Broccoli Cheese Soup, just like Corner Bakery and Panera

Corner Bakery and Panera have the best Broccoli Cheese Soup.  This easy recipe tastes just like theirs, creamy and delicious.  Serve with a slice of fresh, crusty sourdough bread.  

1 tablespoon melted butter
1/2 medium sweet onion, chopped
1/4 cup butter, melted
1/4 cup flour
2 cups half and half
2 cups chicken stock
1 lb. fresh broccoli (2 cups) cut into small flowerets
1 cup julienned carrots
1/4 teaspoon nutmeg
2 cups freshly grated extra sharp cheddar cheese
salt and pepper, to taste

Saute the onion in 1 tablespoon melted butter and set aside.  


In a soup pot, whisk together the melted butter and the flour over medium heat to make a roux.  

Slowly whisk in the half and half and chicken stock.  let simmer for about 20 minutes.

Add the broccoli, carrots and onions.  Let simmer on medium low for about 25 minutes or until the broccoli and carrots are tender.

Add the nutmeg, salt and pepper and the shredded cheddar cheese.  Serve when cheese has melted.

Lemony Chicken and Spinach Soup

It's cool and rainy in Chicago today, a perfect day for Souper Sunday.  This week's soup choice is inspired by Greek avgolemono with some variations.  The best part is that the thickening is made with eggs and fresh lemon juice, no cream.  This soup is delicious!  Serve with warmed pita bread.

Serves: 8 

1 tablespoon olive oil
5 garlic cloves, minced
3 medium carrots, finely diced
1 leek, finely chopped
10 cups unsalted chicken stock
2/3 cup dry jasmine rice
1/2 cup fresh lemon juice (2 large lemons)
2 large eggs
1 tablespoon fresh dill, finely chopped
4 cups loosely packed baby spinach, stems removed
1 rotisserie chicken, shredded into bite sized pieces
2 teaspoons kosher salt
Freshly ground black pepper, for serving (optional)

Heat olive oil in stockpot over medium heat.  Add garlic, carrots and leek to pan; cook, stirring frequently for about 10 minutes or until vegetables are soft and aromatic.  Add chicken stock to vegetables and increase heat to medium-high; bring to a boil.  Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.

Whisk together lemon juice and eggs in medium bowl.  Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring. 

Add dill, spinach, chicken and salt; allow spinach to wilt and soup to heat back up, about 10 minutes.  Sprinkle with black pepper. Serve.

Pita:  Wrap pita bread in foil and bake for 12 minutes in a 350 degree oven.

Turkey Meatballs in Tomato Basil Sauce

I made this new recipe for dinner on a trip to Los Angeles and it was a big hit with Ryan, Jill and Sienna.  Use a light touch when making these meatballs as they will not be baked ahead of time rather cook in the sauce.  When you add the meatballs to the sauce, be careful not to stir the sauce for about 10 minutes until they firm up.  Once that happens you can stir normally.  When I found the recipe on the Inspired Taste blog I liked the way the dish is served, alone or with a dollop of ricotta cheese, over angel hair pasta.  The addition of the dollop of ricotta made is especially delicious. Even the pictures are delicious!   Serve with Rustic bread.

Tomato Basil Sauce

1 tablespoon olive oil                                        
2 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
2 28 ounce cans crushed tomatoes
1 large sprig basil plus handful of torn basil leaves
Salt

Make Sauce - In a large skillet with a cover, heat olive oil.  Add the garlic and red pepper flakes then cook 30 seconds to 1 minute until fragrant.  Stir in the tomato paste and cook, stirring often until the color turns from bright red to orange, about 2 minutes.  Pour in the crushed tomatoes and a generous pinch of salt.  Bring to a simmer.  Add the basil sprig then taste for seasoning.  Adjust with additional salt, if needed.  Continue to simmer while to prepare the meatballs.

