Broccoli Cheddar Soup in a Bread Bowl November 6, 2009 | Print | E-mail | Filed under bread, cheese, soup I have an unhealthy addiction to Panera’s broccoli cheddar soup in a bread bowl (I have an unhealthy addiction to fresh, warm bread in general). But the soup is great too; perfect for cold, rainy days when all you want to do is curl up on the couch with a blanket and a good movie. It was one of those cold, rainy days when I decided that I wanted broccoli cheddar soup, but I didn’t want to go out into the crummy weather to get it. So, I decided to create my own. 1/4 cup butter1/2 chopped onion1 clove garlic, minced1/4 cup flour1 cup half-and-half1 cup milk2 cups chicken stock1/2 lb fresh broccoli, chopped1 cup carrot, shredded and chopped1/4 tsp nutmeg1/4 tsp cardamom8 ounces grated sharp cheddar cheese4 ounces grated colby jack cheeseSalt and pepper to taste First, prepare the bread bowls. For the soup, sauté the onion and garlic in the butter over medium heat. Remove the onions and add in the flour, stirring constantly.
Skillet Baked Penne - Kristine's Kitchen Perfect for weeknight suppers, this Skillet Baked Penne has all of the comfort of baked pasta without all of the fuss. Baked Penne is comfort food at it’s best. Pasta, sausage, a tomato cream sauce, and gooey cheese all combine into one satisfying dish. To make this, you start by browning some Italian sausage in an oven-safe skillet. I can see this recipe going into regular rotation in our house. Skillet Baked Penne Perfect for weeknight suppers, this Skillet Baked Penne has all of the comfort of baked pasta without all of the fuss. Printable Recipe Serves 6 Ingredients: 1 lb. mild Italian sausage, removed from casings6 cloves garlic, mincedPinch of red pepper flakes (or more to taste)1 (28 oz.) can crushed tomatoesKosher salt and freshly ground black pepper3 cups water12 oz. penne, or other short pasta shape½ cup half-n-half or heavy cream¾ cup Parmesan cheese, divided¼ cup chopped fresh basil4 oz. (1 cup) grated mozzarella cheese Directions:
Pierogi Recipe | Cooking Momofuku at home - Momofuku for two - StumbleUpon October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.
Brown Butter Banana Strawberry Bread Can I tell you something about me? This has exactly nothing to do with bananas or butter or bread. Feel free to roll your eyes and skip ahead, if necessary. I used to be a worrier. Like… a professional worrier. I thought that worry would save me from every possible pain in the world. Well… let me tell you: worry is no preparation. Let’s be real. I worry about earthquakes in the middle of the night when I’m wearing no bra, my ugliest possible t-shirt, and the most embarrassing pair of panties a girl has ever owned. But I’m changed my expectations. Seriously… what would my day look like if I expected great things instead of disastrous things? I still worry about earthquakes. (What? Do you remember when the strawberry/banana combo really hit its stride? But… well, there’s something undeniably good going on here. Let’s not fight it. Wait. Let’s get down to the real deal. This is banana bread. Brown butter adds depth, nuttiness, and downright deliciousness. Sweet bread. makes 1 9×5-inch loaf
Cajun Chicken Pasta Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream. Oh. Then slice the pepper down the middle.
Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce: - StumbleUpon Can you EVEN believe I almost forgot to share with you this delicious baked pasta recipe? It was back in November when I made this pasta… and I remember the day perfectly… It was real sunny. My hair in a scrunchy, the stretchy grey comfy-pants are on, I was totally rocking the whole I-don’t-give-a-care-what-I-look-like-it’s-my-day-off look like nobody’s business. I’d once again put laundry on the back burner that afternoon {who has time for THAT?} POW {that’s the sound it makes in my brain when a recipe happens}! Please don’t think I ran out and bought champagne. Butter a baking dish and set aside. On the large holes of your box grater; shred a cup of Pecorino Romano or Parmesan cheese. Season the ricotta with a little extra salt and pepper if you haven’t already. Combine half of the pecorino with the ricotta and set aside. Measure out 3/4 cup of champagne. Cook the pasta just short of al dente in salted water. Drain and spread them out onto a rimmed sheet pan or some parchment paper.
Pumpkin S’mores Pudding in a Jar By Lauren Zembron, on October 6th, 2011 The food-on-a-stick trend might have its own book, but food-in-a-jar is just as much fun (if not more so) to eat. Oats in a jar (commonly referred to as OIAJ for those “in the know”) became extraordinarily popular a year or two ago, but there are many other items that can be served in a jar as well; such as this delightful concoction consisting of my Pumpkin Chocolate Pudding, crushed graham crackers, pumpkin marshmallow creme, and toasted mini marshmallows. If you don’t have a kitchen torch, here’s an excuse to pick one up (or order one online). As you can see, I like my marshmallows blackened. This parfait was SO much fun to devour! Though it went from this, to this, to this in about… 3 minutes, I loved every single bite. And I’m sure you will too! Pumpkin S’mores Pudding in a Jar idea inspired by S’mores Pudding from A Cozy Kitchen Printer-Friendly Recipe yield: 1 serving Ingredients (the measurements will vary depending on the size of your jar):
Easy Cheesy Skillet Lasagna - Farmgirl Gourmet I am a brand representative of Ragú® & was compensated for this post. I am one busy momma. I run 4 companies at a time and still need to run a house full of kids, a husband and a slough of four-legged creatures. Dinnertime can sometimes be the last thing I want to think about after a busy day of wearing several hats. Ragú® reached out and asked if I’d be up for the challenge of creating a quick weeknight meal that wasn’t bogged down with 8 million ingredients. Part of the challenge was to take a recipe from Ragú® website and make it my own using Ragú® Old World Style® Traditional Sauce and have it ready to eat in no more than 40 minutes. This is one tasty skillet of cheesy goodness. The Ragú® Better and Better Sweepstakes is going on right now and you can win prizes including a grand prize trip to Venice for a family of four! For the Ragú® Tra-Dish Challenge I modified this recipe: Ingredients: Directions: Preheat oven to 375°. Now for my Skillet Version in 30 minutes! Ingredients