Filet Mignon w/ Horseradish Cream Sauce

This dinner is super easy. Hardest part will probably be cleaning and prepping the meat. If you don't feel all that adventurous you can buy pre-prepped filet's.  But the whole beef tenderloin was on sale for $6.99/lb- that is a great deal. I was able to get 5 thick small medallion sized steaks, plus left overs that I froze and will deal with another time (fajitas maybe?).

And mashed potatoes and a roasted veggie of your choice makes this a super easy (and pretty quick cooking) meal.  I would have loved asparagus, but they didn't look good at the store and I didn't want buy a sub par veggie with such a high cut of meat.

Here is a great video for how to Trim Beef Tenderloin. But obviously instead of tying and roasting, we will cut little steaks of equal size and tie to help keep their shape when cooking.

Then I put back into the fridge for a couple hours (you don't have to put in for that long, maybe just an hour or so).  Then before cooking you want to pull the meat out of the fridge and let come to room temp before cooking.  

When the meat is ready I heated my cast iron skillet with a little canola oil.  All I seasoned the meat with was salt and pepper. I cooked these (because they are so small) about 5 minutes on each side (not even that long) for medium.  

ALWAYS let the meat rest.  When the meat is resting it will continue to cook because of the carry-over cooking time, so don't be afraid to pull them out of the pan early. You can always heat them up a little more in the oven if too rare for you-but once they are over cooked, they are ruined.

Let rest five minutes. Meanwhile make your sauce.

Horseradish Cream Sauce

For every 1/2 cup of fat free plain yogurt I used about 2-3 tbsp of horseradish.  We like it spicy. Then just a pinch of salt and lots of fresh cracked pepper. I also added a couple scallion bits.  Done!

Mashed Potatoes and Roasted Broccoli

Mashed potatoes: I used about 10-15 small russet potatoes. Peel, (I also like to cut mine into small chucks for quicker cooking time) put in a pot, and cover in cold water.  I added 5 smashed garlic cloves, salt and pepper to the water.  Bring to a boil and boil until the potatoes are soft and a fork goes in and out of them cleanly.  

Drain, return to the pot and then you can pick out the garlic cloves if you desire.  Add 2 huge tablespoons of butter and about 1-2 cups of milk, then mash away! It will depend on on how you like your potatoes.  (Not exactly healthy, but it tastes good and it is a special occasion).

Taste them before you add more salt and pepper, if it needs- add more.  I cover mine and let sit until everything else is ready.  I topped with scallions for garnish (you could use chives too)



Broccoli: Preheat your oven to 450 degrees F.  Fill a baking sheet with broccoli florets, drizzle with oil, salt and pepper.  Toss broccoli and roast for about 20 mins.  Just keep an eye out, when they start looking burnt on the edges- that's when you can remove from the oven. Don't worry they will taste amazing.

Then just pour some wine (we had our fav Cabernet Sauvignon) and enjoy with your hunny! 

Weeknight Pasta w/ Simple Garlic & Oil Sauce

So after work I usually hit the gym and by the time I get home it is kind of late to be eating dinner- especially since the soon-to-be hubs has to wake up at 5am for work.  So this is a quick pantry made pasta dinner that you can either eat by itself or through in some chicken to round the mean out with some more protein.

This recipe is as easy as boiling water and heating up some garlic but with a couple extras thrown in- it was SUPER delicious- and when I say super- yea, I mean it. Super like Brendan had three servings. Yea, as I said, super delicious. But yet super simple! Impressive and delicious. Boom.

*Now, when you are reading the directions this ingredient might freak you out.  But stop being such a wussy! Have you ever even tried anchovies? (For all the people that said "yes, on a pizza"- you don't count because that is probably the worst way people know it and obviously get turned off by it.) So in a different question- have you ever cooked with anchovies? Believe me, I guarantee you, you will not even taste them.  It will not taste fishy.  When anchovies are heated, especially in oil they dissolve and disappear into the oil and just become a flavor- sort of like a salty nutty flavor.  It adds so much depth of flavor into this sauce.  You really don't want to skip it; it's the secret ingredient that makes it special, but still an easy weeknighter recipe.  I told Brendan they were in it and he said "ew"- then he had three servings.

