Broccoli Cheddar Soup

Ingredients:

6 tablespoons of unsalted

1 small onion

1/4 cup all-purpose flour

3 cups half-and-half

4 cups chicken broth (I used nature's promise culinary chicken stock) you could probably use a vegetable based stock

2 bay leaves

1/4 teaspoon ground nutmeg

salt & pepper to taste (I also added nature's seasoning)

4 cups broccoli florets

1 large carrot, diced

about 4 cups sharp cheddar cheese (1 brick)

Instructions:

Melt butter over med heat, add onion and cook until tender. Whisk in flour and cook until golden brown, 3-4 minutes, gradually whisk in half-and-half until smooth. Add stock, bay leaves, and nutmeg, then season with salt, pepper, and nature's seasoning and bring to a simmer. Reduce heat to med-low and cook uncovered until thickened, about 20-30 minutes.

Add broccoli and carrots to the mixture and simmer until tender, about 20-30 minutes. Whisk in grated cheese until melted.

Recipe edited by Kris Litchfield:

Her Notes: I changed the original recipe so I figured I would just type it up for you. It really is delicious!

Pasta with Chicken & Sundried Tomatoes

Ingredients:

1 stick butter

1/2 c. oil packed sun dried tomatoes, drained and cut

2 tbsp fresh basil

2 tbsp fresh parsley

1 packet Knorr leek soup mix

1 1/2 cup heavy cream

1/2 cup grated cheese

1 tsp black pepper

3 chicken breasts cut in 1/2 inch strips

1 pound rigatoni

Recommendation: double batch of the sauce

Directions:

Melt butter in large pan.

Add chicken and cook through.

Add sun-dried tomatoes, basil, parsley, soup mix, heavy cream.

Stir until it boils.

Reduce heat, add cheese, stir until melted.

Toss pasta with sauce. Top with extra cheese.

Spicy Black Bean Cakes

Ingredients:

2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

Directions:
1. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.


2. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.


3. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.


4. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more.



*I made these for the first time last night and loved them! I omitted the garlic- made a half batch and used a whole egg instead of half. They are just slightly dry but taste phenomenal! Will tweak a little more next time and update if I find something that works better.