Broccoli Cheddar Soup

I know we are getting close to being out of soup season, but this is a recipe you're sure to hold onto.  This one competes with Panera's Broccoli Cheddar Soup.  It's rich and comforting.  I think you're going to keep this one handy.

1 bunch broccoli

2 Tbsp olive oil

1 small onion, finely chopped

1 medium red potato, diced

1/4 cup all-purpose flour

3 cups chicken or vegetable broth

Kosher salt and freshly ground black pepper

1/4 tsp nutmeg

1 cup shredded cheddar cheese

1 tsp Worcestershire sauce

1 1/2 cups Half & Half

2 green onions, thinly sliced

Separate the stems and florets from the broccoli.  Trim and discard the bottom of the broccoli stems and peel the tough outer layers.  Finely chop the stems and coarsely chop the florets and set aside separately.

Add olive oil to a large pot over medium heat.  Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 - 10 minutes.  Add flour and cook, stirring, until lightly toasted, about 2 minutes.  Stir in the broth and bring to a boil.  Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender 12 - 15 minutes.  

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan.  Bring to a boil, cover and continue to steam until the florets are bright green and crisp tender, about 5 minutes.  Add the entire contents of the pot with the florets to the soup along with the nutmeg.  Stir to combine and reduce heat to low.  Stir in the cheddar, Worcestershire and Half & Half.  Season with salt and pepper.  Garnish with the green onions.  

Sheet Pan Shrimp and Vegetables with Rice

I'm a huge fan of shrimp, but I have to admit it's not one of my go to ingredients when I want to make dinner in a hurry.  This dish is ready in thirty minutes, and the family can enjoy shrimp, rice, and flavorful vegetables AND it's an easy sheet pan supper.  A great way to spice up your weeknight dinner routine from the usual easy chicken, beef or pork recipes.  Personally, I love any dinner recipe that makes my day easier from prep to clean-up!

2 Tbsp olive oil

3 cloves garlic, minced

1/4 tsp crushed red pepper

1 1/2 tsp fresh thyme leaves, divided

1 lb raw medium shrimp, peeled and deveined

1 pint grape tomatoes

1 medium zucchini, cut diagonally into 1/2" slices

1 medium-size yellow squash, cut diagonally into 1/2" slices

1 lemon, cut into quarters

1 1/2 tsp kosher salt, divided

1/2 tsp black pepper

2 cups basmati rice

4 cups chicken or vegetable stock

Add basmati rice and stock to a 4-quart saucepan.  Add 1/2 tsp salt.  Cover and place on a stovetop burner over high heat.  Once boiling, reduce heat and allow to simmer for approximately 20 minutes.  

Meanwhile, preheat your broiler with oven rack 6" from the heat.

Stir together olive oil, garlic, crushed red pepper, and 3/4 tsp of the thyme in a small bowl.  Place shrimp and tomatoes in 2 separate bowls.  Combine zucchini and yellow squash in a third bowl.  Toss each one with 1//3 of the oil mixture.  

Heat a rimmed baking sheet in the oven for 2 minutes.  Add zucchini, squash, and lemon (flesh side up) to hot baking sheet, and bake until squash begins to soften, about 5 minutes.  Add tomatoes, and bake until tomatoes begin to burst, about 5 minutes.  Stir in shrimp; bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes.  Remove from oven and sprinkle with salt and pepper.  Squeeze juice from roasted lemon over vegetables; stir to combine.  

Divide rice, shrimp, and vegetables among 4 plates.  Top evenly with remaining 3/4 tsp thyme.  

Hasselback Sweet Potatoes

I'm a big fan of sweet potatoes in general, but these are definitely my favorite.  Just don't plan on these for dinner if you're in a hurry.  These are a bit of work, and it takes about an hour to bake them, so plan accordingly.

4 medium sweet potatoes
1 Tbsp butter, melted

1 tsp olive oil

1 tsp finely chopped fresh thyme leaves

1 garlic clove, minced

Kosher salt and freshly ground black pepper

1/3 cup nonfat Greek-style yogurt

1 green onion, white and green parts chopped

Preheat the oven to 425 degrees.  Line a baking sheet with foil

Make a series of 1/8" slices along each potato, slicing 2/3 of the way through.  

Stir together the butter, oil, thyme, garlic, 1/4 tsp salt and d1/4 tsp pepper in a small bowl.  Rub the potatoes all over with the mixture, getting in between slices.

Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to an hour.  Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.  Return to the oven to finish baking.

Meanwhile, stir the yogurt and green onion slices with a pinch of salt and a pinch of pepper.  Serve the sauce with the potatoes.