But for all the haters and wussies out there- if you must substitute I guess you could use a couple dashes of Worcestershire sauce (which anchovies are one of the ingredients in that sauce, so if you've used it before- you've had anchovies).

Ingredients

• 1 lb of pasta of your choice (I chose whole wheat rotini)
• about two cups of broccoli (I had some in the freezer)
• 1/4 cup of oil (I used extra virgin, you could also use regular olive)
• 4 garlic cloves, grated or minced
• 4 anchovy fillets*
• 1 lemon, zest and juice
• 1 tbsp of red pepper flakes (yes, this is a lot- if you want less spice start with a heavy tsp)
• pinch of salt (bc anchovies and cheese will add salt)
• freshly cracked pepper
• 3/4-1 cup of pasta water (so remember don't dump it before reserving a cup)
• 1 cup of pecorino or parm, shredded or grated

Directions

1. Boil water for the pasta.
2. If you have frozen broccoli- defrost in the microwave. If fresh we will wait to blanch in pasta water at the end.
3. Heat a sauce pot over medium low heat and add the oil, garlic and anchovies.  You can add the anchovies whole, they will eventually just dissolve into the hot oil.  Do not let this burn, just gently bubble and heat up for a couple minutes so the oil gets flavored.
4. After the anchovies "disappear" and the garlic slightly golden.  Turn the heat to low and add the lemon juice and zest along with the red pepper flake, salt and pepper.
5. Keep on low heat for flavors to marry for about 5 minutes.
6. Meanwhile when water boils, salt the water and drop your pasta.  I semi-defrosted my frozen broccoli, so about 2 minutes before the pasta was done I added the broccoli to the boiling water.  If you are using fresh you would do the same- drop into boiling water just a couple minutes before the pasta is done.
7. RESERVE your pasta water!  Add it to the sauce pot and mix to combine.
8. Drain pasta and broccoli and add to a large boil for mixing.  Then top and toss with your sauce. 
9. Top with shredded cheese and serve!  You can also add a bit of cheese and toss with pasta to add more body to the sauce.

I served this alongside some pan fried boneless skinless chicken breasts simply seasoned with salt and pepper.

Pasta with Creamy Broccoli Sauce

When you are craving a creamy Alfredo sauce this is a good swap.  It is creamy but way lower in fat.  Also the edition of broccoli is optional, but gives that extra nutritional boost and color pop!  Instead of incorporating the broccoli into the sauce you can always just serve steamed on the side (you could even pour a little extra sauce on it)

I used a long noodle pasta, but any pasta will do- try linguine!

Ingredients

• 1 pound of pasta of your choice
• 3 tbsp of a butter substitute (e.g. I cant believe it's not butter)
• 1 shallot, minced
• 3 garlic cloves, minced
• 1 tsp of fresh thyme
• 3 tbsp of flour
• 1/2 cup of white wine
• 1 cup of chicken stock
• 1 cup of low fat milk (I used 1%)
• 1/2 tbs of corn starch
• 2 tbs of non fat yogurt (or you could use low fat cream cheese)
• 1/2 cup of pecorino cheese (or parm)
• For the broccoli: 1 1/2 cups of broccoli florets & 1 cup of pasta water and a food processor/blender)

