Happy Wednesday friends! Today I have 2 recipes for you. I think I shared this roasted broccoli recipe awhile ago but I always have requests for it so I wanted to share it again! We eat it at least once a week, it is one way my kids will actually eat broccoli and lots of it. The combination of the broccoli, pine nuts, lemon juice, Parmesan cheese and basil is killer!! I saw the Crab Pie recipe in the most recent issue of Southern Living and knew I had to make it. I love tomato pie and quiche so this sounded right up my alley. The crab pie was great but just a touch bland in my book- it was however perfect for the kids they gobbled it up. Ben and I topped ours with hot sauce and that helped add some flavor. I will totally make it again just next time I may add some red pepper flakes and hot sauce in before I bake it to spice it up! Enjoy!
C R A B P I E
Via Southern Living May Issue
- 1/2 (14.1-oz.) pkg. refrigerated piecrusts
- 1 tablespoons olive oil
- 1 small leek (about 5 oz.), finely chopped
- 4 ounces baby spinach, chopped (about 3 cups)
- 3 large eggs
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped garlic (about 2 garlic cloves)
- 1 tablespoon Dijon mustard
- 2 teaspoons finely chopped fresh thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon lemon zest (from 1 lemon)
- 8 ounces fresh lump crabmeat, drained and picked over
Preheat oven to 350°F. Fit piecrust into a 9-inch pie plate according to package directions. Set aside.
Heat oil in a skillet over medium-high; add leek, and cook, stirring often, until soft and slightly golden, about 10 minutes. Add spinach to skillet, and cook, stirring often, until spinach is wilted and all water has evaporated, about 5 minutes. Remove spinach-leek mixture from skillet.
Whisk together eggs, heavy cream, and cream cheese in a large bowl until smooth. Whisk in chives, garlic, mustard, thyme, salt, and lemon zest. Gently fold in spinach-leek mixture and crabmeat; carefully pour mixture into prepared piecrust. Place on middle rack of preheated oven, and bake until set in middle, about 50 minutes. Cool pie on a wire rack 15 minutes before cutting.
P A R M E S A N R O A S T E D B R O C C O L I
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves
Preheat oven to 425 degrees. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.