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Easy Broccoli and Cheddar Soup

18 Nov

Broccoli and Cheddar Soup with Bacon on top

For this tasty fall recipe you will need:
1 Carrot, small chop
1 small onion, chopped
1 glove of garlic, chopped
2 bay leaves
3 tbsp of flour
3 cups chicken or veggie broth
2 cups of milk (I used skim and it worked out fine, so any kind will do)
4 tbsp butter or olive oil
One large head of broccoli, cut into florets
2 cups cheddar cheese, mild, sharp, extra sharp, whatever!
Salt and pepper to taste

Saute the onion and carrot in a sauce pan with the oil or butter for about five minutes, do not let it burn. Add the flour and stir in, add more flour until there is no liquid left in the pan. Slowly whisk in the milk and broth. Add the bay leaves. Turn heat to medium low and allow to simmer (no lid) for 20 minutes. It should get thicker as the minutes go by. Add in broccoli and simmer for another 20 minutes. Remove bay leaves and puree batches in a blender or use an immersion blender  in the pot to blend the soup. After blending return to the pan and gently stir in cheese until melted. Voilá! Top with some pan-fried bacon if you want. My husband really likes that so I did. Enjoy, and let me know what you think if you try this recipe!

Southwestern Egg Bake

25 Feb

Sometimes living so far from the boarder of Mexico makes me crave stuff that I know I just can’t have…like a real enchilada or chili poblano. So in order to satisfy these cravings (and they are sooo strong) I figure I either a) Move to Southern California or b) learn to cook some Southwestern style, Latin inspired dishes. WARNING: This version is going very Americanized as I was only using what was in my house this morning!

One pound sausage cooked and crumbled (Chorizo would be amazingly delicious in this)

6 large eggs

Dash of milk

Dash of hot sauce

1 red bell pepper cut into small chunks

1/2 bag frozen corn

1/4 cup pico de gallo ( I like Goya) or you can use Tomatillo salsa very delicious as well)

1 cup shredded cheddar cheese (any spanish or mexican cheese, such as Queso Blanco or Chihuahua, if you can find them)

Salt (to taste)

Pepper (to taste)

Preheat the oven to 350º. Grease an 8 x 4 baking dish and layer with one cup of your desired cheese. Beat eggs and add a dash of milk. Salt and pepper the eggs. Add a dash of hot sauce. Beat again to mix. Pour over the cheese. Add corn, pico de gallo, and red pepper (you can also add diced onions or garlic if you wish). Mix together with a fork to blend all the ingredients together. Now bake it for 45-55 minutes. IT’S THAT EASY!

Enjoy, and don’t forget, Eat here. Go there.

Traditional Lump Crab Cakes

21 Feb

I told you about our adorable friends coming over for a dinner party, right? Well, before the cupcakes we had a delicious dinner of roasted asparagus, mushroom risotto and some amazing crab cakes. This is a tried and true traditional crab cake recipe so it’s no frills really, but it’s amazing and consistent every time. I never fry my crab cakes, I find that the oven and broiler do the trick. So, next time you are craving some no cracking involved crab recipes, REACH FOR THESE!

One pound lump crab meat

2 eggs

4 tbsp mayo

1 1/2 tsp of OLD BAY (you know I’m obsessed with this stuff!)

1/2 tsp Chili Powder

2 tbsp fresh parsley (any variety, I like Italian)

1 tsp lemon juice (fresh is best.)

1 heaping tsp dijon mustard

4 green onions (white parts only chopped)

1/3 cup crushed breadcrumbs or crackers

Preheat oven to 425º. Put crab in a separate bowl. Mix all the ingredients together in a bowl and mix well. Once mixed pour over crab meat and gently mix with a wooden spoon (you do not want to break up the lumps of crabmeat!). Once blended start patting out the cakes (I find this makes about 6 good sized cakes). Place in an oiled or sprayed baking dish and put in the refrigerator for at least one hour. Before baking let the cakes stand for about 20 minutes a room temperature. Place in the oven and bake for 20 minutes. Turn your broiler on for 2-3 minutes at 400º to brown the cakes at the end. Remove from oven and serve! VIOLA! Perfect crab cakes. Adjust Old Bay seasoning to taste, you know I want more! I sprinkle some on top right when it comes out of the oven. I am an addict. I need to buy stock in Old Bay…

Lump crab cakes, mushroom risotto, and roasted white and green asparagus

Fancy some homemade Tarter Sauce?

