BROCCOLI WITH CHEESE SAUCE
An easy side dish to have with any meal! The cheese sauce makes this the ultimate vegetable. It also makes your dinner plate colorful and pretty! Quick preparation.
Provided by Seasoned Cook
Categories Vegetable
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Place broccoli in boiling water and add salt. Cook until tender. Drain well or it will turn your sauce into a soup.
- For cheese sauce: In separate saucepan melt butter over low heat. Gradually stir in flour until smooth.
- While stirring constantly, add milk slowly. Stir until smooth. Add salt and cheese, stirring until cheese is melted. Don't overcook.
- Serve broccoli with cheese sauce on top.
Nutrition Facts : Calories 580.6, Fat 50.2, SaturatedFat 31.6, Cholesterol 144.2, Sodium 1536.5, Carbohydrate 15.6, Fiber 2.6, Sugar 1.9, Protein 19.7
BROCCOLI WITH CHEESE SAUCE
This creamy cheese sauce for broccoli is a great way to jazz up veggies. Try any cheese you like. For an elegant look, garish with minced parsley or grated egg whites. -Sandy Spackman, Trenton, Utah
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the broccoli and water in a microwave-safe bowl. Cover and microwave on high for 3-5 minutes or until tender., Meanwhile, in a small saucepan, whisk the cornstarch, seasonings and milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese and Worcestershire sauce until cheese is melted. Drain the broccoli; top with cheese sauce.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 241mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
BROCCOLI AND GOAT CHEESE MUFFIN QUICHE
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 6 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 315 degrees F. Spray 6 cups of a muffin tin lightly with nonstick cooking spray.
- Heat the olive oil over high heat in a saute pan until it begins to smoke slightly. Add the broccoli and caramelize; season with salt and freshly cracked pepper. After about 3 minutes, add the shallots and quickly saute. Cool completely on a tray lined with a paper napkin.
- Combine the cream, whole eggs and yolk in a bowl and whisk in the marjoram and nutmeg. Season with salt and freshly cracked pepper.
- Add 2 tablespoon of the vegetable filling to each muffin cup. Sprinkle on a layer of goat cheese and grated Swiss. Divide the egg custard mixture evenly among the muffin cups. Top with any leftover vegetables and cheese.
- Bake until an inserted skewer comes out clean, with no wet custard clinging to it, about 25 minutes. If necessary, bake in additional 5-minute increments. The tops should be golden brown.
GOAT CHEESE SAUCE
I really wanted my husband to try goat cheese, so the other night I asked him if he wanted scalloped potatoes in a cheese sauce; he said 'yes,' and this is what I made. Afterwards he said I would definitely need to make this again, as he had four helpings. When I told him that it was goat cheese all he could say was 'REALLY?' and kept eating. I would say this was a winner; how about you? Just pour finished sauce over your choice of pasta, potatoes, or whatever you like.
Provided by Karrie Ann Shea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
- Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 7.6 g, Cholesterol 16.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 4.2 g, Sodium 244.1 mg, Sugar 3.8 g
EASY BROCCOLI WITH CHEESE SAUCE
This easy broccoli and cheese recipe is made with frozen broccoli spears and a simple sauce made with American cheese.
Provided by Diana Rattray
Categories Side Dish
Time 22m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Steam or boil broccoli following package instructions.
- If using fresh broccoli, steam in a covered saucepan over simmering water for 4 to 5 minutes, just until tender.
- In a medium saucepan or saucier over medium heat, combine cheese, milk, and onion powder. Heat, stirring frequently, until cheese is melted, and mixture is smooth, about 7 minutes. Add salt and pepper to taste, plus ground cayenne or hot sauce if desired.
- Pour sauce over broccoli arranged on a serving platter or in a bowl, or serve sauce separately.
Nutrition Facts : Calories 219 kcal, Carbohydrate 12 g, Cholesterol 46 mg, Fiber 3 g, Protein 12 g, SaturatedFat 8 g, Sodium 839 mg, Sugar 6 g, Fat 14 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER
The basic white sauce that your mother probably taught you, with cheese thrown in for yumminess. Definitely helps to convinces kids to eat their vegetables!
Provided by Samantha Webb
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 4.3 g, Cholesterol 43.1 mg, Fat 14 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 245.3 mg, Sugar 2.1 g
CHICKEN STUFFED WITH BROCCOLI AND GOAT CHEESE
Weary of the same old recipes? Break out of the monotony and add a little variety to your mealtime routine with a Chinese-inspired feast. Celebrating holidays like Chinese New Year, which falls on January 23rd this year, is a great way to teach children about customs in other countries and an easy way to introduce new flavours to the dinner table. With a few simple ingredients and an Asian-inspired sauce, you can whip up a meal that will capture the spirit of the holiday and bring a little adventure to the dinner table. Bursting with Asian-inspired flavours and filled with warm goat cheese, the stuffed chicken recipe below looks complicated but comes together in no time flat. Simple to prepare, this dish is risk-free and will bring out your inner culinary connoisseur.
