Panera Bread Broccoli Cheddar Soup

This delicious copycat recipe and our favorite soup will keep you warm in the colder months. A classic at any dinner table, Panera Bread Broccoli Cheddar Soup has a cheesy robust flavor that will have you eating spoonful after spoonful. Make your favorite copycat recipes in the comfort of your own home and enjoy.

Serves: 4

Ingredients

• 2 tablespoon butter, melted
• 1/2 medium onion, finely chopped
• 1/4 cup butter melted, plus 2 tablespoons
• 1/4 cup flour
• 2 cups half and half
• 2 cups chicken stock or bouillon
• 1/2 pound fresh broccoli
• 1 cup carrots, julienned
• 1/4 teaspoon nutmeg
• salt and pepper to taste
• 8 ounces sharp Cheddar cheese, grated
• 1/4 teaspoon garlic powder

Instructions

1. Melt 2 tablespoons of butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Remove and set aside.
    
2. Melt 1/4 cup of butter and slowly add flour and continue stiring until flour turns a brownish color.
    
3. Stir constantly and slowly add the half-and-half (this is called making a roux).
    
4. Add the chicken stock whisking all the time. Simmer for 20 minutes.
    
5. Add the broccoli, carrots and sauteed onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt, pepper and garlic powder.
    
6. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.
    
7. Stir in the nutmeg and serve.

APPETIZER CHEESE BALL For Your NFL PARTY

This unique cheese ball will be the highlight of any party. Accompany this spread with your favorite crackers or pita bread or with sliced fruit, such as apples and pears. My sister makes an incredibly great cheese ball. These cheese balls will be great during the Super Bowl

INGREDIENTS

WildSide Jar

⅓ c	pecans
8 oz	Neufchâtel cheese
2 oz	blue cheese, crumbled
3 oz	cheddar cheese, shredded
1 tsp	Dijon mustard
1 tsp	Worcestershire sauce
⅛ tsp	garlic powder
⅛ tsp	kosher or sea salt
¼ c	fresh parlsey

INSTRUCTIONS

Add pecans to WildSide jar and secure lid. Pulse 3–5 times or until finely chopped. Pour onto flat surface. Add all other ingredients to WildSide jar and secure lid. Select Speed 1, and run for 10–15 seconds or until ingredients are incorporated. Remove mixture from jar and form a ball. Roll ball in pecans. Cover with plastic, and refrigerate for at least 1 hour. Let stand at room temperature for at least 30 minutes before serving. Try the cheese ball with our Gluten Free Crackers.

NUTRITIONAL INFORMATION

Servings 7
Serving Size ¼ cup
Calories 197
Fat 17.5 g 
Saturated Fat 8.5 g 
Cholesterol 43 mg 
Sodium 364 mg 
Carbohydrates 2.5 g 
Fiber 0.5 g 
Sugar 1.5 g 
Protein 8.5 g

Chai Yo Thai Cuisine: Panang Curry Chicken

This is our leftover from Panang Curry Chicken. Chai Yo Thai Cuisine is a little Thai Restaurant in the Riverview, FL area. My wife love the place. We can go there for lunch or dinner for around twenty bucks. Their food is delicious and we eat well. We also have leftovers to bring home for a snack later. Chai Yo Thai Cuisine is on Boyotte Rd. in the Publix mall. Kind of in the middle of nowhere, 14 miles from Tampa. Check them out if you are around the area, you won't be sorry...

Choose The Right Steak When You Eat Out

We went to Outback Steakhouse tonight and my wife learned a lesson. She opted for their cheapest steak because it was cheaper. I ordered the filet and lobster tail grilled. My wife's steak was a sirloin and it was chewy. It tasted good, but you could really tell it was a cheaper steak. We paid about 16 bucks for the 13 ounce steak, my filet and lobster tail were 24 bucks. My dinner was really worth the extra eight bucks. I shared the lobster tail and steak with my wife and she gave me some of her steak.

Remember when you eat out to choose the right steak. If you are going to a restaurant, you are willing to spend some cash on your dinner. I believe I made the right choice and my wife agrees she made a bad decision. Next time she will opt for the Ribeye or the Porterhouse steaks.

Simple Chicken Parmesan From Publix

Chicken Parmesan is one of my favorites, try out this simple recipe and see what you think. We love going to Publix and trying out their recipes, they usually make good food.

4 servings  |  Prep Time: 10 minutes  |  Cook Time: 23 minutes INGREDIENTS ¼  cup Progresso® Panko bread crumbs ¼  cup grated Parmesan cheese 4  boneless, skinless chicken breast halves (about 1¼ lbs.) ¼  cup Hellmann's® Real Mayonnaise ¼  cup Prego® Italian Pasta Sauce ½  cup shredded mozzarella cheese (about 2 oz.) DIRECTIONS Preheat oven to 425ºF. Combine Progresso® Panko bread crumbs with Parmesan cheese in shallow dish; set aside. Add chicken and Hellmann's® Real Mayonnaise to large plastic bag; shake to evenly coat. Remove chicken, then lightly coat in crumb mixture. Arrange chicken on baking sheet. Bake 20 minutes. Evently top chicken with Prego® pasta sauce, then mozzarella cheese. Bake an additional 3 minutes or until chicken is thoroughly cooked and cheese is melted. Here's a Picture to wet your appetitie

Easy Chicken Pot Pie

4 servings  |  Prep Time: 10 minutes  |  Cook Time: 30 minutes INGREDIENTS 1  can (10¾ oz.) Campbell's® Condensed Cream of Chicken Soup     (Regular or 98% Fat Free) 1  cup milk 1  package (12 oz.) Green Giant® Valley Fresh Steamers® Garden     Vegetable Medley (about 2¼ cups) 1  cup cubed cooked chicken or turkey 1  egg 1  cup Bisquick® baking mix DIRECTIONS Heat the oven to 400ºF. Stir in the Campbell's® soup, 1/2 cup milk, Giant® Valley Fresh Steamers® vegetables and chicken in a 9-inch pie plate. Stir the remaining milk, egg and Bisquick® baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown. RECIPE TIPS: For a twist, you can substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken

Best Meals Happen At Home-Beef Stroganoff

4 servings  |  Prep Time: 20 minutes  |  Cook Time: 25 minutes INGREDIENTS 1  boneless beef sirloin steak or beef top round steak, 3/4-inch thick,     cut into 2-inch pieces Cracked black pepper 1  Tbsp. vegetable oil 1  medium onion, finely chopped (about 1/2 cup) 1  can (10¾ oz.) Campbell's® Condensed Cream of Mushroom     Soup (Regular or 98% Fat Free) 1/2  cup water 1/2  cup dry sherry 1  Tbsp. Muir Glen® tomato paste 1/4  cup Yoplait® plain yogurt Hot cooked medium egg noodles Chopped fresh parsley DIRECTIONS Season the beef with the black pepper. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion and cook until tender. Stir in the Campbell's® soup, water, sherry, if desired, and Muir Glen® tomato paste and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through. Remove the skillet from the heat. Stir in the Yoplait® yogurt. Serve the beef mixture over the noodles and sprinkle with the parsley.