Broccoli Soufflé

This is one my families oldest recipes and probably the most favorite.  It was given to my mother by her best friend. I cannot remember a holiday where it was not on the table. Now, my nieces insist it be made, and I usually have to triple it; there is never enough! I have changed the original over the years, and feel I have finally found the perfect balance.  However, we recently bought pepper jack cheese by accident, which turned out to be a happy accident.  It was delicious that way, too.  Even if you hate broccoli, don't knock this one till you try it ~ you might just be surpised; I have converted many broccoli haters with this one!

Ingredients:

1 16oz bag of frozen broccoli florets - thawed

1 can cream of mushroom soup
1 cup mayo
1 cup jack cheese - shredded
2 eggs (beaten)
1/2 cup Kraft grated Parmesan cheese

Directions:

1.     Pulse broccoli in a food processor until it is in small bits

2.     Mix all ingredients, except Parmesan cheese, in a bowl

3.     Place into a greased casserole dish

4.     Bake a 375° for 45 minutes

5.     Sprinkle Parmesan cheese on top and bake for 15-20 more minutes until the Parmesan cheese is a deep golden brown that forms a crust, and the mixture does not jiggle when the dish is shaken.

Posted by Buffie

Say Cheese for the Sandwich

This is The Hubs favorite sandwich.  If you LOVE cheese as much as he does, you will LOVE its rich, nutty flavor.  It is oozing with gooey, cheesy goodness.  You cannot substitute any other cheese if you want the right outcome of melted bliss.  The prosciutto is a perfect pair with its salty bite.  The only thing that could make this sandwich any better is a nice Pinot Grigio.  The ideal Italian supper. . . Ciao, Bella!

Ingredients:

4 Slices 12 grain, sourdough or other hardy bread

1 cup Fontina cheese-grated

2-4 slices prosciutto, pepperoni or cooked bacon (bacon isn't nearly as good!)

2-3 TBSP butter
1-2 tsp honey mustard (if desired)

Directions:
1. Preheat Panini Press or heavy skillet on medium to medium high
2. Spread butter evenly on one side of each slice of bread
3. Spread honey mustard on the other side of two slices
4. Place 2 slices of bread on the press or skillet with the butter side down
5. Add ½ cup of cheese to each slice of bread
6. Add 1 slice to of prosciutto on top of cheese
7. Top with remaining bread slices, butter side up
8. Grill until bread is a deep, golden brown and cheese is melted, gooey and running down the sides of the bread
9. EAT!

Posted by Buffie

Good Old Fashion Sausage Gravy

Good Old Fashion Sausage Gravy just like your Momma used to make.  And now, you can make it too! Delicious and Perfect time after time.   

Ingredients;

• 1/2 of a 12oz tube of sausage (Owens is my preference)
• 1/2 stick of butter
• 1/3 cup flour
• 3-4 cups of milk
• Salt and pepper
• Biscuits (Grands buttermilk are the best!)

Directions:

1. Cook sausage in medium sized frying pan over medium heat.  Crumble as the sausage cooks. Do not brown but cook until the sausage is no longer pink.
2. Add 1/2 stick of butter and melt.  Tilt pan so that butter is on one side and sausage crumbles on the other.
3. Add 1/3 cup of flour to melted butter and grease from the sausage.  Allow the butter and flour mixture to cook over medium heat for 3-4 minutes and then stir in sausage crumbles and cook just a few minutes more to infuse the flavors into the flour.
4. Add 3 cups of milk to the pan and simmer while stirring over medium heat until the milk thickens.  Add salt and pepper to taste.  Add additional milk as necessary to get the best thickness.
5. After you have baked your biscuits, split and top with gravy! 

Note: Recipe makes enough gravy for 6-8 biscuits. 

Posted by Belinda

Pollo a la Poblano Crema

It’s a Tex-Mex Fiesta!! We are definitely getting ready for Cinco De Mayo on our blog this month!    Here is a delicious grilled chicken recipe for you to try.  Grilled boneless chicken breast topped with sautéed onions, grilled poblano peppers in a light cream sauce topped with melted cheese. Delicious!

Ingredients;

·       4 chicken breasts

·       Montreal chicken seasoning

·       3 tablespoons cream cheese

·       ½ cup sour cream

·       2 teaspoons dry white wine

·       1 can chicken broth

·       2 tablespoons butter  

·       1 large onion, sliced

·       1 clove garlic, minced

·       2 pablano peppers

Directions:

1. Pound chicken breasts until they are ½ inch thick and tender.  Sprinkle with Montreal chicken seasoning and salt.  Grill until cooked.
2. Cut open the poblano peppers and remove the seeds. Place on grill to cook, approx. 3-4 minutes each side. After the peppers have been grilled, slice in thin strips.
3. Heat butter and 2 tbs olive oil in pan. Add minced garlic and sliced onions and cook until transparent.  Add peppers and wine and continue to cook for a few minutes.
4. Add cream cheese to pan and let met.  Add sour cream and stir until sauce is creamy.  If the sauce is too thick, add chicken broth to thin.
5. Serve by placing grilled chicken breast on the plate, top with peppers and cream sauce.  Top with grated cheese (monetary jack cheese or Mexican blend) and Enjoy!

posted by Belinda

Chika-Chika Chimichangas

Chimichanga ~ The Spanish word for 'Thingamajig'.  Whatever the meaning, it is yumminess wrapped up in a tortilla and fried. And who doesn't like fried food?!?  Then, if 'fried' isn't bad enough, I cover mine with cheese! You dieters out there should stay away from this beauty...everyone else...enjoy!

