Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients

• 4 TB butter
• 1 small onion, chopped
• 1/4 cup all purpose flour (*see notes to make Gluten Free)
• 1 cup half and half
• 1 cup milk (** see notes)
• 3 cup chicken stock or broth (homemade is best-recipe under the How to tab)
• 2 bay leaves
• 1/4 tsp freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 4 cups broccoli florets (about 1 head)
• 1 large carrot, diced
• 2 1/2 cups (about 8 ounces) grated sharp white and/or yellow cheddar cheese plus more for garnish

Directions

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half and milk until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20minutes.

Add the broccoli florets and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. If desired, mash broccoli a bit with a potato masher, or puree soup a bit with an immersion blender.  You can also puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot.

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup broth, milk or water if the soup is too thick. Ladle into the  bowls and garnish with cheese if desired.

*to make this gluten free like I did–simply omit the 1/4 c flour and use 1/4 c of your favorite GF blend.  Our favorite is Pamela’s and we buy it on Amazon.  It is fantastic!  makes the best GF waffles, pancakes and muffins by far!!

**Use all milk or all half and half depending on how rich and creamy you want it.  Just be careful if you use all low fat milk that the mixture doesn’t curdle.  The lower the fat content is the easier it is to curdle.

Recipe source: adapted from Food Network Magazine

Chocolate Oatmeal No Bake Bars

These are a new favorite to the tradition no bake cookie.  I love the coconut in them.

Serves: 8-10

Ingredients

• 1 cup of peanut butter (or sometimes we do 1/2 c peanut butter and 1/2 cup nutella)
• ½ cup of honey
• ½ cup of coconut oil
• 2 cups of dry oats (not instant)
• 1 cup of shredded coconut
• 1½ cups of chocolate chips
• 1 tsp of vanilla extract

Instructions

1. Melt the PB and then add the honey and coconut oil over medium low heat.
2. Once it is combined completely, remove the mixture from the heat and add oats, shredded coconut, chocolate chips and vanilla.
3. Stir until chocolate has entirely melted
4. Pour into a bowl and place into the refrigerator to cool
5. Enjoy!

Chow Mein Noodles

Ingredients

• 1/4 c. soy sauce
• 1 Tbsp. brown sugar
• 2 cloves garlic, minced
• 1 tsp. fresh ginger, grated
• ground black pepper, to taste
• 2-3 Tbsp. vegetable oil
• 3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)
• 2/3 c. chopped celery (chopped diagonally) **I actually just used Udon noodles that I had on hand, and it turned out great.**
• 1 medium-sized onion, thinly sliced
• 2 c. chopped cabbage

Instructions

• In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
• Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
• Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
• Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

Glazed Orange Scones

For the Scones

1/3 cup sugar
zest of two medium oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup Green Valley Organics Lactose Free Sour Cream
1 large egg

For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
2 tablespoons freshly squeezed orange juice

DIRECTIONS:

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.

3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.

4. In a small bowl, whisk the sour cream and egg until smooth.

5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.

6. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.

7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice.

Balsamic BBQ Sauce

Balsamic BBQ Sauce

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all the ingredients in a small saucepan and mix well. Simmer over medium heat until thickened, about 15 to 20 minutes.

Season the meat with salt and pepper. Lightly coat meat with the BBQ sauce. Place the meat on the grill. Set remaining BBQ sauce aside to use for basting.

Cook the chicken about 8 minutes per side, steaks starting at about 4 minutes per side and pork steaks about  until a meat thermometer reads the desired temperature Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Baste remaining  BBQ sauce on meat and serve.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes

Pesto Grilled Chicken

Recipe courtesy of 71toes.blogspot.com

Mix:

1 c. pesto

1/4 c. seasoned rice vinegar

Pour into a ziploc with chicken breasts.  Let marinate as long as you can in the fridge.

Grill and enjoy!

Carne Asada

1/4 cup fresh lime juice

3 cloves garlic, minced

2 T. olive oil

1 (1 pound) Flat Iron Steak (Or skirt steak or flank steak)

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground red pepper

Combine 1/4 cup juice, garlic, olive oil and steak in shallow dish.  Sprinkle cumin, salt and red pepper over both sides of steak.  Marinate for 3 hours.  

