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Need interesting idea for Broccoli and Brussels Sprouts

 
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N8DCJ
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PostPosted: Tue Nov 13 12 1:26 am    Post subject: Need interesting idea for Broccoli and Brussels Sprouts Reply with quote

As the title says I am looking for something interesting to do with them , I have had them in the fridge for awhile and need to cook them tonight (I am tired of throwing stuff away!!).

I have chicken marinating in a Chipotle Ranch type of dressing I found on the internet...

I have most of the can of Chipotles left , so something utilizing them would be cool too...

Thanks in Advance

Dan
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k.c.hawg
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PostPosted: Tue Nov 13 12 1:41 am    Post subject: Reply with quote

I love baked potatoes stuffed with broccoli and cheese sauce. I steam the broccoli and break it down into small florets, open an baked potato nice and wide, put in some butter and sourcream is optional put a nice pile oif the broccoli florets in and pour a nice drizzle of melted velveta thinned slightly with milk, all over it. I actually eat it as a meal by itself usually but it is good!!! I'm also a big fan of broccoli soup. The brussel sprouts, about the only way I've had them is as a side....steamed and drizzled with butter or garlic butter. Good Luck!!
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N8DCJ
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PostPosted: Tue Nov 13 12 1:50 am    Post subject: Reply with quote

KC

Thanks for the idea , I just might go buy some smoked cheddar and give it a try , maybe even add a little of the chipotles to the cheese too...

Dan
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PostPosted: Tue Nov 13 12 2:23 am    Post subject: Reply with quote

I usually chop up some bacon and brown it then take out the bacon and add chopped onions and let them saute' a bit, add the brussel sprouts and some chicken stock and let simmer until the sprouts are done. I season with garlic, salt and pepper and add the chopped bacon back in and serve.
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PostPosted: Tue Nov 13 12 2:41 am    Post subject: Reply with quote

You can use the broccoli in a stir fry and the sprouts, freeze them and use them for golf practice.
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PostPosted: Tue Nov 13 12 3:19 am    Post subject: Reply with quote

Manana wrote:
I usually chop up some bacon and brown it then take out the bacon and add chopped onions and let them saute' a bit, add the brussel sprouts and some chicken stock and let simmer until the sprouts are done. I season with garlic, salt and pepper and add the chopped bacon back in and serve.


this + a little balsamic vinegar to finish.

I would go light on the chicken stock, but that is just me. I would also cover after adding the chicken stock.
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Manana
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PostPosted: Tue Nov 13 12 3:25 am    Post subject: Reply with quote

DawgPhan wrote:
Manana wrote:
I usually chop up some bacon and brown it then take out the bacon and add chopped onions and let them saute' a bit, add the brussel sprouts and some chicken stock and let simmer until the sprouts are done. I season with garlic, salt and pepper and add the chopped bacon back in and serve.


this + a little balsamic vinegar to finish.

I would go light on the chicken stock, but that is just me. I would also cover after adding the chicken stock.


I don't use much just enough to steam them a bit and I also cover but forgot to put that. Embarassed
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Sailor Kenshin
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PostPosted: Tue Nov 13 12 3:36 am    Post subject: Reply with quote

Old Smoker wrote:
You can use the broccoli in a stir fry and the sprouts, freeze them and use them for golf practice.


Because they are usually overcooked. Slice the sprouts, put them in a hot pan with olive oil and the broc and when they are almost done add some sliced garlic and pepper flakes. Let the sugars in the vejables caramelize a bit before you throw in the extras.
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KAKid
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PostPosted: Tue Nov 13 12 4:11 am    Post subject: Reply with quote

^^^Similar^^^

Trim and cut sprouts in half, stem to top, lightly coat with Olive oil. Add a bit of oil to skillet and heat to Medium. Place sprouts in skillet, flat side down. and cover for about 5 mins. Fork test for tenderness. Turn up heat and cook uncovered until nicely caramelized (your judgement call). Gently turn them over and lightly caramelize "round" side", then toss in some finely diced chipotles to taste. Sprinkle with S&P and parmesan or other grated cheese of your choice. Serve them up.
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PostPosted: Tue Nov 13 12 4:43 am    Post subject: Reply with quote

Grilled sprouts are worth a try!

Recipe

This recipe serves 2

12 small to medium Brussels Sprouts

1-2 tablespoon olive oil

1/2-1 teaspoon kosher salt

1/2-1 teaspoon cracked black pepper

1/2-1 teaspoon onion powder

1/2-1 teaspoon garlic powder

1/2-1 teaspoon celery salt

1 handful crumbled bacon (optional)

1 teaspoon lemon zest (optional)

1 tablespoon parmesan cheese grated or shreded (optional)

First, clean the sprouts. Trim the cut ends back without interferring with the leaves, and peel any withered leaves off the bulb. Score the bottoms; one cut will suffice.

