Broccoli Cheddar Soup For One

This soup is creamy, extra cheesy and filled with broccoli.  Serve with a piece of Italian or garlic bread and you have a great lunch or light dinner. 

This is called a soup for one, however, it makes about 3 3/4 cup of soup, so you could actually get 2 meals out of this. 

1 cup broccoli florets

1/2 TBS olive oil

1/4 - 1/2 cup chopped onions

1 or 2 cloves garlic, minced

2 tsp all-purpose flour

2 cups chicken broth

1/2 cup heavy cream

1/4 cup finely diced carrots

1 1/2 cups shredded sharp cheddar cheese (don't use pre-shredded)

1/4 tsp cumin

1/8 tsp chili powder

Bring a medium-sized pot of water to a rapid boil.  Add a pinch of salt.  Add the broccoli florets and cook until crisp-tender, 2 to 2 1/2 minutes.

Drain the broccoli in a colander and immediately transfer to a bowl filled with ice water.  Leave in the ice water for 2 minutes, then transfer to the colander to drain.

Heat the oil in a medium-sized pot.

Add the onions and cook for 3 minutes.  Add the garlic and cook for a minute longer.

Stir in the flour and cook and stir for 1 minute.

Whisk in the broth.  Stir in the cream. Add the carrots.

Bring soup to a gentle boil, stirring constantly, then reduce the heat to low and simmer.

Stir in the cheese, cumin and chili powder.

Simmer the soup for 10 minutes, stirring occasionally.

Stir in the cooked broccoli.

Season with salt to taste.

You may process briefly with an immersion blender if you like a smoother soup.

This recipe can easily be doubled to serve 4 people.

Source:  www.onedishkitchen.com

Makes 1-2 servings

Janice

Baked Apple Cider Donuts

These baked apple cider donuts are made from an apple cider reduction to intensify its flavor.  This fall treat will become your new favorite!  If you don't have a donut pan, you can make these into muffins.  See the notes at the bottom of this recipe.

1 1/2 cups apple cider

2 cups all-purpose flour

1 tsp baking soda

3/4 tsp baking powder

1 tsp ground cinnamon

1 tsp apple pie spice (or mix together nutmeg, cardamom and cinnamon)

1/4 tsp salt

2 TBS unsalted butter, melted

1 large egg, at room temperature

1/2 cup packed light or dark brown sugar

1/2 cup granulated sugar

1/2 cup milk (or buttermilk), at room temperature

1 tsp vanilla

2 tsp apple flavored extract, optional

Topping:

1 cup granulated sugar

3/4 tsp ground cinnamon

3/4 tsp apple pie spice

6 TBS unsalted butter, melted

Reduce the apple cider:  Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you're left with about 1/2 cup.  Start checking at 10 minutes, 15 minutes, 20 minutes, etc. until you have 1/2 cup.  Mine took about 20 minutes.  Set aside to cool for 10 minutes.

Preheat oven to 350 F.  Spray donut pan with non-stick spray.  Set aside.

Make the donuts:  Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice and salt together in a large bowl.  Set aside.

Whisk the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract together.  Pour into the dry ingredients and add the reduced apple cider and whisk everything together until smooth and combined.  Batter will be slightly thick.

Spoon the batter into the donut cavities.  I used a large Ziploc bag, cut a corner off the bottom of the bag and piped the batter into each donut cup, filling about halfway.  Make sure you do not overfill!

Bake 10-11 minutes or until the edges and tops are lightly browned.  To test, poke your finger into the top of the donut.  If the donut bounces back, they're done.  Cool donuts for 2 minutes then transfer to a wire rack.  Re-grease the pan and bake the remaining donut batter.

Coat the donuts: Combine the granulated sugar, cinnamon and apple spice together in a medium bowl.  Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.

Notes:

These donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

You can freeze the donuts, coated or not coated in the toppings for up to 2 months.  Thaw overnight in the refrigerator and warm them up in the microwave....just a few seconds.

If you don't have a donut pan, you can make donut muffins in a standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350 F for about 18-20 minutes or until a toothpick inserted into the center comes out clean.  Makes about 10-12 donut muffins.