Heat grill or grill pan over high heat.  Let rest for 10 minutes and then cut into thin slices or pieces.

Serve with Pico De Gallo, Guacamole, Lime/Cilantro Rice, Black Beans, Lettuce, Cheese, and Sour Cream on tortillas.

Strawberry Cake

After Ethan requested a Peanut Butter Cake, Cole requested a Strawberry cake.  This is the recipe we used for the Strawberry cake.  It also was simple and tasty.

Best Ever Strawberry Cake

Printed from Cooks.com

1 box white cake mix

3 TB. plain flour

1 (3 oz) box strawberry jello

1/2 cup water

3/4 cup oil  (I actually only used 1/2 cup oil & it was fine)

1 cup frozen strawberries, thawed and chopped up

4 eggs

Combine cake mix, flour, Jello and water.  Add oil and eggs, one at a time, beating well between.  Add strawberries.  Beat 2 minutes.  Pour batter into well greased and floured 9×13 pan.  Bake at 350* for about 45 minutes.

FROSTING (adapted from Paula Deen's Recipe)

1 stick butter, softened

1 8 oz. cream cheese, softened

1 10 oz. package frozen strawberries in syrup, thawed and pureed

Mix all together and then add 7 cups powdered sugar.

Top with fresh cut strawberry's and chill in refrigerator until time to serve.

Peanut Butter Cake

Ethan requested a Peanut Butter Cake for dinner the other night.  This recipe is very simple and tasty.

Mix the following in a pan and bring to boil:
1/4 cup cream peanut butter
1 cup water
1/2 cup butter

Shift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp. vanilla

Stir weel and pour into greased cookie sheet (jellyroll pan).  Bake for 15 minutes at 375.

FROSTING:
Mix in pan and bring to a boil:
3/4 cup butter
6 T. buttermilk
1/2 cup creamy peanut butter

Take off the stove and add 3 1/2 cups powdered sugar and 1 T. vanilla.
Pour over warm cake and serve!

Boston Cream Pie Poke Cake

Boston Cream Pie Poke Cake
Ingredients:
1 box yellow cake mix 
Ingredients called for on cake mix (eggs, oil and water) 
2 (3.4 oz) boxes instant Vanilla or French Vanilla pudding 
4 cups milk 
1 container chocolate frosting (or your favorite homemade chocolate frosting)

Directions:

Make cake mix according to directions and bake in a well-greased 9x13 pan. 
When cake is finished baking and is still warm, poke holes all over cake using a wooden spoon handle or other similar size object (you want those holes fairly big so the pudding has room to get in there and you need to poke straight through to the bottom of the cake).
In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Pour pudding on top of warm cake, making sure to pour straight into the holes in the cake.
Take a spoon and spread it evenly across the top of the cake (very gently press down pudding to ensure that pudding goes into the holes and spread it all the way to the sides).
Put cake in fridge and allow to cool completely before adding the frosting (about 2 hours). 
Remove the lid and foil covering from the tub of chocolate frosting and microwave for about 10-15 seconds. Stir frosting with a spoon- it should still be thick, but pourable. Pour chocolate frosting on top of pudding.
Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides. Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.

Recipe courtesy sixsistersstuff.com

Slow Cooker Cashew Chicken

I'm always on the look out for fast weeknight meals.  This recipe is perfect for days that are crazy and I don't have much time in the kitchen.  The original recipe came from 365 Days of Slow Cooking, but I copied it from Six Sister's Stuff.  Both great food blogs.  Enjoy!

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*

1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Recipe adapted from: 365 Days of Slow Cooking

*The original recipe said not to use chicken breasts, but I don't love chicken thighs, so I went ahead and used them and this dish turned out fine! So either kind of chicken will work great for this recipe.

Also, the red pepper flakes give this dish a little heat and a lot of flavor, so I highly recommend using them!

Garlic Parmesan Pull-Apart Bread

2 1/4 tsp instant yeast
1 1/3 cups warm water

2 T. olive oil

2 tsp. salt

3 1/2 cups flour

4 T. salter butter, melted

1 T. dried parsley

1/4 tsp. Italian seasoning

2 cloves garlic, minced

1/4 cup freshly grated Parmesan cheese

Mix first 5 ingredients to form a dough and let rise (about 1 hour).

