Skillet Cheesy Chicken Pasta with Broccoli and Bacon

I've had a few signs lately that I'm getting older. There are the gray hairs that are starting to appear on the top of my head, which I promptly pluck out, old wives' tales about seven more growing in each one's place be damned. There's the fact that I went out for a friend's surprise birthday party over the weekend and we ate dinner at 9:00, which was the latest I have had dinner for, literally, years. And then there's the fact that few things these days get me as excited as the prospect of a one-pot dinner. Because one pot = so many less dishes to do. I'm beginning to find doing the dishes very tiresome in my old age.

So yeah, I love a one-pot dinner, especially if it involves pasta like this one does. This one-pot dinner also involves broccoli, bacon, and tons of cheese. It's flavorful and creamy, with a great balance of textures, and although there are lots of steps, it's really easy to prepare. And then, after dinner has been enjoyed, there's only one pot to clean. Which means I have more time to do the things that people my age really like to do, like plopping myself on the couch to watch my stories and going to bed early. ;)

Skillet Cheesy Chicken Pasta with Broccoli and Bacon
adapted from Center Cut Cook

1 tablespoon olive oil
4 strips bacon, chopped
2 chicken breasts, chopped into 1-inch pieces
Salt and pepper to taste
1 onion, finely chopped
4 cloves garlic, chopped
1/2 teaspoon Italian seasoning 
1/4 teaspoon crushed red pepper flakes
8 ounces short pasta
1 2/3 cup chicken stock
2 3/4 cup water, divided
8 ounces broccoli florets, chopped into small pieces
1/2 cup evaporated milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Add the olive oil to a Dutch oven and heat over medium heat. Add the bacon and cook, stirring frequently, until crisp. Remove from pot with a slotted spoon and let drain on paper towels.

2. Season the chicken with salt and pepper to taste and add to the pot. Cook until browned; remove from the pot and set aside.

3. Add the onion to the pot (add more oil if needed). Cook until onions are translucent, then add the garlic and cook and stir for 30 seconds. Sprinkle with Italian seasoning and red pepper flakes.

4. Add the chicken stock to the pot, along with 2 cups of the water. Add the pasta and bring to a boil. Cook for 12 to 15 minutes until most of the liquid is absorbed by the pasta.

5. Add the broccoli and the remaining 3/4 cup of water to the pot. Reduce heat and simmer for 5 minutes, or until the broccoli is tender.

6. Add the chicken, half of the reserved bacon, the evaporated milk, and the cheddar cheese. Increase the heat to medium high and stir until the cheese melts and the sauce thickens, 5 to 10 minutes. 

7. Add 1/2 teaspoon each salt and pepper, and more as needed to taste. The sauce will continue to thicken as it stands. Sprinkle each serving with the remaining bacon.

Individual Chicken Broccoli Cheddar Pot Pies

We caved and turned on our furnace this week. It was 61 degrees in our house when I got home from work one evening, and I just couldn't wait any longer. If it weren't for the little ones, I probably would have held out, but alas. I have tiny fingers and toes to protect.

If you're a furnace hold-out (or even if you, too, have caved and turned it on), these mini pot pies are the perfect thing to warm up your kitchen, and your soul. I firmly believe that anything in mini form just tastes better, I think because the cuteness factor just takes it over the top. These little pot pies are loaded with chicken, broccoli, and cheddar cheese, so they're just as delicious as they are adorable.

There is a bit of assembly involved in these, but they're still very simple to make. The hardest part was keeping myself from eating all of the filling before I put it inside the pie crusts! And if you don't have round cookie cutters, don't stress about it; just use the rims of two different-sized drinking glasses (which is what I did -- this is where having children comes in handy, since their cups are much smaller). My boys went nuts for these, which is another thing that's great about mini food: It's so fun for kids to eat. Next time I make these, I'll double the batch so I can freeze half of them for a later meal. I bet they'll freeze beautifully...much like I was, before I turned on the furnace. ;)

Individual Chicken Broccoli Cheddar Pot Pies
adapted from Food Network

2 tablespoons butter
2 cloves minced garlic
2 tablespoons flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 cup grated cheddar cheese
3/4 cup cooked, chopped chicken breast
1 cup broccoli florets, steamed
All-purpose flour for dusting
2 10-inch round prepared pie crusts
1 egg, beaten

1. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.

 

2. For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the garlic; cook and stir for 30 seconds. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, cheddar, chicken and broccoli.

 

3. For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 pieces of dough. Using a 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.

 

4. Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. 

 

5. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.

