A Kitchen Gadget Worth Having

 Like most of you, I have my favorite kitchen gadgets. Some I use weekly, others almost daily, and then some I might not use a lot, but when I want it, it is waiting to make my life just a little easier. 

And like many of you there have been ones I swore I didn't need in my kitchen. I didn't see the point because I didn't think I would use it enough to excuse the cost. An immersion, or stick, blender fell into that category for many years. 

Do I Need An Immersion Blender

Well, I was wrong. Completely. First off, this trusty kitchen gadget has become so popular you can find nice ones that are that expensive, so no more excuse there. Secondly, once I used it in a new recipe, I understood what I had been missing out on. 

Were there recipes I avoided because I didn't have one? Yep. Could I use my standard blender, and just work in batches? Sure. Did the immersion blender give me better results with less mess? Absolutely! 

Cream Of Broccoli Soup Recipe

This Cream of Broccoli Soup is super creamy and smooth because of the way it was blended, no doubt. It is done right in the cooking pot, so fewer dishes too. It has simple ingredients and can be on the table in under an hour.

 Why Should I Use Fresh Broccoli

The use of fresh broccoli really takes the flavor in this soup to the next level. When you chop it, be sure to remove the big, woody stems, but use the smaller, more tender ones for great flavor. Since the soup will be blended after cooking, nobody will ever know. 

How To Store Cream Of Broccoli Soup

If you have leftovers, let them cool completely and then store in an airtight container in the fridge for 2-3 days. If you want to freeze for later, pour into plastic containers or bags and freeze for up to 2 months. 

How To Reheat Cream Of Broccoli Soup

If coming from the fridge, pour into a pot on the stove and reheat over medium heat, stirring often until heated through, about 10-15 minutes. If frozen, thaw in the fridge overnight and then heat on the stove top, whisking it often to reincorporate the dairy that might have separated in the freezer.

 

If you are on the fence about buying an immersion blender, I hope my story has convinced you it really is something you will find so helpful in your kitchen. Sure, it might not get used as much as my slow cooker or air fryer, but it would definitely be the new MVP of soup season.

 Cream of Broccoli Soup

2 large broccoli crowns, rough chopped 

2 stalks celery, chopped

2 potatoes, peeled and chopped

2 large carrots, chopped

2 garlic cloves, minced

1 medium yellow onion, chopped

6 cups chicken broth

3/4 cup half and half

1 TBS olive oil

2 TBS butter

1/2 tsp. dried rosemary

1/2 tsp. dried thyme

Salt and Pepper

Shredded cheese for garnish, if desired

In a large Dutch oven or stock pot, melt butter into oil over medium high heat.  Sauté onions, celery, carrots and garlic until soft, about 5 minutes, stirring constantly. Add potatoes, rosemary, thyme, salt and pepper. Continue to sauté for a few minutes. Add chopped broccoli and cook for 3 minutes, stirring constantly. Add broth, stirring and scraping bottom of the pot to deglaze. Bring to a boil. Reduce heat, partially cover and simmer for 20 minutes until vegetables are soft. Remove from heat and blend using an immersion blender. Once smooth, add half and half, stir well and serve immediately. Top with shredded cheese if desired.

 

Second Week Busy Week

 Have you settled back into the school year routine? Are you struggling to find your groove? Either way, I see you. I feel you. I would say we are somewhere in the middle. 

Having one entering his senior year and all that comes with that, and the other beginning Kindergarten and the immense changes that brings has made the past two weeks especially busy and hectic.

For those wondering, the little guy rocked his first week of Kindergarten, and was more brave than we could have ever imagines. Yes, there were some tears (from both him and mommy) but at the end of every single day when I picked him up, he was smiling and full of stories. We couldn't be more proud of him!

His big brother is filling his days with classes, studying, theater and working. I keep telling him to try to savor as much of senior year as he can because it will go at the speed of light. 

This week we add in two meetings at the school, picture day, and a few other things. Like I've said before, I don't anticipate our schedules slowing down any time soon. 

Enter a simple, hearty pasta bake supper that can be on the table in about an hour. It is filled with cooked chicken (use some leftover or make it the day before!) Alfredo sauce, and broccoli. Yep, making sure the kids get some green stuff on their plate for that brain food they need! Oh, and let me make your day even more! The pasta and broccoli both go in the casserole frozen, saving you even more time on a busy day.

Baked Chicken Tortellini Alfredo will be one of those meals you make now because it's quick, and then again and again during the fall and winter months for comfort food on a cold day. 

If your back to school schedule has you pulling your hair out, stop stressing when it comes to dinner time. Take a breath and know you can still get a delicious meal on the table to enjoy while listening to all those stories from their day!

  

Baked Chicken Tortellini Alfredo

1 (19 oz.) bag frozen cheese tortellini

2 (15 oz.) jars Alfredo

1 (12 oz.) bag frozen broccoli florets

2 cups cooked, shredded chicken

1/2 cup chicken broth

1/2 cup shredded mozzarella cheese

1/2 tsp. Italian seasoning

1 tsp. dried parsley

Salt and pepper

Preheat oven to 425. Lightly grease 9x13 baking dish. In a large bowl combine chicken, frozen pasta and frozen broccoli. Add Alfredo sauce, broth, Italian seasoning, salt, pepper and stir well. Transfer to baking dish and cover tightly with foil. Bake for 45 minutes. Remove cover, top with mozzarella cheese and sprinkle with dried parsley. Bake 10 minutes until cheese melted and top is lightly browned.

Hold On Summer

 Anyone else feel like the days are passing at supersonic speed and summer 2022 is on course to be one of the quickest ones yet? 

July 4th came and went, and now I'm sure it is only a matter of days before school supplies show up in the store aisles where the fireworks and Americana displays were just a week ago. 

