Thursday, February 25, 2010

{soups-salads-and-salad-dressings} White Chili with Chicken Recipe

 


White Chili with Chicken Recipe

Folks who enjoy a change from traditional tomato-based chilies will
enjoy this version from Christy Campos of Richmond, Virginia. The
flavorful blend has tender chunks of chicken, white beans and just
enough zip.

This recipe is:

Quick

6 Servings
Prep/Total Time: 30 min.

Ingredients
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped, optional
1 tablespoon canola oil
2 garlic cloves, minced
4 cups chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 tablespoons minced fresh parsley
1 tablespoon lime juice
1 to 1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken

Directions
In a large saucepan, cook onion and jalapeno if desired in oil until
tender. Add garlic; cook 1 minute longer. Stir in the broth, beans,
parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and
simmer for 10 minutes, stirring occasionally.
Combine cornstarch and water until smooth; gradually stir into chili.
Add chicken. Bring to a boil; cook and stir for 2 minutes or until
thickened. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 202 calories, 6 g fat (1 g
saturated fat), 42 mg cholesterol, 833 mg sodium, 17 g carbohydrate, 4 g
fiber, 19 g protein.

White Chili with Chicken published in Quick Cooking September/October
2000, p19

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{soups-salads-and-salad-dressings} White Chili Recipe

 


White Chili Recipe

Her hearty white chili is a delicious use of leftover grilled chicken,
says Diana Mueller, Las Vegas, Nevada. "My husband loves it, and I
appreciate its one-pan ease."

3 Servings
Prep: 10 min.
Cook: 35 min.

Ingredients
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon Crisco® Light Olive Oil or Canola Oil
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup 2% milk
2 tablespoons canned chopped green chilies
1 garlic clove, minced
1/2 teaspoon ground cumin
1 cup diced cooked chicken breast
Shredded Monterey Jack cheese and sliced jalapeno peppers, optional

Directions
In a large saucepan, saute onion and green pepper in oil until tender.
Stir in the beans, soup, milk, chilies, garlic and cumin. Bring to a
boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in chicken;
heat through. Garnish with cheese and jalapenos if desired. Yield: 3
cups.

Nutrition Facts: 1 cup (prepared with reduced-fat reduced-sodium soup;
calculated without cheese and jalapenos) equals 333 calories, 9 g fat (2
g saturated fat), 48 mg cholesterol, 814 mg sodium, 36 g carbohydrate, 8
g fiber, 24 g protein.

White Chili published in Cooking for 2 Fall 2006, p7

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Monday, February 22, 2010

{soups-salads-and-salad-dressings} Potato-Lentil Stew Recipe

 

Potato-Lentil Stew Recipe

 

Jam-packed with nutritious veggies, this hearty main-dish soup makes a rib-sticking meatless meal the whole family will love. Serve with a crusty loaf of bread and dinner's done! Krista Goodwin - Ypsilanti, Michigan

This recipe is:

Contest Winning

 


6 Servings
Prep: 20 min. Cook: 40 min.


Ingredients
1 large onion, chopped
2 medium carrots, chopped
2 teaspoons Crisco® Pure Olive Oil
4 teaspoons chili powder
3 garlic cloves, minced
3 teaspoons ground cumin
1 teaspoon dried oregano
1 carton (32 ounces) vegetable broth
3/4 cup dried lentils, rinsed
2 cans (10 ounces each) diced tomatoes and green chilies
3-1/2 cups frozen cubed hash brown potatoes, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper


Directions
In a Dutch oven, saute onion and carrots in oil until tender. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer.
Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender. Yield: 6 servings (2-1/2 quarts).


Nutrition Facts: 1-2/3 cups equals 295 calories, 2 g fat (trace saturated fat), 0 cholesterol, 1,478 mg sodium, 56 g carbohydrate, 16 g fiber, 15 g protein.


