alexiseb's recipes

8 slices of bacon cooked and crumbled (reserve about 2 tablespoons of crumbled bacon for garnish) 11 tablespoons of butter (about ⅔ cup) ⅔ cup flour 7 cups milk 4-6 potatoes baked peeled and cubed 4 green onions chopped plus additional for garnish 2 cups sharp cheddar cheese, shredded plus additional for garnish 1 cup sour cream 1 teaspoon salt 1 teaspoon ground pepper

in a large stock pot, melt butter over medium heat, when the butter has melted, whisk in flour and allow the mixture to cook for a few minutes slowly add in 7 cups of milk, 1 cup at a time, whisking really well between each cup when all 7 cups of milk have been added, continue whisking until the mixture starts to thicken a bit. add in cubed potatoes and green onions, then bring to a boil making sure to stir frequently reduce the heat to low, then stir in bacon, cheese, sour cream, salt, and pepper when the cheese has melted serve immediately. garnish each bowl of soup with additional cheddar cheese, bacon crumbles, and chopped green onion

3 tbsp butter 1 medium onion chopped ¼ cup flour ½ tsp salt 1 cup half and half 1 cup milk 1 ½ cups water 1 14.5 oz chicken broth 2.5 lbs cauliflower 1 teaspoon dijon mustard 1 ½ cups sharp cheddar cheese shredded ½ cup pepper jack cheese shredded

melt butter and chopped onion together in a large sauce pan and saute for approximately 10 minutes over medium heat until onion is golden in color add flour and stir to make a roux. heat while stirring for a couple of minutes slowly add half and half along with the milk. gradually add and stir the entire time following the milk, gradually add the water and chicken broth and stir constantly add chopped cauliflower and heat until boiled reduce heat and simmer covered until cauliflower is tender. this will take approximately 15 minutes place contents of saucepan into blender and blend until smooth. remove the center part of blender cover to allow steam to escape return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. remove saucepan from heat; stir in mustard and cheese until melted and smooth serve soup topped with a little cheese for garnish

8 slices of bacon, chopped 2 12-oz packages frozen corn kernels, white or yellow ½ cup chopped onion, white yellow or red ½ cup finely chopped red bell pepper 1 8 ounce package cream cheese, light or regular, cubed 1-2 tablespoons milk 1 teaspoon sugar ½ teaspoon salt 1 teaspoon pepper 4 green onions, green parts finely chopped(discard the white parts)

in a large non stick skillet cook the chopped bacon until golden and crisp. scoop the bacon to a paper towel lined plate and discard all the bacon grease expect for a thin coating on the pan maybe a teaspoon or so add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through 6-8 minutes.add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined stir in the sugar, salt and pepper. add more salt to taste if needed. stir in the green onions serve warm topped with the reserved bacon the dish can be made up to 2 days ahead of time. scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. store in the refrigerator. when ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.

roux 4 T flour 2 T Olive Oil 2 T butter-unsalted make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turned almost golden. take off the heat and set aside while combining other ingredients 2 T butter--unsalted 2T Olive Oil 4 stalks carrots, peeled and chopped 2 stalks celery chopped (opt) 1 sweet yellow onion diced 4 cups chicken stock or both(or a combo)-low salt or unsalted 3 ½ cups milk or cream or half & half 2 T chicken base granules 1 t fresh cracked pepper 1 T dried parsley or 2 T fresh parsley 3 bay leaves 1 ⅓ t Herbs of Provence ½ teaspoon turmeric(optional) ¼ t garlic powder or 1 t chopped garlic 3 cups rotisserie chicken-cubed or shredded and cooked ¼ cup white wine shredded gruyere cheese on top after spooning soup into bowls start by making the roux(directions above) chop the vegetables and set aside until ready to saute in a dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook add all other ingredients including the roux as well bring to a boil then turn down the heat to low and let simmer 20-30 mins until the soup thickens to the desired consistency stir every 3-4 mins do not leave the soup unattended- it can burn easily if you need to thicken the soup a little, mix together some cornstarch with milk or water(per box instructions) then into the soup stir frequently-the soup is milk-based and can burn easily before ready to serve, take out the bay leaves pour into bowls and sprinkle with shredded gruyere cheese notes: you can make the soup ahead of time, then transfer to a crock pot to keep warm until time to serve. do not put the lid on the crock pot soup freezes really well use as a topping on baked potatoes serve with baguette or other crusty bread