Panera-style Broccoli Cheddar Soup

 If you love the comforting, creamy taste of Panera’s Broccoli Cheddar Soup, you’re going to enjoy this homemade version that’s just as rich and satisfying! This classic soup is full of tender broccoli florets, sweet carrots, and sharp cheddar cheese, all brought together in a velvety, flavorful base. It’s perfect for a cozy weeknight meal, and pairs wonderfully with a slice of crusty bread for dipping. Whether you’re looking to recreate your favorite café experience at home or simply want a hearty dish to warm you up, this recipe has you covered

Ingredients:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half cream
• 2 cups chicken or vegetable broth
• 1/2 cup chopped onion
• 1 cup shredded carrots
• 2 cups broccoli florets, chopped
• 1/4 teaspoon nutmeg
• 2 cups grated sharp cheddar cheese
• Salt and pepper, to taste

• Instructions:

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
  2. Whisk in the flour and cook for 1-2 minutes until well blended to form a roux.
  3. Slowly whisk in the half-and-half and chicken broth, mixing until the soup thickens and becomes smooth.
  4. Add the broccoli, carrots, and nutmeg to the pot. Bring to a simmer and let it cook for about 15-20 minutes, or until the vegetables are tender.
  5. Once the vegetables are cooked, reduce the heat to low and add the cheddar cheese. Stir until the cheese is completely melted and incorporated.
  6. Season with salt and pepper to taste. If you prefer a smoother soup, you can use an immersion blender to puree some of the vegetables.
  7. Serve hot with a side of crusty bread. Enjoy!

  8. There you have it—a creamy, delicious Panera-style Broccoli Cheddar Soup that’s easy to make at home! This comforting recipe will bring a bit of warmth to your table, perfect for those chilly days when you need something rich and satisfying.

     Tips:

     • For Extra Creaminess: Add a splash of heavy cream at the end for a richer texture.
     • Blending Options: For a smoother consistency, blend half of the soup with an immersion blender before adding the cheese.
     • Cheese Tip: Always use freshly grated cheese for the best melting results. Pre-shredded cheese can be coated with anti-caking agents, which might prevent it from melting smoothly.
     • Add a Crunch: Serve with croutons on top for an extra crunch, or garnish with additional shredded cheese for a decadent touch.

The best homemade lasagna!

 The best homemade lasagna! You will never buy lasagna again! Better than in an Italian restaurant!

Ingredients:

For the Meat Sauce:

Lasagna noodles (either pre-cooked or no-boil)

1 lb ground beef or Italian sausage

1 onion, chopped

2 cloves garlic, minced

2 cups marinara sauce (or your favorite tomato sauce)

1 can (14 oz) crushed tomatoes

2 cups ricotta cheese

1 egg

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tbsp chopped fresh basil or 1 tsp dried basil

Salt and pepper to taste

Instructions:

Prepare the Meat Sauce:

In a large skillet or pan, cook the ground beef (or sausage) over medium heat until browned. Drain excess fat.

Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.

Stir in the marinara sauce and crushed tomatoes. Season with salt, pepper, and basil. Simmer for about 20 minutes to let the flavors meld.

Prepare the Cheese Mixture:

In a bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. Mix well.

Preheat Oven:

Preheat your oven to 375°F (190°C).

Assemble the Lasagna:

Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.

Place a layer of lasagna noodles on top of the sauce.

Spread a portion of the ricotta cheese mixture over the noodles.

Sprinkle with shredded mozzarella and a bit of Parmesan cheese.

Repeat layers (meat sauce, noodles, ricotta mixture, mozzarella) until all ingredients are used, finishing with a layer of meat sauce and a generous topping of mozzarella and Parmesan cheese.

Bake:

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.

Rest:

Let the lasagna cool for about 10-15 minutes before serving. This helps the layers set and makes serving easier.

Enjoy your homemade lasagna!

BEST EASY SHEET PAN SCORED POTATOES RECIPE

 Simple Sheet Pan Scored Potatoes Recipe

Elevate your dinner table with our Easy Sheet Pan Scored Potatoes recipe. This simple yet flavorful side dish requires minimal effort but delivers maximum taste. Perfectly seasoned and roasted to crispy perfection, these scored potatoes are sure to become a family favorite. Whether served alongside a hearty main course or as a tasty snack, these potatoes are guaranteed to impress with their crispy exterior and fluffy interior.

