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The Best Easy Beef and Broccoli Stir-Fry

The Best Easy Beef and Broccoli Stir-Fry

The Best Easy Beef and Broccoli Stir-Fry
 
This stir-fry recipe makes a healthy meal any day of the week - it's quick and easy to make.
Ingredients
  • 3 tablespoons cornstarch, divided
  • ½ cup water, plus
  • 2 tablespoons water, divided
  • ½ teaspoon garlic powder
  • 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • ⅓ cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice
Instructions
  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.
  3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  5. Return beef to pan.
  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  7. Cook and stir for 2 minutes.
  8. Serve over rice.

 

Recipe Source:  Food.com

Photo Credit:  dprevite / CC

Chicken Broccoli Cheddar Pocket

Chicken Broccoli Cheddar Pocket

Chicken Broccoli Cheddar Pocket
 
This is essentially a homemade hot pocket freshly baked from your own oven, and filled with chicken, broccoli, cheddar cheese, alfredo sauce and cream cheese.
Ingredients
  • Approx. 4 cups bread dough (homemade or store bought)
  • 2 large chicken breasts
  • 2 c. steamed broccoli
  • 1 - 2 oz. cream cheese
  • ¼ - ½ c. alfredo sauce
  • 1 - 2 c. cheddar cheese
  • various seasonings
  • ½ c. olive oil
Instructions
  1. Season and bake chicken breasts in a 350 degree oven until no longer pink in center. Dice chicken and set aside.
  2. Roll out a handful of bread dough into a ¼ inch thick rectangle. Spread 1-2 tsp of softened cream cheese over dough. Add 1-2 Tbsp of alfredo sauce over the cream cheese. Top with ½ cup diced chicken, ¼ cup steamed chopped broccoli, and ¼ - ⅓ cup cheddar cheese.
  3. Fold up ends of dough over the filling mixture. Fold other ends up and over and seal seams shut using a bit of water if necessary.
  4. Using a pastry brush, lightly brush the tops of the pockets with a mixture of olive oil, garlic powder, parsley, and salt.
  5. Place seam side down on a prepped baking sheet, cut a small steam vent in the top, and let rise for about 30 minutes in a warm, draft-free place.
  6. Bake at 400 degrees until golden brown, about 20-25 minutes. Brush with oil mixture again after baking if desired.
Notes
I like to bake my chicken on wire racks on a cookie sheet. I find they cook more evenly, and keeping them out of their own liquid makes the breast more appealing overall. It won’t hurt to cook them directly on a baking sheet though.

 

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