Broccoli Cheese Soup

After 40 years of cooking I finally found a recipe for Broccoli Cheese Soup that I like. I found it on one of my favorite blogs, Mel's Kitchen Cafe. It had a couple of hundred positive reviews so I thought I would take a chance. I made a few changes, it was excellent. I took it to a Relief Society Service Luncheon--there was nothing left, it got rave reviews. What made it wonderful? I think the combination of cheeses gave it great flavor and the fact that the broccoli was crisp tender gave it a great texture. I do know that I need to write the recipe down so I can make it again soon.

Broccoli Cheese Soup

1 can chicken broth

1 small onion diced

1/3 cup flour

4 tablespoons butter

1/2 teaspoon pepper

1/4 teaspoon salt

1/4 teaspoon seasoning salt

2 cups milk--heat in microwave for 3 minutes

6 ounces shredded cheese--part extra sharp cheddar, part Mexican blend
4 cups lightly steamed broccoli
1 cup lightly steamed cauliflower
Simmer diced onion in chicken broth in a covered saucepan for 15-20 minutes.
In a stock pot melt butter, add flour and seasonings. Cook, stirring constantly for 3 minutes.
Add warmed milk and whisk till soup thickens.
Add warm broth with onion, stir.
Add cheese, stir till melted.
Add steamed veggies.
Season if needed.
I just cooked my broccoli and cauliflower in the microwave for about 4 minutes. The recipe called for all broccoli, I didn't have enough so I added cauliflower. I think lightly steamed carrots would also be an excellent addition. Steamed diced Yukon Gold potatoes would be delicious or asparagus. Use a variety of cheese, sharp has great flavor and Jack or Mexican blend cheese melts wonderfully. I think this is a great basic recipe that could have many variations.
Printable Recipe

Singapore Chicken Salad

What is a Singapore Chicken Salad anyway??
I started with one of my favorite Asian Chicken Salads, made popular by my daughter Amber. This same sweet daughter introduced me to the wonderful world of Penzys Spices. They are fresh and have some of the most amazing seasoning blends. Actually in the near future I will do a post about some of my most used Penzys Spices.

Back to the 'Singapore Chicken Salad'. I purchased a small jar of Singapore seasoning. I knew it would be awesome because it contains some of my favorite spices--pepper, garlic, onion, coriander, cumin, ginger, fenugreek, nutmeg, cardamom etc. It worked miracles with the ever popular chicken tenders. These seasoned tenders added a wonderful flavor to a weeknight salad.
The homemade dressing makes up in just a minute from ingredients that are pantry essentials.
This salad is a little different each time I make it--depending upon what is in the fridge.
Have fun with this tasty salad!

Singapore Chicken Salad
I use Costco Chicken Tenders, 8 tenders fit well in my skillet and is enough for 2-3 servings. Thaw tenders, rinse and pat dry. Generously sprinkle chicken with Penzys Singapore Seasoning. Cook in a small amount of hot of hot oil for about 4 minutes per side or 165 degrees. Dice cooked chicken
Salad
Any mix of crisp veggies works.  I like Dole's Chopped! Asian Blend which contains green cabbage, red cabbage, broccoli slaw, carrots, kale and snap peas. There are so many fun salad blends available--it makes eating salad much easier. This hearty blend will also last a bit longer in the fridge than spring greens. Am I the only one that forgets what is in the fridge??
I might also add--
chopped romaine
Napa cabbage
diced cucumber
diced red pepper
green onions
bean sprouts
cilantro (a must)
orange sections
chopped peanuts or almonds
Won Ton Strips

Dressing
1/4 cup sesame oil
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup vegetable oil
2 teaspoons salt
1/4 teaspoon pepper
Mix together--this dressing keeps for several days
Printable Recipe

 

 

skillet chicken with mushrooms and asparagus

 

 

Chicken with Pesto Mushroom Cream Sauce, for Two-- adapted from ATK The Best Simple Recipes (a book worth owning)! So much great info.

 

I do struggle taking photos of main dish meals-either they are just not photogenic or maybe I am just very hungry, it smells so good--we are so hungry, etc. "We must eat now", the children chant. Luckily this meal is on the table quickly.