Recipe Rewind: Creamy Tomato Tortellini with Chicken and Broccoli

While browsing my archives recently looking for meal ideas, I came across this recipe for creamy tomato tortellini that I posted just about four years ago. In that post, I raved about how delicious it was, but I realized I hadn't made it since -- and I decided I needed to remedy that immediately.

To stretch the meal a bit (since I am now feeding three hungry boys with huge appetites, two more than four years ago!), I added some chicken, which worked wonderfully with the rest of the flavors. I also added some garlic and some chicken stock for another level of flavor. So this has a few more ingredients than the recipe I originally posted, but it's no less easy to prepare.

You guys, this is so good. I'd completely forgotten how good it is! It's been a while since I made a pasta sauce with cream cheese, and I'd forgotten what a creamy, tangy, rich sauce it makes. 

I can guarantee you: I will not be letting another four years go by before I make this again.

Creamy Tomato Tortellini with Chicken and Broccoli

3 tablespoons butter, divided
1/2 pound chicken tenders
Salt, pepper, and Italian seasoning to taste
3 cloves garlic
1/2 cup chicken stock
2 14.5-ounce cans diced tomatoes, drained
8 ounces softened cream cheese
1 19-ounce package frozen cheese tortellini
1 package frozen steam-in-a-bag broccoli florets
Parmesan cheese 

1. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning and add to the skillet. Cook, turning once, until chicken is browned and cooked through. Remove to a plate and cover to keep warm.

2. In the same skillet, add the remaining tablespoon of butter. Add garlic and stir for 30 seconds. Stir in the chicken stock and diced tomatoes and heat through. Reduce heat to low and add cream cheese, stirring until melted. Let cook on low heat until thickened. Taste for seasoning and add salt and pepper to taste.

3. Cook the tortellini according to package directions; drain. Cook the broccoli in the microwave according to package directions. Chop the reserved chicken.

4. Add the broccoli and chicken to the drained tortellini and pour the sauce over the top, stirring gently to combine. Serve each portion topped with shredded parmesan cheese.
 

Loaded Baked Potato Gnocchi

First of all, thank you all so much for your sweet comments on my last post! You guys are just the best. It's been so much fun sharing recipes with you and getting to know so many of you over the past four-and-a-half years. I have no intentions of stopping now, so get ready for the next thousand recipes! :)

My family loves gnocchi. We have a go-to recipe that I make often and that we all absolutely love, but every once in a while I get the itch to do something different. Recently that itch led me to combine gnocchi with bacon, cream cheese, sour cream, cheddar and broccoli to make a meal reminiscent of a loaded baked potato. And it was very, very good. It was fantastic, actually. It was a creamy, cheesy delight. The next time you're looking for something different to do with gnocchi, I highly, highly recommend you give this recipe a try!

Loaded Baked Potato Gnocchi

2 packages vaccuum-packed gnocchi (about 16 ounces each)

10 strips of bacon, diced

2 tablespoons butter

4 green onions, thinly sliced

8 ounces cream cheese at room temperature

1 1/2 cups sour cream

2 cups shredded cheddar cheese, divided

2 cups chopped broccoli, steamed

Salt and pepper to taste

1. Preheat the oven to 350 degrees. Spray a casserole dish with cooking spray. Cook gnocchi in boiling salted water according to package directions; drain.

2. While the gnocchi is cooking, cook the bacon over medium heat in a large skillet until crispy. Remove to paper towels to drain and discard most of the bacon drippings.

3. Over medium heat, add the butter to the same skillet and let it melt. Add the green onions and saute until they're just softened, a couple of minutes. Stir in cream cheese and sour cream until the cream cheese is fully incorporated and the mixture is bubbling. Stir in 1 cup of the cheddar cheese and let it melt. If the mixture is too thick, you can add a little bit of milk. Once the sauce has reached the desired consistency, taste for seasonsing and add half of the bacon, the broccoli, and the gnocchi and stir to combine.

4. Pour the mixture into the prepared baking dish and top with remaining cup of cheese. Bake for 20 minutes, until cheese is melted and the casserole is bubbling. Sprinkle each serving with the reserved bacon.

Broccoli with Cajun Garlic Butter

I know I promised you this recipe yesterday, and I didn't deliver. And I know that you kept refreshing the site all day, waiting for this broccoli recipe, getting angrier and angrier when it didn't appear. Because I know that vegetable side dishes are just that important to you.

I'm kidding of course. I doubt broccoli is that important to you. I mean, broccoli is broccoli is broccoli, right? I'm constantly on the look-out for new vegetable recipes, though, because simple steamed veggies can obviously get a bit boring after a while. My boys could eat steamed vegetables with a little bit of butter and salt every single day, but sometimes Joe and I need a little bit more flavor.

