Budget Travel

Everything Cheese Sauce

from The Simple Kitchen Cookbook by Chad and Donna Elick

MAKES 1 1/2 Cups | ACTIVE TIME 5 Min | TOTAL TIME 10 Min

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 1/2 cups whole milk
1/2 cup freshly shredded pepper Jack cheese
1/2 cup freshly shredded sharp cheddar cheese
8 oz Velveeta cheese, cut into chunks

In a small saucepan over medium heat, melt the butter. Add the flour, salt and
cayenne pepper and whisk to combine. Cook for 1 minute to cook out the floury
taste. Don’t skip this step. Trust me, floury sauce is not tasty, and cooking it for a
minute will also brown the flour, adding a slight nuttiness to your cheese sauce.

Add the milk, whisking constantly. Simmer until the sauce begins to steam, about
3 minutes. Decrease the heat to low. Add the cheeses a handful at a time, whisking
after each addition until the cheese melts into the sauce. Lift your whisk out of the
sauce. If there are still cheese shreds on the whisk, keep stirring. Continue adding
the cheese and whisking until all the cheese is melted into the sauce, and then stir
the sauce until it’s well-combined.

The sauce will keep in the refrigerator in a mason jar for 3 to 4 days.

DONNA’S SIMPLE KITCHEN TIP: When making cheese sauces and cheese-based
soups, be sure to add the cheese slowly over low heat, or your sauce could
become grainy. Reheat cheese sauces and soups low and slow to maintain
the smooth texture.

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Italian Sausage and Pepper Sliders

SERVES 12 | PREP TIME 15 Min | COOK TIME 30 Min

12 slider buns, split (we love Hawaiian)
1 pound ground Italian sausage (hot, mild or sweet)
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
1 cup marinara sauce
3 cups shredded mozzarella cheese, divided
1/4 cup butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder

Preheat oven to 350°F.

On stove saute together your Italian sausage, peppers and onions until no longer pink and vegetables are tender, remove from heat, drain and set aside.

Place the bottom half of your sliders in your baking pan and sprinkle with one cup of cheese.
Top with your sausage and pepper mixture.

Spread your marinara over the top and sprinkle with remaining cheese. Place top of your buns over your cheese.

Bake, uncovered, 20-25 minutes or until golden brown and heated through.

In small bowl mix together your melted butter, Italian seasoning and garlic powder.

Spread over the top of slider buns, reserving just a little bit to brush on after they are done baking.

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Slow Cooker French Onion Soup

SERVES 8 | PREP TIME 15 Min | COOK TIME 16 Hours

3 pounds sweet onions, thinly sliced
4 tablespoons unsalted butter, melted
2 teaspoons brown sugar
2 teaspoons sherry vinegar
1 tablespoon Worcestershire sauce
5 fresh thyme sprigs
3 bay leaves
6 cups beef stock
Kosher salt and freshly ground black pepper, to taste
1 (12-ounce) French baguette, sliced
2 cups Gruyère cheese, shredded

Add the thinly sliced onions to a 6-qt slow cooker. Stir in butter, brown sugar, 1 teaspoon salt, sherry vinegar and Worcestershire sauce.

Cover and cook on high heat for 8-9 hours or on low for about 12-14; or until onions are caramelized and browned. Make sure to stir halfway, as needed, to prevent burning.

Stir in beef stock, season with salt and pepper, to taste and add thyme sprigs and bay leaves. Cover and cook on high heat for 2-3 hours or on low for 4-5 hours. When ready discard thyme and bay leaves.

Preheat oven to broil.

Place baguette slices onto a baking sheet and broil until golden brown on both sides, about 1-2 minutes per side.

Divide soup into ovenproof bowls, place the bowls on a baking sheet. Top with toasted baguette slices, about two slices per bowl, the bread should cover the soup; top with lots of shredded cheese.

Place into the oven and broil until the cheese is bubbly and golden brown, about 2 minutes.

Serve immediately.