A Brief Overview of Scored Potatoes

Scored potatoes, also known as hasselback potatoes, originated in Sweden and have become popular worldwide for their unique appearance and delicious taste. The method involves making thin slices across the potato without cutting all the way through, allowing the potato to fan out slightly as it bakes. This creates a crispy exterior while maintaining a tender interior, making them the perfect canvas for a variety of seasonings and toppings. Our Easy Sheet Pan Scored Potatoes recipe simplifies the process even further, making it accessible to home cooks of all skill levels.

Ingredients

for Sheet Pan Scored Potatoes

Gather these basic ingredients to create the ultimate Easy Sheet Pan Scored Potatoes:

4 medium-sized russet potatoes
2 tablespoons of olive oil
2 cloves of garlic, minced
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Here are some variations and tips for your Easy Sheet Pan Scored Potatoes:

1. Cheese Topping: Add shredded cheese like cheddar or Parmesan in the last few minutes of baking for a cheesy finish.

1. Spicy Kick: Sprinkle some red pepper flakes or cayenne pepper on top before roasting for a bit of heat.
2. Herb Infusion: Experiment with different herbs like thyme, oregano, or even fresh basil for added flavor.

1. Bacon Bits: For a savory twist, add cooked and crumbled bacon on top before serving.
2. Balsamic Glaze: Drizzle some balsamic reduction over the scored potatoes after baking for a sweet and tangy flavor.
3. Cooking Time: Ensure that the potatoes are evenly spaced on the sheet pan to allow for proper roasting. Bake at 425°F (220°C) for about 45-50 minutes, or until they are crispy and tender.

1. Rest Before Serving: Let the potatoes rest for a few minutes after baking to allow the flavors to meld.

To store your Easy Sheet Pan Scored Potatoes, follow these steps:

1. Cool Down: Allow the potatoes to cool completely after baking. This helps prevent condensation, which can make them soggy.

1. Airtight Container: Place the cooled potatoes in an airtight container. You can also use a resealable plastic bag, but make sure to remove as much air as possible.

1. Refrigeration: Store the container in the refrigerator. The scored potatoes can last for about 3-5 days.
2. Reheating: When you’re ready to enjoy them again, preheat your oven to 375°F (190°C) and place the potatoes on a baking sheet. Bake for about 15-20 minutes or until heated through and crispy again.

1. Freezing (Optional): If you want to store them for a longer period, you can freeze the scored potatoes. Place them on a baking sheet in a single layer to freeze individually, then transfer them to a freezer-safe container or bag. They can last up to 2-3 months in the freezer. Reheat from frozen in the oven as described above, adding a few extra minutes to the cooking time.

This way, you can enjoy your delicious scored potatoes even after the initial meal!

Enjoy!

Cheesy Mashed Potato Muffins with eggs

 Cheesy Mashed Potato Muffins are a delightful twist on classic mashed potatoes, perfect as a snack, appetizer, or side dish.

These savory muffins are crispy on the outside, soft and fluffy on the inside, and loaded with cheesy goodness.

They’re an excellent way to repurpose leftover mashed potatoes or create a comforting dish from scratch.

Simple to prepare and customizable with your favorite mix-ins, these muffins are sure to be a hit at any table.

Ingredients

– 3 cups chilled mashed potatoes
– 1 large egg
– 1 cup shredded cheddar cheese

– 1/4 cup chopped chives
– 1/4 cup all-purpose flour
– 1/2 teaspoon garlic powder

– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese, for rolling
– Cooking spray or butter for greasing

Directions

1. Preheat your oven to 400 degrees F (200 degrees C) and grease a mini muffin pan with cooking spray or butter.

2. In a large bowl, mix together the chilled mashed potatoes, egg, shredded cheddar, chives, flour, garlic powder, salt, and pepper until well combined.

3. Roll the mixture into 1-inch balls, then roll each ball in grated Parmesan cheese to coat.

4. Place the coated potato balls into the cavities of the prepared muffin pan, gently pressing down to form a puff shape.

