Cheesy Broccoli Soup

 This broccoli cheese soup is so good and creamy. It is comfort food, perfect for when the weather is colder. This recipe uses milk instead of canned soups.   It is quick and easy to make and one that my family loves.

Ingredients 

2 to 3 c. frozen broccoli
2 to 3 potatoes, diced
3 carrots, diced
1 onion, chopped
3 celery stalks, diced
2 cloves garlic
2 c. or more chicken broth
3 Tbs. flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika
salt and pepper to taste
2 c. milk
1/2 c. ham
4 to 8 oz. cheddar cheese, shredded (We use extra sharp cheddar cheese)

Directions

Place the broccoli, potatoes, carrots, onion, garlic, and celery in a saucepan.  Fill the pot with enough chicken broth to cover the vegetables.  Bring to a boil, then lower the heat. Cover and simmer until the vegetables are tender. This takes about 10 to 15 minutes.

In a cup, combine flour and 1/3 cup chicken broth. Stir until the mixture is smooth. Pour into the vegetable mixture, stirring constantly. 

Stir in garlic powder, onion powder and smoked paprika.

Slowly pour in the milk, stirring constantly.

Add the ham and cheese.  Stirring constantly, cook until the cheese has melted.  Do not boil.  Taste.  Season with salt and pepper. 

Serve and enjoy!

Chicken Nachos

Instead of using ground beef to make nachos, try chicken instead.  This nacho dish is so easy to make and is sure to please every member of your house.

Ingredients

Tortilla chips
2 Tbs. oil
6 green onions, chopped
2 cloves garlic
1 chicken breast, cooked and shredded
2 Tbs. or 1 pkg. taco seasoning
1 can black beans, rinsed
1/2 to 1 c. frozen corn
1 c. salsa
1 c. cheddar cheese, grated
1 1/2 to 2 c. Monterey Jack cheese or Mexican cheese blend
sliced jalapeno peppers
4 chopped green onions

Directions

Preheat oven to 325°

Cover a jelly roll pan with tortilla chips. Bake for 5 minutes. This helps to keep them crispy.

In a cast iron skillet, heat the oil. Sauté the onion and garlic  until tender. 

Add the shredded chicken. Season with taco seasoning and salt and pepper if needed.  Stir in the salsa.

Sprinkle half of the cheddar cheese and Mexican blend cheeses over the chips. 

Evenly place the shredded chicken and onion mixture over the top of the cheese.

Sprinkle the remaining cheese over the top of the chicken.

Dot with jalapeño peppers.  

Bake for 10 minutes, or until the cheese is melted.

Notes

If you want to save time, use a rotisserie chicken from the grocery store. Do not use canned chicken or the precooked chicken chunks sold at grocery stores. The flavor will not be as good.

You can add some sweet bell peppers when sautéing the onions.  

Another flavor twist would be to add refried beans instead of the black beans. 

Top the nachos with sour cream, or fresh diced tomatoes before serving. Maybe some black olives as well if you like black olives.

Homemade Seasoned Salt Blend

Seasoned salt is a mixture of spices, and this is our favorite seasoned salt. It brings out the flavor and can be added to so many dishes. Instead of buying seasoned salt at the store, it is easy to make your own.  Chances are, you already have these seasonings already on hand and in your spice cupboard.

Ingredients

8 Tbs. salt
3 Tbs. pepper
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. paprika
2 tsp. celery seed
1 tsp. red pepper (more or less)

Directions

Mix the salt, pepper, garlic powder, onion powder, paprika, celery seed and red pepper in an empty spice jar, or mason jar that have airtight lids.  Place the lid on the jars and shake to combine.

 Store in a dark, dry location.

Poppy Seed Bread

This bread recipe is so delicious and easy to make.  It is good with or without the glaze.

Ingredients

3 C. flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. poppy seeds
3 eggs
1 c. plus 2 Tbs. oil
1 1/2 c. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract

Glaze

3/4 c. powdered sugar
2 tsp. melted butter
1/4 c. orange juice
1/2 tsp. almond extract

Directions

Preheat oven to 350°.  Grease 2 loaf pans.

In a bowl, combine flour, sugar, baking powder, salt, and poppy seeds. Stir to mix thoroughly.

Add eggs, oil, milk, vanilla, and almond extract. Beat 2 minutes.

Pour into prepared loaf pans.   

Bake 1 hour, or until a toothpick comes out clean when inserted in the center. Let the loaves cool for 5 minutes while you make the glaze. 

Prepare the glaze

Combine powdered sugar, melted butter, orange juice, and almond extract.  Stir until smooth, and well blended.

Remove loaves from the pan. 

Pour the glaze over the loaves, while they are still warm. 

Notes:

You can substitute some of the oil with apple sauce.  It helps to cut down the calories, and you won't taste the applesauce at all.

