Cheddar Veggie Soup

Cheddar Veffie soup II

Cheddar Veggie Soup

  • Servings: 4
  • Difficulty: Easy
  • Print

Chicken soup when you have a cold is just…. well….. gold. However when you don’t have chicken you do the next best thing and use what you have which in this case is veggies and cheddar cheese.

Here’s how we do this one.

Shopping list:

  • 4 cups Chicken stock
  • 2 Tbsp Olive Oil
  • 4 Tbsp Butter
  • 4 Tbsp Flour
  • 1 cup diced Potatoes
  • 1 cup Broccoli florets
  • 1 small Yellow Onion – chopped
  • 4 Celery ribs – chopped
  • 1 cup Carrots – chopped
  • 3 Garlic cloves – chopped
  • 1 Tbsp dried Oregano
  • 4 fresh Basil leaves
  • Salt and Pepper to taste
  • shredded Cheddar cheese for garnish

Putting it all together:

  1. Heat the oil and butter is a large pot or Dutch.
  2. Add the onions and garlic and cook for 3 – 4 minutes.
  3. Sprinkle in the flour and stir well.
  4. Add in the chicken stock and remaining ingredients except the basil and cheese.
  5. Bring to a boil then reduce the heat and simmer until the veggies have softened.
  6. Add the basil
  7. Use an immersion blender or blend in batches until smooth.
  8. Season with salt and pepper and garnish with the cheese.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                          Bon Appetit

 

Taco Pie

20171008_185626

Taco Pie

  • Servings: 6-8
  • Difficulty: Easy
  • Print

I had recently purchased a couple of frozen pie shells because I was too lazy to make them from scratch and after using one for a pie I was kind of stuck on what to do with the other since I really didn’t want it taking up freezer space indefinitely.

I’m not entirely certain where the brainstorm for this one came from but it works and it is really good plus I got to use some of the remaining hot peppers from my garden.

Here’s how we do this one.

Shopping list:

  • 1 pound ground Pork
  • 1 pound ground Beef
  • 1 nine inch frozen Pie crust
  • 1 1/2 Green Habaneros – finely chopped
  • 1 medium Yellow Onion – diced
  • 1 medium Yellow pepper – diced
  • 1 medium Red pepper – diced
  • 2 tablespoons Chili powder
  • 2 tablespoons Chipotle powder
  • 2 tablespoons Sea Salt
  • 1/2 cup Chicken stock
  • Shredded Cheddar
  • Chopped Green Onion for garnish
  • Diced Tomato for garnish
  • Sour cream for garnish

Putting it all together:

  1. Preheat your oven to 350° and bake the pie crust for approximately 15 minutes
  2. In a large pan brown the pork and the beef, drain the grease setting the meat aside.
  3. In the same pan saute the yellow onion, red and yellow peppers for about four minutes
  4. Add back in the browned meat, hot peppers, seasonings and chicken stock, stirring well. Bring to a boil and reduce heat to simmer for about 5 minutes.
  5. Pour the mixture into the pie shell and put in the oven for about 10 minutes. Cover with the cheese and bake until the cheese is melted and bubbly. About another 4 minutes
  6. Top with the green onions, tomatoes and sour cream and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit

 

 

Buttermilk cheddar loaf

  • Servings: 12-14
  • Difficulty: easy
  • Print

DSC00906

This may very well be my first and only foray into the world of making bread. You see I don’t bake a lot—– truth be told I do very little baking simply because it is not something that is in my “wheelhouse” (otherwise known as my comfort zone) but since I was making some biscuits for a family gathering I thought I would try my hand at it and see where we got to and since it was a present for my mother I will have to wait to receive the verdict.

The great thing about this recipe is that it is one of those “simple but tasty recipes for the grilling season and beyond” and is so versatile it can be used for breakfast, lunch or dinner or even a late night snack when you are feeling a wee bit peckish. One of the other great things about this recipe is that you can twist it and turn it and add all kinds of things to make it yours.

Try adding things like Jalapenos, bacon, dill or BACON AND JALAPENOS. The combinations are near limitless.

Here’s the one that I put together……….

Ingredients:

  • 2 1/2 cups of All Purpose (ap) flour
  • 1/4 sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried parsley
  • 1 Egg
  • 1 cup Buttermilk
  • 1/4 melted butter
  • 1 to 1 1/2 cups shredded old or sharp cheddar

Putting it all together:

  • Pre heat the oven to 350 degrees
  • In a medium size bowl mix the first seven ingredients together
  • In a large measuring cup add the milk,egg and melted butter and whisk until well incorporated
  • Mix the cheese into the dry ingredients
  • Add the buttermilk mixture and mix with a spatula until just wet. If it looks a little to thick you can add some water
  • Spoon into a pre greased (use cooking spray as it’s easier) 4 x 8 loaf pan
  • Bang the pan on the counter a couple of times in an effort to get the mixture to settle and avoid air bubbles
  • Pop the pan into the oven and bake for 55 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool for about ten minutes, slice and enjoy.

So there you have the easy peasy Buttermilk Cheddar loaf and another “simple but tasty recipe for the grilling season and beyond”

Thanks for dropping by and until next time………..

                                  Bon Apettite