One Pot Broccoli Cheese Orzo

Ingredients:

• 1 tablespoon salted butter
• 1 tablespoon EVOO
• 1 whole sweet onion, finely diced
• 3 cloves garlic, finely minced (I used frozen Dorot cubes.)
• 1 cup shredded or finely diced carrots
• 1 cup uncooked orzo
• 2 cups chicken stock
• 2 cups finely chopped broccoli
• 1 cup 2% milk 
• 1.5 cups mild cheddar, shredded
• ½ cup grated Parmesan cheese
• salt and pepper, to taste

Directions:

• Add olive oil and butter to a heavy bottomed pan over medium heat. Once hot, add onion and a good pinch of salt and cook for 4-5 minutes.
• Add garlic and shredded carrots and cook down for another 3 minutes or until the garlic starts to get tender and fragrant.
• Add uncooked orzo, stock, and milk, and stir. Once simmering, put the lid on and let cook for about 6 minutes.
• Remove lid , add broccoli, and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the pasta is al dente and the broccoli is tender.
• Add the cheeses and stir. Season with salt and pepper to taste. Enjoy!
  
  
  *Modified from www.grilledcheesesocial.com

Cottage Cheese Salad

Ingredients:

• ¾ cup cucumber, diced or sliced in rounds (pictured above) (Use minis if slicing in rounds.)
• ¾ cup cherry tomatoes, halved
• 2 Tablespoons red onion, finely diced
• 1 cup full fat cottage cheese (IMO, Good Culture brand is by far the best!)
• ½ - 1 Tablespoon white wine vinegar
• Drizzle of extra virgin olive oil (I love the Graza "drizzle" EVOO.)
• Fresh herbs (dill or parsley are best) (I used a couple pinches of dried dill and it was great!)
• Cracked pepper and flakey sea salt

Directions:

• Combine tomatoes, cucumbers, and onion in a medium bowl. Sprinkle with a little salt and a crack of pepper and toss to combine.
• Add cottage cheese + vinegar to a shallow bowl and stir to combine. Scoop veggies on top with a slotted spoon to drain excess liquid from the veggies.
• If desired, toss to combine.  Top with herbs, a drizzle of olive oil, cracked pepper, and flaky sea salt. Enjoy on its own or served with pita chips or bread. (Siete Dip Chips are a fave at our house!)

*www.eatingbirdfood.com

Thanksgiving Side Dish: Corn Casserole (An Actual Good One)

Ingredients:

• 1, 8.5 ounce package cornbread mix
• 1 cup sour cream (or 1 cup non-fat Greek yogurt)
• 1 stick (1/2 cup) unsalted butter, melted 
• 1, 15 ounce can creamed style corn, undrained
• 1, 15 ounce can corn, drained
• 2 eggs, beaten
• ⅛ teaspoon pepper
• ¼ teaspoon salt

Directions:

1. Pre-heat oven to 350 degrees and grease a 2½ quart baking dish, an 8x8, or a 9x9 baking pan.
2. In a bowl, mix together sour cream (yogurt), corn, creamed corn, melted butter, and eggs. Add cornbread mix, salt and pepper, and stir.
3. Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it.

Notes:

1. Recipe can be doubled; bake in a buttered, 9x13 inch pan.

2. Recipe can be made 1-2 days ahead; bake, cool completely, then cover tightly and put in refrigerator.  To re-heat, take casserole out of refrigerator and bring close to room temperature (will re-heat quicker), keep covered and put in a 300 degree oven for about 30 minutes.

*www.stuckonsweet.com

FRESH Green Bean Casserole

*This recipe makes 8-10 servings, so I halved the amount of GREEN BEANS ONLY.  

Ingredients:
4 tablespoons unsalted butter
12 ounces mushrooms, stems removed and chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
1 cup low-sodium chicken broth
1 teaspoon tamari or soy sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 (6-ounce) cans French's Fried Onions, divided
1 1/2 pounds frozen green beans, thawed and drained (I halved.)

Directions:

1. Arrange a rack in the middle of the oven and to 325°F.
2. Cook the mushrooms: Melt the butter in a large, straight-sided skillet over medium-high heat. Add the mushrooms and cook until reduced by half, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
3. Make the gravy: Sprinkle the flour evenly over the mushroom mixture and stir to combine. Cook until the flour is no longer dry, 1 to 2 minutes. Add the milk, chicken broth, tamari or soy sauce, pepper, and nutmeg and bring to a simmer. Simmer until the sauce is thickened, 3 to 5 minutes.
4. Add some of the onions and green beans: Remove the sauce from the heat, add the green beans and half a can of the fried onions, and stir to combine. Transfer the green bean mixture to a 9x13-inch baking dish and spread into an even layer.
5. Top and bake: Sprinkle with the remaining 1 1/2 cans onions. Bake until golden and bubbling, 12 to 15 minutes.
6. Cool before serving: Let stand 10 minutes before serving. The sauce will thicken as it cools. 

