Broccoli Stuffed Onions Food

CHEESE-AND-BROCCOLI-STUFFED PORK ROULADE WITH GRILLED TOMATO RELISH

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt, and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water, and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl, stir in the Cheddar and reserve.
• Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) on each end and at 2-inch intervals in between. Brush with oil, and sprinkle with salt and pepper.
• Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates. Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes.
• While the roulades are cooking, make the relish: Lay an onion slice on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on the skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers, and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
• Cut the strings off the roulades with scissors, and slice the roulades on the bias. Serve with the relish.

BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM

Steps:

• Preheat oven to 450 degrees F.
• Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
• Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
• In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
• To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
• Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

BROCCOLI CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
• Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
• Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
• Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
• Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
• Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

PARMESAN AND BROCCOLI STUFFED POTATOES

Steps:

• Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
• Bake in preheated oven for 30 minutes.

BROCCOLI AND SWEET PEPPERS

Steps:

• Peel tough broccoli stems.
• Cut stem and florets into bite size pieces.
• Blanch in large pot of boiling water for 2 to 3 minutes or until bright green and tender crisp, drain, cool under cold running water and dry on paper towels.
• Seed peppers and cut into thin strips.
• In a large frypan or wok, heat oil over medium heat.
• Add onion and ginger, stir fry for 1 minute.
• Add peppers and stir fry for 2 or 3 minutes, adding chicken stock when necessary to prevent sticking or scorching.
• Add broccoli, stir fry until heated through, sprinkle with soy sauce.
• Serve immediately.

BROCCOLI-STUFFED ONIONS

Steps:

• Preheat oven to 375°F.
• In a large saucepan, parboil onions in salted water for 10-12 minutes. Drain.
• Cook broccoli according to directions. Drain.
• Cut tops off onions. Remove centers of onions (reserve), leaving 3/4-inch edges. Place hollowed onions in baking dish.
• Chop onion centers; combine with broccoli, Parmesan cheese, mayonnaise and lemon juice. Spoon into onion shells.
• In a medium saucepan over medium heat, melt butter, blend in flour and brown. Add salt and milk. Cook until thickened, stirring constantly. Remove from heat and blend in cream cheese. Spoon over stuffed onions.
• Bake at 375 for 20 minutes.

POTATO- AND BROCCOLI-STUFFED PEPPERS

Steps:

• Heat oven to 375°F.
• Microwave potatoes as directed on package. Meanwhile, cut peppers lengthwise in half; remove and discard membranes and seeds.
• Place potatoes in medium bowl. Add 1 Tbsp. butter and milk; mash until ingredients are well blended and potatoes are mashed to desired consistency.
• Microwave broccoli as directed on package. Add to potatoes along with the cheese; mix well. Spoon into peppers. Cut remaining butter into small pieces; place over potato mixture. Top with onions.
• Bake 25 to 30 min. or until heated through.

SAUTEED BROCCOLI AND ONIONS

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add broccoli, onion, Italian seasoning and cilantro. Stir occasionally until broccoli and onion are tender, about 10 minutes,.
• Add garlic and quartered mushrooms. Stir occasionally until mushrooms are tender,about 5 minutes.
• Add tomatoes and wine, stir occasionally until tomatoes are cooked, about 5 minutes.
• Top with shredded swiss cheese immediately before serving.

BROCCOLI STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350 degrees F.
• Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
• Melt butter in a 10" skillet over medium heat.
• Cook onion and broccoli 2 minutes, stirring occasionally.
• Stir in mushroom stems.
• Cook 2 minutes, stirring occasionally.
• Cool slightly.
• Stir in bread crumbs and cheese.
• Spoon vegetable mixture into mushroom caps.
• Place on ungreased baking pan.
• Garnish with bell pepper pieces.
• Bake 15 minutes.

BROCCOLI AND CHEESE STUFFED PEPPERS

Steps:

• Preheat oven to 375.
• Place halved bell peppers in a lightly greased baking dish and set aside.
• Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice.
• In the meantime, heat olive oil in a skillet over medium-heat.
• Add onions and cook for 1 minute.
• Stir in chopped peppers and season with salt and ground pepper; continue to cook for 3 minutes or until peppers are tender.
• Add broccoli florets and cook for 2 minutes, or until broccoli is fork tender.
• Remove from heat.
• Place cooked rice in a large bowl.
• Add broccoli mixture to the rice.
• Stir in milk, cheddar cheese, white cheddar cheese, chili powder, cayenne pepper, nutmeg and parsley; mix until thoroughly combined. Taste for seasoning and adjust accordingly.
• Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells.
• Bake for 20 minutes.
• Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted.
• Remove from oven and let stand few minutes.
• Top each pepper with a dollop of sour cream and serve.

BROCCOLI AND CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Combine the salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat entirely.
• Combine the filling ingredients in a bowl. Set aside.
• Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
• Stuff each chicken breast with the filling.
• Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don't cook through. You may need to do this in two batches depending on the size of your chicken breasts. Place all 4 breasts in the skillet and transfer the skillet to the oven.
• Bake for 25-35 minutes until the chicken breasts are cooked through.

BROCCOLI STUFFED VIDALIA ONIONS

Steps:

• Peel and halve the onions. Pot boil in salted water for 12 minutes. Remove centers, leaving about 3/4" edge.
• s. Place onion cups in a 13x9x2" pan.
• Chop the center portions which were removed from the onions to equal about 1 cup.
• Cook broccoli to package directions; drain.
• Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into the onion cups.
• Note: at this point the onions can be refrigerated until ready to bake.
• Melt butter; blend in the flour, salt, pepper and garlic powder(if using). Add milk and cook until thick, stirring constantly.
• Remove from heat and blend in softened cream cheese. Spoon sauce over the onions; bake, uncovered, at 375*F. for 20 minutes.
• Serve and enjoy!

BROCCOLI-STUFFED ONIONS

Steps:

• 1. Place your onions in a large Dutch oven; add 1/4 teaspoon salt and water to cover. Bring to a boil; reduce heat, and simmer, uncovered, for 10 minutes. Drain well.
• 2. Remove the centers from the onions, leaving 3/4 inch thick shells. Place the onion shells in a lightly greased baking dish; set aside.
• 3. Chop the onion centers to equal 1/2 cup; reserve the remaining onion centers for another use. Set aside.
• 4. Cook the broccoli according to the package directions; drain. Combine the broccoli, reserved 1/2 cup chopped onion, Parmesan cheese, mayonnaise, and lemon juice. Stir well. Spoon the mixture evenly into the reserved onion shells.
• 5. Melt the butter in a small saucepan over low heat; add flour and 1/8 teaspoon salt, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• 6. Remove from the heat; add the cream cheese, stirring until the cream cheese melts and sauce is smooth. Spoon the sauce over the stuffed onions.
• 7. Bake, uncovered, at 375° for 20 to 25 minutes or until lightly browned and thoroughly heated.