Broccoli Cheese Soup

I am loving this homemade broccoli cheese soup!  It is so much better than the canned soups and its super easy to make.  Not only does this broccoli cheese soup taste better than canned, its healthier.  You can control the amount of sodium and use low-fat milk.  This soup is warm, creamy and delicious.  It also reminds me of Panera's broccoli cheese soup too.  You could also serve this soup in a bread bowl.  Enjoy!

Broccoli Cheese Soup

Printable Recipe

Ingredients

4 tablespoons butter

½ yellow onion, diced

1 ½ to 2 cups broccoli florets

3 tablespoons flour

3 cups milk

¼ teaspoon nutmeg

½ teaspoon freshly ground black pepper

½ teaspoon salt

1 ½ cups shredded cheese (cheddar and/or jack)

Directions

In a saucepan, over medium heat, add butter and onions.

Cook onions for about 5 minutes until soft.

Stir in flour and cook for about 1 minute.

Next, add in milk.

Add in broccoli, nutmeg, black pepper and salt.

Cover and cook for about 20 minutes until broccoli is tender.

Stir in cheese until melted.

You may serve as is or puree soup in a blender and/or food processor.  You may also use an immersion blender.

Top with extra shredded cheese if desired.

Berry Cake

I had some extra strawberries and blueberries to use up and this berry cake turned out wonderful!  I adapted this berry cake recipe from Martha Stewart's Strawberry Cake (original recipe here).  The cake is light and moist.  One of the online Martha Stewart reviewers said it tastes like a cross between an angel food cake and a buttery pound cake, which is exactly right!  I couldn't have described it any better.   I will definitely be making this cake again and again.  You could serve this berry cake as is or with vanilla ice cream or whipped cream.  Enjoy!

Berry Cake

Printable Recipe

Ingredients

6 tablespoons unsalted butter, room temperature

1 ½ cups flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup plus 2 tablespoons sugar

1 egg

½ cup milk

1 teaspoon vanilla extract

½ pound strawberries, hulled and halved

½ pound blueberries

Directions

Preheat oven to 350 degree F.   Grease a 10 inch pie plate with butter.

In a bowl, whisk together (or sift) flour, baking powder and salt.

In a stand mixer, on medium-high speed, beat together butter and 1 cup sugar until pale and fluffy.  On medium-low speed, mix in egg, milk, and vanilla.

On low speed, slowly add in flour mixture about ½ cup at a time.  You may need to use a spatula to scrape sides of bowl down.  

Pour batter into buttered pie plate.  Arrange strawberries and blueberries on top.  Place strawberries cut side down.  Sprinkle remaining 2 tablespoons sugar over berries.  

Bake for 10 minutes and then reduce temperature to 325 degrees F.  Bake for additional 60 minutes until cake is golden brown and firm to the touch.  

Allow cake to cool in pie plate.  Store cake at room temperature loosely covered for up to 2 days or refrigerate.

Simple Berry Cobbler

This is truly a simple berry cobbler recipe.  I loved this berry cobbler, it is such a warm and inviting dish.  I served it with a scoop of TJ's frozen vanilla greek fat free yogurt.  It was delicious and is the perfect contract between sweet and tart.  You could also serve it with vanilla ice cream or fresh whipped cream, but I was trying to be somewhat healthy.  This simple berry cobbler is great as a dessert or even breakfast.  Enjoy!

Simple Berry Cobbler

Printable Recipe

Ingredients

1/3 cup butter
1 ½ cups flour
1 cup granulated sugar

½ cup brown sugar
1 ½ cups milk
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups blueberries

2 cups strawberries, diced (same size as blueberries)

Directions

Preheat oven to 375 degrees F.

In a 9x13 inch baking dish, add butter and place in oven while preheating so butter melts.

In a large mixing bowl, add flour, baking powder, cinnamon and salt.  Whisk dry ingredients together. 

Next, add in sugars and milk.  Whisk together until a batter forms and there are no more lumps.

Pour batter in the baking dish with the melted butter.  There is no need to stir the butter, it will come up around the batter and that is fine.

Top batter with the blueberries and strawberries.

Bake for 45 to 60 minutes, until top is lightly browned and a toothpick inserted comes out clean.  (It took me about 55 minutes to bake.)

Chicken Pot Pie with Cornbread Crust

I made this chicken pot pie with cornbread crust on Sunday because it just felt like the perfect dish to make on a chilly, rainy Sunday.   I already had some shredded rotisserie chicken that was used for the creamy piquillo pepper and chickpea soup with chicken recipe. I also decided to add in mashed potatoes since I had some leftover mashed red potatoes (click here for mashed red potatoes recipe).  This chicken pot pie with cornbread crush was a comforting dish for a rainy fall day.   The cornbread is slightly sweet and provides a great texture to the creamy chicken pot pie filling.  This recipe gave me extra chicken pot pie filling that I made a couple of mini shepherd's pie too!  I plan to post that recipe next so check back here tomorrow.  Enjoy!

