Joe's Chicken & Broccoli Penne

A hearty, comforting pasta dish with tender chicken, fresh broccoli, and penne tossed in a creamy garlic parmesan sauce. This family favorite is perfect for weeknight dinners and always a crowd-pleaser.

Ingredients

Pasta

• 12 oz penne pasta
• 2 cups fresh broccoli florets
• 2 tablespoons olive oil

Chicken

• 2 boneless skinless chicken breasts, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Cream Sauce

• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 3/4 cup grated parmesan cheese
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Optional Toppings

• Extra parmesan
• Chopped parsley
• Crushed red pepper

Instructions

1. Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Cook the penne pasta according to package instructions.
3. During the final 2 minutes, add the broccoli florets to the pasta water.
4. Drain and set aside.

2. Cook the chicken

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken with salt, pepper, and garlic powder.
3. Cook for 6-8 minutes, stirring occasionally, until golden and cooked through.
4. Remove from pan and set aside.

3. Make the sauce

1. In the same skillet, melt the butter over medium heat.
2. Add garlic and cook 30 seconds until fragrant.
3. Pour in the heavy cream and chicken broth.
4. Bring to a gentle simmer.

4. Add cheese

1. Stir in the parmesan cheese and black pepper.
2. Cook for 2-3 minutes until the sauce thickens slightly.

5. Combine everything

1. Add the cooked pasta, broccoli, and chicken to the skillet.
2. Toss until everything is coated in the sauce.

6. Finish

1. Serve hot and top with extra parmesan, parsley, or red pepper flakes if desired.

Log's Broccoli & Cauliflower Platter with Homemade Ranch Dip

A fresh, crunchy veggie platter featuring crisp broccoli and cauliflower served with a cool, creamy homemade ranch dip. Simple, clean, and perfect for snacking or entertaining.

Ingredients

Vegetables

• 2 cups fresh broccoli florets
• 2 cups fresh cauliflower florets

Homemade Ranch Dip

• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 teaspoons lemon juice (to taste)

Instructions

1. Prep the vegetables

1. Clean broccoli and cauliflower thoroughly.
2. Cut into bite-sized florets.
3. Pat dry to keep the platter crisp.

2. Make the homemade ranch dip

1. In a medium bowl, combine sour cream and mayonnaise.
2. Stir in parsley, chives (if using), garlic powder, onion powder, salt, and pepper.
3. Add lemon juice to taste.
4. Mix until smooth and well combined.
5. Refrigerate for at least 20 minutes to let the flavors blend.

3. Assemble the platter

1. Arrange broccoli and cauliflower florets on a serving tray.
2. Place the ranch dip in a small bowl in the center.
3. Serve chilled.

Mimi's Cauliflower Casserole

A warm, creamy, cheesy cauliflower casserole topped with buttery Ritz crackers. Mimi makes this the old-school way - layered, simple, and baked until perfectly golden.

Ingredients

• 1 large head cauliflower, cleaned and cut into florets
• 1 can (10.5 oz) cream of mushroom soup (divided)
• 1 cup Velveeta cheese, cubed (add more if you love it extra cheesy)
• 1 sleeve Ritz crackers, crushed
• 2 tbsp butter, melted
• Pepper to taste
• Optional: 1 cup fresh mushrooms, sliced
• Optional: Parsley for sprinkling before serving

Instructions

1. Steam cauliflower until just tender (8-10 minutes). Drain well.
2. Spread half of the cream of mushroom soup in the bottom of a greased 9x13 casserole dish.
3. Add the steamed cauliflower on top of the soup layer.
4. Scatter Velveeta cubes over the cauliflower (add extra if you love cheese).
5. Sprinkle crushed Ritz crackers evenly over the top.
6. Spoon the remaining half of the cream of mushroom soup over the crackers.
7. Drizzle melted butter over everything.
8. Bake at 350F for 20-25 minutes, until the cheese is melted and the top is golden brown.
9. Serve warm - creamy, crunchy, and classic Mimi comfort.

Mo's Broccoli & Gruyere Mac 'n Cheese

A rich, creamy baked mac and cheese made with tender broccoli florets and nutty Gruyere cheese. Crispy on top, silky inside - the ultimate comfort dish.