Cheeseburger Soup

Colder weather means it is time to start making some delicious soups.  It warms you on the inside, and fills you up with healthy vegetables. This soup reheats well.

Ingredients

1 lb. ground beef
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 to 3 cloves garlic, minced
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped
2 tsp. basil
1 tsp. parsley
1/2 tsp. garlic powder
2 c. beef broth
4 potatoes, cut into cubes
2 Tbs. butter
1/4 c. beef broth
1/4 c. flour
2 c. cheddar cheese, cubed
1 c. whole milk or evaporated milk
salt and pepper
1/4 c. sour cream

Directions

In a large cast iron skillet, or a cast iron Dutch oven, add ground beef, onion, carrots, celery, garlic, sweet bell pepper, and jalapeño pepper. Cook until the beef is no longer pink and the vegetables are tender.  Drain off excess grease.

Stir in basil, parsley, and garlic powder.

Pour in the beef broth and add the potatoes.  Bring the mixture to a boil.  Cover with a lid and simmer until the potatoes are tender. This takes about 10 to 12 minutes.

Add butter.  Stir until the butter melts and is mixed in.

In a small cup, combine flour and 1/4 cup beef broth.  Stir until smooth.  You don't want any clumps of flour remaining in the mixture. Gradually pour the mixture into the pot of simmering meat and vegetables.  Stir until combined. 

Pour in the milk. Stirring well to combine. Bring to a boil.  Reduce heat and simmer, stirring occasionally. Add salt and pepper to taste.

Add the cheese and stir until melted. 

Just before serving, add the sour cream and mix thoroughly.

Notes:

You can use American or Velveeta cheese. However, if you add shredded cheese to the soup, it takes longer for the cheese to melt.

If money is tight, only use 1/2 pound of ground beef and more vegetables.

Substitute cubed potatoes with frozen hash browns. 

Add some cooked, crumpled bacon to the soup for more flavor.

Easy Candied Pecans

 

This is a wonderful snack.  Pecans, or almost any kind of nut, with a cinnamon syrup coating.  Be warned.  Once you start eating them, it is hard to stop.

Ingredients

1 3/4 c. pecan halves
1 Tbs. butter, softened
1 c. sugar
1/2 c. water
1/2 tsp salt
1/2 tsp. cinnamon
1 tsp vanilla

Directions

Heat oven to 250°.

Place pecan halves in a baking sheet in a single layer.

Bake the pecans for 10 minutes, or until they are nicely warmed.

In a heavy saucepan, combine butter, sugar, water, salt and cinnamon.  Over medium heat, cook, stirring constantly, until the mixture comes to a boil and the sugar is completely dissolved. It is important that the sugar dissolves completely, because if it isn't, sugar crystals will form. This will give the texture of eating grainy pecans.  

Cover the pot with a lid.  Cook for 2 minutes.  This will dissolve the sugar that may be on the sides of the pot. 

Remove the lid.  Cook without stirring until the mixture reaches soft ball stage, 236° on a candy thermometer.  Remove from heat.

Stir in vanilla.  

Add the pecans.  Stir until the pecans are evenly coated in the syrup. 

Spread the pecans on a buttered baking sheet.  Bake for 30 minutes, stirring every 10 minutes. Spread on a cool baking sheet lined with waxed paper.

Cool and enjoy.

Pork Roast

Moist, tender pork roast with tender vegetables.  It is an old-fashioned meal that is easy to prepare and sure to please your family.

Ingredients

2 carrots, chopped
1 onion, chopped
1 celery rib, chopped
2 potatoes, quartered
3 lb. pork roast
1 Tbs. oil
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. thyme
salt and pepper to taste
2 c. beef or chicken broth
4 cloves garlic, minced
1/4 c. honey
3 Tbs. soy sauce
1 Tbs. mustard
1 Tbs. oil

Directions

Preheat oven to 325°.

In a small bowl, combine garlic powder, paprika, onion powder and thyme.  

Season all sides of the pork roast with salt and pepper to taste. Rub the spice blend all over the pork.  

In a large heavy cast iron skillet, heat the cooking oil. Sear the pork roast on all sides. This takes about 4 to 5 minutes per side.  

Place carrots, onion, celery, and potatoes around the roast.

Pour in the beef broth. 

In a small bowl, combine garlic, honey, soy sauce, mustard, and oil.  Stir until thoroughly combined and smooth. Set aside.

Bake for 90 minutes. 

Brush all but 2 tablespoons of the sauce over the top pork roast.   Drizzle the remaining sauce over the vegetables. Continue to bake for another 15 to 20 minutes, or until the internal temperature of the pork reaches 145°.

Remove from the oven. Let rest for 10 minutes before cutting and serving.