BROCCOLI WITH GARLIC AND ASIAGO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6 or 7 minutes, until tender. Drain broccoli and remove from pan. Return pan to stove top over medium heat. Add oil and garlic. Saute garlic in oil 3 minutes. Add broccoli spears to the skillet and coat them with garlic oil. Transfer broccoli to a serving dish and garnish with curls of Asiago cheese.
RACHAEL RAY'S CHILI-GARLIC ROASTED BROCCOLI
Make and share this Rachael Ray's Chili-Garlic Roasted Broccoli recipe from Food.com.
Provided by Luvs 2 Cook
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F
- Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet.
- Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
Nutrition Facts : Calories 182.2, Fat 14.4, SaturatedFat 2, Sodium 83.9, Carbohydrate 12.3, Fiber 4.7, Sugar 2.8, Protein 4.8
RACHAEL RAY'S ROASTED POBLANO STEAK CHILI
Make and share this Rachael Ray's Roasted Poblano Steak Chili recipe from Food.com.
Provided by Chef Petunia
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat broiler to high.
- To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.
- Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.
- After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
- While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.
- Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
- Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.
- To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.
Nutrition Facts : Calories 594.7, Fat 21.3, SaturatedFat 5.5, Cholesterol 170.1, Sodium 526.2, Carbohydrate 28.7, Fiber 9, Sugar 7, Protein 68.4
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