Broccoli and Cheese Soup (with Green Chile)

My Broccoli and Cheese Soup has a lot of green chiles in it which I LOVE.  I am not a big soup eater, but when I choose soup this usually on the list.  I am even happier if I have some good crusty peasant bread or sourdough to go with it.  The best is taking this with you in a thermos on a hike in the cold or when you have a sinus issue going on as I often do.  So, leave out the chiles if you like, but I want 'em. 

Broccoli and Cheese Soup

1 whole sweet yellow onion chopped
1 stick (1/2 C) butter (I used unsalted in this recipe so I can regulate the salt content in the soup, but whatever you'd prefer)
1/3 C flour (use more if you want this extra thick or less depending on your preference)
4 C milk (I use whole with this recipe, but 2% would work just won't be as creamy)
2 C half and half (or heavy cream)
Approximately 4 heads of fresh Broccoli chopped however you'd like
About 3/4 C of 505 Roasted medium green chiles (if you cannot find these in the jar next to the salsas ten go with one small can of hot chopped green chiles, it will taste a little different, but still pretty good)
3 1/2 C cheese, shredded fresh (I use monteray jack and sharp white cheddar mixed)

Sea salt and black pepper to taste

Melt the butter in a pan ( I do this all in a large saucepan) on medium heat and toss in the chopped onion.  One the onion is turning clear (translucent) throw in the flour and stir until combined and keep stirring for about another minute.  Add the milk and, half and half and a tad bit of salt and pepper along with the broccoli and green chiles.  Stir this all together well then let it come up to a small boil and let it simmer for about a half hour.  Then add the cheese and stir it until all the cheese melts.  I prefer my soup chunky, but if you so choose this soup can easily be pureed in a blender.  Also I have made this recipe in the slow cooker.  When doing this in the slow cooker do not skip the onion frying step and do not put in the cheese until a half hour before shutting off the crock-pot.  I did this 4 hrs on low.  

Spicy Citrus Pork and Veggies

I made this a few days ago and have made other versions, but I like this one best.  I used a 5 lb pork loin and have used other cuts previously.  I actually liked the bone in thick pork chops better in the crock-pot only because I don't have to be so conscious of the cooking time as you do with loin so it doesn't dry out.  Easy and pretty healthy.  I like this one because as a lot of my recipes you can use the leftovers in almost anything.  I am going to take the leftover pork from this and make some brown gravy and mashed potatoes this time, but have used it in casseroles and tacos, etc.  

3-5 lbs pork
1 Tbsp HOT red chilli powder
1 tsp cumin
1 and a half heads broccoli
6 celery hearts
1 green bell pepper
half a bag of sliced carrots
1 sweet yellow onion
1 Cup Sunny D (or orange juice of any kind...I had Orange Pineapple Sunny D on hand)

Rub the pork with at least a tablespoon of chilli powder and a teaspoon of cumin.  I used more, but I like it spicy.  Then place the pork in the bottom of the slow cooker.  Chop all the veggies and pour those on top.  Then pour about a cup of Orange juice on top, cover and cook on low for about 4-7 hrs depending on cut and amount of pork.  I used a ton of veggies because they go fast in this recipe, but its all up to you.  

Kiawah Chicken (Chicken and WIld Rice Casserole)

This one is called Kiawah chicken because my Grandmother used to make it for us at her place on Kiawah Island, SC.  It is basically Chicken and Wild Rice Casserole.  I LOVE it, but the recipe as is...not exactly healthy for you.  I recently made some changes to this recipe based on what I had at home and also did it in the Crockpot.  I think I will continue making this in the oven instead of the slow cooker, but only because I miss the crusty parmesan top.  With the changes to the recipe, the flavor of the original definitely still comes through and it is healthier for you.  Enjoy.  I will show you the original and the updated version.  Feel free to make your own variations.


ORIGINAL
Kiawah Chicken Casserole

2 fryer chickens, cooked and boned

1 6oz box long grain and wild rice

1 can cream of celery soup

1 onion, minced

1 4oz jar pimientos, chopped

2 cups mayonnaise

2 8oz cans water chestnuts, sliced

2 16oz cans French style green beans, drained

Paprika and Parmesan cheese

Preheat oven to 350. Cook rice as directed on box. Add all ingredients

except paprika and cheese. Mix together thoroughly and then pour into a

greased 9 X 13 inch baking dish; sprinkle liberally with paprika and cheese.

Bake at 350 for 30-40 minutes, or until bubbly. This recipe freezes well.

When frozen, casserole needs to be removed from freezer at least 4 hours

before heating to serve.

UPDATED VERSION
Kiawah Chicken and Rice Casserole

1 can of cream of celery
1 can of cream of mushroom
1 cup of light mayo
3 extra lrg boneless skinless chicken breasts
1/2 a lrg sweet onion
3/4 of a 4oz jar of pimentos
approximately 2 cups of fresh chopped green beans
2 small boxes long grain and wild rice with seasoning packets
2 cans water chestnuts drained
6 fresh mushrooms chopped
Paprika to taste (I use about a Tbsp)
Parmesan to taste (I use about 1/4 cup)


Put the first 6 ingredients in the Slow cooker and put the crockpot on low for 4 hrs.
At the 4 hr mark open the slow cooker and add chopped fresh green beans, chopped fresh mushrooms (about 6) and the 2 small boxes of rice with seasoning packets, 2 cans of water chestnuts and filled 3 water chestnuts cans worth of water and add that too.  I also added some paprika and plenty of Parmesan at this point.  I kept the pot on low for another 2 hours then took the chicken out and shredded it then put it back in.  YUMMY.  If you want to do it like the original in the oven then follow the same ingredients as here, but put it in the oven as above.