I think the method that I used for this broccoli is a real winner, and that it will work with all kinds of seasoning blends and many different vegetables. This method uses basic steamed broccoli, but when the broccoli is finished steaming, it's coated with a combination of melted butter, garlic, and Cajun seasoning. You could change up the seasoning blend by using any dried herb, Italian seasoning, Greek seasoning, lemon pepper...the list goes on and on. It adds a ton of flavor to a simple steamed vegetable, taking it from ordinary to extraordinary!

Broccoli with Cajun Garlic Butter

1 bag frozen steam-in-a-bag broccoli (or 2 heads broccoli, chopped into florets and steamed without salt)

2 tablespoons butter

3 cloves garlic, minced

1 teaspoon Cajun seasoning

1. While the broccoli is steaming, heat the butter in a small skillet over low heat. Add the garlic and continue to cook over low heat until fragrant. Add the Cajun seasoning and stir until it's fully incorporated.

2. Place the broccoli in a large bowl and pour the warm butter mixture over it, tossing gently to combine. Serve immediately.

Skillet Penne with Chicken and Broccoli

I don't have a lot to say this morning. I'm still trying to recover from a trip to Kings Island yesterday with my kids. Going to an amusement park with kids is fun, but also absolutely exhausting. I have a new appreciation for what my parents must have gone through when they took my brothers and sister and me!

So, today: a meal that speaks for itself. I absolutely love meals like this. The ingredients are so humble, but the flavor is just outstanding. The pasta soaks up the rich broth, which packs it with delicious flavor. This meal is also pretty healthy, and since it all cooks in one pot, the clean-up is a breeze. My kids loved it, and so did Joe (after he squirted it with about half a bottle of Red Hot; I swear, that man puts hot sauce on everything!). I may need to make this tonight, because I certainly don't have the energy for anything more involved!

Skillet Penne with Chicken and Broccoli

adapted from A Taste of Home Cooking

1 pound boneless, skinless chicken breasts, cut into chunks

Salt and pepper

2 tablespoons olive oil, divided

1 tablespoon butter

1 onion, finely chopped

6 garlic cloves, minced

1/4 teaspoon dried oregano

1/2 cup dry white wine

2 1/2 cups water

2 cups low-sodium chicken broth

8 ounces penne pasta

8 ounces broccoli florets, cut into 1-inch pieces

2 ounces Parmesan cheese, grated, plus extra for serving

1/ Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium-high heat until just smoking. Add chicken in a single later and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes. Transfer to a bowl and keep warm.

2. Add remaining 1 tablespoon oil and 1 tablespoon butter to now-empty skillet and heat over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, 30 seconds. Stir in wine and simmer until nearly evaporated, 1 to 2 minutes. Stir in water, broth and penne. Increase heat to medium-high and cook at a simmer, stirring often, until penne is nearly tender, about 12 minutes.

3. Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3 to 5 minutes. Stir in chicken, along with any accumulated juices and cook until warmed through, about 1 minute. Off heat, stir in Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

Chicken and Broccoli Crescent Pockets

My friend Leigh and I share a mutual love of crescent rolls, so when she posted a recipe for crescent rolls stuffed with chicken and broccoli, I was all over it...especially when I saw that there was also cream cheese in the recipe. You guys know how I feel about cream cheese.

Not surprisingly, these crescent pockets were absolutely delicious and a hit with my entire family. I doubled the recipe so we could have leftovers for lunches, and I thought they were just as good reheated. You really can’t go wrong with a stuffing this flavorful, or a stuffer as delicious as a crescent roll!

Chicken and Broccoli Crescent Pockets

adapted from One Day At a Time – From My Kitchen to Yours

2 packages crescent rolls

1 package frozen steam-in-a-bag broccoli

1 8-ounce package softened cream cheese

1/2 cup sour cream

2 cups cooked chopped chicken

1 cup shredded cheddar cheese

Salt and pepper to taste

1. Preheat the oven to 375 degrees. Pinch two crescent rolls together to make a rectangle, for four rectangles per package. Steam the broccoli in the microwave two minutes shy of the time suggested on the bag.

2. In a large bowl, stir together cream cheese and sour cream. Add chicken, cheese, and partially steamed broccoli, and season with salt and pepper to taste.

3. Scoop some filling into each crescent rectangle and seal shut completely. Place on a baking sheet.

4. Cook for 15 to 17 minutes or until golden brown.

Chicken and Broccoli Pasta in Roasted Garlic, White Wine, and White Cheddar Sauce

The title of this recipe is kind of a mouthful, huh? I was trying to shorten it a bit, but I didn’t know where I should. All of the ingredients listed play an important part in this dish, and they all work together to create a luxurious meal that is truly divine, and that I will make again and again.

