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Cooking with Courtney – Potato Broccoli Soup

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By Courtney McEwen 

Winter is soup season. Vegetables, proteins, starches, soups don’t discriminate. Ladle after ladle, there’s something so comforting about a simmering pot on the stove. From my crew to yours, here’s one of our favorites. May your bowls be full, your crackers be crunchy, and your hearts be happy!

Potato Broccoli Soup

Ingredients:

1/4 cup onion, chopped

1/3 cup celery, chopped

2 tablespoons butter

1/4 cup flour

4 cups diced potatoes, rinsed and peeled

2 cups broccoli florets, slightly steamed

3 cups chicken broth

1 1/2 cup mozzarella cheese, grated

2 cups whole milk

1/4 teaspoon paprika

Salt & pepper to taste

 

Directions:

Melt butter in pot, over medium heat. Saute onions and celery until tender. Add flour and spices to pot, stir until combined. Add the broth and milk, followed by the potatoes and bring to a boil. Keep stirring until it thickens. Reduce heat to medium low, cover and cook for another 10-15 minutes until potatoes are tender. Use potato masher to break down some, not all, of the potatoes (I mash approximately 11 times…or 12…or…). Feel free to skip this step if you want larger potato pieces. Add steamed broccoli and cheese to the pot. Stir and continue cooking over low heat until cheese is melted. Serve warm with crackers and top with a little extra cheese…just because you can. It’s a pot of creamy goodness even the kids will enjoy!

 

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Country Lifestyles

When a City Girl Goes Country

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By Annette Bridges

It was one of those necessary, yet very sad days in the life of a cattle rancher. We had to say goodbye to our bull, Frankie. We returned from the agonizing drive, and I felt compelled to sit down and ponder how to write an ode to a very good bull.

I have read all the rationale on when it is time to retire a bull. The average age for many ranchers is around eight years. Our Frankie was beyond his prime. We probably knew last year it was about time for him to retire. His lack of enthusiasm when he returned to the herd after his spring hiatus was a clue.

The very slow start to our spring calving this year, and cows that never conceived confirmed what we did not want to admit last year. It was time. Frankie was a handsome and gentle giant. A Charolais mix, but he could be fierce if he felt threatened.

To read more, pick up a copy of the May issue of NTFR. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

Lacey’s Pantry

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Lacey Vilhauer

Ingredients:
1 lb. ground beef
1 package of taco seasoning or 2-3 Tbsp
homemade taco seasoning
2/3 cup water
16 oz. Monterey Jack cheese, shredded
8 oz. sharp cheddar, shredded
4 oz. can diced green chilies, undrained
4 large eggs, separated
2/3 cup heavy cream or evaporated milk
1 Tbsp flour
½ tsp salt
¼ tsp cayenne pepper
1 Roma tomato, sliced thinly

Directions:
Preheat the oven to 350 degrees and lightly coat a 9×13 baking dish with cooking spray. Set aside.
Heat a heavy-bottomed skillet over medium heat, then brown the ground beef. Drain.
Add the taco seasoning to the ground beef and 2/3 cup water. Stir well and let sauce thicken.
Transfer the ground beef to the prepared baking dish, spreading it into an even layer. Sprinkle the diced green chilies over the ground beef layer. Combine the shredded cheeses and sprinkle them over the ground beef and chilies. Set aside.
Separate the egg whites from the yolks, placing the egg whites in a medium-sized bowl, and the yolks into a separate medium-sized bowl. Add the heavy cream, flour, salt and cayenne pepper to the yolks. Whisk to combine.

To read more, pick up the June issue of NTFR magazine. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

Jesses Jewelz

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By Jesse Kader

This month western meets safari with this fun army green jumpsuit. I love a good jumpsuit that is simple but stylish and can be accessorized in so many ways. This one especially caught my eye because of the western yoke detail. See this and more at www.jessesjewelz.com

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