April 15, 2013

Roasted Cauliflower and Cheese Soup

Ok ok, I know that everyone is probably dying to get out of soup season by now, but it has been a bit chilly here in Utah the last couple of weeks so I figure I'm safe in posting this. I also just couldn't let this recipe get away from me because it is seriously one of my FAVORITE soups. No really. The roasted cauliflower is out of this world! I couldn't even imagine how amazing the flavor would be. Serve this with some crusty bread and you've got yourself a gourmet meal in no time!


Roasted Cauliflower and Cheese Soup
1 (1 1/2 pound ) head of cauliflower, cut into florets
3 tsp. garlic, minced
2 Tbsp. olive oil
Salt and pepper, to taste
1 Tbsp. olive oil

1 medium onion, diced
3 1/2 cups chicken broth
2 teaspoons thyme
½ Tbsp. rosemary
1/2 cup shredded mozzarella cheese
salt and pepper to taste

1. Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet in a single layer and roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.
2. Heat the olive oil in a large saucepan over medium heat, add the onion saute until tender, about 5-7 minutes. Chop up the roasted garlic. Add the garlic, roasted cauliflower, chicken broth, thyme and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.
3. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Add the mozzarella cheese and stir until melted. Season with salt and pepper and remove from heat. Ladle the soup into bowls and serve warm. 

April 11, 2013

French Toast Dippers


Well hello again! I took a little hiatus from the blog for something called moving. It's the pits if you didn't already know. At least the whole packing/unpacking/building a pantry part. Did I mention that we FINALLY finished our pantry after almost 3 weeks of living here? Hallelujah! That might seem fast for some, but it felt like forever.

Anyway, I have no idea why I haven't posted this recipe sooner because it is one of my all-time favs. When I was little, I loved getting French Toast Dippers from good old Burger King for breakfast on those random occasions we would go there in the morning. These are seriously a comfort food for me and SO much better than any fast food joints.

They are crispy, sweet, salty and are perfectly dippable. Kids will love em, you'll love em and did I mention how easy they are to make? One of my favs I tell you.
And if you love french toast as much as I do, be sure to check out this post about seven different ways to make it!

French Toast Dippers
Adapted from The Pampered Chef
6-8 slices of white bread
3 cups Rice Krispies cereal
1 Tbsp. sugar
3/4 tsp. cinnamon
3 eggs
1/2 cup milk
1 tsp. vanilla
1/2 tsp. salt
2 Tbsp. butter
maple syrup for dipping

1. Cut each slice of bread crosswise into four sticks using a pizza cutter. Place bread on cooling rack for 20 minutes to dry out slightly.
2. Preheat oven to 425 degrees F. Place cereal, sugar and cinnamon in a blender and blend until mixture turns into fine crumbs. Pour crumbs into a 9-inch pie plate.
3. In a 2-qt. bowl; mix eggs, milk, vanilla and salt with a whisk.
4. Dip one bread stick at a time into egg mixture and then roll in crumb mixture. Place in a 9x13-inch pan. (You may need to use an 8x8 pan as well.)
5. Place butter in bowl and microwave on HIGH 30 seconds or until melted. Slowly pour butter over breadsticks.
6. Bake 17-19 minutes or until hot and crispy. Remove pan to cooling rack.
7. Serve with maple syrup for dipping.