COKE CAKE 1 cup flour 1 cup sugar 3/4 cup miniature marshmallows 1/4 cup shortening 1/4 cup butter, softened 2 scant tablespoons cocoa 1 Jumbo egg, beaten 1/2 cup Coca-cola 1/4 cup buttermilk 1/2 teaspoon baking soda
Preheat oven to 350°.
In a large mixing bowl sift together the flour and sugar.
Stir in marshmallows and set aside. In a medium saucepan melt the butter and shortening together.
Add the cocoa and coke, mixing well.
Pour over the flour mixture.
Add the buttermilk, egg and baking soda, mixing well.
Pour into a greased 8×8 pan and bake 30-40 minutes or until cake center springs back.
A classic, yet simple dessert! So soft, moist and smooth in texture, but still elegant in presentation.
PUMPKIN ROLL 3/4 cup AP flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon QUALITY ground cinnamon 1 teaspoon pumpkin pie spice 1 cup granulated sugar 3 LARGE eggs 2/3 cup canned pumpkin or homemade pumpkin puree 1 teaspoon PURE vanilla extract 1/2 cup FINELY chopped walnuts, optional
Preheat oven to 350°.
Lightly grease a jelly roll pan (10 x 15”) with non stick cooking spray.
Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking.
Lightly grease the parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
Add dry ingredients and stir just until combined and no dry streaks remain.
Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. DO NOT OVER BAKE!
Immediately lift the parchment paper and the hot cake out of the pan and onto a flat (heat-safe) surface.
While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up.
Allow it to cool completely, on top of a wire cooling rack.
FILLING 8 ounces cream cheese, softened 2 tablespoons butter, softened 1 teaspoon vanilla extract 1 cup powdered sugar, plus more for dusting
While the cake roll is cooling, mix together the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
Once the cake roll is cooled completely, unroll it very carefully.
Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
ASSEMBLY
Roll up the frosted cake without the parchment paper.
Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
Dust the top with powdered sugar, if desired.
Cut into slices and serve.
NOTES:
To Make Ahead: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.
To Freeze: Wrap pumpkin roll in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.
I started with a vintage 1972 recipe from an antique store old recipe box and morphed it into this healthy version inspired by Panda Express. Start with fresh chicken breast chunks, coat them in a sweet and salty glaze made of FRESH honey tangerine (YEP that’s a real fruit) and lime juice, brown sugar and Bragg’s liquid aminos (a lower sodium choice) served over fluffy rice or with yakisoba noodles.
Prep Time 5 minutes minutes Cook Time 17 minutes minutes Total Time 22 minutes minutes
MANDARIN CHICKEN serves 4 4 boneless skinless chicken breasts, chopped into bite-sized chunks 1 tablespoon avocado oil Scant 1/4 cup honey tangerine or orange juice juice Juice of 1 LARGE lime 1/4 cup Bragg’s liquid aminos 2 tablespoons brown sugar 2 tablespoons water 1 tablespoon corn starch FRESH ground black pepper, to taste
GARNISH: sliced green onions sesame seeds
In a large skillet over medium-high heat, add the oil and when shimmering, the chicken.
Stir the chicken to coat it in the oil, letting the chicken cook 5-7 minutes until they start to brown on a couple of sides, stirring occasionally.
In a small bowl whisk together the juices, liquid aminos, brown sugar, water, corn starch, and black pepper until well blended.
Pour the sauce over the browned chicken and stir to coat.
Once sauce has come to a bubble, reduce the heat to a simmer.
Let the chicken and sauce SLOWLY simmer for 7-8 minutes, or until chicken is cooked through.
Serve hot over fluffy rice or yakisoba noodles.
Sprinkle with optional green onions and/or sesame seeds.
The beauty of this scratch and homemade recipe is that EVERYONE can get a bit of the crispy edge in their serving while still getting the yummy and cheesy center too. A win, win with the best of both worlds.
1 pound Barilla macaroni 2 cups WHOLE milk 1 tablespoon cornstarch 4 ounces cream cheese, softened to room temperature 1 tablespoon Dijon mustard 2 cups shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 3 tablespoons butter, melted and cooled FRESH ground sea salt and black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon QUALITY paprika 1 teaspoon Frank’s original hot sauce 1/4 teaspoon FRESH ground nutmeg 2 cups shredded Colby Jack cheese 1 bunch green onions, thinly sliced
Preheat oven to 425°.