 

Garden Vegetable Soup

When the weather is chilly, I'm a lover of all things soup.  This is one of my go to recipes, especially in early fall when the garden is still producing.

4 Tbsp olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 Tbsp finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds

2 cups peeled and diced potatoes

2 cups fresh green beans, cut into 3/4" pieces

2 quarts chicken, beef, or vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears of corn, kernels removed

1/2 tsp freshly ground black pepper

1/4 cup packed, chopped fresh parsley leaves

 2 tsp freshly squeezed lemon juice

Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat.  Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 - 8 minutes.  Add the carrots, potatoes, and green beans and continue to cook for 4 - 5 more minutes, stirring constantly.  

Add the stock, increase the heat to high, and bring to a simmer.  Once simmering, add the tomatoes, corn kernels and pepper.  Reduce the heat to low.  Cover and cook until the vegetables are fork tender, approximately 25 - 30 minutes.  Remove from heat and add the parsley and lemon juice.  Season, to taste with kosher salt.  

Serve immediately.  It's super good with toasted crusty bread.  

Lemon Chicken and Zucchini Foil Packs

I discovered this recipe on Pillsbury's website.  It is quick and easy to prepare, and it can be cooked on your grill or in the oven.  It's perfect for dinner on the deck or for a cozy winter night comfort dinner.

1 lb zucchini (about 3 medium)

1 Tbsp chopped fresh thyme leaves

1 tsp grated lemon peel

1 tsp salt

4 boneless skinless chicken breasts (6 - 7 oz each)

2 tsp lemon pepper seasoning

8 lemon slices

1/4 cup butter

Shredded Parmesan cheese, if desired

If cooking on the grill, start your grill heating.  If cooking in the oven, preheat to 375 degrees.  

Cut 4 sheets of heavy-duty foil, 18 x 12" and spray with cooking spray.

Cut zucchini in half lengthwise and again crosswise int 1 1/2" pieces.  In a small bowl, mix zucchini, thyme leaves, lemon peel and salt.  Toss to combine.  

Place chicken breast on center of each sheet of foil.  Season with lemon pepper.  Spoon equal amounts of the zucchini mixture around each chicken breast.  Top each breast with 2 lemon slices and 1 Tbsp butter.

Bring up 2 sides of foil so edges meet.  Seal edges, making tight 1/2" fold; fold again, allowing space for heat circulation and expansion.  Fold other sides to seal.  

If grilling, place packs on grill over medium heat. Cover grill and cook 10 minutes.  Rotate packs 1/2 turn; cook 9 - 10 minutes longer or until juice of chicken is clear when center of thickest part is cut.  Remove packs from grill.  Carefully fold back foil, and garnish with shredded Parmesan cheese.

To make in the oven, place packs on baking sheet.  Bake 29 - 33 minutes or until juice of chicken is clear when center of thickest part is cut.  

 

Bacon and Egg Cups

This is the perfect breakfast when you're cooking for a crowd.  It just checks all the boxes.  

12 strips bacon (about 10 oz)

2 red potatoes, sliced 1/8" thick, rounded ends discarded

12 large eggs

2 Tbsp chopped fresh chives

Preheat the oven to 400 degrees.  

Wrap 1 piece of bacon around the inside of a muffin tin to create rings.  Put 2 slice of potato on the bottom of each cup.

Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 - 12 minutes.  

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring.  Continue baking until the bacon is crisp, the egg whites are cooked through, and the yolks are still runny, about 10 minutes longer.  

Run a spatula around the edges and remove to a platter.  Sprinkle with the chives and serve.

Allow your guests to add salt, pepper, and/or hot sauce as desired.

Crunchy Garlicky Dill Pickles

I'm a gardener and I love dill pickles.  I've tried again and again to make the perfect dill pickle and I think I've finally perfected it.  While I love mini dills, if my cukes get a little large I cut them into spears or slices. 

Scrub enough pickling cucumbers to loosely fill two quart-sized jars.  

Remove the blossom ends and slice them, cut them into quarters, or leave them whole if small.

Combine in a pitcher:

3 1/2 cups water

2 cups apple cider vinegar

1 Tbsp pickling spices

3 Tbsp kosher salt

1/4 cup of granulated sugar1 tsp mustard seed

1 tsp celery seed

1/2 tsp red pepper flakes

Mix well and allow to sit for 20 minutes for the flavors to combine.  

2 large garlic cloves, smashed.  Put one in each jar.

6 fresh dill heads (stemmed).  Place one in each jar.  