What I loved the most about this pasta was the sauce. It’s a cheese sauce, but the base is wine and chicken broth rather than milk, so it’s not heavy at all. The cheddar works so well with the white wine, and the roasted garlic provides richness and sweetness that balance the sharp cheddar so perfectly. As long as you roast the garlic ahead of time, this meal comes together in no time at all. It’s quick enough for a weeknight family dinner, but it’s fancy enough for company (or, ahem, an at-home Valentine’s Day feast).

Chicken and Broccoli Pasta in Roasted Garlic, White Wine, and White Cheddar Sauce
adapted from Annie’s Eats (and originally from the sadly now-defunct Good Things Catered)

16 ounces penne pasta
3 tablespoons butter
2 heads garlic
3 tablespoons flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
2 cups shredded white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender
1 large boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste

1. Peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the heads in foil and bake at 350 degrees for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.

2. Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.

3. Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30 to 60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1 to 2 minutes.

4. Stir the white wine and broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.

5. Mix in the broccoli florets and chicken pieces, and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm.

Chicken Broccoli Bacon Ranch Foil Packets

I know, I know, again with the chicken bacon ranch stuff, right? I guess I’m becoming a bit one-note, but seriously: If this combination is my one note, I’ll sing it until you gag me! ;)

In this recipe, my favorite combo is combined with broccoli, cheese, and stuffing and wrapped up in a tidy little foil package. I love this recipe, because it’s an entire meal in one foil packet. It’s so low-maintenance: Just toss everything in foil, wrap it up, and bake it until it’s done. Your starch, veggie, and meat are all right there; you don’t even need a side dish. And with this combination of ingredients, you know it’s delicious. I don’t even need to tell you that.

Actually, my favorite part about this recipe was what happened to the broccoli as it cooked in the foil packet. I thought it would just steam in there, but it actually roasted instead, adding a deep, rich, nutty flavor to the rest of the ingredients that I thought worked really well. My boys loved watching me open the foil packets to reveal the melty, fragrant, juicy treasure inside. They loved eating them, too.

Chicken Broccoli Bacon Ranch Foil Packets
from My Recipe Box

1 package chicken-flavored stuffing mix
1 1/4 cup water
4 6-ounce boneless skinless chicken breast halves
4 cups fresh broccoli florets
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
4 tablespoons ranch dressing

1. Preheat the oven to 400 degrees. Spray 4 sheets of heavy-duty aluminum foil with cooking spray.

2. Combine stuffing mix and water. Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.

3. Top stuffing in each packet with a chicken breast half, season with salt and pepper, then add 1 cup of broccoli. Sprinkle with 1/4 cup of the cheese and one slice of bacon, then drizzle with 1 tablespoon of ranch dressing. Repeat with all packets.

4. Bring up foil sides and fold to seal, leaving room for heat circulation inside.

5. Place packets on a cookie sheet and bake 25 to 30 minutes. Remove packets and let stand 5 minutes. Cut slits in foil for steam before opening.

Cheesy Chicken Broccoli Bake

In the days B.C. (Before Children), Joe and I used to eat out quite a lot. We had a lot more disposable income (and a lot more time!) in those days to enjoy a nice meal in a restaurant. One of our favorite places to eat was Cracker Barrel. I realize that makes us very uncool, but there it is.

They have this weekly chicken special on their menu that I used to love. They serve it every Wednesday, so Joe and I used to go there for dinner nearly every Wednesday. The dish contains chicken, broccoli, Ritz crackers, and tons of cheese, and it is so delicious. Even after the boys were born and eating out became nothing but a distant memory (at least temporarily), I never quite forgot about that dish. I always meant to recreate it, but life got in the way, as it does. That is, at least until the day I stumbled across this recipe on Pinterest.

I’m happy to report that, in this recipe, I’ve found a more-than-suitable replacement for that dish I used to love so much. In fact, with the tweaks I made, I think this may be even better than Cracker Barrel’s version! You simply can’t go wrong with broccoli, cheddar cheese, and buttery crackers. Everyone in my family absolutely loved this, and I will definitely be making it frequently from now on!

Cheesy Chicken Broccoli Bake
adapted from Get Off Your Butt and Bake!