Cook macaroni al dente. Drain and return to the hot pan.
Whisk together the milk and cornstarch until smooth.
Add the cream cheese and mustard to the pasta, stirring until cheese is melted and pasta is well coated.
Pour the milk mixture over the pasta.
Fold in the butter, garlic powder, onion powder, paprika, hot sauce , nutmeg, sharp cheddar cheese and
Monterey cheddar cheese, stirring to combine and melting some of the cheese.
Transfer pasta to rimmed baking sheet.
Sprinkle Colby jack cheese over top.
Bake 15-20 minutes until cheese is melted and edges are crispy.
Top with sliced green onions and enjoy!
NOTES:
I often like to use flavored cheese. This time was a green onion cheddar.
DO NOT ADD salt!
I often use cheese ravioli mixed in with the macaroni.
Boursin flavored cheeses substitute well for cream cheese.
This milder and delicate version of lasagna lets the seafood shine through with a creamy and buttery white sauce that is very adaptable to any variations that you make to suit your taste buds. It’s the combination of flavors and textures that makes this recipe so incredibly satisfying. Add some spinach, scallops, a touch of white wine, lemon zest or your own favorite changes to brighten up the flavor. Maybe some scallops, cod or even some lobster? I also like this recipe with a tomato sauce base that lets the seafood shine even brighter.
12 lasagna noodles 1 bay shrimp, peeled and chopped 1 pound crab meat (lump or claw) 3 tablespoons butter 3-4 cloves garlic,minced, to taste 1 small onion, finely chopped 1 ½ cup heavy cream 1 cup WHOLE milk 3-4 tablespoons Wondra flour 1 ½ cups shredded mozzarella cheese 1 cup shredded Parmesan cheese 15 ounces ricotta cheese 1 LARGE egg
1 tablespoon FRESH chopped lemon thyme ½ teaspoon Old Bay seasoning ½-1 teaspoon paprika, to taste FRESH ground sea salt and black pepper, to taste 2 tablespoons FRESH chopped parsley
Preheat oven to 375°.
Grease a 9×13-inch baking dish.
Cook lasagna noodles in salted boiling water until al dente. Drain and set aside on parchment paper to prevent sticking. Or better yet, use Ina Garten’s method of soak your lasagna noodles in a baking dish of **REALLY hot water for 20-25 minutes while you prepare your filling. This will give them the texture of fresh made pasta – pliable, but NOT sticky making assembling your lasagna a breeze.
In a bowl mix together the shrimp and crab until well combined.
In a skillet, melt butter over medium heat.
Add garlic and onion, cooking until soft and fragrant.
Stir in flour to make a roux, cooking for 1–2 minutes.
Slowly whisk in cream and milk until smooth and thickened, but not too thick.
Stir in half the mozzarella and half the Parmesan.
Season with Old Bay, paprika, salt, and pepper. Remove from heat.
In a small bowl, mix ricotta, egg and 1 1/2 tablespoons of the parsley.
ASSEMBLY
Spread a thin layer of sauce on the bottom of the baking dish.
Add 3 noodles.
Spread with some of the ricotta mixture, a portion of shrimp and crab, a bit more sauce and a sprinkle of mozzarella.
Repeat layers until all ingredients are used, finishing with noodles, sauce, and remaining cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake another 15 minutes, until golden and bubbly.
Let rest for 10 minutes before slicing.
Garnish with remaining parsley.
Serve with crusty or garlic bread.
NOTES:
Trading out some of the ricotta cheese for goat cheese will cut through the richness and had a bit of a flavorful tang and a more savory flavor..
If using frozen seafood, make sure your shrimp and crab areVERY WELLdrained to prevent excess water in the lasagna.
**I like to use homemade chicken stock instead of hot water if I have it on hand.
Al dente noodles will hold up better and absorb just the right amount of sauce.DO NOT OVER COOK YOUR NOODLES.
Give the lasagna10 minutes to rest after baking!This allows it to set, making cleaner, more beautiful slices.
