Broccoli Cheese Soup (one pot)

I love a good broccoli cheese soup.  This has become my go-to recipe because it is delicious and is made in one pot.  As you're chopping up the broccoli florets for this soup, you'll have leftover stems.  You can cut some (or all) of the stems up and cook them with the onion to avoid waste.  A note on leftovers: while broccoli cheese soup can look a little grainy when reheated (I think this is because it contains milk), it still tastes good.

Broccoli Cheese Soup (one pot)

Serves 4-6

Ingredients:

5 tablespoons butter, divided

1 small onion, minced

3 cloves garlic, minced

1 cup broccoli stems, chopped (optional)

1/4 cup flour

2 cups milk

2 1/2 cups low-sodium chicken broth
3 cups broccoli florets, chopped into small pieces

1 cup chopped carrot (or shredded carrots)

1 teaspoon salt, or to taste

1/2 teaspoon pepper

8 ounces extra-sharp cheddar cheese, grated

Directions:

1. In a large pot, melt 1 tablespoon butter over medium heat.  Add onion, garlic, and broccoli stems.  Saute for 5 minutes.

2. Add remaining 4 tablespoons butter to pot.  When butter is melted, sprinkle in flour.  Cook over medium heat for 2-3 minutes, until thickened.  Slowly pour in milk, whisking constantly.  Gradually stir in broth, whisking constantly.  Simmer 10 minutes, or until thickened, whisking occasionally.

3. Add broccoli florets, carrot, salt and pepper.  Simmer about 10 minutes, or until the broccoli is bright green and fork-tender.

4. Move the pot off the heat.  Gradually stir in most of the grated cheese, adding one handful at a time and stirring until melted.  

5. Dish into bowls and top with remaining cheese.

Source: adapted from www.pinchofyum.com

 

Caramelized BBQ Chicken and Peach Salad

This salad is a big hit at our house.  The original recipe calls for grilling the peach slices, but I've found I like it best with just fresh sliced peaches.  Chicken with BBQ sauce is good to begin with, but I love the method of caramelizing the BBQ sauce with grilled chicken slices.  The reduced BBQ sauce gets thicker and sticks to the chicken.  This salad is a good combination of flavors!

Caramelized BBQ Chicken and Peach Salad

Serves 4

Ingredients:

4 chicken breasts, seasoned with salt and pepper (can also use chicken tenderloins)

1 head romaine lettuce

3-4 ripe peaches

about 4 ounces white cheddar cheese

BBQ sauce (about 1 1/2 cups)

For the dressing:

1/2 cup buttermilk

1/4 cup plain Greek yogurt

2 tablespoons chopped fresh basil, plus extra for garnish, if desired (or 1 teaspoon dried basil)

1/2 teaspoon minced garlic

1 1/2 teaspoons red wine vinegar

salt and pepper to taste

Directions:

1. Preheat grill to 375 degrees.

2. Whisk together all dressing ingredients.  Refrigerate until ready to use.

3. Wash, dry, and chop lettuce.  Slice peaches fairly thinly.  Chop cheese into cubes.

4. Grill chicken.  A few minutes before chicken is done, brush with BBQ sauce.  Cook until chicken reaches 165 degrees.  Allow chicken to cool for 5-10 minutes, then slice into strips.

5. Heat BBQ sauce over medium high heat in a saucepan until bubbly.  Add grilled chicken strips.  Toss strips in BBQ sauce for a few minutes, until coated and sauce sticks to the chicken.  

6. Assemble salads by placing lettuce, chicken, peaches, and cheese on each plate.  Drizzle on dressing.  Garnish with extra chopped basil, if desired.

Recipe adapted from: A Bountiful Kitchen

Summer Corn, Avocado, Feta and Basil Salad

Fresh corn on the cob is so nice to look forward to each year!  This salad makes good use of it.  It can be served by itself or over a bed of greens (spinach, arugula, etc.).  Paired with grilled chicken and maybe some bread with butter, it makes for a wonderful summer meal.

Summer Corn, Avocado, Feta and Basil Salad

Serves 2-4 as a side salad

Ingredients:

Salad ingredients:

3 ears corn on the cob

2 cups chopped cucumber

1 1/2 cups chopped cherry tomatoes (or 2 chopped roma tomatoes)

1/4 cup red onion, chopped finely

1-2 avocados, diced

1/2 cup feta cheese crumbles (I like to crumble block feta myself rather than buy feta crumbles)

1/4 cup basil, cut into thin ribbons

For the dressing:

3 tablespoons white balsamic vinegar (can substitute regular balsamic or red wine vinegar)

Juice from 1 lemon

1 clove minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Directions:

1. Bring a large pot of water to a boil.  Add corn on the cob and boil for 5 minutes.  Remove corn from water and let cool.  Once cool, cut corn off the cobs.

