Broccoli Cheddar Soup
1/4 cup - unsalted butter
1 - medium sweet onion diced
3 - cloves garlic minced
1/2 tsp - dried thyme
1/4 cup - all-purpose flour
3 1/2 cups - chicken stock
2 cups - diced russet potatoes
Kosher salt and freshly ground black pepper
5 cups - finely chopped broccoli florets
1/2 cup - heavy cream
8 ounces - shredded extra-sharp cheddar cheese about 2 cups
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook,stirring frequently, until translucent, about 2-3 minutes.
Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock, scraping any browned bits from the bottom of the pot.
Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat andsimmer until potatoes are tender, about 20 minutes.
Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with saltand pepper, to taste.
Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10minutes. Remove from heat; let cool 2 minutes.
Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt andpepper, to taste.
Serve immediately.
Cheesy Hashbrown Casserole
Ingredients
- 2 pounds frozen hashbrowns cubed
- 16 ounce sour cream
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup 10 1/2 ounce
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons minced onion
- ¾ cup unsalted butter melted, divided
- 2 cups corn flakes crushed
Instructions
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Preheat oven to 350 degree F.
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In a large mixing bowl, combine frozen hashbrowns, sour cream, cheese, soup, salt, pepper, onion and 1/2 cup of the melted butter. Mix until thoroughly combined. Pour into a 13x9 baking dish.
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In a small bowl, combine remaining 1/4 cup melted butter with crushed corn flakes. Sprinkle over top of casserole.
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Cover dish with foil and bake for about 60 minutes. Remove foil and bake an additional 5-10 minutes to add some crunch to the topping. Serve and enjoy!
Notes
- May be prepared ahead of time and stored in refrigerator. If doing this, the hashbrowns will be thawed. You can now bake it for about 45 minutes covered, and 5 minutes uncovered.
- Store leftovers in airtight container in refrigerator for up to 5 days. Reheat individual scoops in microwave for 15-30 second intervals until desired temperature.
Banana Bread
1 cup butter (2 sticks room temp)
2 cups sugar (400g)
4 eggs (room temp)
Beat on high until it looks like softened ice cream.
1/2 cup milk
1 Tbl lemon juice
2-3 bananas
3 tsp vanilla
Mash bananas and gently mix.
4 cups flour (500g)
2 tsp baking soda
1 tsp kosher salt
Whisk together in mixing bowl and slowly add wet ingredients. DO NOT OVER MIX!
Preheat oven to 350. Butter or spray two metal loaf pansand bake for 45-50 minutes. Toothpick test and when clean it is done.
Potato and Leek Soup
Potato leek soup, a classic dish with a history rooted in European cuisine, particularly in the countries of Ireland, Scotland, Wales, and France, has been a staple in these regions for centuries. Its origins can be traced back to the early 17th century when potatoes, originally from South America, were introduced to Europe.
Zuppa Toscana Soup - Cauliflower
Zuppa Toscana, translating to "Tuscan Soup," is a traditional Italian soup originating from the Tuscany region of Italy. The history of this hearty soup is steeped in the rustic, peasant-style cooking typical of the Tuscan countryside, where simplicity and the use of fresh, local ingredients are key.