Turkey Meatballs

1/2 cup Panko breadcrumbs
1/2 cup milk, 2%
1 large egg
1 1/2 ounces (generous 1/2 cup)  Parmigiano-Reggiano cheese, coarsely grated  (I used fresh and grated it myself, it's so much better).
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
3/4 teaspoon salt
1 pound ground turkey (93% lean)

Stir breadcrumbs and milk in a large bowl and let sit 5 minutes.  Add the egg, cheese, parsley, oreganoand the salt.  Stir until well blended.  Add the ground turkey and use a fork or your fingers to gently mix everything together until combined.  For the most tender meatballs, try your best not to over mix.

Wet your hands and then form the mixture into 1 inch balls.  You should get about 24 meatballs.  I placed the meatballs on waxed paper while I made all of them.  

Gently drop the meatballs into the tomato sauce.  (It's okay if they are not completely covered by the sauce).  Cover the skillet and cook 20 minutes.  Gently shimmy the skillet to move the meatballs around a little and then cook for another 5 - 10 minutes or until the meatballs are thoroughly cooked.  

Just before serving, scatter torn basil leaves over meatballs and sauce.

Olive's Favorite Roasted Parmesan Green Beans

My 9 year old granddaughter Olive, couldn't stop eating these when I made them recently.  The combination of Parmesan and Panko gave them the perfect crunch.

1 pound fresh green beans

2 Tablespoons olive oil

2 Tablespoons grated Parmesan cheese

2 Tablespoons Panko bread crumbs

1/2 teaspoon kosher salt.

Preheat over to 400 degrees.

Combine all ingredients in a large mixing bowl; toss to coat.

Spread green beans on a large rimmed baking sheet.

Roast for 15-20 minutes; stirring halfway through.

*Recipe found on Lemon Tree Dwelling blog.

Shrimp and Corn Chowder

 Souper Sunday with this shrimp, corn and potato chowder that has a New Orleans style to it.  Serve with fresh crusty sourdough bread.  

1 lb. shrimp, peeled and deveined

4 tablespoons butter, divided

1 yellow onion, diced

1/2 cup celery, diced

4 cloves garlic, minced

2 tablespoons flour

1 1/2 tablespoons smoked paprika

1 bay leaf

4 cups seafood stock

1 lb. Yukon gold potatoes, mini diced

2 1/2 cups frozen corn kernels

2 teaspoons Old Bay seasoning

1 cup heavy cream 

In a large soup pot, heat 1 tablespoons of butter over medium high heat and cook the shrimp for 4 - 7 minutes or until they become completely opaque on the outside. DO NOT OVERCOOK shrimp or they will become tough.   Remove shrimp to a plate and set aside.

Heat the remaining 3 tablespoons of butter and cook the onions and celery for 3-4 minutes.  Add the garlic and the flour and continue to cook for an additional 2 minutes.  When the flour starts to brown, add the smoked paprika, bay leaf, seafood stock and diced potatoes.  Bring the soup to a boil, stirring occasionally Reduce the heat to low and simmer, uncovered for 15 minutes.  Add the corn and continue to cook for an additional 15 minutes.

While the soup is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite size pieces.  Add the heavy cream, Old Bay seasoning and chopped shrimp into the soup.  Stir until the cream is incorporated and allow the chowder to heat through.  Add remaining whole shrimp.  Remove bay leaf, adjust seasonings to preference. 

*Adapted from Little Spice Jar blog.

Easy Grilled Shrimp Fajitas

• This recipe is a fun way to make Shrimp Fajitas, completelyon the grill.  The spice seasoning is perfect for fajitas.
  
  
  
  
  
  
  
  
  
  
  
  
  
  1 tablespoon chili powder1 teaspoon sugar1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper2 yellow bell peppers, quartered1 red bell pepper, quartered2 yellow onion, cut into thick rounds2 tablespoons olive oil1 pound peel and deveined large shrimp, tails removed8 small four tortillas, warmed
  Directions:
  Preheat a grill to medium high heat.  
  In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.  
  Use a pastry brush to coat both sides of the peppers and onions with some of the oil, then sprinkle with a quarter of the spice mix.  Pat the shrimp dry with a paper towel, then brush with the remaining olive oil and season with the remaining spice mixture.
  