3 tbsp mayo

1 1/2 tbsp sweet relish

1/2 tsp lemon juice

Mix. Eat. Enjoy. It really is that easy…I never know why people buy this stuff? Add some dill if your heart desires that. It’s splendid as well.

Ben and Laura are amused and obviously loving Eat Here's cooking. Success.

Brownie Cupcakes!

19 Feb

Tonight my husband and I will be hosting a party for our very adorable and dear friends, Ben and Laura. I decided it would be best to stick with my seafood theme as of late and I will be making crab cakes later. But first thing this morning, in between editing and writing some copy for work I had to whip together some brownie cupcakes for dessert! I decided our two cute friends needed a little chocolate after party tonight!

For these you will need:

Any brand of brownie mix (I cheated today these are not from scratch…GASP!)



1/3 CUP OIL (now is when I tell you my secret…I use olive oil in EVERYTHING, seriously you can’t tell the difference. I promise)

Preheat oven to 325ºF. Throw all the ingredients in a bowl and mix these little puppies up! Line your cupcake pan, fill 3/4 of the way and bake for 29 minutes.

When they are done cool on a cooling rack for a few hours!

Now it’s time for Dr. Oetker to do his thing! Get this, follow the directions, and the put it on top of the glorious brownie cupcakes!

The icing on the cupcakes!

You slaved and slaved right? SHUUSHHH don’t tell anyone it’s boxed!! Now put that glorious icing in a ziplock, move it all down to one corner. Cut that corner and began swirling the icing onto the brownie cupcake! Garnish with a raspberry or strawberry or whatever kind of berry you have. Are you as hungry as I am for this oh my gosh I can’t wait until dinner is over!

They should look something like this:

Brownie Cupcakes!

P.S. These are so good, and such a huge hit! Ben and Laura had to take some for the road (they begged me for the recipe)! So, Ben and Laura HERE IT IS!

Maryland She Crab Soup

13 Feb

Good day friends,

I figured I better give you the recipe to my latest seafood recipe endeavor. I must admit, living in Maine has done wonders for my seafood cooking skills. I would rank myself above that jerk who runs Street and Co. (I boycott that place based on several unsavory experiences from friends and my own personal hero, Anthony Bourdain. If you consider yourself a foodie in any shape or form and you aren’t familiar with my dark and brooding secret crush assume a spot in front of the television and tune to the Travel Channel immediately. I am in L.O.V.E. He’s basically everything I wish I could be. He’s a curmudgeon of genius proportion.)

Ok, now on to the recipe!

You will need

16 oz. lump crab meat (don’t get the claw meat unless you are a complete cheapskate in which case it will work, but you will pull shell after shell from your mouth instead of just enjoying the soup)

1 medium white onion, chopped

1 carrot, chopped (for color)

1 celery stalk, chopped (for flavor)

2 tablespoons butter

16 oz heavy cream

1 cup Milk (skim works, but whole is divine)

2 tablespoons all-purpose flour

2 tablespoons Cooking Sherry

1 heaping tablespoon Old Bay seasoning (if you don’t like Old Bay, I don’t like you.)

Salt to taste

First, add butter to a medium sized sauce pan over medium-high heat. Put in the onions, carrot, celery and saute for about 10 minutes. In the meantime, mix flour and 1/2 cup of heavy cream to until smooth, this will become the thickening agent for the soup. Once the veggies have sweat it out add the thickening agent and the rest of the heavy cream and milk. Give it a good stir. It should thicken right before your eyes! (Note: If it’s too thick keep adding milk until you reach your desired consistency, but you want this soup to be THICK!) Now add the crab meat. Turn the heat to medium-low. Watch like a hawk. Do not let this boil it will taste like curdled milk, disgusting. Add Old Bay at this point, stir. Like I said, if you don’t like Old Bay, I hate you. Add the cooking sherry night before serving, you don’t want the alcohol to cook off. No cooking sherry? Add beer, but it won’t be as decadent. Now get a big loaf of french bread for dipping. Taste it, make sure it’s hot and deliciously spiced up with Old Bay. Put in bowls, add more Old Bay on top (can’t get enough) and add fresh chopped parsley if desired.

Chow down! Oh, and don’t forget the wine. Charles Shaw (two buck chuck) Pinot Grigio is perfect with seafood. I always have a bottle or three on hand.

And don’t forget to work out! This soup is calorie laden, some cardio will help you avoid that butt gut look. Buon Appetito Eat Here. Go There. fans!

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