Cheese Burger Soup

23 October, 201321 October, 2013Marissa

Ah, the fall season — crisp weather, autumn leaves, ripe apples, nasty allergies, and warm soup. This soup began life as a way-too-cheesey potato soup, and has now settled down as a meat soup with respectable levels of cheese.

A bit of bloggish news: I’ve added a recipe book page. It has all the recipes I’ve posted in one convenient, organized location so you can easily find what you’re looking for. I’ll keep it updated as I post new recipes.

Cheese Burger Soup

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5 medium potatoes, peeled and cubed (about 4 cups)

1 large carrot, finely chopped (about 1 cup)

1/2 stalk celery, finely chopped (about 1/4 cup)

2 cups water

2 cups beef broth

1/2 pound ground beef, cooked

Combine all ingredients and bring to a boil; reduce heat. Cover and simmer until the potatoes are tender (15 – 20 minutes. Add ground beef.

6 Tbsp. butter, melted

6 Tbsp. flour

3 tsp. steak seasoning (see recipe below)

2 cups of shredded cheese (cheddar or a mixture of different types)

In a small bowl, combine ingredients except cheese. Stir into soup, increase heat to medium and cook, stirring until thick and bubbly. Remove from heat and stir in cheese until melted. Let stand 5-10 minutes before serving.

Steak Seasoning

2 teaspoons salt

1 teaspoon paprika or chili powder

1/2 teaspoon black pepper

1/4 t teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon . cayenne or chipotle powder

1 dash each coriander and tumeric (optional)

Combine all and place in a container.

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Turkey Tetrazzini

2 October, 20132 October, 2013Marissa

We had to cook a turkey so all the beef from our butchered steers would fit in the freezer, so I have lots of cooked turkey to experiment with. My go-to recipe for leftover turkey is a rice casserole, but it calls for sour cream and I won’t have that until I go grocery shopping (by way of the library book sale) tomorrow. For my first foray into something-other-than-rice-casserole, I chose this Turkey Tetrazzini recipe from allrecipes.com.

Most pictures I saw were adding peas to it, but I opted for carrots. I also thought 1-2/3 cups of Parmesan cheese was way too much, a change you’ll see reflected in my recipe. I’m thinking next time I’ll cut the cheese on top to 1/4 cup instead of 1/3 cup — the Parmesan taste was still a bit strong.

Turkey Tetrazzini

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16 ounces uncooked spaghetti

1 cup peas and/or diced carrots

½ cup butter

½ cup all-purpose flour

3 cups chicken broth

2 cups milk

½ cup shredded Mozzarella cheese

1 cup grated Parmesan cheese

4 cups chopped cooked turkey

Preheat oven to 350°F.

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in a lightly greased 13x9x2-inch baking dish. Meanwhile, bring vegetables to boil in medium sauce pan and remove from heat. Drain, and spoon over the spaghetti.

Melt butter in a medium saucepan over medium heat. Whisk in flour. Add in chicken broth and milk, whisking until smooth. Cook and stir until the mixture comes to a boil. Stir in about 2/3 cups Parmesan cheese and the 1/2 cup Mozzarella cheese. Remove from heat.

Mix turkey into the chicken broth mixture. Pour evenly over spaghetti. Top with remaining Parmesan cheese. Bake for 40-50 minutes in the preheated oven, until surface is lightly browned and edges are bubbling.

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Cheesy Broccoli Cauliflower Casserole

28 August, 201327 August, 2013Marissa

The broccoli in our garden is growing like crazy right now. We’re past the point where it produces nice, neat heads like you see in the store and have moved into the tiny-little-broccoli-all-over-the-plant phase. When the broccoli gets too out of control to handle with salads and pasta dishes, I like to make this cheesy casserole. It is a great side dish for something like breaded chicken (which is what we did for lunch on Monday).

