Oh So Good Broccoli Cheese Soup

Oh So Good Broccoli Cheese Soup

1 - 16 oz bag frozen broccoli 

florets

4 cups chicken stock

1 small yellow onion, chopped

6 tablespoons margarine

1/2 cup all-purpose flour

2 cups whole milk

1 - 12 oz block Velveeta, cubed

2 cups grated cheddar cheese (I use mild but you can use sharp)

Ground white pepper

In a large saucepan, boil the broccoli in the chicken stock for about 15 minutes. 

In a large deep skillet, sauté the onions in the margarine until soft, about 10 minutes. 

Add the flour and mix to form a thick paste. Gradually add in the milk, stirring until combined and thickened. Add mixture to the broccoli mixture. Stir to combine. Lower heat and add the Velveeta, stirring until melted, being careful not to let the soup boil. Add the shredded cheddar cheese. Stir until blended. Season with the ground white pepper. 

Serve hot........with garlic bread...yummy! 

Taco Mac & Cheese with Tomatoes and Green Chiles

Taco Mac & Cheese with Tomatoes and Green Chiles

1 lb ground beef (I use 80/20)

1-12 oz package Velveeta, cubed

1 cup whole milk

1 small onion, chopped

1 clove garlic, minced

1 can Rotel

1 envelope taco seasoning

1 tablespoon olive oil

1-16 oz box medium shell pasta 

Cook pasta according to package instructions; drain. 

Meanwhile in a large skillet over medium-high heat, heat the oil. Add the garlic and onions and cook for 5 to 6 minutes or until soft. Add the ground beef and brown until no longer pink. Once browned, drain and return to skillet. 

Add the Rotel and taco seasoning. Cook for another 5 minutes. Lower the heat to medium-low. Add the Velveeta and milk and stir continuously to combine as the cheese melts.

Add the cooked pasta shells and stir to combine. 

Place in individual serving bowls and enjoy. 

Footnotes - You can top or mix in crushed corn chips, tortillas, scallions, ground cayenne (if you like a lot of heat) or sour cream. 

"Not Billy's Grilled Cheese" Grilled Cheese

It was a cold (8 degrees) and snowy morning this morning. Billy used all of my table salt (don't ask) to salt our ridiculously icy front steps last night. This morning, I sent him to the store to get more salt. For the past week I have been trying to put my recipe links back into my Recipe Box app since they were lost 2 weeks ago which made me VERY hungry. So he asked me if I wanted him to pick up anything for breakfast since he was out. I immediately said GRILLED CHEESE!.....because Billy makes the best grilled cheese EVER!
Unfortunately, by the time he got back from the store it was too late to make grilled cheese because we had to get the baby ready and Billy had to get ready for work. So I was left with the task of making my own grilled cheese. Needless to say....my grilled cheese fell sadly short of perfection.
But at least I got to test out one of my new backdrops that I ordered from Etsy....LOL! Looks professional though, right?!?!

Sauteed Broccoli Rabe with Garlic and Feta

Let me start by saying that I hate broccoli rabe. I can't get over the bitterness. There are only 2 circumstance where I will eat it....when its in my Hot Sausage Stromboli Bread and this recipe. I first had this at my parent's house when my dad made it as a side for dinner. The heat from the hot broccoli rabe melts the feta. It is SO good!



Sauteed Broccoli Rabe with Garlic and Feta

2 bunches broccoli rabe
1/4 cup extra virgin olive oil
6 medium garlic cloves, peeled
Salt and ground black pepper
1/2 block good-quality feta cheese, crumbled (I use Arahova or Ipirou)

Remove any tough or damaged outer leaves of broccoli rabe. Remove the thick lower stems. Cut broccoli rabe into 3 sections. Clean broccoli rabe well under running water until all dirt is removed.

Fill a large pot with water. Once water is boiling, place broccoli rabe in the pot and boil for about 5 minutes. Drain broccoli rabe well and set aside. In a medium, deep skillet, heat olive oil over medium heat. Add garlic and sauté until browned. Be careful not to burn garlic! Add broccoli rabe to the pan and toss to coat. Season to taste with salt and ground black pepper, cooking for about 10 to 15 minutes.
Remove the sauteed broccoli rabe and garlic and place in a serving dish. Add the crumbled feta to the hot broccoli rabe. Serve immediately.

