If your schedule is anything like mine, I am constantly on the go. Between being taking care of the kids, work and life in general, it is often a rush at dinner time. This is why I am so happy to share this quick and easy recipe with you. This is one of my favorite “go to” recipes that I know my family will enjoy. It allows me put a bit of love in their tummies, and provide a nutritious and quick meal. When life gets hectic-this Mom makes soup and crackers!
Have you ever had homemade crackers? It's like homemade bread verses sliced sandwich bread…there is no competition! With only 7 easy ingredients, you can make these flakey, delicious Buttery Cheese Crackers in no time at all. These crackers are the perfect accompaniment to soup or salad. Create these delightful crackers to jazz up your traditional cheese plate or as the perfect appetizer for your next party. They're so easy to make. You will never buy store bought crackers again!
Ginger Lemongrass Chicken Soup
- 4 Tablespoons Challenge Butter
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrots
- 8 ounces mushrooms, sliced
- 1 Tablespoon lemongrass
- 1 Tablespoon ground ginger
- 2 cloves crushed garlic
- 4 quarts Chicken broth
- 2 cups pre-cooked Chicken, diced
- 12 ounces frozen chicken tortellini, mini wontons or Chinese dumplings
- 2 cups coleslaw mix
- ½ cup fresh cilantro leaves
1In a large pot add butter, onion, celery, carrot, and mushrooms. Sauté vegetables for about 5 minutes or until softened.
2Add lemongrass, ginger and garlic and cook for an additional 2 minutes.
3Pour in chicken broth and diced chicken, bring to a boil.
4Add frozen pasta of choice. Cook pasta according to instructions on package.
5When dumplings are cooked, pour soup into bowls. Top with a sprinkle of cole slaw mix and a few pieces of cilantro.
6Serve with Buttery Cheese Crackers.
Buttery Cheese Crackers
- ¼ cup Challenge Butter, softened and cut into pieces
- 6 ounces Sharp Cheddar Cheese, shredded
- ¾ cup all-purpose flour (plus a little more for dusting)
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes or fresh ground black pepper
- 1 Tablespoon milk
- 2 Tablespoons sesame seeds
1Preheat oven to 350°F
2Line a baking sheet with parchment paper or silicone mat.
3Place butter, cheese, flour, salt and pepper in food processor, and pulse until ingredients turn into coarse crumbs. Add milk and process until dough forms. Remove dough from food processor and form dough into a ball. Slightly flatten dough on floured work surface. Sprinkle top of dough with sesame seeds. Roll out dough to a rectangle, about 1/8" thick. Using a pizza cutter, cut dough into two inch squares. Using a spatula, transfer crackers to prepared baking sheet. The crackers will puff up, but not spread much, so you can place them close together.
4Bake for 12-15 minutes, until edges start to brown, do not over bake. Let crackers cool on a wire rack. When cooled, store in airtight container for up to 3 days.