food4thought

Comforting Chicken Soup

2008-12-15T08:58:00.001-05:00

Soups are always an economical meal. What you can't eat today, can be frozen and saved for another time. Chicken soup is always good for whatever ails you.

1 - 1 1/2 pounds chicken breast, cooked and cubed
4 cans chicken broth, 19 ounces each
1 can Cream of Chicken Soup
4 stalks celery, chopped
4 medium carrots, chopped
2 medium onions, chopped
16 ounces sour cream
3-4 cups spiral noodles (I used tomato and spinach noodles)

I generally cook the chicken breasts in a couple of tablespoons of olive oil, a little lemon juice and the rest water, covered over medium low heat. Season with paprika, Lawry's seasoned pepper and poultry seasoning.

In a soup pot, combine chicken broth and cream of chicken soup. Add the celery, carrots and onion and bring to a boil. Once boiling, add the pasta noodles. Cook over medium heat about 7-8 minutes.

Reduce to simmer and add cubed chicken. Heat thoroughly, then add sour cream and stir.

Feta Bruschetta

2008-12-15T08:44:00.003-05:00

Here' a quick and simple way to enjoy your daily dose of veggies.

1/4 cup butter, melted
1/4 cup olive oil
10 slices French bread ( 1 inch thick)
1 pkg (4 ounces) crumbled feta cheese
2 to 3 garlic cloves, minced
1 teaspoon basil
1 large tomato, diced

In a bowl, combine butter and oil. Brush onto both sides of bread. Place on baking sheet and bake at 350 for 8-10 minutes or until lightly browned.

Combine feta cheese, garlic and basil. Sprinkle over toast. Top with tomato. Bake 8-10 minutes or longer, until heated thoroughly. Serve warm.

Peanut Butter Snowballs

2008-12-15T08:41:00.002-05:00

Here's a great recipe that is perfect for a late night sweet treat or and impressive enough to take to any social gathering. You'll fool everyone into thinking you slaved over this easy to prepare dessert.

1 cup confectioners' sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 pound white candy coating (I used vanilla)

In a mixing bowl, combine sugar, peanut butter and butter; mix well. Shape into 1-inch balls and place on waxed paper lined baking sheet. Chill for 30 minutes or until firm.

Meanwhile, melt the candy in a double-boiler or microwave-safe bowl. Dip balls and place on waxed paper to harden.
Yield: 2 dozen

Iced Molasses Cookies

2008-12-15T08:40:00.003-05:00

These hearty cookies are actually better for you because they contain very little sugar and get their rich flavor from molasses and natural spices.
Great with morning coffee, too.

1/4 cup shortening
1/2 cup sugar
1 egg
1/3 cup Grandma's Molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup water

In a large mixing bowl, cream sugar and shortening. Beat in egg and molasses. Combine the flour, ginger, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft). Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 400 degrees for 7-8 minutes or until tops are cracked.

1-1/2 ounces cream cheese, softened
2 Tablespoons butter, softened
1 cup plus 3 Tablespoons confectioner's sugar
2 teaspoons lemon juice

Beat cream cheese, butter and confectioner's sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in refrigerator. Makes 4 dozen.

Mushroom Delights

2008-12-15T08:38:00.001-05:00

Stuffed mushrooms sure to please--and with only 4 ingredients!

1 lb large mushrooms
1 lb hot Italian sausage
1 bunch green onions
1 8-0z pkg cream cheese
salt and pepper to taste

Pull stems from mushrooms; may reserve for another use. Cook sausage in skillet until done; drain and crumble. Return to pan. Add chopped green onions and cream cheese. Cook over low heat until cheese melts.

Preheat oven to 350 degrees. Stuff mushroom caps with mixture. Place on cookie sheet or baking pan. Cook for 20 minutes.

Banana Blueberry Muffins

2008-12-15T08:36:00.001-05:00

I'm always on the look out for recipes that utilize things we should be eating on a regular basis, but don't... Like bananas, for instance, which are a excellent source of potassium.

Here's a recipe that makes a great muffin that's more like a treat. No problem getting anyone to eat breakfast with these around.