Pumpkin Pie Dip

Okay....so it's the middle of February and "pumpkin everything" is usually saved for the fall but I mean really....who can resist pumpkin? I love this dip. I love it with graham crackers, ginger snaps, Nilla wafers, on top of vanilla ice cream, with apple slices, bananas, right from the spoon..you get the picture.



Pumpkin Pie Dip

1 - 8 oz package cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with graham crackers.

Recipe adapted from A Taste of Home

Tortellini Boscaiola

Tortellini Boscaiola

2 tablespoons salted butter
1 container chopped pancetta
4 cloves garlic, crushed
2 medium leeks, thinly sliced
8 oz. package sliced mushrooms
1/8 cup dry white wine
1 pint heavy cream
1 teaspoon chopped thyme
1 1/2 lbs veal or cheese tortellini
1/2 cup grated parmesan cheese
1 tablespoon chopped Italian parsley
Salt and ground white pepper

Melt the butter in a large frying pan over medium heat. Add the panvetta and cook for 5 minutes or until crisp. Add the garlic and leek and cook for 2 minutes. Add the mushrooms and cook for 8 minutes or until softened. Add the wine and cook for 5 minutes. Add the cream and the thyme and bring to a boil. Reduce the heat and simmer for 10 minutes or until the sauce has thickened.
Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to pan to keep warm.
Add the parmesan to the sauce and stir over low heat until melted. Season with salt and ground white pepper. Combine the sauce with the pasta and parsley.

Buttermilk Fudge Brownies

Buttermilk Fudge Brownies

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
1 cup water
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 13x9-inch baking pan; set aside. In a medium bowl, stir together flour, sugar, baking soda and salt; set aside.
In a medium saucepan combine butter, cocoa powder, and water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, chocolate chips and vanilla. Beat for 1 minute, batter will be thin. Pour batter into the prepared pan.
Bake for about 35 minutes, or until a wooden toothpick inserted in the middle comes out clean.

Recipe adapted from Better Homes and Gardens

Creamy Rotelle with Mushrooms, Sage and Toasted Panko

Creamy Rotelle with Mushrooms, Sage and Toasted Panko

1 lb. rotelle pasta
2 tablespoons olive oil plus 1 teaspoon
1/4 cup panko
1 package sliced mushrooms
2 tablespoons chopped fresh sage
1 small yellow onion, chopped
3 cloves garlic, pushed thru a press
1 cup heavy cream
1/2 cup grated Parmesan
1/4 cup white wine

Bring a large pot of salted water to a boil. Add the rotelle and cook until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, in a small skillet, heat the teaspoon of oil over medium-high. Add the panko and toast, stirring, until golden, 3 minutes; transfer to a plate.
In a large skillet, heat the olive oil over medium-high heat. Cook the onions and garlic, stirring, until softened, 4 to 6 minutes. Add the mushrooms and sage. Season with salt and pepper and cook, stirring, until browned, 5 minutes.
Add the white wine and cook for 5 minutes more. Reduce the heat to medium. Add the cream, Parmesan and reserved pasta water. Cook over medium, stirring often, until the sauce thickens, about 3 minutes; season again if necessary. Add the rotelle and toss to combine.
Divide among plates; top with the panko.

Recipe adapted from Rachael Ray Magazine

Chicken Thighs with White Wine and Cherry Peppers

Chicken Thighs with White Wine and Cherry Peppers

4 boneless, skinless chicken thighs
2 - 16 oz. jars sweet cherry peppers, torn into pieces and seeds removed
2 cups white wine
5 tablespoons unsalted butter
1/4 cup flour
4 tablespoons olive oil
Salt and pepper
Dried parsley leaves

Season chicken thighs with salt, pepper and flour.
In a large skillet, heat the olive oil. Add the chicken thighs (you may have to fry them in 2 batches). Cook for 6 or 7 minutes on each side or until no longer pink in the middle. Remove from skillet.
Add the cherry peppers to the skillet and cook for about 2 minutes. Add the white wine and scrape up any browned bits from the bottom of the skillet. Let the white wine cook down for about 2 minutes. Add the butter, 1 tablespoon at a time. Continue to cook for 2 minutes more. Add the parsley.
Serve over rice or pasta.