Rinse one large chicken breast--pat dry and season well with salt and pepper. Heat 1 tablespoon oil in a large skillet, over medium high heat till just smoking. Cook chicken till golden brown on both sides, about 3 minutes per side. Transfer to plate, tent with foil.
Add another tablespoon of oil and heat, add 4 ounces of mushrooms sliced, cook till brown, about 5 minutes. Stir in 3 cloves minced or pressed garlic, cook till fragrant about 30 seconds. Add 1/2 cup cream, 1/2 cup chicken broth, and chicken. Scrape to remove brown bits, bring to a boil, reduce heat to low and cover. Simmer until the chicken is cook through 165 degrees. Transfer chicken to a serving plate and tent with foil. Return skillet to high heat and simmer until desired thickness, about 5 minutes. Off heat add the 2 tablespoons  pesto, 1 tablespoon lemon juice and season with salt and pepper. Slice or shred the chicken. I served the chicken and sauce over very thin pasta and grilled asparagus. You could also use broccoli. I topped with Parmesan cheese.
Printable Recipe

Quiche for Two

I do wish Quiche was a bit more photogenic! But, you will have to trust me--this is delicious. I like quiche, actually I really like quiche. I just don't like it for several days in a row. Enter, 'Quiche for Two'. Some brilliant chef decided that you really could cut a quiche recipe way down and put it in a small casserole--rocket science I know.
Really this is a great recipe, it is crust less which is fine by me.  I'd rather forgo a high calorie crust and eat a brownie! There are so many ways to change this recipe--use what you have in your fridge. It will always be yummy. This recipe came from a Pampered Chef Cookbook. I don't know which one, as I have a tendency to rip recipes out of cookbooks, do you do that??

Quiche for Two

Base:
3 eggs
1/2 cup half and half
1/4 tsp salt
2 Tbsp all purpose flour
Ground black pepper

Filling Options
3 slices crisply cooked bacon, 1/3 cup seeded, chopped tomato, 2 Tbsp thinly sliced green onion, 1/2 cup shredded Swiss cheese
OR
1/2 cup chopped ham, 1/3 cup chopped fresh broccoli, 2 Tbsp finely chopped onion, 1/2 cup shredded sharp cheddar cheese

Protein, vegetable, cheese

Preheat oven to 375 degrees.  Spray small oval baker with nonstick cooking spray.  Whisk together base ingredients, set aside.

Combine fillings and cheese, spoon into the bottom of the baker.  Pour base over filling ingredients.

Bake 30-35 minutes or until the center is set.  (A knife inserted will come out clean.)  Let stand 5 minutes before serving. 
Printable Recipe

Crock Pot Honey Sesame Chicken

I do love Pinterest! When I'm making my menus each week I check the freezer and fridge for ingredients then I head to Pinterest and look for the right fit. I'm on a roll with my Crock Pot. I don't have a crazy busy life but I do like the convenience of putting a few ingredients in the Crock Pot, and then smelling it simmer away all afternoon.
It's summer, the days are getting warm, actually hot, turning the oven on can really heat up my west facing kitchen. The family gets hungry at 6 no matter the season! Using your Crock Pot can provide a tasty meal for a hungry family without heating up the kitchen. Summer and Crock Pots really do go together!
This Crock Pot Honey Sesame Chicken  from The Comfort of Cooking was easy to make, I added brown rice and a fresh fruit salad for one yummy meal. Next time I will add some steamed veggies too.

Crock Pot Honey Sesame Chicken
6-8 boneless, skinless chicken thighs--I remove all traces of fat, because I can!
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low sodium soy sauce
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch mixed in 3/4 cup water
sesame seeds for garnish
sliced scallions for garnish
rice
Place chicken in bottom of Crock Pot and season lightly with salt and pepper. In a small bowl mix onions, garlic, honey, ketchup, soy sauce, oil; and red pepper flakes. Pour over chicken cook for 3-4 hours on low or 2 hours on high. Do not over cook as chicken will dry out. Remove chicken to a cutting board and shred. Mix corn starch and water, stir into sauce. Cover and cook on high for 10 minutes or until thickened.
Serve rice, topped with chicken and drizzled with sauce. Garnish with sesame seed and scallions. Enjoy!
Printable Recipe 

Other Crock Pot Favorites
Crock Pot Mashed Potato Soup
Potatoes Au Gratin in a Crock Pot
Pepperoncini Beef in a Crock Pot--always on the menu at Harris Family gatherings!
Crock Pot Chicken Tortilla Soup

That Really Good Pasta

I often associate food with what is happening in my life. This pasta came along when we were going thru some tough times. I had a house full and made this yummy pasta. It was comfort food--just what we needed at that moment. I never could remember the name of it, we just referred to it as "That Really Good Pasta". Life was chaotic at that time and somehow I lost the recipe. We searched and finally found the source. It came from a great blog, "Get Off Your Butt and Bake". If I only had one day left on earth...I'd want this Pasta, she claims. And I think I would agree!

Life has slowed down a bit and I made this pasta again--it was still as delicious as I remembered it. My daughter was doing the food for a luncheon for 30 women. She made this pasta, it was a hit. This recipe may seem labor intensive but all the components can be made ahead and then assembled at meal time. That is a plus when feeding a crowd.