Last week at the coast was wonderful weather wise. The area we stayed in is the only area we’d never stayed at before along the Oregon coast. I do now understand why they have deemed it the “Banana Belt” area. BUT, while it was sunny and warm MOST of the time, there was a persistent glarey haze and underlying misty fog that made picture taking REALLY bad at times. It also made sitting on the balcony uncomfortable near sunset 🙁
One of the things we REALLY like to do when we go someplace new n a trip is to go antiquing and we also enjoy trying local mom and pop places for meals. This trip for those activities was a little disappointing in the mom and pop category and downright horrific in the antiquing category. But, it did save us money.:)
Most of the antique stores had either been shuttered, were closed for “inventory”, only open at ridiculous hours or had become tourist traps with cheap souvenir type items. Out of 12 meals I’m only going to tell you about 3 🙂 We had a few more choices on where to eat than we did antiques, but FAT IRISH that came the most recommended by a friend was the biggest disappointment with drab greasy food and a surly wait staff. ZOLAS on the WATER had the best in ALL categories ~ ambiance and atmosphere were both “night out” and “family friendly” all at the same time with a terrific bartender and beautiful bar, great menu selection and delicious food. I would eat there again and again if we lived there. We split the handmade meatballs and homemade marinara sauce with browned butter garlic potato gnocchi, but their wood fire pizza smelled heavenly too! PIRATE CHOP HOUSE was nothing to look at, really just a locals dive, but the food was super yummy. We split the GRILLED ROCKFISH with one of the best baked potatoes I’ve had in a long time.
We spent the Super Bowl at the Eagles with friends, but I thought it was a super strange Super Bowl. The best part was the Clydesdale and Eagle commercial in my opinion. I did win 2 door prizes 🙂 a really nice Pendleton blanket and a pair of noise canceling headphones!
THOUGHT FOR THE DAY
THE WEATHER OUTSIDE
While last week was warm and sunny, here at home this week is and will be cold and rainy. Bone chilling cold because of the wetness. The forecast also has snow finally predicted for next week with a HUGE dip in temperatures. This week highs in the 40’s and lows in the 30’s so lots and lots of thick socks, UGG’s, hoodies and layers.
ON MY MIND
I’ve been thinking about making one of these soon: I just need to find all the parts. 🙂
TO DO, APPOINTMENTS, DVR/TV & PROJECTS
THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
LAUNDRY & CLEANING We got home Friday, but I didn’t start the laundry until yesterday which was probably a mistake. I hadn’t done the last week’s before we left and with beach combing we wore more clothes during the trip and I also have tennis shoes to wash so that will be the bulk of my today and Tuesday chores.
GROCERIES & ERRANDS We did go to the farmer’s market Saturday just ahead of the rain, but I have to get some other groceries, a hair cut, pedicure and an oil change tomorrow.
MAKES ME HAPPY listening to the waves… beach combing for fun low tide finds… sleeping in my own bed… the feel of clean sheets… watching the sunset…
RECIPE RESEARCH & MENU PLANNING I did find a couple old cookbooks on our travels and want to add a couple recipes into my March meal plan.
READING TIME
I’m reading A HOE LOT OF TROUBLE A NINA QUINN MYSTERY by Heather Webber. Book club chose their new book, DEAR DEBBIE by Frieda McFadden, but I haven’t gotten around to ordering it yet.
FUNNIES
MENU PLANS
BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
2/9
MONDAY
2/10
TUESDAY
2/11
WEDNESDAY
2/12
THURSDAY
2/13
FRIDAY
2/14
SATURDAY
2/15
SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
ONION SALISBURY STEAKS & DUTCH GREEN BEANS
BUTTERMILK CHICKEN CORN PASTA
BROWN BUTTER LEMON CHICKEN PASTA & BEANS
CORN/YOYO clean out refrigerator night or you’re on your own
??
BANG BANG STEAK BITES & SHEET PAN MAC & CHEESE
DESSERT
SOUR CREAM LEMON LIME POUND CAKE
FAVORITE PHOTOS FROM THE CAMERA
If you follow me in INSTAGRAM or FACEBOOK you’ve seen most of the pictures from our trip, but one of my favorites was this collage of the oddest sculpture I’ve ever seen. It’s made out of recycled metal, primarily a lot of kitchen utensils and car parts.
At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!
CREAMY STEAK & POTATO SOUP serves 6-8
Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.