Pack each jar loosely with prepared cucumbers.  Add dill after each third

Mix the pickling solution well and pour evenly into both jars.  Spoon the pickling spice left in the pitcher equally into both jars.  

Place lids on the jars and allow to sit on the counter for 2 hours.  Flip your jars and shake them every 1/2 hour.

Place in the refrigerator and wait three to four days to eat your pickles.  Flip your jars once or twice a day to keep the flavors combined.  

Honestly people, these are super good!

Grilled Pattypan Squash

As a gardener, I love pattypan squash.  It grows well here in our Missouri summer gardens.  I'm always surprised by my guests who look at the squash and ask what it is.  It is a beautiful scallop shaped squash and it's in the same family as zucchini.  It's easy to season this with herbs and spices to make it the perfect side dish for any dinner.

2 medium pattypan squash

2 garlic cloves, minced

olive oil

freshly cracked black pepper

kosher salt

1 tsp dried oregano

Remove the top and bottom of the squash and then cut them in half and then into 1/2" slices.  Place in a medium bowl and drizzle with olive oil.  Season with salt and pepper.  Add minced garlic and oregano.  Stir until all slices are well coated.

Heat your grill or grill pan to medium high heat.  Place the slices on the grate and allow to cook for 2 - 3 minutes on each side.  Remove to a serving plate once grill marks are perfect.  

This one tastes as good as it looks!

 

Chicken-Fried Steak & Gravy

I've been in a mood for comfort food lately, so this was dinner last night.  It's a good ole stand by in my kitchen.

 1 1/4 cups all-purpose flour, divided

2 large eggs

1 1/2 cups 2% milk, divided

4 beef cube steaks (6 oz each)

1 1/4 tsp salt, divided

1 tsp pepper, divided

Oil for frying

1 cup water

Place 1 cup flour in a shallow bowl.  In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended.  Sprinkle steaks with 3/4 tsp each salt and pepper.  Dip in flour to coat both sides; shake off excess.  Dip in egg mixture, then again in flour.  

In a large cast-iron or other heavy skillet, heat 1/4" of oil over medium heat.  Add steaks; cook until golden brown, 4 - 6 minutes on each side.  Remove from pan, drain on paper towels.  Keep warm.

Remove all but 2 Tbsp of oil from pan.  Stir in the remaining 1/4 cup flour, 1/2 tsp salt and 1/4 tsp pepper until smooth; cook and stir over medium heat until golden brown, 3 - 4 minutes.  Gradually whisk in water and remaining milk.  Bring to a boil, stirring constantly; cook and stir until thickened, 1 - 2 minutes.  Serve with the steaks.

This is fantastic served with green beans and biscuits.  Great with mashed potatoes too.

Grandma's Chicken 'n Dumpling Soup

I have great memories of cooking with my grandma in her country kitchen.  There is a link here to the blog where I've shared My Grandma's Recipes.  Be sure to check it out.  She was the Queen of Comfort Food and I promise you, this recipe is just that.  Just realize that this recipe takes a lot of time.  It's not even remotely close to a quick weeknight dinner.  This is the perfect snowy weekend dinner.

1 broiler/fryer chicken (3 1/2 - 4 lbs)

2 1/4 quarts cold water

5 chicken bouillon cubes

6 whole peppercorns

3 whole cloves

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 1/2 cups chopped carrots

1 cup fresh or frozen peas

1 cup chopped celery

1 cup chopped peeled potatoes 

1/4 cup chopped onion

1 1/2 tsp seasoned salt

1/4 tsp pepper

1 bay leaf

Dumplings

2 cups all-purpose flour

4 tsp baking powder

1 tsp salt1/4 tsp pepper

1 large egg, beaten

2 Tbsp butter, melted

1 cup milk

Snipped fresh parsley, optional

Place the chicken, water, bouillon, peppercorns and cloves in a stockpot.  Cover and bring to a boil, skim foam.  Reduce heat; cover and simmer 45 - 60 minutes or until chicken is tender.  Strain broth; return to stockpot.

Set chicken aside until cool enough to handle.  Remove meat from bones; discard bones and skin and cut chicken into chunks.  Cool broth and skim off fat.

Return chicken to stockpot with stock, vegetables, soups, and seasonings; bring to a boil.  Reduce heat; cover and simmer for 1 hour.  Uncover; increase heat to a gentle boil.  Discard bay leaf.

For the dumplings, combine dry ingredients in a medium bowl.  Stir in egg, butter and enough milk to make a moist stiff batter.  Drop by tablespoonfuls into simmering soup.  Cover and cook without lifting the lid for 18 - 20 minutes.  Sprinkle with parsley if desired.