Directions

1. Get your water boiling for you pasta.
2. Meanwhile in a sauce pot add the butter and heat over medium heat.
3. When the butter melts add your minced shallot and garlic cloves
4. Season with a pinch of salt and pepper. Then add the thyme.
5. Cook for about 5 minutes until softened. Careful not to burn the mixture, lower the heat if cooking too much.
6. Deglaze the pan with your wine. Cook until the wine almost completely evaporates.
7. Sprinkle in your flour.  Mix and cook for about one minute to get rid of the flour taste.
8. Now whisk in your chicken stock- stir until everything is a smooth mixture.
9. Measure out your milk in a measuring cup and add the corn starch BEFORE adding to the pot.  Stir until the milk and corn starch are completely mixed. Add the milk mixture. DO NOT LET THIS COME TO A BOIL. If you are using low fat milk do not let this come to a boil- it will cause the milk to separate and your sauce will taste gritty.
10. Add your yogurt and cheese.
11. Whisk everything until a combined mixture.  (This would be the opportune time to cook off your pasta)  Cook the sauce for 5-10 minutes until thick enough to coat the back of a spoon. Turn off the heat and let sit for a couple minutes to thicken up even more.
12. For the broccoli part: in a food processor add the broccoli and carefully add one cup of that salted pasta cooking water.  The pasta water will be hot enough to just cook the broccoli but still let it maintain its bright green color.  It also adds some seasoning to it as well.  Blend until it is a thick paste.
13. In a large pot or bowl, add your drained pasta, about 3/4 of the sauce and broccoli paste.  Stir until all combined.  I leave a bit of sauce to the side to add to the top later or use for something else I cooked with the pasta- like my Mayo Crusted Chicken.
14. Plate and garnish with a bit more sauce and shredded cheese!

Chicken, Cheddar and Broccoli Pinwheels

This is a quickie because I am getting ready for a Cinco de Mayo party tomorrow, which will be full of delicious pictures and recipes- I know I'm a slacker by not getting you guys the recipes beforehand, but hey they will be good for any day of the year. Especially grillin time. Enjoy your weekends!


Ingredients

• 1 batch of home made pizza dough (or store bought)
• 2 boneless skinless chicken breasts, diced into small bite sized pieces
• 2 heads of broccoli crowns, cut into small florets
• about 1-2 cups of shredded cheddar cheese (depending on how cheesy you like it)
• salt, pepper and red pepper flakes
• 1 lemon, juice and zest

Directions

1. Preheat your oven it 450 degrees F
2. In a skillet heat some oil on high and cook off the chicken just until it isn't pink (try to not cook it all the way through because it will finish cooking in the oven). Season with salt and pepper and red pepper flakes
3. During the last minute or so throw in the broccoli and season with more salt and pepper and then add the lemon juice and zest. Turn off the heat and then set aside until it is cool enough to handle.
4. Sprinkle your working surface with flour and roll out your pizza dough into a large rectangle. (I also didn't use the entire batch of homemade dough- just throw left over dough in a ziplock and put in the fridge for next time) I rolled mine roughly into a size about a foot high and foot and a half long.
5. Sprinkle the dough with your cheese. Then spread out the chicken and broccoli- try to shake off any excess liquid before placing on the dough.
6. Put some flour on your hands and carefully start to fold over the edge closest to you onto itself- aka you are rolling up the dough now into a log shape.
7. Once it is all rolled up cut into about 2 inch slices. Gently squish together a bit to keep the shape and place on a baking sheet lined with foil and sprayed with cooking spray.
8. This makes about 10 pinwheels.
9. I like to drizzle and rub each one with a touch of oil before baking for about 15 minutes.

Cool and enjoy! (Also if you need to reheat quickly- cut in half and pop under the broiler for a couple minutes)

Pinwheels and Calzones

So this past weekend I got engaged!  Super excited and hopefully I will be able to keep up with all the planning, work and my blog!  I think I'll manage- I mean, we still have to eat! 

(I also want to apologize for the sub-par photos- my camera is MIA right now!  The pics might not be as great- but it sure did taste awesome- I didn't even get a chance to take a photo of the finished cooked pinwheels- we ate them too fast!)

Anyway- so Sunday is Football day in our house and it usually means pizza too.  I changed it up a bit and made some pinwheels and calzones.  Start off with my pizza dough recipe and that will make about one dozen pinwheels and 4 calzones.  These are super versatile and you can use absolutely anything you want inside them both.  I used what I had in the fridge/freezer and dipped in my home made sauce. 

