Cheddar Broccoli Quinoa Bites

Cheddar Broccoli Quinoa Bites
If you love the flavor of Broccoli & Cheddar, you’ll love these mini Broccoli Cheddar Quinoa Bites. They pack full flavor with lots of protein. You’ll have a hard time restraining yourself to eating only a normal portion. They are that good.
Source:
Recipe type: Side Dish
Serves: 36 Bites
Ingredients
  • ½ cup quinoa, rinsed and drained
  • 1 cups chicken broth
  • 2 eggs, beaten
  • 2 cups broccoli florets, finely chopped
  • 1 Habanero Chili finely chopped
  • 1 cup diced onion
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 1 ½ cups sharp cheddar cheese, plus a little extra for the top
Directions
  1. Heat the quinoa and chicken broth in a medium saucepan over medium heat. Bring to a boil, then turn down to low and let simmer for 15-20 minutes, or until the liquid is evaporated and the quinoa is tender.
  2. Preheat the oven to 350. Spray a mini muffin tin with non-stick spray.
  3. In a large mixing bowl, stir together all of the ingredients until combined.
  4. Scoop tablespoonsful of the mixture into the muffin tins. Sprinkle a little extra cheddar on top of each quinoa bite.
  5. Bake in the preheated oven 15-20 minutes, until browned.
Notes
Use a rice cooker to make the quinoa same proportions (easy no fussing about time or checking to see if done. The rice cooker will stop when it is done and keep warm.

No need to rinse and drain the quinoa if you have a pre-rinsed package of quinoa.
Nutrition Information
Serving size: 3 bites (87 g) Calories: 121 Fat: 6.3 g Saturated fat: 3.3 g Trans fat: 0 Carbohydrates: 9.2 g Sugar: .9 Sodium: 199 mg Fiber: 1.3 g Protein: 7.1 g Cholesterol: 42 mg

   

Here’s a video on how to make these Cheddar Broccoli Bites:

Cheesy Stuffed Pretzel Bombs

Cheesy Stuffed Pretzel Bombs
The perfect finger food that are a perfect bite size appetizer to impress your guests.
Ingredients
  • 2¼ teaspoons active dry yeast
  • 1¼ cups warm water (110°-120°)
  • 2 tablespoons granulated sugar
  • 3¼ cup all-purpose flour
  • 1 pound block mild cheddar cheese
  • 1 teaspoon kosher salt
  • ½ cup baking soda
  • 1 large egg
  • coarse salt
Directions
  1. Preheat oven to 450°. Line a baking sheet with parchment paper or spray with cooking spray.
  2. Pour water into the bowl of a stand mixer (see note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
  3. Meanwhile cut cheese into 36 even pieces, less than ½ ounce each. Fill an 8 quart pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Sprinkle clean countertop with ¼ cup flour.
  4. Add flour and salt to mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
  5. Place dough on floured countertop and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces.
  6. Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add a piece of cheese in the center. Carefully pull each side over the cheese to create a ‘cheese package’ then roll the dough into a ball. Be careful to make sure you cannot see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until all you have 36 stuffed dough balls.
  7. Carefully, a sprinkle at a time, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place dough balls into boil water a few at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat.
  8. Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt.
  9. Bake for 8-10 minutes until the tops are browned.
  10. The gooey cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve.
Notes
You can mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions

 

 

Sweet and Spicy Sriracha Bacon Chicken Bites

Sweet and Spicy Sriracha Bacon Chicken Bites
Who doesn't love bacon especially if it is wrapped in a sweet &Spicy Chicken?
Ingredients
  • 4 boneless, skinless chicken breast fillets cut into 1” cubes.
  • ½ cup canola oil
  • 2 tablespoons lime juice
  • 2 tablespoons Sriracha sauce
  • 1 lb bacon
  • 1 cup brown sugar
Directions
  1. Whisk together canola oil, lime juice and Sriracha sauce and pour into a gallon sized plastic bag
  2. Cut the chicken into 1 inch cubes and add it to the bag. Once all of the chicken pieces are in the bag, turn the bag to coat the chicken with the marinade and place in the fridge for about 1 hour, turning after half an hour.
  3. Take 1 pound of bacon and cut each slice into three pieces. Wrap the bacon around the chicken pieces and secure with a wooden toothpick.
  4. Coat the bacon wrapped chicken in brown sugar and place on a greased broiler rack and pan. For extra heat, brush bacon with Sriracha before coating it with brown sugar.
  5. Bake at 350 degrees for 30-35 minutes rack in the middle position. Then, open the oven door slightly and broil for the bacon chicken bites until the bacon is crispy, turning the chicken ever couple of minutes to prevent burning. I broiled these bacon chicken bites on high, rack in the middle position, for a total of 9 minutes and turned the chicken 3 times. Be sure to watch carefully because ovens vary and food can burn quickly while broiling.
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