Monday, January 15, 2018

5 Ingredient Easy Broccoli Cheese Soup

This was a quick and easy soup I put together on one of our cold evenings here in Texas. We all liked it.

4 cups broccoli, cut into florets
4 cloves garlic, minced
3 1/2 cups chicken broth
1 cup heavy cream
3 cups cheddar cheese, shredded--add some cornstarch to prevent clumping

In a large pot over medium heat, saute garlic for one minute, until fragrant.

Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.

Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup, simmer and stir until it melts fully, then repeat 1/2 cup at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts. Beth used a hand blender to help thicken the soup a bit.

Sunday, January 14, 2018

Crockpot Skirt Steak

This was quick to put together and I had everything I needed. We all liked it.
Crockpot Skirt Steak

2 # skirt or flank steak, cut into bite sized piece
1 lime, juiced
2 t cumin
1 t paprika
7 garlic cloves, minced
1/4 c cilantro, rough chopped
2 T oregano
1 1/2 t salt
1 1/2 t pepper

Place the steak pieces in a crock pot.  Mix all other ingredients and mix well with the beef.

Cook on low for 7-8 hours.  Serve on tacos with all the fixings.

Saturday, January 13, 2018

On-the-Road Cowboy Cookies

I made these the week between Christmas and New Years. They were a bit softer than Don likes, but have great flavor!
On-the-Road Cowboy Cookies
Kyle Cherek, We Energies Cookie Book 2017

1 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
3 teaspoons vanilla extract
1 1/4 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
1/4 cup ground flaxseed meal
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup walnuts, chopped

Preheat oven to 375 degrees F.

In mixing bowl, cream butter and sugars. Add eggs and vanilla; mix well. In separate bowl, combine flours, flaxseed, baking soda, cinnamon and salt; add to creamed mixture. Stir in chocolate chips, coconut and walnuts.

Drop by heaping tablespoonfuls onto ungreased cookie sheets. Beth used a cookie scoop.Bake at 375 degrees for 8 to 10 minutes. Beth needed to bake these for 15 minutes. Cool on wire cooling racks. Makes about 4 dozen.

Friday, January 12, 2018

Gluten Free Biscuits

Kathleen made these last week and they are super delicious!

Gluten Free Biscuits 

adapted from

2 cups All-Purpose Gluten Free Flour
1 teaspoon Fine Sea Salt
2 1/2 teaspoons Baking Powder
6 tablespoons Butter, Cubed and cold
3/4 cup Milk

Preheat the oven to 425°F.

In a large bowl, whisk together the flour, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.

Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.

Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking).

Use a 2 inch biscuit cutter to cut the biscuits. Gently re-roll dough as needed.

Place biscuits on an ungreased baking sheet and refrigerate for 30 minutes (uncovered) before baking.

You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.

After 30 minutes chilling, bake 12-15 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.

Store leftovers in an air-tight container or bag overnight or freeze.

    Thursday, January 11, 2018

    Low Carb Granola

    I saw this recipe and adapted it to what I had in my pantry. I really liked this over yogurt.
    Low Carb Granola

    2 cups nuts (almonds, pecans, walnuts, hazelnuts,)
    1 cup mixed seeds  Beth used pumpkin seeds and flax
    1 cup almond flour
    1 cup unsweetened flaked coconut
    1/3 cup Swerve Sweetener Beth used Splenda
    1/2 tsp salt
    1/3 cup  butter, melted
    1 egg

    Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.

    In the bowl of a food processor, combine almonds and other nuts or seeds. Pulse until mixture resembles coarse crumbs with some bigger pieces in there too.

    Transfer to a large bowl and add almond flour, flaked coconut, sweetener of choice, and salt. Drizzle with butter and stir to combine.

    Add egg, and toss until mixture begins to clump together.

    Spread mixture evenly on prepared baking sheet and bake 20 to 30 minutes, stirring frequently, until golden brown.

    Remove and let cool.

    Wednesday, January 10, 2018

    Beef and Broccoli Stir Fry

    We had left over round steak from our Fondue night. My friend had given me a few cookbooks to read and I found this recipe. It was perfect and tasted great!
    Beef and Broccoli Stir Fry
    Campbell's Low Fat Cooking

    1 # boneless  beef round steak cut into 3/4 in strips
    2 T corn starch
    1 can beef broth
    1 T brown sugar
    1 T soy sauce
    Cooking Spray
    1/4 t garlic powder or 2 cloves garlic, minced
    1/4 t ground ginger
    4 c fresh broccoli
    cooked rice

    In small bowl mix cornstarch, 1 c broth, brown sugar and soy sauce until smooth.

    Spray a skillet with cooking spray and heat over med high heat.  Add beef and stir fry until browned.
    Set beef aside.

    Add remaining broth, garlic, ginger and broccoli.  Heat to a boil and then reduce to low.  Cover and cook 5 minutes or until broccoli is tender crisp.

    Stir cornstarch mixture and ad.  Cook until mixture boils and thickens and then return beef to pan.  Heat through.  Seve over rice.

    Tuesday, January 9, 2018

    Cheddar and Cream Cheese Skillet Cornbread

    I was taking this Taco Soup to a friend and wanted a different corn bread recipe. We liked this.

    Cheddar and Cream Cheese Skillet Cornbread

    adapted from

    8 tablespoons butter softened and divided
    8 ounces cream cheese softened
    2 cups shredded cheddar cheese divided
    2 cups flour
    2 cups cornmeal
    3 tablespoons baking powder
    1 teaspoon salt
    2 cups milk
    2 eggs beaten

    Preheat oven to 400 degrees. Place 12 cast-iron pan in oven for 15 minutes.

    Melt 7 T butter in a 2 qt microwave safe bowl.   Add all ingredients but 1 c cheese and 1 T butter.

    Remove pan from oven and add remaining tablespoon of butter. Tilt pan so that melted butter covers bottom of pan.

    Pour batter into heated pan and sprinkle with remaining cheddar cheese.

    Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.