Bless Her Heart

Broccoli and Cheese

• 4C broccoli (fresh or frozen)
• 2Tbsp butter
• 2Tbsp flour
• 1C milk
• 6oz Velveeta or a “real” American cheese, cubed or grated… Velveeta: Velveeta is actually the best way to make a creamy, cheesy sauce…yes, I know it’s a “processed” food, If you have qualms about “processed” foods, feel free to use a similar brand of American cheese. Just be warned: Velveeta melts best and creates the smoothest creamiest cheese sauce.

Place the broccoli in a microwave-safe dish. Make sure that the broccoli is pretty much all cut into the same sized pieces. Otherwise they will not cook evenly in the same amount of time. Add a splash of water. Cover. Microwave about eight minutes, until crisp-tender. Drain the liquid from the broccoli. Season with salt and pepper. At this point, feel free to sprinkle the broccoli with additional herbs or spices – all-purpose seasoning, Cajun seasoning, garlic powder and Italian seasoning would all be delicious. Transfer to a serving dish. Whisk together the cheese sauce on the stovetop. Top the cooked broccoli with the creamy cheese sauce to serve.

To roast the broccoli in the oven instead of steaming. Toss the broccoli in olive oil. Season with salt and pepper. Roast on a baking sheet in a 450 degree F oven about 20 minutes, until crisp-tender. Serve with the cheese sauce.

Broccoli Casserole

• 3# fresh broccoli or 2# frozen broccoli, cut into bite-size pieces and then steamed
• 2Tbsp melted butter 
• 1 sleeve Ritz crackers, crushed
• Cheese Sauce:
• 10oz can cream of “whatever you have on hand already” soup (could also use Cheez Whiz or Velveeta)
• 10oz can cheddar cheese soup
• 2C shredded sharp cheddar cheese
• 1C Duke’s mayo
• ½C melted butter
• 1tsp salt
• 1tsp garlic powder
• 1tsp pepper
• 1tsp onion powder
• 2 eggs
• ½C chopped green onions (could also use Cheez-its, Club Crackers, dried breadcrumbs or panko bread crumbs)

Preheat oven to 350°F. Spray 9×13 baking dish with nonstick cooking spray. Steam broccoli in boiling water for about 10 minutes, until fork tender. Drain. Chop into bite-size pieces. Stir together the broccoli, 1C cheese and the remaining ingredients (except for the remaining cheese and any topping). Pour broccoli mixture into the prepared dish. Sprinkle reserved 1 cup cheese on top. Toss the Ritz crackers, if using, and melted butter together. Sprinkle evenly on top. Bake about 30 minutes, until bubbly and lightly golden brown. Let stand for five  minutes before serving.

To make ahead: Assemble this broccoli cheese casserole one day in advance. Cover it and chill in the refrigerator. Top with the buttered Ritz cracker crumbs just before baking. Allow 15 minutes or so on the counter to warm a bit before baking.

To store: Refrigerate for up to three days. Reheat in single servings in the microwave or in a preheated 350°F oven for 20 minutes, until heated through. Freeze for up to two months. Thaw in the fridge overnight. Reheat just before serving.

Broccoli Salad

Note: This salad gets better as it chills, so prepare the salad and stick it in the fridge at least two hours before you plan on serving it.

• 8C broccoli (typically four crowns or two pounds), cut into 1” pieces…(note: use fresh, not frozen and thawed…frozen broccoli would get soggy in the dressing instead of being crisp and firm)
• 1 red onion, chopped
• 1C dried fruit – Craisins, golden raisins,dried cherries, dried apples or dried apricots
• any roasted salted nut or seed – pecans, walnuts, slivered almonds, sunflower seeds, pumpkin seeds, glazed pecans, honey almonds, smoked almonds,
• 1 pound bacon, cooked and crumbled
• 1C cheese – feta or goat cheese, shaved Parmesan cheese, cubed cheddar cheese, mozzarella cheese, Monterey Jack
• Dressing: 1C Duke’s mayonnaise…(could also use a mixture of ½C mayonnaise, ½C plain Greek yogurt and 1/8tsp kosher salt)… ¼C sour cream, 2Tbsp sugar, 2Tbsp vinegar – apple cider, white wine or plain white

Combine the broccoli, cauliflower, onion, cranberries, pecans and bacon in a large bowl. Whisk the dressing ingredients together in a separate bowl. Stir the dressing into the broccoli mixture. Refrigerate anywhere from one hour to three days before serving.

To Store: Cover the bowl tightly with plastic wrap. Or transfer the leftovers to an airtight container. Refrigerate them for 2 to 3 days.

Roasted Broccoli

• 1½ pounds broccoli (1 head or 4C florets)
• 3Tbsp olive oil
• ½tsp sea salt
• ¼tsp pepper
• 3 minced garlic cloves or 1/2 tsp garlic powder

Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil. Spray with cooking spray.

Cut broccoli into small florets. If you are planning to use the stems of the broccoli, first use a vegetable peeler to remove the tough, fibrous outer layer. This can be tough to chew,much like asparagus stems. Cut the stem into bite-sized pieces. Toss it in with the rest of the broccoli.

Rinse the broccoli thoroughly under cold running water. Pat dry. This helps the broccoli brown evenly and stay crisp.

Toss the broccoli florets with olive oil, garlic, salt and pepper until evenly coated.

Spread the broccoli in a single layer on the prepared baking sheet.

Roast about 15 minutes, until the edges are crispy and the stems are crisp-tender.

To store: Refrigerate for up to three days. Enjoyed cold in salads or reheated as a side.