This right here is a soup for winners. Sometimes you just need a thick and hearty soup to warm the soul after a day chasing Polar Bears through the Arctic. This Broccoli Cheese Soup is super easy to make and tastes great.
Place the butter along with the chopped onion and celery into a pot and sweat these bad boys off. Once translucent, add the flour making sure to keep stirring. If you think you can stop stirring, you are wrong. Keep stirring.
Add the broth and continue to stir. Add in the pepper and salt. After about 2 minutes, you are going to add the rest of the ingredients and let them cook down for about 7-10 minutes. Add in the milk and cheese. Make sure to keep the temperature on a solid 4/10 on the heat scale or you will scorch it and no one likes scorched soups.
Garnish with some Jalapeños and some more cheddar and you got yourself an amazing soup.
Today we are going to be taking a look at a KILLER Homemade Marinara Sauce. Nothing says Italian Cuisine more than a classic tomato marinara sauce. Nowadays we are saving time by opening those bottled or canned marinara sauces at the cost of flavor. Who makes the best marinara sauce? I have to say that the best marinara sauce is the one you slow cook at home!
Most American’s have no idea what true, homemade marinara sauce tastes like. So let me be your genuine Italian Guido and fix that. NEVER EVER buy canned marinara sauce again.
Now this recipe is going to take some time, so buckle up partner, I never said it would be easy, I just said that it would be worth it.
Killer Marinara Sauce
A classic tomato sauce with a spicy kick that is not overpowering. This will be an instant classic in your home and can be made in large batches and saved for later.
Take your tomatoes and steam them for 10-15 minutes. This is to release the skin from the tomatoes. Peel the tomatoes and set aside.
Heat up the oil and saute the onion for about 5-6 minutes on medium heat. Add the Basil, Garlic, and Spices and add the tomatoes one by one smashing them with a potato masher or your hands, whichever you prefer.
Let the pot simmer for as long as you can let it simmer. Normally, this is about an hour so that all the flavors can marry.
If it is one thing you can set your watch to, it is the fact that whenever we go out to Buffalo Wild Wings, my wife orders the Boneless wings with Honey BBQ sauce. She doesn’t stray from her classic order EVER. To be fair she is consistent anytime we order any type of wing.
She is a BBQ girl.
Me on the other hand, I love to try all the different sauces like Asian Zing and the Parmesan Garlic Sauce, I have even ventured to the insanely spicy sauces. I hope to compete in the spicy wing challenge they have.
In her honor, we present to you the Honey BBQ sauce recipe from Buffalo Wild Wings!
Welcome back everyone, it has been a while. Today I wanted to share with you one of my favorite sauces for chicken, Parmesan Garlic Sauce. This is one of the famous sauces from Buffalo Wild Wings that gives a nice cheesy kick to your wings. It isn’t spicy, but you can add this to other sauces or add your own spiciness with diced jalapeños or Cayenne pepper.
If you are like me, the thought of anything with Jalapeños or Habaneros in it just makes your mouth water. That is why I had to try out the Bacon Jalapeño Cheese Dog. Made with thick cut premium bacon, Nathans hot dogs, and premium cheddar cheese, this is sure to be a unique eat you will come back to over and over. Now, what is so special about this Bacon Jalapeño Cheese Dog? Well, let’s take a look.
For this recipe, I am going to be starting off with the best hot dogs on the market, Nathans. If you disagree, you are just plain wrong and I feel sorry for you. Nathans is an American staple and worth our praise.
A word for the wise here, you always want to use the best quality ingredients for everything that you do. That goes for everything in life. Life is too short to save a dollar on crappy ingredients.
Bacon Jalapeño Cheese Hot Dogs
Made with thick cut premium bacon, Nathan's hot dogs, and premium cheddar cheese, this is sure to be a unique eat you will come back to over and over.
Slice your hot dogs down the middle all the way through. Next, slice your cheese into small strips that can be placed on top of half of the hot dog. Next, add the cheese to the middle of the hot dog. Add as much cheese as you would like.
Take raw strips of bacon and wrap the hot dog all the way. Make sure it is tightly wrapped.
Grill on a griddle to cook all the way through.
Slice the tops and bottoms off of your jalapeños and then slice down the middle, not cutting all the way through. Remove the white membrane and seeds.
Take the hollow jalapeno tubes and wrap the bacon chedar dog in it. Place these on a griddle as well and make sure to cook the jalapenño so it becomes softer.
Place in your bun and smother with mustard or cheese sauce.
There is nothing better than a good homemade alfredo sauce. I have often asked myself, How do you make Alfredo Sauce from scratch? Many people do not know how to make Alfredo Sauce from Scratch. It is super easy and will change your life. You will never want to pay for one of those flavorless bottles of sauce again.
History of Fettuccini Alfredo
Between restaurants, cookbooks and supermarket shelves, Alfredo sauces vary widely, both in style and quality. Here’s a rundown of fettuccine Alfredo’s history and sauce variations.
The original dish was an extra-buttery version of an Italian standard, fettuccine al burro — fettuccine with butter and Parmigiano-Reggiano cheese. It was created in Rome in 1914 by chef Alfredo di Lelio and served at his restaurant, Alfredo’s. Legend has it that in 1927, silent-film stars Mary Pickford and Douglas Fairbanks discovered this dish while honeymooning in Rome. Upon returning to Hollywood, they served it to friends; soon, fettuccine Alfredo was popular — but in a new, American guise.
According to The Italian-American Cookbook by John Mariani and Galina Mariani (Harvard Common Press, $19.95), since American butter and parmesan cheese lacked the richness of their Italian counterparts, cream was added to the sauce to compensate. This version became an Italian-American classic. Although popular in the United States, it never took root in Italy.
Ultimately, Alfredo sauce became a victim of its own popularity. Supermarkets began selling ready-made Alfredo sauces, thickened with flour or cornstarch and sometimes made with cheap ingredients. Many chain restaurants began using the pre-fab sauces, too. Noodles tossed with this convenience product can’t compare with this recipe for fresh fettuccine Alfredo made with Parmigiano-Reggiano, unsalted butter and fresh cream. Sure, you can make the original Roman recipe now that true Italian Parmigiano-Reggiano is widely available; but the version with cream is divine, and worthy of an occasional calorie splurge.