SLOW-COOKER CHICKEN TORTILLA SOUP
“A quick, no fuss version of chicken tortilla soup! All you do is to put everything into the slow cooker, and turn it on. Then garnish with corn tortilla strips.”
1 pound shredded, cooked chicken
1 (15-oz.) can whole peeled tomatoes, mashed
1 (15-oz.) can enchilada sauce
1 medium onion, chopped
1 (4-oz.) can chopped green Chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5-oz.) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
1 (10-oz.) package frozen corn
1 Tbsp. chopped cilantro
7 corn tortillas
Vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf. Stir in the corn and cilantro. Cover, and cook on LOW setting for 6-8 hours or on HIGH setting for 3-4 hours.
Preheat oven to 400 degrees.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.
Yield 8 servings.
Sunday, October 31, 2010
SLOW COOKER BBQ MEATBALLS and POLISH SAUSAGE
SLOW COOKER BBQ MEATBALLS and POLISH SAUSAGE
1 (16-oz.) package kielbasa sausage
1 (16-oz,) jar salsa
1 (10-oz.) jar grape jelly
1 cup water
1 tablespoon lemon juice
2 eggs
1 small onion, chopped
2 pounds ground beef
1teaspoon salt
1 teaspoon black pepper
½ cup cornflakes cereal, crushed
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the kielbasa and return to a boil. Cook until hot, 8 to 10 minutes drain and cut into bite-size pieces. Place the kielasa into a slow cooker, stir in the salsa, grape jelly, water and lemon juice.
Meanwhile, beat the eggs in a mixing bowl; mix in the onion, ground beef, salt, pepper and crushed cornflakes. Mix with your hands until evenly incorporated. Roll the mixture into balls the size of a large walnut; place into the slow cooker.
3. Set the slow cooker on HIGH and cook until the meatballs are no longer pink in the center, about 1 hour.
Yield: 16 servings.
1 (16-oz.) package kielbasa sausage
1 (16-oz,) jar salsa
1 (10-oz.) jar grape jelly
1 cup water
1 tablespoon lemon juice
2 eggs
1 small onion, chopped
2 pounds ground beef
1teaspoon salt
1 teaspoon black pepper
½ cup cornflakes cereal, crushed
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the kielbasa and return to a boil. Cook until hot, 8 to 10 minutes drain and cut into bite-size pieces. Place the kielasa into a slow cooker, stir in the salsa, grape jelly, water and lemon juice.
Meanwhile, beat the eggs in a mixing bowl; mix in the onion, ground beef, salt, pepper and crushed cornflakes. Mix with your hands until evenly incorporated. Roll the mixture into balls the size of a large walnut; place into the slow cooker.
3. Set the slow cooker on HIGH and cook until the meatballs are no longer pink in the center, about 1 hour.
Yield: 16 servings.
Wednesday, October 27, 2010
RUSSIAN GREEN BEAN AND POTATO SOUP
RUSSIAN GREEN BEAN AND POTATO SOUP
1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
½ pound green beans, cut into 1-inch pieces
5 cups vegetables, chicken, or beef broth
2 tablespoons whole-wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste
1 heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
2. Pour in the vegetable stock. Bring to a boil over high heat, then lower then heat to medium-low, cover, and cook until potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
Yield: 6 servings.
1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
½ pound green beans, cut into 1-inch pieces
5 cups vegetables, chicken, or beef broth
2 tablespoons whole-wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste
1 heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
2. Pour in the vegetable stock. Bring to a boil over high heat, then lower then heat to medium-low, cover, and cook until potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
Yield: 6 servings.
Tuesday, October 26, 2010
POTATO CHIP COOKIES II
POTATO CHIP COOKIES II
1 cup butter
½ cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2/3 crushed potato chips
1cup chopped pecans
Preheat oven to 350^.
In a medium bowl, cream together butter and sugar until smooth. Stir in egg yolk and vanilla. Gradually stir in the flour until just blended the nix in crushed potato chips and pecans, Drop by rounded spoonfuls onto ungreased cookie sheet. Criss-cross the top using a fork dipped in water.
