Wednesday, September 30, 2015

{soups-salads-and-salad-dressings} OT: Turkey and Corn Chowder With Bacon and chipotle

 

Turkey and Corn Chowder with Bacon and Chipotle

http://www.foodnetwork.com/recipes/rachael-ray/turkey-and-corn-chowder-with-bacon-and-chipotle.html 

(Sorry, no photo of this one)

The entire episode for this Week-in-a-Day is here:

http://www.foodnetwork.com/shows/rachael-rays-week-in-a-day/700-series/roll-it-on-over.html#recipes

One recipe for Buttermilk Brined Turkey Breast is enough for this Turkey and Corn Chowder with Bacon and Chipotle recipe as well as the Turkey and Poblano Red Eye Stew and the Pilgrim Casserole later in the week.

Total Time: 1 hour 20 minutes

Prep: 50 minutes

Cook: 30 minutes

Yield: 4 to 6 servings

Level: Easy

Ingredients

5 ears corn on the cob

4 cups chicken stock

Herb bundle of parsley, dill and thyme

1 tablespoon olive or canola oil

6 slices good-quality bacon, chopped

2 cloves garlic, chopped

2 onions, chopped

1 large fresh bay leaf

2 tablespoons chipotle in adobo, pureed

1/2 cup masa or corn meal

1 1/2 cups heavy cream

One 4-ounce can diced green chiles

1 pound Buttermilk Brined Turkey Breast, recipe follows, or roast turkey breast, sliced and chopped into bite-size pieces

Salt and freshly ground black pepper

Crusty Portuguese rolls or toasted English muffins, for dunking

 

Buttermilk Brined Turkey Breast:

4 cups buttermilk

1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot

2 round tablespoons kosher salt

6 to 8 peppercorns

2 to 3 cloves garlic, crushed

1 lemon, sliced

A few sprigs chives, coarsely chopped

A few sprigs dill, coarsely chopped

A few sprigs parsley, coarsely chopped

3 boneless turkey breasts (about 2 1/2 pounds)

Olive or canola oil

Poultry seasoning

 

Directions

Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.

In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.

Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.

Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.

For extra thick chowder, puree half of the corn kernels before adding to the soup.

 

Buttermilk Brined Turkey Breast:

Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.

Preheat the oven to 325 degrees F.

Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

 

God Bless and have a GREAT DAY!

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Tuesday, September 29, 2015

{soups-salads-and-salad-dressings} Sweet Corn Chicken Soup

 

Sweet Corn Chicken Soup

http://picturetherecipe.com/index.php/recipes/sweet-corn-chicken-soup/ 

Serves 4

Simple and healthy soup recipe with sweet corn kernels in a flavorful chicken stock with egg drop, that's an Indo-Chinese favorite.

Ingredients

1 large Chicken breasts (or 2 small ones)

1 (15 oz) can of Sweet Corn (you can also used cream style corn if you like)

5-6 cups Chicken Stock/broth

1 small Onion

3 cloves Garlic

2 thin slices of fresh Ginger

1 1/2 Tbsp. oil

2-3 Tbsp. sugar

Seasoning salt (according to taste)

1/2 tsp. ground white/black pepper

1 tsp. soy sauce

2 tsp. rice vinegar

1 tsp. Sesame oil

2 egg whites

3 green onions, finely sliced

2 Tbsp. corn starch

 

Instructions

1. – Start by finely dicing a whole onion.

2. – Heat some oil in a pot and sauté the onions on medium heat for a couple minutes until they turn soft and translucent.

3. – Then finely mince some garlic and about a 1/2 tsp of fresh ginger and add it to the pot, stirring to mix everything.

4. – When the aromatics have cooked a little, place a cleaned chicken breast (trim any fat from it) over the onion mix and pour in 5-6 cups of chicken stock over the top.

5. – I added a little pouch of concentrated chicken broth flavor boost, as my stock was rather watered down. Bring the stock to a boil, cover the pot and turn down the heat to a gentle simmer.

