Potato Crusted Broccoli Cheese Quiche

We love to eat quiche.  Well, hubby and I love to eat quiche.  The potato crust really makes this a great one for us.   We had this last night and again this morning for brunch.  Add leftover meat, use other veggies, your favorite cheeses..to make this your own.

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Broccoli Corn and Cheese Jiffy Mix Casserole

I have seen casseroles made with Jiffy Mix for some time now.  Heck, forever!  I finally made one with the popular mix and Oh, My, Goodness!  I love it.  Hubby loves it!  They  (don’t like broccoli) My oldest son loves it!  Easy to make with whatever you have on hand.  Mix and bake, yep, I love that, too! 

Microwave Chicken, Broccoli, Mushrooms

Look no further for an easy way to make chicken.  Use your favorite herbs, change the veggies and make this your own.

Microwave Chicken, Broccoli and Mushrooms

4 skinless chicken thighs, rinsed

1 cup chicken broth plus more for slurry

1 Tablespoon minced garlic

1/3 cup minced onion

1/2 to 1 teaspoon thyme

8 oz fresh mushrooms, quartered

4 cups frozen broccoli, rough chopped

1/2 cup all purpose flour

sea salt, to taste

ground pepper, to taste

Directions

Pour 1 cup chicken broth in a microwave safe 2 quart casserole dish..  Add garlic, onion and thyme.  Add chicken thighs.  Cover with microwave safe plastic wrap.  Micro-cook 4 minutes on high, 1100 watt microwave oven.  Carefully remove from microwave, put on a heat resistant surface.  Being careful, remove from oven and gently lift plastic wrap.   STEAM will come out!  Turn chicken pieces over.  Cover and micro-cook another 4 minutes.  Turn pieces over again,  cover with plastic wrap.  Cook another 4 minutes until done and juices run clear and  there is no pink remaining next to the bone.  Carefully, remove from microwave and put chicken thighs in a covered container or plate and cover.  In a cup or bowl, mix flour and enough additional chicken broth to make a slurry.  Stir until dissolved.   Add another 1 or 2 Tablespoons if you want a thick sauce.  Add additional broth if you want more of a soup.  Add mushrooms, broccoli, and slurry to casserole dish.  Stir and cook 2 minutes.  Stir.  Cook another 2 minutes.  Stir again and cook another 2 minutes.   Season with salt and pepper.

Enjoy!

Shared on these Amazing Parties:
The Better Baker Weekend Potluck

Broccoli Bake

I do cook real food...see!  It's just that we are in a rut and eat the same things over and over again, it seems.  Until I saw what my lovely friend Ann, of The Fountain Avenue Kitchen shared with us last week.  Her Broccoli and Prosciutto Bake looked too good not to make!  It is an easy dish that I just knew would be a hit, and it was!  I adapted it to use what I had on hand, you do that too, don't you?  Yeah, I thought so. Anywho,  this is really easy, versatile and YUMMY!  It is made with frozen broccoli, my oldest son's favorite veggie, crescent rolls *another favorite*, and whatever you want to add.  I am going to add fresh mushrooms and whatever leftover meat I have next time.   It's wonderful to eat with a fork or cut into small pieces for an appetizer, my son was eating it pizza style.  However, you make and eat it, I know it will be a favorite in your family, also.

Broccoli Bake 

1 tube original crescent rolls 

5 to 6 cups frozen broccoli florets, measured frozen, thawed and squeezed dry with towel 

  you can substitute other veggies and/or meat for part of the broccoli

1 cup cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

2 eggs

1/2 cup milk, 

1.4 to 1/2 teaspoon garlic powder, or to taste

1/4 teaspoon white pepper. or to taste

1/4 to 1/2 teaspoon dried thyme, or to taste

drizzle of lemon juice, optional

Heat oven to 375 degrees F.  Beat eggs and milk together, set aside. Unroll crescent rolls and place in the bottom of an ungreased 8x11 or 9x13 pan.  Put half the shredded cheese over the bottom. Layer optional meat and/or veggies, then broccoli.  Pour milk and egg mixture over top.  Drizzle with lemon juice, if using and sprinkle with  seasonings,  Top with rest of cheese.  Bake in preheated oven for 30-40 minutes until set and golden brown.  Enjoy  

I cooked this in a Le Creuset baking pan I bought over 20+ years ago.  I love it! 

This is shared on this great party!
The Better Baker Weekend Potluck #46

Roasted Frozen Broccoli

My oldest told me he loved broccoli.  I was actually being to doubt that this is true.  It seemed every way I made it wasn’t the way he liked it.  I cooked it in soup, casseroles and covered in cheese to no avail.  Last night I decided to roast it in the toaster oven. Jackpot! He loved it!  I put the frozen broccoli flowerettes in the toaster oven with only a spray of olive oil and kosher salt. There is so much that can be done with this.  When it comes out of the oven add a splash of lemon juice and fresh ground pepper. Sprinkle it with grated parmesan and/or cheddar.  Cut it up and add to cooked rice.  The possibilities are endless.  Very easy and quite good just as it is.  <3 and hugs!

Roasted Frozen Broccoli

frozen broccoli, no need to thaw

olive oil spray

kosher salt

spray margarine

Spray pan with spray.  

Add frozen broccoli and spray with olive oil  Cook for 20 minutes at 400...preheat if you have time. Turn pan around at 10 minutes.  Cook another 5 minutes and check to see if done.  Cooked but still a little firm..the way we like it.   Give another spray with olive oil or spray margarine and season with kosher salt to taste.  Add additional seasonings, lemon juice, cheeses....if desired.  Enjoy!  <3 and hugs!