Pinwheels

Ingredients

• 1/4 lb. Pepperoni, sliced or chopped
• 1 green pepper, sliced
• 1 small tomato, sliced
• about 1½ cups of mozzarella cheese
• 1/4 c. of your favorite tomato sauce

Directions

1. Preheat the oven to about 450 degrees F
2. Make the dough and then divide into two pieces if you will be making both recipes (one for the pinwheels, one for the calzones), if not make double wheels or save the rest in the fridge
3. Roll the dough out into a large rectangle shape.  Make sure you use a lot of flour on the underside of the dough so it is easy to roll up.  Don't roll the dough too thin, we don't want it to rip, but if it does don't worry just patch it up- these are very rustic.
4. It is almost like we are making a Sicilian pizza.  Spread the sauce out very lightly and evenly.  Then top with all your toppings and gently roll up into a log.
5. Slice even sections about 1½ inches thick. 
6. Gently transfer to a baking sheet and squish the wheels together a bit so they keep their shape. 
7. Cook about 10 minutes or until golden brown.

Calzones

• Use the remaining half of the dough you made
• 1½ c of mozzarella
• 1 cup of ricotta cheese
• 1 small onion diced
• 1½ c of broccoli (I used my own frozen and just defrosted and chopped up)
• 2 garlic cloves, minced
• Pepperoni

Directions

1. I put the oven to 500 degrees F and then when they just started to get brown I lowered the heat to 350 degrees and let it go for another five minutes or so just so everything is cooked through- because these were thicker and I didn't want them to burn.
2. Separate your ingredients evenly into 4 piles (for each of the calzones to make it easier)
3. Roll the dough out into a large rectangle- like the pinwheels
4. Cut the dough into 4 rectangles.
5. Layer all our ingredients onto one side of the rectangle then just fold over the other side on top of everything- like a blanket.  Press the edges together to seal the calzone- you can even use a fork to make it look prettier. 
6. Gently slice a couple slits on the top of the calzone to let the steam out- otherwise it will explode.
7. I sprayed them with a little cooking spray and laid on a baking sheet, then popped in the oven  (See step one for oven directions)

Freeze Your Own Broccoli + Chicken, Pasta & Broccoli Cassserole

So when fresh broccoli is on sale (for me it's usually 99cents/lb for the crowns) I stock up and freeze my own broccoli- it is cheaper then buying it already frozen and super easy to do.

As you can see I bought a lot of broccoli.  It looked like a lot more than this too- but don't forget to figure the amount you buy will shrink down a bit

First things first: get a large pot of water on to boil.  While that is heating up cut the florets off the stems but DONT THROW THEM AWAY! (I'll show you what to do with them in a minute) Pile all your florets in a colander and rinse.  I used two colanders for this.  In the yellow bowl I saved some florets for the following recipe and set aside.  When the water comes to a bowl, salt generously and dump your florets in.  Obviously you can do this in batches if you have a lot of broccoli.  Leave them in there until they turn a vibrant green (like in the picture above) and then immediately remove them- they should only be in the hot water for not even a minute.  You can either shock them in ice water- or just run them under cold water until they cool down (too much work for me to deal with that much ice).  If you are making the following recipe don't dump your water out from the pot, we'll use it later for the pasta.  When cool enough to handle pile in bags, get as much air out as possible and pop in the freezer! It's that easy!

One thing is that you NEED to blanch before freezing- believe me, I don't know why, but I've tried just putting in the freezer raw, and that doesn't work out.  And when you want to eat the broccoli, just cook like you would cook normal store bought frozen. 

Let's get back to those stems now...This of course is completely optional, but the stems are full of nutrients and you paid for them, so why throw them away?  Personally, I am not a huge stem fan, but I saw this technique on tv and thought it was such an awesome idea.  We're gunna make broccoli stem coins...

How cute are these?!

Your coins will vary in size and shape depending on your stems.  Also using a mandoline here makes quick work of this.  First, using a vegetable peeler, peel the outer layer of the stems if they look woody and dry.  Pick off any little leaves if you desire.  The broccoli I bought was so gorgeous and fresh that the stems were tender and small (because they were the crowns, but you can do this with regular broccoli too) I quickly peeled the outer layer, rinsed and cut on the mandoline into small, thin coins like you see above.

