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 AND CHEDDAR FRITTATA
This simple baked egg dish is the perfect way to use up leftover cooked veggies like broccoli. Cheddar is nice, but you can use whatever shredded cheese you have on hand.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the broccoli, Cheddar and cayenne.
- Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let rest for 5 minutes before sliding carefully onto a cutting board. Cut into wedges and transfer to serving plates. Sprinkle with chives. Serve with lettuce leaves and tomato wedges if using.
ROASTED CHEDDAR BROCCOLI
Steps:
- Cut 1 large head broccoli into long spears. Toss with 2 tablespoons olive oil on a baking sheet; season with salt. Roast at 450 degrees F until almost tender, 15 minutes. Toss 1/2 cup breadcrumbs (preferably panko) with 1 cup grated sharp cheddar, 1 bunch sliced scallions, 1 tablespoon olive oil and a pinch of nutmeg. Sprinkle on the broccoli and roast 15 more minutes.
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.
WARM BROCCOLI CHEESE DIP
When my family gathers for a party, someone serves this flavorful, creamy dip. Everyone loves its zip from the jalapeno pepper and the crunch of the broccoli. -Barbara Maiol, Conyers, Georgia
Provided by Taste of Home
Categories Appetizers
Time 2h45m
Yield 5.50 cups.
Number Of Ingredients 6
Steps:
- In a 1-1/2-qt. slow cooker, combine cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low until vegetables are tender, 2-3 hours. Serve with assorted fresh vegetables.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 277mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
BROCCOLI WITH CHEDDAR CHEESE SAUCE
Provided by Nancy Fuller
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
- Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
- Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.
ROASTED BROCCOLINI AND CHEDDAR
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
- Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.
BROCCOLI-CHEDDAR DIP
Provided by Tracey Seaman
Categories Condiment/Spread Food Processor Cheese Dairy Vegetable Appetizer Picnic Super Bowl Vegetarian Quick & Easy Yogurt Cheddar Broccoli Poker/Game Night Shower Party Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- In large saucepan of boiling water, cook broccoli 1 minute. Immediately drain and rinse under cold water to stop cooking. Pat dry. Transfer half of broccoli to covered container and refrigerate until ready to serve. Transfer other half to food processor and add scallions and garlic. Pulse until finely chopped, about 10 (1-second) pulses. Transfer mixture to medium bowl.
- In same processor, combine Cheddar and cream cheese and process until smooth, about 3 minutes. Return broccoli mixture to processor, add yogurt and pepper, and pulse until blended, about 15 (1-second) pulses. Transfer to large covered container and refrigerate until ready to serve. Serve dip with reserved broccoli florets and bread sticks or pretzels.
- Transportation tips:
- For simple, elegant, cooler-to-blanket serving, refrigerate the dip in a sturdy glass bowl with a lid, such as those made by Pyrex. If you'll be serving it to a large group, use two bowls for easy passing. Transport pretzels or breadsticks in their packaging and then place them in bowl at the picnic site, or transfer them at home to a Tupperware container and use that as a serving dish as well.
BROCCOLI-CHEDDAR MEATLOAF
Make and share this Broccoli-Cheddar Meatloaf recipe from Food.com.
Provided by lilkittykt
Categories Poultry
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Finely roll 12 crackers.
- Mix cracker crumbs, turkey, onion, 2 tbsp chili sauce, parsley and egg.
- Pat meat mixture into 12 by 8 inch rectangle on waxed paper.
- Reserve 2 tablespoons cheese; sprinkle remaining cheese and broccoli onto meat mixture to within 1/2 inch of edge.
- Coarsely break remaining 12 crackers; sprinkle over broccoli, pressing lightly into meat.
- Starting at short end, roll up jelly-roll fashion, using waxed paper to help roll; seal ends.
- Place loaf in 13x9x2-inch baking dish.
- Bake at 350°F for 50-55 minutes.
- During last 5 minutes of baking, spread remaining 2 tbsp chili sauce over meatloaf; sprinkle with reserved cheese.
CHEESY GARLIC BROCCOLI RECIPE BY TASTY
Here's what you need: broccoli, shredded cheddar cheese, garlic, salt, pepper
Provided by Camille Bergerson
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375ºF (190ºC).
- Spread out broccoli in a medium rectangular casserole dish.
- Stir the garlic and cheddar cheese together in a separate bowl.
- Sprinkle the cheese evenly over broccoli and add salt and pepper to taste.
- Bake for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 9 grams, Fat 6 grams, Fiber 4 grams, Protein 7 grams, Sugar 1 gram
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4.8/5 (4)Category Side DishCuisine VegetablesTotal Time 8 mins
- Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo or How to Cut Broccoli).
- Add the olive oil to a large skillet and heat it on medium high heat. Add broccoli and salt. Cook 3 to 4 minutes until starting to brown, stirring occasionally.
- Sprinkle the grated Parmesan cheese over the broccoli, followed by the cheddar cheese. Add 1/4 cup water to the bottom of the skillet and cover with a lid. Cook another 1 minute until cheese is melted and the water cooks out. Serve immediately!
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