Broccoli Cheddar Soup

When I was a kid, I used to love helping my dad make soup.  I was in love with the fact that he never had a recipe but would just keep adding things to make something really great.  Maybe that's why I can't seem to follow a recipe, I love changing them or making things up as I go along.

Broccoli isn't one of my favorite vegetables, but I really like broccoli cheese soup.  I love cream of anything soup, if I'm being honest.  Another bonus, it's pretty hard to mess up.  This is a combination of a few recipes, that I've kinda made into one.  This is a really great soup and it's easy.  My 9 and 2 year old daughters helped me make this.


6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all~purpose flour
2 cups heavy whipping cream (you could use half and half)
3 cups chicken broth
2 bay leaves
1/4 teaspoon nutmeg, freshly grated
Kosher salt and freshly ground black pepper
4 cups broccoli florets
1 large carrot, diced
2 1/2 cups sharp white and yellow cheddar cheese, grated. Plus more for garnish

Melt the butter in a large pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, about 4 minutes, then gradually whisk in the cream until smooth. Add the chicken broth, bay leaves and nutmeg, season with salt and pepper and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.  Garnish with more cheese.

Lemon Chicken Scaloppine with Pine Nut~Parmesan Crust

I used to order something like this all the time, at one of my favorite restaurants when I lived in California.  It was totally my usual, I'm not sure I ever ordered anything else.  This is as close as I can get with a few additions that I think make it even better!  So when I am feeling homesick, of course, I'll call my family.  I also might watch Legally Blonde, listen to Ryan Seacrest on the online radio and make this.  :)

The crust is full of flavor, with the lemon zest, pine nuts, Parmesan cheese and fresh basil.  Served with the baby arugula salad on the side, perfect.  The peppery arugula with the tomato and balsamic glaze is a great match with the lemon in the chicken.

4 boneless, skinless chicken breasts
1 cup flour
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 eggs, beaten
1 1/2 cups panko (Japanese bread crumbs)
2 lemons
3/4 cup grated good quality Parmesan cheese (I use Parmigiano Reggiano)
1/2 cup chopped pine nuts
2 tablespoons chopped fresh basil
2 tablespoons butter
2 tablespoons extra~virgin olive oil

Place chicken breasts in a large zip lock bag.  Using a meat mallet, pound chicken breasts until they are 1/4 inch thick.  Do a couple at a time in batches.

Combine the flour, 1 teaspoon salt, and pepper on a large plate.  Put the eggs on another plate.  On a third plate (you may want to use a larger shallow dish for the crust mixture) combine the panko, zest from 1 lemon (at least 2 teaspoons), 1 teaspoon salt, Parmesan cheese, pine nuts, and basil.  Sprinkle chicken with remaining 1/2 teaspoon of salt.  Coat both sides in flour, then eggs (allowing excess to drip off), then panko mixture, pressing lightly.

In a large skillet over medium heat, heat 1 tablespoon butter and 1 tablespoon olive oil.  When pan is hot, add 2 chicken breasts; cook about 3 minutes on each side, until golden and cooked through.  Remove and keep warm on a plate tented with foil.  Add more butter and oil to skillet with each batch.  Cut remaining unpeeled lemon into wedges.  Squeeze a couple wedges over the chicken before serving and place remaining lemon on serving platter.

Serve with Baby Arugula Salad.

Baby Arugula Salad with Balsamic Glaze

bunch of baby arugula
tomatoes
balsamic glaze
extra~virgin olive oil
kosher salt
freshly ground black pepper
shavings of Parmesan cheese

Cut tomatoes and mix in a bowl with balsamic glaze, olive oil, salt and pepper to taste.   Place on top of the arugula.  Garnish with more balsamic glaze and shavings of cheese.

Orange Marmalade Ricotta Cupcakes

OK, you guys... I thought my kids wouldn't really like these.  I was kind of thinking I was making a more adult cupcake, and yes, I think a cupcake could be considered adult (at least for me anyway).  They are not the super candy~sweet kids normally like, with the bitterness of the marmalade.   I was being selfish in making something I knew I would like.  My kids loved them.  So, they had my cake and they ate it too! :)

for the cupcakes~
1 package plain yellow cake mix
1 cup orange juice
2/3 cup ricotta cheese
1/3 cup plus 4 tablespoons orange marmalade
1/3 cup vegetable oil
4 large eggs

for the Marmalade Buttercream~
1/2 cup butter, at room temperature
1 heaping tablespoon orange marmalade
2 1/2 cups confectioners' sugar, sifted
3 tablespoons orange juice

Place a rack in the center of the oven.  Preheat oven to 350 degrees.  Line baking pan with cupcake liners.  Set aside.

Prepare the batter: Place the cake mix, orange juice, ricotta cheese, 1/3 cup marmalade, oil, and the eggs in a large mixing bowl.  Blend with an electric mixer on low for about 30 seconds.  Increase the speed to medium and mix another 2 minutes, scraping down the sides of bowl as needed.  The batter should look thick, and well combined.  Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full.

