Cheese and Beer Soup

5 tablespoons butter
1 cup finely chopped yellow onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 tablespoons minced garlic
1/2 cup all-purpose flour
4 cups rich chicken stock
2 cups amber or pale ale beer
2 bay leaves
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
2 cups grated Cheddar, best quality possible
1 1/2 cups crumbled Bleu or gorgonzola cheese
Salt and freshly ground pepper
2 teaspoons freshly chopped parsley leaves - garnish


Melt butter over low heat in a large pot, and then add the onions, celery, and carrots. Cover and cook the vegetables, stirring occasionally for 10 to 12 minutes, or until the vegetables are very tender. Add the garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for 3 to 4 minutes.

Gradually whisk in the stock and the beer. Add the bay leaves and cayenne pepper. Bring to a boil slowly - take caution as the liquid tends to bubble up as it comes to a boil; reduce the heat to medium-low and simmer uncovered, stirring occasionally until flavors come together and the soup has reached a nice consistency, about 1 hour.

Add the heavy cream and stir to combine. Add the cheeses, a little at a time, stirring until nearly melted after each addition. Season with salt and pepper. Remove from the heat, taste, adjust seasoning, if necessary. Garnish with the parsley and Spicy Popcorn.

Pizza Paninis

Wow - these were easy and very good.


Frozen garlic Texas toast
Deli-sliced pepperoni
Shredded mozzarella cheese
Pizza sauce

Prepare garlic toast according to package directions. To assemble sandwiches, top a slice of garlic toast with pepperoni and a sprinkling of cheese, then another piece of garlic toast. Cook in a panini press until bread is golden brown and cheese is melted. Serve with warm pizza sauce for dipping.

Originated from: www.cassiecraves.blogspot.com

Philly Cheesesteak Sloppy Joes

1 tablespoon extra virgin olive oil
1 pound ground beef (I'll use turkey)
1 large onion, chopped
1 medium green bell pepper, chopped
6-8 ounces sliced mushrooms
1/2 cup steak sauce
2 tablespoons Worcestershire sauce
1 cup beef stock
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup shredded cheddar cheese
Provolone cheese slices
Toasted buns

1. In large skillet over medium-high heat with one turn of the pan of olive oil, brown the ground meat, about 5 to 6 minutes. Add the onion, green pepper, and mushrooms and cook for another 3 to 4 minutes, until the onion and peppers start to get tender and the mushrooms are browned. Stir in the steak sauce, Worcestershire sauce, and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.

2. While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.

3. To serve, place a scoopful of the meat mixture onto the bottom of the toasted buns, then top with the cheese sauce and a slice of provolone cheese and add the top of the roll.

Originated from: Www.cassiecraves.blogspot.com

Buffalo Chicken & Potato Casserole

1 1/4 pound boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce (recommended: Frank's Red Hot)
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch or blue cheese dressing (I used ranch)
1/2 cup shredded cheddar cheese
1 10-ounce can cream of chicken soup
1/2 cup corn flake crumbs (I used crumbled Ritz crackers)
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (about 3 medium)

1. Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray.

2. In medium bowl, stir together chicken strips and wing sauce.

3. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips over potato mixture.

4. In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips.

5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when center of thickest pieces are cut. Sprinkle with green onions.

Originated from: Www.cassiecraves.blogspot.com

Blackened Chicken over Garlic Lime Pasta

8 oz spaghetti or linguini
3-4 boneless chicken breasts, pounded thin
1 tbsp blackening spice (homemade recipe below)
2 tbsp extra virgin olive oil
4-5 garlic cloves, minced
1 tbsp butter
1 tbsp flour
1/4 cup tequila
1 cup chicken broth or stock
1/4 cup lime juice
1 tbsp dried parsley

Blackening Spice Recipe:
2 tsp paprika
4 tsp dried leaf thyme
2 tsp onion powder
2 tsp garlic powder
1 tbsp sugar
2 tsp salt
2 tsp pepper
1 tsp cayenne
1 tsp oregano
3/4 tsp cumin
1/2 tsp nutmeg

Combine ingredients in small plastic storage container.  Shake well to combine.  Shake before each use.  

Directions:

Cook pasta according to package directions.

Coat chicken in blackening seasoning.  Heat 1 tbsp oil in a large skillet over medium high heat.

Add chicken and brown 4 minutes on each side.  Reduce heat and cook until chicken is no longer pink (mine took another 4-5 minutes).  Remove chicken to a plate and reserve.

Add remaining tbsp of olive oil and tbsp of butter to the pan.  Add garlic and sauté over medium heat 1-2 minutes.  Sprinkle flour and cook one more minute.  Deglaze pan with tequila, cook 1-2 minutes.  Add chicken broth and lime juice, bring to a boil.  Simmer 5 minutes or until thickened, add parsley.  Add drained pasta to the skillet and heat through.  Add chicken back to the skillet and heat through.  Add chicken back to the skillet and heat through.  Serve Immediately.

Originated from: http://peaceloveandfrenchfries.weebly.com

Honey-Lime Enchiladas

5 Tbsp honey
5 Tbsp lime juice, from 2-3 limes
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp garlic powder
12 oz boneless, skinless chicken breasts, cooked and shredded
10 flour tortillas
4 oz Monterrey jack cheese, shredded
1/2 cup 2% Colby/Monterrey Jack blend, shredded
16 oz. green enchilada sauce
1 cup fat-free half & half

Directions:

Preheat oven to 350 degrees and mix the first five ingredients together. Toss with shredded chicken and refrigerate; allow to marinade for at least 1/2 hour. After marinading, stir in 2% Colby/Monterrey Jack cheese.

Using 1/2 cup enchilada sauce, coat the bottom of a 9 x 13-inch baking pan. Fill flour tortillas with chicken/cheese mixture, then roll up the filled tortillas and place in bottom of pan.

Mix the remaining enchilada sauce with the half and half. Pour sauce on top of rolled enchiladas and sprinkle with Monterrey Jack cheese. Cover with aluminum foil and bake for 20 minutes. Remove aluminum foil and continue to bake for 10 more minutes. If the tops of the enchiladas are not browned, broil at 500 F for 1-2 minutes. Watch carefully to avoid burning. Yield: 5 servings (2 enchiladas each).

Originated from: http://slowcooker101.blogspot.com/