Bake 12 to 14 minutes in the preheated oven, or until edges are lightly browned. Cool on baking sheet.
Yield: 24 servings.
1 cup butter
½ cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2/3 crushed potato chips
1cup chopped pecans
Preheat oven to 350^.
In a medium bowl, cream together butter and sugar until smooth. Stir in egg yolk and vanilla. Gradually stir in the flour until just blended the nix in crushed potato chips and pecans, Drop by rounded spoonfuls onto ungreased cookie sheet. Criss-cross the top using a fork dipped in water.
Bake 12 to 14 minutes in the preheated oven, or until edges are lightly browned. Cool on baking sheet.
Yield: 24 servings.
Sunday, October 24, 2010
SAUERKRAUT with GIN and CARAWAY
SAUERKRAUT with GIN and CARAWAY
“ Serve the sauerkraut with kielbasa and mashed potatoes or try it in a Rueben sandwich or as a hot-dog as a topper.”
1 2-pound jar sauerkraut, drained
1-1`/2 cups gin
1 teaspoon caraway seeds
¼ cup (1/2 stick) chilled unsalted butter, diced
Combine the sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium low and simmer gently, uncovered, until gin is reduced slightly more than half, stirring occasionally (sauerkraut will still be crunchy and the gin and caraway flavors will be absorbed, about 30 minutes. Add butter and stir until melted. Serve warm
Yield: 6-8
“ Serve the sauerkraut with kielbasa and mashed potatoes or try it in a Rueben sandwich or as a hot-dog as a topper.”
1 2-pound jar sauerkraut, drained
1-1`/2 cups gin
1 teaspoon caraway seeds
¼ cup (1/2 stick) chilled unsalted butter, diced
Combine the sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium low and simmer gently, uncovered, until gin is reduced slightly more than half, stirring occasionally (sauerkraut will still be crunchy and the gin and caraway flavors will be absorbed, about 30 minutes. Add butter and stir until melted. Serve warm
Yield: 6-8
ELAINE’S SWEET and TANGY BEEF BBQ
ELAINE’S SWEET and TANGY BEEF BBQ
7 lbs. beef chuck
1 cup water
3 Tbsp. white vinegar
4 Tbsp., brown sugar
2 tsp. dry mustard
4 Tbsp. Worcestershire sauce
3 cups ketchup 2 tsp. salt
¾ tsp. black pepper
¼ tsp. cayenne pepper
6 cloves garlic, minced
Place the roast into a slow cooker along with water. Cover. And cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
Shred the beef, removing fat as you go. Remove ½ cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
Cover, and continue to cook beef on LOW for an additional 4-6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Yield: 28 servings.
7 lbs. beef chuck
1 cup water
3 Tbsp. white vinegar
4 Tbsp., brown sugar
2 tsp. dry mustard
4 Tbsp. Worcestershire sauce
3 cups ketchup 2 tsp. salt
¾ tsp. black pepper
¼ tsp. cayenne pepper
6 cloves garlic, minced
Place the roast into a slow cooker along with water. Cover. And cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
Shred the beef, removing fat as you go. Remove ½ cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
Cover, and continue to cook beef on LOW for an additional 4-6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Yield: 28 servings.
Sunday, October 17, 2010
KICKIN’ SPICY TURKEY BEER CHILE
KICKIN’ SPICY TURKEY BEER CHILE
“Rich and smokey with Porter beer, jalapenos, chopped chipotle peppers, this turkey chili’s spicy, deep flavors will warm you up.”
1 tablespoon olive oil
1 pound ground turkey
1 teaspoon paprika
salt and black pepper to taste
4 jalapeno peppers with seeds, chopped
1 large white onion, chopped
3 cloves garlic, minced
4 stalks celery, chopped
1 green bell pepper, chopped
2 chipotle peppers in adobe sauce, chopped
1 (28-oz.) can diced tomatoes, with juice
1 (28-oz.) can tomato sauce
2 (16-oz.) cans spicy chili beans
1 (12-oz.) can or bottle dark beer
¼ cup Worcestershire sauce
1 (1.25-oz.) package reduced-sodium chili seasoning
1 dash liquid smoke flavoring, or to taste
In a large pot over medium heat, heat the olive oil, and cook the turkey until no longer pink; sprinkle the turkey meat with paprika, salt, and black pepper. Stir in the jalapeno peppers, onion, garlic, celery, green pepper, and chipotle peppers, then cook, stirring often, until the turkey meat is broken into crumbles and the onion is translucent, about 15 minutes.