Now, what do you do with these?  Seriously the possibilities are endless.  Think of them as peas or water chestnuts.  Throw a handful into soups, stews, casseroles, salads, stir-fry’s, etc.  I've even eaten them just raw like chips.  I haven’t frozen them yet, but instead of blanching them like the florets, all I would do to make them freezer ready is dump into a microwavable dish, add a splash of water, and nuke for about 30 secs-1 min.  Then just pop back into the bag and freeze. 

And now finally onto the eating part!

I love love love casseroles. I just said the other day that I completely stopped making casseroles like I used too. Tragic really, they are so good and so easy to make and you can even make them the day before!

Chicken, Pasta and Broccoli Casserole

Ingredients

· 3-4 boneless skinless chicken breasts

· about 2 cups of broccoli florets we reserved before

· 1 box of any short cut pasta you like (I used rotini)

· 3 cups of chicken broth

· 2 tbs butter

· 2 tbs flour

· about 1-2 cups of any cheese you like (I used cheddar)

Directions

1.      Preheat your oven to 400 degrees F.

2.      Get a pot of water boiling for the pasta- if you did the broccoli blanching above then just use the same water that you blanched the broccoli in, no need to use new water.  Just remember to salt the water again before you add the pasta.  When pasta is done, drain and reserve.

3.      Cut your chicken breasts into bite sized pieces.  In a skillet heat some oil and when it is hot cook the chicken and season salt and pepper.

4.      When the chicken is cooked through, remove and reserve.  Next, add a bit more oil if needed and cook the broccoli (season with salt and pepper) just until bright green.  You can also add here other veggies, garlic, onions etc but I went quick and simple with just the broccoli.  Oh and plus I threw a handful of the broccoli coins in too.

5.      When that is done remove and reserve alongside the chicken.

6.      In the skillet reduce the heat and add the butter.  When the butter melts add the flour and cook the roux for about a minute or so.  Then whisk in your chicken stock.  Bring to a boil and cook until thickened.

7. Combine all pasta, broccoli and chicken in a casserole dish and pour the thickened sauce all over it.  Top with cheese and cover.

8. Cook for about 20- 30 minutes, then uncover and cook until the cheese gets nice and brown and bubbly (you might have to use the broiler for this part).

Technically, this dish is able to be served right away since everything is basically cooked.  But cooking it in the oven marries everything nicely.  And it also roasts the broccoli a little, which is so good, definitely my favorite way to eat broccoli, it becomes almost nutty.  If you are strapped for time just top with cheese and pop under the broiler until the cheese is melted and bubbly.

Chicken, Rice and Chinese Broccoli

Chinese broccoli is my new love.  It was cheap and tasty.  Even Brendan said he liked it a lot.  I have never used CB before, but I figured it was something like broccoli rabe.  I tasted it raw then blanched and then cooked.  It is very similar to broccoli rabe, but not as bitter.  If you can't find CB you can substitute any other spicy green.  I just liked using this because I was also able to use the stems too.  I cut off the leaves then peeled the rough outer layer of skin on the stems and then just sliced into little coins.  It made for a delicious crunchy texture in the dish. 

Ingredients

• 2 large boneless skinless chicken breasts
• 1 bunch of chinese broccoli (I would say it was about 1-2 lbs.  The picture above shows half the bunch cut up)
• 2 large garlic cloves, minced
• about an inch of fresh ginger root, grated
• salt and pepper
• 1 cup of jasmine rice (or whatever rice you like)
• little less than 2 cups of water
• water and salt for blanching

Directions

1.      Preheat your oven to 350 degrees F.

2.      First I prepped the CB.  Wash and cut into smaller pieces.  Peeled and cut the stems into coin shapes.

3.      I used a 12 inch skillet (so I didn’t dirty more pans) and filled with water.  Bring it to a boil and add a small handful of salt.  Add the broccoli leaves and blanch for about 1-2 minutes to remove some of that raw bitter taste.  They will turn a vibrant green when done.

