Tag Archives: broccoli

So Simple and Delicious, I Wish it Was Mine!

In the midst of (unintentionally) installing a virus on my laptop this past weekend, I was looking for recipes for broccoli. I had seen broccoli on the list of options for our box this week, and realized I hadn’t cooked any in a while. Since we are still in grilling season, I decided to try this recipe from allrecipes.com for grilled broccoli.

Grilled Broccoli

I’m not posting the recipe, since I really didn’t change it. I did use a roasted red pepper vinaigrette dressing instead of balsamic. I also used my grill wok instead of putting the broccoli directly on the grill-easier to work with. Feel free to pop on over to allrecipes.com to check out this recipe.

My New Toy-A Grill Wok

Last week, I had to take my car in for service. There is a Kohl’s right next to the service place-too dangerous! Since I had a 15% off coupon, I decided to do some shopping while my tires were being rotated. They had their grill accessories on sale, so with my coupon I got a smoking deal on a grill wok.

Grilled Orange Stir Fry

The recipe that came with the wok recommended brushing the sauce on the vegetables. Instead, I just put it on the vegetables a teaspoon at a time. It did not end up really saucy, but was delicious. I’m not posting times for this recipe, because my grill was running out of gas and not as hot as usual. It would probably take 10-15 minutes on a normal day.

Grilled Orange Stir Fry
Recipe type: Main
  • ¾ cup Zesty Orange stir fry sauce, divided
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 1 large bell pepper, thinly sliced
  • 2 carrots, thinly sliced
  • 1 bunch Japanese sweet turnips, cut into matchsticks
  • 1 bunch broccoli florets
  1. Combine ⅓ cup of stir fry sauce and the chicken in a 1 gallon zip lock bag. Refrigerate for 4 hours, turning at least once.
  2. Preheat grill and grill wok on high heat. Remove the chicken from the bag with a slotted spoon and place in the wok. (Discard marinade.) Stir fry until chicken is cooked through. Remove from wok and keep warm.
  3. Place pepper, carrots, and turnips in the wok. Drizzle with a couple of teaspoons of the remaining stir fry sauce. Stir fry until vegetables begin to soften, adding additional stir fry sauce to coat.
  4. Add broccoli and remaining stir fry sauce. Continue to stir fry until vegetables are tender crisp.
  5. Add chicken back into the stir fry and heat through.


Spicy Alfredo

One of our new favorite restaurants is a local chain called Mario’s Pizza. They serve a lot more than pizza! I love their Southwest Chicken Pasta, so I decided to use it as a basis for today’s recipe.

Green Chile Chicken Pasta

Don’t skimp on the cayenne pepper. I gives the sauce a little more kick.

Green Chile Chicken Alfredo
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 ounces whole wheat penne pasta
  • 1 pound boneless, skinless chicken breasts
  • salt and pepper
  • florets from 1 bunch broccoli
  • ¼ cup butter
  • 1 cup heavy cream
  • ½ cup green chile
  • 1 clove garlic, minced
  • 1½ cup shredded parmesan cheese
  • 1-2 dashes cayenne pepper
  • ¼ cup chopped cilantro
  1. Preheat grill to medium high heat.
  2. Boil pasta according to package directions. Add broccoli during the last 5 minutes of cooking time. Drain well.
  3. While pasta is cooking, season chicken breasts with salt and pepper. Grill until cooked through.
  4. While chicken is cooking, melt butter in large skillet. Whisk in cream, bring to simmer. Simmer 5 minutes. Add chile, garlic, and cheese, stir to combine.
  5. Add chicken, pasta, and broccoli into sauce. Stir well to combine. Add cilantro just before serving.


Pork and Broccoli Stir Fry

I had a taste for a broccoli stir fry this week. I am always on the look out for a new stir fry sauce. The one I used for this recipe is a combination of several recipes I saw while doing research.

Pork and Broccoli Stir Fry

The great thing about a stir fry is that you can use a lot of different combinations of meat and vegetables with the same sauce, and it tastes different every time!

Pork and Broccoli Stir Fry
Recipe type: Main
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¼ cup plus 2 tablespoons rice vinegar
  • ¼ cup plus 2 tablespoons soy sauce
  • juice of 1 orange
  • 4 cloves garlic, peeled and cut in half
  • 1½ pounds pork, thinly sliced
  • 3 tablespoons vegetable oil
  • 1 large head broccoli florets
  • ½ cup chopped onion
  • 4 tablespoons chili-garlic sauce
  • drizzle of sesame oil
  • 2 cups cooked rice
  1. Combine ¼ cup each rice vinegar and soy sauce with orange juice in a 1 gallon zip lock bag. Add garlic and pork. Marinate in refrigerator for 6-8 hours.
  2. Drain pork. Heat vegetable oil in wok or large skillet. Stir fry pork. Add onion when pork is about half cooked, and broccoli when pork is nearly done.
  3. While pork is cooking, combine remaining rice vinegar, remaining soy sauce, chili-garlic sauce, and sesame oil. Pour over stir fry when pork is cooked through. Continue to stir fry for a minute or two, until everything is heated through. Serve over rice.