Stir in the diced tomatoes, tomato sauce, chili beans, dark beer, Worcestershire sauce, chili seasoning, and liquid smoke flavoring. Reduce heat and simmer for at least 2 hours, stirring occasionally.
Yield: 8 servings.
“Rich and smokey with Porter beer, jalapenos, chopped chipotle peppers, this turkey chili’s spicy, deep flavors will warm you up.”
1 tablespoon olive oil
1 pound ground turkey
1 teaspoon paprika
salt and black pepper to taste
4 jalapeno peppers with seeds, chopped
1 large white onion, chopped
3 cloves garlic, minced
4 stalks celery, chopped
1 green bell pepper, chopped
2 chipotle peppers in adobe sauce, chopped
1 (28-oz.) can diced tomatoes, with juice
1 (28-oz.) can tomato sauce
2 (16-oz.) cans spicy chili beans
1 (12-oz.) can or bottle dark beer
¼ cup Worcestershire sauce
1 (1.25-oz.) package reduced-sodium chili seasoning
1 dash liquid smoke flavoring, or to taste
In a large pot over medium heat, heat the olive oil, and cook the turkey until no longer pink; sprinkle the turkey meat with paprika, salt, and black pepper. Stir in the jalapeno peppers, onion, garlic, celery, green pepper, and chipotle peppers, then cook, stirring often, until the turkey meat is broken into crumbles and the onion is translucent, about 15 minutes.
Stir in the diced tomatoes, tomato sauce, chili beans, dark beer, Worcestershire sauce, chili seasoning, and liquid smoke flavoring. Reduce heat and simmer for at least 2 hours, stirring occasionally.
Yield: 8 servings.
PEACH KUCHEN
PEACH KUCHEN
‘A dense crust of a cake with peach slices arranged on top like spokes. Goes very well with vanilla ice cream.”
½-cup margarine
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 (29-oz.) can sliced peaches, drained
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat over to 350^. Grease and flour a 9-inch springform pan. Sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in flour mixture. Spread dough with hands over the bottom and 1-inch up the sides of prepared springform pan. Arrange peaches in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
Bake in preheated oven for 35-40 minutes, or until golden brown.
Yield: 12 servings.
‘A dense crust of a cake with peach slices arranged on top like spokes. Goes very well with vanilla ice cream.”
½-cup margarine
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 (29-oz.) can sliced peaches, drained
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat over to 350^. Grease and flour a 9-inch springform pan. Sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in flour mixture. Spread dough with hands over the bottom and 1-inch up the sides of prepared springform pan. Arrange peaches in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
Bake in preheated oven for 35-40 minutes, or until golden brown.
Yield: 12 servings.
MEXICAN MEATBALL SOUP
MEXICAN MEATBALL SOUP
1 pound ground beef
2 scallions, chopped
1 cup tortilla chips, crushed, plus more for serving
¼ cup chopped fresh cilantro, plus sprigs for serving
½ teaspoon ground cinnamon
kosher salt and black pepper
3 cups mild jarred salsa (about 1-1/2 jars, each 16-oz.)
1 avocado, cut into pieces
Heat broiler. In a bowl, combine the beef, scallions, cumin, 1/2-teaspoon salt, and ¼ teaspoon pepper. Shape the mixture into 1-inch balls (about 24) and place on a broilerproof-baking sheet, Broil until beginning to brown, 5-6 minutes.
Meanwhile, in a blender, puree the salsa with 1-cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil. Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.
Serve the soup with the avocado, cilantro sprigs, and tortilla chips, if desired.
TIP the soup (including the meatballs) can be made and refrigerated up to 2 days in advance.
