Simple Suppers – AM 1260 The Rock

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Cheesy Potato Soup

2 tablespoons olive oil
1/2 onion (diced small)
2 cloves garlic (minced)
2 potatoes (peeled and chopped)
2 1/2 cups vegetable broth
1 bay leaf
Salt and pepper to taste (sea salt or kosher salt is always best)
1/2 cup cheddar cheese (grated)
Garnish: 3 green onions (sliced)
Garnish: 1 tablespoon chopped fresh parsley

In a large soup pot, sauté the onion and garlic in the olive oil for 3 to 5 minutes, until onions are soft. Add the chopped potatoes and sauté for a few more minutes.
Add the vegetable broth, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a slow simmer. Cover and allow to cook, stirring occasionally, for 20 to 25 minutes, or until the potatoes are very soft.
Carefully remove the bay leaf, and transfer the soup to a blender or food processor (or use an immersion hand blender if you have one). Working in batches as needed, carefully process the potato mixture until smooth and creamy, or until the desired texture is reached (you may prefer a few chunks instead of a perfectly smooth soup—it’s up to you).
Taste and season lightly with salt and pepper if needed. Return the soup to the pot and add cheese. Stir over low heat until the cheese is melted.
Garnish with green onions and chopped fresh parsley. Find the recipe on The Spruce Eats here.

Parmesan Crusted Salmon

Ingredients

Broccoli

1 1/4 lbs broccoli crowns , stems cut and reserved for another use, florets chopped into bite size pieces
2 1/2 Tbsp olive oil
1 clove garlic , minced
Salt and freshly ground black pepper

Salmon

4 (6 oz) skinless salmon fillets
1 1/2 Tbsp mayonnaise
1 1/2 tsp lemon juice (zest lemon first)
1 clove garlic , minced
Salt and freshly ground black pepper
1/4 cup slightly packed finely grated parmesan
1/4 cup bread crumbs
1 Tbsp chopped fresh parsley
1 1/2 tsp lemon zest
1/4 tsp dried thyme
1 1/2 Tbsp olive oil

Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat.
Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets.
(note that if you like your broccoli more browned and roasted then let it roast for 5 minutes first then remove and spread to edges, this just gives it a head start. If you like it crisp tender and slightly roasted then no pre-roasting needed).
Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook.
In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper.
In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets.
Bake in preheated oven until salmon fillets have cooked through, about 12 – 15 minutes (for a more golden crust you can broil during the last 1 – 2 minutes of baking if needed). Recipe source: Cooking Classy: View the recipe here

Broccoli Cheese Soup

Ingredients

1 tablespoon melted butter
½ medium chopped onion
¼ cup melted butter
¼ cup flour
2 cups half-and-half cream
2 cups chicken stock
½ lb fresh broccoli (about 1 cup)
1 cup carrot, julienned
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper to taste

Instructions

1. Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. View the recipe here.

Pillsbury Italian Zucchini Crescent Pie- Submitted by Sarah

Ingredients

2 tablespoons butter

4 cups thinly sliced zucchini

1 cup chopped onions

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

2 eggs, well beaten

2 cups shredded Muenster or mozzarella cheese (8 oz)

1 can (8 oz) refrigerated crescent rolls

2 teaspoons yellow mustard

Steps

1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3 Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4 Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving. Find the recipe website here.