Potato-Lentil Stew published in Simple & Delicious March/April 2010, p37 
 
 
 

            Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Springtime Salmon Salad Recipe

 

Springtime Salmon Salad Recipe

 

"Here's a wonderful main-dish salad that's a delicious way to get my family to eat a combination of nutritious foods." Trisha Kruse - Eagle, Idaho

This recipe is:

Quick

 

 

4 Servings
Prep/Total Time: 20 min.


Ingredients
1 can (11 ounces) mandarin oranges, undrained
3 cups cut fresh asparagus (1-inch pieces)
1 package (5 ounces) spring mix salad greens
1/2 cup slivered almonds, toasted
1/2 cup frozen peas, thawed
3/4 pound smoked salmon fillet, flaked

DRESSING:
1/4 cup Crisco® Extra Virgin Olive Oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper


Directions
Drain oranges, reserving 1/4 cup juice. Set oranges aside. In a small saucepan, bring 2 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large bowl, toss the salad greens, asparagus, oranges, almonds and peas. Divide among four serving plates. Top with salmon. In a small bowl, whisk the dressing ingredients and reserved juice; drizzle over salads. Serve immediately. Yield: 4 servings.


Nutrition Facts: 1 serving equals 393 calories, 24 g fat (3 g saturated fat), 20 mg cholesterol, 1,029 mg sodium, 24 g carbohydrate, 6 g fiber, 23 g protein.

 

Springtime Salmon Salad published in Simple & Delicious March/April 2010, p26


 
Toasting Nuts
Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.
 
 
 

            Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} In a Snap Pepperoni Salad Recipe

 

In a Snap Pepperoni Salad Recipe

 

"This salad first had bacon, but I opted for pepperoni. I just snip it up with a kitchen shears and sprinkle it on. It's a good way for kids to get their vegetables." Lee Deneau - Lansing, Michigan

This recipe is:

Quick

 

6 Servings
Prep/Total Time: 15 min.


Ingredients
24 slices pepperoni
4 green onions, chopped
2 cups fresh broccoli florets
1 cup fresh cauliflowerets
1/2 cup chopped celery
1/2 cup golden raisins

DRESSING:
2/3 cup mayonnaise
1/3 cup sugar
4 teaspoons cider vinegar


Directions
In a large serving bowl, combine the first six ingredients. For dressing, in a small bowl, whisk together the mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Yield: 6 servings.


Nutrition Facts: 2/3 cup equals 312 calories, 23 g fat (4 g saturated fat), 16 mg cholesterol, 303 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein.

 

In a Snap Pepperoni Salad published in Simple & Delicious March/April 2010, p21
 

Tip

Cutting Green Onions
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
 
 
 

            Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Bacon & Gorgonzola Potato Salad Recipe

 

Bacon & Gorgonzola Potato Salad Recipe

 

Dressed in a rich, creamy sauce flavored with Gorgonzola cheese, chives and bacon, this potato salad is sure to be a hit. "I like to make it ahead so the flavors have time to blend." Barbara Spitzer - Lodi, California

This recipe is:

Contest Winning

 


6 Servings
Prep: 25 min.
Cook: 15 min. + chilling


Ingredients
1-3/4 pounds potatoes, peeled and cubed
3/4 cup mayonnaise
3/4 cup sour cream
4 green onions, thinly sliced
1 celery rib, finely chopped
2 tablespoons minced chives, divided
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon sugar
1 cup (4 ounces) crumbled Gorgonzola cheese
1 cup bacon bits, divided
2 plum tomatoes, peeled, seeded and chopped


Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon. Yield: 6 servings.


Nutrition Facts: 3/4 cup equals 566 calories, 36 g fat (12 g saturated fat), 60 mg cholesterol, 1,226 mg sodium, 43 g carbohydrate, 4 g fiber, 16 g protein.


