Creamy Cauliflower Soup

Yes, I realize that it is the middle of the summer and the average temperature around here has been 98 degrees, but I still made this soup on Sunday afternoon. Neal and I had eaten a pretty big lunch after church and wanted something light and simple for dinner, so we had sandwiches and caulifower soup. It was so easy and delicious. This is a very creamy soup and works best as a side dish rather than a main course. It also has a very mild flavor and doesn't even taste like vegetables. And did you know that one cup of cauliflower has most of your daily Vitamin C allowance? Pretty awesome! (Recipe adapted from Taste of Home Cookbook)

Ingredients: (4 servings)

• 4 cups chicken broth


• 3 cups cauliflower, chopped (fresh or frozen)


• 1/2 cup whipping cream


• 1 tsp. sugar


• 1/2 tsp. nutmeg


• 1 tsp. garlic powder

In a medium saucepan, mix together the chicken broth and cauliflower and bring to a boil. Reduce to medium heat and allow to simmer, uncovered for about 15 minutes or until the cauliflower is soft. Pour everything into a blender and puree until all of the cauliflower chunks are smooth. Transfer back to the saucepan and stir in the whipping cream, sugar, nutmeg and garlic powder. Warm through on low heat if necessary. Serve immediately and top with fresh chives if desired.

Note: This recipe could also be made with carrots or broccoli in place of the cauliflower. Or mix together a variety of the three vegetables to make up 3 cups.

Homemade Buttermilk Syrup

I'm not sure if I will ever be able to go back to buying regular syrup at the grocery store anymore. This stuff is incredibly delicious and very evil... This is more of a caramel based syrup rather than maple so you can use it on anything: waffles, pancakes, ice cream, or just eat it with a spoon like I do! I stumbled across this recipe one day when I made waffles for breakfast, went to the pantry to grab my syrup, and realized there was only about 1 tablespoon left in the bottle. Now, if you know me at all, you know that I have to have a lot of syrup with my waffles. This wouldn't even be enough to cover half of my waffle, let alone begin to touch my husband's. This was just a little problem.. Thank goodness for Our Best Bites who had this sinfully delicious recipe that went above and beyond solving my syrup problem. My next syrup project is to try it over a chocolate waffle with ice cream.. Mmm... (Recipe and picture courtesy of Our Best Bites.)

Ingredients:

• 3/4 c. buttermilk*


• 1 1/2 c. sugar


• 1 stick butter


• 2 Tbsp. corn syrup


• 1 tsp. baking soda


• 1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup and baking soda together in a LARGE pot. Bring ingredients to a boil and reduce heat to low (needs to still be bubbling). Cook, stirring very frequently, for 8 - 9 minutes. When it's down, it should turn a light golden color. Remove from heat and add vanilla. There will be a thin layer of foam on top. It tastes great, but you can remove it if you'd like by spooning it off the top. Use while it's still warm, or store it in the fridge until ready to use.

*I never have buttermilk on hand for any of my recipes, so I use the following trick: Mix together 1 Tbsp. lemon juice OR white vinegar and enough milk to make 1 cup. Let it sit at room temperature for 5-10 minutes or until the milk begins to curdle. Yay for easy buttermilk!

Orange Rolls

Have you ever heard of The Pioneer Woman and her incredible website? I'm a leetle obsessed with her, and particularly with her cooking section. She published a cookbook a couple of years ago and one of the crowning recipes that made it into her breakfast section was her cinnamon rolls. Aside from the 840 comments (Yes, that's eight hundred and forty) she's received on this recipe on her website, her cookbook was also a #1 New York Times bestseller for weeks. I feel ashamed to admit that I've been following her website almost every day for the past several years, and only now made these cinnamon rolls. After trying them I could smack myself!! 2 years without making these?! Merideth... Honestly. These. Are. Amazing. They turn out so soft and a little gooey on the inside which is a must for any type of sweet roll. I adapted the frosting to make them into orange rolls, but her original frosting with maple extract also sounds amazing. And if you're worried about using yeast and the anxiety it always causes, stop right now! I am definitely not very experienced with yeast but these turned out perfect. They rose when I told them to and turned out so big and perfectly plump! The Pioneer Woman's recipe makes around 6-8 pans of rolls so I adapted it to make only one. Yes, these are made from scratch and do take a little extra time and attention, but plan them out for a special party or for a lazy Sunday afternoon - you won't be sorry!