3 eggs
1/2 cup olive oil
1 tsp vanilla
1/4 cup sour cream
1 ripe banana, mashed
2 cups self rising flour
1 cup blueberries
1 tsp lemon zest

Combine first 4 ingredients in a bowl. Gradually add flour and mix until combined. Fold in blueberries and lemon zest, being careful not to overmix. Bake at 350 degrees for 20 to 25 minutes.

Pork Kabobs

2008-12-15T08:33:00.002-05:00

Time to fire up the grill! This spice rub below has got to one of the absolute best seasonings for pork I have ever come across. I make these pork kabobs using Granny Smith apples and big, fat, white onions. It is delish!

2 tablespoons brown sugar
2 teaspoons (Chinese) five-spice powder
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon Lowrys seasoned pepper

Mix all ingredients in bowl.
Cube pork into 2-3 inch pieces. Rub spice mixture over meat (about 2-3 pounds) and refrigerate until ready to grill. If desired, you can lightly baste with the molasses glaze below.

1/2 cup catsup
2 tablespoons Grandma's Molasses
1 tablespoon lemon juice
1 tablespoon soy sauce
several dashes bottle hot pepper sauce.

Quarter apples and onions. Set aside.
Skewer pork, alternately with apples and onions.
Cook over medium hot heat on grill, basting generously with glaze.
Remove from skewers when done and enjoy!

If you're a mushroom lover, try wrapping a whole mushroom with a piece of turkey bacon and skewering. Slather on the molasses glaze (above) or your favorite barbeque sauce.

Asparagus Stir-Fry

2008-12-15T08:30:00.002-05:00

This is my absolute best find for quickie what-to-fix-for-dinner ideas.
The trick being of course, to fix something quite tasty with minimal effort.

Brown 1/2 pound chicken strips in 1 tbs. oil for 2 to 3 minutes.
Add 1 package Birds Eye Asparagus Stir-Fry with 1 tbs. water and cook uncovered, stirring occasionally for 5 to 7 minutes or until meat is thoroughly cooked.
Stir in 1/2 cup orange or lemon stir-fry cooking sauce and heat 1 to 2 minutes.
Serve and enjoy.

I have substituted a pound of raw shrimp or leftover pork roast instead--each with great success. Works just as well if you substitute 1/3 cup of apple or pear jelly for the Orange or lemon stir-fry cooking sauce indicated on the Bird's Eye package. Serve over long grain rice.

Broccoli Ham Quiche

2008-12-15T08:27:00.001-05:00

This quiche is attractive enough to serve for company and satisfies the biggest appetite. Tastes marvelous, too!

1 unbaked 9" deep-dish pastry shell

I substitute a can of crescent rolls for the crust rather than use the prepared pie crust.

1 cup water
1/2 cup chopped steamed broccoli
1 cut (4 ounces) shredded Swiss chess
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons flour
4 eggs
1 1/4 cups milk (or heavy whipping cream)
2 tablespoons chopped green onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1/2 cup diced fully cooked ham

Water Chestnut Pea Salad

2008-12-02T12:30:00.004-05:00

Cool and crisp, it's a delicious way to get your veggies.

2 medium carrots
1 pkg frozen peas, thawed (16 ounces)
1 can sliced water chestnuts, drained (6 ounces)
2 green onions, sliced thinly
1/2 cup shredded mozzarella cheese
1/2 cup ranch salad dressing
6 bacon strips, cooked and crumbled
1/2 teaspoon pepper

Place carrots in serving bowl; add the peas, water chestnuts, onions and cheese.
Combine the salad dressing, bacon and pepper. Mix well. Chill until served.

Bacon Cheddar Layered Dip

2008-11-28T11:54:00.004-05:00

This is a popular favorite for a Friday night get-together with friends. I never have any of this stuff leftover!

8 ounces sour cream
5 green onions, chopped
1 medium green pepper, diced
4 medium tomatoes, diced
16 ounces taco sauce or chunky salsa
7 ounces cheddar cheese, shredded
1 pound Turkey bacon

Blend cream cheese and sour cream until smooth. Spread into ungreased 12 inch or larger dish.
Top with diced onions, tomatoes and green peppers. Pour taco sauce over top evenly. Sprinkle with cheese. Chill.

Cook bacon and crumble over top prior to serving. I use turkey bacon because the flavor is the same and it is much healthier. Serve with tortilla chips.