Bacon & Gorgonzola Potato Salad published in Simple & Delicious March/April 2010, p35 
 
 
 

            Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Chicken & Pita Salad Recipe

 

Chicken & Pita Salad Recipe


Pita bread makes for fantastic croutons in this simple yet tasty main-dish salad that features a homemade dressing. Taste of Home Test Kitchen

This recipe is:

Quick

 


4 Servings
Prep/Total Time: 30 min.


Ingredients
1 pita bread (6 inches), chopped
1 cup frozen shelled edamame, thawed
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons Crisco® Extra Virgin Olive Oil
1 package (6 ounces) fresh baby spinach
1 cup shredded carrots
2 medium tomatoes, chopped
1/4 cup crumbled garlic and herb feta cheese

DRESSING:
2 tablespoons cider vinegar
2 tablespoons Crisco® Extra Virgin Olive Oil
2 tablespoons soy sauce
2 teaspoons sesame seeds
1 garlic clove, minced
1 teaspoon honey
1/4 teaspoon ground ginger
Dash pepper


Directions
Place pita bread on a baking sheet. Bake at 350° for 8-10 minutes or until lightly toasted.
Meanwhile, cook edamame according to package directions. In a large skillet over medium heat, cook chicken in oil until chicken juices run clear.
In a large bowl, combine the spinach, carrots, tomatoes, cheese, edamame and pita bread. In a small bowl, whisk the dressing ingredients; drizzle over salad and toss to coat. Divide among four serving plates; top with chicken. Serve immediately. Yield: 4 servings.


Nutrition Facts: 1 serving equals 362 calories, 16 g fat (3 g saturated fat), 68 mg cholesterol, 737 mg sodium, 21 g carbohydrate, 4 g fiber, 33 g protein.


Chicken & Pita Salad published in Simple & Delicious March/April 2010, p11 
 
 
 

            Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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Another Great Group of *~ Beth ~*
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Sunday, February 21, 2010

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

 


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

Beth's wonderful groups:

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
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

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

These are Tamara's groups:

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Martha-Stewart-Recipes-n-More/
Do you love Martha Stewart?

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Theme-Park-Recipes/
All theme parks & fun foods included but mostly Walt Disney World

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://groups.yahoo.com/group/Christmas-Express/
For Christmas all year round!

http://groups.yahoo.com/group/Halloween-Express/
For Halloween all year round! Sound like fun?

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://ph.groups.yahoo.com/group/Magazine-Recipes/
Recipes from all of your favorite magazines

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

http://groups.yahoo.com/group/Potluck-n-PicnicRecipes/
Recipes for potlucks, picnics or a larger crowd...more servings per recipe

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/LowFat-Desserts/
For all kinds of delicious low fat or low sugar desserts

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

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/Cheesecake-Fiesta/
All cheesecakes....all the time

http://groups.yahoo.com/group/Non-Edible-Recipes/
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

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/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Candy-Recipes/
Any and all kinds of candy recipes for your enjoyment

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/breakfast-n-brunch/
All breakfast and brunch recipe and ideas

http://groups.yahoo.com/group/world-recipe-fiesta/
Recipes from all over the world....

http://groups.yahoo.com/group/simply-side-dishes/
Need something new to go with that special meal?

http://groups.yahoo.com/group/Recipes-for-2/
Need some recipes with only 2-3 servings?

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/Simply-Spicy/
Like your food with a lil kick?

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/Recipes_for_Health
For anyone who needs dieting support and healthier recipes

http://groups.yahoo.com/group/tamaras_recipe_haven/
For all kinds of wonderful recipes

http://groups.yahoo.com/group/Holiday_Express/
From recipes to crafts....all holidays and parties

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

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

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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Saturday, February 20, 2010

{soups-salads-and-salad-dressings} Hearty Italian Sausage & Vegetable Soup

 

Hearty Italian Sausage & Vegetable Soup

By Woman's Day Kitchen from Woman's Day | March 1, 2010

Active Time: 15 minutes

INGREDIENTS

    8 oz hot or sweet Italian sausage, removed from casings
    1 large onion, chopped
    1 cup sliced carrots
    2 medium all-purpose potatoes, peeled and cut in 3/4-in. chunks
    1 can (14 1/2 oz) reduced-sodium chicken broth
    1 1/4 cups water
    2 tsp minced garlic
    8 oz green cabbage, cut in thick shreds (4 cups)
    1 Tbsp flour

PREPARATION

    1. Break sausage into chunks into a large pot. Cook over medium-high heat, stirring often, 5 minutes or till browned.

    2. Add onion and carrots; cover and cook over medium heat, stirring once or twice, 3 minutes or until onions start to soften.

