Broccoli Cheddar Soup
This recipe is from the infamous Ree Drummond (a.k.a., The Pioneer Woman). I can always count on her recipes to be wonderful and tasty. I love Panera Bread's Broccoli and Cheddar Soup and have been wanting to make it on my own. With the help of the Pioneer Woman, I was successful in whipping up a crock pot of soup that was delish!
Ingredients:
4 heads broccoli, cut into 1-inch florets
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional
Directions:
Preheat the oven to 375 degrees F.Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
https://www.google.com/?gws_rd=ssl#q=broccoli+cheddar+soup+recipe+and+pioneer+woman
Ramen Noodle Slaw
I received this recipe from a good friend that would always make it for gatherings. When I first saw it, I asked, "What is in this salad?" It looked familiar, but I just couldn't put my taste buds on exactly I was crunching on because its an odd ingredient. Ramen Noodles in a salad? Yeah, it sounds weird, but let me tell its yummy!
Ingredients:
2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seeds
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Directions:
Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
Toss before serving.
http://www.food.com/recipe/oriental-ramen-broccoli-coleslaw-281644
Cream Cheese Sausage Dip
This dip can look a little nasty when you make it, but it was REALLY good! It will not let you down. Grab some tortilla chips and go to work on this dip.
Ingredients:
4 (8 ounce) packages Philadelphia Cream Cheese
2 (16 ounce) packages jimmy dean original breakfast sausage
2 (10 ounce) can original Rotel tomatoes & chilies (use a can of hot rotel if you want it to be spicy)
tortilla chips
Directions:
Brown both packages of sausage in a skillet over medium heat. Drain the sausage in a colander. Cube the cream cheese into a crock pot. Add the sausage to the cream cheese in the crock pot. Add both cans of rotel (with the juice) to the crock pot. Heat the mixture in the crock pot on high heat for approximately 1 hour, stirring occasionally until the dip is well mixed. Reduce heat to warm/low and serve with torilla chips.
bon appetit!
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