For the chicken:

1 pound broccoli florets
4 medium-sized chicken breasts
3 cups shredded cheddar cheese, divided
1 tube buttery crackers (like Ritz), roughly crushed
1 stick melted butter

For the sauce:

2 tablespoons butter
2 tablespoons flour
1/3 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk

1. Preheat oven to 350 degrees.

2. Steam broccoli for about 2 minutes. Meanwhile, season chicken breasts with salt and pepper.

3. Place the chicken in a greased 13 × 9-inch pan. Top with the broccoli in an even layer.

4. In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Stir in the flour; cook and stir until bubbly. Add chicken broth, salt and pepper, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat to low and add 1 1/2 cups of the cheese. Stir until melted.

5. Pour the sauce over the chicken and broccoli. Top with the remaining 1 1/2 cups cheese.

6. Melt the stick of butter and stir in the crushed crackers. Sprinkle over the top of the grated cheese.

7. Bake uncovered for 30 to 45 minutes, depending on the thickness of the chicken, until hot, bubbly, and cooked through.

Bacon Broccoli Macaroni and Cheese

My older son, Andrew, ate anything that we put in front of him when he was an infant – and even when he was a young toddler. But now he’s three, and the list of foods he will eat has gotten significantly smaller. He’s not a picky eater, exactly, but he’s definitely developing a strong sense of what he likes and what he doesn’t (and what he refuses to try). Three of the things he most definitely does like are macaroni and cheese, broccoli, and bacon (he is my kid, after all), so I made this macaroni and cheese just for him, combining those three things. I had success with the pizza mac and cheese, so I thought he’d like this one too. And I was right. Both of my boys (and Joe and I, too) devoured it. I mean, there’s really nothing not to love.

One of the things I usually do when I make stovetop macaroni and cheese is use cream cheese as the thickening agent rather than butter and flour. I use a brick of cream cheese (I usually use reduced fat) in addition to a couple of cups each of milk and cheese, and it always works out perfectly for me. I love a really creamy macaroni and cheese, and this is a great way of achieving that texture. Healthy? No. Delicious? A resounding YES!

Bacon Broccoli Macaroni and Cheese

1 pound short pasta
1/2 pound bacon, chopped
1 8-ounce brick cream cheese, cut into chunks
2 cups milk
2 cups shredded cheddar cheese
1 cup shredded colby-jack blend cheese
Salt and pepper to taste
1 head broccoli (or 1 bag frozen, steam-in-a-bag broccoli)
1 tablespoon butter

1. Cook pasta according to directions on package in boiling salted water.

2. Meanwhile, add bacon to a high-sided skillet and cook until crisp. Drain on paper towels.

3. Drain all but about 1 tablespoon of bacon grease from the skillet. To the same skillet, add cream cheese and milk and stir to combine. Cook until cream cheese is melted and mixture is thickened and bubbling. Stir in cheeses. Taste for seasoning and add salt and pepper to taste.

4. While the sauce is cooking, steam the broccoli until crisp-tender. Stir in butter.

5. Combine cooked pasta, broccoli, and half of the bacon. Pour cheese sauce over and stir to combine. Top individual servings with the reserved bacon.

Roasted Broccoli Alfredo

Remember my obsession with roasted broccoli? Well, it’s still going strong, so much so that we eat it once a week or so with lots of different meals. What can I say, I just love everything about it -- the nutty flavor, the rich aroma, the slight crunch of the browned bits.

I recently had one of my best ideas to date. I’ve always loved adding broccoli to fettuccine alfredo, and when I was planning our menu one week, I wondered what it would taste like if I roasted the broccoli instead of just steamed it. It was delicious! The nuttiness of the broccoli paired so well with the creamy, cheesy sauce, and it added a nice textural element to the overall dish. I think roasted vegetables of any kind would work really well in fettuccine alfredo (roasted tomatoes, hello?!) since their richness pairs so nicely with alfredo sauce. The alfredo sauce I used for this recipe is pretty basic, no bells and whistles: just a touch of butter, cream cheese, milk, tons of parmesan cheese, a little salt, and lots of black pepper. This meal was a huge hit with my whole family.

Roasted Broccoli Alfredo

1 pound fettuccine
2 heads broccoli, trimmed and chopped
2 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons butter
1 8-ounce package cream cheese, softened
1 cup milk
1 cup freshly grated parmesan cheese

1. Preheat oven to 425 degrees. Cook pasta according to package directions in boiling salted water; drain.

2. Meanwhile, toss broccoli with olive oil, butter, garlic powder, and salt and pepper to taste. Spread in a single layer on a nonstick baking sheet. Bake in the preheated oven, stirring frequently, for about 15 minutes.

3. To make the sauce, melt butter in a saucepan over medium heat. Add cream cheese and milk, stirring frequently. Heat it until it’s almost boiling, then stir in cheese and reduce heat to low. Season with salt and pepper to taste.

