There’s no reason to have a lame side with dinner. I admit it, I spend most of my time concentrating on the main dish, with the side dish being just that… a side thought. I’m working to change that, and this tangy broccoli salad is a great example.
Broccoli Needs Help And Here It Is
As easy as this is to make, it really makes broccoli shine. I usually end up serving broccoli in some dish where it has been cooked until soft. But served raw with a great dressing is where it really shines.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
There’s no reason to have a lame side with dinner. I admit it, I spend most of my time concentrating on the main dish, with the side dish being just that… a side thought. I’m working to change that, and this tangy broccoli salad is a great example.
My wife flat-out loved these spicy broccoli cheese wonton cups. I have to admit, they are definitely a non-boring way to serve vegetables. It always seems like you have to do more and more every day to keep from serving boring sides! Well, a nice kick from habanero Jack cheese and fried jalapenos really makes up for what would’ve been ‘just’ broccoli. Oh, and love that crunch from the wonton cups, too. You need that difference. These cups are quite tasty and well, kinda cool looking too! Heck, I think you could serve them as appetizers!
Un-Spicy Them
If you don’t like spicier foods like we do, substitute shredded mozzarella or provolone for the habanero Jack cheese and French fried onions for the crispy jalapenos. Spicy broccoli cheese wonton cups are great without the spicy. I think blanched carrots or cauliflower would work just fine. Or heck, use them all and make mixed vegetable cups.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded cheese. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
A nice kick from habanero Jack cheese and fried jalapenos really makes up for what would’ve been ‘just’ broccoli. Oh, and love that crunch from the wonton cups, too. You need that contrast.
Prepare an ice bath by filing a large bowl halfway with ice then add water. Note: You can skip the ice bath and rinse the cooked broccoli under cold water, but I find that you lose some of the broccoli doing it that way, so I prefer to use an ice bath.
Bring a large pot of lightly salted water to a boil.
Add the broccoli and boil for 1 1/2 minutes.
Drain the broccoli and place into the ice bath to stop the cooking.
Chop the cooked broccoli and transfer to a bowl.
Add the cheese, jalapenos, egg and salt and pepper and stir gently to combine.
Spray a muffin pan with non-stick spray.
Press 2 wonton wrappers into each pan cup. I like to add one wrapper then place another on top, rotated 45 degrees from the bottom one to better fill the cup.
I was somewhat pessimistic when I first saw this recipe for Oriental Ramen broccoli coleslaw. My wife sent it to me and asked that I make it for her to take to work for lunch. And of course, I did! Ya know, to like stay in good graces. Well, not only did I stay on her good side I got a great slaw too!
Different And Delicious
I was really surprised at how much I liked this oriental Ramen broccoli coleslaw. It is fresh. The flavors are not overpowering, with just a hint of seasoning. It’s light and crunchy and really delicious. This recipe makes for a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.
I was really surprised at how much I liked this oriental Ramen broccoli coleslaw. It is fresh. The flavors are not overpowering, with just a hint of seasoning. This makes a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.
Do not open the noodle packages. Instead, crush them in your hands. Then, open them, remove and reserve the spice packets, and pour the noodles into a large bowl.
Add the broccoli, nuts, sunflowers seeds and green onions.
In a small bowl or Mason jar, combine the sugar, oil, reserved Ramen spices and vinegar. Whisk or shake well then pour into the bowl of slaw.
This hot broccoli dip fit into my plans perfectly. I needed a dip for a family get-together, and I needed a big batch of it to boot. I figured if I was going to have leftovers I had better make a dip that I could use for other than a dip. This dip is more than a dip. It’s also absolutely fantastic (maybe, just maybe, more fantastic than when used as a dip) on baked potatoes.
Great As A Dip. Great On Baked Taters, Too!
This hot broccoli dip was a big hit at our get-together. I’d make it again, and make a little extra for baked potatoes. If you’re serving it as a dip, serve with celery, carrots, crackers or thick chips, such as Fritos Scoops. Wimpy chips need not apply!