Yield: 4 servings.
1 pound ground beef
2 scallions, chopped
1 cup tortilla chips, crushed, plus more for serving
¼ cup chopped fresh cilantro, plus sprigs for serving
½ teaspoon ground cinnamon
kosher salt and black pepper
3 cups mild jarred salsa (about 1-1/2 jars, each 16-oz.)
1 avocado, cut into pieces
Heat broiler. In a bowl, combine the beef, scallions, cumin, 1/2-teaspoon salt, and ¼ teaspoon pepper. Shape the mixture into 1-inch balls (about 24) and place on a broilerproof-baking sheet, Broil until beginning to brown, 5-6 minutes.
Meanwhile, in a blender, puree the salsa with 1-cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil. Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.
Serve the soup with the avocado, cilantro sprigs, and tortilla chips, if desired.
TIP the soup (including the meatballs) can be made and refrigerated up to 2 days in advance.
Yield: 4 servings.
MEXICAN TORTILLA SOUP (Diabetic)
MEXICAN TORTILLA SOUP (Diabetic)
1 tablespoon vegetable oil
1 lb. boneless, skinless, chicken breast cut into ½-inch chunks
1 red bell pepper, finely chopped
3 garlic cloves, minced
3 (14.5-oz each) ready-to-use reduced sodium chicken broth
1 pkg. (10-oz.) frozen whole kernel corn
½ cup salsa
¼ cup chopped fresh cilantro
1 cup broken-up baked tortilla chips
In a soup pot, heat the oil over medium-high heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently.
Stir in the chicken broth, corn and salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until the chicken is no longer pink.
Stir in the cilantro, ladle soup into bowls, and serve topped with the tortilla chips.
Yield: 8 servings.
1 tablespoon vegetable oil
1 lb. boneless, skinless, chicken breast cut into ½-inch chunks
1 red bell pepper, finely chopped
3 garlic cloves, minced
3 (14.5-oz each) ready-to-use reduced sodium chicken broth
1 pkg. (10-oz.) frozen whole kernel corn
½ cup salsa
¼ cup chopped fresh cilantro
1 cup broken-up baked tortilla chips
In a soup pot, heat the oil over medium-high heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently.
Stir in the chicken broth, corn and salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until the chicken is no longer pink.
Stir in the cilantro, ladle soup into bowls, and serve topped with the tortilla chips.
Yield: 8 servings.
Thursday, October 14, 2010
CHILE-GARLIC ROASTED SWEET POTATOES
CHILE-GARLIC ROASTED SWEET POTATOES
1-1/2 lbs. sweet potatoes, scrubbed (and peeled, if desired) cut into 1-inch wedges or pieces
4-teaspoon extra-virgin olive oil or canola oil
1 tablespoon chile-garlic sauce (see Note)
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon ground white pepper
Note: Chile-garlic salt (also labeled chili-garlic sauce, or paste) is a blend of chilies, garlic and vinegar. It can be found in the Asian section of large supermarket and will keep for up to 1 year in the refrigerator.
Position rack in lower third of oven, preheat to 350^.
Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with seasoning mixture.
Spread the potatoes evenly on a rimmed baking sheet.
Roast, stirring once or twice, until the potatoes are tender and browned, 20-25 minutes.
Yield: 4 servings, about ¾ cup each.
1-1/2 lbs. sweet potatoes, scrubbed (and peeled, if desired) cut into 1-inch wedges or pieces
4-teaspoon extra-virgin olive oil or canola oil
1 tablespoon chile-garlic sauce (see Note)
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon ground white pepper
Note: Chile-garlic salt (also labeled chili-garlic sauce, or paste) is a blend of chilies, garlic and vinegar. It can be found in the Asian section of large supermarket and will keep for up to 1 year in the refrigerator.
Position rack in lower third of oven, preheat to 350^.
Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with seasoning mixture.
Spread the potatoes evenly on a rimmed baking sheet.
Roast, stirring once or twice, until the potatoes are tender and browned, 20-25 minutes.
Yield: 4 servings, about ¾ cup each.