I am sure part of my need for a pause button is the fact that once August comes, I have to face the reality of my babies going back to school. If you don't know, Max will start Kindergarten this year, about a week after his big brother begins his Senior year of high school. Yeah, that week is going to be a tear-filled, blubbering, Mommy is a wreck time. I've always said the 12 year age difference has been perfect, allowing me the best of both worlds, except for this one week when I have to send them both off for BIG years and sit alone in the house wondering what to do with myself. 

But enough about what isn't coming for another month (see, I can totally be in denial just a bit longer). In reality, there is still plenty of summer left and absolutely plenty of reasons to gather in the backyard for a cookout, barbecue or pool party. 

If I have being honest, I wanted to post this recipe as an idea for your Independence Day celebration, but with the whole "tree fell into our house" ordeal, I am a little behind on my work. 

So instead you are getting a tasty, easy, side dish idea perfect for that next cookout, or just for supper this week. 

Broccoli Slaw is one of those dishes that takes a classic summer dish and puts just enough of a twist on it that makes it new and fresh. Coleslaw just isn't for cabbage anymore! 

This is a great summer take-along too because you can make it ahead and leave it in the fridge until you're ready to eat. 

If the summer gods are reading this, I beg you to make time slow down a little. Please. From a mommy who wants to suck every last bit out of this summer as she can before some big changes come our way. 

 

 Broccoli Slaw 

2 (12 oz.) bags broccoli slaw mix

1/2 cup + 2 TBS mayonnaise

1 cup sliced almonds

1 cup dried cranberries

2 TBS white vinegar

1/4 cup sugar

1/4 cup lemon juice

1 TBS celery seed

Salt and Pepper

In a small bowl whisk together mayo, vinegar, lemon juice, sugar, celery seed, salt and pepper. In a large bowl mix slaw mix, cranberries and nuts. Pour dressing over and fold gently to combine. Chill at least 1 hour before serving. Stir before serving and garnish with extra nuts and cranberries if desired. 

Snow Days

Old Man Winter decided he wanted to make a dramatic entrance here in Indiana this past week. Dumping over a foot of snow between Wednesday and Thursday, forcing schools to close for 3 days and the city to kind of shut down for a good 24 hours. We are still digging out as of today- If the city plows are reading this-I'm looking at you and would love if my housing addition could be on your list soon!

The minute the forecast threw out words like Winter Storm Warning, the grocery stores became mad houses. Oh, and the gas stations! They were 4 cars deep when I stopped in on Tuesday! But the stores definitely took the brunt of the panic buying. Add that on top of the already bare shelves we've been dealing with for weeks now, and it was definitely a "take what you can get" situation. 

Soup aisles were emptied quickly, and who can blame us? When the flakes are falling, school is cancelled and it's a good ole fashion snow day, nothing tastes better than a big pot of soup! Something warm to come inside to after building that snowman, sledding or just shoveling for the umpteenth time. 

We love broccoli cheese soup and I have a few versions I make, including a terrific copycat of Panera's. This one has quickly become a favorite with it's use of fresh broccoli and the Crock Pot doing it's magic. 

I feel like this is where I need to add a disclaimer to this for you. We all know the price of everything is up these days, and fresh produce is something I've noticed costing more every single week. The 4 crowns of broccoli I used in this cost me close to $8- and that was at Aldi! For someone on a strict grocery budget that can take your breath away. Add in the cream and shredded cheese, I completely understand if you can't just swing this shopping list right now; but maybe watch for sales and treat yourself when you can! 

Crock Pot Broccoli and Cheese Soup is creamy, delicious and makes a great half in a soup and sandwich combo supper on a cold night, especially if you're having a snow day!

Crock Pot Broccoli Cheese Soup

5 cups chopped broccoli, about 4 large crowns, finely chopped

1 medium yellow onion, diced 

2 celery ribs, diced

5 cups chicken broth 

1/4 cup cornstarch

2 TBS butter

1/2 tsp. garlic powder

 1 1/2 cups heavy cream

4 1/2 cups shredded cheddar cheese

salt and pepper

Add chopped broccoli, butter, celery and onion to Crock Pot. Season with garlic powder, salt and pepper. Mix cornstarch with chicken broth and pour into Crock Pot. Stir well. Cook on LOW 4-6 hours. Add cream and stir well. Add cheese in batches, stirring between each. Cook on HIGH for 30 minutes until cheese is melted and incorporated. Garnish with extra cheese if desired.

Shared at Weekend Potluck

Slow Down Summer

 Is anyone else feeling the breeze coming off the calendar? Seriously-the days are FLYING by and there is not a single thing I can do to slow them down. Believe me I've tried. 

"Okay boys- they say time flies when you're having fun, so today we're not doing a single thing fun. We are cleaning the house, doing laundry and not going anywhere." Guess what. It still went too fast. So, no more of that. We've got to pack as much summer as we can into summer while we can! 

Case in point- July 4th is NEXT week! I can't believe the biggest celebration of summer is literally days away. I think this year's parties are going to be pretty spectacular with more and more people gathering again. America is going to get a birthday party for the ages in 202!

No matter if you're hosting a big Independence Day bash, hitting the road for a picnic or day trip to the beach, chilling by the pool or just cooking out with the family, the food needs to be on point delicious! 

This summer salad recipe needs to be on our menu! Not only does it come together in almost no time, it can be sitting in the fridge waiting on you so you don't miss a minute of the fun! 

I've been making my Grammy's broccoli salad for years, but this time I wanted something a little different. Alex's school actually has a version that he really enjoys, so I took some inspiration from that and threw in some stuff of my own too! 

The crunch from the broccoli tastes so fresh and the sweetness from the grapes screams summer! The creamy, tangy dressing brings everything together in flavor heaven. 

Get out there and enjoy summer while you can! I hope your July 4th is amazing, no matter how you are celebrating, and includes a few terrific summer salads, like this one!

