Sunday, October 10, 2010

Broccoli Cheese Soup #96

 I'm simply in a soup mood and trying to figure out a way to eat more vegetables.  What better way to eat broccoli than in a cheese soup?  I have a couple of broccoli cheese soup recipes that I already like, but I feel like there is still a better one out there.


1. Cook broccoli until tender& drain.
2. Cook onions in butter until tender& transparent.
3. Stir in flour& cook 5 minutes, stirring constantly.
4. Add milk slowly, stirring constantly.
5. Stir in grated cheese until smooth.
6. Slowly blend broth into sauce.
7. Add Velveeta cheese and stir until melted.
8. Puree 1/2 cup of the broccoli with a fork (or in the food processor).
9. Cut the rest of the broccoli into pieces.
10. Add all broccoli to the soup.
11. Simmer 15 minutes.
12. You can add more Velveeta for a cheesier flavor.
1 bunch broccoli
1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2 cups milk
1 cup grated mild cheddar cheese or 1 cup sharp cheddar cheese
2 (10 3/4 ounce) cans chicken broth
salt and pepper
Velveeta cheese

This is the recipe!  I really think this is the best broccoli cheese soup I've ever had.   It's creamy and thick, full of flavor.  I could just go on and on.  The perfect dish for a cool fall or winter night!  I used two bags of frozen broccoli, no onion, about 2 cups of grated cheddar, and 1 lb of Velveeta.  I will be making this regularly.  

Saturday, October 9, 2010

Cheese Sticks #95

I have been wanting to try homemade mozzarella sticks for forever, but every recipe I've seen says to place the sticks on a cookie sheet in the freezer before cooking.  Well, last week I got a new refrigerator that has the freezer in the bottom.  Finally, enough room to place a cookie sheet inside.  This particular recipe is the Pioneer Woman's and came from her new cooking share site, Tasty Kitchen.  Later this week, I'm going to try Giada De Laurentiis's.

The case:
16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
2 cups Panko Bread Crumbs (I Used Kikkomans)
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping

1.  Slice string cheese pieces in half, for a total of 32 pieces.
2.  Place flour in a small bowl.
3.  In a separate bowl, whisk eggs and milk.
4.  In another separate bowl, combine panko bread crumbs with parsley flakes.
5.  TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
6.  ***Place tray in freezer for 20 to 30 minutes to flash freeze.***
7.  TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
8.  Remove to a paper towel-lined plate.
9.  Serve immediately with warm marinara sauce.

The ruling: 
Yummy!  I think the breading could use a little more flavor; maybe garlic powder and salt.  I loved the crispy texture of the panko bread crumbs.  Another winner Pioneer Woman! 

Garlic Herb Spinach Artichoke Dip #94

Another game day inspired dish.  I found this on Allrecipes this morning, and just happened to have all the ingredients on hand.  I love garlic herb Alouette cheese, so I can't wait to try this recipe. 

The case:

8 slices bacon
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can quartered marinated artichoke hearts, drained
1 (5 ounce) container garlic-herb flavored cheese spread
1 cup grated Parmesan cheese
1 (8 ounce) container sour cream
1/2 cup mayonnaise

1.  Preheat oven to 400 degrees F (200 degrees C).
2.  Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
3.  Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
4.  Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

The ruling:
Michael loved this dip!  I really liked it, and if I still wasn't in my first trimester, I think I would love it.  It is definitely creamy and garlicky.   

Sausage Puffs #93

This is from Plain Chicken's blog.  I love sausage balls and all their varieties.  I thought this would be perfect for football Saturday.

The case:
1/2 pound sausage
1 1/2 cups biscuit/baking mix
2 cups shredded Cheddar cheese
6-7 Tbps buttermilk

In a skillet, cook and crumble sausage until no longer pink; drain.  In a bowl, combine biscuit mix and cheese; stir in sausage. Add buttermilk and toss with a fork until just moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 12-15 minutes or until puffed and golden brown. Cool on wire racks.

The ruling:
I made these exactly as written and they are delicious!  I like these much better than regular sausage balls.  They are lighter, fluffier, and have more flavor.  A new favorite!