Broccoli and Cheese Soup

Soup.... oh I love soup. This one doesn't disappoint! Creamy, thick, deliciousness that is so deep in flavor! This soup can get really thick when refrigerated so just think with a bit of water or vegetable stock!  

Ingredients:

5 large red skin potatoes

1 large onion

4 garlic cloves

2 celery ribs

1 bunch fresh broccoli

Few heads of fresh cauliflower

Dash dried rosemary

Salt and pepper

Water to cover all vegetables

Instructions:

Boil ingredients until potatoes are soft. Chop 6-7 oz sharp cheddar and throw right into the pot. Blend with an immersion blender until smooth and creamy. Thin with water if needed. Add any extra seasonings you like such as more salt and pepper or garlic powder!

Onion and Broccoli Enchiladas

Vegetarian dinner on point👍🏼 Onion and Broccoli Enchiladas. These babies came from the need to use up a ton of fresh broccoli. Who knew broccoli is perfect when combined with beans and onions. This is one of my favorites to have throughout the work week and is perfect on top of a salad. Gluten free and can easily be made vegan to please everyone! 

2 cups fresh broccoli florets chopped

1 small onion chopped

olive oil to sauté

salt and pepper

Sauté until soft and combine with:

1 can vegetarian refried beans

1 tsp garlic powder

1 tsp cumin

-------------

corn tortillas
Large can enchilada sauce
sharp cheddar or cotija cheese
fresh cilantro

--------------

Pour some enchilada sauce in the bottom of a 9x13, set aside. Fill and roll tortillas and place in pan on top of enchilada sauce. Pour remaining sauce on top, sprinkle with cheese if you want, bake at 350 covered for 15 minutes and 15 remaining minutes uncovered. Enjoy!

Roasted Chicken

Simple roasted chicken. Nothing better after a long day. This recipe is simple, doesn't take long to prepare, and requires minimal ingredients. Some of my favorite meat providers in the area,        Keener Farms, Palara Farm, and Morning Sun. 

-One raw chicken, giblets removed from the inner cavity, 4-5 lb

-2 Tbs butter

-1 Tbs olive oil

-1 lemon zested

-1 head garlic cut in half

-1 medium onion cut in quarters

 -1 tsp salt and 2 tsp pepper

-1 tsp garlic powder

Combine lemon zest, garlic powder, salt, and pepper with butter and olive oil. Rub mixture underneath the breast skin of the chicken.  Sprinkle cavity with salt and pepper if desired and stuff with the halved lemon, halved garlic and onion. Place in a dry roasting pan. I left the legs untrussed but to keep it super pretty use kitchen twine to tie together. Bake at 375 for 1 hour covered. Finish coking for a final 30 minutes uncovered. Juices should run clear, and internal temp will be at least 165 degrees.