Blender Brazilian Cheese Puffs

Blender Brazilian Cheese Puffs
Brazilian cheese puffs are delicious little biscuit-type treats, a cross between French Gougères and popovers. They bake up with crispy outsides and chewy centers, and are best eaten fresh from the oven while still warm.

You will need only seven ingredients to make them! One egg, oil, milk, tapioca flour, salt, Parmesan and cheddar cheese.

The batter is ridiculously easy to make – just add all the ingredients to a blender or food processor and pulse until combined. The batter is thin and pourable and best baked in a mini muffin pan, a non-stick one so you can easily pop them right out and into your mouth…. 

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Loaded Mashed Potato Crunch

Loaded Mashed Potato Crunch

The best recipe ideas come to me out of the blue. Sometimes when I’m sleeping an idea will wake me up just the same way a nightmare would with the idea already formed in my head like a dream. All I have to do is acknowledge it and I fall right back to sleep dreaming of it. That’s precisely what happened with these potatoes. Even the name came to me.

The next morning I went straight to the kitchen and made cheddar mashed potatoes. I spread them out on a baking sheet, sprinkled more cheese on top and baked it until the bottom and edges turned golden brown and crispy. Like a giant potato pancake. … 

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Cheesy Spinach & Bacon Puff Pastry Quiche

Spinach Bacon Puff Pastry Quiche

Everyday quiche gets a facelift by swapping out the pie crust for puff pastry. It’s just as light, buttery and flaky making it the perfect shoe-in. I’m not kidding around when I say the filling is extra cheesy. Proof? Four different kinds go into the mix including cream cheese, Swiss, cheddar and Parmesan, along with half & half and eggs to hold it all together.

There’s also thin ribbons of fresh baby spinach and bacon too. Crispy-cooked bacon crumbles to give the mild cheese and earthy spinach a much-needed salty, smoky punch to bring the flavors to life.

All that cheese makes the filling super creamy and rich but even so it’s not heavy. Quiche is one of those things you can eat for breakfast, brunch, lunch or dinner. Straight from the oven hot or right from the fridge cold. Add a leafy green salad for a light meal.

It might even be It’s good for a midnight snack too.

Cheesy Spinach Bacon Puff Pastry Quiche

Cheesy Spinach & Bacon Puff Pastry Quiche

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 1 9-inch quiche

Cheesy Spinach & Bacon Puff Pastry Quiche

A cheesy quiche with ribbons of fresh spinach and crumbled bacon in a flaky puff pastry crust.

INGREDIENTS:

1 puff pastry sheet, thawed (like Pepperidge Farm )
6 strips bacon
3 cups fresh baby spinach
4 ounces cream cheese
4 large eggs
1 cup half & half
1/4 cup diced red onion
1 cup shredded Swiss cheese
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
coarse salt and fresh black pepper

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F.
  2. On a lightly floured surface roll the puff pastry out to about 11-inches - press it into a 9-inch deep dish pie pan and fold the edges under. Prick the crust all over with a fork even around the sides. Bake 10 minutes.
  3. Line a baking sheet with aluminum foil and spray lightly with oil. Lay the bacon out so it's not touching and bake until crispy 10 - 15 minutes. Remove to a paper towel lined plate. When cool enough to handle crumble it up.
  4. Meanwhile make little stacks out of the spinach leaves and thinly slice them into ribbons.
  5. Melt the cream cheese about 20 seconds in the microwave - it should be soft enough to easily stir. Add it to a large bowl and whisk in the eggs then stir in the spinach leaves. Let it sit 5 - 10 minutes to let the spinach soften a little.
  6. Whisk the half & half into the egg mixture then stir in the onion, all three of the remaining cheeses and almost all the bacon, leaving a little to garnish the top. Whisk in a few dashes each of salt and pepper.
  7. Pour into the pie crust, sprinkle the top with the remaining bacon and bake about 40 minutes or until the center is set. If the crust starts browning too much cover with foil.
  8. Let the quiche set for 10 minutes before cutting. Can be served hot or at room temperature.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cheesy-spinach-bacon-puff-pastry-quiche/

Baked Broccoli Cheese Rice Fritters

Baked Broccoli Cheese Fritters

The most irresistible oven-fried cakes you will ever meet! Golden brown on the outside with cheesy middles, they’re filled with broccoli, brown rice and sharp cheddar cheese. No frying required for great results.