5. Bake for 15-20 minutes, or until the puffs are golden brown and crisp on the outside.

6. Let them cool for a few minutes before removing them from the pan. Serve warm and enjoy watching them disappear!

Variations & Tips

– Feel free to mix in other ingredients for an added twist—think cooked and crumbled bacon, diced jalapeños for a kick, or swap out cheddar for your favorite cheese blend.

– If you’re short on time, you can use instant mashed potatoes as a quick substitute. Just be sure to let the mixture cool to room temp before handling.

– These puffs freeze beautifully. Let them cool completely, then freeze on a baking sheet before transferring to a freezer bag.

When you’re ready to eat, reheat them in the oven until they’re warm and crisp.

– For a lighter version, try using low-fat cheese and swapping half the potatoes for mashed cauliflower.

It’s just as delicious with a few fewer calories.

Remember, the best part about cooking is making it your own, so don’t be afraid to play with your food! These Cheesy Mashed Potato Puffs are just the beginning of your culinary adventure.

How to Store Cheesy Mashed Potato Muffins

Refrigerator: Allow the muffins to cool completely, then store them in an airtight container in the fridge for up to 3-4 days.

Freezer: Wrap each muffin in plastic wrap or aluminum foil and place them in a freezer-safe bag or container.

They can be frozen for up to 2 months.

Reheating:

• For refrigerated muffins, reheat in a microwave for 30-60 seconds or in a 350°F (175°C) oven for 10-15 minutes.
• For frozen muffins, thaw overnight in the fridge and reheat as described above.

Conclusion

Cheesy Mashed Potato Muffins are the ultimate comfort food, offering a fun and portable way to enjoy the creamy, cheesy flavors you love.

Perfect for meal prep, parties, or a quick snack, these muffins are versatile and easy to store, ensuring you always have a tasty treat on hand.

Try them today and watch them become a family favorite!

Enjoy!

Cabbage Soup

 

Ingredients:

1 large cabbage, chopped
2 small onions, diced
2 cans of stewed tomatoes
1 pouch of Lipton Onion Soup Mix (any flavor)
1 large celery stalk, chopped finely
Ground beef (1-2 pounds)

Instructions:

Fill a large saucepan halfway with water and bring it to a boil.
Add the chopped cabbage, diced onions, and finely chopped celery to the boiling water, then reduce to a simmer.
In a separate pan, cook the ground beef over medium heat until browned. Make sure to drain any excess fat.
Stir in your favorite spices alon g with the Lipton Onion Soup Mix into the beef.
Add the seasoned beef and stewed tomatoes to the simmering vegetables.
Continue to simmer the mixture for a few more minutes, then taste and adjust seasoning as needed.
Prep Time: 15 mins | Total Time: 45 mins | Servings: 6

Pumpkin Cream Cheese Swirl Muffins

 Ingredients  

For the muffins:

1 tsp. Baking soda

15 oz. Pumpkin puree I used a 15 oz can

½ C. Brown sugar

2 Eggs Large

1 Tbsp. Pumpkin pie spice

½ C. Vegetable oil

½ tsp. Salt

1 ¾ C. All-purpose flour

1 C. Granulated sugar

1 Tbsp. Vanilla extract

For the cream cheese swirl:

2 tsp. Vanilla extract

1 Egg yolk Large

8 oz. Cream cheese softened

¼ C. Granulated sugar

How To Make Pumpkin Cream Cheese Swirl Muffins

Heat the oven to 375 degrees, and line the sections of a muffin tin with cupcake liners.

In a bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.

Blend together the sugar, brown sugar, and pumpkin puree in a bowl.

Add in the eggs, oil, and vanilla extract until well blended.

Mix in the dry ingredients, and stir until smooth.

Spread the batter into the cupcake liners in the muffin tin.

Beat together the ingredients for the cream cheese swirl, and put a spoonful into each cupcake liner.

Swirl the cream cheese into the muffin batter with a toothpick.

Bake for 20 minutes, or until completely cooked through.

Old-Fashioned Swiss Steak

 

Old-Fashioned Swiss Steak

A comforting, slow-braised classic with tenderized round steak smothered in a rich tomato gravy. Perfect with mashed potatoes!