GREEN BANANA FRIES
GREEN BANANA FRIES
“ Victoria say’s she learned about this when she was in Kenya. Potatoes are not that common in Kenya but bananas and roots are. They taste as good as any fast food French fries and are healthier. Green bananas are the healthier because they have all their vitamins where ripe ones lose most of them because they’re too ripe. Green banana’s do not have a strong banana flavor at all, it’s very deceptive and very healthy.”
5 small unripe (green) bananas
1 quart oil for frying, or as needed
Salt to taste
Peel the banana using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer heat the oil to 375^. Place the banana fries into the hot oil, and fry until golden brown, 5-7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.
Yield: 5 servings.
“ Victoria say’s she learned about this when she was in Kenya. Potatoes are not that common in Kenya but bananas and roots are. They taste as good as any fast food French fries and are healthier. Green bananas are the healthier because they have all their vitamins where ripe ones lose most of them because they’re too ripe. Green banana’s do not have a strong banana flavor at all, it’s very deceptive and very healthy.”
5 small unripe (green) bananas
1 quart oil for frying, or as needed
Salt to taste
Peel the banana using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer heat the oil to 375^. Place the banana fries into the hot oil, and fry until golden brown, 5-7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.
Yield: 5 servings.
AFRICAN CHICKEN STEW
AFRICAN CHICKEN STEW
“This delicious stew combines vegetables and peanut butter with a little heat from a medley of spices. “
1 tablespoon olive oil
1 (3 lb.) roasting chicken, deboned and cut into bite-size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
¾ cup unsalted natural-style peanut butter
1 (15-oz.) can garbanzo beans, drained and rinsed
In a large skillet with a tight-fitting lid, heat oil over medium-high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium-low, and add garlic, onion and potato to the pan; sauté for 2-3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let the garlic brown.
Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10-15 minutes.
Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes or until chicken is cooked through and potatoes are tender. Remove from the heat, adjust seasoning and serve.
Yield: 6 servings.
“This delicious stew combines vegetables and peanut butter with a little heat from a medley of spices. “
1 tablespoon olive oil
1 (3 lb.) roasting chicken, deboned and cut into bite-size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
¾ cup unsalted natural-style peanut butter
1 (15-oz.) can garbanzo beans, drained and rinsed
In a large skillet with a tight-fitting lid, heat oil over medium-high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium-low, and add garlic, onion and potato to the pan; sauté for 2-3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let the garlic brown.
Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10-15 minutes.
Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes or until chicken is cooked through and potatoes are tender. Remove from the heat, adjust seasoning and serve.
Yield: 6 servings.
Friday, October 8, 2010
CHICKEN CREOLE with CHILE CREAM SAUCE
CHICKEN CREOLE with CHILE CREAM SAUCE
“Condensed cream of chicken soup is kicked up with a festive blend of green chilies and lime, and served over tender chicken breast dusted with Cajun seasoning and sautéed until done.”
4 skinless, boneless chicken breast
2 teaspoons of Creole or Cajun seasoning
1 tablespoon olive oil
1 (10.75-oz.) can condensed cream of chicken soup
½ cup water
1 (4-oz.) can chopped green chilies
1 teaspoon lime juice
1/4 cup sour cream
Hot cooked regular long-green white rice
Season chicken with Creole seasoning.
Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, Chile’s and lime juice. Heat to a boil. Cook over low heat 5 minutes or until done.
Stir in sour cream and heat through. Serve over rice.
Yield: 4 servings.
“Condensed cream of chicken soup is kicked up with a festive blend of green chilies and lime, and served over tender chicken breast dusted with Cajun seasoning and sautéed until done.”
4 skinless, boneless chicken breast
2 teaspoons of Creole or Cajun seasoning
1 tablespoon olive oil
1 (10.75-oz.) can condensed cream of chicken soup
½ cup water
1 (4-oz.) can chopped green chilies
1 teaspoon lime juice
1/4 cup sour cream
Hot cooked regular long-green white rice
Season chicken with Creole seasoning.
Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, Chile’s and lime juice. Heat to a boil. Cook over low heat 5 minutes or until done.
