Child of the Wild Blue Yonder: Cheese

Cheddar Broccoli Potatoes au Gratin

Some days aren't perfect; everyone gets bummed out every once in a while. It might be work, or the weather, or maybe your apartment gets little to no natural light. Whatever the reason, sometimes life gets you down, and all you want is a little comfort... food. Luckily for me, searching through my cabinets, I stumbled upon a can of cream of broccoli. Instantly, I felt inspiration.
Broccoli Cheddar Soup, to me, is the most comforting meal I can think of. As good as broccoli cheddar soup is, this recipe is not that... this recipe is more comforting, and hearty than that!

What You'll Need:

-3 Cloves Garlic, minced

-1 Large Head of Broccoli, cut into florets

-6 Large Red Potatoes, peeled and cut into 1/4" rounds

-10 1/2 oz Can Cream of Broccoli

-1/4 Cup Milk

-1/4 tsp Salt

-Pinch Black Pepper

-1.5 Cups Sharp Cheddar

-Paprika, for garnish (optional)

1. After the veggies are prepped, pre-heat the oven to 375º F. In a bowl, mix together the minced garlic, salt, pepper, milk and cream of broccoli.

2. In a 2.2 QT casserole dish, arrange the potatoes in a single layer, overlapping ever so slightly. Use half of the cream of broccoli mixture, and spread it evenly over the potatoes. Add half of the cheddar cheese, and half of the broccoli.

3. Add one more layer of potatoes, cream of broccoli, broccoli, and the cheddar cheese. Make sure that the broccoli is even with the layer of potatoes and the cheese covers the top layer almost completely.

4. Bake in the oven for about 40-50 minutes. Rotating the dish at least once to ensure that it cooks evenly. Garnish with paprika for a pretty red tint. :)

Josh and I always start with prep. That way, everything is ready, and you don't have to stress midway through the meal.

Arrange the potatoes in the casserole dish, and create each layer. Laying out each of the ingredients as evenly as possible.

Bake the au gratin for about 45 minutes, until the cheese is melted, the potatoes are soft, and the top of the casserole is slightly browned!

Serve, and enjoy!

Cheesy Potato and Egg Breakfast Taco

breakfast 11:57 AM

Ugh, once again it's taken me forever to post, and I apologize! I've been working extra hours at the restaurant I serve at, and haven't really been finding the time to cook at home. However, the good news: through persistent urging, I've finally convinced my manager to allow me to be a line cook! (It took three years of badgering to get him to finally agree) WOO! A little hands on experience never hurt anyone, right? :)
Well anyways, back to the important things, like breakfast! Of course, with working more, a good breakfast is necessary fuel! Handheld, and portable is always nice when you're living an "on the go" lifestyle... and melty cheese is basically a necessity. Soooo... here we have for you: the Breakfast Taco!

What You'll Need:

Serves 2-3

-3 Red Potatoes, thinly sliced and quartered

-1 tsp Olive Oil

-1 tsp Onion Powder

-1/2 tsp Oregano

-1 tsp Chili Powder

-1 tsp Garlic Powder

-1/2 tsp Coriander

-1/2 tsp Cumin

-1/4 tsp Salt

-Pinch Pepper

-4 Strips Thick Cut Bacon, sliced into bite sized bits

-2 Tbsp and 1/2 Tbsp Butter

-2 Tbsp Flour

-3/4 Cup Milk

-3/4 Cup Sharp Cheddar

-2 tsp Favorite Hot Sauce

-3 Eggs

-1 Tbsp Milk

-1/4 tsp Chili Powder

-Pinch Coriander

-Pinch Cayenne Pepper

-Salt and Pepper to taste

-Sour Cream to taste

-Sliced Green Onion

1. Start by preheating the oven to 400º F. Slice the potatoes, cover in oil and season with onion powder, oregano, chili powder, garlic powder, coriander, cumin, salt, and pepper. Roast in the oven for about 10 to 15 minutes.