The fritters come together easily using cooked brown rice, chopped broccoli florets, sharp cheddar cheese, eggs and a touch each of Parmesan and flour to help bind them together. Surprisingly, they crisp up nicely in the oven when baked on a lightly greased, nonstick baking sheet. Flipping them a little more than halfway through helps them get nicely browned on both sides.

I made these in two different sizes resulting in different outcomes. The smaller ones you see here are more like latkes, flat and thin with lots of crusty, chewy edges and just a tiny amount of creaminess to the centers. These are easy to eat with your hands, qualifying them as great appetizers.

Then I doubled their size making them considerably thicker. This gives them lots of soft middles with the same golden brown, crispy outsides. You can eat these with your hands too but not as easily. Since you have to bake them in two batches you can try them both ways, if you like, and decide for yourself which ones you prefer. It just so happened I liked both equally. I would.

One of my favorite things in the world is broccoli rice au gratin, so wrapping all that up inside a crusty little hand-held patty is certain to make my heart beat a little quicker.

It’s safe to say these will be a staple in my diet. Forever and always.

Broccoli Cheese Rice Fritters

Baked Broccoli Cheese Rice Fritters

Rating: 51

Prep Time: 20 minutes

Yield: about 15 large or 30 small

Baked Broccoli Cheese Rice Fritters

The most irresistible oven-fried cakes you will ever meet! Golden brown on the outside with cheesy middles, they're filled with broccoli, brown rice and sharp cheddar cheese. No frying required for great results.

INGREDIENTS:

1 cup uncooked brown rice (2 + 3/4 cups cooked)
12 ounces broccoli florets (2 heaping cups cooked)
2 eggs
1 + 1/3 cups shredded sharp cheddar cheese
3 tablespoons grated Parmesan cheese
1/2 teaspoon coarse salt, plus more for sprinkling on top
a dash or two of black pepper
2 tablespoons flour, plus more if needed
olive oil, for greasing the pan
sour cream, for serving

INSTRUCTIONS:

  1. Cook the rice according to package directions. Steam the broccoli until tender, then place in a colander to drain off any excess water. Allow both to cool off. Pat the broccoli dry with paper towels.
  2. Preheat oven to 400 degrees F. Grease a large non-stick baking sheet with olive oil.
  3. In a large mixing bowl whisk the eggs with a fork until well beaten. Chop the cooked broccoli into little pieces and add to the bowl with the cheddar, Parmesan, salt and pepper. Mix to combine.
  4. Add the rice and mix well then add the flour and mix well. If the mixture is too wet to hold together add more flour, a tablespoon at a time. The mixture should still feel moist but stick together when you form the patties.
  5. You can make small, thin fritters or a bigger pancake type of patty. {Or some of each.} For the small patties scoop up 2 tablespoons of the mixture and form into a patty, place it on the baking sheet and flatten it out slightly. Repeat, placing them about a 1/2-inch apart. You will have to cook them in 2 batches. Cook 12 minutes or until golden on the bottom then flip and cook 8 more minutes.
  6. For the larger pancakes scoop up 1/4 cups of the mixture and pat into a round patty about 1/2-inch thick. You will need to cook them in two batches. Bake about 20 minutes or until golden brown on the bottom, then flip and cook 10 - 12 more minutes.
  7. Sprinkle coarse salt over them when they come out of the oven. Serve hot, warm or at room temperature with sour cream.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-broccoli-cheese-rice-fritters/

Nacho Cheese Chicken Chowder

Spicy Nacho Cheese Chicken Chowder

Creamy, cheesy chowder with tender tidbits of chicken, potatoes and corn surrounded by a thick, creamy broth that is highly spiced with jalapeño peppers and sharp cheddar cheese for a play on nachos.

This hearty, stick-to-your-ribs soup also has fire-roasted red peppers, garlic, onion and celery plus half & half to help make it extra thick and creamy.

This has a third of a cup of diced jalapeños in it making it fairly spicy. The heat level can vary from pepper to pepper, some will be hotter than others. Feel free to adjust the amount if you think it will be too spicy – or not spicy enough.

You can use fresh or jarred jalapeños. Look for the jarred ones by the pickles or in the Spanish section of your market. You can usually find the roasted red peppers there too. I like having them on hand at all times so I can use just a few as needed.

