The photo of this recipe made my mouth water. I am beginning to wonder if I should rename this blog Soups R Us! LOL Try this, you know what they say about chicken soup---it's good for the soul! Good for the tummy too!
1/2 C. chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tbsp. canola oil
1/2 tsp minced garlic
2-14/5oz. cans of chicken broth
1/2 C. uncooked long grain rice
3/4 tsp. dried basil
1/2 tsp. pepper
3 tbsp. all purpose flour
1-5oz. can evaporated milk
9oz diced cooked chicken
In a large saucepan, saute the onion, carrot and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
In a small bowl, combine the flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through.
Monday, February 28, 2011
Wednesday, February 23, 2011
Slow Cooker Stew
I like trying different stew recipes. The V8 in this one along with the chili powder will give it a nice zing. I think I will whip this up next week and and get some nice crusty bread to go with it.
1lb. beef stew meat
2 medium potatoes, peeled and cubed
1 14.5oz. can beef broth
1 11.5oz. can V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. chili powder
1/4 tsp. pepper
2 tbsp. cornstarch
1 tbsp. cold water
1/2 C. frozen corn
1/2 C. frozen peas
Combine the first 12 ingredients in your slow cooker. Cover and cook on low for 7-8 hours or until meat is tender.
Discard bay leaves.
In a small bowl, combine the cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.
1lb. beef stew meat
2 medium potatoes, peeled and cubed
1 14.5oz. can beef broth
1 11.5oz. can V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. chili powder
1/4 tsp. pepper
2 tbsp. cornstarch
1 tbsp. cold water
1/2 C. frozen corn
1/2 C. frozen peas
Combine the first 12 ingredients in your slow cooker. Cover and cook on low for 7-8 hours or until meat is tender.
Discard bay leaves.
In a small bowl, combine the cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.
Do You Fondue?
I love fondue. We don't do it often but here are some great recipes for dipping sauces.
As a quick aside, if you ever plan to fondue with hot oil and you're planning on making sweet potato chips using a mandoline to slice the sweet potatoes; make sure you keep your thumb away from the blade. Fonduing is much more fun than a trip to immediate care and a ginormous bandage.
Beer and Cheddar Fondue
4 C. shredded cheddar cheese
1 tbsp. all purpose flour
1 C. beer
3 garlic cloves, minced
1 1/2 tsp. ground mustard
1/4 tsp. coarsely ground pepper
In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.
Reduce heat to medium low; add a handful of cheese mixture. Stir constantly, using a figure eight motion, until almost completely melted. Continue adding cheese, one handful at a time allowing cheese to almost completely melt between additions. Keep warm. Serve with pretzels, sourdough bread, smoked sausage slices, or apples.
Almond Custard Fondue
1/2 C. sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 C. half and half
2 egg yolks, beaten
1 tbsp. butter
1 1/4 tsp. almond extract.
In a large heavy saucepan, combine sugar, cornstarch, and sal. Stir in cream until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from heat. Stir a small amount of hot mixture into egg yolks, return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and extract. Keep warm. Serve with brownies, cake, waffles and cookies.
Cheese Lover's Fondue
4 tsp. cornstarch, divided
1 tbsp. plus 1 C. dry white wine, divided
1 1/2 C. shredded Gruyere cheese
1 1/2 C. shredded Swiss cheese
1 garlic clove, peeled and halved
1 1/2 tsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. Worcestershire sauce
3 drops hot pepper sauce
In a small bowl, combine 2 tsp. cornstarch with 1 tbsp. wine; set aside. Combine cheeses and remaining cornstarch; set aside.
Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice.
Reduce heat to medium low; add a handful of cheese mixture. Stir constantly, using a figure eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce, and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until thickened and smooth. Keep warm. Serve with bread, breadsticks, apples, crackers, and pears.
Heavenly Chocolate Marshmallow Fondue
1 11oz. package butterscotch chips
4oz. unsweetened chocolate, chopped
1 14oz. can sweetened condensed milk
1 7oz. jar marshmallow creme
1/4 C. 2% milk
1/2 C. flaked coconut
1 tsp. vanilla
In a large microwave safe bowl, melt butterscotch chips and chocolate; stir until smooth. Stir in the condensed milk, marshmallow creme and milk. Microwave at 15 second intervals, stirring until smooth. Stir in coconut and vanilla. Keep warm. Serve with strawberries, angel food cake, vanilla wafers, Nutter Butter cookies, marshmallows, pineapple slices and banana slices.