6. – Allow the chicken to cook for about 30 minutes, turning over the chicken half-way through the cooking process, so it cooks evenly.

7. – After the chicken it cooked all the way through, carefully remove the chicken breast into a dish and set it aside to cool.

8. – While the chicken is cooling down, turn the heat of the soup up add a can of drained sweet corn to it.

9. – Next add some sugar (2-3 tablespoons, depending on how sweet the corn was), seasoning salt (according to taste), pepper, soy sauce, vinegar and sesame oil. Stir the soup well.

10. – Separate 2 eggs and whisk the egg whites with a fork.

11. – Now start stirring the soup with one hand to create a little whirlpool and pour the egg whites with a steady stream into the swirling soup, thereby creating little ribbons of egg in the soup. It may not look pretty, but it tastes delicious and adds nutritional value to the soup.

12. – Shred or dice (which ever you prefer) into bite size pieces and add it back to the soup.

13. – Give the soup a taste and adjust the seasonings according your taste. If you’d like it little sweeter add a dash more sugar, or little tangier add more vinegar, or more salt etc.

14. – Add some finely sliced green onion to the soup (reserving a little of the green part for a garnish).

15. – To thicken the soup, dissolve 2 tablespoons of corn starch in a little water and add it to the boiling soup while stirring.

16. – Let the soup thicken to your desired consistency and then turn the heat off.

17. – Garnish with some fresh green onion slices & serve hot.

By Noreen Hiskey

 

God Bless and have a GREAT DAY!

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off the dessert cart. (Erma Bombeck)

 

 




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{soups-salads-and-salad-dressings} Napa Cabbage & Ramen Noodle Salad

 

Napa Cabbage & Ramen Noodle Salad

http://picturetherecipe.com/index.php/recipes/napa-cabbage-ramen-noodle-salad/ 

The site won’t let me copy JUST the one photo.  It shows all the photos on this blog entry.  To see a photo of the salad, just go to the link.  Sorry.

Ingredients:

A whole head of Napa Cabbage

1 Pack of Ramen noodles (any flavor, as you just need the noodles)

1/4 cup slivered almonds

1 Tbsp. sesame seeds

1 tsp. of butter or butter spray

 

For the Dressing:

2 Tbsp. olive oil

2 tsp. soy sauce

2 Tbsp. sugar

1 Tbsp. rice wine vinegar (or white vinegar)

Salt to taste

 

Method:

Tear the cabbage leaves into bite sized pieces. I don’t use the center white part, but it’s up to you, if you like it by all means throw that in as well.

In a frying pan, add a little oil…or spray it with butter spray.

Toast the pack of ramen noodles (crushed), the almonds and the sesame seeds, till they’re lightly golden.

Cool them down on a paper napkin.

Move on to the dressing…

Add all the dressing ingredients (sugar, soy sauce, olive oil, rice wine vinegar and salt) in a jar or bottle and shake the hell out of it.

Toss the toasted sesame seeds, almonds and ramen noodles with the Napa cabbage and pour over the dressing.

Take a taste and you’ll see what the fuss is all about!

 

God Bless and have a GREAT DAY!

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Monday, September 28, 2015

{soups-salads-and-salad-dressings} Mexican Chicken Soup Recipe

 

Mexican Chicken Soup Recipe


This zesty soup is loaded with chicken, corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taco-like taste of this easy soup. —Marlene Kane, Lainesburg, Michigan
 

  Healthy 

  Diabetic Exchange




TOTAL TIME: Prep: 10 min. 
Cook: 3 hours 
MAKES: 6 servings


Ingredients

1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
6 tablespoons reduced-fat cheddar cheese
6 tablespoons reduced-fat sour cream
2 tablespoons minced fresh cilantro



Directions

In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings.


Nutritional Facts

1-1/2 cups with 1 tablespoon each cheese and sour cream and 1 teaspoon cilantro equals 345 calories, 7 g fat (3 g saturated fat), 72 mg cholesterol, 1,315 mg sodium, 34 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.



