This is an easy prep recipe that is full of flavor.
serves 4
Ingredients
4 (5-ounce) salmon fillets
8 tablespoons Ginger Soy Sauce, see recipe below
2 large stalks of broccoli, chopped into small pieces
1 package of ramen noodles
Salt for the noodles
Directions
Preheat oven to 450°F. Arrange fish on a large plate and brush each filet all over with 1 tablespoon of ginger sauce. Toss broccoli with 4 tablespoons of sauce in a large bowl.
Arrange fish in a single layer on one side of a parchment paper-lined baking sheet. Arrange broccoli on the other side of the baking sheet. Roast, stirring broccoli occasionally until the fish are just cooked through and the broccoli is just tender about 12-15 minutes.
Bring a large pot of salted water to a boil. Add ramen, discard the flavor packet, and cook according to package instructions. Drain and return to pot. Add broccoli and remaining Ginger sauce. Mix gently. Serve portions with a fish portion on top.
Ginger Sauce
1/3 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sweet soy sauce
1 tablespoon sesame oil
2 tablespoons water
3 teaspoons ginger, minced
2 cloves garlic, minced
¼ teaspoon red pepper flakes
Combine in a medium bowl and set aside.
Chicken Parmesan With Pasta and Air-Fryer Broccoli
2 servings
Ingredients
1 large boneless chicken breast
1 tablespoon mayonnaise
½ cup Italian seasoned breadcrumbs
Salt and black pepper to taste
Olive oil
4 fresh mozzarella cheese slices
For Marinara Sauce, see the recipe below
3 oz fettuccine noodles
Directions
Slice the chicken breast into two thin cutlets. Pound lightly between the plastic to even out the slices. Brush with cutlets with mayonnaise and dredge in bread crumbs. Refrigerate until ready to cook,
Boil salted water in a large saucepan and cook the noodles al dente. Drain
Heat a few tablespoons of oil in a 10-inch skillet. Brown the chicken cutlets on both sides. Cover with sauce. Cover the skillet and simmer for 5 minutes. Remove the cover and top each cutlet with 2 slices of cheese. Cover the pan and cook over low until the cheese melts about 2 minutes.
Divide the pasta onto 2 individual plates, and top with some salt sauce. Place the chicken parmesan next to the pasta.
Marinara Sauce
Ingredients
1 tablespoon olive oil
1 garlic clove, minced
¼ cup chopped onion
14 oz container of finely diced Italian tomatoes
1 teaspoon dried Italian seasoning
¼ teaspoon red chili flakes
½ teaspoon salt
Directions
Simmer the ingredients in a medium saucepan for 30 minutes over low heat.
Air- Fryer Broccoli
Ingredients
1 pound broccoli florets cut into evenly sized pieces (about 4 to 5 cups florets,]
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon granulated sugar optional; helps with caramelization
2 tablespoons water
Lemon wedges
Directions
Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
Preheat your air fryer to 400 degrees.
Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 5 minutes.
My air-fryer has an open weave basket, so I place an air-fryer parchment sheet in the basket to help with clean-up.
Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 5 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with any other topping suggestions: lemon zest, lemon juice, Parmesan, and/or red pepper flakes.
Ingredients
8 ounces of short pasta
3 cups fresh broccoli florets (about 1-2 heads)
3 tablespoons butter
½ yellow onion, finely chopped
2 cups cooked chicken cut into bite-size pieces
2 garlic cloves, minced
¼ cup flour
1 cup chicken broth, homemade recipe below, or use store-bought
2 cups milk
½ teaspoon salt
¼ teaspoon black pepper
½ cup parmesan cheese, shredded
1 cup cheddar cheese, shredded
1 ½ cups mozzarella cheese, shredded
Directions
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil, then add the pasta. Once the pasta is about 4 minutes from al dente, add the broccoli and cook another 2 minutes. Drain and transfer to baking dish.
Heat a large skillet over medium-high heat. Add the butter and onion. Cook until the chicken is lightly browned, about 3 minutes. Mix in the flour and cook for another minute. While mixing, slowly pour in the chicken broth and then milk. Simmer for 3-4 minutes, until thickened to gravy consistency.
Remove the skillet from the heat and mix in the chicken, salt, pepper, parmesan, 1/2 cup cheddar, and ½ cup mozzarella cheese. Pour the pasta and broccoli into the baking dish and mix them together. Sprinkle with the remaining 1 cup of mozzarella cheese and 1/2 cup of cheddar cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake for 10 minutes until the cheese is lightly golden brown and the sauce bubbles around the edges.
Homemade Chicken Broth
This recipe gives you plenty of chicken and broth for several recipes.
Ingredients
1 (3 1/2 to 4 pound) whole chicken
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks of celery, washed and cut in thirds
1 head of garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns
Directions
To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and water to cover about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities that rises to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set it aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.