As a quick aside, if you ever plan to fondue with hot oil and you're planning on making sweet potato chips using a mandoline to slice the sweet potatoes; make sure you keep your thumb away from the blade. Fonduing is much more fun than a trip to immediate care and a ginormous bandage.
Beer and Cheddar Fondue
4 C. shredded cheddar cheese
1 tbsp. all purpose flour
1 C. beer
3 garlic cloves, minced
1 1/2 tsp. ground mustard
1/4 tsp. coarsely ground pepper
In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.
Reduce heat to medium low; add a handful of cheese mixture. Stir constantly, using a figure eight motion, until almost completely melted. Continue adding cheese, one handful at a time allowing cheese to almost completely melt between additions. Keep warm. Serve with pretzels, sourdough bread, smoked sausage slices, or apples.
Almond Custard Fondue
1/2 C. sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 C. half and half
2 egg yolks, beaten
1 tbsp. butter
1 1/4 tsp. almond extract.
In a large heavy saucepan, combine sugar, cornstarch, and sal. Stir in cream until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from heat. Stir a small amount of hot mixture into egg yolks, return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and extract. Keep warm. Serve with brownies, cake, waffles and cookies.
Cheese Lover's Fondue
4 tsp. cornstarch, divided
1 tbsp. plus 1 C. dry white wine, divided
1 1/2 C. shredded Gruyere cheese
1 1/2 C. shredded Swiss cheese
1 garlic clove, peeled and halved
1 1/2 tsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. Worcestershire sauce
3 drops hot pepper sauce
In a small bowl, combine 2 tsp. cornstarch with 1 tbsp. wine; set aside. Combine cheeses and remaining cornstarch; set aside.
Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice.
Reduce heat to medium low; add a handful of cheese mixture. Stir constantly, using a figure eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce, and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until thickened and smooth. Keep warm. Serve with bread, breadsticks, apples, crackers, and pears.
Heavenly Chocolate Marshmallow Fondue
1 11oz. package butterscotch chips
4oz. unsweetened chocolate, chopped
1 14oz. can sweetened condensed milk
1 7oz. jar marshmallow creme
1/4 C. 2% milk
1/2 C. flaked coconut
1 tsp. vanilla
In a large microwave safe bowl, melt butterscotch chips and chocolate; stir until smooth. Stir in the condensed milk, marshmallow creme and milk. Microwave at 15 second intervals, stirring until smooth. Stir in coconut and vanilla. Keep warm. Serve with strawberries, angel food cake, vanilla wafers, Nutter Butter cookies, marshmallows, pineapple slices and banana slices.
Monday, February 21, 2011
Potato-Parmesan Crusted Filet of Beef
I found this recipe in one of my cooking magazines and it sounds really good. I may try this when we christen the new dining room. I have a beef tenderloin so I think I will cut my own filets. Yum! It is relatively WW friendly as well. 438 calories, 20.5 grams of fat, 41 grams of protein, 19 grams carbs, 1.5 grams fiber per serving.
12oz. russet potatoes, peeled and coarsely shredded
1/4 C. minced onion
2 tbsp. Parmesan cheese
1 1/2 tbsp. all purpose flour
1 egg, beaten
3/4 tsp. salt, divided
3/4 tsp. pepper, divided
4 (6oz.) beef tenderloin filets, 1.5 inches thick
1 tbsp. canola oil
1 tbsp. butter
Heat oven to 500 degrees. Place potatoes in clean kitchen towel, squeeze out as much liquid as possible. Place potatoes in a large bowl filled with onion, cheese, flour and egg. Combine salt and pepper in a small bowl, sprinkle potatoes with 3/4 tsp. of the mixture. Toss to mix well.
Sprinkle steaks with remaining 3/4 tsp. salt and pepper mixture. Heat oil in large skillet over medium high to high heat until hot. Cook steaks 2 minutes or until browned, turning once. Place on plate.
Pat scant, 1/3 C. potato mixture on top of each steak to form a crust. Melt butter in clean large skillet over medium heat. Increase heat to medium high; add steaks, potatoe side down. Cook 2 minutes or until golden brown. With spatula, carefully remove steaks and place potato side up on small rimmed baking sheet.
Bake 8 to 10 minutes for medium rare or until desired doneness. Let stand 5 minutes.