Originally published as Mexican Chicken Soup in Light & Tasty August/September 2002, p19






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Barbecue Ranch Chicken Salad

 

Barbecue Ranch Chicken Salad

http://www.kraftrecipes.com/recipes/barbecue-ranch-chicken-salad-104885.aspx  

17 Reviewers gave this recipe 4 1/2 hearts!

Prep Time: 25 minutes.

Total Time: 25 minutes

Servings: 6 servings

This salad's got heaps of flavor, thanks to chicken cooked with BBQ sauce and toppings that include ranch dressing and sharp cheddar crumbles.

2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips

1/2 cup KRAFT Original Barbecue Sauce

1 package (10 oz.) mixed salad greens

1 large tomato, cut into wedges 

1/2 cup sliced red onions

1/2 cup KRAFT Classic Ranch Dressing

1/2 cup KRAFT Natural Sharp Cheddar Cheese Crumbles

 

Make It

Cook chicken and barbecue sauce in large skillet on medium-high heat until heated through, stirring occasionally.

Toss greens with chicken, tomatoes and onions in large bowl.

Top with dressing and cheese.

 

God Bless and have a GREAT DAY!

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Sunday, September 27, 2015

{soups-salads-and-salad-dressings} SPICED PEACH SALAD

 

SPICED PEACH SALAD

SERVINGS 8-10

1/2 cup sugar

3 tablespoons white vinegar

2 cups water

1 tablespoon whole cloves

4 cinnamon sticks

1 package (6 ounces) peach gelatin

1 can (29 ounces) peach halves

In a medium saucepan, combine sugar, vinegar and water. Tie cloves and cinnamon in a cheesecloth bag; place in the saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to equal 2 cups. Add to gelatin mixture; stir well. Chill until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm. Yield: 8-10 servings.

Editor's Note: If desired, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves may be substituted for the whole spices; combine with the gelatin before adding to sugar mixture.

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{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/SaucesGravies-nMarinades
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For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
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All recipes containing beef, lamb or pork

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All types of bread and dough recipes

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Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

http://groups.yahoo.com/group/Taste_Of_Home/
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Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

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For anything & everything chocolate

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All ground beef or ground turkey recipes for those of us on a budget

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Everything from frugal recipes to budgeting tips

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http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

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Need to eat more fruit and veggies? Then come join me here!

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Saturday, September 26, 2015

{soups-salads-and-salad-dressings} Chicken & Barley Vegetable Soup

 

Chicken & Barley Vegetable Soup

This is an excellent soup. It is easy to make and has great
flavor. I didn't have ground chicken so took 2 skinless, boneless chicken
breasts and chopped fine and used regular barley instead of quick-cook. I
cooked this about about 90 minutes till done.

Recipe By : Family Circle Healthy Home-Style Cooking Vol. 1
Serving Size : 6 Preparation Time:
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick cooking spray
1 pound ground uncooked chicken or turkey
5 cups water
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup vegetable juice or hot-style vegetable juice
1/3 cup quick-cooking barley
1/3 cup dry split peas, rinsed and drained
3/4 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1 bay leaf
2 stalks celery with leaves, cut into 1/2-inch slices
1 medium carrot, cut into 1/2-inch slices

1. Lightly coat a Dutch oven with cooking spray. Cook chicken in hot pan
over medium heat 5 minutes or until no longer pink, stirring to break apart.
Drain off fat. Stir in the water, undrained tomatoes, vegetable juice,
barley, peas, salt, oregano, basil, pepper, and bay leaf. Bring to boiling;
reduce heat. Simmer, covered, 30 minutes, stirring occasionally.

2. Stir in celery and carrot. Simmer, covered, for 30 minutes more or until
vegetables and barley are tender, stirring occasionally. Discard bay leaf.
If desired season to taste with additional salt.

Nutrition (provided by recipe author)
-------------------------------------
Calories: 243
Total Fat: 10g
Cholesterol: 0mg
Sodium: 585mg
Carbohydrates: 19g
Fiber: 5g
Protein: 17g

Recipe Source: Family Circle Healthy Home-Style Cooking Vol. 1

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