Cheddar cauliflower soup

OK, so this isn't the easiest soup recipe in the world, but it isn't the hardest either. I decided to post it because every time I serve it people request the recipe. The original recipe is on Rachel Rays' website with pictures. You can look it up if mine doesn't make sense :)

Cheddar Cauliflower Soup (From Rachel Ray)

Ingredients
· 1 head cauliflower, cut into florets
· Salt
· 2 tablespoons Extra Virgin Olive Oil
· 4 tablespoons butter, divided
· 1 medium onion, finely chopped
· 3 cloves garlic, grated or finely chopped
· Pepper
· 3 tablespoons flour
· 1 quart chicken stock
· 1 cup whole milk or half-and-half
· 2 1/2 cups good quality, aged, sharp cheddar cheese, grated (I usually add more, we really like cheese)
· A few grates of nutmeg
· 2 tablespoons Spicy brown mustard (optional, to taste)
· 1/4 cup chopped chives (optional)

Preparation
In a Saucepan, bring a couple of inches of water to a boil, add cauliflower, salt and cook until tender. Drain, puree (in food processor) and reserve.
Place a large saucepan over medium-high heat and add 2 tablespoons of extra virgin olive oil . Add 2 tablespoons of butter and melt, then add the onion and garlic, season with salt and pepper, and cook until tender, 4-5 minutes.
Sprinkle the flour over the onions and cook for about 1 minute. Whisk in the stock and milk, bring up to a bubble, then reduce the heat to medium and simmer until thickened, about 5 minutes.

To finish the soup, whisk the cheese into the liquid, stirring until all the cheese has melted. Stir in cauliflower puree then turn off heat and stir in 2 tablespoons of mustard and the nutmeg. Adjust seasonings, adding salt and pepper to taste.
Top each bowl with some of the chopped chives for garnish.

Chicken Taco Rice

I love when I find a recipe that every person in my family likes and eats! This one is easy and produces enough leftovers for another entire dinner.

Chicken Taco Rice

1 lb chicken breast, cubed
2 T. oil
1 can chicken broth
1 8oz can tomato sauce
1 pkg. taco seasoning mix (4 T.)
1 can corn
1 med. red or green bell pepper, diced
1 1/2 c. minute rice
shredded cheese, lettuce, tomato, tortillas, chips, sour cream for toppings

Cook and sir chicken in hot oil until lightly browned. Add broth, tomato sauce and seasoning mix. Bring to a boil. Reduce heat, cover and let simmer for 5 minutes. Add corn and red pepper. Bring to a full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes.  Fluff with fork. Put into tortilla for tacos or make a salad with lettuce and chips.

Perfect Whole Wheat Bread

I got this recipe from my friend Annie who got it from her friend Bryttin, so I can't take credit for it. But, it is delicious and so easy! Bread usually takes so many steps, this one is an easy "dump and mix" recipe.

From the "Bee Prepared" cookbook--makes two loaves

Instant Yeast- 1 Tb.
Hot Water- 2 1/2 cups
Oil- 1/3 cup
Honey (or raw sugar)- 1/3 cup (I add a little extra)
Salt- 1 Tb.
Whole Wheat Flour 6-7 cups (I use 4 cups whole wheat flour and 3 cups white flour)

Combine all ingredients. Knead for 10 minutes. (I use the dough attachment on my Kitchen Aid to do all of the mixing and kneading). Form into loaves. Place in prepared bread pans and let rise until double. Bake at 350 degrees for 40-45 minutes.
* Bryttin says make sure to knead for the full 10 minutes! This is what develops the gluten and helps your bread not to crumble.
**Prepared bread pans- I just sprayed my bread pans with pam and that worked, but they are the dark "nonstick" pans. My mom always greases hers with crisco. Then I covered them with plastic wrap with pam on it for the bread to rise, but I don't know if that is necessary. It's just what I do with Rhodes rolls so I figured it would work for the bread too :)

Simple Sesame Noodles

The Pioneer Woman

12 ounces thin noodles, cooked and drained (angel hair, thin spaghetti, or Asian style)
1/4 cup soy sauce
2 tablespoons sugar
3 to 4 cloves garlic
minced2 tablespoons rice vinegar
2 to 3 tablespoons pure sesame oil
1/2 teaspoon hot chile oil -- more to taste (i omitted this)
4 to 5 tablespoons canola oil
2 tablespoons hot water
3 to 4 green onions, sliced thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss. Serve in a bowl with chopsticks. Yummy!

*I added grilled chicken to this... it was simply delicious!

Honey Dijon Pork Chops

Ingredients:
6 boneless pork chops
1/2 cup honey dijon mustard (or your favorite dijon mustard)
3 Tbsp Worcestershire sauce
1 cup Italian bread crumbs

Method:
In a bowl, combine dijon mustard and Worcestershire sauce. Dip each pork chop in the mixture and then in bread crumbs to coat. If freezing, see directions below. Otherwise Place on a broiler pan and broil on low 10-12 minutes on each side until done.
Freezer directions: Place breaded pork chops on a cookie sheet and place in the freezer until firm. Then, place them in freezer bags. This allows you to pull out a few at a time as needed without them sticking together.

Sweet Mustard Dip
Ingredients:
1 cup mayonnaise
1/2 cup yellow mustard
1/2 cup honey
Method:
Mix all together and serve as a dipping sauce with your pork chops. Yum!
(Suzie Roberts - Author "Girlfriends on The Go")

Scott wasn't a huge fan (he isn't a fan of mustard) but I thought it was DELISH!!!

Twice Baked Potatoes

I love potatoes and will eat them about any way you can make them. But I must say that one of my favorite ways to make potatoes is with this yummy recipe. Although I usually have to be thinking ahead to have these ready in time for dinner, it is totally worth it! I just had to share...

Ingredients:
3 or 4 large potatoes
1/3 cup milk
1/2 cup cheese
1/3 cup sour cream
1/4 tsp season salt
1/2 cup bacon bits
3/4 stick butter
salt & pepper

Bake potatoes on a cookie sheet at 400 degrees for 1 hour and 15 minutes. Don't wrap them in tin foil or anything because we want the crust of the potato to be hard. Make sure they are cooked through. While they are baking, add butter, bacon and sour cream in a bowl and mix. Once the potatoes are done, remove them from the oven and cut each potato in half, length wise, and scoop out the insides of the potato skin and add to the butter/bacon/sour cream mixture. Mash the ingredients together. Lay the empty potato skins on the cookie sheet. Then, add remaining ingredients to the potato mixture and stir. Now fill the empty potato skins with the potato mixture you have created. I like to fill them very full so each skin is heaping with potatoes. Once you have sufficiently filled each skin with the potato mixture place them back on the cookie sheet and top each potato with cheese. Finally you place the potatoes back in the oven and bake for 15-20 minutes at 350 degrees. These are so yummy! I hope you enjoy them as much as I do!

Simplify Supper

I was watching Studio 5 a few weeks ago and saw my neighbor on the show. I was so surprised to see her as a guest and even more surprised to see her fabulous website. It has dinner menus for every day of the month. You can print grocery lists... search the archives... and much more!

Check this site out for FABULOUS recipes and ideas! 

Simplify Supper