broccoli — A Southern Fairytale

Lemon Butter Pasta with Steamed Shrimp and Broccoli

7:22 AM ByRachelFiled UnderMain Dishes, Mouthwatering Monday

[donotprint] lemon butter pasta with shrimp and broccoli

I had the most amazing time at BlogHer and I’m still trying to wrap my mind around the beauty of the women that I met. My mind is still reeling but there will be posts to come to show and hopefully put words to the emotions and excitement that have my heart bursting at it’s fullness.

This pasta might be the easiest pasta and sauce that I have ever made.
[/donotprint]

[print_link]

Lemon Butter Pasta with Steamed Shrimp and Broccoli

4 Tbsp butter
1 lemon, zested and juiced
Dash of salt and pepper
3/4 box of Barilla Linguini, cooked
1 lb shrimp
1 Old Bay seafood steamer bag with seasoning

Cook the pasta according to the directions on the box. While the pasta is cooking follow the directions on the steamer bag and cook shrimp in the microwave. (this is so easy, you won’t believe it)
Cook broccoli (or zucchini or squash or whatever veggie you’d like to add to the pasta)
Over medium heat on the stove melt the butter and add the lemon zest and juice, salt and pepper and stir frequently until the butter is melted and fully incorporated.
Drain the pasta, toss with the sauce, top with shrimp and broccoli.

Add a dash of grated parmesan and serve. Simple, Delicious and Quick! YUM[donotprint]

If you’re participating in Mouthwatering Mondays with your own Tonguegasmic recipe please make sure to say Hi, Sign the McLinky and then visit the other participants to share their love of food and let them know what you like about their recipes, blog or just tell them Howdy

Thanks for playing along with the Mouthwatering yumminess!!!

[/donotprint]

Taggedbroccoli, lemon, lemon butter, pasta, shrimp, steamed 17 Comments

Bebe’s Broccoli Cheese Casserole

7:57 AM ByRachelFiled UnderMouthwatering Monday, Side Dishes

Today’s Mouthwatering Monday recipe comes directly from my mom, Bebe. It’s her Broccoli Cheese Casserole and it’s quick, easy and totally tonguegasmic y’all.

Thanks for the recipe Mom

Bebe’s Broccoli Cheese Casserole

1 large onion, chopped
1/2 stick butter
3 sm packages chopped frozen broccoli
2 C condensed cream of mushroom soup
1/2 roll of garlic cheese (they are not making this anymore so Bebe substituted 9 oz of Kraft Easy Cheese Roasted Garlic Cheddar flavor)
1 tsp season salt
1 small can/jar sliced mushrooms
1/2 C chopped, sliced or slivered almonds (Bebe uses slivered)
1/2 C bread crumbs

Saute onion in butter until translucent tender, add broccoli and cook until tender.
Transfer to a 3 qt casserole dish and mix in the remaining ingredients: soup, cheese, season salt and 1/4 C almonds.
Sprinkle remaining almonds and bread crumbs on top.
Bake at 300 F until, bubbling.

This is absolutely delicious y’all. I was really skeptical about the whole spray cheese in a can thing, but I can’t tell a difference from the cheese log she used while I was growing up.
If you want to add a little heat *wink, wink* then substitute 9 oz of the Velveeta PepperJack pasteurized cheese and add in a 1/2 tsp or so of garlic powder to taste.

** Bebe wanted me to add that one of the reasons she loves this so much is because you can make it days, even weeks ahead of time, cover it with foil and freeze it. Just make sure you take it out a couple of days ahead of time so it can thaw.

Remember every Monday is Tonguegasmic over here. Post your recipe, grab a button and sign Mr. Linky. Remember to link directly to your Mouthwatering Monday post, not just to your blog. That way when others want to come find your recipe, they’re linked directly to it.
Thanks for playing and happy eating y’all!

Taggedbroccoli, broccoli cheese casserole, cheese, cheese whiz, garlic 21 Comments

Broccoli Cheese Dip

4:30 AM ByRachelFiled UnderAppetizers, Mouthwatering Monday

[donotprint]Today’s recipe was the featured appetizer at Monkey’s 2nd Birthday soiree yesterday and it was a big hit.

This dip has just a teensy weensy bit of heat from the jalapeno cheese, but not much. So it’s totally kid and weeny palate friendly.

Broccoli Cheese Dip

For a bit more spice, add fresh diced jalapenos with the onion and butter. To make this into a meal, serve over hot baked potatoes.

Ingredients

1 (16 oz) package of frozen chopped broccoli
1 lb Velveeta cheese, cubed
1 medium yellow onion, chopped
1 (6 oz) jalapeno cheese roll, log, block (however your store carries it), cubed
1 (4 oz) can of mushroom stems and pieces
6 roasted red peppers, chopped
1 (10.5 oz) can cream of mushroom soup
1/4 C milk

Instructions

Cook the broccoli in a bit of water, just long enough to thaw it and slightly warm it.
Remove the broccoli from pan, drain and set aside.
Sautee onion in a bit of butter, add cheeses
When the cheese has thoroughly melted add soup, mushrooms, milk and red peppers (and optional jalapenos)

http://asouthernfairytale.com/2008/09/22/mouthwatering-monday-when-broccoli-meets-cheese-2/

[donotprint]
This dip disappears very quickly, it’s delicious and even the kids inhaled it. See TexasHolly, a veggie dish just for you