Broccoli Cheese Soup with American Cheese

I ran across this recipe while challenging a pre-conceived notion that was implanted at a young age: "American cheese isn't really cheese, and it's bad for you". So I did what I always do when calling out my biases, I let the internet decide for me. This ran me almost immediately into a fairly informative article from Serious Eats: What Is American Cheese, Anyway?

In this article (at the time) was the following recipe for broccoli cheese soup that approached the dish in a carefully thought out manner, and I just had to try it. It turns out American cheese includes an emulsifying agent that keeps the fat from separating out during cooking, and mixed with a nice sharp cheddar you get a wonderful melty cheese sauce instead of a greasy mess as you'd expect. This is bar none the best broccoli cheese soup I've ever had.

Ingredients

• 1 1/2 pounds of broccoli (3 heads or so)
• 2 tablespoons vegetable oil
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons unsalted butter
• 1 medium onion, sliced
• 1 medium carrot, peeled and finely diced
• 3 medium cloves of garlic, thinly sliced
• 2 cups low-sodium chicken stock
• 3 cups whole milk
• 1 small russet potato, peeled and sliced
• 12 ounces sharp cheddar cheese, grated
• 8 ounces deli-style American cheese, diced*
• 1 teaspoon mustard powder

Directions

1. Separate broccoli into florets and stems. Cut florets into bite-size pieces and set aside. Roughly chop stems and reserve separately.
2. Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook, without moving, until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer. Transfer to a rimmed baking sheet to cool.
3. Return Dutch oven to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.
4. Add water or chicken stock, milk, and potato and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potato are completely tender, about 30 minutes.
5. In a large bowl, toss both cheeses together along with mustard powder. Using an immersion blender or working in batches with a countertop blender, blend soup, adding cheese a handful at a time, until completely smooth. Season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with blender a few more times until a few pieces are broken down, but most bite-size pieces remain. Serve immediately.

*Do not use Kraft singles or other shelf brands, you want real American cheese from behind the deli counter

Source: Serious Eats

Mom's Salmon Dip

Same story different day, stealing mom's recipes over the phone. I should probably call mom more.

This is a delicacy that my mom always makes during the holidays. Our family holidays usually equate to the whole family hanging out in and around the kitchen, with a hors d'oeuvres on the island. This dip always ran out first, so she made more than necessary. This is in no way healthy, but who cares, it's delicious! As always, keep in mind that quantities in this recipe are approximate, moms don't measure so use your judgement!

Ingredients

• 15oz can salmon
• Two 8oz blocks cream cheese
• 1 tablespoon onion, minced
• 2 teaspoons grated horseradish
• 1 teaspoon fresh lemon juice (about ½ of a medium lemon squeezed)
• 3/4 tsp liquid smoke
• Salt and pepper to taste

Directions

1. Place cream cheese out on the counter for at least an hour or until close to room temperature to aid in mixing.
2. Strain and remove all skin and bone from salmon. Small pieces of bone are OK if they're too tough to get out, they will disintegrate and be unnoticed in the mixture.
3. Add all ingredients to a medium mixing bowl, preferably using a stand mixer.
4. Mix ingredients until homogenized.
5. Taste mixture for seasoning level. If desired, add more salt and pepper, then mix completely.
6. Place mixture into containers (usually around 2 small dishes) and chill for several hours, preferably overnight.
7. Serve chilled with cracker of choice. Robust crackers are better, weak crackers will break easily.

This will keep for several weeks if consistently refrigerated (take out for no more than a few hours at a time). Usually this is enough for the party and a bit left over for home, depending on the popularity!

Source: Mom!

Mom's Scalloped Potatoes

Here I am again on the phone with mom, sucking her recipe memory dry! Another household staple I grew up on, always makes me happy (and fat!) when I nom it. Keep in mind that quantities in this recipe are approximate, moms don't measure, so use your judgement!

Ingredients

• 1 medium onion, diced
• 4-5 medium potatoes, peeled and sliced thin
• 2 tbsp butter
• 2 tbsp olive oil
• 4 cups milk
• Salt and pepper to taste

Directions

1. In a large sauce pan over medium heat, sautee onion in butter until translucent.
2. Add potatoes oil as needed, and salt/pepper to taste. Simmer until translucent.
3. When potatoes are nearly done, add garlic and sautee until garlic is softened and aromatic.
4. Add flour, mix and allow to thicken. Preheat oven to 350 degrees.
5. Top potato mixture with milk until mostly covered and bring to a boil for 5 minutes.
6. Transfer potato mixture into oven-safe pan
7. Add pan to preheated oven, bake for 45 minutes
8. Skim off excess grease and liquid. Flatten potatoes, add 1/4" cheddar cheese, broil until brown

Source: Mom!

