Broccoli Cheese Soup

In the midst of a torrential downpour and imminent tornado danger, what can be better than taking cover in your basement? Well, eating comfort food, of course. Not even sure if I was going to be able to make dinner tonight, due to the roof potentially being torn off our house, I decided to make my favorite broccoli cheese soup anyway, once I knew the coast was clear. Comfort food calms your nerves (especially the little ones who were terrified,) and fills your belly with a smile (and some relief.) Although three tornados did actually touch down today, no one was injured and minimal damage was done, thank goodness :)

Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cups sliced baby carrots (3/8" to 1/2" pieces)
3 celery stalks, halved lengthwise then sliced into 3/8" to 1/2" pieces
1/4 teaspoon fresh ground pepper
4 cups fresh broccoli, cut into medium florets
2 1/2 cups vegetable broth


1/2  cup butter
3 tablespoons flour
2 cups milk
1 pound Velveeta cheese, diced into 1/2" cubes
1 teaspoon dry mustard


Add oil to large pot. Over medium heat, cook onion, carrots and celery with pepper for about 5 minutes, stirring frequently. Add broth and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes. Add broccoli florets, return heat to high, cover and cook for 7 more minutes. Remove from heat and keep covered.

In a medium pot, over medium heat, melt butter. Add flour and dry mustard and whisk until well combined. Slowly add milk and stir frequently until thickened. Add cubed cheese and stir until melted. Add cheese mixture to vegetables and stir until combined. Serves 4-6.

Chicken Divan

I made this for dinner tonight. It's a usual (at least once a month), however, tonight I used Tillamook White Cheddar (instead of what I usually use--Tillamook Medium Cheddar). This is a little embarrassing, but the entire (well almost entire) casserole dish was gone by the end of dinner. I will admit, it was that good. Wether you use extra sharp white cheddar or medium cheddar, it's delicious.

Ingredients
2 - 3 large chicken breasts, cooked and shredded
2 cups cooked white rice
4 - 5 cups steamed broccoli
2 (10 oz) cans cream of chicken soup
1 cup sour cream
3 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon curry powder
Kosher salt & fresh ground pepper
1 - 2 cups grated medium cheddar cheese (or white cheddar!)

Spread rice evenly on bottom of 9" x 13" dish. Add shredded chicken evenly over rice. Season lightly with salt and pepper. Evenly top with steamed broccoli.
In a medium bowl, combine soup, sour cream, lemon juice, salt, and curry powder. Mix well. Spread sauce over broccoli and top with shredded cheese. Bake for 30 - 40 minutes (until cheese is golden and bubbly) @ 350 degrees.
Let dish sit for a few minutes before serving. (Very hot!)

Chicken Divan

Not only is this dish super delicious, it's good old fashion comfort food. Super easy, economical, and no side dish needed when serving this divine dish.

Ingredients

3 chicken breasts, cooked & shredded

2 cups cooked rice

4-5 cups steamed broccoli

2 (10 oz.) cans cream of chicken soup

1 cup sour cream

3 teaspoons lemon juice

1/2 teaspoon salt

1 teaspoon curry powder

kosher salt & fresh ground pepper

1-2 cups grated medium cheddar cheese, or sharp white cheddar cheese (my personal favorite)

Preheat oven to 350 degrees. Cut broccoli into bite size florets. Fill a sauce pan with 1 inch of water and bring to a boil. Add broccoli and cover. Steam for exactly 4 minutes. Remove from heat and drain remaining liquid. Set a side. Spread cooked rice evenly on botton of 9" x 13" dish. Add shredded chicken and season lightly with kosher salt and fresh ground pepper. Add steamed broccoli. Spread sauce over broccoli and top with shredded cheese. Bake for 30-40 minutes. Let dish sit for a few minutes before serving. (Very Hot!)