2. While the potatoes bake, whisk the eggs, and milk together in a bowl. Add the following spices: chili powder, a pinch of coriander, and cayenne. Add 1/2 Tbsp of butter to a frying pan over medium-low heat, and allow it to heat up. Add the eggs, and scramble. Add salt and pepper to taste when ready.

3. In a sauce pan, melt 2 Tbsp of Butter, add 2 Tbsp of flour and whisk together constantly until it bubbles a lot and takes on a slight tan color. Add the milk, cheese and hot sauce. Stir this together constantly until a runny nacho style cheese sauce forms.

4. Don't forget the potatoes in the meantime! Heat tortillas in the oven alongside the potatoes, roast on each side for a maybe a minute.

5. Assemble each taco with potato, egg, and cheese sauce. Garnish with bacon bits, sour cream and a pinch of sliced green onion, and your favorite hot sauce if desired.

Hope you enjoy your breakfast as much as Josh and I did. :)

Spicy "OG" Chili

2017 4:02 PM

Winter is starting to really bum me out. I'm over the gloominess, the cold, and here in Carbondale, the rain. I feel like it should be snow, but I guess it's just too warm down here in Southern Illinois for snow to stick. Lately, 11 AM feels like 6 AM, and getting out of bed grows continuously more difficult.
Chili may be considered more of a "fall" meal, but hey, spicy food always warms me up. Josh was craving chili. I suggested so many wacky ideas of how to make chili "our own." Nothing sounded good to him, he wanted a classic ground beef chili, and the results were worth it! We chose to cook it on the stove top, but this chili would probably be even better slow cooked in a crock pot.

What You'll Need:

-1 lb Ground Beef

-1 Green Bell Pepper, diced

-1 Jalapeno, diced

(seeded if you prefer less heat)

-1 Medium Sweet Onion, diced

-4 Cloves Garlic, minced (divided)

-15 Oz Can Spicy Black Beans

-15 Oz Can Spicy Chili Beans

-8.5 Oz Can Sweet Corn

-2 Cups Beef Broth

-6 Oz Can Tomato Paste

-15 Oz Tomato Sauce

-3 tsp Chili Powder, split

-1 tsp Cumin

-2 tsp Smoked Paprika, split

-1/2 tsp Turmeric

-1 tsp Coriander

-1 tsp Cayenne

- 2 tsp Oregano, split

- 1 tsp Basil

-1/2 tsp Salt

-3/4 tsp Black Pepper

-1 Tbsp Olive Oil

Garnish: (optional)

- Cheddar Cheese, to taste

-3 Green onions, sliced

- Corn Tortilla

-1 tsp Olive Oil

-1/4 tsp Salt

-Sour Cream, to taste

1. Mix the ground beef with a pinch of the minced garlic, 1/4 tsp salt, 1/2 tsp black pepper, 1 tsp chili powder, 1 tsp smoked paprika, and 1 tsp oregano. Cook the ground beef in a frying pan over medium heat, about 7-10 minutes, until browned. Set the pan aside momentarily.

2. Heat 1 Tbsp of oil over medium-high heat, add the garlic, and jalapeño, stirring constantly until fragrant. Add the onions and continue to cook over medium heat until appearing to be caramelized, stirring every once in a while.

3. In either a large stock pot, or a crock pot, add in the sautéed veggies, green pepper, the ground beef, all the canned items (after draining, and washing in the case of the beans), 2 Cups beef broth, and all the remainder of the spices.

4. In a large stock pot, cook over medium-low heat for 2 to 2 1/2 hours. If opting for a crock pot, cook on low for about 6-7 hours.

5. When the chili is about ready, heat the oven to 400º F. Slice corn tortillas into tortilla strips, coat in olive oil and line on a baking sheet. Bake in the oven, flipping once. It should take between 5-10 minutes until the chips are crispy. Once ready, remove from oven and salt.

6. Garnish each bowl of chili with desired toppings, and enjoy. :)