Tag Archives: milk

Broccoli Souffle

28 Mar

I am becoming a pretty big fan of adding eggs to meals to make them a bit more filling. At the same time, I have been looking for recipes that include green veggies because they are some of the most nutrient rich foods you can eat. Check out this Broccoli Souffle from Recipe Secrets.

Broccoli Souffle
Serves 4
Prep Time: 5 minutes
Cooking Time: 50 minutes

1 pound fresh broccoli
1 large minced onion
3 large eggs
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 ounces crumbled Roquefort cheese
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup dry bread crumbs

Directions:
Preheat oven to 350 degrees F. Butter baking dish; dust with dry bread crumbs; set aside.

Clean broccoli, pare any tough skin from stem and cut into pieces; place in pot of salted, boiling water for 10 minutes. Drain; squeeze dry. Transfer to food processor and pulse to chop.

In skillet, melt butter; add onion; saute until soft. Stir in flour; whisk to incorporate well.

Gradually add milk. Cook until mixture thickens, stirring constantly; remove from heat.

Stir in cheese, broccoli and Tabasco sauce.

In small bowl, beat eggs with salt. Stir eggs into cooled broccoli mixture.

Transfer mixture to prepared baking dish; bake in preheated oven for 40 minutes.

Chicken Corn Mac and Cheese

15 Feb

Almost every time I ask my husband what I should make for dinner his response it, “Mac and Cheese.” I am trying to come up with some unique ways to enjoy mac and cheese. This week I have decided to add Chicken and Corn to the mix.

Chicken Corn Mac and Cheese

Prep. Time: 15 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:

4 cups macaroni noodles
1 onion, chopped
3 ribs of celery, chopped
1 red bell pepper, chopped
2 TB flour
1 cup chicken stock
1 cup milk
2 chicken breasts, chopped to bite sized pieces
1 cup frozen corn
2 cups shredded cheese
thyme
cayenne pepper
3 TB green onions

Directions:
1. Start cooking your pasta according to directions.
2. While you pasta is cooking, heat a large skillet, add oil. When oil is hot add your chicken. Cook 10 minutes, then remove.
2. Bring your skillet back up to heat, add a little bit more olive oil. When oil is hot, add your onions. Cook 5 minutes, until browned. Add celery, red bell pepper and corn. Cook 5 minutes.
3 Add the flour and cook 1 minute. Add the stock, then the milk, then the spices. Stir until the milk bubbles, add the cooked chicken. Cook one more minute.
4. Transfer to large bowl. Stir in the cheese until it melts.
5. Toss the drained pasta with the cheese sauce and serve!

Bacon Mac and Cheese Bake

6 Feb

I have a feeling that this one is going to become one of my recipes to count on. Not only is it cheesy and warm, which makes it a comfort food in my book, it has a kick of onion and bacon to round it out to be a meal full of flavor.

Bacon Mac and Cheese Bake
Prep. Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4

Ingredients:

3 cups macaroni
2 TB butter
1 onion, chopped
1 clove garlic, chopped
4 strips of bacon, chopped
1/4 cup flour
2 1/2 cups evaporated milk
1 ts ground cumin
2 cups shredded cheese

Directions:

1. Preheat oven to 350 degrees F. Grease a large casserole baking dish.
2. Cook macaroni according to package instructions. Drain and place in large bowl.
3. Melt butter in a large skillet over medium heat. Add onions and brown for 2 minutes. Add bacon and garlic; cook and stir for 5 minutes.
4. Add flour, lower heat and cook 1 minute.
5. Remove your skillet from the heat and gradually add the milk. Stir until mixture is smooth.
6. Return skillet to heat and cook until the mixture thickens and just starts to boil.
7. Remove from heat and add cumin.
8. Add mixture to pasta bowl along with 2/3 of the shredded cheese. Stir and mix; pour into greased casserole baking dish.
9. Sprinkle remaining cheese on top.
10. Bake for 20 minutes.

Bacon and Carmelized Onion Chowder

17 Jan

Bacon and Carmelized Onion Chowder

Serves 4-6
Prep. Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

3 TB butter
2 TB olive oil
1 large onion, sliced
1/2 cup shredded carrots
2 potatoes, peeled
4 slices bacon, cooked and chopped
2 ounces cream cheese
sour cream
sharp cheddar cheese, shredded

Directions:

NOTE: If you are in a rush, start your potatoes and onions at the same time. You will need two stock pots to do that.

1. Cut potatoes into bite sized pieces. Place in stock pot and cover with water. Bring water to boil and cook potatoes until they are tender (about 15-20 minutes).
2. When potatoes are cooked and drained, take the same stock pot and add 2 TB butter and olive oil over high heat. Once butter melts, stir in onions.
3. Cook onions for 15-20 minutes. Remove from stock pot and set aside.
4. Add carrots and 1 TB butter to stock pot. Saute 2 minutes. Add potatoes and saute 3 minutes. Stir in onions and cooked bacon bits.
5. Reduce heat and add cream cheese; stir until melted. Add milk and cook, gently stirring until soup begins to thicken.
6. Serve your soup with a dollop of sour cream and some shredded cheese.

Fillets of Sole with Steamed Broccoli

26 Mar

Fillets of Sole with Steamed Broccoli

4 Servings
About 30 minutes start to finish

Ingredients:

4 sole fillets, 7 to 8 ounces each
Black Pepper
2 large eggs, beaten
3 TB milk or half and half
3 TB unsalted butter, cut into pieces
Juice of 1 lemon

2 heads of broccoli
1 TB butter
salt and pepper

Directions:

1. Rinse and pat fish dry, season with salt and pepper.
2. Beat the eggs with the half and half (or milk).
3. Heat a large non-stick skillet over medium heat. Add butter. When butter is melted and hot dip fish fillets into egg/milk mixture and transfer them to the skillet.
4. Cook fillets 3 to 4 minutes each side until golden brown.
While fish is cooking,
5. Steam broccoli in sauce pan (with steamer).
6. Steam for 5 minutes.
7. Transfer steamed broccoli to bowl, toss with butter. Salt and Pepper to taste.
8. When the fish is cooked, transfer to serving platter. Add lemon juice
to skillet and cook in remaining sauce. When hot, pour over fish.

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