Tuesday, January 30, 2024

Broccoli Cheese Soup Panera CopyCat

 

Copycat Panera Bread Broccoli Cheese Soup


By: Alyssa Rivers
This copycat Panera Bread Broccoli Cheese Soup is a thick, rich, and creamy soup with tender broccoli, shredded carrots, and a hint of nutmeg, all cooked together with melted cheese. It's so delicious and easy to make!
PREP TIME:15minutes 
COOK TIME:30minutes 
TOTAL TIME:45minutes 
SERVINGS:8 people

Ingredients 

  • 1 tablespoon unsalted butter
  • 1/2 medium white onion, chopped
  • 1/4 cup unsalted butter, melted
  • 1/4 cup all purpose flour
  • 3 cups half-and-half
  • 3 cups chicken stock
  • 2 cups fresh broccoli florets
  • 1 cup carrots, shredded
  • 1/2 teaspoon nutmeg
  • 3 cups sharp cheddar cheese, grated
  • salt and pepper to taste

  • Instructions 
  • Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.  
    • Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
      • Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
        • Add nutmeg, salt, pepper, and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree the soup.

Yvonne's Chicken Chili

THE BEST WHITE CHICKEN CHILI RECIPE


A not-so-white creamy white chicken chili full of southwest flavors that is sure to be a family favorite

INGREDIENTS

For The White Chicken Chili

  • 2 boneless skinless chicken breasts
  • 1 diced onion
  • cloves fresh garlic, finely minced or pressed
  • 1 (8 oz) Philadelphia cream cheese one brick
  • 1 (14.75 oz) can of cream corn
  • 1 cup frozen corn
  • 1 (14.5 oz) can of fire roasted diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (7 oz) can green chilies
  • 1 cup chicken stock use more to thin out the chili if needed
  • 1 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/4-1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup heavy cream or half and half
  • toppings

INSTRUCTIONS

  • In a large slow cooker add all the ingredients except the heavy cream or half and half.
  • Cook on low for 6 hours or on high for 3 to 4 hours.
  • When the chili is done, remove the chicken and shred it with two forks.
  • Add the heavy cream or half and half to the chili.
  • Add the chicken back to the chili.
  • Serve in a bowl with lots of toppings.

Here’s how to make white chicken chili on the stovetop…

In a large dutch oven or pot add two tablespoon of olive oil. Add the onions and cook over a medium low heat until translucent, about 4 minutes. Add the minced garlic and cook for about 1 minute. Stir in the spices and cook for 30 seconds, stirring constantly to bloom their flavors.

Add the rest of the ingredients, minus the cream, and heat over a medium high heat until it begins to almost boil. Reduce the heat to low and simmer, giving the chili an occasional stir.

Cook for 40 minutes until the chicken is done through. Follow the recipe for the rest of the instructions.


You might like to serve it a delicious bread. Chili and cornbread are a perfect match!

SWEET CREAMED CORN SKILLET CORNBREAD RECIPE

a slightly sweet, fluffy and tender cornbread with crispy edges from baking it in a cast iron skillet


INGREDIENTS

Batter

  • 2 boxes Jiffy cornbread mix
  • 14.75 can creamed corn
  • 1/4 cup melted butter
  • cup buttermilk
  • 2 large eggs
  • 1/4 cup sugar
  • 1 TBS neutral oil, like canola oil
  • Topping

    • butter for buttering the top of the cornbread, if desired
    • honey for drizzling over the cornbread, if desired

    INSTRUCTIONS

    • Preheat the oven to 400 degrees.
    • Add the oil to a cold 12-inch cast iron pan and put it on the middle rack of the oven as it preheats.
    • Put all the batter ingredients in a large bowl and mix until just combined.
    • When the oven reaches temperature, carefully remove the cast iron pan from the oven with oven mitts and gently swirl the hot oil to evenly distribute it around the skillet.
    • Pour the batter into the pan and listen for the sizzle!
    • Bake the cornbread on the center rack of the oven for 20-25 minutes, until it is slightly golden brown and a toothpick comes out clean from the center of the cornbread.
    • Butter the top of the cornbread when it comes out of the oven, if desired.
    • Wait about 10 minutes, cut into wedges and drizzle with honey and serve



Thursday, December 28, 2023

Mexican Rice Cassarole

 ONE POT MEXICAN RICE CASSEROLE

1 Pound Ground Beef
1 Small Onion, Diced
Salt & Pepper, To Taste
2 Tablespoons Taco Seasoning
1 Teaspoon Garlic Powder
1 Cup Long Grain White Rice
1 1/2 Cups Beef Broth
1 15 Ounce Can Corn, Drained
8 Ounces Tomato Sauce
1/2 Cup Salsa
1 Cup Shredded Cheese

Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.
Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
Stir in the rice, broth, corn, tomato sauce, and salsa.
Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.

