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.
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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.
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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. 
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Sauteed Chicken in Mustard Cream Sauce

This delicious chicken can really be done and on the table with simple sides in 30 minutes. Not to bad for a weeknight meal. But this weeknight meal is good enough for Sunday Dinner or company. You will probably have everything in the fridge/freezer to made this great dish.

Sauteed Chicken in Mustard Cream Sauce
2-3 small boneless skinless chicken breast
(1 used one large breast and pounded it to a uniform thickness--not necessary with smaller pieces of meat. You want meat close to the same thickness so it will cook uniform--you your good judgement.)
1-2 tablespoon olive oil
1/4 cup chicken broth--I didn't have any open so I used hot water and 1/4 teaspoon concentrated chicken stock
1/2 cup heavy cream
2 scant tablespoons Dijon Mustard
1 teaspoon dried tarragon--a yummy underused spice. 2 tablespoons of garden fresh basil would have been yummy instead of the dried tarragon

Assemble all ingredient before beginning. Add oil to skillet, I used a heavy stainless steel skillet, set at medium heat for about 2 minutes till oil is smoking. Add chicken that has been salted and peppered to hot pan. Reduce heat to a medium low and cook for 5-6 minutes on each side. You want the chicken nice and brown and about 165 degrees. Remember meat continues to cook a few degrees after you take it off the heat. Remove the chicken to a warm plate and tent with foil.
Add chicken broth to hot pan stir up browned bits on the bottom of the pan, this is where the flavor hangs out.continue to stir and to reduce by half, it happens quickly. Add cream, desired herb, Dijon Mustard stir and reduce till slightly thick--it will also thicken as it cools Check for seasonings.. Slice your meat in serving size portions. Drizzle mustard cream over chicken.
I served this quick meal with microwaved carrots,sprinkled with a little brown sugar, butter and an oh so small amount of fresh Rosemary. Steamed baby spinach just needed a few drops of red wine vinegar.
One excellent meal in just 30 minutes.
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This recipe comes from Everyday Food--Great Food Fast by Martha Stewart
Also on one of my favorite Blogs Let's Dish, Danelle always has something yummy on her blog--check it out.

Chicken and Mushroom Deliciousness...

Hello there!

Jill here, hacking into my cute mama's blog to share a little something with you. Before I get started, if you have a New Year's resolution to eat healthier, or cut back on calories, then this recipe is NOT for you...but, if one of your New Year's resolutions is to indulge more and eat delicious food, then get yourself super excited!!

This recipe is a Pinterest find from Plain Chicken for Chicken Lazone. While the recipe seemed very promising and looked tasty, I felt like it could use a little somethin' extra. So, I started playing around and this is what I came up with.

Chicken and Mushroom Deliciousness
1 lb. chicken breast - Cut into bite size chunks
1/2 tsp. salt
1 1/2 tsp. chili powder
2 tsp. garlic powder
1/4 tsp. cayenne pepper

1/2 onion diced
8 oz. mushrooms - sliced or quartered
3 Tbs. butter, divided
1 cup heavy cream
1/2 cup freshly grated Parmesan - plus more for garnish, if you're into that sort of thing.

Combine salt, chili powder, garlic powder, and cayenne pepper.  Toss in a bowl with the chicken chunks until evenly coated. In large saute pan, melt 2 tablespoons of butter over medium-high heat (you want the heat a bit high so get your chicken nice and browned).  Cook the chicken until done, about 6-8 minutes. Remove from pan and set aside.

In the same pan, lower the heat to medium and add the rest of the butter. Throw in the diced onion and mushrooms and sauté for a few minutes.  Make sure you don't clean out the pan before adding the onion and mushroom...you want to get all that leftover browned goodness at the bottom to add flavor to the veggies.

Once your onion and mushrooms are done, add the chicken back into the pan along with your cream and Parmesan cheese.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.

Serve this chicken and mushroom deliciousness over angel hair pasta or a baked potato along with a simple green salad and some french bread.

Enjoy!

P.S. For some variation, you could add some diced red pepper with the mushrooms and onions. I think next time I will chop up some asparagus and add it in there too.

P.P.S. the leftovers are great the next day...or at 10:30 at night when you need a little snack.
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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!