4.      You can do it the right way and shock the leaves in ice water- or (what I usually do) you can just rinse with cold water to slow down/stop the cooking.  The skillet should be empty now- I just added the stem coins to the still hot skillet and just let sit until the leaves and pan cooled.

5.      While you are letting the CB cool down, mince the garlic and reserve. 

6.      Now butterfly the chicken and cover with plastic wrap and pound out.  (see my chicken roulade recipe for more detailed instructions on this step)

7.      Season the chicken with salt and pepper.  In each chicken breast add a good sized handful of the CB (leaves and a couple stems) and half the garlic (so about a clove in each breast).  I grated about a tsp of ginger on top of all that on each breast as well.  You don't have to fit all the CB into the chicken, I had a good bit left over and added it to the rice- I especially liked the stems in the rice.

8.      Now roll up and I secured with a couple tooth picks.

9.      In the skillet that we used to blanch get some oil over high heat.  When the oil is super hot add the chicken and sear until golden brown on all sides.  When all brown add enough water to the skillet/pan to just coat the bottom- this will help the chicken to not dry out.  Cover loosely with tinfoil and put right into the oven for about 20 minutes. We just want the chicken to finish cooking though.

10.  After you put the chicken in, get a small pot and add the 2 cups of water, 1 cup of rice and 1 tablespoon of salt and bring to a boil.  When it comes to a boil, reduce to simmer and keep partially covered.  It will take about 15-20 minutes.  When most of all the liquid is gone add the rest of the CB, turn off the heat, and cover.  Let sit for 5 minutes.  Letting it sit is important.  Then fluff with a fork.

11.  When the chicken is done slice and serve over the rice.  Don’t forget to take the toothpicks out! I garnished with some red pepper flakes and used the juices from the chicken pan to drizzle over the top.

Pan Fried Chicken w/ Arugula Pesto Pasta

Pesto is such an awesome basic recipe to know.  There are so many ways you can switch it up! It is great for fresh herbs that are about to go bad.  I had about 2 cups of arugula that was on its way out and some parsley as well, so I decided on pesto.  Classic pesto is a mixture using basil, garlic, pine nuts, Parmesan cheese blended with olive oil.  Essentially pesto means to crush or pound which is how it is traditionally made with a mortar and pestle.  Now-a-days food processors make easy work of it.  So here are the basic essentials when making a pesto of any kind:

-fresh herbs
-garlic
-a nut
-Parmesan or Pecorino cheese
-oil

Sometimes I leave out the nuts because I don't have any, not the end of the world.  I also love to add lemon juice and zest into my pestos too.  I like pestos because they are not rocket science, as you will see from the recipe I don't have exact measurements on a lot of things because I just throw everything in a food processor, taste at the end and if it needs more of one thing I just add it and blend up again, taste and repeat if necessary.  Also, pan frying chicken with a quick and easy pan sauce is impressive and tasty.

Arugula Pesto

• 2 cups of arugula
• handful of fresh parsley
• 1-2 garlic cloves, minced or grated
• 1/2 lemon, juiced and zested
• handful of almonds
• 1/2 cup of Parmesan cheese
• freshly grated pepper
• pinch of salt (easy on the salt, the cheese is very salty, taste to make sure)
• about a 1/2 to 3/4 cup of extra virgin olive oil

Combine everything in a food processor or blender and blend until a loose paste.  Sometimes I add just a bit of water to make it more loose (instead of using more oil)

Boil up your favorite pasta and top/toss with the pesto!

Pan Fried Chicken

• 3 boneless skinless chicken breasts (butterflied in half to make them thin cutlets for quick cooking)
• 1 tbsp salt
• fresh cracked pepper
• about 1 cup of flour
• 2 garlic cloves smashed
• tsp red pepper flakes
• 1 onion, diced
• 1 cup of dry white wine
• 1 cup of chicken stock
• oil

