Tuesday, September 30, 2014

Cream of Broccoli Soup

I've started to crave soups so fall is definitely in the air!!  I have always been a huge fan of cream of broccoli soup, but have only made it with lots of cheese and little broccoli.  Well this time I used broccoli and even some of the stems.  It turned out delicious!  I couldn't stop with just one bowl!!
Cream of Broccoli Soup
from Allrecipes
5 Tablespoons butter (divided)
1 cup onions, chopped
1 stalk celery, diced
8 cups broccoli
3 cups chicken or vegetable broth
3 Tablespoons flour
2 cups milk
Pepper to taste.

Melt 2 Tablespoons butter in a large pot over medium high heat, then saute the onion and celery until tender.  Add broccoli and broth and bring to a boil, then reduce heat and simmer until the broccoli is tender about 10 minutes.

Working in batches, pour some of the soup into the blender, but do not fill it more than half way.  Hold down the lid with a folded kitchen towel, start blender , using a few quick pulses, to blend it up a bit.  Pour into a large bowl.

Over medium heat melt the remaining 3 Tablespoons of butter, then add the flour and cook stirring constantly until is gets mixed together.  Gradually add the milk and cook until thick and bubbly while stirring constantly.  Pour the broccoli mixture in and stir to combine.  Season with pepper and garnish with a little shredded cheddar cheese.

*I actually cooked my one night, then stored it in the fridge.  Heated it up the next day.  I think this allowed the flavors to mix even more!
This is a definite keeper!!
Enjoy!




Saturday, September 27, 2014

Patty Melts

Interesting fact that I had only heard about Patty Melts and had never actually tried one.  I had made the Potato Cheese Herb Bread and decided it was time to try this so called sandwich out.  Well verdict in....IT WAS AMAZING!! Fairly simple to put together, it was delicious and a HUGE hit with the family! I will be making these again and again!! 
Patty Melts
Made 6 medium size sandwiches
1 pound hamburger
1 medium onion, sliced
3-4 fresh mushrooms sliced (Optional)
2 Tablespoon butter
12 slices of bread
softened butter or butter spread
6 slices of cheese
 heat.

In a skillet over medium heat melt butter and add the onions, mushrooms and a pinch of sugar (my grandma's trick), Saute until golden brown, stirring occasionally  It takes about 20 minutes.  Remove from heat.

While onions are cooking form your hamburger in to patties to fit the size of your bread.  Season with salt and pepper. Cook patties in a separate skillet until they are cooked through.

Butter one side of each slice of bread.  On medium heat use a clean skillet.  Place the butter side of the bread facing the pan, add the slice of cheese, a bit of the onion mixture, the hambuger patty and the other slice of bread with the butter side facing out.  Grill until golden brown and then flip and toast the other side.  Cook until the cheese is melted and bread is toasted.

We then added some ketchup, mustard, lettuce, tomatoes and pickles to ours.
*Amounts of ingredient can vary depending on how many you want to make and how big your bread is.
The Potato Cheese Herb bread added fabulous flavor!
I can't believe it took me so long to make Patty Melts because they are awesome!
Actually craving one right now!
Enjoy!



Monday, September 22, 2014

Potato Cheese Herb Bread

As you all know I am a huge fan of homemade bread.  This time I was in the mood for something a little different.  It turned out fabulous!  My whole family loved it.  The combination of flavors was delicious! The secret ingredient (potatoes) made it a moist and light bread.
Potato Cheese Herb Bread
(Makes approximately 3 loaves)
2 1/2 cups lukewarm water
4 1/2 teaspoons yeast
4 Tablespoons sugar
1 (4oz) package Idahoan Four Cheese Mashed Potatoes
4 Tablespoons olive oil
3 teaspoons salt
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
5-6 cups flour
1 cup shredded cheddar cheese (or cheese or your choice)

Add the water, yeast and sugar to the bowl.  Mix and allow to "proof" for about five minutes.  Start mixer and add poatoes,
olive oil, salt, and spices.  Mix and then add 3 cups flour.  Continue mixing and adding flour until the dough is formed and is pulling away from the sides of the bowl. (I needed 6 cups).  Then add the cheese.  Mix until combined. Dough will be dense.
Cover and let rise in a greased bowl for about 30-45 minutes or until double in size.
Form in to loaves and place in greased pans.
Preheat oven to 350 degrees.
Bake for 40-45 minutes or until lightly browned and when you tap on the top it sounds hollow.
(Mine took closer to 50 minutes)
When it comes out of the oven rub the top with butter.
Let cool a bit. Then slice and enjoy!
This barely made it out of the oven when my kids started devouring it!
Enjoy!!

Thursday, September 11, 2014

Tomato Bisque

I love tomato soup, the creamier the better.  So when I had a taste of tomato bisque I knew I had to try and recreate it.  It is amazing!!  Creamy and full of flavor.  It will make people think you slaved in your kitchen all day, but it is so simple to make.  It is almost better the next day when all the flavors have had time to mix a bit more. Even my picky eater LOVES this soup!! 
Tomato Bisque
(I usually double the recipe)
1 Tablespoon olive oil
2 cups water
4 Teaspoons chicken bouillon or 4 cubes
1/2 cup celery, diced
1/4 cup carrots. diced
2 Tablespoons chopped onion
1 teaspoon minced garlic
1/2 teaspoon basil
3/4 teaspoon parsley
1/4 teaspoon dill weed (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14 oz) diced tomatoes
1-2 fresh tomatoes diced
1 cup cream or half and half
1/2 Tablespoon butter (Optional)\

Heat oil in a large saucepan.  Add celery, carrots, onion and garlic.  Saute for about 5 minutes or until softened just a bit.  Add water.  Stir in cans of tomatoes, bouillon, basil, parsley, dill weed, salt and pepper. Bring to a boil and then simmer for 15-20 minutes.   Let cool for a bit and then put the soup in blender.  Return to pan and add 1 cup cream or half and half and the freshly diced tomatoes. Season to taste if needed. Return to stove to heat just a bit  or store in the fridge and heat up when ready to serve. We serve with just a sprinkle of Parmesan cheese.
Delicious!
My new favorite soup.
Enjoy!

LinkWithin

Related Posts with Thumbnails