Footnotes - You can use a combination of hot and sweet peppers. Boneless, skinless chicken breast also work well with this dish.

Chicken Avgolemono Soup

Chicken Avgolemono Soup

For the soup -

8 cups water
8 cups chicken broth
2 packages skinless chicken legs, about 10
4 large carrots, peeled and sliced
3 stalks celery, sliced
1 large onion, chopped
2 cans sliced white potatoes, cut into quarters
2 chicken bouillons
1 1/2 cups uncooked orzo pasta
Salt and pepper

For the avgolemono -

Juice from 2 lemons
Yolks from 6 large eggs

In a large pot cover chicken legs with water and broth. boil on high heat for 45 minutes to an hour. Skim off any fat that rises to the top. Remove chicken and allow to cool. Once cooled, shred the chicken into bite-sized pieces.
Meanwhile, add the carrots, celery, onions and bouillon to the pot, season with salt and pepper and continue to cook for another 45 minutes.
Add the sliced potatoes and the orzo and cook until the orzo is tender, about 15 minutes.

How to make the avgolemono -

Just before the cooking time is up, remove a cup of the broth and allow to cool. In a medium bowl, beat the egg yolks. Slowly beat in the broth, whisking continuously.
As soon as the orzo has cooked, turn off the heat. Add the avgolemono mixture to the soup and stir in gently, stirring in one direction only. Add the lemon juice a little at a time until you get the desired lemon flavor.
Pour soup into bowls and serve with crusty Italian bread.

Life in Mayberry

Turkey incident on N. Franklin Turnpike...LOL!

Slow Cooker Pot Roast with Pureed Vegetable Gravy

My mom makes the best pot roast. Like THE BEST pot roast with AMAZING gravy. She also makes it in a pot. My husband commented that she was the only one he knew that made pot roast in a pot...LOL!! After I had my son, she stayed with us for a week...and pot roast was on my list of favorite foods my mom makes that I requested while she was here. Her trick to her gravy is she purees the carrots and onions so that they blend into the gravy. It gives the gravy a really unique flavor.
I make my pot roast in the slow cooker but I make my gravy the same way she does. YUMMY!!!



Slow Cooker Pot Roast with Pureed Vegetable Gravy

1 - 3 to 4 lb beef chuck
1 1/2 cups petite carrots
1 large yellow onion, chopped
3 tablespoons olive oil
2 beef bullion cubes
2 cups water
1 - 12 oz jar bistro au jus gravy
1 - 12 oz jar savory beef gravy
1 envelope onion soup mix
Garlic powder
Onion powder
Salt and ground black pepper
Wondra, if needed

Season beef chuck with onion powder, garlic powder, salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chopped onions and saute until just starting to turn brown, about 5 to 6 minutes. Remove the onions and set aside (do not clean skillet). In the same skillet, add the chuck roast and sear on all sides.
Place seared chuck into the slow cooker. Top with onions and petite carrots. Add both jars of gravy, onion soup mix, water and bullion cubes. Set slow cooker for 6 hours.
When pot roast is finished, remove from the slow cooker and place on a platter. The meat will fall apart so try to cut it as best as you can.
Pour gravy with the carrots and onions into a large mixing bowl. Using a stick blender, puree the gravy until smooth. If the gravy is too thin, add a bit of Wondra and puree again. Season according to taste. Pour gravy over the pot roast. Serve with mashed potatoes or hot buttered noodles.



Even my 10-month old loved it!

Rainy fall day.....

....is the perfect excuse to snuggle on the couch while waiting for my slow-cooker pot roast to finish cooking.



Latte.....cookbook.....cable-knit blanket = perfect!