Bake the cupcakes 15~20 minutes or until they are golden.  Remove the pans from oven and cool on a wire rack for 5 minutes.  While cupcakes are cooling in pan, place the remaining 4 tablespoons of marmalade in a small saucepan over low heat.  Stir until it thins out, about 3~4 minutes.  Remove the cupcakes from pan and let cool on wire racks.  Brush the marmalade over the tops of the warm cupcakes.  Let the cupcakes cool another 20 minutes before frosting.

Prepare the Marmalade buttercream: Place the butter and orange marmalade in a large mixing bowl and beat with an electric mixer on low speed until creamy, 30 seconds.  Add 2 cups of the sugar and 2 tablespoons of the orange juice and beat on low until the mixture is combined, 30 seconds.  Add the remaining sugar and orange juice and beat until the frosting is spreadable, 30 seconds.  Increase the mixer speed to high and beat until fluffy, 1 minute longer.  Frost cupcakes.

Ginger Garlic Linguine

My daughter can't stand tomato sauce, she always asks for buttered noodles.  Unfortunately, I can't stand plain old buttered noodles.  I guess I'm not a kid anymore.  Here are buttered noodles a little less boring, a great side dish everyone can be happy about.

12 ounces uncooked linguine
5 green onions finely chopped
2 tablespoons fresh ginger
2 teaspoons minced fresh garlic
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/2 cup butter
1/2 cup freshly grated Parmesan cheese

Cook linguine according to package directions.

Meanwhile, in a large skillet, saute the onions, ginger, garlic, basil and cayenne pepper in the butter for about 4 minutes or until the onions are tender.

Drain the linguine; add to skillet and toss to coat.  Top with cheese.  I usually add a little extra cheese... I also put extra on the table.

BBQ Jalapeno Poppers

You've got to try this recipe!  It's ridiculous how good this is.  It is adapted from Ree Drummond, The Pioneer Woman (my new best~friend).  Her cookbook is titled, The Pioneer Woman Cooks.

I know what I'm bringing the next time someone asks me to bring an appetizer.  I might just make it every time someone asks me to bring an appetizer!  I made these last week when invited to dinner with friends.  Unfortunately, I didn't make enough.  So sad!  I made half the recipe and thought that would be enough,  with only 4 adults (one being my non~jalapeno~eating husband).  Nope, so wrong.  I made the rest the next night at about 10pm when my honey and I sat down to watch a movie.  Great midnight snack, lol.  I'm obsessed!  Interestingly enough Ree recommends making 3 times what you think you'll need.  She's a smart lady.

Try them,  you may want to send me a thank you note or some flowers or something!  ;)

18 fresh jalapenos
1 8~ounce package cream cheese, softened
1/2 cup grated sharp cheddar cheese
2 green onions, sliced
freshly ground black pepper
18 slices thin bacon, cut into halves
bottled bbq sauce
toothpicks
disposable rubber gloves~ *for this amount of peppers you want to make sure you protect your fingers.  Also, make sure you don't touch anything, like an eye, while you are working with jalapenos.

Preheat oven to 275 degrees.  Begin by cutting jalapenos in half lengthwise.  Try to keep the stems intact, they look prettier that way.  With a spoon, scrape out the seeds and light~colored membranes.  The heat comes from the seeds and membranes, so if you can handle the sizzle, leave some of them intact.

In a bowl, combine the cream cheese, cheddar cheese, chopped green onion, and black pepper to taste.  Mix the ingredients together.  Stuff each hollowed jalapeno half with the cheese mixture.

Wrap bacon slices around each half, covering as much of the surface as you can.  Be careful not to stretch the bacon too tightly, as the bacon will contract as it cooks.  Secure with toothpicks.

Place on a cookie sheet and brush the top and sides with your favorite bbq sauce.  Chutney or apricot jelly works well too.  Bake for 1 hour, or until the bacon is sizzling.  Serve hot or at room temperature.

Pioneer Woman's Chocolate Sheet Cake

I think I have a new love, for those of you who know me it may come as a total surprise.   I will always pick an appetizer or more dinner over dessert.  But, I can see this getting a bit obsessive.  No worries honey, I'm just talking about cake.  But, not just any cake.

My friend Sandra was talking about eating Texas sheet cake for breakfast a few days ago,  I have to admit I was a little jealous!  If we lived in the same state I would have invited myself over.  It got me thinking of a sheet cake recipe in a cookbook I recently bought.  So, what do you think I brought to a friend's home for dinner when I was asked to bring dessert?  You guessed it, Chocolate Sheet Cake.  Too bad there wasn't enough left over for breakfast the next day.  ;)  Before I get all diva on you, you've really got to make it!

