BROCCOLI CHEDDAR FRITTERS
Only a few simple ingredients are all you need to make these broccoli cheddar fritters that are kid-approved and packed full of nutrition...but shhhh they don't need to know!
Provided by Davida Lederle
Categories Side
Time 20m
Number Of Ingredients 9
Steps:
- bring a large pot of water to boil.
- Add broccoli florets and cook for 2 minutes.
- Strain broccoli from water and allow to cool until it can be handled.
- Chop up florets into small bits, almost like a coarse grain consistency.
- Add broccoli florets to a microwave-safe bowl and top with 1 tbsp of water.
- Cook in microwave for 2 minutes. May need 1 minute longer depending on microwave but test to see if it's cooked through at 2 minutes.
- Remove from microwave and let cool for a few minutes or until it can be handled.
- Chop up florets into small bits, almost like a coarse grain consistency.
- In a large bowl combine chopped up broccoli with all other ingredients (except oil). Stir to combine.
- Add 1 tbsp of oil to a large pan or skillet over medium-high heat.
- Spoon roughly a 1/4 cup of batter into the pan and flatten with the back of the spoon. Cook for 2-3 minutes on each side.
- Repeat until batter is all used. Do not overcrowd pan. Cook in batches, adding oil in between if necessary.
- Serve warm or store in fridge and reheat. Will keep in fridge for up to 3 days.
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.
BROCCOLI AND CHEDDAR SOUP
A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet. Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth or left chunky and rustic. Either way, be sure to use the sharpest Cheddar available (white or orange work here). It'll provide richness in addition to a necessary acidity.
Provided by Alison Roman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
- Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
- Heat remaining 3 tablespoons butter in the same pot over medium heat (don't worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
- Gradually whisk in chicken broth until no lumps remain (it'll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
- Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
- Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
- Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 21 grams, Sodium 1000 milligrams, Sugar 7 grams, TransFat 1 gram
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
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.
CHEDDAR 'N BROCCOLI TOPPERS
Crisp crackers topped with chopped cooked broccoli and shredded cheddar cheese are heated in the microwave for a warm, cheesy snack or appetizer.
Provided by My Food and Family
Categories Recipes
Time 7m
Yield 10 servings, 2 topped crackers each
Number Of Ingredients 3
Steps:
- Arrange crackers on large microwavable plate. Top each cracker evenly with broccoli and cheese.
- Microwave on HIGH 1 minute; rotate plate 1/4 turn. Microwave an additional 10 to 20 seconds or until cheese melted.
- Serve immediately.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BROCCOLI AND CHEESE TOPPED POTATOES
Make and share this Broccoli and Cheese Topped Potatoes recipe from Food.com.
Provided by SouthernBell2627
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pierce potatoes several times with fork. Place in microwave oven on paper towel. Microwave on HIGH 15 minutes or just until softened. Wrap in paper towels; let stand 5 minutes.
- Bring water to a boil in medium saucepan over medium heat. Add broccoli. Cook 5 minutes or until broccoli is crisp-tender. Drain. Add milk, cottage cheese, mustard and red pepper flakes to broccoli in saucepan. Bring to a boil. Reduce heat to medium-low; remove from heat.
- Combine 3/4 cup cheddar cheese, mozzarella cheese and flour in medium bowl. Toss to coat cheese with flour; add to broccoli mixture. Cook and stir over medium-low heat until cheese is melted and mixture is thickened.
- Cut potatoes open. Divide broccoli mixture evenly among potatoes. Sprinkle with remainig 1/4 cup cheddar cheese.
Nutrition Facts : Calories 422.2, Fat 19.6, SaturatedFat 11.9, Cholesterol 64.3, Sodium 502.9, Carbohydrate 39.8, Fiber 3, Sugar 1.9, Protein 23
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