3 cups broccoli florets, chopped
4 cups chicken broth
1 cup matchstick carrots
1/2 onion, diced
2 cloves of garlic, minced
4 Tbsp butter
4 Tbsp flour
1 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
In a medium pot place the chicken broth, broccoli, diced onions, minced garlic and carrots. Bring to a boil and let boil stirring occasionally until veggies are tender about 7 minutes.
In a medium stock pot place butter and flour, whisking constantly on medium heat until butter is melted with flour (your roux). Remove from heat and slowly pour your broccoli mixture into your butter/flour roux, mix well. Slowly add your heavy cream, place pot back on the stove on low, uncovered and let simmer. Once it has begun to simmer add your garlic and onion powder, nutmeg, cayenne and salt and pepper. stir till combined. While stirring constantly add your cheese.
Simmer on Low/Med for about 7 minutes stirring occasionally. Serve your soup with a little cheese sprinkled on top and a side of crackers and ENJOY.
Adapted from http://www.jamiecooksitup.net
Preheat oven to 400 degrees. Spray one 9×13 baking dish with nonstick spray
3 skinless, boneless chicken breasts, each breast cut into 3 pieces
2 sleeves of veggie ritz crackers, crushed
1/2 cup milk
1-1/2 cups shredded Monterey Jack cheese
1-1/2 cups shredded sharp cheddar cheese
1 (10-oz) can cream of chicken soup
2 Tbsp sour cream
2 Tbsp butter
In 3 shallow dishes place in one milk, In the second cheeses mixed together and the third veggie ritz crumbs. Dip each piece of chicken first in the milk, then dip in the cheese sort of pressing it on the chicken piece and lastly in the crumbs set in prepared baking dish. Continue process until all 9 pieces of chicken are coated. Cover baking dish with foil and bake at 400 degrees for 35 minutes. Remove foil and continue to bake another 10 minutes or until chicken is cooked through and edges are brown and crispy.
For the sauce place chicken soup, sour cream and butter in a small sauce pan and heat until warm.
When chicken is done baking drizzle each chicken piece with your creamy chicken sauce and ENJOY!
1-1/2 pounds thinly sliced Ribeye
salt and pepper to taste
1/2 tsp onion powder
4 Tbsp flour, divided
2 white onions, sliced in rings thinly
2 green bell peppers, sliced thin
1 tsp sugar
1 package mushrooms
1/2 tsp dried thyme
1/4 cup white wine
2 cloves garlic, chopped
4 cups (32ounces) beef stock, hot
4 bread bowls, centers hallowed out
8 slices cheddar cheese
Place sirloin in a bowl season with salt and pepper and onion powder. Place 2 Tbsp of flour in bowl with sirloin and toss to coat.
In a stock pot add 3 Tbsp olive oil and heat over medium high heat, add sirloin in 2 batches and sear, remove and place on plate, sear second half of sirloin.
Once your are done searing the sirloin, in the same pot add your onions and green peppers and 1 tsp sugar, allow onions to caramelize and green pepper to soften. Add Mushrooms and white wine and let them cook down. Add garlic and thyme.
Sprinkle 2 Tbsp of flour on top of your veggies and then slowly stir in Hot Beef Broth. Let Simmer 10 minutes
Preheat oven to broil.Place Bread Bowl and tops on a parchment paper covered cookie sheet. Ladle Cheesesteak mixture into each bread bowl top with 2 pieces of cheddar cheese each. Place under broiler watching carefully not to burn put just until bread bowl edges are toasty and cheese is bubbly. ENJOY!! 🙂
This recipe was adapted from the cozy apron