Broccoli Cheddar Soup

This was a great way to use up some floppy broccoli we had in the fridge. The soup turned out great, and Noelle even ate 2 bowls!

• 6 Tbsp butter, divided
• 3/4 cup onion, chopped
• 1 cup carrot, chopped or shredded
• 4 cups small broccoli florets
• 3 cups chicken or vegetable broth
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 - 1 tsp salt
• 4 tbsp flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• freshly ground black pepper
• dash of cayenne (optional)

In a large stockpot, melt 2 Tbsp of butter over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the carrots to the pan and cook a few minutes more. Stir in the broccoli, chicken or veggie broth, onion powder, garlic powder, and salt. Bring the mixture to a boil, then reduce heat to a simmer.

In a medium saucepan, melt remaining butter. Add the flour and cook 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with ground pepper and a dash of cayenne to taste. If desired, puree the soup with an immersion blender for a smooth texture.

Arroz con Gandules

Andy heard about this recipe from a co-worker and we had to try it. We really liked all the flavors, and we always enjoy using different ethnic ingredients. This tastes great on its own, or as I discovered, is very good inside a corn tortilla.

• 2 cups long grain rice
• 3 1/2 cups of boiling water
• 1 1/2 cups of chorizo, sliced bite size (we have used ground chorizo or ground pork)
• 2 Tablespoons of sofrito** (we don't make sofrito, we just add some of what we have on hand)
• 2 cans gandules (pigeon peas) can be found in ethnic aisle
• 1 tablespoon of alcaparrado without liquid (an olive mixture, we do not use)
• 1 ounce Cooking ham or smoked ham (we have left this out)
• 1 one packet of Sazon with achiote (again, find in ethnic aisle)
• 4 ounces of tomato sauce
• 2 Tablespoons of oil
• Salt to taste

**Sofrito: 3 cloves garlic, 1/2 Banana or Bell pepper (chopped in fine pieces), 1 tsp oregano, 3 cilantro leaves (chopped), 1 medium onion (chopped), and 2-3 Aji dulce peppers

In a dutch oven pot (or other pot) with lid fry the chorizo in oil. Add the tomato sauce, alcaparrado, sofrito and sazon to the pot and stir together. Cook at medium heat for 4 minutes. Add all other ingredients except the salt, pour the boiling water into the pot so the rice is submerged one inch below the water. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Don’t cover yet, let the rice absorb the water. Once absorbed stir gently from bottom to top, cover and turn the heat down to low. Stirring once in between, cook for 25 to 30 minutes or until the rice is tender. Cover the Arroz con Gandules with Banana leaves while cooking for that Caribbean flavor! (we did not do this)

The second time we made this, we used leftover rice, mixed all ingredients together and baked them in a 9x13 pan for 30 min at 350º.

Serves 3 to 4

Angel Hair Pasta with Lemons and Capers

• 1 package of angel hair pasta
• 1 lemon, juiced
• 3 - 6 oz bacon, cut into thin slices
• 2 T butter
• 2 T capers
• 2 T parsley finely diced

1) Cook pasta. Drain, and set aside

2) Fry bacon to your desired doneness and drain, reserving 1 T in the pan
3) Add lemon juice and capers
4) Cook over low to medium heat until liquid begins to thicken
5) Add butter, stir in parsley, cook for 2 minutes over low heat.
6) Add angel hair to pan and twist and stir pasta until no sauce remains at the bottom of the pan

Penne Pizza Pan-fry

Andy made up this recipe a few weeks ago when I got sweet italian sausage for a crazy good price and bought a lot of it. We really liked it, and made it again this week to bring to a friend. The second time I made it, I boiled the sausages for about 8 minutes (prick with a knife first) then cut into slices and pan fried.

• 3 Italian Sausages cut into thin slices (best done when cold, or partially frozen)
• 1/2 c diced bell pepper
• 1/2 c diced onion
• 4 garlic cloves, finely diced, or pressed
• 1/2 can of diced tomatoes (petite)
• 7 oz of penne pasta
• 30 slices of turkey pepperoni (approximately 1 oz), cut into thin ribbons
• 1/2 T dried oregano
• 1/2 T dried basil
• 1/3 can chickpeas, drained and rinsed
• 2/3 c plain yogurt
• 1/2 cup spaghetti sauce
• shredded parmesan (optional)

1) Place pasta in boiling water.
2) Pan fry sausage in a large, deep sided skillet. Drain most of the oil from the pan, and set aside.
3) Saute onions, peppers, garlic, and pepperoni in remaining oil over medium heat until the onions and peppers are soft.
4) Add chickpeas, oregano, and basil, and continue cooking until onions begin to turn golden brown (about 3 minutes).
5) Drain liquid from tomatoes, add to onion mixture along with yogurt and spaghetti sauce, stir to combine. More yogurt or spaghetti sauce can be added to achieve your desired consistency.
6) Simmer for 2-3 minutes, then stir in drained pasta.
7) Serve with shredded parmesan

Catalina Chicken

I first had this chicken recipe when my sister in law made it many years ago, maybe even back in 2005 when Kraft put it in their Food and Family magazine. I remember thinking it was really good, but promptly forgot about it. Back then I didn't do much cooking.

This past week I was in Chicago with my parents and my mom reminded me of it. So, with coupons for Kroger brand salad dressing and jam in hand, and chicken at $1.99/lb, (I'm getting to be a big time couponer/sale shopper!) I decided it was a good week to try it out again. We loved it! I served it with rice and succotash (lima beans and corn).

I doubled the sauce recipe so we could use it on our rice.

• 2 tsp. oil
• 6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
• 1/2 cup Catalina Dressing (Kroger's is called "California French")
• 1/2 cup apricot jam
• 1/2 pkg. dry onion soup mix (about 3 Tbsp.)

PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3qt. baking dish.

MIX dressing, jam and soup mix in small bowl. Pour over chicken.

BAKE 45 min. or until chicken is cooked through.

Jello Cake

This is a super easy light tasting cake, and it's one that you can keep the ingredients on hand for at all times. This cake can be made with any flavor you desire - lemon cake with raspberry jello, white cake with strawberry jello, you decide!

• 1 box cake mix, and any ingredients the box calls for such as eggs and oil
• 1 small box jello
• 1 container Cool Whip
• berries (optional)

Bake cake according to box directions. When it is done, use a small round utensil like a skewer to poke holes all over the cake. Mix jello according to box directions. Pour jello over the cake. Let cake cool, then top with cool whip and berries.

Rolo Pecan Candies

My mom brought a box of these candies to my house for Christmas when Noelle was born, and I thought they were so great. I've seen them around a lot since then, and have also discovered one of my favorite candy bars, Take 5, which tastes a lot like these candies.

• 1 bag mini pretzels - I use the waffle style square ones
• 1 bag Rolo candies
• 1 bag pecan halves

Line baking sheets with foil. Place pretzels on foil. Top each pretzel with a Rolo. Bake at 250 degrees for 4 minutes or until candies are soft. (Candies will retain their shape.) Immediately place a pecan half on each candy and press down so candy fills pretzel. Cool slightly. Refrigerate for 10 minutes or until set.

You can use other combinations of candy, as well. I've had these with Hershey's Hugs and a peanut m&m on top. Or if you are concerned about peanut allergy, putting another pretzel on top still tastes great.