BROCCOLI STUFFED VIDALIA ONIONS
Adapted from the Peachtree Bouquet cookbook put out by the Junior League of DeKalb County, Ga. This can be partially prepared ahead. Enjoy!
Provided by Sharon123
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and halve the onions. Pot boil in salted water for 12 minutes. Remove centers, leaving about 3/4" edge.
- s. Place onion cups in a 13x9x2" pan.
- Chop the center portions which were removed from the onions to equal about 1 cup.
- Cook broccoli to package directions; drain.
- Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into the onion cups.
- Note: at this point the onions can be refrigerated until ready to bake.
- Melt butter; blend in the flour, salt, pepper and garlic powder(if using). Add milk and cook until thick, stirring constantly.
- Remove from heat and blend in softened cream cheese. Spoon sauce over the onions; bake, uncovered, at 375*F. for 20 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 167.8, Fat 11.5, SaturatedFat 6.8, Cholesterol 34.5, Sodium 288.1, Carbohydrate 11.6, Fiber 2.5, Sugar 3.5, Protein 6.1
BROCCOLI-STUFFED ONIONS
Make and share this Broccoli-Stuffed Onions recipe from Food.com.
Provided by Engrossed
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large saucepan, parboil onions in salted water for 10-12 minutes. Drain.
- Cook broccoli according to directions. Drain.
- Cut tops off onions. Remove centers of onions (reserve), leaving 3/4-inch edges. Place hollowed onions in baking dish.
- Chop onion centers; combine with broccoli, Parmesan cheese, mayonnaise and lemon juice. Spoon into onion shells.
- In a medium saucepan over medium heat, melt butter, blend in flour and brown. Add salt and milk. Cook until thickened, stirring constantly. Remove from heat and blend in cream cheese. Spoon over stuffed onions.
- Bake at 375 for 20 minutes.
Nutrition Facts : Calories 255.9, Fat 16.8, SaturatedFat 8.3, Cholesterol 40.3, Sodium 414.3, Carbohydrate 20.6, Fiber 3, Sugar 6.3, Protein 7.9
BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM
Steps:
- Preheat oven to 450 degrees F.
- Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
- Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
- In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
- To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
- Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.
Nutrition Facts : Calories 180 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 380 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 8 grams
CARAMELIZED BROCCOLI AND ONION STUFFED SHELLS
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 servings (4 shells per person)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Heat 2 tablespoons olive oil in a large nonstick saute pan over medium heat. Once the oil is hot, add the broccoli, onions, red pepper flakes, and 2 cloves minced garlic. Slowly saute the broccoli, stirring occasionally until it starts to brown all over, about 10 minutes. Add the olives and continue to cook about 1 more minute. Remove from heat and add the ricotta cheese, stirring to evenly distribute.
- While broccoli and onions are caramelizing, prepare the tomato sauce: heat 1 teaspoon olive oil in a medium-size saucepan over medium heat. Add remaining 2 cloves minced garlic and cook for 1 minute. Add the tomato paste and stewed tomatoes. Bring to a simmer and cook for 5 minutes. Stir in the basil and remove from the heat.
- Spread about 1/3 of the sauce in the bottom of a 13 by 9 by 2 inch-baking dish. Stuff the shells with the broccoli mixture. Arrange the stuffed shells in the baking dish and top with the remaining sauce. Sprinkle evenly with the mozzarella. Bake, uncovered, for 20 minutes. Serve immediately.
Nutrition Facts : Calories 337 calorie, Fat 11 grams, SaturatedFat 3 grams, Carbohydrate 42 grams, Fiber 3 grams
STUFFED ONIONS
These elegant onions are stuffed with beautiful saffron-tinged basmati rice. The fluffy rice is infused with fragrant spices and studded with toasted nuts and dried fruit for a vibrant and textured jeweled look. The onion layers and rice can be prepared a day ahead and kept refrigerated. These festive onions are a great accompaniment to any large protein roast (fish, chicken, steak) and make for a stunning vegetarian main dish. Use any mix of preferred chopped dried fruit; apricots, dates and currants are all nice alternatives.
Provided by Kay Chun
Categories grains and rice, vegetables, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil over high. Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate the layers.) Reduce heat to medium-high and simmer briskly until the onions are softened through the middle and the layers separate easily, about 25 minutes. Transfer onions to a cutting board and let cool.
- Meanwhile, heat oven to 350 degrees. Spread almonds on a baking sheet and toast until lightly golden, 6 to 7 minutes; transfer to a plate to cool. Increase oven temperature to 400 degrees.
- In a small bowl, combine saffron and lemon juice, and let sit.
- Separate the onion layers until just the centers remain. (You may have to trim the root ends a bit more if the layers don't completely separate.) Cut the 2 largest outer layers from each onion in half for 12 equal pieces, then count out more of the inner layers for a total of 20 to 24 stuffed onions. (The number will vary depending on the size of onions.) Finely chop the remaining onion centers and any remaining onion layers to make 1 cup; a little less or more is OK.
- Heat 2 tablespoons of the oil in a high-sided, 12-inch ovenproof skillet with a lid over medium. Add chopped onion and cook, stirring occasionally, until tender, 3 minutes. Stir in rice and 2 tablespoons of the melted butter, and stir until evenly coated. Stir in 1 teaspoon salt, the pepper, saffron-lemon juice, cinnamon stick, cumin, cardamom and 1 cup of water. Bring to a boil over high, then cover and reduce heat to medium-low. Cook until the liquid is just absorbed, about 3 minutes (rice will still be undercooked). Stir in toasted almonds, pistachios, raisins, cherries and parsley.
