The setting: post hike. I’ve just got off my bike after a rad day of Spring hiking, well deserved after a week of being sick, stuck in my apartment, not eating. I’m on cloud nine having had some sunshine and woods times. I like a child get cranky without my Nature time. I go to the fridge.
I had all this bacon chilling in my fridge that my boyfriend gave me and a major craving for some broccoli to go with it. So after I’ve got my broccoli on, I open the drawer to grab the bacon and the horseradish cheese is staring me in the face. Pleading with me not to let it go to waste, or to use it and let it shine. I shut the drawer. Tempted. Hmm…. oh what the hell. Broccoli and cheese? It works and can be an interesting twist. Just chop up a tiny bit of it and put it in the skillet. Results? Absolute tastiness of course!
- 1 stalk of broccoli
- 4 slices of bacon
- 2 oz. horseradish cheese
- Sea salt to taste
Let’s Make it Happen: I start out by chopping the broccoli. I’ll note here that I love the stalks and always add them to the floret mix for a different texture. Toss into your skillet. Sprinkle with a little sea salt. I like to do this before I add the bacon, otherwise it is too salty for me. Cover the skillet. Slice bacon into bite size pieces. Toss into the skillet. Cover and allow to cook. Thinly slice the cheese. I cut it further into little tiny squares. Once the broccoli is tender and the bacon is cooked, I leave the lid on and drain the skillet. Sprinkle the cheese over the top. Cover one last time until the cheese has melted. Transfer to a plate and dig in!