To make mini donuts, or to make mini muffins, grease your pan, add the batter to the pan only about 3/4 of the way full. Bake at 350 F for about 8-9 minutes.

Makes 12-14 donuts

Source: www.sallysbakingaddiction.com

Janice

Quick and Easy Blueberry Muffins

You only need a bowl...no mixer required.  These are easy and tasty muffins. Serve warm with a little butter.  Such a wonderful treat!

1 1/2 cups all-purpose flour

3/4 cup granulated sugar, plus 1 TBS for muffin tops

1/4 tsp fine sea salt

2 tsp baking powder

1/3 cup neutral-flavored oil; canola, vegetable and grape seed are great

1 large egg

1/3 to 1/2 cup milk - dairy and non-dairy both work

1 1/2 tsp vanilla 

6 - 8 ounces (about 1 cup) fresh or frozen blueberries *(see note below)

Heat oven to 400 F degrees.  For big-topped muffins, line 8 standard-size muffin cups with paper liners.  For standard-size muffins line 10 muffin cups.  Fill the remaining muffin cups with 1 to 2 TBS of water to help the muffins bake evenly.

Whisk the flour, sugar, salt and baking powder in a large bowl.

In a liquid measuring cup (I use a 2 cup Pyrex), add the 1/3 cup of oil and egg.  Then add enough milk to reach the 1 cup measuring line.  This is approximately 1/3 to 1/2 cup of milk.  Add the vanilla and whisk to combine.

Add milk mixture to the bowl with the dry ingredients.  Then use a fork to combine.  Do not over mix.  The muffin batter will be quite thick* (see note below).  Fold in the blueberries.

Divide the batter between muffin cups.  If making big-topped muffins, the batter will come to the tops of the paper liners.  Sprinkle a little sugar on top of each muffin.  Place 1 to 2 TBS of water in the empty tins.

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.  Transfer to a cooling rack.

To store, place them in a plastic bag, seal and store at room temperature for 2 to 3 days.  To freeze, wrap them tightly in aluminum foil or place them in freezer bags.  Freeze for up to 3 months.

*Note:  You can make these with fresh or frozen blueberries.  If you use frozen, do not thaw the berries.

*Batter Thickness:  The batter should be thick and "scoopable" - not runny and not dry or extra thick like dough.  If the batter is too runny, add flour, a tablespoon at a time until correct consistency.  If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.

Makes 8-10 muffins

Source: www.inspiredtaste.net

Eileen

Homemade Bakery French Bread

There is nothing more comforting than a hot piece of bread straight out of the oven.  This recipe only takes a little over an hour.  Why go to the bakery when you can make this right at home?

2 TBS yeast (make sure you use fresh)

1/2 cup warm water

2 cups hot water

3 TBS sugar

2 1/2 tsp salt

1/3 cup oil

6 1/2 cups flour

1 egg for brushing on top of bread

In a small bowl, dissolve yeast in 1/2 cup warm  water.  Make sure that your water is warm (not too cold, not too hot).  Let proof for 10 minutes.

In a separate mixing bowl, combine hot water, sugar, salt, oil and 3 cups of the flour and mix together.  Add the yeast mixture to a bowl.

Add the remaining 3 1/2 cups of flour, one cup at a time, mixing after each addition.  Watch for it to start pulling away from the bowl to know it is ready.  Once all of the flour is added, let sit for 10 minutes.

Separate your dough into 3 piecesFrench bread loaf and smooth out the edges.

Place the dough on a greased baking pan or a Silpat, seam side down.  Using a knife, make 3 to 4 diagonal cuts about 1/4 inch thick in the bread.  Brush with your beaten egg.  

Let dough rise uncovered for 30-40 minutes in a warm place.

Bake at 375 for 18-22 minutes or until golden brown. 

Makes 3 loaves

Source:  www.modernhoney.com

Eileen 

Mac And Cheese (Pressure Cooker)

Who doesn't love Mac and Cheese?  This creamy and delicious recipe made in the Instant Pot is so easy.  It's ready in just a few minutes.  