It’s fairly obvious that I look for any opportunity to scoop up my soup with tortilla chips! I love the combination, and lately I’m all about soups with a Tex-mex influence. They give you a double punch of cozy warmness, once from the steamy-hot soup and again, later, from the spicy pop of heat the peppers give it.

You can’t go wrong.

Nacho Cheese and Chicken Soup

Nacho Cheese Chicken Chowder

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Serving Size: makes 6 servings

Nacho Cheese Chicken Chowder

Creamy, cheesy chowder with tender tidbits of chicken, potatoes and corn surrounded by a thick, creamy broth that is highly spiced with jalapeno peppers and sharp cheddar cheese for a play on nachos.

INGREDIENTS:

olive oil, for sauteing
2 stalks celery, diced
1 yellow onion, diced
1 fire-roasted red pepper (jarred), diced
4 cloves garlic, minced
1/3 cup diced jalapeño peppers, fresh or jarred, ribs and seeds removed
1/2 teaspoons dried thyme
coarse salt and fresh black pepper
1.25 pounds boneless chicken, cut into 1-inch pieces
4 cups low-sodium chicken broth
2 + 1/2 cups peeled and cubed russet potatoes
1 + 1/2 cups corn
2 tablespoons fresh chopped parsley
1 cup half & half
2 heaping cups shredded sharp white or yellow cheddar cheese
plain corn tortilla chips, for serving

INSTRUCTIONS:

  1. In a large soup pot or Dutch oven heat about 3 tablespoons oil over medium heat. Add the celery, onion, red pepper, garlic, jalapeños and thyme. Season well with salt and pepper. Cook until tender about 5 minutes, stirring often.
  2. Season the chicken well with salt and pepper. Push the vegetables to the sides of the pan or remove to a bowl, add another tablespoon of oil and the chicken. Cook, turning to brown on all sides.
  3. Add the vegetables back in with the broth, potatoes, corn and parsley. Season with about 1 teaspoon coarse salt (or 1/2 teaspoon table/fine salt) and 1/8 teaspoon black pepper. Bring to a simmer and cook 30 minutes.
  4. Stir in the half & half and the cheese. Bring back to a simmer and let cook 5 - 10 minute longer, until cheese is completely melted and the soup slightly thickens. Taste and season as needed before serving. Serve with tortilla chips.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/nacho-cheese-chicken-chowder/

Slow Cooker Enchilada Soup

Crockpot Beef and Rice Enchilada Soup

A Tex-Mex soup packed with ground beef, rice, corn, green chiles, tomatoes, cheese and topped with sour cream and tortilla chips. It’s a beef version of my favorite chicken enchilada soup.

A warm, spicy hug in a bowl.

While the slow cooker does almost all the work it isn’t completely hands off. It takes a few minutes of prepping. You can do it the night before if you need to quickly throw it together in the morning.

The ground beef has to be browned separately in a skillet before heading into your crock-pot and the onion, garlic and bell pepper sautéed. I experimented with putting them in raw but they just don’t get the depth of flavor I like. It makes a giant difference in the end.

Green chiles, chili powder and cumin make it spicy without being mouth-burning hot. If you like it hotter you can add ground cayenne pepper or a canned chipotle pepper or two.

I used the same trick for thickening this soup as I do for chicken tortilla soup and finely chop up a few corn tortillas. They melt into the broth and bring in some of that ‘corny’ flavor you would get if you were eating a true enchilada. Plus they add ‘oomph’ to the broth and make it heartier.

Ground Beef & Rice Enchilada Soup

I want to hug this soup to my heart and never let it go. I want to eat it at least once a week, twice would be better, for the rest of my life.

I want to eat it in the biggest soup bowl I can find. I want to pile it high with extra cheese, tortilla chips and lots and lots of sour cream. Like ten times what you see in the picture.

And I don’t want anyone to bother me while I’m eating. Just leave me alone with my soup spoon and overflowing bowl.

Even if I face plant. . .

Do not disturb.

Crockpot Ground Beef Enchilada Soup

Slow Cooker Enchilada Soup

Rating: 51

Prep Time: 30 minutes

Yield: 6 servings

Slow Cooker Enchilada Soup

A hearty and flavorful Tex-Mex soup!

