Sunday, July 23, 2017

{soups-salads-and-salad-dressings} Chicken Tortilla Chowder

 

Chicken Tortilla Chowder

1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1-1/2 cups milk
2 cups cubed cooked chicken
1 can (11 ounces) Mexicorn
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (4 ounces) chopped green chilies
1/4 cup thinly sliced green onions
4 flour tortillas (6 to 7 inches), cut into 1/2-inch strips
1-1/2 cups (6 ounces) shredded cheddar cheese

In a Dutch oven, combine the broth, soups and milk. Stir in the chicken, corn, mushrooms, chilies and onions. Bring to a boil. Add the tortilla strips. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately. Yield: 8-10 servings (2-1/2 quarts).

http://www.tasteofhome.com/recipes/chicken-tortilla-chowder


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Thursday, July 20, 2017

{soups-salads-and-salad-dressings} Cheese Brodo (Martha Stewart)

 

Cheese Brodo

 

This recipe, courtesy of Nate Appleman, can be found in "A16 Food + Wine" and is used to make his Minestra Maritata.

  • YIELD: MAKES 1 1/2 QUARTS

INGREDIENTS

  • 6 ounces grana cheese rinds
  • 1 bay leaf

DIRECTIONS

  1. Combine 2 quarts water, cheese rinds, and bay leaf in a large pot and bring to a boil over medium-low heat, stirring frequently to keep rinds from sticking to pot.

  2. Reduce heat to a simmer and cook, stirring occasionally, until the broth has a nutty, creamy flavor, about 1 1/2 hours.

  3. Strain broth through a fine mesh strainer into an airtight container; let cool. Cover and keep refrigerated for up to 1 week, or freeze for up to 3 months.

Source: 

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Rhonda in MO

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Wednesday, July 19, 2017

{soups-salads-and-salad-dressings} German Potato Salad

 

This salad can be made up to a day ahead. It can also be easily doubled or even tripled.

Vegetarian variation: Instead of bacon, sauté the onions in butter or oil. Stir in 2 tablespoons of capers along with the fresh herbs, or increase the salt in the vinaigrette to taste.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Cooling time: 20 minutes
  • Yield: 4 to 6 servings

INGREDIENTS

  • 1 1/2 pounds (about 8) small red potatoes
  • 3 slices (about 4 ounces) thick cut bacon, diced
  • 2 medium (3/4 pound) red onions, diced
  • 2 tablespoons white wine vinegar
  • 1/3 cup low sodium vegetable or chicken broth (store-bought or homemade)
  • 1 tablespoon prepared yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup chopped fresh herbs (I like a mixture of chives and parsley)

Special equipment:

METHOD

1 Steam the potatoes: Fill a pot with an inch or two of water and set a steamer basket inside. Bring to a simmer over medium-high heat. Rinse the potatoes and place them in the steamer basket.

Steam the potatoes, covered, for 20 minutes. To test for doneness, use a paring knife to pierce one of the potatoes; steam for a few more minutes if not quite done.

Remove the steamer basket from the pot and let the potatoes cool for 20 minutes.

2 While the potatoes are cooling, make the bacon dressing: In a large skillet over medium heat, sauté the bacon until it begins to render some of its fat, about 5 minutes. (For crispier bacon, cook for 8 minutes.)

Add the onions and sauté for 5 more minutes, until the onions are softened and translucent, and the bacon is cooked through.

Add the vinegar to the skillet. Stir it in with the onions and bacon and let it reduce, about 2 minutes. Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat.

(If your potatoes aren't quite ready yet, turn off the heat, but then warm briefly again before mixing in the sliced potatoes in Step 4.)

3 Peel and slice the potatoes: Use your fingers or a paring knife to gently peel the potatoes. (You can also leave the skins on if you like a more rustic potato salad.) Slice the potatoes 1/4-inch thick.

4 Stir the potatoes and herbs into the warm dressing: Add the potatoes and chopped herbs to the skillet with the vinaigrette. Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon.

5 Serve the salad warm or chilled. This salad can be made up to a day ahead.



Source: Simply Recipes

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~~~~~
Rhonda in MO

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Posted by: Rhonda G <crazycatmom1966@gmail.com>
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{soups-salads-and-salad-dressings} Vietnamese-Style Noodle Bowls with Chicken

 

If you need to make this recipe gluten-free, be sure to check your bottles of hoisin and oyster sauce to make sure they are gluten-free.