1. In a skillet heat some oil on medium low with the smashed garlic cloves and red pepper flakes.  Try and keep the garlic in large pieces so we can remove it easily later.
2. Don't let the garlic burn, keep heat on a low setting until we are ready with the chicken. 
3. While the oil is infusing with the garlic and chili flake, combine the flour, salt and pepper on a plate or shallow bowl (I use the leftover Chinese take out containers, they work perfect). 
4. When you are ready to cook the chicken, remove the garlic from the pan and discard.  Turn the heat up to high/med-high.  Dredge the chicken in the flour mixture and shake off any excessive.  Put chicken in the pan.  We are cooking it only a couple minutes on each side, just until they are brown and golden.
5. When all the chicken is browned on both sides (don't worry it doesn't necessarily have to be cooked through) take out of the pan and reserve. 
6. Add about 2 more tbsp of oil to the pan and then add the onion.  Cook the onion a couple minutes until soft and translucent.  Then sprinkle about 2 tablespoons of the flour left over from dredging the chicken on the onions (if you don't feel comfortable doing this, use fresh flour).  Cook out the flour for about a minute. 
7. Add the wine and stock to the pan and whisk until all combined.  Add the chicken back into the pan and bring to a boil, then reduce to a simmer.  Coat the chicken in the sauce and now you just have to keep warm until ready to serve.
8. Plate the chicken and top with some extra sauce.

I served this all alongside my Lemon Garlic Broccoli Sidedish Yum!

Lemon Garlic Broccoli Sidedish

Yum broccoli- I used to hate broccoli when I was younger- now I love it.  You can roast it, eat it raw, steam it, stir fry it etc.  When fresh broccoli goes on sale, I buy a whole lot of it because I just bring it home and freeze it myself- it turns out to be cheaper than if I bought it frozen already (try and get it on sale like 99¢ a pound.  Not a bunch, by the pound!). 

First, start a big pot of water boiling.  Then while you wait for that to boil take your broccoli and cut it up into regular floret pieces and rinse them.  When the water boils we are going to blanch* them.  Dump them in the water and keep them there for about a min or so- when they turn a really bright green strain them and you can either run them under cold water (which I do because I'm lazy) or you can do it the right way and "shock"** them.

(*Blanching is boiling a vegetable for about a min or two to bring out all the bright green color, take away that raw taste, but still keep it crisp-ish.  It also helps to prep it for freezing.  I have tried freezing it raw- and believe me it just does not work)
(**"Shocking" is taking a blanched item and putting it directly into an ice water bath to stop the cooking process to keep that bright color and crisp texture)

Let the broccoli drain and cool, then pop in ziplocks and put in the freezer!

Then when you want to use them, you can either let them defrost and use however you want- If I'm roasting I using squeeze some water from them first.  Or you can just put them in a microwavable dish and enjoy steamed- just like from the frozen food section! And that is what I did with this super easy recipe:

Ingredients:

• About 2 to 3 cups of broccoli
• a lemon (zest* and juice)
• salt & pepper to taste (about a 1 tsp of salt and 1/2 tsp pepper)
• a clove of garlic peeled
• 1 to 2 tablespoons of butter (or the butter substitutes)
• extra virgin olive oil-EVOO (optional)

Directions

1. If the broccoli is frozen- put in your microwave dish and put in the microwave for about 4 mins to get them going. 
2. Pop the garlic out of its skin and lightly smash- trying to keep it intact- we are going to pull the clove out later, just using it a bit to lightly flavor the broccoli.  This dish really is about the clean lemon taste. Or you can just totally omit this step.
3. When the broccoli can be easily mixed up and is not frozen solid, take all the ingredients (except the oil) and mix all together.
4. Put back into the microwave and cook until done.  Drizzle with a bit of EVOO if you want and serve next to whatever's for dinner or all by itself! Just don't serve the garlic clove.

*Lemon Zest: what an awesome flavor booster- and you already bought the lemon, so why not use all of it.  The zest is where the essential oils are.  Use only the colored part, because the white part (the pith) is bitter and no good for eating.  You need a zester, but they are cheap and good for other things like cheese, nutmeg, garlic etc.  A zester was one of my very first kitchen gadgets. There are different types of zesters- try and get one that is a microplane one- because the citrus zester is (obviously) just for citrus. The one below is what I have- a microplane

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