Baked Broccoli Cheese Balls

Baked Broccoli Cheese Balls

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings: 3
Calories: 374 kcal
Author: Nagi

Ingredients

• 2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)
• 1 cup panko breadcrumbs
• 2 eggs
• ¾ cup shredded cheese (Cheddar, Colby or Tasty cheese are my usual)
• 2 shallots / scallions , finely sliced
• 2 cloves garlic , minced
• ¼ tsp salt
• Black pepper
• Olive oil spray
• Garlic Lemon Yoghurt Sauce:
• 2/3 cup plain yoghurt
• Zest of 1/2 lemon
• 1 tbsp lemon juice
• ½ garlic clove , minced
• 2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 200C/390F (all oven types).
2. Line tray with baking / parchment paper. (Note 2)
3. Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
4. Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.
5. Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
6. Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!
7. Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Recipe Notes
1. This can be made with fresh or frozen broccoli. If using fresh, you'll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.
Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 2.5cm / 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 2.5 cm / 1” x 1cm / 2/5” batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.
2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.
3. Pictured in the photo in post with: Lemon Rice Pilaf and quick sautéed kale (tear off a few handfuls of kale, rip leaves off the tough centre stem, tear into bite size pieces. Saute in a bit of oil with a handful of pre shredded carrots (I always have Just Veg from Woolies on hand), season with S&P and finish with a sprinkle of crushed almonds.
4. GLUTEN FREE OPTION: Sub breadcrumbs with 3/4 cup almond meal.
5. Nutrition is for 1/3 of the recipe which is a meal size serving (for an adult). Gluten free option: increases to 387 calories, carbs decreases to 17g.

source:http://www.recipetineats.com

BAKED COCONUT CHICKEN TENDERS RECIPE

BAKED COCONUT CHICKEN TENDERS RECIPE

Preparation 10 mins 
Cook Time 13 mins 
Serves 4

INGREDIENTS

• 2 large eggs
• 2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 3/4 cup panko bread crumbs
• 3/4 cup shredded sweetened coconut
• 1 pound chicken tenders (about 8 tenders)
• cooking spray

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
2. In a wide shallow dish, add the eggs, garlic powder, salt, and pepper. Whisk until well combined. In a second wide shallow dish, add the panko breadcrumbs and shredded coconut. Stir to combine.
3. Dip the chicken tenders in the egg mixture, coating both sides. Lift the chicken out of the egg and allow the excess to drip off. Place the egg coated chicken into the coconut mixture. Press the coconut mixture into the chicken ensuring that all sides are completely coated. Place the coconut coated chicken on the prepared baking sheet. Discard the excess egg and coconut mixture. Spray the tops of the chicken tenders with cooking spray.
4. Bake on the middle oven rack for 12-14 minutes, until the chicken is cooked through and the coating is crisp and golden brown.

source:http://www.thewholesomedish.com

The Ultimate Twice Baked Potatoes

The Ultimate Twice Baked Potatoes

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/4 to 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese , divided
• 8 green onions , sliced, divided

Instructions

1. Preheat oven to 350 degrees.
2. Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. So if you are cooking 4 potatoes in the microwave you will need to cook them for at least 12 minutes. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes at 350 degrees.

source:http://www.the-girl-who-ate-everything.com

Baked Garlic Brown Sugar Chicken

Baked Garlic Brown Sugar Chicken

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 1 tablespoon olive oil
• additional herbs and spices, as desired

Instructions

1. Preheat oven to 450°F
2. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
3. In small sauté pan, sauté garlic with the oil until tender.
4. Remove from heat and stir in brown sugar.
5. Add additional herbs and spices as desired.
6. Season chicken with salt and pepper.
7. Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
8. Bake uncovered for 15-30 minutes, or until juices run clear.
9. Cooking time will depend on the size and thickness of your chicken.

source:http://sugarapron.com/

Crispy Baked Buffalo Chicken Fingers

Crispy Baked Buffalo Chicken Fingers

yield: SERVES 4
prep time: 30 MINUTES
total time: 1 HOUR

Ingredients:

• 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
• 5 cups (140g) corn flakes cereal
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 cup (125g) all-purpose flour
• 2 large eggs
• 1/4 cup (60ml) milk
• 1 cup Sweet Baby Ray's buffalo wing sauce (or more, depending on preference!)
• optional for serving: celery sticks and blue cheese sauce (recipe below)

Creamy Blue Cheese Dipping Sauce

• 1/2 cup (104g) mayonnaise
• 1/2 cup (120g) sour cream
• 2 teaspoons milk
• 1 teaspoon Worcestershire sauce
• 2/3 cup (75g) blue cheese crumbles

Directions:

1. If using chicken breasts, pound down and cut into strips.
2. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if the processor isn't large enough). Pulse 4-5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.
4. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg mixture and let any excess drip off. Then generously roll in the corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
5. Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about more 10 minutes. Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. If you like them browner, bake a couple minutes longer. Careful, you don't want to dry out the chicken inside.
6. Allow to cool for 5 minutes on the baking sheet (I usually make the blue cheese sauce during this time), then carefully place the chicken fingers into a large bowl. Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.
7. Blue cheese dipping sauce: Stir sauce ingredients together in a small bowl and serve.
8. Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10-12 minutes in a 350°F (177°C) oven.

source:https://sallysbakingaddiction.com

Baked Chili Cheese Dogs

Baked Chili Cheese Dogs

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
8 Baked Chili Cheese Dogs

Ingredients

• 8 hot dogs
• 8 hot dog buns
• 3 cups chili
• 3 cups Cabot cheese, grated
• 3 tablespoons butter, unsalted
• green onions to garnish

Instructions

1. Preheat oven to 375.
2. Grease baking pan and place the hot dog buns in the bottom.
3. Butter the sides and top of the buns.
4. Top buns with hotdogs, chili, and finish off with lots of cheese.
5. Tent with foil and bake at 375 degrees for 30 minutes.
6. Garnish with green onions and serve immediately.

source:http://creolecontessa.com