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.
Recipe type: Side Dish
Serves: 36 Bites
  • 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
  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.
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:

Jalapeno Corn Muffins with Salted Beer Honey Butter

Jalapeno Corn Muffins with Salted Beer Honey Butter
Tender and moist cornbread muffins dotted with fresh jalapenos and cheddar cheese. Even better when served with the Salted Beer Honey Butter. Delicious
Serves: 18 muffins
  • Muffins
  • ½ cup all-purpose flour
  • 2 tbsp. granulated sugar
  • 1 tbsp. baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ cups cornmeal
  • 2 large eggs
  • 1 cup fat-free sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 can (10oz/284 g) creamed corn
  • ¼ cup jalapeno pepper, minced
  • ½ cup unsalted butter or margarine, melted
  • Salted Beer Honey Butter
  • ½ cup butter
  • 2 tbsp. wheat beer
  • 1 tbsp. honey
  • 1 tsp Maldon salt or kosher salt
  1. For the Muffins
  2. Preheat oven to 450° Spray muffin pans with cooking spray or use paper liners set aside
  3. In a large mixing bowl, combine the flour, baking powder, baking soda and salt and whisk together. Add the cornmeal, eggs, sour cream, cheese, creamed corn, jalapeno peppers and butter; mix well.
  4. Fill muffin pans with mixture and bake for 15 to 20 minutes
  5. For the Butter
  6. In a stand mixer, beat the butter with a paddle attachment until light and fluffy. Slowly add the beer and honey, mix until well combined, stir in the salt.
  7. Scrape the butter onto a sheet of plastic wrap, roll into a log, refrigerate until set, about 30 minutes. Serve the cornbread with butter.
What is Maldon salt. Manufactured in England by the Maldon Salt Company. These salt crystals are unusually large with a signature pyramid shape that also adds visual appeal. Hand-harvested with the distinctive flaky texture and taste that lends a certain piquancy to virtually any dish. The effect on the plate is a satisfying crunch that melts quickly away to let the enhanced natural flavors shine through.


Cheddar Bacon Beer Bread

Cheddar Bacon Beer Bread
Cheese and Bacon what could be better and what a bonus it’s in a bread. This bread is quick (ready before the oven has finished preheating). So easy to made uses beer instead of yeast.
  • 3 cups all-purpose flour (363 grams)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1¼ cup shredded cheese (I used a tex mex mixture)
  • 1 12 ounce bottle of beer (can is fine too)
  • 4 slices of bacon, cooked and chopped or ¼ c real bacon
  • 2 tablespoons butter, melted
  1. Preheat oven to 350°.
  2. Prepare a 9"x5" bread pan by greasing with butter. Set aside.
  3. In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about ¾ of cheese and full beer into the well. Stir mixture with a spoon until combined. Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter.
  4. Bake for 30 minutes. Remove from oven and drizzle remaining butter over the top. Bake for an additional 15-30 minutes or until browned on top and loaf thumps when you tap the top.
  5. Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack.


Smoked Cheddar Popovers

Smoked Cheddar Popovers
Serve these little pieces of heaven to your friends and family, and they’ll think you have slaved in the kitchen for hours. They’re delicious straight out of the oven.
Serves: makes 8 popovers
  • 3 eggs
  • 1 1⁄4 cups whole or 2 percent milk
  • 1 1⁄4 cups all-purpose flour, sifted
  • 1⁄4 teaspoon salt
  • 3 tablespoons butter, melted, plus more for greasing pan
  • 3⁄4 cup shredded smoked cheddar cheese
  1. Adjust oven rack to middle position and preheat oven to 400°F.
  2. Butter 8 muffin or popover cups and set aside.
  3. Beat eggs in a large mixing bowl, then gradually pour in milk, whisking until mixed well.
  4. Gently spoon flour into egg mixture, a little at a time, whisking after each addition until well blended and very few lumps remain. Whisk in salt and butter; fold in cheddar.
  5. Ladle batter into each cup, filling about 3⁄4 full.
  6. Bake until puffy and golden brown, about 40 to 45 minutes. 7. Let cool slightly. Loosen each popover with a knife to remove from pan. Serve warm with butter, if desired.
Popovers are kind of like savory cream puffs... light and airy on the inside and just slightly crispy on the outside. The secret to light and airy popovers is very light mixing and a very very hot oven for baking. The pan should be sizzling hot when you pour in your batter. They are best served fresh and hot. While you can use a regular muffin pan, you won't get the same results. Popover pans are very deep and far enough apart to keep them separate as they bake

Red Lobster Cheddar Bay Biscuits


Red Lobster Cheddar Bay Biscuits
Just like Red Lobsters biscuits. The cold butter is the secret.
Serves: 9 Biscuits
  • 2 ½ cups Bisquick baking mix
  • 4 tablespoons cold butter
  • 1 cup sharp cheddar cheese, grated
  • ¾ cup cold whole milk
  • ¼ teaspoon garlic powder
  • Brush on top
  • 2 tablespoons butter, melted
  • ½ Teaspoon garlic powder
  • ¼ teaspoon dried parsley flakes
  • 1 pinch salt
  1. Preheat oven to .
  2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
  3. Add cheddar, milk and ¼ tsp. garlic.
  4. Mix by hand until combined, but don't over mix.
  5. Drop 9 equal portions onto greased cookie sheet.
  6. Bake for 15-17 minutes or until tops are light brown.
  7. Melt 2 tbsp. butter in a bowl. Stir in ½ tsp. garlic powder and parsley flakes.
  8. Use a pastry brush to spread garlic butter over tops of biscuits
The cold butter really does the trick, making for fluffy, soft biscuits. Freeze the half stick before chopping, and leave it in the freezer even after chopped, until you’ve mixed the cheese with the garlic powder and Bisquick. Try to chop it into thin slices and then slice those for very small pieces of frozen butter. Mix them in just before the milk, making sure not too many are sticking together. This helps even out the consistency of the moisture pockets the butter provides, making for the perfect texture


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