My Two Cheese Broccoli Soup is an extra cheesy spin on a very popular classic recipe!
My oldest son and I love the broccoli cheese soup that you can get in a bread bowl at a very popular restaurant. We literally fight each other for the last spoonful! I just HAD to try to make my own. It’s not an exact copy of our beloved favorite, but when my 9-year-old keeps asking me for more, then suggests we make our own bread bowls, I know I’ve got a winner on my hands! I added a second cheese to make this a Two Cheese Broccoli Soup recipe!
This is probably the only way I’m going to get this kid of mine to eat broccoli these days. Is it just my son, or do they get pickier and pickier when it comes to vegetables with each passing birthday? He used to eat Curried Broccoli Salad at age 2! Curry and broccoli! Now, he won’t touch the stuff without an argument.
The mom in me tells him that he has to eat it because it helps keep cancer away. A little much? Maybe, but it works. Sometimes. Other times, I have to drown it in cream and cheese and call it soup. That method gets him every time. And me too.
Yep. There are containers of this soup hiding in the back of my freezer where little hands can’t reach. Once you try it, you’ll understand!
I used two different types of cheese in this soup to give it a little bit different flavor – gouda and extra sharp cheddar. Both cheese flavors definitely come through!
This Two Cheese Broccoli Soup recipe can be made vegetarian by using a vegetable stock (this is how I always make it). It can also be made gluten free by using a gluten free flour as the thickener. I put this information in the recipe down below for easy reference!
Ever since my first bite of these magical little dough purses of scrumptious deliciousness, I have been addicted to potstickers! I had to learn how to make them at home and came up with this Easy Chicken Potstickers recipe!
I call this an Easy Chicken Potstickers recipe because it’s simple to prepare, however, it’s still time-consuming. I usually serve them as our dinner, but you can make less and have them as an appetizer or side dish as well. I wouldn’t plan to make these after a long day at work or whenever you’re short on time. Hey, delicious food can’t always be quick food, right? When food takes longer to prepare, I expect it to taste good so I fill these potstickers will all my favorite flavors!
You can use any ground meat you prefer as a base. I went with chicken this time since it has a mild flavor, and let the other ingredients shine a little more. If you’ve seen my recipe for these Sesame Turkey Lettuce Wraps then you might remember my love of sesame oil. Yes, it’s definitely making an appearance here as well! In fact, the filling in both of these recipes is somewhat similar, yet the end result is so different!
The first time I ever made potstickers was many years ago. I was following a recipe I had found online and upon reading the reviews got super scared of cooking them. People were complaining about how dangerous it is to mix oil and water. I still went ahead with the cooking directions as listed and everything turned out fine, and has every single time I’ve made them since. I don’t want anyone to be afraid to try to make the foods they love at home. I can tell you from plenty of experience, that if you follow the directions I list for you below you will be just fine! You just need to use the smallest amount of oil necessary to coat the bottom of the pan before frying each side of the potsticker. It should be almost gone, if not completely gone, by the time you add the water to steam them.
I’m using wonton wrappers in these photos. I have yet to find traditional gyoza wrappers near me so I have zero experience with them. I think I could fit more filling in each, which would save some time! I’d love to try them, but the wonton wrappers work well too. If you can get gyoza wrappers, definitely try those as you will get a more traditional potsticker that way.
The dipping sauce is just a 50/50 combination of soy sauce and rice vinegar. If you like it spicy you can add chile oil, siracha, or even wasabi paste to it!
So there ya go! Now you can have Easy Chicken Potstickers at home too! It just takes a little work, and a little more time to prepare them, but they are oh so worth it! Hopefully, you’ll try them and let me know what you think!
Fun Find! Who knew they had dumpling makers! If I ever find gyoza wrappers I am for sure getting this. For me, the hardest part is getting a tight seal!
Cook the chicken in a large skillet over medium-high heat. Break up into fine crumbles. Drain.
In a medium bowl mix together the cooked chicken, cabbage, water chestnuts, onion powder, ginger, garlic, salt, sugar, sesame oil, and hoisin sauce. Refrigerate 4+ hours to let the flavors blend together.
To make the potstickers, place a Tablespoon of meat mixture into the center of each wonton wrapper (you may be able to fit more filling if using gyoza wrappers). Wet the edges, fold in half, and press to seal.
Heat a large skillet over medium high heat. Add a SMALL amount of oil to the pan. I use a silicone brush to apply just a thin layer on the bottom. Place the potstickers into the pan and cook on the first side until browned, abotu 30 seconds, then flip and repeat on the other side. Pour in about 1/3 Cup of water and cover immedietly. Steam 2-3 minutes, then remove. Serve hot with the dipping sauce.
To make the dipping sauce, combine the soy sauce and rice vinegar. Add any form of spice if desired.
If you use gyoza wrappers, the total amount of potstickers may be less. I would recommend reading the package for cooking instructions as well, as they may differ from those listed above.
I love Asian food, whether it be truly authentic, fusion, or with any other modern twist, it’s all delicious in my book! I’ve shared quite a few ethnic-inspired recipes on the blog, but I do believe this is my first of this type. These Sesame Turkey Lettuce Wraps are easy to make and so delicious that you’ll want to keep eating more!
If you’ve ever been to P.F. Changs, you know how popular their lettuce wraps are! Heck, even if you haven’t been, you most likely have still heard someone rave about them! I haven’t had them in so long, but I make a few different versions of my own. These Sesame Turkey Lettuce Wraps are a bit healthier spin on this popular dish. You can serve them as an appetizer, side dish, or even for the main meal, which is what I do often. They are super quick and easy to make so this recipe is one of my go-to recipes when I know I won’t have much time to cook.
For me, sesame oil is a must whenever I create a recipe that’s Asian-inspired. In these Sesame Turkey Lettuce Wraps, I brown the turkey in a good bit of the oil so that it really comes through in every bite! For veggies, I use diced water chestnuts (Jaxon despises them) and carrots (Jaxon loves them – see what I tried to do there!). I’m not a big fan of onions, but you could go ahead and finely chop one up to add in if you like them. I did sprinkle the turkey with onion powder while it was cooking. I have no idea why I like onion powder so much but despise onions? I even like the smell of it! Strange, I know.
The sauce…ahh the sauce. It’s so good. I used hoisin sauce, soy sauce, rice wine vinegar, lots of garlic and ginger! Just about every staple ingredient you’d imagine for this type of dish. Hoisin sauce has a ton of flavor. I didn’t think I had made quite enough as I was mixing everything together, but it turned out perfectly.
After picking out about 7 little pieces of water chestnuts, Jaxon gave up and polished off two wraps without a single complaint. I drizzled on some siracha and had three myself, not including all the extra bites I had to take of the filling – you know, to make sure the flavors were just right!
I’m not saying these are an imitation of any other popular lettuce wraps out there. But, what I am saying is that they are good. They are quick and easy to make. And, if you have kids, they just might like them too!
Let me know what you think if you give these Sesame Turkey Lettuce Wraps a try!
Does anyone else get tired of trying to break up ground beef with a spatula or is it just me??