Quick-braised Brocoli with Sun-dried Tomatoes and Goat Cheese

Made this for dinner tonight and had to post it before I forget.  It was THAT good.  And a pretty healthy dish too! Found it in my April Vegetarian Times. 

Serve over steamed brown rice.

Ingredients:

2 T pine nuts

1 1/2 T vegetable oil

2 large heads of broccoli (1lb) cut into small florettes

1/4 c crumbled goat cheese (2oz)

1/4 c oil packed sun dried tomatoes, drained and sliced

1 T balsamic vinegar

Instructions: 

• Toast the pine nuts in dry skillet over med heat 3 to 4 min, stirring occ. Transfer to large bowl.

• Heat oil in same skillet over med high heat. Add broccoli and cook 2 min, or until florets are evenly coated with oil and beginning to soften and brown, stirring constantly. Carefully add 1.2 c water; cover tightly with lid. Steam broccoli 4 min or until water has evaporated and broccoli is tender.

• Transfer broccoli to bowl with toasted pine nuts, and season with salt and pepper if desired. Sprinkle goat cheese over broccoli, and stir in sun-dried tomatoes. Drizzle vinegar over top and serve warm. 

Number of Servings: 6

Rudy's Corn

Thanks to my friend Barbara for sharing this one with me! For those of you out there who have not heard of Rudy's BBQ restaurant, you MUST go. LOVE love LOVE it. They serve a delicious cream corn and this recipe is just like it.

Butter

½ cup fresh parmesan cheese

2 (16oz) bags frozen whole corn, defrosted

½ tsp salt

8 Tbsp sugar

3 Tbsp flour mixed with 3 Tbsp melted butter

1 ½ c heavy ream

Butter a baking dish.

Sprinkle 2-3 Tbsp parmesan cheese over bottom of pan.

Bring whipping cream to a boil, reduce heat and add corn.

Simmer 5 min.

Stir in salt and sugar.

Make a paste out of the butter and flour and stir into the corn, cook until thickened. Turn into baking dish.

Sprinkle rest of parseman

Bake @350 for 30 min.

Can refrigerate unbaked corn for up to 3 days or freeze for 1 month.

Prosciutto Asparagus Spirals

I made these as part of Riley's birthday dinner (I just left out the prosciutto on his). They look pretty and are fantastic!

Ingredients:

1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
6 tablespoons garlic & herb spreadable cheese, softened
8 slices prosciutto or thinly sliced deli ham
30 medium asparagus spears, trimmed

Directions:

1. Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
   
   
2. Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
   
   
3. Bake for 15 minutes or until the pastries are golden brown.