Broccoli With Rosemary Food

BROCCOLI WITH ROSEMARY

Steps:

• Cut broccoli into florets, peel stems and slice crosswise into 1/2-inch pieces.
• Bring a large pot of water to a boil.
• Add broccoli and cook, uncovered, until tender, about 5 or 6 minutes.
• Drain well in colander and transfer to serving bowl.
• In a small saucepan, melt the butter until it starts to brown.
• Immediately add rosemary and salt, stir well.
• Pour hot butter mixture over broccoli, season with salt and pepper to taste, and stir well.
• Garnish with fresh rosemary sprigs, if desired, and serve hot.

BROCCOLI WITH ROSEMARY

Steps:

• Cut broccoli into florets. Peel stems and slice crosswise into 1/2-inch pieces. Bring large pot of water to a boil. Add broccoli and cook, uncovered, until just tender, about 6 minutes. Drain well in colander. Transfer to serving bowl. In small saucepan, melt butter over medium-high heat until it starts to brown. Immediately add chopped rosemary and 1 teaspoon salt, swirling pan to blend. Pour hot butter mixture over broccoli. Season with freshly ground pepper to taste. Toss to combine. Garnish with fresh rosemary sprigs and serve hot.

ROSEMARY CHICKEN WITH BROCCOLI AND POTATOES

Steps:

• In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.
• Drain well and set aside.
• Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.
• Dredge the chicken in the flour mixture, shaking off the excess.
• Set aside.
• In a large nonstick skillet, heat the oil until hot but not smoking, over low heat.
• Add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.
• Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.
• Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.
• Add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.
• Reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.
• Add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).

ROSEMARY CHICKEN WITH BROCCOLI RABE

Steps:

• Combine lemon juice, shallots, 2 teaspoons oil, rosemary and 1 teaspoon garlic in glass dish. Add chicken; turn to coat. Cover; chill 2 hours.
• Preheat oven to 350°F. Bring large pot of water to boil. Add broccoli rabe; cook 1 minute. Drain. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 4 teaspoons garlic; stir 30 seconds. Add broccoli rabe; stir until liquid evaporates, about 2 minutes. Transfer to 13x9x2-inch glass baking dish.
• Heat same skillet over medium-high heat. Remove chicken from marinade, reserving marinade. Season chicken with salt and pepper. Add to skillet; sauté until brown but not cooked through, about 3 minutes per side. Arrange chicken atop broccoli rabe. Add broth and reserved marinade to skillet; boil until reduced to 1 cup, about 5 minutes. Pour over chicken. Cover with foil; bake until chicken is cooked through, about 15 minutes.

ZITI WITH BROCCOLI AND ROSEMARY

Steps:

• Cook pasta according to package directions.
• Two minutes before the pasta has finished cooking, add the broccoli to the pot.
• Continue cooking the pasta until done.
• Drain pasta and broccoli.
• Return pasta and broccoli to the pot and add butter and rosemary.
• Cook, stirring, until butter is melted; season to taste with salt and pepper (I add a squeeze of lemon).
• Serve with grated Parmesan cheese.

BROCCOLI AND MUSHROOMS WITH ROSEMARY

Steps:

• In large skillet, heat oil over medium heat. Add garlic and sauté 1 minute. Add mushrooms and sauté 3 minutes, until mushrooms release juice. Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender. Season to taste with salt and pepper.

ROASTED BROCCOLI & ROSEMARY TART WITH SMOKED GOUDA

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, combine the broccoli, rosemary, garlic powder, pepper flakes and avocado oil. Season with salt and pepper, to taste.
• Unfold the puff pastry and set it down flat on top of a lightly greased baking sheet. Evenly spoon the broccoli mixture on top of the puff pastry, leaving 1/2 inch of the edges untouched. Sprinkle the Gouda and mozzarella cheese evenly over all.
• Bake in a preheated oven for 18 to 23 minutes, or until the pastry is golden brown. Cut into squares with a pizza cutter.
• Enjoy!

GARLIC-SPIKED BROCCOLI AND MUSHROOMS WITH ROSEMARY

Steps:

• In large skillet, heat oil over medium heat.
• Add garlic and saute 1 minute.
• Add mushrooms and saute 3 minutes, until mushrooms release juice.
• Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
• Season to taste with salt and pepper.