 Broccoli and Grape Salad

2 medium crowns broccoli, chopped

1 cup red seedless grapes, halved

1/2 c. sliced almonds

1/2 c. dried cranberries

1 (3 oz.) package pre-cooked bacon, crisped in skillet and chopped

1 c. mayonnaise

1 1/2 TBS sugar

3 TBS apple cider vinegar

salt and pepper 

In a small bowl whisk together mayo, vinegar, sugar, salt and pepper. In a large bowl combine broccoli, chopped bacon, cranberries, grapes and almonds. Pour dressing over. Stir well. Chill at least 2 hours before serving. 

 

Winter Blues

 I don't know about you, but this time of year is VERY hard on me. I love the holidays so much, and there is always so much anticipation and lead up to those special weeks. Once the decorations come down, and the cold, dark, dismal days of winter set in, I tend to get a little blue. I have a birthday to look forward to in February, but not until the next to last day, so those weeks between always seem like the longest ones of the year. 

If you live in the Midwest, but don't enjoy the cold or snow is there any upside to winter at all? Not much, but one of my salvations this time of year is definitely the fact that it is soup season! 

I never tire of finding new soup recipes. We have favorites that are go-tos of course, but any time I can try a brand new one (at least to us) I am always game. 

A friend and I were talking about how much take out we've done since the pandemic began. As I've said before, I feel like helping the restaurant industry is one small thing we can do to help keep people and businesses afloat, so we've really stepped it up in the last 10 months. Anyway, she was telling me there isn't a Panera close to them so she started making her version of their broccoli cheese soup. Well, you know I had to have that recipe. 

This bowl of deliciousness can be on your table in about 45 minutes, so it is perfect after a long day when you are starving but don't have the energy. Add some crusty bread and your favorite salad on the side and call it dinner! Or make it a soup and sandwich combo night! 

If you love copycat recipes as much as me, you will be so pleased with how close to the original this one tastes. Plus, it's yet another soup to help us get through this winter and give us a little happy in the bleak that is January!

Copycat Panera Broccoli Cheese Soup

3 medium broccoli crowns, chopped

1 small white onion, diced

1 cup matchstick carrots

2 c. half and half

4 c. chicken broth

5 TBS butter

1/4 c. flour

1/4 tsp. ground nutmeg

8 oz. shredded sharp cheddar cheese

Salt and Pepper 

Shredded Marbled Cheddar, for serving

 In a large stockpot over medium heat saute onions in 1 TBS butter until soft. Remove. Melt remaining butter. Whisk flour into butter and cook about 5 minutes. Slowly add 2 cups broth and half and half. Stir well. Bring to a boil. Reduce heat and simmer about 15 minutes. Add onions, broccoli, carrots and remaining chicken stock. Stir. Simmer for 15-20 minutes, until veggies are tender crisp. Add nutmeg, salt, pepper and shredded sharp cheddar. Stir until cheese is melted and serve. Serve with marbled cheddar and crusty bread if desired. 

Inspired by Recipe Critic

Shared at Weekend Potluck

Last One....Hopefully

So, it snowed this weekend. Blah. I seriously have no other words for it.

I am over it. I am done. I am in no mood for Mother Nature's sick jokes. I know it's March in Indiana, and even though the calendar will say it's spring this week, a switch doesn't flip to automatically make it warm. But seriously. Can't we at least get rid of the snow and maybe, just maybe climb our way out of the 30s?

I have done my best this winter to make sure we've had plenty of yummy, warm soups to make those dreary days better. We've enjoyed all of them, and I hope you have too.

But now I'm ready to move on. I want backyard barbecue foods. I want summer picnic foods. I want sitting by the pool foods...after this, of course.

Yep, I had one more soup up my sleeve. And if we're being honest, we still have plenty of chilly, wet days left this spring that soup is going to taste pretty darn good! Those spring showers can bring some downright miserable weather before they bring those spring flowers!

This takes the deliciousness of Cream of Broccoli Soup and ramps up the flavor and veggies. It's hearty but still light. Add some crusty bread on the side and dinner is done.

Spring and summer are knocking on the door, but they need to knock a little louder because I can't hear them quite yet!

Creamy Broccoli & Rice Soup

7 c. water

1 (4.3 oz) box wild rice mix

3 c. broccoli, finely chopped, about 3 crowns

2 large carrots, peeled and diced

2 cubes chicken bouillon

1 tsp. onion powder

1 can cream of chicken soup

8 oz. cream cheese, at room temp and cubed

Salt and Pepper to taste

In a large pot over medium heat combine water, bouillon, rice mix (with seasoning packet), broccoli and carrots. Bring to a boil. Cover, reduce heat to low and simmer about 15-20 minutes Add remaining ingredients, stir well until cream cheese is melted and combined. Cover and cook for 20 minutes until rice is tender. Turn heat off and let stand about 10 minutes before serving. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

24 Days

What is the count down for? Spring of course! Wednesday. March 20th. That is when the sun will shine, the thermometer will rise and the flowers will bloom!!!

Wait, you mean it doesn't work like that? Well, now I'm disappointed. Denial...it's not just a river in Egypt!

Let's face it, even when the calendar tells us Spring is here, it more than likely won't feel like it outside. At least, that's how it is here in northern Indiana. In fact, we will probably still have some down right cold days in the forecast...and yes, even more of the white stuff. (Anyone else remember hunting Easter eggs in flurries last year in April??!!)

So while yes, it does give us something to look forward to, and puts a light at the end of the long winter tunnel, we can still use some warm, delicious meals to come home to!

Weather it be on a snowy freezing day, or even a dreary rainy one, soup is my go-to. Sitting down to a piping hot bowl of something warm truly warms me inside out and helps to wash the day off me.

