Because Its Fall

I bought broccoli last week and couldn't decide what to do with it. I thought about just eating raw or steaming it with some fish; the usual. Then I remembered I had a recipe for cream of broccoli soup from last fall. Since the weather is getting cooler I thought it would be perfect. Again I got this recipe from allrecipes.com and tweaked it.

Ingredients

4-5 cups of chicken broth
1 (10.75 ounce) can condensed cream of mushroom, cream of celery, or cheddar soup
3/4 cup chopped onion
1 or 2 stalks of chopped celery (depending on your taste or leave it out if you use the soup)
1 pinch ground white pepper
2 cups milk
1/3 cup cornstarch
3 crowns of fresh broccoli
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterrey jack cheese

Directions

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add milk and bring to a boil.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

                           

 

Muffins

Allow me preface this by saying I am not a baker. I love to cook, but baking is its own arena. Occasionally, I like to bake breads, muffins, and cookies. Lately I have been craving banana nut muffins. I finally bought some reasonably priced walnuts so I was able to make them today. The following recipe was adapted from one I found on allrecipes.com. I replaced the butter with applesauce and added vanilla and cinnamon. They came out great!

Ingredients

Makes 1 dozen

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup sugar, half white half brown
1 egg
4 ounces of plain or cinnamon applesauce
1/2 cup of chopped walnuts
1/4 teaspoon vanilla extract
1 pinch of cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Coat muffin pans with non-stick spray, or use paper liners.

3. Sift together the flour, baking powder, baking soda, and salt; set aside.

4. Combine bananas, sugar, egg, vanilla extract, and applesauce in a large bowl.

5. Fold the flour mixture into the wet mixture. Stir as little as possible. Only about 15 turns with a spatula.

6. Scoop into muffin pans.

7. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Every Kid's Favorite

As many times as I have been to food truck gatherings, I've never tried one that's always there: GrrChe! Grilled cheese at its finest. I wanted a burger on a budget so I opted for the cheese burger grill with fresh handcut fries. You can choose your fixings. I kept it simple with grilled onion and tomato. The texas toast it was served on was delicious and the cheddar was ooey and gooey. The two most important ingredients for a grilled cheese truck were top notch. The burger patty was a little over cooked but big and seasoned nicely. I'd order it again. Btw, I love that they have a Coca Cola fountain on the truck, I'm tired of Pepsi products!

Why Didn't I Think of This?

On Pinterest I often find myself uttering this phrase lol. Oh well there are plenty of things that I did think of. I found this recipe on Pinterest. Simple enough, I mean who doesn't like a good ham and cheese sandwich. The original recipe is savory with Worcestershire sauce and onions, but I wanted more of a breakfast feel like a croissant. I bought honey wheat King Hawaiian rolls, cut them in half layered in swiss cheese, turkey ham (because I'm sticking to the no beef or pork thing), more swiss cheese, popped the tops back on, buttered the tops, and baked for a few minutes on 400. Done and delicious! It's perfect for an on-the-go breakfast. Then I started thinking about all the other possibilities: Thanksgiving dinner sammies with leftover turkey, gravy, and cranberry sauce, Pulled pork (or chicken for me), meatball sliders, etc . . . Get creative!

Hearty and Healthy Chicken Tortilla Soup

So in my house tortillas are a constant staple. I may not have bread or milk but I always have tortillas. A little strange for a young black woman living in a "chocolate city." However, when I tell people where I'm from, California, I usually a nod of understanding and the big, "OOOHHH!" A few years ago I searched for a chicken tortilla soup recipe and stumbled upon one from Sparkrecipes. Typically I use boneless, skinless chicken breast but I had chicken legs this time. I cooked it long enough so all the meat fell off the bone and I removed the skin because it floats to the top. In usual fashion the dark meat still on the bone made the soup more flavorful, but its delicious either way. I was really hungry by the time it was ready so I skipped the tortilla strips I usually prepare for store bought chips; also still perfectly delicious. Slightly modified, here is the recipe:

Crockpot Chicken Tortilla Soup

Ingredients

1 pound frozen chicken (boneless, skinless breast or legs)

1 large can diced tomatoes

1 (10 ounce) can enchilada sauce 

1 medium onion, chopped 

3 stalks of celery, chopped

2 cloves garlic, minced 

3(14.5 ounce) cans chicken broth 

1 tablespoon cumin

1/2 teaspoon chili powder

1 teaspoon seasoned salt 

1/2 teaspoon black pepper 

1 (10 ounce) package frozen corn 

1 can black beans, rinsed

1 jalapeno or 1/2 teaspoon of cayenne pepper (if you like spice)

For garnish:

Sour cream

Shredded Cheese

Green onion

Tortilla strips (or crushed tortilla chips)

Avocado

Preparation

Place chicken, tomatoes, enchilada sauce, onion, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, green onions, sour cream, shredded cheese, or avocado.

The great thing about crockpot cooking is fix it and forget it! Make it your own and enjoy!