The Lord your God is in your midst, A victorious warrior. He will exult over you with joy, He will be quiet in His love, He will rejoice over you with shouts of joy.
Zephaniah 3: 17
I come to you here in the Mead household at 645 am, eating a banana with peanut butter – after just having brushed my teeth (which I wouldn’t advise, yuck). Drinking a big glass of water, with some dribbling down my chin. Pretty much I am a mess.
However, Broccoli Roasted and Smothered is not a mess. It is bea-u-ti-ful, deliciousness. This is good, and can be a super quick weeknight meal. Maybe your kiddos will even eat broccoli if it is roasted, and slathered in cheese, chicken, ranch sauce, and bacon.
I have never been a fan of steamed broccoli, it’s a texture thing. But roasted broccoli, slightly caramelized, crunchy now that is where it is at. Now add on the toppings, guh… awesome. Mr. Mead, after taking his first bite of this new concoction he said “this is good!”, in an exuberantly surprised voice. You think after five years of marriage he would have faith in my cooking abilities. This might have something to do with our – and when I say “our” I really mean, me pushing onto him a stent with vegan meals. Now, don’t get me wrong, there is nothing wrong with vegan food/recipes. But for a newbie there is a definite learning curve, i.e. black bean brownies, avocado pasta sauce. Oh, boy.
This recipe fits perfect into my low carb diet, however if it seems a little too high calorie for your liking. It can easily be altered. Examples: for ranch sauce use plain Greek yogurt in the place of sour cream/mayo. Instead of cheese sauce replace with 2% shredded sharp cheddar cheese (honestly I don’t think much will be lost, and would be quicker, by using shredded cheese. While we are discussing quickness, I used a Rotisserie chicken). If there is any humanity left in the world though, do NOT get rid of the bacon!
Let me know what you think. Toodles!
- 2 heads of broccoli - washed and chopped into bite size pieces
- ½ tsp Kosher salt
- 1 tbs olive oil
- 2 cups chicken - cooked and shredded
- Cheese sauce (recipe follows) or ½ cup shredded cheddar cheese
- ½ cup Ranch dressing (recipe to follow)
- 4 pieces of bacon - cooked and crumbled
- 2 green onions - washed and chopped
- ½ cup sour cream
- ½ cup mayo (preferably Hellmans)
- 2 tbs milk (fat content doesn't matter)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ tsp dried dill
- ½ tsp paprika
- ¼ tsp salt and pepper
- 8 oz block cheddar cheese - grated
- ½ cup beer (Pilsner, or Ale)
- ½ tbs corn starch
- 1 tsp Worcestershire sauce
- Salt to taste (I added ¼ tsp)
- Preheat oven to 425 degrees Fahrenheit
- Place chopped broccoli onto a aluminum foil lined cookie sheet. Drizzle with oil and salt. Stir together. Place into oven for 20-22 minutes.
- In a medium sized bowl, mix together ranch dressing ingredient.
- Add spoonful by spoonful of Ranch dressing to shredded chicken, until desired consistency is achieved. Set aside.
- (Skip these steps, if going to use shredded cheese instead of cheese sauce,jump down to assembly.)
- In a medium sized skillet bring beer to a boil over a medium-high heat.
- Reduce heat to medium-low, beer begins to only simmer.
- Mix together cheddar cheese and cornstarch in a medium bowl.
- Add the cheese mixture to the beer one handful at a time while stirring the cheese.
- Stir in the Worcestershire sauce, and paprika, and salt.
- Remove from heat.
- Place broccoli on a large plate, Pyrex dish, etc., top with cheese, Ranch chicken, bacon, and green onions. Place back into oven for 5-10 minutes.
- Serve and enjoy!
I had to place cheese sauce in blender to get it combined well.
Cheese sauce adapted from www.epicurious.com/recipes/food/views/beer-cheese-fondue-51194210