Broccoli Cheese Soup

Can you tell fall is here by three soup posts in a row?? :)

This was sooooo yummy. I altered the recipe's cheeses a little bit and it ended up tasting a lot like Panera's, which I absolutely LOVE. And, bonus points that it was super easy to make! Recipe from allrecipes.com.

Full recipe is listed below but please do not make the full recipe unless you are feeding 10+ people. I cut it into a third and it still made enough for three meals for myself!

INGREDIENTS

* 3 (10 oz) packages frozen chopped broccoli
* 3 (14.5 oz) cans chicken broth
* 6 tbsp margarine
* 1 onion, chopped
* 1/2 cup all-purpose flour
* 2 cups milk (I used skim and it turned out fine)
* 1.5 lbs processed cheese food (i.e. Velveeta), cubed (I used about half shredded sharp cheddar, half shredded 5-cheese italian mix, and a few slices of swiss)
* 1 pinch ground white pepper (who has white pepper? I used regular!)

DIRECTIONS

1. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
2. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

Terrific Turkey Chili

With the fall weather approaching here in TN it only felt right to make a comforting dish of chili. This was my first time making any sort of chili and I think it turned out great - it was delicious! (from allrecipes.com)

INGREDIENTS

* 3 tbsps vegetable oil, divided
* 1.5 lbs ground turkey
* 1 (1 oz) package taco seasoning mix
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano
* 1 teaspoon chili pepper flakes
* 2 tablespoons tomato paste
* 1 (14.5 oz) can beef broth
* 1 (7 oz) can salsa
* 1 (14.5 oz) can crushed tomatoes, or coarsely chopped tomatoes packed in puree (I omitted completely)
* 1 (7 oz) can chopped green chile peppers
* 1 medium onion, finely chopped
* 1 green bell pepper, diced
* 3 medium zucchini, halved lengthwise and sliced (I omitted)
* 1 bunch green onions, chopped (I forgot to buy, oops)
* 1 cup sour cream (I used fat free)
* 1 cup shredded cheddar cheese

* ADDED: a little bit of chili powder and a little bit of cayenne pepper

DIRECTIONS

1. Heat 1 tbsp of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.

4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

PW's French Onion Soup

WOW is all I can say about this soup... this was seriously some of the best french onion soup I've had in my life... you may look at the recipe and think "wow, that's a lot of work for soup". But trust me. Make it. It's soooooooo worth it!! Thanks Pioneer Woman!

I fourthed the recipe below since I was just making this for myself (the hubby won't eat onions). It made a big bowl that I admittedly finished in one sitting. Enjoy!

INGREDIENTS

* 1 stick butter

* 4 large yellow onions (or 6 medium/small), halved root to tip and sliced thin

* 1 generous cup dry white wine

* 4 cups low sodium chicken broth (I used Emeril's chicken stock)

* 4 cups beef broth (again, I used Emeril's)

* 2 cloves minced garlic

* Worcestershire sauce

* Several thick slices french bread or baguette

* Appx 6 oz Gruyere cheese, grated (I subbed swiss, but asiago, mozzarella, or romano will work too)

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes.

3. Place soup pot into oven with the lid slightly ajar to ensure the onions will brown. (I covered with foil and just peeled back a little on one side.)

4. Allow onions to cook in oven for 1 hour, stirring at least once so onions don't stick and burn.

5. Remove pot from the oven and place over medium heat. Stir the onions, scraping up all the brown bits off the side.

6. Turn off the heat and pour in the wine. Turn heat back on to medium. Cook the onions and wine together for five minutes, allowing it to reduce.

7. Add both broths, minced garlic, and a couple of shakes of Worcestershire sauce and reduce heat to low. Simmer for 30-45 minutes.

8. Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.

9. When the soup is ready, ladle into bowls or ramekins. Place crispy bread on top then sprinkle generously with grated cheese. Broil, watching closely, until cheese is melted and bubbly. Serve immediately.

(Sorry for the especially crappy picture... camera is broken and I had to use my phone.)

White Chicken Lasagna

MMM lasagna... one of my favorite meals ever... this dish with the white sauce was a nice change from your typical lasagna. (Full recipe found here and posted below, although I cut in half and used an 8x8 dish).

INGREDIENTS

* 3 cloves fresh garlic, minced
* 1 shallot, minced (I omitted)
* 3 tbsp butter
* 4 chicken breasts, cooked & shredded
* 2 cans cream of chicken soup
* 1- 8oz. package cream cheese (I used reduced fat)
* 2 cups sour cream (I used fat free)
* 2/3 cup milk (I used skim)
* 1 lb. lasagna noodles, cooked & rinse in cold water
* 1 lb. mozzarella cheese, grated

DIRECTIONS

1. In a large sauce pan, over medium heat, brown shallots & garlic in butter. Add cream cheese, cream soup, sour cream & milk. Stir until cream cheese is melted. Add chicken.
2. In a 9x13 glass baking dish layer noodles, white sauce with chicken, then cheese. Repeat steps, ending with mozzarella cheese on top. Bake at 350 degrees for 35-45 minutes.