    3. Add potatoes, broth, 1 cup of the water and the garlic, and bring to a boil. Simmer 5 minutes or until carrots are almost tender.

    4. Stir in cabbage; cook 5 minutes until vegetables are tender. In small cup, stir flour with remaining 1/4 cup water until blended. Stir into soup; cook 2 minutes

      Nutrition Facts

      • Yield 4 servings
      • Amount Per Serving
      • Calories 322
      • Total Fat 18g
      • Saturated Fat 6g
      • Cholesterol 43mg
      • Sodium 678mg
      • Total Carbohydrates 27g
      • Dietary Fiber 5g
      • Protein 12g

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    {soups-salads-and-salad-dressings} CREAMY REUBEN SOUP

     

    CREAMY REUBEN SOUP
    Categories: Soups
    Yield: 4 Servings

    1/2 c Onions; chopped
    1/4 c Celery; chopped
    1/4 c Green pepper; chopped
    2 tb Butter
    2 tb Flour
    1 c Beef stock
    4 oz Corned beef
    1 c Swiss cheese; shredded (4oz)
    3/4 c Sauerkraut; rinsed & drained
    1/4 c Margarine
    2 c Half & half

    Melt margarine in a heavy Dutch oven and saute chopped
    vegetables until tender, about 10 minutes.

    Add flour and stir over medium heat for about 5
    minutes. Whisk in stock. Stir until smooth and
    thickened. Remove from heat and stir in corned beef,
    cheese and sauerkraut. (Stir until cheese is melted
    and all ingredients blended. Melt butter in small
    saucepan and stir in half & half. Gently heat until
    warm to hot. Blend all together.


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    {soups-salads-and-salad-dressings} Burgoo-Indiana Style

     

    Burgoo-Indiana Style
    Categories: Soups
    Yield: 10 Gallons

    3 lb Cheap Beef Roast
    2 lb Pork roast
    4 c Dry northern beans
    1 Bunch celery
    6 md Turnips
    8 md Potatoes
    8 md Onions
    1/2 lb Fresh green beans
    3 lb Carrots
    1 sm Head green cabbage
    3 cn Corn
    3 cn Hominy
    3 qt Tomatoes;canned or peeled
    -fresh tomatoes
    1 lg Can Chicken broth
    1/2 Lemon;chopped (rind and all)
    3 tb Mixed pickling spices-
    -tied up in cheesecloth bag
    6 oz To 8 ozs ketchup
    Salt and Pepper to taste.

    Precook meats, and dry beans. Grind meats and
    vegetables in a food chopper


    Cook 5 hours over low heat, stirring often and on a
    regular basis to prevent sticking on bottom. Season
    with salt and pepper to taste. Yield 10 gallons.

    Recipe may be halved. Burgoo freezes well.

    Source: Best of the Best from Indiana cookbook; from
    Festival Foods and Family Favorites.

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    Wednesday, February 17, 2010

    {soups-salads-and-salad-dressings} Clam Chowder

     

    Clam Chowder
    By Syrie Wongkaew, About.com Guide


    The "pipi" is a small shellfish also known as a "surf clam". Pipi chowder is similar to a milk-based clam chowder as it's enriched with a little flour and baby potatoes.

    The tasty soup is infused with the salty pipi liquor and balanced by its sweet flesh. Throw in some aromatic parsley and sweet basil to intensify the flavors.

    You can substitute pipis by using different species of clams such as manila or little necks.