Why is this so good? Is it the bacon or the fried ham, it may be the asparagus or the creamy sauce. All I know is that it adds up to one amazing dish. Try it soon.

That Really Good Pasta

1 1/2 cups diced cooked chicken (rotisserie works great)

1 cup diced fried ham

1 cup crisp bacon for the sauce

1 cup crisp crumbled bacon for the top

1 diced Roma tomato (squeeze the juice out)

6 stalks of cooked asparagus, or cooked broccoli can be used

1 cup grated Parmesan Cheese for sauce plus additional for the top

Pasta--whatever you like, mini bow tie works great

Sauce:

1 cup cup milk

1 cup chicken broth

1 cup whipping cream

1 cup grated cheddar cheese

1 cup grated Parmesan cheese

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

a few sprinkles of red pepper flakes

1 teaspoon sugar

1/2 teaspoon cracked black pepper

2 tablespoons fresh lemon juice

Directions:

Fry bacon till crispy, remove to a paper towel lined plate to drain. Fry diced ham in a small amount of the bacon grease. Sprinkle 1 tablespoon of brown sugar on the ham, cook until brown sugar is caramelized and the ham is golden brown. Set aside

Melt the butter, add the flour and stir for a minute. Add seasoning and whisk together until bubbly. Whisk in the milk, cream and chicken broth. Stir constantly until you have a smooth thick sauce. Lower heat and add the grated cheddar and Parmesan cheese. Stir till melted and smooth. Add 1 cup of the crisp bacon, the fried ham and the chicken and lemon juice.  Cover pan and keep on very low heat. Cook pasta till al dente. I would cook about a pound of pasta--but you might not use all of it. Drain pasta.

Plate pasta, pour sauce on and top with crisp bacon, asparagus, diced tomato and Parmesan cheese. If sauce seems too thick add a bit more broth or milk. Or mix sauce with pasta--make sure you don't have too much pasta. You can always add more pasta but you can't take it out! Top with bacon, cheese, diced tomato, asparagus and Parmesan cheese.

Leftovers make a great lunch. Warm it up in a saucepan--don't let it get too hot.

Recipe from, Get Off Your Butt and Bake , thank you very much!

Perfect Steamed Veggies

If you have ever eaten overcooked cauliflower and broccoli raise your hand. Okay, we are on the same page now. After much trial and error my sweet hubby has found the perfect way to cook these nutrition packed veggies. Our preferred method is the humble steamer. Put about an inch of water in a pan, heat to a boil. Place the steamer in the pan. Add the cauliflower and cook covered for 4 minutes, add broccoli cook for anther 4 minutes. Serve immediately with salt, pepper and a little fresh lemon juice.
This will produce perfect veggies every time.

Cheesy Broccoli and Rice Casserole

Years ago when the kids were little we had a favorite chicken and broccoli casserole that contained cream of something soup and mayonnaise among other things. It was good but I really wanted to eliminate as many processed foods as possible. When I found this recipe on Mel's Kitchen Cafe I was excited, it was just what I was looking for and it was delicious. A new casserole to add to dinner rotation and hubby loves the leftovers for lunch. I did add some cooked diced chicken to make it more of a main dish.

Cheesy Broccoli and Rice Casserole
2 slices bread, torn into pieces
3/4 cup grated Parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped (stems have to be my favorite part of broccoli)
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
cooked diced chicken

Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup Parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.
Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining Parmesan and broccoli florets.
Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.


This is a great casserole for busy school nights. Make the casserole early in the day put it in the oven on time bake as you rush out to soccer. It will be hot and ready when you walk in the door. Your famished children will thank you. Serve with cut up watermelon and cantaloupe. Serve Pumpkin Cookies with Browned Butter frosting for dessert. Recipe coming.

Summer Veggie Saute for Two

This was a quick tasty meal for two using veggies from our very small garden. It is easy to alter depending on what veggies you like and have. I added some sauteed shrimp for a yummy light summer supper.

Summer Veggie Saute for Two
2 cups sliced veggies--zucchini, summer squash, carrots, red pepper, etc.
1/2 cup sliced onion
1 clove garlic, pressed
1 tomato, diced
1/4 teaspoon salt
1/8 teaspoon oregano
ground pepper to taste
1/2 cup mozzarella cheese shredded
fresh basil
cooked shrimp
Saute sliced veggies, onion and garlic in 1 tablespoon olive oil until crisp tender, about 5 minutes. Add seasonings and tomato. Top with shredded cheese and basil, cover and remove from heat. Top with cooked shrimp and a splash of fresh lemon juice and serve.

Linked to Cast Party Wednesday

Linked to Tidy Mom

Cheesy Broccoli Soup

I realize it is Memorial Day--I did have a picnic type recipe planned. But we were greeted this morning with more snow and cold weather. Perfect day to share this yummy soup!

