Broccoli Parmesan Spinach Bites Food

BROCCOLI PARMESAN SPINACH BITES

Steps:

• Preheat oven 350 degrees
• Trim broccoli and steam until slightly wilted but still a little crunchy. Remove from heat and set aside to slightly cool.
• Meanwhile lightly toast bread for crumbs. Put bread in food processor to make crumbs. Add garlic powder, oregano, and basil to bread crumbs.
• Chop steamed broccoli into small pieces and put into medium mixing bowl. Add bread crumbs, garlic, onion, parmesan cheese, beaten eggs and chopped spinach.
• Mix and form into balls. Place on baking sheet and bake in preheated oven about 30 minutes

CRISPY PARMESAN BROCCOLI

Steps:

• Preheat the oven to 400 degrees F.
• Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
• Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

PARMESAN BROCCOLI

Steps:

• Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.

PARMESAN SPINACH BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
• Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.

BROCCOLI BITES

Steps:

• Cook broccoli according to package directions; drain and place in a bowl. Stir in the remaining ingredients. Shape into 1-in. balls. , Place in a greased 15x10x1-in. baking pan. Bake at 350° for 11-12 minutes or until golden brown. Or place in a single layer in a freezer container and freeze for up to 1 month., To use frozen appetizers: Place in a greased 15x10x1-in. baking pan. Bake at 350° for 16-18 minutes or until golden brown.

PASTA WITH BROCCOLI-SPINACH BUTTER

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
• Meanwhile, pulse the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
• Melt 4 tablespoons of the broccoli-spinach butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
• Tightly wrap the remaining broccoli-spinach butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

ROASTED BROCCOLI WITH PARMESAN

Steps:

• Preheat your oven to 400 degrees F.
• Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

PARMESAN BROCCOLI

Steps:

• Drop the broccoli florets into a pan of boiling salted water. Bring back to the boil, cook for 3-5 mins until tender, then drain.
• Melt the butter in a large frying pan and, once sizzling, add the broccoli. Season with salt and pepper and sprinkle in as much of the parmesan as you want to use. Gently stir the florets in the cheese and butter. Scatter on a little more grated parmesan to serve.