Ingredients

• 2 lbs (900g) beef round steak, 1-inch thick
• ½ cup (65g) all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp vegetable oil
• 1 large onion, sliced
• 2 celery stalks, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1️⃣ Prep the Steak

• Cut steak into 4 portions. Mix flour, paprika, garlic powder, onion powder, salt, and pepper. Pound steak with a meat mallet to ½-inch thickness. Dredge in seasoned flour.

2️⃣ Brown the Meat

• Heat oil in a Dutch oven over medium-high heat. Sear steaks 3–4 minutes per side until golden. Remove and set aside.

3️⃣ Sauté Veggies

• In same pot, cook onion, celery, and carrots 5 minutes until softened. Add garlic, cook 1 minute.

4️⃣ Simmer

• Add tomatoes, tomato sauce, broth, Worcestershire, thyme, and bay leaf. Return steaks to pot, spooning sauce over top.

5️⃣ Braise

• Cover and simmer on low heat 1.5–2 hours (or bake at 325°F/165°C) until meat is fork-tender.

6️⃣ Serve

• Discard bay leaf. Serve steaks with gravy over mashed potatoes, egg noodles, or rice.

Tips

✔ For extra tenderness: Braise up to 3 hours on very low heat.
✔ Make ahead: Flavors deepen when refrigerated overnight.
✔ No Dutch oven? Use a deep skillet + foil cover.

This Depression-era recipe transforms tough cuts into melt-in-your-mouth comfort food! 🥩🍅

Hands down, the best way to eat potatoes! I love this one!

 Easy Baked Potato Magic was published on March 14, 2024 by Steven. Easy Recipe…

Simple Baked Potato Magic: Easy Recipes for Time-Crunched Foodies

A Guide to Using This Odd Appliance in the Kitchen

Simple Baked Potato Magic: Easy Recipes for Time-Crunched Foodies

A Perfect Recipe for Crispy Air Fryer Baked Potatoes

Learn how to use an air fryer to make baked potatoes that are perfectly crispy and fluffy. Air Fryer Baked Potatoes are a convenient and delicious option whether you’re looking for a side dish to warm you up or the main course to round out your dinner. Your culinary skills will be elevated and your style buds will be satisfied with this recipe’s minimum work and maximum flavor. Come along as we reveal the simple ways to make Air Fryer Baked Potatoes that are perfectly crispy.

Material substances:

Massive russet potatoes four Ezoic varieties

Edoic olive oil, salt

Dip it in butter, bitter cream, cheese, chives, bacon pieces, or your favorite toppings—the choice is yours!

What to do:

Begin by washing the russet potatoes under cold water to remove any dirt or debris. Set aside. Dry them with a transparent dish towel.

To prevent the potatoes from exploding during cooking, use a fork to puncture many holes around each one.

To make the skin crispy, coat the potatoes evenly with olive oil, being sure to cover all surfaces. Then, season with salt. Add a liberal amount of salt to season both sides.

To ensure consistent frying and crispiness, preheat your air fryer to 400°F (200°C) for around 5 minutes.

After the air fryer is heated, carefully stack the seasoned potatoes in the basket, making sure they don’t overlap, so air can circulate evenly. This is how you make Ezoic Air Fry Potatoes.

Put the potatoes in an air fryer and cook for 35 to 40 minutes, turning them over halfway through. The potatoes are done when they are soft on the inside and slightly browned on the outside; the exact amount of time to cook them depends on their size and thickness.

Toss and Top: After the potatoes are cooked to your liking, remove them from the air fryer and set aside to cool for a few minutes. To make the potatoes fluffy, cut them lengthwise and then fluff them inside with a fork.

Top the Air Fryer Baked Potatoes with your favorite toppings—butter, bitter cream, shredded cheese, chives, bacon pieces, or anything else you like—and serve them hot.

Delight in: Savouring the delicious combination of crunchy exterior and fluffy potato flesh. Perfect for topping off any dish, these Air Fryer Baked Potatoes are sure to please.

Also, remember to check out Yorkshire puddings.

Even with the convenience of an air fryer, getting perfectly cooked potatoes—crisp and fluffy—has never been easier. Enjoy the classic comfort of baked potatoes with less work and time spent on this savory yet simple dish. No matter how you serve them, Air Fryer Baked Potatoes will quickly become a go-to side dish or main dish accompaniment. Get ready to enjoy the crispiness of those delicious potatoes by heating up your air fryer.

Enjoy !