I think I just had a life changing experience! I was looking for a tasty Broccoli Soup that used sharp cheddar cheese and a light but creamy sauce. I found this yummy recipe on Mel's Kitchen Cafe, one of my favorite blogs. In addition to the sharp cheddar cheese it also called for 1/2 cup swiss cheese. I substituted gruyere cheese for the swiss. Talk about an amazing flavor! I have never used gruyere cheese, it is a bit pricey.  I found some on sale and had to see if it really was that good. It is. I will be saving my pennies for this special cheese. I used the leftover gruyere cheese on a grilled cheese, tomato and basil sandwich. No photo I was too anxious to eat it! Delicious!


 Cheesy Broccoli Soup
1 can chicken broth
1 small onion diced
Broccoli, stems, peeled and diced
1/3 cup flour
1/4 cup butter
1/2 teaspoon pepper
2 cups milk--I used 1%
1 1/2 cups shredded sharp or extra sharp cheddar cheese
1/2 cup swiss cheese, or gruyere
3 cups chopped, lightly steamed or blanched broccoli (put chopped broccoli in a large glass bowl, cover with saran wrap and microwave 3-4 minutes.)
Simmer chicken broth, chopped onion and broccoli stems for 15 minutes in covered small saucepan. Heat milk in microwave for a minute or two. In medium size saucepan melt butter, add flour and pepper. Cook for a couple of minutes then whisk in warm milk. Stir and heat together on medium-high heat until soup starts to thicken. Add chicken broth, stir and heat. Add cheeses and steamed broccoli.
I think this soup would be yummy with any kind of steamed veggies. Cauliflower, carrots, peas, potatoes etc.

Broccoli Salad

This yummy broccoli salad is always a crowd pleaser, I think it is the only way to eat broccoli! Broccoli buds, dried 'berries and cheeries', crisp bacon, flavorful red onion and fresh mushrooms combine with a creamy, slightly sweet dressing to make a beautiful and delicious holiday salad.
Don't let the cooked dressing scare you. It comes together quickly just allow time for the dressing to cool. Busy cooks will love this recipe, all components can be prepared a day or two before needed, just mix prepared ingredients before serving.

Broccoli Salad

5 cups broccoli buds and trimmed stems
1 cup dried ‘cherries and berries’, chopped
6-8 slices of crisp chopped bacon
½ cup chopped red onion
1 cup chopped mushrooms
½ cup toasted pine nuts
Combine ingredients and stir gently. Add dressing 15 minutes before serving.

Dressing:
1 egg
½ cup sugar
½ teaspoon dry mustard
1 ½ teaspoon cornstarch
½ cup white vinegar
¼ cup water
¼ teaspoon salt
2 Tablespoons butter
½ cup mayonnaise
In a small bowl whisk together egg, sugar, dry mustard and cornstarch. Set aside. In a saucepan bring to boil vinegar, water and salt. Whisk egg mixture in slowly, stirring constantly. Continue to cook and stir for about 2 minutes or until thick. Remove from heat and add butter and mayo. Cover and chill.

Broccoli Salad

This recipe originated from one of my favorite cookbooks entitled, "Eat, Drink and Be Chinaberry". This cookbook (now out of print) was published as favorite recipes from family and friends of Chinaberry. Chinaberry is a book service that I highly recommend. If a recipe comes from the Chinaberry cookbook it is sure to be delish!

This yummy Broccoli Salad is labeled as 'a hassle but worth it'. The hassle part comes from chopping up broccoli in nice little bite sizes and the dressing is cooked. It only takes a few minutes but it is so worth it!

The dressing is creamy, slightly sweet and flavorful. The broccoli is very nutritious, the dried cherries add a tartness, and the bacon and pine nuts give plenty of crunch! What a fun salad!

Broccoli Salad
4 cups broccoli buds and trimmed stems
1 cup dried cherries, chopped
6-8 slices of crisp chopped bacon
½ cup chopped red onion
1 cup chopped mushrooms
½ cup toasted pine nuts
Combine ingredients and stir gently. Add dressing 15 minutes before serving.
Dressing:
1 egg
½ cup sugar
½ teaspoon dry mustard
1 ½ teaspoon cornstarch
½ cup white vinegar
¼ cup water
¼ teaspoon salt
2 Tablespoons butter
½ cup mayonnaise
In a small bowl whisk together egg, sugar, dry mustard and cornstarch. Set aside. In a saucepan bring to boil vinegar, water and salt. Whisk egg mixture in slowly, stirring constantly. Continue to cook and stir for about 2 minutes or until thick. Remove from heat and add butter and mayo. Cover and chill.