Cheesy Broccoli Cauliflower Casserole

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6-8 cups of chopped broccoli and cauliflower (About 2-3 heads of broccoli and one small head of cauliflower)

3-4 mushrooms, sliced

Cheesy Broccoli Cauliflower Casserole recipe, ready to sprinkle with cracker crumbs — ready to sprinkle with cracker crumbs

½ cup butter

1 tablespoon onion powder

1 can cream of celery, chicken, or mushroom soup

7-8 ounces of cheese dip (such as Kraft Cheez Wiz or Tostitos Smooth & Cheesy)

½ cup crushed crackers

Place broccoli and cauliflower in medium-size pan. Put sliced mushrooms on top and add enough water to steam the vegetables. Bring to a boil, then turn off heat.

Cheesy Broccoli Cauliflower Casserole recipe, Just out of the oven — Just out of the oven

Melt butter in a 2-quart casserole dish. Add soup, onion powder, and cheese dip. Stir. Drain vegetables, then add to cheese mixture and stir. Sprinkle with crushed crackers. Cover dish and bake at 375°F for 25-30 minutes.

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Baked Parmesan Chicken Skillet

3 July, 201316 November, 2014Marissa

Pasta is probably my favorite food. So when I came across this recipe through Pinterest, I was really excited to try it. Problem was, I didn’t have any pasta shells, I don’t like diced tomatoes, and all the basil in my house is dried. So I came up with a variation using spaghetti sauce and threw in some rotini I wasn’t sure what to do with (which was great, since the little spirals trap the sauce and hold flavor). It was a lovely dish, but a bit dry so I added more liquids the next time and it worked perfectly. I hope you enjoy!

Baked Parmesan Chicken Skillet

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1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

3 garlic cloves, minced

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt

Baked Parmesan Chicken Skillet — nicely melted cheese on top

1 cup tomato sauce

2 cups water

1½ cup low-sodium chicken broth

10-12 oz pasta (I used rotini)

¾ cup grated Parmesan cheese, divided

1/4 teaspoon black pepper

1 cup shredded mozzarella cheese

1 teaspoon dried basil.

Cook chicken in an oven-safe 12-inch skillet over medium-high heat. Once done, remove from skillet and set aside. Preheat the oven to 450°F.

Add the oil, garlic, red pepper flakes, and salt to the skillet and cook just until fragrant, about 1 minute. Add the tomato sauce, water, chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.

Once pasta is tender, remove the cover and stir in 1/2 cup Parmesan cheese, the pepper, and the chicken. Sprinkle the top evenly with the mozzarella cheese, the remaining Parmesan cheese, and finally the basil. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges.

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Potato Soup and Bread

29 May, 20138 July, 2014Marissa

Chunky Potato Soup with my unimpressive bread

I tried something new for dinner last night. I’d been feeling like potato soup and a nice crusty bread for days, and finally decided to make it. I couldn’t find a potato soup recipe I really liked, so I combined elements from this recipe and this recipe. I must be getting better at doing this, because it was such a hit I’m not going to have to do any more tweaking.

For the bread, I started with this Rosemary Olive Oil Bread recipe. But since I had no rosemary (and the texture reminds me of pine needles) I altered the recipe a little. Unfortunately, it didn’t turn out quite like I hoped. I thought it was a complete failure, but the rest of my family said they liked it. Or, more specifically, my brother told me “Maybe I like it ’cause it tastes like flour and I like eating flour.” Needless to say, I’ll be doing more work on that recipe.

Speaking of working on bread recipes, I’m going to start experimenting with gluten-free, egg-free breads leavened with baking soda. I like a cooking challenge, so this is going to be interesting.

Chunky Potato Soup

3 cups/ 4 potatoes, peeled and cubed

1 small carrot, chopped

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion powder

3 tablespoons all-purpose flour

2 cups milk

½ cup sour cream

1 tablespoon minced fresh parsley

1 tablespoon chopped chives

½ cup shredded cheese

In a large saucepan, combine the potatoes, carrot, broth, and dried seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.

Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add fresh herbs. Remove from the heat; stir in cheese until melted.