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Cauliflower Pepper Jack Cheese Soup

Growing up Christmas dinner was usually Cauliflower Cheese soup.  My mothers secret was pepper jack cheese which gave the soup the perfect amount of spice.  My sister came across Cauliflower-Cheese Soup Recipe – which is an exact recipe.  It adds carrot, celery, and potato which my mom never did.  I gave it a try but added a bit of the secret ingredient and blended it a bit like my mom did.

My two-year old ate two bowls and asked again for more the next day.  I loved the added carrot and celery.  The added potato allowed a bit less thickener.  The best part you don’t need must seasoning but salt and pepper.

Cauliflower Pepper Jack Cheese SoupCauliflower Pepper Jack Cheese Soup:

  • 1 1/2 cup water
  • 1-2 stalks celery,chopped
  • 1/2 large onion, chopped
  • 1/2 cup carrot, chopped
  • 1 large russet potato, peeled and cubed
  • 1 medium head cauliflower, cut in florets
  • 4 Tbs butter
  • 4 Tbs flour
  • 1 1/2 – 2 cups milk or half and half
  • salt and pepper, to taste
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded

In a medium pot combine water with celery, carrots, onions, potatoes, and cauliflower.  Bring water to a boil, cover with a lid and simmer for about 15 minutes until vegetables start to become tender.

Cauliflower Pepper Jack Cheese Soup

In a large pot or dutch oven melt butter.  Add in flour and cook about 2 minutes  on medium heat.

Cauliflower Pepper Jack Cheese Soup

Stir in milk until smooth and mixture begins to thicken.

Add in the water and vegetables.  Continue to cook until all vegetables are tender, season with salt and pepper.

It you prefer a smoother soup, use an immersion blender at this time to blend to desired consistency.

Stir in cheese and taste again for any seasoning needed.

Enjoy piping hot with a good loaf of bread.


Taco Seasoning

This is the recipe I use instead of those packets of taco seasoning.  It is much healthier and tastier, not to mention you probably already have all these spices in the cupboard.

Simple use the following seasoning for 1 pound of ground beef and 1/2 cup water, allow to simmer for about 15 minutes to make some great tacos.  Or just substitute this recipe where any packet is required.

Taco Seasoning:

  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried minced garlic
  • 1/2 tsp dried minced onion

Roasted Sticky Chicken

This is our families favorite whole chicken recipe.  Preparing is easy you just want to be sure to do it the night or day before.  The chicken has to rubbed with spices, and stuffed with an onion before wrapping and placing in the fridge for about 24 hours.  Then slowly roast the chicken, for some of the best flavored and the most moist chicken you will eat.

My sister in-law turned me no to the recipe Roast Sticky Chicken-Rotisserie Style Recipe – years ago.  I found no need to alter the recipe, except to cut the quantities down to one chicken instead of two.  If you had a couple fryer chickens to do you might as well do two and freeze the leftover meat for an easy meal down the road.

In the picture posted, we started tearing into the chicken before I could even get a picture.  This is just how good it is.

Roasted Sticky Chicken:Sticky Chicken

  • 1 (3-5 lb.) whole fryer, rinsed and patted dry inside and out with paper towels
  • 2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 medium onion, peeled and quartered

Combine all dry seasonings and whisk together.

Rub dried off chicken with seasonings inside and out.  Stuff the quartered onion inside the chicken cavity.  Wrap chicken up tightly with plastic wrap.  Refrigerate a minimum of 4 hours, but 24 hours really is best.

Place chicken with onion in it still in a roasting pan.  Bake uncovered at 250 degrees for 4-5 hours depending on weight of chicken.

Internal temperature should reach 180 degrees, I usually pull mine out at about 175 degrees and allow to rest 10-15 minutes to reach an internal temperature of 180 degrees.

Seasoned Roasted Cauliflower

I found this wonderfully sounding recipe one day for a roasted cauliflower soup.  You roasted the heavily seasoned cauliflower and added it to your soup when it was almost done.  The recipe turned out to be a bust, out of it came the wonderfully seasoned roasted cauliflower though.

Before I added the finished cauliflower to the soup I tasted it, the kids tasted it and we couldn’t get enough.  It was like eating candy or potato chips.  None of us could stop.  Unfortunately I added it to the soup with was so bland and needed doctoring just to eat it for dinner.  I tossed the soup recipe but kept the first part and make this as a side dish often.

Seasoned Roasted Cauliflower

Seasoned Roasted Cauliflower:

  • 1 large head of cauliflower, broken into florets
  • 2-3 Tbs of olive oil
  • 4 cloves garlic, pressed or chopped
  • 1/4 tsp nutmeg
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper

Preheat oven to 450 degrees.

Toss all of the ingredients in a bowl and mix until evenly coated.  Sometimes I even shake it all together in a gallon bag.

Spread on a foil lined baking sheet, and roast for 30-40 minutes or until tender.  Stirring once or twice to evenly brown.

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