If you like broccoli and cheese soup, this will make you smile! It's basically that classic pumped up with even more veggies, and flavor! I have a feeling it will become part of your regular meal rotation. 

Spring is coming folks. If we can just hold out a little longer, we will feel the sun on our faces, see the birds again and maybe, just maybe, be able to step outside without 25 layers!

Crock Pot Cheesy Vegetable Chowder 

8 gold potatoes, cubed

3 large carrots, chopped

4 celery ribs, chopped

1 medium white onion, chopped

2 crowns broccoli, chopped

6 c. chicken broth

1 c. water

1 chicken bullion cube  

4 TBS butter

1/2 c. flour 

3 TBS mustard

2 c. milk

3 c. shredded sharp cheddar cheese

Salt and Pepper to taste

Put all vegetables in Crock Pot. Add broth, water, bouillon, salt and pepper. Cook on LOW for 6-8 hours until tender. About 30 minutes before serving, melt butter over medium high heat in a skillet. Add flour and cook until combined about 2 minutes. Slowly pour in milk and whisk constantly until smooth with NO lumps. Add mustard. Cook for about 5 minutes until thickened, whisking a lot. Pour into soup. Mix well. Add cheese in small batches, stirring between each. Cook until combined and slightly thick.

Shared at Weekend Potluck

Side Dish Or The Star

I love when a recipe can wear different hats. Having something that is both delicious and versatile means I can make it again and again, and utilize it in different ways.

Case in point? Today's recipe. If you're doing Meat Free Monday, this could easily be your main dish tonight. (See note below!) Or, if you are like me and are always on the lookout for new side dishes, this could totally rock that too! It would be SO tasty with anything you're grilling up this summer. Oh, if your kids turn their noses up at anything green...this has so much cheese, they might not even notice!

Broccoli and Cheese are such classic flavors and this really lets them shine! You might not think it is hearty enough to be the center of a meal, but I assure you, it is! I served it with some fruit and crunch bread on the side and we were plenty full. Plus, the leftovers made a great lunch for the hubby the next day.

If your recipe box is in need of some dishes that you can pull out for different reasons, and enjoy them any way you serve them, start with this!

Cheesy Broccoli & Rice Casserole

2 TBS butter

2 c. instant rice, uncooked

2 (12 oz.) bags frozen chopped broccoli, thawed

1 small yellow onion, finely chopped

2 celery ribs, finely chopped

1 (10 oz.) can cream of mushroom soup

1 (10 oz.) can cream of chicken soup

1 (16 oz.) jar cheese sauce

1/4 c. sour cream

3/4 c. milk

1/2 c. shredded sharp cheddar cheese

Salt and Pepper to taste

Preheat oven to 350. Grease a 9x13 baking dish and a piece of aluminum foil big enough to cover it. In a large skillet over medium heat, melt butter. Saute onion and celery until soft, about 5-7 minutes. Add broccoli and cook another 5 minutes. In a medium bowl whisk together cheese sauce, soups, milk and sour cream. Add rice. Stir to combine. Add mixture to skillet. Stir well. Season with salt and pepper. Transfer to baking dish. Cover. Bake for 30 minutes, until rice is tender. Uncover. Sprinkle with shredded cheese and extra pepper. Cook 10-15 additional minutes. Stir well before serving.*NOTE* If you want to make this 100% meat free, swap out the cream of chicken for cream of celery soup. I think it would be delicious!

Inspired by Spicy Southern Kitchen
Shared at Weekend Potluck

Last Minute Idea

Usually about twice a month I plan a potato bar for dinner. I baked off some big ol' taters, lay out a bunch of toppings and let everyone make their own. It's a fun, simple meal I don't have to think much about and everyone enjoys.

Well, a couple weeks ago, when I had planned this, I'm not sure what happened, but I forgot a few of the toppings I needed. Never even brought them home from the grocery store. I'm sure I got distracted by a free sample, or apparently couldn't read my shopping list, but either way, my "bar" was a little empty.

No fear. I looked at what I did have on hand and decided to do things a little differently. I would just make everyone the same kind, and act like I planned it all along.

My uh-oh ended up being a big success! We all loved these and they were the perfect Meat Free Monday main dish! I served them with some cottage cheese and fresh fruit on the side, but they would also be yummy at your next cook out too. Bake off a whole bunch and serve them alongside some steak or chicken hot off the grill!

Sometimes the best things come out of our screw ups!

Broccoli Stuffed Potatoes

3 large russet potatoes 

1/4 c. sour cream

1 1/2 c. finely shredded sharp cheddar cheese

1 (12 oz.) bag frozen broccoli florets, thawed and woody stems removed

Salt and Pepper to taste

Preheat oven to 400. Clean potatoes and pierce with fork. Lay directly on oven rack. Bake for 50-60 minutes until fork tender. Turn oven down to 350. Once cooked, allow to cool until you can handle them. About 20 minutes. Carefully slice potatoes in half and scoop out potato leaving about 1/8 inch around edges. Place cooked potato in a large bowl. Add sour cream, 1 cup of cheese, broccoli, salt and pepper. Mix well. Place empty potatoes in a greased baking dish. Fill each with potato mixture. Sprinkle with remaining cheese. Add a little extra pepper to top. Bake for 20-25 minutes until cheese is melted and heated through. *NOTES* To scoop the potato, I find a melon baller works great. To speed up the cooling process, place potatoes in the fridge for 5-7 minutes. You want 1 potato per person, or 2 halves. 

This Could Be Meat Free Monday

So many people are doing the whole "theme" meals every day of the week. Meat Free Monday, Taco Thursday, Pizza Friday...just to name a few. And if that works in your family, I say go for it. 

For me, while meal planning is a must, those certain constraints on days don't work. Sometimes our meal plans end up with a few of them here and there, but it isn't something I set out to do. For us, having the same theme on certain nights is almost like getting into a rut, and believe me, I find myself in enough food ruts on my own without planning them on purpose. But like I said, if it is something that works in your life, I am all for it. 