Chicken Pot Pie with Cornbread Crust

Printable Recipe

Ingredients

2 tablespoons butter

½ onion, diced

1 cup mushrooms, sliced

3 tablespoons flour

1 ½ cups chicken broth

1 cup milk

1 cup mashed potatoes (optional - recipe here)

2 cups frozen mixed vegetables

2 cups cooked chicken, shredded or chopped

1 teaspoon salt
1/4 teaspoon freshly ground black pepper

1/4 teaspoon thyme

For cornbread crust

1 box Jiffy cornbread mix

1 egg

1/3 cup milk

½ teaspoon parsley, dried

Directions

Preheat oven to 400 degrees F.

In a small bowl, mix together jiffy cornbread mix, egg, milk and parsley.  Set aside.

In a dutch oven or saucepan, over medium-high heat, melt butter.

Add onions.  Cook until soft, about 2 to 3 minutes.  Add mushrooms and cook for 2 to 3 minutes.

Stir in flour and cook 1 minute.

Next, stir in chicken broth and milk.  Cook for 5 to 7 minutes until thickened.

Add frozen vegetables, mashed potatoes, and chicken.

Stir in thyme, salt, and pepper.

Spoon into a 9x9 inch baking dish.  Top chicken mixture with cornbread batter.

Bake for 20 to 25 minutes, until bubbly.

Rice Cooker Mac and Cheese

I adapted this Rice Cooker Mac and Cheese recipe from the one I saw on The Washington Post in September (click for original recipe).  I had bookmarked the recipe and finally got around to trying it.  This mac and cheese turned out well and should be a kid-friendly dish.  You could easily adapt this recipe with different pasta shapes and vegetables too.  The best part was that I made mac and cheese in a rice cooker!  Be sure to use a 7-cup or larger rice cooker, I have a 14-cup rice cooker so I had no problem.  Also, I didn't stir it enough towards the end of cooking and the bottom had a layer of crisp melted cheese.  I actually didn't mind it at all because it tasted like the top part of a baked mac and cheese.  Feel free to sprinkle a little extra cheese on top when serving.  If you have a rice cooker, you need to try this recipe because its easy and delicious.  Enjoy!

Rice Cooker Mac and Cheese

Printable Recipe

Ingredients

8 ounces dried elbow macaroni pasta (or other shaped pasta)

2 cups low sodium chicken broth (or vegetable broth)

1 teaspoon salt

1 – 2 cups frozen peas and carrots (or other vegetables)

1 cup low-fat milk

1 ½ cups cheese blend, shredded (I used sharp cheddar, mozzarella and provolone.)

Directions

In the rice cooker, combine pasta, broth and salt.  Cover and cook for about 15 minutes on regular cooking cycle.  Open a few times to stir the pasta to prevent scorching the bottom.  The broth should be almost or completely absorbed when done.

Once pasta is cooked, add in milk, cheese and vegetables.  Cover and cook for additional 10 minutes on regular cooking cycle.  Open a few times to give everything a stir (to prevent scorching).   However, if you don’t stir it, you will get a bottom layer that gets a little crispy, almost like when you bake mac and cheese.

Serves 4 to 6.

Even Buddy and Ellie wanted this mac and cheese!  Ellie has a habit of pawing at my legs when she wants something...

Mashed Red Potatoes

These creamy mashed red potatoes are delicious and simple to make.  I got these small red-skinned potatoes from the farmers market last week.  Leaving the red skin on the potatoes gives these mashed potatoes a rustic look.  The best part is no peeling involved!  I really dislike peeling potatoes for some reason, and the only time I do it is when I make latkes or potato pancakes.  Enjoy these mashed red potatoes, they are great as a side dish.

 

Mashed Red Potatoes

Printable Recipe

Ingredients

1 ½ to 2 pounds small red-skinned potatoes

3 to 4 tablespoons butter

½ cup milk

1 teaspoon garlic, granulated

1 teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon parsley, dried

Directions

Clean potatoes and cut each potato into quarters.

Place potatoes in a large pot and fill with water to cover.   Cover and bring to a boil over medium-high heat.  Cook potatoes for about 30 minutes, or until easily pierced with a fork.

Drain potatoes and place them back into the pot.   

Mash potatoes with a fork (or if you have a potato masher).  

Mix in butter and milk.  Add in garlic, salt, pepper and parsley. 

Serves 4.