- Spoon 2 tablespoons of the rice mixture in the center of each onion layer so that the onion loosely covers the filling. (Rice will expand; bundles should be partly open.) Scrape out and discard any remaining rice (or reserve for future use) and clean out the skillet.
- Coat the bottom of the skillet with the remaining 2 tablespoons oil, and arrange onions seam side up in a single layer. Add 1 cup of water to the pan, season onions with salt and pepper, and drizzle with the remaining 2 tablespoons butter. Bring to a boil over high, cover tightly and transfer to the oven to bake until all the liquid has been absorbed, rice is cooked through and onions are tender, about 30 to 40 minutes.
- Garnish with parsley and drizzle with oil. Serve warm.
BROCCOLI-STUFFED SOLE
"My husband isn't big on seafood, but he dives into this dish," notes Edna Lee of Greeley, Colorado. "Lemon enhances the mild-tasting sole, and the broccoli and cheese stuffing makes this fish special enough for company."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. , Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups. , Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.
Nutrition Facts : Calories 190 calories, Fat 6g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 478mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHEESY BROCCOLI-STUFFED CHICKEN BREASTS
I don't like eating soup seating the summer months, so I created this stuffed chicken breast to satisfy a craving for broccoli and cheese soup.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
- Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
- Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
- Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 231.8 calories, Carbohydrate 6.6 g, Cholesterol 84.4 mg, Fat 9.2 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 4.8 g, Sodium 569.1 mg, Sugar 0.8 g
BROCCOLI-STUFFED POTATOES
This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.
Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
PARMESAN AND BROCCOLI STUFFED POTATOES
This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.
Provided by Janice Unfried
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g
More about "broccoli stuffed onions recipes"
BROCCOLI AND CHEESE-STUFFED POTATOES RECIPE | MYRECIPES
From myrecipes.com
BROCCOLI CHEDDAR STUFFED CHICKEN - THE TOASTY KITCHEN
From thetoastykitchen.com
SIMPLE CHARRED BROCCOLI AND RED ONION - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
BROCCOLI STUFFED ONIONS - PLAIN.RECIPES
From plain.recipes
BROCCOLI STUFFED CHICKEN CAPONS - OVERTIME COOK
From overtimecook.com
BROCCOLI-STUFFED ONIONS RECIPE - RECIPEZAZZ.COM
BROCCOLI-STUFFED ONIONS - RECIPE | COOKS.COM
From cooks.com
BROCCOLI STUFFED ONIONS - RECIPE | COOKS.COM
From cooks.com
BROCCOLI-STUFFED ONIONS RECIPE
From crecipe.com
BROCCOLI STUFFED ONIONS RECIPE
From crecipe.com
BEST FETA AND BROCCOLI STUFFED CHICKEN BREASTS, RICE AND BEANS …
From foodnetwork.ca
BROCCOLI AND CHEESE STUFFED CHICKEN - VALENTINA'S CORNER
From valentinascorner.com
10 BEST BROCCOLI STUFFED PORK RECIPES | YUMMLY
From yummly.com
BROCCOLI AND CHEESE STUFFED CHICKEN BREAST - EASY CHICKEN RECIPES
From easychickenrecipes.com
BROCCOLI-STUFFED ONIONS RECIPE: HOW TO MAKE IT | TASTE OF …
From stage.tasteofhome.com
CHEESY BROCCOLI STUFFED BAKED POTATOES - LIFE MADE SIMPLE
From lifemadesimplebakes.com
BROCCOLI WITH ONION - 63 RECIPES - PETITCHEF
From en.petitchef.com
STUFFED HASSELBACK BROCCOLI - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
STEAMED BROCCOLI WITH GARLIC AND RED ONION RECIPE | COOKING LIGHT
From cookinglight.com
BROCCOLI-AND- CHEESE-STUFFED BAKED POTATOES RECIPE
From myrecipes.com
BROCCOLI STUFFED ONIONS RECIPE - WEBETUTORIAL
From webetutorial.com
BROCCOLI STUFFED POTATOES | EAT. MOVE. SAVE.
From eat-move-save.extension.illinois.edu
BEST COOKING BUTTER RECIPES: BROCCOLI-STUFFED ONIONS
From worldbestbutterrecipe.blogspot.com
BROCCOLI STUFFED CHICKEN (LOW-CARB, KETO) | GIMME DELICIOUS
From gimmedelicious.com
BROCCOLI STUFFED VIDALIA ONIONS RECIPE - TEXTCOOK
From textcook.com
BROCCOLI CHEESE STUFFED CHICKEN - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS - JUST A TASTE
From justataste.com
PARMESAN ROASTED BROCCOLI AND ONIONS RECIPE | REAL SIMPLE
From realsimple.com
PORK TENDERLOIN STUFFED WITH CARAMELIZED ONIONS AND APPLES
From ricardocuisine.com
BROCCOLI CHEESE STUFFED PORK TENDERLOINS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
CHICKEN, BROCCOLI AND CHEESE STUFFED POTATOES - THE SEASONED MOM
From theseasonedmom.com
VEGETARIAN BROCCOLI AND CHEESE STUFFED PEPPERS RECIPE - DIETHOOD
From diethood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #vegetables #dinner-party #vegetarian #dietary #low-calorie #low-carb #low-in-something #broccoli #onions
You'll also love