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

Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

Yield: About 6 servings

Ingredients

• 5 1/2 Tbsp butter , divided
• 1 1/3 cups chopped carrots (about 3)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic , minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)

Instructions

1. In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
2. Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Recipe source: Cooking Classy

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

Bacon BBQ Chicken Bombs

Bacon BBQ Chicken Bombs

Prep time 15 mins
Cook time 30 mins
Total timem 45 mins
Author: CakesCottage
Recipe type: Appetiser, Main Dish
Serves: 10

Ingredients

• 5 boneless skinless chicken breasts or 10 fillets
• 5 jalapenos, de-seeded, sliced in half lengthwise
• 4 ounces cream cheese, softened
• 1 cup cheddar cheese, shredded
• salt and pepper to taste
• 20 slices bacon
• 1 cup barbecue sauce

Instructions

1. If using chicken breasts, cut them lengthwise into thin fillets, each fillet will make one bomb.
2. Pound the chicken fillets between parchment paper until about ¼ inch thin.
3. Season each with salt and pepper.
4. Wash jalapenos, cut stem off, slice lengthwise, remove seeds and clean out center
5. Rinse jalapenos a second time.
6. In a mixing bowl, mix cream cheese and chedder cheese until well blended.
7. Fill each jalapeno half with about 1 Tbs or little more of cheese mixture.
8. Place filled jalapeno half, cheese side down on chicken fillets and roll chicken around jalapeno.
9. It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
10. Wrap 2 pieces of bacon (one at a time) tightly around the rolled chicken, start at one end, wrap half the fillet and finish the 2nd half with the other piece of bacon, and tuck bacon into itself to seal ends closed.
11. You do not need toothpicks, because it all comes together in the cooking process.
12. FOR GRILL VERSION :
13. Preheat grill to 350 degree and place chicken bombs on the grill to cook over indirect for approximately 25-30 minutes.
14. Turn chicken bombs on the grill every 5 minutes to ensure it is cooking evenly, and baste with barbecue sauce each time you turn it.
15. Just before the chicken bombs are done, baste one last time.
16. Be sure chicken is cooked through and juices run clear.
17. If you have a meat thermometer, chicken is ready when it reaches an internal temp of 165 F, otherwise pierce chicken bombs with a fork.
18. When they are done, remove from the grill, let them rest 5 minutes or so and serve and get ready to hear some accolades because these babies are very very tasty ... and Happy Grillin’

FOR OVEN VERSION :

1. Preheat oven to 400 degree and place chicken bombs on a foil lined baking sheet.
2. Bake for 20 minutes, turning once to help cook the bacon.
3. *I suggest to change baking sheets/pans in order to loose some of the bacon fat.
4. Reduce heat to 375 degree, line another baking sheet or pan, and place chicken bombs in a new one.
5. Brush each chicken bomb with barbecue sauce, then use a spatula to flip them over to the other side, and brush the tops with more sauce and return to the oven for 5-6 minutes.
6. Remove from oven, brush on more sauce, and place under broil setting for a few minutes so bacon can crisp completely, and the chicken is totally cooked through.
7. Remove from the oven and let sit for at least 10 minutes before serving.
8. Slice into ½-1 inch slices and ENJOY!

source:http://cakescottage.com

Stovetop Macaroni and Cheese

Stovetop Macaroni and Cheese

Prep Time 3 mins
Cook Time 15 mins
Total Time 18 mins
Course: Dinner, Side
Cuisine: Western
Servings: 5 -6
Calories: 472 kcal
Author: Nagi | RecipeTin Eats

Ingredients

• 50 g / 3 1/2 tbsp butter
• 3 tbsp flour
• 2 cups milk (full fat preferred but low fat is ok)
• 2 1/2 cups water
• 250 g / 2 1/2 cups elbow macaroni , uncooked
• 3/4 cup mozzarella cheese , shredded
• 1 1/2 cups cheese (Cheddar, Colby, Gruyere) , shredded (Note 1)
• Salt and pepper

Seasonings (optional)

• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

Instructions

1. Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
2. Add about 3/4 cup of milk and mix into butter mixture - it will become a slurry pretty quickly.
3. Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.
4. Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
5. Stir regularly as it cooks for 9 - 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked - tender but still firm. It should still be saucey at this stage and thinner than you want.
6. Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.
7. Serve immediately!!

source:http://www.recipetineats.com

Bacon Pepperjack Grilled Cheese

Bacon Pepperjack Grilled Cheese

Ingredients

• 2 slices sourdough bread
• Butter
• 3 slices pepperjack cheese
• 2 slices bacon

Directions

1. Cook bacon (I have a bacon tray and absolutely LOVE it. Highly recommended, but however you cook bacon will be just fine)
2. Coat one side of both sides of sourdough bread with butter
3. Place one slice of bread butter side down in a frying pan
4. Add two slices of pepperjack cheese
5. Break bacon slices both in half so you have 4 smaller slices
6. Add bacon to sandwich
7. Add another slice of pepperjack cheese
8. Place the other slice of sourdough bread butter side up onto the sandwich
9. Cook on medium until slightly brown
10. Flip
11. Cook the other side on medium until slightly brown
12. Enjoy!

source:http://www.kimmisdairyland.com/