Then place the sprouts in boiling, salted water for no more than five minutes. NO MORE!

Drain, drizzle with oil and toss in a bowl with the salt, pepper, onion powder, garlic powder and celery salt.

When the sprouts are nice and coated, place on a hot grill (but keep the bowl handy), turning every four minutes for a total of twelve minutes.

Remove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning.

If desired, add any or all of the remaining three ingredients (bacon, lemon zest, parmesan cheese)

Found it here and like it a LOT!
http://www.food52.com/recipes/1299_grilled_brussels_sprouts
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PostPosted: Tue Nov 13 12 5:18 am    Post subject: Reply with quote

Broccoli and cheese soup is always a winner here!
I also make a broccoli salad that people come back for over and over
Broccoli cut into small pcs
a handful of sunflower seeds
handful bits of cooked bacon [ I DO NOT use manufactured bacon bits....]
handful diced red onion
Your hand size will determine the proverbial "to taste" I have really big hands, sometimes go with 2 handfuls of seeds and bacon !
dressing as follows:
2 parts mayo
1 part sugar
a splash acv or red wine vinegar

mix and let fester for a while.....actually holds up for a couple days if broc was fresh to begin with!

The simplest dressing that actually works great on slaw too - your mayo can and will make a difference, I use one with a bit of a lemon taste - maybe add a little lemon to keep it bright if your mayo is flat.....Have also made it with miracle whip, a bit different but good! The vinegar takes all the heavy, greasy feel from the mayo imho
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1buckie
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PostPosted: Tue Nov 13 12 7:10 am    Post subject: Reply with quote

Just read the question, none of the other answers, which I'm sure were considerate & well thought out......

Wrap in bacon.... Cook......Period
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PostPosted: Tue Nov 13 12 7:14 am    Post subject: Reply with quote

The little lady and I often do broccoli by toss it with some olive oil and Montreal steak seasoning then roasting.in the oven. I imagine the sprouts would do well.with a similar preparation.
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ckone
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PostPosted: Tue Nov 13 12 8:03 am    Post subject: Reply with quote

my mom makes that broccoli salad that Tony mentioned it is good.

Brussels I either slice thin and saute in evoo, or 1/4 and roast with balsamic.
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PostPosted: Tue Nov 13 12 9:20 am    Post subject: Reply with quote

Here is my recipe for broccoli and brussel sprouts..

1 bottle of Jack Daniels.
broccoli
brussel sprouts
butter
1/2 spanish onion
1/2 red pepper
garlic
salt
pepper
red pepper flakes
parsley
3 beers

First off you need to test the Jack to make sure its up to par.. a good 3 fingers should do.

Next you want to chop the broccoli into bit sized pieces and cut the brussels in half.

sample some more of the Jack to make sure it has not gone bad. Blast a beer straight up..

In a large fry pan melt butter

slice onion into thin slices along with the red pepper.. careful not to cut off a finger. Add to fry pan

sample some more of the Jack, another 3 fingers should do nicely, finish with another beer slam..

saute peppers and onions till tender, add garlic.. cook a couple minutes while drinking some more of the Jack..

add the seasonings and brussels and broccoli and saute till tender..

Pour your self a good 4 finger shot, crack the last beer. dump the veggies in the trash, get another beer cause 1 aint enough and stagger to the couch with a big bag of potato chips to watch some T.V before you pass out..
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PostPosted: Tue Nov 13 12 9:31 am    Post subject: Reply with quote

So thats 20 fingers and 4 beers, unless your not counting thumbs, double check there are 18 fingers on couch or in your belly Question Question Question Exclamation Wink
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roxy
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PostPosted: Tue Nov 13 12 9:59 am    Post subject: Reply with quote

Mr Tony's BBQ wrote:
So thats 20 fingers and 4 beers, unless your not counting thumbs, double check there are 18 fingers on couch or in your belly Question Question Question Exclamation Wink


You counting...

I aint.. Laughing Cool Wink
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PostPosted: Tue Nov 13 12 10:45 am    Post subject: Reply with quote

Brussel sprouts come out tasty on the smoker. Put them in foil with sliced onion, a few cloves of minced garlic, salt, pepper, and butter. Toss on the smoker and cook at whatever temp you prefer till you achieve your desired level of "done".

I like broccoli simple. Steamed then sprinkled with malt vinegar and a dash of sea salt. If not in a vinegar mood just some butter and a pinch of salt will do.
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