Broccoli Baked with Turkey Bacon, Lemon/Garlic & Cheddar

Trial and error — We ate this recipe three times this past week, until it was just right, as you see above.  ©Joyce Hays, Target Health Inc.




2 bunches broccoli

2 Tablespoons extra virgin olive oil, for cooking, or more

1 slab of turkey bacon, chopped, put into mixing bowl

20 garlic cloves, sliced, put into bowl with turkey bacon

Pinch black pepper

Pinch chili flakes

1 teaspoon curry powder

Zest of 1 lemon

Juice of 1 lemon

20 garlic cloves, sliced

2 eggs beaten in small bowl.

2 cups Panko, on flat plate

1.5 cups grated sharp cheddar cheese



  1. Slice the garlic
  2. Chop the turkey bacon
  3. Make your lemon zest


Chop the turkey bacon into little pieces. ©Joyce Hays, Target Health Inc. 


4. Beat the eggs

5. Grate the cheese

6. Pour out the Panko into a flat dish

7. Wash broccoli two or three times and dry well.  You want all sand and grit removed.  Break broccoli into pieces about bite-size, on paper towel.  Use stems for soup or another recipe.

8. Oil a large baking dish that you can bring to table to serve from.

9. Preheat oven to 375 degrees

10. Dip each piece of broccoli into the beaten eggs, and then roll in the plate with Panko.  Set aside


11.  In large skillet, put about 2 Tablespoons extra virgin olive oil and heat over medium flame.  Cook the broccoli pieces, moving them around with tongs, so that each piece is cooked to a golden brown color.  Put each cooked piece of broccoli into the baking dish.


Put the cooked broccoli into the oiled baking dish. ©Joyce Hays, Target Health Inc.


From the bowl, pour the turkey bacon garlic mixture over the cooked broccoli. ©Joyce Hays, Target Health Inc.


Finally, sprinkle the grated cheese over the top and put the casserole into the oven, uncovered. ©Joyce Hays, Target Health Inc.


Just out of the oven, smelling wonderful. ©Joyce Hays, Target Health Inc.


We started with chilled sauvignon blanc and the little sourdough flat crackers we recently discovered & hummus.  Then, a simple salad of tomatoes and avocados in a lemon/oil/garlic dressing.  ©Joyce Hays, Target Health Inc.


Then, I brought out the final version, and we loved it.  Crunchy, but still soft where you wanted it.  If I do say so myself, this was fun to experiment with, the colors are beautiful and the end result is delicious.  This is quick and easy to make, now that the trial and error part is behind us.  ©Joyce Hays, Target Health Inc.


For dessert, we had some chocolate covered juicy fresh strawberries, that I’m experimenting with for Valentines Day


Your favorite chilled white, goes well with this recipe.  ©Joyce Hays, Target Health Inc.


This weekend we saw Rigoletto at the MetOpera. As you know, this is a gorgeous opera and one of our favorites. The new MetO production is set in Las Vegas, the perfect setting for the dark story. The voices were fine but could have been stronger. The Russian soprano who sang Gilda has a lovely voice, but at the end of the famous quartet in the third act, (which I wait for eagerly each time we see this opera) she was not able to hit the high notes.  I felt let down. Oh well, we’ll go again next year.


Don’t get me wrong, the MetOpera is a glorious place and magical each time we go.  I can’t think of a better way to spend several hours, floating on beautiful waves of sound, while the stresses of life fade, momentarily.

Here is the Rigoletto quartet, (Act 3) the way it should be heard.  It doesn’t get any better than this.  The brilliant soprano here is Dame Joan Sutherland, the glorious tenor is the greatest, Luciano Pavarotti



From Our Table to Yours !


Bon Appetit!


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