BROCCOLI CHEDDAR BITES
Steps:
- Steam the broccoli florets. Set aside and allow them to cool for a few minutes.
- Chop the broccoli to 1/2 - 1/4 inch pieces and place in a mixing bowl. Add the cheeses, 1 egg, 1/3 cup breadcrumbs, salt, and pepper to the mixing bowl.
- To mix, use a clean hands or a spatula. The broccoli should break down and fully blend with the cheese leaving smaller chunks.
- Roll the broccoli mixture into ping pong ball sized pieces. Place on a plate and chill in the fridge for 45 minutes. The bite can be made a day in advance and stored in the fridge.
- Once ready to cook the bites, remove the from the fridge. Set up breading stations in a line starting with flour and cornstarch, 1 beaten egg + 1 tbsp of water, and then the breadcrumbs.
- With your left hand dredge bites in the flour. Transfer to your right hand and dip it in the egg and then the panko. Press the breading into the bites so it is evenly coated. Place bite back on the plate. Repeat with remaining broccoli bites. Keeping one hand dry will be helpful to reduce sticking, and make the breading process more efficient.
- Add oil to the cast iron skillet. You want there to be about2 inches of oil in the bottom. If you are using a smaller or larger skillet adjust amount accordingly. Heat oil oven medium high heat. The oil will sizzle if you sprinkle a few breadcrumbs in it when it is ready. Do not add the broccoli bites too soon.
- Place bites in the pan using tongs. Keep them from touching so the pan is not too crowded and bites can cook evenly. Depending on the size of the pan you may need to do two batches.
- Cook broccoli bites 90 seconds per side. Gently flip the bites, but if the breading begins to stick allow them a little more time.
- Remove broccoli bites from the pan and place on a paper towel lined plate. Lightly sprinkle with salt. Serve immediately with ranch dipping sauce.
BROCCOLI CHEDDAR SQUARES
Broccoli cheddar squares are an excellent make-ahead breakfast or appetizer for your next party. Simple ingredients with delicious results.
Provided by Marie | Yay! For Food
Categories Appetizers
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. In a 9x13 baking dish, pour the melted butter evenly over the bottom of the baking dish. Set aside.
- In a large bowl, beat the eggs before whisking in the milk. Add in the flour, baking powder, salt, and pepper. Whisk well until the mixture is smooth and uniform.
- Place the broccoli ¾ full in a food processor fitted with an S-blade attachment and gently pulse until the broccoli is broken down into small pieces to make broccoli rice (you may need to do this in batches) *(see first note.)
- Add the broccoli rice, onion, and cheese to the flour mixture. Using a spatula, combine the ingredients well together.
- Carefully transfer the mixture to the baking dish, making sure that the mixture is evenly distributed and spread flat on top.
- Bake for 40-45 minutes until set (firm to the touch) in the middle. Let it cool for 15 minutes before slicing into squares. Can be served warm or room temperature.
Nutrition Facts : Calories 182 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 330 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BROCCOLI CHEDDAR SQUARES
For many years, I've made these cheesy broccoli squares for tailgate parties, book club and other events. They're excellent served warm or hot, but we enjoy them cold, too. -Veronica Downen, Crystal Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, salt and baking powder. In a small bowl, whisk eggs and milk until blended. Add to flour mixture; stir until moistened. Fold in cheese and broccoli., Place butter in a 13x9-in. baking dish; place dish in oven 3-5 minutes or until butter is melted. Carefully tilt baking dish to coat bottom and sides with butter. Add broccoli mixture., Bake, uncovered, 35-40 minutes or until edges are golden brown. Let stand 20 minutes before cutting.
Nutrition Facts : Calories 119 calories, Fat 7g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 259mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CHEDDAR CHEESE AND BROCCOLI APPETIZERS
Make and share this Cheddar Cheese and Broccoli Appetizers recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375.
- Grease a 9x9x2" pan.
- Mix the broccoli, corn, onion and walnuts.
- Place in the pan.
- Beat the remaining ingredients except for the cheese until smooth, stopping frequently to scrape down the sides of the mixer if necessary.
- Pour evenly into the pan on top of the vegetable mixture.
- Bake until a knife inserted into the center comes out clean, about 23-25 minutes.
- Sprinkle with the cheese.
- Bake until the cheese is melted, 2-3 minutes longer.