1 tablespoon avocado oil 1 pound beef (top sirloin or ribeye, cut into small bite size pieces) FRESH ground sea salt and black pepper Montreal Steak seasoning 1 cup FINELY diced onion 2 cloves garlic, FINELY minced 4 cups beef stock 2 pounds potatoes, washed and cut into 1-inch cubes 1/2 cup butter 1/2 cup AP flour 3 cups WHOLE milk 1 cup heavy cream 8 ounces shredded white cheddar cheese green onions, optional garnish
Add the oil to a large dutch oven over medium heat.
Generously season the steak with the salt, pepper and Montreal steak seasoning.
Add flour to a large ziplock bag.
Add steak pieces to the bag.
Remove steak pieces, shaking off excess into bag. Reserve flour.
Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
Remove the steak with a slotted spoon and set it aside.
Add the onions and garlic to the pot cooking 2-3 minutes until softened. Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
Add the beef stock and the potatoes.
Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender.
Meanwhile, in a saucepan over medium heat, melt the butter.
Whisk in the flour until combined and cook 1-2 minutes, stirring often.
Whisk in the milk.
Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened.
Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through.
Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended.
Adjust seasoning as necessary.
Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.
Serve with crusty bread.
NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.
Molly’s Asian inspired version of Chicken Pot Pie, of in my opinion is the best comfort food of the season. The short cut scallion pancake made with puff pastry dough infuses flaky layers of buttery Asian goodness with the addition of sesame oil, sesame seeds and scallions.
ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST serves 4-6 Adapted from MOLLY YEH
FILLING
2 tablespoons avocado oil 1 Vidalia onion, finely chopped 2 stalks celery, finely chopped 1 bunch scallions, thinly sliced, white and green parts separated FRESH ground sea salt and black pepper 1 tablespoon grated fresh ginger 2 cloves garlic, FINELY chopped +/- 1/4 teaspoon crushed red pepper flakes, to taste 6 tablespoons Wondra flour 2 1/2 cups homemade chicken stock 3/4 cup peas, fresh or frozen 4 cups chopped rotisserie chicken 1/2 cup heavy cream 1 tablespoon rice vinegar 2 teaspoons Bragg’s Liquid Aminos
Preheat the oven to 425°.
Heat the oil in an oven-safe 12 inch braiser over medium heat.
Add the onion, celery, white parts of the scallions, and a pinch of salt, cooking and stirring occasionally 7-10 minutes, until softened.
Add the ginger, garlic, and crushed red pepper, cooking for another minute, until fragrant.
Whisk in the flour and cook, whisking, for 2 more minutes.
Add the chicken stock VERY gradually (3 or 4 additions) whisking continuously and allowing the mixture to thicken before each new addition.
Stir in a handful of the scallion greens (reserving some for the topping) and the peas.
Reduce the heat to low.
Add chicken to the braiser.
Stir in the heavy cream, freshly ground black pepper, vinegar and liquid aminos.
Taste and adjust the seasoning as desired.
TOPPING 2 sheets puff pastry, thawed overnight in the refrigerator or for about 45 minutes at room temperature 2 tablespoons toasted sesame oil FRESH ground sea salt and black pepper, to taste 1 egg, beaten with a splash of water for egg wash Sesame seeds Flaky salt Chinese hot mustard, for serving, optional
Roll out two sheets of puff pastry and press together at the seams to make one long puff pastry 18 inches long X 12 inches wide.
Brush the surface with sesame oil.
Sprinkle with the green onion tops and a pinch of salt.
Roll up like a snake, then spiral like a snail shell.
Roll to 14 inches (2 inches larger than your braiser) in diameter using a rolling pin to flatten and roll out.
Slice 4 steam vents.
Egg wash the edges of the braiser.
Place the pancake on top of the braiser.
Brush pancake with egg wash and sprinkle with sesame seeds and flaky salt.
Place braiser on baking sheet to catch any drips.
Bake for 30 minutes, tenting with foil the last 10 minutes.
This year for my Christmas neighbor plates I made 2 new (to me) recipes that were an instant hit with my family as well as the friends and neighbors I shared them with.
