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Butteryum food blog recipes

Filtering by Category: dinner recipes

Cheddar Cauliflower and Bacon Soup

Patricia @ ButterYum

Is it soup weather where you are?  We've been dealing with arctic temperatures all week so I'd say it's definitely soup weather here.  This one's a winner - it's hearty, cheesy deliciousness can be made in less than an hour from start to finish.  Go make this amazing soup!! 

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Start by chopping carrots, celery, and cauliflower.

And you’ll need some chicken stock. I always have a supply of homemade chicken stock in my freezer, but you can certainly use low-sodium stock from the store (low sodium so you can taste and adjust - let your inner chef come out).

making the very best cheesy cauliflower soup.

Place the chopped veggies and chicken stock in a 6-quart stockpot and bring to a boil.

When the chicken stock boils, reduce the heat to simmer and cook for about 15 minutes or until the veggies are tender, but not mushy.

Done.

Now it’s time to make a cheesy bechamel sauce with cheddar cheese, milk, butter, flour, kosher salt, and pepper.

Melt the butter in a heavy-bottomed saucepan.

Add the flour, salt, and pepper….

Whisk for at two full minutes - keep the mixture moving the whole time to keep it from burning. Don’t be tempted to skip cooking for a full two minutes or the flour will taste uncooked in the finished soup.

Whisk in the milk - cold right out of the fridge is just fine.

Continue whisking constantly until the mixture bubbles and thickens.

The flour won’t reach its full thickening potential until the liquid boils so keep whisking until you see bubbles. Shouldn’t take more than 5 minutes or so.

Turn off the heat and add the cheese.

The cheese will melt quickly. Mmmmm.

Pour the cheese mixture over the cauliflower mixture.

Don’t miss any of that cheesy goodness!

Stir in a teaspoon of Sriracha or other hot sauce. It won’t add much heat to the soup, but it will add wonderful depth of flavor. If you like a lot of heat, feel free to add more. Taste and adjust salt and pepper before serving.

Serve with crumbled bacon - enjoy!

Cheddar Cauliflower and Bacon Soup

makes 4-6 servings

Printable Recipe

Ingredients

  • 1 head cauliflower, broken into small florets

  • 1/2 cup minced carrot

  • 1/2 cup minced celery

  • 3 cups chicken or vegetable broth (or chicken)

  • 3 tablespoons butter

  • 2 tablespoons all purpose flour

  • 1 teaspoon Kosher salt

  • 1/2 teaspoon ground black pepper

  • 2 cups milk

  • 1 cup (4 ounces) shredded sharp cheddar cheese

  • 1 teaspoon Sriracha (or other hot sauce), optional

  • Garnish: 8 slices cooked bacon, crumbled

Directions

  1. In a 6-quart stockpot over medium-high heat, combine cauliflower, carrots, celery, and chicken stock.

  2. Bring to a boil, then reduce heat to a simmer and cover; cook for 15-30 minutes until the vegetables are tender.

  3. In the meantime, melt butter in a large, heavy-bottom saucepan over medium-high.

  4. Add flour, salt, and pepper; whisk for 2 minutes.

  5. Add milk; whisk constantly until mixture bubbles and thickens.

  6. Remove from heat and add shredded cheese; whisk until melted.

  7. Pour cheese mixture over the cauliflower mixture.

  8. Stir in Sriracha; serve with crumbled bacon.

7 Comments
categories vegetable recipes, soup and stew recipes, dinner recipes, soup recipes
tags soups and stew recipes, cauliflower recipes, soup recipes

Sweet and Spicy Dr. Pepper Pulled Pork

Patricia @ ButterYum

Here's a phenomenal recipe for sweet and smoky pulled pork that's a breeze to make.  All you need to do is toss the ingredients together in a dutch oven and let it braise for 6 hours until the roast is falling apart. It’s absolutely delish.  You'll have a hard time fighting the crowd away from this one.    

Place sliced onions in the bottom of a 5 1/2-quart dutch oven.

Add a 5 to 7 pound pork shoulder roast (aka Boston butt).

Sprinkle the roast liberally with Kosher salt and pepper.

Next add an entire 7.5 ounce can of chipotle peppers in adobo sauce.

This cool tool is the best thing I've found to scrape all the yummy goodness out of cans and jars.

Next you add two 16-ounce cans of Dr. Pepper.  Trust me, you won't taste it in the end, but it does something magical to this roast.

And 2 tablespoons of brown sugar and 2 whole cloves of peeled garlic.

Cover Dutch oven with a tight fitting lid.

Pop it in a 300F oven for a total of 6 hours, turning the roast over at 2 hours, and again at 4 hours. 

Here's what the roast looks like after 2 hours - time for the first turn.

Here we are a 4 hours (really wish you could smell it!!).  Okay, turn it over again.

Ding! - 6 hours are up.   Feast your eyes on that beauty.  Drooling!!  Now watch what happens when you remove the roast from the dutch oven.

It totally falls apart - oh yeah baby!

Shred the meat with 2 forks, or do like I do and slip on some disposable gloves so you can pull it apart by hand (I use them for all kinds of messy kitchen jobs).  Discard any large globs of fat you come across as you shred the meat.

Remove as much rendered fat from the pan juices as you can.  There will be a lot, and whatever you do, DO NOT pour the rendered fat down your sink drain.  I like to keep empty jars on hand for occasions like this.  I use a funnel to pour the rendered fat into a jar, screw on the lid, let it cool, and then I throw it away (easy peasy and no emergency call to a plumber needed).  

I also like to remove the onions and chipotle peppers from the pan and chop them finely so I can add them back to the pan juices. 

Return the shredded pork to the the pan and serve any way you like.  We like it straight up, but it makes great pulled pork sandwiches, tacos, pizza, panini, mexican lasagna, quesadillas, tequitos, etc.   

Yummo.   Go, make!

Items used to make this recipe:

(affiliate links)

Sweet and Spicy Dr. Pepper Pulled Pork

Printable Recipe

Ingredients

  • 1 large onion, sliced

  • 5 to 7 pound pork shoulder (aka Boston butt roast)

  • Kosher salt and pepper

  • 1 7.5-ounce can chipotle peppers in adobo sauce

  • 2 cans Dr. Pepper

  • 2 tablespoons brown sugar

  • 2 whole cloves garlic, peeled

Directions

  1. Preheat oven to 300F.

  2. Place sliced onions in bottom of a 5.5-quart Dutch Oven.

  3. Place roast on onions and sprinkle liberally with Kosher salt and pepper.

  4. Pour chipotle peppers and the adobo sauce on top of the roast.

  5. Pour both cans of Dr. Pepper over the roast.

  6. Place brown sugar and garlic cloves down into the Dr. Pepper.

  7. Cover Dutch oven with tight fitting lid.

  8. Place in oven for a total of 6 hours; turning roast over at 2 hours and 4 hours.

  9. Remove pork from dutch oven and shred meat with 2 forks, discarding large globs of fat.

  10. Remove rendered fat from pan juices; discard (don't put this down your drain!!).

  11. Remove onions and chipotle peppers from pan juices and chop finely; return to juice.

  12. Place shredded pork back in the pan juices and serve.

Note

  • I've doubled this recipe in a gigantic 13.25-quart dutch oven (great if you have a huge crowd to feed, but it's very, very heavy so you may need a strong person to lift it in and out of the oven for you).

adapted from Tasty Kitchen

3 Comments
categories sandwich recipes, pork recipes, dinner recipes
tags pulled pork recipes, pork recipes, boston butt recipes, pork shoulder recipes, pork roast recipes, picnic shoulder recipes, dinner recipes