STUFFED BROCCOLI LEAVES RECIPE - (3.8/5)
Provided by á-82253
Number Of Ingredients 11
Steps:
- Mix meat, onion, diced tomatoes, rice, spices, and 2 tbs. olive oil together until well combined. Blanch prepared leaves for about 30 seconds in boiling water, then remove to colander and drain well. Begin by spreading a leaf flat on your work surface. Place about 1 TBS. rice and meat mixture on leaf, then carefully roll up. Repeat until all leaves and stuffing have been used. (Leftover leaves and/or stuffing may be frozen.) Spread remaining 1 TBS. olive oil on bottom of Dutch oven, or other heavy bottomed pan. Place rolls in spiral pattern in pan, beginning with the outside and working your way in. Repeat with more rows if needed. Place a plate on top of the roll to keep them in place while they cook. Mix tomato sauce with enough water to cover rolls in their pan. Season with salt and pepper and more garam masala if desired. Carefully pour over top of rolls so as to not dislodge them. Cover pan and bring to a boil, then lower heat and simmer until water is absorbed and rice is cooked. Place a large serving platter over pan, then carefully flip platter and pan over. Leave pan in place (upside down on platter) for a few minutes, then remove pan. You should have a beautiful looking spiral design of leaves. Enjoy!
BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS
I've taken the classic flavors of broccoli Cheddar soup and transformed them into a filling for baked chicken breasts. But feel free to grab whatever cheese, herbs and spices you've got and use those instead. This recipe would also work great with cauliflower and/or any type of cheese that has a decent melt factor. Firmer cheeses like Parmesan and Gruyère would be welcome additions, but I'd steer clear of anything that's extra-soft (think Brie or mascarpone) because we want the filling to stay intact.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
- Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
- Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
- Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
- Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
- Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
- Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
- Remove the chicken breasts from the oven and serve.
BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM
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
STUFFED GRAPE LEAVES (WITH MEAT)
This is from the old McCalls Cooking School collection. I haven't tried the egg and lemon sauce, but the grape leaves themselves are absolutely delicious.
Provided by Chilicat
Categories Lamb/Sheep
Time 2h15m
Yield 49 pieces
Number Of Ingredients 19
Steps:
- In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed.
- Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
- Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
- Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer.
- With slotted utensil, lift out of liquid onto serving plate.
- If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth.
- Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups.
MY OWN FAMOUS STUFFED GRAPE LEAVES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g
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- To caramelize the onions, add 2 tablespoons olive oil to a non-stick pan over medium-high heat. Add sliced onion and a ½ teaspoon sea salt and cook for about 10 minutes, stirring occasionally. Once the onions begin to brown, turn the heat down to medium low and add 1 teaspoon of fresh thyme leaves. Continue cooking for about 10 to 15 more minutes. Stir occasionally so the onions brown evenly. You want them to be a light caramel color but not too dark because they will continue to cook in the oven. Once caramelized, set aside.
- While the onions are browning, bring a large pot of water to a rolling boil. Add the sliced yellow potatoes first and then the trimmed broccoli crowns. If your pot is not large enough to fit both, blanch the broccoli first and then the potatoes. The broccoli will be blanched in about 3 to 4 minutes. Remove the broccoli from the water when they’re bright green, but still crisp. Let them cool while you continue blanching the potatoes for 1 or 2 more minutes as the potatoes take a bit longer to cook. Drain the potatoes to let them cool and discard the water.
- When the broccoli crowns are cool, place them on a parchment lined baking sheet. Use a sharp knife to make 1 cut in the center of the crown, being careful not to go all the way down. Make 2 more cuts ¾ of an inch on either side of the center cut. Repeat with remaining broccoli crowns.
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