Broccoli Cheddar Bites

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These bites can be eaten as a snack or with any meal.

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 oz. 114g) packed, grated sharp cheddar cheese
1 1/2 teaspoons lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

*Substitution
1 cup milk
1/2 cup Bisquick

Preheat oven to 350F.

Place 1-inch of water in a pot with a steamer basket.  Steam the broccoli florets for 5 minutes, until just tender.  Rinse with cold water to stop the cooking.  Finely chop florets.  You should have 2 to 2 1/2 cups.

**Place the beaten eggs and torn bread in a large bowl.   Mix until the bread is completely moistened or

* Omit the bread and instead blend 1 cup milk, 2 eggs, and 1/2 cup Bisquick

Add the grated onion, mayonnaise,  cheese, lemon zest, salt, and pepper. Stir in the minced broccoli.

Preheat oven to 350F.  Coat the wells of 2 mini muffin pans (1 dozen wells) with olive oil (so the bites don’t stick).  Bake for 25 minutes until cooked through and lightly browned on top.

If you don’t have mini muffin pans, you can cook by greasing a baking sheet and spoon large dollops of the mixture onto the pan.  Baking time is the same.

Source:    The original recipe is from http://www.simply recipes.com.  I have altered the recipe.

 

 

 

 

 

 

 

 

 

 

Pickled Red Onion

This is an excellent addition to sandwiches or even turkey (if you don’t like cranberries).

PICKLED RED ONION

Bitter orange juice (or substitute: 1/4 cup each grapefruit juice, orange juice, lime juice, and white distilled vinegar) (I used the juices I had in the fridge (mango, orange, with lime and white vinegar)
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon Kosher or sea salt, or more to taste
1 large red onion, or 2 cups, thinly sliced
1 banana pepper, roasted, and finely sliced or chopped
2 bay leaves

Place the bitter orange juice (or its substitute or plain vinegar) in a mixing bowl along with the black pepper, allspice and salt. Mix well. Incorporate the red onions and bay leaves.

Char the pepper on a foil covered pan in a 400F oven.  Turn it once or twice, until its skin has lightly charred. Incorporate in the onion mix.

Toss well and let the mix pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator in great shape for 2 weeks.

Source:  © 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED
http://www.patismexicantable.com/2009/12/pickled_red_onion/

PS There was a suggestion on the website:
Just so everyone knows, if you want to “make” bitter orange juice using Pati’s recipe, (1/4 cup each juice) is essentially the combination of the juice of – 1 grapefruit, 2 valencia Oranges, 4 limes and 1/2 cup of distilled white vinegar