Showing posts with label Recipe Share. Show all posts
Showing posts with label Recipe Share. Show all posts

Tuesday, September 29, 2015

Recipe Time: Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup | Cooking Classy

Fall has arrived...and so has the season of soup! 
It is so comforting to be able to come home after a long, cold day and wrap yourself up in your softest, cozy blanket and sink yourself into your plush couch and enjoy a large bowl of warm soup. And it doesn’t get much better than having dinner basically ready and waiting for you when you get home.
Who doesn’t love a good slow cooker dish? This soup is amazingly easy, it’s incredibly delicious and hearty and it’s perfectly cheesy. This is definitely a new slow cooker favorite for me. Enjoy!

Slow Cooker Broccoli Cheese Soup

3 hrs to cook • Serves 6

    Slow Cooker Broccoli Cheese Soup | Cooking Classy
  • 1/3 cup butter, sliced
  • 1 1/2 cups chopped yellow onion
  • 2 cloves garlic, minced
  • 6 Tbsp all-purpose flour
  • Salt and freshly ground black pepper
  • 2 (12 oz) cans evaporated milk
  • 5 cups low-sodium chicken broth
  • 5 cups small diced broccoli florets
  • 1/8 tsp dried thyme
  • 1/2 cup heavy cream
  • 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
  • 2 oz Parmesan cheese, freshly & finely shredded

  • Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.
  • Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and Parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

Wednesday, September 23, 2015

Recipe of the day: Parsley Pesto Pasta w/ blistered tomatoes

Parsley Pesto Pasta with Blistered Tomatoes -

Parsley Pesto Pasta with Blistered Tomatoes
  1. Prep time:    10 mins
  2. Cook time:   20 mins
  3. Total time:   30 mins
  4. Serves: 5

For the Parsley Pesto
    Parsley Pesto Pasta with Blistered Tomatoes -
  • 1 bunch Italian (flat leaf) parsley 
  • ½ cup grated Parmesan 
  • 2 cloves garlic 
  • ¼ tsp salt 
  • 1 fresh lemon 
  • 6 Tbsp olive oil 

For the Blistered Tomatoes
  • 1 Tbsp olive oil 
  • 2 pints cherry tomatoes 
  • salt & pepper to taste 

For Serving: 
  • 1 lb. pasta (any shape) 
  • 5 Fried eggs (optional) 

  1. Rinse the parsley and drain well. Pull the leaves from the stems and place them in a food processor with the Parmesan, garlic, salt, zest and juice from half the lemon (about 2 Tbsp juice). Pulse the ingredients until they are finely chopped. Slowly add the olive oil through the spout while the processor is running until a smooth paste forms. Set the pesto aside.
  2. Heat a large skillet over medium flame. Add one tablespoon olive oil, then tilt the skillet to coat the surface. Add the tomatoes and cook 7-10 minutes, stirring occasionally. Avoid stirring the tomatoes too often to allow them time to blister on the hot skillet. As they cook the skins will burst and the tomatoes will release juice, which will thicken into a semi-sweet glaze. Season with salt and pepper to taste.
  3. Bring a large pot of water to a boil for the pasta. Cook the pasta in the boiling water according to the package directions, or until al dente. Reserve a small amount of the starchy cooking water, then drain the pasta in a colander. Allow the pasta to cool slightly, then return it to the pot (with the heat turned off). Add the pesto, then toss to coat. If the pasta is too dry or clumps, sprinkle a little of the reserved cooking water on top to loosen.
  4. Divide the pasta among five bowls, top with a scoop of the blistered cherry tomatoes, scraping up some of the sweet glaze from the skillet as well. Top each bowl with a fried egg, if desired.

Monday, September 21, 2015

Recipe of the Day: Snickerdoodle Mug Cake

Snickerdoodle Mug Cake

Snickerdoodle Mug Cake ~ bakes up in the microwave in just one minute, yielding a warm, cinnamon-sugary treat that will satisfy any sweet tooth! | FiveHeartHome.comHow many times have you had a sugar craving, only to discover that there aren't any cookies or cupcake or even a candy bar in the house? 

Now that’s not always a bad thing, mind you…sometimes the only thing that prevents me from ingesting too much sugar is the fact that I made a point not to buy or make sweets in the first place. 😉 

But other times, IneedsomethingsweetandIneeditrightNOW! And in those instances, spending a few minutes throwing together a microwave mug cake seems a bit more refined than scarfing chocolate chips straight out of the bag.

Snickerdoodle Mug Cake bakes up in the microwave in just one minute, yielding a warm, cinnamon-sugary treat that will satisfy any sweet tooth!
    Snickerdoodle Mug Cake ~ bakes up in the microwave in just one minute, yielding a warm, cinnamon-sugary treat that will satisfy any sweet tooth! |
  • 1/4 cup + 2 tablespoons all-purpose flour 
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 cup milk, at room temperature
  • 2 tablespoons salted butter, melted and cooled
  • 1/2 teaspoon pure vanilla extract

  • For layering/topping:
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  1. In a small bowl, whisk together flour, sugar, baking powder, and cinnamon until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Into a 14-ounce (or larger) microwave-safe mug with straight sides, scoop a big spoonful of batter, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar.
  2. Microwave on high for 1 to 1 1/2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.
Tips, Tricks, & Variations
A tall, cylindrical mug with straight (not angled) sides will ensure that the cake bakes evenly. I found a 14-ounce mug to be the perfect size to allow the cake to rise up while baking without overflowing. (I filled my mug to the top with water and then transferred the water to a measuring cup to determine its capacity.) If you use a smaller mug, you may want to bake the cake on top of a plate or paper towel to catch any possible overflow.
The strength of individual microwaves can vary. The first time you make this recipe, be prepared to experiment a bit to make sure that 1 minute is the perfect length of baking time. The nice thing about this cake is that even if it is under cooked, you don't have to worry about raw eggs!
Unsalted butter will work just fine in this recipe, but I find that using salted butter adds a tiny flavor boost.

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