  Grill the peppers and onions until grill marks appear, 3 - 4 minutes per side. Remove to a cutting board.  Add the shrimp to the grill and cook just until they turn pink and begin to curl, about 2 minutes per side.  DO NOT OVERCOOK shrimp or they will be tough.
  Coarsely chop the vegetables.  Serve with warm flour tortillas (I wrapped a stack of tortillas in foil and warmed them on the grill).
  For serving:  sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges.
  
  
  
  
  
  
  
  
  
  
  

Fresh Strawberry Bread

This is a great way to use up extra strawberries.

2 1/2 cups flour
1 cups sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 tbsp. vegetable oil
1 cup whole milk
1 egg
1 tsp. pure vanilla extract
1 1/2 cup fresh sliced strawberries

Combine all ingredients in a large mixing bowl; fold in fresh strawberries.

Pour into greased loaf pan.

Bake at 350 degrees for 55-60 minutes or until top is golden brown and completely set.  Toothpick inserted into center will come out clean.

Cool slightly then remove to a wire rack to cool completely.

Slice and enjoy!

The Art and Science of a Chemex Cup of Coffee

Making the perfect cup of coffee with a Chemex is truly a chemistry lab experiment.  With the proper equipment, really good beans (we used Intelligentsia "Los Delirios-Nicaragua") and the proper technique, it is the best coffee ever.  

With Paul (BS in Chemistry) in town recently, he made this perfect cup of coffee.  

Here are Paul's instructions, in his own words:

1.) Boil the water. Only use good filtered water or the final product will taste like shit. 

2.) Weigh the Beans: I typically use either 32 grams of beans for a single cup or 45 grams for a cup and a half. The ratio of water to beans is 16:1 so you can always calculate how much water and coffee you'll need. 

3.) Grind the beans immediately before use.

4.) Place the Chemex filter in the glass flask with the 3 folds toward the spout. Pre-wet the filter with a small amount of boiling water to set the filter in place. Swirl the hot water around the bottom of the flask to heat the glass and then discard the water.

5.) Pour the freshly ground beans in the filter and place the entire flask on to the scale. Zero out the scale.

6.) The bloom: With a very focused gentle stream, pour the water (just off boil) in a circular motion (radiate from the center out) to wet the beans. This initial pour should be no more than double the weight of the beans (e.g. For 45 grams of beans, the initial water pour should be no more than 90 grams). You will see the coffee grounds 'bloom' with this step - swell and release trapped CO2. Let the newly wet beans sit now for ~30 seconds.



*** The total amount of water you will eventually pour over the beans will depend on the weight of coffee you measured in the beginning. Remember the 16:1 ratio. Therefore, for 32 grams of beans, the total weight of water is 512. For 45 grams of beans the total weight of water is 720. Keep the ratio the same, 16:1, for whatever weight of beans you measure out to start with ***

7.) Pour additional water onto the beans in a gentle circular motion (start in the center and radiate out). I usually go halfway to the total water amount with this pour. Let the water drip through but don't let the water line go below the beans. 

8.) Pour the remaining water in to reach the total desired water amount. With this pour, wash around the sides of the filter to rinse the grounds back to the bottom of the filter. 

9.) Remove the filter and discard.

10.) Pour coffee and enjoy.

Easy Grilled Honey-Dijon Chicken

I'm always looking for an easy weeknight meal and in the summer, preferably a grilled meal.  Here is one that's easy and delicious courtesy of the Food Network.  Paul grilled yellow beans too (simply tossed in olive oil and seasoned with salt and pepper).  

2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon olive oil, plus more for grill
1/2 teaspoon kosher salt
Freshly ground black pepper
4 boneless, skinless chicken breasts, butterflied
1 lime, cut into wedges

Directions:

In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste.  Mix well and put the mixture into a large plastic resealable bag.  Add the chicken, seal the bag and shake to incorporate.  Refrigerate at least 2 hours.

Preheat the grill to medium heat.

Remove the chicken from the bag and arrange it on a well-oiled grill.  Cook until a nice crust forms on both sides about 4 to 5 minutes per side.  Let the chicken rest on a serving platter for 10 minutes before serving.  Serve with lime wedges.