4. Combine broccoli, drained pasta, and sauce. Stir gently and serve.

Broccoli, Salami, and Mozzarella Pizza Pockets

Oh, you guys, this was The Meal That Almost Wasn’t. Everything seemed to go wrong when I was making these pizza pockets.

…Okay, not everything; that may be a little bit dramatic. I was originally planning to make this stromboli from Martha Stewart, but then I sliced my pizza dough in a way that didn’t allow for all the filling to fit. So then, thinking myself quite clever, I decided to make pizza pockets instead, and I divided the dough into 8 squares. I’m brilliant! I thought.

In my brilliance, I added the filling to each one and wrapped the dough around all of them...before I realized I hadn’t seasoned the filling in any way, or added the marinara sauce. So I had to improvise further. I decided to heat the marinara and just use it for dipping, and quickly melted and seasoned some butter, which I brushed over the top of the pizza pockets before I baked them.

Then I crossed my fingers and just hoped they were edible. Much to my surprise, not only were they edible...they were absolutely delicious, and something we all loved. When I thought about it later, I realized this really shouldn’t have been all that surprising, since what I did was pretty much unknowingly follow the directions for these pizza rolls. In any case, I still think these are worth sharing, especially since this particular filling combination is a knock-out. Whether you make the stromboli in the original recipe, or you adapt it into these pizza pockets out of necessity as I did, this is definitely something worth trying. The filling options are endless, and I’ll be trying lots of variations in the future.

(And I know I've listed marinara as the dipping sauce in the recipe, and while that was very good, I should also mention that I ended up dipping one of my pizza pockets in ranch dressing, and I loved that. Ranch is the best!)

Broccoli, Salami, and Mozzarella Pizza Pockets
source: heavily adapted from Martha Stewart

1 package refrigerated pizza dough
1 package frozen chopped broccoli, thawed
1 1/2 cups shredded mozzarella
4 ounces thinly sliced Genoa salami, chopped
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
Marinara sauce, warmed

1. Preheat oven to 400 degrees. Roll out pizza dough and cut into 8 equal squares.

2. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.

3. Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Top with mozzarella and salami.

4. Carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down on a lightly greased cookie sheet. Slice a hole in the top of each to vent.

5. Combine melted butter, garlic powder, Italian seasoning, and salt and pepper and brush over tops of pizza pockets.

6. Bake until golden, 15 to 20 minutes. Serve with marinara (or ranch!) for dipping.

Roasted Broccoli or Cauliflower

I’ve been having a love affair this summer. This is no secret; my husband knows all about it. In fact, he’s completely on board with it, and even encourages me to indulge frequently.

If you’re wondering who I’m having this affair with, and the answer may surprise you: It’s with roasted vegetables.

Lately, I just can’t get enough of roasted vegetables of all kinds. Give me a vegetable, and I’ll roast it. Asparagus, tomatoes, zucchini, peppers, mushrooms, potatoes...No vegetable is safe. I realize that summer seems like an odd time of year to roast things, since it requires a hot oven and hot ovens don’t go so well with steamy summer days, but let me tell you this: I’ll heat up my kitchen to any temperature just to get that nutty, deep, rich flavor out of my vegetables.

My favorite thing to roast is broccoli, and cauliflower is an extremely close second. Since I use the same simple method for both vegetables, I thought I’d share them here in one post. This really is nothing fancy, and it couldn’t be easier. Just cut the broccoli or cauliflower into florets, toss the florets in olive oil and butter, and give them a generous sprinkling of salt and pepper. You can add minced garlic if you want, or parmesan cheese or lemon zest or hot pepper flakes. I like to keep it simple, though, and let the vegetables speak for themselves. You won’t believe how delicious roasted broccoli and cauliflower are if you’ve never tried them: The texture gets slightly crispy, and the flavor intensifies into something nutty and magnificent. If you’ve never tried cooking broccoli and cauliflower this way, you really need to.

Roasted Broccoli or Cauliflower

1 head broccoli or cauliflower, cut into florets
2 tablespoons olive oil
1 tablespoon melted butter
Salt and pepper to taste (be generous)

1. Preheat the oven to 425 degrees. Sprinkle broccoli or cauliflower with salt and pepper, then toss it with the olive oil and butter until it’s evenly coated. Spread in a single layer on a nonstick baking sheet.

2. Bake in the preheated oven, 15 to 20 minutes, until partially browned.

Cheesy Broccoli and Rice

I have a great side dish to share with you today. We actually ate this as a main dish, but I think when I make it in the future (which I will, many, many times) I’ll use it as a side.