This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it. I added a few sliced fresh chili peppers and chives from our garden for garnish. Cilantro would also make a great addition to this slaw.
Crunchy. And Then Some.
You can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it.
Mmmmmm. Simple, but oh so good! These cheesy broccoli baked potatoes remind me of the wonderful potatoes at Hog’s Breath Eatery, in Fayetteville, Arkansas. I used to eat at Hog’s Breath regularly. Man, did they have great baked potatoes. Sadly, the Hog’s Breath Eatery has closed. That means I have to make more baked potatoes like this one at home. I used to save up my cravings for the next time I’d go to Fayetteville. Now I can make them any time.
Nice ‘n Cheesy
I used my homemade cheese sauce on these delicious cheesy broccoli baked potatoes. You can use your own or pre-made if you like, but my version is so easy to make. Just don’t be shy with it. The first word in the title of this recipe is ‘cheesy’!
Mmmmmm. Simple, but oh so good! These cheesy broccoli baked potatoes remind me of the wonderful potatoes at Hog’s Breath Eatery, in Fayetteville, Arkansas.
Summer is such a great time for a stir-fry. Fresh in-season vegetables scream ‘stir-fry me’ out at you as you walk through the farmer’s market or grocery store. In fact, a few heads of broccoli where screaming at me the other day, so I took them home and made a quick stir fry with broccoli in Hoisin sauce. And boy am I glad that I did!
Broccoli Needs Help And Here It Is
Hoison sauce adds a nice sweet and salty flavor to any veggies. Don’t be afraid to also add a few pinches of dried red pepper flake or fresh sliced chile peppers. I love stir-frying broccoli in Hoisin sauce. And I really love it even more when cooked outside. I fire up my charcoal grill which has a fantastic, large wok insert. The wok gets incredibly hot over the coals, much hotter than I could ever get it on my flattop electric stove. It’s perfect for stir-frying anything, and quickly. If you have a 22″ Weber charcoal grill I can’t recommend the wok enough.
Of course, you can make this just as easily indoors, using a wok.
Hoison sauce adds a nice sweet and salty flavor to any veggies. Don’t be afraid to also add a few pinches of dried red pepper flake or fresh sliced chile peppers.
This broccoli cauliflower salad could be the easiest salad I’ve ever made. And it’s so good that I’ve made it 3 times in the last 2 weeks. It has a nice fresh crunch. And a little creaminess. And just enough smoky bacon flavor to make you really happy.
Perfect Bacon, Every Time
I bake my bacon at 400 F on a foil-lined baking sheet for 20 or so minutes, depending on the thickness and how crunchy I want it to be, turning once. Easy clean up. You can drain off the grease for later use or let it cool and just wrap the foil up and toss it. No mess, no fuss. And the bacon is cooked perfectly, ready to go into a batch of broccoli cauliflower salad!
I’ve also made this salad a few times for road trips. It really holds up well to travelling.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
By golly, these broccoli cheddar pockets do taste just like the pockets you can get out of the freezer section in your grocery store! Actually, they taste even better. Quite a bit better! That might because there’s extra ooey-gooey extra sharp cheddar cheese inside. Oh, yeah, there’s some healthy broccoli thrown in too. Plenty of if. And well, yes, I did add a bit of bacon. How could you not? All that good broccoli cancels out any ‘bad’ in the bacon, right? That’s my story at least.
Keep ‘Em In The Freezer For A Quick Lunch
You can make a big batch of these broccoli cheddar pockets then freeze them for later. Just pop them into the microwave or oven to reheat (until the cheese melts). Nice and easy!
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
You can easily make copycats of the other pocket flavors you find in your grocery store’s freezer. Just fill with cooked (the dryer the better!) ingredients and seal! Try my pulled pork pockets too!
By golly, these broccoli cheddar pockets do taste just like the pockets you can get out of the freezer section in your grocery store! Actually, they taste even better.