BBQ Chicken Tostadas

Such an easy weeknight or weekend meal.  I love the preparation of the tortillas to give them that extra crunch.  I found this recipe on the Cupcakes & Kale Chips blog and served it with fresh fruit for an easy summer Sunday meal.

8 corn tortillas (I used thin Mission brand white corn tortillas, brushed lightly with olive oil and baked for 3 - 5 minutes per side, until crispy). 

3 cups shredded chicken (1 store bought rotisserie chicken)

1 1/2 cups of your favorite barbecue sauce (I use Sweet Baby Ray's Original Barbecue Sauce

2 cups shredded cheese (combination of Monterey Jack and Extra Sharp Cheddar, using a box grater to shred)

Instructions:

Preheat your oven to 350 degrees.

Lay out the tostada shells (your baked tortillas) on rimmed baking sheets. 

Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.  

Divide the chicken mixture between the tostada shells and top with the cheese (about 1/4 cup on each).

Bake for 6 - 8 minutes, just until cheese is melted.

Remove from oven and drizzle with the remaining 1/2 cup barbecue sauce.  

Peanut Butter Cookies (Soft and Chewy)

I specifically looked for a soft and chewy peanut butter cookie recipe online and this one is delicious.  It came from a blog called aheadofthyme.com.  I was reluctant to use so much vanilla but these cookies are delicious and flavorful.  Give them a try, I'm going to make with Sienna soon!

1 cup peanut butter (I use Skippy Natural, creamy) 
1 cup unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 tablespoon pure vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, cream together the peanut butter, butter and sugars until soft and creamy.

Add the egg and vanilla and continue to mix until fully combined.

In a separate bowl, whisk together the flour, baking soda and salt.  Add these dry ingredients to your large bowl until completely combined.

Roll the dough into 1 inch balls and place on an un-greased, parchment-lined baking sheet.  Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.

Bake for 8 minutes or as soon as top begins to slightly crack.  

To keep them soft and chewy, be careful not to overtake.  Let cool on the baking sheet for a few minutes and then transfer to a wire rack.

Blueberry Buckle Coffeecake

More Michigan blueberries at the farmer's market used for a blueberry coffeecake.  Fresh is best!

Streusel

1/3 cup sugar

1/2 cup flour

1 teaspoon cinnamon

1/8 teaspoon salt

1/4 cup (4 tablespoons) unsalted butter

Cake

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1/4 cup (4 tablespoons) unsalted butter

1 large egg

1 teaspoon pure vanilla extract

1/2 cup 2% milk

2 cups fresh blueberries

Preheat oven to 375 degrees.  Lightly grease a 9" square baking pan.  

Prepare the topping:  

     Mix the sugar, flour, cinnamon and salt in a small bowl.  Cut or run in the butter using your fingers, or two knives or a fork. (I use my fingers), until its crumbly.  Set aside.

Prepare the cake:

     In a medium size bowl blend the flour, baking powder and salt together.  Set aside.  Using your mixer, beat together the sugar, butter, egg and vanilla.  Alternately add the milk and the flour mixture to the sugar/butter mixture ending with flour.  Add blueberries and gently fold together only until blended. 

batter will be thick.  Spoon the batter into the prepared pan.  Sprinkle the topping over the batter.

Bake the cake for 40-45 minutes, or until a toothpick or knife inserted into the center comes out clean.

Remove the cake from the oven and set it on a rack to cool for 10 minutes.  Serve right from the pan.  Sprinkle with powdered sugar.  

Approximately 12 servings.  

Fresh Summer Frittata with Zucchini, Tomato and Goat Cheese

There are so many options for fillings for a frittata.  This meatless frittata used
fresh vegetables available at the farmer's market. A simple salad and french baguette is all that's needed to make it a compete meal.  

2 tablespoons olive oil
1/2 sweet onion, finely chopped
2 cups chopped zucchini
1 cup chopped tomatoes
1 clove garlic, minced
1/2 teaspoon sea salt
8 eggs, well beaten
1/2 cup milk
1/4 tsp. salt
1/4 tsp. pepper
4 ounces crumbled goat cheese

Preheat the oven to 350 degrees.