This stove-top broccoli and rice dish comes together in less than 15 minutes, and it’s so cheesy and creamy and delicious. I was attracted to the original recipe because I love the combination of broccoli and cheese (who doesn’t?), but when I looked more closely at that recipe, I had to stifle a yawn. Bo-ring! I made tons of modifications to jazz it up, and the end result is truly something delicious that we all loved. This is one of my new go-to side dishes. I could use a big serving right now, as a matter of fact!

Cheesy Broccoli and Rice
source: inspired by Better Homes and Gardens

2 tablespoons butter
1 small onion, chopped
1 clove minced garlic
Salt and pepper to taste
1 cup quick-cooking white rice
1 cup chicken broth
1 10-ounce package frozen chopped broccoli
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup parmesan cheese

1. In a medium saucepan, melt butter over medium heat. Add onion and cook until softened and fragrant. Add garlic; cook and stir for 30 seconds. Add salt and pepper to taste.

2. Stir in rice and cook until the edges begin to brown just slightly. Stir in broccoli and chicken broth. Heat to boiling. Remove from heat; cover and let stand 5 minutes.

3. Return saucepan to burner. Over low heat, add cheddar cheese, sour cream, and parmesan cheese, stirring just until cheese is melted. Taste for seasonings and adjust accordingly.

Broccoli Salad

I’m sure most of you have had some version of this salad before. My family has been serving this at our gatherings for literally as long as I can remember. When I was planning the menu for Andrew’s second birthday party earlier this month, I wanted dishes that I could make ahead of time so I wouldn’t be crazy-busy the morning of the party. This salad fit the bill perfectly; it’s the kind of thing that needs a day for all the flavors to soak in.

Our guests loved this. My dad is a strong supporter of the broccoli salad he buys from the salad bar at his favorite supermarket, but even he said that this was the best version he’s ever had. It’s got a sharp bite from the onions, a tangy sweetness from the dressing, and an irresistible saltiness from the bacon. I can’t wait to make this again, and not for a party -- just for me and Joe and Andrew! (Andrew loves his “coccobi.”)

Broccoli Salad
source: adapted from Recipezaar

2 heads fresh broccoli (not frozen)
1/2 cup red onion, chopped
1/2 pound bacon
1 1/2 cups grated cheddar cheese (Don’t buy the pre-grated stuff for this; buy a block and grate it yourself. The texture is much better.)

2 1/2 tablespoons vinegar
1 cup mayonnaise
1/3 cup sugar

1. Chop bacon into bite-sized pieces and cook to desired crispness. Drain on paper towels.

2. Chop broccoli florets into bite-size pieces. Combine broccoli, bacon, onions and cheddar cheese in a large bowl.

3. In a separate bowl combine vinegar, sugar and mayonnaise. Pour over broccoli mixture and toss to coat. Cover and refrigerate until serving (it’s best when made a day ahead).

Baked Penne with Broccoli and Three Cheeses

Basically this dish is a meatless baked ziti, only with penne pasta and broccoli. So right away I knew we would all like it -- Joe for the "three cheeses" part of the recipe, Andrew for the "broccoli" part and me for the...well, all of it. My love for pasta knows no bounds, which probably comes as a shock to exactly none of you.

Anyway, this was delicious. I loved the addition of the basil, which made it taste really fresh. I used whole wheat penne for this recipe, and although I usually love whole wheat pastas, the texture of it bothered me in this dish. Next time I'll just use regular semolina pasta. Other than that, though, I wouldn't change a thing. This was a fast and flavorful dinner that the whole family enjoyed.

Baked Penne with Broccoli and Three Cheeses
source: slightly adapted from Epicurious

2 teaspoons olive oil
3 garlic cloves, minced
2 cups penne pasta
3 cups 1-inch broccoli florets
1 tablespoon butter
2 cups purchased marinara sauce
1 cup grated mozzarella cheese
1/2 cup ricotta cheese
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese, divided

1. Preheat oven to 400 degrees. Stir oil and garlic in small skillet over medium heat 1 minute; set aside. Cook penne in large pot of boiling salted water until almost tender, about 11 minutes. Add broccoli; cook 1 minute. Drain. Gently stir in butter and 2 tablespoons parmesan cheese.

2. Mix marinara, 1/2 cup mozzarella, ricotta, basil, and garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper. Transfer to a glass baking dish. Sprinkle remaining mozzarella and parmesan over.

3. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes.

Broccoli Pie

My endless search (one could call it an obsession, maybe) for new vegetarian entrees has led me to lots of quiches and fritattas. I can't even tell you how many egg-based dishes I've bookmarked to try, but it is a lot. When I saw this recipe for broccoli "pie" (not technically a quiche because there's no heavy cream and not much liquid at all; not a fritatta because it has a crust), I knew we would love it, and I couldn't wait to try it.