Skinny Alfredo Sauce

This recipe turned out great, didn't need to modify anything. It also made enough sauce for dinner all week. It's not quite the same as your super rich classic alfredo, but it's also not bad for you.

Ingredients

• 1 head cauliflower, chopped
• 1 tbsp olive oil
• 1/4 white onion or 2 shallots
• 2 cloves garlic, minced
• 1/2 cup fat free evaporated milk
• 1/2 – 1 cup chicken broth
• 1 cup Parmesan cheese, grated
• Salt and fresh black pepper

Directions

1. Bring a medium pot of salted water to a boil. Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender.
2. In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes.
3. Add the cauliflower, onion mixture, Parmesan cheese, chicken broth, salt, and pepper to a blender. Blend until creamy and smooth.

Points: 3 Weight Watchers Points plus
Servings: 8
Serving Size: 1/2 cup
Nutritional Info: 80.1 calories, 5.5g of fat, 2.2g carbohydrates, 0.7g dietary fiber, 5.7g of protein

Source: The Slender Kitchen

Weightwatchers Chicken Marsala

This healthy version of the classic italian Chicken Marsala turned out much better than expected! All of the flavor of the full-fat-and-sodium dish without the bad stuff. Comes out to 4 pointsplus and tastes like 30. Next time i may increase the volume of the sauce, there just didn't seem to be enough of it for 4 servings. I served it with some wilted spinach and garlic, a very nice combination.

Note to self: marsala wine is shelved with the ports!

Ingredients

• 4 boneless skinless chicken breasts, cutlets thin slice (1/4 pound)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 2 teaspoons olive oil
• 2 cups fresh mushrooms, sliced
• 2 teaspoons all-purpose flour
• 1/4 cup marsala wine
• 1/4 cup reduced-sodium chicken broth

Directions

1. Sprinkle chicken with salt and pepper. 
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken and cook through, about 3 minutes on each side.
4. Transfer chicken to a platter and keep warm.
5. Add mushrooms to skillet and cook, stirring frequently until browned, about 3 minutes.
6. Sprinkle mushrooms with flour, stirring to blend.
7. Add the Marsala and broth; bring to a boil. 
8. Let the mixture simmer until it is slightly thickened, about 5 minutes.

Source: Food.com

Caramelized Brussel Sprouts

This is super simple to make, the hardest part is the prep. Makes a very nice lunch with a side or a quick snack between meals.

Ingredients

• Approx. 1 lbs. Brussel sprouts (12-14 oz.)
• 1/2 cup water
• salt and pepper to taste
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1/2 tsp. curry powder

Directions

1. Clean and halve brussel sprouts. Quarter if large.
2. Add water, salt, and pepper. Cover and bring to a simmer over medium. Allow water to boil off almost completely, about 5-7 minutes.
3. Increase heat to medium-high. Add oil, vinegar, and curry powder. Stir to coat. Allow to caramelize/burn slightly, about 3-5 minutes. Do not stir. Remove from heat and serve hot.

Source: Me

Mom's Chicken and Noodles

So I've been wanting to start a blog as a sort of personal online cookbook for a while now. I've got all these nice recipes I've tried sitting on my Facebook wall so I can find them later, but I have no way to really find them easily or document my experiences with the recipe for later improvement. So here we are.

I'm sitting here on the phone with my mom (who I only seem to call when I want something, terrible son) getting her recipe for chicken and noodles. I grew up on this wonderful soup, which I've always referred to as chicken stew because it's so hearty and filling. So below is the recipe for my wonderful mothers chicken and noodles, which is mostly here for my benefit. If anyone has actually read this, feel free to give it a try, it's delicious and wonderful for the cold season!

Ingredients

• 1 whole uncooked chicken, innards discarded
• 1/2 Lb. wide egg noodles
• 1/2 cup carrots, chopped
• 2 celery stalks, chopped, with lots of leaves (mince the leafy part)
• 1 medium onion, diced
• 3-4 cloves garlic, minced
• 1 Tbsp fresh ground pepper
• 1/4 cup flour
• 1 Heaping Tbsp poultry seasoning
• 3-4 Tbsp granulated chicken stock + more to taste.

Directions

1. Put chicken, onion, garlic, celery tops with leaves, and poultry seasoning in large stock pot and cover with water.
2. Bring water to a low boil and cook for 45 minutes or until chicken is soft.
3. Remove chicken and debone, leaving meat to the side for later.
4. Lower broth to a simmer while adding diced carrots, 2 stalks of celery, granulated chicken stock to taste, and water if necessary for volume.
5. Cook 20 minutes or until carrots and celery are softened.
6. Add Egg Noodles and bring to boil, cooking for 10 minutes or until noodles are softened.
7. Mix up flour and 1 cup water until homoginized and add to broth a little at a time until desired consistency.
8. Add pepper and simmer for an additional 5 minutes. Serve with your desired bread.

Source: Mom!