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.

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.

Slow Cooker Pork Loin with Beer

Fall has arrived in DC, and I am loving this cooler weather.   I had some Sam Adam's Oktoberfest beer and I thought why not use it with a slow cooker pork loin.  This was another easy dish to make, but pretty much putting anything in a slow cooker makes it easy right?  I served this pork loin over pearl couscous (also called Israeli couscous).  Just spoon some sauce over the couscous and top with veggies and slices of pork loin.  This pork would also be great served over rice or mashed potatoes.  Leftovers would make awesome sandwiches too.  Enjoy! 

Slow Cooker Pork Loin with Beer

Printable Recipe

Ingredients

1.5 to 2 pounds marinated pork loin (I used Smithfield Garlic & Herb.)

16 ounce bottle beer (I used Sam Adam’s Oktoberfest.)

1 onion, sliced

8 ounces mushrooms, sliced

salt and pepper to taste

Directions

Combine beer, sliced onions and mushrooms in slow cooker.   Season with salt and pepper, if desired.

Place pork loin on top of vegetables.

Cook on low 8 to 10 hours.

Note:  To thicken sauce, remove pork and vegetables, and whisk in a couple tablespoons of cornstarch or flour directly in slow cooker.  Cover and cook on high for about 10 to 15 minutes.  Add in a tablespoon of butter for a richer sauce.

Easy Grilled Vegetables

I was invited to my Aunt and Uncle's for a family BBQ this weekend and was asked to bring a side dish.  I brought my Sesame Noodles and some beautiful summer vegetables to grill.  I love any vegetable that gets grilled because grilling adds so much flavor.  The eggplant, zucchini, yellow squash, onion, and bell peppers were all purchased during my weekly visit to the Crystal City Farmers Market.  I brought the vegetables already sliced so they were ready to grill and easily done thanks to my Uncle.  

 

Easy Grilled Vegetables

Printable Recipes

Ingredients

1 eggplant

1 zucchini

2 yellow squash

1 onion

2 bell peppers

olive oil

salt and pepper to taste

Directions

Wash and dry vegetables.

For eggplant, zucchini, and yellow squash, slice ends and cut lengthwise into ¼ inch thick slices.

For onion, slice ends and cut into ¼ inch rings.

For peppers, cut into quarters and remove stem and seeds. 

Drizzle vegetables with olive oil to coat lightly.  Season with salt and pepper.

Grill vegetables over medium-high heat about 7 to 10 minutes.

Gazpacho

Gazpacho is a cold, tomato-based, vegetable soup originally from Spain.  It is a refreshing and great summertime dish.  I had bought the onion, cucumber, and tomato from the Crystal City Farmers Market.  I love being able to get so many fresh vegetables every week at this farmers market.  You can make this ahead of time since it tastes even better after its been chilled.  Serve this gazpacho with some crusty bread and you have a simple, delicious meal.  

Gazpacho

Printable Recipe

Ingredients

2 cups tomato juice

1 large tomato, diced

1 red onion, diced

1 cucumber, diced

2 garlic cloves, minced

1 teaspoon Worcestershire sauce

½ teaspoon cumin

1 teaspoon balsamic vinegar

2 tablespoons olive oil

1 teaspoon lemon juice

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon hot sauce (optional)

Directions

In a food processer, add in garlic, diced onion, cucumber and tomato.  Pulse a few times, do not over process. 

Next, add in tomato juice, Worcestershire sauce, cumin, balsamic vinegar, lemon juice, olive oil, salt, pepper and hot sauce.  Pulse.

Chill for a few hours at least before serving.  Serve cold.

Slow Cooker Beef Stew

I adapted this Slow Cooker Beef Stew recipe from Martha Stewart's Beef Stew recipe.  I was unsure about adding balsamic vinegar to a beef stew since I have never tried that before.  However, it turned out great.  I actually love balsamic vinegar but never thought to add it to beef stew.  I also added mushroom broth since it was something I wanted to use up from the fridge.  You could also make this on the stove top or oven, but I prefer using a slow cooker.  The meat always comes out tender and melts in your mouth!  I usually like to serve beef stew over wide egg noodles, but its also great as is or even over rice.  Enjoy!

Slow Cooker Beef Stew

Printable Recipe

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes

1/3 cup tomato paste

½ cup and ¼ cup mushroom broth (You may use beef broth)

3 tablespoons balsamic vinegar

2 tablespoons flour

1 onion, diced

1 russet potato, diced

½ pound baby carrots

6 garlic cloves, minced

2 bay leaves

1 to 2 tablespoons olive oil

Directions

Toss meat with flour to lightly coat.

In a pan over medium-high heat, add oil.  Next, add in meat in batches to lightly brown.  There is no need to cook the meat all the way through since it will cook in the slow cooker.

In a small bowl, mix together tomato paste, ½ cup mushroom broth, balsamic vinegar, and minced garlic.

Once meat is done browning, add ¼ cup mushroom broth to pan to deglaze. Scrape bottom of pan with a wooden spoon.  Next, pour in tomato-balsamic sauce and stir to mix with deglazed bits.

In slow cooker, add in carrots, onion, and potato.  Top with meat.  Pour sauce over top and add in bay leaves.

Cook on high for 4 to 5 hours or on low for 8 to 10 hours.

You can also freeze in freezer bag(s) prior to cooking for a make-ahead meal.