Recipes

Broccoli Cheddar Soup

Published on by carol lou

Looking for a quick to prepare dinner?  Broccoli Cheddar Soup is a perfect weeknight meal.  Delicious served with warm crusty bread and a salad.  This is a fantastic entree for the busy month ahead, leftovers make a great lunch!

 

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Broccoli Cheddar Soup

Servings 4

Ingredients

  • 2 tablespoons butter
  • 2 cups peeled and diced potatoes
  • 1/2 yellow onion, chopped
  • 2 tablespoons flour
  • 2 cups milk
  • 1 3/4 cups chicken broth
  • 3 cups broccoli, chop florets, thinly slice stems
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon fresh lemon juice

Instructions

  1. Melt butter in a large saucepan over medium heat.  Add potatoes and onion, cook stirring occasionally until onion is tender, about 5 minutes.  Add flour and cook stirring constantly for 2 minutes.  Gradually add milk and broth,  Bring to a simmer and cook until potatoes are tender, approx. 10 -15 minutes, stir occasionally.  Add broccoli and cook until broccoli is tender about 5 - 8 minutes longer.  Remove from heat and stir in cheese.  Add lemon juice, season with salt and pepper.

Spinach and Cheese Tart

Published on by carol lou

This recipe is perfect for brunch, lunch or dinner.  Serve with a side salad or fresh fruit for a delightful meal.  The custard and filling can be made a day ahead for easy and quick preparation.

 

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Spinach and Cheese Tart

Servings 8

Ingredients

  • 1 pie crust - rolled to fit a tart pan with removable bottom
  • CUSTARD
  • 2 cups heavy cream
  • 5 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon fresh thyme leaves
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • FILLING
  • 3 cups spinach, stemmed, chopped and cooked
  • 6 oz. Gruyere cheese, grated
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped

Instructions

  1. Combine custard ingredients, mix well.  Combine filling ingredients and place in bottom of tart shell.  Pour custard over filling.  Bake at 300 degrees for 40 - 50 minutes or until golden brown.

White Chicken Chili

Published on by carol lou

A few days ago, I was on the phone with my daughter and she commented to me that she had the best Chicken Chili at a friends house for dinner.  I immediately started thinking, I have a great White Chicken Chili recipe, but where is it?  I have so many recipes floating around my kitchen, I searched and finally found it.  The problem with my recipes is I write them as I prepare then, not in alpha or categories, someday I will sort them into a better system! This recipe is perfect when time is short, I start this soup on the stove top and finish in the oven.  We prefer our chili on the mild side, if you like more heat, step up the amount of cumin, chili powder and you can even add a pinch or two of cayenne.

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White Chicken Chili

Ingredients

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 5 cups chicken broth
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 15.5 oz can cannellini beans, rinsed and drained
  • 1 15/5 oz can garbanzo beans, drained
  • 1 4 oz. can chopped green chilies
  • 2 boneless skinless chicken breasts
  • 1 15 oz can corn, drained
  • TOPPINGS
  • grated Monterey Jack cheese
  • diced avocado
  • sour cream
  • hot sauce

Instructions

  1. Preheat oven to 350 degrees.  In a large dutch oven, add canola oil -  saute onion, garlic, cumin and chili powder over medium heat until tender.  Add chicken broth, bring to a boil, add chicken to the mixture, reduce heat to medium, cover and cook for 15 - 20 minutes.  Remove chicken and shred. Return to the broth and add the remaining soup ingredients.  Remove from heat, cover and place in a 350 degree oven for 35-45 minutes.  Serve with desired toppings  Serves 6-8

 

Grilled Long Stem Artichokes

Published on by carol lou

During our recent visit to Napa Valley, we ordered a grilled artichoke as an appetizer at the Farmstead at Longmeadow Ranch.  Served hot, charred, with a dipping sauce, it was delicious.  When shopping yesterday, I purchased a long stem artichoke.  I was thinking the key to a great grilled artichoke must be to precook the artichoke and then grill just prior to serving.  That is exactly what I did and the results we great.  Now I have another favorite grilled vegetable.

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Grilled Long Stem Artichokes

Ingredients

  • long stem artichokes (plan one for 2 people)
  • 1 lemon, cut into four wedges

Instructions

  1. Fill a large pot 3/4 full of water, add 2 tablespoons salt and bring to a boil.  While the water is heating, prepare the artichoke.  Cut the end off the the stem, about 1/2 inch off.  Then cut the stem so the artichoke will fit in your pot.  Leave as much stem on the artichoke as you can.  Peel the stem portion you cut off, rub with lemon juice and set aside.  Peel the stem of the artichoke that is still attached, rub with lemon juice.  Cut the top 1/4 off the the artichoke.  Cut 1/4 off of all of the leaves.  Rub the entire artichoke with lemon juice.  Now, put the cut lemon slices you have used into the boiling water.  Put the artichoke(s) and stems in the boiling water, cover, reduce heat slightly and cook for 20-30 minutes or until the heart of the artichoke is tender.  Remove the artichoke(s) from the water and place in a colander upside down to cool.  When cool enough to handle, cut the artichoke in half.  Carefully with a spoon scoop our the fuzzy choke.  Place the cooked artichokes and stems in a zip top bag.  Drizzle with approximately 1/2 cup of olive olive and 2 tablespoons of vinegar, add one minced garlic clove.  Leave in olive oil mixture for 30 - 60 minutes.  Remove when the grill has reached 400 degrees, grill on both sides watching carefully until the artichoke has a slight char on both sides.  Remove, sprinkle with additional salt, if desired.  Serve.   


