I love salads of any kind.  One of my absolute favorite salads is broccoli salad.  Here is an easy and yummy recipe for it, enjoy! It’s crunchy, creamy, and packed with flavor.

Ingredients for the Salad

4 cups fresh broccoli florets, cut into bite-sized pieces
1/2 cup red onion, finely chopped
1/2 cup shredded cheddar cheese
1/3 cup dried cranberries or raisins
1/3 cup sunflower seeds or chopped nuts
6-8 slices cooked bacon, crumbled

Ingredients for the Dressing
1/2 cup mayonnaise, or Kewpie Mayo
2 tablespoons sour cream or plain Greek yogurt
1 tablespoon apple cider vinegar (I like mine a little more tart so I double the ACV)
1 tablespoon honey or granulated sugar
Salt and pepper to taste Continue reading “Broccoli Salad Recipe” →

Crockpot Broccoli and Cheese Soup Recipe

I’m not sure about y’all, but we are trying to eat more veggies in this family.  I have found one of my favorite ways to sneak veggies into meals is in soups. Here’s a simple and delicious crockpot broccoli cheese soup recipe that is sure to please even the pickiest eater.

Ingredients:

• 4 cups fresh broccoli florets (or frozen, thawed)
• 2 cups shredded carrots
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups heavy cream or half-and-half
• 4 cups shredded cheddar cheese
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp paprika (optional)
• Salt and pepper to taste

Add broccoli, carrots, onion, garlic, and broth to the crockpot. Season with salt, pepper, and paprika if using.  Cover and cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.

About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the heavy cream, ensuring no lumps form. Let it thicken for a few minutes, then stir it into the crockpot.  Stir in the shredded cheddar cheese until fully melted and combined.

Pro tip: For a smoother soup, use an immersion blender to blend to your desired consistency. Leave some chunks for texture if preferred.

Ladle the soup into bowls and serve hot. Optionally, garnish with extra cheese, croutons, or a dollop of sour cream.

What is your favorite way to sneak veggies into meals?  Share with us in the comments!

Beef and Bean Chili Recipe

I don’t know about you, but I love chili.  I’m one of those people who like beans in my chili though!  Here’s a hearty and flavorful beef and bean chili recipe that’s easy to make and perfect for any occasion:

Ingredients

• 2 tbsp olive oil
• 1 lb ground beef (80/20 for richness)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium bell pepper, diced (red, green, or both)
• 1 medium jalapeño, finely diced (optional, for heat)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, with juice
• 1 (15 oz) can tomato sauce
• 1 cup beef or chicken broth
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans or pinto beans, rinsed and drained
• 1 tbsp brown sugar (optional, balances acidity)
• 1 tsp apple cider vinegar (for depth of flavor) Continue reading “Beef and Bean Chili Recipe” →