Recipe: Broccoli Cheddar Casserole

Ingredients:

3 heads broccoli (or substitute with cauliflower)

1/2 cup butter

1/2 cup all-purpose flour

1 cup heavy cream 

2 cups nonfat  milk

1/2 tsp salt

1/2 tsp pepper

1/8 tsp cayenne pepper

1 cup pepper jack cheese

1 cup sour cream

1 cup grated cheddar

Directions:

Bring 6 quart water to boil

Add broccoli 

remove after four minutes and set in a baking dish

Heat butter in wide skillet

Sprinkle flour into butter

Whisk together on medium heat until smooth and emits nutty aroma

Heat Cream and milk in a separate 

Slowly add milk stirring constantly with whisk  adding 1/4 cup at a time and stirring until glossy each time 

Continue until all milk has been added in

Add Salt , Pepper, Cayenne pepper, and pepper jack cheese

Stir until jack cheese is melted and sauce is bubbling 

Turn heat down and fold in sour cream

Pour over broccoli  and sprinkle 1 cup cheddar over broccoli.

Bake at 350 degrees for 40 min. 

Recipe: Asian Pot Roast

Ingredients:                                 Instructions:

• 1 (2 1/2 pound) boneless beef chuck roast
• 
  1Tbs coarse Sea Salt and 
  
  1tsp fresh ground black pepper to taste
  
  8 cloves garlic chopped or 2 tsp minced garlic 
  
  1 tsp sage
  
  1 tsp thyme
•  1/2 tsp rosemary
• 1/2 tsp marjoram
• 1/4 tsp nutmeg
•  2 Tbs all purpose flour
• 3 Tbs olive oil

Rinse roast and pat dry.

Sprinkle with Sea Salt, Pepper, Minced Garlic, Sage, Thyme, Rosemary,

Marjoram, and Nutmeg.

Rub spices into beef.

Sprinkle all purpose flour on the beef. 

Heat on med-high the olive oil and seer all sides of the beef. 

2 medium yellow onions chopped in large pieces                       Add onion next to beef in remaining 

1 cup mushrooms chopped                                                          oil and stir fry until softened. Add 

1 cup carrots large pieces or baby carrots                                    mushroom, carrots, baby carrots, and

1 red potato skin removed and cubed                                           red potatoes. Stir to coat with oil. 

2 Tbs chopped fresh parsley                                                         Sprinkle parsley over the vegetables.

2 Tbs ground cumin                                                                   Sprinkle cumin, coriander, and cayenne 

1 Tbs ground coriander                                                              over vegetables and stir to combine  

1 tsp cayenne powder                                                                 spices with vegetables. 

1 Juice of Lime                                                                           Add Lime over vegetables.

2 C chicken Broth                                                                       Add Chicken Broth, Rotel, and 

1 (10 oz) can Rotel tomatoes and green chiles                           coconut milk . Stir to combine liquids 

1 (14 ounces) can coconut milk                                                  with vegetables.

Cover with lid and simmer on stovetop on low for 4 hours stirring frequently. 

OR

Slow Cook in crockpot on low for 6-7 hours.                                                   

Recipes: CHICKEN POT PIE

THIS RECIPE MAKES 2 WHOLE PIES.  The recipe originally came from a good friend of mine RuthAnn.  I changed just a couple of things to make it the way I like it.  It is a big hit every time I make it.  Thanks RuthAnn!!


Ingredients

1.5 lb Chicken boneless skinless
1/2 stick butter salted
paprika
lemon pepper

1 Can (29 oz) Veg All Original
1 Can (10 3/4 oz) Cream of Chicken Condensed Soup
1 Can (10 3/4 oz) Cream of Celery Condensed Soup
8 oz Veletta Cheese  cut in 1/2 ounce cubes
1Cup Milk Nonfat
1/4 tsp fresh black pepper

2 Sets Regular Pie Crust (found usually in the frozen section)

Directions

Melt butter in a glass baking dish in the microwave
Lay chicken in butter and the flip to coat
Generously sprinkle paprika and lemon pepper on the chicken
Bake at 400 degrees for 30 min
Remove from oven and turn over.
Coat generously the chicken with paprika and lemon pepper
Return chicken to the oven for 20 minutes
Remove and cut chicken in slices removing any fatty segments.


In a separate glass bowl
Combing Cream of Chicken, Cream of Celery, Velvetta Cheese and 1/2 cup milk
Heat in microwave on high for 10 minutes stiring every 2 minutes until all the cheese is melted
Add the other half cup milk and Veg All Original and pepper
Heat 3-5 minutes again stirring every 2 minutes.

Combine cut chicken to the above mixture.
Divide mixture between 2 pie crusts
Cover each pie with the matching pie tops.
Pinch ends to seal the pie.
Cut slits in pie top to allow heat to escape.
Cover edges with foil
Bake at 380 for 40 minutes until pie crust is cooked and bubbling through slits.
Remove from oven , remove foil edges and allow to cool for 15 minutes before serving .
Enjoy!!!