So today for a lot of you is Meat Free Monday, and I am here with something new and yummy that you could use. As long as you change one tiny thing. Swap out one can of soup. That's it. Do that and you are home! And maybe if you aren't all about following the rules exactly, that one little can of chicken soup would be okay...be a rebel! Rules were meant to be broken!

Either way, or whatever day of the week you decide to make this, you are getting a tasty casserole that is hearty and filling too. Perfect after a long day when you just want to sit down, eat and warm up because oh, by the way, it is still freezing outside. 

I hear from so many fans they would love to meal plan, but don't know where to start. If you fall into that group, maybe these theme days would be an easy way for you to begin. At least if you have a category to work with, you can come up with ideas easier. Meat Free Monday it is.

Creamy Vegetable Noodle Casserole

1 lb. egg noodles, cooked and drained

1 can cream of chicken soup

1 can cream of broccoli soup

1 1/2 c. milk

1 cup grated Parmesan cheese, divided

12 oz. frozen California blend vegetables, thawed

12 oz. frozen corn, thawed

2 tsp. garlic powder

2 TBS dried parsley

Salt and Pepper to taste

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl combine soups and milk. Add in rest of ingredients, reserving 1/4 cup Parmesan cheese. Stir well to combine. Transfer to baking dish. Sprinkle with remaining cheese. Cover with foil and bake for 45 minutes, or until heated through. 

 

Another Recipe Contest

Yep, once again I am trying to see if a recipe I create can be named "best in show." I have to admit, I really enjoy entering recipe contests, but just don't have as much time to do them right now as I would like. (For those of you keeping track, I am almost 9 months pregnant...hence the short on time issue!)

But when I heard about this one from JSL Foods, I decided to make the time to enter one more before my days are completely full of bottles, diapers and cooing!

The idea was simple. They would send me whichever of their products I wanted to incorporate into a recipe and then I got to play and create in my kitchen. How cool!

I decided to use their Teriyaki Yakisoba Noodles, but in a different way than I normally would.

We are Asian food fanatics, but in the summer time, we are also salad ones too. We like eating lighter, cooler and more refreshing meals when the sun is beating down and it's too hot to move. So I decided I could take these tasty noodles, add some fresh ingredients, a tasty sauce and create a salad that is both filling and light at the same time.

This makes a terrific main dish, with some fresh fruit on the side. Or whip up a big batch of it for your next cookout. Feel free to add whatever veggies you think you would be delicious, I think I might add zucchini next time.

If you want to learn more about JSL Foods and all the great products they have to offer, check them out online, on Facebook and Twitter. Or, look for them at your local Safeway or Target store. Oh, and wish me Good Luck!!

Sweet n Spicy Asian Noodles Salad

3 packages Fortune Teriyaki Yakisoba Noodles, sauce packets discarded

1 (12 oz.) bag frozen cooked medium shrimp, thawed and tails removed

1 (8 oz.) bag frozen shelled edamame, thawed

1 lb. fresh broccoli crowns, cut into florets

1 red bell pepper, julienned

1/4-1/3 c. creamy peanut butter

1/4 c. soy sauce, extra for serving

1/4 c. lemon juice

1/2 c. chicken broth

3 TBS sesame seeds, extra for garnish

1-3 tsp. sriracha, to taste

Bring 2 large pots of water to a boil. When they are rapidly boiling, add noodles to one, and broccoli to the other. Cook EACH 2 minutes total. Immediately transfer both the noodles and broccoli to a large bowl of ice water to stop the cooking process. Drain well.  In a medium bowl whisk together soy sauce, lemon juice, chicken broth, peanut butter, sriracha and sesame seeds. Transfer noodles and broccoli to a large bowl. Pour sauce over. Add shrimp, peppers and edamame. Toss to combine. Chill for at least an hour before serving. Stir well again. Sprinkle with extra sesame seeds. Serve with extra soy sauce on the side. *NOTES* I use 2 teaspoons of sriracha, because I can't take much heat. Feel free to use less or more depending on the heat level your family enjoys. Or, you can always serve extra on the side. When you pour the sauce down over the noodles, you will notice extra. This is fine because it will absorb a lot while chilling. 

Christmas at Grandma's {A Gooseberry Patch Review & Giveaway}

Oh, Christmas time at grandma's. My childhood is filled with so many memories of such special times in the snowy hills of Pennsylvania at both of my grandmas' houses I can't even begin to tell you how much they mean to me. Waking up on Christmas morning while it was still dark to see what Santa had left under the tree, going to Christmas Eve church, all the smells of my favorite treats, family gathered around...seriously, I tear up just thinking about it. To me, those holidays of years gone by will always be some of my favorite ones.

And now, my good friends at Gooseberry Patch have made an entire book out of the idea of Christmas at Grandma's. For many of us, there are some Christmas time dishes that nobody will ever make as good as grandma. No matter how many times we try, or how close we come, we will never be able to recreate exactly how they taste when grandma made them.

This book is a fantastic collection of all sorts of delicious things to enjoy this holiday season. From main dishes, to sides, to of course the sweets, each page is more delectable than the last.

When I first saw this recipe it reminded me of my Grammy's broccoli salad, which was always on our Christmas Eve menu, so I immediately got a warm fuzzy feeling thinking about it. I love the addition of cauliflower to this one, not to mention it is so pretty on a plate, filled with holiday colors.

Whatever you are planning to serve this holiday, this would be a fantastic side dish alongside it. Plus, if you have to make something and travel with it, this would hold up very nicely. With the dressing not being very "wet", the veggies stay nice and crisp even after sitting for some time.


