooden spoon or tongs to coat. Cook until heated through, 2 to 3 minutes.
- Remove the broccoli from the heat and ladle the warmed blue cheese sauce over the top. Garnish with the minced Fresno and freshly ground black pepper.
GRILLED BROCCOLI
I started using this grilled broccoli recipe in 1987 when I began cooking light. It's been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest. -Alice Nulle, Woodstock, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. , Toss broccoli; drain broccoli, discarding marinade. Place cheese in a small shallow bowl. Add broccoli, a few pieces at a time, toss to coat., Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan on an oiled grill rack. Grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with grilled lemon slices and red pepper flakes.
Nutrition Facts : Calories 107 calories, Fat 8g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 304mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
GRILLED BROCCOLI AND CHEESE SANDWICH
An idea of mine that stemmed from wanting a grilled cheese sandwich and then later thinking about broccoli and cheese and deciding to put them together, which came out very good!
Provided by Princess Whitney Rachel Crider
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat. Add broccoli and onion and cook until softened, about 5 minutes. Remove from heat and let cool.
- Distribute sauteed vegetables evenly on 2 slices of bread. Place 2 slices Cheddar cheese over the vegetables, season with garlic powder, and top with remaining 2 slices of bread.
- Melt 1 tablespoon butter in a nonstick skillet over medium-high heat, tilting the skillet to distribute the butter evenly as it melts. Place the sandwiches into the skillet and cook until the bottom piece of bread is golden brown, about 5 minutes.
- Melt remaining butter in the skillet. Carefully flip each sandwich, evenly coating the bread with melted butter. Cook until each sandwich is golden brown, 2 to 5 minutes more.
Nutrition Facts : Calories 543.4 calories, Carbohydrate 28.2 g, Cholesterol 105.3 mg, Fat 38.5 g, Fiber 6 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 708.1 mg, Sugar 5.4 g
FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING
Categories Salad Pasta Side High Fiber Blue Cheese Broccoli Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cook broccoli stems in large pot of boiling salted water 2 minutes. Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer. Using slotted spoon, transfer broccoli to strainer. Refresh under cold water. Drain.
- Bring same pot of water to boil. Add pasta; cook until just tender but still firm to bite. Drain. Rinse under cold water.
- Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of Gorgonzola cheese. Using rubber spatula, mash until cheese is almost smooth. Stir in remaining cheese. Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Season salad to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
CHEESY GRILLED BROCCOLI
During grilling season, don't forget the veggies! Grilling veggies provides a whole new dimension and depth of flavor. Wow your guests with this easy-to-make recipe.
Provided by bd.weld
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Toss broccoli, oil, pepper, garlic powder, and salt together in a bowl. Make sure broccoli is well coated.
- Grill broccoli, turning as needed, until lightly browned and fork-tender, 8 to 10 minutes. Transfer to a serving plate and top with Cheddar cheese and red pepper flakes.
Nutrition Facts : Calories 125.5 calories, Carbohydrate 7.6 g, Cholesterol 7.4 mg, Fat 9.5 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 315 mg, Sugar 1.9 g
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