We did love it! This comes together so easily and doesn't require much clean-up at all, and it is absolutely delicious too. I loved the creative use of packaged soup mix, which doesn't taste like it's a mix in this recipe and really adds a lot of great flavor to this dish. Served with a simple salad and some crusty bread, this broccoli pie makes an excellent brunch, lunch or dinner.

Broccoli Pie
source: seen on My Tasty Treasures and slightly adapted from Stacey Snacks

2 cups of steamed broccoli florets
3 eggs
1 cup of whole milk
Dash hot sauce
2 cups of cheddar cheese, shredded
1 package of Lipton vegetable soup mix
1 pastry crust, rolled out and fitted into a 9-inch pie plate.

1. In a large bowl, whisk eggs, milk and hot sauce together. Add broccoli, cheese and soup mix. Pour into unbaked pastry.

2. Bake on a cookie sheet for 40 minutes at 350 degrees until top is golden. Let rest a few minutes before serving.

Vegetable Lasagna

First, I have to apologize for the terrible picture of this lasagna. I know it looks like a hot mess. Please don't let the photo deter you from trying this, because it really is delicious!

Years ago when Joe and I first moved in together, I didn't cook all that much. We basically lived on pizza rolls, Manwich, and frozen vegetable lasagna for the first year of our cohabitation. Looking back on it now, it sort of makes me sick to think about all the money we wasted on processed foods.

Anyway, processed or not, we really, really loved that frozen vegetable lasagna. I can't remember the brand now, but I remember that what appealed to us was that it was made with a white sauce, not a tomato-based one. It was a nice change from a typical tomato-y lasagna. When I saw this recipe on the Better Homes and Gardens website a while ago, it instantly reminded me of that frozen lasagna we used to enjoy so much, and I couldn't wait to try it. It took me awhile to get around to making it, but now that I have, I know it's going to make many repeat appearances in our kitchen.

This tastes exactly like I'd hoped it would: rich and creamy and hearty and filling. I usually don't make a recipe I've never tried before for guests, but Joe's grandparents ended up coming for dinner at the last minute the night I made this, and they raved about it too. His grandma even asked for the recipe, and like most grandmas she is a very good cook, so that made me feel pretty good. I don't know if I can give this lasagna a higher recommendation than that!

Vegetable Lasagna
source: adapted from Better Homes and Gardens

12 no-boil lasagna noodles
2 eggs, beaten
1 15-ounce carton plus 2 cups ricotta cheese
2 teaspoons dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion (1 large)
1 medium zucchini, sliced into half-moons
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 tablespoons all-purpose flour
1/2 to 1 teaspoon black pepper
2 cups milk
1 10-ounce package frozen chopped spinach, thawed and thoroughly drained
1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained
1 cup shredded carrot
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese (2 cups)

1. In a medium bowl combine eggs, ricotta cheese, and Italian seasoning. Set aside.

2. In a large skillet cook mushrooms, onion, zucchini and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.

3. To assemble, in a greased 3-quart rectangular baking dish, layer a small amount of the vegetable mixture; top with one-third of the noodles. Spread with one-third of the ricotta cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.

5. Bake, uncovered, in a 350 degree oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.

Broccoli-Cheddar Soup

I love broccoli soup. I big-pink-puffy-heart love it. I love it so much that I have been known to buy a can of the condensed stuff, heat it up with some milk, and eat it for lunch. (Aaand, how many readers did I just lose with that disgusting confession?)

I also love the real thing, though -- like Panera's delicious broccoli-cheddar soup. When I got this month's issue of Food Network Magazine and saw a copycat recipe for their soup, I knew I had to give it a shot. Last night seemed like the perfect opportunity, since Joe has a "man cold" and was whining for soup. I apologize to any male readers for what I'm about to say, but men? They are such big babies when they're sick.

Regardless, I'm so glad I made this soup, man cold or not, because we absolutely loved it. It's thick, rich, flavorful and creamy. I didn't go to the trouble of making bread bowls, but I did top our servings with croutons, which added a nice crunch and an extra dimension of flavor. The best parts about this meal, though? The newborn slept the whole time I was making it and we were eating it, and the toddler absolutely loved it:

He ate two bowls. It was probably because of all the cheese, but anytime I can get some broccoli in him I'm happy.

Broccoli-Cheddar Soup
source: Food Network Magazine, January/February 2010

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste
4 cups broccoli florets
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

2. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

3. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into bowls and garnish with cheese.