Ingredients:

• 1 cup whole milk


• 1/4 cup vegetable oil


• 1/4 cup sugar


• 1/2 package active dry yeast


• 2 cups all-purpose flour


• 1/4 (heaping) tsp. baking powder


• 1/4 tsp. baking soda


• 1/4 Tbsp. salt


• 1/4 cup butter, melted (1/2 cube)


• 1/2 cup brown sugar


• Cinnamon for sprinkling


• Zest from one orange

Orange Frosting:

• 1/4 bag powdered sugar


• 1/8 cup milk


• 3 Tbsp. melted butter


• Juice from one orange (about 1/4 cup)

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool. When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast. Let this sit for a minute. Then add 1 1/2 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1/2 cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough. Now sprinkle brown sugar over the butter followed by a generous sprinkling of cinnamon and the orange zest.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pan.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.

The Best Banana Bread

I'll be the first to admit that I often buy fresh fruit and vegetables and eat more of them, but then I forget about them and before I know it they're mushy, moldy, or too gross to eat. But the beautiful thing about bananas is that when they turn to their soft brown stage, they become perfect for banana bread! This recipe is by-far the best banana bread I have ever made or eaten. The batter is so fluffy and light and immediately looks different from regular banana bread which, in my eyes, is definitely a good sign. The bread itself comes out extremely moist and sticky and tastes so delicious. The moistness is a result of two unusual ingredients: cream cheese and sour cream. And I'm not ashamed to admit that I eat both of these plain every now and then. How can you turn anything down that has the word "cream" in it? I was feeling naughty the day I made this and added in chocolate chips, but the bread itself is absolutely delicious without any additions. Aside from my ramblings and descriptions, the bottom line is this is the best banana bread ever and you need to try it. (Recipe courtesy of How Sweet It Is)

Ingredients:

• 1/2 cup butter


• 3 oz. cream cheese


• 1 cup brown sugar


• 2 ripe bananas, mashed


• 1 egg


• 1/4 cup sour cream


• 1 1/2 cups flour (can substitute whole wheat)


• 1 tsp. baking soda


• 1 tsp. baking powder


• 1/2 tsp. salt


• 1 cup chocolate chips

Preheat oven to 350 degrees and grease loaf pan. Cream butter, cream cheese and sugar together until light and fluffy. Add in mashed bananas, egg and sour cream and mix until smooth. Stir in dry ingredients. Fold in chocolate chips. Bake for 50-65 minutes, or until a toothpick inserted into the middle comes out clean.

Easy Chicken Cordon Bleu

Whenever I hear about the recipe "Chicken Cordon Bleu," I always think of the class high school prom dinner with this as the main course. Maybe I'm crazy, but it seems like it's one of those fancy, but not overly-priced meals that works great for something like a high school dance. Anyway, the main reason I rarely, if ever, make these is simply because of the time it takes to butterfly the breasts, stuff them with ham and cheese, attempt to roll them up and stick them together with toothpicks, roll them in breadcrumbs.. You get the picture. It's just way too many steps. Enter Chicken Cordon Bleu without the endless steps and mess. Chicken breasts are cut in half length-wise and then topped with slices of ham, Swiss cheese and bread crumbs and baked until golden brown and crispy. Then there's the sauce.. the creamy Parmesan Dijon sauce that tops it all. De-licious. Granted, it's definitely not as pretty as regular chicken cordon bleu, but when you're short on time and you're just feeding your family, then pretty isn't exactly the main thought that crosses your mind.

Ingredients:
Chicken Cordon Bleu:

• 2 large boneless, skinless chicken breasts, cut in half length-wise to form two thinner chicken breast cutlets


• 4 slices deli ham


• 4 thin slices Swiss cheese


• 1 cup bread crumbs


• 2 Tbsp. butter, melted

Parmesan-Dijon Sauce

• 2 Tbsp. butter


• 2 Tbsp. all-purpose flour


• 1 cup milk


• 1 chicken bouillon cube (or 1 tsp. chicken bouillon granules)


• 1/2 tsp. salt


• 1 Tbsp. Dijon mustard


• 1/2 tsp. Worcestershire sauce


• 1/2 cup finely grated Parmesan cheese

Lightly grease an 8x8-inch baking dish and preheat oven to 350 degrees. Layer each chicken breast with 2 slices of ham and two slices of cheese. In a small bowl mix together the bread crumbs and the melted butter and sprinkle over the top of the chicken. Bake the chicken for 30 -35 minutes or until chicken is cooked through and bread crumbs are golden.

