Month: July 2021

If you’re looking to incorporate broccoli into a meal, you can never go wrong pairing it with cheddar cheese. Broccoli cheddar bites are great for snacks at brunch or a kid-friendly lunch or party. This recipe combines broccoli, cheddar, torn bread, onions, eggs and mayo into mini muffins until toasty brown. Easily make these ahead and chill or freeze, then reheat when needed. Prep time: 15 minsCook time: 30 minsTotal time: 45 minsServings: 24 bites Ingredients: 1 large bunch of broccoli florets 2 eggs, lightly beaten 1/2 cup, packed, torn fresh bread (no crust) 1/4 cup grated onion 1/4 cup mayonnaise 1 cup (4 ounces, 114 g), packed, grated sharp cheddar cheese 1 1/2 teaspoons lemon zest 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions: Steam and chop the broccoli: Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking.Finely chop the steamed broccoli florets. You should have 2 to 2 1/2 cups. Make filling: Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened.Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli. Distribute broccoli mixture in mini muffin pan wells: Preheat oven to 350°F. Coat the wells of 2 mini muffin pans (1 dozen wells each) with olive oil (so the bites don’t stick). Distribute the broccoli mixture in the muffin wells. Bake: Bake at 350°F for 25 minutes until cooked through and lightly browned on top.If you don’t have mini muffin pans, you can cook the bites freeform. Just grease a baking sheet and spoon large dollops of the mixture onto the pan. Baking time is the same. Source: Simply Recipes

Prepare these for tomorrow’s breakfast! All you need is some basic ingredients commonly found in your pantry. The cheese is the secret ingredient, making the French toast into a grilled cheese combo! Serve these solo or along your other breakfast favorites like bacon and eggs. Ingredients: 2 Tbsps. Milk 1 Tbsp. Vanilla 2 Eggs Brioche Bread Cinnamon Non-stick cooking spray Mozzarella cheese Directions: Mix milk, vanilla and eggs in a bowl Coat one side of 2 pieces of bread with mix and then sprinkle cinnamon Spray cooking spray on the air fryer pan. Load the bread. Cook at 340°F for 7-8 minutes Coat the other side. Then sandwich the toasted pieces with mozzarella cheese. Air fry again at 340°F for 7-8 minutes

Perfect for the hot summer days ahead, gazpacho is made of ripe summer tomatoes blended with other ingredients such as cucumber, shallots, and garlic. Traditionally, a few slices of old bread are blended for a thicker and more substantial soup. Serve on its own or as a start to a meal. Ingredients: 1 1/2 to 2 pounds ripe tomatoes 2 thick slices day-old bread 1 medium cucumber 1 shallot 1-to 2 cloves garlic 2 tablespoons sherry vinegar 1/4 cup extra-virgin olive oil Salt and pepper Directions: Prepare the ingredients. Quarter the tomatoes and remove the stem. Tear the bread into large chunks. Peel and roughly chop the cucumber, shallots, and garlic. Roughly chop or measure any extra ingredients being added. Set aside some of these vegetables for garnishing the finished gazpacho. Combine the tomatoes and bread. Put all the bread into the bowl of a food processor or blender. Squeeze the tomato quarters over the bread then add them to the bowl. Let this sit for about 20 minutes to give the bread time to absorb the tomato juices and soften. If you prefer a thinner gazpacho, omit the bread and continue to the next step. Make the gazpacho. Pulse the tomatoes and bread until they form a rough porridge. Add the cucumber, shallots, garlic, vinegar, and a half teaspoon of salt. If you are using any other extra ingredients, add them in this step. Process continuously until the ingredients are liquified. A food processor will make gazpacho with more texture; a blender or immersion blender will make the gazpacho smoother. Blend in the olive oil. With the blender running, stream in the olive oil. This helps it emulsify more evenly into the soup. Taste and adjust the seasonings. Taste the soup. Add salt or vinegar to taste. If you’d like it thinner, blend in a little water. Chill the soup. Transfer the soup to a storage container and refrigerate until chilled. This soup often tastes better the second day after the flavors have had time to settle with each other. Serve the soup garnished with reserved vegetables. Source: the Kitchn

Try something new with this air fried graham cracker cinnamon french toast. Prepare a delicious breakfast meal in under 10 minutes. Be sure to top with your choice of syrup or cream cheese frosting. Ingredients: Brioche Bread 2 Tbsp Milk 1 Tbsp Vanilla 2 Eggs Graham Crackers Cinnamon Brown Sugar Syrup Cream cheese frosting Directions: Cut brioche bread into strips about ½” each. Mix milk, vanilla and eggs in a bowl. Crush graham crackers, cinnamon and brown sugar for coating Dip bread strips in egg mix and then coat with cinnamon mix Cook at 340°F for 7-8 minutes Top with syrup or cream cheese frosting

Try out this new recipe for dinner tonight! Coconut shrimp come out great in an air fryer thanks to the healthier frying method. If you’re all out of serrano chiles you can easily substitute with 2 teaspoons of crushed red pepper. Pair these with a homemade spicy honey-lime dip for the perfect mouthwatering combo. Ingredients: ½ cup all-purpose flour 1 ½ teaspoons ground black pepper 2 large eggs ⅔ cup unsweetened flaked coconut ⅓ cup panko bread crumbs 12 ounces uncooked medium shrimp, peeled and deveined cooking spray ½ teaspoon kosher salt, divided ¼ cup honey ¼ cup lime juice 1 serrano chile, thinly sliced 2 teaspoons chopped fresh cilantro Directions: Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and shake off excess. Then dip floured shrimp in egg, and allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place on a plate. Coat shrimp well with cooking spray. Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp. Meanwhile, whisk together honey, lime juice, and serrano chile in small bowl for the dip. Sprinkle fried shrimp with cilantro and serve with dip. Source: All Recipes

As blueberries come into season, there’s nothing better than baking them into a delicious blueberry pie. Blueberries are full of health benefits such as neutralizing free radicals and protecting against degenerative brain diseases. They freeze well and can be easily made into a pie. If you have the option, find locally sourced berries for optimal freshness. Store the pie by loosely covering and storing it on a counter for 3 to 4 days. After 4 days, store it covered in the refrigerator for an additional 3 days. Prep time: 60 minsCook time: 60 minsTotal time: 2 hrsServings: 8 servings Ingredients: Crust: Pastry crust dough Filling ingredients: 6 cups (about 2 1/4 pounds ) fresh or frozen blueberries, rinsed and stems removed (if using frozen, defrost and drain first) 1 teaspoon finely grated lemon zest 1 tablespoon lemon juice 1/4 cup (about 30g) cornstarch, all-purpose flour, or quick-cooking tapioca 1/2 cup sugar (100g) 1/2 teaspoon cinnamon Egg wash ingredients: 1 egg 1 tablespoon milk Directions: Prepare the bottom crust: Remove a dough disc from the refrigerator and let sit for 5 to 10 minutes to take the chill off.Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide.Place the rolled out dough on a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill. Make the blueberry filling: Pull the second disc of dough from the refrigerator so it can come to temp while you make the filling.Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour. Fill the bottom crust: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan. Roll out the second dough disc: Use a rolling pin to roll the dough to the same size and thickness as the first. Place on top of the berry filling.Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.Place in refrigerator while you make the egg wash. Preheat the oven: Place the baking rack in the middle of the oven and preheat to 425°F. Brush the pie with the egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking). Bake the pie: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving. Source: Simply Recipes