INGREDIENTS:

2 tablespoons olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 can (11 ounce) Ro-tel diced tomatoes & green chiles with the juices
4 cups low-sodium beef broth
1 + 1/2 cups corn
3 corn tortillas, cut into small cubes
1 tablespoon chili powder like McCormick
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/4 pounds lean ground beef
1 cup brown or white rice
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
sour cream, for serving
corn tortilla chips, for serving

INSTRUCTIONS:

  1. In a medium skillet heat the oil over medium-low heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
  2. Meanwhile to your crock-pot (4 - 6 quart) add the Ro-tel, broth, corn, tortillas, chile powder, cumin, oregano and 1 teaspoon coarse salt and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
  3. In the same skillet brown the ground beef over medium heat breaking it apart as it cooks. Once it's browned through drain off the grease and add to the pot.
  4. Cook on high 3 - 4 hours or low 5 - 6.
  5. During the last hour cook the rice according to package directions and stir the cheese into the soup. Taste and season as needed.
  6. To serve: add a couple of spoonfuls of rice to a soup bowl and ladle the soup over top. Garnish with shredded cheese, sour cream and tortilla chips.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-beef-and-rice-enchilada-soup/

Leftover Mashed Potato Puffs

Mashed Potato Puffs

Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes a new lease on life! No more pushing them to the back of your refrigerator hoping they’ll disappear. This will make you wish for leftovers.

The potato puffs are baked in a cupcake pan until golden and crusty on the outside with soft, fluffy middles that just about melt in your mouth. They don’t taste like leftovers. Not one single bit.

From here on out I will intentionally make mashed potatoes for the sole purpose of turning them into these puffs. Forever and ever. They put mashed potatoes to shame. I see lots of variations in my future. . . and in yours. . .

Truly you can use any type of mashed potato and they need not be leftover. They’re worth the trouble of making fresh. Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like with potatoes.

Leftover Mashed Potato Puffs

Leftover Mashed Potato Puffs

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: about 8 puffs

Leftover Mashed Potato Puffs

Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese and chives then baked in a cupcake pan until golden and crusty with creamy middles. They don't taste like leftovers.

INGREDIENTS:

2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
  2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
  3. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
  4. Spoon them into the pan filling the cups just to the top or a little below.
  5. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  6. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

Notes:

Inspired by The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/leftover-mashed-potato-puffs/

Roasted Broccoli with Cheese Sauce

Roasted Broccoli with Cheese Sauce

Broccoli florets roasted with olive oil and topped with an easy-to-make cheddar cheese sauce. Simply delicious.

Roasting does unbelievably tasty things to broccoli. It can turn someone who’s on the fence about it into a broccoli devotee. Smothering it in a hot, cheesy sauce with sharp cheddar and a touch of Parmesan doesn’t hurt either. It’s like insurance.

To make sure every last broccoli floret gets eaten. It will. Trust me. Your family will be tripping over each other to get to it. You’ll wish you made more.

And if by some crazy, off-the-wall chance they don’t?

You might secretly be glad.

You might, after taste-testing, decide to not even serve it to them.

I might have done that. Oops. I shot these pictures and promptly devoured it like a starving wolf in the dead of winter. It was like I never tasted anything so good before in my life.

Making a double batch might not be so bad an idea.

Roasted Broccoli with Easy Cheese Sauce

Roasted Broccoli with Cheese Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: serves 4 as a side dish

Roasted Broccoli with Cheese Sauce

Broccoli florets roasted with olive oil and topped with an easy-to-make cheddar cheese sauce. Simply delicious.

INGREDIENTS:

2 tablespoons olive oil, plus more for greasing pan
6 - 7 cups broccoli florets
coarse salt and fresh black pepper
Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 teaspoon Dijon mustard
1 heaping cup fresh shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
a few dashes red pepper flakes, optional

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Grease a large cookie sheet.
  2. Put the broccoli florets in a pile on the cookie sheet. Drizzle with the oil and massage it all over the broccoli with your hands. Spread it out in one layer.
  3. Bake 20 - 30 minutes until broccoli is fork tender.
  4. To make the sauce melt the butter in a small saucepan over medium-low heat and whisk in the flour. Cook 1 minute.
  5. Slowly whisk in the milk and Dijon mustard, turn heat up to medium-high and bring to a simmer. Simmer 2 minutes.
  6. Turn heat down to low and stir in both cheeses, stir until smooth and melted. Taste and season with salt, pepper and red pepper flakes, if desired.
  7. Drizzle generously over the broccoli and serve.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/roasted-broccoli-with-cheese-sauce/