Ingredients:

4 large bone-in chicken breast

1 medium onion, diced
1 4oz can chopped green chilies

1TBSP butter

1-2 TBSP chili powder

1 TBSP garlic powder

2 tsp cumin
Kosher salt and fresh ground black pepper
1 pkg. burrito sized flour tortillas

3-4 cups pepper jack cheese

Vegetable oil

Directions:

1. In a large soup pot, boil chicken with all seasonings until fork tender 
2. Remove chicken and tear into shreds (save broth for Spanish rice)
3. In the same pot chicken was made, melt butter and sauté onions on medium heat until transparent. (the onions will pick up any leftover spices from the chicken
4. In a large bowl, mix shredded chicken, onion, cheese and chilies
5. Spoon a large mound (¼ to ½ cup) of the mixture into the middle of a tortilla
6. Fold into chimichanga/burrito shape
7. Repeat until all chicken mixture is gone
8. Heat oil over medium high heat in a large, heavy skillet. 
9. Add chimichangas and cook by turning on all sides until golden brown  (You may need to turn them down if oil gets too hot)
10. If making in batches, place cooked chimichangas in warm oven until ready to serve
11. Serve topped with NOTcho Momma's Queso, on a bed of shredded lettuce, diced tomatoes (or Can You Salsa) and a dollop of sour cream

Posted by Buffie

Chili Rellano 'Quiche'erole

Ingredients:

1 lb ground beef

1 small yellow onion-diced

1 glove garlic-minded

1 tsp chili powder

1 tsp cumin

1 tsp ground coriander

Kosher salt and fresh ground black pepper

2 4oz. cans chopped green chilies

½ 15 oz. can fire roasted diced tomatoes-drained

3 eggs

¼ cup flour

1 cup milk

5-6 dashes Tabasco sauce (more or less according to taste)

2 cups finely shredded sharp cheddar

Directions:

1.      Preheat oven to 375°

2.      Brown beef, garlic, onion, and seasonings on medium high heat until meat is no longer pink

3.      Remove from heat and add chilies and tomatoes

4.      Mix eggs, flour, milk and Tabasco sauce until well blended

5.      Grease a pie pan, or small baking dish

6.      Add beef mixture to the dish

7.      Pour egg mixture over the top

8.      Sprinkle cheddar on top to cover

9.      Bake for 35 or until cheese is melted and golden

Recipe Notes:  I recently went to a restaurant that served nuts and raisins on top of their version of a stuffed chili rellano.  My friends and I did NOT like it all; however, this adaptation was tasty! It was a first attempt at this recipe.  I missed the crispy fried taste you get with a stuffed chili rellano, so I think I might try to add crushed corn tortillas chips as a bottom crust next time. Other versions might be tried with more flour for a thicker batter to get a crustier top.  I will update this post the next time I make it to let you know how it evolves.  Happy Tex-Mex eating!

See below for other ideas: 

• I don’t like to measure ingredients; I like to throw things into a pot and taste to see what it’s missing. ALWAYS taste your cooking before you serve it to others! 
• If you like things spicier, add more chili powder; more timid peeps can use less chili powder.   
• 'The Lazy Way' - Use a taco seasoning packet instead of the spices listed. Use frozen chopped onions instead of chopping your own.
• 'The Over-Acheiver' - add shredded, seasoned chicken or brisket for more flair.

Posted by Buffie

NOTcho Momma's Queso

Ingredients:

2 lb. box of Velveeta

3 roma tomatoes, diced

3 jalapeños - deseeded and finley diced

1 medium onion, diced

1/4 cup sour cream

Directions:

1. Cut Velveeta into small cubes
2. Add all other ingredients into a microwavable dish or crock pot
3. Stir well to coat all ingredients with the sour cream
4. Microwave 10-15 minutes, stirring after the first 5 minutes, or turn crock-pot onto high
5. Serve in a crock-pot to keep warm with tortilla chips

Recipe Notes: This recipe comes from my best friend in high school.  We both share an undeniable love of cooking and Mexican food.  When I say love, maybe I should say obsession?!  We still get together for lunch whenever we can, and we almost always have Mexican food.  Queso is usually the appetizer of choice.  This one can stand up to any of the best restaurant quesos or certainly any I have tried.  Try it! I think you will feel the same ;0)

Posted by Buffie

Can You Salsa?

Ingredients:

2 15 oz. cans fire roasted diced tomatoes

1/4 cup red onion, coarsely chopped

3 pickled whole jalapeños

1 clove garlic

1 tsp sugar

A handful of cilantro

½ fresh lime juice

Directions:

Dump everything into a food processor and blitz to the consistency you like (about a minute)

Recipe Notes: This one is so easy, but I cannot take full credit for it. A version of this was given to me by a friend many moons ago. I have since added my own touches. It is always a crowd pleaser and can be jarred to give as gifts. And YES, you must always serve it with a side of Corona! Now, turn up the music and let's dance!

Posted by Buffie