HOLIDAY HAYSTACKS
1 cup semi-sweet chocolate chips 1 cup milk chocolate chips 3 cups potato sticks or chow mein noodles 1/2 cup salted, roasted almonds or peanuts 1/2 cup salted, roasted pistachios Holiday sprinkles, optional
Simmer 2 inches of water in a saucepan.
Place a heatproof bowl over top (make sure it’s NOT touching the water).
Add the chocolate chips to the bowl and allow to melt. Stir occasionally for 4-5 minutes until smooth.
In a large bowl toss the pistachios, peanuts or almonds and potato sticks or cow mein noodles together. Set aside.
When the chocolate is completely melted and smooth, pour it over the nut mixture and gently toss until well coated.
Drop by tablespoon size mounds onto parchment or waxed paper lined baking sheets.
Decorate immediately with sprinkles if using.
Allow to set 1 hour until completely cooled and hardened.
SLOW COOKER CANDY
2 tablespoons unsalted butter, diced 16 ounces almond bark, chopped into small pieces about the size of chocolate chips 12 ounces semi-sweet chocolate chips 10 ounces dark chocolate chips 10 ounces peanut butter chips 3 cups salted roasted peanuts 1 1/2 cups potato sticks or lightly crushed ridged potato chips 1 1/2 cups crushed pretzel sticks 1 cup red & green M&M’s Holiday sprinkles, optional
Line 2 large baking sheets with parchment or wax paper. Set aside.
Place the butter in the bottom of a small slow cooker.
Add the almond bark and all the chips.
Cover and cook on high for 30 minutes.
Remove lid and stir to combine well.
Reduce heat to low and cook another 10-20 minutes, stirring every 5 minutes or so until chips are COMPLETELY melted.
Reduce heat to warm and GENTLY fold in the peanuts, pretzels, potato chips and half the M&M’s.
Drop mounded 1-2 tablespoon scoops of mixture onto baking sheets 1 inch apart. Mixture will settle and spread slightly.
Decorate with remaining M&M’s and sprinkles if using.
Let sit 30-45 minutes at room temperature until set.
Store refrigerated for best results.
“SHORT CUT” CRANBERRY ALMOND MACAROONS
1 box butter cake mix 3 cups sweetened flaked coconut 1 cup craisins, chopped 1/2 cup shortening 1 LARGE egg 1/2 teaspoon almond extract
Preheat oven to 350°.
In a medium bowl mix together the cake mix, coconut flakes and cranberries.
Add shortening, egg and almond extract, mixing with electric mixer until well blended.
Using a large scoop place cookies on parchment lined baking sheets.
Bake 8-9 minutes until golden.
Transfer cookies to cooling rack until COMPLETELY cooled.
1 cup semisweet chocolate, melted
Line baking sheet with wax paper.
Dip each cookie bottom in melted chocolate, shaking off excess and transfer to wax paper.
GOOD MORNING friends. I can’t believe we’re ALREADY into February!!! The 5th week of 2026 already!! It sure seems like time is flying by faster and faster. PLEASE, SLOW down this merry go round!!!!!!!
It was a SUPER busy week trying to tie up loose ends with all my duties at the Eagles before we leave on our coast trip tomorrow. I also got caught up on laundry, cleaning, some sorting and organizing for putting together a St. Vinnie’s donation that I was planning on dropping off this morning, but they’re closed on Mondays so that will wait until next week. At least it’s ready to go 🙂 I’m hoping for enough downtime of the evenings to get all my blog visiting caught up this week. More than anything I’m looking forward to some serious relaxation time.
I also got a bunch of books, paperwork and recipes handled. And I’m packed and ready to go right after tacos tomorrow. No reason to get up too early since we’re only going a couple hours away and can’t check in before 4PM.
THOUGHT FOR THE DAY
THE WEATHER OUTSIDE
The weather is supposed to be beautiful and somewhat sunny here at home and also at the coast through Friday when a storm is supposed to set in. Highs will be in the 40’s and 50’s with lows in the 30’s. BUT, Punxsutawney Phil IS predicting 6 more weeks of winter which is no surprise to me. When we have had a mild December and January here in the past it usually means a roaring February and March!
TO DO, APPOINTMENTS, DVR/TV & PROJECTS
THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
LAUNDRY & CLEANING YAY, all done until after our trip.
GROCERIES & ERRANDS YAY, all done until after our trip.
