Broccoli Cheese Soup

So, who else is sad that Charlie's Broccoli Cheddar Soup in a bread bowl is no more?  Their sandwiches were great too, but I think of that place every time I make this soup.  Too bad that place took a nosedive and had to close down.  Though, in it's place now is Swig, and those giant sugar cookies and dirty Dr. Peppers do make me feel a little better about what happened.  Okay, moving on…this soup is easy and yummy, so you should try it.  I have yet to serve it in a bread bowl, but there is always french bread on the side.  I'm not sure where I got this recipe from, it's been in my recipe collection for a long time now.

Broccoli Cheese Soup

Ingredients:

1 can chicken broth ( I just use two cups of water and 2 bouillon cubes)
1 small onion, diced
1/3 cup flour
1/4 cup butter
salt and pepper to taste
2 cups milk
1 1/2 cups shredded cheddar cheese ( I just use what I have, but the sharper the better)
1/2 cup shredded swiss cheese
2-3 cups steamed chopped broccoli (I just use frozen broccoli, and microwave it to warm it up)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.  Heat milk in microwave for 1-2 minutes.  In a separate medium-sized pot, melt butter then add flour and salt and pepper.  Cook together for a couple of minutes, then whisk in the warmed milk.  Stir and heat together on medium-high heat until soup starts to thicken.  Next, add chicken broth and continue to stir until well blended.  Add cheeses and steamed broccoli.  Serve immediately.

Potato and Bacon Breakfast Casserole

First off, I'm just curious to know if anybody even looks at this blog anymore, so if you do, leave a comment on this post so I know if I am alone or not.  

Secondly, I love most breakfast casseroles, but this one is my favorite.  I've made this for Christmas morning breakfast for the last couple of years and it's so good!  I think that thing that makes me like it more that other similar recipes is the pepper jack cheese.  It's just a little kick and I love it.  Plus, there's nothing wrong with bacon and potatoes.  The recipe says to use the cubed hash browns, but I've used both and they are great both ways.  

Easy Potato and Bacon Breakfast CasseroleRecipe by Our Best Bites

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk*
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

*For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.

Super Simple Chicken Fajitas

 Again, not a picture of these actual fajitas, but they look pretty much like this.  This is another recipe that someone in my ward contributed to the Relief Society newsletter.  They are so easy and quick and pretty darn tasty.

Chicken Fajitas- makes4-6 fajitas

Ingredients:
1 lb. chicken breast, cut into strips
Marinade:  2 Tbsp. vegetable oil
                  Juice of 1 lime
                  1 tsp. chili powder
                  1 tsp. ground cumin
                  1/4 tsp. black pepper
1 red bell pepper
1 large onion
flour tortillas- warmed
2 cups shredded cheese

Directions:
Mix the marinade ingredients together in a bag or shallow dish.  Add the chicken and leave to marinade for 10-20 minutes.  Meanwhile, chop the red pepper and onion.  Stir fry the veggies in a little bit of oil, then remove from pan.  then stir fry the chicken.  When the chicken is cooked through, add the veggies back in and stir together.  Divide the chicken and vegetables onto the warmed tortillas.  Serve with cheese and other desired toppings.  We like avocado and sour cream.

Variation:
We like to add mushrooms to the vegetables.