While the chicken bakes, in a medium sauce pan melt the butter. Add in the flour, stirring constantly, for about 1-2 minutes until it forms a roux. Slowly pour in the milk while stirring. Add in the salt and chicken bouillon cube. Stir constantly over medium heat until the mixture begins to simmer and thicken, about 3 - 5 minutes. Once the sauce has bubbled and thickened, remove from heat and add in the Dijon mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep warm until chicken is finished baking. Serve over warm chicken immediately.

Note: If sauce is too thick, stir in more milk until it is at your desired consistency.

Santa Fe Chicken Salad Wraps

I'm usually pretty good at packing a lunch with me when I go to work everyday, but I'm not very good at bringing a variety of meals that I don't get tired of quickly. Sometimes I feel like I eat sandwich after sandwich until I would rather starve than eat another one. Lately I've been spicing things up a bit by trying new wraps filled with everything from eggs, bacon and potatoes to chicken salad. This is a fantastic recipe that has a slight Mexican zing to it. It is very versatile and can be used for lunch or dinner and it is very healthy compared to some of my other lunchtime options. I served it last night for dinner and it made plenty for my husband and I with enough leftover to bring for lunch today! And I have to admit: you just can't beat having a home-cooked meal for lunch. (Picture and recipe adapted from Good Life Eats)

Ingredients:

• 2/3 cup sour cream


• 3 Tbsp. lime juice (or juice from one lime)


• 1/2 tsp. salt


• 1/4 tsp. pepper


• 1/4 tsp. cumin


• 1/4 tsp. garlic powder


• 1-2 Tbsp. minced cilantro


• 1/4 cup diced onion


• 1/3 cup corn kernels


• 1/3 cup black beans


• 1/3 cup diced green or red pepper


• 2 cups cooked chicken, diced or shredded


• Burrito-sized tortillas


• Sliced avocado


• Lettuce or baby spinach

In a medium bowl, combine the sour cream, lime juice, salt, pepper, cumin, garlic powder and cilantro. Add the onion, corn, black beans, pepper and chicken and stir to combine. Cover and chill until serving.

To prepare the wraps: Layer chicken salad, lettuce and avocado slices in the center of the tortillas. Fold in the ends and wrap up to seal it.

Mango Rice Salad

This is the essence of a perfect summer dish. Light, fresh, crisp, fruity and refreshing. It's absolutely delicious by itself as a side salad, or served over grilled chicken or fish. It looked intriguing with the mango mixed with the vegetables and rice and reminded me of a rice bowl from Rumbi Island Grill. I honestly can't say anything bad about this dish. I was moaning over it the entire dinner. It is big enough to serve about 4 people but my husband I kept dipping our forks into the bowl until it was scraped clean. (Recipe and picture adapted from Our Best Bites)

Ingredients:

• 1 cup cooked rice, at room temperature*


• 1 14 oz. can black beans, drained and rinsed


• 1 medium mango, peeled and diced


• 1/2 red pepper, diced finely


• 1/2 medium onion, diced finely


• 1 handful chopped cilantro (1/2 cup)


• 3 Tbsp. red wine vinegar


• 2 Tbsp. olive oil


• 1 Tbsp. fresh lime juice


• Salt


• Pepper

Mix together the rice, beans, mango, pepper, onion and cilantro. In a separate small bowl, mix together the red wine vinegar, olive oil and lime juice until combined. Pour on top of salad and toss to combine. Add salt and pepper to taste. Chill at least one hour before serving. Serve alone or over chicken or fish.

*I recommend cooking the rice in either vegetable or chicken broth for more flavor.