Annie's Benchiladas

I've been a bad, bad blogger lately. No posts since July and it's already October? Eek! No worries though, I'm back!

These enchiladas were sooooo yummy! Thanks Annie!! We cut the recipe in half, but the full recipe is below. Enjoy!

INGREDIENTS

* 4-6 boneless, skinless chicken breasts

* 8 oz. reduced fat sour cream (we used fat free)

* 8 oz. ranch dressing (we used light)

* Flour tortillas (10-15)

* Jar of salsa (we used red enchilada sauce instead)

* Shredded mexican cheese - as much as you want!

DIRECTIONS

1. Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
2. While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
3. Preheat the oven to 375 degrees. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
4. Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Horseradish Potato Salad

I've been loving horseradish on everything lately, so when I found this recipe on Smitten Kitchen, I couldn't wait to try it out! This was pretty good and great to make when you don't want your grandma's regular tater salad!

Ingredients (I halved, but full recipe is below)

* 3 pounds small (2-inch) potatoes, your choice of variety

* 1/4 cup red onion, chopped (I omitted)

* 1 tablespoon white-wine vinegar

* 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)

* 2 tablespoons fresh dill, finely chopped

* 1/4 cup chopped fresh chives (I used dried)

* 1 tablespoon dijon mustard (I omitted)

* 3 tablespoons prepared horseradish

* 1 teaspoon salt

* 1/2 teaspoon black pepper

Directions

1. Boil the potatoes until fork tender, cool them to room temperature and quarter them.

2. In a large bowl, mix the remaining ingredients and fold over the potatoes.

3. Adjust seasoning to taste and either serve immediately or refrigerate.

Buffalo Potato Wedges

Taters are one of the only veggies that my husband will eat, so when I found this recipe, I knew I had to make it for my buffalo sauce loving man! Recipe from here.

Ingredients (for 2)

* Appx 2-3 medium size potatoes

* 1 tbsp olive oil

* Salt, pepper, and garlic powder, to taste

* 1/8 cup butter

* 1/8 cup hot pepper sauce (less if you can't stand the heat)

* Ranch or blue cheese dressing, for dipping

Directions

1. Spray a baking sheet with cooking spray. Arrange potato wedges on sheet and drizzle with olive oil.

2. Sprinkle with salt, pepper, and garlic powder.
3. Bake at 375 degrees for 30 minutes until tender.
4. Remove pan from oven. Combine the hot sauce and butter in a microwave safe bowl and microwave until melted. Stir to combine. Drizzle mixture over potato wedges and return to oven for an additional 15 minutes.
5. Serve with salad dressing for dipping.

A Million Jello Shots...

(Actually it was exactly 100!)

I made these little gems for the houseboat trip we went on last weekend on Norris Lake here in TN. These were a HUGE hit among our 10 friends that joined us! They were so perfect and refreshing for just chilling on the lake :)

No real recipe here... just make jello as normal except when you're adding the cold water, substitute about 1/2 of the cold water for vodka. Pour into shot glasses or little plastic containers before refrigerating. (Make sure boiled water w/ gelatin mix is at room temp before adding the alcohol!)

I made 3 different flavors, all made with Smirnoff Vanilla Vodka:

1. Orange (tasted like a creamsicle)

2. Pina Colada (definitely the crowd favorite)

3. Raspberry (just as delicious as the other two)

4th of July Funfetti Cupcakes

No real recipe here, but these are just too cute not to post!! Just make funfetti cupcakes according to box like usual, frost with cream cheese frosting, and top with blueberries and strawberries in any design you'd like. (Raspberries would also be good to use!)

I hope everyone has a great 4oJ weekend!!!

Lemon Chicken with Oregano and Feta

I had an idea in my head of what I wanted to make, and luckily Le Petit Pierogi had this recipe in her blog that matched exactly what I was thinking! This was super good and healthy for you! (Recipe originally adapted from here).

Ingredients

* 2 boneless skinless chicken breasts

* Juice of 1/2 lemon

* 1 garlic clove, minced (I omitted)

* Oregano to taste (I used a BUNCH... mmm oregano)

* Salt

* Pepper

* Feta cheese, crumbled (I used sundried tomato and basil flavor)

Directions

1. Preheat oven to 375 degrees F and spray a small baking dish with nonstick spray.
2. Place chicken breasts in dish and sprinkle with salt, pepper, garlic and oregano. Squeeze lemon liberally over chicken.

3. Bake for 20-25 minutes depending on size of chicken breasts (mine only took about 22 minutes). Add feta cheese on top of the chicken for the last few minutes of baking.