2. Whisk together all dressing ingredients.

3. Toss together corn, cucumber, tomatoes, red onion, avocado, feta and basil.  Pour desired amount of dressing over top and stir.  Season with salt and pepper to taste.

Can be served by itself or over a bed of greens (spinach, arugula, etc.)

Source: adapted from Lillie Eats and Tells

Caramelized Onion, Spinach and Feta Frittata

This frittata is easier to make than quiche (no crust!), and is delicious for breakfast, lunch, or dinner.  If you have leftover caramelized onions, you can use them in omelets, grilled cheese, as a burger topping, etc.  The onions take some time to caramelize (about 45 minutes), but you can make them ahead of time (they can sit in the fridge for at least a few days).  Here is a good tutorial on how to caramelize onions.  More caramelized onion help here.

Caramelized Onion, Spinach, and Feta Frittata

Makes 1 pie plate

Ingredients:

2 tablespoon olive oil (divided)

2 yellow onions, sliced into 1/8 inch half circles

4 cups baby spinach or kale (chopped into ribbons)

8 eggs

1/3 cup heavy cream

1 teaspoon salt

1/2 teaspoon pepper

5 ounces feta cheese crumbles (I prefer to crumble block feta myself rather than buy feta crumbles)

Directions:

1. Heat about 1 1/2 tablespoons olive oil over medium-low heat.  Add yellow onions and a pinch of salt.  Stirring occasionally, cook for about 45-50 minutes, until dark, caramelized, and jammy looking.  If onions start to burn, turn heat down.  If they continue to get too dark before caramelizing, add 1 tablespoon of water, and stir to deglaze pan.  (I usually add water 3-4 times during the process.)  If not using right away, store in the refrigerator, covered.

2. Preheat oven to 400 degrees.  

3. Heat about 1/2 tablespoon olive oil over medium heat.  Add spinach or kale.  Saute for just 1-2 minutes, until wilted.

4. Crack the eggs into a large bowl and whisk well.  Stir in the cream, salt and pepper.  

5. Spray a glass pie plate with nonstick spray.  Cover the bottom with desired amount of caramelized onions, add a layer of sauteed spinach, and then a layer of about 3/4 of the feta.  Slowly pour the egg mixture in an even layer on top.

6. Bake for 15-10 minutes, or until eggs are completely set.  Top with remaining feta cheese crumbles.  Serve warm or cold.

Source: Adapted slightly from https://themodernproper.com/caramelized-onion-frittata

 

Chocolate Peanut Butter Bars (No Bake)

My friend, Jessica, makes these bars every year at Christmas time, and they are a perfect treat for chocolate-peanut butter lovers.  They are simple, quick, no bake, and delicious!

Chocolate Peanut Butter Bars (No Bake)
Makes a 9x13 pan
Ingredients:
1 cup (2 sticks) butter, melted
1 1/4 cup peanut butter, divided
2 cups finely ground graham cracker crumbs (16 full rectangles)
2 cups powdered sugar
2 cups chocolate chips

Directions:
1. Line a 9x13 pan with foil.  No need to grease.  (I like to use a metal pan with fairly straight sides.)

2. Stir together melted butter with 1 cup peanut butter.  Add graham cracker crumbs and powdered sugar.  Stir until combined.  Press evenly into pan.

3. Melt chocolate chips and remaining 1/4 cup peanut butter together in microwave, stirring every 30 seconds or so.  Spread evenly over peanut butter layer.

4. Refrigerate until firm, at least 2 hours.  To cut with clean edges, lift bars out of pan using foil and use a sharp knife to cut into squares.

Source: Adapted slightly from my friend, Jessica, and www.sallysbakingaddiction.com

Big Batch Brownies

Sometimes you just need a lot of brownies!  This makes a big pan perfect for sharing.  Because they freeze well, they are handy to make ahead of when you need them.