Spicy Italian Stromboli Ring

Spicy Italian Stromboli Ring

2 - 8oz. cans refrigerated crescent roll dough (I use Pillsbury Butter Garlic flavor)
10 slices provolone cheese, halved
1/3 lb deli sliced salami
1/4 lb deli sliced ham or hot capocollo
1/4 lb deli sliced pepperoni
1/2 cup well drained hot pepper rings
1/2 cup well drained mild pepper rings
Fresh ground black pepper
Marie's Creamy Garlic Italian Dressing, for dipping

Peheat oven to 375 degrees.
Unroll both cans of dough; separate into 8 rectangles. On an ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
Start layering using half of the cheese. Layer salami, ham and pepperoni slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
Bake 22 to 30 minutes or until dough is golden brown and thoroughly baked. Remove from oven and allow to cool for 5 to 10 minutes before cutting.

Recipe adapted from Pillsbury

Chocolate Fudge

Whenever I make this, I always make an extra batch for Billy to take to work with him.



Chocolate Fudge

1 1/2 cups sugar
1 - 5oz. can evaporated milk
2 tablespoons unsalted butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

Line an 8-inch square baking pan with wax paper.
In a medium saucepan, combine sugar, evaporated milk, butter and salt. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate chips and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan and refrigerate for 2 hours or until firm. Lift from pan and cut into pieces.

Gooey...Gooey...Goodness!

Lunch!!! Because Billy makes THE BEST grilled cheese sandwich EVER!! LOL!!

Janice's Famous Artichoke Dip

My friend Janice gave me this recipe a few years back. It is also featured in our LFFD Ladies Auxiliary cookbook. It is SOOO good! I love it with Ritz Crackers, especially the Toppers Garlic and Herb flavored but you can try it with bagel slices or toasted pita wedges.



Janice's Famous Artichoke Dip

1 can artichoke hearts, chopped
1 cup Hellmann’s mayonnaise
1/2 cup grated Romano cheese
1 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese
1/8 - 1/4 teaspoon cayenne pepper (optional)

Preheat oven to 400 degrees. Mix artichokes, mayonnaise, Romano cheese, cayenne pepper and garlic powder in bowl. Blend in half of mozzarella cheese. Place in 1- quart casserole dish or glass pie plate. Sprinkle remaining half of mozzarella on top. Bake for 20 minute or until cheese is melted and slightly browned.

Creamy Garlic and Leek Ditalini

Creamy Garlic and Leek Ditalini

8 oz. ditalini pasta
4 tablespoons salted butter
1/2 cup chopped leek
1 clove garlic, minced
1 cup heavy cream
1 cup freshly grated Romano cheese
1 pinch ground white pepper

Bring a large pot of salted water to a boil. Add ditalini and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream and simmer until thickened. Toss with pasta and cheese until evenly coated. Season with pepper.

Spanakopita with Feta

Spanakopita with Feta

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound good- quality feta cheese, crumbled
1 - 2 eggs, lightly beaten
2 sticks unsalted butter, melted
1 lb. filo pastry sheets

Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

Preheat the oven to 350 degrees. Brush a baking sheet with some of the melted butter.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3x11-inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1-inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Brush the triangles lightly with butter, then bake for 20 to 25 minutes or until golden and crisp. Serve hot.

Recipe adapted from the Food Network

Stuffed Artichokes

Stuffed Artichokes

4 large artichokes
1 1/2 cups seasoned breadcrumbs
1/2 cup grated Romano cheese
4 garlic cloves, minced
Salt and pepper
Olive oil
1/2 cup white wine
Water

Take the artichokes and cut off the bottoms to level them off so they can stand up straight. Peel off any outer leaves that look really tough or that are just hanging off. Cut the tops of the artichokes so then are flat across.
In a separate bowl, mix the breadcrumbs, cheese, garlic, salt, pepper and just enough olive oil to make the mixture moist. Pry open the artichokes, pulling the leaves away from the middle a little bit. Start stuffing the breadcrumb mixture in between the leaves until all four are sufficiently stuffed then place the artichokes in a deep, heavy bottomed sauce pan. Drizzle a little olive oil on the tops of the artichokes to keep the stuffing extra moist. Add the wine to the pot and then add enough water to come halfway up the sides of the artichokes. Simmer over low heat. Then cover and cook until soft, about 45 minutes to an hour.