Stuffed Broccoli Leaves Recipe 385

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BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM



Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream image

Provided by Ellie Krieger

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
4 teaspoons canola oil
1/4 teaspoon salt
8 ounces broccoli florets, coarsely chopped (about 4 cups)
Nonstick cooking spray
3 pieces Canadian bacon, finely diced (about 3 ounces)
3/4 cup grated extra-sharp Cheddar (about 3 ounces)
2 scallions, thinly sliced, greens reserved
1 medium avocado
2 tablespoons reduced-fat sour cream
2 tablespoons lime juice
1/4 cup cilantro leaves
1 clove garlic
1/4 teaspoon salt

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

BROCCOLI-STUFFED SOLE



Broccoli-Stuffed Sole image

"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

2 tablespoons butter, melted
1 to 2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 cups frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup shredded reduced-fat cheddar cheese
8 sole or whitefish fillets (4 ounces each)

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

SIMPLE BROCCOLINI



Simple Broccolini image

This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.

Provided by JUMAHA

Categories     Side Dish     Vegetables

Time 15m

Yield 2

Number Of Ingredients 6

1 bunch broccolini
2 tablespoons olive oil
1 clove garlic, minced
1 lemon wedge
salt and ground black pepper to taste
1 pinch red pepper flakes

Steps:

  • Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
  • Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g

PORK TENDERLOIN STUFFED WITH BROCCOLI RABE



Pork Tenderloin Stuffed with Broccoli Rabe image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 pound fresh broccoli rabe
1/4 cup extra virgin olive oil
3 cloves garlic, finely chopped
1/4 teaspoon salt
1 dry red hot pepper, crushed
1 1/2 pounds pork tenderloin
3 slices prosciutto
1/2 cup white wine

Steps:

  • Prepare the broccoli rabe by discarding coarse leaves, trim the stems by 1/2 inch, rinse and set aside. Bring water to boil, cook broccoli rabe for 2 minutes and drain. In a frying pan, heat oil, garlic, salt and hot pepper, add broccoli rabe and cook for 2 to 3 minutes. Allow rabe to cool, and cut into 1-inch pieces.
  • Begin to butterfly the pork tenderloin evenly. Lay flat on clean surface and top with 3 slices of prosciutto, then add chopped broccoli rabe. Start to roll the tenderloin from the bottom. Tie with 14-inches of butcher string making a knot.
  • Grill on covered barbecue for approximately 25 to 35 minutes on medium to high flame. Drizzle with white wine and cook for additional 2 minutes. Turn occasionally to cook evenly.

VEAL CHOPS STUFFED WITH TALEGGIO AND BROCCOLI



Veal Chops Stuffed with Taleggio and Broccoli image

Yield Makes 4 servings

Number Of Ingredients 13

1 scant cup broccoli florets, in pieces no larger than 1/2 inch
Salt
1 cup canned Italian plum tomatoes (preferably San Marzano)
5 ounces Taleggio cheese, sliced thin
4 thin slices (about 2 ounces) imported Italian prosciutto
4 bone-in veal rib chops, each about 10 ounces and 1 inch thick
Freshly ground black pepper
All-purpose flour
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
8 fresh sage leaves
2/3 cup dry white wine
1 1/3 cups Chicken Stock (page 74) or canned reduced-sodium chicken broth

Steps:

  • Cook the broccoli florets in a medium saucepan of boiling salted water until tender but still bright green, about 4 minutes. Drain the broccoli and rinse under cold water until cool. Drain thoroughly.
  • Pass the tomatoes and their liquid through a food mill fitted with the fine disc, or blend them in a food processor or blender, using quick on/off pulses, just until smooth. (Overblending the tomatoes will incorporate air into them and turn them pink.)
  • Make 4 more or less even stacks with the cheese slices and cover each with a folded slice of prosciutto. Lay the broccoli florets along one edge of each stack, dividing the florets evenly. Roll the cheese and prosciutto around the broccoli into neat and compact rolls. Set the rolls aside.
  • Lay a veal chop flat on a cutting board. Following the illustrations on pages 222-3, make a horizontal cut through the meat all the way to the bone and open the chop up, butterflying it. With the smooth side of a meat mallet, gently pound each side until the veal is about 3/8 inch thick. Place a cheese roll over one side of the butterflied veal chop, close to the bone. Fold the other side of the chop over the filling to completely enclose the filling. Pound around the edges of the stuffed chop with the toothed side of the meat mallet to seal in the stuffing. For an extra measure of security, you may fasten the edges of the stuffed chop with a toothpick. Press the stuffed chops gently, to flatten them slightly. Repeat with the remaining chops and cheese rolls. Season the stuffed chops with salt and pepper, then dredge them in flour to coat all sides lightly.
  • Heat the oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is light brown. Add the chops to the pan and cook until the underside is golden, about 4 minutes. (If your skillet isn't large enough to accommodate all four chops, divide the chops and sauce ingredients between two skillets.) Turn the chops, scatter the sage leaves around them and cook until the second side is golden, about 3 minutes. Remove the chops from the pan and drain the fat, reserving the sage leaves.
  • Return the chops to the pan, pour in the wine and add the remaining 2 tablespoons butter. Bring to a boil and cook until the liquid is reduced by half, about 5 minutes. Stir in the tomatoes, bring to a boil, then pour in the stock. Bring to a boil, lower the heat so the sauce is simmering and cook, covered, until no trace of pink remains near the bone and the sauce is syrupy, about 12 minutes.Turn the chops and baste them with the sauce several times as they simmer.
  • The chops can also be finished in the oven: Preheat oven to 375° F. After adding stock to the pan, set the uncovered pan in a hot oven and bake, basting periodically for 15 minutes. Transfer the chops to warm plates and spoon some of the sauce over each. For a clearer sauce, strain it as you spoon it over the chops.
  • Snap off the tough ends of four thin asparagus spears. Peel the stalk up to the tips and cut them into 1-inch lengths, leaving the tips intact. Cook the asparagus pieces in a small saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain the asparagus and plunge it into a bowl of cold water. Let stand until chilled. Drain the asparagus thoroughly. Prepare the veal chops as described above, substituting Fontina for the Taleggio and the cooked asparagus for the broccoli.

PARMESAN AND BROCCOLI STUFFED POTATOES



Parmesan and Broccoli Stuffed Potatoes image

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

4 large baking potatoes
1 small head broccoli, cut into florets
salt and pepper to taste
3 tablespoons roasted garlic and parmesan cheese sauce (such as Ragu®)

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

STUFFED GARLIC-BROCCOLI BREAD LOAF



Stuffed Garlic-Broccoli Bread Loaf image

For garlic lovers! an absolute killer side kick to a meal, or great to have as a snack, this is absolutely amazing! My advise, is you better prepare two of these, cause you will need it.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 loaf unsliced French bread
6 tablespoons butter
1 head fresh garlic, peeled and chopped fine
2 tablespoons sesame seeds
1/4 cup grated parmesan cheese
1 1/2 cups sour cream
2 cups monterey jack cheese, cut into 1-inch cubes
2 teaspoons lemon pepper (optional)
2 tablespoons chopped fresh parsley
2 cups steamed broccoli, cut into small pieces

Steps:

  • Set oven to 350°F.
  • Cut the loaf in half lengthwise; tear out the soft center of bread in chunks, don't throw away the chunks of bread, (leaving the crust intact).
  • Lay the crust SHELLS on a lightly greased cookie sheet.
  • In a large skillet, melt butter, stir in the garlic and sesame seeds; cook for 1-2 minutes.
  • Stir in the torn bread chunks, and cook until golden brown, and the butter has been absorbed; remove from heat.
  • In a very large bowl, combine the sour cream, Jack cheese, Parmesan cheese, parsley and the lemon pepper (if using).
  • Stir in the steamed broccoli, and the buttered toasted bread chunks (add in the garlic bits in the frypan too!).
  • Toss all together well, and spoon into bread shells.
  • Cover loosely with foil, bake for 20 minutes.
  • Remove the foil, and continue to bake for another 10 minutes.
  • Serve warm-- delicious!

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