    Here is how I made my dipping sauce:

    I mixed together equal parts of mayonnaise and sour cream (1/2 cup of each), 1 teaspoon Dijon mustard, 1 teaspoon fresh thyme leaves, squeeze of 1/2 of lemon and salt and pepper.


Pumpkin Orange Marmalade Bread

Published on by carol lou

Now is the time for everything pumpkin.  This recipe includes orange marmalade, a great combination and perfect for fall.  Make two – enjoy one now and freeze one for the busy month ahead. 

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Pumpkin Orange Marmalade Bread

Ingredients

  • 2 1/4 cups flour
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 4 1/2 teaspoons pumpkin pie spice
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups canned pumpkin
  • 4 eggs
  • 1/2 cup unsalted butter, melted
  • 1/3 cup orange marmalade
  • 3 tablespoons orange liqueur or orange juice
  • Marmalade Glaze
  • 2 tablespoons orange marmalade
  • 1 tablespoon orange liqueur or orange juice

Instructions

  1. Preheat oven to 350 degrees.  Grease one 9 x 5 inch loaf pan. In a large mixing bowl, combine the eggs, pumpkin,marmalade, melted butter and orange liqueur until well combined.  Add the dry ingredients and mix until thoroughly combined.   Pour into prepare loaf pan. Bake for 65 - 70 minutes or until a pick comes out clean.  Remove from oven.  Let cool in pan for 10 minutes.  Remove from pan.  Top with glaze and cool.

    To make the glaze, mix together the 2 tablespoons of orange marmalade and  tablespoon of orange liqueur.


 

 

 

Herb Roasted Potatoes

Published on by carol lou

Looking for a quick to prepare side dish?  Tired of that same old baked potato?  

Time to try Herb Roasted Potatoes – easy to prepare and absolutely delicious.  Crusty on the outside and creamy on the inside.  These do pack a bit of heat, so adjust the cayenne pepper if you want your potatoes mild. I like to serve these with a side of sour cream.  You can also serve these with your favorite baked potato toppers.  Try them as an appetizer serving each on a pick with an assortment of condiments as dips.  One basic recipe, multiple possibilities.

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Herb Roasted Potatoes

Ingredients

  • 2 baking potatoes
  • 1 teaspoon tarragon, fresh or dried
  • 2 cloves garlic, minced
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 425 degrees.  Line a baking sheet with foil (for easy clean-up).  Wash, dry and cut potatoes into one inch cubes. In a mixing bowl combine the tarragon, garlic, paprika, cayenne pepper, mustard and one tablespoon of the olive oil.  Toss the potato cubes with the herb mixture.  Pour out onto the baking sheet in a single layer.  Bake for 30 minutes.  Remove from the oven and drizzle the remaining tablespoon of olive oil, return to the oven for 10 additional minutes.  Serve

Pulled Pork Sundaes – Slow Cooker Pulled Pork with Apple Cider

Published on by carol lou

Recently, we attended an art festival with various food tents lining the streets.  The one tent that captured my attention was the Pulled Pork Sundae booth.  I thought to myself, what a great idea, especially for a tailgate.  Here is what a Pulled Pork Sundae is – a large 16 oz. cup, layered in this order – baked beans on the bottom, topped with coleslaw, topped with pulled pork and drizzled with barbecue sauce.  You certainly could also add a layer of crumbled cornbread or a piece of cornbread on top.  It was such a great idea, one cup and one fork is all you need to serve each sundae.  It is fun to eat and perfect for those occasions where simplicity is key.  I created my Pork Sundae using my Slow Cooker Pulled Pork with Apple Cider.  Easy to make ahead and then shred.  Reheat when ready to serve.

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Slow Cooker Pulled Pork with Apple Cider

Ingredients

  • 1- 4 pound pork shoulder
  • 1 medium onion, sliced thin
  • 1 cup apple cider
  • 1/2 cup barbecue sauce, your favorite brand
  • 1/4 cup ketchup
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • salt and pepper, to taste

Instructions

  1. Place the pork (fat side up) in your slow cooker, add remaining ingredients.  Cover and cook on low to 8 hours.  Remove pork from the slow cooker, discard the fat layer, shred the meat and return to the sauce.  Serve warm or cool and chill - reheat prior to serving.