Ingredients

Pasta

• 12 oz elbow macaroni or cavatappi
• 2 cups fresh broccoli florets

Cheese Sauce

• 4 tablespoons butter
• 3 tablespoons flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups shredded Gruyere cheese
• 1 cup sharp cheddar cheese
• 1/2 cup grated parmesan
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg (optional)

Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup parmesan cheese

Instructions

1. Cook pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions.
3. During the final 2 minutes, add broccoli florets to the pasta water.
4. Drain and set aside.

2. Make the cheese sauce

1. Melt butter in a large saucepan over medium heat.
2. Whisk in flour and cook 1-2 minutes until lightly golden.
3. Slowly whisk in the milk and heavy cream.
4. Cook until the sauce thickens.
5. Stir in Gruyere, cheddar, and parmesan.
6. Add salt, pepper, garlic powder, and nutmeg.
7. Stir until smooth and creamy.

3. Combine

1. Add cooked pasta and broccoli to the cheese sauce.
2. Mix until everything is well coated.

4. Bake

1. Transfer mixture to a baking dish.
2. In a small bowl, mix together panko, melted butter, and parmesan.
3. Sprinkle the topping evenly over the pasta.
4. Bake at 375F for 18-22 minutes, until golden and bubbling.

Tay's One-Sheet Roasted Broccoli & Cauliflower

A simple, flavorful roasted veggie tray using coconut oil, whole garlic, and fresh parsley. Crispy edges, tender centers, and perfect for bowls, sides, or meal prep.

Ingredients

• 1 large head broccoli, cleaned and cut into florets
• 1 large head cauliflower, cleaned and cut into florets
• 2 tablespoons coconut oil
• 2 whole garlic cloves, finely chopped
• Salt, to taste
• Pepper, to taste
• Fresh parsley, chopped (for finishing)

Instructions

1. Prep the vegetables

• Clean broccoli and cauliflower.
• Cut into evenly sized florets.

2. Prep the seasoning

• Finely chop the garlic.
• In a small pan, gently warm the coconut oil until melted.
• Add the chopped garlic, salt, and pepper to the warm oil and stir.

3. Toss the vegetables

• Place broccoli and cauliflower florets in a large bowl.
• Pour the seasoned coconut oil mixture over the top.
• Toss until everything is evenly coated.

4. Arrange on the sheet pan

• Line a baking sheet with parchment paper.
• Spread the vegetables out in a single layer - no overlapping (this is what makes them crispy).

5. Roast

• Roast at 425F for 22-28 minutes, flipping halfway through.
• Veggies should be golden on the edges and lightly charred.

6. Finish

• Sprinkle with fresh parsley before serving.
• Serve hot as a side, or add to bowls, salads, or meal prep.

Zan's Carrot Cake Cupcakes

Soft, moist carrot cake cupcakes packed with fresh grated carrots and warm spices, topped with rich cream cheese frosting and crunchy nuts. These bakery-style cupcakes are perfect for holidays, gatherings, or anytime you want a classic homemade dessert.

Ingredients

Cupcakes

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 4 large eggs
• 1 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 1/2 cups finely grated carrots

Optional:

• 1/2 cup chopped pecans or walnuts
• 1/2 cup raisins

Cream Cheese Frosting (Double Batch)

• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

Optional topping:

• chopped pecans or walnuts

Instructions

1. Preheat oven

Preheat oven to 350F (177C). Line two cupcake pans with paper liners. This recipe makes about 24 cupcakes.

2. Mix dry ingredients

In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

3. Mix wet ingredients

In another bowl whisk together vegetable oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract. Mix until smooth and well combined.

4. Combine batter

Add the dry ingredients to the wet ingredients and stir until just combined. Fold in grated carrots and optional nuts or raisins. Do not overmix.

5. Fill cupcake liners

Fill cupcake liners about 3/4 full.

6. Bake

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

Beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and beat until creamy. Add vanilla and mix until fully incorporated.

Frost the Cupcakes

Once cupcakes are completely cool, pipe or spread frosting generously on top and sprinkle with chopped nuts if desired.