Ingredients 2 tablespoons olive oil 1/2 large onion, diced 6 medium jalapeño peppers, seeds removed, finely diced 1-1/2 tablespoons minced garlic 1/3 cup flour 4 cups (32 ounces) vegetable broth 1-1/2 cups heavy whipping cream 1 block (8 ounces) cream cheese, softened and cubed 2 cups shredded Monterey Jack cheese 1 teaspoon Adobo seasoning 1/2Continue reading “Creamy Jalapeño Popper Soup”
Tag Archives: Vegetarian
Jalapeño Popper Pasta Salad
Ingredients 1 box (16 ounces) pasta (I used campanelle) 3-4 jalapeños, core and seeds removed and finely diced 1 tub (7.5 ounces) Spicy Jalapeno Cream Cheese Spread 1/2 cup mayonnaise 1/2 teaspoon black pepper 1 teaspoon salt 1 teaspoon Adobo seasoning 1 cup white cheddar cheese, cubed 1 cup toasted Panko bread crumbs, for garnish Continue reading “Jalapeño Popper Pasta Salad”
Creamy Orzo With Broccoli
Ingredients 3 tablespoons butter 3 tablespoons minced garlic 1 package (16 ounces) orzo pasta 3 cups chicken broth 3 cups broccoli florets 1-1/4 cups milk or heavy cream 1-1/2 tablespoons Dan-O’s Seasoning (or your favorite seasoning blend) Black pepper to taste 1/2 cup shredded Parmesan cheese Instructions In a large skillet, melt the butter. AddContinue reading “Creamy Orzo With Broccoli”
Deviled Egg Pasta Salad
Ingredients 1 pound small elbow macaroni pasta 10 large eggs, hard-boiled and peeled 1/2 cup red onion, finely chopped 2 stalks celery, finely chopped 1/3 cup dill relish 1 cup mayonnaise 1/4 cup yellow mustard 1 tablespoon apple cider vinegar 2 teaspoons sugar 1/2 teaspoon Adobo seasoning 1/2 teaspoon paprika (plus extra for garnish) SaltContinue reading “Deviled Egg Pasta Salad”
Spinach Artichoke Orzo Bake
Ingredients 1 package (16 ounces) orzo pasta 2 tablespoons olive oil 1 small onion, diced 2 garlic cloves, minced 2 cups fresh spinach, chopped 1 can (14 ounces) artichoke hearts, drained and chopped 1 block (8 ounces) cream cheese, softened 1-1/2 cups shredded Italian cheese blend, divided 1 teaspoon dried Italian herb blend Salt andContinue reading “Spinach Artichoke Orzo Bake”
Pickle Pasta Salad
Ingredients 1 box (1 pound) rotini pasta, prepared according to package directions, drained and rinsed in cold water 1/2 cup mayonnaise 1/2 cup sour cream 1 jar dill pickles, diced 1/3 cup pickle juice (from jar) 1/2 white onion, diced 1 tablespoon fresh dill, chopped 1 tablespoon fresh chives, chopped 1-1/2 teaspoons garlic salt 1/2Continue reading “Pickle Pasta Salad”
French Toast Casserole
Ingredients 1 loaf (14 ounces) French bread, cubed 3/4 cup (12 tablespoons) butter 1-1/2 cups packed brown sugar 8 eggs 2-1/2 cups milk 3 teaspoons vanilla 1/2 tablespoon cinnamon 1 tablespoon cinnamon sugar Instructions In a small saucepan, melt butter over medium heat. Stir in brown sugar until dissolved and mixture is smooth. Pour mixtureContinue reading “French Toast Casserole”
French Onion Dip
Ingredients 1 large onion, thinly sliced 2 tablespoons butter 1-1/2 cups sour cream 1/2 cup mayonnaise 2 ounces shredded provolone or Italian cheese blend 1 packet (1 ounce) onion soup mix Instructions In a large skillet, sauté the onions in butter, cooking until caramelized. Allow the onions to cool slightly, then chop them into smallerContinue reading “French Onion Dip”
Creamy Carrot & Zucchini Soup
Ingredients 1 medium onion, finely diced 3 tablespoons butter 3 tablespoons flour 1 cup vegetable broth 2 cups milk 2 medium zucchini, grated 1-1/4 cups shredded/grated carrots 1-1/2 teaspoons Adobo seasoning 1 teaspoon black pepper Instructions In a large pot, melt the butter over medium heat. Add the onions and sauté for 5 minutes untilContinue reading “Creamy Carrot & Zucchini Soup”
Cheese Fried Pickles
Ingredients 8 ounces shredded cheese, cheddar varieties work best (more if needed) 12-24 pickle slices, dried with paper towel Instructions Preheat oven to 350 degrees, and grease a 12-cup muffin tin. Distribute half the shredded cheese into the bottom of the 12 muffin cups. Place one or two pickles on top of the cheese. CoverContinue reading “Cheese Fried Pickles”
