Best Dijon Broccoli Recipes

BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
• Bring a medium pot of salted water to a boil.
• Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
• Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.

DIJON-BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

• The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
• The next day: Preheat oven to 350 degrees F.
• Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
• Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
• Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

ROASTED DIJON BROCCOLI

Steps:

• Place broccoli on a baking sheet. In a small bowl, whisk the remaining ingredients. Drizzle over broccoli; toss to coat., Bake, uncovered, at 425° for 10-15 minutes or until tender.

BROCCOLI CHICKEN DIJON (SOUTH BEACH DIET)

Steps:

• Mix chicken broth and soy sauce; set aside.
• Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
• Remove from skillet; cover to keep warm.
• Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
• Add broth mixture; mix well.
• Bring to boil.
• Reduce heat to medium-low.
• Stir in mustard until well blended.
• Return broccoli mixture to skillet; mix lightly.
• Cook until heated through, stirring occasionally.

DIJON BROCCOLI

Steps:

• Steam the broccoli until it is barely tender.
• Combine all other ingredients and heat until butter melts.
• Stir to blend.
• Pour over the hot broccoli.

CHICKEN AND BROCCOLI DIJON

Steps:

• Mix chicken broth and soy sauce; set aside.
• Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender. Remove from skillet; keep warm.
• Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through. Add broth mixture; mix well. Bring to boil. Reduce heat to medium-low. Add mustard; mix well. Return broccoli mixture to skillet; mix lightly. Cook until heated through, stirring occasionally.

BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING

Steps:

• Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
• Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
• Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

DIJON VINAIGRETTE FOR STEAMED BROCCOLI

Steps:

• Whisk together mustard, vinegar, parsley, and olive oil. Season with salt and pepper.

CHICKEN AND BROCCOLI NOODLES DIJON

Steps:

• In a large pot, cook noodles as directed, adding broccoli to water during last 4 minutes of cook time.
• Drain noodles and broccoli.
• Coat large skillet with cooking spray.
• Over med-high heat, cook and stir chicken 5 minutes or until browned.
• In a small bowl, combine water, mustard, flour, lemon juice and bouillon; mix well.
• Add to skillet; cook and stir until thick and bubbly.
• Stir in sour cream, noodles and broccoli; heat through, do not boil!

LEMON DIJON SAUCED BROCCOFLOWER OR BROCCOLI

Steps:

• Cook or steam broccoflower flowerets until fork-tender -- about 7-9 minutes; drain.
• While flowerets are cooking, combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix.
• Place cooked drained flowerets into bowl with the sauce and tooss to coat.
• Sprinkle with parmesan cheese and gently toss.
• Serve.

ROASTED DIJON BROCCOLI

Steps:

• Place a bunch of broccoli cut into florets onto a baking sheet.
• In a small bowl, whisk the olive oil, red wine vinegar, dijon mustard, garlic clove, salt, and pepper.
• Drizzle over broccoli and toss to coat.
• Bake, uncovered, at 425 for 10 to 15 minutes or until tender.

BROCCOLI WITH DIJON SAUCE

Steps:

• Simmer broccoli, covered, in water for 3 to 4 minutes, or until broccoli is crisp-tender.
• Remove from heat and drain.
• While broccoli is cooking, stir together mustard, olive oil and vinegar.
• Stir in mustard sauce.
• Season to taste with salt and pepper.

CHICKEN AND BROCCOLI DIJON

Steps:

• Mix chicken broth and soy sauce; set aside.
• Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until tender-crisp.
• Remove from skillet; keep warm.
• Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
• Add broth mixture; mix well.
• Bring to boil.
• Reduce heat to medium-low.
• Add mustard; mix well.
• Return broccoli mixture to skillet; mix lightly.
• Cook until thoroughly heated, stirring occasionally.

DIJON, THYME, AND PINE NUT BROCCOLI

Steps:

• 1. Arrange broccoli in a steamer. Steam, covered, 4 minutes or until crisp-tender. Place broccoli in a large bowl. 2. Combine minced shallots, olive oil, lemon juice, Dijon mustard, and chopped fresh thyme in a bowl; stir with a whisk. Since I was using dried Thyme, I did this step about a ½ hour before I started cooking the broccoli. 3. Add broccoli and pine nuts to oil mixture; toss.

DIJON RICE WITH BROCCOLI

Steps:

• Steam broccoli or, if frozen, microwave as directed.
• Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.
• Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon.) If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.
• Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
• Then mix in cooked broccoli, season with salt and pepper, and serve.

BROCCOLI DIJON

Steps:

• Cook broccoli in salted water until tender.
• Meanwhile, saute onion in butter. Blend in flour. Cook one minute. Slowly pour in milk stirring constantly.
• Stir until thickened. Blend in mustard, salt, pepper, and sugar. Add lemon juice. ** I usually do not use the sugar or lemon juice.
• Drain broccoli. Pour sauce over broccoli.

COUNTRY DIJON BROCCOLI SOUP

Steps:

• Bring broth and broccoli to boil in large saucepan on high heat. Reduce heat to low; simmer 5 min. or until broccoli is tender. Add, in batches, to blender or food processor container; cover. Blend until smooth; set aside.
• Melt margarine in same saucepan on medium-high heat; blend in flour. Cook 3 min., stirring constantly. Add broccoli mixture and mustard; mix well. Cook until mixture thickens and begins to boil, stirring occasionally. Add half-and-half, pepper and salt; stir until well blended. Cook until heated through, stirring occasionally.