Chicken Cordon Bleu
2 servings
Ingredients
4 slicesSwiss, Gruyère or Italian Fontina cheese or a combination
2 slices deli ham
2 teaspoons
Freshly ground pepper to taste
2 boneless, skinless chicken breast cutlets
1 egg
¼ cup All-purpose flour
1/2 cup plain dry breadcrumbs
2 tablespoons butter
Directions
Preheat oven to 425°F.
Pound chicken cutlets thin.
Place a slice of cheese, a folded slice of ham, and another slice of cheese on one half of the cutlet, fold the other side of the cutlet over the filling.
Press the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
Lightly beat egg with a teaspoon of water in a medium bowl. Place breadcrumbs and flour in separate shallow dishes. Hold each chicken breast half together and dip in flour, egg then dredge in breadcrumbs. (Discard leftovers.)
Heat oil in an ovenproof nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned side up, on the prepared baking sheet. Bake, until the chicken is no longer pink in the center or until an instant-read thermometer, registers 165°F, about 20 minutes.
Broccoli with Quick Lemon Sauce
Ingredients For two servings
1 large stalk of raw broccoli florets, rinsed well
2 tablespoons olive oil
Salt and Pepper to taste
Sauce
2 tablespoons lemon juice
1 garlic clove, grated
4 tablespoons room temperature butter
Freshly ground pepper to taste
Directions
For the sauce
Place the sauce ingredients in a small microwave bowl. Heat the sauce on high until the butter melts. About 2 minutes. Stir well and set aside.
For the broccoli
Preheat oven to 425 F.
Cut the stalk into 4 pieces. Place in a plastic bag with the oil and seasonings.
Place the broccoli on a foil-lined sheet pan large enough to hold them all in a single. Bake until tender for about 15 minutes, Place the broccoli on a serving plate and pour the lemon sauce over the broccoli.
Oven Roasted Potato Wedges
2 servings
Ingredients
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon salt
1 large russet potato, scrubbed and cut into eighths
Directions
Preheat an oven to 425 degrees F (220 degrees C).
Place olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
Broccoli-Cheddar Mac & Cheese
2 servings
Ingredients
6 ounces penne pasta {whole wheat}
1 medium stalk of fresh broccoli, cut into small florets {about 10-12 oz]
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1 cup shredded sharp Cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons panko breadcrumbs
Directions
Preheat oven to 425°F.
Bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions, adding broccoli for the last minute of cooking. Drain.
Wipe the pot dry and place over medium-low heat. Add butter and swirl until melted. Sprinkle flour over the butter; whisk until smooth. Slowly add milk, salt, and smoked paprika; cook, whisking constantly, until the mixture bubbles and thickens about 5 minutes. Remove from heat and stir in Cheddar cheese. Add the drained pasta and broccoli, stirring to coat well.
Combine the panko and Parmesan cheese.
Transfer the mixture to an 8–inch baking dish and sprinkle with panko mixture. Bake15 minutes.
Serve with a tomato salad.
Chicken Broccoli And Gnocchi
Ingredients
17.5 oz {500 gr} package shelf-stable potato gnocchi {DeCecco}
1 1/2 lb chicken breasts, boneless skinless (about 2), cut into 1-inch cubes
1 tablespoon olive oil
3 cups medium broccoli florets
1 recipe alfredo sauce, see below
½ teaspoon garlic powder
1/2 teaspoon table salt
½ teaspoon ground black pepper
Parmesan cheese for serving
Basil leaves
Directions
Cook gnocchi per instructions.As they rise to the top of the water, scoop them out with a large spider or slotted spoon onto a large mixing bowl. Add the broccoli florets and bring the water back to a boil. Cook for 6 minutes. Drain in a colander.
Season chicken on both sides with garlic powder, salt, and pepper
In a skillet, heat the oil over high heat. Once hot, add the seasoned chicken and sear 2 minutes per side, until crispy. Turn down heat to low, cover the skillet and cook for another 5 minutes, until chicken is cooked and tender.
Prepare the alfredo sauce recipe in the pasta pot.
Add the drained gnocchi and broccoli to the sauce. Toss until well combined. Gently fold in the chicken. Warm over low heat.
Pour into a serving bowl.
Top with fresh parmesan cheese and basil leaves.
Alfredo Sauce
Ingredients
1 stick butter {8 tablespoons}
2 cups heavy cream
1 cup grated Parmesan cheese
Heat the ingredients in a medium saucepan over low heat until the butter is melted and the ingredients are combined.
Broccoli Soup
8 servings
Ingredients
1 tablespoon butter
6 garlic cloves, sliced
4 shallots, sliced
1 large baking potato, peeled and cut into 1-inch pieces
1 sprig thyme or 1 teaspoon dried
1 onion, diced
2 bunches broccoli {4 heads}
8 cups chicken broth
Pinch of freshly ground pepper
1/2 cup half-and-half or cream
1/4 cup snipped chives
Salt and freshly ground black pepper to taste
Directions
Remove the broccoli florets and divide them in half. Save one half for another recipe and set aside the remaining florets. Dice the stalks into small pieces.