Pineapple Shrimp Kabobs

Who doesn't love grilled kabobs on a hot summer day? We made these shrimp kabobs as an addition to our main dish for Memorial Day. They had a sweet yet savory flavor that everybody loved. We used green pepper, onion, pineapple and shrimp for ours but they are extremely versatile and can be used with any vegetables you have on hand. Plan ahead to marinate the shrimp for at least 3 hours before you grill the kabobs and you'll have perfect, flavorful shrimp! Also, if you use pre-cooked shrimp you'll only have to grill them for a few minutes to slightly soften the vegetables and warm everything up. (Recipe courtesy of Taste of Home)

Ingredients:

• 1 8 oz. can pineapple chunks


• 1 cup Italian salad dressing


• 1 8 oz. can tomato sauce


• 1/8 cup packed brown sugar


• 1 tsp. ground mustard


• 1 pound uncooked medium shrimp, peeled and deveined


• 1-2 large green peppers, cut into chunks


• 1 large onion, cut into chunks

Drain pineapple, reserving the juice. Refrigerate the pineapple. In a medium bowl, combine pineapple juice, salad dressing, tomato sauce, brown sugar and ground mustard. Add in the shrimp and coat with the sauce. Refrigerate for at least 3 hours.

On skewers, alternately thread the shrimp, pineapple, green pepper and onion. Grill, uncovered over medium heat for 6-10 minutes or until shrimp turn pink and vegetables are tender, turning and basting occasionally with the marinade sauce. Serve immediately.

White Chocolate & Raspberry Ice Cream

Make this now. Not tomorrow, not this weekend, now. I couldn't get enough of this perfect ice cream combination and was tempted to literally straight-up drink the raspberries and cream out of the bowl before I transferred it to my ice cream maker. This was extremely easy (as most ice cream recipes are) and it turned out perfectly sweet with a hint of tartness from the raspberries. It makes a fantastic summer dessert, particularly after a long day of sunshine and fun. I whipped up this baby after my mother-in-law suggested we make some type of ice cream for dessert for Memorial Day, and to be completely honest it's probably the best homemade ice cream I've ever had. The white chocolate added a creamy, sweet and rich base to the ice cream and the raspberries broke apart, adding juice and little chunks of fruit throughout the dessert. Even my husband, who doesn't normally like berries in general, loved it and ate every last bit of his dish. Try it again soon! I know you'll love it.

Ingredients:

• 2 cups whipping cream


• 1 cup milk


• 1/2 cup sugar


• 2 oz. white chocolate, chopped


• 2 tsp. vanilla


• 1-2 cups fresh or frozen raspberries

In a medium saucepan, mix together the whipping cream, milk and sugar and bring to a boil. Remove from heat and slowly add in the white chocolate, stirring constantly until completely melted. Allow to cool and add in vanilla and raspberries. Refrigerate for at least 2 hours or until cold. Follow instructions for your ice cream maker and freeze accordingly.

Creamy Southwestern Black Bean and Corn Salad

This recipe is very similar to my BBQ Black Bean and Corn Salsa recipe I posted several months ago, but with a different sauce and a few different ingredients. I had completely forgotten about this recipe until my brother-in-law called me on Saturday and begged me to make this salad for him that night. I complied and later on that day realized I had never even posted it on my blog before! It really is absolutely delicious and can be used as a salad or, even better, as a chip dip. Ffunny enough, it tastes best with Doritos (discovered by my husband). Any flavor works great, but the Doritos really complement the light, soft flavors of the dip perfectly. This is a very healthy and fresh recipe that is perfect for a summer BBQ or family party. It literally took me 5 minutes to put this together and it was ready to eat immediately. It does taste better the longer it sits since the flavors can meld together, but it's still delicious if you're like me and can't wait a few hours to dig in.

Ingredients:

• 1 can black beans, drained and rinsed


• 1 can corn, drained and rinsed


• 1 large green pepper, diced


• 1 medium tomato, diced


• 1 bunch cilantro, chopped finely


• 1/2 small onion, diced (optional)


• 1/2 cup sour cream


• 1/4 cup ranch dressing


• 1 tsp. cumin


• 1 Tbsp. lime juice


• 1 tsp. garlic powder

Mix the beans, corn, green pepper, tomato, cilantro and onion together in a bowl. Combine the remaining ingredients and stir into the salad until evenly coated. Add more ranch and seasonings to taste. Store in the refrigerator for several hours before serving. Serve as a side salad or as a chip dip.