  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Yield: 4 servings

INGREDIENTS

  • 2 tablespoons granulated sugar, or more to taste
  • 1/2 cup seasoned rice vinegar
  • 1 tablespoons fish sauce
  • 1 piece (1-inch) fresh ginger, cut into 2 thick slices
  • 1 clove garlic, halved
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons canola oil
  • 2 large skinless, boneless chicken breasts (about 1 pound or 1/2 kilo)
  • 8 ounces rice vermicelli noodles
  • 2 carrots, grated
  • 2 cups fresh bean sprouts (6 ounces or 170 grams)
  • 1 jalapeno or other chili pepper, cored and thinly sliced
  • 2 scallions, thinly sliced
  • 3 tablespoons chopped fresh cilantro leaves
  • 3 tablespoons chopped fresh mint leaves
  • 1/4 cup peanuts, coarsely chopped
  • 1 lime, quartered, for garnish

Special equipment:

METHOD

1 Make the dressing: In a saucepan over medium heat, combine the sugar, rice vinegar, fish sauce, ginger, and garlic. Cook, stirring often, just until bubbles appear at the edges and the sugar has dissolved. (Alternatively, microwave in 30-second bursts until the sugar has dissolved and the dressing is hot.)

Remove from heat and cool to room temperature. With a slotted spoon, remove and discard the ginger and garlic.

Taste the dressing for seasoning and add more sugar, 1/2 teaspoon at a time, if you like. The dressing should be a nice balance of vinegary and sweet.

This can be prepared several days in advance; keep refrigerated.

2 Bake the chicken: Warm the oven to 400F. In a bowl, combine the hoisin and oyster sauces with the canola oil. Add the chicken and turn well to coat all over.

Arrange the chicken in an 8x8 baking dish in one layer. Cover with foil and cook for 35 minutes, or until a meat thermometer inserted into the middle of the breasts registers 165F.

3 While the chicken bakes, cook the noodles: Bring a large saucepan of water to a boil. Remove from heat, add the noodles, and let stand for 3 to 5 minutes, or until the noodles are tender when you taste one.

Drain into a colander, rinse with cold water, and shake the colander to remove excess water. (If the chicken isn't quite ready yet, cover the noodles with cool water to keep them from drying out. Drain before serving.)

4 Sear the chicken: Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Arrange the cooked chicken breasts in one layer and cook 2 minutes. Turn and cook 2 minutes more. Watch carefully so they do not burn.

Remove from the pan, and allow to cool briefly. Slice the chicken thinly, keeping the slices together if possible.

5 Assemble the salad: Divide the noodles among 4 large bowls. Top with sliced chicken, carrots, bean sprouts, jalapeno, and scallions. Sprinkle with a few spoonfuls of dressing, then garnish with cilantro, mint, and peanuts. Serve with lime and remaining dressing on the side.



Source: Simply Recipes

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~~~~~
Rhonda in MO

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Posted by: Rhonda G <crazycatmom1966@gmail.com>
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{soups-salads-and-salad-dressings} Cashew-Chicken Rotini Salad

 

From Susan’s recent Summer Salads Column

Cashew-Chicken Rotini Salad

This entree chicken salad is fresh, fruity and refreshing, and the cashews add wonderful crunch. This is the perfect summer chicken salad to serve to family as a casual meal or to impress friends for a special occasion.

 1 package (16 ounces) spiral or rotini pasta

 4 cups cubed cooked chicken (Rotisserie?)

 1 can (20 ounces) pineapple tidbits, drained

 1 1/2 cups thinly sliced celery

 3/4 cup thinly sliced green onions

 1 cup seedless red grapes

 1 cup seedless green grapes

 1 package (5 ounces) dried cranberries

 1 cup ranch salad dressing

 3/4 cup mayonnaise

 2 cups salted cashews

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture.

In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews. Yield: 12 servings.

 

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Be thankful and stop complaining.

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{soups-salads-and-salad-dressings} Roasted Corn Salad With Garlic-Lime Dressing

 

Every time I go to St. Louis to a doctor appointment, we stop at a Dierberg’s so I can pick up a copy of the Feast Magazine which features restaurants in the Tri-state area and even has some recipes.

This one comes from the latest copy.