Stir in sour cream and heat through. Serve over rice.
Yield: 4 servings.
CRAB NOODLE CASSEROLE
CRAB NOODLE CASSEROLE
“A cheesy egg noodle casserole is chock full of melted Cheddar cheese, celery, zucchini, peas, and imitation crabmeat in a smooth and creamy sauce.”
1 (15-oz.) can peas, drained
1 (8-oz.) package extra wide egg noodles
1 tablespoon butter
½ bunch celery, chopped
½ sweet onion, chopped
2 zucchini, quartered and sliced
1 (10.75-oz.) can condemned cream of potato soup
1 (10.75-oz.) can condensed cream of celery soup
1-3/4 cups milk
4 cups shredded cheese, divided
1 lb. imitation crabmeat, flaked
salt and pepper to taste
Preheat oven to 350^. Grease a 9x13-inch-baking dish. Place the can of drained peas into the freezer.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return it to a boil. Cook the pasta uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander in the sink.
In a large saucepan over medium heat, melt the butter and cook the celery and onion until the onion has started to turn translucent, about 3 minutes. Stir in the zucchini and cook until bright green but tender, another 5-8 minutes. Mix in the potato and celery soups and milk, then fold in half the cheddar cheese; allow the mixture to stand for 5 minutes. Gently stir in the cooked noodles, then the imitation crab and finally the peas from the freezer. Freezing the peas helps keep them intact. Season to taste with salt and pepper, and spread mixture into the prepared baking dish. Top the casserole with the remaining 2 cups of Cheddar cheese.
Yield: 8 servings.
“A cheesy egg noodle casserole is chock full of melted Cheddar cheese, celery, zucchini, peas, and imitation crabmeat in a smooth and creamy sauce.”
1 (15-oz.) can peas, drained
1 (8-oz.) package extra wide egg noodles
1 tablespoon butter
½ bunch celery, chopped
½ sweet onion, chopped
2 zucchini, quartered and sliced
1 (10.75-oz.) can condemned cream of potato soup
1 (10.75-oz.) can condensed cream of celery soup
1-3/4 cups milk
4 cups shredded cheese, divided
1 lb. imitation crabmeat, flaked
salt and pepper to taste
Preheat oven to 350^. Grease a 9x13-inch-baking dish. Place the can of drained peas into the freezer.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return it to a boil. Cook the pasta uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander in the sink.
In a large saucepan over medium heat, melt the butter and cook the celery and onion until the onion has started to turn translucent, about 3 minutes. Stir in the zucchini and cook until bright green but tender, another 5-8 minutes. Mix in the potato and celery soups and milk, then fold in half the cheddar cheese; allow the mixture to stand for 5 minutes. Gently stir in the cooked noodles, then the imitation crab and finally the peas from the freezer. Freezing the peas helps keep them intact. Season to taste with salt and pepper, and spread mixture into the prepared baking dish. Top the casserole with the remaining 2 cups of Cheddar cheese.
Yield: 8 servings.
CREAM of SPINACH SOUP
CREAM of SPINACH SOUP
“Sautéed chopped spinach is added to a roux-thickened mixture of milk and chicken bouillon for a fast and easy-to-prepare soup.”
1-1/2 cups water
3 cubes chicken bouillon
1 (10-oz.) package frozen chopped spinach
3 Tablespoons butter
¼ cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste
In a medium saucepan, combine water, bouillon and spinach. Bring to a boil, and cook until spinach is tender.
Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
Yield: 4 servings.
“Sautéed chopped spinach is added to a roux-thickened mixture of milk and chicken bouillon for a fast and easy-to-prepare soup.”
1-1/2 cups water
3 cubes chicken bouillon
1 (10-oz.) package frozen chopped spinach
3 Tablespoons butter
¼ cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste
In a medium saucepan, combine water, bouillon and spinach. Bring to a boil, and cook until spinach is tender.
Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
Yield: 4 servings.