Wednesday, December 27, 2023

Honey Cinnamon Butter

 Honey Cinnamon Butter

1/2 cup Butter, room temperature (do not soften in microwave)

1/2 c powdered sugar

1 T Honey

1/2 t Vanilla

1 1/2 t Cinnamon

1/8 t Salt

Mix together and refrigerate until using.


My Christmas Ham & Glaze

I made a 10# pre-cooked spiral cut ham.  I placed it flat side down on a rack on top of a cookie pan and covered with Reynolds Wrap and cooked it at 325 for approximately 12-15 minutes per pound and until it reaches 140 (watch closely). Raise the temp to 425 and Glaze the ham.

Glaze:

3T Dijon Mustard

3/4 c Pineapple Juice

1 cup Brown Sugar, packed

1/2 c honey

1 t cinnamon

1 t cloves

When this comes to a boil, turn down to a simmer until it thickens to coat the back of a spoon.  Brush on the glaze getting some of it on each side of each slice of ham.  Reserve the rest to add to your ham at the table.

Saturday, December 9, 2023

Paris Brest Dessert by Jacques Pepin

 PASTRY

3/4 cup milk
3 tablespoons unsalted butter
1/8 teaspoon salt
1/4 teaspoon granulated sugar
3/4 cup all-purpose flour
3 large eggs
2 tablespoons sliced almonds

CHOCOLATE CREAM
3/4 cup milk
2 large egg yolks
2 tablespoons granulated sugar
1 1/2 tablespoons all-purpose flour
4 ounces bittersweet chocolate, broken into 1-inch pieces

GARNISH
1 cup heavy cream
1 tablespoon dark rum
1 1/2 tablespoons granulated sugar
1 teaspoon confectioners’ sugar

(6-8 servings)
Preheat the oven to 375 degrees

THE PASTRY
Combine the milk, butter, salt, and sugar in a saucepan and bring to a boil over medium-high heat. Remove from the heat, add the flour in one stroke, and mix well with a wooden spoon. Then place back over the heat and cook, stirring constantly, for 15 to 20 seconds, until the mixture comes away from the sides of the pan. Transfer the dough to a food processor and let cool for 10 minutes.

Crack the eggs into a small bowl and mix them well with a fork. Set aside 1 tablespoon of the beaten egg for use as a glaze. Pour the remaining eggs into the processor bowl and process for 20 to 30 seconds, until the eggs are well incorporated and the dough is smooth.

Line a cookie sheet with a nonstick baking mat, or use a nonstick cookie sheet. Spoon the dough into a pastry bag fitted with a 3/4-inch plain tip. Pipe a ring with an outside circumference of 8 inches on the cookie sheet. Pipe another circle of dough inside and another on top of the rings until you have used all the dough and have a circle that is 1 1/2 to 1 3/4 inches high with a hole in the center that measures about 5 inches across. Do not start and end the dough circles in the same spot, since this can cause the pastry to open at the seam during baking.

Brush the dough with the reserved tablespoon of egg. Using a fork, mark the surface and sides of the dough, running the tines of the fork gently around the circle to create a cross-hatch effect. Sprinkle with the sliced almonds. Bake for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 35 minutes, or until browned. (If the pastry begins to brown excessively, cover it loosely with a piece of aluminum foil.) Turn the oven off and let the pastry remain in the oven for 30 minutes with the door partially open to evaporate some of the moisture. Remove from the oven and let cool to room temperature before removing from the cookie sheet.

THE CHOCOLATE CREAM
Bring the milk to a boil in a medium saucepan. Meanwhile, combine the yolks and sugar in a bowl, mixing them with a whisk for about 30 seconds. Add the 1 1/2 tablespoons flour and mix it in with the whisk. Pour the boiling milk in on top of the egg yolk mixture and mix it in well with a whisk. Return the mixture to the saucepan and bring to a boil, mixing constantly with the whisk. Boil for about 10 seconds, then remove from the heat and add the chocolate. Stir occasionally until the chocolate has melted and is incorporated into the pastry cream. Transfer to a bowl, cover, and let cool, then refrigerate until chilled.

THE GARNISH
Whip the cream, rum, and sugar in a bowl until stiff. Refrigerate until ready to use.

TO FINISH THE CAKE
Use a sharp knife to remove a 1/2-inch-thick horizontal slice, or “lid,” from the top; set it aside. Using a spoon, spread the chocolate cream in the bottom of the pastry round, pressing it gently into the cavities of the pastry. Transfer the whipped cream to a pastry bag that is fitted with a 1/2-inch star tip, and pipe the cream on top of the chocolate cream. It should come at least 1 inch above the rim of the cake.

Cut the pastry lid into 8 to 10 equal pieces, and reassemble them in order on top of the pastry to make it easy to cut into portions. Sprinkle with the confectioners’ sugar. (The pastry can be assembled a few hours ahead and refrigerated.) At serving time, using the separations on the lid as guides, cut through the bottom half of the pastry, and arrange on individual dessert plates.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.