Roasted Corn Salad With Garlic-Lime Dressing

http://www.feastmagazine.com/cook/starters_and_sides/article_3087a8d6-55d5-11e7-a685-bbc273b0c718.html 

Serves | 6 to 8 |

Garlic-Lime Dressing

1/2 cup white balsamic vinegar

2 minced garlic cloves

3 tsp honey

zest and juice of 2 limes

1 tsp Dijon mustard

1/2 cup sour cream

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

 

Roasted Corn Salad

6 to 8 ears corn, husks and silks removed and discarded, kernels removed and reserved

2 Tbsp vegetable oil, divided

1 tsp salt, divided, plus more for seasoning

1/2 tsp freshly ground black pepper, divided, plus more for seasoning

1 lb mini red potatoes, cleaned and quartered

2 poblano chiles, skin and seeds removed, roasted and finely diced

1 finely diced red bell pepper

1 pint cherry tomatoes, halved

1 cup scallions, sliced on the bias into 1/4-inch pieces

1/2 bunch cilantro, roughly chopped

 

Preparation – Garlic-Lime Dressing | In a large bowl, combine all ingredients and whisk together. Refrigerate until ready to serve salad.

| Preparation – Roasted Corn Salad | Preheat oven to 375°F.

In a large bowl, add corn kernels, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Spread corn evenly on a rimmed baking sheet and roast in oven for 12 to 15 minutes, tossing after six minutes. When corn is lightly charred, remove from oven and set aside to cool. Increase oven temperature to 400°F.

In the same large bowl you used to toss corn, add potatoes, remaining oil, salt and pepper, and toss to coat. Spread potatoes out evenly on a separate rimmed baking sheet and roast in oven for 10 minutes, or until potatoes are fork-tender. Remove potatoes from oven and set aside to cool.

When potatoes and corn are cooled to room temperature, toss together in one large bowl. Add poblano chiles, red pepper, tomatoes, scallions and cilantro and toss to combine. Drizzle in dressing and toss to evenly coat salad. Refrigerate until chilled, about 30 minutes. Serve chilled.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Tuesday, July 18, 2017

{soups-salads-and-salad-dressings} CHEESY HAM CHOWDER

 

Cheesy Ham Chowder Recipe

  •     
  •     
This recipe is one of my family's favorites. The chowder is chock-full of potatoes, ham and carrots. I like to make this comforting soup at least once or twice a month during the fall and winter. —Jennifer Trenhaile, Emerson, Nebraska
TOTAL TIME: Prep: 30 min. Cook: 30 min.YIELD:10 servings

Ingredients

  • 10 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 large onion, chopped
  • 1 cup diced carrots
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1-1/2 cups water
  • 2-1/2 cups cubed potatoes
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 teaspoons chicken bouillon granules
  • Pepper to taste
  • 3 cups (12 ounces) shredded cheddar cheese
  • 2 cups cubed fully cooked ham

Directions

  • 1. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 2. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. Yield: 10 servings.

Nutritional Facts

1 cup: 418 calories, 28g fat (14g saturated fat), 76mg cholesterol, 1056mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 19g protein.


Source: Taste of Home

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~~~~~
Rhonda in MO

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{soups-salads-and-salad-dressings} Miso-Glazed Chicken Burgers with Cabbage-Apple Slaw

 

Susan’s column last week was all about grilling.

Miso-Glazed Chicken Burgers with Cabbage-Apple Slaw

2 pounds ground white-meat chicken

1 cup whole-wheat breadcrumbs

1 medium onion

2 ribs celery

2 egg whites

3 tablespoons sesame oil

Sea salt

Freshly ground pepper

1/2 cup miso paste

3 tablespoons brown sugar

1/3 cup cider vinegar

2 tablespoons cider vinegar

2 cups shredded cabbage (purple and/or white)

2 crisp, sweet red apples

8 Sesame buns

Cooking spray

 

In a large bowl, combine chicken, breadcrumbs, 2/3 cup onion, celery, egg whites, and 2 tablespoons sesame oil. Season with 2 teaspoons each salt and pepper. Shape into 8 equal (about 5 1/2 ounces each) patties. Place patties between squares of waxed paper and refrigerate until chilled, at least 1 hour.

In a small bowl, combine miso paste, 2 tablespoons brown sugar, and 2 tablespoons cider vinegar. Equally divide miso glaze into two bowls (one for grilling and one for drizzling on slaw). Set both aside.

In a large bowl, toss to combine cabbage, apples, and remaining onion, sesame oil, brown sugar and cider vinegar. Set aside.

Heat grill to medium. Grill buns, split side down, until warmed, about 2 minutes. Transfer to a platter. Coat grill with cooking spray and grill burgers, about 6 minutes per side. Brush burgers with miso glaze from the first bowl, flip, and grill for 1 1/2 minutes more. Repeat for other side. Place burgers on bottom buns; then layer with slaw, a drizzle of miso glaze from the second bowl, and top buns.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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