Friday, December 10, 2010

Fridge Friday, Episode 15

I have given you 14 peeks into my fridge for Fridge Friday and today is number 15.

Someone asked if I clean the fridge before I take the photos. Usually, no. If I think about it, I will do a sweep of old leftovers and things past their prime on Wednesday or Thursday evening when I am cleaning up and washing dishes after dinner. Otherwise, I usually just throw open the doors (LOVE the French doors on this new fridge...enough that I wanted to replace the "O" in "LOVE" with a heart, but didn't know how to do that) and snap a pic. Today, I did pull the broccoli from the crisper drawer before I clicked the shutter. Otherwise, you wouldn't have been able to see the main ingredient for today's recipe.

Broccoli with Buttered Pecans is a fabulous way to dress up a plain old vegetable. Let's face it; many won't touch cooked broccoli without cheese sauce. In our house, Hubs has given his seal of approval for Pureed Broccoli, but our favorite preparation would be roasted with garlic and finished with a squeeze of lemon. However, you don't have to be Paula Deen to quickly saute steamed broccoli in butter with the nutty benefit of pecans. After all, it isn't *that much* butter. Just a pat. Just enough to balance with the crisp earthy flavors of the fresh, green broccoli. And, PECANS. Who doesn't like pecans? Well, maybe those with nut allergies. Sorry. Maybe then cheese sauce might be better. But, as for me, I won't turn down Broccoli with Buttered Pecans On My Plate.

1 head of broccoli, cut into florets
1 tablespoon butter
3 tablespoons chopped pecans
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper

Arrange broccoli in a steamer basket over boiling water.
Cover and steam 4 minutes, or until tender-crisp.
Plunge the broccoli into an ice bath to stop the cooking; drain well.
Meanwhile, heat a large non-stick skillet on high.
Add the pecans and reduce heat to medium. 
Stir or shake the pan for about 5 minutes until the nuts are toasted and fragrant. (Watch carefully; the oils in the nuts burn easily.)
Remove pecans from skillet and set aside.
Melt butter in same large non-stick skillet over medium heat.
Add broccoli, and pecans.
Season with salt and pepper.
Saute lightly, stirring gently, 2 to 3 minutes or until heated through. (Serves 4)


  1. Oh this looks yummy and it will be on my plate soon. We have this fridge too, but bought one before they put water in the door. The icemaker is in the freezer and a real pain to get to. I will, however, buy this item again when we move to the Black Hills in a few years as I love the layout of it. Sandy in Winner

  2. Sandy, I am amazed at how much this fridge can hold. It is a monster, and I love it. :-) It is also our first fridge with ice and water. Awesome. I wonder how we lived without it. I am so glad that we saved until I got the one I really wanted. Very worth it...even if the appliance store was a major headache to deal with. Now THAT is a blog story, or two. LOL

  3. Oh, and you can include my horror story about the repairman that came to fix the hard-to-get to icemaker. Just how much blogspace do we need for this, do you think? LOL But.........I will STILL own another.....if I start saving for it right this minute. :o) Sandy


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