If you have wonderful memories of Christmases gone by at your grandma's house like me, I hope you feel as blessed as I do. Or maybe now you are the grandma, and you want to make sure you are making those memories for the little ones to hold on to for years to come!

Oh, and you can win a copy of Christmas at Grandma's too! Just scroll down to see how to enter!

Festive Broccoli & Cauliflower Salad

 1 medium head cauliflower, finely chopped

2 medium broccoli crowns, finely chopped

1 red bell pepper, finely chopped

1 (3.5 oz.) bag dried cranberries

1 (2.5 oz.) bag real bacon bits

1/2 c. plus 1 TBS mayo

1/2 c. white sugar

1 TBS ranch dressing mix

Salt and Pepper to taste 

In a large bowl combine broccoli, cauliflower, red pepper, cranberries and bacon bits. Toss to combine. In a separate bowl whisk together mayo, sugar and ranch dressing mix. Add to vegetables. Stir to coat. Season with salt and pepper. Chill 1-2 hours before serving. Stir before serving.

*** GIVEAWAY ***

To Enter: Leave me a comment telling me your favorite Christmas time dish that Grandma made best! Be sure to leave an email address so I can find you!

Open to US Residents 18 and over

Contest Ends: December 10, 2015 

Shared at Weekend Potluck

Early Winter

After that nasty polar vortex last winter, I kinda hoped Mother Nature would have pity on us and give us an easy one this year. Well, it's not even officially winter yet, and she has rared her ugly head and made her presence known! Yep, a week before Thanksgiving, and our temps plummeted into the single digits with negative wind chills, making for a cold, blustery week. 

Now, I am trying hard not to complain too much because we all watched while Old Man Winter dumped some seventy, yes that's 7-0, inches of snow on Buffalo, burying them in the white stuff, and stranding people on highways for hours. I can't even imagine!

Oh, and I have to give you the other piece of this freezing puzzle. See, our housing addition is currently under major road construction, giving us all new streets. And while it's going to be really nice when they are done (estimated time, next JULY!!) right now, it's a huge pain. We have no driveway, only half a street in and out, and get the privilege of parking at least a block away, sometimes more. I'm not kidding when I say with the cold weather, and this headache, it got to a point when I was just mad every time I had to leave the house. It was a huge hassle, and I would have much rather sat inside, warm and cozy; but life doesn't work that way, and at some point, I had to put on my big girl pants (and coat, gloves, scarf, boots...) and venture out. 

So, what's a girl to do when winter comes early, her toes are frozen and her car is what seems like half a mile away? Make soup of course!! What better way to warm up, comfort the soul and feed my icicles of a family??!! 

This one is gonna become a favorite, kids. You are going to keep coming back to this simple, delicious recipe over and over during the cold months ahead. Creamy, full of veggies, so yummy...it's what winter was made for!

I'm hoping we get a small break until winter officially arrives in December. But I'm not holding my breath. I'm also hoping to actually be able to park in my driveway soon. But again, I'm not holding my breath. Either way, I'm going to eat soup, and try to look at the bright side...spring is only 116 days until Spring! 

Easy Vegetable Chowder From Taste of Home

1 medium onion, finely chopped

1 (12 oz.) bag frozen broccoli and cauliflower

1 (12 oz.) bag frozen mixed veggies

3/4 c. butter

1/2 c. flour

4 c. chicken broth

2 c. milk

2 c. half and half

1 tsp. dried oregano

1/4 tsp. garlic powder

Salt and Pepper to taste

In a large Dutch oven, saute onion in butter until soft. Add flour; stir to combine. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes until thickened. Stir in milk, cream, oregano, garlic powder, salt and pepper. Add veggies. Cook gently over a low heat until heated through, about 15 minutes. 

 

Disclaimer: As a Field Editor for Taste of Home, I share this recipe for my own use. I am not a paid employee. 

Stocking Up

If you live in a part of the country where temps did not plummet in the last 72 hours, lucky you! Here in Indiana, we went from sunny and 63 on Monday to down right FREEZING the past few days. I guess old man winter decided to come a little early this year, and for me that means it is time to stock up! On what you might ask? Soup recipes, of course! 

Around here, during the cold months, I make soup at least once per week, sometimes more. And I don't want to be eating the same thing over and over, so I try to find new ones to try. Sure, we have our favorites, and my go-to's; but I really do try not to rely those on so much we tire of them. 

I can guarantee this one is going to quickly be added to that list because it's not only super delicious, but so easy to make! When I think soup, I want comfort, and to me that means not a lot of effort. Now usually, that means I bust out the trusty slow cooker, and let it do all the work for me, but not this time! This is cooked completely stove top and can be on the table in about 30 minutes! Exactly what you want after a long, cold day when you just want to eat and warm up!

Now, let me tell you this up front. You are going to read there is cheese in this and wonder why I didn't call it broccoli and cheese soup. Well, I will explain. Yes, there is cheese, but it's what I like to call a back ground flavor. It almost acts more like a thickener than a main flavor. Sure, you can taste it, but not as strong as "real" versions. This is more creamy than cheesy, so I went with it.

If you are in a deep freeze like we are, brace yourselves, because I'm afraid it's here to stay, and I have a suspicion, starting this early, we're in for a llloooonnnnggggg winter. So, let's soothe our pain with some yummy soups all season long!

Cream of Broccoli Soup From Kraft

1 small white onion, finely chopped

2 TBS butter

2 TBS flour

4 c. milk

8 oz. cream cheese, room temperature, cubed

32 oz. Velveeta, cubed

2 (10 oz.) packages frozen chopped broccoli, thawed

1/2 tsp. ground nutmeg

Salt and Pepper to taste

In a large pot or dutch oven, saute' onions in butter over medium high heat until crisp tender, about 3-5 minutes. Whisk in flour until well blended. Add milk. Cook and stir on medium heat about 2 minutes. Add cream cheese. Cook and stir until melted, about 3 minutes. Stir in remaining ingredients. Cook 5 minutes, or until heated through, stirring occasionally. Garnish with shredded cheese if desired. 