- Cool for 30 minutes, then cut into triangles or squares.
Nutrition Facts : Calories 167.4, Fat 12.4, SaturatedFat 5.4, Cholesterol 56.8, Sodium 235.6, Carbohydrate 9.6, Fiber 1.6, Sugar 1.8, Protein 6.1
ROASTED BROCCOLI AND CHEDDAR CHEESE DIP
This savory dip features the classic combo of earthy broccoli and rich, tangy Cheddar. Like most cheese dips it's best devoured immediately after it's prepared, while the sauce is piping hot. Be sure to use mild Cheddar in this recipe since sharp Cheddars tend to get grainy when cooked in this type of sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield about 4 cups dip
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 450 degrees F.
- Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the Cheddar and Monterey Jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper.
- Transfer to a serving dish and serve with roasted potato wedges or other dippers.
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
- Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
- Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
- Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
BROCCOLI AND CHEDDAR QUICHE
Fantastic quiche, very easy!
Provided by Gail Powers-Moore
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
- Bake crust in the preheated oven for 8 minutes.
- Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
- Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g
BROCCOLI-CHEDDAR QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 228 g, Fat 19 g, Fiber 2 g, Protein 10 g, SaturatedFat 10 g
BROCCOLI AND CHEDDAR NUGGETS
Yummy alternative to chicken nuggets for the kids. I'm not a broccoli fan in general, but this is really tasty.
Provided by goodeats
Categories Appetizers and Snacks
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with oil.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Let broccoli cool at room temperature until cool enough to touch.
- Transfer broccoli into a large mixing bowl. Add bread crumbs, Cheddar cheese, eggs, basil, oregano, and garlic powder to the broccoli; mix. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet.
- Bake in preheated for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 26.1 g, Cholesterol 184 mg, Fat 20.7 g, Fiber 4.8 g, Protein 22.1 g, SaturatedFat 10.7 g, Sodium 540.7 mg, Sugar 3.8 g
BROCCOLI-CHEDDAR TASSIES
Our family adores broccoli casserole. I wanted to try it as an appetizer, so I used a pecan tassie recipe for the crust. The result? We're talking scrumptious. -Gail Gaiser, Ewing, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups., Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling., Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through.
Nutrition Facts : Calories 92 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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15 EASY BROCCOLI APPETIZERS - INSANELY GOOD RECIPES
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5/5 (1)Estimated Reading Time 6 minsCategory Recipe RoundupPublished 2020-11-12
- Broccoli Cheddar Bites. Broccoli and cheddar are a perfect pair. With this recipe, grated cheddar cheese is added to a chopped broccoli mixture and is then baked in a mini-muffin pan.
- Broccoli Cheese Soup. This broccoli cheese soup is creamy, velvety, and luscious. It comes together using only five ingredients, one of which is cheddar!
- Broccoli Slaw. Broccoli slaw is refreshing and healthy. Fresh broccoli and carrots are tossed in a homemade creamy slaw dressing. It’s crunchy, nutritious, and delicious.
- Mini-Crustless Broccoli Quiches. Broccoli and cheddar are back again in these little quiches. They’re combined with eggs, milk, and a couple of other ingredients to become a quiche mixture.
- Quick Garlic Parmesan Broccoli. Broccoli with garlic and parmesan is a tasty combination. This dish comes together quickly on the stovetop. The broccoli cooks through while retaining its crunch.
- Broccoli Fritters. These broccoli fritters are the perfect blend of crunchy and tender. They’re ideal for sharing and make for a great appetizer. Mozzarella and parmesan cheeses get added to the mix.
- Broccoli Salad. This is no ordinary salad. You’ll chop broccoli into bite-sized florets then mix with bacon bits, red onion, sunflower seeds, and dried cranberries.
- Broccoli Tots. Who wouldn’t want broccoli tots as an appetizer? The best part is that they only require five ingredients! One of those ingredients is broccoli’s best partner-in-crime, cheddar, so you know they’ll taste great.
- Bang Bang Broccoli. Inspired by Chinese bang bang dishes, this spicy broccoli is insanely good. The broccoli gets covered in a gluten-free batter, and then it is baked instead of fried.
- Roasted Broccoli. This foolproof roasted broccoli recipe is delicious and easy to make. The best part is you probably already have all the ingredients in your pantry!
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