1 lb elbow macaroni

2 cups water

2 cups chicken broth

1 tsp dry mustard

1 1/2 tsp kosher salt

1/2 tsp black pepper

1 cup whole milk

16 oz sharp cheddar cheese, shredded* (see note below)

2 TBS butter

Add the uncooked macaroni pasta, water, chicken broth, dry mustard, salt and pepper to the Instant Pot.  Close and lock lid and turn the valve on top to "sealing".  Press "manual" or "pressure cook" and adjust to high pressure.  Set the time for 5 minutes.  Allow to start.

Once the time is up, quick release immediately.  Open the instant pot.  Using a wooden spoon, stir the pasta to break it up a little bit.

Add in the milk, cheese and butter.  Stir until completely melted (takes about a minute).  

Season with more salt and pepper if needed.  Serve and enjoy.

*use a good quality cheddar cheese.  Do not use the pre-shredded cheese.

Yield: 6 servings

Source: www.shugarysweets.com

Janice

Candied Jalapenos

When my friend, Beth, posted this recipe on her blog, I knew I had to make it.  Sure glad I did.  Make sure you double this recipe.  If you don't you will wish you had.  The candied peppers are good on a sandwich or burger.  For an appetizer, serve the peppers over softened cream cheese.  I also made candied Serrano peppers using this same recipe.

 







3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform 1/8-1/4 inch rounds.  (I used a mandolin to slice the peppers.) Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad.  I think it would be good in a salad dressing.

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow the peppers to mellow for at least two weeks, but preferably a month before eating. 

Source:  bethsfavoriterecipes.blogspot.com

Kimberly

Crispy Oven Fried Parmesan Chicken

This chicken is good served on top of pasta with a drizzle of marinara sauce.  You can also top the chicken with a piece of mozzarella cheese.

4 boneless, skinless chicken breasts (about 2 lbs)

1 1/2 cups all-purpose flour

1 tsp paprika

1 tsp salt

1 tsp black pepper

1 cup buttermilk

1 large egg

2 cups panko bread crumbs

1 1/2 cups shredded Parmesan cheese

1 1/2 TBS dried parsley flakes

1 1/2 tsp garlic salt (more or less to taste)

1 - 2 tsp onion powder

1/2 cup butter, melted (more or less as desired)

Marinara sauce

Preheat oven to 425 F.  Line two baking sheets with aluminum foil.  Spray each sheet liberally with cooking spray.  Set aside.

Mix together the flour with the paprika, salt and pepper. Set aside. In another bowl, whisk the buttermilk and egg together. Set aside. In a third bowl, mix together the panko bread crumbs, Parmesan cheese, parsley, garlic salt and onion powder.  Set aside.

Set-up the "dredging station" in this order:

    1) Seasoned flour

    2) Buttermilk/egg wash

    3) Panko bread crumb coating

Cut each piece of chicken in half lengthwise then across making each chicken breast into four pieces.  If you prefer to make this chicken Parmesan using whole pieces of chicken, there is no need to cut up the chicken.

Dip each piece into the 1) Seasoned flour mixture, 2) Buttermilk/egg wash,  3) Panko bread crumb coating.

Place onto the baking sheet 2 inches apart and drizzle each piece with melted butter.

Bake for 18-21 minutes until crispy and golden.  Turn the pan and chicken cutlets halfway through cooking for even browning.

Allow the chicken to rest on the pan for 3-5 minutes before serving.

Serve hot with a warm marinara sauce on the side.  If you wish to top with mozzarella cheese, place it back in the oven briefly until the cheese melts, then add the marinara sauce on top.

If you are leaving the chicken breasts whole and are not cutting them up into smaller pieces, you may need to increase the baking time to 28-30 minutes.  Also, you may want to use thin chicken breasts.

If doubling this recipe, you will only need to double the chicken.  You should have enough of the dredging/coating mixture.

Serves: 4

Source:  www.melissassouthernstylekitchen.com

Eileen