Big Batch Brownies
Makes a half sheet pan
Ingredients:
1 1/3 cup melted butter, melted
4 eggs
3/4 cup milk
1 tablespoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoon baking powder
4 cups sugar
1 2/3 cup cocoa powder
1 cup chopped walnuts (optional)
2 cups chocolate chips

Directions:
1. Preheat oven to 350 degrees.  Line a half sheet baking pan with parchment paper.

2. Mix eggs, milk, and vanilla.  Slowly add in melted butter, and stir to combine.

3. In a large bowl add flour, salt, baking powder, sugar and cocoa.  Stir to combine.

4. Add wet ingredients to dry and stir just to combine (don't overmix).

5. Spread batter into prepared pan.  Sprinkle on chocolate chips and walnuts (if desired).

6. Bake for 32-40 minutes, until edges separate from the pan but middle does not appear totally done yet.  (Don't overbake!)

7. Allow to cool.  Cut into squares and then put pan in freezer.  Once firm in freezer, pull out pan,  separate into individual brownies, and place brownies in freezer bags.  Remove brownies from freezer about 30 minutes before serving.

Source: adapted from Lillie Loves Macros

Peanut Butter Layer Brownies

These brownies are very rich!  They frosting has an intense peanut butter flavor, and is not too sweet.  I made these with Ghirardelli bittersweet chocolate chips, so the brownie and top chocolate layer are a dark chocolate flavor.  These are best after chilling in the refrigerator, so they are a great option for making ahead of time.  Because they are so rich, they are great cut into smaller pieces.

I'm not sure yet if the top chocolate ganache layer is best made with chocolate/cream, chocolate/butter, or chocolate with cream AND butter.  It's probably delicious any way.

Peanut Butter Layer Brownies
Makes one 9x13 pan (servings depend on how big you want to make each square)
Ingredients:
For the brownie layer:
1 cup butter (2 sticks)
8 ounces bittersweet or semisweet chocolate (I like Ghirardelli bittersweet chocolate chips)
2 cups (15 ounces) sugar
1 teaspoon vanilla extract
5 large eggs
1/3 cup (1.5 ounces) cocoa powder
1/2 teaspoon salt
2/3 cup (3.5 ounces) all-purpose flour

For the peanut butter frosting layer:
5 tablespoons butter, softened
1 cup peanut butter
1 cup powdered sugar
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup heavy cream

For the top chocolate layer:
3 tablespoons butter
1/2 cup heavy cream
8 ounces bittersweet or semisweet chocolate chips
Chocolate sprinkles, if desired

Directions:
1. Preheat oven to 350 degrees.  Line a 9x13-inch metal pan with foil and spray with cooking spray.  (This makes it possible to lift out the slab of brownies and cut them into neat squares after they are chilled.)

2. In a microwave-safe bowl, melt the 2 sticks of butter and 8 oz. chocolate in 1-minute increments, stirring in between until melted and smooth.  (Don't overheat.)

3. Add one cup of sugar to the warm chocolate mixture.  Let the mixture cool to lukewarm (4-5 minutes).

4. Whisk in the remaining 1 cup sugar and vanilla.

5. Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.

6. Whisk in the salt and cocoa powder, then add the flour and stir until it just disappears (don't overmix.)

7. Spread batter evenly in prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs (about 25-35 minutes).

8. Let cool to room temperature in pan, then chill, if desired, until you're ready to make the frosting.

For the peanut butter frosting:
9. In a medium bowl, combine the 5 tablespoons butter, peanut butter, powdered sugar, salt and vanilla.  Mix with an electric mixture until creamy.  Add the cream, and continue beating until the mixture is light and smooth.  (Add extra cream if needed, to reach desired consistency.  I like the frosting for these layered bars to be fairly thick.)  Spread evenly over the cooled or chilled brownies.

For the top chocolate layer:
10. Heat the 3 tablespoons butter in the microwave until halfway melted.  Add the cream and continue to heat in the microwave until the butter is melted and the cream just starts to barely simmer.  Stir.  Pour the butter/cream mixture over the 8 oz. chocolate chips.  Let sit 4-5 minutes, then whisk to combine.  Allow to cool to lukewarm, about 15 minutes, then spread evenly over the frosting layer.  Top with sprinkles, if desired.  Chill brownies for at least 4 hours, or overnight.

Source: Concept from www.dinneratthezoo.com, brownie recipe from www.melskitchencafe.com, peanut butter frosting recipe adapted Ina Garten via www.browneyedbaker.com, ganache recipe adated from www.butterwithasideofbread.com