Holidays are the times that I feel most nostalgic. At Thanksgiving that means I like to see certain dishes on the table. Turkey, of course, with dressing and cranberries in some form, sweet potato casserole, and always a broccoli casserole! Until recently it was about the only time of the year that I made casseroles.
As a young cook I always made a broccoli casserole to take to family dinners. Broccoli casseroles and Five Cup Salads were my specialities back then.
Many broccoli casseroles call for frozen broccoli. I prefer fresh broccoli. Don’t cook the broccoli to mushy, but cook it slightly past tender crisp. I always tend to be heavy handed on the cheese, and the end result is delicious!
- 1 lb. fresh broccoli florets
- 1 c. mayonnaise
- 1 small onion, finely minced
- 1 can cream of mushroom soup
- 2 eggs, beaten
- 1 c. shredded Cheddar cheese
- 1 sleeve Ritz crackers, crushed
- ¼ c. butter, melted
- Preheat oven to 325℉. Spray baking dish with nonstick cooking spray and set aside.
- Chop broccoli into large bite-size pieces. Steam broccoli to just past tender-crisp, set aside.
- Combine the mayonnaise, onion, mushroom soup, and eggs until blended. Stir in the broccoli and cheese and pour into prepared baking dish.
- Mix crushed crackers with melted butter. Sprinkle over the casserole.
- Bake at 325℉ for 30 minutes or until brown.
I have been on an Asian kick lately. We had little Asian Sliders for dinner over the weekend. They were amazing, but my family was starving, and I didn’t get pictures. It’s a constant struggle of a blogger and their family. Getting the picture before anyone can touch the plate! That just means the sliders will be on the menu again very soon, and that’s a good thing!
This Asian pasta salad is another new recipe. I found the recipe in an old Fresh Market cookbook that I bought on a recent thrift store/treasure hunt. I’m not much of a yard sale person, but I do love finding a good thrift store! It seems that Savannah has started to enjoy it too so it’s possible that we could get into some trouble together!
Okay, I got a little off subject…back to the salad. This pasta salad is full of fresh, crisp vegetables and with the addition of beef, this salad is a complete meal! You could leave out the meat completely if you prefer or substitute shrimp, chicken, or even pork for the beef.
This salad is a simple, prepare ahead meal, that would be perfect for a weeknight dinner. Toss the pasta mix with the dressing just before serving. If you are feeding less than about ten people, toss a portion of the pasta mix with a portion of the dressing because you don’t want to store the mixed salad for very long. The vegetables will become limp, and you will loose the fresh, clean taste of the salad.
Asian Beef and Broccoli Pasta Salad
- Soy Ginger Dressing:
- 3 garlic cloves, minced
- 6 tbsp. soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. sugar
- 1 tbsp. sesame oil
- 2 tbsp. fresh ginger, minced
- ⅛ c. sweet chili sauce
- 2 tbsp. mayonnaise
- 1 lemongrass stalk, sliced thin
- ¼ c. vegetable oil
- Pasta Salad:
- 2 lb. sirloin steak
- 1 (10-oz.) bottle teriyaki sauce or marinade
- 1 gallon water
- 2 tbsp. salt
- 1 (16-oz.) pkg. rotini pasta
- ½ lb. broccoli florets
- 3 medium carrots, julienned
- 1 medium red bell pepper, julienned
- 2 c. bean sprouts
- 3 green onions, thinly sliced
- ¼ c. cilantro, chopped
- In the bowl of a food processor, combine the garlic cloves, soy sauce, rice wine vinegar, sugar, sesame oil, ginger, sweet chili sauce, mayonnaise, and lemongrass. Blend into a paste. With the food processor running, drizzle the vegetable oil in a slow stream until well mixed and vegetable oil has been incorporated. Store covered in the refrigerator until ready to use.
- Marinate sirloin steaks in teriyaki sauce or marinade for 6 hours or overnight. Preheat grill to medium-high and oil the grates. Grill 5 to 6 minutes per side or until desired doneness. Remove and leg stand 5 minutes, the slice into think 2-inch strips and set aside.
- In a large pot, bring 1 gallon water and 2 tbsp. salt to a boil over high heat; add pasta and boil according to package directions, stirring frequently. Add broccoli during the last minute of cooking and remove from heat, drain and rinse with cold water; set aside.
- In a large serving bowl, combine pasta and broccoli with beef, carrots, red pepper, bean sprouts, green onions, and cilantro; chill until ready to serve.
- To serve, pour Soy Ginger Dressing over salad and toss to evenly coat.