5-MINUTE SKILLET BROCCOLI

From Mels Kitchen Cafe {THREE WAYS!}

INGREDIENTS

•  1 to 2 tablespoons olive oil or other cooking oil
•  6 cups broccoli florets (about 15-16 ounces)
•  Pinch of coarse, kosher salt
•  1/2 cup chicken or vegetable broth (see note)

INSTRUCTIONS

1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until the oil is rippling and hot. Add the broccoli in a mostly single layer and sprinkle with a pinch of salt. Let the broccoli "roast" in the hot skillet for 30 seconds or so and then give it a good stir. You can let it keep browning for a minute for more flavor or move on to the next step.
2. Pour in the broth, immediately cover the skillet with a lid (or foil), and reduce the heat to medium-low. Let the broccoli simmer for 2-3 minutes until bright green and crisp-tender. Add additional time if you want the broccoli more tender.
3. Remove from the heat, add seasonings to taste (additional salt or variations below), and serve.

NOTES

Halving the Recipe: this recipe can easily be halved in the same size or smaller skillet. Just make sure you have a lid to fit (or use foil in a pinch!).

Substitutions: you can also use water in place of the broth; there won't be quite as much flavor so taste and add salt, if needed. I haven't tried this with frozen broccoli.

Variations: 1) Parmesan (sprinkle shredded Parmesan cheese on top after the lid comes off the broccoli before serving), 2) Lemon (squeeze the juice of 1/2 lemon over the top of the cooked broccoli and grate a bit of lemon zest over as well), 3) Asian-vibe (drizzle 1 tablespoon sesame oil over the cooked broccoli and sprinkle with toasted sesame seeds).

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Candied Yams

Stephenson Family Recipe 

Candied Yams

3 cups cooked yams  (2 large cans)

1 stick butter

1 cup sugar

1 tsp. vanilla

1 tsp. cinnamon

2 eggs

Mix and put in casserole

1 cup brown sugar

1/3 cup flour

1/3 cup butter

1 cup chopped walnuts

Mix and spread over casserole mixture.  Bake at 350 for ½ hour.

Brussels Sprouts with balsamic reduction

Jill Dorrough Recipe

3 pounds Brussels sprouts 1/2 cup olive oil 1 cup sugar 3/4 cup balsamic vinegar 1 cup dried cranberries Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

Brussel Sprouts with Bacon and Raisins

I don't usually like brussel sprouts but these were delicious
-Lisa Stephenson

Ingredients: 1 tsp. olive oil 2 thick slices bacon 4 cups brussel spouts, trimmed and halved 1/4 cup golden raisins 1 medium shallot, finely chopped 1 tbsp. unsalted butter 1/2 cup low salt shicken broth 2 tbsp. apple cider vinegar salt and pepper Directions: Heat oil in a large heavy skillet over medium heat, Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Let cool. Coarsely crumble, While bacon cools, add brussel sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add raisins, shallot, and butter, cook, stirring often, until shallot is soft, about 3 minutes, Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan, Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.

Balsamic Zucchini

Rebecca Child

Okay, I like the ingredients - I put this together - so the measurements aren't exact as you would find in a cookbook. You may easily tweek it to get it better. Ingredients: Zucchini, sliced Onion, chopped Red or green bell pepper, chopped 2 Tblsp. balsamic vinegar 1 tsp. sugar  1/2 tsp. salt Directions: Fry first 3 ingredients in a little oil in a pan, turning occasionally. After they've cooked a while, I sprinkle the next three ingredients other this. You might want to mix them first and then add. Cook until done.

Mexican Gilled Corn with Cilantro

This is so tasty and easy! I could eat it all day.
Sarah Stephenson

Ingredients: 2 ears corn, shucked and each cut into 6 pieces 1 tablespoon olive oil kosher salt and black pepper 1/4 cup chopped fresh cilantro 1 teaspoon fresh lime juice, plus lime wedges for serving Directions: Heat grill to medium. In a medium bowl, toss the corn with the oil and ¼ teaspoon each salt and pepper. Grill, uncovered, turning occasionally, until tender, 10 to 12 minutes (reserve the bowl). Transfer the cooked corn to the reserved bowl and toss with the cilantro and lime juice. Serve with lime wedge Number Of Servings:4

Potato and red onion frittata

Jill Dorrough

1 large red onion, chopped 1/2 tsp minced fresh rosemary or 1/8 tsp dried rosemary, crushes 4 TBSP butter, divided 1 garlic clove, minced 1/2 lb red potatoes (about 5 small) thinly sliced 6 eggs 1/3 cup milk 1/2 tsp salt 1/4 tsp pepper 1/2 cup shredded swiss or Gruyere cheese Directions: In a 10-in ovenproof skillet, saute onion and rosemary in 1 TBSP butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 TBSP butter until tender and golden brown.  Remove and keep warm. In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350 for 8-10 minutes or until nearly set. Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes.  Cut into wedges. Number Of Servings:4

Baked Zucchini with Mozzarella

Melissa Chandler

2 medium sized (or about 5 small) zucchini Johnny’s Garlic Spread & Seasoning (available at at Costco or Sam’s) salt 2 C shredded mozzarella cheese (if you don’t have mozzarella use any favorite cheese blend. The pizza blend or Mexican blend works well too) Directions: Slice zucchini into 1/2 inch rings. Place flat onto a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt. Bake 350 for about 10-15 minutes or until crisp tender. Remove from oven and sprinkle the zucchini with cheese. Turn the oven to broil,. Place the cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Watch carefully. Number Of Servings:

