GARLIC ROASTED BROCCOLI WITH PARMESAN CHEESE
Steps:
- Preheat your oven to 425 degrees F.
- Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
- Mince the garlic and toss it in with the broccoli.
- Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
- Bake in the oven for 20-25 minutes until the broccoli is tender.
- Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 4 g, Cholesterol 5.5 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 265.4 mg, Sugar 0.9 g
PARMESAN BROCCOLI
Provided by Food Network Kitchen
Categories side-dish
Time 26m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
CHICKEN AND BROCCOLI ALFREDO
Steps:
- Steam broccoli florets until just tender, about 3 minutes; set aside.
- Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.
STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN
Steps:
- Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
- Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes. Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.
COPYCAT OLIVE GARDEN PARMESAN CRUSTED CHICKEN
This does take a couple of extra steps, but it is worth it! From Copykat.com (http://www.copykat.com)
Provided by JustaQT
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Prepare pasta according to package directions.
- Wash and drain chicken strips.
- Mix breadcrumbs, flour, and Parmesan cheese together.
- Place milk in dish for dipping.
- Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
- Place in fry pan in which oil has been heated and fry at medium to medium low temperature until golden.
- Remove and drain chicken.
- In a saucepan on medium heat, melt butter, add olive oil.
- Whisk in flour until mixture is blended.
- Quickly add garlic, water, and 1/2 teaspoon of salt stir well.
- Add wine and blend.
- Immediately add half and half and sour cream stir.
- When mixture is smooth add grated cheese stir until melted.
- Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
- Garnish: Place 2 cups pasta in individual a pasta dish.
- Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms.
- Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
Nutrition Facts : Calories 1230.9, Fat 60.4, SaturatedFat 25.8, Cholesterol 107.1, Sodium 1406.1, Carbohydrate 128.7, Fiber 5.8, Sugar 7.9, Protein 33.4
BROCCOLI SOUP WITH GARLIC, OLIVE OIL AND PARMESAN
Make and share this Broccoli Soup With Garlic, Olive Oil and Parmesan recipe from Food.com.
Provided by Ceezie
Categories Vegetable
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 5 to 6 hours.
- Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan cheese.
Nutrition Facts : Calories 243.4, Fat 18.8, SaturatedFat 2.6, Sodium 68.5, Carbohydrate 15.4, Fiber 5.4, Sugar 3.7, Protein 6
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