Broccoliandcheddarbowties Recipes

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BROCCOLI CHEDDAR BITES



Broccoli Cheddar Bites image

Provided by Ashley Lecker

Categories     Appetizer

Number Of Ingredients 12

1 3/4 cups fresh broccoli florets
4 oz processed American cheese, cubed
1 1/2 cups shredded cheddar cheese
1/2 cup shredded monterrey jack cheese
2 eggs, divided
2 1/3 cups plain breadcrumbs, divided
1/2 tsp black pepper
1/2 tsp salt (plus extra for sprinkle on top)
1/3 cup flour
2 tbsp cornstarch
vegetable oil
Ranch dressing, for dipping (optional)

Steps:

  • Steam the broccoli florets. Set aside and allow them to cool for a few minutes.
  • Chop the broccoli to 1/2 - 1/4 inch pieces and place in a mixing bowl. Add the cheeses, 1 egg, 1/3 cup breadcrumbs, salt, and pepper to the mixing bowl.
  • To mix, use a clean hands or a spatula. The broccoli should break down and fully blend with the cheese leaving smaller chunks.
  • Roll the broccoli mixture into ping pong ball sized pieces. Place on a plate and chill in the fridge for 45 minutes. The bite can be made a day in advance and stored in the fridge.
  • Once ready to cook the bites, remove the from the fridge. Set up breading stations in a line starting with flour and cornstarch, 1 beaten egg + 1 tbsp of water, and then the breadcrumbs.
  • With your left hand dredge bites in the flour. Transfer to your right hand and dip it in the egg and then the panko. Press the breading into the bites so it is evenly coated. Place bite back on the plate. Repeat with remaining broccoli bites. Keeping one hand dry will be helpful to reduce sticking, and make the breading process more efficient.
  • Add oil to the cast iron skillet. You want there to be about2 inches of oil in the bottom. If you are using a smaller or larger skillet adjust amount accordingly. Heat oil oven medium high heat. The oil will sizzle if you sprinkle a few breadcrumbs in it when it is ready. Do not add the broccoli bites too soon.
  • Place bites in the pan using tongs. Keep them from touching so the pan is not too crowded and bites can cook evenly. Depending on the size of the pan you may need to do two batches.
  • Cook broccoli bites 90 seconds per side. Gently flip the bites, but if the breading begins to stick allow them a little more time.
  • Remove broccoli bites from the pan and place on a paper towel lined plate. Lightly sprinkle with salt. Serve immediately with ranch dipping sauce.

EASY BROCCOLI CHEDDAR PASTA BAKE



Easy broccoli cheddar pasta bake image

Provided by Alida Ryder

Categories     Dinner

Time 50m

Number Of Ingredients 11

4 tbsp butter
4 tbsp flour
1 tsp garlic powder
1½ cups milk
1 cup cream
2 tsp thyme
2 cups grated cheddar cheese (+ 1 cup for topping)
½ cup grated Parmesan cheese
salt and pepper (to taste )
500 g (1lb) pasta
500 g (1lb) broccoli florets

Steps:

  • Preheat the oven to 180°C/350°F.
  • Bring a large pot of salted water to a boil. Add the pasta and cook for 7-10 minutes. The pasta should be quite firm still as it will continue cooking in the oven. Add the broccoli florets and cook for the last 2 minutes of cooking. Reserve 1 cup of cooking water and drain.
  • While the pasta is cooking, melt the butter in a deep pan or saucepan then whisk in the flour.
  • Cook for 1-2 minutes then whisk in the garlic powder and thyme.
  • Add the milk, stirring/whisking continuously, until smooth. Cook over medium heat until the sauce has thickened and the flour has cooked through.
  • Stir in the cream, grated cheese and season with salt and pepper.
  • Combine the pasta and broccoli with the cheese sauce. Add a little pasta water if the sauce is too thick.
  • Transfer to a baking dish and top with grated cheddar cheese. Place in a preheated oven and bake for 15-20 minutes until golden brown and bubbling.
  • Remove from the oven, allow to rest for 5 minutes then serve.