Shared on The Country Cook Nov. 14, 2014

Broccoli at Very Good Recipes

When All Else Fails, Trick 'Em

How many of you struggle to get more veggies into your kids? I know there are many of you, because I get so many emails from parents who are "banging their heads" against walls trying to figure out how. I feel for you. I really do. And I know you're saying "But Mrs. E., your kid eats everything and anything under the sun; and you'd be right. But I can still have empathy because I watch friends and loved ones struggle with the picky eater fight all the time. So while it's not something I have to deal with on a daily basis, I understand, I really do.

One of the most common responses I have to this question is "When all else fails. Trick 'em." I know. I know. We shouldn't lie to our kids. We shouldn't deceive them. But I'm sorry, when you are on night five in a row of Junior not taking a single bite of anything green, and you're hoping just a few bites of vegetables find their way inside their little bodies, I'm of the thinking, don't make it harder than you have to. And if that means you hide the green stuff under pasta and homemade cheese sauce, to make it go down a little easier, I say go for it!

This can easily be a meat-free main dish, like I served it. Or it would make a delicious side dish too. Have some leftover rotisserie chicken? Chop that up and add it for a little extra protein. It's such a versatile recipe, you can do a million things with it, each yummier than the last.

If your kids turn their noses up at anything green, this might just be a dream come true. How can they complain about anything, no matter what color it is, when it's mixed with something that looks and tastes like mac n cheese...one of their favorites? You're welcome. 

Baked Cheesy Broccoli and Shells

1 lb. medium shell pasta

3 cups shredded cheddar cheese

2 c. milk

1 TBS butter

2 TBS flour

16 oz. frozen broccoli florets

1/8 tsp. ground nutmeg

Salt and Pepper to taste

Preheat broiler. Spray a 8 x 11 baking dish with nonstick spray. Cook shells according to package directions, to al dente. In a large skillet melt butter. Add flour. Stir and cook about 2 minutes. Slowly add milk. Whisk until smooth. Cook for 4-5 minutes until slightly thickened. Add 2 cups cheese and stir until combined. For best results, stir cheese in a figure 8 pattern. Add salt, pepper and nutmeg. Reduce heat to low/warm. Drain pasta well. Add pasta and broccoli to cheese sauce. Mix well. Turn out into baking dish. Sprinkle with remaining 1/2 c. cheese and extra black pepper. Cook under broiler for 3-4 minutes until cheese melts and golden brown.

Shared on The Country Cook Oct. 3, 2014
Shared at Meal Plan Monday

Soul Food Saturday

Can you believe summer is nearly here? I certainly can't.  But to be honest I missed the food the most.  Backyard grilling,  and fresh from the garden vegetables. Yep, I could go on, and on. How about a way to use up bits of left over pork chops? Thought so, grab a few friends and lets eat! 

Loaded Pork with Garlic Sauce

2 c. Pre cooked boneless pork chops,  chopped

1 small onion,  diced

1 yellow bell pepper,  diced

4 c. Broccoli, chopped

1 tbs olive oil

2 c. Kale, stemmed and chopped

Salt and pepper to taste

1/4 c. garlic sauce

In a medium skillet add oil and onions.  Mix to coat onions with oil.  Cook until onions are clear.  Add bell pepper.  Stir to combine.  Add pinch of salt to season peppers. Cook until slightly softened.  Add Broccoli and a bit more salt. Toss to combine.  Cook until broccoli starts to brown and turn vibrant green.  Stir more frequently. Add in kale and a touch more salt. Toss to combine. Cook until kale has wilted slightly,  then add pork pieces and sauce. Stir to combine and cook until meat is heated through and sauce has coated veggies. Serve alone or with rice or pasta.

Take Out Casserole

I hope you all had a very nice Easter yesterday, surrounded by those you love, celebrating everything Spring and new life among us has to offer. And I guess my only question is "Are you tired of ham yet?" Did you get your fill or are you planning a week of leftovers? If you don't care to see another ham for quite a while, then you are going to be so happy you logged on today!

Sometimes I just get a craving and I get can't it out of my head until I satisfy it. Do you ever have that happen? And what do you do when there is no way you can "scratch the itch" so to speak? Do you simply try to ignore it, (which almost never works) or do you find another way? I'm more likely to find another way, and that's exactly how this recipe came to be.

See, I was craving Chinese take out...B.A.D. Like, it was the only thing I could think about. I have no idea why, but I do have my suspicions. If you read this post  back in March, then you know we aren't having very good luck with our favorite Chinese restaurants here in town. One closed and one burnt to the ground. So I believe my cravings came from a subliminal place. My brain knew I couldn't have the dishes I loved from those two places, so it decided to make them all I could think about. You know, tell someone they can't have something, and it only makes them want it more.

So I looked at what I had in the pantry, fridge and freezer. I looked at the time I had to give into my craving, and I thought "Why not take all the elements of this loved take out dish...and turn it into a casserole?" And that's exactly what I did. This would make a simple supper any night of the week. Prep the chicken in the morning, let it marinade all day, and then dinner can be on the table in almost no time at all that night. Oh, and it's very budget friendly too, especially if wait until the store is running specials on chicken and frozen veggies!

We all deserve to satisfy our cravings now and again. But if you can do it in a way that brings your family around the table to a new meal they love, well than that's just icing on the cake. Oh great...now I want cake...

