Sunday, July 20, 2025

Broccoli Cheddar soup

 Tammy Beck made this for a church function, super yummy.  from food.com

 Copycat Panera Broccoli Cheddar Soup Recipe | How to Make Broccoli Cheddar Soup - Food.com

ingredients

directions

  • Sauté onion in butter. Set aside.
  • Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
  • Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
  • Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
  • Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
  • Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

Sunday, July 6, 2025

Korean BBQ chicken

 Korean BBQ recipe (Tami King Dad’s recipe)

 

Buy boneless skinless chicken thighs and thinly sliced beef from Costco

 

Do this recipe in order (one day prior to cooking)

 

Marinade:

24 oz of soy sauce (Aloha soy sauce is preferred)

12 oz of water

2 ½ Cups of brown sugar (preferably dark)

Mix well

5-7 Tbs of garlic (add to taste)

Mix well

2 tsp ginger (add to taste, if powdered more)

Mix well

2-3 Tbs Kochujang red pepper paste (add to taste)

Black pepper, not course (sprinkle so it covers the top of the bowl)

2 Tbs Sesame oil

4 Tbs toasted Sesame seeds

2 ½ cups of finely chopped fresh green onion

 

Make sure to marinate for one day and then cook on a grill. Enjoy!

Tuesday, June 24, 2025

Asian cabbage salad

From Celeste, brought to a birthday party, super yummy 

 Asian Cabbage Salad


1 head of napa cabbage
3 - 4 green onions
1/3 C butter
1 C slivered / sliced almonds
2 packages of ramen noodles (any flavor - you don't use the seasoning anyway)
1/4 C cider vinegar
3/4 C vegetable oil
1/2 C sugar
2 T soy sauce

*Shred cabbage.  Chop onions.  Mix together and put in fridge.
*Set oven to 350.  Melt butter in a saucepan.  Break up the ramen noodles (it's easiest to do while the packages are still sealed shut).  Stir into the melted butter, along with the nuts.  You can add sesame seeds also.  Spread onto a baking pan and put into the oven.  Check on them every 4 minutes or so and turn and stir occasionally until they are toasted, but not burned. About 15 minutes.  Remove when browned and let cool completely.
*Make dressing by mixing vinegar, oil, sugar and soy sauce in a saucepan and bring to a boil.  Let boil 1 minute.  Let cool completely. 
*Keep all parts separate until just before serving.  Mix altogether and enjoy! 

 You could add grilled chicken or mandarin oranges for a yummy change!

(Try not to eat it all yourself. . .I struggle with that!)

Tuesday, May 20, 2025

Healthier Blueberry muffin

 Adapted from love and lemons

https://www.loveandlemons.com/healthy-muffin-recipes/

Super yummy, better than my recipe from my cookbook.

Ingredients

  •  cups whole wheat flour*plus more for the blueberries
  • ½ cup tablespoons almond flour
  • 1 tablespoon baking powder-(substituted with baking soda, cream of tarter, and cornstarch-prob a little flatter than normal)
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup unsweetened almond milk
  • ¼ cup extra-virgin olive oilor any neutral oil, plus more for the pan (used coconut oil)
  • 2 large eggs
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract (used almond extract-delish!)
  •  cups blueberriesfresh or frozen

Thursday, May 8, 2025

Açaí Bowl

 Açaí Bowl-Elise made for my birthday :)

1 1/2 cups strawberry Greek yogurt

2 frozen ripe bananas 

1 frozen açaí packet (Trader Joe’s)

1 1/2 cups frozen mixed berries


3/4 cup apple juice


Honey to taste


Sometimes I toss in a couple handfuls of spinach for a veggie. 


Pour into bowls and top with granola, sliced bananas, blueberries, and strawberries.

Monday, February 24, 2025

Shar’s Krispies

 1 1/2 cubes of butter

18 oz rice krispes

M and ms peanut butter full size

3 16 oz bags or 5 big bags marshmallows 

Slow and low heat stir butter adding marshmallows as they melt, all melted take off stove.  Mix cereal with m&ms, pour marshmallows on top.  

Thursday, February 20, 2025

Zucchini/Banana muffins

 Adapted from iamabaker.net, so yummy!

  • 2 cups shredded zucchini, about 1 ½ medium zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup wheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 ripe bananas, mashed (about 1 cup)
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract

Instructions

  • Preheat 350°F 
  • Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds before the grating.)
  • In a large bowl whisk the flour, cinnamon, baking powder, baking soda, and salt.
  • In a separate medium bowl, add the mashed bananas, sugar, eggs, oil, and vanilla. Stir well until fully combined.
  • Add the wet ingredients to the dry ingredients. Stir until just combined.
  • Fold in the shredded zucchini.
  • Add ⅓ cup of batter to muffin tin
  • Bake for 22-26 minutes