Broccoli Cheese Soup

Rating: 4.5 out of 5
Source: http://www.mangiodasola.com/2009/11/broccoli-cheddar-soup.html


Ingredients
1/4 cup butter
1/2 chopped onion
1 clove garlic
1/4 cup flour
1 cup half-and-half
1 cup milk
2 cups chicken stock (I used bouillon cubes + boiling water)
1/2 lb fresh broccoli, chopped
1 cup carrot, shredded and chopped
1/4 tsp nutmeg
8 ounces grated sharp cheddar cheese
Salt and pepper to taste
Hot Sauce (optional)

Directions
Sauté the onion (and garlic) in the butter over medium heat. Remove the onions (you can actually leave the onions in there) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.

Add the onions back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.

Season the soup with the salt, pepper, and nutmeg. Stir in the cheese (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

Grape, Mozzarella, and Pinenut Pizza

Rating: 4.75 out of 5
Source: http://honestfare.com/grape-pecoro-romano-pine-nut-flatbread/

Ingredients
1 ball pizza dough (store bought or homemade)
2 tablespoons pine nuts
¾ cup red seedless grapes halved
¾ cup mozzarella
2 sprigs diced fresh rosemary (or a few sprinkles of dried)
¼ cup olive oil
Salt to taste
Light sprinkle red pepper flakes
Sliced deli ham or prosciutto (optional) (we did salami)

Directions

1. Preheat oven to 350°
2. Cut your grapes in half. Slice fresh mozzarella into thin pieces. Cut or tear slices of salami. Toast pine nuts on a pan on low heat, tossing frequently, until they’re toasted golden brown. Set aside.
3. Roll out your first fist-sized ball of pizza dough as thin as possible without tearing. Place it on a baking sheet that’s sprinkled with a little flour or semolina so it doesn’t stick. Repeat with remaining dough. (I just sprayed it with cooking spray).
4. Dice rosemary. Combine olive oil, rosemary and a pinch of salt in a small bowl and beat with a fork. Slater top of dough with it using a brush or back of a spoon. Bake until dough begins to puff up and bottom is toasted golden brown. Remove from oven. (I didn't bake at this step)
5. Apply generous layer of cheese(s). Place grapes (cut side down) with about ½ inch space between. Apply ham and black pepper. Bake until grapes blister and crust become firm and crispy.
6. Remove from oven and add toasted pine nuts (and optional red pepper flakes) while flatbread is still piping hot.

Baked Tilapia with Spicy Tomato-Corn Relish

Rating: 4.5 out of 5
Source: http://www.joybauer.com/healthy-recipes/baked-tilapia-with-spicy-tomatopineapple-relish.aspx

Ingredients
4 fish, tilapia, (6-ounce) fillets
1/4 teaspoon salt, Kosher
1/2 cup of corn
1 tomato, diced
1 teaspoon chili paste, Oriental, hot, such as siracha (or more to taste)

Directions

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil, and coat the foil with oil spray.
2. Place the tilapia fillets on the prepared baking sheet and season them with the salt.
3. In a small bowl, combine the corn, tomato, and chili paste. Divide the topping evenly among the tilapia fillets.
4. Bake for 12 to 15 minutes, or until the tilapia flakes easily with a fork.