Family Around the Table

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Monkey Bread Biscuits

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There are so many recipes in the Taste of Home 100 Family Meals cookbook that I want to try. I was looking for a quick and different bread recipe one evening and came across this monkey bread biscuits recipe. To make it even better I had all the ingredients on hand, which rarely happens when I find a recipe I want to try.

Monkey bread biscuits are fun for kids and fun to make. I always have refrigerated biscuits in my stash. This recipe uses the flaky version but if you only have the buttermilk, they will work too. They will be more dense but still good.

The recipe uses Italian seasoning but you could really use whatever flavors you like. You could also use fresh herbs in place of the dried. Try dill, rosemary or chives for a twist. I also melted additional butter to brush on when the came out of the oven. If you have any leftover, they will keep overnight wrapped in foil. Reheat in a toaster oven or oven. The microwave will make them rubbery.

This is the second recipe I’ve made from the cookbook. You can read my review and get the recipe for turkey biscuit stew here. As I mentioned before, I have many more recipes to try and you will see them on the blog.

 

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Monkey Bread Biscuits

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 dozen

Ingredients

  • 1 tube (16.3 ounces) large refrigerated flaky biscuits
  • 3 tablespoons butter, melted
  • 1 garlic clove, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan cheese
  • Additional Italian seasoning

Instructions

  1. Preheat oven to 425°. Separate biscuits; cut each into six pieces. In a large bowl, combine butter, garlic and Italian seasoning; add biscuit pieces and toss to coat.
  2. Place four pieces in each of 12 greased muffin cups. Sprinkle with cheese and additional Italian seasoning. Bake 8-10 minutes or until golden brown. Serve warm.
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Broccoli Cheddar Soup – Panera Copycat

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Broccoli Cheese Soup
Broccoli Cheese Soup

It was a chilly start to the day here so I decided to make one of our favorite soups, broccoli cheddar, the copycat version from Panera Bread Company. We LOVE the broccoli cheddar soup. It was a huge hit with my boys and my brother who was here visiting. There was not a drop left and we all thoroughly enjoyed it. I served it with crusty Cuban bread.

To make this soup creamier, I put about 2 ladle-fulls in my blender to puree some of the carrot and broccoli pieces. I garnished with a few shavings of shredded cheddar cheese. This was enough for a late lunch but would be great served with 1/2 a sandwich or salad. Another serving suggestion is ladle into a bread bowl.

The week 3 recipe in the 52 Week New Recipe Challenge for 2016 is this Panera copycat broccoli cheddar soup. My family thinks it a keeper.

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Broccoli Cheddar Soup – Panera Copycat

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 4 servings

Broccoli Cheddar Soup – Panera Copycat

Ingredients

  • 1 tablespoon butter, melted
  • 1/2 medium onion, chopped
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 2 cups half and half
  • 2 cups chicken broth
  • 1/2 pound fresh broccoli (about 3 cups), chopped into bite-sized pieces
  • 1 cup carrot, julienned
  • 8 ounces sharp Cheddar cheese (2 cups), grated
  • Salt and freshly ground pepper
  • Additional grated cheese for garnish

Instructions

  1. In a medium skillet melt 1 tablespoon butter and saute onion until transparent. Set aside.
  2. In a medium saucepan melt the 1/4 cup butter. Add flour and stir continuously over medium heat for 2 - 3 minutes, until golden in color and flour is cooked. Add half and half and whisk until combined. Add the chicken stock and simmer over low heat for 10 minutes.
  3. Add the broccoli, carrots and reserved onions. Bring to a boil and reduce heat to low heat. Cook 20 - 25 minutes, stirring occasionally.
  4. Ladle 2 spoonfuls into a blender and puree. Add back to saucepan and heat. Over low heat, add grated Cheddar cheese. Stir until melted. Do not rush the melting process.
  5. Ladle into bowls for serving.
  6. Serve with crusty French, Italian or Cuban bread.

Notes

Serve with a sandwich and/or salad to complete the meal. As an alternative serving idea, serve in a sourdough bread bowl.

