2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving

​

Instructions

1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Recipe courtesy of The Wednesday Chef

2 large heads of broccoli chopped

1 C of yellow onion chopped

6 Cups of water

1 t salt

1 t Accent (optional)

8 oz cheddar cheese (grated)

1 C milk

1 C half and half or heavy cream

1/2 C flour

1/2 C water

1 stick of butter

 

 

Instructions

Boil broccoli and onion in water for 10 or more minutes.  This depends how crunchy or not so much you like your vegetables.

 

Add seasonings, milk, and half and half simmer till all is warm.  

​

Mix the flour and water to make a slurry (thickener).  Add to the pot and cook until it thickens a bit or around 5 mins.

 

Turn heat off add grated cheese and when melted add butter.  Stir till all is melted and serve with crusty bread.

 

You can add carrots or celery when you cook the broccoli if you like more vegetables.  You can also replace half of the water with chicken broth for a little added flavor.  Not needed at all as this soup packs flavor. 

1 Box of pie crust (2 sheets per box) or scratch pie crust

1 can or 2 C of pie filling of your choice

1 Egg

2 tbsp. Cinnamon/Sugar

Flour just for sprinkling

 

Instructions

Lay out a sheet of Pie Crust, sprinkle it with some flour and slightly roll it out, just to increase its surface area.  Or if you make your own pie crust roll out a 10” circle.

 

Spread pie filling over the pie crust

 

Roll out the second sheet of pie crust the same size as the first sheet, and slice it into strips.  You can even use a fancy cutter to make the strips.

 

Create a lattice crust (just like on a pie) right on top of the pie filling.

 

Make an egg wash by whisking an egg with 1 tablespoon of water and a pinch of salt.

 

Dip your cookie cutter into the egg wash and cut out your pie cookies with a square or circle cutter.  3-4” cutter.  Cut the cookies as close as possible to minimize waste.  Square cutter also minimizes waste.

 

Brush the tops of them with some egg wash and sprinkle them with the Cinnamon and Sugar mix.  I like to use sanding sugar.

 

Place them onto a baking sheet and bake them at 350 degrees for approx. 20-25 minutes, until they’re golden and firm.  

3 (10-inch) flour tortillas, white or wheat

Vegetable or canola oil cooking spray

3 cups cooked, shredded chicken 

8 ounces sharp cheddar cheese, shredded (about 2 cups)

1 sm jalepeno pepper, small dice or small can of green chilis or both

1/2 cup minced fresh cilantro

1 tsp cumin

Salt and pepper

2 large eggs

3/4 cup milk

3/4 cup all-purpose flour

1 teaspoon baking powder

​

Instructions

Preheat the oven to 425 degrees F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.

​

In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving. Serve with sour cream and salsa.