PROJECTS & TRAVELS No projects, but hoping for lots of fun and picture taking along the Oregon coast.
ON MY MIND Same old, same old stuff, but getting closer to some resolutions.
WHAT MAKES ME HAPPY wind in my face as I walk along the beach… and my toes in the sand when it’s warm… spending time with friends and laughing… traveling and seeing new places… antiquing… discovering old, but new to me recipes…
READING TIME
I’m waiting for book club to make a decision so I started an older Heather Webber book for now. I’m reading A HOE LOT OF TROUBLE, A NINA QUINN MYSTERY #1.
FUNNIES
MENU PLANS
BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
2/2
MONDAY
2/3
TUESDAY
2/4
WEDNESDAY
2/5
THURSDAY
2/6
FRIDAY
2/7
SATURDAY
2/8
SUNDAY
DINNER
clean out refrigerator night or you’re on your own
taco Tuesday with friends and then leave on trip
OUT OF TOWN
OUT OF TOWN
OUT OF TOWN
SUN DRIED TOMATO CHICKEN & PASTA
BROWN BUTTER LEMON CHICKEN
DESSERT
FAVORITE PHOTOS FROM THE CAMERA
LOL This was the most exciting picture I took this week LOL
A silky, creamy, cheesy soup that’s delicious, but more importantly VERY quick and easy to make. Even with the scratch prep, this soup is on the table in under 45 minutes. Prep all ingredients first and the recipe moves along quickly.
CHICKEN BROCCOLI CHEESE SOUP
2 tablespoons unsalted butter 1 tablespoon avocado oil 1 LARGE Vidalia onion, FINELY chopped 2 medium carrots, julienned into matchsticks FRESH ground sea salt and black pepper 1 teaspoon sweet paprika 3 tablespoons AP flour 3 cups chicken broth 4 cups broccoli florets cut into ½-inch pieces or smaller, to taste 1 cup heavy cream 1 cup WHOLE milk 8 ounces (2 cups) extra-sharp cheddar cheese, shredded 4 ounces (1 cup) American cheese, diced into cubes 4 ounces cream cheese, diced into cubes 2 cups rotisserie chicken pieces 1 bunch green onions, sliced thin, garnish shredded cheddar cheese, garnish
In a large Dutch oven combine the butter and oil over medium-high heat until the butter is melted.
Add the diced Vidalia onion, carrots, salt and pepper.
Cook 4-5 minutes until the onions are just starting to soften.
Sprinkle with the flour and stir to coat the vegetables, cooking and stirring until the flour is golden.
Gradually add the chicken broth and scrape the bottom of the pan to release any browned bits.
Add the broccoli and bring to a SLOW simmer.
Reduce the heat to medium-low, cover and simmer for 10 minutes.
Whisk together the milk and heavy cream.
Stir in the milk mixture and cheeses, cooking and stirring frequently until the cheese is completely melted.
Fold in the chicken, cover and simmer for another 5 to 10 minutes or until heated through.
Adjust the seasoning to taste.
Garnish each bowl with shredded cheddar, green onion slices and fresh cracked black pepper.
1 cup AP flour 3/4 cup fine yellow cornmeal 1/4 cup packed brown sugar 1 teaspoon FRESH ground sea salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup WHOLE milk 1 tablespoon apple cider vinegar 1/2 cup butter, melted and cooled slightly 1 LARGE egg 2 tablespoons QUALITY honey 1 1/2 cups shredded sharp cheddar cheese 1 cup sliced green onions
Preheat oven to 400°.
Grease a 9-inch square baking pan.
Whisk together flour, cornmeal, brown sugar, salt, baking powder and baking soda in a large bowl. Make a well in the center.
In another bowl whisk together milk, vinegar, melted butter, egg and honey.
Add to the well in the flour mixture and gently stir together JUST until combined. DO NOT OVER MIX!
Fold in 1 1/4 cup of the cheese and most of the green onions, reserving some of the dark green slices.
Spread batter in prepared pan.
Sprinkle remaining cheese and the reserved green onions on top.
Bake 25 minutes until edges of cornbread are golden brown and a toothpick inserted in the center comes out clean.
Cool in pan at least 15 minutes before cutting.
Serve warm with FRESH whipped butter and your favorite soup, stew or chili.