Preheat oven to 350.  Melt butter and add parsley, Italian seasoning and garlic.  Tear off golf ball size pieces of dough and roll in butter mixture and then put in bunt pan.  Layer each row of dough with a sprinkle of Parmesan cheese (about 2-3 layers).  

Bake for 25-30 minutes or until golden brown and invert on plate.  Best served warm.

Sesame Edamame Rice

A great side dish for any Asian meal.

1 tsp. oil

1 cup cold sticky rice

1/3 cup edamame

1 scallion, chopped

1 T. soy sauce

2 tsp. sesame oil

Heat oil in walk over medium-high heat.  Crumble in cold rice and press down so the rice contacts the pan and begins to fry.  Continue frying for about five minutes, moving the rice around once a minute or so and then pressing down again.  Top with edamame and scallions.  Mix in soy sauce and sesame oil.  Enjoy!

Mongolian Chicken

A really simple and delicious Mongolian Chicken recipe.

2 boneless, chicken breasts

1/2 cup soy sauce

1/2 cup water

1/2 cup brown sugar

2-3 tsp. ginger

2 cloves garlic, crushed

1 T. vegetable oil

1 T. cornstarch

1 T. water

Cut the chicken into thin slices (easiest to do when it's still slightly frozen).  Place in frying pan over low heat. 

While chicken is cooking, in a small saucepan combine oil ginger and garlic and cooke for 30-60 seconds.  Add soy sauce, water, and brown sugar.  Bring to a boil and then remove from heat.  Combine cornstarch and water to make a slurry and then add to sauce.  Add sauce mixture to cooked chicken and let simmer for 2-3 minutes, until sauce is thick.  Serve and enjoy!

Pumpkin Muffins

I've made these several times in the past week.  Everyone loves them.

This recipe comes from the American Club in Wisconsin via Gourmet Magazine.

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 cup canned pumpkin puree
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
chocolate chips
1 teaspoon cinnamon + 1 Tablespoon sugar

Preheat oven to 350.  Whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking side and salt in large bowl until smooth.  Whisk in flour and baking powder mixture until combine.  Add several large handfuls of chocolate chips.

Divide batter among muffin cups and then sprinkle the top with cinnamon and sugar mixture.  Bake until golden about 25 minutes.

Sweet and Sour Chicken

A recent favorite and crowd pleasure.

Recipe courtesy of browneyedbaker.com

Sweet and Sour Chicken

Yield: 4 servings

Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

image courtesy growneyedbaker.com

Rib Rub

Here is our dry rub recipe for ribs.  We put it on the night before and then bake the next day slathered with our favorite BBQ sauce.  Simple!

3 T. brown sugar
1 1/2 T. paprika
1 1/2 T. salt
1 1/2 T. pepper
1 tsp. garlic powder

Mix together and rub over ribs overnight.

Dreami Kiwi Lemonade

I know its fall and not really Lemonade season, but I finally made this recipe and it's delicious.  I have a thing for making fun specialty drinks.  My kids love them and I feel like it makes dinner more fun.

2 cups ice cubes (I added a little more at the end because I wanted it more smoothie-like)
8 kiwis, remove the outside skin and chop
1 1/4 cup fresh lemon juice (about 6 lemons)
1 cup sugar
1 cup water

Using a blender, mix the ice, kiwis, lemon juice, sugar and water.  Pour in glasses and serve.

This is from the blog bakingwithblondie.blogspot.com.  Here is her picture.  They are beautiful!

Energy Balls

Here is a fun new snack that everyone likes.

No-Bake Energy Bites

2 cups dry old fashioned, oatmeal
1 1/3 cup toasted coconut flakes
1 cup peanut butter
1 cup ground flaxseed
1 cup chocolate chips
2/3 cup honey
2 teaspoons vanilla.

Combine all ingredients.  Form into balls and refrigerate for 30 minutes before eating.

Pork Marinade

This is our recent favorite marinade for a pork tenderloin.  We love to grill this, but you can roast it in the oven or pan fry as well.

• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons sherry
• 1 1/2 teaspoons dried minced onion
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 pinch garlic powder
• 2 (3/4 pound) pork tenderloins

Directions

1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.