This recipe comes from The Pioneer Woman, Ree Drummond.  The cookbook is titled, The Pioneer Woman Cooks.  This recipe is also one Bakerella raves over and has on her website.   I usually change every recipe I get a hold of.  This is left just as it was written.

for the cake
2 cups all~purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound butter (2 sticks)
4 heaping tablespoons cocoa powder

for the icing
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans (optional)

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, sugar, and salt.  Stir together and set aside.
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda.  Mix with a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa.
5. Whisk together to combine.  Meanwhile, bring 1 cup water to a boil.
6. When the butter is melted, pour the boiling water in the pan.  Allow to bubble for a moment, then turn off the heat.
7. Pour the chocolate mixture into the flour mixture.
8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9. Stir together until smooth, then pour into an ungreased jelly roll pan or rimmed baking sheet and bake for 20 minutes.
10. While the cake is baking, make the icing:
Melt the butter in a saucepan over medium~low heat.
11. Add the cocoa powder and stir until smooth.
12. Add the milk and vanilla.
13. Add powdered sugar.  Stir together.
14. Dump in the chopped pecans and stir until well combined.
15. Immediately after removing the cake from the oven, pour the warm icing over the top.  You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Honey~Roasted Onion Tart

I like just about anything made with puff pastry.  Let me just say this, you need to like onions for this recipe.  The sweetness of the onions roasted with honey and wine are a great balance to the savory bacon and the tart creme fraiche.  Top it off with fresh thyme, so good.  This would be good made with the puff pastry shells, as well.  You'd have a more crust to filling ratio, which I would like.

1 sheet frozen puff pastry (half a 17.3 oz package), thawed
4 slices bacon, diced
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4~inch thick rings
nonstick cooking spray
3/4 cup creme fraiche
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
1 1/2 teaspoon fresh thyme

Position rack in top third of oven and preheat oven to 375 degrees.  Using a lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10 inch rectangle.  Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9 inch rectangle.  Transfer pastry to a large rimmed baking sheet.  Press firmly on pastry edges with a fork to form rim.  Chill crust.

Cook bacon in a small skillet over medium heat until brown and crisp. Transfer to paper towels to drain.  Reserve 1 tablespoon bacon drippings from skillet.  Whisk honey, wine, and reserved tablespoon bacon drippings in a large bowl.  Add onions; toss to coat.  Spray another large rimmed baking sheet with cooking spray (*see note at bottom of recipe).  Spread onion mixture in an even layer on sheet.  Roast 30 minutes.  Turn onions over, allowing rings to separate.  Roast until onions are caramelized, turning often for even browning, another 30 minutes.  Remove from oven; cool onions slightly.

Increase oven temperature to 400 degrees.  Mix creme fraiche, sea salt, black pepper, and nutmeg in a small bowl.  Using an offset spatula, spread creme fraiche over crust to folded edge.  Arrange onions on top of creme.  Sprinkle with bacon.  Bake tart until crust is light golden brown and topping is bubbling, 20~25 minutes.  Sprinkle with thyme and serve.

* I have a nonstick cookie sheet I use specifically for roasting.  The pans can turn dark and take a beating.  It may look like the honey is burning and ruining the pan.  Put it under water and use your muscles.  It should be fine, but just in case set aside a pan for that kind of cooking.

Hummus

I have to admit, I've never really been into hummus.  It's just one of the things I would always seem to pass over.  I have a friend who loves it and got me thinking about giving it a try again.  I went to the grocery store and picked some up...it was not so hot.  Actually, it was pretty gross, it tasted very artificial and processed.  So, my friend Jill was coming over and I thought I'd make something I knew she liked.  I thought I'd give it one more chance and just make some.

I went to my favorite never~fail chef, Ina Garten.  Some of you may know, she is my favorite chef.  Yes, I have every single cookbook and my tivo is packed with her cooking shows.  Seriously, she is like a rock star to me.  This recipe comes from, The Barefoot Contessa Cookbook.  Guess what?  I loved the hummus!  It's also super easy.   Serve with pita chips and fresh vegetables.

4 cloves garlic
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons liquid from the chickpeas
8 dashes Tabasco sauce

Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed.  Taste for seasoning and serve chilled or at room temperature.

Cocoa Brownies with Browned Butter and Walnuts

This brownie was on the cover of the February Bon Appetit magazine.  I had the magazine laying around and was constantly reminded I wanted to make them.  Well, I finally got around to it and was glad I did.  They are really fudgy in the middle and chewy on the outside.  The browned butter makes them rich and adds a nutty flavor.  I am a total nut freak and these are packed with walnuts, perfect!

10 tablespoons unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325 degrees.  Line a 8x8x2~inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2~inch overhang.  Coat foil with nonstick cooking spray.  Set aside.

Melt butter in medium saucepan over medium heat.  Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.  Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon salt.  Stir to blend.  Let cool 5 minutes (mixture will still be hot).  Add eggs to mixture 1 at a time, beating vigorously to blend after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously 60 strokes.  Stir in nuts.  Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.  Cool in pan on rack.  Using foil overhang, lift brownies from pan.  Cut and enjoy.