In a large soup pot, over medium heat, melt the butter. Add the garlic, shallots,, onion and thyme. Sweat in the butter until softened.
Add the potatoes and broccoli stems. Stir the mixture several times.
Pour in the chicken broth and bring to a boil. Turn the heat to low, partially cover the pot and simmer the soup for about 90 minutes until all the vegetables are very soft.
Puree the soup in the pot with an immersion blender until very smooth.
Add the broccoli florets and cream and season with salt and pepper, to taste. Cover the pan and simmer over very low heat until the florists are softened for about 10 minutes.
Serve h garnished with chives.t.
3-4 servings
Ingredients
1 bunch udon noodles
1 lb boneless skinless chicken breasts or thighs
Marinade
1 tablespoon Shaoxing wine (or dry sherry)
1/2 teaspoon salt
1 tablespoon cornstarch
Sauce
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine (or dry sherry)
1/2 tablespoon dark soy sauce
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
Stir-fry
1 whole stalk of broccoli, cut into bite-sized florets
2 tablespoons peanut oil (or vegetable oil)
4 cloves garlic, minced
1 teaspoon ginger, minced
1/2 cup toasted walnuts
3 scallions sliced
Directions
Slice the chicken into thin bite-size pieces, no thicker than 1/4”, transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
Combine all the sauce ingredients in a bowl. Stir to mix well.
Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and most of the water evaporates about 40 to 50 seconds. Transfer the broccoli to a plate.
Boil the udon noodles per the manufacturer’s instructions in the same pan. Drain the water. Set aside.
Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Turn the chicken and stir and cook until the surface is lightly charred.
Add the garlic and ginger. Stir a few times to release the flavor.
Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thicken about 1 minute. Stir in the broccoli, walnuts, and noodles and heat gently. Sprinkle the scallions over the top of the mixture.
Transfer to individual bowls and serve immediately.
Ingredients for 2 servings
4 oz fettuccini pasta
1 cup Parmesan cheese
1 cup heavy cream
1/2 stick unsalted butter (1/4 cup)
2 cloves of minced garlic
Salt and freshly ground black pepper to taste
8 large shrimp, peeled and deveined
1/4 teaspoon dried Italian seasoning
2 small heads (about 8 oz) broccoli florets, cut into 1-inch pieces
Directions
Boil a large pot of water, add salt and cook pasta to the al dente stage. Two minutes before the pasta is done, add the broccoli. Drain and set aside.
Sprinkle the shrimp with salt, pepper, and the Italian seasoning.
Melt the butter in a deep skillet, add in the garlic and cook for 20 seconds. Do not brown the garlic.
Add the cream, stir in the cheese and bring to a simmer. Add the shrimp and poach in the cream over low heat until pink.
Fold in the broccoli and pasta and cook just until warmed.
Pour the mixture into 2 individual pasta bowls and serve.
Roasting a turkey breast is a very economical dinner choice. There is little waste and a 5 lb roast will give you several meals later in the week. I was able to use the meat from this roast to make Turkey Tetrazzini, Pot Pie, Turkey Salad and sandwiches. I also made turkey broth from the breast bones.
Herb Roasted Turkey Breast
Ingredients
1 bone-in turkey breast (4½ to 5 pounds)
2 tablespoons olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dry white wine
Directions
Preheat the oven to 350 degrees F.
Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. If the skin is browning too quickly, cover it loosely with aluminum foil.
When the turkey is done, remove the pan from the oven and cover the pan with aluminum foil. Let the turkey rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
Corn Cakes
Fresh corn is ideal but frozen and canned works well in this recipe.
Ingredients
1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped
3 tablespoons finely diced scallions
Directions
Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.
Place a griddle or large skillet over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately or keep warm in a low oven until all the batter is used.
To serve with the roasted turkey, put 2 griddle cakes on an individual plate, top with sliced turkey and pan juices.
Broccoli and Mushroom Casserole
Ingredients
2 tablespoons butter
4 oz sliced mushrooms
1 1/2 tablespoons all-purpose flour ( I use Wondra)
1 cup whole milk
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1 head fresh broccoli cut into small pieces
Directions
Steam or boil the broccoli for 3 minutes and set aside in a colander to drain.
Melt butter in a saute pan over medium-high heat until bubbling.
Place sliced mushrooms in the pan with the salt and white pepper. Saute until browned, about 5 minutes.
Add the flour and stir until dissolved. Slowly add milk and cook until thickened.
Stir in drained broccoli and heat for a few minutes.
Pour into a serving dish.