12oz. russet potatoes, peeled and coarsely shredded
1/4 C. minced onion
2 tbsp. Parmesan cheese
1 1/2 tbsp. all purpose flour
1 egg, beaten
3/4 tsp. salt, divided
3/4 tsp. pepper, divided
4 (6oz.) beef tenderloin filets, 1.5 inches thick
1 tbsp. canola oil
1 tbsp. butter
Heat oven to 500 degrees. Place potatoes in clean kitchen towel, squeeze out as much liquid as possible. Place potatoes in a large bowl filled with onion, cheese, flour and egg. Combine salt and pepper in a small bowl, sprinkle potatoes with 3/4 tsp. of the mixture. Toss to mix well.
Sprinkle steaks with remaining 3/4 tsp. salt and pepper mixture. Heat oil in large skillet over medium high to high heat until hot. Cook steaks 2 minutes or until browned, turning once. Place on plate.
Pat scant, 1/3 C. potato mixture on top of each steak to form a crust. Melt butter in clean large skillet over medium heat. Increase heat to medium high; add steaks, potatoe side down. Cook 2 minutes or until golden brown. With spatula, carefully remove steaks and place potato side up on small rimmed baking sheet.
Bake 8 to 10 minutes for medium rare or until desired doneness. Let stand 5 minutes.
Friday, February 18, 2011
Rueben Sandwiches
So what do you do with leftover corned beef?? Buy a loaf of Rosen's marble rye, some aged Swiss cheese, some saurkraut and some Russian dressing. I made these for dinner tonight and they were delish!
I put my griddle on the stove top on medium high heat and melted a little butter on it. I put two slices of bread on the griddle and added some saurkraut, then some corned beef, a little bit of dressing and then topped it with Swiss cheese and another piece of bread. I used my panini press to hold everything down for 2 1/2 minutes on one side and then flip and press again for 2-3 more minutes. Yum!
Thursday, February 17, 2011
Key Lime Bites
I LOVELOVE LOVE all things key lime. I remember the first time I had key lime pie down in Florida and discovered to my surprise that key lime pie is not in fact green. It is however, one of the finest flavors that exists. These little cookies will be a nice addition to my repertoire.
1 C. butter, softened
1/4 C. confectioner's sugar
2 tsp. key lime juice
2 tsp. grated key lime peel
2 C. all purpose flour
1/4 tsp. salt
1/2 C. chopped macadamia nuts
Icing:
2 C. confectioner's sugar
1/4 C. key lime juice
1 tsp. grated key lime peel
In a large bowl, cream butter and confectioner's sugar until light and fluffy. Beat in lime juice and peel. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheet; flatten slightly.
Bake at 400 degrees for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
In a small bowl, combine the icing ingredients. Dip cookies in icing, allow excess to drip off. Place on a wire rack; let stand until set. Store in air tight container.
1 C. butter, softened
1/4 C. confectioner's sugar
2 tsp. key lime juice
2 tsp. grated key lime peel
2 C. all purpose flour
1/4 tsp. salt
1/2 C. chopped macadamia nuts
Icing:
2 C. confectioner's sugar
1/4 C. key lime juice
1 tsp. grated key lime peel
In a large bowl, cream butter and confectioner's sugar until light and fluffy. Beat in lime juice and peel. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheet; flatten slightly.
Bake at 400 degrees for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
In a small bowl, combine the icing ingredients. Dip cookies in icing, allow excess to drip off. Place on a wire rack; let stand until set. Store in air tight container.
Herbed Asparagus
Asparagus is something that I didn't develop a tast for until I was an adult. Now I spend January and most of February longing for asparagus season to start. Here is a new recipe to try when spring arrives!
1lb. fresh asparagus, trimmed
2 garlic cloves, minced
1/2 tsp. fresh basil
1/4 tsp. dried rosemary, crushed
1/4 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/4 C. roasted sweet red peppers, drained and chopped
2 tbsp. chopped walnuts, optional
In a large skillet, bring 1/2 inch of water to a boil. Add asparagus, cover and boil for 3-5 minutes or until crisp tender. drain and keep warm.
In the same skillet, saute garlic and herbs in oil until tender. Add the asparagus, red peppers and walnuts; heat through.
1lb. fresh asparagus, trimmed
2 garlic cloves, minced
1/2 tsp. fresh basil
1/4 tsp. dried rosemary, crushed
1/4 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/4 C. roasted sweet red peppers, drained and chopped
2 tbsp. chopped walnuts, optional
In a large skillet, bring 1/2 inch of water to a boil. Add asparagus, cover and boil for 3-5 minutes or until crisp tender. drain and keep warm.
In the same skillet, saute garlic and herbs in oil until tender. Add the asparagus, red peppers and walnuts; heat through.
Subscribe to:
Posts (Atom)