    Ingredients:
    •20-25 clams, rinsed in cold water
    •1 medium white onion, diced
    •2 cloves of garlic, finely chopped
    •1 Tbsp of finely chopped flat-leaf parsley
    •1 Tbsp of finely chopped sweet basil
    •4-5 young potatoes, diced
    •1/4 sea salt
    •1 Tbsp flour, dissolved in 2 Tbsp of cold water
    •1 Tbsp sherry
    •700 ml of milk
    •1 Tbsp of butter

    Preparation:
    1.In a steamer or a stock pot, steam the clams in 1/2 cup of water for 5 minutes or until opened. Remove clams from pot and reserve liquid for the soup.
    2.Remove the clam meat from shells and chop roughly. Discard shells and set clam meat aside.
    3.In a stock pot, saute the onion in butter on a low heat for 5 minutes or until translucent. Add the garlic and fry for 1 minute. Add the parsley and continue to fry for another minute.
    4.Turn up the heat and add the sherry. Let the alcohol evaporate --this will take about 1 minute.
    5.Then add the clam liquid and salt. Stir again and simmer for 3 minutes.
    6.Add the milk and diced potatoes. Simmer for 10 minutes.
    7.Now add the flour/water mixture and stir well to thicken.
    8.After about 5 minutes, or just before serving, add the chopped clams to the soup. Add the chopped basil and stir well. Taste the soup and add more salt if it's needed.
    9.Serve soup with a piece of garlic buttered toast.

     


    http://australianfood.about.com/od/pacificislandpolynesian/r/PipiSoup.htm

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    Tuesday, February 16, 2010

    {soups-salads-and-salad-dressings} Forgotten Jambalaya Recipe

     

    Forgotten Jambalaya Recipe


    During chilly months, I fix this jambalaya at least once a month. It's so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas

    This recipe is:

    Contest Winning

     

     

    11 Servings
    Prep: 35 min.
    Cook: 4-1/4 hours


    Ingredients
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 can (14-1/2 ounces) beef or chicken broth
    1 can (6 ounces) tomato paste
    2 medium green peppers, chopped
    1 medium onion, chopped
    3 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 teaspoons salt
    1/2 teaspoon cayenne pepper
    1/2 teaspoon hot pepper sauce
    1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    1 pound smoked sausage, halved and cut into 1/4-inch slices
    1/2 pound uncooked medium shrimp, peeled and deveined
    Hot cooked rice
    Directions


    In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, 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 turn pink. Serve with rice. Yield: 11 servings.

     

    Forgotten Jambalaya published in Taste of Home February/March 2008, p33 
     
     
     
     

                Beth Layman  :)


    GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
    My Scorpio-Devane-Drake Clan

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    {soups-salads-and-salad-dressings} Blackened Chicken Salad Recipe

     

    Blackened Chicken Salad Recipe

     

    "I'm always in need of quick recipes," says Tanya Brady from Montague, Michigan. "I like to serve this healthy salad with garlic cheese bread and peanut butter cookies for dessert." TIP: Tanya stirs up a big batch of the seasoning rub and keeps it on hand, so she can start this salad in no time.

    This recipe is:

    Quick

     

     


        * 4 Servings
        * Prep/Total Time: 25 min.

    Ingredients

        * 2 teaspoons paprika
        * 1 teaspoon onion powder
        * 1 teaspoon garlic powder
        * 1/2 teaspoon salt
        * 1/2 teaspoon pepper
        * 1/2 teaspoon dried oregano
        * 1/2 teaspoon dried thyme
        * 1/4 teaspoon cayenne pepper
        * 1-1/2 pounds boneless skinless chicken breasts
        * 1 package (10 ounces) Italian-blend salad greens
        * 4 plum tomatoes, thinly sliced
        * 1 medium sweet red pepper, julienned
        * 1 cup seasoned salad croutons
        * 1/2 to 3/4 cup salad dressing of your choice

    Directions

        * Combine the seasonings; rub over chicken. Broil or grill, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear.
        * On a serving platter or individual plates, arrange the salad greens, tomatoes and red pepper. Slice chicken; place over salad. Top with croutons and dressing. Yield: 4 servings.

    Nutrition Facts: 1 serving (1 cup) equals 380 calories, 18 g fat (3 g saturated fat), 95 mg cholesterol, 1,031 mg sodium, 17 g carbohydrate, 4 g fiber, 38 g protein.


    Blackened Chicken Salad published in Quick Cooking July/August 2005, p48
     
     
     
     

                Beth Layman  :)


    GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
    My Scorpio-Devane-Drake Clan

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    Another Great Group of *~ Beth ~*
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