Teriyaki Chicken Casserole

1.5 lbs. boneless chicken tenders, cut into bite size pieces

3 TBS vegetable oil

2 heaping TBS Asian seasoning blend*

2 garlic cloves, minced

3 c. chicken broth

3 1/3 c. instant white rice

1 (16 oz.) bag frozen broccoli, thawed and drained well

1 (12 oz.) bag peas and carrots, thawed and drained well

1 green pepper, sliced thin

1 1/3 c. teriyaki sauce, divided

1/3 c. water

Black Pepper to taste

In a medium bowl combine chicken, seasoning blend and garlic. Stir well. Marinade in fridge for at least 4 hours.

Preheat oven to 375. In a large skillet heat oil over medium heat. Brown chicken until golden on all sides. Add pepper, broccoli, peas and carrots. Saute until veggies are crisp tender. Add rice, chicken broth, water, 1 cup teriyaki sauce and black pepper. Stir to combine. Transfer to a greased 9x13 pan. Cover with foil and bake for 30 minutes. Remove from oven. Add 1/3 c. teriyaki sauce and stir. Bake for an additional 10 minutes. Allow to sit 5 minutes before serving. *NOTE* You can find an Asian seasoning blend with the regular dried herbs and spices, or on the international aisle. The one I prefer is a sesame ginger blend.

Shared on The Country Cook April 25, 2014

 

Stacey, Southern Bite and Salad {A Review and Giveaway}

I'm guessing some of you that read that title knew immediately what I was leading up to! Because this amazing foodie community, I'm so lucky to be a part of, is so big, but yet small at the same time, there are many in the EMM family that are also very familiar with Southern Bite and the great guy behind it, Stacey Little.

And now, my good foodie friend has just published his first cookbook! How exciting is that? I couldn't be happier for him. Stacey is the nicest guy, and the minute you see him, read his stories filled with southern hospitality, or cook one of his amazing recipes, you feel like you've known him all your life!

When my copy landed on my doorstep, I was almost giddy! I couldn't wait to start browsing the recipes and choose the first one I would try. Well, I should have known that would be easier said than done...I wanted to cook everything!

But alas, I had to choose one; and the minute I saw this I knew I had found it! We love broccoli salad and Mr. Everyday is a blue cheese fanatic, so I knew this would be an instant hit! It would make a great dish for any cookout or barbecue this summer. Or if your family is like ours, and enjoys a good ole' fashion picnic, this must be in that basket! Crunchy broccoli, crisp bacon, a creamy sauce, and just a little tang from the blue cheese...the flavor combinations are amazingly delicious!

Oh, and did I mention I've got a fantastic Southern Bite prize pack to give away to one lucky winner? Simply scroll down after the recipe to check it out. And if you haven't yet, be sure to checkout Southern Bite online, Facebook, Twitter, Pinterest and Instagram!

Bacon and Blue Broccoli Salad
1 large bunch broccoli, chopped (about 5 cups)
5 slices bacon, cooked crisp and chopped
1 medium red onion, chopped
4 oz. blue cheese crumbles
1 c. mayo
2 TBS cider vinegar
Salt and Pepper to taste

In a large bowl combine broccoli, bacon, onion and blue cheese. Toss well. In a small bowl whisk together mayo, vinegar, salt and pepper. Pour over broccoli and stir well. Chill until serving.

Shared on The Country Cook April 4, 2014

Broccoli at Very Good Recipes

***GIVEAWAY***

To Enter: Simply leave a comment on this post. Tell me hi. Tell me a story. Anything. Just be sure to leave an email address with it so I can find you. 

(1) Winner Will Receive a Southern Bite Prize Pack: 

(Valued at over $50!)

 1 Copy Southern Bite Cookbook

1 Southern Bite Reusable Bag

Assortment of Kitchen Gadgets/Utensils

No, Mommy Can't Do That

One week folks! That's right, in case you haven't been paying attention, we only have 7 days until the big day! Have your kids been counting down for days now? Heck, have you? Do you still have a ton of things on your to-do list? Rather you are ready or not, it's coming and fast!

But if one of the things on your list is to find a great idea for Christmas morning breakfast, your favorite everyday mom has you covered! Stay calm and relax because you've come to the right place and I have a great idea for you.

This recipe came about because of a request from my son. He decided to ask me if I would make omelets for supper one night. Now, breakfast for supper is a very common occurrence in this house, so that wasn't the issue. The problem was what he asked for. See, I can't make an omelet in the skillet to save my life. If you have ever seen my recipe for Baked Omelet I talked about this at length. How I've tried and tried and they just never come out right, so I admitted defeat and began baking a big omelet in the oven.

So, I explained to my son how this was just one food request I didn't think I could come through on, but I promised to take the baked omelet idea and turn up the factor a little, just for him. And that is when these mini baked omelets were born. I figured take some fresh ingredients, add some eggs, put everything in a muffin tin and bake it. I get the ease of a baked version, and the little guy gets omelets just his size.

These would be perfect for Christmas morning, or a brunch where you have to feed a crowd. You can pump out a whole pan of these in almost no time; and you can even swap out the ingredients in every single cup to fit everyone's favorites. Don't stand over the stove in a make shift omelet bar. Do this instead and feed everyone in almost no time at all!

There aren't many requests I will deny my son, but when it's something I have accepted I can't do, and moved on with my life, I have to find another way to make his wish come true. After all, I'm his Mommy and that's my job!

Egg, Broccoli and Ham Muffins

1 (12 oz.) bag frozen chopped broccoli, thawed

1 (8 oz.) bag diced ham

1 (8 oz.) bag Mexican style cheese

12 eggs, beaten

Salt an Pepper to taste

Preheat oven to 350. Grease a muffin tin liberally. Equally divide broccoli, ham and cheese among tin, only filling each vessel about 1/3 of the way. Pour eggs over, evenly, reaching 3/4 way to top. (They will puff when cooked) Bake for 25-30 minutes until toothpick comes out clean. Let sit 5 minutes and then carefully run knife along edge to loosen.

Shared on The Country Cook Dec. 20, 2013