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Olive Garden Copycat Zuppa Toscana

SERVES 6 | PREP TIME 10 Min | COOK TIME 45 Min

1 pound hot Italian sausage, casings removed
1 large onion, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
3 large russet potatoes, peeled and diced
1 bunch curly kale, leaves stripped and chopped
3/4 cup heavy cream
4 slices cooked bacon, chopped
Kosher salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan or Romano cheese, for serving

In a large pot over medium-high heat, cook sausage until browned and no longer pink, 5 to 7 minutes. Break into smaller pieces with your spatula as you cook, Transfer to a plate to drain.

Add onion to pot and cook until soft, 5 minutes, then add minced garlic and cook until fragrant, about 1 minute more. Season to taste with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Smash a few of the potatoes to create a creamy texture.

Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.

Garnish with Parmesan or Romano and serve.

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Restaurant-Style Mexican Rice

from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 30 Min

3 tablespoons extra virgin olive oil
1/2 medium white onion, diced
1–3 jalapeño peppers, seeded and minced
3 cloves garlic, minced
2 cups long-grain jasmine rice
2 cups reduced sodium chicken stock
1 (14.5-ounce) can fire-roasted diced tomatoes
8 ounces tomato sauce
1 cup corn (frozen, fresh or canned and drained)
2 tablespoons Mexican Seasoning Blend (recipe below)
1 teaspoon kosher salt
Chopped fresh cilantro

Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.

Add the garlic and stir. Continue cooking for 30 seconds.

Add the rice and stir until it is well coated in the oil. Cook until the rice starts to
brown, 3 to 4 minutes, stirring occasionally.

Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.

Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes. Remove from the heat and sprinkle with the cilantro.

DONNA’S SIMPLE KITCHEN TIP: Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.

Mexican Seasoning Blend
4 tablespoons New Mexico chile powder
2 tablespoons smoked paprika
2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano leaves
2 teaspoons crushed red pepper flakes
1 teaspoon cayenne pepper

Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.

For maximum freshness and potency, it is best to store herbs in a sealed airtight container, away from light and heat. Also, moisture can cause caking and other problems, so it’s best to avoid keeping them near the stove or in the refrigerator. Replace ground herbs and spices every 6 to 9 months. If the color has faded, most likely so has the flavor. Time to buy fresh ones.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Baked Zucchini Chips

SERVES 6 | PREP TIME 15 Min | COOK TIME 20 Min

4 medium zucchini, sliced into 1/4" to 1/2" pieces
3 tablespoons olive oil
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1 pinch salt, to taste
1 pinch black pepper, to taste
Dipping sauce of your choice

Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray with non-stick cooking spray, then set aside.

Add sliced zucchini to a large bowl and drizzle with olive oil, then toss to coat. Set bowl aside.

In another medium bowl, add panko, Parmesan cheese, salt, and pepper to taste, then mix well.

Add a slice of zucchini to the bowl with panko mix. Use a fork or spatula to gently press the breading on the top side of the zucchini, then flip zucchini and press more panko on the other side. Transfer coated zucchini to prepared baking sheet. Repeat this step until all zucchini are coated, spacing zucchini so that no pieces are touching. If desired, spray breaded zucchini with more cooking spray for a crispier finish.

Bake coated zucchini for 20 to 25 minutes or until zucchini is tender and the panko coating is golden brown in color.

Serve baked zucchini chips immediately with dipping sauce of your choice.

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Panera Copycat Broccoli Cheddar Soup

SERVES 6 | PREP TIME 10 Min | COOK TIME 30 Min

2 tablespoons butter
1 stalk celery, diced
1/2 onion, diced
1/4 cup all-purpose flour
3 cups half-and-half cream
2 cups chicken broth
3 cups broccoli florets, chopped
1 cup carrots, shredded
2 cups extra sharp cheddar cheese, shredded
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon fresh cracked pepper

Melt butter in a large pot over medium heat. Add onions and celery and cook until tender. Mix in the flour and cook for 2-3 minutes while constantly stirring. Mix in the cream a little at a time and then add in the chicken broth. Bring to a simmer on low for 20 minutes.

Add the broccoli florets and simmer for 7 minutes and then add the carrots and continue to simmer for 3 more minutes. Turn off the heat and mix in the cheese and seasonings until melted and smooth.

Serve soup in a bread bowl or with a slice of crusty bread.

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