I'll share my recipe, if you'll share yours, April 18, 2012

12 years ago

I'd love to try this one, but alas, DH doesn't like cheese or broccoli.

Broccoli Cheese Soup

2011 Ree Drummond, the Pioneer Woman

Ingredients

1 stick butter

1 whole onion, diced

1/3 cup all-purpose flour

4 cups whole milk

2 cups half-and-half

1 pinch nutmeg

4 heads broccoli, cut into florets

Salt and freshly ground black pepper

3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)

Chicken broth, if needed

Directions

Melt the butter in a pot over medium heat, and then add the onions. Cook the onions for 3 to 4 minutes, and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half. Add the nutmeg, and then the broccoli, a small dash of salt and plenty of black pepper.

Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.

Taste the seasonings and adjust if needed. Then either serve as is, or mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat and allow to heat back up. Splash in some chicken broth if needed for thinning.)

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Comments (4)

Jasdip
12 years ago
We love brussels sprouts, and this looks tasty.

Caramelized Brussels Sprouts (Heart Healthy Living)

5 cups small, firm fresh Brussels sprouts (1 1/2 lb)
1/4 cup sugar
1/8 cup butter
1/4 cup red wine vinegar
2/3 cup water
1/4 teaspoon salt

1. Prepare the Brussels sprouts by peeling off two or three of the dark outer leaves from each Brussels sprout; trim stem ends.

2. In a Dutch oven or 12-inch skillet, heat the sugar over medium-high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly. Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown. Add butter; stir until melted. Add red wine vinegar. Cook and stir for 1 minute.

3. Carefully add the water and salt. Bring to boiling; add the Brussels sprouts. Return to boiling; reduce heat. Cover and simmer for 6 minutes. Uncover and cook about 15 minutes more or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, gently stirring occasionally.
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glenda_al
12 years ago
My son loves these when I serve them