Roasted Beets with Feta

We grew beets in our garden this year and found this fun recipe.
Lisa Stephenson

4 beets. trimmed, leaving 1 inch of stems attached 1/4 cup minced shallot 2 tablespoons minced fresh parsley 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon red wine vinegar salt and pepper to taste 1/4 cup crembled feta cheese Directions: Preheat oven to 400 degrees. Wrap each beet individually in aluminum foil, and place onto a baking sheets. Bake beets in oven until easily pierced with a fork, 45-60 minutes. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper and set aside. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Ratatouille

My boys do not like any of these vegetables - but all
together - they loved it and asked for more. I think
seeing the movie made the difference. Rebecca Child

1 large eggplant, cut into 1/2 inch cubes 2 medium zucchini, sliced 1 large onion, sliced into rings 3 cloves garlic, minced 1/2 teaspoon basil 1/2 teaspoon oregano 1 green pepper, sliced 1 large potato, cut in chunks 2 cups sliced fresh mushrooms 2 tablespoons olive oil 3 fresh, ripe tomatoes, chopped 1 cup grated Parmesan cheese 1 teaspoon salt 1/8 teaspooon pepper Directions: Preheat oven to 350 degrees. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining olive oil in a medium skillet over medium heat. Saute garlic, onion, zucchini, basil, oregano, and eggplant until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Layer with mushrooms, bell pepper, potato, and tomatoes. Continue layering in this fashioin, covering each layer with a sprinkling of salt and cheese. Bake in a preheated oven for 45 minutes. (I sprinkled with 2 tablespoons of water and covered mine with tinfoil). Variations: 1. Omit adding potato, mushrooms, and/or cheese. 2. Add sliced carrots and juice of 1 lemon. 3. Saute vegetables. Combine ingredients. Add 1 cup of hot water or stock. Instead of baking, simmer on top of the stove for about 30 minutes or until all the vegetables are well cooked. Uncover and turn the heat up to evaporate some of the liquid, stirring as necessary. Number Of Servings:6-8

Confetti Corn

Rebecca Dorrough

1 tablespoon butter 2 tablespoons red pepper 2 tablespoons green pepper 1 can corn salt and pepper Directions: Melt butter in skillet. Finely chop red and green peppers and add to skillet. STir-fry for 2 to 3 minutes until crisp-tender. Drain corn and add to peppers. Cover and cook for 5 minutes until corn is heated through. Salt and pepper to taste.

Sesame Asparagus

Kamy Cannon

1 lb fresh asparagus, cut into 1 1/2 inch pieces. I didn't do this. I just left them whole. 1 garlic clove, minced 2 T butter 1/2 cup chicken broth 1 T sesame seeds, toasted Directions: In a skillet, saute the asparagus and garlic in butter for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until asparagus is crisp-tender. Remove to a serving dish with a slotted spoon; sprinkle with sesame seeds. Serve immediately.

Filo Tomato Tart

This recipe is from ''Sunset Magazine''. Tasty! I use
the fresh mozzarella (the kind packed in water). I think that
makes it extra good. Megan Bradley

7 sheets filo dough, thawed 5 tablespoons unsalted butter, melted 7 tablespoons grated parmesan cheese, divided 1 cup very thinly sliced onion 1 cup shredded mozzarella cheese 8 Roma tomatoes, cut into 1/8-in.-thick slices 1 tablespoon fresh thyme leaves Salt freshly ground black pepper Directions: 1. Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan. 2. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste. 3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve. Note: Cut tomatoes very thin so juice evaporates while baking, or dough will be soggy

Roasted Zucchini and Tomato Pasta

This is perfect for the end of summer, when your
garden is full. Megan Bradley

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks 3 garlic cloves, thinly sliced 5 tablespoons olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 pound long fusilli or linquine 1/4 cup chopped fresh basil 1/4 cup grated Parmesan cheese, plus more for serving Directions: Preheat oven to 450 degrees. On a rimmed baking sheet, toss the zucchini, tomatoes, garlic, 5 tablespoons oil, salt, and pepper, spread into a single layer, and roast until the vegetables are cooked through and the zucchini is beginning to brown, 20 to 25 minutes. Meanwhile, bring a large pot of water to a boil. Add salt and pasta, and cook until al dente according to package directions, about 12 minutes. Drain pasta and transfer to a large bowl. Remove vegetables from oven and add to pasta. Toss to combine. Add basil and cheese. Toss to combine. Serve immediately. Pass additional cheese on the side.

Fried Green Tomatoes

Megan Bradley

3 Large Green Tomatoes Pinch salt 1/3 cup flour (or enough to dip all slices) 2 eggs ½ cup cornmeal 2 T grated Parmesan Pinch ground red pepper ¾ t salt 1/8 t pepper 1/3 cup oil (enough to fry) Directions: Slice and core tomatoes. Lay on paper towel to absorb moisture. Sprinkle with pinch of salt. In three separate, shallow dishes, place (1) flour, (2) eggs (3) mixture of cornmeal, Parmesan, red pepper, salt and black pepper. Heat oil to 200*. Dip tomatoes (both sides) in dish #1, then #2, and then #3. Fry in oil about 3-4 minutes per side (until golden brown and crispy). Serve with ranch dip.

Parmesan-Roasted Broccoli

The broccoli that Lizzie made this weekend.   Lindsey Parry

4 to 5 pounds broccoli 4 garlic cloves, peeled and thinly sliced Good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves) Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.