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Tupelo Honey Cafe Creamy Tomato Soup

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Here we are, almost the end of January, and the temperatures in Florida have finally gotten cold. Cold enough for soup. This creamy tomato soup comes from a cookbook in my collection, Tupelo Honey Cafe, Spirited Recipes from Asheville’s New South Kitchen. If you’re not familiar with Tupelo Honey Cafe, it’s a small restaurant chain in the Asheville, North Carolina and surrounding areas. I had wanted to dine here for a long time and finally got the opportunity in May 2015. My youngest son ordered the tomato soup the day we had lunch at the South Asheville location. If I remember correctly, his comment was “masterpiece on a plate”. Ah, the things kids say.

Really, everything we had that day was terrific. So terrific I bought their “yellow” cookbook. (They also have a blue one, which I already had.) This creamy tomato soup recipe is the first recipe I’ve made from the book. It’s the week 2 recipe in the 52 Week New Recipe Challenge. It’s simple but flavorful.

Tupleo Honey Cafe Creamy Tomato Soup
Tupleo Honey Cafe Creamy Tomato Soup

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Tupelo Honey Cafe Creamy Tomato Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 - 8 servings

Ingredients

  • 1 (24 ounce) can crushed tomatoes, undrained
  • 3 cups water
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 teaspoons sugar
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup heavy cream

Instructions

  1. Combine the tomatoes, water, tomato paste, bay leaf, sugar and salt in a 4-cup heavy saucepan. Bring to a boil, immediately decrease the heat to medium and simmer for about 20 minutes, or until the mixture lightly coats the spoon. Whisk in the pepper and cream and continue cooking over medium heat for about 2 minutes or until thoroughly blended.
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From: Tupelo Honey Cafe Spirite Recipes from Asheville’s New South Kitchen. Elizabeth Sims with Chef Brian Sonoskus

French Onion Soup

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A few years ago we were traveling through South Carolina and found a Le Creuset factory store! I bought crocks in a lovely shade of purple with the intent of making French onion soup. I finally got to use them with this recipe. It’s week 2 of the 52 Week New Recipe Challenge and I tried a new French onion soup recipe from a cookbook in my collection, The Good Housekeeping Cookbook – Sunday Dinner Collector’s Edition. The weather here in Florida got chilly so I seized the opportunity to make soup. I’ve made a few French onion soup recipes in the past but this one will go into my recipe box. It is necessary to have oven-proof bowls so you can melt the cheese. Of course, I use only the best Vidalia onions when they are available in my grocery store.

French onion soup takes time to make. Patience is key. If you want it for lunch, and want to eat at 12:30, don’t start cooking at noon! Plan for a little longer than 2 hours, prep and cook time, with this recipe.

French Onion Soup
French Onion Soup

French Onion Soup

4 tablespoons butter

6 medium onions, thinly sliced, I prefer Vidalia

1/4 teaspoon salt

4 cups water

1 can (14.5 ounces) beef broth

1/4 teaspoon dried thyme

4 diagonal slices (1/2-inch thick) French bread

4 ounces Gruyère or Swiss cheese, shredded (1 cup)

In a non-stick, 12-inch skillet, melt butter over medium-low heat. Add onions, salt and cook, stirring occasionally, until onions are very tender and begin to caramelize, about 45 minutes. Reduce heat to low and cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.

Transfer onions to 5 quart Dutch oven. Add 1/2 cup water to same skillet and heat to boiling, stirring until browned bits are loosened from bottom of skillet. Add to onions in Dutch oven. Add remaining 3 1/2 cups water, broth and thyme to onions and heat to boiling over high heat. Reduce heat and simmer 30 minutes.

Preheat oven to 400 degrees F. Arrange bread slices on cookie sheet and bake until lightly toasted, about 5 minutes. Place four ovenproof bowls in jelly roll pan for easier handling. Spoon soup evenly into bowls and top with toasted bread, slightly pressing bread into soup. Sprinkle shredded cheese (Gruyère or Swiss) evenly on top. Bake until cheese has melted and begins to brown, 12 to 15 minutes.

Makes about 5 cups or 4 first course servings.

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