Broccoli and Cheddar Casserole, Stuffed Portobello Mushrooms, Butternut Squash and Grapes

Broccoli and Cheddar Casserole

  • 2 lbs. broccoli
  • 3 strips bacon
  • 8 oz. grated cheddar cheese
  • 5 beaten eggs
  • 1/3 cup flour
  • ½ cup cream
  • 1 cup whole milk
  • 1 ½ teas. pepper
  • ½ teas. salt
  • 2 Tbsp. Dijon mustard

Remove the stems from the broccoli. Use the stems for another purpose. Cut the large broccoli florets into smaller pieces. You should have about 8 cups of the broccoli florets. Bring a large pot of salted water to a boil and then add the broccoli florets to the boiling water. Boil the broccoli florets for 3-5 minutes, until just fork tender and still firm. Drain the florets and  rinse with cold water to stop the cooking. While the broccoli florets are cooking, place a skillet on medium heat and cook the bacon until lightly browned. Remove the bacon and drain on paper towels. Cut the bacon into smaller pieces. Preheat the oven to 425 degrees F. Spray a 2 ½ quart casserole dish with cooking spray and set aside. In a mixing bowl whisk the eggs with the flour and then whisk in the cream and milk. Stir in the pepper, salt and mustard.

Stir in one-third of the cheese. Place the broccoli florets in the prepared casserole dish and sprinkle with one-third of the remaining cheddar cheese. Sprinkle the bacon over the broccoli florets and cheese. Pour the milk cream mixture over the ingredients in the casserole dish. Be sure the liquid covers all the broccoli pieces. Sprinkle the remaining cheddar cheese over the top of the casserole. Bake in preheated oven until set, about 30-40 minutes. If the top starts to get too brown tent the dish with aluminum foil to prevent burning.

Stuffed Portobello Mushrooms

  • 2 portobello mushrooms
  • 1 Tbsp. olive oil
  • 1 teas. minced garlic
  • ½ teas. dried chili
  • 1 Tbsp. herb seasoning
  • 1 small onion, chopped
  • 2 Tbsp. dried breadcrumbs
  • ¼ cup grated Cheddar cheese
  • Salt and pepper to taste

Peel the portobello mushrooms. Remove the stalks and chop finely. Preheat oven to 350 degrees F. Spray a baking dish with cooking spray and set aside. Place the olive oil in a skillet over medium heat. Add the garlic, herbs and chili to the oil. Add the chopped portobello mushroom stalks, the button mushrooms and the chopped onion. Sauté these ingredients until onions are translucent, about 7 minutes. Add breadcrumbs to the mixture. Place the portobella mushrooms on the prepared baking sheet. Pack these mushrooms with the stuffing mixture in the skillet. Top the stuffing mix with the cheese. Bake in preheated oven for 15-20 minutes.

Butternut Squash with Grapes

  • 1 butternut squash, about
  • 2 pounds
  • ½ lb. seedless grapes
  • ½ cup sweet onion, chopped
  • 2 Tbsp, olive oil
  • 6 sage leaves, chopped
  • salt and pepper to taste

Peel the squash, remove seeds and cut the squash into 1-inch pieces. Preheat oven to 425 degrees F. Spray a large baking dish with cooking spray and set aside. In a mixing bowl combine the squash, grapes, onion, olive oil, salt, pepper and sage leaves and mix well. Be sure the squash, grapes and onion are well coated with the seasonings and olive oil. Place this mixture in the prepared baking dish and bake for about 45 minutes until the squash and onions are golden and slightly caramelized.