Recipe Notes:

• Make ahead: Assemble the casserole without the crisp onion topping and store tightly wrapped in the refrigerator for up to 3 days. Remove from the refrigerator while the oven preheats. Top with the fried onions and bake.
• Storage: Store leftovers tightly wrapped in the refrigerator for up to 1 week.

*www.thekitchn.com

Broccoli Cheddar Bites

Ingredients:

• 1 large bunch of broccoli florets (I bought two medium-sized.) *Update: I bought a pre-chopped, 12 oz. bag of broccoli florets and used a little less than the entire bag...maybe 10 oz. 
• 2 eggs, lightly beaten
• 1/2 cup, packed, torn fresh bread (no crust) *Update: you can use any bread.  I made these one night on a whim, and the only loaf of bread I had in the house was frozen.  I used a couple of whole-grain english muffins and they were perfect!
• 1/4 cup grated onion* (...or just dice them.  See notes before directions.)
• 1/4 cup mayonnaise
• 1 cup (4 oz.) grated sharp cheddar cheese (I used mild cheddar.)
• 1 1/2 teaspoons lemon zest (I didn't have a lemon on hand so I used 1-2 drops of Lemon essential oil.)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

*Updated NotES:  AFTER STEAMING THE BROCCOLI FLORETS, INSTEAD OF DICING (AS THE RECIPE TELLS ME TO), I THREW THEM INTO MY MINI FOOD PROCESSOR, ALONG WITH MY DICED ONION.  SAVED ME from dicing up the broccoli and grating the onion!

Directions:

1. Steam and chop the broccoli: Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking.

Finely chop the steamed broccoli florets (or see my notes above). You should have 2 to 2.5 cups.

2. Make filling: Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened.

Add the grated onion (or see my notes above), mayonnaise, cheese, lemon zest (or essential oil), salt, and pepper. Stir in the minced broccoli.

3. Distribute broccoli mixture in mini muffin pan wells:  Preheat oven to 350°F. Coat the wells of 2 mini muffin pans (1 dozen wells each) or 1 mini muffin pan (2 dozen wells) with olive oil (I used olive oil cooking spray).  Distribute the broccoli mixture in the muffin wells. (***If you don't have a mini muffin tin, you can use a regular-sized muffin tin.  This, in turn, will only make 12 muffins.)

4. Bake: Bake at 350°F for 25 minutes until cooked through and lightly browned on top.

(Watch the video for step by step help!)

*www.simplyrecipes.com

Creamy Brussles Sprout Gratin

• Ingredients:
• 2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
• 3 Tbs. unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
• 3/4 oz. (1/4 cup) finely grated Gruyère
• 1-1/4 cups heavy cream

Directions:

Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4  tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.

While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8  tsp. salt in a small bowl. Mix in the Gruyère.

When the Brussels sprouts are tender and browned, pour the cream over them and continue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5  to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.

*www.finecooking.com

Parmesan and Herb Roasted Potatoes

INGREDIENTS:

• 3 pounds baby Dutch yellow potatoes, halved (Yukon Gold potatoes or your favorite roasting potato may be substituted.)
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• 1/3 cup parmesan cheese, finely grated
• 2 tablespoons fresh parsley leaves, chopped

DIRECTIONS:

1. Preheat oven to 400 degrees, and line a baking sheet with aluminum foil for easier cleanup.
2. To the baking sheet, add the potatoes in a large mound and evenly drizzle with olive oil. Sprinkle with Italian seasoning, garlic powder, salt, pepper, and toss potatoes with hands to coat evenly. Bake for 5 to 10 minutes. Baking briefly before adding the cheese ensures the potatoes will cook through before the cheese burns.
3. Remove pan from the oven, evenly sprinkle with the parmesan, and bake for another 25 to 30 minutes, or until lightly golden brown, fork-tender, and done.
4. Garnish with parsley before serving. Potatoes are best warm and fresh.

*www.averiecooks.com

Creamed Corn

Ingredients:

·       2 (10 ounce) packages frozen corn kernels, thawed

·       1 cup heavy cream

·       1 teaspoon salt

·       2 tablespoons granulated sugar

·       1/4 teaspoon pepper

·       2 tablespoons butter

·       1 cup whole milk

·       2 tablespoons all-purpose flour  
 1/4 cup freshly grated Parmesan cheese

Directions:

1.    In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.

2.    Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.

3.    Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

*www.allrecipes.com