In a 10" oven safe skillet (I used cast iron), heat the olive oil over medium high heat.  Add the onion and saute, stirring occasionally until translucent, about 5 minutes.  

Add the chopped zucchini, tomato, garlic and sea salt.  Continue sautéing until zucchini has softened and skin of the tomatoes begin to wilt, about 5 - 8 minutes.  

In a mixing bowl, whisk the eggs until well beaten, stir in the milk, salt and pepper.  

Pour the egg mixture over the vegetables in the skillet. Sprinkle with the goat cheese.  Cook until edges start to pull away from the pan, 5-7 minutes.  Bake at 350 until set, 16-18 minutes.  

Let frittata sit 15 minutes before slicing and serving.

Sausage Stuffed Zucchini Boats

When zucchini (green and/or yellow makes a nice color combination) and tomatoes are abundant in July at the farmers market, this is a delicious yet easy dinner.  Try using hot italian sausage or ground beef.  Chef Paul made these with sweet Italian sausage for a weeknight meal using one of each type zucchini and did a great job.  

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
1 pound sweet loose Italian sausage
1 clove garlic, minced
1 small onion, minced
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup fresh parmesan cheese, finely grated
1/2 cup shredded mozzarella cheese
1/4 cup seasoned breadcrumbs

Directions:

Preheat oven to 400 degrees. 

With a teaspoon or a melon baller works really well,  scoop out the flesh from the interior of the zucchini, so they resemble boats. 

Place the zucchini boats in a greased 9 x 13 inch casserole dish.  

Chop the zucchini flesh and set aside.

In a medium saute pan over medium-high heat, add the olive oil.  Add the sausage and cook for 5 minutes.  Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper.  Cook until softened, about 4 minutes.

In a medium bowl, add the Parmesan cheese, mozzarella and breadcrumbs.  Mix to combine.

Spoon in and mound the sausage mixture into the zucchini boats.  Sprinkle the breadcrumb mixture over the top.  Place in oven and bake until golden on top, 20 minutes.

Lemon Glazed Tea Bread with Fresh Blueberries

A large container of fresh blueberries from the Farmers Market is perfect for this delicious tea bread that is so easy to make.  These blueberries come to us from Michigan.

Bread:

2 cups flour
1 tablespoon baking powder
1 cup sugar
1/4 teaspoon salt
1 teaspoon lemon zest
1 1/2 cups fresh blueberries
2 teaspoons fresh squeezed lemon juice
3 tablespoons vegetable oil
2 large eggs
1 cup milk (I used 2%)

Glaze;

2 tablespoons fresh lemon juice
1/4 cup sugar
1 teaspoon fresh lemon zest

Combine flour, sugar, baking powder and salt.  Stir in blueberries carefully and the lemon zest.

In another bowl, beat eggs; add milk, oil and lemon juice.  Stir into the dry ingredients mixture, just until moistened.

Pour into a greased 9 x 5 inch loaf pan.  Bake at 350 degrees for 55 minutes to 1 hour or until toothpick tests clean.  (I baked the loaf exactly 55 minutes).

Prepare glaze by combining all ingredients.  After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.

Let cool for 10 minutes, remove to a wire rack to cool completely.  

Summer Triple Berry Crisp

Berries were abundant at the local Farmer's Market yesterday.  This crisp was easy and delicious.  I baked it ahead of time and simply warmed it in the oven when ready to serve.  I served it with vanilla custard from our local ice cream 
shoppe.

2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup flour
1/4 tsp. cinnamon

Crisp Topping:

1 cup rolled oats (do not use Quick oats)
1/2 cup flour
1/2 cup dark brown sugar
1/2 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Homemade sweetened whipped cream or vanilla ice cream, for serving.

Preheat oven to 350.  Butter a 9 inch square porcelain or glass baking dish.

Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pan.

Prepare the topping:  Combine the oats, flour, both sugars and salt in a bowl.  Use a pastry blender or 2 knives or your fingers to work in the butter until topping resembles coarse meal.  Sprinkle evenly over the berries.

Place the baking dish on a baking sheet.  Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour.

Remove the crisp to a rack to cool slightly.  

Serve in dessert bowls with whipped cream or ice cream.