Interesting Find – Seasonal Roots – Kale Pesto

Published on by carol lou

As you know, I am a huge fan of farmer’s markets in the area.  I love to go and find the fresh produce, meats, dairy items and seasonal items all directly from the local farms.  I receive plenty of  e-mails weekly regarding products and services various organizations and companies would like me to feature on my blog.  There are a few that come along that really capture my attention, Seasonal Roots was one of them.  A farmer’s market delivery service very similar to  many CSA’s (Community Supported Agriculture).  For those of you not familiar with a CSA’s, CSA’s have been synonymous with a weekly or bi-weekly box full of local fruits and vegetables that are in season, delivered to your door or local drop spot where you can pick up your box.  With Seasonal Roots you can customized your delivery and box size to meet the needs of your family,  Seasonal Roots works with many farmers in Virginia so you are not limited to one farm and that farms crops.  They use multiple farms so the variety is vast.  My box arrived packed with produce and a bag of granola and what I really like is it challenges me to think outside of the box and serve new and interesting items.  I must admit, I am one that never buys kale, but when it was delivered, time to make Kale Pesto.  Is is just delicious on a bowl of piping hot pasta, now I wonder why I haven’t been buying kale regularly.  Check out Seasonal Roots if you live in VA or check out the nearest CSA in your area.  It is time to support our local farms and enjoy the bounty from the farms in your region.  I love what their box says – From Dirt to your Doorstep, how appropriate.

Seasonal Roots currently has a promo code, EATLOCAL93,  now through Oct. 17, new members will receive $25 off the membership fee. 

 
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Kale Pesto

Ingredients

  • 5 cups packed chopped kale
  • 1 cup toasted walnuts
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, chopped
  • 1/2 lemon, juiced
  • 1 1/4 cups olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Rinse and pat dry the kale, cut out the tough inner stem and discard, chop the leaves.  Toast the walnuts - preheat oven to 350 degrees.  Line a baking sheet with foil for easy clean-up, bake walnuts 4 - 6 minutes until they begin to brown, watch closely.

    Pulse kale and walnuts in a food processor,  Stir frequently and add olive oil slowly.  It took me many pluses and olive oil to incorporate all of the kale.  Once the kale is all pulsed, add the remaining ingredients and pulse until all is incorporated.  Remove to a storage container, drizzle top with olive oil and refrigerate until serving.  You can also freeze pesto in ice cubes trays to bring out and use as needed.  Delicious on pasta.

 

 

Apple Walnut Pudding

Published on by carol lou

With an abundant supply of apples, I brought out an old favorite recipe.  Apple Walnut Pudding, it is more of a country pudding – this pudding does not have the consistency of custard, more of a bread pudding consistency, hence the term pudding.  I have no idea where this family recipe originated, all I know is it is quick to prepare; one of those one bowl wonders and delicious.  Great to serve warm a dollop of whipped cream or scoop of ice cream. 

 

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Apple Walnut Pudding

Servings 6

Ingredients

  • 4 eggs
  • 1 3/4 cups light brown sugar
  • 2/3 cup flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 oz. chopped walnuts
  • 3 apples, unpeeled, finely chopped
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325 degrees.  Grease one 1 1/2 quart baking pan.  In a mixing bowl, combine the eggs and brown sugar with a wire whisk.  Add the flour, baking powder and salt, mix until combined.  Add the walnuts, apples and vanilla.  Mix well.  Pour into prepared baking dish. Bake for 45 minutes.  Terrific served with whipped cream or vanilla ice cream

Cheesy Cheddar Flatbread

Published on by carol lou

With the seasons transitioning and the cooler temperatures on the horizon, I am looking forward to cool crisp days, perfect for soup and chilis.  What I love to serve alongside a steaming bowl of soup is Cheesy Cheddar Flatbread.  A perfect accompaniment for fans who love grilled cheese sandwiches with their tomato soup; you will love Cheesy Cheddar Flatbread with your soup.  Looking for a great appetizer?  Spread orange marmalade on the warm bread, a perfect pairing with a great glass of wine.  You can also top the warm cooked flatbread with your favorites; caramelized onions and toasted pine nuts would be delicious.  

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Cheesy Cheddar Flatbread

Ingredients

  • 1 1/2 cups warm water
  • 2 teaspoons sugar
  • 1 package active dry yeast
  • 3 1/4 - 3 3/4 cups flour
  • 1 teaspoons salt
  • 2 tablespoons olive oil
  • 2 cups sharp cheddar cheese
  • olive oil, for brushing on the dough

Instructions

  1. Using a stand mixer with a dough hook, combine water, sugar and yeast in mixing bowl and let stand for 10 minutes.  Add the 3 1/4 cups flour, salt and olive oil.  Combine on low speed until a soft dough is formed, add additional flour slowly to the  dough, the dough is perfect if it pulls away from the bowl and clings to the dough hook.  Knead for 3 minutes.  Add the Cheddar cheese and knead an additional 1 minute.  Place dough in a greased bowl, cover, and left rise for 1 - 2 hours.  Preheat oven to 450 degrees, place a baking stone in the oven.  Divide dough into 4 pieces, pat each piece until you have approximately a 10 inch circle.  Brush top of dough with olive oil.  Place dough on hot baking stone oil side down, brush top with oil.  Bake for 5 - 6 minutes, flip dough and bake an additional 2 - 3 minutes.  Cut into wedges or strips to serve.