Lemon pepper green beans

1 pound fresh green beans, rinsed and trimmed 2 tablespoons butter 1/4 cup sliced almonds 2 teaspoons lemon pepper
Directions
Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.
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I love broccoli or cauliflower with cheese sauce! BROCCOLI AND CHEESE SAUCE (Food Figure) 1-2 heads of broccoli 2 tbsp flour 2 tbsp butter 1-1/2 cups low fat milk 3 ounces grated cheddar pinch of fresh nutmeg pinch of cayenne salt and pepper to taste Cut your broccoli into bite sized pieced and place them into a steamer. In a small pot over medium-low heat create a roux by adding the butter and flour. Cook this for about 2-3 minutes. Add the milk, about 1/4 cup at a time, stirring with a whisk. Adding the milk in small additions will help prevent any lumps in the sauce. Add a pinch of freshly grated nutmeg and a pinch of cayenne pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 10 minutes. Turn off the heat and add the cheese, stirring slowly until its melted. Season with salt and pepper to taste. Place the steamed broccoli into a serving dish and pour the cheese sauce over top. Serves 4.
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I'll share my recipe, if you'll share yours, April 24, 2012
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I've got a can of cranberries that need to be used, and I'm going to make this recipe with it. I'll double the recipe, as it's a recipe for 2. Now beef needs to come on sale; I'm out of roasts. This is a slow-cooker recipe by a popular Canadian slow-cook author Cranberry Chipotle Pot Roast (Donna-Marie Pye) (Serves 2) 2 lb boneless beef cross rib, chuck or rump roast 1 clove garlic, minced 1/2 tsp dried thyme 2 tsp vegetable oil 1 small onion, cut into thin wedges 3/4 cup whole berry cranberry sauce 1 tsp finely chopped chipotle pepper in adobo sauce Sprinkle beef with garlic, thyme and salt and pepper. Brown roast all over inhot oil over medium-high heat. Transfer to a 3-4 quart slow cooker. Combine cranberries and chipotle pepper; pour over beef. Cook on Low 8-10 hours or on High 4-5 hours until beef is tender. Transfer beef and onion to a warmed platter, cover with foil and let rest 10 minutes. Skim fat from liquid. If sauce isn't thick enough to your liking, pour into a small saucepan and bring to a boil over medium-high heat. In a small bowl, combine 1 tbsp flour and 1 tbsp softened butter; whisk into sauce and cook, stirring until thickened.
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I'll share my recipe, if you'll share yours, April 16, 2012
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I would replace the cilantro with parsley Roasted Chicken Thighs and Yukon Gold Potatoes (Fine Cooking) 3 Tbs. unsalted butter, softened 1 Tbs. minced peeled fresh ginger 1 Tbs. finely grated lemon zest 2 cloves garlic, minced 1-1/2 tsp. ground coriander 1-1/2 tsp. ground cumin Kosher salt and freshly ground black pepper 2 Tbs. coarsely chopped fresh cilantro 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin 2 medium Yukon gold potatoes (12 oz.), each cut into 8 wedges 1 lemon, ends trimmed and cut into quarters Heat the oven to 425F. Stir together the butter, 2 tsp. of the ginger, 2 tsp. of the lemon zest, half the garlic, the coriander, the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make the gremolata garnish. Set aside. Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up on one end of a large rimmed baking sheet. Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes and lemon wedges with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer. Roast for 20 min. Baste the chicken with the pan juices using a brush, and flip the potatoes and lemon with a spatula. Continue to roast, basting the chicken and flipping the potatoes every 10 min., until the chicken and potatoes look crisp and deeply golden, about 30 min. more. Stir the potatoes and lemon, transfer to a serving bowl with a slotted spoon, and gently stir in half of the cilantro gremolata. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining gremolata, and serve hot.
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This recipe is different. I'm going to try it next time I buy fish. FISH PIE (The View from Great Island) 1 lb haddock (or cod, salmon) cut in chunks (or shrimp, crab, lobster) 2 Tbsp flour 1 cup fresh asparagus, chopped in 11/2 inch pieces 1/2 cup sliced scallions 2 Tbsp chopped parsley 1/2 cup grated cheddar cheese 1/2 cup grated Swiss cheese 1/4 cup mayonnaise 1/4 cup heavy cream 2 eggs, well beaten salt and fresh cracked pepper 1 unbaked pie crust Topping: 1 sleeve Ritz crackers 3 Tbsp soft butter Grind crackers in food processor until fine (or put crackers in a sealed baggie and crush with a rolling pin). Put the crumbs in a bowl and work in the softened butter with your fingers until the butter is completely incorporated and the mixture is an even sandy consistency. Set aside. Preheat oven to 375. In a small bowl, toss the fish with the flour, just to coat the pieces evenly, Set aside. In a large bowl mix the eggs with the cream and mayonnaise. Season with salt and pepper. Add in all the rest of the ingredients (except the topping) and mix to combine well. Turn into an unbaked pie crust. Top with a good layer of cracker topping. Bake for 35-40 minutes until browned
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patti43
12 years ago
This recipe was in the food section of the Tampa Bay Times this morning. It isn't what you'd call a light dessert, but it sure sounds good if you like coconut.

Coconut Poke Cake

1 (18.25 oz.) pkg. white cake mix
1 (14 oz.) can cream of coconut
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) pkg. flaked coconut, toasted
2 c. heavy whipping cream
1 tsp. vanilla
1 tsp. coconut extract
2 Tbsp. powdered sugar

Prepare and bake white cake mix according the package directions for a 9x13" pan. Remove cake from oven. While cake is still hot, using a large-tined utility fork or chopstick, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still-hot cake. Cool completely.

While cake is cooling, toast coconut. Place coconut in a dry skillet over medium heat. Stir occasionally and watch closely. Once it starts to brown, it will burn quickly. Remove from pan immediately or the residual heat will continue to cook (and burn) coconut. Let cool completely.

Whip the cream until soft peaks form. This may take 5 minutes. Add flavorings and powdered sugar, continue until stiff paks form.

Once the cake has cooled, spread whipped cream evenly over the top, then sprinkle with toasted coconut. Refrigerate immediately.

NOTE: This cake gets better after refrigeration. The topping will deflate slightly, but the coconut flavor gets more intense. Still delicious two full days after it was made. Serves about 12.
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glenda_al
12 years ago
That sounds like a pina colada cake I used to make, patti!
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I'll share my recipe, if you'll share yours, April 18, 2012

Comments (4)

Jasdip

glenda_al

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patti43

glenda_al

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