Thursday, October 7, 2010
PEANUT BUTTER DIPPING SAUCE
PEANUT BUTTER DIPPING SAUCE
“Use this versatile p4eanut butter sauce, with its zippy touch of chili powder, to toss together with noodles or marinate meat. Of course, it’s a terrific with chicken wings, too!”
1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
½ cup water
¼ cup creamy peanut butter
1 tablespoon sugar
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons soy sauce
¼ teaspoon salt
In a small saucepan, sauté in oil until tender. Add garlic: cook 1 minute longer. Add the water, peanut butter, sugar and chili powder. Bring to a boil. Cook and stir for 2-3 minutes or until slightly thickened.
Remove from the heat; stir in the lemon juice, soy sauce and salt.
Yield: 1-1/3 cup.
“Use this versatile p4eanut butter sauce, with its zippy touch of chili powder, to toss together with noodles or marinate meat. Of course, it’s a terrific with chicken wings, too!”
1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
½ cup water
¼ cup creamy peanut butter
1 tablespoon sugar
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons soy sauce
¼ teaspoon salt
In a small saucepan, sauté in oil until tender. Add garlic: cook 1 minute longer. Add the water, peanut butter, sugar and chili powder. Bring to a boil. Cook and stir for 2-3 minutes or until slightly thickened.
Remove from the heat; stir in the lemon juice, soy sauce and salt.
Yield: 1-1/3 cup.
HAM, POTATO & CABBAGE SOUP
HAM, POTATO & CABBAGE SOUP
1 tablespoon vegetable oil
2 large onion, chopped (about 2 cups)
1 clove garlic, minced 6 cups chicken broth
¼ teaspoon black pepper
3 cups shredded green cabbage
1 large potato, diced (about 2 cups)
½ of an 8-oz. cooked ham steak, cut into 2-inches-long strips
2 tablespoons chopped fresh parsley
1 teaspoon caraway seed (optional)
Heat the oil in a 6-quart saucepan over medium-high heat. Add the onion and garlic and cook for 3 minutes or until very tender, stirring occasionally.
Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or unt6il the potato is tender.
Stir in the parsley and caraway seed, if desired.
Yield: 6 servings.
1 tablespoon vegetable oil
2 large onion, chopped (about 2 cups)
1 clove garlic, minced 6 cups chicken broth
¼ teaspoon black pepper
3 cups shredded green cabbage
1 large potato, diced (about 2 cups)
½ of an 8-oz. cooked ham steak, cut into 2-inches-long strips
2 tablespoons chopped fresh parsley
1 teaspoon caraway seed (optional)
Heat the oil in a 6-quart saucepan over medium-high heat. Add the onion and garlic and cook for 3 minutes or until very tender, stirring occasionally.
Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or unt6il the potato is tender.
Stir in the parsley and caraway seed, if desired.
Yield: 6 servings.
Wednesday, October 6, 2010
FORGOTTEN JAMBALAYA
FORGOTTEN JAMBALAYA
1 can (14.5-oz.) diced tomatoes, undrained
1 can (14-1/2-oz) beef or progressive Chicken Broth
1 can (6-oz.) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
2 celery ribs, chopped
5 garlic cloves minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon hot pepper sauce
1 lb. boneless, skinless chicken breast cut into 1-inch cubes
1 lb. smoked sausage, halved and cut into ¼-inch slices
½ lb. uncooked medium shrimp, peeled and deveined
In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green pepper, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on LOW for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turns pink. Serve with rice.
Yield: 11 servings.
‘
1 can (14.5-oz.) diced tomatoes, undrained
1 can (14-1/2-oz) beef or progressive Chicken Broth
1 can (6-oz.) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
2 celery ribs, chopped
5 garlic cloves minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon hot pepper sauce
1 lb. boneless, skinless chicken breast cut into 1-inch cubes
1 lb. smoked sausage, halved and cut into ¼-inch slices
½ lb. uncooked medium shrimp, peeled and deveined
In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green pepper, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on LOW for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turns pink. Serve with rice.
Yield: 11 servings.
‘
Sunday, October 3, 2010
SHRIMP SCAMPI and TOMATO BROIL
SHRIMP SCAMPI and TOMATO BROIL
“ Sprinkle mozzarella cheese over classic scampi and broil until bubbly for a company-worthy entree that is a snap to prepare.”