Nutrition Facts : Calories 579 kcal, Carbohydrate 78 g, Protein 26 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 521 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

BROCCOLI AND BOW TIES



Broccoli and Bow Ties image

Provided by Ina Garten

Categories     main-dish

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Steps:

  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
  • To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

BROCCOLI AND CHEDDAR BOW TIES



Broccoli and Cheddar Bow Ties image

I got this off of a milk calendar, it sounds and looks devine! I haven't tried it yet but definately will.

Provided by LuckyMomof3

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces bow tie pasta
3 cups broccoli, pieces (about one bunch)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk
2 teaspoons Dijon mustard
2 1/2 cups old cheddar cheese, shredded

Steps:

  • Cook pasta in boiling water until just tender (about 10 min.).
  • Stir in broccoli and drain immediately and return to pot.
  • Whisk flour, salt and pepper into milk and pour over pasta.
  • Stir in mustard and cook stirring over medium-high heat for 5 minute or until thickened.
  • Remove from heat and stir in cheese until melted.

Nutrition Facts : Calories 831.2, Fat 38.2, SaturatedFat 22.6, Cholesterol 184.1, Sodium 1252, Carbohydrate 81.2, Fiber 4.9, Sugar 3.3, Protein 41.5

BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE



Broccoli Salad With Cheddar and Warm Bacon Vinaigrette image

Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water). It takes a little extra time, but the crisp-tender, bright green broccoli, seasoned inside and out, is your just reward. Try not to eat the entire bowl yourself.

Provided by Margaux Laskey

Categories     salads and dressings, vegetables, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
1 bunch broccoli (about 1 1/4 pounds), ends trimmed
1/2 cup pecan halves
4 ounces bacon, diced
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
4 green onions, white and light green parts only, chopped
Black pepper
1 cup halved red seedless grapes
4 ounces aged white cheddar, sliced thin and crumbled

Steps:

  • Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
  • Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
  • In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
  • In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 5 grams, TransFat 0 grams

CHILI AND CHEDDAR BOW TIE CASSEROLE



Chili and Cheddar Bow Tie Casserole image

Make and share this Chili and Cheddar Bow Tie Casserole recipe from Food.com.

Provided by Kimke

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 chipotle chile in adobo
1 teaspoon adobo sauce
1 tablespoon butter
1 cup chopped red pepper
1/2 cup diced Canadian bacon or 1/2 cup ham (about 2 oz.)
1 cup thinly sliced green onion
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups skim milk
2 cups shredded cheddar cheese
2 tablespoons chopped fresh cilantro
8 cups hot cooked bow tie pasta (or other short pasta)
cooking spray

Steps:

  • Preheat oven to 400.
  • Remove ONE tsp adobo sauce and ONE chile from canned chiles.
  • Mince the chile.
  • Place remaining sauce and chiles in a zip-lock bag, freeze for another use.
  • Melt butter in a large casserole dish over medium high heat.
  • Add bell pepper and bacon; saute 4 minutes.
  • Add onions; saute 1 minute.
  • Stire in adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute.
  • Gradually add milk and cook till thick and bubbly (about 4 minutes) stirring constantly with a whisk.
  • Remove from heat.
  • Gradually add 1 1/2 cups cheese and cilantro, stirring well until cheese melts.
  • Add pasta to pan; toss well.
  • Spoon pasta mixture into an 11x7 inch baking dish coated with cooking spray.
  • Sprinkle 1/2 cup cheese over pasta.
  • Bake at 400 degrees fro 15 minutes or until browned.

Nutrition Facts : Calories 424.1, Fat 17.1, SaturatedFat 9.9, Cholesterol 89, Sodium 514.4, Carbohydrate 46.7, Fiber 2.9, Sugar 2.6, Protein 21.1

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