Wednesday, February 10, 2010
-1 TBS Butter
-1/2 Onion Diced
-4 TBS Butter
-1/4 cup Flour
-1 Cup Heavy Whipping Cream
-1 Cup Milk
-2 Cups Chicken Stock
-1/2 lbs ish of fresh Broccoli, chopped
-1 Cup Carrot, julienned or shredded (I like julienned cause then the carrots are in longer thin strips, but both will achieve the flavor you want)
-1/4 tsp nutmeg
-8 ounces of cheddar cheese (I did 4 oz sharp and 4 oz mild)
-Salt and pepper to taste
In your soup pan (I used my dutch oven, but you could use any large sauce pan) saute your onion in 1 TBS butter until translucent. Set aside for later use.
Melt 4 TBS of butter in your pan over medium heat, then whisk in four stirring constantly until you have one smooth mixture (3-5 minutes). Add cream and milk, stirring constantly until well blended. Now add the chicken stock and allow to simmer for 15-20 minutes.
Next, add the broccoli, carrots and onions and allow it to cook on low for another 20-25 minutes, stirring occasionally to ensure nothing burns of the bottom. Now add cheese and salt and pepper to taste. Once cheese is melted, stir in your nutmeg.
I swear this taste's just like Panera's broccoli cheddar soup, and it is made with stuff I ALWAYS have in my pantry. We ate it with warm bread for dinner on a snowy night and it was fabulous. Makes enough soup for 4 LARGE servings. Enjoy!
-32 Oz of Beef Broth (or 32 oz of water an 3 beef bullion cubes)
-2 Cups Water
-2 TBS Butter
-2 Onions, Chopped (I like to leave them in large pieces)
-1 Tsp Dried Thyme
-2 Cloves of Garlic, minced (or about 1 tsp garlic powder) ( I like more, but I LOVE garlic)
-1 Tsp Onion Powder (I like more, but I like it strong)
-1 Bay leaf
-Salt & Pepper to taste
-Stale Bread (I use left over french bread, but you can use any stale bread)
-3-4 TBS Olive Oil
-1 tsp Salt
-1 tsp Pepper
-1/3 to 1/2 Cup Parmesan cheese
In a sauce pan or dutch oven, combine all ingredients for the french onion soup. Bring to a rolling boil, then turn down the heat and allow it to simmer for 30-45 minutes.
Preheat oven to 250 Degrees. Cut bread into about 1 in cubes. In a mixing bowl, pour olive oil, salt, pepper, and cheese over the bread and stir to ensure the bread is even coated. Spread croutons out on a banking sheet and allow them to cook for 30-40 minutes until crunchy, turning occasionally. Once crunchy, remove them from the oven and let them cool.
Serve the soup with your yummy croutons on top! I like to serve this soup with melted cheese on top, as seen in picture. I actually used a kitchen torch to melt it, but most people don't have that. You can use a toaster oven, your broiler, or just let the soup do it for you. Your favorite cheese will do, but I suggest Swiss, white cheddar, or provolone!
This is one SUPER easy soup that will make you look like a "souper" star! Hehehe...
Tuesday, February 2, 2010
This recipe is really easy to make and takes hardly any time at all. It doesn't really taste like a sloppy joe but its just as messy as one!
- 1 lb ground beef
- 1 1/4 cup of your favorite BBQ sauce (I like sweet baby ray's)
- 1 1/4 cup of frozen corn
- Shredded cheddar cheese
- Boboli Pizza Crust
- Pre-heat oven to 350
- Brown meat and drain
- Return meat to skillet and turn burner on med/low, add in the BBQ sauce and corn
- Mix and warm through
- Put the meat mixture on top of the pizza crust
- Sprinkle the top with cheese (as much or as little as you like, I prefer a nice thick coating)
- Place the pizza in the oven for 10-15 minutes until the crust is a little crispy and the cheese is melted and bubbly - ENJOY!