BROCCOLI CHEDDAR MELTS
Quite possibly one of the simplest meals, lunch or dinner in under twenty minutes. Plus you have your whole grains, your greens, and even some protein from the cheese, yum!
Provided by Tieghan Gerard
Categories Sandwiches
Time 20m
Number Of Ingredients 11
Steps:
- 1. In a bowl, combine the broccoli, olive oil, chives, garlic powder, lemon zest, and a pinch each of salt and crushed red pepper flakes. 2. Spread the outside of each slice of bread with butter. On the inside of half of the slices of bread, evenly layer the cheeses and broccoli, topping the broccoli layer with a slight sprinkle of cheese. Add the top piece of bread, buttered side facing up.3. Heat a large skillet over medium heat and add a pat of butter.4. Place the sandwiches, one at a time, into the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with greens and honey, if desired.
Nutrition Facts : Calories 729 kcal, Carbohydrate 74 g, Protein 42 g, Fat 49 g, SaturatedFat 28 g, Cholesterol 123 mg, Sodium 1042 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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.
BROCCOLINI (OR BROCCOLI) CHEDDAR MELTS
You can use either the broccolini or broccoli crowns. We also thought asparagus would be nice with this. If you have it, you can use a comercial dijon/mayo mixture. Otherwise, its easy enough to mix them yourself. I got 6 open faced sandwiches out of this on homemade rye bread. Our bread might not be sized the same as store bought so this may make a difference in the serving size. I don't think I could have gotten more out of it but I could have piled more of the broccolini on the bread and made 4, just so you know. I hope you like these. We had them for dinner with Bacon, Avocado & Tomato Salad recipe #161428, this would also make a nice lunch, especially for company.
Provided by Ilysse
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt EVOO and butter in a large skillet over medium heat.
- Add onions and saute until soft.
- Add garlic and broccolini and saute until the broccolini is tender.
- Meanwhile mix equal parts of the mayo and mustard together adding extra of either to suit your personal tastes.
- Place each slice of bread on a baking sheet and spread some of the dijon mayo mixture on them.
- Top each with a portion of the broccolini and onion mixture.
- Top the broccolini with a slice of cheddar cheese (use more or less cheese to taste, I like it very cheesy).
- Place under a pre-heated broiler until the cheese is melted to your liking.
- Serve hot and enjoy.
Nutrition Facts : Calories 244.6, Fat 14.5, SaturatedFat 7.6, Cholesterol 34.5, Sodium 399.7, Carbohydrate 18.7, Fiber 2.2, Sugar 2.5, Protein 10
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.
BROCCOLINI CHEDDAR MELT
Steps:
- Rinse the broccolini and chop it into 1/2 inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4 or 5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 cup of water to the pan and steam the broccolini until the water has evaporated. Remove from the heat.
- While the broccolini cooks, toast the bread. Grate the cheese or cut it into thin slices. Spread mustard on the toast and place on a broiler pan.
- Top each piece of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3 to 5 minutes. Serve hot, open-faced.
- Ingredient Note
- Broccolini, a cross between broccoli and Chinese kale, was introduced in supermarket produce departments a few years ago. It is milder tasting and more tender than broccoli, and the stalks don't need to be peeled.
- Serving & menu idea
- For soup and sandwich night, have some Red Bean, Potato & Arugula Soup (page 124).
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.
BROCCOLINI-CHEDDAR MELTS
Categories Sandwich Cheese Onion Vegetable Broil Steam Lunch Cheddar Broccoli Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 5
Steps:
- Preheat broiler. Steam broccolini until just tender, about 5 minutes. Transfer to paper towels and pat dry. Broil bread on baking sheet until lightly toasted, about 1 minute per side. Spread top side of each bread slice with mustard-flavored mayonnaise. Top each with onion slice, broccolini and cheese. Broil until cheese melts and browns, about 2 minutes.
More about "broccolini cheddar melt food"
BROCCOLI MELTS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (30)Author Sarah JampelServings 2
- Heat broiler. Combine shallot, vinegar, sugar, and a pinch of salt and pepper in a small bowl. Stir to combine; set aside.
- Trim and peel broccoli stem. Remove stem from crown and finely chop. Cut crown into florets, then coarsely chop into bite-size pieces.
- Heat oil in a large ovenproof skillet over medium-high. Add broccoli; season with salt. Cook, stirring occasionally, until browned in spots, about 3 minutes. Reduce heat to medium, add ¼ cup water, and cover. Cook until tender, about 2 minutes. Reduce heat to low and uncover. Grate in garlic; add reserved shallot mixture. Cook, stirring, until vinegar is mostly evaporated, about 15 seconds. Transfer to a bowl. Reserve skillet.
BROCCOLI CHEDDAR SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
INA GARTEN’S ROASTED BROCCOLINI & CHEDDAR - PUREWOW
From purewow.com
BROCCOLI MELTS – SMITTEN KITCHEN
From smittenkitchen.com
HOW NUTRITION COACH ERIN MANN SMARTLY SCALED HER FOOD BUDGET …
From repeatnews.dynu.com
BROCCOLI & CHEDDAR SOUP RECIPE - FOOD.COM
From food.com
DELIVERY AT PANERA BREAD WARRENTON
From locations.panerabread.com
WAWA MENU AND PRICES - MENU WITH PRICE
From menuwithprice.com
WEDNESDAY’S SOUP: BROCCOLI CHEDDAR... - DRIP COFFEE + MARKET
BEST BROCCOLI CHEDDAR SOUP RECIPE - HOW TO MAKE BROCCOLI
From delish.com
BROCCOLI & CHEDDAR MELTS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
BROCCOLI CHEDDAR SOUP - GYPSYPLATE
From gypsyplate.com
BROCCOLI CHEDDAR SOUP - THE RECIPE REBEL [VIDEO]
From thereciperebel.com
GOOEY BROCCOLI CHEDDAR MELTS RECIPE | HELLOFRESH
From hellofresh.com
BROCCOLI CHEDDAR CHICKEN - BROCCOLI CHEDDAR MELT CHICKEN - HOW …
From howsweeteats.com
BROCCOLINI CHEDDAR MELT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love