Beef and Broccoli braid - a versatile go-to

ok, I did not plan to blog this one BUT after posting a pic on facebook, I realized I NEEDED to share this recipe. I found and made it years ago from a "homestyle" cookbook I had from a charitable organization in Lubbock, TX. It includes recipes that remind you of your mom, your grandma... comforting & delicious, though not all necessarily "gourmet". Case in point, one of the next recipes "Burrito Casserole," haha! I'm sure it's delicious too. 

So I made this recipe for Sie's family and it was just a huge hit. He always requests it for special occasions! Sooooo simple, very few ingredients but makes for a truly pretty presentation. AND it's versatile. Below the recipe I've listed some other combinations I've wanted to try with this same technique.

Beef and Broccoli Braid

(originally shared by: Jill Bramlet)

1 lb. ground beef

10 oz. frozen broccoli, thawed

2 c. cheddar cheese

1 (14 oz.) can diced tomatoes, drained (I like garlic & olive oil flavored)

1 pkg. onion soup mix or herb and garlic soup mix

1 sheet frozen puff pastry or 2 cans crescent rolls (*note: definitely go with puff pastry. it's so much easier than combining the dough from crescent rolls plus its easy to find now, not expensive and just overall turns out better for this)

1 beaten egg

Brown ground beef in a skillet and drain. Add thawed broccoli, soup mix and cheese to meat. Mix well. Unfold thawed pastry or crescent rolls in an ungreased baking sheet in a rectangle shape. 

(The instructions for this part aren't very descriptive, so let me elaborate; if you go with puff pastry, give it a few rolls to stretch it just a bit and also smooth any cracks. sometimes the edges where it was folded crack and you want to essentially want to rejoin any of those. If you go with crescent rolls, you need to first roll them together into a similar rectangle shape/size as what you would get in a puff pastry sheet)

Along long sides, cut slits 1 inch apart from outer edge. The first time i shared with my mom, she could not envision it so I had to draw a diagram like the one shown here. Mound meat mixture down center of dough. (I always have leftovers - don't overmound!) Starting at one end, fold pastry strips over filling, alternating sides, to cover filling (it is ok if you can see the mixture through the braid- does not need to be completely closed to work) Beat egg in small bowl; brush over pastry. Bake in 400 degree oven 30-35 minutes, until pastry is golden brown.


Recipe note: Part of this recipe can easily be made the night before you need it. Just brown the meat, add the tomatoes, cheese, soup mix and broccoli. Refrigerate until needed. Warm mixture in the microwave oven while you are preparing the dough. Finish the braid like above.

Here is a picture of mine from Sie & I's anniversary dinner:

Some variations of fillings I'd like to try: Breakfast version with eggs, cheese, sausage and green chiles. Veggie version with squash, cheese, sweet potatoes and onions. Italian version with italian tomatoes, chicken, mozzerella and mushrooms. The options are endless :)

Hope you enjoy!

Watermelon salad with feta and basil

This salad is so easy and really is a refreshing alternative to a green salad. I bought a personal size watermelon earlier in the week and I decided I would try and make a salad with it. I've had salads with watermelon before but I'd never made one. Dean was skeptical but I think I won him over in the end. Salad to him means something with lettuce! The recipe I found was Martha Stewart but it's uncharacteristically easy for one of her recipes!

Watermelon Salad with Feta and Basil

6 cups cubed watermelon
2 tablespoons fresh lime juice
1/2 cup basil leaves cut into thin strips
Course salt and pepper
4 oz feta, broken into big pieces (about a cup)

I cut up my watermelon into large cubes, added the rest of the ingredients and there you have it. A nice cool salad for a hot summer day.

***On a side note, if you aren't growing fresh herbs, you really should try it. I'm growing basil, mint, Italian parsley and chives right now. They are easy to grow and it's so rewarding to go out and harvest the herbs for the recipes right out of my own garden.

Enjoy this lovely weather!

Roasted Butternut squash

Dean & I have no trouble eating vegetables...we love them but I'm bored with my old standbys...so I bought a butternut squash for something different.

If I've made it before, I sure don't remember it so I went on the hunt for a new recipe. Most were sweet with ingredients like brown sugar or honey. Well, that's not us. We like our vegetables savory! Finally, I came across this Ina Garten recipe. (I love her recipes). http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-recipe

Except for having to peel the squash, the recipe is pretty much like a roasted potato recipe.

Heat oven to 400. Peel, seed and cut the squash into cubes. Arrange on a baking sheet and sprinkle with good olive. Salt and Pepper and bake for 30 minutes.

What could be easier? The squash comes out soft and delicious. I think if you went easier on the salt and pepper, it would be something the little ones would like, too. It tastes almost buttery. Hmmm, I guess that's how it got it's name! Buttery, Butternut squash...try it for a change....

Skillet Chicken with Green Chile Sauce

I made the best recipe last night. I didn’t take pictures until the very end because I didn’t think about it being blog worthy…but it turned out so pretty that I had to take a shot of it. And then, we tasted it and I must say it was delicious. Fast, easy, looks good…yes, that’s definitely something to write about. (This recipe was printed in the Houston Chronicle but originally came from Good Housekeeping.)

4 medium boneless, skinless breast halves
Salt & Pepper
1 tablespoon olive oil
1 small can green chilies
1 cup grape tomatoes each cut in half
¾ cup chicken broth
½ teaspoon ground cumin
1 clove garlic, crushed with press
2 tablespoons fresh cilantro

Start by pounding the breasts with a meat mallet till you have an even thickness. Or if you like, cut the breasts in half horizonally. Salt & pepper.

In a non-stick pan, heat the olive oil over medium high heat. When the oil is hot cook the breasts until browned on both sides. Cook until you can’t see any pink throughout and totally browned. They get a little crispy on the outside but that makes it yummy.

Take the breasts out of the skillet and put them on a platter. Cover with foil.

To your hot skillet add the green chilies, tomatoes, chicken broth, cumin and garlic. Cook for about 3 minutes until the sauce reduces slightly. Stir in the cilantro and spoon over the chicken.

So easy and so delicious! I love finding recipes like this.

Enjoy

Stovetop Chicken Pie

Nothing warms you up on a chilly snow day like good old comfort food and this recipe fits the bill. This is an old fashion chicken pot pie made both easier and lighter. Yum!! What's not to like about that!

Ingredients
8 frozen buttermilk biscuits
1 small sweet onion diced
a Tbsp. canola oil
1 (8 oz) package sliced fresh mushrooms
4 cups chopped cooked chicken (I used a rotisserie chicken, it was the perfect amount)
1 (10 1/4 oz) can reduced fat cream of mushroom soup
1 cup low sodium chicken broth
1/2 cup dry white wine
1/2 (8 oz) package less fat cream cheese, cubed
1/2 envelope Italian dressing mix (about 2 tsp)
1 cup frozen baby peas

Go ahead and cook the bisquits...you'll be finished with the recipe by the time your bisquits cook.

Pull the meat off the rotisserie chicken and chop and also chop the onion.



In a Dutch kettle (or heavy saucepan), saute the onion in the canola oil until cooked through. Add the mushroom and cook 5 more minutes. Stir in the chopped chicken and the next five ingredients, cook until the cream cheese melts.



Add the peas and stir till all is warm. Serve over one of the split biscuits. This is a Southern Living recipe that can please even the pickiest eater!
Stay warm, enjoy your time home with your family and have fun!