I try really hard to carefully plan out our meals every two weeks. I browse through my notebook of tried recipes and my boards on Pinterest, print recipes, carefully check ingredient lists with what I have on hand, and make my grocery list. However, the reality of it is, all this usually occurs on on a Friday or Saturday afternoon while my kids are running around playing, fighting, and asking for a snack or help in the bathroom every 45 seconds. It’s a wonder I even make it to the store with a list, much less a list that will actually result in yummy meals. There’s always that one recipe that I totally goof up on. It never fails. I forget to write down an ingredient on my shopping list, I look at a jar of sauce or a spice in my cabinet wrong, or I under estimate how much of something my kids will devour before I get around to actually cooking the meal. Then I never realize it until I’m in the middle of prepping that meal. Happens every time.
Last week it was this recipe for Broccoli Cheddar Soup. The original post claims it to be a great copycat of Panera’s broccoli cheddar soup. I can’t help ya there. I’ve never actually had the broccoli cheddar soup at Panera, so I have no idea how close it is, or even what that recipe tastes like. 🙂 If someone tries it though, let me know how it turns out. My version of that recipe turned out great, so that’s what I’ll be making from now on. It even got a thumbs up from my husband. I am quite certain this is the ONLY non-meat soup recipe that he has ever said that about. He’s pretty darn picky about soup. He basically likes meat and vegetables with a bit of liquid. So here it is…
Emily’s Broccoli Cheese Soup
(makes 4 servings)
1/2 stick of butter (I may have used a tbsp more)
1/2 large yellow onion, chopped
3 cloves garlic, minced
2 cups half and half
3 cups homemade chicken stock
1/4 cup corn starch
1/4 tsp. nutmeg
2 bay leaves
1 large and 1 small carrot, chopped
1 head of broccoli florets (about 4 cups)
1 1/2 cups grated marble cheddar cheese
1 8 oz. bar colby jack cheese, cubed
Salt & Pepper to taste
Cook butter, onion, and garlic on medium heat until tender
Slowly add half and half and chicken stock.
In small bowl, mix the corn starch with a little water and stir until smooth.
Add corn starch mixture.
Add nutmeg and bay leaves .
Cook on medium until it has thickened.
Add the carrot and broccoli and simmer until desired tenderness.
Spoon out the bay leaves and discard them.
Add the cheese.
Stir until the cheese is completely melted.
Add salt & pepper, serve, and enjoy!
I know you are reading that title and wondering what kind of cardboard I’m eating, but I promise they are good. My husband even approved, and he’s a very honest critic!
Technically there are 4 ingredients, (2 are optional!) but one of those is melted butter that I poured on top of them. This is actually a combination/variation of a couple of different recipes I found online. I never have what recipes call for, so I just substitute, adjust, and see what happens.
*Please excuse the sippy cup, pacifier, etc. on my counter. My kitchen will never be spotless. 🙂 I also forgot to take a picture until there were only 2 left. Oops.
Here’s what you need:
3 C. self-rising flour
1.5 C. milk
1 Tbsp sugar, optional
4 Tbsp. butter, melted, optional
Heat the oven to 450°F.
Lightly grease a baking sheet, cake pan, or whatever you want to use. I actually used a pizza pan just because it was on top in the drawer.
Mix the flour with the milk, and add a tablespoon of sugar if you want to. Drop by large tablespoonfuls onto the greased baking sheet. Pour melted butter over top.
Bake for about 20 minutes, or tops lightly browned.
Take them out of the oven and enjoy!
This recipe was a hit at our house tonight! It was toddler approved!
For the crackers, I used Great Value butter crackers. That’s just what I had on hand.
I also had a lot of crushed crackers left over, so I sprinkled some on top after I had them on the baking sheet, and still dumped some in the trash.
2 boneless skinless chicken breast halves
1 egg, beaten
2 cups finely crushedcracker crumbs or 2 cups plain breadcrumbs
1 teaspoon garlic powder
1/4 teaspoon table salt or 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 Cut chicken breasts into thin strips, about one inch wide.
2 Longer sections can be cut in half to have uniform pieces.
3 Mix cracker crumbs and seasonings well.
4 Dip chicken pieces into egg mixture, then dredge in crumb mixture.
5 Place on baking sheet sprayed with cooking spray.
6 Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
7 Dip into favorite sauce, or enjoy just as they are!
Read more: http://www.food.com/recipe/crispy-baked-chicken-strips-89503#ixzz1Z7QUNKLv