Here is a basic broccoli soup. I am excited for fall! Check out my other soups too! Serve with yummy crusty bread!
2 Cups Water
1tsp chicken bouillon or vegetable granules
1 package (16oz) frozen chopped broccoli, thawed
1 Medium Onion
1/4 cup butter, cubed
3 tablespoons all purpose flour
1 cup milk
1 pound process cheese (velveeta)
In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain- reserving 3/4 cup liquid.
In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low head until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.
4 servings.
Enjoy!
Thursday, September 23, 2010
Chorizo Tacos
Ok- Adam wanted me to share this one. He made it. Found in at a Rick Bayless website.
http://greasyskillet.blogspot.com/2008/04/chorizo-tacos.html
Ingredients:
8 ounces (1 cup) Mexican chorizo sausage
3 medium (3/4 pound) red potatoes
Salt
2 medium poblano chiles roasted
3 tablespoons vegetable oil (I think you could get by with a little less)
1 small onion
Condiments
salsa
guacamole
sour cream
cheese
cilantro
Cook chorizo in large skillet. Break it up as it throughly cooks. If there's a lot of fat, drain it off. Remove chorizo from the skillet.
Cut potatoes in half, then cut each half into 4 pieces. Place potato pieces in non-metal bowl. Sprinkle with 1/2 teaspoon salt and toss. Cover with plastic wrap. Microwave on high power for 4 to 5 minutes, until completely tender.
Pour oil into skillet and heat over medium heat. Add sliced onion and stir regularly. Cook for 2 minutes until onions are translucent.
Add potatoes and cook. Stir regularly and cook for 5 minutes until browned.
Stir in chiles and chorizo. Cook for 2 or 3 minutes more. Taste and season with salt if necessary (Although I've never needed to salt this recipe because there's plenty of seasoning in the chorizo.)
Keep warm over very low heat.
Serve: Heat corn tortillas according to directions on the package. Serve with your choice of condiments. I usually keep this taco very simple as you can see in the pictures. I usually only eat it with a little cilantro and maybe some guacamole.
Hope you like it :)
http://greasyskillet.blogspot.com/2008/04/chorizo-tacos.html
Ingredients:
8 ounces (1 cup) Mexican chorizo sausage
3 medium (3/4 pound) red potatoes
Salt
2 medium poblano chiles roasted
3 tablespoons vegetable oil (I think you could get by with a little less)
1 small onion
Condiments
salsa
guacamole
sour cream
cheese
cilantro
Cook chorizo in large skillet. Break it up as it throughly cooks. If there's a lot of fat, drain it off. Remove chorizo from the skillet.
Cut potatoes in half, then cut each half into 4 pieces. Place potato pieces in non-metal bowl. Sprinkle with 1/2 teaspoon salt and toss. Cover with plastic wrap. Microwave on high power for 4 to 5 minutes, until completely tender.
Pour oil into skillet and heat over medium heat. Add sliced onion and stir regularly. Cook for 2 minutes until onions are translucent.
Add potatoes and cook. Stir regularly and cook for 5 minutes until browned.
Stir in chiles and chorizo. Cook for 2 or 3 minutes more. Taste and season with salt if necessary (Although I've never needed to salt this recipe because there's plenty of seasoning in the chorizo.)
Keep warm over very low heat.
Serve: Heat corn tortillas according to directions on the package. Serve with your choice of condiments. I usually keep this taco very simple as you can see in the pictures. I usually only eat it with a little cilantro and maybe some guacamole.
Hope you like it :)
Thursday, September 16, 2010
Apple Streusel Cheesecake Bars
I got this straight from the better crocker website...this is time consuming and so rich! But sooo good!
http://www.bettycrocker.com/recipes/apple-streusel-cheesecake-bars/8cf62013-0676-4102-8d75-0f1ee6d3fa8f
Apple Streusel Cheesecake Bars
Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Enjoy!
http://www.bettycrocker.com/recipes/apple-streusel-cheesecake-bars/8cf62013-0676-4102-8d75-0f1ee6d3fa8f
Apple Streusel Cheesecake Bars
Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Enjoy!
Crescent Roll Dogs
I know you all have probably done these but they are so good!
1 package of crescent rolls (the big ones were awesome)
We used turkey kielbasa (pre-cooked)though you can use hot dogs if you like
American cheese
Preheat oven to 350
Open crescent roll triangles
Lay one piece of cheese on the bottom
Cut the kielbasa in half and put on top of cheese
Roll all together and repeat
Bake for 10-15 minutes or so (until brown)
Yum! I ate way too many of these!
1 package of crescent rolls (the big ones were awesome)
We used turkey kielbasa (pre-cooked)though you can use hot dogs if you like
American cheese
Preheat oven to 350
Open crescent roll triangles
Lay one piece of cheese on the bottom
Cut the kielbasa in half and put on top of cheese
Roll all together and repeat
Bake for 10-15 minutes or so (until brown)
Yum! I ate way too many of these!
Sunday, September 12, 2010
Super Easy Crockpot Chicken
This is so simple but so good! Use it for taco's or quesadillas!
1-11/2lb chicken breast
1 jar salsa
1/2 cup water (if needed)
That's it!
Put it in the crock pot and let it sit all day! 8 or so hours- then shred and eat in yummy Mexican dishes! For southern people Publix makes the best salsa! Enjoy!
1-11/2lb chicken breast
1 jar salsa
1/2 cup water (if needed)
That's it!
Put it in the crock pot and let it sit all day! 8 or so hours- then shred and eat in yummy Mexican dishes! For southern people Publix makes the best salsa! Enjoy!
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