Provided by Mary Jenny
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place 1 chicken breast between 2 large pieces of plastic wrap, carefully pound chicken breast with the flat side of a meat tenderizer or rolling pin. Flatten breast to a thickness of 1/2 cm (1/4 inch), taking care not to tear the chicken. Repeat with remaining chicken breasts.
- Place broccoli in a small glass and add just enough water to cover the florets, microwave for 4 minutes. Drain and chop finely. Stir warm broccoli into goat cheese until well combined.
- Place 1/4 of the cheese mixture at the base of the first piece of chicken, carefully roll the meat over the cheese, tucking in the sides to enclose the cheese. Use 2-3 toothpicks to secure. Repeat with remaining 3 breasts.
- In a large sauté pan heat oil over medium-high, brown chicken on all sides, about 7 minutes. Add sweet & sour sauce to the pan along with 1/4 cup (60 mL) water. Cover and simmer until chicken is cooked through, about 12 minutes.
- Slice chicken and serve with sauce poured over top.
- Too busy to cook? Try VH Steamers Kung Pao Chicken from the company's line of frozen entrees. Packed with crisp vegetables and Asian-inspired sauces, these flavourful meals are ready in less than five minutes.
- Additional recipe ideas are available online at www.vhsauces.ca.
Nutrition Facts : Calories 415.9, Fat 21.1, SaturatedFat 4.9, Cholesterol 93.9, Sodium 488.4, Carbohydrate 22, Fiber 2.8, Sugar 12.8, Protein 34.4
GOAT CHEESE MAC AND CHEESE + ROASTED BROCCOLI
Goat Cheese Mac and Cheese + Roasted Broccoli - a fun spin on your classic Mac and Cheese!
Provided by Erin Jensen
Categories Pasta
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Heat water in pasta pot.
- In the meantime, put broccoli on parchment-lined baking sheet and drizzle with olive oil and salt; massage oil into the broccoli.
- Place in oven for 10-15 minutes, stirring occasionally, or until slightly charred.
- Pasta: Cook cavatappi per box instructions until al dente.
- Save: Save 1 1/2 cups pasta water.
- Drain remaining pasta water and leave pasta in colander.
- In the same pot you cooked the pasta in, combine butter, goat cheese, 1 cup pasta water and a pinch of salt and pepper.
- Whisk until everything is melted and sauce is smooth.
- Add pasta back into the pot and stir.
- Add broccoli and toss.
- Add remaining 1/2 cup of pasta water, as needed, to smooth out the sauce.
- Continue stirring as the pasta soaks up the sauce!
- Serve immediately.
BROCCOLI WITH CHEESE SAUCE
Steps:
- Steam the broccoli florets for 3 to 4 minutes, or until slightly tender but not overly soft. To make the sauce, heat the butter and milk over medium-low heat until hot. Stir in the garlic (if using), seasoned salt, black pepper, salt, and chili powder. Add the Velveeta and stir it until it's melted and creamy. Stir in the cheddar and Monterey jack until melted. Taste and adjust seasonings. Serve ramekins of cheese sauce with warm broccoli florets.
BROCCOLI SALAD WITH GOAT CHEESE
Steps:
- Fill a large bowl with ice and water, and set aside.
- Bring a large pot of water to a boil. Add the broccoli florets and sliced stems, and cook until just tender, about 3 minutes. Drain the broccoli and immediately plunge into ice water to stop cooking. Once cooled, drain and transfer to a salad bowl.
- In a medium bowl, whisk together the vinegar, honey, mustard and olive oil.
- Add the red onions, dried cherries and hazelnuts to the salad bowl, and toss to combine. Toss with the dressing, and top with the goat cheese.
BROCCOLI WITH GOAT CHEESE SAUCE
Categories Cheese Egg Vegetable Appetizer Side Vegetarian Quick & Easy Winter Boil Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course or side-dish servings
Number Of Ingredients 11
Steps:
- Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes. Peel eggs and halve. Remove yolks and reserve. (Reserve whites for another use.)
- Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minute. Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth. Season sauce with salt and additional lemon juice.
- Trim broccoli and peel stems, keeping them attached. Cut broccoli lengthwise into large pieces, then cook in a 6- to 8-quart pot of boiling salted water until just tender, about 5 minutes.
- Drain broccoli in a colander and serve hot or at room temperature with sauce.
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- Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
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- Slice the broccoli head into large pieces or simply break it into florets. Place it on a baking sheet. Drizzle it with the olive oil. Sprinkle on the minced garlic, salt, pepper and crushed red pepper flakes. Toss it together if necessary so every bit of broccoli is covered!
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