Glazed Baby Carrots

Tonight I made the Honey Lime Chicken Enchiladas, which were delicious!  Only one of our four girls did not like them!  Three-quarters of them liked it!!  I made Glazed Baby Carrots with them and they were also a hit!  One hundred percent liked them!

Here’s the recipe:

Ingredients

1 lb. bag baby carrots
3 tbsp unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tbsp orange juice
1/2 tsp cinnamon
1/4 tsp all spice
1/4 tsp salt

Notes / Directions

DirectionsPlace all the ingredients in a medium, heavy saucepan.Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.

Using an oven mitt or pot holder, remove from the heat and serve.

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Broccoli Cheese Soup

It was such a cold, windy day yesterday I was glad I scheduled Broccoli Cheese soup for dinner!  It was very good!  This is the recipe I decided to share today. I didn’t use a bread bowl (though that would have been delicious!). I also took my broccoli and carrots and and fine chopped them in my new Ninja Master Prep Professional.  (Side note:  That is a cool device!  My blender of about 15 years finely bit the dust and I had to buy another one.  I checked out many brands and found the Ninja had the best reviews.  I love it because it acts as a blender and food processor.  It came with  three different size pitchers with lids and four different blades to blend, chop, mix and puree! Great kitchen tool!)  Anyways, I pureed my carrots and broccoli before I added them to my soup.  I also took some broccoli and cut them into some small chunks and put them in the soup.  I  added a little more flour to make it a bit thicker.  Besides that it was really good and satisfying!  Enjoy!

This recipe is compliments of Pinterest site Budget Savvy Diva:

Ingredients

• 1/2 medium onion, chopped
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half ( or skim milk)
• 2 cups chicken stock
• 1/2 pound fresh broccoli ( florets only)
• 1 cup carrots, julienne
• 1/4 teaspoon of salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon pepper
• 8 ounces grated cheddar cheese

Instructions

1. Saute onions in a little butter in a small pan – set aside.
2. In a large stockpot ( I accidentally used a medium-size pan) – melt butter. Add flour and mix for 3 minutes.
3. Slowly add half- half – mixing the entire time.
4. Slowly add chicken stock- mixing the entire time.
5. Let simmer on low for 20 minutes.
6. Add broccoli, carrots; onions and cook on low for 25 minutes.
7. Season with salt, pepper; nutmeg.
8. Place soup in a blender or use an immersion blender and puree.
9. Heat soup over low heat and add cheese and mix till melted.
10. Serve ( hopefully in a bread bowl) and Enjoy