Lemony Herbed Broccoli

Lemony Herbed Broccoli

1/4 cup butter
1-lb frozen broccoli florets, thawed
2 tsp grated lemon rind
1/2 tsp salt
1/2 tsp dried basil

Melt butter in a large skillet over medium heat.  Add remaining ingredients.  Cook 3 minutes or until the broccoli is thoroughly heated and crisp-tender, stirring gently.

Very good!

Adapted from a Mr. Food recipe.

Broccoli with Lemon Almond Butter

Broccoli with Lemon Almond Butter

1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup toasted sliced almonds

Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.

In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.

Adapted from allrecipes.com Classic and delicious!

Russian Pork Chops & Broccoli Cashew Salad

Russian Pork Chops

4 (3/4" thick) pork chops
Salt & Pepper to taste
All-purpose flour
2 tbsp olive oil
8-oz bottle Russian-style salad dressing
3/4 cup honey
1 envelope dry onion soup mix

Preheat oven to 350^F. Season the pork chops with salt & pepper and dredge in flour until coated on both sides. Shake off excess flour. Heat the oil in a heavy skillet over medium-high heat and brown the chops well on both sides. Transfer to a baking dish that's just large enough to hold the pork chops. Stir the Russian dressing, honey and onion soup mix together and pour over the chops, turning them over to coat both sides. Cover with foil and bake for 1 hour or until pork is completely cooked and tender. Really, really good! Adapted from allrecipe.com's "Tasty Tender Pork Tenderloin".


Broccoli Cashew Salad

1/4 cup minced red onion
1 cup mayonnaise
2 tsp cider vinegar
1/2 cup sugar
2 lbs fresh broccoli, broken into florets
1 lb bacon, cooked until crisp, cooled and crumbled
1/2 cup dried cranberries
1 cup roasted cashews

Whisk together the onion, mayonnaise, cider vinegar and sugar. Add broccoli, bacon, cranberries and cashews and toss until well coated with the dressing. Cover and refrigerate at least 2 hours. I love this salad from allrecipes.com! This time I used a package of broccoli and cauliflower florets (already cut up from Publix!) and a package of real bacon bits because I didn't want to fool with frying bacon. This is probably my all-time favorite Broccoli Salad. The original recipe call for raisins instead of cranberries and you cn use basically any kind of nut you like in place of the cashews.

Cheriyaki Pork & Brilliant Broccoli

Cheriyaki Chops

2 (1-inch thick) pork loin chops
Garlic Salt & Pepper to taste
1 tbsp olive oil
1/4 cup chopped onion
1/2 cup World Harbor Oriental Style Cheriyaki Glaze
Pinch ground ginger
Pinch Five-spice Powder
1 tbsp honey
2 tbsp water

Season the chops with garlic salt and pepper. Cook in hot oil in a small skillet until browned well on both sides. Meanwhile combine remaining ingredients. When chops are brown, place then in a 9x9" baking dish and cover with the sauce. Reserve the remaining oil in the skillet for the Broccoli. Cover dish tightly with foil and bake at 335^ F for 1 hour or until tender.

This was delicious! I served it with Rice and:


Brilliant Broccoli

1 lb frozen broccoli florets, thawed
1 tbsp butter
1 tsp crushed red pepper flakes
Salt & pepper to taste
3 tbsp Parmesan cheese
1 tsp brown sugar

About 10 minutes before the pork is ready to come out of the oven, heat the oil remaining in the skillet. Add butter and pepper flakes and stir to loosen browned bits. Stir in the broccoli and saute over medium high heat until broccoli is cooked crisp-tender. Meanwhile combine the parmesan and brown sugar. When the broccoli is done, sprinkle with the parmesan mixture. Serve hot. This is my new favorite broccoli dish! I found this recipe at allrecipes.com...the Pork dish I created.

Crockpot Pork Roast & Broccoli Stove Top Casserole 4.26.09

Crockpot Pork Roast
1 envelope onion soup mix
1 tbsp minced roasted garlic (from a jar)
1 tbsp dried, crushed rosemary
1/4 tsp ground cloves
1.5 cups water
Garlic Salt
Pepper
1 pork loin roast (abt 6 inches long and 3 or 4 inches thick)

Place the roast in the crockpot and season with garlic salt and pepper. Combine the first 5 ingredients and pour over the roast. Cook on low about 7 hours, basting with the juices occasionally. Let stand at least 10 minutes before slicing.

I found this recipe in Taste of Home's Prize Winning Recipes. The original recipe is called Roast Pork and Potatoes and was cooked in the oven instead of the crockpot. It included twice as much water, 1.5 cups sliced onions and 24 small red new potatoes.

My opinion: This smelled wonderful while it cooked and it tastes really good....except I think it's too salty. The soup mix has more than enough salt so I recommend not using the garlic salt at all.


Broccoli Stove Top Casserole
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 (24 oz) bag frozen broccoli florets, thawed
1 can cream of mushroom soup
1 cup Cheez Whiz

Preheat oven to 350^. Prepare stuffing mix as directon on package, using only 3 tbsp butter. Set aside. Mix soup and Cheez Whiz. Stir in broccoli and pour into buttered 2 quart casserole. Top with stuffing. Bake 30 minutes or until heated through.

The broccoli recipe is from one of the Kraft's Food & Family magazines (Spring 2006) and was titled Cheesy Broccoli Casserole. I didn't change a single thing (except the title!)

My opinion: Excellent! Will definitely be adding this to my favorites list!