2 tablespoon olive oil
4 cloves garlic, minced
1 lb. large shrimp, peeled and deveined
2 tomatoes, chopped
½ cup white wine
1 cup mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried parsley
Preheat the oven’s broiler, and set the oven rack about 6-inches from the heat source.
Heat the oil in a large ovenproof skillet over medium heat; add the garlic, and cook until lightly browned, about 1 minutes. Stir in the shrimp and tomatoes. Cook just until the shrimp turns pink, 3 to 5 minutes. Pour in wine; simmer for 2 additional minutes.
Top shrimp with mozzarella cheese, and broil until the cheese is melted and golden. Sprinkle with Parmesan cheese and dried parsley before serving.
Yield: 4 servings.
“ Sprinkle mozzarella cheese over classic scampi and broil until bubbly for a company-worthy entree that is a snap to prepare.”
2 tablespoon olive oil
4 cloves garlic, minced
1 lb. large shrimp, peeled and deveined
2 tomatoes, chopped
½ cup white wine
1 cup mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried parsley
Preheat the oven’s broiler, and set the oven rack about 6-inches from the heat source.
Heat the oil in a large ovenproof skillet over medium heat; add the garlic, and cook until lightly browned, about 1 minutes. Stir in the shrimp and tomatoes. Cook just until the shrimp turns pink, 3 to 5 minutes. Pour in wine; simmer for 2 additional minutes.
Top shrimp with mozzarella cheese, and broil until the cheese is melted and golden. Sprinkle with Parmesan cheese and dried parsley before serving.
Yield: 4 servings.
PACE TOMATO QUESO SOUP
PACE TOMATO QUESO SOUP
“This fabulous and simple to prepare soup features Pace Mexican Four Cheese salsa con Queso mixed with diced tomatoes and chicken broth, and served with crushed tortilla chips and chopped green onions.”
1 jar (16-oz.) Pace Mexican Four Cheese Salsa con Queso
Can ( 14-5-oz.) diced tomatoes
1 cup Swanson Chicken Broth
Crushed tortilla chips
Chopped green onion
Heat the queso, tomatoes, and broth in a 2-quart saucepan over medium heat. Cook for 3 minutes or until the queso mixture is hot. Top with the tortilla chips and green onions.
Yield: 5 servings.
“This fabulous and simple to prepare soup features Pace Mexican Four Cheese salsa con Queso mixed with diced tomatoes and chicken broth, and served with crushed tortilla chips and chopped green onions.”
1 jar (16-oz.) Pace Mexican Four Cheese Salsa con Queso
Can ( 14-5-oz.) diced tomatoes
1 cup Swanson Chicken Broth
Crushed tortilla chips
Chopped green onion
Heat the queso, tomatoes, and broth in a 2-quart saucepan over medium heat. Cook for 3 minutes or until the queso mixture is hot. Top with the tortilla chips and green onions.
Yield: 5 servings.
RED ENCHILADA SAUCE
RED ENCHILADA SAUCE
“Tomato sauce is simmered with sautéed onion, salsa, and herbs, including cumin and oregano. This is good with cheese-stuffed baked tortillas.”
1 Tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
½ teaspoon dried oregano
2-1/2 teaspoons chili powder
/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
¼ teaspoon dried parsley
¼ cup salsa
1 (6-oz.) can tomato sauce
1-1/2 cups water
Heat the oil in a large saucepan over medium heat Add the garlic and sauté for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15-20 minutes.
Yield: 8 servings.
“Tomato sauce is simmered with sautéed onion, salsa, and herbs, including cumin and oregano. This is good with cheese-stuffed baked tortillas.”
1 Tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
½ teaspoon dried oregano
2-1/2 teaspoons chili powder
/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
¼ teaspoon dried parsley
¼ cup salsa
1 (6-oz.) can tomato sauce
1-1/2 cups water
Heat the oil in a large saucepan over medium heat Add the garlic and sauté for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15-20 minutes.
Yield: 8 servings.
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