Doesn't that sound interesting? Broccoli Casserole? It's good I promise!
1 packet Hidden Valley Ranch Dressing Mix
8 oz. cream cheese
3/4 cup milk
1 pound fresh broccoli cooked and drained
1/2 cup shredded cheddar
In a blender, combine dressing mix, cream cheese, and milk. Put cooked and drained broccoli in a 9/13 baking dish. Pour blender ingredients over the top of the broccoli and stir well until evenly coated. Top with cheese and bake for 25 minutes at 350 degrees. Makes 4 servings.
Ashlee side note: Please make sure you cook the broccoli! I forgot the last time I made it and ruined the whole thing. Sigh. Steam it good people! The ranch adds a nice kick to a normal broccoli cheese dish. Enjoy!
Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts
Monday, January 21, 2008
Thursday, November 29, 2007
Boursin Cheese Potatoes
Here's another great recipe to help you use up the rest of your homemade Boursin Cheese!
3 pounds red potatoes, unpeeled
One 5 ounce package Boursin cheese
salt and pepper to taste
1 pint heavy cream
fresh chives or parsley, chopped
Preheat oven to 350 degrees. Wash and slice potatoes into 1/4 inch thick rounds. Toss potatoes with salt and pepper. Heat cream and cheese together, on top of stove until cheese has melted. Stir mixutre until thoroughly blended. Layer half of the potatoes into a 2 quart baking dish (this is best done in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake for 1 hour. Sprinkle top with chives or parsley.
3 pounds red potatoes, unpeeled
One 5 ounce package Boursin cheese
salt and pepper to taste
1 pint heavy cream
fresh chives or parsley, chopped
Preheat oven to 350 degrees. Wash and slice potatoes into 1/4 inch thick rounds. Toss potatoes with salt and pepper. Heat cream and cheese together, on top of stove until cheese has melted. Stir mixutre until thoroughly blended. Layer half of the potatoes into a 2 quart baking dish (this is best done in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake for 1 hour. Sprinkle top with chives or parsley.
Tuesday, November 27, 2007
Black Beans
This is a great side dish for any Mexican meal you are making! The cuisine of choice for Jaysen is Mexican so we make it frequently!
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Ashlee side note: Though very carb heavy, these beans have less than 1/2 a gram of fat per serving and only 112 calories! Not too shabby! You can use these for really great bean and cheese burritos too. I would suggest adding the cayenne to the beans in the beginning so the flavor really gets into the beans.
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Ashlee side note: Though very carb heavy, these beans have less than 1/2 a gram of fat per serving and only 112 calories! Not too shabby! You can use these for really great bean and cheese burritos too. I would suggest adding the cayenne to the beans in the beginning so the flavor really gets into the beans.
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