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Broccoli and Cheese Soup

I do not know about the rest of you, but I love Cream of Broccoli soup. It was one of my favorite soups growing up and, incidentally, it was the only real source of vegetables I would get for some time. Every time my family and I went to a local family restaurant I would order this soup without hesitation. Over the years my mom and I attempted, without success, to recreate this bowl of soup. We tried several times and it never happened for us. I've been thinking recently about attempting it again. However, I decided to make it with a slight twist. Like many of you know, I love cheese! I have had some amazing bowls of Broccoli Cheese Soup throughout the years and thought I could attempt this recipe, instead of the evasive Cream of Broccoli Soup. It turned out awesome!!!

Recipe adapted from Emeril Lagasse 

Here are the ingredients you will need:


  • 2 tablespoons olive oil
  • 1 1/2 cups thinly sliced yellow onions
  • 3 cloves garlic, sliced thinly - about 3 cloves
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
    • if you want to kick it up a notch, add an additional 1/4 teaspoon
  • 5 cups chicken stock, low sodium
  • 4 cups broccoli florets
  • 2 cups shredded sharp cheddar cheese

  • Heat the olive oil in large stockpot over medium heat
  • When it is hot, add the onion, garlic, salt and cayenne pepper
  • Saute until the onions are soft and translucent [about 5 minutes]
  • Add the chicken stock and bring to a boil
  • Once stock is boiling, add the broccoli and cook until fork-tender - another additional 5 minutes
  • Remove the soup from the heat and let cool slightly
  • Then puree the soup, adding the cheese in a couple of batches
  • Adjust the seasoning if necessary and serve hot!
Homemade Crackers!


This was a great dish! Nick and I were both kind of skeptical at first, but after tasting it all fear blown to pieces! This will likely be part of our permanent rotation of soups; but more importantly it gave me the confidence to attempt Cream of Broccoli soup... the soup I hold so dear to my little heart!

*Check back later for the great Homemade Crackers recipe!

Until Next Time,
Happy Cooking!!


Homemade Beefaroni

I grew up eating Beefaroni, but was never in love with the dish. However, as I've gotten older I find myself craving it on occasion. I decided to try making Beefaroni last night and let me be honest - it rocked!! It is way better than any canned spaghetti product you can find out there and such a great way to make a simple pasta dish hardy and flavorful! I made a lot of it! So Nick and I will be eating it again today! I'm kind of excited; I had some this morning for breakfast. I love it! But if you are not like me and do not want to eat leftovers the next day, cut all of the ingredients in half... that should still be plenty!!



Here are the ingredients you will need:


  • 2 lbs ground beef
  • 4 (14.5 oz) cans tomato sauce
  • 1 cup Parmesan cheese
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 teaspoon garlic powder
  • 1 1/2 teaspoon salt
  • 2 teaspoon Italian seasoning
  • 2 teaspoon Parmesan and Herb seasoning
  • 1 1/2 pound cooked pasta 
  • Brown ground beef in a pan and drain
  • Stir in all of the ingredients, except for the pasta
  • Simmer for about 15 minutes; you want to make sure the meat soaks up all of those flavors
  • Stir in cooked pasta until entirely coated!

This is a great and filling stand alone dish. But I decided to pick up some sourdough and whip up a quick garlic bread. Sourdough is a favorite of Nick's, so I thought it would be a great side for him!! It worked out really well. I hope you all give this a try because it is full of flavor and will warm up your stomach any day of the week!
Until next time,
Happy Reminiscing!! 



Blue - Raspberry Muffins

Hey, Hey, Hey Everybody! What's cooking? Well I will tell you what was baking in our house just 30 minutes ago: Blue - Raspberry Muffins!! Let me tell you these little guys are super easy and super tasty! They are golden brown on the outside and soft and full of fruit gooey-ness on the inside; it is a serious taste.



Lets get down to what you will need:


  • 1/2 cup softened butter
  • 1/2 cup milk
  • 2 large eggs
  • 1 cup sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 ounces blueberries
  • 4 ounces raspberries
  • Preheat oven to 375 degrees F
  • Grease muffing tin well
  • Place butter, milk, eggs and sugar in a blender. Make sure to secure the top and pulse for 8 to 10 seconds, until frothy
  • Add flour, baking powder, salt and vanilla extract to butter and egg mixture in the blender
  • Re-secure top and pulse for 15 to 20 additional seconds until batter is smooth and free of lumps
  • Remove top, carefully remove blades and add both blueberries and raspberries to the batter
  • Fill muffin cups with equal amounts of batter [to do this, simply use an ice cream scoop!] and bake for 23 to 28 minutes, until a toothpick inserted into the center comes out clean
  • If you can help yourselves, let cool for a few minutes before serving!!
These muffins are wonderful! They would be great for an afternoon snack, paired with your favorite granola, cereal or eggs for a morning breakfast, coupled with a scoop of ice cream for dessert or any other occasion you have to eat something! They are super easy and pretty low maintenance. 
I hope you all give this a try sometime!! It is definitely worth the 30 minutes of prep and cook time, trust me!
Until next time,  
Happy Baking!!